May bodhicitta, precious and sublime, arise where it has not yet come to be. Where it has arisen may it never fail, but grow and flourish more and more.
Unbroken lineages of wisdom traditions are rare in these times, and Kongtrul Rinpoche descends from a pure lineage of the Dzogpa Chenpo Longchen Nyingtik tradition of Tibetan Buddhism.
We have two main study and practice centers in America: Phuntsok Choling in Colorado and Pema Osel in Vermont. Rinpoche teaches the core MSB programs at these two centers. In addition, MSB has several city centers or groups around the world where people gather for group meditation and study, and to listen to the LINK teachings together.
Browse to any of the calendars to find out more about the teaching schedules of Dzigar Kongtrul Rinpoche, Dungse Jampal Norbu, or Elizabeth Mattis Namgyel. View the upcoming events at Phuntsok Choling, Pema Osel, or find out who is giving the next LINK talk.
MSB is a part of the Longchen Nyingtik and Khyen-Kong-Chok-Sum lineages. (Jamyang Khyentse Wangpo, Jamgon Kongtrul Lodro Thaye, and Terton Chokgyur Lingpa, collectively known as Khyen-Kong-Chok-Sum, were the heart of the Rimé, or nonsectarian, movement, which did so much to preserve and harmonize all schools of Tibetan Buddhism in the nineteenth century.)
Mangala Shri Bhuti Store
The first edition of Dungse Jampal Norbu’s much-anticipated retreat cookbook is now available for electronic download. Food for Liberation includes a Foreword by Kongtrul Rinpoche, introductory text and guidance for the retreat kitchen by Dungse-la, and 24 recipes to nourish the body and mind in retreat.
This beautifully illustrated and insightful book offers perspective on preparing and creating nutritious food, specifically in retreat. It shifts the reader’s view from food as a distraction to food as a support for practice, guiding us on how to nurture one’s body through proper nutrition.
Dungse-la includes a discussion of “one taste” and cooking as an act of offering. The book provides suggestions on stocking your pantry for retreat cooking, including dry foods; fresh produce; packaged, canned and frozen foods; spices and seasonings. Recipes draw from the cuisine of different countries and traditions, bringing an abundance of flavors and dishes. The recipes are presented to allow flexibility, simplicity, and variety.
Whether you are planning a retreat or just want to explore new flavors and ways to prepare and relate to food, this book will be a wonderful addition to your kitchen.
“Even as we let go of attachment to our body, the food we make is an offering of appreciation for this precious human life, and a commitment to cultivate the right conditions so that this life is meaningful through the path of Dharma.”
— Dungse Jampal Norbu, Food for Liberation