Warren Lee Cohen

I received a link from a Bread artist in Bulgaria who is taking her love of bread and her desire to build community around the world by creating BREAD HOUSES, in home workshops in which the art of baking bread gives time and space for conversation and rekindling traditional crafts. I love the idea of cultural revival centred around the practical/spiritual activity of baking bread. This theme will inspire two Art of Bread workshops planned for this winter and spring in Toronto. Look here for details in the new year.

I am fortunate to recieve a steady stream of interesting visitors at the Rudolf Steiner Centre Toronto. Many individuals and as well groups of teachers  from the local colleges, from Japan and most recently from China. Invariably the visitors have been intrigued by the beauty and integrity of Waldorf Education and have been eager to learn more. Below is an article by my colleague Anna Gruda who teaches both at RSCT and at the Toronto Waldorf School.

Chinese art teachers visit TWS.

So Obama was in China recently and Harper is there now.

We thought we would do our part and invite the Chinese to see us! It was actually, Kathleen Schmalz who  approached me  She is a former parent and founding Board member of Trillium Waldorf School in Guelph. She was contracted by York University to organize activities for 23 art teachers visiting from China. The teachers are part of a collective called Sun On Art Teachers and most of them teach high school art.

Having them land at our school was quite an experience for me: I knew Kathleen would accompany them along with an interpreter yet what a challenge to introduce Waldorf education to 23 people through an interpreter!

The teachers arrived a little earlier than expected: I ran into them in the lobby, where there were 23 cameras clicking away! The first thing I had to say was “Sorry, no taking pictures!”

I had organized a tour route that startedin the forum.Clearly the guests had not heard me as the cameras came out again. I like to think that the beauty of the space overwhelmed them! While exiting down the high school staircase they encountered one of our Chinese students and had a bit of a conversation. Next we made a quick stop into the chemistry lab to see how art and the sciences co-exist. Then we looked at the curriculum frames in the stairwell and headed past the EcoWerks area on our way to the handwork room.

Once we settled in I gave a presentation about Waldorf education and showed examples of art from Grade 1 to Grade 12. Some teachers looked a little sleepy but I was assured by Kathleen that it was night time in China and it had nothing to do with my highly expert and entertaining lecture!

After looking at student work and making transparent paper stars, we headed to the Rudolf Steiner Centre. By this time our visitors started asking serious questions about Waldorf teaching. The brochures about the teacher training program flew off the shelves as Warren Cohen invited them to meet this year’s students. A visit to the bookstore overwhelmed the staff and suddenly block crayons were all the rage.  Wendy, the interpreter had glazed eyes seeing herself return to Chengdu, her hometown, as a Waldorf teacher.

A little background: there are three Waldorf schools in China, one each in Beijing, Hong Kong and Chengdu. A very dear friend of mine, Peter Von Zezschwitz, has been there to encourage and educate the teachers at the budding schools. Peter is a former TWS parent and long time supporter of Waldorf education. It is incredible how synchronistic life can be as last Saturday I shared a meal with Peter in a Chinese restaurant near Durham, listening to stories about his time in China and sharing his knowledge of Steiner’s work.

At the end of the tour I was presented with a beautiful banner written in Chinese characters: it said ‘friendship’. As I shook each hand and looked in the eyes of these people I just met a few hours ago, I had an over whelming feeling that indeed friendship can happen despite language and cultural barriers. Sharing a Waldorf experience was a solid bridge of human connection. The amazing thing is that less than half way through the visit; I think they forgot about their cameras.

That is what I call the Waldorf ‘effect’.

Anna Gruda, Art & After School Program teacher

Monday I was warmly welcomed at work with a gift of a 2  1/2 kg  cotton sack of freshly milled, organic Red Fife wheat, a local variety that has been grown in Ontario since the 1840’s. This grain, originally brought over from the Ukraine, was successfully grown across the wheat belt of Canada until the early 1900’s when it was supplanted by other varietals. Renowned for heartiness, flavour and nutrition, Red Fife is experiencing a revival and is now sought after by artisan bakers. My first sponge is rising as I type this post. I look forward to feeling how this dough is to knead by hand and ultimately to savor its crust and crumb. Anson Mills has some helpful information about working with this high gluten wheat. Thanks Lucas!

More good feedback from my first sourdough bread baking workshop in Canada. Many kindergartens at the Toronto Waldorf School are now using natural leavening processes to make more nutritious and digestible breads for the young children. This is such an exciting outcome from a one day workshop.

My dear friend Hal Walker has the ability to make music with just about anything. He is a highly skilled pianist and harm0nica player and is always exploring new instruments and ways of making music. He leads a church choir and teaches music of all varieties as an artist in residence and wandering minstrel. It is great to see him in action on his new website playing BANAKULA. Check it out.

Hal Walker plays Banakula

I am pleased to announce my first baking workshop in Canada.  Come and join me if you can.

I attended the Rudolf Steiner Institute in Massachusetts this summer where Nick Thomas guided a group of 20 of us in a two week journey into the realms of Projective Geometry. Nick led us on an elementary and quite mind bending exploration of the potential for this branch of mathematics, of which Euclidean Geometry is a mere subset. What is so fascinating is that Nick is researching how “tension” between this geometry and Euclidean (conventional) geometry can be a helpful way of understanding gravity, the apparent curvature of space and a host of other phenomena that physics is at pains to explain. It is both refreshing and exciting to experience a new approach to physics that is more comprehensible than super-string theory and quantum mechanics and that in a strange way makes sense. His work will bear fruit if other scientists are able to take it up and develop it further.

While I am not a research scientist, I have found over the years that thinking through elementary ideas in projective geometry has sharpened my ability for accurate imagination and has given me tools for better thinking through ideas connected with karma and reincarnation. I highly recommend it and Nicks latest book, Space and Counterspace, A New Science of Gravity, Time and Light. Here he develops a provocative new geometric basis for physics based on the work of Rudolf Steiner, George Adams and Lawrence Edwards – Excellent work!

My long time friend Yoram has been working on a website to help people assess their carbon footprint and work towards limiting their impact on the environment. This is an exciting bit of social-environmental webware. Pay him a visit at:
http://www.carbonsalon.net/

Jennifer Muller

Today at 6:20am
Hi Warren, I hope you are well. Your daughters look beautiful! I have been enjoying your bread cookbook but wanted to ask you a question about spelt. I used your recipe but cut out the white flour as I was trying to make it with just spelt. However, it wasn’t done on the inside when it should have been, and I noticed that the spelt just keeps taking in more and more water when kneading it. Do you have any suggestions for making just spelt bread with no other flour or do you always suggest using white or wheat with it? Thanks!

 

Today at 7:20pm
Hello jennifer,
Greetings to ol’ England. We are in sunny Canada and the girls are asleep – almost…
Always nice to talk about bread!
Baking with all spelt is nice and flavourful. As there is so little gluten to make the dough stiff, I tend to work it quite wet in the mixing bowl and kneed it as best I can in the bowl. it does not need as much kneading. then I put it in loaf tins and bake it as usual. If it is raw in the inside, then you could try baking it longe at a slightly cooler termperature.
Good Baking,
Warren