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The Buddhist Retreat Centre |
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Ixopo, KwaZulu-Natal, South Africa |
For people of all religions |
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BRC Newsflash: May 2025 Dear Friends, |
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The art of being | Image: Andrew Brown | |
John Homewood who will be offering 2 back-to-back retreats “The Art of Being” Part 1 and “ Living In Joy - Going Deeper” Part 2 from 11-13 and 13-15 May writes: This Too Will PassMany people are experiencing challenges, not only in their own personal life situations, relationships, health or finances, but also psychologically, with stress, anxiety and despondency robbing people of creative action. This is being fuelled by the doom & gloom being served up through the media’s negative narratives on the world’s political, economic, climate and health situations. This, however, obscures our true power – the power of choice. The most important choice we ever can make, right now, is to choose our own thoughts and feelings rather than other people’s. Every thought and every emotion is an act of creation. We regain our power from the world ‘out there’ by choosing thoughts and feeling that emanate, not from our minds, but rather from our hearts. We can choose to focus our intrinsic energy on creating the world we want, rather than the world we don’t want. Choosing to feel joy rather than despair, choosing connection rather than separateness, choosing to focus on perceiving beauty around us rather than being caught up in our judgmental minds. These are all positive and constructive actions of choice that will contribute to us making the world a better place for ourselves, our children, grandchildren and the greater community around us to live in. Ultimately there is only ever one choice to make - a choice between just two baskets; one labelled fear and the other love. Choose now. John Homewood |
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Expect miracles | Image: Tsunma Tsondru | |
Food For Thought Continued...Made with loveWhenever you ask someone about the BRC, they usually struggle to put into words the tranquillity of the space - the calming energy that rolls up the valley with the mist, wrapping everything in a quiet embrace. But there is one thing they all inevitably mention, their eyes lighting up with a far-off look of bliss: the food. They regale you with stories of unforgettable meals, each dish described with the kind of reverence usually reserved for sacred experiences. “You simply must try it!” they insist, reaching for one of our recipe books, eager to take a piece of the BRC kitchen home with them. For those of us who work here, this reaction is no surprise. Volunteers often find themselves drawn into fireside conversations with guests, all hoping to uncover the secret behind our food. The ginger tea, rich and fragrant - how do we make it taste so magical? There must be some hidden trade secret, something beyond what’s printed in the recipes. Right? To finally put the mystery to rest, I sat down with the heart and hands behind the BRC kitchen - our head chef, Prudence Makhanya, from Creighton - to answer the question once and for all: What makes the food at the BRC so good? |
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Prudence Makhanya | Image:Lien Duvenage | |
A Journey into the KitchenPrudence’s love for cooking began early, helping her aunt at a B&B in Scottsville, Pietermaritzburg. Every Friday, Saturday, and Sunday, she would assist in preparing breakfasts for international guests, soaking up knowledge and skills along the way. From there, I fell in love with food, and so I went to Café Bloom. It was at Café Bloom in Nottingham Road where Prudence truly honed her craft. Stepping into the fast-paced environment of a busy restaurant was a challenge - especially with no prior experience in baking or preparing lunch dishes. With little time for formal instruction, she had to learn quickly, adapting as she went. I did not know about baking. Just only when I’m looking through [the recipe of] this kind of cake. They gave me cheesecake, lemon polenta, brownies. We used to make a lot… When I had to make the cheesecake, I had never seen cheesecake before. I started to read and read the recipe. Now I can make cheesecake, carrot cake, and brownies. Prudence recalls, with gratitude, the Café Bloom manager who guided her through the art of baking, sharing small but invaluable tips - how to keep cakes moist, how to balance flavours. For many of us who struggle to decipher vague instructions like “a pinch of salt,” this might sound overwhelming, but for Prudence, it was a process of trial, error, and discovery. You have to teach yourself. Because all cakes are different. Everyone will tell you it’s very easy, but it’s not easy. You have to love it. Just wait - maybe today you make carrot cake, then maybe tomorrow you can do better. Then you see yourself, see what works and what doesn’t. You learn from your mistakes, and then you see what you did wrong. |
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A thriller with vanilla – baked vanilla cheesecake | Image:Lien Duvenage | |
Finding a home at the BRCWhen the pandemic hit, Café Bloom closed its doors. But fate had other plans for Prudence. Her manager recommended her to the BRC, and in January 2021, she joined us as our head chef. I asked Prudence what she thought of the Centre when she first arrived. Coming from the bustling world of restaurants and B&Bs, this place, tucked away in the hills, must have felt like another world entirely. The most important thing to me is that this is my home, because every time when I passed by on the way to Pietermaritzburg I saw the sign. I thought, ‘OK, maybe it is a church.’ I didn’t know. [In Pietermaritzburg], we had to travel every day with transport, and I was renting in not a good place. So, yeah, it’s nice and cool. When I started here, I didn’t find it hard because most of the menu is here [in the recipe books]. But as I said, you can find things to change the way you like it. I’m happy here because I can visit home anytime, and my family, they can come around. It’s nice here, and I enjoy cooking for people. I am happy because they appreciate us and make us feel much happier every day. I wake up and say, ‘God, please be with me.’ I like to learn cooking and baking. Most of the time, when I’m watching TV, I don’t watch soaps but cooking. |
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Zesty lemon squares | Image: Angela Shaw | |
A Favourite DishFinally, I asked Prudence - out of all the meals she prepares, which is her favourite to make for our guests? You know, people like everything. But for me, I like the spinach bake, yes. And the pudding, I like carrot cake and the lemon squares. The True Secret IngredientSo, what is the magic that makes the food at the BRC so special? If you ask Prudence, it is not just about recipes or techniques - it’s about love. It’s about waking up every morning with gratitude, finding joy in the simple act of cooking, and sharing that joy with others. It’s about learning, growing, and taking pride in the meals that nourish both body and soul. And perhaps, just perhaps, it’s also about those blessed hands, pouring heart and devotion into every dish served at our table. William Shogan If you would like to take a ‘Taste of Ixopo’ back home with you, please support our GoodMoodFood prepared take-away meals from our delicious lasagne, to soups and dips. You can pre-order or let the staff know the day before your departure from the Centre. |
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Taste of Ixopo | Images: Angela Shaw | |
There are still a few spaces left on the following April retreats:☸ indicates retreats held in noble silence The Art of Being Part 1John Homewood and Michelle McClunan | Weekend | 11-13 April Living In Joy - Going Deeper Part 2John Homewood and Michelle McClunan | 2 days | 13-15 April For more info on their work see www.journeysofawakening.com
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Wesak lanterns | Image: Tsunma Tsondru | |
Conducted Retreats May 2025☸ indicates retreats held in noble silence
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Doing what the Buddha did | Image: Andrew Brown | |
About the BRCPerched on a ridge at the head of a valley in the Umkomaas river system in KwaZulu-Natal, the Buddhist Retreat Centre looks out on a vista of indigenous valleys, forests and rolling hills receding like waves in the blue distance. Here, for forty-five years, people of all religions and none have come to experience peace and tranquillity. It is a gentle, sympathetic space where one can be still and get in touch with oneself and reflect on the things that crowd one's life. The BRC was voted by CNN as one of the ten best meditation centres in the world. The BRC was awarded Natural Heritage status in 1995 under the auspices of the Department of Environmental Affairs and received a certificate to that effect signed by President Nelson Mandela for turning an eroded farm into the natural paradise it has become - thousands of indigenous trees were planted by retreatants under the supervision of Mervyn Croft - with 160 species of birds, including the Blue Swallow, otter, deer, antbear and indigenous forests. The Centre was also given the special status of “Custodian of the Blue Swallow” for its work in preserving the breeding areas of this endangered bird. The BRC facilitated the founding of Woza Moya, the community-based NGO, located in Ufafa Valley, twenty-two years ago, on the estate. Their vision is for all people in the community to be healthy and productive, to live in a safe and clean environment, with good access to services and social justice. The Centre continues to support the organisation by showcasing their crafts in the shop and sponsoring their trainers and consultants. We have been very touched by your appreciative letters, emails and friendship towards the BRC - your spiritual home from home. How you can help to keep the Dharma wheels turning at the BRC and continue its legacy for the future: Become a Spiritual friend by:
The continued existence of the Centre as a sanctuary for healing is dependent on the goodwill and support of our Sangha. Chrisi Visit our website for further information, directions, image gallery etc. |
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Zesty lemon squares