Patricia is the tenzo (temple cook), at Spring Green Dojo. She grew up in a family of great Southern cooks, starting to bake when she was a tender four years old. Her love of the kitchen led to an apprenticeship with a French pastry chef then working in Texas followed by training at the Culinary Institute of America in Napa Valley. She then added forty years of rigorous Zen training, including an intensive year in the kitchen with the late Tenshin Tanouye Roshi, Archbishop of Daihonzan Chozen-ji, Honolulu. Pat values great ingredients – vegetables, grains, meat and seafood – and the people that produce them and she values especially people that love to eat.
Greene recently released her first cookbook, A Feast of the Senses.
Alex Greene, ordained as a Zen priest in 2008, and spent 3 years as a live-in trainee in the Chozen-ji line of Rinzai Zen under Yokoyama Roshi. He is the owner of Red Beard Bodywork and structural integration, and holds numerous certifications, including in Zen bodytherapy, Integral bodywork, and TRE. He is a faculty member and bodywork coordinator for the Institute for Zen Leadership.
Greene believes bodywork is about working with the entire human being—mind, body, nervous system, and kiai (spirit). He runs his bodywork practice, Redbeard Bodywork, out of his office in Madison, Wisconsin. A long time practitioner of Zen meditation, Alex’s work uses a refined sense of breath, posture and presence to facilitate deep and lasting changes in his clients.His work is focused, sensitive, and interactive. Alex’s in-depth study of neurobiology and trauma make him an especially attuned practitioner to those with sensitive nervous systems.