While staying amongst the Forest, there’s an endless array of inspiring entertainment opportunities… Rise with the sun or sleep long past noon. Engage in conversation with other travelers. Watch the chicken channel. Blow the conch. Prance through puddles. Explore dance, yoga, and meditation at the glass house. Assist with garden cultivation. Adventure along the T trail. Forage wild oyster mushrooms. Trallump through the Forest, gathering fallen limbs. Feed the bonfire. Inquire about the various systemized processes in motion at the Hostel. Play board games (sheep for brick, anyone?), darts, or billiards. Read, cozied up in the common room. Gaze as the moon soars across the sky, lakeside. Breathe deep, laugh much, and enjoy!

Most recently, the cob kitchen has experienced quite the transformation. Chickens were hustled out and inundation was diverted. Cob mending and 1pt lime / 3pt sand plastering by knowledgeable and novice hands has progressed the project to the next layer. We are grateful!

Many thanks also to the duo who refurbished the pool table—fresh felt and non-warped cue sticks, how luxurious!

Mung bean sprouts, another fine life detail, are a common topping and/or ingredient of the Hostel dinners. The process of germination increases availability of vitamins C, B2, B5, B6, and carotene; neutralizes enzyme inhibitors and phytic acid, which disrupts mineral absorption; and produces numerous enzymes that aid in digestion. Ultimately, the beans are revitalized with hydration, illumination, and breath to enhance nutritional content and digestibility. Simple and exceedingly beneficial gardening of bulk goods within glass vessels! Quite the inspiring process, easily transposed into your kitchen ways…

Necessary pieces include a wide-mouth jar, dried mung beans (or lentils, adzuki, broccoli seeds, etc), square of thin fabric, rubber band, a strainer/colander, and a lid. Fill the jar 1/4 full of rinsed beans, top with water, secure the fabric with the rubber band as a breathable lid, and store where there is ambient, not direct, sunlight. Soak overnight. Drain and rinse, thrice or so, twice per day. If the jar happens to have flat sides, place horizontal in between rinsing, increasing surface area. In apx three days, the mung sprouts will be 1-2 inches long and ready for chomping. Stash in fridge with a solid lid and rinse before serving. Yum!

May the Forest Be With You

The Hostel Staff