Last night's class was a 2 hour session with Jan Nevelius hosted by the wonderful Kayla Feder Sensei and her dojo Aikido of Berkeley. It was a big group, and contained a couple of familiar faces from Seattle. One was Glenn Leichman, so Evie got her usual pre-class play time:)
The class was easier for me to process, possibly because I had seen most of the material in Seattle from a spectator's perspective, so it was not quite so new, and I had a sense of the parts of it that I wanted to focus on. Still rather distracted by basic stuff like footwork. Nevelius Sensei is quite explicit that what he is talking about is not in the realm of basics, so that's a big challenge for me. One thing that is interesting about the movement he is aiming for is that in his mind, the parts of you that you move the most at a basic level are the things that move the least at a higher level.
He has talked about the joined body of 2 people as having an axis of rotation. When he came around to demonstrate something to each of us personally, I grabbed him with ryo katadori (grabbing both his shoulders from the front, as if to head-butt him or knee him in the groin) and he spun both of us around the tiniest little point I could imagine--as if we had traded places but no movement had taken place. It was quite a remarkable feeling. I have a lot of notes!
Here's a picture of Evie training with Feder Sensei:
This morning, we had some nice pastries from Fournee bakery, which has so far been our favorite in the Bay Area.
The butter croissant is really quite incredible, with the right amount of salt and it's very nicely browned. The morning bun has great layers, but I prefer a little more crunch from the sugar--it appears that maybe they roll them in superfine sugar. I could not resist the Gruyere roll, because I love naturally leavened breads, and I am a sucker for the toasted cheesy bits that melt off the side.
Today we're headed into San Francisco for some bakeries on the way to Petaluma for more Nevelius Sensei tonight. I found a bakery that Evie did not know about. More known for bread than pastry, it was featured in one of the baking books that influenced me most deeply. Looking forward to trying it.
Thanks for writing, love being able to follow along. Mail pastry, I can't stand the drooling anymore.
ReplyDelete