Secrets of the Scoby: Tibetan Taoist Gummiberry Juice and Boulder’s Buddha’s Brew

gummiberry juice

I was recently reminded of an old entry from the annals of Shangri-La La Land: the apparently Tibetan fermented drink known as ‘Jun’. Jun is a relative of the classic fermented health-drink Kombucha. Whereas Kombucha is born from the alchemy of adding a kombucha culture or ‘scoby’ to black tea and sugar, Jun is made from Jun cultures mixed with green tea and honey. According to popular legend, besides being more obscure and more magical than Kombucha, Jun also hails from Tibet.

On August 4th, 2010, Emma Blue penned an article for The Elephant Journal which she, mincing no words, called ‘Jun: Nobody Wants us to Know About it’. The Elephant Journal claims to be committed to a more thoughtful, ‘non-New Agey’ brand of spirituality, but you could be forgiven for not quite believing this after reading Blue’s article. Continue reading

Tripping on Good Vibrations: Cultural Commodification and ‘Tibetan’ Singing Bowls

 

pizza yoga.jpeg

This was also a piece I did not expect to write. Popular media, and reactions to popular media however, got me thinking more about issues of commodification and cultural appropriation, and the singing bowl turned out to be a particularly useful entry point into a lot of these.

I find it quite surprising that so little academic material has been written about singing bowls and their history, despite them being such iconic and familiar New Age objects. Continue reading