Category Archives: Creativity

Join us in Tucson this April

Imagine a world where you are fully present, attentive to all that surrounds you, where love and joy fill your days and fear is left behind.  Imagine your life with depth and meaning, humor and lightheartedness, as well as intention and connection. For a couple of days this spring, we’re going to dive into these possibilities.

This year’s Oomph Retreat will focus on ‘Being Alive’, what it means and what it does not, mean, what it looks and feels like, and what might that road be like for you.  We will explore themes of vulnerability, presence, intuition, heart vs. mind, living from the inside out, the enneagram, true self/false self, how to design your life guidelines, and much more.

See http://www.patricklilly.com/oomph.html for more information.

April 22nd-24th, 2018
Redemptorist Renewal Center
7101 West Picture Rocks Road, Tucson, AZ

Registration Includes Meals & Lodging.

Hope to see you there.

Big love,

Ashton

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The 3 Modalities of Doing (via Eckhart Tolle)

Today, become aware of the posture you enter each of your moments with.

Eckhart Tolle teaches that if you cannot enter into your moments with at least one the “3 modalities” of doing, you will create for yourself suffering.

The 3 modalities are:

  1. Acceptance
  2. Enjoyment
  3. Enthusiasm

Check these out.

See for yourself.

Delight will be your guide.

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A Conversation with Mike Bagale / Alinea / Executive Chef / Chicago, IL

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Mike Bagale combines a unique mix of a broadly artistic mind with a calm, pragmatic, and practical approach to running a complex kitchen.

Mike’s artistic interests began in film school, attending Ryerson University in Toronto and the New York Film Academy. In 2002 his interest in cooking began when he enrolled at Florida Culinary in Palm Beach.

In 2004 he began working at the Four Seasons hotels and spent 4 years in their programs from Palm Beach, Washington D.C., and Miami, ending up as the Chef de Cuisine of the 5 Diamond Resort at the Palm Beach property. In 2009, after a successful 2-day tryout, he joined the team at Alinea as chef de partie.

His relentless drive and work ethic moved him quickly up the ladder at Alinea. He was a constant creative collaborator in the kitchen and was promoted to sous chef quickly in 2010. It was that year that he cracked the code to ‘floating food’ with the famous Balloon course. Mike was named Executive Chef of Alinea in 2012.

Follow Mike on Instagram and learn more about Alinea here.

You stream or download this conversation at AshtonGustafson.comiTunes, and Stitcher.

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