à la carte archives

ilona fried

Writer, Feldenkrais champion, Aikidoka and explorer of internal and external landscapes.
ilona fried has written 372 posts for à la carte spirit by ilona fried

Couched in a Dilemma

Would you part with a favorite object if someone wanted to buy it? I’m in the midst of a ruthless purge and have advertised some furniture on Craigslist. Among other items, I wish to bid farewell to a wood bench I’ve had nearly 15 years. Purchased to fit up a curving staircase and through a narrow doorway, I’ve … Continue reading

When Things Come to An End. Finally.

Recently, I did something that my earlier self would have considered unthinkable. I left the last of my stash of designer beads, worth more than one thousand dollars, for consignment at a local bead shop. I left them without an inventory sheet or suggested prices. I left them because, finally, I was done. Done working with beads, done … Continue reading

Collecting: Choice or Compulsion?

When I was four, my parents packed me and my two brothers into our pale yellow Chevy Impala station wagon and drove from Massachusetts to Mexico City for my father’s sabbatical year. Throughout those months we ventured to different towns and villages, each of which specialized in at least one distinctive craft, many of which my parents admired enough to buy. … Continue reading

Other Voices on Feldenkrais

I’ve written dozens of posts about my experiences with the Feldenkrais Method (yes, there are more to come). It’s gratifying when readers share that my blog has motivated them to either take a Feldenkrais class for the first time or return to it after a hiatus. With the many opportunities and distractions of modern life, we might need a nudge … Continue reading

Of Feldenkrais, Potatoes and Sex

Can potatoes be sexy? Can sex be potato-ey? And what does either have to do with moving slowly in a Feldenkrais lesson? First, can you recall a potato dish that made you swoon, salivate or succumb? Maybe potatoes mashed with butter until creamy, drizzled with truffle oil and dotted with beluga caviar. Or perfectly prepared french fries, thinly cut, … Continue reading

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