Male

NAMASTE


Sanskrit nama? means "bow, obeisance, reverential salutation, adoration". te is the dative of the personal pronoun tvam, "you". A literal translation of nama? te is thus "reverential salutation to you".
It is commonly accompanied by a slight bow made with the hands pressed together, palms touching, in front of the chest.
In a religious context this word can be taken to mean any of these:

* The Spirit in me meets the same Spirit in you
* I greet that place where you and I are one.
* I salute the divine in you
* I salute the Light of God in you.
* I bring together my body and soul, focusing my divine potential, and bow to the same potential within you.
* I bow to the divine in you.
* I recognize that within each of us is a place where Divinity dwells, and when we are in that place, we are One.
In other words, it recognizes the equality of all, and pays honor to the sacredness and interconnection of all, as well as to the source of that interconnection.
Namaskar is the term for such greetings, but is not used as a greeting itself.
Namaste can also mean "Here we are" from the Greek "?a ?µaste".
Origins
"Namaste" is sometimes used in the context of practicing Yoga as a greeting or goodbye, generally taken as an expression of good will. Namaste is sometimes misinterpreted as a greeting associated with Yoga only, but it is much more widely used than that in South Asia, particularly in greeting elders. Moreover, it is used throughout Asia, especially in the context of Buddhism or Buddhist cultures, even though it is known by different names in some languages.
Namaste is a Hindi word, and hence has widespread use in North India where Hindi and its dialects are the languages spoken. Gassho is the term used in Japanese contexts for the hand-gesture, and for the wider bowing, as a whole. In Thailand, the gesture is known as wai (pronounced "why" with a rising tone).


IF

If you can keep your head when all about you Are losing theirs and blaming it on you, If you can trust yourself when all men doubt you But make allowance for their doubting too, If you can wait and not be tired by waiting, Or being lied about, don't deal in lies, Or being hated, don't give way to hating, And yet don't look too good, nor talk too wise: If you can dream--and not make dreams your master, If you can think--and not make thoughts your aim; If you can meet with Triumph and Disaster And treat those two impostors just the same; If you can bear to hear the truth you've spoken Twisted by knaves to make a trap for fools, Or watch the things you gave your life to, broken, And stoop and build 'em up with worn-out tools: If you can make one heap of all your winnings And risk it all on one turn of pitch-and-toss, And lose, and start again at your beginnings And never breath a word about your loss; If you can force your heart and nerve and sinew To serve your turn long after they are gone, And so hold on when there is nothing in you Except the Will which says to them: "Hold on!" If you can talk with crowds and keep your virtue, Or walk with kings--nor lose the common touch, If neither foes nor loving friends can hurt you; If all men count with you, but none too much, If you can fill the unforgiving minute With sixty seconds' worth of distance run, Yours is the Earth and everything that's in it, And--which is more--you'll be a Man, my son! --Rudyard Kipling


Read about Miyamoto Musashi, the most incredible samarai of all times in my opinion. (GOOGLE HIS NAME).



This is my Live Cuisine press kit/bio/resume..


Brian Lucas aka Chef BeLive Light, has been creating intuitive live cuisine for 8 years. He originally was "turned on" to live cuisine by his children's mother, Lee Whitney McKinney, who had been into raw since 1986. She was the co-owner of Organica: The Living Cuisine in San Francisco, and she took the back burner to the creation of the dishes because of his incredibly intuitive talent. Brian learned his basics from three individuals, the first was Lee Whitney McKinney who worked with Rejuvenative Foods, Santa Cruz Ca., owned by Evan Richards in it's starting stages, and she was "turned on" to live foods by Victorious Kulvinskus and Ann Wigmore. The second individual was Juliano Brotman, who owned Raw Living Foods in San Francisco for 3 years, and currently owns Juliano's Raw Living Cuisine in Santa Monica. He wrote Raw: The Uncook Book, a Harper Collins published book, and has another coming out soon. The third person was Jeremy Saffron, who co-owned The Raw Experience in Maui with Renee Underkoffler. He co-wrote The Raw Truth: The Art of Loving Foods with Renee, he wrote The Raw Truth: The Art of Preparing Living Foods, and also The Raw Foods Resource Guide. All three individuals taught Brian the basics, and he intuitively grew instantaneously from there. Being head chef and co-owning Organica: The Living Cuisine, Brian became friends with Woody Harrelson and his wife Laura. Upon meeting Brian for the very first time, while standing in Brian's restaurant Woody asked "would you like to come to LA and be our head chef at our oxygen bar/ live restaurant we own called O2?" Brian turned his head over his shoulder to look at his wonderful restaurant, then he shrugged his shoulders as he shook his head no, because of his gorgeous place that he loved so much, then turned back around to Woody and said "I'm sorry!” Woody immediately said "I understand." Every time after that encounter when Woody was in town, he visited Brian. Woody hired him a few times to cater events that he was doing in the Bay Area while Brian was still in business. Actor/Activist Joe Hickey, (Law and Order/Palmetto/Go Further) a great friend of Woody's, came to Organica every time with Woody and truly digs Brian's food also. During Organica, Brian became friends with Roxanne and Michael Klein. Roxanne went on to becoming a live chef, and Mike is the CEO of Modulus Guitars, and a tremendous activist for our earth. Juliano, Jeremy and Brian taught Roxanne a few techniques that she went on to use after-wards. Michael and Roxanne were going to invest in Organica, but it wasn't the ideal location and hadn't been able to turn a profit during any of it's incarnations.(Raw Living Foods-3 years, Raw Experience-1 year, Organica: The Living Cuisine-1 year) Live Cuisine hadn't became popular yet, and most people just didn't get it or didn't even want to try it. It didn't even take over in the health community at that point. Roxanne went on to doing a book with Charlie Trotter, and opening her restaurant, the former Roxanne's live restaurant in Marin, Ca. Roxanne and Michael love Brian's food, they hired him to cater a private dinner at their house, and another event in San Francisco called the Bammies. . Rainbow Foods Grocery Co-Op in San Francisco hired Brian for an event in San Francisco during the restaurants existence. Bruce Horowitz, Organica's 2ND head chef, and current owner/head chef of the Sun Kitchen, a traveling live cuisine kitchen that travels to festivals, enjoys his food. Brian also made food for Mike D from the Beastie Boys. Mike enjoyed his food so much that he decided to stay for a few hours to hang out in Organica's back office to chat with Brian about enlightened and environmental issues. Mike gave Brian front row, backstage tickets to his Beastie Boys show at the Oakland Coliseum, which during his performance he did a "shout out to RAW!" to the audience. Matt Rizzetta, a current DJ in San Francisco, formerly the owner of a local juice bar, Fillmore Juice, and a live enthusiast in SF at the time of Organica, is a fan of Brian's food. David Wolfe and Brian became acquaintances after his visit to Organica and he enjoyed Brian's incredible food a few times. David Frankel, an amazing environmental lawyer, true friend to the earth, and a friend of many individuals in the living foods community was a regular customer at Organica. Evan Richards from Rejuvinative Foods and Brian became buddy's after Evan's visits to the restaurant. Luke, the owner and head chef of Green-life Evolution Center currently in Arcata, Ca. also ate at Brian's restaurant, he truly enjoyed it. There is a brief story about Brian's story in the Spin Article called Gastronauts, Feb.1999, before he started Organica. Prior to Organica, he was driving a taxi cab in SF, and at the time he was a daily regular at both Raw Living Foods/Raw Experience. He was already creating dishes at home, then at Raw Experience. His restaurant Organica: The Living Cuisine was in numerous local newspapers, one being The Sacramento Bee. You can read the article if you google the restaurants full name, and is also in Julianno's press kit on his website. His restaurant was in Vogue during its existence, March of 1999 page 310. He has a guest book from his restaurant that one person states, "He takes Juliano's food to the next level!" It also states many other extremely positive comments about Brian's scrumptious cuisine, live culinary skills, and his wonderfully compassionate nature. After the restaurant closed, Brian became involved with a music production company in the Bay Area, Ca. and was instrumental in orchestrating the historic Avalon Ballroom together. He was given a partnership in the Avalon because of his endeavors in hiring everyone, and also because he brought almost all of the customers there for the first year or so through his ongoing promoting and netwoking abilities. Finally, because of the politics in the music scene and the competition in the Bay Area, they had to close their doors. They were still a part of music history, and the incredibly amazing top artists that played there for approximately 2 years had at least been able to once again grace the Avalon Ballroom with sweet sounds. During the time of the Avalon, he became involved with a documentary film soundtrack in Los Angeles and also became involved with Ike Willis from Frank Zappa's Mothers of Invention, he helped Ike put The Ike Willis Project together, Ike decided not to continue with his project and went back to his band with other members from Mothers of Invention called Project Object. Since he was working on a soundtrack in Los Angeles, he went down to LA to meet with a possible artist for the soundtrack. While he was visiting, he saw 2 old friends that were producing and an old friend directing a conscious Hip-Hop music video for The Visionaries and insisted him coming down to act in it. Little did he know when he arrived they handed him his prison guard suit and told him there was an actual prison guard he was working with as a partner and teacher for his scene. The producer friends and director all said they didn't expect Brian to "scare them" the way he was able to sink into the part. He told them "I have studied the harsh reality of prison from some writing I'm doing." After the shoot was over they handed him a script for a short film that was going to be edited in and out throughout their live nude open mic night they just professionally shot called Art in the buff:Venice Beach, he read it over and laughed because of it's absurdness. They asked if he could write something better and he agreed to do it. He wrote an animation idea plus the short film that was edited in and out of the art piece. He produced it and also brought 2 bands to the soundtrack with his friend Shaun Dolan from the first documentary film, who had worked on a few soundtracks and worked with the legendary Bill Graham for close to 20 years. Brian ended up deciding to move down to LA, doing the single father gig with his extremely wonderful and enlightened children Zivu and Inanna because of the work possibilities and opportunities to truly be able to learn more, so he would be able to "turn on" the masses more efficiently. There he started writing more treatments and is currently writing 2 screenplays. He is also co-producing his cousin Devin Lucas scripts, particularly one that is in the middle of a possible deal. One of his best friends, and an incredible graphic designer Howard Krouk, who did almost all the posters at The Avalon Ballroom, was eating raw and really wanted to eat Brian's food more often. So he started to convince him to get back into making his cuisine again and finally Brian realized that he needed to become more instrumental in "turning on" the masses to extremely tasteful raw cuisine. He started conceptualizing a health and fitness book with Howard, through their life experiences, and they have recently begun writing it. Brian is also in the process of writing 2 live foods recipe books also. He visited Chicago working on a couple of his film projects and decided to tap into the Living community there. While he was there he did a live foods demonstration and presentation for a group at the Funky Buddha Lounge, 2 private in home lessons, and a guest chef appearance at the living cuisine restaurant Cousin's Incredible Vitality. The individuals that attended these events were extremely excited to get a taste of his cuisine, and knew they were experiencing a special treat. Brian also plays saxophone, guitar, and has been singing since he was 1 1/2 years old, he is truly a talented and intuitive individual unlike most you've ever met. In the past 7 years, he had put his raw artistic skills on a back burner to help others flourish, but is now able to channel his art more than ever, tapping into those special talents and skills he's been blessed with once again. Chef BeLive Lucas (formerly known as Chef Basil Lotus) specializes in Intuitive Live Cuisine and he has always, and will always guarantee to give you an orgasm of the mind, body, soul and especially the taste buds. Tantalizing you through his unbelievable Intuitive Highway. He has started the guest chef apearance movement for the raw chefs to expore and has done one at the healing space/raw restaurant Higher Ground, 2 at Taste of the Goddess, Terra Bella and is going to be doing a monthly appearance at Taste of the Goddess starting in June. He is currently doing private chef work, demonstrations, and lessons. His clients include Andy Dick, Britney Daniel, Keenan Ivory Wayans, and Jeremy Piven. He currently has a recipe being published in Carol Alt's new book and is currently working on opening a new restaurant. If you wish to contact him, call 310-460-9253 or email at belivelucas@yahoo.com.