Free Yoga Boston (October 2020 – May 2021)

home yoga practice

And just like that, summer’s over. We’re in fall and inevitably heading toward winter. With the continuing pandemic, I’m guessing that without a vaccine there may not be any in person yoga classes listed here for the colder months. It’s a good time to continue working on a home yoga practice. With virtual yoga classes becoming the norm, basically all classes are part of a home practice. Several meditation classes are included in the list below as well.

So let’s light some candles, roll out our mats and settle in. Classes listed are free or donation based. Please donate if you can! Also, since people can take online classes from anywhere, the times listed here are Eastern Time.

Make sure to check the Free Yoga Boston Facebook Group in addition to the Free Yoga Boston Facebook page. The group is private, but you can request to join. Members share information and there are additional classes and events listed.

Some classes here are found on Eventbrite and Meetup, so you can look for classes there as well. As always, this list is a work in progress and will be updated. From what I can tell, the classes listed below are ongoing for the time being.

If you know of other classes that are missing or have corrections, let me know!

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MONDAY

#YogaLemonade (Ongoing) Virtual
5:15pm – 6:15pm

Online Zoom Yoga (Ongoing) Virtual
8pm – 9:15pm

Meditation Group (Ongoing) Virtual
9pm – 9:30pm

TUESDAY

Yoga with Allison (Ongoing) Virtual
6:30pm – 7:30pm

WEDNESDAY

Dan Rodman Meditation and Spirituality (Ongoing) Virtual
6:30pm – 7:30pm

Laughter Yoga on Zoom (Ongoing) Virtual
7:30pm – 8:10pm

Zoom Yoga, Wednesday Release! (Ongoing) Virtual
8pm – 9:15pm

THURSDAY

Relaxing Yoga with Jason (Ongoing) Virtual
6:30pm – 7:30pm

Community Yoga (Ongoing) Virtual
7pm – 8:30pm

FRIDAY

Friday Unwind: Gentle Yoga (Ongoing) Virtual
4pm – 5pm

Meditation with Martin (Ongoing) Virtual
6:30pm – 7:30pm

SATURDAY

Online Guided Meditation (Ongoing) Virtual
9:45pm – 11pm

SUNDAY

Online Guided Meditation (Ongoing) Virtual
9:45am – 11am

Afro Flow Yoga (Ongoing) Virtual
1:30pm – 2:30pm

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An Apple Found Poem

apples inspired a found poem

Last weekend, some friends and I went for a walk around Franklin Park. This park is Boston’s largest open space and the crown jewel of Frederick Law Olmsted‘s Emerald Necklace.

It was a beautiful day and October’s colors were in full effect. One of my friend’s co-workers recently bought a home and was surprised to find that she has an apple orchard. Can you imagine? A surprise apple orchard!

Because now she has too many apples, she’s giving them away to everyone she knows. My friend took some and I was lucky enough to leave our walk with dozens of apples. I stewed some with ground cinnamon, ginger and a touch of honey. I still have about a dozen left and not yet sure what I’ll do with them. Maybe make another Dutch baby? An apple crisp?

In any event, these gorgeous beauties inspired me to write a found poem. Back in 2010, on the first iteration of this blog, I discovered found poetry. I’m forever hooked! I love poetry and writing found poetry is easier than starting from scratch. It’s fun too. Like a word game!

To write a found poem, find some text – a book, magazine article, blog post, etc. As you read it, pull out words to create your poem. Ta da! You wrote a poem.

Below is the found poem I wrote using the article 5 Health Benefits of an Apple from EatingWell.

An Apple Found Poem

Doctor away!

Truth.

Apple-licious ways.

Flesh and skin.

Cooked and baked.

Fresh.

2 apples.

8 weeks.

You benefit.

Reduced risk.

Thanks.

You guessed it – apples.

Slices satisfied people.

Applesauce, apple juice.

Granny Smith, McIntosh, Golden Delicious.

Tops among fruits.

Don’t toss the peel.

Found.

Time Travel With Merriam-Webster

If there’s one genre that gets me every single time, it’s time travel. I absolutely cannot resist the concept.

So I was thrilled to recently read that a physicist came up with calculations that eliminate the paradox problem. You know the issue when someone goes back in time and has to worry about changing something and destroying the present? Apparently things would all work themselves out somehow. Yay?!?!

Not only is the time travel genre fun, but it’s a great way to learn some history. I find myself wondering if certain parts of the story lines are true, so with some quick research, I’m able to find out.

Recently I enjoyed a couple of time travel series on Netflix. Since I also love foreign films, the variety of time travel shows available exponentially increases with more languages included. Back to 1989 is in Mandarin and placed in Taiwan. Live Up to Your Name is in Korean and takes place in present day South Korea and goes all the way back to the Joseon Dynasty.

So why am I bringing up time travel today? Because Merriam-Webster is playing along with the idea. They have a link you can go to and travel back. Pick the year you were born or any other year. You’ll find out when certain words were first used in print. The earliest year you can go back to is 1500, then by century and generally before the 12th century.

I went back to 1964 and it surprised me to find some of these words used so early. They seem more modern! Others are interesting in that the terms have changed and are used differently. It also makes me think about how the more things change, the more they stay the same. Below are a few.

AAA, black hole, carryout, colorism, condo, drink-driving, endangered, fentanyl, garage sale, gender identity, gigahertz, grandparenting, graphic novel, gun control, homophobia, hydrocodone, mack daddy, minicam, miracle fruit, mitochondrial DNA, naloxone, pants suit and pantsuit, point-and-shoot, precalculus, precooked, quinceañera, rat fink, red bush tea, retribalization, reverse discrimination, skinny-dip, slow-wave sleep, street hockey, table sugar, tostone, triple jump, xanthan gum, zip-code

If you have a few minutes, take a trip back and let me know what you think!

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Screenshot Image: Merriam-Webster

A Staple Fall Recipe: Zucchini Bread

zucchini bread in pan

I don’t remember when I realized that I hadn’t baked or eaten zucchini bread in quite some time. But it was within the past couple of months. After that, I wanted some. So when my mom and I visited a farm stand, I was looking for zucchini. And I found it!

Next, the search began for a recipe. The very old recipe I had didn’t seem appealing anymore. Many of the recipes in more recent cookbooks all had a chocolate focus, which I didn’t want. So I searched online and found a recipe on Sally’s Baking Addiction.

It’s rare that I follow a recipe exactly. This time was no exception. When I adapted the recipe, I decided to use all brown sugar and used half the amount of oil and substituted ricotta cheese for the rest. I wanted some extra protein and that’s why I used ricotta cheese. You could also try yogurt or switch up the type of oil. I added nuts for more protein as well. You could use chocolate chips, raisins or other dried fruit. Dates or dried cranberries would be good too.

In case you haven’t used any of my recipes yet and aren’t familiar with my way of baking and cooking, I believe that recipes are merely a guide. In other words, the directions given below for how to combine the ingredients isn’t set in stone. Stir them in the order that you may prefer. This was easiest for me.

Likewise, your oven is different from mine and may run hotter or cooler, so the time needed will vary. You can also use this recipe for muffins. Based on the original recipe and my muffin baking experience, bake muffins for about 20 minutes at the same temperature.

Sally’s recipe has good bones and is perfect for adapting. For example, you could use half the amount of zucchini and use finely chopped apple for the other half or similarly wet fruit or vegetable, like pear, pumpkin or squash.

My version is below. Let me know if you try it!

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Zucchini Bread (Makes 1 loaf)

INGREDIENTS:

1/4 cup olive oil
1/3 cup ricotta cheese
1 medium zucchini (shredded, about 1 cup)
1 egg
2 tsp. vanilla extract
1 cup brown sugar
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1 1/2 cups flour
1 cup finely chopped walnuts

INSTRUCTIONS:

Set oven to 350℉. Either grease and flour a loaf pan or line with parchment paper.

In a large bowl, combine olive oil and ricotta cheese. Stir in zucchini. Mix in vanilla extract and brown sugar. Stir in cinnamon, nutmeg, salt, baking soda and baking powder.

Add flour and combine. Do not stir too much. Stir in nuts.

Pour mixture into prepared pan. Bake for around 55 – 65 minutes. Test by sticking a toothpick into the center. It’s done when it comes out clean.

Let cool for about 10 minutes. Sometimes I speed cool by sticking the pan straight into the freezer or fridge on a trivet. This bread is nice served warm, so don’t cool too long.

Enjoy!