Talking Tai Chi with the Teapotmonk

By Paul Alan Read

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Image by Paul Alan Read

Category: Alternative Health

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Subscribers: 3
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Episodes: 20

Description

There are those that believe to practise Tai Chi without tradition or without confirmed lineage, is simply a waste of time - or shadow boxing. It is an art that lacks substance like Bean Curd lacks solidity. But Bean Curd Boxers beg to differ. We claim that Bean Curd is the ultimate yielding substance, it maintains its shape and form, and is sold at a fair price. Additionally, it can be superbly crisp when deep fried and absorbs insults like it absorbs flavours. Bean Curd is a fine symbol of the adaptability of 21st Century Tai Chi. "Be Like Bean Curd My Friend."Said Bruce Lee. (Well, something like that). At times, all Traditions need waking up. This is the aim of the Bean Curd Boxer, to shake up tradition, challenge all claims of absoluteness and giggle in the face of rigidity and dogma. To find out about the Application of Bean Curd Philosophy to your life... join us at teapotmonk.com

Episode Date
Say Hello, Wave Goodbye
May 29, 2015
The Way of the Weapon: Why Learn Sword Tai Chi?
Feb 17, 2015
What Makes Tai Chi a Martial Art?
Jan 12, 2015
Three Reasons to Take Your Tai Chi out of the Classroom
Dec 11, 2014
How Long Does it Take to Learn Tai Chi? Episode 16
Sep 28, 2014
The Form: How to Learn the Tai Chi Form
Aug 11, 2014
Ways of Learning: The Illusion of Certainty
Jun 17, 2014
The Form: Ice Dissolving Into water - Episode 13
May 28, 2014
What Do we Mean by Authenticity in Tai Chi? Episode 12
Apr 29, 2014
It's All About Style: Part 2
Apr 10, 2014
It's All About Style: Part 1
Feb 27, 2014
The History of Tai Chi: Part 3 (Episode 9)
Jan 30, 2014
The History of Tai Chi Part 2
Jan 09, 2014
The History of Tai Chi Episode 7
Oct 28, 2013
A Lack of Uniformity
Oct 10, 2013
What Does Tai Chi Really Mean? Episode 5
Sep 23, 2013
What is rooting? Episode 4
Sep 02, 2013
Yielding and Sticking: Episode 3
Aug 11, 2013
What Happens in a Tai Chi Class?
Jul 04, 2013
What is Tai Chi?
Jun 24, 2013