Brijabasi Spirit

By Srila Jiva Goswami dasa
Has anyone ever deliberately spit in your face? In early 1967, I was a twenty-one year old African American in my home town of New York City. Having just spent four years in the military, I’d never heard of the Hare Krsna Movement. I was heading across […]

Dear Devotees,
As we are experiencing difficulties with our water production due to the drought, we again request everyone to be very conscious about water usage.
If you live in the RVC temple, temple compound or apartment buildings, it will be wise to boil your water before drinking. We also request that you take […]

by Madhava Gosh
New Vrindaban needs a reporter to share with the world what is going on. Right now, the Brijabasi Spirit is barely scratching the surface.
I have been trying to encourage devotees to write for the Brijabasi Spirit for almost a year now, and have had limited success. I clearly lack the motivational skills […]

See the Brijabasi Spirit and all the New Vrindaban bloggers in one place at a new feed reader called New Vrindaban Bloggers.

Here is Mother Jayasri prabhu making ghee wicks for all the pujas using a machine designed and prototyped by Rupanuga prabhu.
It is a spindle rotating at a high RPM. She shreds cotton off a roll and applies it. The spindle “grabs” the cotton and winds it tightly. She adds more at the bottom than the […]

By Srila Jiva Goswami dasa
Mukta Kasa Prabhu had a funny way of chanting Hare Krsna Hare Krsna Krsna Krsna Hare Hare Hare Rama Hare Rama Rama Rama Hare Hare. I used to tease him by getting up in his grill and intoning, “Hey ditty ditty,” as if that was what he was actually saying. […]

June 21, 2007 
 

June 11 was the first day of this year’s Bhakti Sastri course! Many devotees from around the US, the Caribbean, and from as far off as South Africa and even Mayapur have come to New Vrindaban to study Bhagavad-Gita in the Dham. His Holiness Bhakti Charu Swami conducted the classes for the first week.

Maharaja, […]

( from May 18, 1975 Issue of the Brijabasi Spirit )
by Madhava Gosh dasa
“I think that we should all go to the forest known as Vrndavana, where just now there are newly grown plants and herbs.”—KRSNA BOOK
We took the first cutting of comfrey this week. The best time to take it is just when the […]

All devotees, friends, and members of New Vrindaban are invited to Gaura Arati followed by Lila-Kirtans (kirtans interspersed with lila narations) this coming  Friday and Saturday from 7:00 pm to 9:30 pm. Friday will feature H H Lokanath Swami and H H Radhanath Swami. Saturday will feature H H Govinda Maharaja and his Khazakstan Band […]

As of last night or early this morning, New Vrindaban has four new residents, pictured here with their parents.  The swans first started “setting” on the 12th of May.   

Everyone is invited to a five day seminar on the Mahabharata by Sankirtana das this Monday thur Friday (June 18-22). The sessions will be in the temple room right after the evening arati at 7:30 and run for about 45 minutes.
Sankirtana will be reading excerpts from the first five chapters of […]

By Srila Jiva Goswami dasa
Once, at Old New Vrindabana, just after the morning program, I came across Puskar who was known to me as a fabulous artist. He was sitting in the lotus position on the back of a flat bed trailer down at Bahulabhana. He was chanting quietly and his eyes were closed. […]

by Will Lewis
In the past few weeks we have planted basil, tomatoes, cucumbers, tomatillas, peppers, summer squash, winter squash, okra, green beans, lettuce, chard, and beets up at the garden of seven gates. Also, the asparagus we planted is growing well and we have been filling in the ditch with compost.
Down […]

(from the Bahulaban Deity Cookbook compiled in the 1970s)
1 gallon fresh whole milk   
1/2 tsp. ground cardamon
1 cup rice                         
1/4 cup raisins              
1 cup honey               
1/2 tsp. powdered saffron
Bring milk to boil, then add washed rice. Stir fre­quently to keep bottom from sticking. Add saf­fron, cardamon, and raisins. Keep at a constant boil for 45 minutes to 1 hour. […]

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