Leap of Faith

By Ed Staskus

Names are signifiers and we are the signified. We have proper names, like Daniel and Kate and Muhammed. Some given names, like Lola, sound good in song and dance. Some names, like Ratso, don’t sound good under any circumstances. We have surnames, like McCarthy and Doiron and Zapatero.

We have pen names, like Dr. Seuss, Mark Twain, and John le Carre. There are logo names, like Colonel Sanders, whose double is the current Secretary of Defense in the USA. Sometimes we have pet names, like Winnie and Booboo, whether we have pets, or not.

There’s nothing and everything in a name, since a cauliflower is a cauliflower is a cauliflower, except when it isn’t, as in Denys Morgan, who is Denys Morgan, living and working in Cleveland, Ohio, except when she’s Devta Kaur, living and breathing and practicing Kundalini Yoga.

It was during an immersion teacher’s training course at the Kundalini Research Institute in New Mexico seven years ago that Denys Morgan received her spiritual name, Devta Kaur, which more-or-less means “one who has the consciousness of the divine or angelic.” It was a leap of faith.

The owner of Total Body Solutions in C-land, she is a masseuse and yoga teacher. She is hands on the wheel on a mission. She’s the kind of grass roots working woman that if she couldn’t cut hair, she wouldn’t open a barbershop. The change of name didn’t lead to a change of heart. She’s always been about service.

“My services are for those searching for freedom from stress and pain,” she says. She takes a holistic approach towards vitality and longevity. “My goal is to share my passion for massage, yoga, meditation, sound, vibration, and energy therapy with all. My mission is healing the world one person at a time.”

Zachary Lewis was one person one day when Denys Morgan gave him a hands-on demonstration of Shiatsu, a massage modality that translates as “finger pressure.”

“Lying shirtless on a mat on the floor, I marveled at her power to zero in on my tightest, sorest spots and to relieve tension in areas where I hadn’t even sensed it, such as my neck, shoulders and spine,” he said.

“Some techniques were new to me. Where most therapists place your limbs gently back down, she let my legs and arms drop heavily to the floor, or even tossed them down. Other times, she’d hold and shake them vigorously. While she used her feet to walk on or knead my muscles, or push me into a stretch, she was also just as likely to use her elbows as a wedge to break up knots.”

Shiatsu is using all your fingers and toes and elbows.If you’re Denys and Devta rolled into one, it’s going at it with twenty fingers and multiple elbows. If you’re Zachary Lewis, it’s rolling with the punches.

He left a new man.

A pseudonym is a name someone uses instead of his or her real name. Pseudonyms include aliases, pen names, stage names, nicknames, superhero and villain names. Some are on the upside and some are on the downside. “Baby Face” Nelson sounds good, but he was a bad man. Beta Ray Bill defends those threatened by monsters. Vlad the Impaler says it all.

James Butler Hickock was known as “Wild Bill” by the wild men he ran to ground. GM’s CEO Charles Wilson was known as “Engine Charlie.” Kal-El’s alias is Clark Kent and Clark Kent’s stage name – star of comic book and screen – is Superman.

In some cases, pseudonyms are adopted because they are part of a cultural or organizational tradition, for example, devotional names used by members of a religious or spiritual fraternity.

In the tradition of Kundalini Yoga, a spiritual name is both vibration and vise grip helping to elevate energy through the power of sound and meaning. It is your soul’s identity. It challenges you to live up to your highest consciousness. Adopting a spiritual name is taking a step toward leaving old habits and old thinking behind and connecting more deeply with your real infinite self, according to 3HO.

3HO and Kundalini Yoga are what Yogi Bhajan brought to the western world from India in the late 1960s.

“You are all here and we will ask you to understand your spiritual incarnation and your spiritual name and try to find the strength to live it. I give you a healthy, happy, holy way of life,” he said.

“Thank you, Guru Ram Das, for building the beautiful Golden Temple for seekers to find their way home. I will never forget the palatable presence of the Naad as I stood in awe in the sacred, timeless place. Truly the highlight of all my trips to India! On the day of your birth, I bow to you again and again!” said Devta Kaur about her most recent visit to the sub-continent.

The Golden temple in Punjab, India, is called the Golden Temple because it is plated in gold. It is the most prominent pilgrimage site of Sikhism. The construction of the building was completed by Guru Ram Das, the fourth guru of the Sikh tradition, in the late 16th century. To this day a unique feature of it is twenty-four-hour free food. The Golden Temple gives out grub to thousands of people every day, on the house, for the asking.

Denys was certified as an aerobics instructor by the Aerobic Fitness Association of America in 1986, launching her career in the health and fitness way of life. She has since drilled in many different kinds of aerobic exercise and strength training.  In 1997 she was certified as a personal trainer with the National Alliance of Fitness Professionals.

Her academic work has been mostly in biology and psychology. She holds an Associates in Arts degree and studied pre-med at Cleveland State University. She spent a semester abroad studying biology at the University of Westminster in London.

She spent more than ten years as a Red Cross volunteer certifying people in CPR and first aid. Anyone who jogs on running trails, hits the weights at their gym, plays touch football, will need first aid sooner or later. In the meantime, a good massage is a good balm.

Denys got going on massage therapy in 1991 and received her license to practice from the State Medical Board of Ohio in 1994. In general, she offers therapeutic deep tissue massage combining a variety of different techniques. Her specialties are Japanese Shiatsu, Chinese Medicine, and Native American healing.  She has trained in other massage modalities, including Swedish Massage, Cranial-Sacral Therapy, Trager Method, Myofascial Release, Reflexology, and Reiki, among others.

She has been named “Best Massage Therapist” in northeast Ohio and has been a guest several times on local radio and television stations. Her clients include all walks of life, professional football and basketball players, dancers from the Cleveland Ballet, triathletes, cyclists, marathon runners, not to mention unheralded weekend warriors and office workers who spend all day in a chair, to their regret.

Denys has worked professionally with movement and fitness for more than thirty years, and in a few years, burning the midnight oil, will have been studying yoga for thirty years. She began at the Reese Institute in Orlando, Florida, and in 1992 completed her teacher’s training. In 1994 she started teaching yoga in the Forest City. She has developed an eclectic blend of several styles, including Hatha, Ashtanga, Raja, Bhakti and Kundalini, as well as Dynamic Meditation and Tibetan yogic techniques.

It’s diverse and eclectic, but it’s more old-school yoga than spin yoga or yoga tone and sculpt or yogalates. It’s more than exercise. It’s more than just fitness, although a component of fitness is one of the gears. It’s not about the Body of Steel. It’s more like the Christian Body of Glory or the Tibetan Rainbow Body. It’s a frame of mind.

Much of her knowledge comes from the horse’s mouth, having spent time in ashrams up and down India. In 2007 she worked on Kriya and Raja Yoga, Osho and Vipassana Meditation, as well as Yoga Trance Dancing for six months. While there she committed herself to Bhakti Yoga and took lessons in leading devotional singing and Sanskrit chanting.

Two years later she was back in India for six more months, furthering her studies of Dynamic Meditation with an Osho Master. She spent several months in the Himalayas completing her International Teachers Training Program, accredited through Yoga Alliance, giving her a total of over 800 hours of overall training in all aspects of the vocation. She took courses in sound therapy, learning the vibrations of Tibetan Singing Bowls, chimes, and symbols to create healing energy through sacred sound. She spent several months in the practice of Bhakti Yoga, singing bhajans daily.

She has led retreats to India, as well as in Central America. She has taught in Serbia, England, and Italy. She spent several years living in Costa Rica practicing yoga and massage and ran a retreat center. She co-hosted adventure yoga and surfing on the Caribbean coast.

Sometimes the highest goal of human existence is sprinting to the surf to catch a bitchin’ barrel.

In 2010 Denys co-hosted a 10-day yoga retreat to Goa, India, authorizing the participants to an 80-hours training certificate accredited through Yoga Alliance. She helped them sightsee some of India’s holiest places, such as Hampi, the birthplace of Hindu culture, Varanasi, the place where pilgrims come to worship the Ganges River, and Bodhgaya, the place where the Buddha attained enlightenment She was a kind of spiritual Rick Steves, sans cable TV show and eat drink make merry.

In 2015 she co-founded the Ananda Bhakti Hatha Yoga teacher Training program. In 2017 she started a program called “Stay Sane,” which incorporates Kundalini Yoga to help those struggling with mental health issues.

As a teacher she has an extensive knowledge of anatomy and physiology, yoga philosophy, and brings enthusiasm, creativity, and dedication to her work. As a healer, bodyworker, and spiritual mentor she relies on her intuition and inspirations.

Denys follows the tenets and spark of Shirdi Sai Baba, Sathya Sai Baba, Pramahansa Yogananda, Meher Baba, and Yogi Bhajan. “By their grace I am blessed to spread their message. The essence of my work is prompted by my guru, Sai Baba. ‘Love All, Serve All’ and ‘Help Ever, Hurt Never.’”

In the past year she has joined forces with Pop Life. Located in the Waterloo Arts District, on the east side of the North Coast, the collaborative is rooted in art, design, and wellness. They work with artists and designers and the space features a gallery, yoga and wellness studio, and a cafe. She is the yoga and wellness director.

Next year she will be conducting a RYT 200-hour certified course at Pop Life featuring Kundalini Yoga. “Level One Teacher Training in Kundalini Yoga is a transformative experience, whether you decide to teach, or simply use it as an opportunity for personal growth. You will change,” she says.

We all change as we grow, but the only time you need a change of heart is when your heart isn’t in the right place to begin with.

Her intention for the program is inspired by Yogi Bhajan. “I want to make my teachers ten times greater than myself” and “I have come here not to get students, but to make teachers,” he said. Although the program will be diversified, it will regardless offer authentic philosophical and devotional components.

“Those changes can be a challenge to your family and your community. Don’t take it personally and definitely don’t make any big decisions during training. Simply allow yourself to dive deeply into your own identity. It is a physical and mental challenge. Do your best to keep up and set up your life.”

Pop Life isn’t like Pop Art. It’s not on the outside looking in. It’s not stuck in any moment. It’s on the move. It doesn’t look like anything other than what it is.

Denys Morgan, even by another name, whatever the signifier, popping the collar of whatever hat she’s wearing, living her life heart desire, is the thing itself, everything that is significant.

Ed Staskus posts on 147 Stanley Street http://www.147stanleystreet.com and Made in Cleveland Ohio http://www.clevelandohiodaybook.com. To get the site’s monthly feature in your in-box click on “Follow.”

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Six Oysters Ahoy

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By Ed Staskus

“He was a very valiant man who first adventured on the eating of oysters.”  King James VI and I

“I checked the weather report,” said Frank Glass.

“What did you find out?” asked Vera Glass.

“It’s going to be the same today as it was yesterday.”

“Is it going to rain all day?” asked Vera.

“You don’t need a weatherman for that,” said Frank, throwing a glance at the window.

A steady rain was falling outside the large front window of the cottage, down on the long sloping lawn of the Coastline Cottages, on the Gulf Shore Parkway, on the three houses on the other side of the road, and out to the horizon as far as they could see. The sky was dark over Doyle’s Cove. Broad surfboard-sized waves worked up the water. When Frank looked out the northwest-facing kitchen window, the sky, where the weather was coming from, was even darker.

“What should we do? It rained all day yesterday. I’m getting cabin fever.”

“We could play cards, read, and talk among ourselves. How about dinner and a show?”

“That sounds good, especially the part about dinner,” said Vera. “Where do you want to eat?”

“There’s a show opening tonight at the Victoria Theatre.”

“All right, but what about dinner?”

“We could eat at the Landmark, it’s right there.”

“I’ve always liked the Landmark,” said Vera. “Eugene is a great cook. They have the best meat pies.”

“Somebody told me he sold it and there are new owners,” said Frank.

“What? How can that be? Eugene and Olivier and Rachel are gone?”

The Sauve family tree had repurposed an old grocery store in Victoria into a café restaurant in the late 1980s, adding a deck, digging a basement for storage and coolers, and expanding their dining space several times. They were a perennial ‘Best Place to Eat on Prince Edward Island’ in the magazine Canadian Living.

“It’s now called the Landmark Oyster House.”

“I love oysters,” said Vera. “Let’s go.”

It was still raining when Frank and Vera drove up Church Hill Road and swung onto Route 6, through North Rustico to Route 13, through Hunter River and Kelly’s Cross. It was still raining when they pulled into the small seaside town of Victoria on the other side of Prince Edward Island, on the Northumberland Straight side, 45 minutes later. It rained on them as they rushed into the Landmark Oyster House.

There wasn’t a table to be had, but there were two seats at the bar.

“Look, we’re right in front of the oysters,” said Vera, as they sat down at the closed end of it. “I love this spot.”

Kieran Goodwin, the bartender, agreed, standing on the other side of the bar, on the other side of a large shallow stainless steel bin full of raw oysters on ice.

“Best seats in the house,” he said. “They were going to put the bar in the front room, but the dimensions didn’t work out.”

“Who’s they?” asked Frank.

Vera looked the chalkboard on the wall up and down. The names of the oysters on ice were written on the board. There were six of them, Valley Pearl, Sand Dune, Shipwreck, Blackberry Point, Lucky Limes, and Dukes. She looked down into the bin. She couldn’t make heads or tails of which were which. She knew raw oysters were alive, more-or-less.

She wondered, how could you tell?

“Greg and Marly Anderson,” said Kieran. “They own a wedding venue up the road.”  It is the Grand Victoria Wedding Events Venue, in a restored former 19th century church. “When this opportunity came up, when Eugene was looking to tone it down a bit, they decided to purchase it.”

“I worked at the Oyster House in Charlottetown shucking oysters for almost five years,” said Marly. “We heard that the family wanted to retire because they had been working at this restaurant for 29 years. We already felt a connection to this place and we are friends and neighbors with the family.”

“They’ve put their roots down in the community, are making their stand here,” said Kieran.

“I like what they’ve done in here, casual but upscale,” said Vera.

“It looks like the kitchen is more enclosed than it was,” observed Frank.

“Yeah, they did up a wall,” said Kieran. “When you used to walk in, you could peek right in.”

“I remember Eugene telling us once he learned all his cooking from his mom. Who does the cooking now?”

“Kaela Barnett is our chef.”

“We couldn’t do this without her,” said Greg Anderson.

Somebody’s got to have a steady hand on the ladle that stirs the soup.

“I’m thinking of doing oysters and a board,” said Vera.

“That’s a good choice,” said Kieran. “I recommend the large board. You get a bit of everything. I personally like getting some cheese.”

“Me, too.”

“Are you oyster connoisseurs?” asked Kieran.

“Not me,” said Frank. “I can’t remember the last time I ate an oyster.”

“I wish I was, but I love them,” said Vera. “We were on the island last year and went to the Merchantman in Charlottetown with Doug and Rachel, Eugene’s daughter. We had oysters and she went through all the ones we ate, explaining them to me.”

“Would you like something from the bar?” asked Kieran.

“I’ll take the Gahan on tap, the 1772 Pale Ale.”

“What wine goes with oysters?” asked Vera.

“We have a beautiful California chardonnay,” said Kieran. “It’s great with shellfish. I recommend it.”

“This is good, fruity,” said Vera, tasting it.

“We have six oysters,” said Kieran. “You could do one of each.”

“That’s what I’ll do,” said Vera.

“I think I’ll have the seafood chowder and some of the board,” said Frank.

“Oh, Frank, try one,” said Vera.

“Lucky Limes are my favorite,” said Kieran. “It’s a good medium oyster.”

“OK, I’ll try it,” said Frank, shrugging.

Kieran handed him a Lucky Lime.

“How do I eat this thing?” Frank asked Vera.

“Sometimes I chew it, sometimes I don’t,” she said.

“Some people like putting stuff on it, like horseradish, which kills the taste,” said Kieran. “But straight up is best. That’s how islanders do it, just shuck it.”

Frank looked down at the liquid-filled half shell.

“From the wide end,” said Kieran.

He slurped the oyster into his mouth and swallowed it.

“Now you’re a pro,” said Vera.

“That wasn’t bad,” said Frank. “How could you tell it was a Lucky Lime? They all look the same to me.”

“If you look at the chalkboard, it’s one through six. That’s one way.”

“Can you tell by looking at them?” asked Vera.

“I can tell by the shell,” said Kieran. “The ones that are more green, that means there’s more saltwater content. So this is a Sand Dune, quite briny. That one is almost straight salt water.” He pointed to an even darker greener shell.

“The Shipwreck, the name made me nervous to have it, but it was mild,” said Vera.

“It would be farther up the estuary, closer to fresh water.”

“Blackberry Point was very salty.”

“The Blackberry’s are from Malpeque, which is near Cavendish,” said Kieran. “The Sand Dune is from Surrey, down east, and the Lucky Limes are from New London Bay. Valley Pearl is from Tyne Valley and the Dukes are from Ten Mile Creek.”

“I thought you were just making all this up,” said Frank.

“No, its like wine,” said Kieran.

“How did you get into the shellfish racket?” asked Frank.

“I graduated in business, traveled, lived in New Zealand and Australia, and then came back home, and worked in a bank as a financial advisor for six years, in Summerside and Charlottetown, but then I just got tired of working in a bank, and went back to school.”

“How did you find your way here, behind the bar?”

“I date Jamie, who is Marly’s sister.”

“Are those pickled carrots?” asked Vera, pointing at the charcuterie board in front of her.

“Yes, and you have raisin jam, too,” said Kieran.

“Chutney, stop the madness!” exclaimed Vera. “Oh, it’s strawberry jam. It just looks like chutney. It’s delicious.”

“We had raisin pie at a small diner in Hunter River the other day,” said Frank.

“The one by the side of the road, up from the Irving gas station?” asked Kieran.

“That’s the one,” said Frank. “The waitress told us she always thinks of raisin pie as funeral pie, because back in the day, if there was a funeral in the winter, women always made raisin pies for the reception after the memorial service, because raisins kept all year round.”

“Can I take my oyster shells with me?” asked Vera.

“Sure,” said Kieran. ”We can get a little bag for you.”

“You can really taste the sea eating oysters,” said Vera. “Blackberry Point was a little thin and too salty, but once you eat one, and you don’t like it, whoa, what are you going to do? Valley Pearl didn’t have a lot of flavor, but there was some good texture to it. Lucky Lime was very good. My favorite was Sand Dune. It had a strong ocean flavor, briny.”

“I’ve heard people say oysters are slimy, but the one I had, it didn’t seem that way,” said Frank. “I can see having oysters again.”

“Don’t people sometimes say the world is your oyster?” said Vera.

“Do you want dessert?” asked Kieran.

“Do you have carrot cake?”

“It’s made here.”

“We’ll split a slice of that, and two coffees, thanks.”

As Vera and Frank dug into their carrot cake, there was a commotion at the other end of the bar. Kieran, Jamie, and Marly were huddling over glowing screens.

“Did your electronics go haywire?” asked Frank when Kieran brought them coffee.

“The microwave in the basement tripped the breaker. We hardly ever use it, except to melt butter sometimes. It’s weird, it’s been working until now. We have a thing that magnifies our wi-fi signal. We just found out it’s on the same circuit.”

“My mother was a pastry chef,” said Vera. ”She didn’t use microwaves much, but whenever she did, she always said, ‘I’m going to nuke it now!’”

Frank and Vera used their forks on the last crumbs of their cake and finished their coffee. Frank checked the time on his iPhone. “Time to go, sweetheart,” he said. They paid the bill and stood to go.

“Enjoy the show, hope to see you again,” Kieran said as Frank and Vera walked out of the Oyster House.

“It’s raining and sunny at the same time,” said Frank as they dashed across the street to the Victoria Theatre, yellow slanting sunlight leading the way.

“That’s PEI for you,” said Vera. “By the way, what are we seeing?”

“Where You Are.”

“I know where we are,” said Vera.

“That’s the name of the show,” said Frank.

“Aha, I see,” said Vera.

“Hustle it up, we’re almost late.”

They went up the steps into the theater, got their programs, and sat down. Vera tucked the bag of shells under her seat. “Wherever you are, there you are, oyster boys and girls,” she thought, making sure they were safe and sound.

“How could you even tell?” she wondered, as the lights went down and the show started.

Photograph by Vanessa Staskus

Ed Staskus posts stories on 147 Stanley Street http://www.147stanleystreet.com and Cleveland Ohio Daybook http://www.clevelandohiodaybook.com. To get the site’s monthly feature in your in-box click on “Follow.”