The world of Tzu Chi September 2020 (Vol.126)

TZU CHI 126 11 they have in the kitchen. That was how dried vegetables became a daily dish for them. Master De Ru attributed that period of scarcity to be the driving force of the frugality and diligence practised by the Abode community today. Master De An, who is now in charge of receiving guests, added that back in the days when the Abode did not have food ingredients that are commonplace nowadays such as shiitake mushrooms and vegetarian products, they would use only soy sauce. Despite that, the dried vegetables that the culinary team marinated were always well-liked. “We always made sure to save a little here and there. Being thrifty is part of our responsibilities, more so when we are living here as permanent residents,” said Master De An. It is exactly due to this spirit of frugality that there is usually zero waste in the Abode kitchen. Bean dregs, vegetable residues and fruit peels may seem like food waste for ordinary people, but they are considered the “king of treasures” in the Abode. They are made into organic fertilizer to nourish crops. The peels can also be made into enzymes and soaps; the former can be used to wash floors, drains, toilets, and even for deodorizing foot baths and bathing purposes, while the latter can be used for body cleansing, right from the head to the feet. The bean dregs can also be made into vegetarian floss and other foods. In addition to repurposing kitchen waste, the tree branches and leaves trimmed by the monastics during the typhoon season are also chopped and composted to nourish the grounds. “There are a lot of trivial things happening in the Abode, but life is very fulfilling here,” said Master De Wu, who is responsible for making organic fertilizer and enzymes. She went on, “Organic fertilizer is the growth nutrient of vegetables, and the vegetables nourish the lives of the people here who do good for society.” Master De Ding, who has lived in the Abode for 33 years and has been playing her part in environmental protection for 20 years, said that there are many people who know about the importance of recycling, but not many turn that awareness into action, let alone walk the path. Every day, Master De Ding sorts out piled cardboard boxes and collects all kinds of recyclables at the recycling centre. She has persisted in the role for 20 years and views it as “fulfilling her obligation”. She admires the volunteers from the community for not caring about their social status despite the fact that recyclable-sorting work can be dirty and smelly. “They’re always willing and happy. Even when the Covid-19 pandemic was at its peak, they didn’t flinch and have stuck to doing recycling work.” Master Cheng Yen educates both her lay and monastic disciples to embrace frugality and recycling in their daily lives where the Abode residents have long adhered to piously. Even though the actions of each of the Abode members may seem insignificant to the environment, they converge and serve as role models for the Tzu Chi volunteers around the world, constantly driving them forward on the path of caring for Mother Earth. Tzu Chi’s Three Decades of Recycling