About this Retreat
Most leaders work and live at a frenetic pace. As demands increase there is a tendency to drive harder and faster, kicking into intellectual high gear. Worry becomes a constant companion, often used as a way to track complexity. This not only impacts well-being but lessens the capacity for innovation.
When we think, we narrow and focus our attention. When we innovate, we open up our field of awareness, relaxing the mind. The quieter our mind, the greater our access is to the field of creativity that exists beyond it. On the contrary, when we are in a chronic state of stress we lessen our capacity to draw from this field.
During our time together we will
Increase your understanding of the distinction between intellectual and intuitive intelligence;
Help you more consistently access intuition as a source of creativity and innovation;
Allow you to begin, explore, or deepen a meditation or contemplative practice, both as a tool for accessing creativity and as a way of managing stress;
Explore the blocks that get in your way of accessing the creative stream.
This retreat is an opportunity to explore the source of innovation both intellectually and experientially, helping you more consistently access this creative field.
The Retreat Center
Our retreat center sits on five acres of land within half a mile of downtown Taos.
We meet in a spacious, sunny room on the top floor of the facility, overlooking Taos mountain.
Dining Area
& Kitchen
Our dining area is on the ground floor of the retreat center and offers a teaching kitchen.
All meals are provided by Dillon Tisdel, a private chef trained at the Natural Gourmet Institute in New York City and a graduate of the Institute for Integrative Nutrition.
Food and Accommodations
We serve delicious, organic and, whenever possible, locally grown produce. For group retreats, there are a number of options for places to stay within a short walk of the retreat center.
GROUP details
A list of possible accommodations will be provided for each retreat.
Breakfast will be taken at your place of accommodation.
Lunch and dinner will be provided by Dillon Tisdel, a private chef trained at the Natural Gourmet Institute in New York City, and served at our retreat facility.
Taos, New Mexico
If you have the time to come to northern New Mexico a day early, or to stay a day later, we strongly encourage you to do so. We will also take advantage of the beauty of Taos and the surrounding mountains, spending some time in nature. There will be opportunities to read, write, hike, and rest.
