Monastery News

Innovative Hospitality

By Father Matthew Leavy, O.S.B.

Adaptability has forever been a feature of Benedictine culture–hence the continued existence of a 6th century way of life which is alive and well in 21st century Covidtime in Silicon Valley. Hospitality is a core concept in the Rule of Saint Benedict and one of the five Benedictine values which undergird curriculum and culture here at Priory. Ordinarily, that is, in non-Covid times, Priory hospitality is practiced in a somewhat “passive” way. People come to Priory for a variety of reasons: students, faculty, staff, administrators, guests, beggars, worshipers, and we strive to welcome them as we would welcome Christ himself, following the teaching of St. Benedict. But 2021 is no “ordinary” time in our world. As a consequence of Covid and the necessary restrictions to safeguard all concerned, hardly anyone is able to come to campus. And so, the question–how do we then exercise Benedictine hospitality? It would be both a shame and a scandal to let this valuable and powerful expression of Benedictine identity lie dormant. And so, we monks have shifted our focus to more innovative ways of extending hospitality by “reversing the direction” of our efforts. Instead of waiting for people to come to us, we have decided to “go out to them” in a variety of new venues. Thanks to Zoom and other technological tools, we have been able to share spiritual hospitality via our online Liturgical celebrations, both on a weekly basis with Sunday Masses in both English and Hungarian, as well as festive occasions such as our traditional Advent Vespers Service. We have also participated in various student retreats, weekly Chapel services, Benedictine conversation sessions for parents, and, most recently, in a well-attended Zoom session for those members of the extended Priory family who have experienced loss in its many forms and who are experiencing grief. Similar sessions are currently being scheduled to provide pastoral support in a group setting to those who grieve. The monks and counseling staff also make themselves available for personal pastoral care. The meal sharing program chronicled in the last issue of Priorities continues to serve our fellow campus dwellers and their families, but has been extended beyond to include those in our area suffering food insecurity and homelessness. New opportunities to assist the needy are in process for this semester as well. This past semester we have placed special emphasis on serving the needs of the kids who live on campus with events which combine food and faith. Following upon a safe and successful Halloween event, we have hosted outdoor suppers and bonfire celebrations for St. Martin’s Day, St. Nicholas Day, and quite memorably on Christmas Eve itself. On that night, the campus kids were all shepherds, who, armed with staff and flashlight, had to find the child Jesus up in our fields. Eventually they found him and brought him back to the monastery bonfire where they placed him in a new manger made by Father Martin. Then each rang the big bell to tell the whole neighborhood that they had found the baby Jesus. They received a short sermon on Jesus and the Grinch whose heart was “two sizes too small”, whereas the heart of Jesus is the biggest ever. I thought maybe that my message was

getting through when a young girl raised her hand and said, “Father Matt, I have a question.” I was getting ready to answer a theological question to a 9 year old, until she stated her concern. “Is the hot chocolate going to be really hot?” So much for homilies! We all sang Silent Night, the kids grabbed their hot chocolate “to go”, and hurried home in the dark for supper and Santa. I think the adults enjoyed it as much as the kids, I know I did. In his teaching on hospitality, St. Benedict arranged that a special kitchen be equipped for the needs of the guests. And so at Priory, food related activities have been part of the monastery’s innovative hospitality thrust. Father Martin conducted a scone making class on Zoom for members of the senior class. Father Maurus and his crew produced several hundred pounds of homemade Hungarian sausage and almost as much traditional Hungarian holiday pastry to be sold in support of orphanages, shelters for battered women and children, and other charitable causes in the poorer areas of Hungary. As part of the Priory student enrichment programs on Wednesday afternoons, when limited in-person activities were permitted by the County, I instructed groups of ten students each week in the history of Pizza and the actual making and baking of their individual pizzas. Students then ate their creations for lunch and before departing, were given pizza throwing and spinning lessons. And lest we think that Benedictine hospitality is extended only to the human species, Father Maurus celebrated the traditional blessing of pets in honor of St. Francis’ feast in October. And finally, during the fall break from classes, the three of us monks set out on a 1,500 mile road trip to visit Grand Canyon, Bryce National Park, Sion National Park and Death Valley. Father Maurus had already been to these places and served as an excellent guide to Martin and myself. Nature itself in its magnificent and breathtaking beauty showed us outstanding hospitality, replenishing and strengthening us for the unpredictable challenges ahead. “Always we begin again.”

MONASTERY NEWS

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