I am settling into my new schedule of early morning classes. Today I had the same group as Tuesday give or take a few new students. We worked on the hip actions of Parighasana and I related them to the hip work in Vrksasana. The students took well to the instructions. I remember laboring over these poses while preparing for my Intro I back in 2011. It is easy to do a pose like Vrksasana, but to learn how to teach it properly is very difficult.
My classes have been averaging about 10 students. There was a time when I don’t think I could have handled more than 10 students at once. But because of how the Iyengar system is logically laid out, it is easy to organize many more than 10 students if you have a good plan. The shape of the room is critical to where you place yourself as a teacher relative to how many students you have. If I have less than 6 students, I will teach in a different location in the room because I don’t want to seem too far away.
A new challenge for me as a teacher is to make each class unique even though we have the same clan of poses taught to the same students two days apart. My plan is to use the class earlier in the week to go over rudimentary actions of certain poses, and then use later class in the week to add refinements to those actions. That should keep things fresh and interesting for my students.
Another challenge for me is adjusting to the early morning teaching schedule. My wonderful wife is accustomed to waking up at 5 am and is a morning person. As I rouse from my umpteenth snooze, she joyfully helps me get through my morning routine. This week she gave me simple math problems to get my brain moving. I am grateful that she married me.
I wrote in my previous post that the many benefits one gets teaching Yoga are so unique that they are difficult to write about. I will try to highlight these benefits in future posts. The one benefit from this week is that there is farmers market at Manoa Marketplace on Tuesdays and Thursdays. And since my class is early, I have first pick of the fresh produce. Today I bought a Kaboucha pumpkin, slathered it in olive oil, and roasted it for dinner for my wife and I. It was delicious and caramel-ly. Since I’m sure all of your are tired of seeing the same version of the lithe Lululemon ambassador in the #namasteeverydamnday #bakasanadujour, I instead posted a picture of my beautiful roasted pumpkin.
Enjoy your weekend!