A journey into Scientology

Currently much talked about and argued over in the media, Kenneth Eckerersley explains how he came t

I was born in 1927 and started my religious life in the Church of England, as a member of Sunday School and the choir. I joined the Cubs, then the Scouts and after serving in the Royal Navy, became a Scoutmaster. Work with the Old People’s Welfare Association and Road Safety Committee led to my joining the District Council and to later serving on the Magistrate’s Bench until my job moved me into Europe.

In 1950 I read the book: DIANETICS: The Modern Science of Mental Health, and was fascinated by the way in which that research related to the world around me, and how I could directly put it into practice in my life, to help myself and others. Later when Ron Hubbard’s discovery that man is basically good and is seeking to survive as a spiritual being led to the development of Scientology, it became clear to many of his students that his researches and writings were in fact in the field of religion. Hence the first Churches of Scientology were formed.

Insofar as this new religion validated man’s spiritual nature it also confirmed earlier beliefs, and I soon found myself with a circle of friends from a wide range of other religions who, like me, recognised that Scientology complemented the beliefs of people of goodwill and provided a common set of values, as well as being the religion of choice for many who earlier had professed no belief.

These values included beliefs held by all Scientologists as part of their Creed. The principles in that Creed have become personal certainties for me and I now hold them as an important part of my life.

Miracle-like experiences brought by Scientology to my brother and my wife I shall describe in a later post, but for myself the main results of my study of Hubbard’s works have been twofold

Firstly, I now have an unassailable good natured and cheerful certainty in myself. A quiet confidence that nothing can really trouble me for more than a short time because I know that I will quickly find a solution. I find that that certainty and self-confidence play themselves out in my life.

Secondly, because I personally feel at peace with myself, I am able to observe and give attention to the plight of our communities and the individuals within those communities, and this has resulted in a daily desire to help others in a wide variety of ways.

Sometimes the help is financial, but mainly it is hands on: making full use of the various skills I have learnt in Scientology. Helping addicts recover from drugs or alcohol. Helping the recently bereaved recover from their loss. Helping those in physical pain understand and overcome it. Helping those in fear or other painful emotion deal with it and recover. And what do you know? As I help others - with no real additional effort - my own life and quality of survival blossoms more and more as my friends increase in number and rise towards their own certainties.

In later posts I shall discuss Scientology and my family, the groups to which I belong, mankind, other life forms, the physical and spiritual universes, belief in a Supreme Being and why Scientology has been attacked.

Kenneth Eckersley is active in the Church of Scientology, and is a former Magistrate and Justice of the Peace.
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With the BBC Food’s collection under threat, here's how to make the most of online recipes

Do a bit of digging, trust your instincts – and always read the comments.

I don’t think John Humphrys is much of a chef. Recently, as his Today co-presenter Mishal Husain was discussing the implications of the BBC’s decision to axe its Food website (since commuted to transportation to the Good Food platform, run by its commercial arm), sharp-eared listeners heard the Humph claim that fewer recipes on the web could only be a good thing. “It would make it easier!” he bellowed in the background. “We wouldn’t have to choose between so many!”

Husain also seemed puzzled as to why anyone would need more than one recipe for spaghetti bolognese – but, as any keen cook knows, you can never have too many different takes on a dish. Just as you wouldn’t want to get all your news from a single source, it would be a sad thing to eat the same bolognese for the rest of your life. Sometimes only a molto autentico version, as laid down by a fierce Italian donna, rich with tradition and chopped liver, will do – and sometimes, though you would never admit it in a national magazine, you crave the comfort of your mum’s spag bol with grated cheddar.

The world wouldn’t starve without BBC Food’s collection but, given that an online search for “spaghetti bolognese recipe” turns up about a million results, it would have been sad to have lost one of the internet’s more trustworthy sources of information. As someone who spends a large part of each week researching and testing recipes, I can assure you that genuinely reliable ones are rarer than decent chips after closing time. But although it is certainly the only place you’ll find the Most Haunted host Yvette Fielding’s kedgeree alongside Heston Blumenthal’s snail porridge, the BBC website is not the only one that is worth your time.

The good thing about newspaper, magazine and other commercial platforms is that most still have just enough budget to ensure that their recipes will have been made at least twice – once by the writer and once for the accompanying photographs – though sadly the days when everyone employed an independent recipe tester are long gone. Such sites also often have sufficient traffic to generate a useful volume of comments. I never make a recipe without scrolling down to see what other people have said about it. Get past the “Can’t wait to make this!” brigade; ignore the annoying people who swap baked beans for lentils and then complain, “This is nothing like dhal”; and there’s usually some sensible advice in there, too.

But what about when you leave the safety of the big boys and venture into the no man’s land of the personal blog? How do you separate the wheat from the chaff and find a recipe that actually works? You can often tell how much work a writer has put in by the level of detail they go into: if they have indicated how many people it serves, or where to find unusual ingredients, suggested possible tweaks and credited their original sources, they have probably made the dish more than once. The photography is another handy clue. You don’t have to be Annie Leibovitz to provide a good idea of what the finished dish ought to look like.

Do a bit of digging as part of your prep. If you like the look of the rest of the site, the author’s tastes will probably chime with your own. And always, always, wherever the recipe is from, read it all the way through, even before you order the shopping. There is nothing more annoying than getting halfway through and then realising that you need a hand blender to finish the dish, just as the first guest arrives.

Above all, trust your instincts. If the cooking time seems far too short, or the salt content ridiculously high, it probably is, so keep an eye on that oven, check that casserole, keep tasting that sauce. As someone who once published a magic mince pie recipe without any sugar, I’m living proof that, occasionally, even the very best of us make mistakes. 

Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.

This article first appeared in the 26 May 2016 issue of the New Statesman, The Brexit odd squad