Breathing Space, coordinated through the Yale University Chaplain’s Office, is a non-denominational creative, text study, and meditation space located under Entryway C of Welch Hall on Old Campus. The purpose of Breathing Space is to offer a retreat and recharge station where students can rest and reflect individually or with others and explore the sacred texts of various faiths.
Values of the space
- Breathing Space is a technology-free zone. Please silence your cell phones and store your personal belongings. Cell phones, laptops, purses, wallets, and other small items may be checked with staff in the office area for extra security.
- Spiritual exploration and respect for multiple viewpoints.
- Acknowledgement that other individuals and groups use the space and adherence to reserved time slots.
- Breathing Space is open and staffed Sunday 4:00pm-10:00pm, Monday-Thursday 9:00am-10:00pm and Friday 9:00am-5:00pm.
- Each Yale Religious Ministries (YRM) group can reserve the space for one weekly sacred text study. Interfaith text studies are encouraged and are available in addition to either group’s allotted weekly time.
- Non-YRM groups or individuals must discuss their desire to use the space with Chaplain Kugler.
- Time slots are available for 60 and 90-minute sessions.
- Email Xán Miñán to request a time slot.
- There will also be posted open hours for general and creative spiritual exploration.
- Please honor the quiet of the space and remember that students are praying and meditating nearby.
- Text studies are encouraged to be open to visitors as there will likely be traffic during the study due to use of the meditation space and the presence of office staffers.
- If food is brought in it must be limited to the creative and text study room.
- After the event, food should be taken out and thrown away upstairs and the room cleaned and swept.
- Please let the coordinators know the date and time that food will be brought in.
- Please make an effort to ensure that all food restrictions of participating individuals are considered when planning menus.