Making bread requires the acceptance of both the imperfect and the impermanent, says Elissa Altman. She shares her thoughts on the meditative process of bread making and a recipe for a bloomer loaf.
Andrea Miller reviews “Just Enough: Vegan Recipes and Stories from Japan’s Buddhist Temples” by Gesshin Claire Greenwood.
Andrea Miller interviews vegan chef Jean-Philippe Cyr, also known as The Buddhist Chef, about cultivating compassion for everyone — including animals.
Lion’s Roar magazine’s associate editor Lindsay Kyte tries to master the microwave. Will she defeat her sense of defeat?
Rev. Daiken Nelson is bringing together his passions — Zen practice, social work, and cooking — to provide free culinary training to Harlem’s unemployed.
Three-Michelin star restaurant owner, French chef, and Buddhist, Eric Ripert, was featured on last week’s episode of Anthony Bourdain’s ‘Parts Unknown.”
Hoko Jan Karnegis explains how nyoho, or the dharma of thusness, guides the menu at a Zen kitchen.
Being mindful in the kitchen is to experience your experience without judging good or bad, right or wrong, says Edward Espe Brown.
Edward Espe Brown compares his homemade biscuits to childhood memories of delicious canned biscuits and provides four recipes from The Tassajara Bread Book.
Food is precious. We don’t always remember that until there’s not much left. Then it’s obvious. Food is an everyday matter, until it disappears. Then we know it’s terribly important, and the simplest dishes can be divine. That they’re there at all seems providential.