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Eating More Plants: Where to Begin?

If you read my recent post about eating as stewardship, you may be wondering: Where do I begin? You may be curious about trying out a movement toward Michael Pollan’s suggestion, “Eat food. Not too much. Mostly plants.” However, when putting dinner on the table each night can already be a struggle of its own,…

Eating: An Act Stewardship

I have been wanting to share a post like this for quite some time, but have been putting it off, unsure of how to begin talking about something that is so big. The topic of stewardship is core to being human, and the way stewardship plays into our eating habits and choices has been a…

Drinking the Old World: Italy | Reds

Five Red Wines to Taste Your Way through Italy I think we all know about Chianti—a great red wine to sidle up alongside your lasagna at Christmas dinner. With no disrespect meant to this worthy variety, Italian wine is far too often reduced to tumblers of this giant. By all means, please continue to enjoy…

Oh, the Possibilities!

Red bell pepper. Yellow onion. Mushrooms. Garlic. Scallions. Cashews. A group of common ingredients that I used this week to make two radically different meals. I’d like to call this a brief study in “doing more with less.” It’s all about thinking creatively about the range of possibilities. With food, the sky is the limit.…

On Being a Beginner

I recall overhearing two fellow bread bakers at a church gathering: “Did you do bulk fermentation?” “Was your stretch and fold in the bowl, or on a board?” The technical terms they were throwing around so casually made me feel small. Not that I was even part of the conversation. I was merely passing by…

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