Start your day with a fresh perspective
Before farm-to-table was a trend, San Francisco Zen Center’s Greens Restaurant made locally sourced vegetables a critically acclaimed dining experience.
By Emma Varvaloucas
But not just for slimming one ex-monk’s waistline
By Matthew Gindin
A Zen teacher and cook’s recipe for making the most of your leftovers and cutting down on food waste.
By Gesshin Claire Greenwood
Ring in the year of the pig with a feast fit for a lama.
By Tenzin Dorjee, with photography by Jeenah Moon
Five ways that food can satisfy our spiritual appetite from Sravasti Abbey abbess Thubten Chodron
By Wendy Biddlecombe Agsar
Rather than force reality to bend to will, a Zen chef cooks—and lives—with what is.
By Edward Espe Brown
What aspiring home cooks can learn from Korean Buddhist nun and chef Beop Song’s philosophy of food (plus, an easy temple recipe to try at home).
By Julia Hirsch
This September, Buddhist monks, nuns, and chefs will enlighten New Yorkers about Korean monastic culture and prepare temple cuisine.
By Julia Hirsch
Making retreats accessible to all—and ensuring there’s delicious cuisine when they get there
By Noa Jones