The Buddhist Chef Wants You to Start Where You Are
With a just-released cookbook, Jean-Philippe Cyr talks about how Buddhism informs the way he cooks, eats, and deals with the doubters.
Food
Chef Deborah Madison Thinks It Pays to Be More Tolerant
A chef known for cooking vegetables discusses why she stays away from labels like “vegetarian” and reflects on her experience cooking—and creating community—at the San Francisco Zen Center.
10,000 Dharmas in a Bowl
A Zen-inspired and James Beard Award-winning chef on cooking for the Dalai Lama
Please Enjoy Your Food
It could be the best meditation you do all day.
A Zen Harvest
When the pandemic hit, veterans of Green Gulch Farm joined with Bay Area leaders and activists to distribute their sangha-grown vegetables where it was needed most.
Ever Greens: Innovative Zen Restaurant Celebrates 40 Years
Before farm-to-table was a trend, San Francisco Zen Center’s Greens Restaurant made locally sourced vegetables a critically acclaimed dining experience.
I Tried the “Buddhist Monk” Diet—And It Worked
But not just for slimming one ex-monk’s waistline
Dogen Said Not to Waste a Single Grain of Rice. Here’s How.
A Zen teacher and cook’s recipe for making the most of your leftovers and cutting down on food waste.
Celebrating the Tibetan New Year with Momos and More
Ring in the year of the pig with a feast fit for a lama.
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