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This September, Buddhist monks, nuns, and chefs will enlighten New Yorkers about Korean monastic culture and prepare temple cuisine.
By Julia Hirsch
But not just for slimming one ex-monks’ waistline
By Matthew Gindin
Making retreats accessible to all—and ensuring there’s delicious cuisine when they get there
By Noa Jones
A new bill threatens the food security of millions
By Ven. Bhikkhu Bodhi
Nourishing change in US food policy
By Ven. Bhikkhu Bodhi
Mindful eating has hit the New York Times! One of our sharp-eyed editors spied this article yesterday in the Dining and Wine section of the Gray Lady: “Mindful Eating as Food for Thought.” In.
By Tricycle
In the current issue of Tricycle Food columnist Noa Jones shares a Bhutanese recipe for rice wine. I’m now writing from Bhutan, which is famous for its ara, a potent and ubiquitous form of.
By Tricycle
Due to Buddhist teachings on nonviolence and compassion, people often assume that Buddhists are vegetarians. Indeed, many Tricycle readers cried foul after we ran a recipe in the Winter 2010 issue that listed chicken.
By Sam Mowe
I don’t know the answer to the Meat Question. Is it OK to kill a sentient being for food? What are the environmental impacts of eating meat? What are the health issues? Whatever side.
By Tricycle