
Trike Daily Society & Environment
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.
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.
Before farm-to-table was a trend, San Francisco Zen Center’s Greens Restaurant made locally sourced vegetables a critically acclaimed dining experience.
But not just for slimming one ex-monk’s waistline
A Zen teacher and cook’s recipe for making the most of your leftovers and cutting down on food waste.
Ring in the year of the pig with a feast fit for a lama.
Five ways that food can satisfy our spiritual appetite from Sravasti Abbey abbess Thubten Chodron
Rather than force reality to bend to will, a Zen chef cooks—and lives—with what is.
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).
This September, Buddhist monks, nuns, and chefs will enlighten New Yorkers about Korean monastic culture and prepare temple cuisine.