The Freedom of No Recipe
Rather than force reality to bend to will, a Zen chef cooks—and lives—with what is.
Food
Cooking Your Way to Enlightenment with Korean Buddhist Nun and Chef Beop Song
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).
Taste 1,700 Years of Traditional Buddhist Cooking at New York City’s Korean Cultural Week
This September, Buddhist monks, nuns, and chefs will enlighten New Yorkers about Korean monastic culture and prepare temple cuisine.
If You Build It, They Will Need Food
Making retreats accessible to all—and ensuring there's delicious cuisine when they get there
The Attack at Home
A new bill threatens the food security of millions
A Moral Politics
Nourishing change in US food policy
Mindful Eating: You Saw It Here First
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 it, Jeff…
Making Moonshine: How to make Bhutanese rice wine
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 wine that…
Food of Bodhisattvas: Buddhist Teachings on Abstaining from Meat
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 as an…
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