Food

Magazine | Food, The Mindful Chef

What’s for Dinner?

First, seventy-two labors brought us this food; We should know how it comes to us. —Zen meal gatha (verse) We’ve all heard by now about the industrial feedlots that figure into the “farm-to-fork” commercial food chain.…

By Wil Crutchley

Magazine | Food

Food for the Gods

The easy-to-make Tibetan dish dresti is traditionally served for ceremonial occasions but also makes for good midweek comfort food.

By Noa Jones

Tasting Darkness

Magazine | Food

Tasting Darkness

Whenever I sith with a bowl of soup before me, listening to the murmur that penetrates like the far-off shrill of an insect, lost in contemplation of flavors to come, I feel as if I were being…

By Jun'ichiro Tanizaki

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