On Food

Magazine Arts & Culture

Leavening Spirit

When I asked my Zen teacher, Shunryu Suzuki Roshi, if he had any advice for working in the kitchen, he said, “When you wash the rice, wash the rice. When you cut the carrots, cut the carrots. When you stir the soup, stir the soup.” Taking his words to heart, I found that they had […]

By Edward Brown
Temple
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