Chef Deborah Madison Thinks It Pays to Be More Tolerant
A chef known for cooking vegetables discusses why she stays away from labels like “vegetarian” and reflects on her experience cooking—and creating community—at the San Francisco Zen Center.
buddhist cooking
10,000 Dharmas in a Bowl
A Zen-inspired and James Beard Award-winning chef on cooking for the Dalai Lama
The Freedom of No Recipe
Rather than force reality to bend to will, a Zen chef cooks—and lives—with what is.
Spotlight On: Shin Kim
Shin Kim, Korean chef and culinary entrepreneur
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