…As followers of Jesus, the Jewish prophet for justice whose life reminds us to, “Love your neighbor as yourself” (Mark 12:31) we hear the cries of women and men speaking out about sexual abuse at the hands of leaders in power and we are outraged.
Here’s some news about CreatureKind’s St. Francis Day service, and a great chickpea sandwich recipe.
Bless the Animals with CreatureKind
Our partner community, CreatureKind, sends this invitation to Seekers: We warmly invite you to join us in celebration of St. Francis Day, patron saint of animals and the environment, in a CreatureKind Blessing of the Animals service on Wednesday, October 4th, 2023 at 1:00PM EDT/ 5:00 PM GMT.
This will be a 30-minute service where we will lift up prayers for all animals farmed for food – from the land, sea, and sky – and for companion animals who are a deep part of our families.…
It’s not easy to make sense of current food practices in the U.S. How do we — and our government — support the status quo? How could we change?
More About Dairy Subsidies
A little while back, we asked a seemingly simple question: Why does your vegan yogurt cost so much more than dairy yogurt? The answer is not simple at all, but probably the most important contributing reason is that the U.S. government provides billions of dollars in subsidies to dairy farmers to help keep prices low.Read more: Looking Behind the Curtain of Agribusiness
It’s important to remember that the fantasy picture of “Old MacDonald’s Farm” no longer applies in the U.S.…
This week, Katie introduces a new discovery, soy curls, and offers a delicious Mongolian “beef” recipe. John is reading The Spirit of Soul Food, a powerful case for “black veganism.”
Can Old Vegans Learn New Soys?
by Katie Fisher
It has become fashionable to shun soy. I think that’s misguided. Soy is a rich source of protein and other nutrients, and in my 35 years of being vegan I’ve fried, boiled, broiled, braised, crumbled, pressed, baked, and sauteed tofu, turning it into stuffed “turkey,” pot pie, cheese, soup, and countless other meals. Tempeh, edamame, and miso are in regular rotation in our house, and TVP (texturized vegetable protein) and Tofurky Italian sausages make occasional appearances.…
Here’s a review of Baltimore’s Liquid Earth Restaurant from Katie, followed by some words of wisdom from the poet Percy Shelley, courtesy of the poet Sandra Miller!
The Holy Grail: A Great Vegan Reuben
by Katie Fisher
The food item I remember most vividly from my (benighted, pre-vegan) college years in Baltimore is the Reuben sandwich, that rich, grilled edifice of meat, cheese, Russian dressing, and the sauerkraut that brings it all together. Back then, in that seafood- and meat-happy city, about the only un-animal thing you might find at one of the famous markets was fresh vegetables, and you’d be lucky to get a green salad at a restaurant.…
This week brings two offerings, the first from Sandra Miller and the second from Erica Lloyd.
Cooking with the Seasons
by Sandra Miller
As many of you know, I love Orion Magazine. It is a nature lover’s and reader’s choice for how folks like me want to see the world in the now and the future. Earlier this month, my email revealed it to be a foodie lover’s treasure as well, with a link to a beautiful article in Emergence Magazine.
“Seasons of the Monastic Table” includes four seasons’ worth of plans for meals shared with friends, or of course for you with leftovers, each accompanied by an inspiring photo.…