Each week, Brenda has sent out an email with resources to help us through the time of spatial distancing. These posts are a record of those emails.
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…
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.”…
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:…
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…
Hope everyone is staying hydrated! Say a prayer for our beleaguered planet . . . This post features a book discussion opportunity plus a tasty chickpea stew recipe courtesy of…
Happy Independence Day to all! This week we’ve got a summer recipe from Julie Wan, plus a reflection on meat-eating from Washington Post writer Bina Venkataraman. Japanese Chilled Tofu (Hiyayakko)…
The Protein Powerhouse Seitan, also known as wheat meat, is said to have been developed 1,500 years ago by Buddhist monks in China. It is traditionally made by rinsing flour…
The recipient organizations of our domestic giving vary somewhat from year to year. The general rule is that one or more Seekers are personally involved in these organizations in some way. Recipients are chosen by consensus during an open meeting of the congregation at the start of every year.
Calling All Recipes! We’d love to keep featuring a vegan recipe each week. If you have an old favorite, or have tried something new recently, please write it up and…
Calling All Recipes! We’d love to keep featuring a vegan recipe each week. If you have an old favorite, or have tried something new recently, please write it up and…