There are glimmers of hope as I write: peaks are passing, curves are flattening, and intensive care units are not overwhelmed. At least in my neck of the woods. Even still, not all the headlines are good at the moment – and they never will be, this side of the veil – and surely there’s more bad news to come. Bad news is a bitter pill. But bitter pills are best swallowed on a full stomach, and so I’d like to teach you how to make another dish which bears gustatory and psychological benefits in equal measure.
God’s been trying to get something through my hard head recently, and it has to do with my kombucha scoby.
I wonder whether we Protestants are especially susceptible to forgetting the embodied dimension of our faith – that God is someone for whom we hunger and thirst. The Christian life ought to be a mouthwatering affair, yet we so often content ourselves with chintzy simulacra, thinking that the right idea is what matters.
We all have memories associated with food. Sometimes the very first bite of a certain dish will transport us back to time spent with a loved one or a special event or vacation.
Is there anything more Canadian than maple syrup?
It was recently my turn to bring in snacks for the staff at my workplace. This is no small feat, as every Wednesday, just before 10:00 a.m., a small army of piranhas – er, I mean people – begin to hover around a 4’x3’ island in the staff room, eagerly awaiting to devour this week’s offering.
Marketing grain can be a very complex business, and it depends on a few factors.
Breakfast is a big deal here in Montreal, and breakfast restaurants are a point of pride for us.
I’ve noticed one of the popular themes lately is something called “mindful eating.” The idea is that rather than absent-mindedly jamming food into one’s mouth, we take the time to unplug from our assorted electronics, sit down and actually pay attention to the food we’re consuming.
Sometimes when you are searching for something your heart desires, the best place to start is at home.
Herring is one of the very best food sources of vitamin D. Our bodies make this vitamin in sunlight, but in our climate it’s not easy to get enough. There seems to be more to vitamin D than strong teeth and bones. It’s now thought that vitamin D deficiency might be a factor in many diseases, such as multiple sclerosis and diabetes.
A few Christian Courier issues ago, my proofreader’s eye caught, with the satisfaction only a proofreader can understand, what I was sure was a mistake. One of our writers used the term “just deserts” in their column. I promptly added my comment that “desserts” was spelled with two “s’s” because I had learned a little trick long ago to remember the difference – desserts are better than deserts and so the word gets an extra letter.