Rosalie Higgins has had a hardscrabble life. She didn’t make it into the air force and she couldn’t complete nursing school. The jobs she was able to get with the computer skills that she picked up in trade school paid no better than $6.50 an hour. At age 66, she lives on her Social Security check of $623 a month, which is less than the rent for a one-bedroom apartment.
In 2008, we have the opportunity to celebrate the centennial of MSG! In 1908, Japanese scientist Kikunae Ikeda isolated MSG—monosodium glutamate—and introduced the concept of a fifth taste: umami. I personally hadn’t heard of it until this past autumn and had been getting along just fine with salty, sour, sweet and bitter.
As the focal point of our lives, mealtimes reflect the nature of our shared lives. They are a central space for expressions of love, caring and affirmation through both the provision of nourishment and the conversation that surrounds a meal from preparation to clean-up.
Say the words food and culture in the same sentence, and many people think of foods they’ve never eaten, with names they can’t pronounce: foie gras, crème fraîche, pancetta. Now that vegan is chic, mesclun is modish, and organics have their own grocery chain, even more people are convinced that food culture bel
The prominent place of food and meals in the Bible may be surprising to us fast-food and take-out eaters. Back in biblical times, gathering and preparing food took time and occupied a significant part of Israel’s life. The danger of famine (due to natural calamities or crop failure) gave special importance to food. Water was drawn from a well or spring, not a faucet or commercial bottle. Bread was baked from scratch, and beans and lentils simmered for hours.
The $64 Tomato: How One Man Nearly Lost His Sanity, Spent a Fortune, and Endured an Existential Crisis in the Quest for a Perfect Garden
The Fragrance of God
The Earth Knows My Name: Food, Culture, and Sustainability in the Gardens of Ethnic Americans
Adela and I were hauling water for the first spring crops—peas, potatoes, spinach and lettuce. With five-gallon buckets in each hand we headed down to the creek, dipped our buckets, hauled them back up the hill, then handed them off to another crew.
The risen Christ breaks bread in Emmaus and then eats fish in Jerusalem. Easter, or at least the first Easter as Luke describes it, is not as much about an empty tomb as about food. Jesus spends Easter Day eating. His followers celebrate Easter not at an empty tomb, but around a table. So we might consider Easter as a multicourse meal rather than a trip to the empty tomb, and experience resurrection by eating.