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.
I was at a class reunion with several former classmates when one of them, a professor of philosophy, asked an unusual question: “What fears have you conquered over the years and what new ones have you acquired?” Not eager to make our private fears public, each of us waited for someone else to open up the discourse. One person finally listed some familiar fears, including “mice,” “being left out or abandoned” and “the dark.”
I recently began consulting with three seminary faculties that have gone through significant changes and crises in the past three years. These crises involved retirements, staff sexual misconduct, building programs, faculty-administration conflicts, curriculum changes and financial strains.