A writer picking muscadine grapes in the late Florida summer experiences the vineyard as a living sermon.
Black barbecue has always been a remarkably religious experience, says a James Beard award-winning food writer in this excerpt from his new book.
Our ability to eat is intertwined with systems of immigration and food production. Christian leaders must address justice issues in both, writes a managing director of Leadership Education at Duke Divinity.
Church leaders need to recognize the potential for new ministry at the intersection of food, agriculture, and discipleship, says an Episcopal priest who has compiled the first comprehensive guide to the Christian food movement.
Level Ground Trading is dedicated to fair trade with farmers. But its co-founder also has a larger, theological vision: a system designed for the good of all.
A North Carolina program for clergy, congregations and communities called Life Around the Table focuses on eating well as a way to nurture healthy Christian communities. The key, as its founder says in this interview, is developing a eucharistic imagination.
Whether adjective, noun or verb, “barbecue” has a theological dimension that is deeply enmeshed in church culture -- especially in the African-American church, writes the culinary historian, barbecue judge and executive director of the Colorado Council of Churches.