Recently published
Setting a just table is life-giving for food consumers and producers
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.

Nurya Love Parish: Tracking the Christian food movement
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.
Stacey Toews: How a fair-trade business helps further the work of Christ
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.
Remembering my friend Jocelyn
The lonely death of a member of his community prompts the director of a community garden to reconsider the project’s mission.

Grace Hackney: Eating faithfully is a key to living faithfully
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.
Toward a theology of barbecue
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.

Fasting from tomatoes
Eating seasonally can be a Lenten discipline in the age of climate change -- a way to cultivate a habit that the world needs, that lasts beyond the 40 days.

What does the gospel taste like?

Blessed are the stewmakers
A North Carolina pastor explodes some of the cherished myths surrounding church-made Brunswick stew. (Fill in the blank with your regional specialty.)

Soil and Sacrament: A Spiritual Memoir of Food and Faith
