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Food
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With a just-released cookbook, Jean-Philippe Cyr talks about how Buddhism informs the way he cooks, eats, and deals with the doubters.
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Chef Deborah Madison Thinks It Pays to Be More Tolerant
A chef known for cooking vegetables discusses why she stays away from labels like “vegetarian” and reflects on her experience cooking—and creating community—at the San Francisco Zen Center.
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10,000 Dharmas in a Bowl
A Zen-inspired and James Beard Award-winning chef on cooking for the Dalai Lama
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Please Enjoy Your Food
It could be the best meditation you do all day.
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A Zen Harvest
When the pandemic hit, veterans of Green Gulch Farm joined with Bay Area leaders and activists to distribute their sangha-grown vegetables where it was needed most.
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Ever Greens: Innovative Zen Restaurant Celebrates 40 Years
Before farm-to-table was a trend, San Francisco Zen Center’s Greens Restaurant made locally sourced vegetables a critically acclaimed dining experience.
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I Tried the “Buddhist Monk” Diet—And It Worked
But not just for slimming one ex-monk’s waistline
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Dogen Said Not to Waste a Single Grain of Rice. Here’s How.
A Zen teacher and cook’s recipe for making the most of your leftovers and cutting down on food waste.
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Celebrating the Tibetan New Year with Momos and More
Ring in the year of the pig with a feast fit for a lama.
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