Terroir
Bread—real bread, slow bread, the kind made with flour and water and the wild yeasts captured from surrounding air—carries the taste of a place….
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No apologies
Editor’s note: Each Thursday, we feature a throwback piece from Topology’s predecessor, catapult magazine. In this essay from 2011, Deborah Lewis recounts how she’s…
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Monk’s best friend
We are blessed with beautiful and functional architecture here at St. Gregory’s Abbey, and we are grateful to our supporters around the world who…
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Having myself over for dinner
Editor’s note: Each Thursday, we feature a throwback piece from Topology’s predecessor, catapult magazine. In this essay from 2009, Joy-Elizabeth Lawrence explores the many…
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Practicing silence
At The Hermitage Community, the contemplative prayer center where I serve, we often remark to new guests that we give the gift or “permission”…
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