Terroir
byBread—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….
discipline
No apologies
byEditor’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…
Monk’s best friend
byWe are blessed with beautiful and functional architecture here at St. Gregory’s Abbey, and we are grateful to our supporters around the world who…
Having myself over for dinner
byEditor’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…
Practicing silence
byAt The Hermitage Community, the contemplative prayer center where I serve, we often remark to new guests that we give the gift or “permission”…