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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Pray and work
I’m debating whether I can summon the energy to get out of bed between snippets of NPR on the clock radio. Through my bedroom…
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Feasting in the dark of night
I cherish the rhythm of sharing meals with others, be it the simplest meals of black beans and rice to the most festal Sabbath…
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Holy days
Editor’s note: Each Thursday, we feature a throwback piece from Topology’s predecessor, catapult magazine. In this essay, Karissa Knox Sorrell recalls the holiness of…
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Finding God in the silence
Editor’s note: Each Thursday, we feature a throwback piece from Topology’s predecessor, catapult magazine. In this essay, Karissa Knox Sorrell explores a critical shift…
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