EssayJanuary 18, 2017<January 18, 2017 Terroir by Kendall Vanderslice 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….
EssayJanuary 6, 2016<February 15, 2016 Practicing silence by Naomi Wenger At The Hermitage Community, the contemplative prayer center where I serve, we often remark to new guests that we give the gift or “permission”…