Keep Calm and Carry On: Cows as Zen Masters

The cow stood there, stoically it seemed to me, chewing with lazy abandon, while I fumbled with the focus on my camera. She rolled her big weepy eyes, as cows are wont to do when confronted with something new. Coincidence or not? I pressed the shutter and peered at the tiny LCD screen, the sun’s…

The Meat of the Matter: A Question of Sacred Reverence

Meat eating presents modern society with a bit of a dilemma. How to raise and slaughter large numbers of animals under humane conditions, while keeping the price down and within wallet reach of most consumers? That’s the major issue, tinged with other, often moralistic, questions. First, right up front, I am not a vegetarian, and…

Another Holy Trinity of the Kitchen: The Magic of Milk, Eggs, and White Flour

Every time I pour crêpe batter into my 8-inch Teflon*-lined crêpe pan, I see deep scratches, the ones that Habiba made with the fork she used while cooking a three-egg cheese-and-herb omelet one wintry Moroccan morning. The scratches don’t affect the pan’s performance, just as wounds and scars don’t fundamentally change who we are and…