by Peter Williams, Eco-Action Team We are almost to the end of Lent and by sticking true to our Lenten pledges, we will continue to raise money to support the work of local groups acting on behalf of environmental justice. Just about a year ago, pre COVID-19, I decided I needed to take a step back and […]

Team Iqraa (“Read” in Arabic) is kicking off a new running season on May 8. As long as we are constrained by the COVID pandemic, we’ll run while practicing social distancing and wearing/carrying masks. And now at last conditions are improving. We invite you to join us for the 2021 running campaign! Iqraa is a […]

by John Lincourt, Eco-Action Team To reiterate my esteemed coauthor, Jay Mallin, vegetarian doesn’t necessarily mean healthy. With simple add-ins like butter, salt, milk, and cheese, calories and cholesterol are sure to punch a hole through the roof… but then you could install solar panels and save on energy costs. The South is where I […]

by Jay Mallin, Eco-Action Team There’s a malicious rumor out there that vegetarian eating is “healthy.” Everyone knows we Americans don’t like healthy. It conjures visions of everything we didn’t like to eat when we were kids, all mashed together in a mess of a wilted vegetable garden right there on our dinner plates. Yuck! […]

by Lydia Liu, Eco-Action Team Being mindful of resource consumption is not a new concept in Christianity. In John 6:12, we read this verse: “When they had eaten their fill, He told his disciples, ‘Gather up the leftover fragments, that nothing maybe lost.'” Ironically, 2000 years later, we found ourselves in a world in which […]

by John Lincourt, Eco-Action Team A handful of vegetables have been steaming up and gaining popularity in recent years. Kale, avocado, zucchini cut into noodles; even beets have been unearthed and made a brief comeback. But the cruciferous bad boy that gets the Veggiehero award in my book is the cauliflower. Its confusing shape, taste, […]

by Jay Mallin, Eco-Action Team If there’s one ingredient I just couldn’t figure out, it was tofu. First of all, while it tastes great in meals ordered in Asian restaurants, when I went to cook it myself the big wet blocks found inside the packages looked to me more like Soylent Green, minus the green, […]

by John Lincourt, Eco-Action Team There are few dishes as ubiquitous as this week’s recipe and fewer still as widely debated. Competitions pepper the United States, people searching for glory and who has the best recipe. Some with tomatoes, others with green chilis… To bean or not to bean? However it’s made where you’re from, […]