Home › Living in the World › Food

Food

 The ethics–and practice–of eating
  • Tricycle Community 0 comments

    Golden Ghee Paid Member

    By Noa Jones
    Once, in a fit of industry, I set out to make the thickest whipped cream in the world, as if the density could somehow finally satisfy my childish desire for it—on ice cream, in hot chocolate, straight into the mouth from the nozzle. So I poured a carton of heavy cream into a bowl, stood on a stool, and blended and blended until the motor started to smoke. The blades could no longer cut through the solid hunk of dairy stuttering around in the mixer: I’d accidentally made butter. Though I was disappointed, the experiment was eye-opening. I now understood the link between milk and butter. It’s so easy to forget where our basics come from when they are dealt to us by the industrial food complex. More »
  • Tricycle Community 0 comments

    Easy Dough Paid Member

    By Noa Jones
    High school did not prepare me for college, which was fine and good since no respectable college would have me. Instead, I packed a bag and aimed for Greece, although I somehow overshot and ended up working the fields on a kibbutz in Israel. I have nothing to say about the cafeteria food we stuffed ourselves with there, but we had some fantastic bananas. From there I headed south, joining my friend Janet on a trek through the Sinai led by a man who had served in the army near Dahab and never left. He was tight with the Bedouins, and they, with their camels, took us on a journey for nine days. This was the beginning of my year of figuring it out on my own. More »
  • Tricycle Community 1 comment

    Mountain Hermit Meal Paid Member

    By Noa Jones
    I once had a boyfriend who wore a pair of wrinkled trousers he’d had in his possession since junior high school. They were a perfectly nice pair of trousers—for a hobo about two inches shorter than he was. I objected. Invoking the great Tibetan saint, he used the Milarepa Defense: Cling to worldliness and acquire sins. He recounted the story of how when Milarepa’s sister gave the naked sage a robe, he sewed little coverings onto it for “all of his main protrusions,” his fingers and toes and one for his penis. These little hoodies were enough for Milarepa, so a 20-year-old pair of highwaters was enough for my friend. More »
  • Tricycle Community 8 comments

    An Interview with Eric Ripert Paid Member

    Profession: French ChefAge: 45Location: New York City More »
  • Tricycle Community 3 comments

    Brown Rice Is Just Right Paid Member

    By Shunryu Suzuki Roshi
    How do you like zazen? I think it may be better to ask, how do you like brown rice? Zazen is too big a topic. Brown rice is just right. Actually, there is not much difference. When you eat brown rice, you have to chew it, and unless you chew it, it is difficult to swallow. When you chew it very well, your mouth becomes part of the kitchen, and actually the brown rice becomes more and more tasty. When we eat white rice, we don’t chew so much, but that little bit of chewing feels so good that naturally the rice goes right down our throats. More »
  • Tricycle Community 4 comments

    The Joy of Mindful Cooking Paid Member

    By Laura Fraser
    Dinners at the Nevada Ranch where Dale and Melissa Kent work as caretakers are potluck. Whoever is visiting or living on the former dude ranch—now a private retreat, set up against the Eastern Sierras— shows up with a big pot of pozole, fresh greens from the garden, handmade tortillas, or a peach crumble made with fruit picked from the orchard outside. The wide-open kitchen is infused with the cheerful spirit of its former owner, Maya, who passed away a couple of years ago at 90; I can still see her kneading the sourdough bread she made in the quiet mornings, doing nothing else with her great intelligence and energy, at those moments, but kneading bread. More »