By Emily Hilliard and Rebecca Wright
In several springtimes past, we taught together and ran the communal kitchen at a literature program in the woods of New England. Every night, with a group of college students, we cooked for sixty students and teachers. This interpretive recipe is based on that experience: teaching students cooking skills that they could apply not just to that night’s meal, but to all future meals. The hope was that cooking might become for them what it is for us: a mindful and sensory process for the cook that engenders a future offering for a collective; the power to make something that was not there before, and to share it.
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