Ice Cream & Innovation

By: Esther Larson Just give me an Ice. (pause) Cold. (pause) Morgenstern’s Ice Cream. On a hot summer day in Manhattan, ice cream is pretty much always in order.  Three things I love about the new Morgenstern’s Finest Ice Cream parlor on the Lower East Side?  Innovation. Creativity. Guts. Innovation:  After working as a p...

Soylent Vs. Food

By: Elizabeth Crouch Soylent is a novel food product that aims to replace traditional eating by providing 100% of necessary nutrients in an efficient and inexpensive manner1. Soylent recommends consuming the product as a shake, and one meal costs approximately $3. Online, various lifestyle aspects of Soylent are debated vigorously2. For a different approach, let’s e...

Toward a Theology of Dessert

By: Bethany Jenkins I grew up in a home with very little baking. To smell the aroma of warm brownies or chocolate chip cookies coming from the kitchen was a rare and special occurrence. Every Christmas, however, my mom would spend days in the kitchen making her signature pastry—pumpkin bread. Her ingredients were simple: ground cinnamon, cloves, baking soda, salt, w...

A Theology of Food

Rev. Kim addresses how we functionally separate faith and food, and shows how the gospel transforms our appreciation for and engagement with food.

City Rhythms

  Seeking to follow the vocational rhythms of the city, the Center for Faith & Work (CFW) hosts monthly cross-vocational gathering spotlighting specific sectors each month.  On January 23rd, the evening focused on Food and was held at the American Bible Society at Columbus Circle. To begin the night, Amilee Watkins gave a broad overview of ...

Why We Need Fasting and Feasting

By: Kyle Werner What is it that makes food, or the lack of food, so powerful?  Why do we become so worn out, cranky, and exhausted when we need food, and then feel so uplifted and restored when we eat a great meal?  Certainly we are designed to crave food for the sake of mere survival, but as humans we crave more than this.  We long for food to be beautiful...

The Supper of the Lamb Excerpts

As the Center for Faith & Work spends this month focusing on NYC’s food industry, we encourage reflection on these excerpts from the Preface to The Supper of the Lamb: A Culinary Reflection by Robert Farrar Capon: “There is a habit that plagues many so-called spiritual minds: they imagine that matter and spirit are somehow at odds with each ...

Genetically Modified Food

By: Elizabeth Crouch As Christians, we’re called to be good stewards of this earth and its resources. With this in mind, are genetically modified foods (GMOs, for genetically modified organisms) an insightful use of human ingenuity, or reckless manipulation of natural nutrition? The answer is likely nuanced. Corporate greed has utilized GMOs to double profits and mo...

Industry Specific - Food