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Ever wonder why the miso made from store-bought miso paste isn’t as good as the miso you’re served in Japanese restaurants? Not long ago, I asked the man behind the counter of our local sushi carryout about this, and he said, “Well, some restaurants use seasoning salt.” I studied the bottle and passed it back…

“Who is the audience for this thing?” my 91-year-old father asked, trying to show interest but clearly perplexed. I had my laptop out, and I was kneeling beside him, scrolling through my weblog, stopping at items he might like. He awkwardly leaned forward to read through his bifocals, and I kept adjusting the angle of…

If you are fatigued by those “Seven Days to Better Abs” articles (too often advanced by women’s magazines with chocolate cake photos on their covers), this month’s Vegetarian Times features an article by Shelley Levitt that will assist you in finding a fitness regimen that will satisfy your spiritual longings and bring your body closer…

Over the years, as I’ve watched Richard Gere talk about his love for Tibetan Buddhism, I have struggled to get past my snobby skepticism that a handsome actor once married to a gorgeous supermodel could tell me anything about reality. Of course, disguised within that oh-I-can’t-take-Gere-seriously stance is another lurking belief that because he’s so…
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