Michael Baum

“How Bad Are Bananas: The Carbon Footprint of Everything,”
― Megan Kimble, Unprocessed: My City-Dwelling Year of Reclaiming Real Food

“I’m looking at flour like you would a carton of milk or a bag of peaches. Because it’s a fresh product. It’s alive.” “Versus everyone else?” I asked. “Everyone else pursues shelf life. Most flour preservation is done by toasting it slightly—it’s called kilning—and what you’re doing is drying out the grain further so there’s absolutely no moisture. That’s what we eat. Wheat picked long past ripeness, then broken apart, and then mummified. Mills are abattoirs for wheat.”
― Dan Barber, The Third Plate: Field Notes on the Future of Food

“Introducing Jesus as our light in this dark world gives our friends something to ponder, allowing a guarded heart to give Jesus another look and freeing people to see Jesus as a promise instead of a threat.”
― Dale Fincher, Coffee Shop Conversations: Making the Most of Spiritual Small Talk

“According to a recent Barna survey, a large majority of evangelical Christians and church leaders measure their own spiritual maturity by rule keeping, rather than by the fruit of the Spirit.28”
― Dale Fincher, Coffee Shop Conversations: Making the Most of Spiritual Small Talk