St. Ignatius is the patron saint of the Jesuits, spiritual retreats, educators, the Basque country and soldiers.
“The more you live out your sonship with God,” says Father Lungren, “the better your life will be.”
“For me, cooking was always fun, creative and life giving,” says New York’s Franciscan Father Nicholas Spano
“I asked my mom, ‘What is a priest?’” says Father Christopher Marino, “and she said a priest is a man who brings Jesus to earth. And that a priest was a happy man.”
“Being Catholic,” says Sarah White, “my husband and I have been drawn to eating liturgically over the last few years. That has shaped our meals and drinks and reason for celebration in a wonderful way in the kitchen.”
Richard Micheli runs the family-owned restaurant — The Portofino in Arlington, Virginia — which his father opened more than 50 years ago.
“My mom showed me how to make traditional Ethiopian foods,” says Musie, “and that was part of my growing up.”
Pennsylvania’s Father Keith Laskowski designed this recipe for the rugged backcountry of the Appalachian Trail.
“Passing down recipes,” says Grace Abi-Najm Shea, “is such an important part of passing down traditions.”