Other cookbooks from Herald Press
You can't get much closer to the source of your food than canning or preserving it yourself, and Saving the Seasons shows you how!
Simply in Season Children's Cookbook Helping children make the connection between what they eat and where it comes from—and have fun, too!
More-with-Less Cookbook First published in 1976, this book struck a nerve with its call for every household to help solve the world food crisis. Now with more than 850,000 copies sold, it has become the favorite cookbook of many families.
Living More with Less Ideas and tips for living with less; includes chapters on money, clothing, homes, transportation and travel, celebrations, and recreation.
Extending the Table Recipes from around the world, interspersed with stories about how hospitality is practiced in other countries.
Click here for other Mennonite and Amish cookbooks from Herald Press.
Simply in Season blog by co-author Cathleen Hockman-Wert
Simply Me: A year of eating locally . . . mindfully .. . . simply by Wendy Hammond.
Emily’s Extending The Table Experiment by Emily Showalter.
More-with-Less blog by Valerie Showalter.
Meet the Authors
Mary Beth Lind is a registered dietitian and nutritional consultant. She and her husband, Lester, are market gardeners in West Virginia: they grow enough fruits and vegetables for their own year-round needs as well as surplus to sell at local farmers' markets. They are also the founders of Mountain Retreat, a Christian retreat center that has as its mission "discovering the connection between the spiritual and the organic sources of life."
Mary Beth, a member of Philippi Mennonite Church, grew up eating local seasonal foods in the mountains of West Virginia. Her mother loved gardening and her father, a country doctor, was occasionally paid in produce.
Mary Beth graduated from Eastern Mennonite University, Harrisonburg, Virginia, with a degree in home economics, and from Oregon State University with a degree in foods and nutrition. She returned to EMU briefly to teach nutrition.
Mary Beth wrote the foreword for the 25-year anniversary edition of More-with-Less Cookbook. With her sister, Sarah E. Myers, she has also written Recipes from the Old Mill: Baking with Whole Grains.
"Food is a part of my spirituality," she says. "My garden and kitchen are the places where I am most aware of God's mysterious presence, as well as the places where I flesh out my beliefs and values. For me there is a connection between what I eat and how I pray."
Cathleen Hockman-Wert works in communications and media relations at Oregon State University. She has served as editor for Mennonite Women USA; in that role, she founded Timbrel, a magazine by Mennonite women in Canada and the United States. She previously served as assistant editor of Gospel Herald, a weekly magazine of the Mennonite Church.
An Oregon native, Cathleen graduated from Goshen College in Indiana and later earned a master's degree in journalism from the University of Oregon. She is a member of Corvallis Mennonite Fellowship and an avid farmers' market shopper.
"When I was young, my mother worked fulltime yet always kept us stocked with homemade bread from MCC's first cookbook, More-with-Less. But my journey with local food entered a new level in the 1990s as my husband Dave and I began learning more about environmental issues," she says.
"We were discovering the many ways in which our lifestyle choices—choices which we are privileged to have as middle-class North Americans—affect God's creation and other people.
"We gradually became more and more committed to seeking out local, sustainably grown foods. Sometimes this has meant paying more; making that adjustment, for two people ingrained with the frugality ethic, hasn't always been easy. Sometimes we chant a little mantra: 'Cheaper is not always better.' But by now, buying local foods is all joy."