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Editorial

Bread of Life

By Marie-Paule Sanfaçon, m.i.c.

Our grocery stores offer us an astounding variety of bread: white, brown, rye, multigrain, baguette, and even home-baked.

In many countries, bread is the primary source of food, much like rice in Asia. But bread is also a symbol of everyday life: we work for our bread and butter and to put bread on the table; we break bread, or take the bread out of someone’s mouth. All of these idioms demonstrate how fundamental bread is to our daily lives.

Sharing bread at the dinner table is a ritual of friendship and fraternity. We talk about our day, enjoy communion with our guests, and even address difficult problems that must be resolved. In these moments, bread becomes a symbol of love, understanding, and kindness.

The Lord understood the importance of bread and offered us the Bread of Life, bread that transforms us from within. Today it is given freely to the crowds at the Eucharist. Standing to receive it is a gesture that transforms us into spiritual nourishment for others.

During the summer season, families and friends gather under the warmth of the sun for picnics or celebrations. They share bread, as Jesus did at the Cenacle, and it becomes a symbol of their friendship; it is bread that nourishes.

What are we eating? Nourishment is much more than the food we enjoy. While food keeps our bodies healthy, the Bread of Life keeps our hearts open and welcoming.

The following essays invite you to taste the bread that has a special flavour—a bread that was prepared with exceptional love by the Head Chef Jesus.

In Focus – WHAT ARE WE EATING?

A recent trend in television has been to showcase top chefs from around the world. They have taken center stage and are more popular than ever. What are we eating? has become a pivotal question at the centre of our culinary activities.

Chefs have many responsibilities besides cooking. They must know how to manage and lead a team. They must be creative and versatile to design menus that follow the seasons and please a wide range of tastes.

Chefs are also concerned with the health and wellbeing of their customers, for the good of the body as well as the soul.

Didn’t the Lord say: “Human beings live not on bread alone but on every word that comes from the mouth of God”? (Matthew 4:4)

Let us gives thanks to God for the meals we are given, and remember the thousands of others who are not asking themselves “what are we eating? ” but rather, “will we be eating?”

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