Kylen O. Lefave reflects on how to deal with the stress of living in such uncertain times, and how to turn our fears and anxieties into a positive force for the common good.
Archives for April 2011
Writer Lorne Daniel pays tribute to a Martin Oordt, a man who mentored willingly and joyfully, with no expectation of return.
There are perfect sick days when you get to cozy up on the sofa, and then there are flawed sick days where there are still chores to do. Find out which one Jeff experienced recently…
It can be a bit creepy. It might induce claustrophobia if you think too much about its location deep underground. But the Diefenbunker is a unique piece of Cold War history that takes visitors back more than 50 years to the era of two superpowers and growing worldwide fear of nuclear conflagration.
Julia McLean writes of the rites of spring on her farm in Normandy where lambing season is happening and Pascal the Ram is keeping Julia on her toes.
Moria Gardener learns about the ancient art of pysanky, the ancient and intricate art of decorating eggs with wax and dye, and how this tradition continues today to celebrate Easter and the coming of Spring.
A photographer doing commercial studio work spontaneously decided to hit the street with a camera and a simple backdrop taped to a wall. He learned about human nature and his community, but he also learned about his own capacity to take risks.
Together with his family, Colin Beavan—aka No Impact Man—spent a year trying to live in the middle of New York City without having a negative impact on the environment. One of his first challenges: getting through everyday life without producing trash. In this article, he shares some of his favorite tips and tricks.
Inspired by Andrea Paterson’s article “How To Save a Cow,” Darcy Rhyno suggests we need a new way of thinking about cruelty to animals that provide us with food.
Andrea K. Paterson remembers the Ukrainian traditions that were a part of Easter when she was growing up, and thinks about her own role in keeping those traditions alive, from the making of the butter lamb to rolling cabbage rolls and making Ukrainian Easter eggs.