Do you know what Colcannon is? The folks who attended the Feasting with God: a Peace with Justice Retreat at Camp Chestnut Ridge on September 26 and 27 do. They even know how to make it!

On Saturday, the FwG retreat group joined local chef Sheri Castle at the Carrboro Farmer's Market for a tour and tips on shopping for farm fresh foods. We met and learned from local farmers who were selling everything from colorful peppers, kale, and sweet potatoes to pasture-raised pork, pecans, and goat cheese. Sheri helped us to shop for ingredients for the evening meal for our retreat group and a youth group who was also dining at Chestnut Ridge that evening. In addition to the Colcannon, which is a delicious Scottish dish of mashed potatoes, fresh steamed kale, and green onions, the group learned to prepare Rosemary Roasted Sweet Potatoes, Green Bean Potato Salad, Spaghetti Squash Marinara, and the most heavenly Pecan Bars for dessert. Saturday's workshops also included lessons on canning and preserving, and a chance to join Chef Debbie Moose in making fresh Scuppernong Grape Jam. Sticky but fun! We each got to take home a jar of jam for our efforts.

On Saturday evening, with full bellies, enlightened minds, and tired feet, the group's focus shifted from the practical to the spiritual as we watched the 1989 Academy Award winning foreign film, Babbette's Feast. It's a beautiful story of great love, great sacrifice in service to others, and a great meal. The movie set the tone for Sunday's activities.

On Sunday, after table fellowship at breakfast, the retreat participants learned to bake bread using a simple recipe for French bread that makes two loaves. We talked about sharing food with others, and each person was encouraged to keep one loaf of bread for themselves and to give the other away. Those loaves were made to share God's love and provision for us: maybe with someone in need; maybe with someone estranged from us; maybe with a stranger.

While the dough was rising the first time, the group went to see the honey bee observation hive at main camp and to visit The Community Farm at Chestnut Ridge.We walked in the garden, smelled the herbs, touched the plants and the soil, and took in the beauty of the flowers. A stroll around The Farm took us to visit Ham, Bacon, and Miss Piggy, the camp pigs; Cow 3, the beef steer; and Lucy and Sky the dairy goats. Everyone agreed that seeing and touching the animals and plants made eating them a much more relevant and reverent experience.

Upon returning to main camp, the retreat participants "punched down" the bread, kneaded it lovingly into loaves, and placed them on a baking pan. It was time for worship.

Molly Kacal and Matt Hauger, who served as summer Chaplains at Chestnut Ridge, led the group in litanies of praise for God's hospitality to us, reminding us that there is a larger community outside our doors for which we are responsible and with whom we will share the Feast. The Gospel lesson from John 21: 1-14 was acted out by Matt, who "hauled in" lots of heavy fish! Molly shared a message of how God's love for us flows from the fields of Creation to our tables. The final hymn was a new version of "Here I Am Lord", with a chorus of "People needing, Spirit leading. Jesus feeding all who come to him. Bread for tending; cup for mending. Spirit sending us to serve the world."

During lunch, the entire group remained silent for the duration of the meal. This allowed for tasting each bite of food without distraction. Every pea, carrot, corn kernal, green bean, tomato, and piece of beef in the soup could be enjoyed, as a gift on its own and in tandem with the other foods. The silence reminded us that often those who tend, pick, and prepare our foods for us have no voice. Slices of the fresh baked bread with the Scuppernong Jam were passed without a sound, as the group took time to remember those who have no bread.

After lunch, it was time to leave. Recipes were shared. Farewells were made. Plans for future retreats were discussed. It would be great if you could be there next time...