About the authors

Mary Beth Lind

Mary Beth Lind is a registered and licensed dietician. In 2000 she wrote the new foreword to the 25^thanniversary edition of More-with-Less cookbook, and previously she and her sister Sarah E. Myers wrote Recipes from the Old Mill: Baking with Whole Grains (available online from MennoLink Bookstore), published by Good Books.

In rural West Virginia Mary Beth and her husband, Lester, operate the Old Mill, one of the few continuously functioning water-powered mills in North America. Their stone-ground flours go into the breads Mary Beth bakes for her Community Supported Bakery (Old Mill Bakery). Like the Community Supported Agriculture (CSA) farms in which members receive a box of fresh vegetables throughout the growing season, Mary Beth’s customers receive a supply of fresh baked goods each week.

The Linds are also codirectors of Mountain Retreat, a small Christian retreat center whose logo is “Discovering the connection between the spiritual and organic sources of life.” On their farm, Highland Patch, they raise and preserve nearly all of the food they eat as well as sell blueberries and raspberries to local restaurants, farmers’ markets and private customers.

“In the process of living a simple life and doing a lot of gardening, I have discovered a spirituality that that is very incarnational (fleshed-out) and contemplative (reflective),” Mary Beth says. “It is from these perspectives, of living local and in season, of environmental awareness and a contemplative spirituality, that I hope to do most of my writing for this new cookbook.”

Cathleen Hockman-Wert lives in a university town in Oregon’s Willamette Valley. Formerly the editor of Timbrel, a magazine for Mennonite women, she has worked in church journalism for more than ten years.

Not much of a gardener, she comes to the project as an avid farmers’ market shopper. More-with-Less was among the first cookbooks I received as a young adult and I still use it more than any other cookbook; it’s stained and falling apart,” she says. “For the last several years I’ve kept a list of favorite recipes in the spirit of More-with-Less, thinking that somebody ought to write another MCC cookbook and that I’d want to contribute. When the list passed number 50, I started to realize that maybe I could be the ‘somebody’ to help make this dream a reality.

Cathleen has a blog about eating local foods. Visit her blog at simplyinseason.blogspot.com.


	About the authors Mary Beth Lind \| Cathleen Hockman-Wert Mary Beth Lind Mary Beth Lind is a registered and licensed dietician. In 2000 she wrote the new foreword to the 25^thanniversary edition of More-with-Less cookbook, and previously she and her sister Sarah E. Myers wrote Recipes from the Old Mill: Baking with Whole Grains (available online from MennoLink Bookstore), published by Good Books. In rural West Virginia Mary Beth and her husband, Lester, operate the Old Mill, one of the few continuously functioning water-powered mills in North America. Their stone-ground flours go into the breads Mary Beth bakes for her Community Supported Bakery (Old Mill Bakery). Like the Community Supported Agriculture (CSA) farms in which members receive a box of fresh vegetables throughout the growing season, Mary Beth’s customers receive a supply of fresh baked goods each week. The Linds are also codirectors of Mountain Retreat, a small Christian retreat center whose logo is “Discovering the connection between the spiritual and organic sources of life.” On their farm, Highland Patch, they raise and preserve nearly all of the food they eat as well as sell blueberries and raspberries to local restaurants, farmers’ markets and private customers. “In the process of living a simple life and doing a lot of gardening, I have discovered a spirituality that that is very incarnational (fleshed-out) and contemplative (reflective),” Mary Beth says. “It is from these perspectives, of living local and in season, of environmental awareness and a contemplative spirituality, that I hope to do most of my writing for this new cookbook.” Cathleen Hockman-Wert lives in a university town in Oregon’s Willamette Valley. Formerly the editor of Timbrel, a magazine for Mennonite women, she has worked in church journalism for more than ten years. Not much of a gardener, she comes to the project as an avid farmers’ market shopper. More-with-Less was among the first cookbooks I received as a young adult and I still use it more than any other cookbook; it’s stained and falling apart,” she says. “For the last several years I’ve kept a list of favorite recipes in the spirit of More-with-Less, thinking that somebody ought to write another MCC cookbook and that I’d want to contribute. When the list passed number 50, I started to realize that maybe I could be the ‘somebody’ to help make this dream a reality. Cathleen has a blog about eating local foods. Visit her blog at simplyinseason.blogspot.com.
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