In July 2018, my 17-year-old daughter Lydia and I joined 20 or so other adventurers from the U.S. and Kenya for a two-week service project in south-central Kenya – a week in Nairobi and a week in Embu. We cleaned windows, chairs, cabinets, etc. in the children’s ward of Kenyatta National Hospital, renovated a playground in Embu, spent a good deal of time with kids, and got up close and personal with giraffes.
Sunday, 8th October - It hurt so much, and went so well!
In May 2020, I was on a Saturday run with the Dick Pond Lisle Trailheads, chatting with Adam. Turns out he makes sourdough bread. He’s also in Information Technology. (That makes several IT breadmakers I know; I guess it’s a thing).
Anyway, two years later my pandemic sourdough is still going. I’ve discovered that it’s fairly hard to kill. It will keep for weeks in the fridge, and wakes back up in an afternoon. Based on Adam’s recipe graciously translated from the Polish, the following commentary is my sourdough routine.
Before the corn and soybean harvest, my brother Aric wanted to do a hiking trip. We’ve done something about every year—Mount Whitney last year, Half-Dome before that, and Wilson’s Prom in Australia before that.
Aric typically starts brainstorming around January, and planning around March. This year the Grand Canyon Rim-to-Rim caught his eye–a 24-mile day hike from the North Rim, 5,700 feet down to Phantom Ranch and 4,400 feet up to the South Rim.
From darkness and chaos, God created a magnificent world in six days. And then he rested.
The Bible Project published a video about the Sabbath that resonated with me deeply–especially in the way it portrays Jesus’ ministry and message as the ultimate fulfillment of the Sabbath rest.
My brother Aric is a great farmer and enjoys what he does, but his heart also inclines toward mountain adventuring. In 2018, after persuading a few of us to join him up Half Dome in Yosemite, he began looking for a Bigger Thing and settled on Mount Whitney, at 14,500 feet the highest point in the contiguous U.S.