Then the cook enters and approaches our table. He bows low before me. He is grateful to me, he explains, because since his years as a cook in a Buddhist monastery, he has had little opportunity to cook vegetarian food for anyone who appreciates it. The wild mushrooms, he tells me, were picked in a nearby forest. The greens are from gardens known for the quality of their vegetables. . . . He bows slowly, and thanks me once again. I stumble over my own words of gratitude as he quietly disappears into the kitchen. I never see him again. I didn't sleep that night. The cook's reverence and humility sliced through years of protective hardness and caught me without warning. His food was saturated with love, and its nurturance was almost too much to bear.

Anne Scott

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