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Working to nourish their bodies through lengthy Lenten fasts, the monks of Neudeck ob der Au outside of Munich are credited with developing the rich-and-malty doppelbock style of beer. Packed with carbohydrates, calories and vitamins, this unfiltered "liquid bread" is said to have sustained the monks from Ash Wednesday to Easter, and more than 300 years later, the monastic history and quality of this beer style is well-known throughout the world. Writer and semi-professional beer drinker J. Wilson embarked on a 46-day beer-and-water fast to test the legend of doppelbock's origins, church connections, and nutritional value, as well as his own will power - and live to tell the tale.
Working to nourish their bodies through lengthy Lenten fasts, the monks of Neudeck ob der Au outside of Munich are credited with developing the rich-and-malty d
Jay Shetty, social media superstar and host of the #1 podcast On Purpose, distills the timeless wisdom he learned as a monk into practical steps anyone can take
Although the lines of the palm of the hand are barely visible in the early light, the monks of the Tofukuji monastery have been about their familiar rounds of d
A screenwriter and stand-up comic’s hilarious and profound account of his journey into Zen monkhood—featuring a foreword by Leonard Cohen Shozan Jack Haubne
Lessons from the Monk I Married offers up ten of the most powerful lessons about life, love, and spirituality that Katherine Jenkins has gathered during her mar