AnnaClaire Schmiedel (’15): Food, Faith, and Finding Beauty in the Ordinary
This article originally appeared in the Winter 2023 edition of the DVCS magazine, ’Ανατολή [an-at-ol-ay’]. Last year, AnnaClaire Schmiedel (’15) encountered beauty through lamb stew, ratatouille, and tabbouleh, among a variety of other dishes from around the world. For each month of 2022, Schmiedel based her meals on food from a different culture, discovering new ingredients and learning to prepare new dishes. While the “incredible flavors” of Mediterranean cuisine are her favorite, she appreciated even more the opportunity to share her passion for food with others and enjoy the beauty of that which is material through the five [...]









