MLK Weekend with Whole Community Learning

by: 
Bob Scott, Kathy Bozzuti-Jones, Wendy Claire Barrie, and Kathryn Carroll

MLK Weekend with Whole Community Learning

The saints are “the lights of the world in every generation,” people whose lives and deeds have shone brightly and helped others more closely follow God. There are saints who lived long ago and there are saints living and working in the world today, saints who are known by the Church and saints who are known only to God. The word “saint” means holy.

In the Episcopal Church, we have a calendar of saints—holy men and women we remember in prayer and with readings from the Bible on their feast days. The Feast Day of the Reverend Dr. Martin Luther King Jr. is April 4, but at Trinity Church Wall Street, we celebrate his life and ministry on the same weekend as our nation: the Sunday and Monday after his birthday (January 15). It seems especially appropriate to remember Dr. King during our Season of Light, the Sundays after the Epiphany, as his light shines brightly for so many of us.
 

This Week

“Life’s most important and urgent question is, ‘What are you doing for others?’”

Inspired by Dr. Martin Luther King Jr.’s quote above, we observed his birthday by making bean soup mix that will be distributed to our Brown Bag guests and learning about food insecurity in New York City, after which we had the opportunity to write postcards to state and local representatives calling for meaningful change.
 

Resources

You can make bean soup mix at home to take to a neighbor or to a local food pantry. Here’s how:

Bean Soup Recipe

For every pint-sized jar of soup mix, you’ll need ¼ cup each of 8 kinds of beans, split peas, lentils. Pour each ¼ cup of beans into the jar separately so there are colorful layers. Top each jar of beans with a bay leaf and a bouillon cube. Attach the recipe below.

  1. Set aside bouillon cube and bay leaf.
  2. Rinse beans in a large pot. Add 6–8 cups cold water. Let stand overnight, or at least 6 to 8 hours. Drain and rinse beans. OR, to soak beans quickly, rinse beans in a large pot. Add 6–8 cups of hot water. Bring to a rapid boil, and boil for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain beans.
  3. To prepare soup, put soaked beans in large pot with 6 cups water, 1 14-oz. can chopped tomatoes in juice, bay leaf, and unwrapped bouillon cube. Simmer over low heat until beans are tender, about 2 hours. Season to taste with salt and pepper.