Meet Summer Intern Ali Savage!

Many thanks to summer intern Carrie Moses, who is collecting stories and reflections throughout the summer. Carrie interviewed Ali, so their voices are interwoven throughout this piece.

Ali Savage prepares Mama Savage’s Mac & Cheese with an Anathoth Twist.

What’s on the menu today, Ali?

“Today’s menu consists of fresh bread, my mom’s famous mac and cheese with sautéed kale and spring onions straight from the garden, as well as apple cabbage honey lime coleslaw.”

We are given opportunities in life to embrace God’s character when we take a leap of faith, trusting the Creator’s will for our lives. Ali Savage, one of Anathoth’s adult summer interns, decided to act on faith, and spend the summer on the East Coast in an effort to live out a calling the Lord placed in her heart— to learn how to cultivate a just and equitable world through farming. God has shown himself to be kind and loving towards Ali during this adventure. “I’ve been really overwhelmed by the character of God as kind,” Ali shared, “and sometimes I forget that in L.A.”

The community within and around the garden is rich with generosity, warm hearts, and good food. There is an abundance of kindness at Anathoth that embodies a facet of God’s character and love for his children. Many folks in the community have opened up their homes for the summer to create a resting place for several of the interns. “To feel welcomed by Jane, by Charlotte and John. So many people have brought us desserts, and that’s just been really joyful. I really love that.” I asked Ali how she thought kindness had been cultivated at Anathoth, and she responded that the community treats people as neighbors and friends, rather than obstacles to overcome. “Everybody should care about eating and care about people. And the way we address those things will change depending on the community [that we are apart of].” Love God and love others. Kindness radiates from the heart.

Anathoth hosts community workdays every Saturday from 9am to 1pm, during which we come together as a the body of Christ to beautify the garden, harvest veggies, and spend time getting to know our neighbors. We encourage you to stay for the potluck following the workday. All are welcome!

May the Holy Spirit live in you, love through you, and make God’s presence known to you.

 

Carrie Moses, summer intern, is interviewing and writing up reflections from Ali and other interns and community members this summer.

 

 

 

 

 

 

 

 

 

Mama Savage’s Mac & Cheese (serves 4-6)

1lb large elbow macaroni

½ block sharp cheddar cheese

½ sweet onion diced

½ cup all purpose flour

2c. Milk

1-tablespoon nutmeg

1-teaspoon salt

1-tablespoon coarse black pepper

4-tablespoons butter

Preheat oven to 375°. Boil elbow macaroni to al dente. While boiling noodles, melt butter into a sauce until butter is melted and bubbling. While macaroni is boiling, sauté onions in butter or olive oil until onions are translucent and almost brown. Whisk ¼ cup flour into bubbling butter. Slowly whisk milk into butter and flour mixture. Whisk until mixture forms thin sauce. Once thin sauce is achieved, remove from heat. Check on pasta. Slice cheese into ½ inch cubes. Once pasta is finished, mix the noodles, sauce, cheese, and onions together in a large casserole dish. Bake for 30 minutes, or until top of casserole turns brown.

 

Mama Savage’s Mac with an Anathoth Twist

Follow the recipe above incorporating the minor adjustments listed below:

Substitute spring onions instead of sweet onions

Sauté kale in olive oil, and sprinkle with salt and pepper

Add kale and onions to macaroni mixture

 

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