How the “kitchen religion” uses food for good!.
For many devotees, the journey involving Krishna consciousness often begins with food.
“If you come here and you’re hungry, we’ll feed you – no problem,” says Ajita Cozzi, 57, the director of New Govardhana, a lush 400-hectare site that is Australia’s largest Hare Krishna farm. It’s located in the village of Eungella in northern NSW.
Followers of The International Society for Krishna Consciousness (ISKCON), founded in 1966, sometimes referred to their movement as the “kitchen religion”. It makes sense when you see how Hare Krishnas, who adhere to a lacto-vegetarian diet, dish up food at restaurants and temples around the world. Their traditional “love feasts”, which started in the ’60s, can involve huge scoops of dahl and rice, kofta balls and
chunks of halva, a semolina pudding.
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