Snapshot: Bread-making class
“There’s more to communion than just what we’re used to,” says Jodie Wu, pastor of Bogart Memorial Reformed Church in Bogota, New Jersey. Here, her daughter Aili, age six, rolls out roti, a Caribbean bread that was served at Bogart Memorial the following Sunday for communion.
Once a month, the church hosts an ethnic bread-making class. After the class, they invite the community to try the bread at a soup dinner, and then they use the rest for communion.
So far, the body of Christ has also taken the form of Taiwanese steamed buns, Columbian arepas, and Salvadorian pupusas.
“Most people or most cultures have something that’s bread or breadlike—something that they eat so frequently that it’s a part of them. Sharing that means sharing something that’s close to you,” she says. “It widens our understanding of the body of Christ, and of our neighbor.”
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