North Carolina English Vegetarian Cooking Club Promotes Health and Compassion Through Delicious Cuisine

[Reported by Yu Chuan, North Carolina, USA]

Responding to local interest in vegetarian cooking, Fo Guang Shan Buddhist Temple, North Carolina officially launched its English Vegetarian Cooking Club on October 12, 2025, after several months of preparation. Conducted in English, the club provides a friendly space for participants to share and learn diverse vegetarian recipes, attracting enthusiastic participation from local residents.

Venerable Miao Jou gives an opening talk, encouraging participants to promote health and compassion through vegetarian practice.

The club appointed Samuel Edison, a former chef at a Michelin-starred restaurant in New York, as its club leader. Edison led the first two sessions with hands-on demonstrations of refined vegetarian dishes. A total of 13 participants attended the opening class.

Club Leader Samuel Edison, a former Michelin restaurant chef from New York, demonstrates refined vegetarian dishes.

Before the class began, Venerable Miao Jou, the superintendent of Fo Guang Shan Buddhist Temple, North Carolina, encouraged participants to use vegetarian cooking as a medium for connection and compassion. She explained that the club adopts a “Everyone is a Teacher” model, giving each member the chance to take the lead in future sessions. Through learning and sharing, she said, participants not only promote healthy eating but also practice compassion by reducing harm to living beings and protecting the Earth. Venerable Zhi San then introduced the club’s guidelines and procedures.

Each group works on their own cooking steps with creativity and enthusiasm.

During the first class, President Samuel Edison demonstrated a simple yet flavorful Chinese-style dish, Stir-Fried Mushrooms with Celery. He began by teaching knife techniques and cooking methods before dividing the group for hands-on practice. The session concluded with group tastings and lively discussions, creating a warm and engaging atmosphere.

A participant demonstrates precise knife skills on red bell peppers.

Edison shared that he has been a vegetarian since he began practicing Buddhism six years ago. “A vegetarian diet has made my body healthier and my mind more peaceful,” he said. “Through this cooking club, I hope to inspire more people to approach life with compassion and to discover the joy and well-being that vegetarian living brings.”

Participants form groups for hands-on cooking practice.

After the event, several participants eagerly recreated the dish at home and shared photos of their results in the club’s online group, expressing delight and enthusiasm

in applying what they learned.

Club Leader Edison provides guidance to participants during the session.

Edison shares that since becoming a Buddhist six years ago, he has followed a vegetarian lifestyle for health and compassion. (Photo by Chuchun Chien)