Herald Press to launch 40th anniversary edition of More-with-Less cookbook

News release
September 15, 2016

Herald Press to launch 40th anniversary edition of More-with-Less cookbook
Author Rachel Marie Stone updated content and recipes

more-with-less40th_cover_smHARRISONBURG, Va., and KITCHENER, Ont.—How do you update the holy grail of thrifty and thoughtful cooking? Doris Janzen Longacre’s More-with-Less cookbook, compiled from hundreds of recipes submitted by Mennonite cooks around the world, has almost a million copies in print. But it is four decades old.

Leanne Brown, author of a cookbook titled Good and Cheap, was asked to write a foreword for the 2016 edition of More-with-Less. She suddenly realized the request brought to mind a sacred space in her own mother’s kitchen.

“This was the book my mother kept on the kitchen shelf,” Brown writes in the foreword to More-with-Less. “The kitchen shelf was sacred. Small and rickety as that shelf was, only that which was always in use deserved that hallowed spot. Seriously, you want me to write the new foreword for my mom’s kitchen shelf book? Sign. Me. Up.”


Rachel Marie Stone. Photo credit: Lisa Beth Anderson/Spark + Tumble (www.lbanderson.com)

Food writer Rachel Marie Stone, author of Eat with Joy: Redeeming God’s Gift of Food, was contracted to update and edit the 2016 edition of More-with-Less. The first edition launched before she was even born. Those of Brown’s and Stone’s generations think of More-with-Less as much more than a cookbook; they see it as a movement that now includes such terms as “slow food,” “locally sourced,” “hundred-mile diet,” “meatless Mondays,” and more.

The beginnings for the original cookbook were humble. Two families—including that of Doris and Paul Longacre—gathered around a picnic table and discussed global hunger and the world food crisis of 1974. The nonprofit Mennonite Central Committee (MCC) had asked constituents to examine their own food habits, and challenged people to “eat and spend 10 percent less—both as an act of voluntary simplicity in solidarity with people who were poor, and as a practical move toward actually consuming less of the world’s limited resource” writes Longacre in the book’s original preface.

Stones’s research for the new edition included a visit to Mennonite Central Committee U.S. headquarters in Akron, Pennsylvania, where she devoured Longacre’s original notes in a file on possible names for the book, along with an afterthought scribbling of the phrase “More-with-Less.”


Herald Press file photo

Stone also writes of Longacre’s death from cancer just three years after More-with-Less
was first published, when she was 39. “She could not have known that eating locally and seasonally would become a mark of hipness, and that many people would begin to spend more time watching cooking shows than actually cooking,” reflects Stone. The book champions “simple food, well prepared from whole, fresh ingredients, eaten with gratitude,” she writes.

New features include a new size, lay-flat binding, some new recipes containing fresh and healthy ingredients, updated nutritional information, and expanded cooking techniques. The recipes also include labels indicating vegetarian or gluten-free. Stone worked with an advisory group that included a dietitian, representatives from MCC and Ten Thousand Villages, and other cookbook users. Fans of More-with-Less helped choose which recipes to include through an online survey conducted in spring 2015.

Filled with colorful pictures of people and food from around the world, as well as recipe photos, the new volume still includes much of Longacre’s writings, including chapters on the idea of having less with more, making changes as an act of faith, tips on building a simpler diet, and eating with joy.

Theologian Malinda Berry, who also grew up eating many dishes from More-with-Less, says that “Longacre’s voice resonates with prophetic witness and pastoral concern for her neighbors both in North America and around the world.”

Longacre was also the author of Living More with Less, which her husband Paul completed during and after Longacre’s 31-month battle with cancer.


More-with-Less and the entire World Community Cookbook series is commissioned by Mennonite Central Committee, a worldwide relief, development and peacebuilding ministry of Anabaptist churches. All royalties benefit the work of MCC.

The new edition launches September 27, is 319 pages long (with indexes and notes), and is $22.99 USD. It is available from www.mennomedia.org or 1‑800‑245‑7894, as well as Amazon and other online and local bookstores.

MennoMedia Staff
High resolution photo available.

For more information on news release
Melodie Davis
News manager


A few juicy morsels on what’s cooking these days at MennoMedia/Herald Press

I’m getting hungry. That’s the problem working around Herald Press. So many great cookbooks abound.

FavMennoCookbooks (2)My home copy (note nifty duct tape binding) of Mennonite Community Cookbook

I spent the morning browsing through my office copy of Mennonite Community Cookbook looking for recipes. No, I wasn’t procrastinating or cheating on office time. I was researching what recipes we want to photograph for a new edition of Mennonite Community Cookbook, to come out early next year.

We thought it may be time to get rid of the photographs of pig stomach and pickled pigs’ feet for modern readers. (Don’t worry, the recipes themselves will still be there, just not the photos.) Instead, you might see pictured a fresh strawberry tart or dandelion salad.

Speaking of pigs, we may be messing with a sacred cow, so we’ll tread carefully. Stay tuned.


A new edition of another great and popular cookbook, Extending the Table is almost, almost off the press. The paperback version is already here in Harrisonburg, but the hardback enclosed spiral edition is still on its way. You can get it on sale for $18.75 hardback, or $14.99 paper, at our store until May 8.

24_StuffedPeppers_ExtendTable-2623Stuff green peppers from revised edition of Extending the Table

I’m happy to announce that next week a NEW blog series will begin by bloggers Heather and Ben Kulp. They’ll be cooking from the pages of the new Extending the Table for the next 6 weeks. Earlier, for Lent, they cooked almost exclusively from More-with-Less Cookbook in their effort to not eat out during that special season. With this new series, we hope to entice you with which recipes to try, what the dishes might look like, and generally get you excited about this second volume in the World Community Cookbook series.

The book is packed with stories, proverbs and quotable quotes from all over the world, as shared by so many contributors.146815858

One story in the salad chapter, told by Mary Lou Cummings of Quakertown, Pa. is an exquisite little gem about limes.

“Limes still make me smile. On my first visit to a rural Kenyan market I was overwhelmed by the sound of unknown languages and myriad bright colors. In a back corner I saw an ancient woman sitting with back erect and legs outstretched beside a pyramid of some 30 withered, scrawny limes.


At first I avoided her hopeful eyes, but then I approached her, thinking of what it must be like to spend a long day in the hot sun with so little to sell.


“’Bei gani, Mama?’ I asked, picking up four of the limes. We haggled over the price for a while, neither understanding the other well, but I was surprised when she adamantly held out for 25 cents. Finally I conceded and, bargain concluded, she chuckled out loud as she began loading the limes into my purse, pockets and skirt. She had sold me not four, but the whole lot!


“I had reaped a bonanza, and as I jubilantly walked away, limes bounced behind me like green Ping-Pong balls. The old woman and her friends watched me disappear from sight. We all got more than we bargained for that day.” (From Extending the Table, Herald Press, 2014, p. 134.)


But I’m not only hungry for good food made simply and cheaply that offers greater global awareness through stories such as these.

I’m hungry for meat. As in additional substance.

A while back we learned that Bill and Lynne Hybels were using John Paul Lederach’s book, Journey Toward Reconciliation, in their ministry at Willow Creek Community Church near Chicago, Ill. We began to imagine that the time was right for a much larger audience to buy in to the compelling stories and lessons of conflict transformation that Lederach has been privileged to work with over 30 years. I’m happy that Herald Press is planning a new edition, now called Reconcile: Conflict Transformation for Ordinary Christians. Lederach has worked as a mediator of conflicts in war-torn settings on five continents and is currently professor of international peacebuilding at the Kroc Institute, Notre Dame. We hope for the updated volume to be out this August.

That’s a little of what’s ahead in the coming months.

I could mention the Shine children’s curriculum launch with its gorgeous and substantial children’s Shine On Story Bible; a new book on spirituality call The Spacious Heart by brother/sister authors Donald Clymer and Sharon Clymer Landis, (if you’re on our MennoMedia or Third Way Cafe Facebook pages, hint hint, you may have seen a cover for The Spacious Heart go floating by recently); a relaunch of the bestselling teen Amish romance series Ellie’s People by Mary Christner Bontrager. And much more. But I won’t spill all our beans today.

LimeOr limes.

For that you need to sign up to get each and every Mennobytes blog directly to your email. Just scroll down the right side of this page until you find the right button. Then you’ll always know what’s going on. Or at least, what we’re ready to share.


Which of these projects excites you most?

What would you like to see more of? Comment and let us know!

 P1050565Melodie Davis is one of three managing editors for MennoMedia/Herald Press, an author of nine books, editor of a magazine, Living, and blogger at www.findingharmonyblog.com

Limes – Image courtesy of Sira Anamwong / FreeDigitalPhotos.net

Forty Days of More-with-Less: Something Old, Something New, Something Borrowed

Ben and Heather Kulp’s 40-day Lent journey to cook exclusively from More-with-Less Cookbook.

By Ben and Heather Kulp

Holy Week for Christians is here, and towards the end of any period of resolution it is a great to time to reflect on the experience. We kept true to our commitment to not go out to eat during the Lenten season.

It was a fulfilling experience to focus on inviting people in to our home to share hospitality and recipes from More with Less. We post this blog on our respective Facebook pages every week, and have been surprised by the responses sent to us from friends. Some of our friends are discovering More with Less for the first time, and one friend wrote to tell us that she was using the book to responsibly clean out her cupboard before moving to a new apartment. It has been heartwarming to receive e-mails and suggestions from people (strangers, even!) that read the blog. Grandpa Kulp, when visiting our little boy for the first time last week, brought his own copy of More with Less along for the trip.

african_groundnutAs we were planning our meals for this week, we flipped past an old favorite of ours, the West African Groundnut Stew (p. 172). We substituted tofu for the beef, and enjoyed the stew together as the weather (regretfully) turned cold and snowy again here in Boston. (Heather did not grow up hearing the term “wintry mix” on the weather forecast in Colorado, where “sleet” was the term used, but has now become familiar with the phrase after two New England winters under her belt). Ben has been eating the West African Groundnut stew since childhood, and Heather quickly welcomed the recipe in to our regular eating routine when we began dating. It’s a wonderful recipe to use to wait out the last few nights of chill and ice on the sidewalk, as well as a great way to focus on breathing and relaxation after putting an infant to bed after two hours of fussing.

pizzaLast week we wrote about the temptation of eating out in a neighborhood that hosts many ethnic restaurants and wonderful ways to grab a fast and temporarily gratifying meal. A restaurant that Ben passes at the end of his daily run is the Regina Pizzeria. It is in the last half mile of the running route, and always boasts a wonderful aroma of buttery crust and melted cheese as Ben runs by. This past week, the waft of baking pizza was more than could be handled at the end of a long run, so pizza appeared on the dinner table that evening. Ben used the dough recipe to make homemade pizza dough (p. 142). To help clean out the fridge of all of the little containers that we (regretfully) let go bad more often than not (though less so now that we’ve been thinking about the Fragments), Ben made the pizza toppings from what could be scavenged. The pizza for Heather was vegetarian and featured left over roasted sweet potato cubes, pieces of a seitan loaf, and herbed Vermont goat cheese to top it off. Ben’s pizza was a little more utilitarian, and featured ham and green peppers, a Kulp family staple of pizza topping combinations for as long as can be remembered. A simple kale salad topped with stray vegetables from the fridge was an excellent way to balance out the meal.

The best resolutions change us gradually, and subtly, over a period of time. As we are ending the blog postings about our More with Less, we have been talking and meditating on how to extend the lessons learned towards the future. We have no doubt that we will occasionally stumble and grab Thai take out on a busy day, or not take the time to share a meal with each other at the end of a day. However, there have been subtle positive changes as well. We have begun discussing what we should make for dinner as opposed to what we should do for dinner.

We are moving to a new apartment in a month, and are happy that the landlord has agreed to let us turn a patch of crabgrass on the side of the house in to a garden. We are already planning where the cucumbers should go, and if there is enough sun to grow tomatoes. The local listings for CSA (Community Supported Agriculture) shares are spread throughout the house and organized by different pricing schemes, and pick up locations. With the announcement that there is a new edition of Extending The Table, as well as our annual tradition of using Simply In Season to appropriately use our summer vegetables,

Ben decided to go exploring in our current neighborhood. In addition to hosting many restaurants featuring food from all over the world, our neighborhood has a plethora of small grocery stores from different countries. One of the more prominent shops is the Hong Kong Supermarket, known to locals as “Super 88.” He wandered through Super 88 looking at the many different types of vegetables and tofu. He could only hazard a guess as to what most of the vegetables were, as they were described in a foreign language. He decided to pick up some bok choy on sale, as well as some tofu. That night, in celebration of our resolution coming to an end, Ben made Heather a new stir fry (“Asian style” stir fry being one of the staples in the Kulp household) using the bok choy, tofu, and purple sweet potatoes. The flavors were rounded out with walnuts, lemon juice, and cinnamon. The meal was inexpensive to make, and in conversation we realized we had borrowed the values from our More with Less resolution, and it had come through in the stir fry. (It’s also worth noting that Ben gleefully named the dish “Ben’s Bok Choy Surprise”). Instead of buying Thai or Chinese food on the way home, we went to a market a block away and made a much less expensive meal.

bok_choyHeather and Ben would both like to thank everyone who has read our blog series and Melodie Davis for posting it for us each week. Moving forward, we hope to keep the values we have learned and renewed through our process and to instill them on our little boy.

Thank you for reading,

Ben and Heather Kulp

BenAndHeatherFavShopBen and Heather hope to celebrate the successful completion of their Forty Days of More-with-Less at one of their favorite restaurants, Sonoma Station. (Photo from a year ago at Sonoma Station.)


Ben and Heather learned much through their 40 day experiment. What is the best or biggest thing you have learned, either through their blog posts, or on your own?

The Kulps mention Extending the Table, which is on pre-publication discount until April 30.

Extending the Table