Our name is about honesty. The Monitor is owned by The Christian Science Church, and we’ve always been transparent about that.
The Church publishes the Monitor because it sees good journalism as vital to progress in the world. Since 1908, we’ve aimed “to injure no man, but to bless all mankind,” as our founder, Mary Baker Eddy, put it.
Here, you’ll find award-winning journalism not driven by commercial influences – a news organization that takes seriously its mission to uplift the world by seeking solutions and finding reasons for credible hope.
Explore values journalism About us
You can conquer canning. Here are 12 recipes for sweet jams, savory chutneys, and crunchy pickles a plenty that will leave your mouth watering and your can-do attitude soaring.
(Adapted from The Zuni Café Cookbook.)
Fresh sea beans
White wine vinegar
Peeled garlic cloves
1. Sort through sea beans, pinching off and discarding any woody stems or discolored sprigs. Rinse well.
2. Pack sea beans into glass jars with 2-3 peeled garlic cloves per jar.
3. Add vinegar to cover. Put lids on jars. Let sit for two weeks in a cool, dark cupboard, then refrigerate. The sea beans are ready to eat at that time, but will keep well in the refrigerator for quite a while.
Your subscription to The Christian Science Monitor has expired. You can renew your subscription or continue to use the site without a subscription.
If you have questions about your account, please contact customer service or call us at 1-617-450-2300.
This message will appear once per week unless you renew or log out.
Your session to The Christian Science Monitor has expired. We logged you out.
If you have questions about your account, please contact customer service or call us at 1-617-450-2300.
You don’t have a Christian Science Monitor subscription yet.
If you have questions about your account, please contact customer service or call us at 1-617-450-2300.
