Tonight I began the fermentation for injera, a soft flatbread eaten throughout the Horn of Africa, made with teff flour and wild yeast. Teff, an ancient cereal grain native to Ethiopia, and a type of Lovegrass, is among the world’s tiniest grains. Because teff seeds are so minuscule, I used a spice grinder rather than a grain mill to produce this flour. After four or five days, giving the batter time to ferment and deepen in flavor, I’ll cook the flatbread. The wild yeast reminds me of the Holy Spirit surrounding us everywhere. Jesus, like the tiny teff seeds growing into nourishment for many. God, the Lovegrass; the beauty of creation.