“There is a relationship between thinking and eating, and as you grow spiritually the character of your food and all that pertains to eating may have to be changed in conformity with the new order of things,” wrote Unity co-founder Charles Fillmore. When Charles and Myrtle Fillmore began teaching “practical Christianity,” they made sure their students had food for the body as well as the soul. The Unity Vegetarian Inn (as it was called then) opened to the public in 1906, offering diners hot meals in return for freewill offerings. The menu reflected the Fillmores' belief that a fruit and vegetable diet was consistent with biblical directives and the best thinking in nutritional science.

By the 1920s, Unity Inn was one of the largest vegetarian cafeterias in the world, serving as many as 10,000 meals a week. In the 1950s, Unity School of Christianity and Unity Inn moved from downtown Kansas City, Missouri, to Unity Farm in eastern Jackson County, Missouri. This is the site of today's Unity Village.

The lovely rural setting speaks to the Inn's past and future, says Executive Chef Gary Hild. “The biggest trend in food service is to go ‘green,' meaning to serve items that have been produced in sustainable, local agricultural operations. That is exactly what Unity did many years ago, when farm-grown produce was used in the kitchen. We're looking at ways we can go back to our roots.” Chef Gary hopes to one day serve fruits and vegetables raised organically in Unity Village gardens. The move would reflect Unity's concern for the environment and belief in the value of such foods in holistic healing.

Unity Inn added meat to the menu in the 1960s, but the restaurant honors the heritage of Charles and Myrtle—and the wishes of modern health-conscious diners—by offering daily vegetarian entrees. “About 30 to 40 percent of our guests choose vegetarian selections,” says Chef Gary. Over the years, Unity Inn cooks have created many well-loved dishes.

Here is a recipe for one of the Inn's most popular current items:

Unity Inn Butternut Squash Soup

2 tablespoons vegetable oil
1 large butternut squash
1 stalk celery, chopped
½ large yellow onion, diced
¾ teaspoon chopped peeled garlic
¾ teaspoon diced fresh ginger
½ cup cooking sherry
½ bay leaf
¾ teaspoon French thyme
6 cups vegetable stock
1 teaspoon cracked black pepper
1 teaspoon curry powder
3 teaspoons Worcestershire sauce
1 ½ teaspoons Louisiana hot sauce
¾ cup heavy cream
Ground ginger to taste
Salt and pepper mix to taste
Roux (for thickening)

Split squash and remove seeds. Rub flesh with a portion of the oil and roast just until tender. Saute onion, celery and garlic in remaining oil until onions are translucent. Add cooking sherry, bay leaf and thyme; cook and reduce until mixture is one-half the volume. Add spices, vegetable stock and roasted squash. Cook until all is tender. Thicken with roux. Place in food processor or blender and blend well. Add cream, Worcestershire sauce, and Louisiana hot sauce. Check for seasoning. Adjust to taste using ground ginger and salt/pepper mix. Serve hot.

Approximately 8-10 servings.



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