In this interview he discusses his journey from avowed, militant atheist to believing Christian. Note the important role of art, this painting in particular, on his conversion.

It's a thoughtful and interesting interview. I commend it.
-t
A Toronto priest keeping it together with duct tape, dried snot, and a bit of prayer.
- 82 per cent say they depend on God for help and guidance in making decisions;
- 71 per cent believe that when good or bad things happen, these occurrences are simply part of God's plan for them;
- 61 per cent believe that God has determined the direction and course of their lives;
- 32 per cent agree with the statement: "There is no sense in planning a lot because ultimately my fate is in God's hands."
- Overall, people who have more education and higher income are less likely to report beliefs in divine intervention.
- However, among the well-educated and higher earners, those who are more involved in religious rituals share similar levels of beliefs about divine intervention as their less-educated and less financially well-off peers.
According to Schieman: "Many of us might assume that people of higher social class standing tend to reject beliefs about divine intervention. However, my findings indicate that while this is true among those less committed to religious life, it is not the case for people who are more committed to religious participation and rituals." (Source)
“That paradox is this: Americans are both deeply religious and profoundly ignorant about religion,” he writes. “They are Protestants who can’t name the four Gospels, Catholics who can’t name the seven sacraments, and Jews who can’t name the five books of Moses. ... One of the most religious countries on earth is also a nation of religious illiterates.”
Prothero blames the emphasis on emotionalism that began during the Second Great Awakening, which also provided the roots of evangelical Protestantism. In other words, if Jesus is my best friend, it doesn’t matter that I can’t name his 12 apostles. (source)
Chocolate Chip Cookies
From the NYTimes, July 9, 2008,
Adapted from Jacques Torres
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
Makes 2 cups minus 2 tablespoons
Ingredients
1 2/3 cups (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.
Steps
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.
Notes
Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.
Tay's Notes
As with all baking, accuracy in measurement is critical. In particular, it's important to get the mix of wet vs. dry right. When I made this recipe, I made it slightly too dry. The cookies still turned out great, but just be aware that you should check the consistency of the dough and adjust as necessary circa step 2.
I made them in a convection oven, which was a little faster than the recipe called for. About 16 minutes. When you get close to the time, start checking with great frequency as the time frame of peak doneness is very short--like 60 seconds, so you want to hit it just right. I found that the key sign to look for is about half of the surface of the cookie to be browned. Alton Brown would probably use an instant thermometer, but I don't know what the correct internal temp would be.
Chorizo y Huevos con Tay
Ingredients
3 Flour Tortillas (normal-size, not "Burrito-Style")
1 Tbps. vegetable oil
1/4 Cup diced green onion
1 clove garlic
1 Dried Chili Pepper (your choice)
1/2 Chorizo sausage
salt / pepper
1 tsp. ground cayenne pepper
2 large eggs
1/2 cup grated cheese (optional)
hot sauce (optional)
Equipment
Dinner plate
Tea Towel
small non-stick skillet (6 inch or so)
teflon-safe spatula
2 small mixing bowls
Method
1. Set your oven to very-very low. Drench the tea towel in tap water, then ring it out so that it is merely damp. Put the three tortillas on the plate, place in the oven, then cover loosely with the damp towel.
2. Dice the green onion and set aside. Mince the garlic and add to the green onion. Finely dice the chili pepper and add it to the onion and garlic. (If you want it on the hotter-side, use the seeds as well, otherwise, discard them.)
3. Start the skillet heating up on medium. When it it is hot enough to make a spritz of water sizzle, add the oil. Meanwhile, in a small mixing bowl combine cayenne pepper and a pinch of salt and pepper. Take your half-sausage of Chorizo and remove the stuffing from the skin. Discard the skin. Form the meat into little balls smaller than your finger tip. Put them in the bowl of spices and stir to coat.
4. When the oil is up to temperature (it should have a shiny surface and will make a drop of water jump), add the Chorizo balls. stir frequently to brown thoroughly on all sides. While the chorizo is cooking (it will take about 5 to 7 minutes), whisk two eggs in a small bowl. Making them a little frothy is best.
5. When the sausage is browned on all sides, take the pieces out of the oil and set aside. There should be about 2 or even 3 Tablespoons of oily goodness in the skillet. Excellent. Now, add the garlic, onion, and dried chili. Saute for until the onion starts to brown, about 2 minutes. Pour the eggs into the skillet, return the Chorizo, and stir immediately.
6. At this point, you are making scrambled eggs. Retrieve the plate from the oven. As the eggs begin to set, transition from a stirring action to more of a folding action. This next part is important: the biggest mistake people make with scrambled eggs is overcooking. So as soon as the last bit of liquid egg is about to set, take the skillet off the heat. Don't worry, the eggs will continue to cook for a minute or two and thus coast the rest of the way to perfect doneness.
7. Immediately divide the cooked eggs between the three tortillas. You want to make a kind of line with them to help folding the tortillas. Optionally, sprinkle on a little cheese and a couple of dashes of your favourite hot sauce. (I like Frank's).
A word about Salsa. If you have a real salsa, feel free to add a little. But I would warn against using one of those ketchup-like messes that they call "Salsa" in North American grocery stores. The goopy flavour will simply overwhelm the complexity of the dish. The clean heat of a hot sauce like Tabasco or Franks, on the other hand, will stimulate taste buds (making all the flavours more vibrant) and encourage digestion.
8. Serve on the same warm plate you used in the oven. If serving more than one person, be sure to have warmed their plates, too, as cold plates will quickly sap the heat out of these yummy treats.