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Topic Features About Apocalypse

The Rev. Dr. Janet Parker

From Apocalypse to Genesis

Ezekiel 36:22, 24-36; John 3:1-10; Revelation 22:1-5

August 26, 2007

The Rev. Dr. Janet Parker (UCC)

The sermon you are about to hear was first preached at my church during a worship service in honor of Earth Day, a service that focused around the theme of God's gift of water, and it included a ritual for the renewal of our baptismal vows. This service held a lot of meaning for my church because it was the first time we had celebrated Earth Day as a congregation. Thankfully, more and more churches are beginning to observe Earth Day, and more and more ministers are taking up the challenge of preaching on issues relating to eco-justice and our Christian call to care for God's creation. The day before our Earth Day service, our whole community had turned out for our first-ever Earth Day festival, a symphony of creative and inspiring activities that demonstrated our love for the Earth and many ways that we can care for creation and work to minimize our harmful impacts on the planet. The mood was celebratory and fun, as it should be. But Earth Day is also implicitly a recognition that something has gone wrong in our relationship with the natural world, something that needs fixing-something that we might describe in religious terms as a call to repentance, and even conversion.

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The Rev. Dr. Scott Black Johnston

Apocalypse: Then and Now

Jeremiah 33: 14-16 Luke 21: 23-36

First Sunday of Advent - Year C

December 03, 2006

The Rev. Dr. Scott Black Johnston (PCUSA)

In recent years, Thanksgiving feasts at my house have all featured a culinary wonder that I simply call "The High-Heat Turkey." This family tradition began about seven years ago, when a food critic for the New York Times, Suzanne Hamlin, published an article that gave an account of her own turkey-roasting research. This critic had roasted nineteen identical turkeys. Each turkey was cooked at a different temperature. Some were roasted slowly at low, low heats; others were placed in ovens with elevated temperatures that were gradually reduced over time; some were basted, some were not; some covered with cheese cloth, some not. At the conclusion of her study, Hamlin declared turkey #19 to be the winner. Turkey #19 was roasted at a blistering 500 degrees from start to finish. The critic acknowledged that while the process had made a mess of her oven and basically destroyed an enamel roasting pan, the resulting bird was a triumph! I have been a believer ever since.

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