“We decided to take that little phrase fairly seriously,” says Lester, who returned to 91¶ĚĘÓƵ to earn an MA in religion in 1994. “Simplicity grew from a concern for the environment and justice to become a guiding principle of our faith.”

And so, not long after they graduated, the Linds settled in Harman, West Virginia, near Mary Beth’s childhood home, putting their commitment to simplicity into action. Working part-time jobs, they lived a little above the poverty line, which was comfortable enough for their tastes.

They grew much of their own food, and for a long period, plenty of surplus produce for restaurants, grocery stores and farmers’ markets. They chose not to have children, and if they ever ended up with more money than they needed, they gave it away – all decisions guided by the Linds’ commitment to simplicity and stewardship, and all decisions that have left them with a deep sense of satisfaction.

“It was a lot of hard work, and it wasn’t easy, but it was worth it …the reward is great,” says Lester.

Now, he and Mary Beth live in a house they built in Philippi, West Virginia, closer to their congregation of Philippi Mennonite Church. One of the ways they tried to incorporate sustainability into their new house was through its one-floor design, meant to make household life easier as the two of them age.

As that time approaches, decisions the Linds made earlier in life about income and livelihood have presented them with new challenges, like finding a way to fund retirement after a life spent avoiding the accumulation of money. Without insurance through an employer, healthcare costs have also become of increasing concern.

“Our values of simplicity seem incongruent with a healthcare system that is not sustainable,” Lester says.

These realities, the Linds say, have significant implications for how people can pursue lifestyles based on simplicity. The Mennonite church, Lester adds, could – and should – provide better leadership in alternative ways to fund health care and retirement.

Nevertheless, the Linds remain as committed as ever to the simple lives they chose 40 years ago. “The value of simplicity continues to form who we are and how we live,” Lester says. “If we had it to do all over again? Yes, we would.”

Eating locally and in season wasn’t a fad during Mary Beth Lind’s childhood in rural West Virginia. It was just the way things worked. Her mother grew a large garden, and her father, a doctor, sometimes accepted vegetables as payment from his patients.

“You just learned to live with what you have,” says Lind, who graduated from 91¶ĚĘÓƵ in 1972 with a degree in home economics.

Lind, now a registered dietitian, later earned a graduate degree in nutrition from Oregon State University and returned briefly to 91¶ĚĘÓƵ to teach home economics in 1980.

In 2005, Lind drew on her professional expertise and personal experience to write Simply In Season (Herald Press), a cookbook arranged by season with an emphasis on fresh and local foods. Lind co-wrote the book with a Goshen College graduate, Cathleen Hockman-Wert.

“That whole sense of eating locally and seasonally [that I grew up with] was what was so important about Simply In Season,” said Lind. She hopes the book will help broaden the horizons of recent generations of home cooks who don’t “know where their food comes from other than the supermarket, [and] who want to support the local, seasonal food economy but to whom it is not part of their heritage.”

A decade before Simply In Season’s publication, Lind and her sister, Sarah Myers (class of ’67) co-wrote Recipes from the Old Mill: Baking With Whole Grains (Good Books, 1995), inspired by childhood memories of their uncle, who ran a water-powered grain mill in West Virginia.

Herald Press celebrated the 30th anniversary of a kindred bestseller, Living More with Less, with last year’s release of a new edition edited and expanded by Valerie Weaver-Zercher ’94. Living More with Less was originally written by Doris Janzen Longacre, who died of cancer just before completing her manuscript (her husband, with three others, ushered it into publication). Longacre had previously written the bestselling More-with-Less Cookbook (Herald Press, 1976 & 2000) – 860,000 copies sold by 2010, including British and German editions – which provided inspiration for Lind and Hockman-Wert’s Simply in Season.