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Sugar Crash

Sugar Crash

The SALT conference in Nashville finished up for this year and I’m left feeling amazed. Amazed at the conversations I was able to have with dear close friends, and amazed at the encouragement and knowledge that I think was shared.

But what amazed me the most was that in almost EVERY conversation, the question/topic came up from church leaders:

“What’s next? We're ready to do something deeper with our visual worship…or with our entire worship in general.”

There was a hunger and desire in everyone I spoke with to discover what’s “next.”

To feed that hunger over the past years/decades/generations, we all have been ingesting spoonfuls of sugar hoping it would nourish us. It hasn’t. Clearly…

We might have switched to Splenda, or Sweet-n-low, or to some hipster organic/natural/gluten-free/holy sugar. But it’s still sugar.

The moving lights, haze, worship ‘backgrounds’ (I use that word carefully and intentionally), PowerPoint slides, color of the pastor’s tie, IMAG shots of the guitar….All shots of sugar to us.

And we’re crashing.

It’s time for some real food.

And guess what? The Table has been set waiting for us to re-discover it

So; what’s the hot new thing? Well, it’s what’s already been done.

More later, but start here:

http://illuminate.us/

Dwelling of the Light

Evangelicals on the Canterbury Trail





1 comment (Add your own)

1. Stephen Proctor wrote:
This is a sad but very true observation, Camron.

You and I have both seen & experienced our fair share of sugar crashes.
And I believe Sugarcoated worship/church/faith supported & "enhanced" by constant high-powered seismic "experiences" is making our churches diabetic.

My priest Chad Jarnagin said this:

"The ancient Church didn't gather around the sermon or a show; they gathered around God’s presence. The spectacle of a production is not sustainable and the beauty and holy weight found in sacred rhythms & sacraments cannot be counterfeited."

There is another way. A more sustainable way. I pray we're on that path & not just chasing another cool trend & an ancient type of sugar. But I do think we have a LOT to learn from those who have gone before us.

Mon, October 26, 2015 @ 9:51 AM

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