Observations from the field
Momentous day for N/S Koreans! How will food culture play out in reunification? Here are my two fav Korean chefs #JungyoonChoi and #CoryLee who are going deep into ajumma #SonMat ...the love and flavors in our fingertips. So much to learn about #NKoreanCuisine !!!
In addition to handmade donuts and potato chips for Mother's Day, my kids gave me a kitchen garden for the summer. This will add flavor and nourishment to my everyday meals. Can't thrive on donuts and potato chips everyday.
This morning, Ari and Blue made my two favorite foods in the world for Mother's Day. I fell in love with their father and homemade andagi in Okinawa twenty two years ago. The donut was part of the set breakfast served to us by his friend's mother before the friend's extravagant Okinawan wedding to follow. My kids and I rediscovered andagi on our recent trip back to Honolulu in remembrance of their father who is now lost to us. Honolulu was where our world unravelled due to their father's mental illness. Fourteen years later, we three returned to remember how much they were loved and to recognize how strong, good and beautiful they have grown. And this morning, they made me donuts for Mother's Day.
Difference between @VolcanoKimchi and others is VK is alive from gas escaping when I open jar to effervescent brine and taste! Volcanic not from heat but fermentation! Fermentress, Aruna Lee, grew up in a Korean Monastery where she learned how to flavor foods with vegan umami.
FRESH Reishi from @farwestfungi @SanMateoFarmersmarket for only $8!!!!?! Magic healing mushrooms. Anti-inflammatory. Anti-stress. Anti-microbial. Also, incredible umami in this roots and shoots vegetable stock made by Chef Olivia Wu. This is #foodcare
Move over Millennials! GenZs (1998+) will hit colleges en masse this year. 47% (15-18 yrs) are non-white. Will change AmericanFoodCulture like tsunami!
Here is Bethany's barley bagel at #graingathering2016. Maybe Barley Bibimbap next year? I am seeking the natural, whole, wild, free-from, raw, fermented, cultural, innovative. Real fresh, not symbolic fresh. The flavor of relationships... of nourishing, comforting and pleasurable.
Today’s eaters are choosing from a broad spectrum of DIY to ready-made foods based on moods, desires, schedules, cognitive effort, health agendas, and lifestyle values. Food choices are becoming evermore personalized and diversified. These are exciting times to work in food!