Matcha

My brief stint with matcha has evolved into something neither of us anticipated – the aroma, hue, and ritualistic whisking to create the sought-after layer of foam has enchanted me, for a time (in praise of short-term love). I’ve been spending time working as a barista and getting trained in the art of matcha at a local Japanese tea house. It’s a fine way to spend the better part of my evenings.

Continue reading “Matcha”

Advertisements

Koji

Last summer, I was living communally in Pennsylvania. There was a plethora of farmers markets everywhere I looked, so naturally, I befriended a mushroom farmer. Every few weeks he brought me a new variety of mushroom. Bursting with flavor, the umami-filled fungal bodies found their way into my heart (via my taste buds, like all things).

Continue reading “Koji”

Cheese

Cheese has been a fascination of mine for some time. My penchant for it began in early childhood; my indiscriminate taste and the incredible array of potential pairings led it to be (more than a) staple in my hedonistic diet. My relationship has since changed (aged, matured) considerably: I mostly hear the Sirens’ song when the cheese is lauded as regional, representative, fresh, funky, personal.  I switch between finding the texture appealing and appalling.  This might just be a phase, but there is no way of knowing until time has passed.
Continue reading “Cheese”

Bread

Hello friends! This is an overview of what bread is, and the steps involved in its lifecycle. It is meant to serve as a jumping-off point.

The historical significance of bread is remarkable; in its many forms, it is and has been the most widely consumed food in the world. From linguistic expression [the best thing since sliced bread] to historical faux pas [“Qu’ils mangent de la brioche”], the staple food remains highly regarded and prominent in our culture and diets.

Continue reading “Bread”