Collaboration with Sake Nomi
Today I want to share with you my new friendship with Jonnie and Taiko, the owners of Sake Nomi, the sake bar in Seattle that is central to many ...
This is a behind-the-scenes look at the wood-ash glazes I use here in the studio – about how the beautiful surfaces of these ceramic vessels come to be, and about how that ...
Yes! It’s not a joke! Over the past few years, kimchi has been seen more often in shops and restaurants, showing it’s not just a local trend, but is a part of a growing ...
Last summer I had the pleasure of meeting a group of talented chefs while teaching a fermentation workshop in Mexico. Although I have been privileged to work with chefs ...
It’s lovely to be writing to you again! It is particularly exciting because this installment is coming from our newly remodeled studio. It has been a full spring here at ...
In our last post we learned about 9,000 year-old traces of beer-wine found in ceramic vessels in Jiahu, China, and also about the 8,000-year history of Georgian winemaking in ...
In this first post of the series I would like to highlight two ancient traditions of making fermented drinks. The first is a Georgian method of making wine in enormous ...
I’m very pleased to introduce a series of posts, in collaboration with Erik Painter, Ricardo Hasse and myself, which is a series of posts, which highlight the ancient history ...
Often, I experience the art of cooking both as an expression of individual identity and as an expression of community connection. Nourishing food, with its colors, aromas, ...