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"WOODNOTE"

Monday, May 29, 2017

"On the rain-freshened green moss, the slug's markings are striking and richly contrasted. As the slug slides onto the lichen-covered rock face, the effect changes. Colors and form melt into the variegated surface: beauty remains, but it is the camouflaged beauty of belonging.

"Multitudes crawl, squirm, and writhe below my feet. But I seem to be alone up here in the air above. The soil's warmth and moistness help make possible this zoological extravagance, but these benign conditions would be for naught if the soil were not well provisioned. Death is the soil's main supplier of food. All terrestrial animals, leaves, dust particles, droppings, tree trunks, mushroom caps, are destined for the soil. We are all destined to pass through the dark underworld, feeding other creatures as we go."

           ~ David George Haskell, The Forest Unseen

WHO WOULD THINK?

Saturday, May 20, 2017
They would in Portland (Ore.): Artichoke and cotija cheese tamale. Artichoke? That's a super top vegetable favorite of mine, especially in Italian salad hearts, or pizza. But in tamale? Huh. But I think I know what these geniuses are doing: achieve a boiled cactus flavor-profile nuance (or chayote...

Foodnote: Portland Ramen

Tuesday, May 16, 2017
The vegan shoyu at Marukin Ramen (in Portland, Ore.) is a good "traditional" soup brought on by the noodle in the broth. Your chopsticks should push the Ramen in your mouth while hot, and the steam already absorbed with flavor- it is an oriental air. That was pleasant. But the vegetable components...

PAST FOOD

Friday, May 5, 2017
XINDIAN DISTRICT, TAIPEI OCT. 2016   In my mountian home, a vegan restaurant that opens early (preparing stuffed sticky rice ball with peanuts and tofu, for folks and students bound for the city) is actually run by a former monk. I found this out by braving that question this morning. I had...
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