SOUP DU JOUR

RYE BERRIES AND CABBAGEAfter a few days through the Thanksgiving holiday, I came home and made me soup. (A basket of vegetables were waiting at my door upon entry, and a note signed with an emoji heart; it was a welcome obligation to cook.) Wild rice-like the rye berries make a great liquid stock especially...

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A FOODNOTE

    The worshipers (no, the hipsters) at the Temple of Peace in Haiku are all vegan, creatives and Woodstock-era descendants. Under crystal chandeliers hanging from the party tent, the open church rocked with Ayurvedic vibe and live music of praise to the mystery creator of the universe...

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DOUBLE BOILER

"City to city, airport to airport, time zone to time zone, country to country, this it appears is my life. Least I could do is see the world with open eyes - this life's glorious mosaic. But travel isn't always pretty. You go away, you learn, you get scarred and changed in the process - it...

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LEGUMES AND POLENTA

     The last memorable polenta dish I had was in Venice, Italy at the osteria Al Four Feri — a family-run, hole-in-the-wall but traditional, you can hardly move inside, and the white plates of food were almost as large as your tiny window table smacked across the bar it was a feat busy...

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OF THE COOK

 The essential thing in a poet is that he builds us his world.    —Ezra PoundI met a girl (a fellow traveler) on the bus from Gilroy, Ca., and she pointed on the GPS of her phone the route from the airport where we boarded together (before that borrowing a buck for bus fare) to Chinatown....

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