thoughts of food

Kimchi-making and microbiology.

“But when it comes to pre­paring South Korea’s national dish, there are myriad modi oper­andi and many subtle­ties even within those. Each region in the country has its own trade­mark pickled piz­zazz. The further you stray from Seoul, the more […]

thoughts of food

Learning to Love G.M.O.s.

“A plant biologist, Martin has spent almost two decades studying tomatoes, and I had traveled to see her because of a particular one she created: a lustrous, dark purple variety that is unusually high in antioxidants, with twice the amount […]

thoughts of food

Farewell San Francisco sourdough?

“San Francisco sour­dough was so special that when the domi­nant lactic acid bac­terium present in its star­ters was iden­tified, it was named Lactobacillus sanfranciscensis (re­cently re-named Fructilactobacillus sanfranciscensis).” | learn more

thoughts of food

There’s a tortilla shortage in Chicago.

“Across Chicago and in the surrounding suburbs, folks have found empty shelves instead of El Milagro tortillas. It’s the second time since the pandemic began that the tortilla producer has faced a shortage, but it’s unclear what is causing it.” | learn […]