Kimchi is less a recipe and more a mindset and technique. It, along with other ferments, give me the regularity of vegetables that prioritizes texture over richness, process over product. As a result, my meal planning doesn’t rely on ledgers of calories in and calories out. Instead, I follow the seasons, I adapt to my surrounds, I make do with whatever is around.
the ABCs of FFF
At the start of grad school, I wanted to build an abecedary. (Many people have since asked me how to pronounce this term. I say “ah-BECK-eh-dairy” unlike… Read more “the ABCs of FFF”
Review of “Fermented” a (super outdated) film
This review was rejected by a food studies journal because it was “too critical” but, really, I think it was rejected because formal academic writing doesn’t allow… Read more “Review of “Fermented” a (super outdated) film”
My alma mater asked me to share my dissertation process to second-year doctoral students preparing their thesis proposal. When I was at that stage, my funding was… Read more “On Dissertating”
With 2021 being a year of many thanks, I thought it appropriate to share the Acknowledgements section of my dissertation. It shows what support can look like… Read more “Acknowledgements”
“That’s a wrap!” Conference Season 2021
Here’s a recap of the conferences I attended this year, including links to transcripts and slides of the presentations I gave.
The Email Signature
I’ll be the first to admit that I placed a premium on my own email signature, likely more so than anybody else who happened to see mine. And when I trace its importance, I recognize that it stemmed from a mixture of jealousy, panic, and the greater chicanery of productivity. I did a lot, yes, but I also made it seem like I did a lot, and now that my affiliations are about to change, I’m trying to critically reflect on how something as throwaway as an email signature participates in these quiet regimes of competitiveness.
“But the cake is already baked! I can’t make it gluten-free now!” —Reflecting on Open Educational Principles in Grad School
I had a steep learning curve when I started my doctorate. Back then, it wasn’t just a case of imposter syndrome. It was a lack of theoretical training. So I did what any desperate student does in course-based panic: I Googled, Wikipedia-ed, and YouTubed my way through other people’s content until I had an “ish” understanding of these theorists and their ideas.
My biggest mistake? Not sharing my learning with others, especially since my experience is not unique.
3.11 + 10y = Fukushima revisited
In 2013, I spoke with families and farmers trying to navigate a post-Fukushima food system. In honor of the 10-year anniversary of the nuclear disaster and the mess thereafter, I’m sharing their stories that I’d compiled into an unpublished academic paper.
Ready, Set, Ferment!
I remember thumbing through a friend’s copy of Jamie Oliver’s The Naked Chef (2000! So young!) and chancing upon his yoghurt recipe. Unlike his other recipes with… Read more “Ready, Set, Ferment!”
Joy Too Soon
I hear my phone ding in rapid succession. I know it’s my mother. She’s the only one who writes me this way. Since our respective lockdowns, my… Read more “Joy Too Soon”
Woven Into Each Other
Japanese kioke (lit. trans. wood oke) barrels are unique in that they are held together by bamboo hoops called taga. No glue, no nails. Just meters of bamboo that are intricately cut, angled, and woven to make sure that everything seamlessly maintains a circular shape. Over centuries of practicing, woven bamboo became the answer to the practical problem of creating salt-based seasonings in a humid climate. With metal, rust would creep into the fermented products. So how are these practices maintained today?