So, you want to learn a little bit more about the writer behind this blog? Read on!
What’s your philosophy on food?
I fundamentally believe that the best food on earth treats your body and palate as well as it treats the land and the people who produce it. This means choosing the freshest ingredients available, utilizing local, sustainable ingredients whenever possible, and paying attention to respectful production practices. For me, food is the best way to relax after a day at the office, a key to uniting individuals and cultures, one of the most genuine ways to express love, and the very thing I feel confident building my life upon.
What’s the best meal you’ve had recently and what made it great?
My partner Jeremy treated me to a special night out at Mandalay, one of our favorite restaurants in San Francisco. It was a “last meal” of sorts because I was scheduled for oral surgery the next day (meaning my average diet of spicy flavors and assorted textures would smooth out to mild, brothy soups and soft potatoes for my recovery week). I made sure to savor every last crunchy peanut and spicy pepper of the tea leaf salad (one of my favorite Burmese dishes) and flaky bit of samusa (a spicy potato pocket appetizer) before the server removed our plates. The entire meal tasted incredible, and it’s amazing how much more you notice about each bite when you know your diet will soon be extremely limited in the upcoming days. Food is about so much more than what’s on your plate—the real experience comes from a deep appreciation within as each bite goes down.
Which food blogs and publications do you read regularly?
I have constantly returned to Smitten Kitchen for years to see the gorgeous photography, personal stories, and creative recipe revamps.
Honest Cooking also does a fantastic job incorporating multi-cultural and international angles to traditional food-related content.
Gourmet.com continually makes me nostalgic for the extinct print issue, but still maintains some presence (thankfully!).
NPR really does an outstanding job at covering both food news and features using pure audio. I love listening to the shows that teach listeners how to make a recipe—the sounds are so interesting and totally draw me in!
I love My Little Expat Kitchen’s exploration of international food and detailed step-by-step guides.
Vegansaurus is also great when I’m looking for vegan news—sharp, witty, and funny!
Food52 produces amazing recipes and has built a really dedicated community of food-lovers. I head back to this site almost daily!
What’s your most prized cooking tool?
I am absolutely in love with my KitchenAid food processor. I love velvety soup and smooth bean dips, so I’m constantly using the whirring machine. It’s also great for chopping veggies in a flash. I was so happy to see one arrive for me over the holidays, and have been using it ever since!
What cocktail best represents your personality?
I would have to say that I’m a basil gimlet. Like the basil, I bring energy and vibrancy to every aspect of life. Like the gin, my personality is refined, classy, and dynamic. A basil gimlet also features a light splash of simple syrup, as does my demeanor—honest and slightly sweet, without overpowering those around me. Basil gimlet: smooth and earthy, with an emphasis on quality.
What is one thing you absolutely will not eat?
I’m normally the first to sample a new trend, but recently I’ve been hearing more and more about meals made with insects. Nothing could possibly be less appetizing to me, and I have no intent on taking a bite out of a bee, a taste of termite, or a crunch of caterpillar.