Anthony Bourdain was, and still is, my hero and greatest inspiration. He didn’t just write books and make television, he opened my eyes and millions of others’ to food, culture, travel and different outlooks on life. From Kitchen Confidential to No Reservations to, my favorite TV show of all time, Parts Unknown, Tony showed us … Continue reading Anthony Bourdain: Leaving Something Good Behind
You’ve never known true disappointment until you’ve been bamboozled by a red bean bun. In many East Asian cuisines, the red bean, or adzuki bean as it is also known, will be boiled and mashed into a paste and then sweetened with honey or sugar. This paste is then used in various ways, including partnered … Continue reading The Legume Laden Liar
There comes a moment when living abroad stops being an exotic adventure and just becomes every day life. You get into a work routine, you establish a group of friends, you join a weekly dodgeball league (just me?) and things start to feel normal. It’s still an adventure in a sense, but you’re no longer … Continue reading Adjusting.
China. Gritty, yet polished. At times seemingly stuck in the last century yet pushing forward faster than most societies. A country full of oxymoron, where one can go to a high end dance club in one of the richest parts of the city yet still find yourself using a squat toilet (aka "squatty potty") there … Continue reading One Month
My relationship with Rwandan and Ugandan food is best described as an emotional rollercoaster. From the honeymoon phase where I fell in love with the delicious fried bananas, fresh from the earth tomatoes, and the ever present mystery vegetable sauces to the fall out that occurred somewhere around my fifteenth serving of boiled cassava leaves. … Continue reading Bananas, Beans and Rice: A Tumultuous Love Story
Nowhere To Go But Everywhere 