Yonhap feature: 'Culinary connoisseurs crave kimchi crocks'
My first article for Yonhap News Agency posted today. I interviewed Adam Field, an onggijang (kimchi crock potter) based in Durango, Colo. He hand-produces onggi for customers eager to make their own kimchi with the same methods Koreans have used for more than 5,000...
How water can be hard on your culinary masterpieces
Different sources of water have tortured the tongues of tea lovers for centuries and proved problematic for my late grandmother’s pickles. But health experts increasingly are realizing the subtle substances that distinguish one locale’s water from another...
Making kimchi with California ingredients
This video was filmed in the hills of Lake County California, just north of Napa Valley to make a point about “regionalizing,” or adapting recipes for local ingredients. “Regionalizing” is a trend in culinary circles. Fermented foods are...
