korean tea
korean tea is different from what we commonly regard as tea because it can be made by using fruits, grains, and roots... much more than just leaves.
korea's commitment to eating seasonally extends beyond fruits and vegetables. it has been said that by ingesting the season's bounty as tea, our bodies assimilate the season's vital energy (chi). traditional teas embrace centuries-old wisdom used to link human life to nature. just as we naturally desire water after eating salty foods, teas made with seasonal ingredients provide elements our bodies crave at particular times of the year.
autumn's tea is omija. in korean, 오미자 (omija) means 'five taste berry'. the five flavors of this berry - sweet, sour, salty, bitter, and pungent - are uniquely distinct but can be somewhat compared to a cranberry.
our region of mungyeong is said to be the finest omija-producing region in the country. the pristine conditions deep in the mountains provide the perfect environment to cultivate the berry prized by epicureans and herbalists alike.
the omija harvest has just come in and i was oh-so-pleasantly surprised to receive a gift of the idolized berry from one of mayo's co-workers. i delightedly washed my three kilos of omija, layered them in a large glass jar with equal parts white sugar and sealed the lid to start the 100 day fermentation process. i'm thrilled to observe my berries as they ferment into the sweet and sour fruit extract i will be using to make omija tea to keep me warm in the new year!
get cooking
"We think cooking is really important — especially now. Over the past decade, many studies and books have shown that children from families who eat together do better in school, that eating "whole" foods is healthier, that eating sustainably will save the environment. But no one has pointed out that the only way to achieve all this in a comprehensive, lasting way is for people to cook.
Because:
Because:
- If you cook, your family will eat dinner together.
- If you cook, you will naturally have a more sustainable household.
- If you cook, you'll set a lifelong example for your children.
- If you cook, you'll understand what goes into food and will eat more healthily.
- If you cook, you'll make your home an important place in your life.
- If you cook, you'll make others happy.
- If you cook, people will remember you."
a festival of apples
the region we live in is home to several agricultural products of which the locals are extremely proud. apples, shitake mushrooms, rice, korean beef and omija (5 taste berry) comprise the list of tasty healthful foodstuffs that are grown/raised on mungyeong's local soil.
this weekend was perfect to head up to the mountains to enjoy, perhaps, our region's most famed product: the apple. there were more than twenty five orchards at the annual apple festival selling dozens of varieties. we sampled all of them. when we finally settled on which one was more delicious and juicy than the rest, we bought a five kilo box for a very fair price and spent the rest of the perfect afternoon strolling lazily through the provincial park and soaking up the autumn sun. ahhhh.....
veggie cooking school
my darling friend ryan and i have recently joined forces to share our love of vegetarian food with the seoul community. we held our first seasonal, local vegetarian cooking class last month and are whipping up the final details for our next gathering on october 23rd at O'ngo Food Communications Culinary School in insadong, seoul.
take a look at what we did last month...and stay tuned for more info on october's event, themed:
WARMTH-an evening of warming fall harvest food and warm hearts around the table
a taste of what we'll be sharing:
mulled wine
warm spinach and pear salad
ginger and seasonal greens soup
pumpkin risotto
and a heart warming apple dessert
... just in time for my favorite season
food and love
"Hello Jessica,
Thank you so much for yesterday's class! You sure do know how to make things simple and beautiful. Deeply appreciated. I am happy to report that all my US friends are jealous!
Your class inspired a poem out of me...
FOOD AND LOVE
Offerings to the gods,
.....gratitude,
..........life,
...............continuance.
Celebration
.....success,
..........hallelujah G*d call
Bemoan
.....grasping failure
..........spaghetti squash brained schemes.
loss of self
.....liquor... and sugar... and flour.
..........fog of forgetfulness
erasing failure.
.....food-glorious food!- forgotten celebration of life.
Life from food
.....flavors and scents
..........stirring and heating
...............tantalize, awaken
The skin of love
.....The skin of grapes
..........pacifier for the soul.
Eating - intimate, life giving.
Abstinence
heightened senses
fire charring
burning feral need
Biting and tasting
pleasured love making
follow
fallow
love
Breathe sweet
.....sweet nectar
..........slipping down
inhale
.....taste
..........drink
salt simmer of life."
a thank you note from a beautiful soul and new friend, pamila
sunday dinner
“Every week for the past 30 years, I’ve hosted a Sunday dinner in my home in Paris. People, including total strangers, call or e-mail to book a spot. Every Sunday a different friend prepares a feast. Last week it was a philosophy student from Lisbon, and next week a dear friend from London will cook.
People from all corners of the world come to break bread together, to meet, to talk, connect and often become friends. All ages, nationalities, races, professions gather here, and since there is no organized seating, the opportunity for mingling couldn’t be better. I love the randomness.
I believe in introducing people to people. People are most important in my life. Many travelers go to see things like the Tower of London, the Statue of Liberty, the Eiffel Tower and so on. I travel to see friends, even—or especially—those I’ve never met."
a beautifully refreshing idea by Jim Haynes...
enjoy the rest of the story here: invite the world for dinner
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