Originally published on Tue January 21, 2014 5:55 pm
If you've ever shopped at Whole Foods, you've probably noticed that some of the foods it sells claim all kinds of health and environmental virtues. From its lengthy list of unacceptable ingredients for food to its strict rules for how seafood is caught and meat is raised, the company sets a pretty high bar for what is permitted on its coveted shelves.
Traditional Japanese cuisine, known as washoku, is now an intangible cultural heritage, according to the United Nations.
Tofu, mochi and miso are a few examples, but it's the buckwheat noodle, or soba, that many consider the humble jewel of Japanese cuisine. It's not easy to find in the U.S., but one Los Angeles woman is helping preserve the craft of making soba.
In a cooking classroom off a busy street in L.A., Sonoko Sakai is teaching about the simplicity of making buckwheat noodles.
"Basically, soba is only two things: flour and water," Sakai explains.
Originally published on Tue January 21, 2014 3:30 pm
As I type this, I'm also reading a blog post on Richard Sherman's Stanford days, emailing back-and-forth with a colleague about an upcoming interview and Google-chatting with my friend Reeve about Sunday's episode of HBO's True Detective. This is probably not unlike your regular media multitasking experience, which I assume is just shortening our attention spans and making us even more easily distracted.
Originally published on Sun January 19, 2014 9:01 pm
A quarterly review over the past 11 years of NPR's coverage of Israel and the Palestinians—a self-assessment that may be unique in the annals of American journalism—comes to an end with the attached last report that finds lack of completeness but strong factual accuracy and no systematic bias.
Peter Wallison, a conservative voice in the world of fiscal policy, sees signs of another housing bubble. He points to the growing gap between owning versus renting, and to a return to no-money-down mortgages.
He recently wrote a much-commented-upon opinion piece in the New York Times entitled “The Bubble is Back.” But unlike his most of colleagues on the 2011 Fiscal Crisis Inquiry Commission, Wallison blames government housing policy for the last bubble.
Chef Furard Tate is the kind of man who never sits still. He flits from the order desk at Inspire BBQ back to the busy kitchen, where young men are seasoning sauce, cooking macaroni and cheese, and finishing off some dry-rubbed ribs smoked on a grill.
"We grill on a real grill," Tate says. "None of this electric stuff."
But as important as the food is, Tate says it's also important that it's made by young hands who must learn a slow, consistent process.