A few notes here and there from some of the extra curricular things I have done in the culinary world.
The week became known as “what, where and when do we eat”
Naomi Duguid, the organizer, is an extraordinary talent in the world of food
Fermented Tofu and pictures of its process
This place, The Sichuan University of Higher Cuisine
spend my off hours eating lunch at the local market down the street