For those who don't know, umeboshi is a classic Japanese pickle. It's an acquired taste but once you feel the passion it's impossible to ignore. If you've ever wondered how umeboshi is made there's a recipe in the previoous link and here's another beautifully illustrated description of the process by the Cultured Pickle Shop.
In case you'll be in the St. Louis area this summer we wanted to let you know that we will be at the Food Media Forum this August 9-11. In fact we will be honored to be gving the keynote speech and we hope to meet some new friends for the occasion.
Humans of New York is great website. Recently in San Francisco, it gives you a little insight into the minds of all those people walking past you every day. You never know what you'll find there.
Here are some thoughts on being picked by Seth Godin. Winning the Saveur Best Culinary Food Science Blog Award felt great and just a little bit ironic. It's taken years to get here and frankly food science isn't what we planned to do. Our greatest discoveries happen because we're not scientists. We have just enough knowledge to be willing to make the leaps and just enough naivete to be sure that somehow it will all work out. This has been our path through the culinary world thus far and it works for us. And that's the key to everything. Figure out what works for you and then take it as far as you can. You never know what will happen.
May 13, 2009