Greener on the Other Side

A selection of Chinese greens: baby bok choy, Chinese broccoli or gai lan, and in the back, snow pea shoots. The sausages in the green dish are lop cheong. In ruminating on the Appalachian tradition of cooking greens with pork, I was reminded of how I got Zak to eat greens. It did involve cooking […]

Yin and Yang

Teaching culinary arts is one of my passions. I watch people learn; I have spent a large amount of my life studying and gaining experience and I enjoy sharing the information I have gained with others along the way. I like the shine of discovery in the eyes of students who are just now embarking […]

Hillbillies, Greens and Pigs

West Virginia is a weird place. Anyplace that is known for moonshiners and Mothman is bound to be seen as a tad bit odd. But I am not talking about hillbillies and banjos here. Well, not directly, anyway. I am talking about food and culture. I can hear it now–you are laughing and saying, “West […]

An Evening With Grace Young

I remember the first time I saw Grace Young’s first book, The Wisdom of the Chinese Kitchen. I worked at the Borders Bookstore in Columbia, Maryland in the café as a barista. That wasn’t all I did, of course–I also was a personal chef and had just started teaching Asian cookery through Howard County Parks […]

Introduction

If I were to open a restaurant, Tigers and Strawberries would be the name I would choose. It is in reference to an old Buddhist koan which goes something like this: Once, a young monk was sent forth from the monastery to carry a message to another monastery far away. As he walked through the […]

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