I'm taking a pause for a moment... with the move from LA to NY, the hurricane, apartment hunting, and starting a new job, things have been a little hectic. Not to mention I can't find my reading glasses, and my eyes feel like they might explode each time I look at my phone or computer. Will be back soon. xx


Not the best time to move to NY... Hurricane Sandy, please go away.


findings from notcot

oooooooo, yes please! 
Herbow is a planter for urban dwellers, allowing natural sunlight and rainfall for your plants and herbs. 


Thanks to my dear friend for introducing me to Gonjasufi. Love this song and the mesmerizing video.


Interesting Podcast posted last month from Food for 9 Billion. Supermarkets are popping up in Africa, either giving potential to the local farmers to have a secure place to sell their goods, or possibly driving them further into poverty, if the markets decide to buy from cheaper, larger farms in the U.S. and Brazil.

How do you support local farms? How do you bring awareness to the people to buy local, when the imports from large farms are more affordable? In the States, buying local has become trendy and expensive: beautiful, artisan markets and restaurants, supporting local farmers and seasonal food. Yes, this is something we should support. But, how do you make it approachable and accessible to all?



I've struggled with how personal I want this blog to be. It comes in waves: you get a glimpse into my eating habits, my yoga practice, people who are close to me, and that's about it. Otherwise, I keep it simple and closed off, showing you things I find beautiful and inspiring.

I have been the same way in my personal relationships, allowing a select few inside. I think you should be cautious of who you open up to, but the reasoning behind it is something to consider. Was I closed off due to embarrassment, lack of energy to explain myself, self-consciousness?... A combination of them all. The more I grow, I become more and more comfortable with myself and what I share. The qualities I see as flaws are part of me, and I am learning to embrace them and use them to become stronger, more in tune with myself.

The past year has been a time of introspection, diving deep into what I want in this life and who I want to be surrounded by. As I questioned my path in terms of a career, I knew I wanted to write, travel, cook, and help others. I want to do something I am passionate about and have it be more of a lifestyle rather than a "career". So, how do I do that? I came up with a project, studying the human relationship with food, among different cultures. In about a year/year and a half, I will set off, traveling to different countries, diving into their culture, and examining how they look at food, how they acquire their food, what sitting down for a meal means to them, etc. In turn, I am hoping to promote local farming and nutrition in early education and at home, getting a grant to support and give back to the countries I visit. The complex relationship we have with food is beautiful, intricate, and often damaging. I want to study how others relate to it and form a healthy, caring, and symbiotic relationship with it, for not only myself, but all those who care about what they are putting into their bodies.

Shade Market will slowly become an avenue for my progression in this project. I think it's time to start giving a voice to this work.


findings from notcot

More reasons to be in awe of tea: Tea House Bamboo Courtyard by HWCD Associates, in Yangzhou.

I tried out a new-ish coffee and tea bar in Los Feliz yesterday, called Bru. They had the most incredible iced green + coconut tea. 


findings from notcot

Tea. Beautiful tea. Andrew Gorkovenko has illustrated the origins in which these teas were made, using the tea itself.


Custards and puddings are hands-down my favorite desserts. In general, I'm a huge fan of all things that don't need to be chewed and you can just swallow: milkshakes, smoothies, cheese enchiladas... :)

I have an obsession with butterscotch pudding, which stems from my Boulder days at Pizzeria Locale. I had heard rave reviews about the butterscotch budino at Mozza. Being an east-sider, I don't make it west of Vermont all that often, unless I'm working. But, I found myself on Melrose and Highland this past weekend, so I popped into Mozza2go to try the famous budino. They nailed it. Rich, creamy pudding, with fluffy whipped cream and a salted caramel layer. oh.my.god.