This week’s class focused on two sour soups (Filipino Sinigang and Cambodian Somlor Machu Kreung), some basic guidelines on how to build broths that are flavorful yet light, and a few tips on plating soups tossed in for good measure.
Our complex global problems carry with it an increasing need to harness our collective intelligence while accounting for decision costs such as bias, geographic boundaries, and disparate data points.
There are many things I miss today that may never return. But for some of those things, I’m glad I took the chance to live them.
Instead of making a whole show about abstract ideals like “The Economy” and “Liberty” when talking about reopening from COVID-19, call it like it is: we value a certain type of life more than another, even if it inevitably comes at others’ expense.
This week, we’re featuring an ingredient I consume almost daily and yet have little knowledge of: Espresso. Is it a type of bean? A grind setting? A degree of roasting? All I knew was that it was the comfort I needed in the morning and the jolt was a bonus.
The Errant Diner 