If there's one thing I extracted from The Kusu Experience--no matter the resulting pain--it is an acute appreciation for good food. A person can only take so much tori-ten, tonkotsu ramen, solid blocks of tofu, and other Japanese working-class fare before losing one's mind and taste buds. I'm not talking foie gras mousse spread like butter on artesian breads or daily lunches at French Laundry, no, just being knowledgeable enough about ingredients to make food that melts my troubles away while it melts in my mouth. And if they're more healthful than some of the dross I make these days all the better. Having an income would help this endeavor, of course...
So yesterday one of those pleasant morning surprises I mentioned was a very helpful tool to achieve gastronomic nirvana: a beautifully laid-out guide to the northern hemisphere's seasonal crops, meats, spices...everything, really! Check it out:
If this is available as a poster it's going on my wishlist.
--Matt
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