Homemade cornbread, biscuits, & ramen.*
*and sometimes pizza
After a 2015 literature conference at Keio University in Tokyo, I traveled to Osaka and shadowed Rikisai Miyajima in his noodle shop and Tomomi Yokota at her vegetarian Le Coccole cafe, where I was encouraged to share more of what I cooked at home for my family, our gardens and neighborhood markets.
A decade in, the project has documented what we’ve grown and cooked in the North (Chicago, IL) and in the South (Martin, TN and Durham, NC).
