As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
Amid billowing black stove-staining clouds of digression, I suppose what I’m really coming to, here at the end of this roundabout stew-stirring, is another question, one stretching a bit beyond the scope of the original subject: if food, in the right hands, with the right software, can become music, can music, in a listener’s right frame of mind, feel, not literally, of course, but metaphorically, like food?
The LA Coffee Mill, tres chic in Silverlake, does a very fabulous morning mojito, made with muddled mint and lime in a a base of chilled green tea, topped with a splash of soda water. It’s tangy, refreshing, and very post-Pilates. But what if you want something a little more lush, a little more beignet-friendly? Welcome to your new favorite brunch drink: white peach Meyer lemonade.
At some point in his motivational speaking career, Dale Carnegie uttered the famous, if misguided words: “When fate hands you a lemon, make lemonade.” The fault is not so much in the sentiment– making lemonade out of lemons is, naturally, a rather positive, productive activity. What bothers me is the underlying belief that there is […]