Ari LeVaux

Editors’ Lounge

a Food Content Self-Service Buffet

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Cold Noodles, Naengmyeon-Style

radish

I first enjoyed naengmyeon on an August afternoon in a Vancouver, BC restaurant, after being lured inside by a sign advertising a summer menu. I was expecting seasonal vegetables. What I got was a spicy and sour juggernaut that stopped my sweat in its tracks. 

The Carrots

Uncategorized

If given the choice, most omnivores and non-rabbits would choose meat over carrots. This is nothing to be ashamed of if you identify as an orange taproot. It’s just that we humans have been evolutionarily programmed to seek out the captivating savory umami flavor of flesh, and the protein content it signifies.

The Farmer’s Table: Pasta Carota

carrot

Forged by functionalities of a land-based lifestyle, farm cookery creates an earthy vibe that goes beyond flavor. When there is no specific seasonal abundance to inspire a recipe, it will often be geared toward preserved or stored ingredients. Like carrots.

The End-All Tofu of Existence

tofu

Brad would sooner shoot tofu with his 9mm then eat it, or so I assumed. But when I flew to his hometown of Houston, and asked for a restaurant suggestion, I was blindsided by his hyper specific recommendation. With options awash with Texas bbq and some very large steaks, Brad insisted that I order clay pot tofu at a certain Vietnamese restaurant. 

Christmas Sweater

beets, roots

When I bring out my Christmas Sweater into mixed company, you can be sure it’s the cutest thing you have ever seen. After all, if it’s an option, why not rule the potluck? 

Prune Plum Torte Report

prune, strawberry

I am not the first person to write about this spellbinding desert. This is not even my first time writing about this torte, which has a cult following on par with that of the Rocky Horror Picture Show. 

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