Highlights: we got in a great conversation with David Lebovitz whose recipe aided in my first successful batch of french macarons.
(examples of how NOT to do this pose)
The fight goes on – and by that I mean, the fight with pain. The last month has been positive, staying active even with migrating soreness in my lower lumbar. -I’m pretty sure cycling 100 km last weekend didn’t help it. Great news, though, the wrists are back and I went to my first yoga in months!
We continue here about a few core-strengthening. Training your core can help improve chronic pain and teach smaller muscle groups when to “get to work”, especially as they fatigue with repetitive actions like cycling or running.
I try and do three core exercises everyday since Cambodia.
1. Glute Bridges
2. Cat/Cow iteration
3. Supermans, or Bird/Dog but on your back!
Maybe i’ll do a video to show you want I mean…
Kim at (@Kimmcneilyoga) has been doing a great black and white Q&A series on instagram, which is phenomenal and interactive if you’re continually wondering how to improve your yoga practice.
Support wrists to prevent too much flexion. Here she’s using a bolster to do the same pose I attempted in pain over christmas. Now that I know, I’ll certainly use a bolster.
Got a yoga therapy question get in touch with Kim, email firstname.lastname@example.org
I’ve been a member of Slow Food and also followed the growth of the movement for many years. To clarify, slow food is not just the alternative to fast food; it’s an international organisation supports regional food production, encouraging people to eat clean and sustainable. It’s a grassroots movement that focuses on the enjoyment of food while being committed to the community and environment.
Tonight, Slow Food Dublin’s is turning the spotlight on food waste. We’re gathering community for dinner & hosting speakers at the Dublin Co-Op on Newmarket Square, Dublin 8.
The goal is to raise awareness of food waste in our own homes and communities and ways in which we can all help. Plus hopefully raise some funds for various campaigns.
Here is our lineup of speakers:
Mindy O’Brien from VOICE – Voice of Irish Concern for the Environment
Liz Fingletion & Kate Cronin from Obeo – Fuss-Free Recycling
Tony Lowth from the National College of Art & Design, Dublin Organic Community Garden
Tickets are: €15 Slow Food members & €20 non-members & are available at the door.
Click here to book in.
Jo is a freelance food, travel, and lifestyle photographer. She takes us on journeys to exotic places and tells compelling stories through her photographs at ‘CandidsbyJo’.
We met a year ago at the Food Bloggers Connect conference in London. I watched her stealthily capture moments throughout the weekend. One particular thing stood out; her ability to warm up to anyone and engage them. Jo has a bubbly, warm, and up-beat personality.
I grew up in Boston also I got my undergrad and post grad degrees in Communications & Business there.
I was in a three year long distance relationship with a Brit and realized one of us has to cross the pond. I made the leap and am really glad I did! if I weren’t in London I’d love to work in New Zealand for a year.
I started a personal project in 2012 where I took a photo each day for a whole year. My end goal was improve my photography but the project also led me down an unexpected path towards specifically food & travel. I haven’t looked back since!
Practice is definitely key, especially for people like me who learn through trial and error. Once I started shooting often enough I began to pay attention to light and how to work with it for a style specific to me. Networking in person and on social media has been helpful in raising awareness of my work too.
Once I started becoming comfortable with my style (which took a long time) it was really easy to expand from there. I gradually evolved from beautiful bright food photos to ones that incorporates a darker tone and shadows.
As women, we are often the ones who hold ourselves back. I think it’s necessary to recognise that pattern when it happens and push through it. It’s helpful to have a good support system both personally and professionally.
Muddle really well! 🙂
My list is continually changing since there are so many wonderful options in London! I’m a big fan of Restaurant Story, Duck & Waffle, Kanada-ya, Sushi Tetsu and Dishoom. They have all been consistently wonderful.
Check back on Sunday for our next Feature in the Women’s Day Series!
Here’s a wee time-lapse video I did – I’d love to see what your ritual is like.
I’m making a 3-minute filter coffee on the clever brewer here, but find that more often than not I get an under-extracted cup. Geeks abroad, is that your experience?
Share with us, post a video or send it to me and I’ll post it below!
Don’t forget to check out this month’s series on international women in Food!
I was born and raised in Calgary, Canada. I studied at the University of Alberta for a couple years, then finished my Bachelor of Commerce Degree at the University of Calgary majoring in accounting.
I took some time off after graduation and figured Hong Kong would be a good travel hub for 6 months. My dad’s side of the family lives in Hong Kong so it was the most economical way for me to travel. During my time in Asia and Australia, I found my passion for food and travel.
I lucked out and met some amazing people in Hong Kong, my husband included. My friends and husband played a major part in motivating and inspiring me to start That Food Cray !!! My husband has been extremely supportive and showed me the ropes in terms of learning how to use WordPress as well as schooling me on photography. That Food Cray !!! differentiates itself from most food blogs and doesn’t take food too seriously. I’m not trying to be a food critic or shut people down for the sake of traffic. We try to keep it 100, funny, easy to digest, relatable and accessible with a strong focus on photography. We are constantly learning about new foods and exploring new places hoping to encourage others to also step out of their comfort zones to travel, to explore and try new things.
MISSBISH is an editorial website with an e-commerce component that we started for women, to celebrate women. We focus on empowering women by creating strong female-driven content. We share stories about inspirational females who are killing it, whether in fashion, music, art, food, whatever. MISSBISH is essentially a community of beautiful women who are fearless, creative and empowering. We felt that this was something that was definitely missing, but so necessary.
To be 100% honest, I’m still very new to this whole creative scene. Most of my creativity is inspired by the people around me. My closest friends are the ones who have pushed, challenged, and inspired me to move in the direction I’m moving in now. I feel like is another reason why building MISSBISH was so important to me on a personal level. For me, I wanted to build a network of women to inspire other females as a way of spreading the love / good karma that I have been blessed with. To answer your second question, I grew up in a pretty traditional Chinese household. At the end of the day, getting good grades in math, English, and science was what mattered. That being said, my parents also felt it was important to allow me to express my creativity via piano and art lessons. I also had hobbies including cooking, music and designing my AsianAvenue / Calgary Planet webpages haha.. However, when it came to choosing a career path, something that would land me a cushie 9-5 corporate job seemed like the right choice. I didn’t realize until afterward, that the financial industry was not me. Regardless of how hard I tried, it just wasn’t something I was passionate about.
I strongly believe that anyone can be creative. You just have to find something you’re passionate about, work hard at it, and make it happen. This may sound super cliche, but anything is possible as long as you’re willing to commit and put in the work.
This year, my new years resolution was to hit up the gym at least 2-3 times a week. So far, I haven’t fallen off the wagon! When I’m not stuffing my face with burgers, ramen, and whatever else I post, I’m probably eating something boring – like a salad or yogurt haha.
This is a tough call, so I’m going to name a few. Yardbird and Ronin – run by the same peeps, Matt Abergel and Lindsay Jang (she’s also one of my MISSBISHpartners). Tung Po is a fun spot with good vibes, the food isn’t amazing, but it’s always a good time. Sushi Shikon, my favorite sushi restaurant in Hong Kong. Via Tokyo if you’re into Japanese soft serve, it’s the best. Kakurega Ramen Factory, IMO the best tsukemen in HK.
Until recent years, I was not a believer in cookbooks because why pay for a book when one can scour the internet for free recipes? Well, now that I have you gasping – fear not! I’m not that person anymore. A year ago, we bought Polpo & Ottolenghi’s Jerusalem book. I now own all four Ottolenghi’s books.
REALLY PLEASED THAT THIS REVIEW MADE THE FOOD52 COMMUNITY PICKS LIST – CHECK IT OUT HERE!
Plenty More builds on the vibrant veggie recipes of its prequel, Plenty. I’ve read heard Ottolenghi speak and read his articles a few times; he writes a weekly column on vegetarian recipes in the Guardian. He isn’t vegetarian, but felt that vegetables should not be limiting. Unlike Jerusalem, these recipes don’t follow a specific ethnic cuisine. They draw from many flavours and interesting ingredients. The layout of the book is very intriguing, chapters are categorised by cooking method – tossed, steamed, blanched, braised, grilled, roasted… and baked! I tried to do a variety of them.
I like that the flavours are asian, indian, middle-eastern in inspiration, but don’t commit to any of them! Ottolenghi is creative in substituting traditional ingredients with others, like who woulda though – courgette ‘baba ganoush’ or steaming aubergine with sesame and spring onion.
This is one of my favourites in the book, also one of the simplest. There was a fantastic balance of flavours and textures. The bite of fresh red onion & herby coriander, contrasted with the heartiness of the lentil & earthy warm spice… Mmmm. I don’t know what my obsession is, but I love saying “there isn’t enough ACID,” in any dish we eat. This dish has great acid to brighten the spice and tahini, it even brings out the sweetness in my coffee this morning. It was mentioned in the book that you can have the dish for breakfast or dinner. – I couldn’t think of a better breakfast.
I would say this is a 8.5/10. (if breakfast was only this good everyday! Satisfying)
A very similar recipe to a few of the other books. In Jerusalem there is a roasted veg salad with a yogurt sauce that is quite similar. This is a crowd pleaser, tastes great and flavours are amazing. Yogurt and roast veggies are fantastic. The extra heat from the green chili is adds to the dish.
I would say this is a 8/10. (solid results, dependable as a healthy good compliment to a meal)
Attempted this recipe a few times, once with ruby grapefruit, which has a slightly more pronounced grapefruit flavour compared to the pomello. Pomello can be drier or juicy depending on your selection skills. This recipe wasn’t a favourite of ours. I was drawn to the asian influence of the ingredients (star anise, pomello, ) spicy & sweet. It is exactly what you expect it to be, slightly odd with the brainy bitterness of the brussel sprouts, fresh citrus and a bit of sweet syrup with a christmasy sharpness.
I would say this is a 6/10. (consider the effort of obtaining the exotic ingredients and having it taste just, ok)
I must’ve made this recipe three times, to ensure consistency. I believe it has to do with my husband’s aversion to curry leaves – I also did not attempt the recipe omitting it. The first time, I used desiccated coconut and second shaved fresh pieces of coconut into the dish. It was lacking a depth of flavour that we were hoping for. The curry leaves give it a very distinct taste.
I would say this is a 6/10. (slightly bitter, but overall it is definitely do-able. )
We got on a bit of a roll, here are the recipes I attempted:
Steamed Aubergine with Sesame and Spring Onion
Sprouting Broccoli & Edamame Salad with curry leaves and coconut
Sprouting Broccoli with Sweet Tahini
Alphonso Mango & Curried Chickpea Salad
Roasted Brussels Sprouts with Pomello & Star Anise
Mixed Vegetables & Yoghurt with Green chili Oil
Crushed Puy Lentils with Tahini & Cumin