The sound of the Kayagum, a traditional stringed Korean instrument apparently invented 1,400 years ago, played at Gyeongbokgung Palace. They were part of a large group reenacting a ceremony for court elders.
Having recently returned to the land of parking lots and fast food, bread and cheese, and friends and family, I find myself in the United States with an an abundance of both sentimentality for all things Korean and newfound time. This blend lends itself perfectly to reminiscence about the last few month’s with the time to write about it. Continue reading →
The green tea leaves of the Camelliea sinensis plant peak through bamboo fences, the bush that gives the world oolong tea, black tea, and of course, green tea.
Traveling from place to place, I often marvel at the luckiness of creatures who call some of the best places the world has to offer their humble homes. A mere human couldn’t scrounge up enough of anything to land themselves the right to set up shop in Spain’s Alhambra. Yet a number of pigeons air their morning coos over the Sierra Nevada Mountains everyday, nestled among the bright mosaics of that ancient palace. And just imagine the view those plump marmots enjoy each morning, hunkered down like carpet across the alpine terrain of the Rocky Mountain’s higher elevations. Continue reading →
A makgeolli producer, whose family has been producing makgeolli for five generations.
We took our first sip of makgeolli back in late September on the first night of our farming adventure with Wooriwa, pouring from enormous drums like the kind my Grandpa once used to fill up the pontoon with gas at the cabin. Since then, we have become enamored with the beverage, and perplexed by its composition. About a month ago we had the pleasure of learning how the beverage is brewed by the people who knew it best: fifth generation professionals. Continue reading →