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Tao Of Fermentation

Jun 20, 2019, 4 comments, 17 smiles I have been cooking, serving food, farming and foraging since I was five. I was born in a small coastal farming town in Eastern Japan and lived there until I finished high school. At least five generations (probably more) of my family lived in that small village. We worked together and celebrated together. About 40, 50 people in the whole community ate, sang, danced, laughed and cried together. Every summer I helped with the beachside B&B that my relatives ran down the street. I worked in the kitchen, bringing three meals to guests and followed adults out to catch clams. While there, I had three meals almost everyday with around 10 relatives who helped with that business and some who didn’t help that much but loved the food and people. If I liked a fruit, I saved the seeds and planted them in our backyard. We still have some fruit ... Read Full Story