Abigail Schmitt

Life has a way of moving right along quicker than we think, no matter if we're enjoying the simple life or a full schedule. Pork Tamales It’s been a month now of being back in British Columbia, and I still have so much to say about our wintery season in Japan. Slow cycles are always better than one that has stopped: My notebooks are overflowing: sakura preservation, oboro kelp (that delicate, shaved, almost bonito-like texture), and wild Japanese spring vegetables. I shared a bit about...

Featuring: Persimmon varieties, Hoshigaki Tradition, Kurogaki wood, Wagashi, Persimmon leaf tea, Astringent vs non-astringent fruit, natural sugar bloom (shisō), Kakinoha sushi, Persimmon Recipes

On making new friends, open-fire cooking and fresh venison meat. It was mid-November, and I had hired Paige to come out to the Olympic Peninsula in Washington. We were headed out to cook with some of my favorite clients, hunters on their private land who hunt elk, deer, grouse, mushrooms, and more. Naturally this made both of us excited: I grew up bow hunting deer and shooting pheasants with my family in the Midwest, so cooking for a group like felt close to home, personal and nostalgic. They...