a blog about soybean cake and other essential topics
After an adventurous week-long vacation in the Pacific Northwest, I have returned to post entries on the blog.
The vacation was wonderful. I’ll post entries soon.
In the meantime, this needs to be said: Bean curd is still central in my life. I ran errands today and when I returned my wife was kind enough to have this bowl of chicken and tofu soup waiting for me.
Life can take on its own rhythms. There is the speediness and congestion akin to traveling in a standing-room only subway car in New York City.
And then there is the serenity of standing near water – say gazing at the beautiful scenery at Neah Bay in Washington state or in Monterey County in California.
Whatever you do and wherever you are, remember to make room for soybean cake. It’s just as important as creativity, innovation and the pursuit of happiness.
I launched TofuWatch.com one year ago this day as a way to continue my curiosity and creativity about bean curd, technology news, architecture, the economy, U.S.-China affairs, Asian American news and anything else that entered my mind.
First and foremost, I should say thank you for taking time out of your day to visit and read my posts. I know the attention economy still looms large for the busy and frazzled.
Artist Jonathan Horowitz uses bean curd in his work, including this exhibit at P.S. 1 MoMA in Queens, New York City. This month, his tofu art will be on display in a new show. Image source: @NYCphoto's photostream on flickr
If you happen to be in New York City or plan on visiting soon or just like the place, take note.
New York (the magazine) is reminding soybean cake followers (and others, too) that the food that originated in China’s Anhui province between 206 BC to 220 AD is part of an art exhibit in what used to be an old butcher’s shop.
As people used to say decades ago (and some still might say): Right on.
My friends: Rejoice – and do so in a big way.
In the world of online convergence, the planets have aligned in a surprisingly precise way with the YouTube show, Cooking With Dog.
A gray dog, named Francis, serves as the show’s host, sits next to a human friend and speaks English without moving its lips to help other people (that would be you, me and anyone else who watches) in making what looks like some delicious Japanese food.
Image source: tofuhaiku.com and the Toronto Vegetarian Association. Logo made by Marie Poulin, mariepoulin.com
Back in February, I wrote about how the Kapolei Library in Hawaii was hosting what I thought was the mother of all good things – the convergence of tofu and haiku.
A daze, I called it. As in: An actual tofu haiku contest – officially named the Aloha Tofu Haiku Extravaganza -Â for kids.
But the earthquake that hit Chile sent a tsunami across the waters, alerting those around the Pacific Rim. It touched Hawaii and apparently postponed part of the contest.
Erika Tsuji, a reader of the Honolulu Advertiser, reminds us in her article that the grand finale of the tofu haiku festival took place on April 10.
As I’ve said before when I’m happy: Amen.
This is a good one. I really don’t know where to start.
So, let’s do it chronologically.
This is a file photo of tofu from last year. Remember: Fresh tofu is always the best.
There is much news to digest these days – if you’re in the market for this type of information.
The U.S. Senate approved legislation to create jobs, Toyota has its automobile safety woes and Federal Reserve Chief Ben Bernanke predicted the economic recovery will, um, be slow.
That Hummer deal - in which a Chinese company would buy the U.S. brand associated with military-like vehicles – has hit an obstacle has fallen through.
And consumer confidence in the United States has dropped after it did relatively better in the past months.
At TofuWatch, confidence is up (in terms relating to soybean cake) because, well, circular logic, albeit it with ventures into new territory, really can never disappoint.
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It’s been a blast blogging about bean curd this year. I’ll try and post a few new items before the end of the year. I’ll certainly be back after 2010 starts.
In any event, I hope you have a joyous holiday season and a wonderful 2010! And thank you for reading my blog!
This year, I learned much about soybean cake and how humans view it, as well as other odds and ends. Feel free to read previous posts in the archives.
Photo source: Hodo Soy Beanery
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The employees at Hodo Soy Beanery in Oakland, Calif. want to make tofu cool.
I’m happy to help them get the word out, especially since they make one bean curd item that I particularly enjoy – yuba, or tofu skin.
As part of that goal, they are opening up the organic tofu company for public tours and a tasting beginning on Dec. 16.
Keep in mind that the tours, scheduled for Wednesdays at 12:30 p.m., will be held once every two weeks. The cost is $10 per person.
The company will give tours to small groups and reservations are required. But you’ll be able to taste freshly-made tofu and learn about soybean selection.
If you’re interested, here’s my original post about Hodo Soy Beanery. If you take a tour, please let me know.
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Yes, Happy Thanksgiving 2009!
I hope everyone has time to be with family and friends and to watch some football on TV.
I still have never tasted a Tofurky.
Fox Business Network has an interview with the inventor, Seth Tibbott, who said he started the bean curd substitute because he’s vegetarian.
Jones Soda Co. is giving a nod to the bean curd substitute with a Tofurky and Gravy Soda (plus a metal lunch box with the words “Cirque Du Tofurky” on it).
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