https://www.nancymatsumoto.com/articles-old daily 0.75 2023-12-21 https://www.nancymatsumoto.com/articles-old/2021/10/3/in-the-struggle-chronicles-the-roots-of-californias-food-justice-movement monthly 0.5 2021-12-02 https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1638438808441-J9EMUX5YZF4XK3FGW3XW/image-asset.jpeg Articles Old - ‘In the Struggle’ Chronicles the Roots of California’s Food Justice Movement - Make it stand out From left: Ernesto Galarza, Janaki Jagannath, and Isao Fujimoto. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1638438809430-TJL9V93URBTU0KV987EK/image-asset.jpeg Articles Old - ‘In the Struggle’ Chronicles the Roots of California’s Food Justice Movement - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.nancymatsumoto.com/articles-old/2021/8/3/plenty-of-east-coast-delights-beckon-travellers-as-newfoundland-welcomes-tourists-back-to-its-shores-1 monthly 0.5 2021-12-02 https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1638438819579-YBWXNRT59S1BCUUGIM8W/image-asset.jpeg Articles Old - Plenty of East Coast delights beckon travellers as Newfoundland welcomes tourists back to its shores - Make it stand out Fogo Island Inn, a 29-room modernist inn on Fogo Island in Newfoundland. MICHAEL HAYTER https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1638438825254-R5JWJT9UKT70RH0FJ2YC/image-asset.jpeg Articles Old - Plenty of East Coast delights beckon travellers as Newfoundland welcomes tourists back to its shores - Make it stand out Sullivan “Sully” Power, co-owner of the Blue on Water hotel in St. John's, Newfoundland. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1638438827124-CUM3FOC04ZSHPZD614ND/image-asset.jpeg Articles Old - Plenty of East Coast delights beckon travellers as Newfoundland welcomes tourists back to its shores - Make it stand out Fogo Island Inn's dining room gives guests floor-to-ceiling views of the Atlantic Ocean. Rope lights by Amsterdam-based designer Frank Tjepkema. ALEX FRADKIN https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1638438832436-U6VNL8YJBNOR580L6JZX/image-asset.jpeg Articles Old - Plenty of East Coast delights beckon travellers as Newfoundland welcomes tourists back to its shores - Make it stand out Jeremy Charles, chef and co-owner of the St. John’s fine dining restaurant Raymonds. JOHN CULLEN https://www.nancymatsumoto.com/articles-old/2021/5/12/why-ken-meter-is-on-a-mission-to-build-community-food-webs monthly 0.5 2021-12-02 https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1638438836642-U2C4CB08B13TGFLXHCCK/image-asset.jpeg Articles Old - Why Ken Meter Is on a Mission to Build Community Food Webs - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1638438837664-RNV5EXFSXSGV3WU11U7Q/image-asset.jpeg Articles Old - Why Ken Meter Is on a Mission to Build Community Food Webs - Make it stand out You describe how a system that prioritizes industrially sized efficiencies and exports products such as corn and soy has siphoned as much as $4 trillion away from local communities. Does that serve as a wake-up call when you speak? My favorite moment came when I was speaking to a group of mostly ranchers in Albuquerque, New Mexico about 15 years ago. I was on a panel and gave my spiel. Right after, a rancher stood up and said, “I have to compose myself for a minute, because Ken just told the story of my life.” He pointed to the ups and downs of federal farm policy and said he could see those peaks and valleys in his own life. One poignant moment was when a farmer in his 80s shuffled up to the mic with a cane and said, “You don’t understand, I have these debts to pay.” He believed my analysis, but as a good farmer he was stuck in the system and was going to pay his debt. How often have you witnessed [commodity] farmers recognizing the impossibility of continuing on the path they’ve been on and turning to the work of building a resilient and sustainable local food web? At a meeting about artisanal grains in Minnesota about three years ago, we had five farmers show up for the first time. One farmer said, “I can’t keep farming the way I have been.” The survival of his farm was in the balance. That’s pretty easy for most farmers to understand today, because 2018 farm income was lower than during the Depression. (That was before the pandemic, I haven’t a chance to analyze the data since then.) But there’s a core group of farmers whose mentality is to buy as much land as possible, have the biggest equipment possible, and produce as much as possible. Many younger farmers are eager to reach out and are making important small steps to a better future; there’s a whole crop of BIPOC farmers who are getting mobilized, reaching out in ways that may be the future of agriculture. You talk about how most smaller-scale farms that sell locally send their produce to distant metro areas, while nearby lower-income neighborhoods aren’t being adequately served. Can you talk about how regional food webs can build in food access to low-income neighborhoods? The key is personal relationships—getting to know people intimately, understanding the conditions they face, and working through mutual trust. I would start by learning how food webs are already being built in low-income areas and constructing a system of support to strengthen those efforts. One key for me is creating food webs in areas where people can gain skills in growing, harvesting, preparing, and eating good food, and integrate these skills into daily life. People are learning and sharing with each other constantly—but often these efforts are marginalized because they’re outside of the formal economy or small in scope. You write that “to reduce our food’s dependence on fossil fuels and to obtain the freshest foods possible, we need to localize our food supplies. Still, I have come to realize that reducing the miles food travels is more of an outcome of making better choices, rather than the purpose of food work.” Can you elaborate? This goes to the distinction between “local food” and “community food systems.” If our priority is to simply reduce food miles, then a confined animal operation near my home may be an important source of food for me. But that’s not an operation I want to support. Prioritizing “local” [alone] leaves me vulnerable to this type of corporate-run entity, which might want to greenwash their efforts. It’s far harder to build community by constructing healthier food systems—food webs—but these are also harder to co-opt. Food webs, to my thinking, are self-managed, democratic food systems that require farmers and consumers to be in direct contact. Your book highlights the importance of trust within food webs. You also give examples of rare networks that can survive over generations. How can a budding food web ensure its longevity when so much rests on trust between individuals? The key is to build a culture of collaboration that allows it to survive across generations. This is what Indigenous cultures mostly do so much better than ours. In our extractive economy, a culture of collaboration often flourishes within the cooperative movement, in some nonprofits and universities, and among some exemplary private firms or business clusters that take a long-term view. This culture waxes and wanes over generations and through business cycles. So often the skills in collaborating get passed down from grandparent to grandchild, sometimes skipping one generation as youths rebel from their elders. Still, the values persist. The extractive economy was created by public policy, you point out, and can be undone by it as well. What are the policies you most want to see rolled back or implemented? What I would most like to see implemented has not been picked up on in policy circles yet, but it is major grants, drawing on an allocation in the $500 million range, that support the growth of community-based food systems initiatives. We want to think about a food policy more than a farm policy because we can’t answer all the problems we’ve created simply by making farming better. But federal policy can compensate for the extraction of wealth. I would like to see dedicated funds that communities can leverage to strengthen the food systems they are creating. Many have commented on the phenomenon of the COVID-19 pandemic driving consumers to seek out local foods because they’ve realized the importance of local food systems and want to supporting local farmers. How lasting is this change? I think people will tend to go back to whatever has been convenient in the past, so I’m concerned. But, from all the evidence, we can expect more pandemics in the future. As that awareness sinks in, we have a much better chance of developing long-term plans that are more resilient. I was heartened to get a call from an area in the Midwest I had done work for eight years ago. We got a meaningful but small response then, but farmers had a hard time convincing local policy makers to invest in food systems. This time, one of the partners in that effort contacted me because local officials were expressing strong interest in doing food planning. People realize how vulnerable we all are, especially as they see meat processing plant workers and people harvesting strawberries getting ill. When you see community food webs coming up against global markets and large-scale investors, do you ever wonder whether working at the community level can make any real difference? Do small food webs stand a chance against the power of extractive global agri-business? This is a question I wrestle with often. As difficult as this work can be, I don’t see any better alternative. Extractive mechanisms are inherently large-scale, based on political decisions that are large-scale. My work in food systems also tells me that there is no path to creating healthy food systems simply by focusing on farm policy in isolation from other issues such as consumer policies, health care, or tax policies. Agriculture by itself cannot solve the issues that plague agriculture. Our society is so large and complex, yet ironically, I think the initiatives that best take this complexity into account happen at the local level—at least at first—where people can take a holistic view and build personal trust. Until we have a constituency of people operating from that foundation, it is very difficult to write effective farm, food, consumer, or tax policies. Part of the work of food systems is to build community support, so the system can survive shifting political winds. We’re getting better food and soil policy now because of food webs that went unrecognized in the 1970s, which in turn drew from food webs of the 1930s, and even earlier cycles. And now, we have a whole new diverse generation rolling up their sleeves. 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Photos by Ian Patterson. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1638438881647-AG8AICQUBJ669F0J36TC/image-asset.jpeg Articles Old - A Food Lover's Trip to Ireland's Atlantic Coast https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1638438882736-HAYC76QG82HRIKTAFLQ9/image-asset.jpeg Articles Old - A Food Lover's Trip to Ireland's Atlantic Coast Sugar kelp gathered on the beach. Photo by Ian Patterson. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1638438883745-HMD53GWU9RB4AKEF4GW2/image-asset.jpeg Articles Old - A Food Lover's Trip to Ireland's Atlantic Coast Sand-swept Lahinch Beach at the south end of the Burren region is a popular surf spot – when conditions are right. Photo by Ian Patterson. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1638438885153-CB7QBJ0VPM11JMEQEYQ5/image-asset.jpeg Articles Old - A Food Lover's Trip to Ireland's Atlantic Coast St. Tola cheeses are made from the milk of Saanen, Toggenburg and British Alpine goats that graze Burren pasturelands, feeding on wildflowers. Photo by Ian Patterson https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1638438886240-RMHLLHTSFJ8TPN4WTKEY/image-asset.jpeg Articles Old - A Food Lover's Trip to Ireland's Atlantic Coast Say cheese: Flan Garvey (the cheesemaker’s father) outside the St. Tola goat cheese farm shop. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1638438888063-PF654YQFHO3MB3LGCAOV/image-asset.jpeg Articles Old - A Food Lover's Trip to Ireland's Atlantic Coast Eoin Keane tending to the Irish Seed Savers Association’s heritage apple orchard. Below: More than 600 varieties of seed are preserved for safekeeping by the association, including this glass gem corn. 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Art by Nina Montenegro. https://www.nancymatsumoto.com/articles-old/2020/7/22/an-intergenerational-juneteenth-gathering-shows-how-the-black-food-sovereignty-discussion-has-shifted monthly 0.5 2021-12-02 https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1638438904979-OJJEZD320QJYP7DS4755/image-asset.jpeg Articles Old - An Intergenerational Juneteenth Gathering Shows How the Black Food Sovereignty Discussion has Shifted Participants in the A Growing Culture Juneteenth event, clockwise from top left: Amber Tamm, Queen Quet, Jamila Norman, Gathegu Gatungo, Malik Yakini, Karen Washington. 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PHOTOGRAPH COURTESY OF NANCY MATSUMOTO https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1638439163858-NC9RDP8VBB2XXO09NVJI/image-asset.jpeg Articles Old - Food Politics: How Wild Rice Is Helping This Native American Tribe Restore Its Health—and Its Heritage Wild rice harvesters traditionally wend their way through stands of wild rice in canoes, knocking the ripe grains from the aquatic grasses into the boat with a stick. PHOTOGRAPH COURTESY OF NANCY MATSUMOTO https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1638439165743-RNW7UHCBACI7FSS4BM1W/image-asset.jpeg Articles Old - Food Politics: How Wild Rice Is Helping This Native American Tribe Restore Its Health—and Its Heritage After harvesting, wild rice is dried and cured for 10 days (left), then roasted. The chaff is then removed from the grain; traditionally this is done by dancing on the grains (right). PHOTOGRAPH COURTESY OF NANCY MATSUMOTO https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1638439167335-DU7T8XLZBURFD2QGCDVN/image-asset.jpeg Articles Old - Food Politics: How Wild Rice Is Helping This Native American Tribe Restore Its Health—and Its Heritage Wild rice is roasted to harden it (left). To blow away the chaff, the hulled wild rice is tossed into the air. PHOTOGRAPH COURTESY OF NANCY MATSUMOTO https://www.nancymatsumoto.com/articles-old/2017/9/15/at-chef-michael-stadtlnders-farmhouse-dinner-is-served monthly 0.5 2021-12-02 https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1638439169940-D6S3ECGCFQV18TEMDY1A/image-asset.jpeg Articles Old - At Chef Michael Stadtländer’s Farmhouse, Dinner Is Served Dinner prep underway in the Eigensinn Farm kitchen. 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Courtesy of Puente a la Salud Comunitaria https://www.nancymatsumoto.com/articles-old/2017/3/29/why-more-farmers-are-making-the-switch-to-grass-fed-meat-and-dairy monthly 0.5 2021-12-02 https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1638439238355-HYDX3N9DSJ17PFOEV1DV/image-asset.jpeg Articles Old - Why More Farmers Are Making The Switch To Grass-Fed Meat And Dairy Cows graze at Dharma Lea Farm in Sharon Springs, N.Y. Advocates of grass-grazing cattle say it's better for the environment and the animals. But there's another upside: Grass-fed meat and dairy fetch a premium that can help small farms stay viable. 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Anisman’s pairing: 2012 Araujo Estate Sauvignon Blanc, Napa Valley https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1638439325188-SATC5QS2O714IXJ8J0LZ/image-asset.jpeg Articles Old - Inside a Magical Pine-Themed Dinner Duck Breast Skewers Other than harvests from lake and sea and a few German and Japanese ingredients, almost everything served at Pine Spiel is grown organically or foraged on the farm. Duck breast skewers grilled over pine wood adorned a nuanced Cinderella squash soup along with duck confit and duck liver-wild apple cream. Pairing: 2007 Chateau de Beaucastel Chateauneuf-du-Pape Blanc, Rhone. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1638439325999-78WEKTTU7K3L01PI4MQQ/image-asset.jpeg Articles Old - Inside a Magical Pine-Themed Dinner Mushroom Cannelloni with Wild Leek Pesto In the “Vine Room” of the pine forest, a crowd favorite, mushroom cannelloni, cranked out by hand in the forest then filled with wild leek pesto, was served with sauteed chanterelles. Pairing: 2005 Hospices de Beaune Corton-Cuvée Charlotte Dumay Charles Thomas, Burgundy. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1638439326993-K0ZSUDGX9AS5CRLEHNCQ/image-asset.jpeg Articles Old - Inside a Magical Pine-Themed Dinner The Vine Room The Vine Room featured wreaths fashioned out of wild lambrusco grape vines that emerge from the Niagara Escarpment soil of Eigensinn and neighboring farms. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1638439327937-9GL57C4LSD930BWWBQY2/image-asset.jpeg Articles Old - Inside a Magical Pine-Themed Dinner Green Beans with Wild Apples Pine forest-grown green beans sauteed with diced wild apples. “What ties it all together,” says Stadtländer, is the paper-thin crispy shards of pine-smoked bacon, which were brined in salt, pepper, honey, maple syrup, coriander, juniper, garlic and “lots ground up pine needles.” A five-week long low-smoke over maple chips and chopped pine wood completed the process. Pairing: 2012 Hubert Lamy Chassagne-Montrachet 1er Cru Les Macherelles, Burgundy https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1638439328900-3X330C2DJ6RAA4O8AGZ7/image-asset.jpeg Articles Old - Inside a Magical Pine-Themed Dinner The Treehouse A treehouse that rests on 100-year-old cedar logs, designed by the chef and built by Amish carpenters. Stadtländer stands, below, with chef de cuisine Min Young Lee, with stagieres above. The tongue-in-cheek inscription on the treehouse, “Schnell Imbis, Neu Schweinstein a div. Leckerschmerker,” is a sarcastic reference to fast food culture and a porcine pun on the Bavarian castle Neuschwanstein. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1638439329697-GXX7976RTQRAOWU7PDHD/image-asset.jpeg Articles Old - Inside a Magical Pine-Themed Dinner Black Currant and Rhubarb Sorbets Palate cleanser: a marbling of two fruit sorbets, one made with Eigensinn black currants cooked down with apple cider, pine shoot honey and gin, the other made with rhubarb, wood sorrel, pine needles, pine shoot honey, Chartreuse and kefir. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1638439330999-6D4GONM86EAQV7O8I5FP/image-asset.jpeg Articles Old - Inside a Magical Pine-Themed Dinner The Japanese Room The “Japanese room” featured antique kimono sashes, or obi, wrapped around the pine trees. The salad course was served here. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1638439331894-N3VE7KS11918362T7A6A/image-asset.jpeg Articles Old - Inside a Magical Pine-Themed Dinner Salad of Eigensinn Tomatoes and Vegetables Salad of Eigensinn tomatoes, radishes, peppers and tangles of delicate mozuku seaweed, a prized specialty harvested off the coast of Nobuyo Stadtländer’s native Okinawa. The salad and the next course—a 100 percent-farm raised dish of pine wood-grilled chicken ballotine stuffed with Cinderella squash on a pine-buttermilk potato puree—was paired with a 1982 Penfold Grange Hermitage Shiraz, South Australia. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1638439332905-E43MUBR3WRCXXLFNVIGB/image-asset.jpeg Articles Old - Inside a Magical Pine-Themed Dinner Chef de Cuisine Min Young Lee, whose dedication has led him to have the word “Eigensinn” tatooed on his forearm, prepped a salad plate. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1638439333806-T99VWYN7EZ5TISOX4DIB/image-asset.jpeg Articles Old - Inside a Magical Pine-Themed Dinner Canadian Black Forest Cake The chef’s heritage was reflected in a “Canadian Black Forest Cake à la Lübeck,” topped with marzipan from Stadtländer’s hometown that was rolled into medallions, brushed with tempered dark chocolate, refrigerated and then rolled again. Pairing: 1981 Chateau Reynella Vintage Port, South Australia. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1638439334703-WB5MM60JLQOM3K9JVT49/image-asset.jpeg Articles Old - Inside a Magical Pine-Themed Dinner Stagieres in the treehouse used fishing poles to lower pretzel bun “bait,” the specialty of Hermann Stadtländer, Eigensinn’s maitre ’d (and son of the chef and Nobuyo). Nobuyo buttered the rolls to accompany pan-fried Lake Erie pickerel with tarragon mayonnaise, cucumber salad and pine-maple pickled wild leeks. The fish-shaped plates are the handiwork of Eigensinn stagieres. 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A Top Chef's Special Order at Home Chef Jean-Georges Vongerichten in the kitchen of his Manhattan home. 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giving a tour of the brewery’s expanded Industry City space. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/328a842b-8ead-42b2-91a0-c93b0110ac0d/IMG_2439.jpeg RWE: Notes on Sake Blog - Visit to the Bigger, Shinier,Brooklyn Kura - Make it stand out L-R John Puma, Brandon Doughan, Shinobu Kato, Timothy Sullivan. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/ba2ca54c-4741-4951-a6d1-277293b62642/IMG_2413+2.jpeg RWE: Notes on Sake Blog - Visit to the Bigger, Shinier,Brooklyn Kura - Make it stand out New equipment includes this rice-cooling machine. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/cf367689-6296-40df-84f7-53bb30f8aaf9/IMG_2423.jpeg RWE: Notes on Sake Blog - Visit to the Bigger, Shinier,Brooklyn Kura - Make it stand out The Yabuta press. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/8e409b06-d5f1-41f0-9dc8-800dc6925f0e/IMG_2415.jpeg RWE: Notes on Sake Blog - Visit to the Bigger, Shinier,Brooklyn Kura - Make it stand out Brandon explaining his vision for sake’s future. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/ad8db8be-3d3e-4a18-9300-164b22f5f7a2/DSC_4048+Ward8Studios.jpg RWE: Notes on Sake Blog - Visit to the Bigger, Shinier,Brooklyn Kura - Make it stand out Bin Bin Jizake #001, the shop’s first private label collaboration., brewed at Brooklyn Kura. Photo by Ramon Frias / Brooklyn Kura. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/dcc544f3-fa44-4e8e-8755-677b3f4fa361/DSC_3914+Ward8Studios+%281%29.jpg RWE: Notes on Sake Blog - Visit to the Bigger, Shinier,Brooklyn Kura - Make it stand out Sophia Sioris, Brooklyn Kura co-founder and co-owner Brian Polen, and George Padilla. Photo by Ramon Frias / Brooklyn Kura. https://www.nancymatsumoto.com/rice-water-earth-notes-on-sake-blog/kojima-sohonten-a-leading-yamagata-brewery-goes-carbon-neutral monthly 0.5 2024-05-20 https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/21d5f728-f889-413b-bfcd-5a146c4af564/web_president.jpg RWE: Notes on Sake Blog - Kojima Sohonten: A Leading Yamagata Brewery Goes Carbon Neutral - Make it stand out Kenichiro Kojima, Kojima Sohonten’s 24th-generation president. All photos courtesy of Kojima Sohonten. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/3c67121d-6b06-4295-ae7e-9a27830f41d8/web_hero_kojima_0.jpg RWE: Notes on Sake Blog - Kojima Sohonten: A Leading Yamagata Brewery Goes Carbon Neutral - Make it stand out The traditional front of Kojima Sohonten belies the ferment of sustainable innovation going on within. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/da146c17-9803-42ae-ab9d-45f6f9a8fd1c/Kojimaya+Sustainability+All+Junmai.png RWE: Notes on Sake Blog - Kojima Sohonten: A Leading Yamagata Brewery Goes Carbon Neutral - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/ecae0226-ec94-4ff7-bfc3-cd0aabda6541/Kojimaya+Sustainability+Circulating+Renewable+Energy.png RWE: Notes on Sake Blog - Kojima Sohonten: A Leading Yamagata Brewery Goes Carbon Neutral - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1971cd23-6938-4d48-adff-05d04c343a45/Kojimaya+Sustainability+Zero+Waste.png RWE: Notes on Sake Blog - Kojima Sohonten: A Leading Yamagata Brewery Goes Carbon Neutral - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.nancymatsumoto.com/rice-water-earth-notes-on-sake-blog/6yqi714w2jsu8sgzmjhy0cd5rrgdfs monthly 0.5 2023-12-06 https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/d4809916-2563-474a-b477-4bc3f9e08076/Sake+Sommelier_Daniel+Bennett-1002+%281%29.jpg RWE: Notes on Sake Blog - Chicago Field Trip: The Daimon Shuzo + Sushi-san Sister City Sake Collab - Make it stand out Sake Sommelier Daniel Bennett of Chicago’s Sushi-san and The Omakase Room. Photo courtesy of Lettuce Entertain You. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/9cecedf2-51de-4278-84ff-f4b2fdafe0d6/The+Sushi-san_Sake-san-1008.jpg RWE: Notes on Sake Blog - Chicago Field Trip: The Daimon Shuzo + Sushi-san Sister City Sake Collab - Make it stand out Photo courtesy of Lettuce Entertain You. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/92fc9d39-15cc-4193-ad3e-ec65f155277b/iStock-174918816.jpg RWE: Notes on Sake Blog - Chicago Field Trip: The Daimon Shuzo + Sushi-san Sister City Sake Collab - Make it stand out The Chicago Japanese Garden. Photo by Steve Geer. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/5dc527d5-ea68-4305-988d-c790fde48b98/Konbini+front.jpeg RWE: Notes on Sake Blog - Chicago Field Trip: The Daimon Shuzo + Sushi-san Sister City Sake Collab - Make it stand out A konbini on American soil! https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/e62526ff-f9c1-4dfc-b872-5499720f45c1/Konbini+display.jpeg RWE: Notes on Sake Blog - Chicago Field Trip: The Daimon Shuzo + Sushi-san Sister City Sake Collab - Make it stand out A portion of Konbini & Kanpai’s sake selection. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/c577e7f4-ab45-4ad3-91c3-33924a824768/IMG_5756.jpg RWE: Notes on Sake Blog - Chicago Field Trip: The Daimon Shuzo + Sushi-san Sister City Sake Collab - Make it stand out A former performance artist, Bennett has no problems emoting, here about a stellar all-natural selection of sakes on the Sushi-san list. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/c579970e-1ba1-4fe2-9cb4-64b998b38ae3/IMG_5735.jpg RWE: Notes on Sake Blog - Chicago Field Trip: The Daimon Shuzo + Sushi-san Sister City Sake Collab - Make it stand out Umami scallop aburi sushi. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/0cb96c86-4846-4947-8868-f6c148ec57c1/IMG_5753.jpg RWE: Notes on Sake Blog - Chicago Field Trip: The Daimon Shuzo + Sushi-san Sister City Sake Collab - Make it stand out A little homage to women in sake plus sake that Bennett put together. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/bbfb62c9-799f-4405-a5eb-9e4d21f12ea1/IMG_5749.jpg RWE: Notes on Sake Blog - Chicago Field Trip: The Daimon Shuzo + Sushi-san Sister City Sake Collab - Make it stand out Beef ‘n Bop. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/464a1ca5-8a33-4577-9a35-cb5beca2835e/Omakase+Room+bar.jpeg RWE: Notes on Sake Blog - Chicago Field Trip: The Daimon Shuzo + Sushi-san Sister City Sake Collab - Make it stand out In the anteroom of The Omakase Room. https://www.nancymatsumoto.com/rice-water-earth-notes-on-sake-blog/my-kokoro-cares-sake-and-snack-pairing-adventure monthly 0.5 2025-03-22 https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/9a9be2a0-717d-472b-a88f-5afc51ae86d7/Kokoro+Care+box.jpeg RWE: Notes on Sake Blog - My Kokoro Care Packages Sake and Snack Pairing Adventure - Make it stand out The full Kokoro Care Packages “Otsumami” Care Package, as it arrived at my door. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/23afc4e4-8167-4949-ad40-9682c5f5860b/Mika+Fleur+table.jpeg RWE: Notes on Sake Blog - My Kokoro Care Packages Sake and Snack Pairing Adventure - Make it stand out Tasting a selection of Kokoro “Otsumami” Care Package snacks (center middle) at a beautiful dinner with my friends at Toronto’s Mika Fleur. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/2cf34575-a926-4468-8a1e-3d82ec1f147c/FRIED+BROWN+RICE+MOCHI+OKAKI+%28SWEET+SOY+SAUCE%29%28%E7%8E%84%E7%B1%B3%E9%A4%85%E3%82%92%E7%B1%B3%E6%B2%B9%E3%81%A6%E3%82%99%E6%8F%9A%E3%81%91%E3%82%99%E3%81%9F%E3%81%8A%E3%81%8B%E3%81%8D+%EF%BC%9C%E7%94%98%E9%86%A4%E6%B2%B9%EF%BC%9E%29.jpg RWE: Notes on Sake Blog - My Kokoro Care Packages Sake and Snack Pairing Adventure - Make it stand out One of my favorites from the “Otsumami” Care Package: brown rice mochi okaki rice crackers from Chiba Prefecture. Try them with a snow-aged Hakkaisan Yukimuro sake. Photo courtesy of Kokoro Care Packages. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/e376ed8e-de4c-486b-b7ec-ba0633ba9141/Hakkaisan+Yukimuro.jpeg RWE: Notes on Sake Blog - My Kokoro Care Packages Sake and Snack Pairing Adventure - Make it stand out Hakkaisan three-year aged Yukimuro. So good with savory dishes. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/e8765359-4856-47ed-9785-50403cb77e5d/daships.jpeg RWE: Notes on Sake Blog - My Kokoro Care Packages Sake and Snack Pairing Adventure - Make it stand out The magical Daships okara snacks. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/62a9d36e-bda2-4904-8647-c214f1cdc2fb/Smoked+Cheese+%26+Kamikawa+T.jpeg RWE: Notes on Sake Blog - My Kokoro Care Packages Sake and Snack Pairing Adventure - Make it stand out Smoked Island Tofu and Kamikawa Taisetsu Kitashizuku tokubetsu junmai: perfection! https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/2b9a6dd1-5223-44cf-afdc-ae4d529f439f/Kokoro+Cares+Sansho+Teriyaki+Sardines.png RWE: Notes on Sake Blog - My Kokoro Care Packages Sake and Snack Pairing Adventure - Make it stand out The Sansho Teriyaki Sardine Jerky was surprisingly challenging to match. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/acd8c842-afc9-44e8-b420-207c0170db83/Iburigakko+%26+Kiritanpo.jpeg RWE: Notes on Sake Blog - My Kokoro Care Packages Sake and Snack Pairing Adventure - Make it stand out Naturally, the iburigakko was a perfect match for two other Akita specialties, Taiheizan kimoto junmai sake and the regional special hot pot dish, kiritanpo nabe. https://www.nancymatsumoto.com/rice-water-earth-notes-on-sake-blog/we-won-a-james-beard-award monthly 0.5 2023-06-27 https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/500dded6-b432-43ca-8431-947d1deefa9b/2023+Media+Awards_03Jun2023_0348_17.37.33_GALDOPHOTO+%281%29.jpg RWE: Notes on Sake Blog - We Won a James Beard Book Award! - Make it stand out All photos courtesy of the James Beard Foundation, 2023. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/278f3ce9-df74-4964-b8a6-04fcef5b388a/2023+Media+Awards_03Jun2023_0059_16.04.59_GALDOPHOTO.jpg RWE: Notes on Sake Blog - We Won a James Beard Book Award! - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/cfd04473-1a6d-45df-8b35-e33f27cdb2e3/2023+Media+Awards_20230603-06032023_nikkiallen1+%289%29+%281%29.jpg RWE: Notes on Sake Blog - We Won a James Beard Book Award! - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/00aa6371-5a23-452b-8cfd-0b128380973c/2023+Media+Awards_03Jun2023_0047_15.54.48_GALDOPHOTO+%281%29.jpg RWE: Notes on Sake Blog - We Won a James Beard Book Award! - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.nancymatsumoto.com/rice-water-earth-notes-on-sake-blog/eeuv663au9nkaxyqzhkufprmah4cn3 monthly 0.5 2023-02-01 https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/c9992573-ad95-44e0-ab90-b910782e9e31/StateFarms+20-30sCaterpillar.jpg RWE: Notes on Sake Blog - Uka Sake: Closing the Circle on a Trans-Pacific Rice-Growing Legacy - Make it stand out Grain harvesting at Koda Farm, circa 1930. Photos courtesy of Koda Farms. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/f49e1ea4-b200-49e2-8ec2-9a886334dcbc/01+KeisaburoKoda+c1900.jpg RWE: Notes on Sake Blog - Uka Sake: Closing the Circle on a Trans-Pacific Rice-Growing Legacy - Make it stand out Portrait of Keisaburo Koda, circa 1900. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/8f8663a0-ea70-4ab1-8dd1-e9f40812dc48/Bill%26EdKoda_KK_WilliamBell_50s+CopyRR.jpg RWE: Notes on Sake Blog - Uka Sake: Closing the Circle on a Trans-Pacific Rice-Growing Legacy - Make it stand out Keisaburo Koda, right, with custom harvester Bill Bell. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/877ad137-f1cc-4eb0-9b9e-3d980fdb0216/KF+FloweringRice.jpg RWE: Notes on Sake Blog - Uka Sake: Closing the Circle on a Trans-Pacific Rice-Growing Legacy - Make it stand out Kokuho Rose 55 in flower. . https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/899fce1c-fe41-4db7-942b-e608294b0ecd/KROPaddyEgretJune2017.jpg RWE: Notes on Sake Blog - Uka Sake: Closing the Circle on a Trans-Pacific Rice-Growing Legacy - Make it stand out An egret flies over a Kokuho Rose 55 field. Organic growing practices have made Koda Farms fields a haven and waystation for migratory birds. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/5afe03e8-6876-499b-aeb1-b12444e6f55d/Uka-Black-Label-720ml-gray-back.png RWE: Notes on Sake Blog - Uka Sake: Closing the Circle on a Trans-Pacific Rice-Growing Legacy - Make it stand out The flagship Uka Black junmai daiginjo. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/203b99c1-cfc3-4405-9857-6ed57a7aed6d/DSC_6036.JPG RWE: Notes on Sake Blog - Uka Sake: Closing the Circle on a Trans-Pacific Rice-Growing Legacy - Make it stand out Inside the original, water-powered Koda rice milling facility in Iwaki City, Japan. L-R, Ross’s cousin Shinichi Koda, who still operates a rice retail shop; Ross; the rice miller; Ross’s Uncle Eiji; and Uncle Hank Ide. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/e9684543-4684-44dc-bc4b-ec0d1e99cb75/IMG_9320.jpeg RWE: Notes on Sake Blog - Uka Sake: Closing the Circle on a Trans-Pacific Rice-Growing Legacy - Make it stand out n/naka’s Devin Davenport poured Uka Dry sake for us when we visited. the restaurant in December. Photo by Nancy Matsumoto. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/8c5c52d7-b0be-4243-9bdb-fd2aac0342f0/KodaFamily+circa1920s.jpg RWE: Notes on Sake Blog - Uka Sake: Closing the Circle on a Trans-Pacific Rice-Growing Legacy - Make it stand out Keisaburo, his wife Yoshie, and their three children, Florence, Ed, and Bill, circa 1930. https://www.nancymatsumoto.com/rice-water-earth-notes-on-sake-blog/the-worlds-first-ever-sake-advent-calendar monthly 0.5 2022-12-02 https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/d7f8d21a-2b66-4d81-80d8-64b7ae9f1918/Namazake+Paul+Advent+Calendar+0895+%282%29.jpg RWE: Notes on Sake Blog - The World’s First Ever Sake Advent Calendar - Make it stand out The Namazake Paul Advent Calendar, stuffed with 23 one-cup sakes and one big Christmas Eve surprise. Photo courtesy of Namazake Paul. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/f897eaeb-e4ae-4405-90b8-e037fb858e76/IMG_8107.jpeg RWE: Notes on Sake Blog - The World’s First Ever Sake Advent Calendar - Make it stand out You’ll be happy to see this shipping box arrive on your doorstep. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/0d03c561-9fc4-4dfa-9a8e-9fbd2676f7cd/IMG_8223.jpg RWE: Notes on Sake Blog - The World’s First Ever Sake Advent Calendar - Make it stand out The handy tasting book. (Maneki neko not included.) https://www.nancymatsumoto.com/rice-water-earth-notes-on-sake-blog/sake-entrepreneur-ryuji-ikomas-push-to-elevate-sakes-image-and-price monthly 0.5 2022-09-13 https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/8f3df686-2024-40ab-979a-72652bef1985/Ryuji+2.jpeg RWE: Notes on Sake Blog - Sake Entrepreneur Ryuji Ikoma’s Push to Elevate Sake’s Image and Price - Make it stand out Ruji Ikoma, founder of Saketimes and Sake Hundred. All photos courtesy of Sake Hundred. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/56e9566e-fa2e-4c1c-ba03-e2281bc5912e/SAKE+HUNDRED+US+Portfolio+Byakko+Bespoke.jpeg RWE: Notes on Sake Blog - Sake Entrepreneur Ryuji Ikoma’s Push to Elevate Sake’s Image and Price - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/67a1a6f8-b165-4e6f-95c5-4f5546ac4bf2/Ryuji+3.jpeg RWE: Notes on Sake Blog - Sake Entrepreneur Ryuji Ikoma’s Push to Elevate Sake’s Image and Price - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/ca2b799e-ef5b-4a6e-9470-e984bb1a380c/IMG_1754.jpeg RWE: Notes on Sake Blog - Sake Entrepreneur Ryuji Ikoma’s Push to Elevate Sake’s Image and Price - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.nancymatsumoto.com/rice-water-earth-notes-on-sake-blog/joy-of-sake-nyc-returns monthly 0.5 2022-09-12 https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/fa88d8c4-d7fe-461c-99f5-755b2b446364/jos14ny004.jpg RWE: Notes on Sake Blog - Joy of Sake NYC Returns! - Make it stand out Photos courtesy of Joy of Sake. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/02a3b594-9627-4183-a6cd-a3409150cce7/RWEcoverimagefinal.jpeg RWE: Notes on Sake Blog - Joy of Sake NYC Returns! - Make it stand out On sale at Joy of Sake! https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/19572ed1-f856-441e-a171-b6bdc29300c6/jos05ny008.jpg RWE: Notes on Sake Blog - Joy of Sake NYC Returns! - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/4270ec79-da01-4514-ba04-4d5ac71979fc/jos12ny002.jpg RWE: Notes on Sake Blog - Joy of Sake NYC Returns! - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/d3ad0bf5-7a70-41db-9821-b085672ab67a/jos19ny037.jpg RWE: Notes on Sake Blog - Joy of Sake NYC Returns! - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/9f095cba-7893-45dc-83c3-4ffd1bc5ab6a/jos19ny008.jpg RWE: Notes on Sake Blog - Joy of Sake NYC Returns! - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/9ad9d64c-898f-4228-92dc-0b0297d8efc0/jos14ny009.jpg RWE: Notes on Sake Blog - Joy of Sake NYC Returns! - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/9ae2f17c-917c-4019-bb69-429cbc37b3bd/jos14ny014.jpg RWE: Notes on Sake Blog - Joy of Sake NYC Returns! - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/ecad7e47-03bb-40d5-8d4f-2337137ab2eb/jos13ny004.jpg RWE: Notes on Sake Blog - Joy of Sake NYC Returns! - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/a427a4b7-2570-4af4-ad5a-f1a74289f6b5/jos13ny003.jpg RWE: Notes on Sake Blog - Joy of Sake NYC Returns! - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.nancymatsumoto.com/rice-water-earth-notes-on-sake-blog/cosy-koji-marika-groen-and-melissa-mills-on-the-making-of-a-koji-community monthly 0.5 2022-05-27 https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1f5e7b46-3873-4610-8a00-9798cce47ce2/DSC_0310.jpg RWE: Notes on Sake Blog - “Cosy Koji”: Marika Groen and Melissa Mills on the Making of a Koji Community - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/09a264db-9918-4eba-8eca-269d2704507b/20211231_153023.jpg RWE: Notes on Sake Blog - “Cosy Koji”: Marika Groen and Melissa Mills on the Making of a Koji Community - Make it stand out Portrait of the kojiologist. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/ae8483c1-7aa6-4158-a99d-af225ce5df0d/DSC_0037+2.jpg RWE: Notes on Sake Blog - “Cosy Koji”: Marika Groen and Melissa Mills on the Making of a Koji Community - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/e7b93753-16f4-4da7-953e-24de642f5a09/_DSC9158.jpg RWE: Notes on Sake Blog - “Cosy Koji”: Marika Groen and Melissa Mills on the Making of a Koji Community - Make it stand out Harvesting koji in Kojiology class. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/a65ad4fc-68eb-48b6-b415-728c013bdc2f/facebook_1561039369803.jpg RWE: Notes on Sake Blog - “Cosy Koji”: Marika Groen and Melissa Mills on the Making of a Koji Community - Make it stand out "It Happens Anyway" exhibition in Amsterdam. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/8dd238ae-25d6-452f-ac5c-707511d6732a/20190416_101810.jpg RWE: Notes on Sake Blog - “Cosy Koji”: Marika Groen and Melissa Mills on the Making of a Koji Community - Make it stand out Koji on the move. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/b8e31394-26af-4568-a2f5-2a4628046010/FA279DB0-2F57-4572-B3EA-4FB70C29D914.jpeg RWE: Notes on Sake Blog - “Cosy Koji”: Marika Groen and Melissa Mills on the Making of a Koji Community - Make it stand out Melissa Mills and Terada Honke Brewery toji Masaru Terada giving a doburoku demonstration near Melbourne in 2019. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/5da44f06-3035-4958-a5f2-73c5023ca5e1/55BFC5FF-7FFF-4295-B546-C5D77023E311.jpeg RWE: Notes on Sake Blog - “Cosy Koji”: Marika Groen and Melissa Mills on the Making of a Koji Community - Make it stand out Mills spreading out rice to be steamed at Sekiya Jozo’s Ginjo Kobo small-batch brewing facility in Aichi Prefecture. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/55cd8953-00be-4d7e-a676-7df0aeab743f/PB053049.jpg RWE: Notes on Sake Blog - “Cosy Koji”: Marika Groen and Melissa Mills on the Making of a Koji Community - Make it stand out Queen's Meadow Country House, Iwate Prefecture. https://www.nancymatsumoto.com/rice-water-earth-notes-on-sake-blog/sake-and-sustainability-sekiya-and-kobe-shushinkan-breweries monthly 0.5 2022-04-11 https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/47984dc3-cc97-472a-aaae-4cabc2408d39/01_4-ginjo+workshop_83A8942.jpg RWE: Notes on Sake Blog - Sake and Sustainability: Sekiya and Kobe Shushinkan Breweries - Make it stand out Sekiya Jozo in Aichi Prefecture’s Shitara town. All photos courtesy of Sekiya Brewery. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/089b8d8b-de08-40b8-aad8-606de4a824b5/%E6%B0%B4%E6%BA%90%E5%9C%B0.JPG RWE: Notes on Sake Blog - Sake and Sustainability: Sekiya and Kobe Shushinkan Breweries - Make it stand out Shitara Town is surrounded by mountainous areas, which means that parcels that can be cultivated as rice fields are small and scattered throughout the landscape. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/19702cb8-1a04-42e5-81b8-c7e2d0dc258f/%E9%96%A2%E8%B0%B7%E5%81%A5-%E5%86%99%E7%9C%9F%28%E3%83%8F%E3%82%99%E3%82%B9%E3%83%88%E3%82%A2%E3%83%83%E3%83%95%E3%82%9A%E7%B8%A6%E9%95%B7%29_S.JPG RWE: Notes on Sake Blog - Sake and Sustainability: Sekiya and Kobe Shushinkan Breweries - Make it stand out Sekiya Brewery president Takeshi Sekiya. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/d71fd314-d01c-49ac-aa7e-1fc031157fde/07_10-%E7%94%B0%E6%A4%8D%E3%81%88%E3%83%BB%E5%B8%82%E5%A0%B4%E5%8F%A3-IMGL2409+%E3%81%AE%E3%82%B3%E3%83%92%E3%82%9A%E3%83%BC.JPG RWE: Notes on Sake Blog - Sake and Sustainability: Sekiya and Kobe Shushinkan Breweries - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/dbe77451-e61b-43db-ba62-e5a075d7afe3/IMG_8545.jpeg RWE: Notes on Sake Blog - Sake and Sustainability: Sekiya and Kobe Shushinkan Breweries - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/998a25dd-f37a-40ea-a869-6a6d66eb447c/13_1-%E7%89%A7%E5%A0%B4-IMG_8317.JPG RWE: Notes on Sake Blog - Sake and Sustainability: Sekiya and Kobe Shushinkan Breweries - Make it stand out Recycling rice by-products for use as cattle feed and using manure as fertilizer for fields are part of Sekiya’s holistic management of its land. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/c0fb99ab-562f-4bca-a003-ec64654db3cf/4Q7C0336_S.JPG RWE: Notes on Sake Blog - Sake and Sustainability: Sekiya and Kobe Shushinkan Breweries - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/782ad115-c58f-49f7-87a0-5e52c38b61b5/IMG_9501_S.JPG RWE: Notes on Sake Blog - Sake and Sustainability: Sekiya and Kobe Shushinkan Breweries - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/48a36b85-e1bf-404e-a351-92894391ea2e/%E3%81%BB%E3%81%86%E3%82%89%E3%81%84%E3%81%9B%E3%82%93%E9%85%92%E3%82%89%E3%81%BB%E3%82%99.JPG RWE: Notes on Sake Blog - Sake and Sustainability: Sekiya and Kobe Shushinkan Breweries - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/85f1add3-b9db-42bd-a18e-029b66b3a41c/DSC_0672.jpg RWE: Notes on Sake Blog - Sake and Sustainability: Sekiya and Kobe Shushinkan Breweries - Make it stand out Sake Bar Marutani in Nagoya. https://www.nancymatsumoto.com/rice-water-earth-notes-on-sake-blog/mutsuko-soma-sake-and-soba-in-seattle monthly 0.5 2022-03-03 https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/54f1df3f-4473-43f9-9fcc-32018afc983d/F7C6ECCC-1E9E-4A6F-8D37-7331FCF5A65B.jpg RWE: Notes on Sake Blog - Mutsuko Soma: Serving Sake and Soba in Seattle - Make it stand out The traditional shokunin, soba-making side of Mutsuko Soma. All photos courtesy of Mutsuko Soma. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/a9c7df92-2e35-4b20-87f4-89a4f2d96c05/D70D1A03-BADA-47B3-83DC-1AA07CA717E7.jpg RWE: Notes on Sake Blog - Mutsuko Soma: Serving Sake and Soba in Seattle - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/91685ef1-6fd6-4d96-bdaf-10c919a4f777/IMG_1840.jpeg RWE: Notes on Sake Blog - Mutsuko Soma: Serving Sake and Soba in Seattle - Make it stand out Soma’s favorite soba: kamonegi (duck and scallion), for which her restaurant is named. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/9fb91ec2-95e4-402b-91eb-dbf091e69f2d/171572AC-76ED-4134-9009-00774AA94D7C.jpg RWE: Notes on Sake Blog - Mutsuko Soma: Serving Sake and Soba in Seattle - Make it stand out Interior, Kamonegi. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/31dc3750-abf0-4ae1-bb31-d97b7828af7b/IMG_1839.jpeg RWE: Notes on Sake Blog - Mutsuko Soma: Serving Sake and Soba in Seattle - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/8e912cae-38d0-45b3-bf51-5b9804b5ff8a/E4670C4A-9A8F-4915-B5C3-51A432A9A9A4.jpg RWE: Notes on Sake Blog - Mutsuko Soma: Serving Sake and Soba in Seattle - Make it stand out Nama Club pairing: Otokoyama and pork floss furikake cream cheese. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/7035bbcc-8da9-46df-b68c-2269edb72fc5/IMG_1848.jpeg RWE: Notes on Sake Blog - Mutsuko Soma: Serving Sake and Soba in Seattle - Make it stand out Last fall’s Hannyatou hiyaoroshi lineup. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/57c438d2-bad1-4614-895c-42786b1324bb/IMG_1849.jpeg RWE: Notes on Sake Blog - Mutsuko Soma: Serving Sake and Soba in Seattle - Make it stand out Soma’s kooky side unleashed: her prize-winning Cup Noodle okonomiyaki. https://www.nancymatsumoto.com/rice-water-earth-notes-on-sake-blog/nova-brewing-company-southern-californias-bright-new-sake-star monthly 0.5 2022-02-15 https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/933f50a6-a933-4dfa-bab5-6357462d8b9f/P1012214+2.jpeg RWE: Notes on Sake Blog - Nova Brewing Company: Southern California’s Bright New Sake Star - Make it stand out Nova head brewer James Jin. Photo courtesy of Nova Brewing Co. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/c825d4f8-325b-4395-9aaa-50b392461927/IMG_1308.jpeg RWE: Notes on Sake Blog - Nova Brewing Company: Southern California’s Bright New Sake Star - Make it stand out On the menu in the tasting room. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/add14c8d-52a9-45ad-8724-98d715508e4a/IMG_1336.jpeg RWE: Notes on Sake Blog - Nova Brewing Company: Southern California’s Bright New Sake Star - Make it stand out Emiko Tanabe and James Jin. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/62f288b8-c307-4abb-a890-fb1bacc20d38/P1012245+2.jpeg RWE: Notes on Sake Blog - Nova Brewing Company: Southern California’s Bright New Sake Star - Make it stand out In the koji muro. Photo courtesy of Nova Brewing Co. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/b81259f6-34f4-4c72-9463-6b6041f91c5e/IMG_0824.jpeg RWE: Notes on Sake Blog - Nova Brewing Company: Southern California’s Bright New Sake Star - Make it stand out Shizuku drip press bags. Photo courtesy of Nova Brewing Co. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/8c946e29-fcce-4872-bdde-3783dbb93304/P1012071.jpeg RWE: Notes on Sake Blog - Nova Brewing Company: Southern California’s Bright New Sake Star - Make it stand out Photo courtesy of Nova Brewing Co. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/a25d0b50-d0c4-4b3e-800f-3c20788a9631/P1012010.jpeg RWE: Notes on Sake Blog - Nova Brewing Company: Southern California’s Bright New Sake Star - Make it stand out Photo courtesy of Nova Brewing Co. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/b7dc0ffe-bd5e-4c40-9757-8b4cd1a3648c/IMG_1325.jpeg RWE: Notes on Sake Blog - Nova Brewing Company: Southern California’s Bright New Sake Star - Make it stand out The refrigerated fermentation room. Photo courtesy of Nova Brewing Co. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/afb8161e-2ce9-42d1-8d91-eef3e2bc6831/IMG_1318.jpeg RWE: Notes on Sake Blog - Nova Brewing Company: Southern California’s Bright New Sake Star - Make it stand out Repurposed rice steamers. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/e9fae3b7-ec77-4d77-8e8a-ca66d7de3450/IMG_1333.jpeg RWE: Notes on Sake Blog - Nova Brewing Company: Southern California’s Bright New Sake Star - Make it stand out Soon-to-be cacao nib doburoku! https://www.nancymatsumoto.com/rice-water-earth-notes-on-sake-blog/genki-ito-building-tippsy-americas-largest-online-sake-retailer monthly 0.5 2022-01-21 https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/84df7716-7b64-4653-8ed0-7cf80dbdc105/genki-04.jpg RWE: Notes on Sake Blog - Genki Ito: Building Tippsy, America’s Largest Online Sake Retailer - Make it stand out Tippsy Sake founder Genki Ito. Photo courtesy of Tippsy Sake. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/be3d71ed-702a-4f8d-b7ff-c62cf19b7d7e/tippsy-stuff-01.jpg RWE: Notes on Sake Blog - Genki Ito: Building Tippsy, America’s Largest Online Sake Retailer - Make it stand out The growing Tippsy team, with mascot. Photo courtesy of Tippsy Sake. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/9fc46704-58b5-411a-a21b-b4e994af3688/tps200813sb_055.jpg RWE: Notes on Sake Blog - Genki Ito: Building Tippsy, America’s Largest Online Sake Retailer - Make it stand out Sake + information. Photo courtesy of Tippsy Sake. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/e0e5ac1d-3e4a-423a-92a2-bd7b74e14790/UNADJUSTEDNONRAW_thumb_8f38.jpg RWE: Notes on Sake Blog - Genki Ito: Building Tippsy, America’s Largest Online Sake Retailer - Make it stand out Ito in DTLA at Verve Coffee Roasters, which, incidentally, has three branches in Japan! https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/fc31dcd5-a7e8-422e-81ea-d0f055f52e0b/IMG_1238.jpeg RWE: Notes on Sake Blog - Genki Ito: Building Tippsy, America’s Largest Online Sake Retailer - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/88b33e89-6ea5-4d6b-bee8-b334db46e744/IMG_1241.jpeg RWE: Notes on Sake Blog - Genki Ito: Building Tippsy, America’s Largest Online Sake Retailer - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.nancymatsumoto.com/rice-water-earth-notes-on-sake-blog/hachinohe-brewery-the-winningest-sake-brewery-of-2021 monthly 0.5 2021-12-30 https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/2d01328a-8bc7-49bb-8b86-fde21877bf8b/%E5%86%85%E8%A6%B3%E3%80%81%E5%A4%96%E8%A6%B3%E3%80%81%E8%A8%AD%E5%82%9900117.jpeg RWE: Notes on Sake Blog - Hachinohe Shuzo: The Winningest Sake Brewery of 2021 - Make it stand out The traditional main house of Hachinohe Shuzo, constructed of zelkova wood. (Photo courtesy of Hachinohe Shuzo.) https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/e58de718-37f5-4cfe-b71b-a10c766f3d7f/S_BB_%E3%82%BB%E3%83%AC%E3%82%AF%E3%83%880395.jpg RWE: Notes on Sake Blog - Hachinohe Shuzo: The Winningest Sake Brewery of 2021 - Make it stand out Hachinohe master brewer Nobuyuki Komai, center, at the World Sakagura Ranking 2021 award ceremony. (Photo courtesy of Hachinohe Shuzo.) https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/63bcc6a3-2af8-4e9e-acca-cfb48ee708cd/%E5%86%85%E8%A6%B3%E3%80%81%E5%A4%96%E8%A6%B3%E3%80%81%E8%A8%AD%E5%82%9900093.jpeg RWE: Notes on Sake Blog - Hachinohe Shuzo: The Winningest Sake Brewery of 2021 - Make it stand out Waterfront view of the brewery. (Photo courtesy of Hachinohe Shuzo.) https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/c95c1e6a-02ed-4f71-a0c8-228d5becdd3e/IMG_0201.jpeg RWE: Notes on Sake Blog - Hachinohe Shuzo: The Winningest Sake Brewery of 2021 - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/a92a3907-2705-46ed-9630-7c1b62d78d49/IMG_0176.jpeg RWE: Notes on Sake Blog - Hachinohe Shuzo: The Winningest Sake Brewery of 2021 - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/509062c3-a95b-49bf-bcce-c680e227d493/%E3%82%A4%E3%83%A1%E3%83%BC%E3%82%B7%E3%82%9900276.jpeg RWE: Notes on Sake Blog - Hachinohe Shuzo: The Winningest Sake Brewery of 2021 - Make it stand out Photo courtesy of Hachinohe Shuzo. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/54873737-d138-4e99-b176-25a099d68a9a/%E5%9B%B31.jpg RWE: Notes on Sake Blog - Hachinohe Shuzo: The Winningest Sake Brewery of 2021 - Make it stand out Hachinohe Senior Executive Director Hideyuki Komai, left, with Xavier Thuizat, founder of the French Kura Master competition. (Photo courtesy of Hachinohe Shuzo.) https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/174eb370-6730-4fd9-85ea-bc2450528488/IMG_0199.jpeg RWE: Notes on Sake Blog - Hachinohe Shuzo: The Winningest Sake Brewery of 2021 - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/faf012c8-b38e-4815-99eb-7648fba2633a/IMG_0189.jpeg RWE: Notes on Sake Blog - Hachinohe Shuzo: The Winningest Sake Brewery of 2021 - Make it stand out On display: Hachinohe Shuzo account books and ledgers from pre-computer days. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/56f6cd4c-d52d-4a72-abf2-a60b4d31f392/%E5%86%85%E8%A6%B3%E3%80%81%E5%A4%96%E8%A6%B3%E3%80%81%E8%A8%AD%E5%82%9900037.jpeg RWE: Notes on Sake Blog - Hachinohe Shuzo: The Winningest Sake Brewery of 2021 - Make it stand out Fermentation tanks. 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All photos courtesy of Calypso Farms. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/46eaa119-efa8-4a27-a4ed-bd57a4531b67/IMG_9004.JPG Articles - Feeding Community and Growing Opportunities in the Boreal Forest - Make it stand out Upper field and greenhouse. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/6a01cbcf-a9fe-4f11-bcda-a3dd3913e0fa/IMG_9711+2.JPG Articles - Feeding Community and Growing Opportunities in the Boreal Forest - Make it stand out South-facing view of Calypso's lower field. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/449ac46d-8468-4898-b9e7-8299d0be311d/93423851_10159560261681978_7231739691031068672_o.jpg Articles - Feeding Community and Growing Opportunities in the Boreal Forest - Make it stand out Calypso’s flock of Shetland sheep. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/ed1320eb-a9b7-4ae5-9c0b-728a028fc7f5/IMG_8767.JPG Articles - Feeding Community and Growing Opportunities in the Boreal Forest - Make it stand out Beet harvest at the farm. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/3d6fec82-59d3-4120-90fe-8e434225667f/CR19.jpg Articles - Feeding Community and Growing Opportunities in the Boreal Forest - Make it stand out Garden leaders at the Community Roots garden. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/03868a1a-7d30-4ff7-99ce-06a540764df2/IMG_8165.JPG Articles - Feeding Community and Growing Opportunities in the Boreal Forest - Make it stand out A foggy June morning in the field. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/2a258a6b-1d89-4e7c-8efa-f46f9a17f288/IMG_9014+3.JPG Articles - Feeding Community and Growing Opportunities in the Boreal Forest - Make it stand out A July peak season day in the lower field. https://www.nancymatsumoto.com/articles/0qtx0c7izk64aj4981jahiwe3b66ae monthly 0.5 2022-10-28 https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1262c15b-4d5a-4fc5-a379-2dcc8c737c65/_MG_6667.jpg Articles - Music at Work - Make it stand out Music is vital to the atmosphere at Imanishi (1330 Dundas St. W.). A superior sound system, says owner Shori Imanishi, is one of those things that makes a restaurant “feel so good.” The humble but influential proponent of City Pop runs music through a McIntosh tube amp; acoustic panels keep the sound waves from ricocheting off hard surfaces, resulting in a crisp, clear sound. Photo by Paolo Azarraga. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1bc19877-7544-4b53-922f-fc95ea5b39f5/_MG_9880.jpg Articles - Music at Work - Make it stand out Chef/City Pop evangelist Shori Imanishi. Photo by Paolo Azarraga. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/912650df-f997-463d-81f0-922569c784e0/_MG_0576.jpg Articles - Music at Work - Make it stand out From Imanishi’s City Pop Collection. Photo by Paolo Azarraga. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/54b70c35-1467-4658-a806-019263461cdd/MIMIchinese_Gabriel_Li_2454GL_ChefBradenChong.jpg Articles - Music at Work - Make it stand out Mimi Chinese executive sous chef Braden Chong. Photo by Gabriel Li. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/0f6dcae6-fd5f-4549-8ed8-9b8d94cf61e4/Dimitri+Panou+by+Jim+Panou.jpg Articles - Music at Work - Make it stand out Chef/DJ-turned-urban planning student Dimitri Panou. Photo by Jim Panou. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/c88db4a9-b51b-4ac7-ae71-6b2506bc3454/Mica+Whte+by+Brendan+George+Ko.jpg Articles - Music at Work - Make it stand out Photographer and Mimi Chinese supervisor/server Mica While. Photo by Brendan George Ko. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1d64f40a-a914-4f1d-9f67-1831bb700fae/Daitokai+Album+Cover.jpg Articles - Music at Work - Make it stand out Daitokai album cover. Photo by Dimitri Panou. https://www.nancymatsumoto.com/articles/2021/12/28/fg5iwwwp7032grm1cn8czqyz0khyg2 monthly 0.5 2022-03-18 https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1640848510252-V65H3ZPHWWVUY8Z62Q8Q/image-asset.jpeg Articles - Meet the African Farmer Growing Rice in New York’s Hudson Valley - Make it stand out A part of the harvesting process is also musical. Nfamara would take little breaks from his cutting and start singing. Scythe in hand he would wave it at the volunteers as if it was a conductor’s wand. The tempo of the music helped influence the rhythm of the cutting and the cutting also influenced the rhythm of the music. (Photo by Jake Price) https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1640848512494-HXWKSCIC9VB86ND93Z1X/image-asset.jpeg Articles - Meet the African Farmer Growing Rice in New York’s Hudson Valley - Make it stand out Nfamara Badjie supervising the harvest at Ever-Growing Family Farm. (Photo by Jake Price) https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1640848519441-MPF8DPWW3O6Q46Y9ACAH/image-asset.jpeg Articles - Meet the African Farmer Growing Rice in New York’s Hudson Valley - Make it stand out Nfamara’s son Malick, center, with Naveen and Malaya Hoyte, Malick’s cousins, at right. (Photo by Jake Price) https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1640848522570-VCDVH5C8M6XPQXTAKA3L/image-asset.jpeg Articles - Meet the African Farmer Growing Rice in New York’s Hudson Valley - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1640848524990-3MCQVNBY88R49OSPT43Q/image-asset.jpeg Articles - Meet the African Farmer Growing Rice in New York’s Hudson Valley - Make it stand out Volunteers harvesting rice on Ever-Growing Family Farm. (Photos by Jake Price) https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1640848529556-D3N0ARVD99F9WAP3OSOA/image-asset.jpeg Articles - Meet the African Farmer Growing Rice in New York’s Hudson Valley - Make it stand out Hinode Koshihikari (Koshi) is a premium short grain variety of rice named after the historic Koshi Province in Japan. (Photo by Jake Price) https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1640848532025-HVIX9IM5V346Z8EXDV9D/image-asset.jpeg Articles - Meet the African Farmer Growing Rice in New York’s Hudson Valley - Make it stand out Volunteers talk and eat a lunch cooked by Dawn Hoyte. (Photo by Jake Price) https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1640848539521-39UWTX851ZQ5KKMLG3RL/image-asset.jpeg Articles - Meet the African Farmer Growing Rice in New York’s Hudson Valley - Make it stand out Nfamara holds rice after the first harvest day. 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Photo by Christie Vuong. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/21fb76f6-5e30-4d60-89d2-38b93f5ccd55/044A9696-web.jpg Articles - Steam Player - Make it stand out Nobuya’s tonkotsu ramen. Photo by Christie Vuong. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/ae5ab9f7-bea7-4846-a733-77552e9681d3/044A9643-web.jpg Articles - Steam Player - Make it stand out Preparing takoyaki, deep-fried octopus balls. Photo by Christie Vuong https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/b96c767a-c288-470a-9ad2-e8d0bd1f27ea/044A9644-web.jpg Articles - Steam Player - Make it stand out The completed takoyaki dish. Photo by Christie Vuong. https://www.nancymatsumoto.com/articles/a-voyage-back-in-wine monthly 0.5 2022-07-12 https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/8720530e-a83f-4511-8388-0699a6c01482/AltosDeTrevejos-14.jpg Articles - A Voyage Back in Wine - Make it stand out Enrique Alfonso García heads Bodegas Altos des Trevejos in San Miguel de Abona. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/f142721a-5f47-4b90-9839-f8a5447468f6/Vin%CC%83a%CC%81tigo.jpg Articles - A Voyage Back in Wine - Make it stand out The chapel of Nuestra Señora del Coromoto and the volcano El Teide, seen from Bodegas Viñátigo. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/8211e087-bfa1-4f52-8c81-759fdefb2cb1/Canary+Islands+Map.png Articles - A Voyage Back in Wine - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/ec7e39c8-96c6-44c4-83b3-4be4a475fa32/Vin%CC%83a%CC%81tigo-57.jpg Articles - 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https://images.squarespace-cdn.com/content/v1/5ec321c2af33de48734cc929/1618497259178-6XJGK9GR6YAVBQL5L519/20140301_Trade-151_012-2.jpg Reviews https://images.squarespace-cdn.com/content/v1/5ec321c2af33de48734cc929/1607694583486-2PQT0LQ193RL7MCB6DX4/20140228_Trade+151_0046.jpg Reviews https://images.squarespace-cdn.com/content/v1/5ec321c2af33de48734cc929/1607694644871-IC85FNH781UNZSZEGHDR/Aro+Ha_0428.jpg Reviews https://www.nancymatsumoto.com/old-site-home daily 0.75 2021-12-31 https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1640917737650-Q3UU2HST7DB0IP1EHBQL/image-asset.jpeg (Old Site) Home As editor of the book, I worked with two multi-talented translators, Mariko Aratani and Kyoko Miyabe. In addition to translating, Kyoko is painter and acting chair of the Humanities and Sciences Department at the School of Visual Arts. Here is one of her works from 2016. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1640917742854-BLAZGRBHC65323PZINND/image-asset.jpeg (Old Site) Home Frontispiece to the original, 1960 Japanese-language edition of the book, written by my grandparents, Tomiko and Ryokuyō Matsumoto. Their poems detail the period from 1942, when they were imprisoned in the World War II U.S. government prison camp at Heart Mountain, Wyoming, through their relocation to Chicago after the war. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1640917751664-MLR5GCL0MFC59I56VV8G/image-asset.jpeg (Old Site) Home Mariko is a Japanese poetry translator, Fordham University Japanese language instructor and once made her living as a jazz pianist. This is her first work of collage, titled "Women's March," inspired by her experience marching in New York City. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1640917754483-4NHJ2DCZYU2HAHFMTHJH/by_the_shore.jpg (Old Site) Home https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1640917763980-RJG2JU6PASBE89GZKSVY/sake_book.jpg (Old Site) Home https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1640917765465-J53YNZN37I5RKROEGZ5Z/MANZANAR_cover_noborder.jpg (Old Site) Home https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1640917766644-67MISOF4S2MK8MKM2127/therace.jpg (Old Site) Home https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1640917768147-7K05ANWA3VFI2IT8P0LA/eatingdisorder_noborder.jpg (Old Site) Home https://www.nancymatsumoto.com/booksold daily 0.75 2021-12-31 https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1640849736242-5BKRDHXE1WUE7K6CFRGX/image-asset.jpeg Books (Old Site) Coming Soon https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1640849737801-Y37EGM6OMQLT5SHAG1IX/image-asset.jpeg Books (Old Site) Coming Soon https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1640849739573-LHMDH31FBPOGE67CVVUG/image-asset.jpeg Books (Old Site) https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1640849741225-SM6QXCSE69M2W5WXHBU6/image-asset.jpeg Books (Old Site) https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1640849743636-7X84VIH8CF9IO54RGI9B/image-asset.jpeg Books (Old Site) This is Patrick’s photo of Peach 5, the floatplane that belongs to the fictional character I created for the book, Janet Mochizuki. Photo Credit: © 2017 The Estate of Patrick Nagatani, courtesy Andrew Smith Gallery, Tucson. https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/1640849745431-0YTVRHLSRETGO1ZNE2XW/image-asset.jpeg Books (Old Site) https://www.nancymatsumoto.com/old-site-articles-archive daily 0.75 2021-12-31 https://www.nancymatsumoto.com/by-the-shore-of-lake-michigan daily 0.75 2026-03-31 https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/130f295c-1b25-4bba-b247-e67aae85d3ea/Hi+Res+By+the+Shore+of+Lake+Michigan+10.2024.jpg By the Shore of Lake Michigan - Exploring the World of Japanese Craft Sake: Rice, Water, Earth https://www.nancymatsumoto.com/reaping-what-she-sows daily 0.75 2025-11-27 https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/5ddb3631-9d3e-4ac1-98df-0513537bd707/REAPING+COVER+FINAL.jpg Reaping What She Sows - Exploring the World of Japanese Craft Sake: Rice, Water, Earth https://www.nancymatsumoto.com/home daily 1.0 2026-02-01 https://images.squarespace-cdn.com/content/v1/61a7109414d7755e7e99c85b/6a5f1532-9fab-45aa-b17b-06c23f6f1ef3/REAPING+COVER+FINAL.jpg https://www.nancymatsumoto.com/events daily 0.75 2026-02-04 https://www.nancymatsumoto.com/media-coverage daily 0.75 2026-02-04 https://www.nancymatsumoto.com/all-past-events daily 0.75 2026-02-10 https://www.nancymatsumoto.com/store daily 0.75 57949-03-05