Beijing in a time of coronavirus

In 2003, I had just started working at the National University of Singapore, and not long after that, something else came to Singapore–SARS.

Heze sheep bone soup

This soup was some of the best I have ever had. The bones gave it an incredible richness and a milky white color

Tom teaches a cooking class!

Squeezed in between classes about composting and Chinese medicine, we made a basic fresh cheese, followed by two simple dishes of beets and kabocha squash