Walkers are ‘practitioners of the city,’ for the city is made to be walked. A city is a language, a repository of possibilities, and walking is the act of speaking that language, of selecting from those possibilities. Just as language limits what can be said, architecture limits where one can walk, but the walker invents other ways to go.―Rebecca Solnit, “Wanderlust: A History of Walking” Alaska, Mambaling. The only contingent that doesn’t have a queen. Lee Gonzaga, the boy on my right, is the prince of his fisherfolk tribe. Despite their lack of coordination, they are the most grounded, the […]
It is the colors, schemes, and textures that make Japanese food deliciously beautiful. Its hues picture happiness: the greenness of spinach, the whiteness of daikon, the orangeness of sliced carrots and pepper, the pinkness of salmon, the yellowness of potatoes, and the redness of cherry tomatoes. Take Joed’s Lutong Hapon’s spicy tofu teppanyaki as an example. The cubed golden brown tofu contrasts the slanting parsley, red chili, and sliced green onions. And the blend of sweet, briny, spicy taste overrides tofu’s blandness. If all tofu tastes like this, I can devour a plate.