Published by the Gwangju International Center since 2001
If the baking of pasta is the key common ingredient, how could we do this to retain all the most satisfying taste and texture, but without the greasy, blood-vessel clogging, artery-blocking cholesterol within animal fat-based foods?
Written and photographed by Karly Pierre She was a bully. “Museowoyo!” she tells me. “Scary!” She scrunches her face and juts two fingers into the air beside her temples like … Read More
Words and photos by Karly Pierre Kim Su-ha is an artist, although she hesitates to agree. Yet, the bright crocheted purses hanging from the wall in her cafe and the … Read More
