bon appétit!

During the pandemic, when America had its moment of racial reckoning, opportunities arose to do recipe development for Bon Appetit.

I was working with Bon Appétit magazine, which was still in Los Angeles at the time.

As Bon Appetit reported at the time, while there were some serious differences in the ingredients used in the products, there were notable similarities between the two lines in terms of the packaging.

Bon Appétit named Sriracaha as its 2010 ingredient of the year.

Over in Bon Appetit, Katie Okamoto says "miso contains multitudes."