On purpose, throughout the election, I made the choice to insulate myself and disengage with any media suggesting that Trump might win. I just remember the horrible careening emotions from 2016, and couldn’t put myself through it again. I wanted to be reassured. Plenty of hopeful narratives made themselves

Law school started last week. I was preparing to start school all of September, including shadowing a barrister to criminal court, which I might write about later. But then I thought I should start with some of the basics for my readers, and answer the question that everyone has been

My brother Jari has become absolutely cuckoo about surfing. It was originally just a perk about living in a beach town – learn to splash around in a more advanced capacity – but he’s really taken to it and it’s become a real passion of his. Portugal is renowned among

A few days ago, the activist collective Just Stop Oil vandalized Stonehenge. They used orange-colored cornstarch and blasted it all over the stones. Here’s the video. This is sort of standard for JSO. Most famously, they threw soup all over a van Gogh. But the vandalism against cultural artifacts

Last week I got a plate of nachos at a nearby pub. This was a risk. I understood the risk. I accepted the risk. I suffered the consequences.  The nachos were abominable. No cheese, supermarket guac, big splatter of sour cream, some wilted jalapenos, spoonful of pico de gallo from

It is an oppressive thing, to cook for nutrients.  Food can be about a lot of things – novelty, family, flavor, connecting with the land, sustainability, freshness, culture, enjoyment – and by far the most depraved category of food is “nutrition.”  Let’s get clear on what we’re talking about here.

The biggest story in the UK right now – or at least for the past week anyways, beyond the government trying to send asylum seekers to Rwanda, permanently, besides the crumbling schools, beyond the deteriorating health services – is about the Post Office.  About 20 years ago the Post Office hired the

Last night I was standing over my stove, yet again, scalding oil into patina on my flat bottom wok. It was just before bedtime pottering about in the kitchen and I’d realized that after washing the wok, I’d left it drying upright, so the moisture had accumulated in