food

  • Tricycle Community 5 comments

    Meeting the Mushroom Sangha Paid Member

    In her poem “Mushrooms,” Sylvia Plath evokes the early appearance of forest fungi, calling them “soft fists” that insist their way up through needles and leafy bedding. Soft fists. I love it. Especially because my lesson learned through a bit of mycological exploration was something of a gentle punch. Mushrooms were on my mind after a royal risotto extravaganza served up with immense grace by my friend Cecile. Fifteen people from around the world dove into the meal around a long table in Manhattan as the conversation veered from drones shaped like bees to torched castles to psychedelic ecstasies, then back around to the historical Buddha’s toxic last supper, known as the sukara-maddava. More »
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    The Sweet Life Paid Member

    A scientist friend asked me, “If you could choose five people to live forever, who would they be?” He said geneticists studying sequences in our chromosomes aren’t too far from unlocking the key to deathlessness. I had some questions. For example, can my people decide to terminate if they choose to at some point? Or do they have to keep on living, even after Armageddon hits and the world is populated by cockroaches and wolves? And in what physical state will they live? Frozen as they are now? Or can they rewind to, say, a healthy 32? Or would they continue to age and decay, doomed to drag their carcasses around for time eternal? More »
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    Dharma Shala Soup Paid Member

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    Recipe Impossible Paid Member

    While there are many things a person cannot do or find in the Kingdom of Bhutan, there are some things that occur in no other place on earth. I’m taking leave of this place of impossibilities and possibilities, and for my final meal, I request a curry of orchids and ferns.Do you know how the road forks three ways where the two rivers join in Chuzom? Have you seen how blue the water is as it gushes forth under the bridge? Gaze at this blue spectacle but don’t take too long, because the day is short. The forest is different at night, busy with wildcats and other such things that might eat you before you can eat them.  More »
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    Dessert of Divination Paid Member

    My first brush with divination was at the Chinese restaurant next to the bookstore on the Boulder mall in the 1970s. High on sweet and sour chicken, dizzy with hot pineapple, I couldn’t wait for the moment when that slightly sweet, yoni-shaped biscuit would reveal my fortune. What did the future hold? I didn’t even know how much I wanted to know until this all-knowing cookie, with its little tongue of white paper, promised a verdict full of misspellings and intrigue. You will meet a mystrous friend. Yes! More »
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    Golden Ghee Paid Member

    Once, in a fit of industry, I set out to make the thickest whipped cream in the world, as if the density could somehow finally satisfy my childish desire for it—on ice cream, in hot chocolate, straight into the mouth from the nozzle. So I poured a carton of heavy cream into a bowl, stood on a stool, and blended and blended until the motor started to smoke. The blades could no longer cut through the solid hunk of dairy stuttering around in the mixer: I’d accidentally made butter. Though I was disappointed, the experiment was eye-opening. I now understood the link between milk and butter. It’s so easy to forget where our basics come from when they are dealt to us by the industrial food complex. More »