Hi friends 👋
Not everything in life is a Hell Yes. When I signed up for Write of Passage, it was more like a Why Not?! The experience is a good reminder to take little risks without knowing all the answers or feeling totally confident. It’s fun to look back and see how my approach to writing has evolved — from my rambling first piece to the final essay that came together so easily. Sometimes the only way to figure out the best way forward is to start moving; Action is a great antidote to anxiety.
This week was a nice cool down after five weeks of intense writing. I’m excited to see what unfolds next. Here are five things I found interesting this week, starting with the highlight of my week: A visit to one of my favorite restaurants in Austin!
A restaurant that is fermenting their way to a Michelin star
After showing an inordinate amount of curiosity about the fermented tomatoes the last time I dined at Hestia, I had the privilege of going on a tour of the kitchen and fermentation lab with Chef Jonah Levy.
Every dish I’ve tried at Hestia makes me think, Wow. how did they do that?! I now have a new appreciation for the science— and mold— that makes the dishes at Hestia so good.
Hestia uses Koji fermentation to create a plethora of unique flavors and ingredients used across their menu. Koji (or “Aspergillus oryzae”) is a mold that has been used in Japan’s culinary culture for over 2,000 years. It’s traditionally used to create foods like miso, sake and soy sauce. Koji spores are added to cooked rice and left in a warm, humid place where the mold feeds on the grains, breaking down proteins and carbohydrates into amino acids and sugars.
Hestia uses this method for preserving everything from blackberries to beef. Have you ever tried honey-fermented peppers? Miso made from masa? Some of these fermentation projects take up to year to fully age. Make a reservation at Hestia for 2025 and you might get to try them!
A essay on an attitude we need in modern dialogue
We should be allowed to think nuanced things without being socially crucified for them. Humans want everything to be black and white, but the messy gray area is where most of life happens.
A thread on love and luck
This thread on dating from Simon Sarris was such an enjoyable read. His perspective (as a now-married man) was so balanced and thoughtful.
A book I’m reading (and can’t put down)
Written for creatives and artists, this book is incredibly relevant to anyone who wants to overcome the resistance of creating.
A shortcut I’m using every day
Type docs.new or sheets.new into your browser to create a Google doc. Who knew?!
What have you been curious about this week?
Much love,
Alivia
Thanks for reading 💌
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