WORKSHOP MONTH
IN MAY, WE HOSTED TWO INSIGHTFUL WORKSHOPS LED BY ICE AND FRED. ICE’S SESSION FOCUSED ON THE WORLD OF VTUBING WHERE SHE COVERED HOW TO GET STARTED, BUILD A PERSONAL BRAND, AND KEEP YOUR AUDIENCE ENGAGED IN A VIRTUAL SPACE. LATER IN THE MONTH, FRED RAN A DESIGNFOCUSED WORKSHOP ALL ABOUT CREATING IMPACTFUL
POSTERS AND GRAPHICS FOR SOCIAL MEDIA. EACH SESSION OFFERED PRACTICAL TOOLS AND INSPIRATION FOR CREATORS LOOKING TO LEVEL UP THEIR CONTENT GAME.
Cooking with Chef Toda
NOODLE SOUP
per , e, to es cups -size n en
BY CHEF
DAS TODA
Directions
1.Add butter, diced celery and carrots to a large stock pot over medium-high heat.
2 Saute for 3 minutes
3 Add garlic and cook for another 30 seconds
4 Add chicken stock and season the broth with rosemary, thyme, crushed red pepper, and salt (definitely TASTE the broth before adding more salt), and pepper
5 Taste and add a spoonful of “better than bullion” chicken or chicken bouillon cubes or granules as needed
6.Bring broth to a boil.
7.Add noodles (either uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente.
a If using store-bought noodles, be cautious not to overcook them!
8 Remove pot from heat as soon as they are just barely tender
a The noodles will continue to cook once you remove the pot from the heat, and you don’t want them mushy
9 Add chicken meat from the rotisserie chicken Taste the broth again and add more seasonings, if needed
B A B Y K Y A B E T S U
QING
Spring Doodles
Drawn by: SNPS
Drawn by: Babykyabetsu
Drawnby:Das_Toda
Kazoku magazine
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E d i t o r i a l
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Velreal
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