Artful Taste

ARTFUL TASTE By Alyka Mendoza

There is no mistaking that food is the way to the heart of anyone. Tastes vary from person to person, but it still stands that, like smiles, food is a universal language. Like many other art forms, it communicates feelings and emotions, bypassing language barriers.

For Lori Holm, who teaches both religion and culinary classes, going into her kitchen is like her Sabbath. “I put everything aside and create!”

Just as each person has their own love language, Holm shows her care for others with her cooking and experiments with

flavors in the process. Her current favorite recipe can be found on the next page.

Food creates all sorts of bonds between people, similar to how people with similar tastes in music or games bond with each other. Savanna Garcia (12th) grew up watching her grandma who loved to cook. “Seeing her food bring people together made me want to do the same to keep that going,” said Garcia.

Family tends to be a common inspiration, as Jacob Kelly (9th) began baking because of his older sister.

However, shows and videos online are also great ways to start learning. Food Network shows and YouTube videos sparked a love for baking in Fiona Lin (12th). “I adored seeing the pastry chef’s work ethic and how baking really worked,” said Lin. There are so many sources available in various forms for just about anyone to start their

“Cooking flavors are just as unique and different as people.” Photos by Fiona Lin

culinary journey.

Don’t worry about not achieving the same result or taste as the original recipe. Oftentimes, paintings and poems have multiple interpretations. The same dish will differ from each person because, as Garcia said,

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“Flavor and cooking flavors are just as unique and different as people.” Of course, there’s a difference between completely burning a casserole and putting a unique twist on it, but learning comes with trial and error.

Whether you enjoy making food or, like me, prefer eating others’ dishes, it’s indisputable that food reaches a wide variety of people from all different backgrounds. As George Bernard Shaw once wrote in his play Man and Superman, “There is no love sincerer than the love of food.”

Quick Kimchi Pancakes Ingredients 1 large egg 1 Tbsp. kimchi brine from jar 1/4 cup soy sauce, divided 3/4 cup plus 1 Tbsp. all-purpose flour 4 scallions 4 Tbsp. grapeseed or other neutral oil, divided 3 Tbsp. unseasoned rice or distilled white vinegar By Lori Holm

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12. 13. Crack 1 egg into a medium bowl. Add 1 Tbsp. kimchi brine, 1 Tbsp. soy sauce and 1/4 cup water and whisk to combine. Whisk in 3/4 cup plus 1 Tbsp. flour. Coarsley chop 1 1/2 cups kimchi, add to bowl, and stir to combine. Thinly slice 4 scallions on a diagonal. Add 1/2 to batter; reserve remaining scallions for serving. Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high heat. Drop 1/4-cupfulls of batter onto opposite sides of skillet (pancakes should be about 4” in diameter, so you’ll probably only be able to cook 2 at a time). Cook pancakes until golden brown on first side, 2-3 minutes, then flip & cook until browned on second side, 2-3 minutes longer. Transfer to a wire rack & let cool. Repeat process in batches with remaining batter & oil; you should have 8 pancakes. Combine 3 Tbsp. vinegar & remaining 3 Tbsp. soy sauce in a small bowl. Transfer pancakes to a platter. Top with reserved scallions & serve with dipping sauce alongside.