Most people have this belief that scientists are great chefs and bakers. They ask me: “Isn’t following a recipe just…
An afternoon in Dadaocheng: tea, traditional pastry, and a taste of Old Taipei
To travel, or not to travel, that is the question. In face of the pandemic, my answer to that question…
The Art of Waiting
The Slow Elevator Have you ever heard of the slow elevator story? In one version, the slow elevator is inside…
4 Things You Didn’t Know About Cactus Care, Including Sunburnt Cacti
Over the past decade, succulents have captured the spotlight as the unlikely prima donna of modern gardening. Their various varieties…
Is Type A Research Bullshit?
You probably have heard that law school is full of Type A personalities. As a current law student, I have…
An ode to onion, or more precisely, professing my love for the flavorful, versatile, and no-fuss vegetable
I was cooking up a storm this weekend: vegetable stock, cream of mushroom soup, and Japanese Yakiniku-style ginger pork. Each…
You can always order tea
Yesterday, Sherry and I made sure to call up our Dad and wish him Happy Father’s Day. You see, in…
When it comes to fruit trees, it also takes two to tango
I grow things with the intention to eat them. While I mask this under the facade that I love gardening…
Oklou & COLORSXSTUDIOS
I once read that Kurt Vonnegut believes that “virtually every writer I know would rather be a musician.” Truman Capote…
The brain fills in the gaps—exquisite “The Artist” sound moments going from silent to talkie
When I was reading last week’s rebus post, I noticed something different about my reading experience. I found my brain…
