It’s the second day of the enhanced quarantine, and I just finished eating my lunch—a bowl of snap peas and wombok with rice noodles, flavored with fresh shimeji mushrooms. I have my cousin, Jo, and his wife, Chase, to thank you for the mushrooms. Because of the lockdown, they had to shut down their restaurant temporarily and quickly dispose of their food inventory.
This story is from the June 2020 edition of Feast Magazine.
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This story is from the June 2020 edition of Feast Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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