I’m excited today to welcome my lovely niece, Cobi Kim, to the Alphabet Soup kitchen!
Cobi hosts the beautiful food blog, Veggietorials, where she shares her passion for all things plant-based. She features delicious recipes, product reviews for items she uses in her daily life, travel and cooking videos, and lots of photos and tips about what to order when eating out.
She prefers “plant-based” and “vegan-ish” when describing her lifestyle, choosing not to call herself a “vegan,” since she is uncomfortable with labels that tend to separate rather than unite us. She aligns herself with the principle of “Ahimsa,” doing no harm by leading a life of non-violence.
Grandma Kim lived in a small, tidy house right across the street from Grandma Yang. A row or two of baby pink carnations lined her front walk and she had a papaya tree and banana plants in the back yard.
She spoke slowly in broken English while winding her long gray hair into a tiny bun, and phoned us whenever she made a fresh batch of kimchi. Many mornings during the summer, my brother and I visited Grandma Kim for breakfast, even though Grandma Yang was our official babysitter. You see, we loved Grandma Kim’s food.
Loved to watch our eggs gently simmering on the stove, loved the way she sliced a freshly picked papaya in half, making sure to remove every single seed, and most of all, loved the way she made toast. White bread, lightly toasted, generous layers of fresh butter and guava jelly spread evenly all the way out to the edges, and then the slice folded neatly in half. When you bit into it, it was a little chewy, the butter and jelly so melty good — the perfect complement to a soft-boiled egg.