https://www.lianakindler.com/words daily 0.75 2020-12-08 https://www.lianakindler.com/words/eat-like-a-local-sgv monthly 0.5 2020-12-08 https://images.squarespace-cdn.com/content/v1/5f8f415ac976175d9b8b0c6b/1607415516519-RGFWF22FLLZRUBHFLQTG/626+-+1+of+3.jpeg Words - Eat Like a Local: The San Gabriel Valley https://images.squarespace-cdn.com/content/v1/5f8f415ac976175d9b8b0c6b/1607415096852-EGLBI6V0OLPUMCW5SLFP/SinBaLa+Taiwanese+sausage+rice+plate+in+Arcadia Words - Eat Like a Local: The San Gabriel Valley https://images.squarespace-cdn.com/content/v1/5f8f415ac976175d9b8b0c6b/1607414602986-FVBTP6F5H0PK6RU3VZGF/infatuation+SGV+review Words - Eat Like a Local: The San Gabriel Valley I’ve got some questions for you four… https://images.squarespace-cdn.com/content/v1/5f8f415ac976175d9b8b0c6b/1607415431200-81R9P20HHHJHTON8HYRC/Lu%27s+Garden+Taiwanese+Taipei+food Words - Eat Like a Local: The San Gabriel Valley Photo credit: Victor Leung https://www.lianakindler.com/words/a-conversation-with-parish-hill monthly 0.5 2020-12-07 https://www.lianakindler.com/words/category/Q+and+A monthly 0.5 https://www.lianakindler.com/words/category/interview monthly 0.5 https://www.lianakindler.com/words/category/food monthly 0.5 https://www.lianakindler.com/words/category/cheese monthly 0.5 https://www.lianakindler.com/words/tag/artisan monthly 0.5 https://www.lianakindler.com/words/tag/natural+cheesemaking monthly 0.5 https://www.lianakindler.com/words/tag/sgv monthly 0.5 https://www.lianakindler.com/words/tag/asian+food monthly 0.5 https://www.lianakindler.com/words/tag/LA+asian+food monthly 0.5 https://www.lianakindler.com/words/tag/cheese monthly 0.5 https://www.lianakindler.com/words/tag/agriculture monthly 0.5 https://www.lianakindler.com/words/tag/diversity monthly 0.5 https://www.lianakindler.com/words/tag/taiwanese+food monthly 0.5 https://www.lianakindler.com/words/tag/Q+and+A monthly 0.5 https://www.lianakindler.com/words/tag/vermont monthly 0.5 https://www.lianakindler.com/words/tag/san+gabriel monthly 0.5 https://www.lianakindler.com/words/tag/san+gabriel+valley monthly 0.5 https://www.lianakindler.com/words/tag/interview monthly 0.5 https://www.lianakindler.com/words/tag/dairy monthly 0.5 https://www.lianakindler.com/words/tag/LA+food monthly 0.5 https://www.lianakindler.com/contact daily 0.75 2020-11-18 https://www.lianakindler.com/about-me daily 0.75 2024-09-13 https://images.squarespace-cdn.com/content/v1/5f8f415ac976175d9b8b0c6b/7f179fa3-f771-4f9b-b57e-8e0ede35cc41/E8C6CA29-8DDC-4D20-8D44-866D81869E25.JPG About - Meet Liana Hi there, I’m Liana! I’m a cheese industry veteran and food scholar with several years of experience contributing to culinary magazines and other online publications. Queerness, race, and community are at the heart of my work, and their intersection with food is my prime area of focus. Born in China and raised in Los Angeles by two Jewish-American adoptive parents, I’ve always had an interesting relationship with identity. Luckily, I was smack-dab in the middle of the San Gabriel Valley, a predominantly Asian community that has gained much acclaim in the food scene, largely due to the influence of the late food writer, Jonathan Gold. My parents took me to every restaurant in the area, and with each bite I took, I developed a deeper comprehension of the traditions from my home country without ever having visited. I attended UCLA, studying psychobiology as an aspiring pre-med student, but it wasn’t long until I snapped and finally got my foot in the culinary door. After graduating, I accepted a position at an artisan cheese shop and fell in love with the artisan cheese industry, not just for the delicious cheese, but for the fascinating, inspiring, and loving community whose dedication to tradition and storytelling has kept it alive for decades. Since that fateful introduction, I’ve worked as a cheesemonger and affineur, offering my funk and flavor to the teams at Milkfarm in Los Angeles and at Foster Sundry and Crown Finish Caves in New York. I’ve worked as a line cook at LA’s Eagle Rock Public House, and have produced (and consumed) many a beer with the team at Eagle Rock Brewery. I’ve dipped my toe into the writing sector, working on the editorial teams at Culture Cheese Magazine and OutWrite Newsmag. In 2022, I earned my Master’s in Food Studies from NYU, culminating with Adopting Taste, my capstone project that combined ethnographic studies and interviews in a formal book proposal about the intersection of food, cultural identity, and adoption. Unsurprisingly, this project brought me right back home: to the San Gabriel Valley, where I dove into the history and significance of Chinese-American food and its parallels to the identity of Asian American adoptees, myself included. Presently, I’m located in Seattle, Washington, spending most of my days click-clackin’ away on my laptop in coffee shops and most of my evenings heating up my tiny kitchen with new recipes to share with friends. My goals are to continue investigating the world through food, whether it be through writing, podcasting, video production, or simply, eating. https://www.lianakindler.com/home daily 1.0 2020-12-05 https://images.squarespace-cdn.com/content/v1/5f8f415ac976175d9b8b0c6b/1605657215884-ZW6XTQ504UDY381BM8YZ/Toasts-6525.jpg Liana Kindler | Food, Culture, Community Nordic-inspired vegetarian ricotta toast with asparagus, radish, dill, and soft egg on baguette https://images.squarespace-cdn.com/content/v1/5f8f415ac976175d9b8b0c6b/1605657216247-HG6BKLG580BGBAPLP709/Toasts-6592.jpg Liana Kindler | Food, Culture, Community Citrus ricotta toast with fennel, hot honey, and mint on sourdough https://images.squarespace-cdn.com/content/v1/5f8f415ac976175d9b8b0c6b/1605657215090-Q303ICJ1551GQPWQO9PK/Toasts-6543.jpg Liana Kindler | Food, Culture, Community Open-face roast beef sandwich with gooey cheese, pickled peppers, scallion curls, and dijon on marbled rye https://www.lianakindler.com/travel daily 0.75 2020-10-21 https://www.lianakindler.com/travel/kyoto monthly 0.5 2020-12-08 https://images.squarespace-cdn.com/content/v1/5f8f415ac976175d9b8b0c6b/1604881754178-XWZ8JAKNZ3CLTEINJ05H/kyoto+-+2+of+31.jpeg Travel - 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STARTER2FINISH - START Flour, water, and time. It’s a wonder that with just two simple ingredients and a bit of patience, anyone can begin crafting sourdough. It all begins with starter, a slurry made with equal parts flour and water left at room temperature for a week or so. After a few days of feeding, a process of dumping half the starter and adding an equivalent weight of flour and water again, you’ll begin to see signs of life, small bubbles forming in the goop. This is good. https://images.squarespace-cdn.com/content/v1/5f8f415ac976175d9b8b0c6b/1604962660526-ZXBZ5KYCBT4VK75N0G9C/Visual+page+2.jpg Projects - STARTER2FINISH - BAKE A good loaf has a caramelized, well-defined crust. Many recipes call for baking in a heavy-bottomed dutch oven that preheats with the oven, ensuring a crispy browned exterior. To prevent side-blowout, a baker scores the top, allowing steam to escape the loaf as it bakes. The middle stage of sourdough baking, the make and proof, are difficult to perfect. As you can observe, my first loaves were a bit misshapen, but with practice comes growth. https://images.squarespace-cdn.com/content/v1/5f8f415ac976175d9b8b0c6b/1604962696570-N260NDWT8PO62Z0S5GFG/Visual+page+5.jpg Projects - STARTER2FINISH - PROOF Not all loaves will be perfect. I cannot stress this enough. Baking bread, especially sourdough, is influenced by a seemingly infinite amount of variables that can vary by the hour such as oven temperature, prooving temperature, gluten development, flour type, humidity, and yes, even the weather. Overprooved loaves, especially ones with not enough gluten development will become droopy and fail to expand in the oven, resulting in a flattened dense mess. Look for signs of overprooving in the crumb—large gas bubbles or even a gap between the top crust and crumb, indicating a large upper gas bubble. Even if overproved, these loaves can still be delicious and flavorful! Cut them into crostini and bake in the oven or halve the loaf horizontally for a great panini base. https://images.squarespace-cdn.com/content/v1/5f8f415ac976175d9b8b0c6b/1604962546046-188BOK77TIYYPUA69CQL/Visual+page+4.jpg Projects - STARTER2FINISH - FIN Bread is one of life’s great wonders. From such simple ingredients, nearly inedible at the start come rich flavors and satisfying textures that are delicious on their own, but heightened when introduced to other items. Butter is bread’s best friend, and I recommend a high-quality cultured butter, to double down on the tangy wonder. For the seeded turmeric and leek loaf, as shown below, I paired it with some tinned fish: a tuna sandwich with cheddar, mustard frill, and pickled radishes and a simple anchovy toast with avocado. https://images.squarespace-cdn.com/content/v1/5f8f415ac976175d9b8b0c6b/1604951743109-BSAPSKHTGEINZ46X0LEU/Visual+page+1.jpg Projects - STARTER2FINISH Sourdough starts with a healthy starter—a naturally fermented flour and water slurry that grabs yeasts from the environment. https://images.squarespace-cdn.com/content/v1/5f8f415ac976175d9b8b0c6b/1604951746598-B2BQR21BW0IUILNM0TAC/Visual+page+2.jpg Projects - STARTER2FINISH Crusts and crumb-shots. Atop is a horizontal progression of my loaves, starting with a slightly misshapen loaf and finishing with a beautifully scored loaf. Below, in the crumb shots, one can see a nice smuttering of bubbles from the yeast. https://images.squarespace-cdn.com/content/v1/5f8f415ac976175d9b8b0c6b/1604951690383-RRUGESUA5P3NW3JP8ZMJ/Visual+page+3.jpg Projects - STARTER2FINISH A turmeric, leek, and poppyseed loaf, from Sarah Owen's book Sourdough. https://images.squarespace-cdn.com/content/v1/5f8f415ac976175d9b8b0c6b/1604951693068-1V5TC1CF3QADA4FRVJHX/Visual+page+4.jpg Projects - STARTER2FINISH Some finished products, loaves in action. Below is a tuna sandwichand an avocado and anchovy toast. The savory notes of fish pair excellently with the turmeric loaf. https://images.squarespace-cdn.com/content/v1/5f8f415ac976175d9b8b0c6b/1604951598532-N298Y2JVXS9TR38AGTF8/Visual+page+5.jpg Projects - STARTER2FINISH A study in proofing. Sometimes loaves don't go as anticipated, and here we can see the results of over proving—large bubbles in the first image, and loaf collapse in the second.