Jason Truesdell : Pursuing My Passions

A life in flux. Soon to be immigrant to Japan. Recently migrated this blog from another platform after many years of neglect (about March 6, 2017). Sorry for the styling and functionality potholes; I am working on cleaning things up and making it usable again.

Famous for 15 minutes again

jason

I’ve had a few brushes with fleeting, mostly inconsequential fame.

My very first letter to the editor was published when I was about 14 years old in Knoxville, Tennessee. Something that was ostensibly my own writing, heavily edited, was first “published” in a computer magazine when I was about 15 years old, for which I received about $50. During college I was quoted in the West Coast edition of USA Today because I said some silly but, well, quotable thing about the 1992 Vice Presidential debates in the Media Fellows lounge at my university, which happened to be Dan Quayle’s Alma Mater. I had a few decent articles and some not so great ones published in my college newspaper and in a Seattle Asian American newspaper. Once I was even featured in a Japanese newspaper in Japan for dressing up as Santa Claus at a friend’s family’s nursery school. And, of course, when I started my business, a few local papers published an article or two about my project.Jason in "otoko no ryouri"

Photo source: Soy Source, shot by Hiro Yamada. I’m on the right side.

But I’ve never been featured in a newspaper just for doing the most ordinary of things… making a nice lunch.

This week Hiromi and I were in a local Japanese newspaper called Soy Source, which was doing a feature called “Otoko no ryouri,” or Men’s Cuisine, featuring four different Seattle-area men who cook, and who presumably have some sort of connection to Japan. Teruyo Koshimaya, an editor at the paper, and Hiro Yamada, a photographer and member of my Japanese speaking social group, dropped by for lunch about a week and a half ago, and I made a few dishes while we chatted about food, travel, ceramics, work and other things.

I served a potato-based focaccia topped with mizuna pesto (later used in this fettucini and morel dish), a simple blanched broccolini topped with hot browned shallots, garlic, and good balsamic vinegar, a marinated mushroom dish, and a cannelini-cheddar soup topped with fried gobo (burdock root). Nothing turned into a disaster, which is always the thing I worry about when I have unusual amounts of attention paid to my food…

Two recipes, which are probably approximations of what I made because I almost never work from exact recipes and I had to estimate quantities, were included here (in Japanese) as a sidebar to the article. I did try to measure things out somewhat carefully, so they shouldn’t be too far off.

It was a lot of fun. I look forward to someday being semi-famous again.