Food Republicのインスタグラム(foodrepublic) - 11月3日 01時21分

I’m Josh Lurie, aka @foodgps, an L.A. based food and travel writer. In the first issue of Cured, I profile Baroo chef Kwang Uh, a Korea native who’s testing the limits of fermented food. I grew up in New Jersey and frequently raided the pickle bar at the late great Don’s Restaurant in Livingston as a kid. Maybe that ritual sent me down a salt-cured path? #CuredMagazine, #FRTakeover (photo by @janeluriephotography)

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