by Libby V 
This week’s lesson in language, and cooking for that matter, comes from Greenpointer’s own Yuka Miyata, who you may know from our Greenpointer’s markets (like the Spring Markethappening next week Sunday! Y’all should come by for food, fun, crafts, and more). I asked Yuka what she likes to cook when the weather gets warmer (and veggie-roasting season has ended), and she answered my call with this beauty of a recipe for Hiya-Shabu— a chilled…
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Gordon, I was addicted to your book coldun’t put it down until I finished it. I saw the review on Tami Parr’s website, ordered it from Powells in Portland, and once I started reading I just coldun’t put it down (like a chunk of good cheese . . . ?)Thank you for writing it now we all wish we could work at a worker co-op (unless we work at a goat cheese dairy!)I wish I had a bumper sticker with your words: We all share the rind. superb!