transcend photography: RICOH GR IV 4 ERIC KIM REVIEW vs MONOCHROME?
# RICOH GR IV THOUGHTS
SO just returned my GR MONOCHROME on amazon to test just the regular GR IV. The good news is, I am actually insanely pleased!
## Which
So technically… After scrutinizing over the files… The truth is that the GR monochrome does look for superior in terms of black-and-whit…
Intro to Korean American cooking
In an introduction to Korean American cooking, New York Times food writer and cookbook author Eric Kim walks us through pantry essentials, quick-fix recipes and how to start making Korean American food that feels authentic.See pcm.adswizz.com for information about our collection and use of personal…
How to simplify your Thanksgiving menu
Spend less time in the kitchen and more time with family. New York Times food writer Eric Kim shares easy recipes for salt-and-pepper roast turkey breast and a make-ahead stuffing.See pcm.adswizz.com for information about our collection and use of personal data for sponsorship and to manage your po…
Trump’s 150K Tax Break Plan: Genius or Financial Diaster? | The Tom Bilyeu Show
Tom dives into the multifaceted world of politics, economics, and health. With co-host Drew, Tom unravels the surprising statements from the Trump camp regarding tax reforms, explores economic strategies around tariffs, and discusses polarizing political rhetoric with the likes of Kenedy and Eric K…
Table for one — The singular pleasure of eating alone
Cooking and eating are often characterised as communal activities. To some, the idea of cooking or eating alone conjures images of loneliness, isolation — perhaps even wasted time. Whether you've chosen a solitary life, are yet to settle down, or find yourself living alone in later life, our guests…
Half an onion — The singular pleasure of cooking alone
Melt some butter in a hot pan, throw in a handful of diced onions and suddenly — even if it's a meal just for you — you are cooking. When you don't have a family to feed or anyone to impress, it's never been easier to buy a single meal from the frozen food section of your supermarket or order one o…
183! Growing Potatoes
Why shouldn't I grow my own potatoes?
This week, Jess and Joey talk about fast food french fries, hybrid potatoes, tubers and roots, apple cider, ube, and taro. They don’t talk about Freestyle Fellowship.
references
Eater's exposé on Blue Hill's Dan Barber
Michael Pollan's The Botany of Desire…
830: Editing at The New York Times to Veg Everything with Tanya Sichynsky
Tanya Sichynsky isn’t a vegetarian—but as the editor behind NYT Cooking’s newsletter The Veggie, she’s spent years making the case that vegetables belong at the center of the plate. Her new book, Veg Everything, curates 100 recipes from NYT Cooking’s deep bench of recipe developers, including Melis…
Goodwater Capital’s co-founder says valuation is a critical factor for venture capitalists
“Right now everything seems very elevated in the private market. So all the more, ‘stock picking’ as venture capitalists is really important,” says Eric Kim, co-founder of Goodwater Capital, on the latest episode of Credit Exchange with Lisa Lee. Goodwater is a global venture capital firm that coun…
722: What Eric Kim Really Thinks About Food52
Eric Kim is a writer and columnist at the New York Times, and he’s working on some exciting new projects. Eric is one of our favorite guests, and we cover many topics of the day in our conversation, including some of his latest writing, what he’s cooking, where he’s dining out, and his essay collec…
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