March 9, 2009, 10:59 AM |
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By Jared Andrukanis, Segment Producer
It\’s a foggy morning in the near-perfect village situated by the sea in central Vietnam known as Hoi An. I am standing in a rice paddy and my New Balance sneakers are covered in brown clay from the saturated ground. Staring off into the distance, I notice Todd shooting b-roll.
My socks are wet, but I don\’t notice because of the view – it is one of complete calm, with green growth, grey water and paddies stretching out for what seems like miles in each direction …an open playing field of agriculture at its most base. In my view, there are three women in conical hats slowly pulling at the stalks with the country\’s most prevalent foodstuff at their ends – it is a delicate process, compounded to almost an art as the women\’s hands move with uncanny deftness, repeating the same process that most likely has been done by them for many years.
Continue reading: Oryza Sativa per Bubalus Bubalis »
Posted By: no reservations crew
March 2, 2009, 2:17 PM |
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By Skiz Fernando, cultural attaché
- INTERIOR MOHAMMED\’S EATERY, COLOMBO, SRI LANKA – DAY
One of the many eating houses in the Pettah, Colombo\’s main marketplace, provides the backdrop for mine and Tony\’s first Sri Lankan meal, a hearty breakfast of String Hoppers (steamed rice noodles); paripoo, or red lentils stewed in coconut milk; pol sambol, a spicy condiment of fresh shredded coconut laced with lime juice, salt and chili powder; chili fish curry, potato curry and sour fish curry. We have just slogged our way through the crowded and chaotic central fish market around the corner, and I, having prudently bypassed the lavish breakfast buffet at the stately Galle Face Hotel, our home away from home this week, have worked up a healthy appetite that neither the oppressive heat nor the condensed-milk tea we\’re sipping can kill.
Continue reading: No Reservations: Sri Lanka »
Posted By: no reservations crew
March 2, 2009, 1:17 PM |
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By Skiz Fernando, cultural attaché
- INTERIOR MOHAMMED\’S EATERY, COLOMBO, SRI LANKA – DAY
One of the many eating houses in the Pettah, Colombo\’s main marketplace, provides the backdrop for mine and Tony\’s first Sri Lankan meal, a hearty breakfast of String Hoppers (steamed rice noodles); paripoo, or red lentils stewed in coconut milk; pol sambol, a spicy condiment of fresh shredded coconut laced with lime juice, salt and chili powder; chili fish curry, potato curry and sour fish curry. We have just slogged our way through the crowded and chaotic central fish market around the corner, and I, having prudently bypassed the lavish breakfast buffet at the stately Galle Face Hotel, our home away from home this week, have worked up a healthy appetite that neither the oppressive heat nor the condensed-milk tea we\’re sipping can kill.
Continue reading: No Reservations: Sri Lanka »
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