The Pork-Blood Cake Stir-Fry with Green Onions That Got This Newsletter Started
"That is there. This is here. And here we eat this." (Bonus Track: What's Boobs Got to Do With It?)
Back in January, a journalist reached out to me with some questions for a piece he was writing. He wanted to know about the significance of blood in my own cooking and its role in Thai cooking traditions. After we concluded our email correspondence in which I told him all about the widely consumed blood-containing dishes in Thai cuisine, two people came…