Color, convenience and food
Mondays are trash day at the dome, and my usual fridge cleaning opportunity. I was motivated when I got home last week. I had gone to the grocery store over the weekend but wasn’t thinking about color at the time. I found a large stack of white: tofu, shiratake noodles and rice cakes; and an equal array of mushrooms: shiitake, woodear, enoki...brown, white and beige. The dairy section was also white: yogurt and labne, white cheddar, blue and Parmesan cheeses. There was a variety of greens: a salad mix, basil, cilantro and mint, dandelion greens and broccolini. Red was scarce: in the drawer a tomato and a pepper, red miso paste, some old salsa... could the miso count as orange instead? Odds and ends included a bag of avocados, lemons and limes, garlic and green onions, blueberries, cheddar cheese and pickled ginger. It was an odd array. I haven’t ordered a meal kit or produce box in weeks. I was craving mushroom stew when I chose the Koreans Plaza to shop that week. The freezer was...