Sublime

Global Brooklyn: Designing Food Experiences in Global Cities,

“taste communities,” of which there are more than two thousand.

She ate one meal a day, at lunchtime—ham-and-cheese roll-ups drizzled with honey. Otherwise, she drank can after can of Diet Coke in the morning, and then about midafternoon she switched to mango margaritas, and the margaritas saw her out. She said this was pandemic behavior, but the only kitchen equipment she brought with her when she moved in was

Stock. Stock is the backbone of good cooking.