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As attorneys, we work tirelessly to serve our community, and we’re proud to showcase the actions we take to help those in need. But we can only convey that so many times until you need to hear it from the individuals we work with. The great thing
though is that we’re fortunate enough to work with amazing people who have taken the time to share their experience with us! “If you got injured on the job, Pacific Workers’ Compensation Law Center is the ace team to have on your side.
The Incredible Story of Zen Buddhist Chef Jeong Kwan Food forThought
They keep the fight going to get you the medical treatment and compensation you deserve. People are very professional and, as always, busy, but a special thanks to Natalie, Kiki, Rigoberto, and Maria Gaitan for taking me meticulously through the internal transition. Thank you to my attorney, Mr. Zachary Kweller, for his attention and my doctor’s patience in handling my case. Insurance companies are out for their own interests, not yours!” –Balaji Kangadaran
One of the world’s greatest chefs can’t be found in a restaurant. Instead, she serves fellow nuns and occasional visitors in a Zen Buddhist monastery in Korea. To fully describe the incredible success of Jeong Kwan, you must first consider a factor that Western cuisine has ignored for millennia. While most people would assume Korean food is all about its famed barbecue, another pillar of the culture goes largely unacknowledged: Korean temple cuisine, which originated in the country’s Buddhist monasteries. A philosophy of Zen Buddhism is to not crave food and satisfy yourself only enough to be prepared for meditation, so you might think that flavor would be of little consequence in a monastery’s kitchen. However, you’d be wrong. The West’s perception of Korean temple cuisine was challenged shortly after Eric Ripert visited Kwan’s monastery and experienced her cooking during a trip to Korea. Ripert invited Kwan to NewYork City to prepare food in a private room at Le Bernardin, where she sent global shockwaves through the entire fine cuisine community. NewYork Times writer Jeff Gordinier described her plates as “so elegant, they could’ve slipped into a tasting menu at Benu or Blanca” and her flavors as “assertive,” all while being vegan. More and more critics realized that Kwan’s combination of foraging, fermenting, dehydrating, and cooking by season was not a modern practice. In fact, Zen Buddhist monks like Kwan mastered cooking in this tradition hundreds of years ago. “With food, we can share and communicate our emotions. It’s that mindset of sharing that is really what you’re eating,” Kwan says at the start of her titular episode of Netflix’s documentary series “Chef ’s Table.” She continues, “There is no difference between cooking and pursuing Buddha’s way.” Whether for enlightenment or simply connecting with friends and family, sharing home-cooked meals can be an emotionally restorative experience as much as it is nourishing. This month, indulge in something special and homemade or try your hand at Korean temple cuisine by Googling some of Jeong Kwan’s recipes.
Peach and Arug
Nothing says summer like a pasta salad filled with your favorite fresh fruits and vegetables, and this combination is the perfect way to cap off a warm summer day!
Ingredients •
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2 large fresh peaches, diced or sliced 1/2 medium red onion, thinly sliced 1 pint heirloom cherry tomatoes, halved
8 oz penne or fusilli pasta
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2 tbsp olive oil
1/4 tsp red pepper flakes
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1/2 tsp sea salt Pepper, to taste
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1 cup corn
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2 tbsp lemon juice 3/4 cup crumbled feta cheese
6 cups arugula, packed
Directions 1.
In a large pot of boiling water, cook pasta for approximately 9 minutes or until al dente. Drain pasta and place in a separate bowl. 2. In a small bowl, whisk together olive oil, red pepper flakes, salt, pepper, and lemon juice. Drizzle the dressing over the pasta and toss with the feta cheese. 3. Add peaches, red onions, tomatoes, corn, and arugula to the pasta mixture. Lightly toss to mix well. Add more olive oil, lemon juice, salt, and pepper to taste.
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