Naturally by Danny Seo, Spring 2023

Mom and I are different cooks: Her kitchen looks like a tornado ripped through the front door the second she drops diced onions into a sizzling pan of extra virgin olive oil, whereas I wipe down counters while the pasta is boiling. She kinda-sorta follows recipes, making stuff up while she goes along, while I stick to them like a pilot does their flight path—with precision and concentration, knowing that the slightest detour can be catastrophic. Our common ground, however, was recently determined during an artisan bread-making class and subsequent soup-making session while vacationing in the Cotswolds.