Making yuba at Hodo Soy Beanery
Courtesy of Hodo Soy
I was having dinner the other night with one of the former cooks from Greens restaurant—Greens from back in the day, right after Deborah Madison left to go to Santa Fe. We were talking about its slightly scandalous, Zen Center, hippie past and what has grown out of it. I've often thought about how the free-loving movement (which really encompassed Chez Panisse too) has made "California cuisine" what it is today to a large extent. The farm-centric menus. The tofu.
