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stemsandforks

STEMS AND FORKS
flora and fare
Photography/video, food writer, floral sculptor. Toronto, Canada.

Four Violins but Three E’s. It’s been a while

Four Violins but Three E’s.
It’s been a while since my last #BaroqueMusicIsCool post.

As far back as I can remember, music has been my saviour. While the other kids were listening to Top 40 hits and living the seemingly carefree teen-aged life, I was immersed in Bach’s violin concertos, relishing every movement. It was as though Bach spoke a secret language that only I understood and the other kids didn’t. It’s hard to articulate. Words simply fail to explain the feeling I experienced (and continue to) when playing or listening to the musical greats.

I owe classical music my life. It has consoled me during my darkest days and uplifted me during my triumphs. As Handel so perfectly put it in Ode for St. Cecilia, “What passion cannot music raise and quell?"

Above some of my old childhood violins. Enjoying hearing my daughter play on on my old full size now.

Pottery: @campfire.pottery

#rembrandtwithacamera #violin #baroquemusic #stilllife #still_life_photography #vanitas #darkfoodphotography #onthetable #fruitart #paintingwithlight #chiaroscuro

Pictured above is a lemon cake layered with orange

Pictured above is a lemon cake layered with orange pastry cream, robed with orange Swiss meringue buttercream and studded with toasted slivered almonds. It tastes sublime!

Grown in the U.S., lemons, oranges and almonds are just a few ingredients we Canadians simply can’t grow here anytime of year. Which is why the closest we can get to local is U.S. grown. And what a relief. Lemons and almonds in particular are a staple in my kitchen. Especially this time of year as we gear up for the holiday season.

Head over to @TasteUSA.ca https://tasteusa.ca/recipes/lemon-cake-with-orange-pastry-cream/to find the recipe for this lemon orange almond cake and other amazing recipes. (Ad) #tasteusa #lemons #oranges #almonds

The most adorable little Christmas tree. These Elf

The most adorable little Christmas tree. These Elf Trees are the perfect size for smaller spaces and they even come with their own stand with water bowl to keep them hydrated. Got one for Little Georgy and we dressed it up with woodland creatures, moss, and walnuts. The popcorn garland didn’t quite make it. Lol. Elf Trees are now available at your local @MetroOntario #mymetro #metroontario

Getting ready for the upcoming holiday season with

Getting ready for the upcoming holiday season with a @FeverTreeCanada Ultimate Whisky Ginger. This cocktail is delicious, easy to prepare and can be garnished with anything festive. I chose a fig and a few winter greens, but you can always get creative and use what you have on hand. When ¾ of the your drink is the mixer, #mixwiththebest. Cheers! #drinkresponsibly #partner

Another look at the Artisan cheese tower I made la

Another look at the Artisan cheese tower I made last year for @savourontario Made using local Ontario products

Slide2 clockwise, Celtic Blue Reserve from @glengarryfinecheese, rennet free creamy blue cheese from @thornloecheese and Big Brother @glengarryfinecheese
Triple Crème Brie from @qualitycheeseinc
With local artisanal chocolates and flowers. @ontariodairy

https://savourontario.milk.org/Taste-Ontario/Autumn-Artisan-Cheese-Tower?fbclid=IwAR0ma6cy5L3HEaUvdDSxZr8WFQbFIkEAuYdyqdCDyICasY8jQfYRCIoDHdQ

#savourontario #buylocal #ontario #cheese #fromage #foodfluffer #makingtheordinaryextraordinary #supportlocal #collaboration #contributor #food #autumnvibes #artisanal #foodart #foodanddining #cheeser #cheeselife

“…in life you have to take risks, and the bigg

“…in life you have to take risks, and the bigger the risk, the bigger the reward…be fearless, be strong. Chase your dreams, because I truly believe we only have one life…”

Thrilled to have contributed this recipe, Braided Pumpkin Babka with chocolate and pecans and an interview in the fall edition of @dolcemag

Massive thanks to the talented team, @estellezentil @amorebagstoronto for including me in this seasons stunning publication and for crowning me “the Rembrandt of Food”. Wow! link in stories for more information.

#dolcemagazine #pumpkin #babka #recipes #ohcanada #onthetable #fallrecipes #foodphotography

Was so thrilled to create a mini tutorial on how t

Was so thrilled to create a mini tutorial on how to put together this Asian inspired bento board to pair with the smooth and rich Apothic Red from @ApothicWine_Ca. This platter is extremely easy to put together with minimal chopping and zero cooking. It’s the perfect alternative to the classic charcuterie board.
Ingredients clockwise from top:
Grapes, cucumber sticks, toasted walnuts, yaksik (sweet Korean rice), Samjung sauce, crunchy wasabi peas, celery sticks, smoked cheddar, figs, grapes, gochu (chili peppers), gyoza, sweet red bean buns, tteok.
Centre: Kimbap, soy sauce, figs and crunchy Sriracha peas.
It's a perfectly balanced grazing board with a mix of sweet, savoury, crunchy, soft, hearty and light. Most of these ingredients can be found pre-made at your local Korean or Asian grocery store, or even in the prepared food bar at major grocery chains.
For more ideas on how to elevate your wine experience, visit Apothic.ca or follow #ApothicRedClass Please enjoy responsibly.

Pumpkin still life. . Taking little georgy out fo

Pumpkin still life.
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Taking little georgy out for Halloween tonight. He can’t wait. It’s been 2 years since he went out trick or treating.
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#pumpkins #indarkness #stilllife #fruitsandveggies #onthetable #stemsandforks #chiaroscuro #paintingwithlight #shadowsandlight
#foodstyling

Chocolate Glazed Donuts with Marshmallow webs. A s

Chocolate Glazed Donuts with Marshmallow webs. A spooky twist on the classic baked chocolate donuts with @MetroOntario Semi-Sweet Chocolate Chip glaze and some sticky marshmallow webbing. Make it kid friendly and add some candy corn or googly eyes. Find the recipe in bio @MetroOntario or in my stories. #mymetro #MetroOntario

#halloween #treats #donuts #bakedfromscratch #snacks #chocolate #kidstreats #recipes #ohcanada #doublechocolate #baking

As the first chilly nights of the season start set

As the first chilly nights of the season start setting in, my dad is already thinking about what he’ll harvest from our vegetable garden before the frost ruins them. We have an abundance of gochu (Korean pepper) plants and once they stop yielding peppers, he’ll soon be meticulously picking off all the leaves and even the stems and prepping them for winter consumption. (I’ll share his recipe in a future post). Eating as much of the plant (and not just the peppers) makes me happy because there’s A LOT and it would be such a shame to just let it all become yard waste.

Incidentally, it’s #UnitedNationsDay today and @WorldFoodProgramme is raising awareness to #StoptheWaste

There is enough food to feed the world's 7 billion people, and yet 811 million people go to bed hungry each night.

At the same time, 1/3 of all the food is lost or wasted, amounting to about $1 trillion annually! If we could reverse our food wasting habits, we could help the @WorldFoodProgramme end hunger for good.

The UN World Food Progamme (WFP) can transform monetary savings from reducing waste into life-saving meals for hungry communities around the world. They tackle food waste by boosting farmers' access to local markets. By sourcing food locally, we provide a market for farmers' surplus produce so it's not left to rot.

How do you #StoptheWaste ? Find out more at WFP.Org/foodwaste

#unitednationsday2021 #unitednations #peopleoftheworld #UN #foodsystems #worldfoodprogramme #foodislife #zerohunger #sustainablefoodsystems #forcharity #mygarden

“I have no illusions about myself…” A few w

“I have no illusions about myself…”

A few weeks ago I spoke to Melissa on her podcast @andshelookedup about how I shifted gears from florist to photographer later in life and how I’m changing direction again.
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If you have an hour and some patience, have a listen. Most of you know Melissa @mhchipmunk as co-founder of @foodbloggersca I’ll share a link in stories. It took me a while to muster up the courage to share that I overshared.
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#podcast #itsnevertoolate #thisisfortysomething #andshelookedup #floristreview

Mushroom & Lentil Wellington. Shiitake and cremini

Mushroom & Lentil Wellington. Shiitake and cremini mushrooms chopped, slowly sautéed with thyme, shallots, garlic with walnuts, kale and @MetroOntario Selection Lentils wrapped in puff pastry and baked til flakey and golden brown. A lovely addition for any fall festivities. Find the recipe linked in stories or visit @MetroOntario. #MyMetro #MetroOntario #MushroomLentilWellington #vegetarian #recipes

Photoshopped something into this shot and no. It w

Photoshopped something into this shot and no. It was not the fire. Swipe to find out.
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An outtake shot from client work last week. I had forgotten how violent flambés are. Singed a couple eyebrows. Don’t try this at home kids.
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Many thanks to my sweet Moineau for helping me shoot this x
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#photoshop #lr_taste #flambé #wok #foodphotography #toronto #gta #firewalkwithme #onthetable

A hodge-podge still life including my shoulder. .

A hodge-podge still life including my shoulder.
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I’m not one to publicly talk about my woes. But I have frozen shoulder (adhesive capsulitis) on both sides. Left started last year November and right started 3 months ago.
I’ll never take brushing my hair, pulling up my slacks or reaching for the top shelf of the cupboard for granted again.
#stilllife #stilllifephotography #rembrandtwithacamera #concordgrapes #onthetable #inmykitchen #hodgepodge #foodfluffer #autumnvibes #darkandlight #lr_taste #foodart #intothedark #torontofood

Stuffed Korean Chili Peppers with tofu, mushrooms,

Stuffed Korean Chili Peppers with tofu, mushrooms, kimchi and Korean garlic chives. Korean garlic chives (Buchu), perilla leaves and Korean chili peppers from the garden.Recipe below.
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I confess…the most tedious part of creating recipes is measuring things out and writing it down while cooking. Breaks the rhythm. Just me?
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Stuffed Korean Chili Peppers
Peppers:
1/2 cup corn starch
10-12 Korean Chili peppers

Stuffing:
4 perilla leaves, chiffonade
225 g or 1 1/2 cup tofu drained
3 medium mushrooms (any type)
15 grams or 1/4 cup Garlic chives minced
5 heads of garlic chive blossoms
1/4 cup kimchi drained and diced
1 teaspoon gochugaru (Korean Chili flakes)
1 tablespoon soysauce
1 teaspoon sesame seeds

Tempura batter
1 cup flour
1 cup ice water
1/2 teaspoon salt
1 egg lightly beaten
Vegetable or canola oil for deep frying.

Dressing
3 tablespoons soy sauce
1 teaspoon rice vinegar
1/2 teaspoon gochugaru
Chive blossoms to garnish
A couple stems of minced garlic chives to garnish

Mix all the stuffing ingredients together and set aside.
Cut down one side of peppers and deseed.
Dust the peppers with cornstarch making sure you also coat the inside.
Stuff the peppers with filling.
Fill heavy skillet with about 3-4 inches of oil and heat over medium-high until it registers 350° on a deep-fry thermometer.
For the tempura batter mix the flour, ice water, salt and egg with chopsticks or fork lightly for no more than 20 seconds. Do not over beat. Lumpy flour is good.
Reduce heat to medium, dredge the stuffed peppers in the tempura batter and fry about 4-5 minutes each turning once.
Drain on paper towel.

For the dressing, mix all the ingredients.
Drizzle over the peppers and garnish with chive blossoms and minced chives. Enjoy.

Japanese Watermelon Summer Salad with cucumbers, e

Japanese Watermelon Summer Salad with cucumbers, edamame, shishito peppers, red onions, cilantro tossed with some soy sauce, lime juice and @MetroOntario ’s Irresistibles Organic Toasted Sesame Oil. A little twist on the classic summer watermelon salad. It’s sweet, crunchy and cool with a toasted nutty flavour from the sesame oil and a subtle bite from the shishito. Makes for a lovely evening meal or lunch. Find the recipe @MetroOntario. #mymetro #summerrecipes

Veggies and Boursin Shallot & Chive Kimbap, starri

Veggies and Boursin Shallot & Chive Kimbap, starring @Boursin_Canada Shallot & Chive. Wondering why I never thought to add Boursin into my kimbap rolls. Seriously, so delicious, and extremely easy to prepare. The Boursin Shallot & Chive adds a perfect amount of umami to compliment the vegetables and rice. It’s a lovely meal to pack for a summer outdoor picnic or outing. And an elevated alternative to simple sandwiches. See below for recipe and stories for a quick tutorial. #BoursinCreations #SummerLikeNeverBefore #ad

Veggies and Boursin Shallot & Chive Kimbap (Korean Roll)
Serves: 4

150 g Boursin Shallot & Chive divided into 4
4 sheets Nori
5 cups cooked short grain sushi rice
80 g or 1 mini cucumber cut lengthwise
100 g or 1/2 small zucchini cut julienned
120 g or 4 heaping cups of fresh spinach
80 g or 1 red bell pepper julienned
1 tbsp for frying zucchini
2 tsp sesame seed oil
1 tsp toasted sesame
1/2 tsp salt

Toss rice, sesame seed oil and salt evenly. Cover and set aside to cool.
Over medium high heat, fry the zucchini and olive oil and sprinkle with salt and pepper about 3 minutes.
Transfer zucchini to plate and set aside to cool.
Blanch spinach in boiling water about 20 seconds and wring water out.
Place the sheet of Nori on a bamboo mat, shiny side down.
Spread 1 1/4 cup of sushi rice on the Nori sheet, leaving a 1 inch gap at the top of the roll.
Fill the middle of the rice covered nori with all the vegetables.
Spread the Boursin Shallot & Chive in the centre of sheet.
Roll the kimbap with the bamboo mat until taut.
Slice with sharp knife, cleaning with damp cloth between slices.
Enjoy.

Gnocchi and Burrata Salad starring @MetroOntario S

Gnocchi and Burrata Salad starring @MetroOntario Selection Potato Gnocchi, spinach, tomatoes, fresh green peas, basil and capers. It’s a lovely dinner that satiates one’s appetite with the warmth from the gnocchi, creaminess from the burrata and coolness from the fresh spinach and basil. Find the recipe and all ingredients @MetroOntario . I’ll also put a swipe up link in stories. #mymetro #summerrecipes
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#gnocchi #recipes #burrata #salad #feedfeed #torontoblogger

Summer fruit still life’s. First slide from 4 ye

Summer fruit still life’s. First slide from 4 years ago refreshed with new edits. Second from the other day.
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Getting ready for a road trip to cottage country north east of here in a couple days to see a very old friend. Looking forward to breathing fresh air and seeing stars at night.
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#lr_taste #stilllife #grapes #stonefruit #darkandlight #chiaroscuro #shadows

Vodka Tonic… a classic. Had fun styling with rye

Vodka Tonic… a classic. Had fun styling with rye for this series of my go to vodka @BelvedereVodka And my go to cocktail when entertaining as it’s super easy to prepare and a palate pleaser for everyone. This classic vodka tonic does a lovely job hitting those distinct and nuanced flavours @BelvedereVodka offers.

Yields 1 cocktail
Ingredients:
2 oz Belvedere Vodka
4 oz tonic water
1/4 oz fresh squeezed lime juice
Instructions:
Fill a lowball glass with ice.
Add the Belvedere Vodka.
Pour all the tonic water and lime juice and stir.
Garnish with a lime wedge or peel.
Find more recipes at https://www.belvederevodka.com/en-int/vodka-cocktails #BelvedereCanada #MadeWithNature #ad Please Enjoy Responsibly.

Spicy Ginger Apple Vodka Cocktail starring @Belved

Spicy Ginger Apple Vodka Cocktail starring @BelvedereVodka While the kids toast s’mores, mom is sipping on this spicy cocktail by the bonfire. It’s sweet, fiery, tart with a kick of spice from the fresh ginger. The rich @BelvedereVodka blends it all smoothly making this cocktail a pleasant evening libation.

Yields 1 cocktail
Ingredients:
2 oz Belvedere Vodka
2 oz ginger beer
2 oz apple cider
1/4 oz freshly squeezed lime juice
1/4 teaspoon minced ginger
Candied ginger to garnish
Apple slice to garnish
Instructions:
Pour Belvedere Vodka, ginger beer, apple cider, lime juice, minced ginger, and ice in a shaker and shake vigorously.
Strain into a chilled coupe glass.
Garnish with slice of apple and candied ginger and serve.
Visit at https://www.belvederevodka.com/en-int/vodka-cocktails for more recipes #BelvedereCanada #MadeWithNature #ad Please Enjoy Responsibly.

Kombu & Asian Pear Smash Vodka Cocktail starring @

Kombu & Asian Pear Smash Vodka Cocktail starring @BelvedereVodka is an homage to flavours from my childhood.
I remember during hot summer days, my mom would make my fave summer snacks like crispy kombu dusted with sugar and Asian pear slices. Now as an adult I enjoy bringing in those fresh nostalgic notes into my evening cocktails. This concoction is refreshing, light, mildly sweet, and has a very subtle hint of the sea. I kept this recipe simple to showcase the silky clean taste of @BelvedereVodka And echo its natural process of purified water and zero additives.
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Yields 1 Cocktail:
Ingredients:
2 oz Belvedere Vodka
2 oz tonic water
1/2 oz simple syrup
100 grams or 1/2 Japanese pear
10 g kombu (half for garnish and half for cocktail)
1 tablespoon vegetable oil
Pinch of turbinado sugar
Instructions:
Rehydrate half the kombu in fresh cool water for 15 minutes.
Over med high heat, fry the other half of kombu in oil on a non stick pan for about 1 minute each side or until the kombu turns crispy and a few air bubbles appear.
Remove from pan and sprinkle the turbinado sugar and set aside.
Peel and core the Asian pear and chop into large chunks.
Muddle the pear and the rehydrated kombu in a cocktail shaker until most of the liquid has been released and the kombu flavours have been released.
Add Belvedere Vodka, simple syrup, tonic water and ice.
Stir vigorously to mix, strain and serve in a chilled coupe glass.
Garnish with the fried kombu chip.
Visit https://www.belvederevodka.com/en-int/vodka-cocktails for more recipe ideas #BelvedereCanada #MadeWithNature *ad Please Enjoy Responsibly.

Grilled veggie skewers with Portobello mushrooms,

Grilled veggie skewers with Portobello mushrooms, red bell peppers, Sweet red Italian jumbo onion, grape tomatoes, eggplants centre. Arugula, red and green Boston lettuce salad with avocado, yellow Vidalia onions, and plum tomatoes. Grilled corn on the cob. And ready made @metroontario fruit skewers. Did I miss anything? Ha!
A very simple but fresh and easy summer family meal. Find all the ingredients at your local @metroontario #mymetro #summertime #salad #freshproduce

A floral arrangement I used for a client’s video

A floral arrangement I used for a client’s video this past month. Peonies, roses and lilacs.
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I’ve been spotty here with Instagram for the past month. Work has consumed me. Catching up now and keep reading how it’s gonna be the next TikTok here…. Sigh.
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#photographyforinstagram #botanicalart #chiaroscuro #flowerarrangements #vandela #lilacs #sahara

Chocolate-zucchini cake with strawberry frosting f

Chocolate-zucchini cake with strawberry frosting from @kelsey_thefarmersdaughter beautiful bake book The Farmers Daughter. Originally a sheet cake I made it a layer cake with the strawberries and zucchini we harvested from our backyard. It was delicious Kelsey. A belated congratulations.
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#bakingfromscratch #strawberries #chocolatecake #cookbooks #onmytable #lr_taste

Friday night feast. After trying the west location

Friday night feast. After trying the west location, I knew I had to try @kitchenhub East on Parliament. A few faves were @chubbysjamaican Caribbean Veggie Stew, the pomegranate kale salad, Likkle patties and the little festival dumplings. We ate well tonight.
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Not sponsored, just a fan.
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PS. @kitchenhub will be giving out free soft serve and drinks at Corktown Common, Sugar Beach, Queensway and Riverdale Park W today - Saturday.

Cool sweets and cranberry cocktails... A fun sweet

Cool sweets and cranberry cocktails... A fun sweet way to celebrate the warm weather and fathers day this weekend. We Shin-Binons are massive fans of frozen treats even during the colder months. Pictured above are some of our personal favourites. Irresistibles Raspberry Sorbet topped with frozen raspberries, Irresistibles Vanilla & Chocolate Brownie Frozen Yogourt (so good), Frozen Raspberries and Cranberry Juice. Find these flavours plus more at your local @MetroOntario #mymetro

Parsnip Cake from multitalented Australian chef @m

Parsnip Cake from multitalented Australian chef @markbest cookbook Best Kitchen Basics, A Chef’s Compendium for Home. Its a brilliant book filled with simple ingredients elevated into extraordinary creations. Chef’s explanation for the birth of this cake: “For me the carrot cake has now reached a level of banality where I would rather saw off an appendage than submit to a piece. It was from this dark emotional place that the parsnip cake had its inception. This cake if carefully made, is a revelation in terms of the sweet, moist nuttiness and perhaps counter-intuitively, the delicacy the parsnip brings to the game.”
Thoroughly enjoying @markbest ’s writing style. It’s mischievous, crisp and filled with acerbic wit. Highly recommend this cookbook. It’s a cut above the rest.

#bundtcake #parsnips #bakingfromscratch #onthetable

Just another pic of me looking stoic. I should try

Just another pic of me looking stoic. I should try to smile next time. Ha!
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#outtake shot.
Between online homeschooling kids and work, it’s been a challenge creating new material. Hoping the announcement from the province this week will be good news.
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#upinsmoke #onmytable #mandu #koreanfood #dumplings #thiskoreanbakes #fromscratch #foodstyling #herewegoagain #foodphotography #mememe #fromwhereistand #torontofood #ontario #stayhome #ohcanada

From my corner of the world… When @foodstoriesb

From my corner of the world…

When @foodstoriesbysupriyadamera @happytummybyritumbhara asked to help spread the news of a fundraiser they organized to help the devastation of the pandemic in India it was a resounding yes. The goal is 35K USD with all proceeds going directly to Sewa International, an NGO dedicated in helping provide desperate Covid relief to India.
Join @ful.filled @thelittleplantation @useyournoodles and I in spreading the word. I’ll put a link in my bio to Milaap to donate. Collectively every little bit helps. Merci.

Finally…sunshine, warm weather and an opportunit

Finally…sunshine, warm weather and an opportunity to get out into our gardens. This weekend I’m planting all the usual suspects. Strawberries, lettuce, cauliflower, peppers, loads of herbs, a few annuals and perennials. And of course I’ll be using a massive fresh haul of @MetroOntario Selection 3-Way Mix earth.
Pictured above, clockwise from top left, tiarella cordifolia (perennial) lettuce, parsley, cauliflower, gypsophila cerastoides (perennial) strawberries and rosemary. Find these plus more at select @MetroOntario locations #mymetro #gardening #ontario

Cooking with Georgy is truly the best. Lately our

Cooking with Georgy is truly the best. Lately our ornate weekend meals have found its way into weekday cook-alongs together. And despite the massive mess Georgy makes, it’s still utter joy cooking with my little man. He’s the only one left in the family who’s genuinely interested in cooking with me. Hoping that interest stays for a long time. Pictured above is a Veggie Salad Tart with a warm browned butter dijon vinaigrette starring @GayLeaFoodsCoop Farmhouse Salted Whey Butter. It’s a warm/cold tart served on a buttery seed encrusted pastry, drizzled with a warm browned butter, dijon and maple syrup vinaigrette then topped with fresh horseradish. Soo good. The Farmhouse Salted Whey Butter is 82% milk fat giving off a different colour, flavour and texture from standard butters. The flavour: nutty, earthy with mild hints of cheese. It’s truly a luxurious butter. Elevating even the simplest things like toast. #ad #MomentsElevated

Recipe:

Ingredients:
Pastry Dough:
240 g or 2 cups spelt flour
1/2 cup Gay Lea Farmhouse Salted Whey Butter (chilled)
6-8 tbsp ice cold water
30 g or 1/4 cup raw sesame seeds
30 g or 1/4 cup raw pumpkin seeds
30 g or 1/4 cup raw sunflower seeds
1 egg beaten for egg wash
Veggie Filling:
50 g or 2 cups Micro greens
65 g or 1/2 cup fresh peas
180 g or 2 medium carrots thinly sliced lengthwise
400 g or 2 medium zucchini thinly sliced lengthwise
15 g or 2 shallots sliced
4-5 cherry or grape tomatoes
1 stem mint leaves
1 stem dill leaves
2 tbsp Dijon mustard
Dressing:
3 tbsp Gay Lea Farmhouse Salted Whey Butter
1 tbsp Dijon
1 tsp rice vinegar or vinegar of your choice
1 tsp maple syrup
Pepper to taste
1 tsp finely grated fresh horseradish to garnish (optional)
DIRECTIONS in comments below.

Mothers and mothers of mothers. Initially when I b

Mothers and mothers of mothers. Initially when I began to write the caption for this image, it was light, cheery and flighty. But as I reflected on their lives, something didn’t feel quite right. Their lives have been anything but. Sadness, tragedy and hardship is what they endured. But strength, perseverance, and steadfast love for their children is what they rendered.
My paternal Japanese grandmother while living in Korea during the Japanese annexation was cast aside by her compatriots for marrying a Korean man and despised by Koreans for being the nationality of their political oppressor. Eventually she moved back to Japan with an early onset of Alzheimer’s only to be tragically hit by a car after she wandered out from home.

My maternal Korean grandmother, a sharp witted, intelligent woman, married a prominent but hollow man and tragically died blind, sick and heartbroken.

Both women experienced the Korean War, a conflict considered to be one of the bloodiest in modern history. Yet despite all the hardships, both women dismissed their own discomforts to be an anchor for their children. If their lives were destined to be strife-ridden they were hell-bent on doing everything in their power to spare their children from the same fate.
My mother’s adversities were different. Although she wasn’t living in a war-torn environment, she faced her own battles. Bright-eyed and eager, my parents immigrated to Canada in 1977 with 3 children in tow with dreams of a new life full of opportunity and freedom. Within hours of landing, my mother would come to experience a breed of oppression she had never encountered before. Pure, raw, unapologetic racism.

I am extraordinarily grateful to have Moineau and Georges in my life to teach me the great lesson I have learned from mothers before me. The true meaning of unconditional love.
Come accomplishments, triumphs, follies or wrongdoings, my love will always be unconditional for my children. #mothersday

Clockwise from top left:
엄마 아빠 mom, dad
외할머니 maternal grandma
부 할머니 아버지의 할아버지 paternal grandma, grandpa
Mom, dad on wedding day
Both grandmothers
Mom holding flowers with siblings
Mom, dad
Mom at university

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