Hi, I’m Katy.
I eat, travel, and write a lot. I also cook.
HERE’S WHY YOU DON’T FEEL FULL AFTER EATING JUNK FOOD // HUFFPOST
You’ve just eaten 10 Taco Bell tacos and a frozen Mountain Dew and you feel... suspiciously still hungry. You’ve consumed about 1,880 calories, but your body isn’t satisfied. What’s happening? Studies show that satiety, the mechanism that stops us from eating more than what we need, has less to do with caloric intake than it does with the intake of certain macronutrients ― types of protein, carbohydrates and fat ― and the physical volume of food.
CHERRY BOMBE MAGAZINE
I’m guessing I’m not the only woman whose reaction to all the recent sexual harassment allegations was a resounding “duh.” This isn’t news to me. This isn’t news to us.
This is a guilt I share with many women, and it is two-fold: we feel guilty for throwing our bosses, our mentors, our friends under the bus — and we feel guilty for not doing so sooner. READ MORE >>
How Sourdough Bread is Helping People Eat Gluten Again
Gluten is the most misunderstood substance of the new millennium, so demonized that even coffee, yogurt and body wash are labeled “gluten-free” as a selling point. But we’ve been eating grains for some 100,000 years, so what accounts for the sudden, massive increase in gluten intolerance? Marketing accounts for most of it: 86% of Americans who think they’re gluten-intolerant aren’t. But it also has to do with the way we’re baking bread. READ MORE >>
I was sitting on a mattress on the floor of a hostel in Pāhoa, a small town on the Big Island of Hawaii, when I remembered I’m a woman. The air was thick and wet and wrapped around me like cellophane; the sheets were damp and smelled like patchouli; there were oil stains on the pillowcases and cockroaches in the corner, and none of that bothered me. I was traveling alone with very little money and I didn’t care about the consequences of that. But I forgot about one thing: I was a woman, traveling alone. READ MORE>>
You’ve probably noticed an upswing of ramps, nettles and wild mushrooms on menus all over the country. But Tom takes it a step further, using obscure ingredients with short, near-impossible-to-catch seasonality: feral summer squash, wild Szechuan peppercorns and pineapple weed, to name a few. Recently, we caught up with Tom to chat about his upcoming pop-ups, how he learned to forage and why cooking with wild ingredients inspires him to be more creative as a chef. READ MORE >>
BOXY MAG // SO THIS IS IT?
THE TRAVEL 100 Best Sandwiches on the Planet: Any at Caseficio Borderi
Tokyo will seduce you - consume you - with its bright lights and electricity, its careful chaos, its cramped and crowded alleys, its wealth of small six-seat restaurants, all of which take themselves seriously. It’s intimidating at first but quickly becomes familiar. It's much easier to navigate than you expect it to be. You'll start to love it. It takes care of you. It invites you to sit at the bar, pours you a cup of tea, tries to understand you, is patient with your shitty Japanese. READ MORE >>
I’m That Twentysomething Living with My Family.
A few months ago, I remember applauding myself for being such a successful 26-year-old. I’d so far spent my twenties holding strong stable jobs and living in my own apartments. I felt like I’d somehow escaped the boomerang millennial cliché. I was never going to be that lost and jobless twentysomething, living in her parents’ basement. Or so I thought. READ MORE >>