I tried my hand at making kombucha. I infused it with mulberries from the tree down the street. Picking any fruit in the city (los angeles being the exception fallenfruit.org) people look at your like you’re wild. I taught some neighbors that the tree isn’t just bird berries. The first batch turned out amazing, so I immediately took the scoby and made another batch. I tucked it safely in the cabinet so it would be away from light, but also out of sight. So then i flew to NYC for shoot and forgot about the batch. When I pulled it out after about 10 days over brewed, it had turned into straight vinegar with a delicious sweet taste. Definitely couldn’t drink it, a glass might make you blind. So i salvaged an entire batch by using the kombucha vinegar with apple cider vinegar to pickle vegetables. The result was a very salty, garlic, dill, yet sweet tasting veggie.

One of my favorite restaurants is a little 5 star diner in Pilsen called Steak & Egger. This is the best place to come after your nightcap, or after a hangover. Something is so refreshing about good greasy food, sketchy characters, gorgeous thick waitresses with penciled in lips and brows. Also, the coffee has a hint of soap because they use plastic mugs. Its a strange aftertaste that you get used to, and just becomes the familiar that you come to love and expect.