Hi there! I’m Mun Yi. The Fallow Season is my journal about slow food and even slower processes. How can soy sauce be fermented at home? How is tofu made from scratch? And how are we connected to these foods through heritage and personal stories?
This is a life space I’m leaving fallow (or uncultivated) so that it might rejuvenate itself. I don’t intend for it to be perfect or productive, but I hope to observe, experiment and learn. Follow me on my journey on Instagram and YouTube.
My latest project is How to Eat Prickly Pear, a food zine published by The Slow Press. It brings together my favourite recipes from home and the native ingredients of Los Angeles, the city I now call my own.
