In this episode, it’s the day before Crystal’s first trip for ASLI FOOD PROJECT to Sulawesi. Watch to see where she plans to go, both on land and sea, and what she wants to find during this discovery trip!
Feature | Destination Starfish
After months of researching, promoting and getting ASLI FOOD PROJECT off the ground, I’m delighted to announce the first destination for my field research.
When looking at a map of Indonesia, I have always thought this island resembles a starfish. Four, long peninsulas stretch out like arms lazily floating in the water, swaying with the currents of the ocean.
Welcome to Sulawesi.
Video | Market Run
In this episode, Crystal goes to a traditional market in Bali, Indonesia to show you what takes place early in the mornings. You’ll also find out why this particular market sparked the idea for ASLI FOOD PROJECT.
Feature | Phobia Alert
I have traumatic memories of learning Mandarin Chinese as a child.
My parents enrolled me in Mandarin classes at a neighborhood Chinese community center during my grade school years. From the onset, my brain struggled to comprehend grammar, memorize vocabulary and master calligraphic strokes to create words.
I started in a classroom at a proficiency level below my age group, and then it was further evidence of my inabilities when I was held back—not once, but twice. I became the giant in class. I was surrounded by children—sweet, but annoyingly adept at learning Mandarin faster than I was.
20 years later, even after taking formal courses in university, I never managed to reach a level of fluency.
In hindsight, I recognize it was self-consciousness that inhibited my ability to learn Mandarin freely. I was self-conscious being the oldest in class. I was self-conscious to sound like a fool. I was self-conscious for not being fluent after all these years.
To this day, whenever I’m prompted to speak Mandarin, my heart rate increases, I feel slightly panicked and look for exits.
Aren’t those signs of a phobia?
Recipe | Bose ft. Nusa Tenggara Timur
The most complicated part of bose was how to pronounce it.
Hanna, trip leader and co-founder of Du’Anyam, introduced it as “Bo-ce.” “You know, like the speaker company.”
But Aaron of East Bali Cashews, fellow tour participant and human Google, interjected with, “Nope, that’s pronounced ‘bo-ze’. You’ve been duped.”
ASLI FOOD PROJECT 