Kimchi and Acorn Jelly in the Korean Kitchen

When Christine Choi, now the communications manager at LACMA, was growing up, eating a meal without kimchi was unheard of.

She grew up in a house that made just about everything from scratch, and her earliest food memories are of foraging for acorns. It did take Christine a while to get into cheese, though ... more on that later this week in Free Lunch at simplethings.

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