The Soul in Food Storytelling : Q&A with Pei-Ru Ko

At age 14, Taipei native Pei-Ru Ko ( 柯沛如 ) moved to the east coast of the United States alone in order to get a well-rounded education. Following several of the twists and turns that life threw her way, she settled in the San Francisco Bay area where she founded Real Food Real Stories, a community initiative of authentic storytelling by different agents contributing to a better and healthier food system.

What is the meeting point between storytelling and food?
After graduation in the United States, my original plan was to return to Taipei and use storytelling as a form of oral history. Those plans were interrupted when I was diagnosed with a rare autoimmune disease. After making little to no progress over the course of numerous visits to doctors, a special meal after yoga class led me to a realization: the right food could ease my condition considerably. I finally realized the connection between the food we eat and our health. In addition to taking up cooking my own meals for therapeutic reasons, my newfound dietary habits brought me to San Francisco, the birthplace of the natural food movement in the United States. Another unusual benefit of my disease was that it placed me in situations where I was often alone. Soon, I started to think about how people in the city rarely listened to one another and would feel lonely even when in groups. At the same time, I thought about the people in the food industry who had contributed to the recovery of my health. Hence, I began to think about creating a family-like atmosphere to help tell the stories of the sustainable food movement. People can come and join a gathering that is tailored to the unique locations with wholesome food and authentic stories from changemakers in food.

All children love hearing stories. What makes storytelling so enchanting?
It starts from curiosity. When we learn, we begin with our surroundings. Through photographic images and words we record the daily life of the people around us. As we examine those people over the course of a few years, they switch from being strangers to people whom we trust. A story that comes from the heart is pure and powerful. Our experiences may be ordinary, but the stories they tell give off a distinct beauty and radiance.

Caption: As the storytelling facilitator, Pei-Ru Ko (right) introduces her guest Christopher Wang (left), who is a fisherman, chef and artist, to the audience. Wang then shares his adventurous journey of chasing and preserving wild salmon. (Photo Credit: Blair Randall)

Can you explain why you chose to study culinary arts at Bauman College?
Nutritional education is an important part of culinary studies at Bauman College [1].Another reason why I chose Bauman was the diverse nature of its classes. First, I could gain an understanding of “real” food, including the minerals and vitamins contained in locally sourced, fresh, seasonal and non-processed ingredients, as well as in herbs and spices. Second, I could become better friends with my body. With no single one-size-fits-all dietary plan that can serve as a shortcut to health, you need to devise a personalized plan. Third, I could learn the different nutritional needs of people in various life stages, such as women who are pregnant, adolescents and seniors. Fourth, I could learn about and borrow health concepts from different culinary cultures.

Do you have any exciting stories you can share about Real Food Real Stories?
At our first gathering, Martin Reed, the founder of Blue Sea Labs[2] explained what inspired him to join the sustainable food movement: “When I was young, my mother insisted that we only eat organic food. However, when I was around age 10, my mother passed away, and after that my father began to mostly eat out, including a lot of fast food, until one day he collapsed due to cardiovascular disease. At that moment, I realized the importance of autonomy in health. As I started to learn about food and cooking, I discovered that good foods are the product of hard work and capital. Since these ingredients were more costly, I decided to gather neighbors and friends together to buy as a group directly from the producers.” After hearing Reed’s story, those who were present asked for two more follow-up gatherings!

What is the most unforgettable food in Taipei?
My mom is from the north and my dad is from Chaozhou, Pingtung ( 屏東潮州 ).While people from the north are known to love noodles, in my family my father and I are the true noodle lovers. When eating Taiwanese cold noodles together as a family in the summer, we would compare sauce recipes. The table would be covered in toppings, such as edamame and shredded egg, cucumber and chicken. It was wonderful!

Caption: Every meal is an encounter between food and life. Real Food Real Stories is celebrating its first anniversary with peaches from an adopted peach tree. Bathed in sunlight, the peaches turned a bold red. The face of the hand-picked peach records the hard labour of farmers, the rain and the insects that crossed its path, as well as the blessings and the wisdom passed down by ancestors who nurtured this land. (Photo Credit: Michelle Edmunds)

Caption: Pei-Ru Ko hopes that the thought, values and experiences that are part of Real Food Real Stories can become an educational model that expands from San Francisco to Taipei and the world. (Photo Credit: Pete Koff)

Caption: “I like the way American poet Henry Wadsworth Longfellow illustrated compassion: ‘If we could read the secret history of our enemies, we should find in each man’s life sorrow and suffering enough to disarm all hostility.’” said Pei-Ru Ko. (Photo Credit: Jenny Cheng)

●Our Monthly Column: A Spoonful of World Flavor  ●This post originated on TAIPEI

[1] BaumanCollege: A culinary arts school located in the U.S. state of California. The eating for health concept is incorporated into all of its classes.

[2] BlueSea Labs: An e-commerce platform that directly connects consumers to fishermen. Consumers are able to buy sustainable seafood and contribute to ecological conservation and fishermen’s rights. 


如此老了 才知此善知識


2018年11月25日(日)下午14:00~17:00 發酵研習班 招生中

自從投入發酵食物研究,我們的廚房多了好多瓶瓶罐罐:瓶蓋有鐵環的搖擺瓶玻璃罐裡裝滿了一瓶瓶不同的發酵飲料,胖胖肚子有著細脖子的carboy連著airlock來排除發酵產生的二氧化碳,大玻璃罐裡釀漬著春天梅子盛產時等待時間完熟的梅酒;整個廚房一字排開的大小玻璃罐熱鬧非凡,微生物強大軍隊在廚房裡各自形成了自己的勢力與群落。 廚房角落裡有幾罐轉成深咖啡色放了數年之久的味噌,這些味噌裡的微生物群落創造了一個奇妙的環境,讓這些味噌經過了四年之久,卻仍舊能保持活力,不同節氣的不同溫度下能聞到這些奇妙微生物轉化黃豆所產生的不同芬芳。 發酵食物並不困難,每個家庭都可以自己手做釀製,課程會帶領你一步步進入微生物背後看不見的力量和發酵料理的應用,歡迎加入發酵行列。 報名連結:https://goo.gl/forms/TbulQ2ApwOmi258c2 課程內容: 淺談微生物與發酵、甘蔗發酵氣泡飲、認識與品嚐發酵食物。酒的初探:天然發酵蜂蜜酒&蜂蜜梅子酒製作。認識酵素:水果酵素製作(梅子及檸檬酵素)。天然發酵薑汁氣泡飲:薑汁酵種及兩種口味薑汁氣泡飲製作。自製米麴及鹽麴製作。麴的應用:甘酒製作及甘酒飲品應用。麴的應用:甘麴辣椒醬(gochujang)及料理。麴的應用:味噌製作。麴的應用:豆腐乳。乳酸發酵: 蔬菜發酵兩款。發酵料理應用:麴、甘酒與味噌。發酵料理應用:麴、甘酒與味噌。


經歷:Beher創辦人,2007 費用:42000元 招生人數:10人 預計開課日期:2018年11月25日(星期日)下午14:00~17:00 Beher生活廚房 台北市松山區富錦街354號1樓Emailthebeher@gmail.com facebook

2010 搬新家 換新衣


悄悄地 我們來到了2010


很想跟舊雨新知 分享 我們的新家 新樣子.....


we are here...
台北市富錦街354號1樓 02-27652646 1:30pm~9:00pm 週一休

2018年9月25日(二)14:30~17:00 桃子發酵氣泡蘇打 &酵種 招生中 [特別加開]



講師:謝碧鶴 經歷:Beher食物研究圖書館創辦人,2007 費用:會員2850元,非會員3000元 招生人數:15人 預計開課日期:2018年9月25日(星期二)下午14:30~17:00(額滿)
特別加開班:2018年10月16日(星期二)下午14:30~17:00 https://goo.gl/forms/Y6quMSQeUzeJ90DK2
Beher食物研究圖書館 台北市松山區富錦街354號1樓Email:thebeher@gmail.com