09 January 201717 July 2019 PEOPLE, PLACES, EVENTSWhat’s your cereal number? Monika Brzywczy There are two kinds of people in the world. One is who eat breakfast in the morning and the other is who doesn’t eat breakfast. Breakfast to breakfast kind of people is more than a meal, they have to have breakfast to start their day.
28 October 201612 July 2019 PEOPLE, RECIPESMemory in a roll Monika Brzywczy As a child, I remember that every other kids were looking forward for the field trip. We went to see the park, palace and the zoo etc. It was always exciting to leave the classroom but the highlight was always the lunch time. because we got a very, very special lunch box only at field trip’s day.
12 August 2016 PEOPLE, PLACESAppetite for udon Monika Brzywczy Udon, onigiri, tempura, panna cotta with matcha – the atmosphere of the genuine and tasteful Japan has settled in the district of Ochota in Warsaw. And it is thanks to a Japanese, Satoru Yaegashi, who moved to Poland three years ago and opened his own restaurant: Sato Gotuje (Sato Cooks).
02 July 2016 PEOPLE, PLACESMatcha from fukuoka prefecture Monika Brzywczy Not only do they run an avant-garde magazine and bags and backpacks manufacture, now they also sell Japanese tea. They also serve cocktails with that tea and make pralines and they do that in a space they personally arranged in Odolańska street Warsaw. Usta paid a visit to Sasha and Zuza from Thisispaper Shop & Tea Room.
20 May 201612 July 2019 PEOPLEWhat do the mermaids eat? Monika Brzywczy Are women in film business as exotic as mermaids in the striptease bars and is sex still our biggest weapon in the 21st century – a conversation with Agnieszka Smoczyńska.
04 May 2016 PEOPLE, EVENTSMeet Polish Meat Monika Brzywczy This is a graduation project of an Amsterdam tourism student, Emilia van Wijngaarden, witch we support. She committed herself to creating a meat-focused, culinary trail in Mazowieckie Voivodship, which aims at presenting the new quality of Polish beef at both ends – at its source, and in high-end restaurants.
26 April 201612 July 2019 PEOPLE, EVENTSŻaneta or Ernest? Monika Brzywczy Kwietnik (Eng. plant holder) was created few months ago for all potted plants’ amateurs. The form and execution are inspired by the Polish design from the 1970s and 1980s. We were especially enchanted with the retro shapes that we remember so well from our childhood and the names of the products inspired by more or less common Polish male and female first names: Karol, Ernest, Żaneta or Krystyna.
17 March 2016 PEOPLE, PLACESMin’s sandwiches Monika Brzywczy A new bistro-shop Min’s Onigiri has just opened in Poznań. It serves onigiri, rice triangles wrapped in nori. Yes! The famous Japanese “sandwiches”. What makes it even more attractive, the bistro is run by a Korean Sungmin Han and the interior of this small place has a modern design. The available onigiri combine Korean and Japanese culinary traditions, such as bibimbap flavour, kimchi or bulgogi beef . People are queuing in front of Min’s Onigiri and Min hardly keeps up with all the orders.
13 March 201612 July 2019 PEOPLE, EVENTSOut now: The Book on Flowers Monika Brzywczy We have pleasure to introduce you to our new book. After „O jabłkach” („On Apples”), „O chlebie”(„On Bread”) and „O rybach” („On Fish”) we are taking slightly different direction. This time we are picking the flowers. Together with Łukasz Marcinkowski and Radek Berent from Poznań’s florist KWIATY&MIUT we will spend the whole year with flowers. From early spring, through the blossoming and harvesting until the winter rest.
01 March 201612 July 2019 PEOPLE, PLACES, EVENTSStuffed Gooseneck and Challah Monika Brzywczy The new Charlotte bistro has just opened in Warsaw. Warsaw’s second Charlotte has taken a historical location – a place formerly occupied for years by Menora restaurant in Grzybowski Square. The new Charlotte wants to maintain the tradition of the former Jewish restaurant and, apart from their regular offer, will serve typical Jewish cuisine dishes, such as stuffed goose neck, herring marinated in vinegar on bread or challah. Apart from the food, the new Charlotte will hold culinary workshops and will be a regular information point for the City’s Jewish culture and tradition.
