Hello, I'm Susan Durso, the Founder of Anomaly Season. I'm a second-generation Korean-American who started learning how to make kimchi as a result of wanting to connect more with my ancestral heritage. With no family touchstone for recipes, I learned how to make traditional napa cabbage kimchi via cookbooks, videos, etc, and eventually developed my own recipe. One day, while contemplating making pies with a surplus of apples, I was hit with the idea to make apple kimchi. Soon after, I found myself obsessed with crafting other non-cabbage kimchi varieties. What started as a hobby turned into a passion which finally became my own small business. Here is a photo taken on my first official day of production in May 2016. I love my kitchen days because I feel like I'm making gifts and it's truly an awesome feeling. From my heart to your taste buds, I hope you enjoy and stay with me on my new journey. Best, Susan
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The Anomaly Season logo is an homage to the Onggi (옹기), a traditional Korean earthenware crock used for fermenting kimchi, soy sauce, soybean paste, hot pepper paste, etc. Prior to the days of refrigeration, traditionally prepared kimchi was stored underground in an onggi to prevent freezing during the winter and keep cool during the summer.
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Ink wash painting is an East Asian type of brush painting using black ink also used in East Asian calligraphy. Once a stroke is painted, it can't be changed. The goal is not to replicate the appearance of a subject, but to capture its spirit.
Here is a video of the Anomaly Season logo being painted by my artist husband, Dan Durso. He painted 100+ images and it just so happened I captured the winning image by chance. I believe the moment was meant to be. |
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When I was invited by The Korea Society to discuss my contemporary take on traditional kimchi, I was beyond thankful and humbly embraced the feeling of acceptance from the culture of my ancestral heritage.
Here is a video of the discussion which has become one of my most cherished experiences. Credit: The Korea Society - YouTube (Development of Kimchi in Modern Days - Sep 2018) |