Returning to good old Philly.

Philadelphia. It's like my second home, or the first. It's where I spent my young days, my middle school years, and where I made many friends. I don't remember too much of the days when my family lived down near Washington D.C. before we moved up to the Keystone State, and though I spent no more than four years up there out of a total of ten I spent in the U.S., Philly means more to me than any other place in the country.

Looking back at the days, it's where I grew up most while living overseas. It is where environmental studies caught on me, while simultaneously being drawn into participating in activities that do social good for the communities, locally or globally. I still clearly remember the days when I did volunteer work every other week with the Whosoever Gospel Mission, a homeless shelter in Germantown, helping the homeless to empower themselves and become independent, or helping fundraisers for the UNICEF and the Kobe earthquake. Come to think of it, how many middle schools in other parts of the country or in Japan have volunteering with the homeless as part of the curriculum? Maybe some in the U.S., but I've never seen nor heard of in Japan. Looking back now, it helps to make you feel that they're not too different from us, but maybe just born in socially handicapped families, and together with unfortunate circumstances and some mistakes, have become 'homeless'. Well, this leads to a different topic so I'll stop here...

I revisited Philly in March, as part of our 'graduation trip' I went along with five other friends at my university. In my words, Philly is like a countryside city of charm sleeping or rather 'hidden' between the economic powerhouse of New York and the capital Washington D.C. However, it's not any other mega city nor just a countryside city. Having been the first capital of the nation, the historic Old City area or the many cobblestone streets accompanied by well-preserved homes, churches, and various other monuments help to keep the rich history alive, while Center City has blossomed into a world-class downtown with towering skyscrapers, five-star restaurants, theaters, and galleries.

Philly is a city that has also given birth to a handful of favorite local foods that are now known throughout the country: cheesesteak, soft pretzel, and water ice. So I definitely made sure we didn't miss out on having a taste of those, especially the cheesesteak. Some say that "a proper cheesesteak consists of provolone or Cheez Whiz slathered on an Amoroso roll (definitely a must!) and stuffed with thinly shaved grilled meat", however, it's pretty much up to personal preference. Some like the rolls toasted and crispy (that's me), while others like them soft and chewy. Some would dip it in grease, while others would complain that too much grease makes the roll soggy (me). Some prefer the meat to be diced as thinly as possible (yup, me), while others prefer larger chunks. Some love the artificial Cheez Whiz (me too), while others prefer American or provolone cheese. Where to get the best? Again, up to you, but my favorite is Jim's Steaks. Although Pat's and Geno's both claim to be the first cheesesteak, Jim's produces better. Jim's has four shops, with the original one still located in West Philly, but the one that attracts most is the one down on South Street. It was 15 years ago when I went there the first time.

South Street is one of many shopping districts in the city. Offering an eclectic mix of over 300 mostly independently-owned shops, including diners to ice cream parlors, head shops to tattoo parlors, hip-hop clothing stores to jewelry shops, records stores to home and gift shops, and add to that lingerie and sex goods shops, South Street offers a unique selection of shopping opportunities; no wonder Jim's at South Streets gets a waiting line every weekend. Another shopping district I like, despite with a totally different atmosphere, is Chestnut Hill in Northwest Philly. The only business district in a largely residential area (big homes too), Germantown Avenue, with cobblestone and trolley tracks, is like the Main Street in a small old town with quaint storefronts, Victorian lampposts, and shoppers who stop to chat with one another. It has a modest selection of antique shops, upscale home goods shops and clothing shops, and several independent art galleries. It's a nice place to stroll on a weekend afternoon.

Oh boy, am I missing Philly. :)

Savoring Polish cuisine and Żywiec.

When my Polish friend's family took me around the country, I had the opportunity to savor a variety of Polish cuisine, both at their home in Żywiec and at restaurants around the country. Polish cuisine contains much that is distinctive, but little that is truly unique to the country, with most of it representing a blend of culinary styles that run across countries in east-central Europe, such as Belarus, Lithuania, and Ukraine. Meat and potatoes are the mainstay of the national diet, while north European vegetables including carrots, cabbage, and beetroot provide good accompaniment.

When I visited, it was in February, still the winter season, though at the end of it, so there was plenty of snow that had yet to melt. During this time of year, vegetables become harder to come by, excluding those imported, and together with the long cold season, the people consume more meat and cheese. Every morning, together with the family I had bread with many kinds of cheese and ham. It was simple, but the bread bought at a nearby bakery was certainly not something I find everywhere, and it was the first time I felt I could eat cheese without eating it with something else. Simple, but depending on the combination of bread, ham, and cheese, you could enjoy a variety of tastes. A good choice of sweet pastries goes along well too.

What I also enjoyed much was the soup. It plays an important role in any Polish menu, serving as an introduction to a multi-course meal or just a mid-day stomach-filler. The most famous of them, and what I found to be my favorite as well, is barszcz (borscht), a reddish beetroot-flavored broth with a mild yet perfect balance of sweet and sour tastes. If you visit in the summer, you would find a refreshing variation on these theme called chłodnik, which is cold borscht served with lashings of sour cream and a side order of boiled potatoes. Another soup I remember is the fasolka, a solid, almost stew-like combination of beans and smoked sausage.

As I previously mentioned, meat is often the main part of Polish cooking, but it is pork that takes up top billing. You can reveal for yourself how important the pig is to the Polish society if you look over the delicatessen counter and see the sheer size of the repertoire of sausages and smoked cuts of pork. Although the generic name for sausage is kiełbasa, there are plenty of varieties to choose from: the thin, smoked kabanos, the garlic-rich wiejska, and the pink, mildly-spicy krakowska. A pork dish that I remember well is golonka, a deliciously tender roasted pork knuckle, traditionally served with chrzan, which is horseradish sauce. Dairy products, especially the cheese, is also central to the Polish diet. The oscypek, which is a bun-shaped sheep milk cheese sold everywhere in the town of Zakopane (though available in other places as well), was delicious, especially the smoked ones.

Something not to miss, and what has become more or less an icon of Polish cuisine is the pierogi. They are boiled dumplings of scallop shell shape and size, and are stuffed with a variety of savory or sweet ingredients, from minced meat, cabbage, potatoes, mushrooms, and cheese, to strawberries, cherries, or other fruit. The food is consumed well in this part of Europe, where the people speak language of the Slav origin. Belarus, Russia, Ukraine, Slovakia, Estonia, Latvia, Lithuania, Germany, Czech are all among them, although sometimes they are under different names such as kalduny in Belarus, and koldūnai in Lithuania. There is a similarity to the Italian ravioli and tortellini, or the manti, khinkali, or chuchvara in the trans-Caucasus region, including Turkey, while not too similar but still sharing some aspects are the Afghani mantu, Mongolian buuz, Nepalese-Tibetan momo, Chinese wonton, Japanese gyoza, and the Korean mandu.

Oh, yes, and I didn't leave out beer! Situated in the southeastern corner of Silesia province in Poland, Żywiec is a peaceful countryside town with a population of just over 30,000, and it is known for the beer that is named after the town. Although now under the Dutch Heineken empire, the Żywiec Brewery was originally founded by the Habsburg family in 1852 and has been producing ever since. Competing brewers include Tyskie and Lech, and though I could not recognize too much of a difference between the three, it was certainly nice to visit the history-rich bar located adjacent to the brewery and sip on a glass of Żywiec, naturally the most popular of the three in this part of Poland, enjoying the atmosphere of a Polish countryside bar.