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Philip I. Thomas
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What I'm up to - June 2026

Philip I. ThomasPhilip I. Thomas
A cappuccino at Sagrado Filemón in Oaxaca

My monthly newsletter about what I'm up to, which I send in place of social media.

What I did in May

  • Went to Oaxaca for vacation, which was a culturally rich and walkable place. I enjoyed a lot of great food, coffee, and mezcal. Sagrado Filemón, Levadura de Olla, Quince Letras, and Maíz Cocina Tradicional were highlights. I thought a lot about the effect of colonialism on food, and explored it in the context of mole - for example, chichilo leans almost entirely on indigenous ingredients like burnt chiles and charred tortillas, while mole negro folds in ingredients that the Spanish brought, such as sesame, almonds, cinnamon, and sugar.

Things to share

Plans for June

  • Not sure quite yet.