What’s in Your Fridge: Jayne Min

Remember Jayne Min? A week ago we perused the designer/creative consultant’s maximalist approach to minimalism courtesy of her LA Closet and cool ass style. Today we raid her fridge with The Food Life. We’re calling this: the maximalist approach to West Coast feasting. Take it away, Jayne.

“The fridge is the quickest way to assess how busy I am. If it’s messy, I’m busy. If there are a lot of take out containers, I’m busy. Or lazy.

At any given moment you will find kimchi, kombucha, and eggs [in my fridge]. If I ever run low on these (or god forbid, run out), it’s an emergency. Also on rotation are leafy greens, cheese, lactose-free milk and fruit. The wild cards are probably 35mm film, face mask sheets, and Bio-K capsules. And there’s always chicken, veggies and yogurt for my dogs because I’m psycho.

I think the same rule applies to both my closet and my fridge: as long as things can be taken out and put back easily, all is good in the world. It’s trouble when you forget what’s lurking in the back.

Right now there’s a Fourth of July leftover pizza in there, but otherwise my fridge is usually split between Korean food and attempted healthy food. I try to stock ingredients for ‘pile’ nights when we throw things into a bowl: sautéed kale, quinoa, hummus, beets, sweet potato, tuna and avocado. And then there are staple Korean banchan (side dishes) and different kinds of kimchi. Deep in the back of the fridge you’ll find a jar of overripe kimchi reserved for stews and fried rice.

I was raised to not waste food so I’m programmed to always bring home leftovers, but for some reason I just don’t like to eat them. It’s not that I don’t enjoy leftovers (I’m about to finish off this pizza right now) — I just don’t like to eat the same meal twice in a row.”

Images by Lauren Levinger of The Food Life Follow Jayne Min on Instagram, Twitter, and check out her website, Stop It Right Now.

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