Rearview Mirror: Godzilla, Cork, and a New Sushi Spot

POPPING OUR SENSES

I don’t think I’ve ever given much thought to a wine cork beyond the satisfying pop it makes when opening a bottle, but after spending a morning at DeLille Cellars in Woodinville with about 50 other people, I have a new appreciation for it. The occasion was “(Pop) Open Your Senses,” a blindfolded wine tasting and sensory experience hosted by the Portuguese Cork Association and led by Dr. Hoby Wedler, a sensory expert and organic chemist who has been blind since birth. I had no idea cork could be so fascinating, or, dare I say, romantic.

We gathered around a few big tables as Wedler walked us through the history and science of cork. It comes from the bark of cork oak trees, which can live for more than 200 years. The first harvest doesn’t happen until a tree is about 25 years old, and after that, its bark can be harvested every nine years without cutting down the tree. The work is done by hand, often by families who have passed down the skill for generations. Wedler shared a story about a Portuguese harvester whose grandfather had shown him a particular tree when he was just 8 years old, knowing it would still be standing long after both of them were gone.

And the science is pretty remarkable, too. Cork is about 90% gas by volume, which helps explain why it’s so light and such an effective insulator (it’s even used to insulate spacecraft!). Even the leftover material gets put to use, with cork dust burned to help power the factories that process it. Wedler also explained how cork production can be carbon negative, with the forests absorbing more carbon dioxide than the production process releases. We passed around pieces of bark, pushed out cork stoppers, smelled them, and even held them against our cheeks to feel their natural warmth.

Then came the really fun part. We put on blindfolds and explored wine through smell and taste, without relying on what we could see. Wedler talked about how our other senses can be more intimate, connecting us to things in ways that sight can’t. I love that idea, and it was wonderful to slow down and pay attention to the things we usually overlook. I left with a new appreciation for cork, of all things, and a reminder of how much there is to notice when we experience the world a little differently.

You can follow Hoby Wedler to learn more about his work and upcoming sensory experiences.

GODZILLA STRIKES AGAIN

Earlier this week, I headed to AMC Pacific Place for an advance screening of Godzilla Minus Zero. As it opened, I found myself thinking about how often we humans dream up scenarios in which we’re suddenly reduced to the size of ants, running around helplessly while something threatens to wipe us out. Why do we love watching cities get flattened by enormous monsters? Maybe it’s just fun to think about a threat so much bigger than ourselves that all our usual problems seem pretty insignificant. Or maybe we identify with the angry monster, too, imagining what it would be like to be that powerful and free of all the rules that govern our lives.

Whatever the psychology behind it, watching Godzilla stomp around is ridiculously fun. And it’s silly to say, but I find him incredibly cute, too, in his own giant, thunder-thighed way. Directed by Takashi Yamazaki, Godzilla Minus Zero picks up two years after 2023’s Godzilla Minus One, with Japan still recovering from World War II. It’s also the first Godzilla film to receive an R rating (in the franchise’s 72-year history), so expect some pretty intense destruction, but there’s a deeper story running through it, one about the lasting effects of war and what it takes to rebuild when everything seems lost. The destruction is thrilling to watch, but there were moments in this one that nearly brought me to tears, which I certainly wasn’t expecting. I won’t give anything away, but I loved it! The movie opens in theaters today, Friday, Nov. 6, and it’s absolutely worth seeing on the big screen.

Find SIFF showtimes here.

GIVING THANKS

One of my first stories out in the field was about Seattle’s Union Gospel Mission, and I still remember how kind everyone was while I fumbled around taking notes and asking the wrong questions. What stayed with me, though, was how every detail came from a place of respect for the people they serve, with an emphasis on helping them feel empowered to move forward. The Mission is holding its annual Thanksgiving turkey drive, collecting 1,500 frozen turkeys to help feed people in its shelters and recovery programs, as well as local families and other organizations. Donations of turkeys weighing 15 to 20 pounds are being accepted through Nov. 25 at four locations in Seattle, Burien, and Kent.

You can find drop-off details or make a monetary donation at ugm.org/turkeys.

ON A ROLL

Sushi is easily one of my favorite foods, so a new spot opening just north of Seattle has my attention. Sugo Hand Roll Bar, which got its start near Pike Place Market, is opening a much larger location in Lynnwood on Saturday, Nov. 7. The restaurant has room for 54 guests, including 42 seats around the hand roll counter, which the owners say makes it the largest dedicated hand roll bar in the world. Chefs will break down whole fish on-site, age some of the seafood to develop its flavor, and bring in specialty selections from Japan. There’s also a private omakase room opening in December and a separate takeout menu created specifically for orders to go. Find it near Alderwood Mall at 3000 184th St. SW.