Izabela Kowal

I have eaten at the same milk bar most weeks for years, so guiding people through it felt like a natural extension of a habit rather than a new skill. On the milk bar call I hold the camera steady on the menu board and explain which dishes have barely changed since the place opened. On the pierogi call I show the dough being shaped and explain the filling that marks out a properly Silesian version. I keep both sessions practical and focused on food most visitors would otherwise walk straight past.