In Japan, cherry blossom is salted to preserve it for special occasions, but you can harness the almondy notes of both cherry and cherry plum blossom by infusing it.
David Parker is a journalist at the Calgary Herald. He covers a diverse range of topics including science, natural sciences, and the food and beverages industry, with a particular focus on commercial real estate, housing markets, and real estate development. David's work has been featured in prominent publications such as The Arab Tribune, Financial Times, and Forbes, among others.











