This post is not necessarily a discovery, but a rally call for a good cause. Last week was the inaugural episode of Jamie Oliver’s Food Revolution; his campaign to change the way America’s school children eat. For those uninitiated, Oliver is a quirky British chef, cookbook author, and former Food Network star. Recently he was awarded a TED Prize, which gives him $100,000 and “one wish to change the world.” His wish? Educating children, parents, administrators, teachers and lunch ladies alike about the evils of overly processed foods and the direct link to obesity, diabetes and heart disease. His message is that the goodness and simplicity of healthy fare is essential to the future well being of our country. To hear his plea directly from the source, view his TED presentation below, and his petition here.
We have a confession. With all of our pork talk, we are simultaneously reading and testing recipes from a vegan cookbook. Gasp! We’re not afraid to go beyond the pig, the cow, the chicken and get back our herbivorous roots. And we could not have asked for a better guide than Bryant Terry and his masterful cookbook Vegan Soul Kitchen, which holds 150 creative, and oh-so-healthy interpretations of African and Caribbean cuisine. Not only can you find mouthwatering recipes for double mustard greens, roasted yam soup and sweet cornmeal-coconut butter drop biscuits, Terry has orchestrated the entire experience for each recipe, with suggested books, poems, films and tunes.
Bryant Terry is an Oakland based eco-chef and food justice activist, meaning he has “used cooking as a tool to illuminate the intersections between poverty, structural racism, and food insecurity,” as stated by his website. Projects like the Southern Organic Project, Black and Green Food Justice Fund, and his collaboration with Oakland’s People’s Grocery to form People’s Grub Parties, position Terry as a positive, powerful voice of change. He shows just how important it is to erase boundaries in the culinary world by connecting real, fresh organic food to real people. He thanks his grandparents back in Memphis for inspiring his appreciation and passion for cooking, farming, and community health. If being a vegan is this good, we have got some serious decisions to make!
Anyone who's ever experienced the heartwarming highs and aching lows of the Summer Camp Mail Call knows the feeling. Waiting eagerly as one name after another is called out, breath held in the hopes that the next missive might be meant for your eyes only. Even when you knew precisely what to expect, a weekly postcard from a parent or a letter promised by a friend, the thrill of its arrival was still singular. There were no bills or coupon booklets, no appeals for donations and no false promises of million-dollar windfalls. Just lovingly handwritten correspondence, the stamp licked and placed carefully so, ferried in safety of the mailman's satchel through sleet, snow, and dark of night, only to arrive at last in your hands. Pretty special stuff.
Nowadays, most correspondence is handled instantly and effortlessly, and the few parcels of note that do arrive in the post are invariably embossed with the seals of internet stalwarts like Netflix or Amazon. It's a bittersweet compromise. Our ability to connect online becomes exponentially easier, but the actual act of connecting becomes ever less meaningful. By creating an online hub to facilitate the thoughtful exchange of ink-and-paper objects, the online postcard sharing community Postcrossing has struck an elegant balance between the convenience and efficacy of the World Wide Web with the tactile satisfaction and trip-to-the-mailbox exertion of the World Wide World: a place of texture and odor and heft and refrigerator magnets.
It's pretty simple, really. When you first sign up as a member, you're given an address to which you send a postcard. Once it arrives, your address is then given to another one of the 170,000+ members in 209 countries who sends you a postcard from their particular far-off locale. And that's it. You keep sending them off into the world, and they keep showing up in the mail. It's armchair traveling, but with souvenirs to show for it. It's a tiny way to brighten your day, from a stranger a world away.
I've long suspected that the dream of homemade cheese is not so lofty as it sounds. About 15 effortless minutes in the kitchen has confirmed this suspicion. It turns out making fresh ricotta is about as difficult as cooking pasta. In fact the process is much the same: combine the ingredients, heat, and strain the liquid.
You'll need:
Milk
Lemon juice or white vinegar (1 tbsp/cup of milk)
Salt (1 large pinch/cup milk)
Cheesecloth or papertowels
Here's the rundown:
Line a colander with 1-2 sheets of papertowels or 3-4 sheets cheesecloth and place in a bowl.
Combine the ingredients in a microwave safe bowl.
Microwave a few minutes (~1 minute more than the number of cups of milk, ie 3 minutes for 2 cups).
Stir. If no curds form, heat another 30 seconds, and stir again. Repeat until you've got curd/whey separation. You'll know.
Scoop out the curds with a slotted spoon and plop them into the awaiting cloth-lined colander.
That's cheese! The longer you let it drain, the firmer it will be (anywhere from 5 minutes to 2 hours), but if you're looking for a softer, spreadier cheese, it's ready to go. That beautiful creamy-white collection of curds can be used for all kinds of amazing dishes. Head over to our Facebook Fan page to let us know your favorite uses for ricotta!
With all our talk of Discoveries, explorations, and epic adventures, it's really quite difficult to find the time to get out there in the thick of it, fearlessly setting adrift on daring expeditions to far off lands, charting unknown water, and all the rest. Most of the time, we're stuck with fantasies of swinging vine to vine across the dense canopy of the vineyards just outside, or embarking on camel back, traversing the vast expanse of parking lot in search of our destiny. Somethings tells us François Delfosse has a similar take on the adventure potential of ordinary stuff. That something happens to be "Antarctica in a Bag," his photo series documenting the inner worlds of plastic grocery bags, which captures the grand spirit of small adventures pretty nicely. Don't you think?
Travel much? Gallivanting across the world to exotic locales like Machu Picchu (we’re going to get there eventually), and trekking across the Tuscan countryside (right around the corner) are amazing adventures. However, there are the pesky details of getting there. We like to stay on top of the airline industry for this very reason. One of our favorite resources on all things flying and air-related travel is The Cranky Flier. Written by self-professed airline dork, Brett, this blog will regale you with best practices of airport survival, insider tips and ticket deals, and the very latest in airline news. On his blog or via his travel assistance service, The Cranky Concierge, you can find everything from the cheapest hubs for round-the-world airfare to investigating where one can purchase duct tape in the Newark airport. The site also tackles topics like, how long pilots rest between flights, which airports are expanding or contracting, or exactly how much leg room to expect. In an industry that seems to lack the golden customer service of yesteryear, The Cranky Flier is a refreshing example of customer advocacy. Kudos!
We've all experienced something similar to this tweet (from @ChrisTackett posted on @Pictory): "Arrived in Florence, boarded bus in wrong direction, ticketed by Polizia for non-validated ticket & homeless for first night." Really, you don't even have to leave the country to experience culture shock. Sometimes all you have to do is travel across the country, or in extreme cases, a bordering city. Regardless of the innocent passion for adventure and sincere curiosity that drives us to travel, sometimes the journey can be hellish. Overseas and Overwhelmed sought out to capture those moments - those times that, in retrospect, teach us a great deal about ourselves and our own perseverance, but in that very moment almost break us. It's the stuff that the greatest travel stories are made of, right? In celebration of those travel horror stories that make us stronger, more in-tune and creative human beings, Pictory Magazine's "Overseas and Overwhelmed" captures 25 stories of culture shock shown through amazing, vibrant photos. We can all relate and learn a thing or two from this site. What some of your culture shock moments?
Ah, blogs. Those tireless chroniclers of the esoteric. Whatever your fancy, you can rest assured it's being thoroughly documented on a web log of some sort. And sure, you have your politic blogs and your headline news. You've got celeb gossip and tech tips coverage. But at the end of the day, most of us just want to kick our legs up and read a slightly inappropriate children's book. Right? Of course we do. Which is we love Curious Pages, archivers of "the offbeat, the abstract, the unusual, the surreal, the macabre, the inappropriate, the subversive and the funky." In books for kids. A blog in which:
We find Shel Silverstein none-too-subtly encouraging youngsters to smash open their parents' television sets to reveal the magical elves that live inside, to pee their pants rather than risk falling into the toilet, and to forget about ever going to the Land of Oz or meeting Santa Claus (neither are real, apparently). He does, however, suggest a trip to Detroit.
We discover a book detailing various cocktails easy enough for a toddler to make, without all the hassle of sending your baby to after-school mixology classes.
We acquire some rather effective nightmare fodder in the form of a marionette named Captain Jeff.
Step One: build a boat made of plastic bottles. After all, there are 2.5 million bottles trashed every hour in the United States. Step Two: set sail on the Pacific to bring attention to the power of recycling, massive waste currently in our oceans, and the juxtaposition of modern adventure and ecology. This sounds like just the kind of expedition we're into. Brainchild of British eco-adventurer David de Rothschild, the Plastiki Expedition is a journey from San Francisco to Sydney, Australia, stopping off along the way to visit some of the most horrific examples of oceanic trash in the world, damaged coral reefs and soon to be flooded islands. They're now ready to let all of us in on the adventure. Team up with scientists, naturalists, adventurers and creatives via their website. We're all invited to follow along through videos and a host of social network updates as they kick off their open sea trials. Now that's a powerful adventure!
It's about time the goggle stepped into the new millennium. For too long now, ski and snowboard goggles have been content with such mundanities as keeping the blinding glare of the snow from our delicate eyes, protecting our cheekbones from windburn, and preserving our neatly coiffed eyebrows. But now, at long last, the goggle has found it's true calling, with the introduction of GPS functionality, real-time statistics, and state-of-the-art sensors. The new high-tech Transcend Goggles are like an iPhone for your eyes. Without the phone. (An eyePod Touch? Google Goggles, perhaps?) Frankly, we're not really sure what to make of these beauties! Is this overkill for a so humble a piece of head-ware, or the future of snow sports; a must-have cranial accessory? What do you think?
Seems to me they would have been right at home here:
It's brilliant. There's really not much more to say about this wooden laptop case, designed by Rainer Spehl. The design speaks for itself: Esquire meets Backpacker, archaeologist meets creative director, 007 meets Indiana Jones. It may just be the newest addition to our Pathfinder toolkit. Purpose: trekking meets blogging (in style). We can dream can't we?
There's a lot of plainly beautiful places in the world. White sands and crystal blue waters. Palm trees, grass huts, the whole nine. If you've seen one, you've seen 'em all, and at this point we can all agree that plain old pristine is a little played out. Which is why we can totally sympathize with Outside Magazine's Editors' Choice of the island of Kiwayu, just off the coast of Kenya, as a must visit vacation destination, if only for the measured risk inherent in the location. Most resorts don't list Security between Location and Weather on their website's navigation bar, for instance. And don't be surprised at the occasional Somolian warship quietly passing by on the horizon. Just keep snorkeling.
Incidentally, here's an interesting short documentary about the island's practice of flip-flop recycling.
There's been a minor kerfuffle of late over MTV's removal of the word music from their logo, as if the minor graphics update was anything but a mere formality, the final nail in a coffin that's long since six deep. Between grainy videos of mustachioed felines and grammatically challenged toddlers, we lament the loss of the music video as a cultural force (at least those inclined to lament such things), while would-be classics of the genre quietly amass modest yet respectable viewership in the tens of thousands. And while "Charlie Bit Me" may have replaced the Thrillers and Smells Like Teen Spirits as the shared short-video touchstone of our times, it's pretty comforting to know that not only are iconic and memorable videos like this one still being made, but that you don't have to wait through an episode of MTV Sports just to see it.
The capsule hotel concept has been around for some thirty years in Japan, mostly taken advantage of by business travelers in transit. The purpose is simple: to provide a place to sleep and shower, nothing more. Of course, there is the obvious caveat is that those beds are found in individual stacked capsules, which has makes Westerners, well, a little uncomfortable. Up to this point, the focus of capsule hotels has been purely functional. Enter The 9 Hours Hotel, which recently opened its doors in Kyoto, Japan. Its purpose-driven architecture blends function and style for the modern savvy traveler. Designed in an open, minimal aesthetic, the hotel has absolutely no clutter and only four colors found in the entire hotel. Each capsule, tucked with same linens as luxury hotels, includes Panasonic's advanced system for good sleeping by computerized control lighting. It still may take a while for Westerners to warm up to this idea, but can you imagine the collective sigh of relief if this concept were launched in airports...during the holidays? Oh and why 9 hours? It is based on a simple calculation: 1 hour to shower, 7 hours to sleep, 1 hour to rest. Check out this video report from Monocle Magazine.
Fashion is intimidating; its runways overrun with rail-thin waifs flaunting sunglasses the color and size of a pomelo and outrageously oversized collars hewn from some combination of beaver pelts and tablecloths which threaten to swallow the wearer whole. Ensemble after impractical ensemble, the question is begged: Who would actually wear that; that outfit which would be out of place at even the most lavish of galas? In most of the especially outlandish cases, the short answer is that no one would. Despite the admirable efforts of Project Runway to enlighten the unwashed masses, much of high fashion remains a purely artistic and aesthetic endeavor, as impractical as a John Cage composition or Jackson Pollock painting, though potentially as powerful.
But while the rarefied world of fashion may be inapplicable to everyday life, style is ambient. For better or worse, you've got to wear clothes. And while we often fancy the romantic notion that one aught live wholly free of concern for what others might think, a more thorough examination shows this to be rather rude behavior. We care what others think just as we hope that others might value our own thoughts and opinions and, like it or not, our outfits inevitably reflect certain inward aspects of ourselves. Call it shallow if you must, but there's a lot to be said for looking good. The every-day fashinistas of The Sartorialist and the smartly-dressed celebrities of Nerd Boyfriend strike a comfortable balance between the aspirational and the attainable. While the former blog tempers the often elaborate ensembles of its subjects with the simple fact that they are found not on the catwalk but on the sidewalk: quite literally the People Who Actually Wear That. On the other hand, the latter web log captures the timelessly keen styles of various classy and well-known men, from Albert Einstein to Jack Kerouac to Conan O'Brien. It also thoughtfully provides links to purchase comparable ensembles, ostensibly to aid in the process of dressing a real-life boyfriend as such.
We are adventure types, so we're very picky about our boots. Danner stands among the most coveted bootmakers in the world, especially due to their dedication for bringing worn Danner boots back to life. In an era where new is always better, Danner's recrafting philosophy has gained our respect. With impeccable standards in materials, craftsmanship and durability, they understand that a pair of boots should last a lifetime, so in addition to crafting new boots, they also repair old ones. Their revamped website offers a unique glimpse into their world with a series of short videos touring the factory, its craftsman and its boots. In their words, "We are craftsmen. We pay attention to details. We understand there may be similar ways to craft a boot but there are not similar standards. And, true to the Danner name, we pride ourselves in crafting the highest standards." To see this dedication first-hand, take a minute to watch this video from their website.
If you're anything like us, every meal you eat is a lavish feast, a celebration of all the finest things in life, boasting an abundance of bold flavors and fresh ingredients. A meal in which all food groups are dutifully represented and a tableful of good friends are close at hand. Well, most of our meals are like this. Quite a few, at the very least. But I suppose there are those rare moments when it's just you. And you're pretty hungry. And no one's gonna see you pour that can of chili into that pack of Fritos and proceed to eat it straight from the bag. Or see you pull a chair up to the fridge and start picking away at various Tupperwared leftovers and takeout containers, supplemented by the odd olive or pickled pepper. Then again, this peckish moment of peace might well be an opportunity to enjoy a little me time; a chance to indulge in a meal as thoroughly luxurious as the aforementioned feast, sans the tableside compatriots.
These very sundry acts of solitary sustenance are the subject of Deborah Madison and Patrick McFarland's "What We Eat When We Eat Alone." It's a refreshing take on cookbookery, exploring a cuisine every bit as practical as a tome like The Big Fat Duck Cookbook's is aspirational, while treating its titular meal with enough deference to make for a rewarding read rather than a mere novelty. At times it feels like a grown-up version of the Typical College Freshman's Guide to Feeding Themselves, with the cans of black olives replaced by tapenades, the english muffins swapped for levain bread, and aged gruyere standing in for pre-shredded cheddar. The recipes themselves are certainly appealing, but the real draw is the insight into the solo noshing habits of various food pros; the chance to see, as though through a hidden camera or two-way mirror, just what these chefs prepare when the goal is to impress none but themselves. What We Eat is a charming and intimate meditation on the meal that typically receives the least amount of reflection, but can often prove to be the most revealing.
There is something about the winter months that stir up summer travel wish lists. The tinkering of itineraries usually begins on those cold days when visions of summertime dance in our heads. While in destination-discovering mode, we'd like to give a nod to America's backcountry - which in some cases is easier to access than you may think. Leave the noisy, communal, drive-in campground scenes behind (oh, the stories!). Come summertime, we often opt to go backcountry, where the only sounds you may be competing with are roaring rivers and curious wildlife. By forgoing a few creature comforts, you can practically have the whole park to yourself. Our first stop is Wyoming's Teton Crest Trail in the heart of Grand Teton National Park. This trek is not for the faint of heart, but its unbelievable landscape is worth the sweat. Pick any thread of this 39-mile trail, and follow meadow after meadow with the stunning spires of the Tetons overhead. The Teton Range is unique; its jagged peaks appear to have been dropped from the sky onto a vista of meadows as far as the eye can see. This trail is definitely a summer expedition, as the winter can get fierce. Aside from the multitude of wildflowers and alpine lakes, you may spot a bison, moose or even a bear or two. Ansel Adams was also in awe of the Tetons and the meandering Snake River; featured in this photo by Adams taken in 1942. Find more information about Backcountry Passes from the National Park Service.
John Lennon’s words ring true: “Life is what happens to you while you’re busy making other plans.” After a year of prepping for life on the Inca Trail, we faced a very hard decision. As you might have heard, the area of Cusco and Machu Picchu in Peru received heavy rains in late January and early February. While neither Machu Picchu nor the Inca Trail itself were affected, the railroad running from Cusco to Machu Picchu was washed out in half a dozen places. This means there is no transport to or from Machu Picchu. The railroad is being repaired, but the tentative April completion date put our April 17-25th tour date in jeopardy. We knew we had to make the call (and quick!), so we went straight to our Pathfinder Brain Trust: Pathfinder Margie Tosch, guest Chef Rodelio Aglibot, and Allan Wright of Zephyr Adventures. Late Wednesday night, we came to a decision.
In keeping with our Firestone Wines spirit of adventure, our Pathfinder and guest Chef will completely change their plans, instead traveling to Italy to undertake a self-guided, eight-day hiking tour of Tuscany, also organized by our partner Zephyr Adventures. That’s right, we said “self-guided,” meaning this journey is about to get interesting, and certainly open to its own series of discoveries. Pathfinder Margie Tosch will be blogging daily about life on the Terra di Siena, while chef Rodelio Aglibot will be preparing delicious Italian meals paired with Firestone wines for the group along the way. Better yet, you can join the crew on this trek! To read up on all the amazing trip details, or to reserve your spot on the trip, head straight to Zephyr Adventures.
Our sincere thanks to Margie and Rodelio for their sense of adventure and readiness to pick up and change routes!
The thing about the montage is, you've gotta have a great song to back it up. Rocky had Gonna Fly Now (the given name of Rocky's iconic theme song). Karate Kid had Joe Esposito's classic You're The Best Around. Footloose had Footloose. But, when it came time for us to cut together a montage of our Pathfinder finalists' epic ascent to glory and greatness, Kenny Loggins just wouldn't return our calls. Same deal with Esposito. So we did the next best thing. We called out to a couple of really great young bands who haven't yet had a huge inspirational movie's success go to their heads.
Providing the soundtrack to Kim and Chana's epic adventures was San Francisco's Roy G. Biv and the Mnemonic Devices. Originally a two piece consisting of Dan Paggi and Ben Lang, the group has recently solidified its status as a quartet and is now taking to the Bay Area stage like Rocky Balboa took to those stairs. Their debut album, "The Blue Orange," is a roots-rockin' collection of catchy ruminations on the simple joys and workaday struggles of ordinary life, from punching the time-clock to hanging out with the cat, hitting the open road to being left all alone. The songwriting manages the impressive feat of fusing such unassailable touchstones as The Kingston Trio, The Band, and Simon and Garfunkel with contemporary artists like The Magnetic Fields and Built to Spill, while maintaining a unique voice that never descends into mere pastiche. It's a truly fantastic record front to back, full of soaring multi-part harmonies, infectious melodies, and enough ooohs and ahhhs to fill a 60s surf record. Give a listen to a few of our favorites, but keep this moment in mind two days from now when you just can't figure out what that song is that's still stuck in your head...
Download "Lucy" Eureka at Dawn (From The Blue Orange)
The backbeat to Tim, Scott, Margie and Rodelio's
journey came courtesy of The Amblers, an up-and-coming band formed by four veterans of Chico, CA's vibrant music scene. As catchy and approachable as their songs are, the band seems to take a certain pleasure in playing a game of cat and mouse with anyone unwise enough to try to classify their sound. They lay the bait with a sweet and twangy alt-country undercurrent that runs throughout. It's just enough of a through line to let you get comfortable; to think you've got them all figured out. But then, between whiskey-soaked breaths, they unveil a dense wall of fuzz, a fleeting wisp of jazz guitar or abrupt tempo change, before launching into an icy a cappella anthem or barn-burnin' hootenanny. Next thing you know, you're floating along with a twilight take on the Beach Boys' summer surf sound before the harmonicas break out and you're back home in Whiskeytown. Luckily, The Amblers are as much a joy to listen to as they are impossible to peg, with rock-solid songwriting chops and an abundance of juicy, "haven't I heard this before?" hooks. You haven't. They're really just that good. They recently logged some hours in San Francisco's venerable Tiny Telephone studios and have plans to release their newest album, "Pattern Parts," in mid-April. To learn more, check out thesehere articles from Chico's local press and give a listen to these splendid jams.
Download "Not as Good, But Easier" What a Joy (advance mix from the upcoming Pattern Parts)
So Long (From The Ottoman Empire)
P.S. We never actually called Kenny Loggins or Joe Esposito. That was a complete fabrication. Sorry.
Probably best known as Bret and Jemaine's best mate Dave from HBO's The Flight of the Concords, Arj Barker is a Bay Area comedian who recently released his new album and Comedy Central special LYAO.
He displays a hilariously impressive range of humorstyles, from the standard observational humor about global warming and pirates, to a bit of delightful absurdity in which a merry band of vaguely British toiletries garner assored censures and commendations. There's a joke for everyone who's ever sent a text to a friend suggesting that they dine together at a fine pervazedum, and of course it wouldn't be a true comedy album without a good old-fashioned font joke.
At times he threatens to moralize, taking a hard line on hot-button issues. He boldly sets aside the humor, if only for a moment. His stern tone assures you; this is no laughing matter. It is, of course, a laughing matter, and he deftly acheives a few sublime moments where the suspense of enduring his faux-soapboxing while awaiting the inevitable tension-relieving punchline is every bit as funny as the joke itself.
Other times, he makes no pretense of sincerity, as when he again ascends the soapbox to declare his controversial stand against water. Admittedly, it's a joke that works much better in person or on video, as watching him pace back and forth, berating the hapless bottle of water that rests innocently on the stool in the middle of the stage is half the fun, but it's nonetheless satisfying to hear someone finally take on agua once and for all.
Arrowtown Club House, hidden deep in the valleys of New Zealand's South Island, is an attitude, rather than a building, according to its architect Andrew Patterson. Truly one of the most stunning examples of harmonizing building with breathtaking landscape, this golf course and club house take careful cues from nature. A philosophy of being part of this world and this world being part of us is thread through Patterson's design. Built from local rock, wedged from the earth, and covered with native grasses, its evident that Arrowtown Club House respects its gorgeous new home. Cruise over to the South Island via video, produced by Wallpaper Magazine.
We all experience random acts of kindness from time to time, even in the midst of our most Oscar The Grouch moments (not to discount Oscar, we're also very fond of his, well, blunt approach). Anyway, in most of those instances, there's not a real good opportunity to say thanks. The folks at Just Made My Day have created a forum to express those feel-good moments to the world, and hopefully spread that lovin' feeling while you're at it. In their words, the website is "meant to be an oasis of niceties and a chronicle of kindness on the web. Visit, read, and let the kindness wash over you." Sometimes we all just need a little sunshine, right?
Lee Fields and the Expressions - Love Comes and Goes
More often than not, Lee Fields' name is preceded by a qualifier such as 'deep funk legend' or 'Southern soul stalwart,' but on his 15th studio record, 2009's My World, he's not content to let his legacy do the lifting. Fields delivers such an impassioned performance on this spirited soul slow-burn that you'd hardly guess it was recorded nearly 40 years after he first start cutting records.
Ofege - It's Not Easy
Recorded by a band of Nigerian high schoolers in 1973, this Velvet Underground homage more than makes up for it's striking similarity to Oh! Sweet Nuthin with so much bright-eyed vigor and optimism that you can't help but see the world as a slow-motion summer road-trip sunset to a land of satisfied smiles and arms around shoulders.
The Dirtbombs - If You Can Want
While Lee Fields serves up his R&B/Soul cocktail neat, The Dirtbombs include a generous splash of brine in their mix, as they hijack a Smoky Robinson classic and take it up to 11, running it through a filter of high-voltage garage riffs and belted-from-the-diaphragm vocals.
Hypnotic Brass Ensemble - Gibbous
These eight brothers from Chicago give the traditional brass band sound an infusion of funky hip-hop beats and weave a complex web of intricately woven melodies that makes it as satisfying on headphones as it is irresistible on the dance floor.
In planning the Inca Trail contest we had pretty high hopes for our winners. Gregarious and adventurous, charismatic and substantive, we envisioned a Chef/Pathfinder duo equally comfortable scaling a mountain as posting to a blog. How fortunate for us, then, to have wound up with two such individuals possessing that rare combination of style and substance. Here's a quick look at Margie and Rodelio in action at the cookoff.
Chef Rodelio Aglibot
It became clear early on that Chef Rodelio is quite comfortable holding forth on the subject of food. When a question is posed, he doesn't merely answer it. He delivers an insightful soliloquy in which he expounds such Zen-like tenets as, "Just cook," or "Just sit back and say, 'You know what? I'm gonna do a stewed chicken.'" He advises, when all else fails, to just call your mother for advice. But all this style and charisma belies a virtuosic command of his true art. And in fact, when the judges at the cookoff, faced with a masterful performance from all three chefs, decided amongst themselves to base their difficult decision solely on the food, ignoring any factors beyond the scope of the plate, one might have thought this disadvantageous for the style-heavy chef in the bright red coat, camera crew following his every move. Fortunately, as magnetic a personality as he is, Rodelio's gifts as a chef indeed outshine his skills as an orator. We couldn't have hoped for a better combination in our Peru-bound Chef, and we eager await discovering what culinary wonders the Food Buddha has in store for his fellow Inca Trail trekkers.
Margie Tosch
By the time Margie Tosch strolled into the lobby of Solvang's Hadsten House Inn to meet the gathering crowd of Pathfinder finalists and Firestone employees, many in the room already suspected that, considering her ubiquitous posts on our Facebook fan page detailing her every foggy morning hike and exquisite meal, she was the one to beat. After all, social networking is what she does. As the manager of the Wine and Hospitality Network, Margie clearly has the online thing down. But, as she amply proved at the cookoff, her skills are hardly limited to the digital realm. Whether chatting about her top-flight doggie boarding kennel (the guests have the option of a late-night snack), discussing her passion for the acrobatic arts (trapeze is more spiritual than physical), or bird-dogging the chefs, camera-phone at the ready, for a choice photo-op or insight into their intended dish, Margie was constantly engaged. When it came time to start cooking, she didn't let up a bit, making it clear that her front of the house hospitality is matched equally by her back of the house chops. Let's just say you don't want to be a bell pepper or hunk of bread when Margie's around. We're so excited to have the remarkable Ms. Tosch as our first ever Discoveries Pathfinder and can't wait to watch as the adventure unfolds further.
Though his version of "No soup for you" would undoubtedly contain a few choice words unfit for prime-time, Kenny Shopsin, proprietor of the legendary New York diner which bears his name (and which imposes a strict set of rules on its diners), does bear more than a few similarities to Seinfeld's classic Soup Nazi character. Then again, it's tough to imagine Larry Thomas' severe television personality confessing that he used to believe that only path to change was through Freudian analysis, or to extend his ongoing battle with the flies in his kitchen to a metaphor for the war in the middle east and, in fact, the entirety of human conflict. Indeed, the central figure in Matt Mahurin's documentary I Like Killing Flies is about as complex and interesting as a subject as a film could hope for.
The loose story arc of the film, which follows the Shopsin family's forced relocation, due to a rent hike, from the corner location that they'd occupied for 30 years, could have easily been milked for all sorts of juicy big-picture documentary moralizing about the sadly changing ways of the world, but the filmmaker is wise enough to know that the real story here is Shopsin himself, whose string of seeming contradictions gradually begin to make a certain odd sense the longer you sit with them. The restaurant itself is certainly unique enough, offering a 10 page, 900 item menu with idiosyncratic menu items such as mac and cheese pancakes (born when a customer who always ordered one of the two titular components one day couldn't decide between the two), post modern pancakes (pancakes, cooked up, torn up, added back to the batter, and cooked again.) and Indomalekian Sunrise Stew (a traditional dish of a country invented by Shopin and one of his sons). But the restaurant, like the film, would be just another in a long line of perfectly palatable variations on a theme without the charismatic character that drives it. With him, however, both are unmissable experiences.
Think for a minute about those cold wintry weekend mornings, when all you want to do is stay in bed...or once you do happen to get up, drink coffee and read the newspaper in front of a roaring fire. That’s the kind of warm good time feeling we get from Pork & Sons, an authentic, beautifully rustic and eccentric French cookbook by chef and restaurateur Stéphane Reynaud. The 150 recipes are inspired by three generations of pork devotees, beginning with the patriarch village butcher. With its quirky pink crosshatch cover and piglet illustrations throughout, this cookbook in not lacking in whimsy and aesthetic delight. It’s the kind of cookbook you can look at over and over, each time finding new inspiration. Its an invitation to Reynaud's family dinner table, from heirloom recipes to annual pig roasts. Yes, the recipes! Although heavily influenced by Reynaud's native France, the collection manages to traverse the world through the medium of pork (always local, from farms or in the wild). You’ll find treasures ranging from wild boar and dried fruit terrine to curries, street food and Grandmother’s bourguignon. Being the grandson of a village butcher on the Ardech plateau in France and owner of Villa9trois in Montreuil near Paris, it's pretty obvious Reynaud knows his stuff.
When you're looking to adorn the walls of a humble house in the hopes of transforming it into a genuine home, the spectrum of possibilities from the thumbtacked poster of John Belushi making quick work of a bottle of Jack Daniels ($8.49 on Amazon), to a somewhat more sophisticated selection such as Picasso's Dora Maar au Chat ($100 million at Sotheby's), is a wide one indeed. Fortunately, this is the future, and we have the many-splendored thing that is the internet. The great democratizer. And this fact has not gone overlooked by the many fine curators of an ever-increasing number of online galleries dedicated to distributing great art at affordable prices. 20x200, for one, deftly navigates the chasm between mass-produced schlock and inaccessible artifacts by offering high-quality prints of carefully curated pieces in small editions for a song. Or, as they put it: (limited editions x low prices) + the internet = art for everyone. But part of the warm feeling that comes with owning a piece of a limited edition means that not everyone gets to have one. And on the internet things can happen in an awful hurry. New editions at 20x200 go online every Tuesday and Wednesday at 2pm EST, and on occasion will sell out in a matter of minutes. And once they're gone, they're gone for good. Here are few highlights, some of which are probably even still available.
Although snatched up by an early 90’s VW ad campaign and countless t-shirt designs since (somebody made out like a bandit), the German word Farhvergnugnen is the perfect expression for the joy of driving. It encompasses that abandon we've all felt at some point in our lives, whether it was that first cross-country road trip or the freedom of a lonely desert highway. Sometimes it just feels good to drive. That’s why we had to share this article from Budget Travel featuring 7 Great Coastal Drives. Although it was published last fall, it rings true right now. When temperatures are chilly and rain keeps us inside, a beautiful coastal drive cannot be beat...coffee in hand, soothing tunes, and a breathtaking view. It's really a perfect time of year to escape: the ocean on one side, the air damp with oxygen and the smell of the sea, and the restrained hum of the engine as it careens around a corner. For added vergnugen, rent the Benz.
Homesteading, back to land, old school hippies and Mongolians may have a thing or two in common...and yurts are surely among them. The tent-like circular fabric structured with wooden lattice frames are not just all rage on the steppes of Ulan Bator. They can be found (and rented) in some of the most beautiful places on earth. The great thing about these low impact buildings is that they are inexpensive to set up, and a cross between camping and going on a posh safari. What we like most is that you’re connected to the outside environment in a way that you would never be in a hotel. One of our favorite places to experience yurt life is at Treebones Resort, located just outside Big Sur, CA. Yeah, it’s hard to beat Big Sur, and Treebones is practically seconds from the ocean. The 16 yurts for rent have plush, comfortable queen beds with linens, cozy comforters and colorful quilts. There is a small table and chairs, reading lights, and plenty of hooks for hanging your gear. You have to walk 2 - 3 minutes to restroom and shower facilities at the lodge, but hey, you’re in the middle of the nowhere. We're not complaining. The yurts have generous redwood view decks with Adirondack chairs facing the ocean. Cell phone reception? Don’t count on it. We highly recommend this as a mini getaway, especially in the off season.
Is your palate is dirty? Kidding. In all seriousness, picture the scene. You and your sweetie decide it would be fun to attend a local wine tasting and try over 100 different wines in one evening. Aside from purple stained lips and a buzz, what do you remember tasting? Even the best palates in the world get something called palate fatigue, when your poor olfactory and gustatory nerves are shot. That's when you stop really tasting what's going down the hatch. We stumbled onto one company seeking a remedy that very problem. Over the course of an epic tasting, take a break, write some notes, and consider sipping some SanTásti. Try it out, and let us what you think. It's definitely an interesting concept. Started by Cal Poly Enology Program alums Andrew Macaluso and Nicole Chamberlain, SanTásti is specially designed to cleanse the palate and restore balance by moderating acidity, sweetness and astringency. We want to know how it works, but I guess that's a trade secret.
As with our Pathfinders, the Chef finalists made it amply clear why they had made it so far in the competition. All three showed a level of enthusiasm and spirit beyond what we could have possibly hoped for, in addition to first class culinary skills. Fortunately for us, the incredibly difficult decision was in the hands of the judges with this one, and we did not envy their having to decide between three such remarkable competitors.
We wanted to take a moment to again thank our two runners-up, Tim Kirker and Scott Beale, for the incredible enthusiasm and skill they brought to the cookoff. Here are some short videos we put together of these amazing chefs in action.
Chef Tim Kirker When Tim arrived in Solvang on that beautiful Central Californian Sunday, he was all smiles. Whether thrilled that the contest was finally upon us, or just excited to be off the plane and out of the 31-degrees-below-freezing Chicago winter, Chef Kirker's delight at being there was on full display. Once we arrived at the market, however, it was game time. And while his countenance clearly conveyed a focused intensity, the frequent reemergence of that warm smile and understated laugh was a subtle reminder that while the chef was certainly not taking the challenge lightly, he was undoubtedly enjoying every moment of it. In watching him explain the difference between a chive and a green onion to an El Rancho Market employee, or demonstrate the proper sizzle of a quinoa pancake in his role as patient mentor to his Pathfinder prep-chef Kim, Tim's deep passion for food was quite evident. His trail cooking experience was also clear from the cilantro-filled frisbees adorning his prep table and his intent to factor in the cool waters of the Rio Urubamba into his meal prep plan. We're extremely grateful to have had the chance to watch this passionate chef at work and sample his exquisite cuisine. Thanks Tim.
Chef Scott Beale
While Chef Scott Beale's infectious enthusiasm was clearly evident from the get-go, his gusto only amplified as the proceedings unfolded. A modest posse in tow, Scott took to the aisles of El Rancho Market like a man on a mission, methodically dispatching his accomplices to price-check mayo and procure armfuls of baguettes, yet never going long between jokes about the availability of hair-care products on the Inca Trail, or devising innovative methods of kicking things up a notch. This zeal didn't flag once the grills were fired up, and all that was needed to see Scott's eyes light up was to pose a question about those curiously flexible nonstick baking molds he employed. In fact, without those perpetually slick surfaces, Scott would likely not have even been present at the proceedings, as it was his development of this technology that led him from a career as a marine biologist, preventing zebra mussels from sticking to underwater pipelines, to his current calling as a chef, keeping filets from sticking to the grill. We'd like to take this moment to thank zebra mussels everywhere for their part in allowing this remarkable man to join us at the cookoff. And, of course, thank you Scott.
Have you ever considered London an eco-destination? As we collectively gear up for the Vancouver Winter Olympics, London is quietly and fervently preparing to host the 2012 games. Some of the first glances into their massive preparations are pretty remarkable. Namely, we’re super impressed with plans for the new Olympic Stadium, a prefab eco-marvel that could in theory be broken down and packed up for the next Olympic host. Wowzers! And we’re not done. Among a pool of other green features, there is one that ups its eco-cred to new levels. Inhabitat reported that the stadium will be constructed out of recycled guns and knives confiscated by the Metropolitan Police Department. The lot will be melted down into scrap metal and used to help build the stadium. Definitely a new take on recycling!
Coffee is one of the most ubiquitous beverages on the planet. From Turkish bizarres, to the hilltops of Columbia and the coffee houses of Vienna, this fine beverage is among standard morning operating procedures. We like ours with a little social responsibility, which is why we’re supremely fond of the roasted beans from Taylor Maid Farms in Sonoma County. For those of you outside the Bay Area, who may not be aware of their quality products and inspiring philosophy, now is the time to get acquainted. Founded by Mark Inman in 1993, Taylor Maid has spent the past fifteen years fighting the good fight for the environment, for people and above all for coffee. They have traveled to some of the most remote communities in the world to source the finest 100% organic, shade grown, and fair trade coffee produced by family farms. All that adds up to great tasting coffee and the fact that your purchase not only preserves rare varieties of coffee, but also helps preserve many endangered species, vital watersheds, rainforests, small communities and the survival of family farms. All that in a morning cup-a-joe.
Pigs. There seems to be a cultural and culinary revolution happening around our farm friends these days. A new product comes out every week. Bacon-themed wallets, bacon-flavored chocolate, and festivals celebrating heritage breeds. Then, there's the challenge of roasting an entire pig, which few brave souls actually attempt. The roasting process is a true art, mastered in various forms by various cultures across the globe. Living up to that tradition is a culinary feat! And in the darkest days of winter, one can't help but think about trying (or at least mustering up a winter BBQ). If you happen to be in this camp, one Miami-based company has shared its secret in the form of a box, La Caja China. This excuses you from digging a pit in your backyard, by the way. Developed for everyday use by Cuban American Roberto Guerra, La Caja China emulates the old world street food of Havana. It’s simply a large roasting box with the heat source on top (for easy additions of charcoal) and a grease trap on the bottom. Because the box is metal-lined, cooking times are generally cut in half. Don't let its simplicity fool you, the box was crafted with scientific precision to produce the right amount of heat in the right amount of space for the right amount of meat. Call a farmer, call a butcher, call some friends and get started. Oh, and let us know how it goes.
2010: a new year full of new adventure. For every journey, there are the necessary tools, and sometimes we find that the simplest tools function as the best companion. Take the memo book for example; we all have our favorites. Whether traveling across the globe or across town, there is something profound about taking pen or pencil to a blank page, especially when bound in a tidy little booklet. We’re always on the lookout for new travel-esque books in prep for a trip or the adventures of daily life, so Chicago-based Field Notes caught our eye. In their words, they hope to offer “an honest memo book, worth fillin’ up with good information.” Pretty straightforward, right? Field Notes takes a very simple, yet scientific slant with its line of memo books and iconic documentation tools. The design, which summons The Royal Tenenbaums, could even make a grocery list exciting. Onward to the next expedition!
In whittling down the field in our Inca Trail contest from thousands of entries, to ten randomly drawn contestants, to three finalists, and finally to just one winner, the incredible degree of difficulty we faced in choosing a winning Pathfinder underscored just how fortunate we were to have had such an amazing group join us in Los Olivos for the final cookoff earlier this month. We were truly humbled by the kindness and enthusiasm of all three finalists, and as we could unfortunately pick only one winner, we wanted to take a moment to say thank you to our two runners-up.
Kim Kulchicki
Soon after her arrival in Solvang, CA, Kim Kulchycki found herself clarifying the pronunciation of her name, for what was surely the thousandth time, by explaining that you simply say "Cool Chickie." Apparently, this nickname (is it still a nickname if it's pronounced the same as your proper name?) has stuck with her, and it's no wonder why. Whether coolly yet enthusiastically explaining the commotion of our frenzied shopping spree to confused bystanders at El Rancho Market with a flurry of exuberant hand gestures or patiently observing Chef Tim Kirker demonstrate the art of quinoa-pancake frying before proceeding to produce a gorgeous pile of golden-brown hotcakes, Kim brought to the cookoff a genuine warmth and understated charisma. It was a true pleasure indeed to have met Ms. Kulchycki, and we're incredibly fortunate to have had her as one of our Pathfinders.
Lotchana Sourivong
Despite a canceled flight which forced her to miss much of the first day, Chana arrived Sunday evening in typically high spirits and wasted no time getting herself into the swing of things. The following morning she proved a terrific addition to Team Rodelio, bringing an effervescent personality and warm smile to the table, as well as impressive culinary skills which belied her lack of formal training. She made quick work of the mountain of potatoes she had been tasked to slice, all the while laughing and chatting away with anyone fortunate enough to pause by her station and, of course, never breaking from that infectious smile. We're very lucky to have had Ms. Sourivong as one of our Pathfinders, and we'll definitely be keeping an eye out for her in the future, as she currently has plans to start a cooking blog in which she'll take over her friends' kitchens and elucidate them on the finer points Laos cuisine. Best of luck, Lotchana!
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