To see the video is its original format click here.
Endless Install from Ian Gill on Vimeo.
Tuesday, December 15, 2009
The Making of Endless
Below is a video of the making of Endless, the public art sculpture that Greg worked on all summer long. Greg's colleague Ian made the video and it speaks to the arduous and often tedious process of art and other fabulous things in our built environment. Greg and Ian are working on a second project by Lead Pencil Studio as we speak. Way to go guys!
To see the video is its original format click here.
To see the video is its original format click here.
Monday, December 14, 2009
Answers Below 30
Yesterday morning saw the rooftops frosted white. 30 degrees Fahrenheit may seem tropical for people in places like Colorado, but with the salty Salish breeze just over the hill, it feels freezing! Combined with inadequate insulation and rogue germs, this wicked weather will most definitely give your house-hold a cold.
Cover your throat, put on a sweater...drink a lemon-honey infusion et met tes pantoufles! Slippers, sweaters and scarves were my mom's answers to winter. I loathed them. Where was the proof...the scientific reasoning? There is probably some psychological theory to explain how in rejecting these comforts I made them more a part of me, because as woowoo and nagging as they seemed, these preventative measures have surfaced in my adult life. I am still one for fuzzy moccasins. I feel naked without a scarf, and it probably doesn't come as a surprise when I say that my favorite under-the-weather remedy is a vegetable. Soup. For breakfast. I have discovered that sipping a tasty hot broth with a good book in lap, is the best way to start a Sunday.
Here is proof. Can you see the crisp light creeping in? The steaming bowl in hand? There was a day when I wished summer would stay forever, but I take it all back in cozy moments like these.
And I would be a fool for taking the credit. Miso soup has been breakfast for centuries. I even tasted savory maize breakfast soup in a village in Chihuahua. But as silly as it is to call this a recipe, I am telling you, this is a completely original recipe for Winter-breakfast Soup:
two eggs
homemade vegetable stock, made the day before:
two tablespoons of olive oil
once large yellow onion, chopped
one large leek, chopped
three carrots, chopped
three celery stalks, chopped
two bay leaves
one tablespoon of salt and freshly ground pepper to taste
fresh ginger, peeled and sliced into big rounds
4 cloves of garlic, smashed
10 cups of water
the juice of one small lemon (choose a shiny lemon with tight skin)
Heat the oil. Rinse the vegetables and discard the tough outer layer of the leek. Saute the onion and leek for five minutes or so. Add the carrots and celery, salt and pepper, cooking for another 5 minutes. Add the water, ginger and garlic and simmer for twenty minutes. Let cool, and refrigerate until the morning after.
Ladle two servings (about six ladles) of liquid and 1 1/2 ladles of vegetables into a medium saucepan. Take care not to include the ginger rounds. Slowly bring to a boil. Add lemon juice. Poach the two eggs for about five minutes, depending on yolk consistency desired. Divide into two bowls and serve with olive-oil drizzled toast.
The soup may be strained and refrigerated or frozen for soup-stock, or preserved as is for several days of breakfast.
Cover your throat, put on a sweater...drink a lemon-honey infusion et met tes pantoufles! Slippers, sweaters and scarves were my mom's answers to winter. I loathed them. Where was the proof...the scientific reasoning? There is probably some psychological theory to explain how in rejecting these comforts I made them more a part of me, because as woowoo and nagging as they seemed, these preventative measures have surfaced in my adult life. I am still one for fuzzy moccasins. I feel naked without a scarf, and it probably doesn't come as a surprise when I say that my favorite under-the-weather remedy is a vegetable. Soup. For breakfast. I have discovered that sipping a tasty hot broth with a good book in lap, is the best way to start a Sunday.
Here is proof. Can you see the crisp light creeping in? The steaming bowl in hand? There was a day when I wished summer would stay forever, but I take it all back in cozy moments like these.
And I would be a fool for taking the credit. Miso soup has been breakfast for centuries. I even tasted savory maize breakfast soup in a village in Chihuahua. But as silly as it is to call this a recipe, I am telling you, this is a completely original recipe for Winter-breakfast Soup:
two eggs
homemade vegetable stock, made the day before:
two tablespoons of olive oil
once large yellow onion, chopped
one large leek, chopped
three carrots, chopped
three celery stalks, chopped
two bay leaves
one tablespoon of salt and freshly ground pepper to taste
fresh ginger, peeled and sliced into big rounds
4 cloves of garlic, smashed
10 cups of water
the juice of one small lemon (choose a shiny lemon with tight skin)
Heat the oil. Rinse the vegetables and discard the tough outer layer of the leek. Saute the onion and leek for five minutes or so. Add the carrots and celery, salt and pepper, cooking for another 5 minutes. Add the water, ginger and garlic and simmer for twenty minutes. Let cool, and refrigerate until the morning after.
Ladle two servings (about six ladles) of liquid and 1 1/2 ladles of vegetables into a medium saucepan. Take care not to include the ginger rounds. Slowly bring to a boil. Add lemon juice. Poach the two eggs for about five minutes, depending on yolk consistency desired. Divide into two bowls and serve with olive-oil drizzled toast.
The soup may be strained and refrigerated or frozen for soup-stock, or preserved as is for several days of breakfast.
Wednesday, December 2, 2009
Hot Off the Press
CAGJ's first publication is out! Our Food, Our Right: recipes for food justice is a recipe book and activist-guide to building a just and sustainable food-system.
Our Food, Our Right tells the story of farmworker organizing in Washington State and documents successful alternatives to corporate agribusiness in places like Venezuela and Cuba.
But Our Food Our Right supplies more than just a source of information. It is beautifully illustrated to inspire ACTION!
This 72 page guide covers the effects of NAFTA and the WTO on farmers and food, to DIY gardening and food preservation!
It is full of delicious family-recipes and ideas for eating locally grown food on a budget. Our Food, Our Right is your key to the network of amazing individuals, organizations, farmers and activists that are working together to change the way we eat. Come see what food justice looks like!
Skip the malls! Cook more! Consume less! Click here to order one for yourself and everyone on your holiday shopping list!
Our Food, Our Right tells the story of farmworker organizing in Washington State and documents successful alternatives to corporate agribusiness in places like Venezuela and Cuba.
But Our Food Our Right supplies more than just a source of information. It is beautifully illustrated to inspire ACTION!
This 72 page guide covers the effects of NAFTA and the WTO on farmers and food, to DIY gardening and food preservation!
It is full of delicious family-recipes and ideas for eating locally grown food on a budget. Our Food, Our Right is your key to the network of amazing individuals, organizations, farmers and activists that are working together to change the way we eat. Come see what food justice looks like!
Skip the malls! Cook more! Consume less! Click here to order one for yourself and everyone on your holiday shopping list!
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