Packing for the NW Flower and Garden Show

I'll be heading north soon, to catch what hopefully will not be the last NW Flower and Garden Show. It's been an annual tradition for so long; and it's such a remarkably good show (one the best in the US, possibly the world) - I hate to think it might not return.

But I look forward to seeing how the 'greening' of the show is carried out, what crossovers from landscape decoration to victory garden are featured in the demonstration gardens, and what the speakers have to say about everything from planting natives in the Puget Sound area to manage the volume of seasonal rain the region receives. I have been reading an Anne Lovejoy book in preparation (though she's not a scheduled speaker this year); and I'm already in the NW groove. Seattle, here I come!

Julie & Julia

I knew I was turning into a Californian the first time a little rain deterred me from venturing outside.  When I was a hardy Northwesterner - an intrepid Seattle-ite - a water-repellant coat and crushable felt hat made me impervious to the wet (if not the gloom) from October through May.  But now, after only a few days of rain I should be grateful for, curling up with a good book seems like a necessity rather than a luxury.  Rather than cowboy up with my foulies and head to the Sunday farmers market as planned, I read the entire second half of Julie & Julia.

Julie Powell spent a year cooking and writing in the little time around the edges of her full-time government job.  Her blog, the Julie/Julia Project, garnered a loyal following and eventually a book deal.  The book is painfully funny, the sort that annoys anyone trying to get something done near you while you read it.  If they don't ask why you're laughing, you feel compelled to interrupt their labors to tell them anyway.

As enjoyable and well-written as the story is, much of the food prep imagery is vividly appetite-killing.  J & J did not inspire me to get a copy of Julia Child's Mastering the Art of French Cooking, the legendary cookbook Julie Powell works her way through in the 365-day marathon.  But it did reassure me that food and humor go brilliantly together, so long as laughing at yourself, and being able to hold the kitchen disaster of the moment in one hand and the knowledge that you will recognize the absurdity of it eventually in the other, are two life skills you possess.  

Art- Book - Food

Over 140 exhibitors from a dozen countries and as many US states, and which books were my favorites at the Codex International Bookfair?  The ones that tell a story with food, of course.  Someday perhaps there will be an art niche within the book arts world, just as there are niches within the wide realm of jazz.

My perennial favorites, 'Meatball Math' and 'Milk Butter Eggs' by Alice Austin were on display (hard to believe there are still a few of the limited edition prints available).  And right next to her table was Emily Martin's work, a delightful new discovery for me.  'More Slices of Pie' captivated me; and in retrospect I wish I had taken an edition home.  Each slice contains a story, and a recipe.  If I had had a shot at the original 'Eight Slices of Pie' before that sold out, I'm sure I would have wanted both (As in, "pecan or pumpkin?  apple or blackberry?" When faced with these dilemmas, always choose both.)

It's easy to see why the two artists get along famously.  Their work shows a similar sense of humor, storytelling, and playfulness even when dealing with serious themes.  Both also employ a range of book art forms, well-executed: flexagons of various complexities, the triangular and more standard accordians, carousel, Jacob's ladder, intricate map-folds, and more.  The print-making and binding techniques also vary by book, always enhancing the finished feel.

Perhaps someday if I'm lucky and plan well I'll manage to find them together again in one place (Alice being from Philadelphia, Emily from Iowa).  And to record a few moments of 'kitchen table talk' about their work.  Over pie, of course.

Travels with Alice

Artist Alice Austin visited last weekend for the Codex 2009 Bookshow.

Every jam-packed and fun-filled day included memorable meals, with the obligatory documentation. (Alice's photo albums all include notable food, from donuts to holiday feasts).  

We invested our eating-out budget at places known for their local, seasonal, sustainably raised ingredients (ie, slow food).  From Half Moon Bay to Point Reyes Station to Berkeley, we covered a lot of terrain with sights and events first on the list.  But the great food finds in every direction prove that slow food is not restricted to one small locale, or even to large cities.  The Bay Area has enough dedicated eaters (I refuse to be a 'foodie') to support high-quality, independently owned restaurants even in out-of-the-way corners, out of tourist season, and during a recession.  Each one deserves at least one post of its own (check Alice Austin tags to all from this trip).

If we'd had more time, and not spent it in the kitchen, I would also have loved to take Alice to Jack's Prime for a good burger and any one of JZ Cool's eateries.

Bite Size Green's TV Launch

For someone who doesn't have cable, I manage to watch an awful lot of cooking shows. And this year, as I've started to learn camera and editing skills, I've watched them in a whole new light. How many dishes can you cook in a half-hour segment? What angle does the camera come in from? How often are the breaks?

To improve my skills, I signed up for classes at the Community Media Center, our local public access station. They make the studio available to the community so that anyone can share their views over the airwaves. But they have a strong commitment to quality production as well as free speech; so all crew and show creators must take training before using the space and equipment.

Each studio class produces a show as the final project; and my class voted for a green cooking show, with the title Bite Size Green. I'm tickled; and the closer we get to shooting the more I appreciate the work that goes into all those shows I've been watching in my downtime.
The most scary and reassuring aspect of this episode? Having Laura Stec as the guest.

Her participation is reassuring, because she's wonderful on-screen - articulate, funny, credible and engaging. But securing 'talent' (show biz lingo for the person on screen) of her caliber also raises the bar for our production quality - who knows who might tune in, with such a draw? Her willingness to work with us also shows that in addition to being a talented chef, excellent instructor, public speaker, and author, she's also just a really good egg. And that is why family farmers and slow food chefs are my rock stars.

Jack's Prime Burgers and Shakes

I make a point of ignoring the surveys on Treehugger, after reading their one-line question designed to hook you. In late December, the hook I noticed most (but didn't bite at) was: "Can a burger and fries be sustainable?" Pressing all my buttons, it brought up some lightly-repressed guilt over my too-many fast-food meals, and my deep desire for a place to find an affordable, guilt-free source of beef on a bun.

So I celebrated Epiphany early when I invited out a friend on Christmas eve, and he suggested a new place in San Mateo, called Jack's Prime Burgers and Shakes. Jack's was a familiar site, a prominent landmark on my ride to work each morning. I had thought to stop in for lunch; but as I really do try to avoid feedlot beef, I had passed on the indulgence. When we arrived, after 8pm and hungry, the first nice moment was the hostess' decision to seat us, despite their intention to close very shortly (early, for the holiday). Then came the real joys:

1. Chocolate milkshakes - the best ever. Served in a tall glass, and made from Double Rainbow ice cream (local) and Clover organic milk (also local). Unlike most chocolate shakes, made from vanilla ice cream and syrup, these are the darkest, most intense I have ever tried. Better than homemade, and definitely plenty to share.
2. A choice of burgers made with Meyer Ranch beef or Diestel Farms turkey - both of which raised their animals on pasture. Also, chicken in the salad entrees are free-range.
3. The fry oil for the excellent shoestring fries and addictive sweet potato fries is collected by a recycler and sold to a local biodiesel refinery.
4. Hot fudge sundaes offered for desert, with a range of ice cream flavors and served in a real glass dish (a nearly lost art, and very hard to find).
5. A top-notch veggie burger, and a nice entree salad menu for veggie friends. We tried the organic greens with homemade vinaigrette as a side dish; and it was superb.

Sustainable? I'm still of the eat-less-meat school; but when I need to quench the beef jones, it's an actual relief to have an affordable, local burger joint to visit.

Cornish Hens - Not so Gamey

Last week, America's Test Kitchen happened to have an episode on butterflied, grilled Cornish Game Hens while Grocery Outlet was selling piles of them for $2.49 each.  So we bought four, and hosted a fabulous dinner.

Not longer after, of course, we became curious about their lives.  A small bit of digging revealed that the Cornish hens are simply a cross between two popular broilers, typically factory-farmed in large chicken houses for 5 - 6 weeks before slaughter.  The word Game is just thrown in, connoting a wild outdoor life these birds have never seen.

Nonetheless, they were terribly tasty (mainly due to Basha's skill and a good recipe).  But should you see them someplace spendy (like Whole Foods, which markets them at $8.49 a pound as "poussin"), you might as well buy a small free-range broiler.  It may have a more complex flavor, from its more diverse feed and forage, will be antibiotic free, and will actually cost less.  Who knew?  Now we do.