Besides the smaller works of Tadao Ando, a firm in Seattle always piques my interest for quirky, formally rigorous, and client centric architecture. Kundig and Olsen straddle the line between liveable/marketable and aesthetic auteurism. If I lived in the American Northwest I would beg them for a job.
The firm has quite a few books out:
Tom Kundig: Houses - Kundig designs the more industrial buildings
Jim Olson Houses - Clean, Contemporary
Olson Sundberg Kundig Allen Architects: Architecture, Art, and Craft
The Frye Art Museum: Olson Sundberg Kundig Allen Architects
Art & Architecture: The Ebsworth Collection & Residence
Driven by the mediocrity of my daikon experiment, I started to consider the ubiquitous soba noodle and how it might move beyond the soy, sesame, asian tradition of dressing and serving cold. In Italy, buckwheat pasta is used in a classic regional dish called Pizzocheri (made here by FX Cuisine's curious contributor, one of my most favorite websites ever.) Soba, of course, is a different size and shape but I would think it might carry clean crisp flavors of some capellini type dishes, particularly ones that are more earthy and nutty. I wonder how the slight bitterness of the buckwheat would fare in a creamy sauce. As I experiment, I will start adding my recipes to this post page. But not until I rework one of these pizzocheri recipes for soba.
Mark Bittman's Pizzocheri
Mario Batali's Pizzocheri
Mark Bittman's Pizzocheri
Mario Batali's Pizzocheri
I've been trying to figure out how to use the daikon that has been in my vegetable tray forever. I didn't want to straight up Japanese or Chinese flavors again, so I made this concoction to eat inside toasted Dutch Crunch bread with cheese. Doesn't really need a whole lot of mayo and the daikon is like a replacement for apples. Not the most favorite dish I've ever made, but I wanted to make a reference of it.
1/2 or 1/4 daikon, peeled, shredded, soaked in a little cider vinegar for 15 min
2-3 chicken breasts, cooked and cubed
2-3 celery ribs, diced
5 green onions, diced
1/2 tsp mustard
1/4 cup mayonnaise
1/2 tsp garam masala, 1/4 tsp turmeric or equivalent curry powder to taste
dash hot chili pepper powder
lightly toasted walnuts in pieces
cranberries or tart grapes, diced or halved
parsley
salt and pepper
Salad: More daikon and less chicken.
Chicken Salad: Less daikon and more chicken.
No mayo: Mix curry powder with cider vinegar, mustard, salt, pepper with olive oil, sugar and maybe a little diced onion for a vinaigrette.
1/2 or 1/4 daikon, peeled, shredded, soaked in a little cider vinegar for 15 min
2-3 chicken breasts, cooked and cubed
2-3 celery ribs, diced
5 green onions, diced
1/2 tsp mustard
1/4 cup mayonnaise
1/2 tsp garam masala, 1/4 tsp turmeric or equivalent curry powder to taste
dash hot chili pepper powder
lightly toasted walnuts in pieces
cranberries or tart grapes, diced or halved
parsley
salt and pepper
Salad: More daikon and less chicken.
Chicken Salad: Less daikon and more chicken.
No mayo: Mix curry powder with cider vinegar, mustard, salt, pepper with olive oil, sugar and maybe a little diced onion for a vinaigrette.
We Americans, we subsidize farming, large mechanized swaths of cotton, amber waves of grain. For decades, this business model has supported a standard of life that in comparison to other countries is remarkable. However, this particular commodity paradigm promotes imbalances in the market. Recently we have been gaining awareness how foodstuff practices for corn and wheat that damage our collective health through additives, obesity, the hidden built in carbon "tax" of transport. We send cotton overseas to India or China where mills and manufacturers make products as fast and cheap as possible, mostly through undercutting their work force. Diminishing product quality back to ourselves below cost, thus undermining localized work force and realizing dwindling returns on salaries and buying power. This is not to mention how much waste the garment industry necessarily produces.
More often than not, we are producing much more basic commodity than we need or the market can bear. Excess raw corn, wheat, and cotton, unable to fetch a price at auction or overflowing from federal reserves, gets dumped on philanthropy markets. Struggling third world countries receive shipments of these commodities, consequently bypassing local marketplaces which do not thrive on government subsidies and thus cannot compete with"free". Used garments are often shipped in masses to these same countries, supplanting local production and consumption of clothing. There's so many leftovers, that these "gifts" are being turned away, sometimes in lieu of more lucrative trash. With the decline of the farming industries, smaller nations are unable to support the livelihoods of their own people. The price of free then, is a cycle of pollution, starvation, dependency, war and ultimately, a bigger market for subsidized products.
This paradigm is nothing most of us don't know. And there's a lot out there on the ethics of the marketplace; human rights, working conditions, poverty, conservation. All valid issues that we usually see as a function of consumer choice beyond these basic commodities, thus the eco-contingencies, the green companies, the charity safaris, and the locavore movement. Although buying smarter, building better, not only food or clothing, but shelter, transportation, and what have you, can never be bad especially in this economy, as far as I can tell, our efforts are focused on remedies with the overall picture of marketplace reality remaining intact. Under the current economic infrastructure and cultural norms, our less palatable option, is to live nothing or buy nothing. Literally, be nothing.
Am I hypocrite? Yes. As an aspiring designer or architect, roadster, foodster, nay, human being, I've had to struggle with the environmental ethics on multiple levels, just as everyone else does. But, a New York Times article reminded me today, that while this particular bottom-up approach may not solve our over-population problems or the very basic ramifications of Capitalism, we can make more drastic sacrifices as a society than switching from Wonderbread to organic whole wheat, or putting down cash for clunkers.
"Corn's Impact on America's Diet, Health and Politics" Mike Pesca, NPR, Nov. 27, 2003
"Is Walmart Good for America?" Frontline, PBS, Nov. 2004
"Farm Living" Andre Martin, New York Times, Feb. 7 2009
Geography 4: World Peoples and Cultural Environments, UC Berkeley
"No Waste Allowed" Sandra Ericson, Threads 149, June/July 2010 - Not mentioned on their website for some reason, but it should be.
Stuff that patchwork quilters already know, but for garments: Timo Rissanen blog, Mark Liu blurb
Upcycling - "New Dress a Day" blog
More often than not, we are producing much more basic commodity than we need or the market can bear. Excess raw corn, wheat, and cotton, unable to fetch a price at auction or overflowing from federal reserves, gets dumped on philanthropy markets. Struggling third world countries receive shipments of these commodities, consequently bypassing local marketplaces which do not thrive on government subsidies and thus cannot compete with"free". Used garments are often shipped in masses to these same countries, supplanting local production and consumption of clothing. There's so many leftovers, that these "gifts" are being turned away, sometimes in lieu of more lucrative trash. With the decline of the farming industries, smaller nations are unable to support the livelihoods of their own people. The price of free then, is a cycle of pollution, starvation, dependency, war and ultimately, a bigger market for subsidized products.
This paradigm is nothing most of us don't know. And there's a lot out there on the ethics of the marketplace; human rights, working conditions, poverty, conservation. All valid issues that we usually see as a function of consumer choice beyond these basic commodities, thus the eco-contingencies, the green companies, the charity safaris, and the locavore movement. Although buying smarter, building better, not only food or clothing, but shelter, transportation, and what have you, can never be bad especially in this economy, as far as I can tell, our efforts are focused on remedies with the overall picture of marketplace reality remaining intact. Under the current economic infrastructure and cultural norms, our less palatable option, is to live nothing or buy nothing. Literally, be nothing.
Am I hypocrite? Yes. As an aspiring designer or architect, roadster, foodster, nay, human being, I've had to struggle with the environmental ethics on multiple levels, just as everyone else does. But, a New York Times article reminded me today, that while this particular bottom-up approach may not solve our over-population problems or the very basic ramifications of Capitalism, we can make more drastic sacrifices as a society than switching from Wonderbread to organic whole wheat, or putting down cash for clunkers.
"Corn's Impact on America's Diet, Health and Politics" Mike Pesca, NPR, Nov. 27, 2003
"Is Walmart Good for America?" Frontline, PBS, Nov. 2004
"Farm Living" Andre Martin, New York Times, Feb. 7 2009
Geography 4: World Peoples and Cultural Environments, UC Berkeley
"No Waste Allowed" Sandra Ericson, Threads 149, June/July 2010 - Not mentioned on their website for some reason, but it should be.
Stuff that patchwork quilters already know, but for garments: Timo Rissanen blog, Mark Liu blurb
Upcycling - "New Dress a Day" blog
Forgive the faux Pompeiian decor for the sake of delicate italian/cal mediterranean cuisine at this Los Gatos eatery, I Gatti.
Octopus with fruit salad with a scoop of rasberry gelato. Not the best pairing of flavors, but refreshing as an amuse.
Grilled artichokes with arugula.
The Kitchen's specialty, Linguine Nere, with shrimp, slightly spicy tomato sauce and handmade pasta.
Fungi Risotto with bits of truffle, basil and fennel.
Blue Crab Ravioli
I have an aversion to restaurant ravioli in general and although it wasn't bad by any stretch, I wasn't much won over here. The risotto however, was a perfectly well rounded dish, hints of fennel and basil balancing the earthy wild mushrooms and rich broth. Table bread is served with a roasted red pepper spread whipped with real cream cheese, like a light mousse.
Stage 2
Blanket Man flapping to psytrance.
Two friends threw down nice sets at this weekend outdoor party. Plus, a killer funky, techy, acidic ride from Willy of Electronarcosis.
Beijing sour milk drink (plain yogurt) and crispy pancake with sauce. This tiny, open till wee hours shop in SGV also makes their own pork dumplings which are then boiled. These mainlanders were totally stymied by my ABC ignorance, but their incredulity at my v bad Chinese was utterly charming.
Alligator nugget and frog legs fry with cajun tater salad and carrot slaw from the The Grove food court at Miracle Mile.
In full glory: foie gras loco moco with dots of Sriracha, a fried quail egg, spam and tasty jus over rice
sweet breads with creamed spinach, citrus and capers
bone marrow with onion confit and pesto
melty juicy pork belly sandwiches with slaw
I squeezed in a trip to Animal one of my last nights in LA. Dinner was a heart attack on a plate and my dinner partner and I walked, yes, walked in Los Angeles several blocks even, to The Original Farmers Market several blocks for the sake of our arteries.
The sky was overcast when we headed out of Long Beach and only broke up when we arrived back to the mainland. Mike and I were worried that the predicted large swell would make us sick. Lucky for us, conditions seemed less bad than the week before and the Island Time powered through no problem. On the way through the channel we saw a pod of porpoises and two whales breaching!
Dive No: 30
Location: Catalina
Conditions: 6-8 ft swell
Vis: 25-30
Surface Temp: 66
Temp:
Depth: 60 ft
Gear: My own - 7x7 wetsuit with hood, Tusa X-treme split fins, gloves, booties.
Rented from Sports Chalet in Arcadia - BC, Regulator
Weight: Lead 4x2, 2x2 = 8
Tank: AL 80
Starting PSI: 3000
Ending PSI: 1200
Bottom Time:
Total Bottom Time:
Creatures: Arrow Crab, Lobster, Banded Goby, Black Eyed Goby, Garibaldi, Senorita
Dive Buddy: Mike
Dive Group:
Seems like I'm not overweighted but I never can expell enough air to get down. Mike gave me some weights and then I pulled myself along the anchor line till I got to the bottom and we then headed straight out from the boat. Once we got going I realized my compass and computer were both malfunctioning. The compass had cracks and once we got to depth it promptly got stuck. Good thing, that Mike is great at navigation. The computer suddenly started flashing a low battery notice and zeroed out all my dive info. We continued the dive but I was frustrated since I was hoping to get some time in on my navigation and for once having my own dive info. I suppose we could have aborted but since we were only down really to about 30 feet we decided to continue. Every once in a while, Mike would flash me his instruments. However, 2/3 of the way through the dive I started having a lot of trouble staying down. We both tried to dump my valve but nothing was coming out. I ended the dive hugging kelp at 15 ft while Mike swam around for 15 minutes. We then ascended together.
Dive No: 31
Location: Catalina
Conditions: 6-8 ft swell
Vis: 25-30
Surface Temp: 66
Temp:
Depth: 60 ft
Gear: My own - 7x7 wetsuit with hood, Tusa X-treme split fins, gloves, booties, watch.
Rented from Sports Chalet in Arcadia - BC, Regulator
Weight: Lead 4x2, 3x2 = 14
Tank: AL 80
Starting PSI: 3000
Ending PSI: 600
Bottom Time:
Total Bottom Time:
Creatures: Giant Black Sea Bass, Opaleye
Dive Buddy: Mike
Dive Group:
I swim so slow so I kept trying to get my buddy to chill out on this dive. We almost lost each other at one point, but luckily were able to meet up underwater. We saw a giant black sea bass, but weren't fast enough to keep up with that ghost. I remembered seeing two little points at the far end of the cove and felt the current tugging around in a different direction. I was pretty sure we over shot the boat by quite a lot, so I grabbed his fin and asked him to turn around. As we were signaling each other we floated up to the surface, perfect for taking our bearings and going down again. My weight felt better but I still had some trouble at the last 10 feet or so on ascent with a near empty tank. I have discovered that I don't like aluminum tanks at all.
The Sports Chalet in Arcadia refunded money for the entire scuba rental after I told them about my gauge troubles, so that's a plus for their customer service. Since my buddy had a Hero camera, we were able to watch videos of our entire dives when we got home. He was surprised he touched the bottom with his hand so much and I looked like a total runaway hot air balloon as I was holding onto the kelp for dear life. We did get the tail of the bass though and a shot of the whale breaching! Unfortunately, I am off scuba till my doctor gives me the ok to dive. Hopefully that will be soon.
Dive No: 30
Location: Catalina
Conditions: 6-8 ft swell
Vis: 25-30
Surface Temp: 66
Temp:
Depth: 60 ft
Gear: My own - 7x7 wetsuit with hood, Tusa X-treme split fins, gloves, booties.
Rented from Sports Chalet in Arcadia - BC, Regulator
Weight: Lead 4x2, 2x2 = 8
Tank: AL 80
Starting PSI: 3000
Ending PSI: 1200
Bottom Time:
Total Bottom Time:
Creatures: Arrow Crab, Lobster, Banded Goby, Black Eyed Goby, Garibaldi, Senorita
Dive Buddy: Mike
Dive Group:
Seems like I'm not overweighted but I never can expell enough air to get down. Mike gave me some weights and then I pulled myself along the anchor line till I got to the bottom and we then headed straight out from the boat. Once we got going I realized my compass and computer were both malfunctioning. The compass had cracks and once we got to depth it promptly got stuck. Good thing, that Mike is great at navigation. The computer suddenly started flashing a low battery notice and zeroed out all my dive info. We continued the dive but I was frustrated since I was hoping to get some time in on my navigation and for once having my own dive info. I suppose we could have aborted but since we were only down really to about 30 feet we decided to continue. Every once in a while, Mike would flash me his instruments. However, 2/3 of the way through the dive I started having a lot of trouble staying down. We both tried to dump my valve but nothing was coming out. I ended the dive hugging kelp at 15 ft while Mike swam around for 15 minutes. We then ascended together.
Dive No: 31
Location: Catalina
Conditions: 6-8 ft swell
Vis: 25-30
Surface Temp: 66
Temp:
Depth: 60 ft
Gear: My own - 7x7 wetsuit with hood, Tusa X-treme split fins, gloves, booties, watch.
Rented from Sports Chalet in Arcadia - BC, Regulator
Weight: Lead 4x2, 3x2 = 14
Tank: AL 80
Starting PSI: 3000
Ending PSI: 600
Bottom Time:
Total Bottom Time:
Creatures: Giant Black Sea Bass, Opaleye
Dive Buddy: Mike
Dive Group:
I swim so slow so I kept trying to get my buddy to chill out on this dive. We almost lost each other at one point, but luckily were able to meet up underwater. We saw a giant black sea bass, but weren't fast enough to keep up with that ghost. I remembered seeing two little points at the far end of the cove and felt the current tugging around in a different direction. I was pretty sure we over shot the boat by quite a lot, so I grabbed his fin and asked him to turn around. As we were signaling each other we floated up to the surface, perfect for taking our bearings and going down again. My weight felt better but I still had some trouble at the last 10 feet or so on ascent with a near empty tank. I have discovered that I don't like aluminum tanks at all.
The Sports Chalet in Arcadia refunded money for the entire scuba rental after I told them about my gauge troubles, so that's a plus for their customer service. Since my buddy had a Hero camera, we were able to watch videos of our entire dives when we got home. He was surprised he touched the bottom with his hand so much and I looked like a total runaway hot air balloon as I was holding onto the kelp for dear life. We did get the tail of the bass though and a shot of the whale breaching! Unfortunately, I am off scuba till my doctor gives me the ok to dive. Hopefully that will be soon.
Darn that channel ride. There were 6-8 ft swells on the way over so I got kind of sick on the way to Catalina and ended up skipping my first dive. My buddy was sick too so she ended up skipping the first two. Getting re-buddied up and sorting out weighting was confusing, but underwater conditions were nice and calm near the island. Jenna Nichols was on the boat with Reef Check surveys and ID photos of various fish and plants. I went over them quickly and the info made the dives much more fun.
Dive No: 28
Location: Catalina
Conditions: 6-8 ft swell
Vis: 25-30
Surface Temp: 68
Temp:
Depth: 60 ft
Gear: My own - 7x7 wetsuit with hood, Tusa X-treme split fins, gloves, booties, watch.
Rented from Sports Chalet in Arcadia - BC, Regulator
Weight: Lead 3x3, tank strap 2 = 8
Tank: LP 80
Starting PSI: 3000
Ending PSI:
Bottom Time:
Total Bottom Time:
Creatures:
Dive Buddy: Sasha and Matt, Brona and Yvette, Robert and ???
Dive Group:
Sasha an I both had a hard time getting down with only 6 lbs of weight so the group Matt, Brona, ??? went off first and Sasha and I followed. Sasha apparently went down line, lost them, and went back to the boat, but I didn't know that. I swam out to the bubbles and dropped in. I saw four people when I got to the bottom and started following what I thought was Matt and Sasha. I kicked around with them for awhile and surfaced with them, and figured out it was Robert and his buddy, ???. I guess I should have known since Matt and Sasha were diving their own tanks which were white. However, I did come back with my slate marked with some fish.
Dive No: 29
Location: Catalina
Conditions:
Vis: 15-25
Surface Temp: 68F
Temp:
Depth: 50
Gear: My own - 7x7 wetsuit with hood, Tusa X-treme split fins, gloves, booties, watch.
Borrowed -
Tank: HP 80
Starting PSI: 3000
Ending PSI:
Bottom Time:
Total Bottom Time:
Creatures: Giant Kelpfish,
Dive Buddy: Christina
Dive Group: Matt, Sasha, Brona
On the second dive, Christina felt better after a nap and decided to join. She was a bit overweighted, was struggling with her buoyancy and had a runaway ascent towards the end but none the worse for wear. I tried to watch over her and gave her a hand a few times to keep her from floating off. When she signaled to me that she hit the halfway mark on her air, I gave her the ok and stay, and went to notify our buddies that we were were going up. However, when I turned around she had disappeared. I hovered for awhile, ascending a little bit at a time and finally surfaced. After I showed the boat my OK sign I asked them where Christina was. Thankfully, she was already aboard. She told me later that she tried to get back down but was having trouble. The situation was just like what had happened to me. Frightening how quickly something like that occurs and how important it is to stay together especially in low vis or dense kelp.
Both dives had a lot of sealife right near the boat and I loved how Sasha and Matt dove really, really slow, often hovering for long periods around a rock or some interesting group of animals. The Reef check helped me identify lots of things that I would otherwise have missed. I think a nice book with photos is something I definitely want for the future. A book is also a great thing to have while on a trip.
Crew on the boat were attentive and understanding. The DM helped me to set up my gear since I was feeling sick. Since my friend was so sick, they gave her half off of her trip price.