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.


