PhotoMuse workshop and Green Gate Farms

PhotoMusers. Photo by Q.

Santa came a little early for me this holiday season. I had the incredible gift to get to spend a week in November completely immersing myself in photography. I attended the Photographic Muse: Austin workshop put on by three incredible folks: documentary photographers Lynn Johnson and Penny De Los Santos, and fine art photographer and consultant Scott Martin.

As an art director in my day job, I've spent some time working with and hiring photographers for assignments. But this workshop put me behind the camera and on the receiving end of the critiques. Very intimidating. Even more so, because my fellow workshop attendees were so talented. I definitely felt like the least experienced, but I knew that also meant that I would grow, grow, grow. And I did. (And I got some well-deserved ribbing for being the "art director" in the group and got busted for unconsciously shooting photos that were composed like magazine covers.)


This is what happens when photographers try to take photos of photographers. Photo by Q.

Our days went something like this: we'd meet up in the mornings for some strategizing, then head off in our separate directions to spend the day shooting. We'd reconvene in the late afternoon, in a fabulous space in Hyde Park, for dinner, lectures, critiques and sharing our images. The next day, we'd do it all again. It was intense, overwhelming, energizing and exhilarating.

What I didn't realize was that this would be a double-layered experience. I spent a week practicing seeing, shooting, getting valuable feedback and most of all, improving my photography skills. But I also got to spend a week (and more, since I continued working on my project after the workshop wrapped), experiencing the world of Green Gate Farms, my subject. My eyes, my mind and my heart were cracked wide open. I was truly nourished by the PhotoMuse community that developed, Lynn, Penny and Scott's guidance, and the time spent on the farm.

In that week, and three more sessions afterwards, I shot almost 5,000 images! (As I get more experienced, I hope to get a lot more selective about what I shoot.) In the workshop, Scott did a convincing job of selling the attributes of LightRoom and now I'm hooked.

Below are some of the images. Green Gate farmers Skip Connett and Erin Flynn were incredibly generous to let me wander around the farm, while they and their volunteers worked and harvested. I could have spent months photographing all the little spaces, vignettes and textures in their barn alone, but the true heart of the farm is the people who keep it going. I could see that in my photos and feel it myself after the first day there. Skip and Erin have built a real community around their farm and I feel honored to have spent some time witnessing it.

Local farmers have faced not only the worst drought on record in Texas this past year, but have also had to persevere through the usual crazy Texas temperatures that can range from 14 degrees to 114. It is an extraordinary task and one that humbled me to get a glimpse of. Nourish yourself and your local community by supporting local farmers!

I must give a giant shout out and thank you to Skip, Erin, and Mary, and all the volunteers at Green Gate. And thank you, thank you, thank you to Scott, Lynn, Penny and all of the PhotoMusers. It's a treasure to be a part of this photographic community. I can't wait until we can do it again. (Links below to other PhotoMusers and the group slideshow.)

Green Gate Farms...





































Little Helping Hands volunteers...











Architecture for Humanity earthbag prototype shed being constructed at Green Gate.
















Slow Food feast at Green Gate — where I planned to take photos of the fancy dinner, but found that the best images were of Skip and Erin's son, Ethan, up in the hayloft overlooking the festivities...










Photographers, if you get a chance to learn from Lynn, Penny or Scott, don't miss it. It looks like PhotoMuse 2012 is being planned for New York City.

PhotoMuse: Austin

Scott Martin, OnSight

Penny De Los Santos

Lynn Johnson

Sign up for a Spring produce CSA or a hog CSA at Green Gate Farms


PhotoMusers:
Danielle, Beyond the Plate

Denise, ChezUs

Crystal, Serendipity in the Kitchen

Pauline, The Kitchen Press

Winifred

Ed, Edzstudios

Dor Rae

Liz

Heather

Jay and Janet — don't have a web sites, but you can see their work, along with everyone else's in this group slideshow that Scott put together.

Stay tuned. Next up, Penny De Los Santos was kind enough to share with me her recipe for the black bean chili with chocolate and cinnamon that she made for us for dinner one night.

Thai Food at Pok Pok Noi in Portland

Our trip to Oregon last week landed us in Portland. We've spent time in Portland before, and wanted to focus on exploring Central Oregon and particulary, Bend, this time. But it took steely determination not to get distracted by all the food carts, restaurants, and groovy shops that Portland has to offer. We did take time for lunch, though, on our way in. On our last trip, I'd read about the Thai restaurant Pok Pok, but we didn't get to try it. So this time, we went to Pok Pok's little sister restaurant, Pok Pok Noi.

Chef Andy Ricker, winner of this year's James Beard Foundation's Best Chef Northwest award, started the original Pok Pok at his own house. His focus on Thai grilling and street food led to lines around the block. Now there are several restaurants, including Pok Pok Noi, where we ate lunch.* This outpost of the Ricker empire is a little neighborhood joint with a few seats at the counter and a patio out back, complete with heaters at every table. (The staff offered to turn on the heater at our table and we politely declined. Just off the plane from Austin, we were still radiating heat and enjoying the cool breezes.)



I was eager to try everything on the menu, but apprehensive that there might not be many gluten-free offerings. But I shouldn't have worried. I asked about gluten-free options and was offered a special list noting the dishes that used common allergen ingredients, including gluten. Their menu also includes vegetarian options. Here's what we tried:



•  Kai Yaang (half bird): game hen rotisserie-roasted over charcoal; stuffed with lemongrass, garlic, pepper and cilantro; served with sweet and sour sauce and tamarind sauce. This is one of Pok Pok's signature dishes. The half bird was the perfect amount for the two of us to share. The meat was juicy and very tasty. We really like it dipped in the sweet tamarind sauce.



• Neua Naam Tok: salad of spicy flank steak with shallots, lemongrass, mint, cilantro, toasted rice powder, and fish sauce, lime and chili powder dressing. Get your mouth ready. This one will blow your taste buds away. It's hot and spicy from the chili, earthy and pungent from the garlic and fish sauce. Loved the texture of the toasted rice powder. Big flavor!



• Pork braised in soy sauce and sugar served over coconut rice with a salad of long beans, tomatoes, peanuts, Chinese celery, cilantro, dried shrimp, garlic, lime, palm sugar and fish sauce. This was our favorite dish and the one we want to try replicating at home. It was the perfect contrast to the stronger flavors of the beef salad. This one was softer and rounder. The pork was addictive. It was smooth, softly sweet and comforting, with the coconut in the rice adding another layer of flavor. The salad added a bright zing and crunch to the softer textures of the braised pork and rice.

• sticky rice (in the little baskets)

• Thai tea with lime (instead of sweetened condensed milk; it was incredibly flavorful and refreshing)

Pok Pok has been the object of much hype and discussion and it's a hot spot. So I was curious if the food would live up to its billing. And it did. It was such a gift to be able to indulge in the flavors of Thai food again without worrying about the gluten in soy sauce making every dish on the menu off limits for me. The flavors were big and bold and powerful. Next time we're in Portland, we'll be back. Until then, I want to experiment with that pork dish at home.

Pok Pok Noi
1469 NE Prescott Street, Portland
503.287.4149

*Note: I just noticed on their web site that starting Aug. 1, Pok Pok Noi will no longer be serving lunch. Get dinner there 5pm-midnight, 7 days a week.

Stay tuned. More from our trip to Bend coming up.

Green Beans with Parsley, Almonds, Sesame Seeds and Goat Cheese

We've been making this green bean salad for months and just can't stop eating it. I like green beans, but they don't usually just jump out and grab my attention most of the time. I love finding recipes for dishes that seem to be more than the sum of their parts. This is one of those recipes. The fresh, bright crunch of the green beans is preserved by quickly blanching them in boiling water and immediately submerging them in ice water to stop the cooking and chill them down. They keep their gorgeous green color and snappy texture this way. And they in no way resemble the mushy, overcooked, sludge of my childhood. This recipe gives green beans their due. And something magical happens when the flavors of the toasted almonds, sesame seeds, lemon, parsley, mustard, shallots and goat cheese come together. It's bright and refreshing and the perfect summer salad. It would make a great picnic salad too in individual Mason jars.

I've been finding recipes like this over and over on the Farm+House+Table blog from Farmhouse Delivery. They work with local, organic and sustainable farmers to provide their customers with deliveries of the best local produce. And then they go a step further. Elizabeth Winslow, one of the co-founders of Farmhouse Delivery, provides recipes using that produce that open your eyes (and tastebuds) to new flavors. I've seen recipe after recipe there that I've bookmarked to try. This green bean salad was one of them. Now we can't stop making it. On her blog, Winslow says the recipe comes from Azul, a groovy little East Austin cafe that is no longer open. I liked Azul too, but don't remember this salad. I'm so glad she preserved this treasure from their menu.

Check out Farm+House+Table for more ways to make the most of the bounty of the garden, whether it's your own or a local farmer's. You'll be seduced by the flavors presented there and the incredible photography of Jody Horton.


Green Beans with Parsley, Almonds, Sesame Seeds and Goat Cheese

1 pound green beans
2 shallots, peeled and minced
2 large handfuls of Italian parsley leaves
4 tablespoons toasted sesame seeds
1/3 cup sliced or slivered roasted, salted almonds
1/2 cup crumbled chevre goat cheese
4 tablespoons lemon juice
4 tablespoons champagne vinegar
2 tablespoons Dijon mustard
1/2 cup olive oil


Bring water to a boil in a medium-sized pan.

Fill a medium-sized bowl with ice and water. Set aside.

While the water is coming to a boil, trim ends from green beans and slice them into bite-sized pieces.

Drop the green beans into the boiling water for 30 seconds to blanch them. Immediately remove them and drop them into the bowl of ice water. Let them chill in the ice water for 10 minutes, while you put the rest of the salad together.

In a small bowl, make your dressing. Add lemon juice, vinegar, mustard and shallots. Whisk together. Slowing whisk in olive oil. Set aside.

in a large serving bowl, place almonds and parsley.

Drain green beans from ice water. I put the green beans in a dry dish cloth and rolled them around a bit to remove the excess water. This keeps the dressing from getting watered down.

Add the green beans to the serving bowl and toss with almonds and parsley. Add the dressing and toss again to coat evenly.

Sprinkle top with goat cheese crumbles and sesame seeds.

Serves 6.


Adapted from Farm+House+Table blog by Elizabeth Winslow.

Food Find: Bufalo Bob's Chalupas

It's full on summer now in Austin. Triple digits day after day. We get up painfully early every morning to take our dog for a walk as the sun comes up. He's a Golden Retriever, and even with his summer haircut, he still can't stand to be out in the heat in the later parts of the day. That means he's cooped up inside a lot during the week, so we try to get him out on the weekends for a little adventure. This weekend, we took him to "dog springs," next to Barton Springs pool. This is where folks on the hike and bike trail bring their dogs for a little cooling off and some splashing around. It's a great spot for dog and people-watching, whether you have a dog or not.

I've been going to Barton Springs since I was in college. Maybe it's the smell of Chuy's restaurant occasionally blowing in the breeze, but I always end up craving Mexican food after a good swim and some lounging in the shade at the springs. This weekend wasn't any different. But we didn't really want to load up on a greasy bowl of queso. A friend had sent me some info from the Alamo Celiac group's site with a story about Bufalo Bob's Chalupas. It's just a few blocks away from the springs on South Lamar, across the street from the Bicycle Sport Shop.



Bufalo Bob's (spelled with one f) is a food trailer serving chalupas made with certified hormone- and antiobiotic-free chicken and bison, and local and organic produce whenever possible. It's not the grease- and salt-fest you're used to. It's low-fat and low-sodium, but full of flavor. These chalupas are fresh and satisfying but with healthier ingredients including hummus, flax seeds, and spinach. I tried the Athenian — a tostada with hummus, flax seeds, green olives, shredded chicken, spinach, onion, tomato, a sprinkle of Parmesan and a spicy salsa. My husband had the Cretian, which was the same tostada with ground bison instead of chicken.



The best part — the owner's wife is gluten-intolerant so two-thirds of the menu is gluten-free (and clearly marked) and he's very careful to avoid any potential cross-contamination. The primary ingredient that makes the other items on the menu not gluten-free is a special version of his hummus, the Texas hummus, which he makes with Lone Star beer. (His regular hummus contains no beer and no gluten.) One section of the menu is vegetarian, one section is made with chicken and the other section with bison. The chalupas were fresh and tasty and very satisfying, but without leaving you feeling weighed down. One warning, once you bite into your chalupa, there is the inevitable crumble and cascade of toppings, so it's not dainty eating. Just grab some extra napkins.



After a morning out playing in the springs and the sun, we were ready for some shade. Bufalo Bob's is a trailer, but it has a very nice covered and raised deck with picnic tables for diners, which I wish was more common around the food trailers in town. And it's conveniently located next to Bananarchy, so you can grab a frozen chocolate-covered banana for dessert. (Ask for the vegan version if you're gluten-free). It's the perfect follow-up to Bufalo Bob's spicy salsa.

Bufalo Bob's is open Wednesday through Saturday 11am-9pm and Sundays from 11am-7pm. I'll be heading back there for lunch during the work week too.

Bufalo Bob's
600 South Lamar (across the street from Bicycle Sports Shop)
512.662.2801

Making Healthier Food Choices: More with Robyn O'Brien

A few weeks ago, I posted this video of Robyn O'Brien speaking at TedxAustin on how our food supply is making us sick. O'Brien is a former food industry analyst who used her analytical skills to research our food system after one of her children had a severe allergic reaction. She was in Austin this week to give another talk at a luncheon and invited me to come.

Disclosure: the talk and luncheon were sponsored by Stonyfield Farm. They provided us with lunch at the Shoreline Grill and a goodie bag containing O'Brien's book The Unhealthy Truth: One Mother's Shocking Investigation into the Dangers of America's Food Supply and What Every Family Can Do to Protect Itself, a Stonyfield Organic Yogurt Cookbook, Going Greener Guidebook magazine produced by Body & Soul (now Whole Living) and Stonyfield, a spatula and a baby bib.

At the luncheon, O'Brien shared some facts...

• One out of three American kids have autism, allergies, ADHD, and asthma.

• One out of 17 kids under the age of three has a food allergy.

• There has been a 265% increase in hospitalizations of people with food allergic reactions.

• From 1997 to 2002, the number of people with peanut allergies doubled.

• The United States has one of the highest rates of cancer in the world. If you move to the U.S. from another country like Japan, your likelihood of developing cancer goes up four times.

• In the U.S., one out of two men and one out of three women can expect to get cancer.

• Cancer is the leading cause of death by disease in children under 15.

• The U.S. spends more money on healthcare than any other country. Sixteen cents of every dollar is spent managing disease (nine cents of every dollar is spent on food).

So what is a food allergy? When your body responds to a food protein as a foreign entity and launches an inflammatory response to drive it out.

• Milk allergy is the most common allergy in the U.S. From the USDA, O'Brien learned that in the 1990s, the U.S. began engineering new proteins into our food supply, starting with milk. In 1994, scientists engineered a synthetic growth hormone to increase production and profitability. No human trials had been conducted but animal studies shows it increased mastitis, ovarian cysts, lameness and skin disorders in cows that increased antibiotic use. Canada, the U.K., Australia, New Zealand, Japan and all 27 countries in Europe wouldn't allow these hormones into their food supply because they had not been proven safe. In the U.S. it was allowed with the justification that it had not been proven dangerous. Yet studies started showing that these hormones led to elevated hormone levels in people that are linked to breast, colon and prostate cancer.

• Also from the USDA, O'Brien learned that in 1996 to increase profitability, a new protein was introduced into soybeans so that they could withstand increasing doses of weed killer. One human trial conducted showed that these soybeans caused an increase of 50% in soy allergies. Just like with milk, other countries would not allow this into their food supply, but the U.S. did.

• Another engineered protein was introduced into corn so that it releases its own insecticide as it grows. Again, this corn was banned in other countries, but allowed here. Some countries didn't even want the plants introduced into their soil.

• O'Brien's research from the Grocery Manufacturers Association showed that 80% of processed foods in the U.S. contain genetically-engineered ingredients. But corporations like Kraft, Kelloggs, and Coca-Cola are not using those synthetic ingredients in the products they formulate for other countries because consumer demand there would not allow it. "We have the ability to make that change here," she said.

So what is the answer to all of this frightening information? In a world where it's already so challenging to feed ourselves and our kids because of budget and time constraints, how do we navigate the grocery store? How do we know what foods are safe? And here is one of the things I admire most about O'Brien — she's real world. Her mantra is "don't let perfect be the enemy of good." She advocates taking one step at a time to steer your family's food away from unhealthy ingredients. Change the milk you drink or switch to organic for certain produce that contains the most pesticides. Or make a transition to eating less processed food.

O'Brien's foundation, AllergyKids, has primers on organics, nutrient-dense foods, GMOs, and lots of tips on what you can do at home, at school, and in the grocery store to steer towards healthier food.

One thing I've learned in making the transition to a gluten-free diet, I can't take in all the information I need at one time. I have had to do it in stages. One step at a time. And I've been at it more than a year now. I keep learning more every day about how to eat healthier and help my body recover. But I've seen the same thing that O'Brien saw in her kids: change. As I started making changes, I started feeling better. The better I felt, the more energy I have had and the better my body has functioned, the further I can go. In her book, O'Brien noticed that her children started having a much easier time going to bed after they made some changes in their diet. It's little steps like that that make a difference and can build into big progress over time.

Just take one step. Read a little, learn a little more, and take another step. I hope this inspires you to take a look at what you're eating and how to make healthier choices.

Food Find: Delish Gluten-Free Cupcakes

Gluten-free eating, for me, has also meant much healthier eating. Less processed ingredients and more whole, and organic when possible, foods. That has me feeling and functioning a lot better. That means treats usually come from my own kitchen. I love to bake, but don't have enough time to really indulge in it. So when I do, I want it to be something really good and really worthwhile. Most of the gluten-free snacks or treats I've tried have been frozen, stale, and often, full of gums as thickeners that leave me feeling bad. No thanks. And while some traditional bakeries make gluten-free treats, I'm nervous about cross-contamination.

Before going gluten-free, I tried a cupcake from Delish in downtown Austin. They were good. Really good. But after going gluten-free, I figured I'd have to find my own recipe for a tasty cupcake. Cake is a once or twice a year thing for me, usually. So it hasn't been high up on my list to experiment with just yet. But I kept reading raves about Delish's gluten-free cupcakes. Then I ran across this article from the Alamo Celiac Group outlining the lengths they go to to avoid cross-contamination. I'm not going to repeat the article here, you can read it for yourself. But I was really impressed by the effort they're making to keep their kitchen and gluten-free products free of cross-contamination. I know that if there's flour around, then there's always a possibility of problems. But I really appreciate what they're trying to do. But none of that would matter if their gluten-free cupcake tasted like cardboard, like most gluten-free cupcakes.

I had their gluten-free vanilla cupcake freshly crowned with their vanilla frosting this weekend and I was blown away. I think it was the best cupcake I've ever had, even compared to those full of gluten. I bought two. I had the first one, and then stared longingly at the second for the rest of the evening. I tried to save it for dessert that next day, but didn't make it. I gobbled it up after breakfast. My husband is usually the one who's in the kitchen swiping the baked goods, but this time, I wouldn't let him near these precious treats. I wish I'd gotten a picture of them for you. But I was too greedy. I'm not even sorry. Their cupcake was moist and incredibly flavorful. I love vanilla and this one is full of vanilla richness. And they frost their cupcakes on demand so it's perfect. Seriously, that frosting is like crack. Beware.

I also asked the gal behind the counter what ingredients they used — expecting to hear xanthan or guar gum. But no! No gums!

So if you're eating gluten-free and get a hankering for an indulgence, try Delish. This is the cupcake by which I will now measure all others.

(And just for the record, this is my own personal experience with Delish as a paying customer.)



Delish
203 West 3rd Street, Austin
512.473.4118

Chile Rub

Chiles: smoked serranos, amarillos, ancho, chipotles

A while back, a friend gave us a gift of a jar of magic. He had painstakingly smoked some chiles, then dried and blended them. At first, we were using it on everything, on steaks for the grill to make tacos, on eggs for breakfast, on roasted veggies. It was so good. I hounded him for the recipe but he hadn't written anything down. He was just winging it and the results were incredible. It had just the right amount of complex heat without being overwhelming, with a layer of smokiness underneath and just a touch of salt. As we got to the bottom of the jar, I started hoarding it. I wanted to take a stab at making some more. We were hooked, we couldn't be without this stuff.

So I decided to try to replicate it. I have to start right off with a confession. Even though my husband has a smoker in the backyard and would love nothing better than to spend a day tending it, we just didn't have time for that this go round. So I knew I'd be looking for an express version using already smoked and dried peppers.



I started out at the Savory Spice Shop. Have you been there yet? It's a goldmine. Owner Karen Aboussie is a gracious and knowledgeable hostess. You can sample any and every herb and spice blend in the house. And she'll tell you to just dust it off your hand into the floor when you're done! At first, it seems very bad manners to make a mess in this pristine new shop, but if you're like me, your curiousity soon gets away from you and your tasting everything in site. It's a delightful way to get inspired. They have everything from vanilla beans to smoked salts to grill blends to freeze-dried corn (which is addictive and great on a Mexican salad as a crouton). Just be forewarned: you'll want to spend some time perusing the shelves. I thought I'd just drop in to pick up a few things and I couldn't tear myself away. They sell spices in any kind of quantity you want, by weight. You can get just a teaspoon in a little plastic ziploc, or you can buy one of their glass bottles.

I've long been a fan of buying bulk spices. They're fresher and more flavorful when you buy in bulk because of faster turnover. And, you can get only the quantity you need. So you won't have a bottleful of something sitting around if you only need a teaspoon. I keep my spices in tins with clear lids. They have magnets on the bottom which stick to the side of the fridge. I love being able to see what's in them all the time. They make for a kind of abstract color swatch art in the kitchen.



Even though I'm in the habit of buying fresher bulk spices at the market, I was impressed by how much fresher the spices were at Savory Spice Shop. There is a noticeable difference. And I hit the jackpot looking for dried chiles there. They have a whole wall of them. I got smoked serranos, amarillos, anchos, two kinds of chipotles and aleppo pepper flakes. I also got oak-smoked salt and hickory-smoked salt. The hickory is more assertive, so use more of that if you want more smoke flavor.

Two cautions on this job: if you have contacts, be sure to use gloves when handling the peppers or you'll be crying (literally) later. And keep the kitchen fan on when you grind these in your spice grinder. I opened the lid one time and got a face full of chile dust. I started sneezing and couldn't stop.

This batch makes a small quantity, a little less than a cup. Next time, I'll be multiplying it and making much more.

Tip: to clean your spice grinder after use, grind some rice into powder in it and then wipe it out. This will clean it off and remove any spice or chile flavors or scents that might remain.



Chile Rub

1 dried amarillo chile
1 ancho chile
6 smoked, dried serranos chiles
2 chipotles
1 teaspoon aleppo peppers
3 teaspoons oak-smoked salt
1 teaspoon hickory-smoked salt

Using gloves, remove the stems and seeds from the whole dried chiles. Cut them into pieces.

Using a spice grinder (coffee grinder used only for spices), grind each individual chile's pieces about 8-12 pulses. I like having some big flakes mixed with smaller bits, so keep an eye on it as you grind to get it the way you like.

After grinding, put the ground chiles, aleppo pepper flakes, and salt in a bowl. Stir to combine and store in a jar.

Yield: a little less than a cup.

Big thanks to Matt for his incredible chile blend and the inspiration!