Monday, June 29, 2009

A Friendly Challenge

From my friend Bo:

"The first five (5) people to respond to this post will get something made by me. You can tell me something you might like if you want to, and I'll try my best to do it but I can't promise anything, sorry!

This offer does have some restrictions and limitations:

- I make no guarantees that you will like what I make.
- What I create will be just for you. (you get to decide what happens to it and where/if it'll be posted, if applicable)
- It'll be done by the end of this year (2009).
- You have no clue what it's going to be. It may be a mix CD or an icon. I may make something. I might bake you something and mail it to you. Who knows? Not you, that's for sure! [not me either]
- I reserve the right to do something completely weird :)

The catch is that you have to put this in your journal as well, if you expect me to do something for you! (cuz it's more fun that way)"

So I'll do the same. Leave a comment and we'll get started!

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On the Menu at Home

My sister and I went on a cooking spree today thanks to the ingredients heading past their peaks. This is what we created:

Cucumber burgers - slices of Armenian cucumber served in place of bread buns. After deseeding, they felt a sprinkle of salt and are then grilled on both sides. Grassfed, hormone-free hamburger patties from a Cochise, AZ rancher go on the griddle with a light touch of S&P. Sliced white onions from a local farmer are placed between the patties so that they can absorb their juices as the two are cooking. The meat enjoyed a rest with the brown, softened onions.

Notes: I ate these straight up while my sister added her condiments and fixings. You can eat these with knife and fork or with your hands. You can use the center of the cucumbers to hold the onions.

Warm purslane salad with red string beans and beets - With the exception of the garlic and the "dressing," all of the ingredients came from the CSA. The beets are peeled and cut until they're the size of your entire thumb. The string beans are cut to the same length. After heating a tablespoon of neutral tasting oil (vegetable or canola) in a wok, the beets are tossed in and stirred constantly for about 3-5 minutes. They took on a deeper red color. The string beans are thrown in and swirled around the wok for a few minutes. Minced garlic from one or two cloves is squeezed into the middle and mixed for about a minute or two just to take away some of that rawness. This is then placed on a bed of roughly chopped purslane. Pour some pickling juice (sweet, salty and spicy, with Vietnamese fish sauce as a base) over everything.

Notes: My sister felt a dominant flavor was missing. (Then again, she says that with everything made at home.) I liked how the flavors of every ingredient came through clearly without one element overpowering the others. It might even taste better after it has been sitting in the refrigerator for a day or two. My mom created the pickling juice based on what her co-worker had given her one day.

Sparkling cucumber cooler - There was a lot of cucumber left over (I still have one and a half sitting around) so I made this based on a recipe from a CSA member. Three parts of cucumber to one part of Granny Smith apple with a scant quarter cup of sugar, a pinch of salt, and the juice of one lime — all of this went into a food processor or blender until it took on the consistency of applesauce. This then went in a pitcher or serving bowl. A bottle of cold sparkling water or ginger ale is added. Sugar and/or salt was added according to taste. (I had ginger ale on hand so it needed a little salt and lime.)

Notes: I'm awaiting the results tomorrow.

Apple, cranberry & blueberry crisp or cobbler - My sister made the crisp, I made the cobbler. I added cinnamon sugar, allspice, cloves, and nutmeg to my apples (1/4 cup, 1/4 teaspoon, 1/8 teaspoon, 1/4 teaspoon respectively) whereas she didn't. She used a simple butter batter whereas I used oats mixed with creamed butter and brown sugar. She added more of the dried cranberries and blueberries than I did so the crisp didn't have as much syrup as mine did. In place of the cinnamon sugar, my sister used plain sugar.

Notes: Hers taste great. Not too sweet, which was surprising given the ingredients. It needed some spices in the apples or salt in the batter, though. I'll be tasting mine at the newsroom tomorrow.

Summary: With the exception of the apple crisp and cobbler, neither of us have made the dishes in this way before. And, in my opinion, they came out surprisingly well. My only regret was forgetting to take a photo of the food before eating. Que sera, sera.

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Tuesday, June 23, 2009

Basement Jaxx // Play with it - MXP4

Thursday, May 14, 2009

Best Tucson Restaurants (So Far) & Congratulations

Apologies for the lateness of this posting — finals, etc.

For the Commencement Issue, I cut loose, a little, and highlight some of the best restaurants Tucson has to offer students.

Congratulations to all the Arizona Daily Wildcat graduates!

Thank you all for your hard work to keep the UA/Tucson community informed.

Hope to see you in print, online, or, perhaps, on an e-book reader.

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Friday, May 8, 2009

Thoughts on journalism

A clarification. In yesterday's post, I talked about an incident that occurred in a journalism class involving a student and her video project. It may look as if I was deriding the UA School of Journalism and its journalist-professors. I was not.

Instead, my scorn was aimed at the student and her project. The fact that she could make such a project and try to pass it off as journalism is ridiculous. Just as there are some articles and events that do a great disservice to the credibility and staff of the Arizona Daily Wildcat as well as the UA community, the same can be said of what goes on in the School of Journalism.

The point I was trying to get across was that the classroom is not the same as the work environment, yet both are vital. The classroom can be a laboratory where people can experiment in a safe place without fear of reprisal from the general public. This is no different from an artist drawing in a sketchbook or a choreographer dancing in an empty studio.

But this experimentation is not the same as displaying one's paintings or performing a dance piece — or writing for a regular newspaper. As that student may have perceived it, her class work was not under public scrutiny, so there was little or no consequence.

So you turn in shoddy work for a journalism class. Your classmates may not respect what you've done and your grade may have taken a hit, but there's always the next assignment to boost up your grade. That is, if you even care about your grade or the class.

But turn in shoddy work at the newspaper and you'll get complaints from students, faculty, alumni, parents of students, local businesses, special interest groups, other staff members, etc., and you may never get a chance to regain their trust again. There are real and lasting consequences involved with working at a newspaper — even a student-run newspaper — and that student, for better or worse, didn't get to see and feel those consequences in the safe confines of the classroom.

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Since I'm on the topic, there has been a national discussion going on about how to save newspapers. Guests and callers on a recent episode of The Diane Rehm Show offered a few suggestions including nonprofit status, new business models, and a government bailout similar to what the auto industry has received. Wednesday's Democracy Now! showed an excerpt from David Simon, creator of The Wire, who testified before a Senate hearing led by Sen. John Kerry about the state of journalism and the need for "high-end journalism," that is, professional journalists. He advocated for a nonprofit model for newspapers. Ariana Huffington of The Huffington Post, and Steve Coll, former managing editor the Washington Post, also testified and presented different views as to what can be done for the newspaper industry.

I wonder if it's possible for the newspaper industry to survive. I doubt it can continue in its current physical form. I also doubt we can get the same quality of reporting from online sources without significant capital to finance it. As Simon summarizes so well, the major blogs and news aggregators feed on the primary sources of news and those who follow these secondary and tertiary sources do not have to pay for the content. But they still need the newspapers to provide the news.

People have become accustomed to getting free information online. However, people are also willing to pay for online content so long as they get perceived value. When selling something online (and the news is a product that is sold), the buying process needs to be so quick and easy that even a child can do it. (Amazon and iTunes are good models to consider.)

Given that two-thirds of North America's population uses the Internet, I'm surprised that industry leaders haven't moved faster to transition online or create a stronger print/online hybrid. It's almost like the American auto industry and hybrid cars...

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Summer preview

For the final Wildlife issue, I write about what you can do during the summer in and around Tucson.

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Thursday, May 7, 2009

Editorships and scholarships

I was passed over for the summer editor-in-chief position at the Arizona Daily Wildcat. It went to Justyn Dillingham.

I was also passed over for the fall art & features editor position at the DW. The position also went to Justyn.

When combined, these facts may lead one to think that I may be feeling bitter about the results. Yet I'm actually a little relieved to not have both positions. It has given me the chance to take some much needed time off. I've been in class ever since I began my study of nutritional sciences, and it's nice to have the opportunity once again to travel or work at a better-paying job.

My best friend Matt invited me to visit him in Boulder, CO, this summer to attend a Death Cab for Cutie, Andrew Bird, and RaRaRiot concert, and I'll be able to do that for once.

Of course, I'd like to continue to work at the DW. Where else can I get journalism training without taking the classes? Where else can I meet people doing journalism because they want to do it rather than because they have to do it for a journalism class? Where else can I see journalists out in the field working to get stories that have a direct impact on UA students?

This isn't to disparage against the journalism department since they have, so I'm told, some good great professors with strong backgrounds in journalism. But the classroom is a safe environment where someone can shoot herself "testing" 3 different tequilas while wearing a low-cut dress and claim it as an investigative piece into the various brands of Mexican tequila in a crappy YouTube-style video. (Sadly, this actually happened in a journalism class. I'm not sure what grade that person got. The sad and annoying part is that she didn't even get any tequilas that aren't readily available in the U.S.! How informative can that be?)

Questions I've been asked by others regarding my work at the Wildcat: why are you doing this? Why write for them? Why not work at a job more related to nutrition like diet tech or assistant at a RD's office? First, I missed the hectic environment from my days at the Oberlin Review. Second, I didn't really develop my skills as a journalist while at Oberlin aside from my work as a copy editor and manager. Third, I think developing these skills will be helpful in the future. I'm adding to my writing portfolio and stretching out my resume. I'm also learning more about the Tucson community and what it has to offer by way of its food and arts. Though the latter may not be as important to a dietitian, it's vital to know what local food resources are available so that clients can used them to their full advantage.

As it stands, I've already done a lot for the Nutrition Club this year, which was one of my and the officers' goals. It was enough to earn me the club's scholarship. I've also been elected to be a club fundraiser, and my goal next year is to raise enough money for at least two scholarships again. Hopefully, I can exceed that goal with our new officers.

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Thursday, April 30, 2009

Enjoying a film festival with guacamole and gelato

I've been very busy at the Daily Wildcat these past two weeks:

Marisa Fisher, Brandon Specktor, and I reflect on the Arizona International Film Festival. We also chose the best of the festival. (You can find a video hightlight of our discussion here.)

I wrote reviews on certain AIFF films on the Wildcat Blog. (Unfortunately, I didn't have time to comment on all the films I watched.)

Want to find gelato? I went on a search for great gelaterias in Tucson.

Co-host Becca Lesser shows me her family recipe for guacamole, which is used for their restaurant, in the penultimate installment of Conquer the Kitchen.

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Words of the Night

Hypopanpituitarism - the subject line of an email.

Overheard in the newsroom:

Heather: "I think I'm teething."
Shain: "That's the weirdest thing I've ever heard a grown-up say."

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