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Archive for August, 2009
Monday, August 31st, 2009
DUMBO, an acronym for Down Under the Manhattan Bridge Overpass, is home to developers by day and artists by night. As well as being an easy and relatively attractive neighborhood to navigate, DUMBO is home to the VII Gallery and Vinegar Hill House two of my favorite destinations in the NYC area. From Manhattan take the F train to York Street station and you are in DUMBO.
For breakfast I think it is hard to beat the Vinegar Hill House at 72 Hudson Avenue. I’ll leave a review to my favorite diner/writer Frank Bruni. However, I will say ORDER the Ful Medames with poached eggs, Persian cucumber, black olives, and lemon if it is on the menu. OMG order it! With some tea and toast, served with fresh jam. So so yummy!
 Vinegar Hill House street  Ext Vinegar Hill House  Int. Vinegar Hill House VII Gallery is the NYC base for the VII Photo Agency, a group of eleven of the world’s most talented and influential photo-journalists including Antonin Kratochvil, James Nachtwey, and John Stanmeyer. I am inspired by the intimate and intellectual images from war-torn and environmentally depleted areas produced by VII’s member photographers. **While at the gallery check out the bookstore, specifically Nachtwey’s gorgeous and mindful masterpiece Inferno. If you dare also check out Gary Knight’s Evidence, though I warn you it is certainly not for the faint of heart. The gallery is located at 28 Jay Street, open Mon-Fri 10AM - 6PM. However, I recommend phoning before visiting to find out what show is up. **They participate in DUMBO’s 1st Thursday Gallery Walks, which might provide a nice opportunity to visit other galleries in the area.
 Ext. VII Gallery  Chechnya, 1995 by James Nachtwey from book Inferno  Inspired by my visit to the VII Gallery Before boarding the train back into the city stop in Baco Living, because (a) the vintage clothing and accessories in the back room rocks (b) the owners are super nice, and (c) their sugary desserts are out of this world. Located at 71 Jay Street, between Water St. and Front St. PH.718.694.2226.
 What is left of my chocolate banana strudel from Baco.
Posted in Photography, Travel | No Comments »
Monday, August 31st, 2009
 ICP: Avedon photo Dovima Aug 1950 Beginning this Thursday I’ll be back in New York City for meetings, to see the exhibition “Avedon Fashion 1944 - 2000,” at the International Center of Photography, and take a baking class at the Institute of Culinary Education.
My long standing relationship with New York City began in high school during Model U.N. conferences, and improved when I lived there after college for a few years interning for Mirabella Magazine in the photo department and assisting in the regional pr department of Miramax Films (then owned by Harvey and Bob Weinstein). During those years of crowded industry parties, sticky-floored bars, 72-hour work weeks, and excursions to Coney Island and the Hamptons I engaged in quintessential New York City experiences and learned first hand the memorable moments the brightest lit city in American can create. Sitting desk side to me at Miramax were members of my generation who were full of unlimited energy and unknown possibilities. Creative and determined our lives were linked by the craziest and most distinguished of characters.
 I had the energy then to find the time in my hectic work schedule to volunteer with New York Cares. A tremendous asset to hundreds of thousands of New Yorkers in need, New York Cares staff works with around 1000 community agencies and manages monthly projects. I volunteered through New York Cares with a shelter for battered women and their children, delivering meals to the homeless, and cleaning up a park.
Now, as an “adult” on average I get to New York City three times a year for a few days at a time. Generally a day or two is spent in meetings and at business lunches, but the rest is dedicated to lounging in downtown cafes, walking in Central Park, scouring vintage clothing shops in the Upper East Side and Chelsea (generally for coats and accessories), and sampling delicious eats from downtown Manhattan and Brooklyn restaurants. Each trip I try to take in an exhibit or two and at least once annually a show. Earlier this year I saw the charming and hugely talented Mary Louise Parker on Broadway in “Hedda Gabler,” which I highly recommend.
This week is dedicated to Gotham, The Big Apple, The City, The Empire City or however else you refer to New York City.
 Life Magazine New York City 1959 by Dmitri Kessel
Posted in Do Good, Photography, Travel | No Comments »
Saturday, August 29th, 2009
Blogging is an ongoing learning process, like all else in life bettered only by experience. This week I realized (shocking I know) it would probably be in my best interest to occasionally write posts in advance when traveling. The past couple days have been on the road chocked full of appointments, a walking tour, cooking…No complaints, but all that keeps me busy and then at night I just want to relax with friends I’m visiting and watch DVR’d episodes of “Mad Men” Season 3 or go out for a cocktail.
Yesterday on the way to my friend’s home in Portland, ME. I stopped in the Italian restaurant Paciarino. My plan was to pick up something from their small market selection as gifts for the neighbors taking care of my dog while I’ve been out of town. I picked out jars of garlic and eggplant pate. Yum! The latter will end up as a gift, the former I used as part of the dinner I made for my friends last night. Rubbed on square inch size cut up bits of French bread with a little olive oil and sea salt, baked at 350 for 20 minutes or so and voila homemade croutons!
 Villa Reale Eggplant Pate It occurred to me during this process and with my week (okay semi-week) of “do good” posting in mind that one should continue to “do good” while traveling. Following are some ways I do this.
Support local businesses vs. chains/corporations when purchasing gifts for your host/hostess or the folks back home taking care of your home. My neighbors delight in the jars of honey and jam I pick up at roadside markets and farm stands.
Make dinner for your host/hostess and family with as many locally sourced ingredients as you can find. I love doing this, it is so fun to meet the local fishmonger, chocolatiers/bakers, and in markets talk to clerks about what is locally grown.
 Bag of fresh goodies Bring locally sourced goods from your garden/farmer’s market or CSA and gift these to your host/hostess. I brought tomatoes from my garden and my friends loved them. We used them in the salad for our dinner. Another time I picked eggplant, tomatoes, and peppers from my garden for a friend’s assistant who’d arranged my accommodations. She was delighted by the gift.
Useful information on finding sustainable minded tour operators/lodging… I filed away from an old issue of Travel & Leisure: Vet potential operators at Sustainable Travel International (sustainabletravelinternational.org), Responsible Travel (responsibletravel.com), travelphilanthropy.org, and Orbitz’s multipurpose green site,eco.orbitz.com. Finally, consider checking bona fides with a third-party auditor such as Green Globe (greenglobe21.com) or Green Leaf (greenleaf.org).
Here is my homecoming gift to you, I prepared this beet dish as part of the meal I served to my hosts who put me up the last couple nights. It was easy to fix and delicious. A real crowd pleaser you are sure to impress while having plenty of time to enjoy your friends company. I served with locally sourced fish, locally sourced salad, roasted vegetables, and eggplant parmesan.
This recipe for Beet Roesti with Rosemary is from Mark Bittman’s How to Cook Everything cookbook, a frequent source of reference for me when planning a menu and cooking. He was given the recipe by Michael Romano longtime chef at Union Square Cafe.
Beet Roesti with Rosemary (makes 4 servings)
1 to 1 1/2 pounds beets
1 tsp coarsely chopped fresh rosemary
1 tsp salt
1/4 cup flour
2 Tbsp butter
Trim the beets and peel them as you would potatoes; grate them in a food processor or by hand. Begin preheating a medium to large non-stick skillet over medium heat.
Toss the grated beets in a bowl with the rosemary and salt, then add about half the flour; toss well, add the rest of the flour, then toss again.
Place the butter in the skillet and heat until it begins to turn nut-brown. Scrape the beet mixture into the skillet, shape it into a nice circle, and press it down with a spatula. Turn the heat to medium-high and cook, shaking the pan occasionally, until the bottom of the beet cake is nicely crisp, 6 to 8 minutes.
Slide the cake onto a plate, top with another plate, invert the two plates, and slide the cake back into the pan. Continue to cook, adjusting the heat if necessary, until the second side is browned. Cut into wedges and serve immediately.
 Beet Roesti w/ Rosemary. Not the best pic, looked & tasted better!
Posted in Comfort Food, Do Good, Travel | No Comments »
Friday, August 28th, 2009
Last night a crowd of several hundred gathered to celebrate the inaugural issue of Maine Magazine (formerly Port City Life) in South Portland, ME. The magazine took over three floors of an empty office building, transforming the two primary spaces into a nightclub, and the other into a showcase of local designer talent. The Jason Spooner trio and Gypsy Tailwind Band provided jamming tunes. Party goers noshed on treats made by local chefs written up in the September issue, beer was on tap from local breweries, and mixologists were brought into supply libations.
Following are a few party pics from the evening.
 invitation and premiere issue  With the gals CC and Sandy  Me and my buddy Townsend who was smart enough to marry one of my best friends.  John and Charlotte of CHART metalworks, Tonee, and Shoshannah (extraordinary photographers)  Furniture designer Eric and his lovely wife JoAnne  The Salt Exchange (could be a new hang out, food is delicious)  Sandy and Eric  Lani Temple of Megunticook Market (center)
Posted in Media, Portland Maine | No Comments »
Wednesday, August 26th, 2009
United States Department of Agriculture
Office of the Secretary Washington. D.C. 20250
AUG 24 2009
Dear Governor Baldacci:
Thank you for your letter of August 4, 2009, requesting a disaster designation for eight Maine counties, due to losses caused by severe weather that occurred in May and June 2009.
The Department ofAgriculture (USDA) has reviewed the Loss Assessment Reports along with the additional information submitted by the State Executive Director, Farm Service Agency (FSA). Based on this review, USDA has determined that there were sufficient production losses in six counties to warrant a Secretarial natural disaster designation. Therefore, I am designating six Maine counties as primary natural disaster areas due to losses caused by excessive rain and flooding that occurred during the period ofJune 19 through June 30,2009.
Those counties are: .
Androscoggin, Knox, Sagadahoc, Cumberland, Lincoln, York
In accordance with section 321(a) ofthe Consolidated Farm and Rural Development Act, Franklin, Hancock, Kennebec, Oxford, and Waldo Counties, Maine are named as contiguous disaster counties.
We were unable to confirm that sufficient production losses occurred in Waldo County. In addition, there were no production losses in Aroostook County due to the tornado that occurred on May 31,2009.
Therefore, I am unable to approve your request for the designation ofAroostook and Waldo Counties, Maine, as primary natural disaster areas.
However, Waldo County will be eligible for FSA emergency loan assistance since it is named as contiguous county for this disaster, as indicated above.
This designation makes farm operators in both primary and contiguous counties eligible to be considered for assistance from FSA, provided eligibility requirements are met. This assistance includes FSA emergency loans and the Supplemental Revenue Assistance Payments Program, which was approved as part ofthe Food, Conservation, and Energy Act of2008. FSA will consider each application on its own merit by taking into account the extent oflosses, security available, and repayment ability.
Local FSA offices can provide affected farmers with further information.
Sincerely,
Tom Vilsack, US Secretary of Agriculture.”
Posted in Do Good | No Comments »
Wednesday, August 26th, 2009
The FACTS are everyone needs to recycle. There is no good excuse not to. Integrating a recycling system into your life should be free and relatively painless (I’m a bit of a klutz so scratching myself on a bin would not be all that surprising). It could even be fun, like if you live in Italy where on occasion you can see a real-life Wall-E recycling robot at work. In Anchorage, AK residents are doing it, heck they even put out an A to Z Guide.
If the city you live in provides public garbage service free curbside bins should be available via the city’s recycling hotline. That same line should tell you when pick-up service is. In Boston the recycling is picked up the same day as the trash. If you do not have pick-up service, the city/town you live in should provide free bins for you to toss your paper, cardboard, glass and cans in when taking them to the dump.
For tips on recycling check in with the Sierra Club and Planet Green.
Random bits like leather or textiles, check with your local school or neighborhood art organization to find out what materials they need for projects. Doing good is like exercising you just feel good afterwards!
 Real-Life Wall-E Recycling Robot in Italy from Inhabitat.com
Posted in Do Good | 2 Comments »
Tuesday, August 25th, 2009
 Canning kit This past Sunday I attended a Slow Food Boston class on tomato sauces, salsas & dehydrating at Haley House Bakery Cafe in Roxbury, MA. While learning the basics of canning and preserving tomatoes and techniques of dehydrating fruits and veggies, I was familiarized with the Roxbury/South End area, met some really cool people, and was schooled on new ways to find farm fresh eggs and food programs in Boston.
After an introduction including book and web resources on preserving Jennifer Hashley, the instructor, directed us about the kitchen assigning various tasks. For my part I chopped basil, cilantro, and green peppers for about 90 minutes before removing skins off roasted tomatoes for 30 minutes. Then it was time to sit back and watch the canning process. Turns out it is pretty basic. Time consuming maybe, but nothing intimidating.
Of course, Jennifer Hashley could make anything look simple. She operates her own market garden, an organic pastured poultry operation, and is the Director of the New Entry Sustainable Farming Project at Tufts University. Prior to this she served with the US Peace Corps in Honduras where she trained rural subsistence farmers in sustainable agricultural practices, designed irrigation systems, and initiated a community-based sugar-cane processing enterprise. I’m impressed!
Jen’s Basic Tomato Sauce
Roma tomatoes
Olive oil
Salt
Onions (quantity varies based on personal preference, but for 4lbs of tomatoes, use 1lb onion)
Garlic (quantity varies based on personal preference)
Basil leaves
Hot pepper flakes (optional)
Black pepper (optional)
Heat standard oven to broil or use convection oven. Rinse/wash tomatoes. Slice tomatoes in half, face down on baking sheet (use one with rims!). Sprinkle top of tomato skins with olive oil and salt. Roast tomatoes for 10 - 12 minutes, or until skins begin to brown/blacken and are easily removed with tongs. Remove skins with tomatoes.
Saute onions in olive oil in a large frying pan until golden brown. Add black pepper, red pepper flakes, or other seasoning (oregano, basil, marjoram, thyme, etc.) if desired. When fragrant, add minced or sliced garlic and cook briefly. Add tomatoes and a small amount of juice to onion mixture (be sure to remove all skins). Cook until tomatoes and onions have blended together. If using all of juice/oil from roasting, cook until sauce thickens slightly.
Using an immersion blender (Jen said a food processor just adds a step as you have to transfer the ingredients) quickly blend tomato and onion mixture until it has a creamy appearance. Add several leaves of basil and blend just slightly to incorporate leaves. Taste to adjust seasonings and salt. Ladle sauce (and add several additional cloves of garlic or basil leaves if desired) to hot, sterilized jars leaving 1/4-inch headspace. Wipe rim of jar with a damp paper towel. Place lid on evenly and adjust ring onto jar. **Process jars for 30- 45 minutes using boiling water canning method (should come with kit).
Yield will vary on how many lbs of tomatoes you use.
 Tomato Sauce
Posted in Comfort Food, Epicurean Events, Local Flavors | No Comments »
Monday, August 24th, 2009
 Momofuku Compost Cookie by PicturesofCake blogspot While I’m in NYC next weekend I’m heading to David Chang’s Momofuku Milk Bar for their “compost cookie.” Note they’ve trademarked the name! Supposedly it is something that came about randomly as a treat pastry chef Christina Tosi whipped up for employees using miscellaneous bits leftover from the day. Official ingredients listed include pretzels, potato chips, coffee, oats, butterscotch, and chocolate chips. I’ve heard unofficially from a few sources coffee grounds are also used.
My attitude, and I’m guessing Chang and Tosi would agree, is go for broke using up odds and ends from your cabinets in treats to be enjoyed by you and your (good) friends. Maybe try out your recipe a few times before serving to guests. I’m going to make a couple batches of chocolate chip cookies tonight. One with rosemary as that herb is forever in abundance in our garden and in another batch toss in some leftover marshmallows. If my neighbor has graham crackers I’ll throw in some broken up bits too.
Posted in Baked Goods | No Comments »
Friday, August 21st, 2009
 The final picnic week post is brought to you courtesy of Lauren at Loyal Biscuit Co. in Rockland, ME. my go to place for products, food, and advice for my much loved dog Paige. As a dog owner I try to be respectful of others by keeping Paige on a leash (except when at designated off-leash areas), pick up after her, and do my best to keep her out of neighbors yards. A very well behaved dog I love to bring her on road trips with me as much as possible, especially when we visit Maine. Being accustomed to her traveling with me I keep a supply of water, water bowl, bags, towel, and treats in the car.
To make sure I’m not missing anything and to get some “professional” advice, I approached Lauren for some pointers to give dog owners the next time they transport their pooch to a picnic.
Lauren’s Three Simple Tips for a fun day outside with your dog…Enjoying a picnic with your dog is all about safety!
1. Bring plenty of water and a travel bowl, like the Ruffwear Go Between. Hydration is always important, especially in warmer weather. Be sure to allow your dog access to fresh, cool water throughout the picnic.
 2. Bring food and treats that your dog is already accustomed to. Don’t let poor planning result in an upset tummy from new foods. It’s easy to get caught up in the fun of planning your meal, but don’t forget to pack items that you know work for your dog’s digestive tract. A light meal of gorgeous food like California Natural Chicken & Rice, plus some energizing treats by Zuke’s will keep your pup’s tummy feelin’ fine!
3. A secure, comfortable harness or collar and a sturdy leash (no flexi styles-these are dangerous) is essential for outdoor safety. For a dog that may be slighty fearful, a martingale collar is a wise choice to ensure that there are no escapes. Dogs are sometimes unpredictable with fears. For instance, a table cloth that suddenly flaps in the wind can be a VERY scary situation for a dog. A Martingale collar or a properly fitted harness will give you and your dog confidence to step out in safety and style.
 Paige enjoying Loyal Biscuit Co.
Posted in Midcoast Maine, Travel | No Comments »
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