Sitting at the computer clicking a mouse may not seem to be the best exercise, but the Internet can help people jump-start a new diet and fitness regimen.
Popular dieting programs, such as Jenny Craig and Weight Watchers, have found a niche online, and sites devoted solely to dieting have attracted millions of people looking for advice and motivation at a nominal fee.
Web sites, such as eDiets.com and CaloriesCount.com, offer meal plans, nutritional and fitness advice, message boards and chat rooms. They come complete with healthy recipes and scientific articles about food and exercise, all available 24 hours a day.
Some sites have calculators to compute a person's body mass index, or BMI, which estimates a healthy weight range based on a person's height and weight.
Some sites also offer fitness calculators that compute how many calories were burned after the user inputs their weight, type of exercise and duration of exercise.
Many sites promote their plans as easy-to-use so that anyone with a working knowledge of a computer can log on. They also tout it as convenient for any lifestyle, so a frequent traveler can surf the Web in a hotel room, a working mother can check out a new recipe at night and someone who may be self-conscious about attending a weigh-in meeting can find anonymity on the net.
"You want information that's credible," said Pamela Ofstein, director of nutritional services for eDiets.com. "We have registered and licensed dietitians on staff (who) provide the backbone of our meal programs. We have fitness experts who can customize a program for you. We have a lot of experts to communicate with you through live chats, e-mails or phone calls. We are here at the touch of your fingers."
The eDiets program costs $4.49 a week. There's a $25 cancellation fee if you cancel your membership before three months, Ofstein said.
Some 2 million people have participated in the site since it was founded in 1996, and the site promotes healthy weight loss of one to two pounds per week, Ofstein said.
The most popular features on the site are the more than 80 message boards where people chat with dieters similar to themselves. These include boards devoted to living with diabetes or for those on a low-sodium or lactose-free diet. There are brides-to-be boards, stay-at-home mom boards and new mom boards.
"We know diet, nutrition and fitness is the core to losing weight ... but community completes the puzzle," Ofstein said. "It gives the tools and motivation and support to face challenges and meet goals."
Beth Hubrich, a dietitian and director of nutrition communications for CaloriesCount.com, said the community aspect is necessary for people to stay motivated on their dieting program.
"There's a big difference in people who want to lose 10 pounds for cosmetic reasons and people who want to lose weight for health reasons," she said. "The nice thing about online dieting is there are support groups that can fit all kinds of needs."
Hubrich said the Calories Count program, which also encourages dieters to lose one to two pounds per week, is affordable and convenient. A membership costs $25 for six months or $45 for a lifetime.
"One of the things that is appealing is that we are all time-crunched," Hubrich said. "This is convenient for people who can't attend meetings (because) they can get information when it's convenient for them. Men also can feel uncomfortable talking about their weight and their weight-loss efforts. On the Web, they can be completely anonymous."
The Internet also can bolster the efforts of those who are already on a weight-loss program.
The Jenny Craig Web site can be used by current clients to complement their program, but also is available for nonclients to access message boards, chat rooms, journals and other tools, said Jennifer Holt, South Chicago market director for Jenny Craig.
The Internet tools are free, although only Jenny Craig clients can access the online menu planner.
The chat rooms and message boards are among the more popular features for users to share weight-loss challenges, offer each other tips and celebrate milestones reached, Holt said. Other popular Web site features include videos and blogs, success stories, recipes and news articles, Holt said.
Online dieting is not for everyone, cautions Charles Stuart Platkin, founder of Diet Detective and a nutrition and public health advocate.
"Online dieting seems to be promising," he said. "But it's easy to disengage in online dieting. The recipes and menus, can you follow them? Are you self-motivated? Don't be impressed by (a site's) bells and whistles if you are not going to use them."
Platkin said that while some people can participate in an online dieting program for about six to eight months, more often people follow the site for two or three months.
While the Internet can provide the anonymity that some self-conscious dieters need, it also can lack accountability because you don't have to answer to someone if you miss a meeting or a weigh-in, Platkin said.
Platkin said an online dieting program is worth a short-term try to see if the program fits your lifestyle. He said sharing tips, recipes and emotional support are among the Web sites' highlights. The social support also is a good feature in online dieting programs, he said.
"There is a place for them, and I'm sure they are helping people," he said. "These computer programs are only as good as what you put in. What will make you log on?"
http://www.southtownstar.com/
Thursday, April 3, 2008
Why (most) authors and publishers need not fear online piracy
In a dire article in London's Times yesterday, reporter Ben Hoyle opened with the self-evidently ludicrous statement that "book piracy on the Internet will ultimately drive authors to stop writing unless radical methods are devised to compensate them for lost sales." Internet piracy, no matter how pervasive, is not about to bring the worldwide production of literature to a grinding halt, just as rampant music piracy isn't stopping my neighbor's kid from playing his drum kit in the garage every day before dinner. But the piece does raise the real question of whether the best writers will continue to work to their full potential in a world where their main product can be had for free.
Tracy Chevalier, who wrote Girl With a Pearl Earring, chairs the UK's Society of Authors, and she recognizes that the Internet poses a very real danger for traditional publishing. Some of that is due to piracy, some of it is not, but Chevalier recognizes that the best response has to involve finding workable new business models for writers and publishers as the big advance/big blockbuster model changes in reaction to the web's ability to corral niche groups and small but passionate communities. Perhaps writers even need to stop charging for books.
"It is a dam that's cracking," she told The Times. "We are trying to plug the holes with legislation and litigation, but we need to think radically. We have to evolve and create a very different pay system, possibly by making the content available free to all and finding a way to get paid separately."
That sort of innovative thinking is likely to be far more productive in the long run than the sort of "sky is falling" rhetoric that opens the article. And it's not even clear yet that piracy is approaching the "rampant" stage... at least for fiction. Despite the premise that bestselling novels like the Harry Potter books are widely available online (which they no doubt are), it's hard to believe that millions of people are reading long-form fiction on computer monitors or even e-book readers like the Kindle, Reader, or iLiad. Actually, it's hard to believe that millions of people are reading much fiction at all; if they are, the publishing industry should be thrilled.
Nonfiction's troubles aren't made up
But fiction's share of the market has been dropping for years and is now largely the domain of female readers. Nonfiction dominates, and it's here that unauthorized online distribution of books poses the biggest threat. Cookbooks, travel guides, bringing-up-baby volumes—all have value in small chunks that are easily read onscreen. In fact, Chevalier admits to doing this herself.
"It's hitting hardest the writers who write books that you dip in and out of: poetry, cookbooks, travel guides, short stories—books where you don't have to read the whole thing," she said. "Cookbook authors are really struggling. I do it myself—if I want a recipe I go online and get it for free."
Perhaps this explains her forward-looking approach to dealing with the problem. If grabbing a recipe online is so convenient that even the boss of the Society of Authors does it, then questions about law become almost secondary. Given a value proposition that compelling, people will continue to get their recipes online. While fighting it may work in the short term (though it probably won't; see the music industry for an example), the longer-term solution is clearly to monetize this behavior so that those who give of their time and expertise to develop a superb eggplant and spinach risotto can get paid enough to continue to do so.
Publishing's Brave Digital Future™
Publishing has been, in many ways, a fortunate industry. It has had the luxury of watching the music and movie businesses handle similar content issues for years, and only recently has it faced similar problems. But that doesn't mean it knows what to do about them; as industry insiders we've spoken to admit, every publisher and author has a different vision of the future and a different strategy for making a living in our Brave Digital Future.
Those who do long-form fiction still have time to figure this out, but for the short-form folks, the time for action is here. Apart from the obviously illegal outlets, two big worries are Google and Amazon, with their Book Search and Search Inside the Book functionality, respectively. Both services are simultaneously feared and loved for their ability to drive sales... but the worry that they could expose too much content, cannibalize full volume sales, and cede even more control to non-publishers like Amazon.
Without a popular and workable system for micropayments, there's still no good way for most Internet users to pay (for instance) a quarter for legal access to a particular recipe, and it's not clear that most publishers would want to do this, anyway. Wedded to the book format like the music business has been wedded to the album, the temptation is to see such piecemeal sales as cannibalizing a larger revenue stream, though publishers have in fact begun to experiment. Such fears have been driving the Authors Guild lawsuit here in the US against Google's service, and the group also expressed concerns back in 2003 when Amazon launched its own search service.
textbook on a screen? Swedes would
Even longer-form works may start to be traded online, too, as e-book readers grow in popularity. Expensive books, such as textbooks, might also cost enough to make the inconvenience of not owning a physical copy worth it. We've already seen the launch of the Student Bay in Sweden, a site modeled on The Pirate Bay that hosts full scans of (expensive) Swedish academic books. And as far back as 2003, copies of The Order of the Phoenix were available in full online. And even before that, authors like Harlan Ellison saw some of their work show up in Usenet groups.
The obscurity curse... and cure
But how many novels are popular enough that they might spawn Harry Potter-like levels of interest? (Short answer: none.) Leaving aside the tiny pool of big-name authors, the truth is that nearly every writer in the world suffers from the opposite problem: lack of a reading public. As Tim O'Reilly famously pointed out in a 2002 essay on publishing, obscurity is a far bigger threat to most content creators than is piracy.
Authors should be able to choose how their work is available, of course, and not all will want it distributed freely on the Internet. But plenty of people will. As someone currently pursuing the tortuous path to publication with a novel of my own, I can vouch for O'Reilly's statement about obscurity, and I've also learned more than I wanted to know about literary agents, the big New York houses, the committees that evaluate any novel's potential sales, and the dangers of being labeled a "male author" in the minds of publishing execs.
Given the difficulty of breaking into print in the traditional way, the Internet looks to many aspiring authors like a powerful new way to distribute content and find an audience; it has promise, not peril. While cash is important (we all need to put diapers on our kids), selling paper copies of books certainly isn't the only way to collect, especially in the early stages of a literary career.
Just ask Cory Doctorow, who has made his work freely available for years and has written eloquently of the ways that increased recognition translates into physical book sales, speaking fees, and jobs at schools and universities.
Yes, authors should be in control, but they shouldn't be afraid. Business models will no doubt change as they have in other content industries, but writing and writers won't disappear so long as demand for the product exists. In fact, writers should be rejoicing at the huge advantage they have over other media: readers have an "emotional bond" with the medium of paper and have no plans to stop buying it.
http://arstechnica.com/
Tracy Chevalier, who wrote Girl With a Pearl Earring, chairs the UK's Society of Authors, and she recognizes that the Internet poses a very real danger for traditional publishing. Some of that is due to piracy, some of it is not, but Chevalier recognizes that the best response has to involve finding workable new business models for writers and publishers as the big advance/big blockbuster model changes in reaction to the web's ability to corral niche groups and small but passionate communities. Perhaps writers even need to stop charging for books.
"It is a dam that's cracking," she told The Times. "We are trying to plug the holes with legislation and litigation, but we need to think radically. We have to evolve and create a very different pay system, possibly by making the content available free to all and finding a way to get paid separately."
That sort of innovative thinking is likely to be far more productive in the long run than the sort of "sky is falling" rhetoric that opens the article. And it's not even clear yet that piracy is approaching the "rampant" stage... at least for fiction. Despite the premise that bestselling novels like the Harry Potter books are widely available online (which they no doubt are), it's hard to believe that millions of people are reading long-form fiction on computer monitors or even e-book readers like the Kindle, Reader, or iLiad. Actually, it's hard to believe that millions of people are reading much fiction at all; if they are, the publishing industry should be thrilled.
Nonfiction's troubles aren't made up
But fiction's share of the market has been dropping for years and is now largely the domain of female readers. Nonfiction dominates, and it's here that unauthorized online distribution of books poses the biggest threat. Cookbooks, travel guides, bringing-up-baby volumes—all have value in small chunks that are easily read onscreen. In fact, Chevalier admits to doing this herself.
"It's hitting hardest the writers who write books that you dip in and out of: poetry, cookbooks, travel guides, short stories—books where you don't have to read the whole thing," she said. "Cookbook authors are really struggling. I do it myself—if I want a recipe I go online and get it for free."
Perhaps this explains her forward-looking approach to dealing with the problem. If grabbing a recipe online is so convenient that even the boss of the Society of Authors does it, then questions about law become almost secondary. Given a value proposition that compelling, people will continue to get their recipes online. While fighting it may work in the short term (though it probably won't; see the music industry for an example), the longer-term solution is clearly to monetize this behavior so that those who give of their time and expertise to develop a superb eggplant and spinach risotto can get paid enough to continue to do so.
Publishing's Brave Digital Future™
Publishing has been, in many ways, a fortunate industry. It has had the luxury of watching the music and movie businesses handle similar content issues for years, and only recently has it faced similar problems. But that doesn't mean it knows what to do about them; as industry insiders we've spoken to admit, every publisher and author has a different vision of the future and a different strategy for making a living in our Brave Digital Future.
Those who do long-form fiction still have time to figure this out, but for the short-form folks, the time for action is here. Apart from the obviously illegal outlets, two big worries are Google and Amazon, with their Book Search and Search Inside the Book functionality, respectively. Both services are simultaneously feared and loved for their ability to drive sales... but the worry that they could expose too much content, cannibalize full volume sales, and cede even more control to non-publishers like Amazon.
Without a popular and workable system for micropayments, there's still no good way for most Internet users to pay (for instance) a quarter for legal access to a particular recipe, and it's not clear that most publishers would want to do this, anyway. Wedded to the book format like the music business has been wedded to the album, the temptation is to see such piecemeal sales as cannibalizing a larger revenue stream, though publishers have in fact begun to experiment. Such fears have been driving the Authors Guild lawsuit here in the US against Google's service, and the group also expressed concerns back in 2003 when Amazon launched its own search service.
textbook on a screen? Swedes would
Even longer-form works may start to be traded online, too, as e-book readers grow in popularity. Expensive books, such as textbooks, might also cost enough to make the inconvenience of not owning a physical copy worth it. We've already seen the launch of the Student Bay in Sweden, a site modeled on The Pirate Bay that hosts full scans of (expensive) Swedish academic books. And as far back as 2003, copies of The Order of the Phoenix were available in full online. And even before that, authors like Harlan Ellison saw some of their work show up in Usenet groups.
The obscurity curse... and cure
But how many novels are popular enough that they might spawn Harry Potter-like levels of interest? (Short answer: none.) Leaving aside the tiny pool of big-name authors, the truth is that nearly every writer in the world suffers from the opposite problem: lack of a reading public. As Tim O'Reilly famously pointed out in a 2002 essay on publishing, obscurity is a far bigger threat to most content creators than is piracy.
Authors should be able to choose how their work is available, of course, and not all will want it distributed freely on the Internet. But plenty of people will. As someone currently pursuing the tortuous path to publication with a novel of my own, I can vouch for O'Reilly's statement about obscurity, and I've also learned more than I wanted to know about literary agents, the big New York houses, the committees that evaluate any novel's potential sales, and the dangers of being labeled a "male author" in the minds of publishing execs.
Given the difficulty of breaking into print in the traditional way, the Internet looks to many aspiring authors like a powerful new way to distribute content and find an audience; it has promise, not peril. While cash is important (we all need to put diapers on our kids), selling paper copies of books certainly isn't the only way to collect, especially in the early stages of a literary career.
Just ask Cory Doctorow, who has made his work freely available for years and has written eloquently of the ways that increased recognition translates into physical book sales, speaking fees, and jobs at schools and universities.
Yes, authors should be in control, but they shouldn't be afraid. Business models will no doubt change as they have in other content industries, but writing and writers won't disappear so long as demand for the product exists. In fact, writers should be rejoicing at the huge advantage they have over other media: readers have an "emotional bond" with the medium of paper and have no plans to stop buying it.
http://arstechnica.com/
A recipe for healthy living
On a damp Wednesday morning in Bristol's 'deprived' Southmead, a normal, yet extraordinary, event is taking place. A group of young boys are cooking for 40 elderly people at a local community centre.
The 12- and 13-year-olds have been to a friend's funeral this morning, yet emotions are put to one side and their chicken casserole is a big hit with the older members of the community.
The boys are pupils of Francine Russell who runs the 'Cooking from Scratch' project. Russell became increasingly aware of the extent to which many people lack the know-how, confidence or experience to feed themselves healthily and within a budget.
In 1997, she began to design courses for the voluntary sector and these have evolved into the Cooking from Scratch programme, developed with partners Bristol city council's food safety team, the local PCT and the food standards agency. The classes are geared towards young mums, excluded pupils and other hard-to-reach groups in Bristol.
The emphasis is on a healthier approach to cooking, eating and living. However, the first challenge for Russell is getting people attend. "You cannot put a poster on a wall," she says. "I have to visit projects and meet people; that connection is important and really works. Plus, if I can I get students' mobile numbers I will text them the night before to remind them to come the next day."
The classes encourage and teach the participants to plan, prepare and cook balanced, simple, interesting and affordable meals for themselves at home. The lessons develop awareness of food groups, eating a balanced diet, food labelling and food hygiene. Russell provides them with well-presented, colourful and appropriate recipes designed to use at home.
Dishes include homemade pizzas, smoothies and a range of foods from around the world, including Italian, Thai and Indian food. Or, as 14-year-old Saskay puts it: "I learned to cook different food other than my culture."
Once the meals have been cooked, they are taken home to be shared with family and friends.
Russell checks that ingredients are readily available in the area she is delivering the course in. "I go to the local Lidl or Asda before a class starts. It is often a process of introducing the class to new things, such as fromage frais or pesto, which are available to them but they won't have ever tried," she says.
Depending on the group, she may start by showing them how to cook food that they are familiar with. With teenagers, she would typically cook food they know in a pre-prepared form and then cook it fresh. "I would cook chicken nuggets from scratch, with fresh coleslaw and a banana and strawberry smoothie," explains Russell. This will nearly always be the first time the class will have made an association between a real chicken and a nugget. "Plus, these nuggets are 100% chicken compared to the 33% in a frozen nugget, which they are always surprised to learn," she adds.
Wary of the TV-style diet makeover approach, Russell is realistic about the level of impact the courses have. "Price and time is the issue. I don't argue with mums who say they don't have time. I just say 'ok, so do it once a week'. I know that they would love to do it everyday if they could."
One young mum, Stevie, comes straight to the point in her assessment of the class. "I really enjoyed this cooking … learning more things in my life. It's been fun," she says, before heading back to the new friends she has made.
It is not only young people that can learn these new cooking skills says Russell: "Older people often lose the desire to cook, especially if they are only cooking for one. Meeting new people and learning some new recipes gives them a fresh outlook and motivates them again."
The next classes are aimed at getting the healthy cooking message even further afield, with classes for key workers who will then be able to reproduce the classes on a greater scale.
Back at the community centre, the young learners are unknowingly part of a shifting social trend. "I believe Jamie Oliver has changed it all big time – there have been loads of boys coming forward in the past three years. They keep their hoodies on, of course," Russell says with a wry shrug. "But I think all of those celebrity chefs are good role models for them. I couldn't have got the boys in to classes without them. They have got kids interested in food, which is great."
The older members of the community centre have enjoyed the event so much that they are inspired to get up for some impromptu ballroom dancing.
http://www.guardian.co.uk/
The 12- and 13-year-olds have been to a friend's funeral this morning, yet emotions are put to one side and their chicken casserole is a big hit with the older members of the community.
The boys are pupils of Francine Russell who runs the 'Cooking from Scratch' project. Russell became increasingly aware of the extent to which many people lack the know-how, confidence or experience to feed themselves healthily and within a budget.
In 1997, she began to design courses for the voluntary sector and these have evolved into the Cooking from Scratch programme, developed with partners Bristol city council's food safety team, the local PCT and the food standards agency. The classes are geared towards young mums, excluded pupils and other hard-to-reach groups in Bristol.
The emphasis is on a healthier approach to cooking, eating and living. However, the first challenge for Russell is getting people attend. "You cannot put a poster on a wall," she says. "I have to visit projects and meet people; that connection is important and really works. Plus, if I can I get students' mobile numbers I will text them the night before to remind them to come the next day."
The classes encourage and teach the participants to plan, prepare and cook balanced, simple, interesting and affordable meals for themselves at home. The lessons develop awareness of food groups, eating a balanced diet, food labelling and food hygiene. Russell provides them with well-presented, colourful and appropriate recipes designed to use at home.
Dishes include homemade pizzas, smoothies and a range of foods from around the world, including Italian, Thai and Indian food. Or, as 14-year-old Saskay puts it: "I learned to cook different food other than my culture."
Once the meals have been cooked, they are taken home to be shared with family and friends.
Russell checks that ingredients are readily available in the area she is delivering the course in. "I go to the local Lidl or Asda before a class starts. It is often a process of introducing the class to new things, such as fromage frais or pesto, which are available to them but they won't have ever tried," she says.
Depending on the group, she may start by showing them how to cook food that they are familiar with. With teenagers, she would typically cook food they know in a pre-prepared form and then cook it fresh. "I would cook chicken nuggets from scratch, with fresh coleslaw and a banana and strawberry smoothie," explains Russell. This will nearly always be the first time the class will have made an association between a real chicken and a nugget. "Plus, these nuggets are 100% chicken compared to the 33% in a frozen nugget, which they are always surprised to learn," she adds.
Wary of the TV-style diet makeover approach, Russell is realistic about the level of impact the courses have. "Price and time is the issue. I don't argue with mums who say they don't have time. I just say 'ok, so do it once a week'. I know that they would love to do it everyday if they could."
One young mum, Stevie, comes straight to the point in her assessment of the class. "I really enjoyed this cooking … learning more things in my life. It's been fun," she says, before heading back to the new friends she has made.
It is not only young people that can learn these new cooking skills says Russell: "Older people often lose the desire to cook, especially if they are only cooking for one. Meeting new people and learning some new recipes gives them a fresh outlook and motivates them again."
The next classes are aimed at getting the healthy cooking message even further afield, with classes for key workers who will then be able to reproduce the classes on a greater scale.
Back at the community centre, the young learners are unknowingly part of a shifting social trend. "I believe Jamie Oliver has changed it all big time – there have been loads of boys coming forward in the past three years. They keep their hoodies on, of course," Russell says with a wry shrug. "But I think all of those celebrity chefs are good role models for them. I couldn't have got the boys in to classes without them. They have got kids interested in food, which is great."
The older members of the community centre have enjoyed the event so much that they are inspired to get up for some impromptu ballroom dancing.
http://www.guardian.co.uk/
Friday, February 15, 2008
Dazzling Asian chef downsizes recipes for home cooks
The following review is by a reader who was given a cookbook from the Times. The included recipes were selected and prepared by the reader.
As a fan of cooking shows, including "Iron Chef America," this cookbook caught my eye. With full-color photos of each dish, displaying some amazing food too pretty to eat, it is inspiring. Intimidating, too. But skimming through the book, I found some familiar Asian dishes. What I thought I would do was to compare his version with ones I was more familiar with cooking. After taking the book home and really reading the recipes, this seemed to be a greater challenge.
Ma Po Tofu is a saucy dish of ground pork and tofu often found in Cantonese restaurants. Morimoto compares his Tofu and Spicy Pork Sauce to this dish. My recipe gets its flavor from soy sauce, oyster sauce and sesame oil, ingredients not on his ingredient list, except the soy sauce. Although my version is faster to make, Morimoto's version is more flavorful, spicier and different than most Ma Po Tofu. I used chicken stock instead of Shanton Broth (the Shanton Broth, used in his restaurants, likely adds to the richness, but was more of an undertaking than I was up for).
Morimoto describes his style as "global cooking for the 21st century" rooted in traditional Japanese dishes. He relates an oft-heard comment from diners: "We love what we've eaten, but it is not Japanese food." With ingredient lists going well beyond soy sauce, sesame and mirin, I know what they mean.
His recipes bring forth new and unexpected flavors.
Some dishes, such as Sugared Salmon, Snapper Chips or Red Miso Souffle and Vanilla Ice Cream with Lobster Sauce, remind me of Morimoto on "Iron Chef America." One playful dish is Eggplant Shigiyaki Morimoto Style, his version of Eggplant Parmesan, minus the parmesan. Red miso sauce and ground chicken sub for a tomato meat sauce. Mozzarella and miso sounded a little too fusion, but it did work.
With more than 125 "accessible" recipes, the book is intended for the home cook. Each is introduced and clearly formatted. I tried a number of dishes, each delicious; however, even one he describes as a simple weeknight dish was pretty involved. Maybe I shouldn't have given my sous chef the night off? One other caution: Some ingredients, such as American wagyu beef, are hard to find or expensive, though he does offer mail-order sources.
For Iron Chef Morimoto fans, the book describes his life path and rise to fame. And for serious cooks, Morimoto shares a great deal of knowledge. Sushi and sashimi preparation have step-by-step photos and explanations of techniques. In other sections, he imparts useful information on some of the staple components of Japanese food, including rice, soy sauce, tofu and sake.
Although this may not be the first book to turn to for a quick dinner, it is worth the time and the effort for a delicious treat.
Want to be a critic? We'll give you a new cookbook to review. Contact nboer@bayareanewsgroup.com.
Tofu and Spicy Pork Sauce with Crispy Fried Rice
Serves 4
Everyone loves this recipe, which they know from Chinese restaurants as Ma Po Tofu. It's a versatile dish, which here is served over Crispy Rice. You could also serve it over noodles. For a change, I sometimes like to fry cooked rice until it's crispy and sprinkle it on top, instead.
1 large or 2 medium dried shiitake mushrooms
1 tablespoon vegetable oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped peeled fresh ginger
1 scallion, white part only, finely chopped
1 tablespoon finely chopped bamboo shoot
1 tablespoon finely chopped celery
12 ounces ground pork
1 cup Shanton Broth (see recipe) or chicken stock
1 tablespoon red miso
1 tablespoon Chinese hot chile sauce (tobanjan)
1 tablespoon sugar
1 tablespoon soy sauce
2 teaspoons cornstarch, dissolved in 1 tablespoon water
1 pound firm tofu, diced
Crispy Rice (see recipe)
Sesame oil, for garnish
Scallion sliced for garnish
1. Soak the shiitake mushrooms in hot water to cover until soft, about 20 minutes. Drain and squeeze to remove as much liquid as possible. Remove the stem and finely chop the mushroom cap.
2. In a large skillet, heat the oil over medium heat. Add the garlic, ginger, white part of scallion, bamboo shoot, celery and chopped shiitake mushroom. Cook, stirring often, until the garlic is tender, 2-3 minutes.
3. Add the pork, raise the heat to medium-high, and saute, breaking up any lumps of meat with the side of a spoon, until it is cooked through with no trace of pink, about 7 minutes. Add the Shanton Broth, red miso, tobanjan, sugar and soy sauce and bring to a boil. Stir in the dissolved cornstarch and cook, stirring, until thickened, about 30 seconds. (The pork sauce can be made up to 1 day ahead, cooled, covered and refrigerated. Reheat gently in skillet.)
4. Shortly before serving, add the tofu to the pork sauce, and stir gently to mix. Cook until it is heated through, about 3 minutes. Serve in bowls with the Crispy Rice. Top with a drizzle of sesame oil and a little sliced scallion.
Per serving: 420 calories, 33 g protein, 11 g carbohydrates, 27 g total fat, 8 g saturated fat, 80 mg cholesterol, 760 mg sodium, 1 g fiber. Calories from fat: 60 percent.
-- Staff analysis
Crispy rice
Makes about 1 cup
2 cups steamed rice
Vegetable oil for deep-frying
1. Preheat the oven to 200 degrees. Line a baking sheet with parchment or waxed paper. Spread out the rice on the sheet. Bake for 1 hour, stirring occasionally. Turn off the heat and let the rice continue to dry in the oven at least 8 hours or overnight. Set the dried rice aside at room temperature for up to 12 hours until ready to fry the rice.
2. To fry the rice, heat about 2 inches (5 cm) of oil in a large saucepan. In batches, carefully add a handful of rice to the oil and fry until golden, about 2 minutes. Using a fine wire mesh skimmer or a heatproof (no plastic) wire sieve, scoop out the rice and drain on paper towels.
Nutritional content dependent on amount of oil absorbed.
Shanton Broth
Makes 3 quarts
This clear liquid is the all-purpose meat stock used in my kitchens. Instead of using just one meat, I combine chicken, beef and pork for a stock with a depth of taste and supple body. Longan is a tropical fruit similar to lychee.
11/2 pounds fresh ham, trimmed of fat and sinew, cut into 11/2-inch pieces
1 pound chicken thighs or drumsticks, chopped into large pieces with a cleaver
1 pound pork neck bones
1 pound beef shin
2 teaspoons dried longan
2 pieces dried citrus peel, about 1-inch square inch
8 white peppercorns
1. Bring a large stockpot of water to a boil over high heat. Have a large bowl of ice water nearby.
2. Add the ham and cook until the water comes back to a boil. Using a large wire skimmer or slotted spoon, transfer the ham to the ice water to cool down immediately. Remove the blanched ham from the ice water and drain in a large colander.
3. In separate batches, repeat the blanching and shocking in ice water with the chicken, pork neck bones and beef shin (two pots of boiling water come in handy here to speed up the process). This step removes the blood and excess fat from the meat and helps create a clear stock.
4. Rinse the meat in the colander and clean the stockpot before returning the meat to the stockpot. Add fresh cold water to cover the meats by 1 inch. Bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce the heat to low and simmer, skimming whenever needed, for 4 hours. Add the longan, citrus peel and peppercorns and continue simmering for 2 hours longer.
5. Strain the stock in a chamois or colander over a large bowl sitting in a larger bowl of water. Cool. Transfer the stock to covered containers. Refrigerate up to 3 days, or freeze for up to 2 months.
Nutritional content too variable for meaningful analysis.
Eggplant Shigiyaki Morimoto-Style
Serves 4
1/2 pound ground chicken
2 tablespoons vegetable oil, plus more for frying
2 cups Red Miso Sauce (see recipe)
2 tablespoons sake
2 tablespoons soy sauce
3 or 4 small Italian eggplants (11/4 pounds)
4 ounces fresh mozzarella, thinly sliced
1 tablespoon minced chives
1. Preheat the oven to 375. In a medium skillet, cook the ground chicken in 2 tablespoons of oil over medium heat, stirring to break up the meat, until the chicken turns white and is cooked through, about 2-3 minutes.
2. Add the Red Miso Sauce, sake and soy sauce to the pan and cook for 2 minutes. Remove from heat.
3. Peel the eggplants and cut into slices 1/2-inch thick. Pat dry with paper towels. In a deep fryer or heavy saucepan, heat 2 inches of oil to 340 degrees.
4. Add the eggplant to the hot oil in 2 to 3 batches without crowding and fry until just tender and lightly browned, about 2 minutes. With a skimmer or slotted spoon, transfer the cooked eggplant to a strainer. Pour 1 cup of boiling water over the fried eggplant to remove excess oil. Pat dry.
5. Add the eggplant to the miso sauce and toss to coat completely. Spread out the eggplant in a 1-quart (1 liter) gratin or shallow casserole, or divide among 4 individual ramekins. Top with mozzarella. (The recipe can be prepared to this point up to a day in advance.)
6. Bake for 5 to 7 minutes, or until the cheese is melted and lightly browned. Garnish with a sprinkling of chives.
Per serving (not including fry oil): 480 calories, 30 g protein, 44 g carbohydrates, 19 g total fat, 4.5 g saturated fat, 120 mg cholesterol, 3,000 mg sodium, 5 g fiber. Calories from fat: 35 percent.
-- Staff analysis
Red Miso Sauce
Makes about 11/2 cups
1 cup red miso
3 tablespoons mirin
6 tablespoons sugar
1 egg yolk
1. In a stainless steel bowl, combine the miso, mirin, sugar and egg yolk. Whisk together until well-combined. Set over a pan of simmering water and whisk constantly until the sugar is dissolved and the mixture is warm, 8 to 10 minutes. Remove from the heat.
2. If not used at once, transfer the Red Miso Sauce to a covered container and refrigerate for up to 5 days.
Per serving: 290 calories, 11 g protein, 46 g carbohydrates, 6 g total fat, .5 g saturated fat, 70 mg cholesterol, 3,950 mg sodium, 2 g fiber. Calories from fat: 21 percent.
-- Staff analysis
# BOOK: "Morimoto: The New Art of Japanese Cooking" ($40, DK Publishing, 272 pages).
# AUTHOR: Masaharu Morimoto was born in Hiroshima. He was trained as a sushi chef, opened his own restaurant in Philadelphia in 2002 and a second in New York City in 2006. He has been an Iron Chef in both Japan and America.
# REVIEWER: Laura Takeuchi of Walnut Creek works at a nonprofit agency providing senior services in the East Bay.
http://www.contracostatimes.com/foodandwine/ci_8248797
As a fan of cooking shows, including "Iron Chef America," this cookbook caught my eye. With full-color photos of each dish, displaying some amazing food too pretty to eat, it is inspiring. Intimidating, too. But skimming through the book, I found some familiar Asian dishes. What I thought I would do was to compare his version with ones I was more familiar with cooking. After taking the book home and really reading the recipes, this seemed to be a greater challenge.
Ma Po Tofu is a saucy dish of ground pork and tofu often found in Cantonese restaurants. Morimoto compares his Tofu and Spicy Pork Sauce to this dish. My recipe gets its flavor from soy sauce, oyster sauce and sesame oil, ingredients not on his ingredient list, except the soy sauce. Although my version is faster to make, Morimoto's version is more flavorful, spicier and different than most Ma Po Tofu. I used chicken stock instead of Shanton Broth (the Shanton Broth, used in his restaurants, likely adds to the richness, but was more of an undertaking than I was up for).
Morimoto describes his style as "global cooking for the 21st century" rooted in traditional Japanese dishes. He relates an oft-heard comment from diners: "We love what we've eaten, but it is not Japanese food." With ingredient lists going well beyond soy sauce, sesame and mirin, I know what they mean.
His recipes bring forth new and unexpected flavors.
Some dishes, such as Sugared Salmon, Snapper Chips or Red Miso Souffle and Vanilla Ice Cream with Lobster Sauce, remind me of Morimoto on "Iron Chef America." One playful dish is Eggplant Shigiyaki Morimoto Style, his version of Eggplant Parmesan, minus the parmesan. Red miso sauce and ground chicken sub for a tomato meat sauce. Mozzarella and miso sounded a little too fusion, but it did work.
With more than 125 "accessible" recipes, the book is intended for the home cook. Each is introduced and clearly formatted. I tried a number of dishes, each delicious; however, even one he describes as a simple weeknight dish was pretty involved. Maybe I shouldn't have given my sous chef the night off? One other caution: Some ingredients, such as American wagyu beef, are hard to find or expensive, though he does offer mail-order sources.
For Iron Chef Morimoto fans, the book describes his life path and rise to fame. And for serious cooks, Morimoto shares a great deal of knowledge. Sushi and sashimi preparation have step-by-step photos and explanations of techniques. In other sections, he imparts useful information on some of the staple components of Japanese food, including rice, soy sauce, tofu and sake.
Although this may not be the first book to turn to for a quick dinner, it is worth the time and the effort for a delicious treat.
Want to be a critic? We'll give you a new cookbook to review. Contact nboer@bayareanewsgroup.com.
Tofu and Spicy Pork Sauce with Crispy Fried Rice
Serves 4
Everyone loves this recipe, which they know from Chinese restaurants as Ma Po Tofu. It's a versatile dish, which here is served over Crispy Rice. You could also serve it over noodles. For a change, I sometimes like to fry cooked rice until it's crispy and sprinkle it on top, instead.
1 large or 2 medium dried shiitake mushrooms
1 tablespoon vegetable oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped peeled fresh ginger
1 scallion, white part only, finely chopped
1 tablespoon finely chopped bamboo shoot
1 tablespoon finely chopped celery
12 ounces ground pork
1 cup Shanton Broth (see recipe) or chicken stock
1 tablespoon red miso
1 tablespoon Chinese hot chile sauce (tobanjan)
1 tablespoon sugar
1 tablespoon soy sauce
2 teaspoons cornstarch, dissolved in 1 tablespoon water
1 pound firm tofu, diced
Crispy Rice (see recipe)
Sesame oil, for garnish
Scallion sliced for garnish
1. Soak the shiitake mushrooms in hot water to cover until soft, about 20 minutes. Drain and squeeze to remove as much liquid as possible. Remove the stem and finely chop the mushroom cap.
2. In a large skillet, heat the oil over medium heat. Add the garlic, ginger, white part of scallion, bamboo shoot, celery and chopped shiitake mushroom. Cook, stirring often, until the garlic is tender, 2-3 minutes.
3. Add the pork, raise the heat to medium-high, and saute, breaking up any lumps of meat with the side of a spoon, until it is cooked through with no trace of pink, about 7 minutes. Add the Shanton Broth, red miso, tobanjan, sugar and soy sauce and bring to a boil. Stir in the dissolved cornstarch and cook, stirring, until thickened, about 30 seconds. (The pork sauce can be made up to 1 day ahead, cooled, covered and refrigerated. Reheat gently in skillet.)
4. Shortly before serving, add the tofu to the pork sauce, and stir gently to mix. Cook until it is heated through, about 3 minutes. Serve in bowls with the Crispy Rice. Top with a drizzle of sesame oil and a little sliced scallion.
Per serving: 420 calories, 33 g protein, 11 g carbohydrates, 27 g total fat, 8 g saturated fat, 80 mg cholesterol, 760 mg sodium, 1 g fiber. Calories from fat: 60 percent.
-- Staff analysis
Crispy rice
Makes about 1 cup
2 cups steamed rice
Vegetable oil for deep-frying
1. Preheat the oven to 200 degrees. Line a baking sheet with parchment or waxed paper. Spread out the rice on the sheet. Bake for 1 hour, stirring occasionally. Turn off the heat and let the rice continue to dry in the oven at least 8 hours or overnight. Set the dried rice aside at room temperature for up to 12 hours until ready to fry the rice.
2. To fry the rice, heat about 2 inches (5 cm) of oil in a large saucepan. In batches, carefully add a handful of rice to the oil and fry until golden, about 2 minutes. Using a fine wire mesh skimmer or a heatproof (no plastic) wire sieve, scoop out the rice and drain on paper towels.
Nutritional content dependent on amount of oil absorbed.
Shanton Broth
Makes 3 quarts
This clear liquid is the all-purpose meat stock used in my kitchens. Instead of using just one meat, I combine chicken, beef and pork for a stock with a depth of taste and supple body. Longan is a tropical fruit similar to lychee.
11/2 pounds fresh ham, trimmed of fat and sinew, cut into 11/2-inch pieces
1 pound chicken thighs or drumsticks, chopped into large pieces with a cleaver
1 pound pork neck bones
1 pound beef shin
2 teaspoons dried longan
2 pieces dried citrus peel, about 1-inch square inch
8 white peppercorns
1. Bring a large stockpot of water to a boil over high heat. Have a large bowl of ice water nearby.
2. Add the ham and cook until the water comes back to a boil. Using a large wire skimmer or slotted spoon, transfer the ham to the ice water to cool down immediately. Remove the blanched ham from the ice water and drain in a large colander.
3. In separate batches, repeat the blanching and shocking in ice water with the chicken, pork neck bones and beef shin (two pots of boiling water come in handy here to speed up the process). This step removes the blood and excess fat from the meat and helps create a clear stock.
4. Rinse the meat in the colander and clean the stockpot before returning the meat to the stockpot. Add fresh cold water to cover the meats by 1 inch. Bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce the heat to low and simmer, skimming whenever needed, for 4 hours. Add the longan, citrus peel and peppercorns and continue simmering for 2 hours longer.
5. Strain the stock in a chamois or colander over a large bowl sitting in a larger bowl of water. Cool. Transfer the stock to covered containers. Refrigerate up to 3 days, or freeze for up to 2 months.
Nutritional content too variable for meaningful analysis.
Eggplant Shigiyaki Morimoto-Style
Serves 4
1/2 pound ground chicken
2 tablespoons vegetable oil, plus more for frying
2 cups Red Miso Sauce (see recipe)
2 tablespoons sake
2 tablespoons soy sauce
3 or 4 small Italian eggplants (11/4 pounds)
4 ounces fresh mozzarella, thinly sliced
1 tablespoon minced chives
1. Preheat the oven to 375. In a medium skillet, cook the ground chicken in 2 tablespoons of oil over medium heat, stirring to break up the meat, until the chicken turns white and is cooked through, about 2-3 minutes.
2. Add the Red Miso Sauce, sake and soy sauce to the pan and cook for 2 minutes. Remove from heat.
3. Peel the eggplants and cut into slices 1/2-inch thick. Pat dry with paper towels. In a deep fryer or heavy saucepan, heat 2 inches of oil to 340 degrees.
4. Add the eggplant to the hot oil in 2 to 3 batches without crowding and fry until just tender and lightly browned, about 2 minutes. With a skimmer or slotted spoon, transfer the cooked eggplant to a strainer. Pour 1 cup of boiling water over the fried eggplant to remove excess oil. Pat dry.
5. Add the eggplant to the miso sauce and toss to coat completely. Spread out the eggplant in a 1-quart (1 liter) gratin or shallow casserole, or divide among 4 individual ramekins. Top with mozzarella. (The recipe can be prepared to this point up to a day in advance.)
6. Bake for 5 to 7 minutes, or until the cheese is melted and lightly browned. Garnish with a sprinkling of chives.
Per serving (not including fry oil): 480 calories, 30 g protein, 44 g carbohydrates, 19 g total fat, 4.5 g saturated fat, 120 mg cholesterol, 3,000 mg sodium, 5 g fiber. Calories from fat: 35 percent.
-- Staff analysis
Red Miso Sauce
Makes about 11/2 cups
1 cup red miso
3 tablespoons mirin
6 tablespoons sugar
1 egg yolk
1. In a stainless steel bowl, combine the miso, mirin, sugar and egg yolk. Whisk together until well-combined. Set over a pan of simmering water and whisk constantly until the sugar is dissolved and the mixture is warm, 8 to 10 minutes. Remove from the heat.
2. If not used at once, transfer the Red Miso Sauce to a covered container and refrigerate for up to 5 days.
Per serving: 290 calories, 11 g protein, 46 g carbohydrates, 6 g total fat, .5 g saturated fat, 70 mg cholesterol, 3,950 mg sodium, 2 g fiber. Calories from fat: 21 percent.
-- Staff analysis
# BOOK: "Morimoto: The New Art of Japanese Cooking" ($40, DK Publishing, 272 pages).
# AUTHOR: Masaharu Morimoto was born in Hiroshima. He was trained as a sushi chef, opened his own restaurant in Philadelphia in 2002 and a second in New York City in 2006. He has been an Iron Chef in both Japan and America.
# REVIEWER: Laura Takeuchi of Walnut Creek works at a nonprofit agency providing senior services in the East Bay.
http://www.contracostatimes.com/foodandwine/ci_8248797
Fine dining is easy to do at home
LEHI — To bring the flavor of fine dining into your home, just give the food the freedom to be what it is.
According to Market Street Grill chef Ty Fredrickson, that's really the secret.
"Try to let the food be what it is," Fredrickson said at a recent cooking class at Thanksgiving Point's Emporium Kitchen.
Fredrickson said that includes tossing aged spices like pepper and oil.
He suggests using sea salt without iodine — iodine gives salt a bitter flavor — and freshly ground pepper.
"Black pepper lasts about nine months. After that, it loses sweetness. We throw ours away after one week," he said.
Fresh basil and fresh parsley, cut coarsely and added to a recipe, enhance the natural flavors, he said.
He also recommended roasting garlic cloves in a cup of oil and storing them in the refrigerator until needed in a recipe.
The oil of choice is canola because it has a high flash point and is neutral in flavor. "Stay away from palm oils and never cook with extra-virgin olive oil," he said.
Asparagus should be blanched for 90 seconds and then shocked in ice water for good color and crispness, he said. The same for green beans. Blanched vegetables then only need to be warmed before serving.
Fredrickson shared a number of recipes during the class, all the while emphasizing that the quality of ingredient, the freshness and the care given to the ingredients make all the difference.
"People will say, 'He doesn't act like he cares about the recipe.' I don't. I care about the food,'" Fredrickson said.
He featured several seafood entrees. One is for shrimp scampi made with Heinz 57 Steak Sauce:
http://deseretnews.com/article/1,5143,695252519,00.html
According to Market Street Grill chef Ty Fredrickson, that's really the secret.
"Try to let the food be what it is," Fredrickson said at a recent cooking class at Thanksgiving Point's Emporium Kitchen.
Fredrickson said that includes tossing aged spices like pepper and oil.
He suggests using sea salt without iodine — iodine gives salt a bitter flavor — and freshly ground pepper.
"Black pepper lasts about nine months. After that, it loses sweetness. We throw ours away after one week," he said.
Fresh basil and fresh parsley, cut coarsely and added to a recipe, enhance the natural flavors, he said.
He also recommended roasting garlic cloves in a cup of oil and storing them in the refrigerator until needed in a recipe.
The oil of choice is canola because it has a high flash point and is neutral in flavor. "Stay away from palm oils and never cook with extra-virgin olive oil," he said.
Asparagus should be blanched for 90 seconds and then shocked in ice water for good color and crispness, he said. The same for green beans. Blanched vegetables then only need to be warmed before serving.
Fredrickson shared a number of recipes during the class, all the while emphasizing that the quality of ingredient, the freshness and the care given to the ingredients make all the difference.
"People will say, 'He doesn't act like he cares about the recipe.' I don't. I care about the food,'" Fredrickson said.
He featured several seafood entrees. One is for shrimp scampi made with Heinz 57 Steak Sauce:
http://deseretnews.com/article/1,5143,695252519,00.html
Sunday, December 30, 2007
Chef Keneipp turns out lights in 'Kitchen' for last time
NOBLESVILLE -- Steve Keneipp, chef of The Classic Kitchen for 28 years, created his last menu, served his last meal and waited on his last customers.
Keneipp -- whose patrons came to expect to be smothered with attention -- closed his charming restaurant at 610 Hannibal St. on Saturday.
New owner Tanya Marshall, also owner of the Heavenly Sweets bakery in Noblesville, had planned to reopen the restaurant under a new name but said Thursday she will remodel it into a bakery production kitchen.
Keneipp's last menu featured tomato, gin and almond soup; maple-glazed duck; a classic Julia Child chicken divan crepe -- "I knew Julia for about 15 years, so she needed to be a part of this" -- and a turtle sundae, an original dessert he makes with homemade caramels, chocolate and Native American pecans.
"I wanted to revisit all of those things people are interested in having one last time," said the downtown Noblesville resident, who's traveled the world, then developed dishes that he served with a personal story on how they were created.
"We always enjoyed hearing about his travels," said Noblesville's Carole Longardner. She and her late husband, Dick, would go to The Classic Kitchen for many special occasions. They loved Keneipp's food, the way he presented it and his detailed descriptions of the ingredients he used in the dishes of the ever-changing menu.
"It was truly one of those spots in Noblesville that was culturally beautiful and a just a lovely experience every time you went," she said.
"There isn't any place like it," said Noblesville's Annie Cook, who's been a customer since the beginning. She had her annual Christmas lunch "with the girls" there on Dec. 21.
"The food is exquisite, scrumptious, absolutely out of this world," said Cook. Her favorite dish was Keneipp's rich Tahitian vanilla ice cream.
"We're very happy for Steve, that he's going to be able to try some new things, because it's been a lot of hard work for Steve. But I'm very sad for me," said Cook, who loves attending his cooking classes. At the most recent one, Keneipp shared his favorite holiday recipes during five sold-out nights.
Keneipp learned to cook from scratch from his mother while growing up in Vincennes.
After nearly three decades running his restaurant, he's ready to start a new chapter: relaxing, traveling to Brazil and the Caribbean, and writing culinary articles about his itinerary. Keneipp said he also plans to write a cookbook.
With all of the recipes he's shared through the years, Keneipp said, "I'm definitely going to be out there in a lot of homes."
http://www.indystar.com/apps/pbcs.dll/article?AID=/20071228/LOCAL/712280314/1015/LOCAL01
Keneipp -- whose patrons came to expect to be smothered with attention -- closed his charming restaurant at 610 Hannibal St. on Saturday.
New owner Tanya Marshall, also owner of the Heavenly Sweets bakery in Noblesville, had planned to reopen the restaurant under a new name but said Thursday she will remodel it into a bakery production kitchen.
Keneipp's last menu featured tomato, gin and almond soup; maple-glazed duck; a classic Julia Child chicken divan crepe -- "I knew Julia for about 15 years, so she needed to be a part of this" -- and a turtle sundae, an original dessert he makes with homemade caramels, chocolate and Native American pecans.
"I wanted to revisit all of those things people are interested in having one last time," said the downtown Noblesville resident, who's traveled the world, then developed dishes that he served with a personal story on how they were created.
"We always enjoyed hearing about his travels," said Noblesville's Carole Longardner. She and her late husband, Dick, would go to The Classic Kitchen for many special occasions. They loved Keneipp's food, the way he presented it and his detailed descriptions of the ingredients he used in the dishes of the ever-changing menu.
"It was truly one of those spots in Noblesville that was culturally beautiful and a just a lovely experience every time you went," she said.
"There isn't any place like it," said Noblesville's Annie Cook, who's been a customer since the beginning. She had her annual Christmas lunch "with the girls" there on Dec. 21.
"The food is exquisite, scrumptious, absolutely out of this world," said Cook. Her favorite dish was Keneipp's rich Tahitian vanilla ice cream.
"We're very happy for Steve, that he's going to be able to try some new things, because it's been a lot of hard work for Steve. But I'm very sad for me," said Cook, who loves attending his cooking classes. At the most recent one, Keneipp shared his favorite holiday recipes during five sold-out nights.
Keneipp learned to cook from scratch from his mother while growing up in Vincennes.
After nearly three decades running his restaurant, he's ready to start a new chapter: relaxing, traveling to Brazil and the Caribbean, and writing culinary articles about his itinerary. Keneipp said he also plans to write a cookbook.
With all of the recipes he's shared through the years, Keneipp said, "I'm definitely going to be out there in a lot of homes."
http://www.indystar.com/apps/pbcs.dll/article?AID=/20071228/LOCAL/712280314/1015/LOCAL01
Call for Short Articles on Anarchism and Decadence
Calling all Anarchists and Anarchist-Friendlies! You are invited to submit a short (1000 words or less) article for the next LV Night Review on the topic of the intersection between anarchism and decadence. Feel free to address the topic directly or simply write to whatever feels relevant to you. We have all sorts of people writing all sorts of things, from diy spa recipes to celebrity gossip to gentleman etiquette to theoretical anarchist analysis so don't be afraid to just submit something. This is an anarchist publication, so write whatever you fucking feel like, just send it to louisvuittonnight@gmail.com by January 17th!
December 18, 2007
Call for Short Articles on Anarchism and Decadence: Deadline January 17, 2008
***CALL FOR SUBMISSIONS***
Calling all Anarchists and Anarchist-Friendlies! You are invited to submit a short (1000 words or less) article for the next LV Night Review on the topic of the intersection between anarchism and decadence. Feel free to address the topic directly or simply write to whatever feels relevant to you. We have all sorts of people writing all sorts of things, from diy spa recipes to celebrity gossip to gentleman etiquette to theoretical anarchist analysis so don't be afraid to just submit something. This is an anarchist publication, so write whatever you fucking feel like, just send it to louisvuittonnight@gmail.com by January 17th!
The LV Night Review is the companion publication of Louis Vuitton Night monthly variety show known as "Denver's Most Elegant Anarchist Variety Show," for more info on the show, check out myspace.com/louisvuittonnight. The LV Night Review is published monthly so if you can't make this deadline, don't despair! Just email us to get on the LVN Writer's Email-list and we'll keep you posted about the next theme.
***BACKGROUND***
If you're still lost here's a little background and focus questions:
For anarchists during the last turn of the century the debate between anarchism and decadence was a point of serious division.
Everyone knows that Oscar Wilde represented the union of decadence and anarchism best. But, did you know that he believed that decadence was the best expression of elegance, art and politics free from moral, political and religious coercion? He purposely emphasized the term "decadence" because he embraced all the negative connotations of the Dandy (or the vapid artist hipster) and felt that it was in the interest of anarchism to be the worst possible "citizen." The Dandy was the extension of this theory, a wholly depraved and self-centered person that was, in a word, ungovernable. The decadent movement surrounding Wilde helped to create a dynamic cultural movement that was pivotal in the anarchist rebellions of the 20's and 30's, in helping to create a social atmosphere that was anarchist friendly to providing material support for anarchist projects and anarchist uprisings. On the other hand, many anarchists criticize this philosophy as leading to an apolitical hipster-like population that is more apt to profit off revolution than contribute to it. Where do you stand?!
***FOCUS QUESTIONS***
You may choose from these questions, but don't bite off more than you can chew. You know what you think, so just make it work!
Which is more relevant to you, anarchism or decadence, and is there a time or a place when the two merge?
In an anarchist society what would decadence look like, or would it exist at all?
What are some specific strategies that anarchists can learn from the decadence movement?
Are there any failures that you have witnessed within the anarchist movement that could be avoided with a little dandyism?
When does decadence go too far and should anarchists be worried about the message of decadence?
Or simply write about personal examples of decadent anarchism or anarchic decadence.
http://www.infoshop.org/inews/article.php?story=20071228152816325
December 18, 2007
Call for Short Articles on Anarchism and Decadence: Deadline January 17, 2008
***CALL FOR SUBMISSIONS***
Calling all Anarchists and Anarchist-Friendlies! You are invited to submit a short (1000 words or less) article for the next LV Night Review on the topic of the intersection between anarchism and decadence. Feel free to address the topic directly or simply write to whatever feels relevant to you. We have all sorts of people writing all sorts of things, from diy spa recipes to celebrity gossip to gentleman etiquette to theoretical anarchist analysis so don't be afraid to just submit something. This is an anarchist publication, so write whatever you fucking feel like, just send it to louisvuittonnight@gmail.com by January 17th!
The LV Night Review is the companion publication of Louis Vuitton Night monthly variety show known as "Denver's Most Elegant Anarchist Variety Show," for more info on the show, check out myspace.com/louisvuittonnight. The LV Night Review is published monthly so if you can't make this deadline, don't despair! Just email us to get on the LVN Writer's Email-list and we'll keep you posted about the next theme.
***BACKGROUND***
If you're still lost here's a little background and focus questions:
For anarchists during the last turn of the century the debate between anarchism and decadence was a point of serious division.
Everyone knows that Oscar Wilde represented the union of decadence and anarchism best. But, did you know that he believed that decadence was the best expression of elegance, art and politics free from moral, political and religious coercion? He purposely emphasized the term "decadence" because he embraced all the negative connotations of the Dandy (or the vapid artist hipster) and felt that it was in the interest of anarchism to be the worst possible "citizen." The Dandy was the extension of this theory, a wholly depraved and self-centered person that was, in a word, ungovernable. The decadent movement surrounding Wilde helped to create a dynamic cultural movement that was pivotal in the anarchist rebellions of the 20's and 30's, in helping to create a social atmosphere that was anarchist friendly to providing material support for anarchist projects and anarchist uprisings. On the other hand, many anarchists criticize this philosophy as leading to an apolitical hipster-like population that is more apt to profit off revolution than contribute to it. Where do you stand?!
***FOCUS QUESTIONS***
You may choose from these questions, but don't bite off more than you can chew. You know what you think, so just make it work!
Which is more relevant to you, anarchism or decadence, and is there a time or a place when the two merge?
In an anarchist society what would decadence look like, or would it exist at all?
What are some specific strategies that anarchists can learn from the decadence movement?
Are there any failures that you have witnessed within the anarchist movement that could be avoided with a little dandyism?
When does decadence go too far and should anarchists be worried about the message of decadence?
Or simply write about personal examples of decadent anarchism or anarchic decadence.
http://www.infoshop.org/inews/article.php?story=20071228152816325
Subscribe to:
Comments (Atom)