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Thanks for..?

jacquespugh — Thu, 26 Nov 2009 08:14:29 +0000

Wow! I just can’t fathom that it’s Thanksgiving already.

Is it just me feeling the slow march of time, as in a lot of years lived on this earth creeping up on me faster and faster – putting the calender in higher and higher gear? Whatever it is, or isn’t, it’s still Thanksgiving. For many of us it’s just “turkey day.” Time to hang out with the fam and maybe, if we’re able, or even lucky at this point, gorge ourselves on a lot of food and watch football, or enjoy other holiday traditions.

Sadly, for an increasing number of us who might be displaced, dispossessed, or homeless, it’s a rather depressing day. I spent a lot of Thanksgivings away from my family because of military obligations, and later, television news schedules in the various markets I worked. Since I was single, and wasn’t working anywhere near my hometown, I always volunteered to work Thanksgiving or Christmas, or both. While in the military, if I was deployed, or away from home, I always volunteered to visit an orphanage. Lord knows in too many of those countries there were enough orphanages to visit every single holiday.

In the news biz it was far different, as you’d expect. There was always the “typical” thanksgiving day story – the food banks and shelters, or something related to it. Hell it got to the point where reporting those stories became disturbingly similar to painting by numbers. “Bam,” show up, get three or four soundbites; write the narrative , do your live shot(s) and go home. But one particular thanksgiving in Indianapolis in 2000 really left me teary eyed.

My photographer that day, Steve, and I felt ambitious. We decided to go out early that morning. In the military you’d call it ”o-dark early,” like around 4:30 am. It was a cold day. Colder than usual, even for near-winter Indiana as a fierce wind blew across the Indiana plains through Indianapolis carrying a bone chilling 28 degree mercury reading with it. We braved our way into one of the not too easily concealed homeless camps on the edge of downtown.

As you’d expect we were met with a mixture of jeers, hostility, curiosity and, surprisingly – affability, when we told everyone we’re going to ensure they would all eat some good turkey-day chow. It was a promise we intended to keep, as we convinced the station to significantly up its allotment of humbly, as in institutionally-catered thanksgiving meals they bring in for the holiday staff, so we’d have at least 25 extra servings for these homeless folks. And, that was a mildly conservative estimate.

But, we wanted to realistically, without resorting to the typical local news reporting, as in bombastic hyperbole, chronicle Thanksgiving on the cold, unforgiving streets. We really, sincerely, aimed to provide a humbling juxtaposition for the majority of our comfortably ensconced viewers enjoying the voluminous bounties of our land. Bounty that is, if you aren’t homeless and make a salary considerably above the poverty line.

Looking back on it, it was kind of easy for us to hang there and form an easy rapport with the homeless rank and file. We were both quite used to roughing it. I had recently re-deployed from an active reserve tour in Bosnia where I had to deal with my fair share of mass grave discoveries – the gruesome aftermath of war gone completely, unabashedly, mad. For his part, Steve was one of the station’s hardiest and most danger seeking videographers. He was the guy always out chasing tornados, of which there are many in Indiana. He mostly worked solo, because he had this crazy tendency to get really, many would say, sickeningly close to them. He invariably scared the crap out of a lot of, unsuspecting, rookie reporters who didn’t know what exactly they were in for.

I know first hand, because my first month there that unsuspecting rookie reporter was me. And, man, let tell you, you haven’t lived until a tree hurtles across your windshield, while the vehicle is rolling back and forth like a ship on an ocean with the angriest, darkest, fiercest-looking funnel cloud flirting disastrously close with your ass. It was that moment, though, Steve and measured each other and bonded in a way Soldiers, or a news crew knee-deep in life threatening danger, often, and quite easily do.

So, hanging with some homeless folks, even those who invariably have significant mental health issues, was really no big deal. But, we approached our work with an altruistic heart and a sincere journalistic desire to inform; telling the story of those who really are powerless to advocate on their own behalf. This, even though we were vividly aware of the fine line we were walking. It’s easy to accuse journalists – especially television journalists of crass exploitation. Hell, that’s what a lot of TV reporting is based on after all.

In short, we produced a tear jerker of a piece. Our goal was to make our viewers stop and take pause. At the very least, we wanted them to take inventory of not just their lives, situations and blessings, as well as those of the people orbiting around their personal circles, but of the general state of society. We wanted them to consciously ponder, while they were stuffing bite after bite down their throats, how in the greatest, so-called wealthiest country on earth, hundreds of thousands of other human beings, regardless of the circumstances that made them homeless – and hungry, could live like that. Live in that sad and dangerous state of deprivation, on a holiday that not just represented great bounty, but unashamedly celebrated it.

I know what it’s like to be that way… Not just for the six or seven hours we spent “living homeless” that cold morning. You see, I was homeless once in my life . I was a naively obstinate 17-year old punk kid who ran away from home in my senior year of high school. I was fed up and disillusioned. I was sick of the football and track coaches. Sick of my school. Sick of my teachers and sick of the students, 98 percent of them white South Jersey hicks, who nick-named my bohemian, mixed race, ass “hippie nigger.” And, above all I was sick of my mom and dad who, in my adolescent, hormone-jet fueled psyche, had the audacity to move ME from my cool, familiar, environs in THE CITY, to hick-ass, pine tree laden, South Jersey, as in Ocean County New Jersey. And, yes, it wasn’t far from the coast and beaches which are kind of cool for the East Coast. But, to me I might as well had been moved down south – like Dixie South. Well, eventually my parents got sick of South Jersey too, since they moved to Seattle afterward. But, not soon enough for me.

After what was probably my upteenth tantrum, and whining about not being near New York, my dad uttered those now immortal words, “If you don’t like it, then go!” So, I did, actually. That was two weeks before Thanksgiving. But, I remember that Thanksgiving all too well. Homeless, scrounging for food and shelter on the cold hard streets. Damn! An education for sure. One you can’t buy, but simply you have to live.

But, it didn’t stop there. I spent Christmas on the run too, but wound up with a friend I met who took me home for a week. He told his parents I was a college student from California who couldn’t afford to go back for Christmas break. They eventually got suspicious when, after their incessant prodding, I refused to call my parents for Christmas. They wound up calling the police and I was soon on my way back home to South Jersey.

That experience obviously stayed with me, and helped shape the person I eventually grew into, for good and for worse.

So, as I sit here and reflect on my bounties this Thanksgiving, I realize I have so much to be thankful for. I have my health, and I survived a substantial military career, several rough deployments and a war, in one piece. My beautiful daughter married a very cool guy. My parents, though with my dad in questionable, if not slowly failing, health are still here on this earth. I have three great sisters and two wonderful nephews who are becoming men in their own right.

My Soldiers, in the unit I was placed in charge of before I left the Army, successfully completed a long tour attached to Special Forces Groups in Afghanistan. This, despite some harrowing incidents and firefights – they’re home and moving on with their lives, goals and careers.

I have a radio show and I continue to help people, and journalistically advocate for those who aren’t able to do so easily on their own.

So, here’s to you! Happy Thanksgiving. May you be thankful for what’s really important to you. And, may you share your bounty, whatever it may be, with the world around you.

Thanks Everybody

reptet — Wed, 25 Nov 2009 05:50:57 +0000

John here: I just wanted to take a minute to thank everyone involved in the most recent Record Release show at the Tractor Tavern in Seattle, our recent west coast tour, and the creation of Agendacide, the record. Below is a link to the Seattle Weekly review of the Tractor show, followed by of list of people we’d like to single out for special kudos (although we love everybody who loves us, of course). If I missed you, please except my sincere apologies in advance.

http://blogs.seattleweekly.com/reverb/2009/11/last_night_reptet_sets_the_age.php

Special Thanks (in no particular order):
Elaine Ewing
Travis Rink
Beth Fleenor
Wayne Horvitz
Mark Oi
Mark Boshnack
Alex in Reno
Gordon in SF
Larry (The Flower Vato) Rodrigez
Mell Dettmer
Doug Haire
Kevin Pollak
Peter Epstein
David Roitstein
Orkestar Zirkonium
DJ Tomas
Brick Wahl
Chris Kornelis
Simeon
Irwin Chusid
Jack Straw Production
Lisa Mezzacappa
The Partical Van

exercise 1

ironcupshrug — Mon, 23 Nov 2009 11:46:54 +0000

Between the long walks and the self-reflective scribbling and the twelve-thousand word sci-fi angles on Last Year at Marienbad tossed off in fits of boredom, I send e-mails to people I scarcely bother speaking to when I’m back home, telling them minor anecdotes about my time in Chiang Mai.

And one of them told me: just start a blog.

And I thought: huh.

Now I am ill. My idle hours become more idle still. I left the guest house today entirely to give the maid a chance at my room. A 7-11, and then to the pile of restored wall at the northeast corner of the old city which can be walked atop and so I tried, for the first time in the daylight, only to run into an apparently homeless family milling through their day and be crushed by white guilt.

But I feel like I’m getting ahead of myself. Look:

Weeks ago I went to the little cluster of bookshops east of Thaepae gate and at length dug up some ballard in a place that wasn’t afraid to shelve him in the sci-fi ghetto. When I handed my little pile of purchases to the sixtyish white man behind the counter he tapped the cover of The Drowned World, then flashed a thumbs up.

I said: I’m glad you approve.

He said, in an obvious Irish accent that seemed only a little dulled by however many years he’s been in Thailand: Where are you from?

I hesitated to say “America”, thinking this other white foreigner didn’t need that nonsense from me, so I narrowed it down: Oregon.

And he said, oh, I thought you were Irish.

Perhaps this is the unavoidable cultural weight of a savagely orange beard.

Sunday, November 22nd: Bastille's Chef Shannon Galusha Cooks Local For Thanksgiving!

Zachary D. Lyons — Sun, 22 Nov 2009 12:17:49 +0000

Celebrated an intimate Thanksgiving dinner this week with just a few family members and/or friends? Don’t need a huge turkey, or just don’t want turkey? Do what I’ve done on more than a few Thanksgivings: roast a local chicken from Growing Things Farm. These happy, pastured chickens are better tasting than any chicken I’ve ever gotten from a grocery store, and they are just the right size for a smaller dinner.

Speaking of local (like I am ever not speaking of local, right?), Chef Shannon Galusha, from neighboring Bastille restaurant, will be performing a cooking demonstration today at noon in the middle of the Market as part of the Eat Local For Thanksgiving campaign. Come get some great recipe ideas for your Thanksgiving table, and click on “chef recipes” in the right-hand menu for some simple Thanksgiving recipe ideas from local chefs.

You’ll want some nice greens as a lovely side on your table this Thursday. How about some of these gorgeous mustard greens from Red Barn Farm? Mustard greens vary in flavor and spiciness depending on the variety. Ask Julie about them. She’s a wealth of information.

Oh, and Nash’s Organic Produce is bringing freshly milled hard red wheat flour for the first time today, just in time of all those holiday baking needs. From a variety of wheat called “Hank,” it makes a flour that weighs in at 14% protein that is high in gluten for excellent rising.

Everything is better with butter, especially on Thanksgiving. Be sure to stock up on it at Golden Glen Creamery, our only local butter maker.

Viking purple potatoes from Olsen Farms are the perfect mashing potato for Ballardites. They have a creamery white flesh that mashes wonderfully and takes well to butter, and they are named “Viking” and are grown by people named Olsen. (Or course, Olsen grows more than 20 varieties of potatoes, so ask them about their other kinds, too.)

Whether it is stuffing, a nice dish with grain, or gravy, you’ll need mushrooms. Foraged & Found Edibles always has great, local wild mushrooms, like these black trumpet mushrooms. And they should have fresh cranberries this week, too.

The flower bouquets that our local Hmong farmers bring to the Market every week never cease to amaze me. Just look at these magnificent November arrangements from The Old Farmer. No matter the season, they always present us with spectacular foliage that surprises and delights us. Brighten up your holiday table with one of their creations this week.

An excellent vehicle for that Golden Glen butter, for sopping up gravy, or for making turkey sandwiches is this sour dough bread from Tall Grass Bakery. But there remains some debate over whether the monogrammed “TG” on the loaf stands for “Tall Grass” or Thanksgiving.”

What? You don’t get what sausage has to do with Thanksgiving dinner?!? Oh, pity you! Think sausage stuffing. Or sausage gravy. Or sausage with kale or collard greens. Heck, sausage should really start with a “b”, so it can fall into the “everything’s better with” category of b’s, which includes, or course, butter, bacon, bourbon and beer. In any case, Skagit River Ranch is your sausage connection. A frustrated ex-pat New Yorker, when it comes to Italian sausage out here, I am a particular fan of their sweet Italian sausage.

Pie. You’ll need pie! Thankfully, Deborah’s Homemade Pies has a great selection of pies, from classic pecan or the best chocolate decadence I’ve ever tasted (and it’s gluten-free!), to various fruit pies made from local ingredients, let Deborah take a little pressure off of you.

How do you keep your guests out of your way in the kitchen while you are putting the perfect finishing touches on a spectacular Thanksgiving feast? Easy. Lay out a spread of fresh, delicious local cheeses on some platters, like these from Samish Bay Cheese, and plunk them down in the general proximity of the Lions/Packers football game, maybe with a little Loki Fish Company’s smoked halibut on the side.

And while you are stocking up on all these Market delicacies for the coming week’s trough, don’t forget that the gift-giving holidays are just around the corner. Take Black Friday off and go for a walk or relax with family. Instead, pick up handcrafted local gifts from the artists who created them, today or next Sunday, right here at Ballard Farmers Market. For example, Lizanne Fisk, of Edith & Wallis, makes lovely felt bowls, boxes, acorn, pumpkins and more to liven up your home or brighten a dear friend’s day.

Sorry I am posting this puppy so late, or more accurately, so early. My keyboard, WordPress and my internet connection all went on strike during much of the day Saturday. But heck, you kids weren’t gonna read it until morning anyway, right? But please forgive me if I am stupid with fatigue (stupider than usual, that is) during the cooking demonstration today.

And remember, really, everything you need for the most extraordinary Thanksgiving dinner you and your guests have ever had, save, perhaps, the salt and pepper, you will find today at your Ballard Farmers Market. Eating local for Thanksgiving couldn’t be simpler. For a fuller accounting of everything you’ll find today, click on “What’s Fresh Now!” in the right-hand menu, and we’ll see you today at your Ballard Farmers Market! (I’m going to bed now, for a couple of hours.)

Margaret "SOl"

jacquespugh — Sun, 22 Nov 2009 01:04:47 +0000

Man, I had an invigorating, and enthralling, reminder of why I should get out of my funk and take better care of this blog – as in write something of some value or interest at least more often than has been the case as of late.

Last night… as in Friday night, November 20th, I ventured over to Bellevue for an interesting evening at the very cool BAM (Bellevue Arts Museum). It was another, not too frequent, installment of their popular “Finally Friday” socials. It’s where the museum takes aim at the youth demographic; as in it features a hipster DJ, “East Side scenesters,” vino and hors d’oeuvres. And, yes for my East Side friends and readers I use that aforementioned quotes-marked phrase very much tongue in cheek.

I was there at the invitation of a wonderful friend, Donna, whom I dated earlier this year. But, we’ve since settled in a nice, though somewhat inconsistent, friendship. Inconsistent, she would say, because of my tendency to slip away into a shell, or man cave, and virtually disappear emotionally. Well, that’s what she laid on me last night, at least.

She’s the museum’s marketing graphic artist, and she’s very good. She’s a very cool and nurturing soul, I should add. She was also one of my early supporters; as in my radio work and commentary. And, to tell you the truth, she was a great sounding board who also provided me with some wonderful, episodic, inspiration, although I’ve never told her. Never told her that is until now perhaps, although indirectly, when she reads this post.

I met a friend of hers last night – Margaret. Simply put, Margaret is a firebrand. You ever met someone who seems to have a microcosm of the sun burning within their core? Where their energy is so powerful they can probably, kinetically, move objects, or bend spoons or some crazy thing? That’s Margaret.

We shook hands and I felt it… Bam! Shook me up, momentarily. But, I rebounded in that cool composed, “ain’t nothin’ rockin’ my, cool as f*@k , steady as she goes world,” sort of way. Those who know me will recognize that particular demeanor. The one that’s led more than one person, women especially, to say “cold bastard.” And in some cases, “fucking bastard.”

But, this didn’t deter Margaret “Sol.” No, not one bit . She immediately said – “Jacques! Hey man, I’m originally from New York, moved to Jersey, went in the military, wound up in Seattle too! Just like you!” And she said it in what seemed like two seconds tightly grasping my hand in a “gotcha” handshake, eyes burning through my soul, with the force of a cyclone. Again, Bam! Rocked me back on my heels. Rocked my unsuspecting ass right out of that super-stone cold demeanor. She had me. In familiar, and true, military fashion she quickly sized me up and went for the vulnerable spot. And, again in military form, she went for the seemingly well concealed vulnerability most people, or unit defensive positions, feel is a strength. But that’s another story, or lesson.

Margaret, man! She told me how she’s gotten into my blog and likes how, and what, I write. She said it pained her to read what I scribed after my daughter got married. Actually, Donna, said the same thing. You have to go back and read it to see exactly what we’re referring too.

And, that, and the subsequent conversation I had with Donna, really made me think. Or more precisely – re-think that position.

Truth is, and I did pledge to live “out loud” with this blog, I once again retreated into the abyss of depressive despair over the last several weeks. Problem is I hide it very well. And, that’s a little scary in various ways. Many, if not most, of the people in your life, even good acquaintances, will try to help you out of a funk if they recognize it. But, if you’ve become an expert in hiding it, like me perhaps, how would they ever know?

Margaret knew. She instinctively, I believe, knew. Turns out, in our little, fairly brief, encounter we’ve possibly discovered we’re what I call “cosmic siblings,” or, you know, something like soul mates without the romantic connection. But, it’s like you recognize each other and realize you have gifts, or powers, that can really come to your “siblings” aid. Especially in a crisis.

I promised her I would write something on my blog today. I kind of think she knows I would write what I’m writing about her.

Thanks, Margaret “Sol.” Thanks for the soul defibrillation. I needed the “shock.” It’s all simpatico, now.

Yeah, Margaret and I probably are soul siblings. People, who don’t much about me, what I’ve been through, how I grew up, and all that stuff, have often remarked how I seem to “have it made.” Or, “you’ve had a great life.” It seems they tell her the same thing, but we both know better.

I look forward to developing a nice friendship with Margaret. Especially, as she, well Donna, too, in differing ways, helped me see “the light” I seemed to have turned away from over the last couple of months.

And, I’m diggin’ it!

Oh, do check out the BAM. The John Buck and Robert Sperry exhibitions are worth the trip alone!

copper

trinaramirez — Sat, 21 Nov 2009 20:01:04 +0000

A place to eat, a place, a place to be. In that order.

colleenspeaks — Sat, 21 Nov 2009 08:59:04 +0000

Out on a Friday blustery Friday night, Seattle, WA: (The state, that, according to the guy playing Edward doesn’t exist. Hmmm… )

A PLACE TO EAT: Monkey Bridge, Ballard, WA

Ate my weight (almost literally) in Vietnamese Crepe at Monkey Bridge in Ballard with Samm. She ordered the Prawn/Bacon Crepe (which is actually a very thin omelet of sorts, stuffed w/ bean sprouts and served up with a side of sauce, lettuce and basil). I ordered the veggie (tofu and curry). They were HUGE. I am not exaggerating – to which I know I am prone. The crepes were good and wildly tasty. Samm and I both cleaned our plates, but it took us over an hour of floor-lying and scaled back conversation to recover any skills other than digestion. So, I recommend splitting one between two people and ordering something else… The place was jumpin’- a line of one or two couples at almost all times- but well worth the short wait.

A PLACE:

Tim’s Birthday Party: Fremont, WA

A lovely collection of talented and low-key folks. As evidenced by Bryan’s (aka Big Guns’) berry pie. Amazing. We stopped by for a piece and discovered / revealed that the pie recipe included “leaf lard” – (pig, people) and that “no self-respecting pie maker would use anything else” – Bryan learned a LOT at his pie making class. At least enough to make a kick ass berry pie in November. He said, before revealing the lard secret that the key was “blackberry liquor.” There ya have it. Happy B-day, Tim.

A PLACE TO BE: (this title might be ironic)

Goldies. 45th, Seattle, WA

Karaoke at Goldies on a Friday looks like this: No line; no wait. There are pool tables and big ‘games’ or whatever you folks call them. This place houses all kinds of folks on a Friday night. Swing dancing-ish-black clad-pierced folks, b-day celebrators, pool players, and those select singers. We requested “You Can’t Always Get What you Want” but the dude served up “Satisfaction” which surpassed irony. We sang both to a pretty unresponsive crowd. I hadn’t been to that place since the smoking ban was enacted about a billion years ago. Ok, Goldies. I’ll see you that divebar and raise you one; see you in about 4 years.

Governor Gregoire Proclaims Today as "Thank You Farmers & Ranchers Day"

Zachary D. Lyons — Fri, 20 Nov 2009 23:06:09 +0000

Governor Gregoire's proclamation calling Friday, November 20, 2009 at Thank You Farmers & Ranchers Day.

Today, the Governor proclaimed that Friday, November 20th is Thank You Farmers & Ranchers Day!

The proclamation states:

Whereas, the holiday season is a time to be thankful for America’s abundant supply of safe, wholesome and affordable food; and

Whereas, Washington’s farmers and ranchers produce the food that nourishes our bodies and serves as the centerpiece for family gatherings and holiday celebrations; and

Whereas 39,000 farming families across Washington contribute to the economic vitality of small towns and urban centers, growing nearly $8 billion in crops and livestock in 2008; and

Whereas, agriculture continues to make valuable contributions to the cultural, social, and environmental heritage of our community;

NOW THEREFORE, I, Christine O. Gregoire, Governor of the state of Washington, do hereby proclaim November 20, 2009 as:

Thank You Farmers and Ranchers Day

in Washington State, and I urge all citizens to join me in supporting our farmers by enjoying Washington-Grown foods throughout the holiday season.

Signed this 19th day of November, 2009

Now, go hug a farmer, buy their wonderful Washington-grown food this Sunday at Ballard Farmers Market, and thank Governor Gregoire for her proclamation. Her number is (360) 902-4111.

Wheatberries with Chanterelles, Apples & Winter Greens

Zachary D. Lyons — Fri, 20 Nov 2009 22:32:53 +0000

Wheatberries With Chanterelles Apples & Winter Greens, as prepared by Chef Peter Birk of Ray's Boathouse for his cooking demonstration at Ballard Farmers Market on November 15, 2009. Photo copyright 2009 by Zachary D. Lyons.

This recipes was prepared on November 15, 2009 by Chef Peter Birk of Ray’s Boathouse as part of his Ballard Farmers Market cooking demonstration as part of the Eat Local For Thanksgiving campaign. Wheatberries came Nash’s Organic Produce, apples from ACMA Orchards, chanterelles from Foraged & Found Edibles, the small onion from Nature’s Last Stand, and the kale from Anselmo Farm, all Ballard Farmers Market vendors.

Ingredients:

4 Tbs. olive oil
1 small onion, minced
1 cup wheatberries
4½ cups broth, stock or water
1 cup chanterelles
1 washington apple, cut into slices
2 cups winter greens, torn in pieces
Salt and pepper

Preparation:

In a 5- to 6-quart pan over high heat, heat 2 Tbs. olive oil and add the onion, stir often until browned, about 5 minutes. Add wheatberries to pan and stir until grains are dried, about 2 minutes. Deglaze with a splash of white wine if desired.

Add broth and bring to a boil, then reduce heat, cover pan, and simmer (check and stir occasionally to keep it from boiling over) until wheatberries are tender to bite and no longer tastes starchy, about 50 minutes. Drain the wheatberries and either chill them for later finishing or hold warm to finish sooner.

In a sauté pan, heat remaining 2 Tbs. olive oil over medium high heat. Add chanterelles and apples, cook for 1-2 minutes. Add wheatberries and continue to cook. When mixture is heated through, add the greens and then check for seasoning.

Sautéed Brussels Sprouts with Miso Vinaigrette

Zachary D. Lyons — Fri, 20 Nov 2009 22:16:04 +0000

Sautéed Brussels Sprouts with Miso Vinaigrette, as prepared by Chef Peter Birk of Ray's Boathouse for his cooking demonstration at Ballard Farmers Market on November 15, 2009. Photo copyright 2009 by Zachary D. Lyons.

Ingredients:

¼ cup rice wine vinegar
1 Tbs. soy sauce
2 Tbs. red miso
1 tsp. sambal
1 tsp. sugar
2 Tbs. pickled ginger
¾ cup canola oil
1 pound Brussels sprouts, pulled apart into leaves

Preparation:

Process vinegar, soy sauce, miso, sambal, sugar and ginger in the blender until smooth. Add the oil slowly to emulsify.

Place a sauté pan over medium high heat, add Brussels sprout leaves to dry pan and sauté until just turning tender. Deglaze with desired amount of miso sauce. Toss to combine thoroughly. Serve immediately.

Food Network to Visit Ballard Farmers Market

Zachary D. Lyons — Fri, 20 Nov 2009 22:07:40 +0000

The Ballard News Tribune reports that the Food Network will be filming at Ballard Farmers Market this coming Sunday, November 22nd. They are there to film Dante’s Inferno and Veraci Pizza. According to BNT, the crews will arrive at 12:30 p.m., and Dante Rivera, owner of Dante’s Inferno, is hoping for a large crowd to spice up their shots. Of course, this Sunday being the Sunday before Thanksgiving, I suspect Dante will easily get his wish.

In any case, do come out and show your support for two of our prepared food vendors this Sunday. And by the way, did you know that Ballard Farmers Market helped incubate all four of our prepared food vendors to the point that they all now have storefronts?

Chronic PoMo

Nicola di Bowery — Fri, 20 Nov 2009 17:28:02 +0000

I read Deleuze and Guattari, I read John Gray and E. M. Cioran and Bernhard’s Corrections, I r

The Stranger, the Seattle Weekly and KEXP all agree - Tonight's Agendacide record release show is the place to be!

reptet — Thu, 19 Nov 2009 21:05:18 +0000

http://kexp.org/events/event_details.aspx?eventid=3262

http://www.thestranger.com/seattle/the-score/Content?oid=2763843

http://www.seattleweekly.com/2009-11-18/music/the-short-list-the-week-s-recommended-shows/

Winter Squash & Chard Gratin

Zachary D. Lyons — Thu, 19 Nov 2009 09:25:56 +0000

This recipes was prepared on November 15, 2009 by Chef Peter Birk of Ray’s Boathouse as part of his Ballard Farmers Market cooking demonstration as part of the Eat Local For Thanksgiving campaign. He used Trailhead cheese from Mt. Townsend Creamery, butternut squash from Prana Farms, and chard from Alm Hill Gardens, all Ballard Farmers Market vendors.

Ingredients:

1 each squash or small pumpkin, peeled and seeded
2 small bunches swiss chard, trimmed
2 cup shredded cheese
Pepper
Salt

Preparation:

Slice the squash or pumpkin on the mandoline or carefully with a knife so they are around 1/8″ thick. Spray a baking pan with pan spray, line with parchment, and spray again. Layer the items in the following order:

squash, salt, pepper
squash, salt, pepper , cheese
chard, salt, pepper , cheese
squash, salt, pepper , cheese
chard, salt, pepper , cheese
squash, salt, pepper
squash, salt, pepper , cheese

Bake covered at 325 degrees for 1 hour and 20 minutes. Uncover and bake 20-30 minutes more.

Dinner Date: Tonight=Delancey Family Dinner

siirisampson — Tue, 17 Nov 2009 20:09:40 +0000

Okay, as you know from a couple of posts ago, tonight I am going to Delancey’s first Family Dinner. I am really excited to be attending. And so glad that a spot opened up! (I was bummed when I was wait listed, seriously, I already went through college once in life, and that application process was enough to last me a lifetime). But someone cancelled which means these two are going with bells on!:

and

Many pictures with my crappy camera will be taken, and if Molly and Brandon allow it, I’ll even take a quick video to share with all of you out there in the interwebs.

Good Mexican Food in Seattle

bayarearefugee — Mon, 16 Nov 2009 18:28:32 +0000

This is more of a followup to my previous post “Who says there’s no good pizza in Seattle?” In that post, I basically called out people who claimed that they couldn’t find particular styles of food in a West Coast city the size of Seattle.

Since writing that, I have to admit I was starting to understand where this sentiment came from, at least in respect to Mexican food.

What made this so disturbing was that there is no shortage of restaurants serving food that looks and, even smells, like the Mexican food you get in California. (And yes, I realize the “Mexican” food you get in California only slightly resembles the “Mexican” food you get in Mexico, but you’re going to have to allow me this…)

Making matters doubly concerning was my willingness to think outside the mortar and beams. I had tried a handful of the city’s infamous taco trucks, uniformly to disappointing results.

The low point came about a week ago when I finally found an excuse to try Rancho Bravo Tacos, which is probably Seattle’s most acclaimed taco truck. The pastor was nearly devoid of spice, the beans were pasty and the burrito (spare me the recriminations of not ordering a taco) was so poorly wrapped that I was actually embarrassed for the person who made it.

I was getting despondent. I was actually starting to wonder if the haters had a point.

Would I really be THAT guy? Was I going to start posting all over the Internet that “people in Seattle just don’t know what Mexican food IS?” Would I start using ALL-CAPS to make a point and using “as someone who” arguments in order to establish my bonafides?

After trying La Carta de Oaxaca, I’m relieved to report that my faith in Seattle’s Mexican cuisine has, in fact, been salvaged.

Sure, we had to wait 45 minutes (we did have a party of eight) on a cold, rainy Tuesday night in Ballard to get seated. Yes, as the online reviews say, the service can be a little on the testy side. No, it’s not the most affordable Mexican food you’ll ever eat.

But, god bless it, the food is awesome.

From the first taste of salsa, paired with the homemade chips, I knew that all my fears had been totally misplaced. I don’t mean to sound melodramatic, but I seriously felt like I had been transported back to one of my favorite taquerias in the Bay Area. The spice was just enough to feel that tingle in your nose without causing fullblown drippage. The taste made you excited to dip in for the next helping. I wanted to scream “That’s what I’m talking about!” but instead settled for an audible sigh.

For an entrée, I went with the pork Mole Negro Oaxaqueno. The chocolate gave the sauce a subtle sweetness that gave the pork a full, balanced flavor and texture. The portion was on the small side, but was enough to satisfy.

The wife went with Entomatadas, which was a carne asada dish, served with homemade tortillas covered in a tomatillo salsa and a crema fresca. Although not the most adventurous dish on the menu, it delivers from a soul food standpoint. The carne asada was grilled and seasoned perfectly. The tortillas held up well under the sauce, which itself was creamy and tangy.

This wasn’t my first enjoyable Mexican meal in Seattle, but it was the first that made me believe the food here could be just as good as I remember it being in the Bay Area. I’ve never been to Oaxaca, so I won’t pretend to know how authentic it is in that sense, but it certainly proves that good recipes travel just fine.

Makeda Coffee in GreenWood

andai — Mon, 16 Nov 2009 08:49:08 +0000

Makeda Coffee Cup, originally uploaded by andai. I discovered Makeda Coffee, a great little coffee s

Sunday, November 15th: Chef Peter Birk of Ray's Boathouse & Lots of Tasty Goodness!

Zachary D. Lyons — Sun, 15 Nov 2009 10:03:43 +0000

Chef Peter Birk from Ray's Boathouse, Ballard's venerable seafood restaurant, explains to market shoppers how to make winter squash gnocchi at his Ballard Farmers Market cooking demo on November 23, 2008. Photo copyright 2008 by Zachary D. Lyons.

Chef Peter Birk from Ray’s Boathouse will perform a cooking demonstration today at noon at your Ballard Farmers Market. This cooking demonstration is part of the Eat Local For Thanksgiving campaign, which encourages everyone to pledge to have at least one item on your 2009 Thanksgiving table be from a local farmer. Chef Birk will give you ideas on dishes you can add to your holiday table using ingredients readily available at the Ballard Farmers Market. And hey, why not make your whole Thanksgiving dinner local this year. You can do it entirely from the Market, from the wine to the turkey to the oyster stuffing and mashed rutabagas. Heck you can even get a delicious pie and non-toxic candles to put the finishing touches on your evening.

Try adding a food that our nation’s founders learned to eat from the native peoples in colonial times: sunchokes, which they called “Jerusalem artichokes.” Sunchokes, like these from Nash’s, are quite versatile tubers that can be used much like potatoes. I like adding them to root roasts. Another idea is to steam them until tender, then brown them in thyme butter.

Of course, if you are going to make that aforementioned oyster stuffing, you’ll need oysters. Taylor Shellfish has you covered. Get them fresh-shucked and easy to work with. Or, if your holiday table is more adventurous, get some live oysters, clams, mussels or geoduck.

For those of us who love sweet potatoes on our Thanksgiving tables, now we can get them at the Ballard Farmers Market along with everything else. This year, for the first time, two farmers — Lyall Farms (above) and Alm Hill — grew sweet potatoes locally. One more crop we don’t have to import, eh?

Cape Cleare, a fishing vessel based out of Port Townsend, has returned to your Ballard Farmers Market. Cape Cleare are those folks who ride their bicycles to Market pulling their trailers with coolers of fish behind them. Cape Cleare fishes in Alaska, and then flash freezes their fish for maximum quality. They’ve got king and coho salmon, albacore tuna and ling cod frozen, smoked and/or canned.

Alm Hill Gardens has certified organic hazelnuts for a short time longer. But remember, they keep well, so stock up while you can!

Caveman Bars are back at Ballard Farmers Market. These local favorites are the perfect pick-me-up snack on the go, or on the slopes. Their new coconut cocoa hazelnut bar, which uses local hazelnuts, is sweet and chewy, and even this non-coconut eater enjoyed it.

Nature’s Last Stand is one of several farms that have you covered on winter squash, like these delicata and carnival squash, above. And try out their kale mix, too.

Don’t forget the beverages. Be it wine, hard cider or sweet cider, Rockridge Orchards has got what you need in all sorts of flavors to please every palate, and in forms for both the adult table and the kiddie table.

As the holiday season approaches, remember that Ballard Farmers Market is your place for unique, locally-crafted gifts straight from the artists who created them. Check out Snooter-doots — felted wool creations that are truly one-of-a-kind, handmade fun. And what the heck, why wait for the gift-giving holidays. Grab a Snooter-friends “Veggee” for yourself to help decorate your Thanksgiving table!

Ascents Candles has a wide variety of essential oil scented, non-toxic candles to adorn your home during the holidays. Don’t pollute the air in your home with toxic fumes from those cheap, imported candles from those big box store in Renton. While they may cost a little more, Ascents’ candles last much longer, so the price kinda works out the same in the end, but your lungs come out way ahead. And if you are looking for unscented votives for your dining room table, Ascents has you covered there, too. Just ask.

Okay, that’s it for me this week. But there is so much more waiting for you today at your Ballard Farmers Market. For a full accounting, click on “What’s Fresh Now!” in the upper right-hand corner.

Atroce Ballard!

md — Thu, 12 Nov 2009 14:27:31 +0000

Sabato 14 novembre 2009, alle ore 11, presso la sede di via Matteotti 4,
Acetico Glaciale presenta

ATROCE BALLARD!
Visioni e allucinazioni di un secolo velocemente in declino

Secondo appuntamento con la “Trilogia angloamericana”, rassegna autunnale di biblioaperitivi dedicati ad alcuni tra i più geniali ed innovativi scrittori del Novecento. Dopo Kerouac è la volta di James Ballard che, insieme a Philip Dick e a William Burroughs, è senz’altro uno dei grandi maestri della letteratura contemporanea. I suoi testi non sono solo fiction, ma analisi fredda e impassibile della società umana.

Una performance che trae spunto dalla produzione letteraria e saggistica dello scrittore inglese, combinata con audio, videoascolti e proiezioni.

Siete pronti per una favolosa e inquietante “mostra delle atrocità” ballardiane?

Al termine, il consueto aperitivo
Ingresso libero

Media Future Now

ifiwerebuilt — Mon, 09 Nov 2009 17:35:11 +0000

Will Self and I do have something in common…an appreciation of the work of JG Ballard. To be fair to Self he’s gone some way to prove it, embarking on his own thoughtful meandering to the most dystopian vision that the human race have created, Dubai. You can listen to Self describe it here, set to Ralph Steadman’s – the illustrator of Hunter.S.Thompson fame – beautiful graphic interpretation. For good measure here is Ballard on the subject of sensationalism in the media.

Sunday, November 8th: Brussels Sprouts, Cool Mushrooms, Lovely Pasta & Some Fine Meat

Zachary D. Lyons — Sun, 08 Nov 2009 10:25:40 +0000

When it comes to Brussels sprouts, I’m with Ciscoe Morris. I love ‘em! Just look at these beauties from Sidhu Farms. Boistfort Valley and Nash’s have them now, too. My favorite way to prepare them is to sauté them with some Sea Breeze pancetta and some shallots from any number of Ballard Farmers Market vendors until they get bright green and begin to soften. Then I hit the pan with some white wine to deglaze all the yummy porkaliciousness, and to give the sprouts a quick steam and a lot of extra flavor.

So add that to your Eat Local For Thanksgiving recipe list, eh? And if you have a recipe to share, just use the comment form to send it our way, and we’ll post it, credited to you, in our recipe section.

Speaking of pancetta, how about all this magnificent pigrificness from Sea Breeze. The aforementioned pancetta is in the middle, flanked by some lomo and a bit of shoulder bacon that we Irish would simply call rashers. Do you realize that there are still people who shop at, gasp, grocery stores? Poor saps.

And here are some of those aforementioned shallots — these from Children’s Garden. Shallots are as pretty to look at as they are delicious to cook with, don’t you think?

Viking purple potatoes from Olsen Farms are spuds fit for our Ballardite ancestors’ fiercest warriors. These beauties steam up perfectly, then mash delicately. Their flesh is snow white, providing the perfect canvas for some of that naturally yellow butter from Golden Glen. (Sorry. I just noticed I was drooling on the keyboard.)

Under the heading of wicked-cool looking ’shrooms are these wild saffron milkcap mushrooms, brought to us by the fine folks at Foraged & Found Edibles. Don’t know how long they’ll have them, but I must get a recipe for them. Christina?

When many other farms are winding down their harvests, Nash’s Organic Produce is usually just hitting its stride. Check out these daikon radishes they just began to harvest. They’re huge and, well, perfect.

Have you tried some of the pasta from Pasteria Lucchese? I love this stuff. It is handmade and frozen fresh. Straight from freezer to boiling water, it takes just a couple of minutes to cook. Then toss it with whatever moves you. It is toothsome and delicious with magical elasticity. I love tossing the squid ink tagliatelle (lower right, above) with shrimp, maybe some peas, garlic and red pepper flakes, and a little olive oil and freshly grated parm. Yeah, baby.

I heart geoduck from Taylor Shellfish. Plus, it makes people blush.

As you begin the process of scouring the Market for great gift ideas for the holidays, don’t forget your furry friends. Moosedreams Lavender Farm has all sorts of herbal pet goodness for that special Felix or Fido in your life.

Linda Bones of Essence From My Garden, from Edgewood, handcrafts these beautiful wreathes from what grows in her back 40. Just imagine how one of these will brighten up your home with some old world charm for the holidays.

Finally, welcome Four Seasons Gourmet, with its raspberry-infused vinegar, to Ballard Farmers Market. Rest assured: the raspberries are local.

Don’t forget, we have cooking demonstrations coming up on Nov. 15th and 22nd. Check the schedule in the upper right-hand corner for details. And you’ll also find the “What’s Fresh Now!” menu there, which will give you a full accounting of what’s at the Ballard Farmers Market today.

Puget Sound Fall Season Update

lokifishco — Tue, 03 Nov 2009 08:29:56 +0000

The first couple weeks of the season have a been a success, with the farmers markets very busy and fishing getting enough to the fresh markets with some for fresh smoking and freezing also.

Jonah and Ben getting ready for the evening light change in Puget Sound.

Pete sets the net on F/V Njord.

Pete picks the first fish of the night in Puget Sound.

Fresh Keta ready to be cleaned and chilled to 30 degrees in the Njord refrigerated seawater hold.

Dylan cleaning fish and sorting Keta salmon roe on the Njord.

We have another opening this Wednesday, with fresh for the weekend markets. We may get an extension for a week or two, or this may be the end of the fall season for this year.

When fresh season ends, you can still find us at our three year round markets: West Seattle, University District and Ballard. We’ve recently had some great posts by our customers at the University District Farmers Market, Mixed Greens Blog and Sustainable Eats.

In addition to the farmers markets, you can also buy directly this weekend from F/V Njord, 10am-5pm Saturday/Sunday at the West Wall at Fishermen’s Terminal. If you haven’t visited us at the terminal before, take a left when you enter, and we are at the first stretch of water that you will see on the right-hand side.

Alexandra — Tue, 03 Nov 2009 03:23:32 +0000

Currently, my most pressing question is whether my problems, primarily this unhappiness that is seeded so deep that I am never sad in the classic sense, but instead suspended in a perpetual state of boredom, is my body’s way of responding to external pressures, or if something defective is internally ingrained.

“…thought concerns what he terms ‘the lost symmetry of the blastosphere’ – the primitive precursor of the embryo that is the last structure to preserve perfect symmetry in all planes.”

Because, as we grow into fully developed beings, we are never quite the same on both sides.

Authentic Frock

clearbackpack — Mon, 02 Nov 2009 03:27:09 +0000

A priest smoking a

cigarette?! Oh, he’s still in

costume from last night.

November 1st: Puget Sound Keta Salmon, Sunchokes, & Did You Set Your Clocks Back?

Zachary D. Lyons — Sun, 01 Nov 2009 07:35:10 +0000

Yes, there still is a local salmon fishing season happening, and it is happening right here on Puget Sound. It is Puget Sound keta salmon season, and Loki Fish has them. Keta is a milder salmon than king, coho or sockeye. It takes well to many applications, from smoking to grilling, from rubs to sauces. This is truly our local salmon.

This may be the last week for Billy’s Organic Produce. It is routinely getting well below freezing in the Okanogan Valley, and Billy’s is simply running out of crops to sell. But they still have some great stuff, including these storage onions and some shallots, both of which you are going to want all winter. But get them now, while you can. They keep well in a cool, dry, dark place. So stock up!

Winter squash continues to be abundant throughout your Ballard Farmers Market. Another great storage crop, you can stock up on winter squash, and it will keep for months. Warm your house up with squash roasts, sautés, soups, risottos, and more. Check out these lovely kabocha squash from Prana Farms. It’s one of my favorites.

Okay, Halloween is past, but I just love this pie on the table at Deborah’s Pies last week. And even if Deborah is done with her “spooky” pecan pie for this year, she will still be making pecan pies without the “spooky.” Mmm. Pecan pie.

Mustard greens are abundant through the Market right now, and they are wonderful. They range from this mild, red-leafed variety from Growing Things to spicy, spikey green-leafed greens from Sidhu. Pickup a bunch or three, add them to salads, sauté them, even add them to soups.

Stoney Plains has the first sunchokes of the season. This native North American crop was a staple of many colonists. A relative of the sunflower, it is neither from Jerusalem, nor an artichoke, though many know them as Jerusalem artichokes. They can be used in many applications like potatoes. I like throwing them in with my root roasts, or you can give them a brief boil until tender, then brown them in butter in a hot skillet and eat them like home fries.

As we all start gearing up for the holiday season, remember that in addition to all the great food for the holidays you will find at your Ballard Farmers Market, you will also find beautiful gifts directly from the local artists who hand-crafted them. Corrine “Gypsy” Mirenda creates gorgeous jewelry and clothing for her Gypsy Beaded Creations.

Phocas Farms from Port Angeles is back at the Market with their Washington-grown saffron. In fact, it is saffron season right now. Phocas Farms is harvesting hundreds of tiny saffron blooms by hand every day, then carefully drying them. It is a painstaking process that frankly justifies saffron’s reputation as being the most expensive spice on earth. But considering the price at Phocas Farms is the same as the imported stuff at local fine spice shops, and the quality is excellent, why pay for all those imported saffron frequent-flyer miles when you can support a hardworking farmer right here at home?