Sunday, January 31, 2010


The birds—are they worth remembering?
Is flight a wonder and one wingtip a marvel?
When will man know what birds know?

- Carl Sandburg

Thursday, January 28, 2010

1. The bush between Essentially Shane's Beauty Salon and the parking lot of the apartments next to the commons is often filled with small round birds. They are the exact color of the bush, but the roundness of their little bodies gives them away.

2. The steep slope of the bowl the sculpture building sits in is perfect for lying on and watching the sky. Or just thinking.

3. The plastic tarp covering the skeleton of the building next to the Mt. Royal Light Rail station makes amazing sounds in the wind.

4. Steel cut oatmeal is a lot tastier than normal oatmeal, and is now easier to find than before. OK Natural Foods, though excellent for many other things, never has this in stock. The nearest Whole Foods is a little far, just east of the Inner Harbor, but is reliable. (Or does anyone else know of someplace closer?)

5. Make an easy and transportable snack! Take leftover rice and form into a thin circle about 1/4" thick on a dry frying pan or skillet over medium-high heat. Wait until the rice is crisp and golden-brown on the bottom-- it's important that it has enough time to crisp together and form a crust, so don't touch it too much but to peek under every once in a while. It'll be about 10 minutes, maybe 15 if the rice is especially moist. It'll be ready when the rice smells fragrant and toasty. Sprinkle over a bit of salt and pepper (or seasoning of your choice) and then, slide a spatula under and FLIP! It's ok if it breaks apart a little. You may have to flip it in sections. Cook on the other side until crisp. Now you have toasty panes of rice that are crisp on the outside and chewy on the inside. Tasty, toasty, easy; take it anywhere. (This is a really ordinary korean snack called nurungji that translates to "scorched rice". Don't actually burn it though.)

Monday, January 25, 2010

How to make rice
a pot
white rice, or brown rice pre-soaked overnight

1.  Scoop four handfuls of rice into pot.  
2.  Rinse rice by filling the pot with enough water to submerge the rice and swishing with hands.  Carefully pour out the now milky looking water, and rinse two more times.
3.  Fill pot with water.  If white rice, fill pot with six handfuls of water.  If brown, eight.  (1:1.5; 1:2)
4.  Heat uncovered pot on medium-high heat until boiling.  Then, lower heat to simmer covered.  
5.  After 20 - 25 minutes, sample to test texture.  When satisfied, take off heat.
6.  Let steam in the covered pot for 5-10 minutes.
7.  Uncover, fluff with a fork, and eat.

3-5 servings; depends on size of hands and size of the grain.  

Saturday, January 23, 2010

Edible Schoolyard

We were looking at the wrong part of the schooling system that needs an overhaul.
Fix the bottom and the top will fall into place.
(You guys probably read notcot too, but if not, )Check out this New York primary school the Chez Panisse Foundation is designing.

Friday, January 22, 2010


Greetings Folks!
In the spirit of our discussion today, I wanted to share with you:
The Bruce High Quality University
Islington Mill Art Academy

Also, if you are not sure how to access the online readings here is the scoop:
go to:
enter our usename and password (populoh.mica and populohmica)
go to the menu bar at the top of the page and click on 'Documents"

This will bring you to a new window, in which you will see the readings (ie:Chromophobia Ch. 1) Click on the title of the document, and it should open for you. If you have any problems, please email me.

Great to see you all today! Best wishes with the start of the semester.

Thursday, January 14, 2010

Paolo Ventura and Happy New Year

I came across this artist's work in the New Yorker...
and am really looking forward to seeing you all again soon.
Happy New Year and many blessings to all of you.