This afternoon I put together a little page with links and screen grabs from some instances where I was in the public eye. Check it out here www.ashta.ca/publicity or by clicking on the Publicity tab above
Also new, is the Photo Albums tab. Instead of bringing you to all the posts, it will bring you to the page in which you can see all albums ever posted
This photo was taken as part of an art project by my friend Katie.
Obviously Patrick’s peener was a hot topic of discussion on the facebook post. (thanks goes out to Brent Coulton for having added “peener” to my vernacular)
Here are some bonus pics from that shoot (click to enlarge) (more…)
The president of Uraguay is awesome. He spent 14 years in prison, gives 90% of his income to charities, and refuses to live in the presidential palace because his modest farm is, of course, preferable. Oh yeah! He also took Peter Tosh’s advice to LEGALIZE IT! The following 2-part documentary to see how it’s going in Uraguay.
Total time: 40 fascinating minutes.
To see a manual archive (RSS) of all episodes, click here.
To play all recent episodes automatically, click here.
To see a manual archive (RSS) of all episodes, click here.
To play all recent episodes automatically, click here.
A couple weekends ago, we saddled up 3 families and drove across the big island to Tofino for a surfing getaway retreat weekend at a chalet we often rent. With plans to create some delicious meals, Jamie was sure to bring his copy of the iconic book The Joy of Cooking (the chicken chasseur was devine, by the way). One night, I picked it up and became absolutely fascinated by the seemingly endless well of food knowledge.
No other cookbook I’ve known about is as encyclopedic or comprehensive about food as Joy. The recipes are written in a fluid easy to understand way, unlike the common format of listing ingredients then listing instructional steps. I’ve learned so much about cooking in general, because whenever I open the book (and most often its not even to follow a recipe), there are paragraphs explaining a bit about each little method, custom, history, trick, or variation of a given dish or type of food. It’s been revised 8 times since it’s original 1931 release. Upon returning home, I immediately set out to find my own copy, and ended up with the 6th edition (1975) found at the literacy center downtown Nanaimo for an unexpected 25% discount. Another reason I friggin love it, is because it’s so big that when you open it, it stays flopped open to your page when placed on a surface.
It seems that my affinity for cooking has taken really long to develop, but after watching the following video, I realize it’s not just me who’s been misled.
Trending on Facebook now with the heading “After watching this, you’ll never eat McDonald’s french fries again!”, this video of Michael Pollan’s short form talk does a great job at summarizing a pretty substantial concept: cooking and our relationship with food is important to understand. I first heard of Pollan’s work when he was a guest on Democracy Now! talking about the book he wrote while actually learning how to cook. It’s called Cooked: a natural history of transformation and it’s on my list of most wanted books (along with the latest edition of Joy, hint hint). Brilliantly, it’s made up of 4 parts: Fire, Water, Air, Earth – describing his own new understandings of cooking with each of these elements.
Fire: creatures of the flame
Water: a recipe in seven steps
Air: the education of an amateur baker
Earth: fermentation’s cold fire
Here is a video review of Cooked
Lookit! An Instagram!