Bone up on ikebana
January 4, 2007
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The key to Ryusei-ha ikebana is the approach known as the ‘faces of plants.’ The arranger is not bound by set rules of composition but encounters the plant materials directly, approaching them with a new attitude. Image used entirely without permission.
To celebrate the natural beauty of sprouted seeds and micro greens, and to close the Mediamatic Night Garden exhibition, Grow yer own dang food sprout restaurant will hold a freestyle ikebana competition for absolute beginners this Saturday evening. Ikebana is the Japanese art of flower arranging also known as kadÅ (è¯é“) the way of flowers. Saturday evening we will expand the way to include our own autodidactic way with sprouted herbs, leafy greens and cresses. There will be a photo studio at the restaurant where you can photograph your creation under suitable lighting conditions.
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Natascha Hagenbeek’s early entry photographed under unfortunate lighting conditions
In contrast to the decorative form of flower arranging in western countries, the Japanese flower arrangement creates a harmony of linear construction, rhythm, and color. While westerners tend to emphasize the quantity and colors of the flowers, devoting their attention mainly to the beauty of the blossoms, ikebana emphasizes the linear aspects of the arrangement. The Japanese have developed the art to include the vase, stems, leaves, and branches, as well as the flowers. And so with flowers, so also with sprouts, at least this Saturday evening.
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This Polar Circle sprout arrangement emphasizes heaping, a contemporary style formalised in the latter half of 2006 by Erga the Sprout Princess.
The jury for Saturday’s ikebana meets sprouts competition includes: moi, Aya van Caspel, Marlein Overakker, Erga the Sprout Princess, Rob van der Plas, Arne Hendrickxs and contemporary art-lover Paul Groot. The winners of the competition can expect to receive prizes that are both highly desirable and that have a metabolism.
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The Ichiyo School was founded in 1937 by a sister and brother. Image used entirely without permission
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Image of plating process by Willem Velthoven
Grow yer own dang food = micro-green cuisine
What’s on the menu?
potato mash
truffle potato mash
pumpkin mash
onion marmalade
ginger crackling
up to 31 sorts of sprout and cress composed into a beautiful tasting menu
Pork products available upon request.
Saturday is the last night that the Grow yer own dang food micro-green cuisine sprout restaurant will be open in Amsterdam, so be wise and please reserve by calling +31 (0)20 638 9901.
Mediamatic, Post CS Building, ground floor, Oosterdokskade 5, Amsterdam
- Ikebana hub on Wikipedia with links to all of the schools of ikebana
- Senkeiru basic technique in diagrams
- Gendai is ‘freestyle’ ikebana, and I like the sound of that!
- The Ryusei-ha school is culiblog’s favourite
- Examples of different flower treatments
debra at 4:46 | Comments (0) | post to del.icio.us
Dang Freegans, eatin’ our trash, stealin’ our women
January 1, 2007
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See what I mean? Used entirely with permission
Actually, Freegans don’t so much steal our women as eat our trash. And, not so much our trash, but perfectly edible food and produce that shops and restaurants end up throwing away because the products have passed their sell-by dates.
As of today, I’ve become a vegetarian again for a year, mostly for ecological reasons, but also to more thoroughly dive into local and seasonal cuisine vegetal. While rooting around online, researching potentially fashionable forms of food fetishism, I re-stumbled upon the Freegans.
In the end, lactoccasional-ovo vegetarianism emerged as an appropriate form for one who so smugly orders hindu vegetarian food on carbon-not-so-neutral airplanes. Please Gawd, don’t make me learn through my ass this time as much as I had to last time.
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A Freegan hits the freakin’ motherload: a vein of relatively fresh and normally expensive Odwalla juices found in a dumpster, image from the Freegan website used entirely with permission
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Oy vey is mir, the irony! Trashed canvas shopping bags emblazoned with interspecies French-kissing from the Freegan website used entirely with permission
And they’re no slouches when it comes to Freegan photography, either.
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Freegans tend to forage in groups and come prepared for food transport and sharing. This image illustrates the difference between a group of urban Freegans and the homeless and/or deprived. Freeganism is a lifestyle choice. Image used entirely with permission
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Image from Freegan.info used entirely with permission
Freegans, urban food waste experts
The term ‘freegan’ is a portmanteau combining the words ‘free’ and ‘vegan’, one who chooses not to eat or use animal products in any form. Freeganism is a lifestyle based upon the notion that although animals may not have been exploited in the production process of a product, human exploitation and destruction of the environment were most likely part and parcel of bringing that product into being.
In order to avoid contributing to the processes of exploitation, freegans choose not to participate in exchanges within capitalist economy. Freegans don’t buy things. But that doesn’t mean they are homeless, go hungry, go naked or stop using computers and bicycles. In fact, freegans are experts at ‘living off the fat of the land’, and in a typical North American or European city, there’s a lot of ‘fat’ to go around.
Go to any outdoor market at closing time. You will find crates of perfectly wholesome food that no one will let you buy. Each day enormous amounts of perfectly edible food is thrown away before it leaves the supermarket. Food that has passed its ‘sell by’ date, or it is deemed overripe, simply because too much of it was bought in the first place, is all thrown away. Remember, 40% of all food produced is wasted before it even has a chance to get to our lips.
Freegans are high quality urban food waste experts, and they use their knowledge to feed and clothe themselves. They are highly aware of trash pickup times, baking schedules, and they are quite often informed by shop workers happy to see that the unsold food does not go to waste. One can compare a freegan to a computer ‘hacker’, pointing out the weaknesses of the (food) system.
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Birthday picnic au plein air for proximi et intimi
December 25, 2006
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Transporting the cream puffs using a porcupine
Several years ago I sort of got stoned and envisioned myself making a grand birthday party entrance with a giant croque en bouche tower perched on my head. Croque en bouche is traditionally a wedding or baptism cake for French people, constructed out of cream puffs and glued together with caramel. Having heard from ‘everybody’ that making cream puffs was the baking equivalent of falling off a horse, I set to work the night before my big party, thinking I was very smart indeed to get such an early leg up. By 3 am, an utter lack of experience and a faulty oven had turned several hundred dollops of batter into a pile of crunchy dog biscuits.
Panicking, I abandoned the vision of the elegant croque en bouche and decided to resort to Plan B, an apple crumble, the humble pie of all earthly pastries. (That’s apple humble to you!) Although I’ll be the first to say that I make an insane delicious apple crumble, (cinnamon splinters, blood oranges and their zest are the secret ingredients) there is nothing inherently superlative about this dessert that warrants serving it to guests at a birthday party. And adding insult to injury, apple crumble makes one heq of a shitty hat.
Only later did I learn that a hot and reliable oven is a key factor to the success of making cream puffs, but in the mean time I had already distanced myself from the notion of wearing food on my head. Must be the onset of maturity.
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This year I was finally able to realise my croque en bouche dream albeit sans chapeau, thanks to my fabulous cousin, Chef Rebecca. In the wee hours before the big day, and in the time it took me to peel four tangerines and shoot the shit, Auntie Sheba somehow whipped out a massive strudel and Cousin Rebecca cheerfully produced several hundred cream puffs.
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Cream puff action shot
We celebrated this year’s birthday amongst a small group of intimi et proximi right down the street at the Duvenek Ranch. Because I’m not a practical woman by nature, we ended up transporting the croque en bouche sans bouche in the form of a porcupine on the belly of the birthday gal herself. And because I am a bonafide socialist and not a champagne socialist, I served the croque en bouche porcupine with cremant, aka ‘the bubbles of the poor’ and the pickles of the Bubby.
And because Nathan deeply understands me, we sipped tangerine juice and nibbled a salad of local fruits from a set of glassware used on the former Concorde! Can life get any better?
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Mom and cousin Bec get the giggles when they pull out a pickle and figure out that C’ is for culiblog
The birthday cream puffs were filled with seven different cream fillings, invisible without x-ray vision: smoked whitefish, smoked salmon, avocado lime zest, tarragon, rosewater, orange flower water + tangerine and maple syrup + date. The puffs were slathered with caramel and sprinkled with fleur de sel and flying fish roe. All of the flavours of cream puff went well together, although my father somehow was able to hog all the avocado cream puffs leaving Nathan with a load of whitefish. C’est la vie.
debra at 3:17 | Comments (0) | post to del.icio.us
