Anime at its Absolute Best

When you were a child did you ever watch something that was beyond your years? Something that you couldn't yet understand or analyze but that somehow resonated in your memory even years later? Often when I've tracked these bits of the past down as an adult- a scene in a movie, a cartoon, etc, I find that I can no longer find the significance that my child mind attached to them, that I can only relive their power by remembering who I was and what I felt at the time that I first saw them. But there are those others that prove to be even greater treasures when they are finally recovered, and the magnificence that you only saw hints of in the past can finally be fully realized and comprehended. Its an odd sort of consummation between the pure experience of the child and the intellect of the adult.

Within the past year, thanks to netflix and youtube, I have been lucky enough to find two of these half remembered experiences that have haunted me for some time. I'd like to share them with you now, simply in the hope that you might appreciate them as much as I have.

Both are anime shorts. The first aired as part of MTV's Liquid Television program in the 1990's. Its director, Yoshiaki Kawajiri, went on to make such cult classic films as Ninja Scroll and Vampire Hunter D Bloodlust. But I would argue that none of his later work can touch this early short.

The second piece was part of a trio of shorts produced by the great Katsuhiro Otomo (director of Akira and Steamboy). This short was directed by Koji Morimoto, who later contributed to The Animatrix. I think I saw it when it aired on the scifi channel...back then they actually had good programming and showed alot of obscure anime on the weekends.

Enjoy and please dont blame my mother for letting a kid watch such heavy content, she had no idea what I was up to. ;-)

Here is part 1&2 of Running Man

I've included parts 1&2 of Magnetic Rose, you can go directly to youtube for the other 3 parts (I promise its worth the effort!)

Almost Wordless Wednesday

Just one of those lovely bits of syncronicity that we stumble upon now and then.

Fast forward to time stamp 3:44 and watch until 4:13

Now watch this entire scene from Nagisa Oshima's 1999 film Gohatto (Taboo)

Maybe Carl Jung was right....

Taking back Oatmeal: Steel-cut oats with pumpkin

I don't know about you, but when I was growing up the only oatmeal I had ever experienced was the kind that came in a little paper packet and cooked up in a few minutes flat. Convenient as hell yes, but about as gloppy and spiritless as wallpaper paste in execution. Only generous additions of brown sugar and cream could induce me to eat this gluey mess, and when I grew up and learned to cook 'proper breakfasts', I happily removed oatmeal from my table. I felt justified in this decision, superior even, for I perceived oatmeal as a standard-american-diet peasant food; an easy but tasteless mound of sticky carbs, with little redeeming value beyond its ability to quickly fill up a hungry stomach.

But oh how benighted I was! I had no idea that instant oatmeal, and its slightly more respectable cousin, flaked or rolled oats, were but the tip of the breakfast iceberg. I had yet to learn about that which every self respecting British isles dweller has known intimately since birth: steel-cut oats.

In case you have never succumbed to curiosity and picked up one of those lovely tins of John McCann oats at Trader Joes, or poked into the bulk bins at a coop; steel cut oats (also known as Pinhead Oats, Irish Oats, or Coarse-cut Oats) are whole-grain goats (the inner portion of the oat kernel ) which have been cut into pieces by steel rather than rolled. In other words, they are minimally processed. They take a bit longer to cook because of this (about 15-20min longer), but the result is a chewy, nutty delectable porridge that bears little resemblance to what I ate as a child. Steel cut oats also have a lower glycemic index than instant oatmeal, which can be a boon for those of us that have difficulty controlling our blood sugar levels.

The extra cooking time is worth it, but if you want to save yourself some labor you can soak the oats overnight in warm water. This will greatly decrease the cooking time and will also neutralize most of the phytic acid that the whole grains contain. Phytic acid is an organic acid found in the outer layer or bran of grains which many nutritionists caution can combine with minerals in the intestinal tract and inhibit their absorption. Thus, eating large amounts of untreated whole grains can lead to mineral deficiencies and bone loss. However, some sources suggest that phytic acid also binds to heavy metals and thus could have an antioxidant or detoxifying effect on the body.

It sounds to me like yet another case of moderation being the best tactic. Untreated grains are fine now and then, but if you have a diet that is very high in whole grains, you might want to think about putting the extra effort into preparing them properly for at least the majority of the time. For more information on the practice and benefits of soaking grains, check out this link http://www.westonaprice.org/food-features/497-be-kind-to-your-grains.html or this http://www.phyticacid.org/

Anyway I digress as usual, you probably want to hear about the recipe portion of this posting, not continue to listen to my musings.

For a tasty breakfast for two you will need 1 cup of steel-cut oats*, 2 1/2 cups of water, and a 1/2 cup of pumpkin puree (I used the fresh puree that I had leftover from when I made my pumpkin pie- yay recycling!).

Bring the water to a boil and add the oats. Turn down the heat to a gentle simmer and cover. Cook until the oats are al dente but not overly chewy-about 20min. Add the pumpkin (and whatever spices you might like) a few minutes before the oats are done.

Season with brown or musovado sugar and cream, and voila- peasant food fit for a king!

* If you wish to soak your oats the night before, add one cup oats to 1 1/2 cups of warm filtered water and 2 tbs of lemon juice or whey. Cover, place in a warm place, and let sit for at least 7hrs. The next morning, bring 1 1/2 cups of water to a boil and add the water/oat slurry. This will only take about 10-15min to cook.

How to kick the can: Making Pumpkin Pie from scratch

Halloween is over and all of the jack-o-lanterns are moldering (In my neighborhood they are also being devoured by giant slugs). It amuses me that most of us have had intimate knowledge of the innards of a pumpkin at one time or another, that we are quite comfortable vivissecting these symbols of autumn for halloween, or eating them in a pie at thanksgiving, and yet very few of us (myself included) have ever followed one all the way from its natural state to the dinner table. I have cooked pumpkin in various incarnations over the years but that main ingredient always came from a can-even when its jack-o-lantern brother was staring me right in the face nearby! Its not that I never made the connection, it just always seemed like too much work and afterall, the ingredients on the can just say "pumpkin", there are no additives to be frightened of, its pretty damn close to scratch right?

Well...those of you that are interested in nutrition might be surprised to learn that because of the high heat, etc required by industrial canning processes, the food being preserved is in danger of being denatured. In other words canned foods can have significantly less of the vitamins and enzymes that we require. Pumpkin and other squashes are a wonderful source of carotenes, which the body uses to produce vitamin A, but when they are eaten in processed form, you may not be getting the full dose that you expect. So due to this, and the fact that I wanted to finally be able to say that I had cooked the elusive from-scratch pumpkin pie, I ditched the can and bought myself a sugar pumpkin.

* Fun pumpkin fact: Pumpkins are believed to have originated in the Americas and seeds from related plants have been found in Mexico dating back to 7000 BC.

The type of pumpkins that we love to carve are mostly unsuitable for cooking. They are bred for the quality of their shells, not their flesh, and they can be rather stringy and dull in flavor. Sugar pumpkins are smaller, deeper in color, and contain a much larger amount of flesh in proportion to their shells. They are also extremely easy to peel and, as I soon found, relatively easy to prepare.

Cut off the top and bottom of your pumpkin and cut in half. Scoop out the seeds and peel with a vegetable peeler.

Cut the pumpkin into 2in chunks and place in a steamer basket over 2in of boiling water. Cover and steam for 15min.

Let the pumpkin cool and then puree in a food processor or blender. The result was just as smooth as the canned version but significantly brighter in color. The pumpkin I used made about 2 and 1/2 cups of puree.

From what I have read, culinary historians have discovered recipes for pumpkin pie dating back as far as the middle ages. Now days you can find a simple recipe on the back on any can of pumpkin, but since I was kicking the can, I decided to adapt Sally Fallon's recipe from her book Nourishing Traditions. This recipe omits several processes ingredients that I have been trying to avoid such as condensed milk and large amounts of refined sugar.

1 batch pate brisee

2 Cups pumpkin puree

3 pastured eggs

3/4 cup Turbinado sugar

1 tsp ginger

1/4 tsp sea salt

1/4 tsp ground cardamom

1/4 tsp nutmeg

1 Cup sour cream or creme fraiche (I used Zoe's organic cultured sour cream)

Preheat oven to 350 degrees

Line a 9-inch pan with pate brisee and pinch edge to make a border. Cream eggs with sugar and gradually blend in other ingredients. Pour into pie shell and bake for 35-45min.

Ode to the Used Bookstore

Magus Used Books, one of my favorite haunts in the University District of Seattle

Dear readers, I would like to alert you to the plight of a very special endangered species. It isn't exotic or lovely...except maybe in that understated wabi sabi way, and supporting it isn't trendy, but saving it just may help to save your own life (or at least your intellect).

It is the used bookstore. You know the place, that little shop that always seems to be crammed into a space with odd corners down a side street, where the ceilings are high and furry with the dust of millenia, where the aisles are narrow canyons, and the books are a hodge podge of colors and textures organized by seemingly esoteric systems of logic. You wont find glossy best sellers or Operah recommended self help texts here....and if you do they will likely be be well-thumbed, their covers softening around the edges, and their pages dog-eared. In fact you often wont find what you came looking for at all, but will be led willo the wisp fashion into titles and genres that you never dreamed you would set foot in before.

Staring down one of the daunting canyons of books at Magus

Here the shiny smell of fresh ink and plastic that characterizes chain bookstores is replaced by the intoxicating odors of dust, earth, stale cigar smoke, decaying paper, and age. Every book already has a history, and in purchasing one you must acknowledge your place in a long line of owners. You wont be the first and you hopefully wont be the last. It can sometimes be a bit sobering, even eerie, to uncover evidence of past use; old photographs jammed in between the pages, a heartfelt dedication scralled on the title page, finger prints, food stains, and in older books, the marks of mother nature herself; the rust colored splotches known as foxing, mildew, water damage, and fading and crumbling from long exposure to sunlight or atmospheric pollution.

Family photos found in the back of an Oaxacan cookbook

Everything that you buy in a used bookstore is a relic of some sort, and for those of us with slim wallets, it can be exciting to buy a piece of history for only $5.95. But beware, you likely wont escape entirely financially unscathed. After hours of browsing in dim lighting you might emerge blinking mole-like into the sunlight, with an odd amount of money missing and a heavy stack of books that at an outsider's glance, appear to have no relation to one another. You will feel dazed, confused, and ridiculously happy. Everyone will know what you have been up to by the vacant, dreamy smile on your face and the way you keep dipping your hand into your bag on the way home to caress your discoveries.

A wonderful dedication from one man to another.

A very non-pc book from the 1950's about Westerners trying to understand Japanese culture

An out of print edition of an amazing scifi/horror novel

Im lucky enough to live near the University District of Seattle, where used bookstores flourish and are allowed to roam free, but there are many areas where the only bookstore to be found is one of those awful sprawling corporate edifices that always appears to be well-stocked but where you can never seem to find a thing worth paying the exorbitant price for. Its difficult to resist their glittering allure in favor of the quieter dun-colored pleasures of the used bookstore, but do it if you can. We cannot allow these treasure-troves to succumb to gentrification and fade out of existence. So support your local used bookstore or the one in the next town over and for those of you that still need convincing just consider- its the green thing to do. ;-)

Making The Best Of It

The glaciers are melting, the air is filling with greenhouse gases, our fuel reserves are on their way to being depleted, the economy is crippled, and the future is uncertain. Everywhere I go, I hear this forecast of doom. I was even pointed to a blog where eco concious parents where debating whether it was responsible to bring a child into such a troubled world. The idea of intelligent people refusing to reproduce out of fear and despair is truly depressing. One might ask what kind of a terrible time and place are we living in where we feel the need to make decisions like that. But I would argue that in spite of our troubles the future is not bleak and that in fact we are entering a period of tremendous potential.

The economic and eco crisis that we are experiencing is forcing us to change the way that we live and the way that we view the world. I say, good! We needed this kick in the ass to make us realize that the American Dream is no longer sustainable or satisfying. We have less money to spend, we have less fuel, and we cant ignore the fact that every bit of waste that we produce impacts the environment. But neighbors this is not something to fear, it is something to embrace, for by making the changes that we are being forced into we may discover a healthier, happier, more connected way of life.

The teaching garden at The Good Shepherd Center in Wallingford

Ever since the stock market crashed and the bubble burst I have seen gardens popping up in countless backyards and public lots. Thousands of people are rediscovering the joy of growing their own food, helping their neighbors and being able to provide for their families in a very real way. The DIY movement has taken off, there is a renewed interest in traditional food preservation, forgotten Americana, and slowing down the pace of life in general. Permaculture, Sustainability, Locavore, and Slow Food are becoming common buzz words. All of these changes tie communities together. Privation is leading us to draw closer to our friends and families, to eschew materialism, to focus on quality over quantity, and to be more aware of the world around us. In my mind this cannot help but increase our quality of life for we have certainly all already learned that a big house, a fancy car, and money to burn does not equal happiness.

Demonstration on fermenting vegetables at the Wallingford Urban Harvest Fair

Artist's design for a sustainable, eco concious Cul de sac at the 2010 Northwest Permaculture Conference

Community garden in a previously unused bit of space outside of Om Culture in Wallingford

Helen showing off her home garden in Wallingford, where she grows and sells produce to neighbors

So be excited about bringing a child into this world because they will have so much to offer each other. My only real fear is that once the economy recovers people will forget what they have learned and fall back into the same senseless mass consumption that has characterized the American way of life for far too long. I guess the best that we can do is build strong foundations for a better life now and hope that they will continue to stand come what may.

French Press Coffee

You've probably heard the famous Turkish Coffee proverb at least once in your life:

'Coffee should be black as hell, strong as death, and sweet as love'

Well, I'd like to offer up my own addition of 'rich as Croesus' to that recipe. Too many times I have been served a sour and watery brew that went by the name of coffee but seemed to have more in common with tea. Good coffee should be opaque, it should have a nice mouth feel even without the addition of cream, and it should never ever have a sour aftertaste. The drip machine and the K-Cup may promise efficiency, cleanliness, and speed but I tell you that what they deliver is but a pale caffeinated shadow of true Coffee.

Purists prefer to follow the ancient Turkish technique of boiling coffee in a pot over a heat source but this method requires a watchful eye, often produces as gritty result, and is far from portable. So ladies and gentlemen, I present the solution to your problems- The French Press. As with the Turkish method, ground coffee is steeped directly in hot water for several minutes. This allows all of the wonderful natural oils clinging to the beans to saturate the water, and produces a drink that is more full bodied in terms of both flavor and texture than coffee made by simply passing water through the grounds. The plunger filter eliminates much of the dregs that most westerners find so distasteful, and the small and light glass reservoir is easy to carry. Lastly, this is obviously a low tech mechanism so it can be used while traveling and even while camping. All you need is access to boiling water.

I myself was introduced to the French Press on my first long camping trip. I had drunk ungodly amounts of alcohol the night before and was blearily trying to figure out how I was going to face another day of 'getting back to nature' when one of my friends pulled her Press out of her backpack. I watched in amazement as she boiled water on her camp stove, added it to the pot, seasoned with sugar and creamer, and then suddenly I had a cup of real coffee steaming in my hands. It was like handing water to someone who had been crawling through the dessert for days on end. That coffee- emblem of civilization, of comfort, was here, all the way out in the mountains of New England. I was sold.

After returning home I soon bought my own French Press and I have never looked back. If you aren't convinced yet, visit a restaurant or coffee shop that offers Pressed coffee and you'll soon see what I mean. But I warn you, most coffee will soon seem like water to you and you'll find yourself joining the ranks of coffee snobs before you know it.

For the uninitiated, below are some simple instructions on how to use your own French Press:

Remove the lid and add the ground coffee of your choice directly to the glass reservoir. We have the standard 17oz Chambord by Bodum, and I typically use about 2 full spoon-fulls plus one more 'for the pot' ( as the friend who first introduced me to the French Press used to say). Making coffee this way is more of an art than a science so after some experimentation you may find that you like to use more or less depending on your taste.

If you buy whole beans and grind them at home or at the store, there is a recommended setting for French Press pots but I have found this grind to be a bit too coarse and the coffee does not steep as well. If you use the setting for a drip machine the results are much better, but beware, there is a greater chance of some of the finer grounds making their way through the pot's filter and into your cup.

Pour boiling water into the reservoir, until the water line reaches the bottom of the chrome rim around the pot. Again, these are directions for the Bodum line, so other models may use different measurements. Give the water/coffee slurry a good stir and then replace the lid, making sure that the plunger is in the fully extended position.

Set a timer for 4min and let the pot sit undisturbed. After the time has expired, give the coffee another stir, replace the lid, and gently push down on the plunger. Turn the lid so that the filter is facing the spout and pour out your coffee.

Voila, the perfect cup!