Herbing Out P3 & Loving Linux

 SHARK FINNING IS BANNED IN TAIWAN. Sweet yo. Check out more info on it at VegNews or whatever news thing your heart desires. Taiwan is the 4th largest shark-meat industry in the world after Spain (??!!! what do they eat it in? Update: okay I just checked it out, and a lot of sources are saying over 90% of Spaniards don’t realize traditional dishes have shark meet? That’s impossible. I’m not sure how much to believe but check it out here), India, and Indonesia.

Note that the fishing of sharks still happens, but the cutting of fins and throwing the bodies back into the ocean is banned. The key issue with Taiwan is whether or not bribes, weak government enforcement, or loopholes will still allow fishermen to make as much profit as possible. This is something that has always bothered me back at home (Hong Kong). Hopefully HK will learn to get rid of this stuff from Disneyland and other restaurants. I mean, chicken soup tastes the same.

Day One of Summer Lab: I love my PI (“Principal Investigator”) Sara Lazar. She made an analogy with brain scanning analysis and food today, so I automatically fell in love.

“Brains. Brains, brains, brains. Hmm where do I even begin? Gah. Well I love analogies. So yeah, brains are like cooking. We have to start with chopping the stuff up, then digest the recipe, then putting it together, then adjusting, then running it through heat, and then finally arrive with some final products.”

So that’s what I did today. I learned to pick ingredients. And by that I mean UNIX. Or even more specifically, LINUX.

This is something I never thought I would touch. Alas, the day found me.

All this computer jargon where “lp” apparently stands for print and “rm” is remove (okay, a tad more intuitive) and “mv” is replace (or delete if you’re not careful. Results in –> #)@(#$*#@)%&(#@*$ ). I sat stretching on PI’s office floor (classy lady, yes) while reading 125 pages of this book:

Afterwards, I stared stone-faced at a screen trying to figure out terminal code. I give myself a B- on how successful I was. For some reason I still couldn’t handle files when using the path name (i.e. home/kelly/creativity/research/omgaflyingalpacawantsalmondbutter)

THINGS YOU FIND @ HERBSTALK [PART THREE]

6. Ghee! Glee? Ghee!

Huh what? Murr? That’s Ghee, which is fortified butter and is infamous in the yoga world. I had always wanted to try it. The short ghee prep download is to melt the butter, get rid of the fats (the residue solids), and take what’s left behind (and run like the wind). When cooled, the filtered ghee becomes solid and fragrant. It can be used just like butter, but it’s seen as a purifying/clearifying agent and is used in detoxes. One version would be to have a week where before any food is consumed, a tablespoon of ghee is consumed and fully digested first (then increase by one spoon each day). I don’t think I’d do it anytime soon, but apparently ghee helps increase secretion of biliary lipids which reduces LDL cholesterol? Not sure how legit the studies are. 

7. Meet Awesome Superfood Chefs

Well harro. This is Frank. He owns Frank’s Finesta herb/spice company. That bowl you see a person reaching into is spirulina popcorn.

I love, love, loved talking to him and hearing about his experiences as a chef who turned into a vegan, super-food chef. He’s stopped working at restaurants and now does private cooking or focuses on promoting his spices while writing weekly recipes. Basically, his life is still consumed by food. I got to hear about how he went to Cambridge Culinary School for the basics, and then his experiences working in the kitchen. I asked him how long I should stage (work for free) in a specific kitchen (“3 months. Don’t give up too quickly.”) and also how to best make use of my time in there.

“Ask high mileage questions.” adored that response because it’s applicable to everything, really. It was what I learned in my yoga training to – to always questions your sources and ask “Why am I doing this? How does this serve my class? How was this study conducted?” In food and in the kitchen, he was referring to asking the chef: “Why are you putting the salt and pepper in first? How does dicing the onions this way make a difference? Why do you work with the dough this way?”

I bought the Spirulina Gomasio (Manitoba Harvest Hemp Hearts, Incan Spirulina^, Himalayan Crystal Salt*, Onion Granules^), BBQ Spice Blend (Paprika^, Himalayan Crystal Salt*, Onion^, Garlic^, Thyme^, Long Pepper^, Sassafras^, Chipotle Powder^, Bay Leaf^), and Spicy Chocolate Mix (okay yes, I live up to being a chocolate addict. What’s new?)

My favorite part at the bottom: *Wildcrafted, ^Certified Organic.

Hah, yesss.

[[[still to be continued. Sorry folks]] 

DAILY NUTRITION FACTS

Made myself a beautiful Golden Beet Salad with Blackberry-Mint Dressing

CLICK HERE FOR NUTRITIONAL INFORMATION ON BEETS. OMNOMNOM

Ingredients: 4 medium sized golden beets, half a small box of blackberries, about 10-15 mint leaves, olive oil, basalmic vinegar

0) [Taken from How to Break an Egg. I am not this experienced. Bow down to me anyways?] Buy beets with smooth skins and tails that aren’t too shaggy. If they’re too light for their size, they probably weren’t stored properly. If they still have their greens, trim them off before storing and don’t was them, since moisture = 😦

1) I was personally worried that the beets would go bad (actually they last up to 12 days!), but apparently just cutting off the awkward sprouts solved the deal. So I threw these kids into a pot of boiling water and lowered the heat down to a simmer and waited about an hour and a half. The skins slipped off nice and sleak. It’s hard to overcook beets apparently.

2) Then you go chop-chop-chop. I made mine look like little sunrises. Sun salutations anyone?

3) Cut up the berries and tear up the mint. Place gracefully into a blender if possible. Then add a couple tablespoons of olive oil and a few dashes of balsamic vinaigrette. Or you can change the ratio however you want. Blend it up.

4) Stir together, create weird mosaic designs, or just throw it into a bowl, and enjoy!

YOGA BY THE RIVER:

At 7:30 – 8:30 AM Thursday: moderate intensity Vinyasa flow

RESOURCE UPDATES:

Food – linked more recipes from my old blog

Yoga – added some acupressure and mudra resources, as well as resources for people who are prone to “shin splints” (HAH ME!)

Creativity – started linking blogposts on Shelley Carson’s 7 Neuromodes of Creativity, added a few AWESOME TedTalks, and added Roy Horan’s “Neuropsychological Connection Between Creativity and Meditation”

Leave a comment

Filed under adventures, blog, food, ingredients, neuronerd adventuretime, recipes, science, Uncategorized

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s