Southside Urban Market

So when you go the Southside Urban Market, just blocks south of downtown Fort Worth off Main Street – ride your bike. The new Fort Worth Bike share program was installed last week (a few days after these photos). I met some new folks this time and wanted you to see what’s going on down there. I bought some freakishly amazing tomatoes, green beans, spinach, and new potatoes from these folks. I’ve declared this week national Frittata week.photo 1-1 It’s better for you than a quiche – easier – and cheap and tasty.

The view from across main street. Also a good landmark for where to head.photo 1

 

I don’t know exactly how this happens but I’ve yet to take a photo of the strawberry shortcake recipe I have devoured each week from Stir Crazy Bakery, but I’m sure I’ll remember to get a shot next week.
photo 2-1 photo 2
Bought some kale and leeks from First Earth Farms and Jackie, who is planting out of Palo Pinto county, sells duck eggs, and has by far the coolest cards I’ve ever seen. More Frittata was had.

photo 3 photo 4-1Also the Red Dog Barkery has cool stuff for your puppy. There’s also handcrafted jewelry.

 

 

photo 4 photo 5-1 photo 5

Bike map for you.photo

Tim heads up the Texas Honeybee Guild. photo 3-1

Steve with Grapevine Grains, sells chia seeds, pecans, fresh steel cut oats, granola, soup mixes.

See you next week. I’ll be at Arts Goggle on May 18 and Rahrs Brewery for their Farmers Market Wednesday event May 22. I’ve got some other projects underway soon, as well as the first season round of pickles. I’m about to run out of what I have. So if anyone knows anybody with cucumbers ready to pick – let me know!

Posted in Food | Leave a comment

Hot Pickles and Chicken Salad

ImageToday I met a lot of great people at the Southside Urban Market (more on that to come). I packed my car light thinking I’d be shocked if I sold half of what I brought. Besides spending the most absolutely gorgeous day of the year outside, I was lucky enough to score the last of a homemade by Robbie Warner freaking awesome Strawberry Shortcake Morning Bun from Stir Crazy Bakery. It was incredible.

I could have gone home with more loot besides that and the fresh tomatoes, green beans and red potatoes I know will taste so much more real than what I normally get.

But — I will be selling my Hot Pickles for the next several weeks at this spot — so I’ll have plenty of chances to barter pickles for things from other vendors. I really enjoyed meeting so many people – many I realize are regulars. If you’re reading this and have bought hot pickles from me, please tell me what you think here.

Also as promised I will start adding to this blog ideas of how to use them.

To start, here is my sister’s family secret Chicken Salad recipe. She’s perfected it (it took her a summer) and now if she’s home we pretty much force her in the kitchen to make it. I admit I have not really truly made it on my own the way she does. So I called her up to get the gist. Here it is. We decided on the name rather solemnly (may we not offend you). Let’s just say we toned it down even. I will let you know when I will be making mine. I’m salivating even now.

Emily’s (Bad Ass) Chicken Salad

1 whole chicken
1 tsp ground dill weed
1/2 tsp chipotle powder
1/2 cup sliced almonds
1/2 cup craisins
1 or 2 hot pickles depending on size and preference
3 hard boiled eggs
10 red seedless grapes
1/2 cup ranch dressing and mayo combo

First of all you have to start with quality fresh whole chicken simmered in salt water till cooked (at or under an hour depending on the size of the bird) and cool. Shred or chop up the meat into a bowl. Add in the dill weed and chipotle powder to give it that flavor and smokey back of your mouth mild heat (depending on the powder you use and preference). You’ve really got to remember this recipe is a lot about preference and tasting as you go to get it right. In fact, Emily has never really measured or written these things down so use your taster on this. Then in a chopper (if you have one) roughly chop the almonds and craisins together, then dice up your pickles and hard boiled eggs – including the yokes and toss into the bowl. The grapes are optional but they add an additional layer of cool texture and temperature to the dish that isn’t too much even if it may sound like it. Quarter them and mix in with chicken.

Then this is the really hard part. The Mayo to Ranch ratio is critical. What makes this taste so different from standard chicken salad is the chipotle and ranch flavors – but you can really *%#! it up if you use too much. Go light  because you won’t believe how bad it is if you put too much (a cardinal but sadly common chicken salad sin). Start with a 1/2 cup and fill it 2 parts ranch 1 part mayo and you’ll be safe. All the may does is thicken the ranch. There’s nothing worse than too much of the mayo/ranch. It should be just enough so that everything sticks together but should not be coated.

Actually we’ve tried this recipe leaving one of just about every ingredient out and honestly – it matters. It just is that one shade off of perfection if you leave one of these bad boys out. Even down to the grapes if you ask me. A great way to serve this is inside a halved avocado over a bed of lettuce. It makes a Jamaican boatload, but you will absolutely want that Jamaican boatload. It hardly lasts 24 hours whenever I’ve seen it around.

Vodka/Gin Pickle Martini

Simple way to use up the juice to the last drop.
4 oz favorite gin or vodka
splash of dry vermouth
1 oz (or 2) of hot pickle juice

Also I forgot to mention, but recycle those jars! Bring me back jars with or without rings and lids and I’ll take $1 off your next jar. Stay tuned for updates and more on the market itself. I have enjoyed and been so wonderfully surprised by how much fun it is to share (finally) this project I’ve been working on I guess for almost a year. It was really a treat to see so many people excited about taking home a jar. I honestly have lately had a bit of doubt about it all. Considering the millions of hidden costs of being a miniature manufacturer (more on that later as well). It’s a wonder how real food gets made anymore. Thankfully it still does, but it — ain’t no simple thang — like it was when you’d just show up in town to sell your eggs or your whatever on a street corner. Not so today.

Posted in Food | Tagged , , , | 10 Comments

Raw Juice in a Bakery?


If I was in New York I’d head over to Juice Press for a quick dose of raw. Here in Texas it is getting around Dallas, though, with Roots Juice popping up in shops now. I got the Immune Booster today at my yoga studio for $8. So you do get sucked in by the hype, the glam of detoxing the way celebrities do it. Well first off, the colors. Just look! But really it goes much deeper than that. Can I convince you to spend a whole 2 days budget of coffee on one 16 oz. raw goodness?

cover-shot2photo 1

I love those ingredients! C’mon – you know you want to try it. This was definitely the best $8 I’ve splurged anywhere in a hurry, though lattes are soooo nice on a cold day, don’t get me wrong. Maybe it was just the yoga rush afterward that made it heaven, but it was spicy, I tell you! Spice is my weeeak-ness. I was drinking raw jalapeño for the first time – and I love jalapeño! But really, I’m not one to continuously spend my own non-existant disposable $8 on something I can make at home – and afford to have more often than an in-a-rush wise decision.

With all the attention on eating raw and of course the lack of good options while out and about, I certainly hope access to raw juices ends up – on the Starbucks menu! (I do get the Green Machine. Often. With the latte.)

So what did you think I’d do? After my evening errands I had to head to the store and try it out immediately. I was ready to put my two-year-old Breville Juice Fountain Plus to use. What would it cost to recreate amazing jalapeño gloriousness? With my four 18 oz glass Aquasana bottles ready to home brew and bottle my own health, I squeezed the juice out of one bunch kale, four grapefruits, four apples, four oranges, and two jalapeños into the four bottles = 72 oz of juice.

Kale $0.99
Apples $6 a bag ($2)
Oranges $6 a bag ($2)
Jalapeños $0.50
Grapefruit $2
TOTAL – $7.50 for 72 oz.

So I could drink four times the juice at home for less. Sort of the same as drinking your own coffee, no? The juicer was $150 and bottles were $25. I have well worn them both. Of course the juice is different. There’s more pulp in mine. And I’ve got to be honest, theirs tasted better. This time. The bottled stuff is usually pressed. The juice does start to break down from the moment juiced, so it is at its best fresh. But if you store them in air-tight containers, they do last a good 4-5 days if needed.

photo 3
photo 2-1


With citrus it is best to slice off as much of the peel as you can easily. A little doesn’t hurt, it just adds to the bitter taste too noticeably if you don’t.

The key to juicing is, 1) buy a machine that can juice whole, hard veggies and fruits (you don’t want to be chopping all the time), and 2) clean it immediately with hot water afterward. This will go a long way in retraining your brain to think it’s not a big deal to juice. After a few rounds you’ll start believing it’s no extra work to plan into weekly meals. We’ll see, but I am set up to try twice a week now with the bottles. It helps.

So recipes? Help? My first resource for great juice recipes was actually a celebrity. I know, we’re big friends. Here are her great recipes on goop.com, where I got my start, for detox-minded folks. But there’s a million juice recipes out there now. The flavor profiles aren’t changing much, and easy to find if you google around a bit. Ones I’m dying to try are here, here and here. Parsley, mint, and cilantro are some of my favorites for adding intrigue — until I met jalapeño.

But really, I said this was about so much more. It could be about eating right, eating less, or whatever. There is this thing that has happened to us as a culture, and if anything, juicing may seem another form of excessivism – did I just create a word? Juicing might not be sustainable. It won’t feed the world. In this country, at least, it’s a food for the wealthy – we think. It comes down to $2 a drink for most home recipes. Of course that even goes down if you choose produce in season, or salvage produce on its way out. And I’m sure all of that $2 dollars is money well spent restoring your body with ALL of its ingredients as opposed to some other ingredients you’d pay $2 to put in your body (that’s not chocolate). As the sickest nation in the world, and people who can afford $2 on produce more often, it’s not too costly for us. So juice is the new Power Bar? Or shall I even go there – greek yogurt? Well…

Before we get carried away into the next decade long fashion. I do like good food and wine and cocktails, and yet I can be okay without them. And I’d be okay without juice.

Cake is a necessary soul food, no doubt. But I’m starting to think so is the raw stuff.

We’ve just forgotten what it tasted like. (And of course there’s the whole garden vs. commercial flavor we won’t go into this time.) Though it may seem like a bit of a contradiction, some of my favorite food guys are Matt Lewis and Renato Poliafito at Baked! (who my sister and I met and photographed in Austin as two shameless fans)

bakedboysI love reading their blog. I noticed a new line of nut butters from Big Spoon Roasters is out on shelves at their shop in Red Hook. This blog got me thinking. I can totally see my future self one day going into their bakery (or any bakery) and ordering a sweat and salty cake slice with an immune booster, and not calling it a cancel out or anything. Right? That’s so normal. Obviously, I’m no purist. ;) But I have completely changed my view on raw food.

I recently did a three day fruit fast with my yoga studio and it was a new experience I was afraid of at first but surprised by the revelations it brought to my thinking on raw food eating. It taught me I love mangos and banana – as breakfast and lunch. I learned how decent cucumber is plain, and a slight boil to zucchini and squash is a simple soup, really. And the best meal of all – tomato and avocado, chopped with salt and pepper. It’s calling me for lunch. After three days, I began to notice the squeaking sound of raw food going down, mild allergies in my mouth, and a different body feel emerging. I’m essentially still on the fruit fast – just adding in protein and carbs in flurries. And when some really good soul food time hits (which is regularly), I feel I’ve done my body so good I can eat the cake whenever I want to eat that delicious. yummy. cake. I once heard the best health food plan was to get in your 5 fruits and vegetables a day and eat whatever else you wanted. Well on the fruit fast, I probably ate 6 plus servings of fruits a day and was a bit hungry. Before, I never thought I’d ever get 5 fruits and veggies in a day. It’s great how things like that can shift your vision.

As Baron Baptiste writes in his 40 Days to Personal Revolution, the book I was reading during the fast, “whatever spiritual or physical transformation process we are going through, we are seeking to undo and unlearn a thought system that has blinded our true vision. In life we run into obstacles that upon first glance look like the fault of others, but a closer examination will often show that the obstacles can be a mirror to our own hidden barriers.” It was something I underlined. I liked the visual of ownership of the obstacle. I think it’s somebody else when really it’s me. It’s like that with anything in our culture really. So many things can be looked at and looked at – and yet there’s no change. My fruit bowl is the center of my kitchen now – and I love to cook!!!! Talk about a shift.  And of course the raw food thing is a metaphor for a whole lot more. (The white cake stand does have a way of standing out next to the juicer on top of the fridge.)

Things don’t change; we change.
Henry David Thoreau
photo 5

Posted in Food | Tagged , , , , , , , , , , , , , | Leave a comment

The Art of Sauerkraut and Soul of Rye

saur1 Fresh juniper berries, one apple, two heads green cabbage, one head red, and 3 tablespoons of course salt. That’s it. Chop it up a fine as you like into a big, huge bowl, sprinkling with a little salt each time you add to the bowl. Throw in berries, grate apple, and stir. The cabbage will start to break down – beginnings of the “controlled rot” that is sauerkraut. But in order for its juices to wind upward through the cabbage until it’s submerged in liquid, you need a heavy weight on top of your bowl, container. There are several methods to this, but here’s mine.saur12
These containers are easy to find online at restaurant websites. They are worth it when doing projects like this. I use mine about as much as a regular mixing bowl. The second one is full of water to weigh down the cabbage and seal it off from disgusting things air will do to food.saur2 saur3 saur4 saur6 saur7

By the next day, the juice line was about to pour out the top, so I took some of the water weight off to keep its stinking juices from finding their way onto my counter.

I let it sit for a week before trying it out. I’m not gonna lie. I was definitely stalling. I had come by to sniff a few times and really, I was scared. The recipe I started from, which I got from The Art of Fermentation, has several tips and ideas, but it really seems to be so much easier than I anticipated. I picked classic flavors and wanted to try the red cabbage. Mine didn’t have an unsightly scum line that the writer so graciously anticipated and warned me about. I’m sure in the summertime it gets a little gnarly. Nonetheless, the anaerobic activity within said rotten vegetable flesh is “supposed” to preserve and therefore protect your gut from bacteria you don’t want in there.

I’m ready for round two. I have given some away, but that was enough to feed a family of four for a week. If you’re wondering, I’ve given away or finished off about half.

And so far, nobody’s gotten sick. I’ve tried it on friends and let me tell you if you thought sauerkraut was gross, that’s only because you’ve smelled the canned kind, likely from a distance and never ever tried it for real. This stuff is not only some of the best stuff I’ve put in my mouth in a long time, it’s the most daring and interesting. I did not die – and neither will you. Can you hear your European ancestors calling? “Step away from the grocery aisle,” they might be saying. “Go put your hands in some soil and pull it out of the ground.” My head is full of an Irish accent for some reason at the moment, but I think that’s because my accents need a bit of work. I just don’t have German as naturally stuck in my head, but for better or worse, it’s in my blood. So, for some reason the only other accent that surfaces is Canadian. Help. I think I need to visit the motherland one day. I am a terrible, terrible German. These pictures are pretty bad as well. I have been getting lazy on the visuals. I’ll try to pull out the real camera next time.
saur8 saur9 saur10 Sometimes I feel the best smell in the world is molasses and caraway seed.

Baked in a bread, it’s heaven, or in the case of the recipe czar I owe this one to, it’s Breadtopia Sourdough Rye. The reason Russians are smart is rye bread. So watch out. Though it bakes up a crisp crust, it will last as long as you can keep from eating the whole thing. It doesn’t have a day shelf life like the French. With all that the Russian people have been through since the dawn of time, I’m sure there’s a positive political statement in there somewhere without some American potshot at socialism. Go make your rye bread and read some Chekov; be cultured instead of afeared, folks (and I don’t mean stuck-up). I know there will come a time soon when I will get sick and tired of this (again no jokes), but for now my second perfect loaf is resting nicely on a bread board waiting for me. That with some kraut and a little mustard, you really don’t need sausage at all. I could last the winter on this stuff. ;) Just not a Siberian one.

Put together your own sourdough starter when you chop up the cabbage and in a week, you’ll be eating like a Czar.

Simple Sourdough Starter

as much as I’d like to be all natural, a starter grown just from the natural bacteria in the environment, i’ve tried it, and it is much more finicky. so if you don’t want to go nuts on your first artisan bread endeavor, stick with some helpful store bought yeast and don’t try to grow your own. i suppose i should follow this with an easy bread-that-really-is-worth-the-time post. 

1 cup flour
1 cup water
1 Tbs. dry active yeast
Mix warm water with yeast in a mason jar. Seal and shake. Then add flour. Seal and shake. Then set out with lid loose for 5-7 days. Shake each day. Then store in refrigerator and add equal parts water, flour to replenish. Bam. Tastiness for your bread.

saur11

Posted in Crossing Cultures, Food | Tagged , , , , , , , , , , , | Leave a comment

Carrot and Mushroom Marsala

ImageStart with food. That’s how to awaken a sleeping blog. I did not get in that New Year’s resolution post, the 40 days of yoga I’ve been up to, or the other writing I’ve been doing. I’ve been a bit stuck. I really do like doing this as an outlet but it’s like getting to the gym, right? You can’t stop or you’ll start making up excuses.

I have not been in the kitchen much since the New Year – going for the big-and-easy meals that feed for a week to save time – steel cut oats by the tub, fat-free yogurt with homemade jam, a few easy bread experiments, and a frozen vegetable soup that lasted days, oh and juicing – which all I guess could have been written about despite how boring it may sound. I did break that slump tonight with a grocery run to get the stuff for sauerkraut and an East European rye bread. Still there’s no shame in scaling way back on the basics of cooking – just to eat.

I’ll post how the sauerkraut and rye turn out, but for now, may I turn your attention to last night’s tale of pasta pleasantries.

Upon purchasing my first big bottle of Marsala, the Italian town in Sicily famous for its wine with notes of dried fruit, almonds and licorice, I’ve not made anything with chicken, I suppose on purpose. Last night I had chicken. I had carrots. I had mushrooms and I had an opened jar of tomato sauce that was needing to go soon. And I had some rigatoni. I did not want to make it with chicken though.

I wanted it to taste great with just mushroom and carrots. I was not at all sure this was going to turn out fine. But really, how could it not?

So I peeled and chopped half an onion, a few garlic cloves and sizzled those up in some olive oil. Then I noticed the bottle did have a recipe on the back so I read up. I added the carrots where it said to add chicken, about 2 cups and sautéd them for about 4 minutes and then added a cup of marsala and a large tub of mushrooms, quartered, for about 8 minutes. I then added the jar of tomato sauce I had, which worried me since a marsala dish does not ever do that. But I was curious.

Then I poured in a 1/2 cup of milk. Since I don’t keep milk, I usually substitute it with heavy cream, adding in water to make it work and not kill you, or non-fat yogurt or almond milk in baking. In this case I had non-fat half and half which worked  - but you must be careful not to over heat or it will not combine pleasantly.

Anyway, it simmered down nicely with salt, a bit of thyme and cracked pepper. I strained off the rigatoni and dumped the sauce over the pasta to sit for a few minutes. The excess juice absorbed in nicely to the pasta and with a grated hint of parmesan on top and fresh cracked pepper – it was really not as embarrassing as I thought it might be. I definitely believe the Italians know how to not eat meat. Really, pasta has always been that dish for vegetables to shine. When you overload this one, the carrots absorb so much flavor and the mushrooms sing. The chicken would have been so down staged, Scout would have appreciated it more than I in this dish – and I hate to do that to a chicken when you’ve wasted its life for such a sorry purpose.

In every way, the book, An Everlasting Meal, has changed how I approach food. I think in terms of ingredients I want (or need to get rid of) to build around. In this case I was staring at ten pounds of carrots and a huge tub of mushrooms that was over a week old.

I just finished left-overs tonight with a nice red wine and can’t imagine a better meal out. It doesn’t help that this town is sadly becoming famous, at least to me, for that not being much of a surprise.

Ok I think she’s up. The sauerkraut should be fermenting tomorrow if all goes well tonight.

Posted in Extra | Tagged , , , , , , , | Leave a comment

Perot Museum Opening Day: How The Grinch Did Not Steal Christmas

I am not going to add any more syrup to the extra-wonderful coverage of the Perot Museum of Nature and Science since its first weekend open. I will show what it was like to actually go, not to write about it, not preview it with cocktails and a media tour guide, not vent about it being overblown, but go – on opening day and up to your elbows in parents, kids, and grandparents.

I took the train from Fort Worth. It was an easy 50 min. ride and 10 min. walk from Victory Plaza to the museum off Field Street.

IMG_5162

And as I was on the train headed back from Dallas around 5 in the evening (it stayed open till midnight and was a reasonably decent-to-maneuver-but-crowded scene all the way until close),  I saw Santa at the Irving station in a parade. I looked at my phone for notes of the day. I read the phrases I had overheard and keyed describing the place: It’s kinda cool; badass man; just wonderful; I’m still here; Mom, let’s go this way.

Passing Santa on the train, I added to my list: Christmas morning with a bunch of strangers.

Overdrive. Overwhelming. Tornadoes of paper and an unwrapped million-things to do. No matter how you celebrate this gift-giving holiday, over-Americanized version or not, that was my personal connection to the chaos as I settled into my quiet train seat to relax my brain.

And whether it’s actually the presents that makes Christmas morning Christmas morning,   or all of it taken as a whole, the lighted tree, the special foods, the family day with nothing to do but play – Christmas morning is about the magic of Santa coming, bringing a surprise. Dallas has been good this year it seems.

It’s a $185 million privately-funded museum with 11 exhibits in 180,000 square feet of space. Choose your field and explore for $15. The museum presents itself as a gift, a jagged concrete box jutting out of the freeway, a starting point for many a future child or adult to descend into with deep curiosity. And yes its politics and sociology and even quirky little things it includes does crowd out some of the hard core science.

You can read about it here in The Dallas Morning News or here in the New York Times.  The Dallas Morning News did a 20-page special report last Sunday (available to pick up in the museum), including stories on the C.E.O. Nicole Small and Pritzker Prize-winning Los Angeles architect, Thom Mayne, who has said the building is inspired by layers of rock. In a skyline of relatively boring buildings, I’m glad it’s sticking it’s tongue out. Obviously in the love-it camp — I like brash architecture. It certainly sets the tone as you enter. You’re heart starts beating a bit faster. It communicates energy, and draws attention to possibility — not power — with every detail.

IMG_5164

I mean come on. That’s not ugly folks. That’s whoa. What on earth? IMG_5163
IMG_5167


IMG_5168

IMG_5166IMG_5170

Part of a rain recycling systemIMG_5169

The first thing I did was see the 3D movie Sea Monsters. I saw a boy in about the 4th grade, with a red and black painted face mask, lash back and forth turning his head from every monster reaching out of the screen at him. On the same row in front of me a grandparent threw out his hands at the monster a few times. I was being way too serious I realized.

I needed food immediately so I ended up eating and wandering the grounds first. Growing up in Houston, I’ve been to the Houston Museum of Natural Science a few times  and McDonalds is the only choice you have. This was chef-run cafeteria style. Though there’s plenty of fried food, they have seriously decent salad-by-the-ounce options to keep you healthy.

IMG_5165After the salad, I started in the basement. The stairs down played musical notes leading me to the children’s museum which is across from the educational rooms where I encountered this demonstration of how materials conduct heat differently. We also watched a ceramic disk levitate with the help of some dry ice. This is when I started to notice the adult/kid line blur – for everybody. Everywhere I went, parents asked more questions than the kiddos.

IMG_5175

IMG_5174

And then the Sports Hall and Motion Lab. Run against a cheetah, practice your kick against Roger Staubauch and see how your moves measure up to his on your own personal touch computer screen. I watched another boy about 9 years old see himself kicking beside Roger and I may have seen his career path solidifying before me. He was stunned seeing his form mirror the ideal before his very eyes. Look, I’m just like him, he said. I spent way more time in this hall than I thought I would and didn’t come close to seeing or doing it all. Yes. Glow. I’ll try not to get too sweet here.
IMG_5176


The Inaugural Exhibit Hall show is “Building the Building.” Along with construction plans, and videos of workers talking about how they chose their careers – they all started with dreams begun in childhood, of course. Hint. Hint. Not so subtly.

I found this.IMG_5172

IMG_5173

This kid is brilliant. I’m ready to go to the video game museum. Where is it now? When I was a teacher, Minecraft was the coolest video game for students to play when not working on assignments in my class. :) They even set me up an account and thought it was awesome I was playing. Oops. I just made them think I was. Of course I was grading through lunch and never really had time to play. :) There are schools teaching kids through video game classes instead of books. The future. On a post-it and misspelled.

Then another wall asked what one word would describe the museum:IMG_5171The thing about museums is that they are places of paradox, the gathering of so many assumptions leading to contradictions, and museums get the job of deciding which ones you will see and which ones you won’t. No duh. I don’t need a newspaper to tell me that. It’s a cycle you accept going in. Paradox is what inspires, i.e. Archer’s Paradox. Go in with your own assumptions and leave with them — boring. You can keep them or be challenged by the contradictions. It all depends on where you go – sort of like letting Google tunnel-vision our lives. You can head to the Tom Hunt Energy Hall about hydraulic fracking, learn a country tune in the line of School House Rock about urban drilling and ride the Shale Voyager to extract natural gas because you think it’s a bunch of lies and still learn something or you can go just underneath it one floor to the Texas Blackland Prairie and read quotes by John Graves about the Brazos River in the ’50s from a panel because you’re a civil engineer who builds dams — and get inspired to read Goodbye To a River. Or, like I did, you can do both and chuckle before lingering at whatever floor is established as your own chosen field of wonder.

IMG_5180

I did not learn much about dinosaurs as a kid. Going into the exhibit room I really wanted to learn something. I loved seeing the real fossils (not just replica) of 9 Alamosaurus neck vertebrae found by a UT Dallas grad student in 2001 in Big Bend National Park just below the surface. The staff I listened to in this T. Boone Pickens Life Then and Now Hall were exhausted by the time I got to them around 4, but they were smiling and still continuously answering questions of kids and adults, including some of the most basic. One of those was mine. My dumb question was answered and was kindly led to better information by the staffer. I learned where the world’s most complete fossil discovery of a T-Rex was found. She’s called Sue, after the scientist who found it, Sue Hendrickson in western South Dakota in 1990.  Ask. It isn’t dumb unless you don’t ask.

I wanted to be an astronaut, or an aerospace engineer as a kid. The Solar System 3D “tent” makes you feel like you’re on the moon.IMG_5178

IMG_5179

The Bio Lab is small and was full of kids and I felt bad going in there as an adult. Maybe next time.IMG_5185

I somehow lost track of how many floors I’d seen and with only an hour left before I had to catch my train, I discovered the coolest of floors. Save time for level 2. It’s got the most interactive stuff to do with the Being Human Hall and Texas Instruments Engineering and Innovation Hall full of options. Here are adults, using their brain’s electrical signals to activate table tennis balls. Yeah, I told you it was Christmas morning.

IMG_5188

IMG_5186

IMG_5192

And then I sat down to program a robot to do things, and it did them. I could have spent 30 minutes on that thing. It was cool.

The exhibits – all of them – grab at kids with leading questions of career path. The message may not hit the young as directly but it’s not at all subtle. From the moment parents are handed early childhood exhibit points as fliers at the door to seeing room after room  surrounded by post-it notes and touch screen panels that get kids thinking directly where they fit in the greater world of discovery, it does feel a bit disorganizing in the attempt to point you in some direction — sort of like which toy are you going to play with first only this is much, much more lasting a thing to put your mind to. What are the possibilities I haven’t explored yet? What could I be?

IMG_5191

IMG_5189IMG_5190

IMG_5187

That’s what I’m talking about. Invent that my little engineer cookie friend. The amount of things to see and do leave you stunned and a bit in need of white noise for your brain to find something that sticks. It’s a mental marathon of exhaustion if you let it be. And it leaves you thinking of the possibilities. For the old and the young, it is never too late to learn something new. “We all have a lot to learn,” said Margot Perot in a video of the building the building exhibit — the teacher behind the many key donors who came together to fund one great show.

So Christmas did come, and in this case I think the tangible — not just warm hand-holding feeling in your heart of togetherness — matters. As far as discovery goes, it does matter that school children for years to come will see, feel, hear, touch, and smell the tangible of science. And that does give a nice warm fuzzy feeling worth more than the $185 million it took to pull off.

Posted in Community, Education | Leave a comment

Argo Relations?

When I went into the theater to watch Argo I went in expecting a historical farce, a monument to movies movie. I did not go in expecting a primer on American-Iranian relations. I did not plan to see history well researched or told. As the opening history lesson queued, comics paired with a monotone female voice, I did not for a second believe it was truth they were summarizing — How could you? It was comic strips? What I did not expect were subtle lessons on the essence of history and of story, perhaps? Even a sharp lesson in foreign relations? No, that was probably just me.

The movie exists because a producer, David Klawans, convinced a reporter, Joshua Bearman, to write up a good article about the declassified story five years ago in Wired. Story feeding off of story, a first clue.

But then, reading the reviews of it I was shocked. People actually believe Ben Affleck was trying to be accurate. Seriously? How obviously not-trying-to-be accurate can you be? It was showing off the formula, and — I thought — praising it while subtly laughing at it. It was trying to be the best bad idea by far, how Hollywood has made its formula millions for years. Brilliant, I smiled in the theater. Although true stories are stranger than fiction – in this case, in this case, it was adding spice, taking pains to get some of the smallest details right while intentionally seasoning. Isn’t this the greatness of science fiction, a starship in the desert, the king of the aliens destroyed when the people find their courage, fade to black? Yes. Yes. Yes. It was trying to be both – historical science fiction. Get it? Get it? Though that has angered some – d0ing both. Who are we kidding? So much of the real world is indeed more of both than we might admit in real time. Looking back on this nationally tense situation for America with a lighter than documentary touch – obviously must be saying something. Right? Or no? Sometimes I read into things way past what is really there. So it could just be me. Some of the reviewers hinted at it, but they still wouldn’t claim the escalating score with every dramatization of history as intentional genius. I like non-fiction. I like fiction. And I like the in-between. What can I say?

If any of my personal interpretations of literary depth are true it should win an Oscar for best picture because I think it was doing more than just trying to be a fabulous tribute to the magical formula of Hollywood.

The quote of Marx, not Groucho, that “history repeats itself, first as tragedy, then as farce” tipped me off. Maybe I was looking for hip interpretations of international embassy crises given the freshness of Libya on my mind. Maybe I was hoping Afleck would approach Islamic culture relations with more depth than a Team America film. Maybe I was hoping the stereotypes would be intentionally exaggerated along with the size of the glasses frames and collars. When Alan Arkin’s character, fake producer Lester Siegel, asks Ben Afleck, C.I.A. agent Tony Mendez, “Do you ever feel this is all for show?” while pointing at Iranians protesting and burning for the 1979 cameras, I was reading into all the layers and saying, “Yes, yes they are. Thank you. Yes they are.” And the story had me hooked down to the final snapshots side by side of history and movie – emphasizing that “story” and reality do blend, reflect each other, far more than we’d like to admit. We often fictionalize our real-world conflicts.

I remember in one of my college classes reading The End of History by Francis Fukuyama, a State Department deputy in the 80′s. It was the end of the Cold War, and without Russia, without an enemy, there was this concept of an end to history on the horizon being discussed. It was acknowledging something very strange — that history is defined by having an enemy. Though those theories have long been debated, as have our enemies, it certainly is true with story. There must be a conflict and there must be a resolution. You’d think by now humanity would have graduated past the alien story to define its real-world conflict.

The rescue of six Americans from Iran is a perfect backdrop to discuss these two topics, history and story – a very important thing to consider. I am forever frustrated by the general knowledge Americans have (and prejudices) towards Islamic countries. Thankfully it has improved in the last ten years. We are becoming more global citizens, slowly. So I did not see this film as repeating stereotypes as much as I could have, though it is very American-centric. It wasn’t ground breaking in its thoughtful approach to our history with Islamic countries. I think we’ll see more of those in the next twenty years. But I did think it was highlighting our stereotypes. Saying: One, we’re both nuts; two, this is insane; and three, yep, it (the stories we build about each other) works. Of course I realize you can read just about anything you want to into the movie – that fits with your view of the world – what every movie goers, music fans, and other storytellers/hearers do when they create and consume story.

On some deep level, when they handed those storyboards off to the final Iranian National Guard officer who would pass them through, he saw a hero, a quest, a journey, a conflict, and wanted it to end with a car chase on a runway and slow motion back slapping to triumphant music just as much as the Americans — hooked. What I like about story in helping us deal with real life is that in both you have to sit down and define the bad guy – but the second you do, you know the story could be written with them as the hero too. It’s not easy being the creator of something, defining the story. And when you start to look at things as complex and difficult as world politics, it’s very real. And it’s one reason why taking serious literature study away from business schools and other advanced degrees is so wrong. Nothing is more complex than choosing your enemy – or realizing at what level you are someone else’s. And nothing teaches you that and how it works in real life, than literature and its new media step children. Sure Hollywood may desensitize us to deeper truths by hooking us to car chases, but don’t blame them for that. It’s been around as long as Shahrazad’s 1001 stories. In real life or in movies, story is THE one thing that brings us together. Though I admit the formula, the enemy, the conflict, the theme is dangerous to define so simply in real life – we do it that way all. the. time. Not just for entertainment but for important political decision-making. Probably why we tell and live out stories instead, I assume. It’s just simpler and easier to order the chaos. So is Argo trying to teach us a lesson in foreign relations? Perhaps. You can learn a lot from a professional storyteller, subtly though.

We still have to give them what they want – a theme, a conflict, and usually an enemy. Life’s too complicated otherwise. But that doesn’t mean there’s not something deeper there to think about long after the story is told.

Posted in Crossing Cultures, Education | Tagged , , , , | Leave a comment