Where sustainable foods, women-artists' work and the new design assignment cross paths!

Tuesday, January 26, 2010

Think Like A Genius



Sometimes I discover things and feel really late! Yet, I am discovering the things I find right on time_ in the big picture, it's all ok! This is someone with whom I would like to study!

Tuesday, January 19, 2010

NASA Base is Most Sustainable Federal Building Project in America

This article via Inhabitat Design

by Evelyn Lee, 08/28/09





NASA has planted its flag on planet Earth (for a change) with the groundbreaking of their “Sustainability Base” this week. The new endeavor is located on their Ames campus in Moffett Field, CA just outside of Silicon Valley and has specs that are pushing green building to new limits. In order to deliver in true sustainable style, NASA recruited Inhabitat favorite, William McDonough + Partners, to take on the 50,000-square foot collaborative support facility.





Determined to go beyond LEED Platinum in performance, NASA set two additional requirements for the building’s architect: to showcase NASA’s culture of innovation and to integrate the surrounding context acting as an icon for the Ames campus. The intensive three month design process helped establish targets to accomplish all three goals.



Going beyond Platinum includes a near zero net energy consumption and the use of 90 percent less potable water than buildings that are similar in size. The use of natural ventilation is the primary contributor to the buildings performance that is complemented by a geothermal system, high performance lighting, radiant cooling, intelligent building systems and on-site photovoltaic energy generation. Optimization of the water comes from use of natural landscape, non-potable irrigation systems, and on-site water-water treatment by an Eco-Machine.

In addition, the large column-free spans on the interior of the building allows the flexibility to easily adapt the building to the changing needs of the program, and a structural exo-skeleton even makes for easier repairs following earthquakes. The end result is not only a showcase of NASA’s innovation, but a show of their commitment to sustainable efforts on planet Earth. To date, the Sustainability Base is the most sustainable federal building project in all 50 states.

Saturday, January 16, 2010

Homemade Boullion!

I am cutting and pasting this article from 101 Cookbooks because I love this site with its beautiful images of food! The whole article is marked in quotations as it comes from 101 Cookbooks, the recipe journal of: Heidi Swanson




"This is a thank-you note to Pam Corbin. Pam wrote the lovely River Cottage Preserves Handbook. And in the very back of this exquisite little book, long past the rhubarb relish, and well beyond the piccalilli and winter fruit compote, she proposes a simple idea: make your own bouillon blend. I'm not sure why this never occurred to me, but until I reached page 207, it hadn't. She outlines a list of ingredients that are pureed into a concentrated paste of vegetables and herbs, preserved with salt. I've been cooking with a version of it all week, and it is infinitely better than any canned vegetable stock I've tasted. And the best part about it? I can build on the general idea and tweak it based on what is in season and my own personal preferences - which is what I did.



Technically a bouillon cube is a dehydrated cube or powder used to create an instant vegetable stock. Pam calls her version "souper mix"....but you use it in a way similar to bouillon cubes. To make quick, flavorful broth, for example when cooking soups, risottos, curries, whatever really. Just keep in mind it is quite salty and concentrated - I mention in the recipe I've been using 1 teaspoon per 1 cup of water/liquid to start. This first batch was made primarily with ingredients from my refrigerator, but I'm really excited to try other versions using different herbs and ratios of the base ingredients. In fact, if you have any suggestions or ideas give a shout in the comments - I'd love to hear them :).


Homemade Bouillon

This recipe requires a food processor. I have a 8-cup / 2 liter / 2 quart model, and needed every cubic inch of it. I found the best approach if you are tight for space in your food processor is to add a few of the ingredients, then pulse a few times. The ingredients collapse and free up more space for the next few ingredients. Also, it is worth noting, Pam suggests preserving the bouillon in sterilized jars for up to six-months, but I was too lazy to do any sterilizing, and opted for the freezer.

5 ounces / 150 g leeks, sliced and well-washed
7 ounces / 200g fennel bulb, chopped
7 ounces / 200g carrot, well scrubbed and chopped
3.5 ounces / 100 g celery
3.5 ounces / 100g celery root (celeriac), peeled and chopped
1 ounce / 30g sun-dried tomatoes
3.5 ounces / 100g shallots, peeled
3 medium garlic cloves
9 ounces / 250g fine grain sea salt
1.5 ounces / 40 g flat-leaf parsley, loosely chopped
2 ounces / 60g cilantro (coriander), loosely chopped

Place the first four ingredients in your food processor and pulse about twenty times. Add the next four ingredients, and pulse again. Add the salt, pulse some more. Then add the parsley and cilantro. You may need to scoop some of the chopped vegetables on top of the herbs, so they get chopped. Mine tended to want to stay on top of everything else, initially escaping the blades.

You should end up with a moist, loose paste of sorts. Keep 1/4th of it in a jar in the refrigerator for easy access, and freeze the remaining 3/4 for use later. Because of all the salt it never actually solidifies making it easy to spoon directly from the freezer if needed.

Start by using 1 teaspoon of bouillon per 1 cup (250 ml), and adjust from there based on your personal preference.

Makes roughly 3 1/2 cups.

Inspired by The River Cottage Preserves Handbook by Pam Corbin."

One more link on the foodie adventures of Heidi Swanson!