Sunday, April 17, 2011

Arigato gozaimasu Japan!


PechaKucha was devised in Tokyo in February 2003 as an event for young designers to meet, network, and show their work in public. It has turned into a massive celebration, with events happening in hundreds of cities around the world, inspiring creative worldwide. Drawing its name from the Japanese term for the sound of "chit chat", it rests on a presentation format that is based on a simple idea: 20 images x 20 seconds. It's a format that makes presentations concise, and keeps things moving at a rapid pace. 


This month's PechaKucha was a special world wide fundraiser for the earthquake and Tsunami in Japan, with the theme "Inspire Japan." 
I was invited to present my work and even though it was lots of work to prepare I was very happy to thread the story of how I have been inspired by Japan to do the work that I do. It was beautiful to have an opportunity to go back and look through my over 2000 pictures of Japan and remember my time in that beautiful country.

Here is the 20 slides that I created and the text for each slide below.



When I was being born and my family was waiting for me looking at babies in the nursery room, my grandfather kept commenting on the cute Japanese baby. When the nurse came out to correct him, I was the Japanese baby.




Well, I’m not Japanese, I just have small eyes. But that has not kept me from fully embracing Japanese culture.  Geisha and Hello Kitty are just some of the characters that I have impersonated and I often dream of becoming an anime heroine and fly the skies with Astro boy. 




.My first summer of graduate school I went to Kyoto to study Japanese gardens. I was in heaven, spending my days strolling through some of the most beautiful gardens in the world. There are 4 basic types of gardens in Japan: Pond garden, Zen garden, Tea ceremony and Paradise garden.




However most of them share elements, particularly as it relates to traditional Japanese architecture built to frame the landscape, and the raised floor which can be used for sitting and observing. This creates a connection with nature, a place to contemplate the change of the seasons.




Another characteristic of Japanese architecture is no walls, so the inside and the outside are always connected. The landscape is intended to be seen from a seating position; the layout design of the tatami mat is an important element of the space. 



Paths are an important element of the garden, they are set in a naturalistic way to make you feel as if you are in the country side, a place to relax and forget the city. Paths create the transition mood in people to prepare them for the tea ceremony. Stepping stones need to be placed for short stride considering a woman in a Kimono.



Barrowed scenery is another common element where gardens take advantage of the mountains beyond the property. Beyond the walls of the rock garden are cherries, maple, evergreen trees and pines that change through the seasons.




Zen gardens represent different elements in nature. Gravel represents the ocean; the racking represents the ripples in the water. Rocks represent  mountains or different animals based on their arrangement and the mounds of grass represent the land.




You must always have a washing basin in front of the tea house to wash hands and mouth to purify yourself before having tea. Another important element is having a place for fire to heat the water and a sink to wash the bowls.




My first real project out of school was a play area for a school in Tokyo. The project senior designer of the project said to me “you have been to Japan and studies gardens, you can design a tea house right?” And I confidently nodded but ran back to look at my notes in panic. This was exciting and yet terrifying. 




The tea house for this project was to be an outdoor classroom and the garden a play area with borrowed scenery of play equipment. The tea house had to stand to the test of hundreds of kids, and meet American ADA regulations so traditional materials like paper walls and paths with stepping stones were out of the question.




We tried to incorporate as many traditional elements in our outdoor classroom/ tea house but using different materials and being creative about the representation. The wash basing was a rain water catchment. The path was an ADA ramp to the elevated platform. The concrete floor was scored in the same size and pattern as a tatami mat.




Our garden had a climbing wall and a play mountain to provide space for seating and gathering. A “river” flowed from the mountain into an ocean of sand play area with rippling concrete colors. Instead of stepping stones there were characters scored in the concrete.



Working on this project was great but it also confronted me with the realities of working for a landscape design studio – Lots of time in front of the computer! As I searched my notes and looked through my pictures I kept being reminded of the Japanese idea of connecting people with nature, building restaurants on top of rivers, eating next to waterfalls.


Eating with and in nature, growing food in the city. Feeling nature, being surrounded by it. I realized how much I needed that connection with nature in my own life. So I began searching for land and during a winter storm a fence was blown away revealing an empty lot 2 blocks away from my work.



I meet the neighbor of the empty lot who had been dreaming about doing something with it. Together we designed and drafter a phasing plans to present to the owners. They liked the idea but had some liability concerns so we got a legal agreement and they allowed us to use the space to grow food.




We had lots of help from friends and neighbors to convert the space into a beautiful garden. We composted to build soil nutrients, planted seeds, got chickens and bees and created a habitat for pollinators.




After two years we had an abundance of food from the garden, more that we could eat. So inspired by the Japanese idea of eating in nature, my friend Julia and I started the Algarden café, an informal Friday lunch at the garden with food from the garden.




The lunch is an opportunity to show people how the vegetable plants look while they are growing, their benefits to the garden and their nutritional value. Mostly the lunches are a way to expose people to local, organic, fresh flavors, get them excited about growing their own food and outside connecting with nature and one another.




Food is the gateway drug to a more sustainable life style. You start to become aware of the cycles of nature, the moon, the seasons, and climate. It changes your behavior.
I got inspired by Japan to do this work and I hope my work can inspire Japan to rebuild and restore its beautiful nation.

Thank you

Arigato gozaimasu Japan!

Sunday, April 10, 2011

Preserving Mayer Lemons

As every good Mexican, I love limes! I put lime juice on pretty much everything, limes are wonderful.
I have now discovered Meyer lemons and I have to say, there is something really special about them, they are tart yet sweet and their peel is almost as good as the juice. They are delicious.
 I also have an abundance of them so I'm always looking for new recipes.


Mayer lemons (Citrus × meyeri) is a citrus fruit native to China thought to be a cross between a true lemon and either a mandarin or common orange.
It is great to have such an abundance of this wonderful fruit but I needed to figure out how to preserve it. I looked up recipes for mayer lemon preserving and found a few, I'm trying them all.





I'm starting with Limoncello, I have done this before and it is pretty easy, it also makes for great conversation when shared with friends. Peel the lemons and add the peels to the vodka, let it sit for about 40 days in a dark area and enjoy with simple syrup. I hope this one will be ready for my friend Juan's wedding. 

I made two types, I added mint leaves to one and scented geranium to the other for a more herbal flavor


it is also a good reuse for tequila bottles...


So now the question is what to do with all this left over lemons with no peel.


Lemon Jam!


You have to completely take out the white part to avoid bitterness and add other lemons with peel for flavor. Just take off the ends and cut them in very fine slices.


Mix that with sugar and cook at low heat. I added ginger slices too.
Let it simmer until it looks cooked

And jar them




It's great on toast



I also did some Moroccan lemon preserves, which is kind of like pickling them. To make the preserves the lemons get cut in 4 (like a cross from top) but not all the way and then stuff them with sea salt. They are placed on a glass jar and covered with lemon juice. They do not get boiled on the jars, they will ferment and the jars need to be opened every week or so to allow the air to get out. It is hard to know at first if it is working or not because they are fermenting and it seems as if things are not working but if you are patient and wait two months your lemons will be ready. I made a few jars with different spices, chili peepers, bay leaves, coriander, cinnamon.



Once the are ready I chop them up small and use them in pasta or to marinate fish or chicken. 
They will last all year on the jars, no need to refrigerate,



Another way to preserve lemons, which I learned today from a client, is juicing them and putting the juice on ice trays to freeze, and then keeping the cubes on a freezer bag. That way  the cubes can be thawed and used whenever they are necessary.



Take advantage of the lemon abundance now by preserving them and enjoy them all year.
Good luck and send me some more recipes if you have them.


Sunday, March 20, 2011

Algarden Cafe debut in SF



Algarden Candelight Dinner

What: 4 course Vegetarian dinner,  featuring mustard greens, snap peas, kale, chard, cabbage and meyer lemons
When: Saturday, March 26th at 7:00pm. Limited Space, RSVP by Wednesday morning
Where: The Zomicile 2149 Harrison St. (At 18th St. Mission District, SF)
How Much: Dinner is $30 + cash bar (non alcoholic mint iced tea included)


Good news City people: the Algarden Cafe is coming to you!

For those of you who have not experienced the Algarden because it was in the East Bay and on a week day, you now get to enjoy it in the Mission, on a weekend night as a 4 course candle lit dinner in the Zomicile, Foodscaping's new home.


If you are unfamiliar with the Algarden cafe history and Mission here is a little bit of background.
In the winter of 2010, after two years of working the soils at the Algarden, we had a bounty of food, way more than what I and the neighbors could eat. I teamed up with Julia Abbassi creator of the community supported bread "Pandora's box" to collectively advance our passions for urban agriculture and local food production through the establishment of the Algarden Café. We prepared meals that celebrate local agriculture, fresh ingredients harvested at the peak of ripeness, and strengthened of the relationship between producers and consumers.

Unfortunately Julia had to move away but chefs Rachel Brand and Anna McGaraghan took over and were able to continue the tradition with new recipes.



The meals are composed nearly entirely of fruits, vegetables, mushrooms, honey and eggs from the garden, and each course is intended to showcase the ingredients so customers can fully appreciate the flavor, texture and experience of eating farm-fresh food. The lunches are served at the garden itself and include an educational lesson, which typically focus on the ingredients used in the meal. Topics have included seed saving, cross-pollination, the wide world of Brassicas, the use of chickens in a garden for fertilizer, pest management and egg production.



The Algarden Cafe’s goal is to build community and increase awareness and value for locally produced, organic fare through the common medium of food. The café is a small-scale endeavor but since its inception we have attracted a wide range of customers, some already interested in local food and others who have become interested since experiencing the café and eating in the garden. We have also catered for a local conference on Regenerative Landscapes in Urban Areas for staff from cities of the greater Bay Area. At the conference, our
model was highlighted as an on-the-ground example of how to implement the principles and values that many of the cities espouse.


Join us fot the Algarden cafe in San Francisco this Saturday.

RSVP by Wednesday to patricia@food-scaping.com


Monday, February 14, 2011

Blessed Bee

After 2 years of being a bee tenderer, I finally decided it was time to join the San Francisco Bee Keepers Association. Over this last two years I have read and researched a lot about bees, I have gone to classes and workshops, and I have asked many questions to a lot of people. I went into this with pretty much zero knowledge and two years later I can tell you I know a lot about bees, but as with most things in life, there comes a point when you know so much to realize that you don't know anything.

Last week as I was inspecting my new hive 'Gloria' I noticed something really odd. There were multiple eggs per cell. See the picture below, you can see the multiple eggs per cell.


This can happen when working bees start laying eggs if there is no queen. 


This was not the case with my hive because the queen was present in the hive. Here's a picture of my lovely queen. 


Here's a picture of a normal egg laying patter. Only one egg per cell.


I did some research on this and I could not find any answers, so I went to the bee keepers meeting to ask the experts. Turns out they were just as perplexed as I was and did not know what was happening. One possible answer might be that because my queen is new (I got her last year in September at the end of the season, so she is just starting to lay eggs) she is still learning how to do this and might correct her behavior. Hopefully that is the case otherwise they recommended I get a new queen. 


I am happy I finally joined the SFBA, there was some really good information presented as well as the devastating news of so many hives dying in the city. It is really important to continue our efforts to learn and understand what is causing the deaths of this hives.

I am looking forward to another year with my bees and continue to learn about them and contribute to the bee association.

Saturday, February 5, 2011

Foodscaping the business is born

Friday February the 4th was the official birth date of Foodscaping as an official business. 
I found this to be an auspicious date as it was Chinese new years and a new moon, a good time to start new things. Plus spring is everywhere in the city and I can't help but feel inspired with so much beauty.


 Foodscaping will offer design and installation of edible landscapes as well as consultation on any urban farming related issues.


I have been doing this for awhile but I have finally registered as a business. There are many factors for me doing this now, but one of the biggest ones is having a beautiful space to run my business from. Last month we signed the lease on a shop on Harrison St. and 18th which will be the headquarter for Foodscaping. I will be sharing the space with Rob Bell and we will eventually have a store/gallery selling local artist stuff as well as urban farming paraphernalia. 


There's lots of work to be done to remodel the space before we officially open it, but for now I want to invite you to celebrate the opening of my business and a soft launch of the space Tuesday night, starting at 6:30 at 2147 Harrison St.


 We will have drinks and magic curry cart will be there serving some food


Hope you can join us to celebrate the birth of Foodscaping.