Photo by epSos.de

I’m not one of those people. You know, the kind who can take a grubby uninspired and over-sized shirt from the Good Will box and turn it into a well tailored, four part jacket as part of a Mad Hatter’s outfit, complete with sewn in LED lights. My sewing skills are limited to a rough hem stitch and repairing the occasional button.

Yes, I am the idiot of which the title speaks.

Every Adult Should Have A Costume Box

Still, I’m not going to let what I can’t do yet get in the way of something else I want to do. Yep, I have my tricks for filling the costume box without driving myself crazy, spending too much money or ending up frustrated over a pile of half finished projects I’ll never use.

First stop: Haunt second hand and vintage stores.

The base of my costumes begin second hand. Good Will, Salvation Army, Army-Navy surplus stores and stoop, garage and yard sales. I rarely buy anything costing more than $15.00.

Photo by Leigh Shulman

Brand name stores often have great deals. Last year I found an amazing pair of high heeled knee-high silver boots at Zappos. The Target scarf I found for $5.00 makes a really effective dust mask at Burning Man.

I buy things I really like. I have to like them a lot. Fuzzy sweaters, bathrobes, bustiers, tutus, vintage rain coats, really anything that catches your eye. Everything I choose is comfortable and versatile.

Most pieces serve a double function. My neon green hat has been part of leprechaun, cowboy and super hero. Red hat? Sinister criminal turns to jaunty Santacon elf and eventually becomes weird bride by attaching a veil. (Tell you how below.)

Those silver boots, by the way, have never let me down. I’ve biked, walked and run in them, depending on the occasion. Add a pair of knee socks with a fur strip on top, and they’re fur lined.

Next stop: Fabric & Craft Stores

This is where I find shiny, textured meshes and lames, glittering star buttons and faux fur in a variety of colors. Ribbons, feathers, fake leather, even plastic fabric you’d imagine as a table cloth all work well lining collars and sleeves, highlighting anything you want.

The Tool Box
Attach fabrics et al with safety pins, self adhesive Velcro and simple stitching. You’ll also want needle, thread, glue guns and scissors.

Photo by Leigh Shulman

Hardware stores also offer plenty of options particularly for fixing broken finds. You should never underestimate the usefulness of a zip tie.

The Zen of Costume Boxing

My costumes start really simple. A black lacy bustier was meant to be top for a fancy dress ball gown. I never did find the right bottom. Eventually, I will.

The changes I make aren’t permanent. Everything can be undone. I’ve had more costume ideas fall flat than blow up, and using removable pieces allows me to recycle materials.

Over time, the pieces I add connect to create themes. Silver boots match silver fabric lined boy shorts. I’ve been wanting a good tutu for a while now, but didn’t find one until a stop at Psycho Sisters in Little Five Points, Atlanta. That is my little red dancing tutu. I’ll wear it as is to Burning Man later this month, but eventually I’d like to do something with the straps.

It’ll happen when it happens.

Two Dead Easy Projects For Burning Man

Hat With Removable Veil

I took a piece of self adhesive Velcro, attached the fuzzy soft side of the Velcro to the front part of the inside of the hat. Then I doubled up a big square of mesh and bunched it up on the adhesive side of the harder, spiky part. Connect Velcro parts and wear. Easy to switch out with other fabrics.

Sun Reflective Parasol

The umbrella is my main project this year. It had been missing a plastic spoke cap and while it would have been a nice as a prop, I also want it to be useful and maybe give a bit more shade than light lace can.

Photo by Leigh Shulman

A wire cap nicely replaced the spoke tip. I cut a groove in the plastic before sewing it on with needle and thread. I cut shiny silver fabric into triangles and big-stitched them to the underside of the umbrella. Both hold in place securely, but are also easy remove.

Last year, someone gave me an amazingly soft blue bath robe. Only problem, it’s too big. I’m not quite sure what to do with it, so I’m asking a friend who is one of those people for ideas. I’ll let you know how it goes.

COMMUNITY CONNECTION:

Do you make your own costumes? Brag about your costuming adventures and tell us what you did.

My first encounter with urban farming was in Philadelphia, smack in the middle of downtown. Between cheesesteak joints and T-shirt stores lay a gorgeous green lot, tended by a happy mix of young and old people. Children were gleeful with fat watering cans in their arms. A man carried a handful of carrots fresh from the earth, the skinny kind with green stalks still on them. The kind I had only ever seen on TV, held by Bugs Bunny. Everyone had a job, and everyone was happy.

The scene was so gosh darn wholesome, I wondered if there was a director and TV crew staked out in the toolshed.

But no, it was the real deal; one more green patch in the ever-growing urban agriculture trend. Urban farming has gained popularity in North America in recent years, as we learn more about the emissions impact of our imported produce.

The trend is taking on some pretty creative forms. The green living site Earth Eats has published a list of six urban agriculture success stories in the United States. This list includes a converted freeway on-ramp in San Francisco and a communal backyard in Seattle, where property owners get a share of the harvest in exchange for use of their land.

My hands-down favourite project is in Cleveland, where an old shopping mall in the city’s downtown core has been converted into an eco-village. The space will include farms, community education programs, and green retailers (think vegan cafes).

I think it’s a brilliant way of re-using old commercial space. In a big city, who would really miss one less mall?

Photo by Gabriel Kamener

I admit, I’ve never farmed much beyond a few berry-picking afternoons. I’m a born-and-bred city girl, and thought that farming anything beyond a basil plant in the windowbox was best left to, well, farmers. But these urban agricultural projects are a chance for us city folk to bridge that divide.

It’s a great way to better understand the field-to-table journey of my daily fruit and veggies. How satisfying would it be to eat a salad from your own farm? To bite into a tomato that you grew yourself? How much fun would it be, I wonder, to get my hands dirty with that pastoral community garden that I watched with envy in Philadelphia?

That’s the appeal of urban farming for me. Not just the food you can eat, but the communities that build around a shared interest in a greener, healthier city.

COMMUNITY CONNECTION

Have you ever participated in Urban Agriculture? Or have you ever encountered such a project in your town? Share your stories in the comments below.

For more inspiration, check out our articles Chicken Coops in Your Backyard and Urban Homesteading: Turn Your City Home Into Country Living.

Assalah town, north Dahab. All photos by author.

There are nine goats lounging in the shade of a pebbly grey wall, staring at my dog. Eighteen bulging, cross-slit eyes, expressionless. My dog is staring at the camel standing haughty across the street. The camel is staring at the man sitting outside the café: white galabaya, purple headscarf, smoke from his cigarette rising through the dust-dry air. He is staring at me. Caught in an inter-species Mexican stand-off, I try not to stare anywhere.

The dog is called Nesma. She’s not really my dog. I’m looking after a friend’s flat in Dahab for a while, and Nesma came with the flat. Her name means “breeze”, the sort of fresh, life-giving breeze that in an ideal world would presage the coming of Spring. She’s fascinated by camels.

She’s also fascinated by children. As we turn off the street and duck down a narrow alleyway between two houses to reach the beach she starts straining at her leash. Some kids are fooling around, pulling somersaults and backflips off the top of an upturned boat, landing perfect tens in the sand each time. They see her, shout “Nessssmaaaa!” I let her go. It’s playtime.

Mountains of the Sinai, Egypt.

Running-chasing-ducking-diving; giggles and yelps swirling with the breeze. One boy, butt-naked save for leggings of wet sand, dives to the ground. Nesma rushes and leaps right over him, executes a doggie-style handbrake turn, and then bundles straight into him.

Content to be ignored, I gaze northwards along the sweeping arc of the coastline. Here the jagged granite mountains of the Sinai almost reach the sea. They glow pinky orange, but there’s nothing soft about them: they look stark and unforgiving. Across the Gulf of Aqaba, the mountains guarding Saudi Arabia’s interior are wreathed in a heat haze, the shimmering borders of an almost mythical kingdom.

We wander south along the beach towards town. I’m grinning. At Nesma chasing the birds, at the feel of coarse sand between my toes, at being outside. Living in Cairo had been suffocating me: the weight of her crowds, her traffic, her pollution and her noise finally getting me down. Always somewhere to go or someone to see. Not allowing myself any downtime. More than dog-and-flat sitting, I’ve come to Dahab to unwind and recharge.

The sea seems somehow regal today. Skirts of mottled blue-grey and light green, a fluffy white ruff 100 metres out where the waves are breaking, then a cloak of deepest indigo. I breathe in the sounds: the lap and suck of the water against the shore, the whisper of the wind through the palm fronds, the swish of the sand as Nesma rushes past me and careers straight towards a man praying on the beach…

Nesma the wonder-dog with the author.

“Shit. Nesma. NESma! Come here!” He can’t not have noticed the streak of tiger-striped fur hurtling towards him, but carries on regardless. There’s a tension in his back as he bends forward, touches his head to the ground.

“COME. HERE!” Nesma wheels round at the last minute, races back to me.

“Good dog. Gooood, dog.” It’s time to put her back on the leash.

*

We’ve reached the tourist strip, and a yellow and purple brick path runs alongside the beach for the next few kilometres. But there’s little beach left, much of it swallowed by the glut of cafes and restaurants. “Al Capone.” “Ali Baba.” “Same Same But Different.” Same same but not different. A procession of dive centres, hotels, camps and bars. Rinse and repeat. Crappy bazaars full of the same tat that’s for sale in any tourist town in Egypt. T-shirts emblazoned with a nudge and a wink: “Divers Do It Deeper”.

Part of the Dahab tourist strip.

It’s a familiar scene, and I flash back to life as a tour leader. Strutting the strip with a gaggle of tourists in tow. Greeting restaurant owners, bantering with touts. Group dinners with extra-attentive service, seafood platters decorated with tin foil topiary and candles placed inside hollowed out peppers.

These days, Nesma is more famous than I am. I like that. She’s in her element, tail wagging as she greets all her human and doggie friends. I do still have mates here, but many of them still think I’m a tour leader. I have to explain that no, I’m living here now. Looking after a dog and a flat.

It feels good saying that, “I’m living here.” But I’ve been out in the sun too long today, and it’s lulled me mellow. I’m going to feel it tomorrow. I stop for a coffee, rest my eyes on the sea. Think back over four years in Egypt: tour leading, teaching, writing; travelling the country; carving myself a pleasurable but exhausting rut in Cairo. Now Dahab.

Yes, I am living here. For at least six weeks, probably longer. Does that make it my home? I’m not sure. But I feel grounded here, content. That’s enough for now.

I watch a group of divers enter the sea, awkward at first with the weight of the tanks on their shoulders. But then the water takes the strain, unburdens them. They sink beneath the waves to explore a new world.

Nesma snaps me out of my reverie. She’s stalking the café owner’s cat! I grab her collar just in time. She looks at me as if to say, “But I’m a dog; I’m meant to chase cats.”

I’m glad she always knows where home is.

COMMUNITY CONNECTION

How do you know when you are at “home”? Is it where you are comfortable? Where you are exactly who you are? Wherever you happen to be living? Share your thoughts below.

For more inspiration, check out our Photo Essay: Coming Home With The Matador Community.

Photo by Ilse Reijs and Jan-Noud Hutten

I’ve been home for five months now, and even with the constant domestic travel and occasional Couchsurfing, the loneliness still creeps up on me. No, that’s not right… not loneliness, but rather that feeling of losing what makes travel so special.

In a foreign country, you can’t help but stand out. You’re the new face, the new language, the new hair, the new personality… the new everything. That strangeness extends to your own behavior as well. You have to adapt quickly to changing and unfamiliar circumstances, meet and talk with people who may have nothing in common with you. It keeps your brain firing, and you’re always guessing.

That may sound unpleasant to the non-traveler, but to those of us who love the feeling of strange, returning home leaves us unstimulated, bored and out of place.

How can we recapture the spark of travel?

Certainly, you could move on to another country. Or you can find a job that allows you to recapture those feelings of being abroad.

Photo by cvconnell

Mascot

Being a mascot for a promotional event — Energizer Bunny, Geico gecko for example — reproduces the feeling of being a stranger in a strange land. You draw attention to yourself based purely on appearance, so if you can’t speak the language, it really doesn’t matter.


Not that they’d be able to hear you in that suit, anyway. High paying contract work makes this ideal for travelers temporarily or even permanently repatriated.

Tour Guide

Tour guides puts you in the position of working with people from all different nationalities. Most of the people you’ll encounter in this position generally only stay for a short period of time. Just as you represent your country as an expat, you do so while escorting visitors from landmark to landmark.

The same position, but without the income? Couchsurfing host.

Entertain At Children’s Parties

Photo by Shopping Diva

Similar to mascot work, the trend of hiring superhero and princess costumed entertainers at children’s parties offers you the chance to teach kids to believe in magic, fairy tales and superhero powers. This job is high paying, with flexible hours and the added bonus of seeing the look in a child’s eyes as he sees his favorite cartoon character come to life.

Other jobs allow you to maintain a flexible schedule — so you can take off for travel when you want — or give you the benefits of working on the road. Travel writer or photographer are two well loved Matadorian professions. Here are some others to consider.

Convention Worker

I tried this one not too long ago, promoting different companies at various conventions across the US. In Reno, I met several Kiwis and Aussies selling vacation packages. One hitch: convention workers are generally hired in-house. You can talk to your current company about including some extra work as an added perk. Expect between $10-30/hr.

Scuba Instructor

I met a Couchsurfer on Kou Tao who found his bliss working as a scuba instructor around the world. The position of scuba instructor is highly specialized, always in demand, and pays fairly well. Kou Tao is a great, cheap place to get trained up if you’re considering this. Averages about $33,000/year.

If you’re an avid diver, though, without the extensive training required to be an instructor, you can also find work on dive boats and in dive shops worldwide.

Photo by derekGavey

Chef

Why not apply to be a sous chef at any number of international hotels, casinos, resorts? You’ll be eating well and have a bit of luxury many travelers don’t have. You’d be eating well, too.


There are also some very specialized positions that allow you to visit places the general public aren’t allowed. For example, head chef for scientists studying at Isla de los Monos in Panama. Salary varies considerably.

International Hotel Concierge

You’re a tour guide, but essentially standing behind a desk, waiting for others’ obscure questions about the area. Regardless, being a concierge in a large city with an international hotel offers a bit more stability that most traveling jobs, and as long as you’re knowledgeable about your surroundings and have a decent amount of experience in hospitality, it’s worth a short-term contract. If you’re just getting started, consider being a waitress or host to prepare for the position.

Interpreter

You must be good. Pass that language test. Show references. Be prepared for anything. While you won’t need the precision of an official United Nations’ interpreter, this is not a good profession to take on if you’re not confident in your language skills. If you are, however, the world is a land of milk and honey: free travel, the chance to speak with foreigners on a regular basis, very high pay. Think around $65,000/year for a stable position, but you can charge almost anything when answering on-call demands and Craigslist ads.

Photo by jimg944

Cruise ship

Working on a cruise ship isn’t entirely freelance but offers limited-term contracts and the chance to explore countries between ports of call. Do you have experience working with children? Why not go for youth activities director? Feel like being surrounded by smoke and alcohol? Blackjack dealer is best for you. Short-term contracts guarantee you free room and board, as well as a few thousand dollars for a few months’ work.

Nurse/EMT

Well qualified health care is needed world wide. There are plenty of services that provide short term and often renewable contracts, that allow you to travel, live and work anywhere in the world. Salary does vary, but often includes health insurance, apartment rentals and plenty of time off to do your own exploration.

COMMUNITY CONNECTION

Any other jobs you’d recommend for people who love to travel? Leave your thoughts in the comments.

Also, coming soon to Matador Life. A new series on jobs, called How’d You Get That Gig? We’ll explore different professions, dream jobs and careers that are fun, flexible, and allow for travel. We’ll even show you how to train for them and land the job for yourself.

Our first instalment will be How’d You Get That Gig? Boat Captain. Watch for it in the coming weeks.

Stockholm really isn’t considered a culinary capital. After all, it’s been tough shaking off its fish-eating image, but ever since celebrity chef Jamie Oliver called Stockholm his surprisingly”perfect gastro city break” in a piece for the Guardian UK along with a reverent slideshow, new gastronomical attention has been cast on this Scandinavian city.

And there was not better place to sample all Stockholm had to offer in a single go than at its annual Smaka på Stockholm festival which gathers the city’s most popular restaurants into tents at Kungsträdgården to dish out their specialties.

1. Celebrating its 20th year, the festival spans 5 days with 400,000 visitors sampling 200 different dishes, making it Stockholm’s largest summer event.

2. Many independent vendors also get in on the action by setting up little stands.

3. Sweet-smelling brandied almonds.

4.Meals usually start at roughly 25 SEK ($3) and climb much higher pretty quickly. It still is Stockholm, after all.

5.Spicy meals served up by Latino & Cajun.

6.Quintessential Stockholm fashionistas in their recognizable attire…overflowing tops, leggings, flat shoes.

7.A sexier version of Sweden’s traditional outfit.

8.A patron digging into some juicy grilled Turkish kebab meat.

9.Local acts and cover bands are invited to entertain the crowd.

10.The festival is prime for people-watching as nothing unites Stockholm’s liberal residents quicker than food.

11.Pets are also welcome and act as walking garbage disposals.

12. One of several communal condiment tables.

13.Laying out tortilla chips which go well with tasty adult beverages.

14. In true eco-friendly fashion and sticking with its 2010 European Green Capital status, most, if not all, of the restaurants participating serve ecological and organic products.Here, the green sign above the menu states that the beef is organic.

15. Once patrons grab their meals, they gather beneath large tents to eat, drink, chat and rest up before going for the next round of food.

Wooden blocks with designs etched on one end. Photo by Neha

“Gently dab the block with paint. Don’t put pressure on it, just a soft dab,” her hands gesture the dabbing action, her fingers forming the exact shape of the block I’m holding, probably from memory, or maybe just out of habit.

Shyamala’s sari pallu is tucked in at her side, held firmly in place, its solid block print similar to the pattern I’ve chosen. As I bend forward to print she starts to move too before checking herself. She is used to working alone, printing for over a decade now. These days she also conducts day workshops, hoping to spread the traditional art form.

Block printing involves hand printing fabric with etched wooden blocks dipped in paints (traditionally natural dyes, commercially synthetic). It seems easy. Of course it isn’t.

I follow her instructions slowly, very slowly. If my hands shake, it’ll ruin the print. They shake just a little bit as I place (and pound) the block on the fabric – thwack, thwack, thwack.

After the last thwack, I pause, before lifting the block off, slowly.

“Yes!” she shouts – there’s a little surprise there. I smile too – there’s not a line or leaf out of place. I could get used to this block printing thing.

Community Connection

You can connect with Neha via her personal profile in the Matador Travel Community. And if you’d like to submit a photo of your own to This Is My Day, take a look at the submission guidelines.

1. Daniel Nahabedian: “Home” is just a roof I can rest under temporarily. I am not attached to any place, any country or location. It is more a base where I can put my belongings and come back to rest, and abandon easily to go and discover what should be considered our true Home: Earth.

2. Sarah Menkedick: Home for me is 5 p.m. on a winter evening in Ohio. It smells sharp like woodsmoke and ice, and the light has a quiet, melancholy gentleness to it that makes you sense the whole of your life passing, so short. When I was in high school I used to stare out the back windows of our kitchen at this light in the winter and think about where I was going, about the life that lay ahead. I do the same thing now whenever I go home in December; find myself looking out the windows of my parents’ farmhouse and feeling the winter and the passing of time.

3. Slava Bowman: Home means fresh, sun-kissed, home-grown colorful veggies cut up in a delicious, mouth-watering, towering feta-topped shopska salata! Mmmm…YUM!

4. Abby Leonard: Home means sitting on a porch, watching the sun set over the Sound, enjoying the wisdom that a bottle of wine brings out in friends and family. This photo was taken in Bellingham, Washington.

5. David Miller: This photo was taken at Hot Sulphur Springs along the Colorado River. Layla was looking at deer on the mountainside. We were essentially “homeless” during this time, Summer of 09, having left Seattle and basically just camping / traveling in Colorado. And yet this feels super “at home” to me. Just being together, experiencing places that Lau and I love and can now experience again for the first time with Layla. That’s what “home” means, I think: being in love with the places you find yourself and the people there with you.

6. Rebecca Kinsella: For me, returning ‘home’ in 3 months means hanging out with my brothers and sister again after two years abroad.

7. Kendra Hoffman: Home is a faded memory: my mother’s garden lingers where I once danced with my sisters among the sunflowers, and my father’s woodshed looms behind it all. Only the winter speaks the truth: we all await rebirth.

8. Nancy Harder: Home is transitioning for us right now. Home is wherever my husband, James, and my dog, Zoey, are, which will be this house in Blacksburg, Virginia on May 30. In this pic, Zoey’s scoping out the new scene on the day we closed.

9. Elga Reyes: This is home in the Philippines – but not until recently, not until Typhoon Ketsena (known locally as Typhoon Ondoy) hit my country, my hometown, all my loved ones hard. All my life I’ve only wanted to go away, to travel and experience the world, and never had I looked back and considered point zero. I am still a wanderer but now with an anchor, or better yet a return ticket to what truly counts, my family.

10. Soultravelers3: The world means home to our family as we’ve chosen an open-ended global tour lifestyle since 2006, and raised our trilingual child as a citizen of the world. Everywhere is our home and we are related to everyone! Home is where the heart is and our heart is everywhere! Home lives inside us and is the love that guides us, and which also is constantly reflected back to us by the beautiful people we meet and places we see.

11. Debra Lane: This is me experiencing “home” while with the Dogon Tribe in Mali, Africa.

12.Lindsey T Rue: Home is a place that wraps me in comfort – where I can breathe, imagine, play and gather with good friends. I’m a perpetual traveler that changes locations with the seasons, and this photo is of my gypsy caravan parked along the banks of the Taya River, Alaska, in 2008.

13.Scott Hartman: Hiking down the Escalante River in southern Utah, looking for a camp… found this sandbar with a heart on it… home IS where the heart is!

14.Jeff Bartlett: Hailing from the oil and gas town of Fort St John, located 1200 km north of Vancouver, home has always meant two things: snow and work.

15.Tom Gates: Home means dreaming about being away. This is the top of my fridge, with a hand-sewn card from Laos and a blinding digital clock from Japan. They’re the first thing I see when I stumble towards a glass of water in the morning and I will inevitably grin when I see them, no matter how morning-grumbly I am.

COMMUNITY CONNECTION

What does home mean to you? Share your thoughts in the comments below.

Photo by smith

Organic food grows without artificial chemicals. So no toxic pesticides or herbicides accumulate in your body; no nasty fertilizers contaminate your water supplies; no dodgy growth hormones pollute your meat. Organic means purer than a virgin in a chaste white dress made of snowflakes. Better for you, and better for the environment. Right?

Maybe, maybe not.

Here are six common organic claims to ponder when trying to decide if you want to turn your eating habits toward the organic.

1. There is a clear definition of “organic.”

Although there is a broad consensus, each country has its own certifying body, with different requirements for what can and can’t be labelled “organic”. Some of these organizations are run by government, and others by private sector companies or NGO’s. In some countries they are regulated by law, and in others they aren’t.

Countries such as the UK have more than one certifying body, which – providing they meet a certain base level – can each work to different standards. It’s a proper organic gong show.

And spinning off this are all sorts of clever, manipulative marketing terms that aren’t necessarily regulated at all. You can buy “natural” oats, or “home-grown” spinach. Thanks, but I’d rather my spinach were grown in a field. And what the hell does an unnatural oat look like? Perhaps we are talking supernatural oats, the ghosts of porridge past.

2. “Organic” means entirely organic

Photo by Pink Sherbet Photography

Not quite. In the UK and the USA, for example, “organic” means 95% of the ingredients in the food are organic. And in the USA, “made with organic ingredients” means as little as 70% of the ingredients are organic. The remainder can be all sorts of synthetic crap, such as food dyes, starches and gelatin.

The idea that no artificial chemicals are used during production is also misleading. The UK Food Standards Agency (FSA) is about as transparent on this as a bucket of prime manure: its definition of organic farming refers merely to the “restricted use of artificial fertilizers and pesticides.” Oh. Kay.

3. Buying organic supports small farms

Maybe this was true 30 years ago, when you bought your fruit and veg off your local farmer, and he assured you the carrots were so knobbly “Coz they’z all bein’ organic.” No need for any certification back in the good old days.

But now organic food has gone mainstream. It’s regulated. There’s permits and paperwork and payments gone in to those pesticide-free potatoes. Not all small farms can afford this.

And you are just as likely to find organic produce in supermarkets as in farmers’ markets. Perhaps more so. Which means organic food is big business, and a large demand needs a large supply.

Lots of organic brands are owned by those corporations we love to hate, such as Coca-Cola, Nestle and ConAgra. Check out these cool – and scary – infographics on the structure of the organic food industry in North America.

4. Organic food is expensive

It’s true, organic food is generally more expensive than conventional stuff. Sometimes crazily so. That bunch of organic grapes may well taste sweet and juicy, and might even be healthier for me. At that price the pips should be semi-precious stones, and the grapes should come with a free servant trained in the ancient art of palm frond fanning.

Such disparity may well not be the case for long. Modern farming techniques are super-dependent on oil, which is used to produce the fertilizers and other chemicals needed. As the cost of oil rises, conventionally produced food should become more expensive. Organic farming will have to deal with increased transport costs, but that’s it.

Furthermore, the ever rising demand for organic food should, in theory, lead to a decrease in prices. Here’s hoping, anyway.

5. Organic farming can’t feed the world

As I write this, I can already hear the gnashing of genetically modified teeth, and taste the insecticide that will be used to put me out of my misery.

Photo by sarniebill1

Many people claim that organic farming is too inefficient to meet the needs of the world’s growing population. That food production must double by 2050, and the only way forward is to bung a load more chemicals at a load more GM franken-crops.

But organizations like the Soil Association disagree with this, claiming there are a number of faulty assumptions. One is that we need to feed the world using our unhealthy, Western style, meat-rich diet.

They reckon that “fairer diets and better distribution of food” is more important than increased production, and that organic farming is perfectly capable of providing for us all, as long as we radically overhaul our relationship with food.

And according to Michael Pollan, author of The Omnivore’s Dilemma, if we increased the average agriculture yield across the planet to the level that’s possible using organic farming techniques, we’d be producing around 50% more food anyway.

6. Organic automatically equals good

This is sloppy thinking. Granted, organic farming releases less nastiness into the environment, and promotes biodiversity. Granted, organic food contains fewer toxic chemical residues, and so is probably healthier to eat. Hell, it might even be richer in nutrients, but we’ll let the scientists fight that one out.

But there are a whole host of other factors to take into account, not least all those resources consumed during food production, packaging and distribution. Transporting organic food half way round the world, into another climate and season, seems to defeat the purpose. It’s far more important to eat local, seasonal food.

And if it’s true that “you are what you eat”, I’d rather eat the locally grown Egyptian mango – however it was grown – than the organic one shipped in from abroad.

COMMUNITY CONNECTION

What do you think about organic food? Share your thoughts in the comments below.

Photo by Villain Media, LLC.

Food sex immediately brings to mind strawberries dipped in chocolate, flavored body paint and whipped cream. Sometimes mayonnaise and cold cut meats. No? Just me?

But there are a few questionable examples of food and sex combinations that leave me wondering how people make these discoveries in the first place.

Semen as the main ingredient

There’s a whole cookbook dedicated to cooking with semen. The description says that semen is nutritious, has a great texture, and is “commonly available in many, if not most, homes and restaurants.”

“Pan full of manjuice.” Photo by dogbomb

The book covers drink, desserts, appetizers, sauces, and main courses. This means you could host your very own ejaculate dinner party, with Man Made Oysters to start, Roasted Lamb with Good Gravy for the main dish, and top it all off with Creamy Cum Crepes.

Bonus: invite guests over early to “lend a hand” with dinner preparations.

Placenta lasagne, anyone?

Placenta recipes relate more to what happens as a result of sex. It’s practically a delicacy – how often do you get to eat your own placenta, the mass which connects your baby to your uterus? Put a little salt on that thing, pepper to taste, and voila. First class meal.

Or why not try a placenta cocktail? Take a ¼ cup of fresh placenta, some V-8 juice, two ice cubes and ½ cup of carrots, throw it all in a blender and blend at high speed for 10 seconds.

There’s also placenta spaghetti bolognese, and roast placenta.

Or instead of cooking it, you can dehydrate your placenta and just add it to any meal.

Simply cut off the chord and membranes, steam the placenta, and add lemon grass, pepper and ginger to the water. Test if it’s done by piercing it with a fork: if it doesn’t bleed, it’s good. Then cut it up, and bake at low heat until it’s dry and crumbly. You can then crush it into a powder, if desired.

Your mouth is watering, isn’t it?

This is a photo caption with a phil denton

Chocolate vaginae

Moulding a chocolate vagina might just be the best way to express love for your vagina, or your partner’s vagina. Did anyone else not realize that the plural of vagina is “vaginae”? Thanks, Twitter followers, for looking that one up.

The kit comes with everything needed, just add water! Plus everything’s been medically tested, and it’s “completely safe for the novice moulder.” Perhaps the more experienced moulder would prefer a complex recipe, dress it up a bit with sauces and candy.

There’s no description of the directions though, but the site stresses that it’s strictly for the outer portion of the vagina.

Ladies, nothing speaks romance like having your man unwrap a giftbox containing your carefully placed chocolate vagina.

Community Connection

For more chocolate romance, check out these gourmet creations, or learn why sushi is the perfect foreplay food.

My husband and I just bought our first house. Before we even closed, we had dreamt of all the imaginative, colorful ways to decorate and renovate our house. We felt prepared, excited, and optimistic.

Then we started the renovations.

Like so many other newbie home renovators, we experienced a very steep learning curve under the tutelage of trial by fire. So things didn’t go as planned; at least we’re still having fun.

Here are 10 ways we’ve learned to retain some of our sanity during home renovations.

1.) Drink. Or Meditate.

Either way, get in a state of mind where you don’t care and/or find humor in the mistakes. Repeat this mantra: “Shit is going to happen.”

2.) Set Goals.

Set realistic, small goals and a modest budget. Now half those goals and double the budget. Do that again. Now you won’t give your husband the stink-eye when he comes in with another Lowes receipt and you’re two weeks behind your carefully planned schedule.

Photo by exfordy

3.) Determine Priorities.

To help keep a budget, ask yourself the obvious. What do you absolutely not want to live without? New low-flow toilet to replace the fugly blue monster or new closet door? Keep the carpet and buy furniture or get hardwoods and live empty for a while? Digging deep will be worth the effort when fatigue and dwindling funds set in.

4.) Approach big box stores with caution.

Ever walk into Target to buy laundry detergent and come out with a $136 tab of god knows what? Approach Home Depot, Lowes, and other home stores with similar caution. Know what you’re coming in for and try not to get sucked into cool displays. You’ll regret buying that cool-sounding stainless steel paint and XXL bucket of spackle when the diy-high comes down and all you needed was a pack of nails.

5.) Count to 10.

Try not to scream at above employees when you’re back for your third trip in a day. It’s not their fault. Ok-maybe it is their fault when they mix the wrong paint color again or sell you the wrong apoxy. Either way, count to 10 and take a deep breath. Picture being on a beach, mai tai in hand, as you head to the returns desk again and scowl at the chipper greeter who acts like they haven’t seen you already today.

6.) Sleuth out cheap stuff.

Check out websites like freecycle and craigslist; wander your local consignment stores, lumber yards, Goodwill and Salvation Army. It will not only distract your from manual labor, but help you find cheap, even free (!), furniture, supplies, and other home wares. Magazines like ReadyMade also offer diy project ideas for the younger, eclectic set.

7.) Open the Windows.

Or don’t. (See #1). Even low-VOC paints may have you trippin from the fumes, so open all the windows and take fresh air breaks. If you can’t smell the paint anymore, it’s time to go outside.

Photo by rioncm

8.) Blast Music.

The louder the better. Rock and roll fits well, so dig out Led Zepplin “How the West was Won”, CCR “Bayou Country”, and Jimi Hendrix “Electric Ladyland”. Air guitar is highly encouraged.

9.) Life or death?

Ask yourself this question as your try to decide whether you need to hire someone on your tiny budget. Need some electrical stuff done? Possible cause of death. Hire an electrician. Want to lay down some tile? A bitch, but doable and safe.

10.) Be Silly and Social.

The most important tip of all. Make your house a non-stop open door party. Invite people over, keep food and libations around, and create wacky games involving sandpaper. Force yourself to laugh when the paint bleeds through the drop cloth, you burn through three drills in a night, and your rip your pants at the crotch.

Bonus Tip:

Don’t paint in socks. You’ll understand why.

Community Connection

Do you have any other tips for staying sane during home renovations? Any resources you want to pass along?

Check out this article by Leigh Shulman explaining why you don’t have to leave your home to travel. Want to share part of your day to day life with Matador Life and readers? Send us your photo submissions.

Photo by Aschaf

The origins of poutine are in Quebec, but have long been disputed between the two towns of Warwick and Drummondville. Warwick claims their recipe was established in a now-closed restaurant named L’Ideal, while Drummondville’s poutine originated in Le Roy Jucep.

Nobody is sure exactly when and where the dish was created, but its greasy-goodness fame has spread globally.

How to make your own poutine

Here’s how you can create the perfect poutine in less than 30 minutes.

Ingredients

• 1 quart vegetable oil for frying
• 1 (10 1/4 ounce) can beef gravy, or homemade gravy
• Store-bought plain French fries, or 5 whole potatoes cut into fries
• 2 cups cheese curds or cheese of preference

Steps

1. Heat oil in a deep fryer at 365 degrees (Fahrenheit). Or if you don’t have a fryer, use a skillet.

2. Warm the gravy.

3. Heat the fries in the oil until they turn brown.

4. When cooked, remove fries and blot with paper towels to remove excess grease.

5. Smother fries with cheese.

Photo by tuppus

6. Smother cheese with hot gravy.

Voila! The meal to make your arteries scream.

How Do You Like Your Poutine?

The above recipe is probably the simplest way to create a poutine, but the most important thing to keep in mind is that there are no real rules.

Cheese curds or shredded cheddar, gravy or special sauce, ketchup heaped on top or not… keep searching until you find that special, favorite flavor. Trust me, it’s a culinary adventure.

There are also regional differences across Canada that help give a little kick.

Quebec - Replace the gravy with poutine sauce, an arguably more popular option among many Canadians. Being from Newfoundland, I’m never entirely certain how the rest of the country does things, including food. The sauce is like thickened chicken stock, seasoned with pepper and onion flavoring, and powdered mixes can be bought in grocery stores.

Newfoundland and Labrador – Newfoundlanders and Labradorians like to add “dressing” (turkey stuffing) to their poutines, a combination of bread crumbs, savory, and onions. When the dressing becomes soaked with the gravy, it adds great texture.

Nova Scotia – Nova Scotians are big on lobster poutine, which is like a regular poutine but includes lobster meat, chopped chives and hollandaise sauce with halloumi cheese.

Other Atlantic Canadian additions – Some places in Atlantic Canada top their poutines with donair meat, which probably has about the same nutritional outcome as adding bacon to caramel corn.

International Poutine – If you’d rather go international, try the Italian-style poutine, which replaces the gravy with spaghetti sauce and is topped with ground beef. Mexican poutine includes fries, carne asada, guacamole, sour cream, pico de gallo and cheese, and can also be served with hot sauce.

Community Connection

Where in the world have you experienced the best poutine? And what other foods do you know that make your arteries sing? Share your thoughts in the comments below.

Photo by Priyanka Kumar

My day starts with a cup of steaming hot lemon tea. After a quick shower, I head to Jadavpur University. The University is arguably the best department in Asia for the study of English Literature. I’m a third year student here, and I’m pursuing my bachelor’s degree.

I’m the only person in the younger generation still living with my parents and grandparents. I have two siblings. My older brother Arup and my younger sister Aditi are both in the United States, studying in college. I had the option of going to the U.S for college, but as a child, I’d always dreamt of studying at Jadavpur University. That, and also the fact that I wasn’t ready to let go of Calcutta, just yet.

Photo by Safdar Rahman.

You see, I absolutely love Calcutta. Some of the love comes from the fact that it’s the only home I’ve never known and despite having traveled extensively throughout Europe and America, I’ve never really lived anywhere else longer than a month.

Calcutta is a city of paradoxes. You will hear stories of the filth and the squalor of Calcutta. You will hear tales of how Calcutta is a hub of intellectuals. You will hear about how malls are juxtaposed with tiny little street shops, and it is probably the only city in the world where the cleanest public toilet is in the shape of the Sydney Opera House.

In Calcutta, you will have frequent bandhs, strikes, because some political party or the other is squabbling amongst themselves. It is in Calcutta that cricket and football matches are watched with equal fervour.

While there is club cricket, Team India does quite well on the national arena whereas in football, the teams that are most supported in Calcutta are Mohun Bagan and East Bengal. My grandfather tells me stories where prawns would be hung in long lines to symbolize the victory of Mohun Magan, whereas if East Bengal won, there would be a long line of Hilsa fish.

Hilsa fish. Photo by Saptarshi Chakraborty.

After my usual cup of tea, I spend about three hours writing. I’m always looking for ways to improve my craft. It helps that my major is English Literature where I have to write papers and critique literary texts all the time.

What I love most about my degree, though, is its interdisciplinary nature. This semester at college, we have a module called Global Cultures which is a course constructed with notions borrowed from politics, history, social anthropology and literature.

I head to the university for my first class around 10am. My education is subsidized, and I pay Rs950 a year. That is $20 a year. This is not the case with all universities. Some are extremely expensive, and I’m lucky to study in a place which, even by Indian standards, is cheap.

After class, I hang out on campus with my friends-or head to a nice, quiet place for lunch or tea. My favorite haunts are Flury’s, Grub Club with its fabulous Thai Green Curry, and the local KFC. KFC here is a lot spicier than in the United States. Our conversations either veer towards Bollywood stars or cricketing heroes or local and international politics. The talk of politics inevitably leads to verbal volleyball. We are very passionate about politics.

Then, I head home and spend time with my grandparents. I know that in a year or so, I too will be gone from home, and I’ll miss them terribly. I love listening to their stories of childhood in and their struggle during the years of colonial rule. My grandmother tells me that none of the goods available were Indian. Soaps, perfumes, even chocolate biscuits, everything was British.

Photo by Priyanka Kumar

I think of my generation and think about how lucky we are, despite everything, we have the freedom to choose and make our own decisions.

My grandmother married at sixteen. Had my father by eighteen. At my age, she had two children and ran the household by herself. She is seventy now, and as self-willed and resourceful a woman as you can find. Through her own enterprise, she managed to obtain a Masters degree in literature after she got married. Today, she helps many young women from underprivileged backgrounds to finish their education and find work.

I’m very fortunate to have had very strong women as role models.

My mother and both my grandmother have taught me to stand up for my rights. My grandmother once told me to believe in the power of the pen, and to use it judiciously and responsibly. That is what I hope to do.

At night, I’ll often go to a pub called Someplace Else for a drink with friends and to listen to live rock music, but I am also content snuggling into bed early with hot chocolate and a good book.

Community Connection

Chris Dunphy and Cherie Ve Ard are two “gen-x geeks” who live on the road full-time with their RV. They’re currently making their way across the USA, headed towards Tampa. In their words, they’re “living at the intersection of Epic & Awesome – traveling, living, working and playing full-time in a small solar powered RV, embracing nomadic serendipity.”

How could you not love a couple like that?

Their secret to living this way is total lack of debt. They’re not rich, but they don’t have credit cards, mortgages, rent payments, student loans, child support, or anything of the sort.

Here’s a glimpse into their tightly compacted life, complete with all the great technology and a fluffy cat.

1. Orion, the 2009 Oliver Legacy Elite Travel Trailer.

2. Chris Dunphy and Cherie Ve Ard, owners of Orion, their first day as full fledged RVers.

3. Kiki the kitty hanging out in the back of the RV, where Chris and Cherie have favored a full size bed over a four-person dinette typical of many RVs.

4. The back upper bin of the trailer is all that is needed for the couple’s tech gear. Here they stash a Mac Mini, a WiFi long-range antenna, a back-up drive, a small Canon printer, and a few other essentials…like books.

5. The kitchen view: occupying only about four cubic feet of space, the refrigerator comes complete with freezer and can store enough food for two weeks. The drawers are also deep and great for storage.

6. A larger view of Orion’s kitchen.

7. Fun photo art by Ben Willmore. The technique used here is “lightpainting.”

8. Cherie hard at work in her comfortable office.

9. No such thing as a hot bath here, only room for a shower in this tiny bathroom.

10. A rising moon at one of Technomadia’s campsites.

11. A curtain attached to the ceiling with suction cups helps separate the bed area from the living area when privacy is necessary.

12. Technomadia’s Burning Man camp where many Matador team members camped as well.

Community Connection

RV travel not for you? Check out some inspirational articles about traveling by cargo ship or motorcycle.

When I got home from work today, my husband Justin told me he would be away all the following week at a training course in New Mexico. That means next week I will be home alone. Again.

Justin is in the Navy, so he goes on a lot of this sort of business trip. He was away for almost 8 months in 2009. This year, while he probably won’t deploy, I’m sure I’ll find myself on my own a lot and stuck in the house by myself.

Before I met him, I could never have imagined that I would want to stay in one place for any amount of time. Justin and I both felt the same way. Our first few dates, we tacitly impressed each other by talking about all the wild things we wanted to do one day, and our shared wanderlust made it easy for us to pack his car two summers ago and move out West.

We lived in San Diego for almost a year before he deployed, and all of a sudden, I found myself located an entire country away from family and friends and an entire world away from the man I loved.

Until then, I thought not having a home was more important than having one, but when I found myself fending for myself, forging a life without my partner, suddenly developing a solid home base became a priority. I manned the fort and turned the apartment – one that had only been ours a short time — into a home.

In my spare time, –and I had a lot of it — I began to create the perfect space for us. I placed Justin’s Bahraini rug, the one a friend brought back for him a few years ago, in the living room. It takes up half the room, but it’s neat. I like it. I collected candles and tried really hard not to let his cactus die. I moved furniture around. I bought decorative knobs for our dresser, and when the Anthropologie catalog arrives in the mail, I flip directly to the home décor section.

What exactly was I doing here? And who was this person I had become? I thought we were a couple who lived for adventure and defined ourselves by the desire to be free, not to be tied down. The summer Justin was deployed, though, that old definition of myself no longer mattered. Being with Justin is being at home. I couldn’t be with Justin, but turning our shared home into a place that reminded me of him and gave me the stability I was missing.

Many in my situation moved back home, but that wasn’t for me. It was a good experience to spend seven months in a totally new environment. I learned to be independent. Justin and I improved our communication skills while juggling time zones and work schedules which in turn strengthened our relationship.

When he leaves the Navy, things will return to normal. There won’t be jobs or mortgages holding us back. No threat of court martial looms should we choose to pick up and move wherever, whenever.

That future time in my life feels so open, and we spend many lovely hours talking about the possibilities.

“Should we do the Peace Corps?”

“Yes! Should I go to grad school in Manhattan?”

“Of course! Should I try to calculate how long we could live on our savings in an apartment in Mexico City or Paris?”

“Sure, I’ll help. Have you thought about the Appalachian Trail?”

The future holds everything and anything, but right now that’s not what I want.

Right now, I love every day that I come home from work, and he is waiting for me on the couch, legs propped on our coffee table, thumbing through the pages of another book on his reading list. I relish my to-do lists of household chores or schedules or anything that smacks of normalcy. I want to sleep in on Saturdays and play trivia at the bar down the street on Tuesdays. Right now, world travel can wait, because I like being home.

But when I know we’ll no longer be separated for months at a time, when we do take off and go, I’ll have no trouble leaving the candles and catalogues behind.

At nightfall, my friend and I climb into a motorboat with a group of Sicilians we’ve just met. We have been traveling the coast of Italy for nearly a month and now, having reached the Aeolian Islands, we are heading to Volcano, a volcanic island made entirely of black sand.

“Look,” one of the Sicilians says as we start away from shore, spreading out his arms towards the pebble beach. “Don’t we have the most beautiful beaches you’ve ever seen?”

“I’ve seen better,” I shrug. I am twenty years old.

It’s been just about three years since I left the San Francisco area, and I have spent those years trying to move as far away from home as possible. So why, as I ride out into the night, do I close my eyes to the shore before me, and return to the one I left behind?

“This all could have been lost to condos,” my father says, his voice hoarse. He takes out his Swiss Army knife and cuts a chunk off a block of cheddar, hands it to me. The harsh Point Reyes autumn wind whips sand around us. We’ve just walked four miles along the stark coast to this estuary at beach’s end. My feet are tired, hair knotted with salt and wind. My dad talks – once again – about the US congressman who fought plans to develop the area in the 1960s.

What is this that has been saved? Just north of San Francisco on the western tip of the affluent Marin County sits this rare, protected world, a peninsula of steep cliffs, wildflower dotted meadows, and narrow coves swallowed by an unyielding riptide. This is where I spent the weekends of my childhood.

As I bite into the slice of cheese, what we came for begins: Sea lions coming to feed. They first peak up their heads, then their bodies out of the water. Soon, there are dozens, then hundreds of them barking and flopping, caking their wet bodies with sand.

I am as insignificant to the sea lions as the tiny boats on the edge of the ocean. On a peninsula that has been traveling north for millions of years, my life is no more notable than the sand crabs burrowing around our feet.

I am thirteen years old. It’s been two months since my parents split up, and this is the first time in those two months that the dragging in my chest has ceased.

My father hands me a slice of heavily salted tomato.

“Pretty damn good,” he says, smiling. I stuff it into my mouth.

I nod, the juice running down my chin. One of the sea lions barks before it slips back into the water. It is the best tomato I have ever tasted, and the sea lions, slipping back into the still estuary, are the most beautiful creatures I have ever seen.

At sixteen, I bring my first love here where we spend the afternoon wrapped in a Mexican blanket. My father and I returned regularly, the stretches of time between are visits growing longer as I grew older and finally he moved away.

I have often wondered why certain places set anchor in us. Is it the power of family and first love that keeps Point Reyes so alive for me.

Photo by Alan Vernon

Or is it the unusual beauty of Point Reyes that shaped these moments, setting them down into my memory for good? Or?

“Sometimes a man hits upon a place to which he mysteriously feels he belongs,” says Somerset Maugham

I thought I’d find that place on the other side of the world, but it has taken much traveling, many beaches, more introductions and partings to realize this. All I want to do now is sit on that dune and eat a chunk of cheddar while I watch the sea lions crawl onto the estuary, their barks filling the air.

COMMUNITY CONNECTION

Photo by normalityrelief/ Feature Photo by eyesogreen

Old School

According to ancient wisdom, your environment reflects your life. Therefore making improvements in one will positively influence the other. This can be done by understanding placement and integrating the five natural elements – fire, wood, water, metal and earth – in your home.

Feng Shui

Feng Shui is the ancient Chinese art of balanced placement based on the concept that energy — called chi — must be free to flow through the rooms of your home. When energy is blocked it causes strained relationships, bad finances and ailing health. Feng Shui corrects the imbalance.

Simple measures like de-cluttering, enhancing natural light, using natural materials, strategic arrangement of furniture and incorporating influential symbols in the décor infuse a sense of peace and calm in the home.

Photo by seeveeaar

One of the most most popular Feng Shui pieces is the bamboo shoot. It combines and extends the benefits of the five natural elements, absorbs surrounding negativity and brings the homeowner good fortune. Another favorite is the Buddha.

Vaastu Shastra

Vaastu Shastra is a system of architecture based on the ancient Vedic texts. It focuses on designs that channel positive energy from natural elements in the environment to the homeowners.

Vaastu has specific rules regarding construction. These include the order and direction of specific rooms, materials used, direction in which doors and windows open. It also provides remedies in case these changes aren’t possible.

Like Feng Shui, Vaastu is based on the concept of flowing energy. A common rule suggests leaving a slight gap between walls and furniture for a conflict free home.

Zen Interiors

The Zen design ethic draws inspiration from Zen philosophy. It focuses on minimalistic and tranquil designs, allowing homeowners to create a peaceful sanctuary against the chaos at work in the outside world.

Photo by Jim Moore

Zen puts great emphasis on letting go of all non-essentials that collect in the house. Use soft colors, minimalistic furnishing and make sure that every article in the house draws from one of the five natural elements. In these ways, you help move energy-trapping-clutter out and make way for a long happy life.

The Middle Ground

The old traditions include color therapy as a means to improve peace and calm. Science seems to agree.

Color Therapy

Color influences emotions, and as a result color sensitivity or color imbalance can negatively impact your outlook. Color therapy finds the right colors and figures proportions to reestablish balance.

When making color choices, consider your environment and personality first – bright colors uplift mood; softer colors help control aggression. Be sure to factor in the basic reactions color generates. The color violet as an example, is known to calm the mind. Therefore using it in the bedroom is an effective way of dissolving tensions that cause migraines and sleep disorders.

For the Fiercely Logical

Don’t believe in that stuff? For you, there’s a simpler route.

Clean & Organize

Years of clutter contribute to confusion and chaos. A clean and organized space allows for more focus and a clearer, positive way forward. Do the dishes before bed, make the bed as soon you wake up; get rid of all the extras by donating what you can and recycling the rest. Your home will instantly feel lighter, happier.

Photo by reiner.kraft

Green Up

Adopting green living methods allows for a healthier life.

Many regular household agents, like detergents and air sprays, contain harmful chemicals and toxins. Constant use leads to a build-up of harsh pollutants in your immediate environment, resulting in health disorders. You can avoid this by opting for greener substitutes.

Also consider bringing living plants and fresh flowers into the house. They add color and purify the air in the room. In case of a small bedroom however, it’s best to avoid having large plants. Plants utilize oxygen and give off carbon dioxide at night, this could impact breathing and sleeping patterns.

Be sure to open windows and let natural light flood the house everyday. This simple move drains out musty air and replenishes the home with fresh oxygen, while the streaming sunlight brings in Vitamin D, an important nutrient for healthy living.

Community Connection

Another sure shot way to boost the peace and calm at home is to maintain a happy, joyous mind. Clear out the negativity with Matador’s 20 Basic, Fun, Sexy Resources for Beginning Meditators.

Photo by dingbat2005

We all know the feeling of homesickness. When we’re not at home, we’re often off discovering new places and making new friends. But home becomes such an engrained part of our lives, there are some things we can’t shake off entirely. Friends and family play a major part, but often we miss material items, or knowing everything is clean and in its rightful place.

For some of us, it’s hard to pinpoint our most favorite thing about home. Andy Jarosz, however, has discovered that most people from the western world share the same food passion and miss it while away: cheese. Expats living in Asia seem to feel particularly strong about cheese nostalgia.

Photo by Refracted Moments

Dave Bouskill and Debra Corbeil feel that our associations with home are not so much about materialism, but more of a realization that we take certain things for granted. Hot showers, comfortable beds and clean toilets are just some luxuries we expect to be available all the time.

When I moved away to attend university, I found myself craving my mother’s meals, even food I didn’t particularly enjoy while living at home. I’m sure being forced to cook for myself had something to do with it, but I longed for pea soup and dumplings, or a classic Sunday dinner. After being away for nearly seven years, I visit home and find myself missing the conveniences of my current “home.” The lines have become blurred. But always, as things change, we’ll find something missing.

Community Connection

So what familiar comforts do you appreciate the most from home? Participate in our poll, or if there’s something we missed, share in the comments!

Photo by Hal Amen

The editors, writers and interns for Matador are spread from Argentina to Australia, but regardless of where on the road we reside, we’ve all got a few favorite moments that we dig up every holiday season. Here’s a look at how we celebrate the happiest time of the year:

Now that she lives across the country from her family, Abbie and her boyfriend have started going to IHOP for breakfast on Christmas morning.

Candice also celebrates with a foodie tradition … coconut snowball cookies, a variety of whiskeys, Christmas rum cake, Christmas pudding, and copious amounts of cookies. And then there’s the watered-down Purity syrup. “Sound gross, but it’s delish,” Candice says.

Hal takes the time to think about the original meaning of Christmas:

My wife is from the small town of Winterport, near Bangor, Maine. Every year on the weekend before Christmas, the town puts on a costumed pageant outside a church on Main Street to tell the story of the nativity. Local kids play the parts of Mary, Joseph, the three kings, et al., and live animals simulate the manger atmosphere (llamas from a local’s farm were used this year—a nice touch for us as we just got back from a year in South America).

The scenes are narrated, and the 10-minute production is punctuated by carols sung by the 100 or so folks in attendance, ending with everyone converging on the manger while singing “Silent Night.” It’s a nice annual reminder that American community roots aren’t just the stuff of Christmas movies.

Photo by Hal Amen

Matador’s managing editor, Julie and her family have grown tired of “doing Christmas.”

“Though we loved all the traditional rituals of Christmas—the tree, the dinner and gift giving—it had become too stressful, so we decided to see what it would be like to take a vacation from—and for—Christmas,” she says. “The first year, we went to the Florida Keys and rented a home there. This year, we’ll be going back to Florida, borrowing the house of a friend who’s going to visit family out west. We’ll cook, but no elaborate meal, and any gifts will probably be lavished on my daughter… it’s her first Christmas.”

Lola recalls the traditions she grew up with in a very religious household in Nigeria:

Christmas morning was spent in church. We’d come back home to a huge meal; its base ingredients being some form of rice and chicken or turkey. Exchanging gifts wasn’t really a huge deal growing up, but time spent with family and extended relatives was key. Aunts and uncles and other random people we called auntie and uncle swung in and out of our house throughout the day, bringing more food and hampers; which are baskets filled with edible goodies.

Nowadays, Nigerians are weaving more Western traditions surrounding the holiday into their own lifestyles—fully decked-out trees, stuffed stockings, twinkling lights, presents galore.

Same with New Year’s Eve. We’d ring in the New Year in church coupled with some fireworks and we’d return home to trays of yummy sardine sandwiches, British biscuits and tea.

Paul, who’s living in Berlin, tells us how to celebrate a festive holiday season—German style. His girlfriend’s family goes to church the afternoon of December 24th and afterward is the ‘beschehrung,’ the giving of presents to each other, which takes place after dinner (though kids get their gifts before dinner). Christmas dinner usually consists of roast meat or sausages with potato salad and sometimes trout or herring.

And from Christine, who celebrates all things Christmas on Christmas Eve because her birthday is on Christmas Day:

We’ve always celebrated Christmas on Christmas Eve. When I was a child, my dad would always take me somewhere, to a movie or a football game, or to drive around and look at the houses covered in lights during the afternoon of December 24th. When we got back home, Santa would have made his visit, and presents surrounded the tree. For many years, I thought Santa came early for me because he knew my birthday was on Christmas Day, and he wanted me to be able to have separate presents. It wasn’t until I was about 23 that I found out it is a German tradition to celebrate on Christmas Eve.

Photo by JoAnna Haugen

Neha, who writes from Croatia, rings in the new year by lighting a traditional Indian brass lamp. “The hope is that the light brings forth a good year, and continues to shine on, bringing happiness, prosperity and luck,” she says.

As for me, my husband and I like to keep the holidays low-key. We make candy for the neighbors—chocolate-dipped pretzels, peanut brittle and peanut butter fudge are favorites—and always watch The Muppet Christmas Carol. But my most favorite tradition is reading The Best Christmas Pageant Ever out loud together while sipping hot chocolate.

Community Connection:

Now it’s your turn to tell us … what is your favorite holiday tradition?

Food As Porn

Photo by Shannalee T’koy. Feature by Theilr

Not since Georgia O’Keefe has one woman made inanimate objects seem quite so sensuous and alive. Shanalee T’Koy of Food Loves Writing fills her blog with soft, warm, tasty photos of fruit, bakery buns, brunches and the people who lust after them.

In spite of her fantasy-provoking and mouth watering photography, Shanalee’s writing and recipe style is down-to-earth and easy. She makes you feel like you’d just love to sit down over a plate of blueberry waffles and spill all your dirty details.

Food As Frugal Philosophy

Daniel Koontz’ Casual Kitchen is about cooking more, thinking more and spending less. There, Daniel presents easy to make, healthy and unique recipes that work easily within a budget while simultaneously offering thought-provoking food related philosophy links around the web.

First, brush up on Daniel’s glossary of Casual Kitchen memes before diving into discussions of ways to help the environment from your kitchen or new ways to think about rising food costs.

Food As Fashion and Art

Luxiraire, without a doubt, presents the most jaw-dropping and awe-inspiring creations I’ve ever seen.

Photo by Sean McGrath

The most difficult avocado recipe ever first caught my eye. Then I became distracted by a parfait. I’m not usually much for parfaits, not to mention finding the word silly, but Luxirare’s method of creating solid caviar-like bubbles out of a juice to use as a layer in the dessert simply won me over.

Food As Culture

Laylita grew up in Vilcabamba-Loja, Ecuador. Her recipes have been inspired by her mother’s New Mexico cooking, the Ecuadorian market food stalls and street snack carts and from the food she ate made by her Texas grandmother.

I found Laylita’s website while searching for a good humita recipe. Humitas are fresh corn cakes served traditionally throughout Argentina, Peru and Ecuador. The corn is ground, cheese added and then wrapped in corn husks and steamed. They can be made dulce or salada, sweet or savory.

Food As Obscenity

The food creations on This Is Why You’re Fat will make your stomach turn and churn, yet you won’t be able to look away. In fact, don’t be surprised if you find yourself marveling in disgust at photo after photo of the most horrendous, artery clogging, sickening food combinations you’ve ever seen.

Photo by Alexik

Ok, maybe the Oreo S’more doesn’t look so bad, but the bacon maple hot dog drizzled with chocolate sauce?

Or how about the infamous Widowmaker? Any food that begins with 1.5 pounds of ground beef, continues to a whole package of bacon and not one, but TWO entire packaged pepperoni pizzas has got to be worth a mention.

COMMUNITY CONNECTION

Have you made or eaten anything spectacular, disgusting or amazing? Share your favorite recipes and websites in the comments below.

For some of our own Matador food porn, be sure to take a peek at our tasteful beefy centerfolds or read our guide to seven decadent New Orleans desserts.

The children of Krang Yaw welcome us to their village in Cambodia. Photo by Matador editor Lola Akinmade

I’ve had my share of those lovely slices of solitude walking the coast in Cinque Terre or the beach in Panama where the only others awake are fishermen. Usually, I’ve dragged myself out of bed early so I can greet the foreign sun with morning yoga.

Waking up early at home, though, doesn’t always bring the same sense of peace and rejuvenation, mainly because home is the place where you do things. Opening your eyes early only brings you more quickly to piles of dishes, mounds of laundry and any of the other things on your endless to do list.

The times I get up first to do yoga, it’s rarely to greet a gorgeous sunrise on a watery horizon. More likely, it’s the sun peeking through the window, sometimes past bars, and I have to push aside toys, clothes and any other number of things to make room for my mat.

Yes, life takes up a lot of space, so how does one clear it out in order to find the rest we need in order to feel truly alive.

Keep A List Of All Your Favorite Things

I keep a list of mine in the memo pad of my Blackberry. There,

Photo by Fabbio

I note down all those details that stick out in my mind. They can be major events, like the birth of a child or a wedding. Or they can be minor, like trampoline jumping somewhere in the South of France. Feeding leftover bread to the ducks and geese after a picnic. Or staying out all night dancing with Couchsurfers in Bocas del Toro. Over the years, I have literally hundreds of little moments tucked away. I turn to them when I need a break, a smile and a little window to somewhere else.

That’s when I turned to the other Matador team members to hear some of their favorite moments, moments of quiet, joy, even of fear an loneliness. These are the times that give us pause, allow us to close our eyes travel to another place, time or event even for just a few seconds where we simply exist. Then bring what you find there back to the present.

Call it meditation, call it nostalgia, better yet, don’t give it a name at all. Just breathe in and enjoy what you find.

1. Slowly, slowly, you will climb the mountain.
2. Feel the fear as you come close to the edge.
3. Reading Festival, opening day before the crowd arrives.
4. This is how we are patriotic!
5. Who can resist the sunset? (Especially from a van!)
6. The little things in life.
7. I sip my vanilla ice blend, sitting in a comfortable 70 degrees with my nice shoes on
8. Learning how to let go.
9. Experience the glory of the giant redwood.
10. The boatman wore a crooked smile.
11. Reflections on a first meditation retreat

COMMUNITY CONNECTION

We hope you’ve enjoyed this little peek into our brains and the events that make our lives special. Now share some of yours with us in comments below or begin a blog of your own in Matador’s own travel community..

Emma Lundmark shows off some tunnbröd dough.

My first encounter with Tunnbröd (thin bread) came in the form of local street grub I’d quickly grabbed after a day at Vasamuseet a couple years ago. The concoction I’d ordered – soft thin bread rolled up funnel-style and filled with sausage, mashed potatoes, onions, mustard, lettuce, and other dubious condiments – was called Tunnbrödsrulle.

Integral to most meals in Sweden, I would later be introduced to varied and crispier versions of Tunnbröd. Thin bread topped with cheap caviar squeezed from a tube and cucumber slices adorn tables across the country. Crispy thin bread heavily smeared with butter regularly accompanies lunch and dinner. Crushed tunnbröd is eaten with sour milk and lingonberry jam cereal-style in a fashion called bryta (also known to Northerners as smolanedi).

Tunnbröd also plays supporting role to Surströmming (fermented Baltic herring), of which I have firsthand experience sampling.

While spending last summer up in Norrbotten (Northern Sweden), we’d convened at the local neighborhood joint for lunch – a small convenience store/pub/restaurant/bakery – all rolled into one in the small village of Klöverträsk; population – 260.

The only item on the menu that day – a pasta and meatballs with brown sauce dish – also happened to be the lunch special.

Young Emma Lundmark serves us our meal.

“You know Jonny makes his own tunnbröd,” someone chimes in just as we dig into baskets of freshly baked crispy bread.

I immediately set up a date with Emma, Jonny’s oldest daughter. She agreed to take me the very next morning behind the scenes of their bakery – Klöverträsk Bröd – an icon in the village for the last 40+ years.

1. Located in the village of Klöverträsk, The Lundmarks run their small one room bakery right next to the equally small convenience store where they sell groceries and toiletries. Their attached pub/restaurant is just a door away behind the store.

2. “It’s fun to work with your hands,” shares Emma as she kneads and prepares dough early in the morning. Each batch makes roughly 40 kg of tunnbröd so two batches are made per day.

3.A grooved roll pin is used to aerate the dough and to give it its texture look.

4.The bread is passed multiple times through a “kavelmaskin” – a machine that is used to stretch out the dough into a near paper-thin layer.

5.Once the dough has been stretched to the right weight, it is sliced into manageable pieces for baking.

6.The sliced up dough is then flash-baked for 20-25 seconds.

7.The baked crispy bread is cut into stackable pieces while still hot, and piled into boxes to continue their cooling down process.

8.Each box is weighed to make sure they meet the 400g (800g for larger boxes).

9.Simple clear cellophane tape is applied to seal the boxes up.

10.The freshly baked tunnbröd is ready to be delivered to local stores, including the Lundmarks’ own convenience store.

11.Another Lundmark specialty is cardamom-infused biscuits called Bettans Biscuits.

12.It takes about 20 minutes to mix and prepare each batch of dough.

13.The dough is left to rise for 45 minutes before baking for another 45 minutes.

14.Once the bread cools down and edges are cut away, they’re left to dry out for about two days. After that, they are put in a cutting machine to continue making smaller pieces which are baked one more time for close to two hours to give them their signature crispy taste.

15.Once ready, the biscuits are bagged and ready for sale. The Lundmarks also sell breadcrumbs accumulated from the baking process so that these cardamom-flavored breadcrumbs can be used for other baking purposes.

16.The finished products end up in the backyard pub and restaurant for guests.

17.The boxes and bags of thin bread and biscuits also end up in their convenience storefront for local customers to buy. The store is literally a door away that leads from the bakery.

18.Twice a month, the Lundmarks deliver tunnbröd and cardamom biscuits to roughly 60 local stores and supermarkets all across Swedish Lapland and in neighboring towns of Luleå, Piteå, Älvsbyn, and Boden.

More on Klöverträsk Bröd (Bread)

For more than 40 years, Klöverträsk Bröd has remained a family-owned business, providing fat free, sugar free, and milk free tunnbröd. The bakery was purchased roughly five years ago by The Lundmarks – Jonny, Monica, and their five children – from previous owner Robert Öhman who, after 18 years of running the business, was ready to move on.

In addition to Klöverträsk Bröd, the Lundmarks also purchased a 20+ year old recipe for old fashioned cardamom biscuits called Bettans Biscuits, which originated from a little village called Niemisel.

Since both purchases, Jonny has expanded the bakery’s offerings to include the following four products:

• Bettans Biscuits
• Bettans Breadcrumbs which can be used for baking
• Smaller 400g boxes of Klöverträsk tunnbröd
• 650g boxes of regular breadcrumbs

22 year old Emma continues to tend the bakery, shop, and restaurant alongside her parents.

Contact Information

Klöverträsk Bröd
Klöverträsk bya väg 21
975 91 Luleå
Phone: (46) 0920-85200
E-mail: jmltrading@telia.com

Above photo by author. Feature photo by infomatique

Every year, I resist autumn. For one thing, I don’t do winter well. I hate the cold, despise being stuck indoors, and dread the daily struggle to don jackets, scarves, hats and gloves. But that’s the least of it.

Fall has always meant endings for me: end of summer. End of sweet, formless days outdoors. End of roaming. During peak tomato time, when berries still hold the sun’s warmth but back-to-school ads are inescapable, I begin to mourn the summer.

Then, A Shift Takes Place

Around the time humidity lifts and light slants a bit lower, fall wins me over with the lovely assortment of foods I find at local markets.

Photo of quinces by author

Some may find eating with the seasons stifling, particularly when local produce options seemingly limit the palate. I see it as an adventure. When there is nothing but root vegetables and rugged greens on the horizon, you’re challenged to be creative or else become bored.

No cans this year for pumpkin pie. I scored the perfect cheese pumpkin – resembles the Halloween variety — at a farm stand in Connecticut. I’ll roast it with cinnamon and cardamom and invent my own pie recipe.

A paper bag full of quinces from a Connecticut orchard perfumes the kitchen with their lemony-floral scent; they’re awaiting their appearance in a lamb tagine with saffron and ginger, recipe courtesy of Alice Waters’ Chez Panisse Fruits cookbook. If I have any leftovers, I’ll poach them with honey produced on a rooftop up the street.

Crazy, extra-terrestrial kohlrabi used to befuddle me. Now I love it julienned and dressed raw, with apples.

Finding Inspiration In the Flawed Hold Outs From the Past Season

Tomatoes that didn’t grow well and will never ripen make a mean green pickle or fried green tomato. Frost-blemished peppers blister sweetly over a flame, and summer arugula turns feisty and red-veined after a couple of cold nights. Both perfect for winter salads.

Photo by Bunnicula

Winter Spices Warm Your Home

Roasted root vegetables or winter squashes practically beg for spices such as cloves, nutmeg, and even vanilla bean, too often overlooked in summer. These fall dishes require longer cooking which means you must stay indoors as these wintry aromatics fill the air.

By the time winter arrives in a few weeks, I won’t be so afraid of the frigid months to come. Instead, I’ll find comfort in the magic of a parsnip and a stalk of Brussels sprouts, as they take the frost and the weakening light and transform them into something delicious.

COMMUNITY CONNECTION

What are your favorite winter recipes and farmers markets? Share your tips and ideas in comments.

Urban homesteaders can grow their own food and stockpile it for the winter, raise chickens, and yield rainwater for household purposes. Some families even practice making homemade crafts, like soapmaking, and use solar energy to power their greenhouses.

While there are some obvious restrictions, like climate and lack of space, nearly any family can create a home-based economy.

Urban Homesteaders Are Nice People

Community connections are an important part of this lifestyle: one of the rules of being an urban homesteader is being a good neighbour. The Dervaes family from Pasadena, California, suggest in their 10 Elements of Urban Homesteading to always lend a hand for free. Additionally, events focusing on jam making, wine production and other home-based activities attract people of like-minds from all over.

Photo by david owen

Urban homesteaders are also always willing to share their knowledge. Dozens of blogs like the Urban Homesteader offer a wide variety of resources for being self-sufficient, including recipes and crop cultivation tips. Cool off with homemade naturally sweet tea? Don’t mind if I do.

No lie, converting your modern home to an urban homestead is a tough move — one that requires patience and time — but the long-term benefits of living green are outstanding. Organic foods are easy on the body and easy on the planet. Using bio-fuels, taking public transportation, and growing your own crops are huge money-savers.

Plus the workload encourages the whole family to participate, so drag the kids off the couch and have them tend the chicken coops.

COMMUNITY CONNECTION:

Have you created a urban homestead? Share your experiences in the comments.

Welcome To Our Home Photo: Lee Carson

Being a great host can be inexpensive and easy, provided you take a few minutes to plan in advance. And since long-distance friendships depend on those rare few days together, isn’t it worth it?

1. Have a spare key made.

This is a no-brainer, but something I avoided for a while out of pure laziness. You’ll end up with the worst meet-up arrangements to pass off the key, resulting in a frustrating week for you and a bunch of grumpy guests. Avoid the headache: get a cheap keychain and a spare key and let your guests wander as they please.

2. Make a map.

Label it with your house and fun things to do nearby. If you live in a large city, you may be able to grab a free subway map. If not, print out a zoomed out Google Map, as well as one that’s focused in on your neighborhood. Use highlighters and pens to mark different routes, points of interest, and the best sights or areas to explore while you’re at work. If my guest is arriving from abroad, I usually tape a couple of quarters onto the map in case he/she needs to call me from a pay phone.

3. Keep a pitcher of cold water in the fridge.

The first thing I want after a long voyage is about 10 glasses of water. The dry air in the plane, the expensive water bottles you have to throw out along the way… a tall glass of cool water is an insanely simple (and yet not obvious!) luxury your guests will appreciate. For a classier version, add lemon or lime slices.

4. Bake something a few hours before they arrive.

Banana Bread Photo: dichohecho

Banana bread is the easiest. I always keep a few too-ripe bananas on hand (let them sit on your counter until they turn black, then throw them into the freezer) so I can make banana bread on the fly.

It’s super-easy to bake, makes your apartment smell incredible, and is a great snack for anyone who just flew in. You can also opt to save it for breakfast (served with a steaming cup of coffee!) for your weary travelers the next morning.

5. Grab a couple of favorites.

Does your guest love dark beer? “Sex and the City” episodes? A specific candy bar? Picking up a few of their favorite items goes miles towards making someone feel comfortable and at home.

6. Keep a bowl of fruit handy.

I only get to see my friends who live abroad every few years. There are hours (and hours and hours) of catching up, which is always more fun with some finger food. I try to have a bowl of clementines or grapes handy to break out once the chatting has gone on a few hours. You’ll need something to sustain yourself while re-living all those ex-boyfriends!

7. Point out a local cafe.

When I travel, I like to imagine what my life would be like if I lived in my visiting city. Where would I meet friends for dinner? Where would I grab a drink? Curl up with a good book? Point out a couple of local hangouts for your guests in case they want to do the same.

Cafe Connection Photo: wacky

8. Keep old magazines.

This is the best way to recycle your old magazines. Offering your guests a few old copies of The New Yorker or Glamour or Time for their trip home can prevent them from spending cash on expensive magazines at the airport, cash that could be better spent saving for their next trip!

Community Connection:

Thinking about inviting friends from afar? Would You Let A Stranger Sleep on Your Couch?
Crashing at a friends? Couch Surfing

The Recess Ends-mobile. Photo: Austin Chu

When I got laid off from my job this past December, a huge weight was lifted from my shoulders. I had no money, no job, and nothing to tie me down.

As soon as the New Year turned, something inside me turned as well. I told my brother I wanted to drive through all fifty states and film a documentary of the stories and voices from the economy collapse. Two weeks later, my brother quit his job, and we embarked on this journey called “The Recess Ends”

We’ve interviewed and captured hundreds of hours of footage. Many of the stories presented themselves as stand alone, individual pieces. The following clip below is titled: Boston Hustle.

Boston Hustle from B-Rilla on Vimeo.

We saw Paulo at the Havard stop on the Boston Underground. His music followed us outside as we departed the subway building. We returned to record some of this music, but left the station with something more than just his songs.

For Paulo, performing in the subway was more than just selling CDs. It became an addiction for people’s smiles and for him to fulfill his deepest desires: expressing and sharing his emotions through his cello.

To all you street performers, Thank you.

Follow our journey and film: The Recess Ends

Photo: lordsutch

I’m writing this article at a desk that’s in a state of barely controlled clutter. There’s a stack of books on my far left, piled nine high; a shorter but more rowdy collection of papers, magazines, and press releases to read on my immediate left; cords for two external hard drives snaking out of the laptop, and more books, notebooks, business cards, article clippings, two pairs of sunglasses, and an empty cup of coffee on my right.

This is no way to start a Monday.

It’s time to put some order to this mess. Streamline and simplify: it’s my project for this week.

If you’re in a similar situation, here are 5 ways you can simplify your life along with me:

1. Organize your finances once and for all.

In that pile of papers on my desk you’ll find bank statements, bills, notes to invoice clients, and brochures from the IRS telling me how I can be more responsible about taxes. I hate all the paper. And I have nowhere to file it all.

Let’s start organizing by getting our finances straight. I’m going electronic: paperless bank statements and bills and auto bill pay, for starters. I’m also going to move all my invoicing from paper to PayPal.

Photo: bandita

Finally, I’m going to take the online financial service Mint for a test drive. Mint is a free budgeting and money management site that lets you link all your accounts and track where and how you’re spending your money. Worried about privacy and safety? Mint is certified secure by VeriSign and TRUSTe.

Once a month, I’ll schedule a day to review all my finances online, making sure that bills paid automatically were correct and ensuring I’ve been paid by clients.

2. Get rid of clutter. No, really.

If there’s paper that’s been sitting on my desk for more than a week, I’ll be ruthless with it: Am I really going to read it? If not, it’s off to the recycle bin.

Once the desk is clear, I’ll tackle a few other trouble spots in my apartment: closets and drawers. If I haven’t worn a piece of clothing in a year, I’ll donate it to a local charity thrift shop. If I have lots of electronics I no longer use (and I do–chargers for defunct cell phones, spent batteries, a collection of USB cords), I’ll donate or recycle those, too.

3. Practice saying no, thanks.

One of the most valuable pieces of advice I ever received was from a taskmaster of a boss, who continually piled new projects on my plate (not surprisingly, these were never coupled with a pay raise). One day, after asking me to take on yet another new project, I hesitated. “You don’t have to say yes, you know,” she told me. “The only reason I keep asking you is because you’re organized, you’re professional, and you always say yes. But really, you should practice saying ‘No, thanks.’”

Maybe she was sorry she ever told me that, but it was a powerful lesson. And it’s just as useful in one’s social life as it is in one’s professional life. I’m going to practice saying “No, thanks” to requests of my time when the offer really doesn’t interest me.

4. Plan less.

Photo: Florian

Lots of simplify your life advice involves making lists about goals and priorities or designating blocks of time for scheduling activities that are important to you.

Personally, I think it’s a bunch of bunk.

When my schedule is packed tight with meetings, plans, and obligations, I feel pressured. I also feel guilty if I fail to uphold them. Do I have to go to the gym every day at 6 AM? Nope. I’ll get there when I get there, and I’ll feel a whole lot better about it.

5. Say good-bye to gimmicks.

My wallet and my organizer are thick with all types of “saver” cards, peddled to me by stores where I hardly, if ever, shop. It’s time to shred them and say good-bye. Even if I do shop at these stores, it’s not with enough frequency to accumulate their supposed benefits.

Community Connection:

What are your tips for simplifying life? Share your strategies in the comments below!
For more ideas about what do with all the clutter you’ve accumulated, be sure to check out “Random Things You Didn’t Know You Can Recycle,” one of the thousands of articles from Matador’s archives!

Photo: srbyug

But what to do now? All you know is travel. Will you stay for a few weeks and fly out to your next adventure, or settle for months, even years, before making plans to backpack Kilimanjaro?

Photo: Daisy’s Little Cottage

You should be prepared for how such an extended stay at home will change you; all your experiences traveling up to the present have rewired your brain chemistry for the better, but it’s only a matter of time before you adapt to the comforts and trials of the domestic life.

How can you tell you’re really planning to stay home for a while?

1. You speak about your countrymen in the first person again.

No longer do you engage in conversations abroad with random foreign travelers and speak of the people with whom you share nationality in the third person, strangers detached from your days on the road.

You find yourself empathizing with their domestic struggles as you eat the same foods, enjoy the same entertainment, and live in the same country once more.

2. You actually try to get a regular job.

Photo: star5112

The horror, the horror.

You can’t make part-time hours at a hostel fulfill your needs for things like food, housing, clothes, and Internet.

Maybe you want some stability; maybe you feel this job will be the one to take, the one to make you realize that the 9-5 isn’t so bad… nahhhh.

3. You buy laundry detergent.

Gone are the days when you simply stop by friends or family for a visit and deposit your backpack next to the washing machine to ensure a speedy load. No, you’re planning to stay long enough to use all 60 loads’ worth of detergent. Feel grounded now?

4. Your Couchsurfing profile is confirmed at home.

Now a Couchsurfing host, a surfer no more.

5. Food from home is not considered a “treat.”

You don’t have wander into a McDonald’s in Agra to satisfy your hamburger craving. You indulge at first, then realize that this food is nothing special, available everywhere and in bulk.

6. Driving feels more like a chore than a release.

Granted, some of us drive even when we’re traveling abroad, but it’s often in a new environment in lighter circumstances; rarely would we be that concerned with getting into work by 9:00, fighting traffic, and stressing over “making good time.”

7. You don’t read as many travel stories.

Photo: theerin

It seemed like you had all the time in the world to read those books you let pile up. Now you’re once again surrounded by English bookstores, and all you want to do is get distracted by YouTube, Hulu, friends, parties, work, significant others. Reading takes a backseat when you stop stretching yourself.

8. You settle for less.

It’s the subtlest change of all to come to your attention. You start eating healthy; soon you’re consuming a few fast food lunches a week. You look for employment and settle for something that pays rather than a job you’d enjoy. You have friends, and don’t feel compelled to reach out of that circle to find new ones.

And, the worst of all… you understand why some people feel compelled not to travel. After all, everything you could possibly want is here: stability, good food, people who speak your language, familiarity. Why leave all that behind to see some distant corner of the world? Scary concept.

Community Connection:

How will you know when its time to finish up at home and go traveling? Turner Wright gives you 10 good reasons.

Why do we crave escape from the modern world? Steve Orchard explains.

Start planning your escape; Angie Teater offers her advice on ways to ditch the cubicle.

Spend much time on the green-webs and you are bound to stumble upon the term “upcycling.” First coined by William McDonough and Michael Braungart in their must-read book Cradle to Cradle, upcycling is commonly defined as:

The process of converting an industrial nutrient (material) into something of similar or greater value, in its second life.

So how is this different than recycling? While recycling is mostly concerned with harvesting the valuable raw materials from an item in order to prevent fresh consumption of the material, upcycling is an attempt to repurpose a usually disposable item in a creative and functional way.

Upcyclers are not collecting paper to make more paper, nor are they hunting for cans to create more aluminum (they might want the deposit return though). Instead, they are thinking of clever ways to make trash into something special.

Check out these upcycling ideas to get started:

Old Shopping Bags or Magazines Become Unique Envelopes

Sure, you could recycle that stack of magazines or the pile of paper shopping bags in your closet. Or, you could transform them into unique envelopes.

Photo: photo by Sarabbit

Cracked Teacups Become Eye-Catching Candles

If you have cracked or orphaned teacups lying around, waiting to be tossed, then this project is perfect.

Photo: photo by ecram1

Make a Purse or Laptop Bag from Soda Tabs

Though a more involved project than the two mentioned above, making a purse or laptop bag from soda tabs is not that difficult. When you’re finished, you can wear this example of upcycling with eco-pride.

Photo: photo by Orin Optiglot

Upcycling is great for the environment but more importantly, it’s a fun and creative way to stylishly show off your eco-ingenuity.

Photo: photo by elizabethboy

Foraging, or searching for food, is one of the oldest of human activities. Though we have found more complex ways to assemble a meal, foraging remains relevant today for anyone interested in cheap, locally-sourced, food.

Warning: Foraging Can Be Dangerous

You should not eat any plant, nut, or mushroom you find while foraging unless you are 100% certain of the item’s identification. It’s a good idea to compare your specimen to all similar plants, especially toxic varieties, as well. With that said, foraging can be a perfectly safe and enjoyable activity if you take the time to learn the basics.

Get to Know Your Flora

The first step to foraging is also one of its greatest benefits: You must develop an intimate knowledge of your local flora. Picking up a field guide specific to your area, like one of the Peterson Field Guide series, is a good place to begin. Study what edible plants grow naturally in your area and during what seasons. Once you know what’s out there, you can begin studying the unique characteristics of each plant so you will be able to identify them in the field.

This is not as easy at it may seem. It’s a good idea to seek assistance from someone with experience. Getting started with a mentor is the fastest, safest, way to begin foraging.

Once you’ve done some research, it’s time to search for food.

Photo: photo by ciordia

Head Into the Field

Depending on the season and where you are looking, there is a wide range of edible plants waiting to be discovered. One important thing to remember is that many edible and medicinal plants taste bitter or otherwise unappealing and are only meant to be eaten in emergency and survival situations. Instead of heading out in search of anything and everything you have studied in your field guide, pick one or two things you really want to find.

When looking for plants, remember to stay away from places that are frequently sprayed with pesticides, like railroad tracks and roads, and always wash what you find before eating. When you find something, don’t be greedy: Leave some behind for the animals, birds, and other foragers.

Survival expert Ray Mears gives an excellent demonstration of foraging in the wild in this video:

Head Into the Neighborhood

Foraging is not limited to wild and rural areas. Many urban neighborhoods have fruit, nuts, and other edibles literally waiting to be plucked by pedestrians. Fallen Fruit is an organization that advocates planting an edible urban landscape. They also maintain maps of “public fruit,” or trees whose branches extend off of public property to overhang sidewalks, parks, and other public areas. The fruit growing on these branches can be harvested by anyone so its just a matter of finding the trees.

Find out more about urban foraging and the Fallen Fruit project in this video.

Further Reading

Foraging and plant identification is an art that takes years to master. For a more thorough introduction, try When Technology Fails, Revised and Expanded, by Matthew Stein . Some other classic books about foraging and plant identification include Identifying and Harvesting Edible and Medicinal Plants in Wild (and Not So Wild) Places, by Steve Brill, and The Forager’s Harvest: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants, by Samual Thayer.

Also, check out this excellent introduction video from the How To Forge:

A world of free, local, food is waiting just outside your doors, so don’t wait: Reap the harvest today.

Community Connection

Interested in other ways you can be doing things DIY? Check out our Life interview with Matthew Stein to learn more about preparedness.

Feature photo by nickherber. Photo above courtesy of Gary Vaynerchuk.

It started with gentle sobs during the car ride to and from work. Like many of us trapped in 9 to 5’s, Gary Vaynerchuk dreaded going to work.

“I hated it,” Vaynerchuk said. “When I first started working in the [wine industry] I cried everyday. But one day it clicked for me; I saw people collecting wine the same way they collected baseball cards I was selling on the weekends. I decided to make myself into an expert and let my natural marketing ability take over.”

And take over it did. Soon after Vaynerchuk began uploading his now wildly popular video blogs on his personal site, Vaynerchuk’s internet presence skyrocketed into the web stratosphere, eventually landing him appearances on mainstream programs like The Conan O’Brian Show.

“In 2006 I saw what was happening in video with people like Ze Frank and Rocketboom and I got very excited with the potential for a social web,” Vaynerchuk said. “I knew [video blogging] would give me an opportunity to connect with consumers in a different way [so] I started sharing some of my business and social media ideas on my personal blog. People really liked it so I stuck with it.”

Now a web sensation and the first ever Social Media Sommelier, Vaynerchuk releases regular video blogs that cover topics from wine recommendations to business advice to tips on happiness.

Photo by Couche Tard

(MT): With the economy being what it is today, not everyone can afford, or even is willing to afford, that fancy-shmancy bottle of wine. What are the top three budget bottles you recommend for people to drown themselves in for 2009?

I prefer to recommend regions rather than specific bottles. Check out wines from Portugal, especially the Douro region. We’ve also seen great value out of Malbec and Torrontes from Argentina, and Sauvignon Blanc from Chile.

(MT): When we’re pressed for cash, sometimes it’s a choice between eating or drinking. If we hit up fast food joints, we can have both! What are your wine recommendations that best accommodate our favorite fast food?

With a Whopper, I’m thinking Red Zinfandel. On a budget you can produce that experience with a Primitivo from Italy, Primitivo being a relative of Zin. With that Wendy’s Chili, I have to go with Albarino from Spain. Zippy acidity to pair with that little bit of spice. Filet-o-Fish? How about a Macon? Crisper and easier to pair with food than a California Chardonnay, you can get a decent white Burgundy for under 12 or 15 bones.

(MT): Are there any wines you’d recommend with our favorite snack foods?

With Cheez-its I think Sancerre could be an interesting play. These Sauvignon Blanc wines from the Loire Valley in France have minerality and sometimes a little saline quality that I’d like with the salty crackers. With potato chips I’m thinking about Viognier. The floral elements of the wine might play very nicely with greasy potato chips. With Cheetos or Doritos I’d look for a Spanish red. Tempranillo based wines, especially a Ribera del Duero, with all that seductive up-front fruit to combat the bold flavors of the snack.

(MT): Do you currently have a favorite (or a few favorite) bottle(s) of wine? Do tell!

Not really, every wine is a different experience and I rarely bring home more than one bottle of anything. My favorite category and something I think is totally under appreciated in America is Champagne and sparkling wine.

(MT): And how do you like to enjoy your wine?

With family and friends!

For all wine aficionados, fans, and newcomers, Vaynerchuk emphasizes trusting your own palate.

“The most important [thing is] to keep and open mind and try new things,” Vaynerchuk said. “There are so many traditional rules about pairing this with that, and so much of it is ridiculous. Wines will change with foods, and your experience of the food will change with different wines. Expand your palate by trying different things, and forget about the traditional rules!”

Remember, the point of wine is to enhance your tasting experience, so go with your own personal preferences and let your taste buds make your libation decisions!


COMMUNITY CONNECTION

Are you a beginning oenophile? Check out Craig Martin’s classic article, “How to Drink Wine Like a Pro” for tips about getting started in the world of wine.

Photo: Brendita21

The Other Raw Fish Dish

Cooking raw fish in citrus juice is at the heart of one of South America’s most popular dishes, Ceviche. This centuries old technique uses the acid from lime/lemon juice to cure or ‘cook’ the fish. Often served as a starter or a light lunch, it’s a refreshing and tasty meal and renowned as a very good hangover cure (first hand experience also confirms this).

Ceviche has many different forms across Latin America and the Caribbean and each country has its own distinctive take using local ingredients. They all involve either fish, shellfish, squid or octopus being marinated in either lemon or lime juice.

In Ecuador and Peru, the shellfish is seared for 20-30 seconds in order to intensify and improve the flavour before marinating. It is then served with toasted corn or sweet potato. In Panama, ceviche is served with crackers or little pastry shells called “canastitas”. In Mexico, it often is accompanied by tacos and guacamole.

Photo: thousandflavors

Important Cooking Tips

1) The one most important factor to remember is that you must use fresh ingredients.
2) Ceviche needs to be made and eaten the same day.
3) Bear in mind what fresh fish is readily available; look for what is in season.
4) Buy your fish from a reputable source. Your local fishmonger or fish counter knows more about their own produce and will know what’s best. Do not risk making ceviche with pre-packaged fish.
5) Always use a non-reactive (i.e. not metal) bowl/dish so that you avoid any metallic after taste.
6) Don’t over-marinade the fish. If left for longer than 4 hours, the acidity will overpower the dish.

Photo: GerberBabyTalk

Mexican-style Fish Ceviche – 4 servings

400g of firm, fresh fish fillets (snapper, sea bass, halibut), cut into slices on the diagonal
50ml cup of freshly squeezed lime juice (2-3 limes)
50ml cup of freshly squeezed lemon juice (2 lemons)
1/2 purple onion, finely diced
3-4 freshly peeled, seeded, and chopped tomatoes
1 jalapeño, seeded and finely diced
2 tbsp fresh coriander/cilantro, chopped finely
Salt, pepper and Tabasco to taste

Put the slices of fish in a glass/non-reactive dish. Mix together the juices, onion, tomatoes and jalapeño and pour this over the fish, ensuring it is covered. Put some cling film over the dish and refrigerate for 2-3 hours. Season to taste with salt, pepper and Tabasco and serve with warm tacos, tostadas or tortilla chips.

Photo: rudygiron

Ecuadorian-style Shrimp Ceviche – 4 servings

150ml orange juice
100ml freshly squeezed lime juice (4-5 limes)
50ml tomato juice/passata
500g shrimp, peeled and cleaned
1 large fresh tomato, peeled and seeded
2 jalapeño peppers, roasted peeled and seeded
2 red peppers, roasted peeled and seeded
1/2 white onion
Sugar, salt and Tabasco to taste

Grill the tomato, peppers and onion under a high heat until they are blackened. Put them into a plastic bag and when cooled, remove the skins. Sear the shrimp in a frying pan / grill over a high heat for 20-30 seconds. Plunge into cold water.

Blend together the roasted vegetables with the juices (orange, lime and tomato) and pour the sauce over the drained shrimp in a freezer-proof container. Cover and chill for 25-30 mins in the freezer. Serve with toasted corn or ‘chifles’ (plantain chips) and a green salad.

You’ve probably heard the word thrown around to represent a large mix of various elements - a smörgåsbord of features, a smörgåsbord of activities, etc.

Well, this Swedish word traditionally refers to a buffet-style spread of small dishes – mostly cold with a few hot plates.

From mounds of herring and salmon to various cold salads and meats, some of the usual suspects have been identified below.

Mustard herring, tomato herring, pickled herring…you name it. As long as condiments exist, you’ll find some form of herring doused or drenched in them.



If the taste of herring overpowers you, dig into alternative plates of smoked, poached, baked, or pinwheeled salmon that’s always available.



Move over leafy greens, cold salads such as red beet salad, pea salad, and mushroom salad regularly make appearances.



Various pâtés, terrines, and cold meats such as dried ham and smoked lamb provide a welcome change from seafood.



For the die-hard carnivores amongst us, roast beef, pork, and sometimes reindeer meat are offered to appease meat eaters.



A smörgåsbord without shellfish? Heresy!



Ketchup? Fries? Not here. Side dishes include yellow almond potatoes, roe, and black caviar…the cheap kind.



And of course, if it’s got a crust and is filled with either almond paste, marzipan, or vanilla sauce, you’ll find it at the dessert table.

Photos by Lola Akinmade.

If you’re in dire straits–and I’m not talking about no longer being able to pay your $100+ cable bill, but just scraping by, living paycheck to paycheck–here’s a quick guide to keep your fur-buddy from becoming a burden.

Despite what the pet industry–and it is an industry–tries to peddle, animals do not need that much to be healthy and happy, but they do need consistency and care. Also, keep in mind that cheaper does not mean easier.

Medical

Photo by Paulo Ordoveza

Medical bills can be the biggest expenditure to break a struggling pet companion’s budget, but serious health problems can be avoided or at least mitigated with regular health maintenance.

Don’t skip vaccinations and check-ups. Not only do shots prevent costly diseases such as leukemia, but regular vet visits can catch other maladies in initial, cheaper-to-treat phases.

Some vaccinations are less necessary than others, though. (For instance, if you live in a geographical area with low risk for Lyme disease, then that shot isn’t a pressing concern for your dog.) Talk with your vet about individualizing a preventive care program for your pet.

Here’s a list of vaccinations and their recommended administration schedules.

Food

Don’t think that buying a 20 pound bag of generic commercial pet food is cutting down on anything but your companion’s life-expectancy. Loaded with fillers and light on substance, these foods essentially starve your pet of nutrition.

How long would you expect to stay healthy if you ate fast food for every meal? Ensuring a balanced diet with proper exercise will keep complications associated with obesity, heart disease, and dental disease at bay.

If premium pet food is too expensive, consider making your own pet food. Some animals’ dietary needs lend themselves to homemade meals (like dogs, who actually don’t mind a bit of fruit in their diet), and oftentimes can be cheaper and more nutrient-rich than processed foods.

Experiment with recipes and ingredients to see what works with your budget, but make sure to consult your vet before switching to homemade.

Signing up for special savings programs on manufacturers’ or retailers’ websites, and scanning for coupons also saves more money than you’d think.

Grooming

Photo by Mark

With the exception of certain breeds, most cats and dogs can be groomed easily at home with a consistent routine—and even the more high-maintenance breeds can be home-groomed with a bit of practice.

Daily to weekly brushings, depending on coat lengths and types, help to spread essential oils, remove detritus, and maintain overall coat health. And if you gently ease your pet into having its paws touched, rewarding it with positive reinforcement, nail trimming doesn’t have to be an epic battle, either.

Constant handling of your pet also allows you to feel for any unusual lumps or bumps that can indicate the early onset of medical problems (in addition to, of course, deepening the bond with your ani-pal).

Here are some general tips for dog and cat grooming.

Free or Discount Services

You’ve tried everything to reduce expenditures, but it’s still down to a choice between your pet and your dinner plate.

Check this site and review this list for comprehensive resources regarding financial aid, discount veterinary services, pet food banks, and other charitable assistance for special needs candidates, including the elderly, the ill, the disabled, and the just plain broke.

Even with all these tips and resources, you might find that you’re no longer able to afford or house your pet. If you have to make that difficult decision to relinquish your animal companion, make sure to surrender them to a no-kill shelter. With most shelters, municipal and not, at full-capacity, there’s not much guarantee that your pet will find the home he or she deserves.

COMMUNITY CONNECTION

How are you affected by the recession? Do you have any tips for managing pet-related expenses on a shoestring budget? Share your thoughts below!

Alison Haynes knows a thing or two about keeping house, having just released Clean Sweep: The Ultimate Guide To Decluttering, Detoxing and Destressing Your Home. The guide serves as a comprehensive how-to for any homeowner, including many ‘recipes’ for homespun cleaners and beauty aids.

Alison took a few minutes to answer our questions about dangers that might be lurking in our abodes.

As travelers, many of our readers rent apartments, or lead a nomadic existence between houses. What things should we be looking for when checking out an apartment, before deciding to rent it?

One of the simplest ‘tests’ is the nose test. How does it smell? If it smells damp, of chemicals, musty …. these are indications that all’s not well. The apartment may have insufficient ventilation, or be full of VOCs (volatile organic compounds) being emitted from new carpets or furniture — ventilation is the key.

Sunlight also helps keep microbes in check. Look for damp patches and mold on the walls, especially in ‘wet’ areas such as bathrooms and kitchens. Personally, I would also be looking at how I’m going to dry clothes. I’m not a fan of dryers as they are big power munchers and therefore are polluting.

I’ve never owned a dryer and always managed with a clotheshorse or clothes line if I have the space.

Price: $11.01 | BUY

With all of the chemicals swilling through cleaning products, what dangers do they present to the air in our houses?

It is difficult to be precise about the dangers of particular chemicals in cleaning products, but there’s no doubt we should treat them with respect.

Some pose more problems than others: aerosols, for instance, create clouds of tiny droplets that could be inhaled; ammonia produces irritating fumes (so use in a well ventilated space). If they smell, they’re in the air.

For those of us with kids especially, is there any way to tell if the paint on our walls may contain lead?

There are a number of tests, including DIY ones and lab tests. Check with your local authority about what tests are available and which are recommended (this is important as not all may have been approved).

The age of the house and paint may also be an indicator. For instance, in Australia, lead was routinely added to paint before 1950.

Most folks head straight for the pesticide aisle when encountering household pests. What are some more organic, safe ways of dealing with bugs and rodents?

Mechanical means is usually a much safer option. For instance, glue traps for cockroaches and simple spring traps baited with pumpkin or Brazil nuts for rodents such as rats. Preventative measures — such as sealing cracks where pests get in or installing fly screens on windows — can also help you avoid pesticides.

Photo by Max Klingensmith

It seems like there are many quick fixes on the market for getting rid of weeds, or growing a garden faster. Do these pose any threat?

You need to be thinking about what effect they might have on other wildlife. If it’s killing a plant, what’s it doing for ladybugs? or birds? or fish, if it leaches into the waterways? Fish and amphibians such as frogs are particularly vulnerable to pesticides such as weed killers and we should be wary of using them.

Is there an easy way to tell if the insulation in our old houses is safe?

Again, this is best dealt with on a local level, with local knowledge about what has been traditionally used in the area. If you suspect asbestos, it is very important you don’t try to deal with it yourself as disturbance can send fibers into the air.

I hadn’t really thought of carpets as potential chemical hazards. Can you explain how they might be?

Many new carpets emit VOCs — volatile organic compounds. These can be hazardous to breathe, potentially triggering allergic reactions and irritations, for instance. It’s the finishes and extras like underlay which are the problem. Chemicals used throughout the house may also collect in the carpet, along with dust mites and fungi.

Photo by Remy Sharp

Are there any plants that can help make the home healthier? I also noticed that you recommended some plants as deterrents to things like mosquitoes and flies.

NASA has examined how a number of plants improve air quality by removing gases such as formaldehyde and acetone. These include common household plants such as the Peace Lily, Boston Fern, and Spider plant. And yes, some plants such as lavender, mint, thyme and rosemary have fly repellent qualities.

An air freshener seems like a quick fix to make things smell good. Are there any dangers in using them?

They usually contain solvents of some sort and sometimes hydrocarbons as well as perfume. One chemical to avoid in air fresheners is para-dichlorobenzene, an organochlorine that can accumulate in the body and is implicated in liver and nerve damage.

Some alternative air fresheners are listed in Clean Sweep in the chapter about the bathroom and include scented candles and bicarbonate of soda and lemon juice. Good ventilation is the best air freshener around.

The chile pasilla is my favorite, a deep, dark purple the color of intense grief or memory. It is wrinkled and weathered, a mirror of the aged face of the woman who hands me my change and my chile and says, per Oaxacan custom, “Que te vaya bien,”

The chile pasilla rests atop a bouquet of squash blossoms, whose airy, floral looks—delicate orange and green lilies–betray the hearty vegetable flavor they take on when sautéed in oil.

I’ve always thought squash flowers were embarrassingly sexual vegetables. They start out innocently enough, small bodies fanning demurely into star-shaped flowers, but the second they hit the heat of the pan they give way entirely, losing form and caving to the oil, until they are limp and languid. Their pistons remain crunchy, but the rest of the flower goes soft.

The still virginal squash flowers cover up a layer of moss green and bumpy avocados, gently prodded between fingertips for ripeness. The avocados jostle guayabas, small Mexican guavas with a flavor like a yellow exclamation mark.

The guayabas rest gently beside the cecina enchilada, thinly sliced pork that has been rubbed with chile. All—cecina, guayabas, avocados, squash flowers, chile pasilla– are sided by a wall of tortillas. The tortillas are warm and keeling over a bit, emitting moist fumes with a faint starchy smell.

This is my dinner. Chile pasilla soaked until it is soft once more (memory and grief released) and ground into an earthy, smoky, salsa. Squash flowers tossed into the pan to lust and wither. Avocados cut cleanly in halves and sliced into crescents. Cecina fried, letting off waves of rich, red, animal smells, the spiced enchilada rub creeping up into one’s nose. Guayabas blended to make thick, acidic margaritas, the type that make your eyes squint and your tongue ache a bit before the sweetness and alcohol kick in.

This process—the journey round the market, the jostle of vegetables in the bag, the feel of warm tortilla flesh pressed into one’s hand, the slicing through soft avocado, the colors and smells blurring in the pan, the smoke of the pasilla cutting through the nose-watering spice of the pork, is the evocation of place.

It is Oaxaca conjured through a handful of ingredients, an hour in front of the stove, a half-hour of chewing and laughing and exclaiming.

If I cannot be Mexican (for as much as I love the heavy r’s and spiked sentences of Spanish, the land here, the people, I still have a streak of undeniable Americannness that prevents full assimilation) I can literally get the country in my blood.

And perhaps the piquant jalapenos soaked in white vinegar and the cups of crunchy hominy with mayonnaise fuel not only my ability to walk and breathe and think, but also the tingle I get down my spine passing a church whose religion I’ve never practiced, the nostalgia I feel walking past the bright fading walls of a city I did not grow up in, the surge of longing that grips me when I go running on the dusty soil of a foreign country.

Salman Rushdie writes in Midnight’s Children of the way in which a character cooks her lust, her hatred, her bitterness, her passion into the dishes she prepares for her family. I still remember that novel when I am hovering over a simmering pan of softened vegetables, sprinkling them with cumin, fanning them onto tortillas.

Not simply eating, but cooking is an intimate and sometimes perilous (the love affairs that emerge from a steamy kitchen and all those heady flavors, the tossing and turning of North American stomachs confronted with distant spices) affair with a particular place and its people.

Which brings me to the point—even if you have never hovered with longing before the spice racks in the grocery store, or rhapsodized about the possibilities of a chayote, you might be surprised by the sense of connectedness you get from spending a little time with local ingredients in a local (hostel or hotel included) kitchen.

Think of the vegetables and breads and spices as an extension of the landscapes and the personalities you encounter and hope to develop relationships with. What better way to feel and come to know a place than to eat it?

This includes eating it from a distance—I remember finding Chinese Five Spice in an American grocery store and nearly gnawing away at the cap to get to the delirious smells of star anise and allspice. I made myself a stir-fry of heavily anise-infused vegetables and could almost make out the cluttered noises of rickshaws and bicycles passing in the dry air of Beijing.

All of this means that, in that sometimes maddening and occasionally gratifying quest to feel connected to a specific place on Earth, sometimes the best thing to do is poise oneself over a pan of local flavors, inhale, indulge, and let the food guide you.

Feature photo by Pinot & Dita. Photo above by brenbot.

Spending time with your favorite little people this holiday season? Channel your inner Martha Stewart and get them into these 7 craft projects. No fancy materials or complicated tools are required.

1. Pop-up Cards

Sound hard? They’re not. Thanks to websites like pop-up book creator, you can download free greeting card templates. There’s something for everyone, from traditional holiday icons to insects and animals. Just print, cut out, and assemble.

Pages from mail order catalogs work just as well as card stock or construction paper. Also, search the web for free envelope templates.

Photo by absentmindedprof.

2. Origami Ornaments

Origami is an fun brain bender, and you can turn these little works of art into holiday ornaments. The idea behind origami is to create a representation of an object (almost anything, really) using geometric folds and crease patterns on just one square sheet of thin paper.

Again, scour the web for free patterns, including step-by-step diagrams. Some figures are quite complex so if you’re new to this, don’t get too ambitious on the first try.

3. Animal Feeders

Photo by Gare and Kitty.

String day-old popcorn (easier to work with than fresh) and raisin garlands, hang them outside, and watch the birds and squirrels dig in. You can also make a feeder just for the birds. Take a large pine cone, wrap wire around the top for hanging, spread peanut butter into the crevices, and roll the whole thing in bird seed.

If you’re in a cold climate, make suet or lard cakes (they tend to go rancid in warm temperatures), an energy-packed snack birds love. Melt the fat, pour it into a paper-lined muffin tin, and add ingredients such as rolled oats, nuts, seeds, and dried fruit. Chill until hardened. Young ornithologists will enjoy discovering the foods that attract particular species.

4. Natural Soap

Photo by Julie K in Taiwan.

‘Tis the season for giving but feeling the economic pinch? Pass along a handmade present like soap. It’s inexpensive, useful, and a cool chemistry experiment for kids.

Soap is basically made from combining an acid (any vegetable-based oil) and an alkali like sodium hydroxide (also known as caustic soda or lye, an old-fashioned drain unclogger). Everything has to be added in precise proportions and at the same temperature for saponification to take place.

Borrow a book, such as The Soapmaker’s Companion from the library or check online sources for more details on the process, appropriate safety measures, and recipes.

5. Recycled Paper

Paper making is another simple, frugal activity that’s great for kids. All you need are old magazines or newspapers, a piece of window screening, and some kitchen items you probably have already.

Tear the paper into small pieces and soak them overnight in a dishpan filled with warm water. The next day, add more water and hand beat the mixture into a pulp. You can also use a blender to pulverize it further, but this is optional. Mix in whole flower heads, petals, or whatever you like for a more interesting look and texture.

Spread the pulp evenly on the screen, place a towel underneath, and press out excess water with a flat object such as a cutting board. Once the sheet is dry, use it as wrapping paper, thank you notes, or gift tags.

6. Felt Dolls

Photo by g_cowan.

Felt is a craft-friendly fabric. It doesn’t unravel, comes in many colors, and can be used for a variety of simple sewing projects, including dolls. Design your own pattern or choose ones that the kids love, from animals to characters like Yoda and Hello Kitty.

Japanese duo Aranzi Aronzo have published several amusing how-to books about felt dolls, or mascots, as they are called. From pandas and sheep to aliens and kidnappers, exaggerated cuteness reigns. Kawaii overload!

7. Map Puzzle

Photo by Indie Wench.

And for budding young travelers, make a world map puzzle. It’s a fun way for kids to learn geography as well as for you to point out where you’ve been and where you want to go.

Simply color copy a map, glue it to a piece of cardboard in the same size, draw puzzle piece lines on the back, and cut them out. Instead of using cardboard, you can also laminate the pieces and trim them, leaving a small border of plastic.

Love these craft projects? Have some ideas of your own? Share your ideas for winter crafts for kids in the comments below!

Photo above by Breno Peck

1. Acai

Hailing from the Amazon rainforest, Acai berries are so rich in antioxidants you’d need to drink 20 times as much wine to match a single serving. They contain high levels of Omega fatty acids and amino acids.

2. Green Tea

Green tea is rich in an anti-oxidant known as epigallocatechin gallate (EGCG). Studies show that EGCG inhibits cancer cell growth cells, and can be effective in lowering LDL cholesterol levels, as well as inhibiting the abnormal formation of blood clots. Other types of teas, while still providing health benefits, do not contain EGCG.

3. Beans

From green beans to kidney beans, there is no bean that is not a superstar in your diet. I know, it’s kind of cheating to encompass all beans as number three on the list, but what’s a health nut to do when all beans are good for the body?

An amazing source of fiber, beans are high in iron, manganese, and protein. Combine kidney beans, black beans, and white beans to make a three bean salad! Add lima beans to your soup! Use pinto beans in your chili!

4. Tuna

An extremely nutritious food, tuna is chock full of protein, Vitamin B, and Omega-3 fatty acids. Whether canned or fresh, tuna makes a solid contribution to your personal health.

When buying fresh tuna, be sure to use a trusted grocer or one that has a strong reputation for having a frequent supply of fresh fish.

5. Quinoa

This South American grains is sacred to the native peoples of the Andean mountains. Quinoa is high in protein, essential amino acids, and dietary fiber. Include them in your salad or as a gluten-free alternative to your meal. It cooks up quickly and is easy to digest.

6. Olive oil

Want shinier hair? Healthier skin? Consuming olive oil may be just the thing you need. From protecting people from heart disease to helping them regulate their cholesterol, olive oil is a must to include in your diet.

Be sure to purchase extra virgin olive oil as it is the safest to consume and contains the highest amounts of polyphenol antioxidants.

Photo above by Nate Steiner

7. Oatmeal

Did you know that oats contain soluble fiber, a cholesterol blasting ninja? And lower cholesterol levels mean lower risks of cardiovascular disease and stroke.

Start the day off with a yummy, hot bowl of oatmeal. Just chill on the sugar. Try maple syrup, molasses, or agave nectar instead.

8. Blueberries

Rich in vitamins, blueberries help lower cholesterol as well as help fight against cognitive decline.

Like the skins on grapes, blueberry skins contain flavonols that are not only great for your health, but also inhibit the development of cancer cells.

9. Mushrooms

Nature’s little umbrellas, mushrooms are high in fiber and vitamins like riboflavin and ascorbic acid. Bake ‘em, sautee ‘em, grill ‘em: mushrooms make an excellent and delicious addition to your meals!

10. Soy

As a complete source of protein, soy is the foundation of vegetarian food and beverages. But did you know that the soybean also contains loads of Omega-3 fatty acids?

11. Alfalfa sprouts

Though it tastes like grass, this superfood is loaded with antioxidants, vitamins, and other essential nutrients. Worried about your cholesterol? Want to fight osteoporosis? Have high blood pressure? Incorporating alfalfa sprouts into your diet is like injecting a huge does of life force into your body.

Photo above by SteveC

12. Ginger

More a medicinal aid than a superfood, ginger is nevertheless an ingredient you want to incorporate into your diet. This root helps digestion, reduces nausea, and even stimulates blood circulation, which helps remove toxins from the body.

In addition to all that, ginger is a direct anti-inflammatory. Throw it in a dish when you’re feeling under the weather. It’s a great, natural way to relieve symptoms and boost the immune system.

13. Salmon

Salmon tops the list of fish that is good for you. High in protein, Omega-3 fatty acids, Vitamin D, and good cholesterol, salmon helps prevent strokes and heart attacks. Just remember to stick to the wild Alaskan salmon.

14. Yogurt

With frozen yogurt making a huge comeback, this product is fast becoming near and dear to people’s hearts. It’s no surprise, as yogurt contains large amounts of friendly bacteria that do everything from help your digestion to protect you from infection.

It’s good for your bones, good for your immune system, and good for your body’s fat burning ability. But watch out: most yogurt products also have tons of sugar and unfortunately, sugar is not good for you.

15. Bananas

Ever wonder why people claim a sports drink and a banana as the ultimate hangover cure? That’s because bananas are the best source of potassium.

Potassium is an important electrolyte your body needs, especially after going big at the bars. In addition to adding potassium to the body, bananas increase the body’s absorption of calcium and help protect against stomach ulcers.

16. Bell peppers

High in Vitamins C and A, bell peppers are a fantastic, crispy treat for your body. Whether green, yellow, red, or orange, bell peppers are all rich in antioxidants which offer a wide array of health benefits. Dice ‘em to put in a salad! Slice ‘em to add to your curry!

17. Barley

In addition to its fantastic fiber content, barley contains niacin, which protects your cardiovascular system. Like other whole grains that are low in fat, saturated fat, and cholesterol, barley helps reduce the incidence of heart disease, certain cancers, and even Type 2 Diabetes.

Photo above by sean dreilinger

18. Papaya

This tasty fruit is brimming with Vitamin C and a great source of folate and potassium. It helps you maintain cardiovascular health and fight colon cancer. Some of the antioxidant nutrients in papaya also have anti-inflammatory effects.

I remember as a kid, I would always have papaya-milk smoothies in the summers. They are refreshing and nutritious!

19. Tomatoes

The premier source of lycopene, tomatoes, and all tomato products, are protective against a growing list of cancers. Included in that list are colon, prostate, pancreatic, and breast cancers. Tomatoes are also high in antioxidants.

20. Walnuts

Like many other superfoods, walnuts are an important source of Omega-3 fatty acids as well as other monounsaturated fats. Eating just four walnuts a day significantly increases your Omega-3 levels. Plus, walnuts make a great, crunchy addition to any dish or desert!

21. Avocado

In addition to being a good source of monounsaturated fats, avocados are high in folate, a nutrient that plays an important role in protecting you from cardiovascular disease or stroke. Just one cup contains 23% of the daily value for folate. So get the chips and make some guac!

22. Spinach

The classic superfood, spinach is filled to the brim with antioxidants, cancer-fighting agents, Iron, and Vitamin K. From protecting you from cancer to keeping your bones in tip-top shape, spinach does it all. Popeye was on to something.

23. Kale

A leafy, green vegetable that contains enormous amounts of Vitamins A, C, and K, kale has more nutritional value for fewer calories than almost all other foods. It’s inexpensive and because it’s easy to grow, you can find it at your local grocer’s all year round. It’s also a great source of fiber and calcium.

Photo above by Zed.Cat

24. Chocolate

Nature’s aphrodisiac, chocolate is full of flavonoids, which are the antioxidants that protect the body from damage done by free radicals. Lower cholesterol, lower blood pressure, and heart disease prevention are just some of the benefits of antioxidants.

Chocolate also contains the anti-depressant serotonin. No wonder eating chocolate always makes you feel better! Try and shoot for dark chocolate though, as it contains lesser amounts of sugar and milk fat and higher amounts of antioxidants. Don’t even ask about white chocolate.

Here’s to a happy and healthy 2009!

Feature photo by sonicwalker. Photo above by maureen_sill.

There are dozens of reasons to eat vegan (a diet excluding all animal products including eggs and dairy). You love animals; wish to shrink your carbon footprint, or seek a healthier diet. But are any of these reasons going to cook you a tasty and filling dinner tonight?

If you’re all lost in the supermarket when it comes to cooking compassionately then memorize the following article…or perhaps just read along, get psyched to do a little shopping and take to heart that building a vegan kitchen is a lifelong experience.

1. Take Stock

Before turning the kitchen into a mean-vegan-cooking machine, step back and look at what’s already there. You already may possess a small ransom in herbs and spices, a bottle of good olive oil or a chef’s knife (from mom or former roommate) hiding in the cutlery drawer. Toss old milk cartons to make room for delicious non-dairy milks (soy, almond or rice to start).

It’s time to develop the habit of label reading, starting with what’s in the cupboards. Pass on any opened non-vegan mixes, chips or cookies to your friends and donate unopened goods such as meaty soups or mac n’ cheese boxes to a food pantry.

Photo by KRob2005.

2. Pack it with Protein

Canned beans, vital wheat gluten, nuts and whole grains all are excellent sources of protein that can be readily stashed. You’ll never feel amiss for something in the “center” of the plate with a batch of homemade baked falafel or chickpea patties. Walnuts and cashews are delicious ground and sprinkled on pasta or vegan pizza.

There’s a whole world of vegan “dairy” to laden those refrigerator shelves with. Vegan cheeses can be hit or miss so ask for recommendations online or from vegan friends. Vegan yogurts are improving every day, with even soy-free varieties made with coconut milk!

3. Friendly Fats

At last, some good news: fats can be good for you, providing they’re minimally processed veggie fats such as canola, avocado and extra virgin olive oil. A healthy fat collection should include omega 3 fatty-acid staples like flax seed oil and hemp seed oil for heart and brain happiness (keeps skin and hair gorgeous too).

Unprocessed coconut oil is no longer a bad guy in the healthy fat scene. Enjoy unrefined coconut oil’s tropical fragrance in Indian curries or chocolate desserts.

4. Beyond the Pepper Shaker

Herbs and spices play a key role in delicious vegan cooking. Thyme and oregano are favorites in not just pasta sauce but also on potatoes or rubbed onto olive oil slathered flat bread.

Lemon pepper makes everything taste amazing, from popcorn to pumpkin soup. Look to traditional spice blends beyond our boarders, such as harissa, za’atar and Jamaican curry powder.

And no vegan pantry is complete without nutritional yeast! Nutritional yeast (not to be confused with Brewer’s yeast) lends a savory, full-bodied and dare say cheesy flavor when sprinkled on warm foods. It gravitates toward popcorn but it’s just at home sprinkled on pasta, rice, mashed potatoes or used to spike satisfying meatless gravy.

Photo by val’sphotos.

5. Did I Mention Vegetables?

Yeah, those. It’s surprising how many vegheads avoid the obvious. Veggies provide flavor, fiber, vitamins and even some protein! Old warhorses like broccoli become extraordinary when sautéed with olive oil, garlic and sprinkle of lemon.

Ban boiling altogether and embrace the wonders of roasting veggies instead (brushed with oil and herbs); string beans; carrots; Brussels sprouts and even cauliflower become mouthwatering. Don’t toss out that grill just because meat is off the menu: asparagus, eggplant, tomatoes and even pre-cooked potatoes love a good grilling.

6. Comfort & Convenience. Even Vegans Like That

There are days when the idea of cooking after an endless work day will make you cry. Vegan comfort foods, found in supermarkets or gourmet/natural markets everywhere, are here to stop those tears. Some favorites: “California” style veggie burgers made with whole grains, dairy-free ravioli, bean & veggie burritos, cheeseless pizzas, veggie rice bowls and pastas of all kinds.

Nothing in the ‘fridge except leftover rice or quinoa? A little oil, scallions and chopped veggies transform forgotten grain into great fried rice.

7. A Bowl of Fruit, Really

Fresh, seasonal fruit made readily available will make a difference in the quality of your snacking throughout the day. In the fall reach for local apples, pears and easy-to-peel Clementine oranges.

Summer brings boatloads of tender nectarines and plums. Bananas do their dance of deliciousness year-round. Keep your eyes peeled in the spring and early summer for those antioxidant-bursting berries like raspberries, strawberries and blueberries.

Photo by VeganWarrior.

8. Tofu, Tempeh, Seitan and You

Do not fear the soybean. Soy is an excellent, affordable and common source of high quality protein. The key is balance: alternate soy-based meals with those using beans or nuts. Tofu and tempeh (a tasty fermented soy food) are long-standing vegetarian favorites.

Seitan, made from wheat protein, is non-soy contender with a meat-like chewiness that’s dreamy grilled or pan-fried like a steak.

9. Come Fry with Me: Get the Gear

Still cooking with that burned non-stick pan from your college years? Do yourself a favor and splurge on a cast-iron skillet, a high-quality non-stick pan (not all are created equal!) and a lidded soup pot with a heavy base.

Quality utensils complete the picture; look for wooden and silicon long handled spoons, spatulas and tongs. And even if you never whip up a batch of vegan peanut butter oatmeal cookies with chocolate chips (and why not after eating all your vegetables?), good cookie sheets will prove essential for roasting and baking a variety of foods.

10. Hire a Guide

A guide could simply be a great cookbook (check your favorite online book purveyor for reader favorites) or spending time with your favorite vegan who loves to cook. The Internet is a virtual buffet of vegan recipes, so seek out blogs and websites that make your tummy rumble.

I’ve been baiting you with hearty vegan eats throughout this article, so if you’re hungry, ready to hit the kitchen and not sure where to start then it’s time to get yourself a guide!

Photo above by lunita

Tommy Carson loved doing rails of coke on his dashboard, then barreling his truck down The Bog Road at break-everything speed. Mrs. Allen was having sex with at least two men who weren’t her husband, one possibly under eighteen.

And once, while I was standing in line at The Video Stop to rent Gremlins, I watched Mr. Holland walk in and clock the kid who had slashed his tires the week before.

This is where I grew up. With a population that hovered around 1,000, Bristol, NH seemed like an idyllic lake town to outsiders. It’s the kind of place that cityfolk dreamed about; no stoplights or traffic, no pollution or car alarms, no leashes on dogs.

But as anyone who has grown up in a small town will tell you, there’s a rip current in places like these that can send a soul straight for the rocks. A nice, quiet life sounds possible until monotony takes hold, driving even the nicest old lady to cane the paperboy.

Photo above by Althewebmaster

Google Earth verifies that the town still isn’t much to look at. Life centered around a Cumberland Farms store (“Cumbie’s” to locals), a gas station, a bakery, Bristol Pizza, a bar and a lone fancy restaurant. Many houses were treated as works in progress, with half-built additions and porches propped up on concrete blocks. Quite a few residents tapdanced above the poverty line, just one transmission repair away from not being able to buy milk.

School was colorful. There were the teachers, who had to deal with everything from bus sex to shutting off televisions when the O-rings failed a spaceship carrying the state’s favorite teacher, Christa McAuliffe. I especially remember the French teacher, who taught the language with a New Hampshire accent so thick that it has since made me the laughingstock of every restaurant in Paris.

Photo above by libraryimages.net

There were my best friends, a brother and sister who had rescued me from excellent grades and fashioned me as a hoodlum. Matt smoked two packs a day at fourteen and Debbie had a habit of making other girls’ faces collide with her fist. We’d down Soco while waiting for the bus, which could be quite late, given that its first pickup was thirty miles down a rural route.

Most women seemed to trudge along with a tinge of buyer’s remorse when it came to their children, while men worked speed-fueled shifts at the local plant. There were never any arguments involving ethnicity because there wasn’t a single person of color – the town was still 96% white as of the 2000 census. Mr. Shakey, whose grocery store parking lot was THE place to hang out, seemed only able to hire high school girls who had developed earlier than the rest of their class. The cops were a Deniro kind of ruthless, all seeming to have a side bet as to how many kids they could toss into Juvie.

Photo above by Derek DMan

Winter began in November and ended in April, with temperatures so low that ski masks were a fashionable accessory. John Cheever wrote here during the summer but was smart enough to evacuate before the leaves started falling. Every road led to a mountain and every mountain was next to another. And every inch would be blanketed with snow by December. Most houses were a lighter color from four feet up because the snow banks didn’t permit sunshine until they melted.

Despite the underbelly, there was nothing sinister about Bristol. It was the kind of town you’d drive through while singing to your radio, completely unaware that a population had just passed. Most drama happened behind closed doors, allowing it to be a wonderful place to visit but a tricky place to live. I have not been back in many years and I do not think that I would want to. I don’t want to know if there is a Papa Gino’s, or if what was made in factory has been outsourced to Korea. I don’t want to hear if Tommy is finally Working The Steps or if they now have Gremlins on Blue Ray. I like how it sits in my brain just fine; a sleepy little town full of invisible nightmares.

Photo above by Ed Karjala

Feature Photo: theothermattm (Flickr creative commons)

Photo by xybermatthew. Feature photo: jblyberg.

Maybe you’re ambitious and want to try your cooking skills for a crowd this Thanksgiving? if so, a couple of whole turkey recipes are included here as well.

Let’s begin with a few tips.

Turkeys are really oversized chickens. So if you can cook chicken, you can cook turkey, too.

Whole turkeys available at supermarkets generally weigh between 10 and 25 pounds. Those weighing less than 20 pounds are usually hens. Other than weight, there is no difference in taste between toms (more than 20 pounds) and hens.

“Organic”, “free-range”, “natural” or “minimally processed” turkeys have been held frozen for several weeks. “Fresh” turkeys are kept in for much less time, so they will taste significantly better than frozen. Photo by Francisco Collazo

Some turkey terminology:

• Self-Basting Turkeys: These have been injected with broth or vegetable oil or butter plus seasoning to enhance flavor and increase moistness.
• Wild Turkeys: Are quite different from the common supermarket ones. Hens are about 5 to 7 pounds, and toms are from 9 to 12 pounds. The meat is usually darker, just like a goose.
• To obtain a tender and juicy roasted turkey, the breast needs to be cooked to an internal temperature NOT greater than 165F, and the legs must be cooked to 175-180F.
• You can get 10 to 25 one-pound servings out of a turkey.

Now that you’ve got the turkey basics under your belt, here are five recipes I’ve developed inspired by spice combinations from around the world that will liven up your bird.

Photo by Julie Schwietert

ROAST TURKEY- CRIOLLO STYLE

Makes 10 servings.

Ingredients:

• 13 lb./5.90 kg whole turkey
• 1Tb. Salt, or to taste
• 1 Tb. ground black pepper
• 2 onions, peeled and quartered
• 5 fl oz clarified butter
• 12 to 15 parsley stems
• 1 tsp. fresh oregano
• 1 tsp. cumin
• 12 oz mirepoix*
• 40 oz chicken stock, hot
• 5 garlic cloves
• 4 bay leaves
• Flour (3-5 Tb.)

For the Mirepoix:

Mirepoix is an aromatic vegetable combination that provides a subtle and pleasant background flavor.

• 2 parts onion
• 1 part celery or leek
• 1 part carrot

(dice all ingredients finely)

Preparation:

• Defrost turkey. Mix the salt, pepper, garlic, oregano, cumin, and parsley; then season the cavity of the turkey with the mixture. Place onions and bay leaves inside the cavity.
• Rub the skin with the clarified butter, and truss with twine.
• Place the turkey, breast side up, on a rack on a roasting pan.
• Prepare the mirepoix and scatter around the bottom of the turkey. Pour half of the broth around the bottom of the pan as well.
• Roast at 350F/177C for 3 hours, basting from time to time.
• Remove turkey from the roasting pan and allow it to rest.
• Place the roasting pan on the stove and cook the liquid and the mirepoix until the mirepoix is brown and the fat is clear. Strain all but 1 fl oz. of the fat.
• Add the flour to the liquid and cook it for 3 to 2 min. Whisk it until smooth.
• Simmer the gravy for 20-30 min. until it reaches the desired consistency and flavor. Separate the grease and adjust seasoning with salt and pepper. Strain through a fine mesh sieve. Carve the turkey in portions and serve it with the pan gravy.
• Remove turkey from the roasting pan and allow it to rest.

Photo by ninjapoodles

PAN-SMOKED TURKEY BREAST

Makes 10 servings.

Ingredients:

• 10 turkey breasts
• 1 tsp salt
• ½ tsp ground black pepper
• Wood chips
• Marinade
• 12 oz white balsamic vinegar
• 4 oz white wine
• 2 oz minced shallots
• 3 tsp minced garlic

Preparation:

• Rinse the turkey breasts, pat dry, season with salt and pepper. Place the turkey breasts in a shallow pan.
• Combine the ingredients for the marinade and pour over the turkey breast, turning to coat evenly. Marinate, cover in the refrigerator for 3 hours or up to overnight.
• Place the turkey breast on a rack over lightly dampened hardwood chips.
• Cover tightly and heat in a 450F/232C oven until the smell of the smoke is apparent, 6 to 8 minutes.
• Smoke for 3 minutes from that point. Then transfer the turkey breasts to a baking pan and finish baking (without smoke) in a 350F/177C oven until cooked through (165F/74C), 10 to 12 minutes more.

I recommend that the pan smoked turkey breasts be served with mixed green salad (arugula, spinach, alfalfa).to compensate and balance flavor.

BRAISED TURKEY THIGHS WITH OLIVES

Makes 4-5 servings.

Ingredients:

• 3 pounds boneless, skinless turkey thighs
• ¼ cup olive oil
• 4 cloves garlic
• 1 cup chopped onions
• ¼ cup chopped sun-dried tomatoes (drained if oil-packed)
• 1 tablespoon chopped fresh rosemary, or dried, crumbled
• 1 cup chicken stock
• 1 cup of port, sherry, or madeira
• 1½ cups sliced pitted Kalamata or other brine-cured black olives
• 1 jalapeno pepper seeded and finely chopped

Preparation:

• Roast the garlic and peel it.
• Place oil in a Dutch oven. Add the turkey thighs and brown them on all sides.
• Stir in all the ingredients (except the chicken stock, the olives and the wine) and cook for 3 minutes at medium heat.
• Add the chicken stock, olives, and wine; cover and simmer over low flame for 2 hours or until tender.
• Add water if needed.
• Remove from heat and add salt and pepper to taste.
• Chop scallions and garnish.

*I recommend that this dish be served with mashed potatoes & butternut squash.

Photo by Benimoto

ORANGE-GINGER TURKEY

Makes 15 servings.

Ingredients:

• 20 lb/9 kg whole Turkey
• 1Tb. salt
• 1Tb. white pepper
• 7 oz. clarified butter
• 2 onions
• 6 garlic cloves
• 2 Tb. fresh ground ginger
• 3 Tb. lime juice
• 1 cup finely chopped celery
• 1 cup finely chopped parsnip
• 20 oz. chicken stock/turkey stock
• 30 oz. orange juice
• 3 Tb. flour
• 1 Tb. honey
• 1 Tb. red flake pepper (optional)

Preparation:

• Defrost turkey. Season the cavity of the turkey with salt, pepper and garlic. Place onions inside the cavity.
• Rub the skin with the clarified butter, and truss with twine.

• Place the turkey, breast side up, on a rack on a roasting pan.

• Combine all of the remaining ingredients except the celery and parsnip, and pour on the turkey.

• Roast at 350F/177C for 31/2 hours, basting from time to time.
• Scatter the celery and parsnip around the turkey and continue to roast for 30-40 min, until the thigh meat registers an internal temperature of 180F/82C.

• Remove turkey from the roasting pan and allow it to rest.

• Place the roasting pan on the stove and cook until the celery and parsnip are slightly browned and the fat is clear. Strain all but 1 fl oz. of the fat.

• Add the flour and cook for 2 to 3 min. Whisk until smooth.
• Simmer the gravy for 20-30 min. until it reaches the desired consistency and flavor. Separate the grease and adjust seasoning with salt and pepper. Strain through a fine mesh sieve. Carve the turkey in portions and serve it with the pan gravy.

• Garnish each portion with green scallions.

*I recommend serving with stemmed jasmine rice or noodles.

BBQ TURKEY LEGS

Makes 6-8 servings

Ingredients:

• 6 whole turkey legs
• 2 cloves of garlic
• 1tb crushed whole pepper
• 1 cup orange juice
• 1 cup soy sauce
• ½tb five-spice powder
• 1tb honey or brown sugar

Preparation:

• Rinse and towel dry the legs.
• Mix /blend the ingredients. Pour ¾ of the blend on turkey legs and let it rest for 3 hours in refrigerator.
• Set oven at 350F/177C and cook for 40-50 minutes. Turning them in between to cook it evenly.
• Pour the rest of the sauce and cook it for another 20 minutes or until the leg inner temperature reads 175-180F.

*I recommend to be served with stir- fried Chinese vegetables, such as bok choy, mushrooms, cornichons, and snow peas.

Feature photo by Meryl CA. Above photo by Robyn Johnson.

Not just a tattoo motif for 20somethings, sugar skulls play a significant role in Mexico’s holiday of remembrance, Dia de Los Muertos. If you’re looking for a creative and tangible way to honor your departed loved ones, consider making this unqiue effigy.

Note: Drying times/ amount of water needed vary depending on humidity in your area and size of molds—the following directions are for extra large sugar skulls and a Mediterranean climate zone.

Mix

Ingredients: granulated sugar, meringue powder (can be purchased at baking supply shop), and water

-Mix one teaspoon of meringue powder per cup of granulated sugar. You’ll need around 4 cups of sugar for one skull.

-Add at least one teaspoon of water per cup of sugar mixture until it reaches the consistency of wet sand—you should be able to hand mold shapes that retain their definition.

Photo by Robyn Johnson.

Mold

You can buy sugar skull molds at specialty shops or go straight to the source at Mexicansugarskull.com.

-Heap sugar mixture into the mold, making sure to pack tightly. Scrap off any excess to level the back side.

-With flattened fingers, press sugar down to ensure the mold is fully filled and add more if needed.

-Place a piece of cardboard over back of mold, gently flip it right side up, and ease off the mold. Let dry for around 12 hours

Photo by Robyn Johnson.

Make

-Once the two skull pieces feel dry enough to handle, scrap out the insides, leaving an inch thick perimeter—like a brain cavity.

-Let dry for around three more hours

-Using royal icing, glue the two skull hemispheres together, making sure to wipe off any excess icing at the seam. It should dry relatively quickly—maybe an hour or two at the most.

Photo by Robyn Johnson.

Decorate

-Use colored royal icing in pastry bags and use other fun materials like dried flowers, sequins, colored foil, and gems to create your own designs .

-Once you’re finished, place the skull on the grave of your loved one or save it as a memento. Sugar skulls can be kept for several years.

New York is thought to be the city where dreams come true and people put up with a lot to be there. There’s the congestion, the cockroaches and the high cost of living.

With eight million residents and steep real estate prices precluding most from home ownership, there’s also the frenzied and competitive apartment renting process. These tips should help get you in:

1. Consider subletting.

If you’re not familiar with the city and find the thought of both relocating and committing to an apartment too daunting, consider a transitional home. Maybe a friend’s roommate is moving to India for a few months, or browse the plethora of listings online.

You can be less discriminating when only committing for a month or two. Many sublets even come furnished.

Photo by ToastyKen

2. Find roommates.

We’d all love to have a spacious and well-located Manhattan apartment of our own, but this is unrealistic for most. In fact, it’s not uncommon for single 30- and 40-year-olds to still have roommates.

Although you may be able to find a tiny studio or one-bedroom in your price range, you’ll be able to afford a much nicer place with friends. Round up as many roommates as you can.

3. Set a budget

Compare your salary and monthly expenses to determine a target rent. Remember that things like utilities, gas and cable will be additional.

Most landlords require a combined annual income of forty times the monthly rent, so if you and two roommates each earn $40,000, look for apartments under $3,000 per month. (Also discuss how you might split rent if bedrooms are different sizes.)

4. Temper your expectations.

It’s rare to find a one-bedroom for less than $2,000 in coveted areas like the West Village or the Upper West Side. However, in northern Manhattan neighborhoods such as Washington Heights or Inwood, one-bedrooms may go for as low as $1,300.

Yes, $1,300 for a one-bedroom apartment is a bargain in New York City. Adjust your expectations accordingly.

Photo by sunshinecity

5. Decide what to sacrifice.

Without a trust fund or a six-figure salary, you’re likely going to have to make sacrifices. Deciding ahead of time what’s essential and what you can live without will expedite your search.

Some factors to weigh: neighborhood, proximity to subway, commute time, doorman, elevator, laundry, square footage, eat-in kitchen, central air, hardwood floors.

6. Explore new neighborhoods.

Treat neighborhoods like you did colleges: have reaches, good bets, and safeties. You probably already know your reaches. Good bets might be Harlem, the Queens neighborhoods of Astoria and Long Island City, or Greenpoint, Fort Greene and Williamsburg in Brooklyn.

Safety neighborhoods might be Brooklyn’s Red Hood and Bushwick. Check out this useful neighborhood guide. Then visit unfamiliar neighborhoods or take a virtual stroll courtesy of the “street view” option on Craigslist, the Mecca for NYC apartment listings. Check it often and inquire promptly.

Apartments are often rented the same day they’re listed. Although it’s an excellent resource, beware of scams. One of the most common involves an apartment listed far under market value. The owner is overseas and asks you to send money for the keys. Don’t.

9. Understand “Fee” vs. “No Fee.”

Apartments rented directly from the owner are usually called “no fee,” meaning anything you pay beyond a small application fee (which covers the cost of a credit check) is refundable or applied to your rent.

“Fee” apartment transactions are usually handled by brokers, who you pay a portion of the annual rent (usually 15%). Sometimes apartments advertised as “no fee” turn out to be “fee.” Clarify this before moving forward.

10. Exhaust all options.

In addition to Craigslist, check to see if your university has a housing bulletin board for alumni, and ask colleagues and friends about vacancies in their buildings. And don’t rule out “fee” apartments.

Working with a broker doesn’t cost you anything up front, and sometimes he or she has connections that can get you an apartment cheaper than you could on your own, even after the broker’s fee.

Photo by minusbaby

11. Prepare necessary documentation

Gather and make copies of your two most recent W2s, your last three paychecks, an employment letter from your boss stating your job title and salary, your driver’s license and recommendation letter from a previous landlord.

If you don’t have any of these things, or a good credit score, you may need a guarantor—someone (usually a parent) whose salary is at least 80 times the monthly rent and who can provide all the above documentation.

12. Search.

See as many places as you can, and bring along your paperwork and checkbook so you can act quickly if you find something good. Be the first person to show up to open houses and try to arrange private viewings as soon as you can.

Let yourself be picky (although not unrealistic) until two weeks before your desired move in date, but if
you still haven’t found something by then, make a few more sacrifices.

Feature photo by uberculture. Photo above by Theodore Scott.

If you want to try gardening but don’t think you have the space, then these four garden projects are for you. Even if you have a yard, the approaching winter is a good opportunity to experiment with plants indoors.

1. Start a windowsill herb garden.

It is easy to keep fresh herbs on hand for cooking.

Make a list of your favorite herbs. Round up some seeds, put some potting soil in some containers and scatter the seeds around. Keep the soil damp.

Covering the container with clear plastic creates a miniature greenhouse that helps the seeds start out. Place your containers in a sunny spot and wait.

Remove the covering when you have some seedlings that are doing well. Once they start to outgrow their original containers, transplant them to larger ones and spread them out.

Once you have some large plants, you should harvest frequently. This encourages the herbs to grow.

Some plants are finicky about their light and temperature, so try a variety. Lemon balm, chives, rosemary, and parsley all like full sun but will make do in more shaded areas. Start a lot of them from seed and experiment to find out where they will survive in your home.

Photo by Theodore Scott.

2. Take cuttings from common houseplants.

Many stems cut from a plant will form roots and grow into new plants. Often, just taking a cutting and sticking it in dirt will be enough to get a new plant. If you want to watch the roots grow, you can place the cutting in a jar of water.

Over the past year, I have turned one tiny neglected ivy plant into five medium-sized houseplants. When they get too shaggy, I cut a few stems and transplant them into other pots. Just spread them around the house. When you have too many, give them away as gifts.

Some plants are easier than others, and researching the species can help. Usually, I just do several cuttings and see how many survive.

When you cut off a piece, use a sharp knife to limit damage to the surrounding plant tissue. Strip off the leaves near the bottom and bury at least one of the leaf nodes. Cuttings from lower on the plant will develop roots more easily than a cutting from the stem tip.

Don’t shock the parent plant by taking a huge piece. A three-inch cutting should be enough to start a new plant.

Friends and neighbors with houseplants are a great source for free cuttings.

Photo by medoriastar.

3. Make a terrarium.

Create your own little green world.

Find a glass container. Wash it. Put half an inch of sand or rocks in the bottom and a couple of inches of potting soil on top of the sand. Choose some slow-growing plants that have similar light and water requirements. Scatter a mix of seeds and a little more soil to cover them.

There isn’t any drainage, so don’t water your terrarium too often. If your terrarium has a lid, you can cover it (not airtight) or leave it off. Your choice will affect the humidity inside, but either way is fine. If you cover it, watch out for mold.

When your plants start getting big, pinch them back. They will become short and bushy, and less likely to outgrow the container.

Photo by RBerteig.

4. Grow a fruit tree indoors.

Get a dwarf fruit tree. There are many suitable types – grapefruit, kumquat, lemon, limes, figs, oranges, and more. These are small trees, but given proper care, most provide fruit.

Find a good local nursery that has dwarf fruit trees available. Ask for advice on how big the container for your tree needs, how fast it grows, and how long until it produces fruit. Pick a lightweight container. If you want to move the tree often, then consider getting a wheeled platform to put underneath.

Find the window that receives the most sunlight and put it nearby. If your patio or balcony that receives sunlight through most of the day, then keep the tree there for most of the year. Be sure to bring it in when it gets cold. Many fruit trees don’t stand up well to freezing temperatures.

Don’t overwater. Water when the soil surface is dry. Once every 7-10 days should be enough, but you will learn to judge.