Seattle friends, we’re one of a handful of cities that have been selected for screenings of the documentary GMO OMG. Opening tomorrow at the SIFF Film Center in Queen Anne here are the showtimes: Friday 7:30 | Saturday-Sunday 3:00, 5:15, 7:00 | Monday-Thursday 7:30
A strong turnout in these key cities would mean a wider distribution nationwide. A hot topic here in Washington, for sure, as we’re set to vote on Initiative 522 in November. YES on 522 would be a very important first step in labeling foods that have been genetically modified. My mattress has a mandatory label, why shouldn’t my food.
I was so excited about this new tea I received yesterday that I wanted to share it with you today. My morning tea routine is everything to me as it sets the tone for the rest of my day; and while I very much love a proper cuppa Matcha with a nice frothy top, there are some mornings (usually any given weekday) where I’m just not up for the whisking ritual (though my Matcha How-To is perfect for the weekend).
If you remember, the anti-cancer properties and overall health benefits of Matcha are off the charts because you’re consuming the (stone ground) leaf and not just the brewed water. I am happy to say that I found a tea with Matcha and Gen Mai, so there is no whisking to be done!
This organic blend of teas consists of Dragon Crisp Gen Mai Cha, which is organic Japanese Sencha leaves tossed with toasted rice kernals; and Grade A organic Chinese Tencha that is stone ground into Matcha powder. These two combined have the smooth, creamy texture of matcha with a light grass and toasty flavor.
Serving: As always, steeping temperature and time are important here. Too hot and the tea will become bitter and upset your tummy.
– Use 1 teaspoon of tea for each 8 ounces of water.
– Steep the tea in water between 180-185° for 3 minutes. If I do a second steep I’ll go for 5 minutes.
– Pour into your favorite cup and sip away.
A much easier introduction into the world of Matchas this guy will probably even entice you to get a weekend whisking ritual going…there’s just something about that frothy foam. Regardless though, start here and give it a go before you move on to the bigger stuff.
Filed under: Art and Design, Food, My favorite things, Restaurants, Seattle
It’s hard to believe that as much as I’ve shared snapshots of pieces of meals at my very favorite restaurant(s) that I’ve never actually dedicated one piece to explain my deep and resounding love for the beautiful spaces and food that come from Matt Dillon’s Sitka and Spruce, The Corson Building, Bar Sajor, and now The London Plane, which is the first installment of a bigger collaboration between Matt and Katherine Anderson of Marigold & Mint. It’s a beautiful spot, the kind you head to for a laid back meal with a good book and a glass or three of wine. Then you end up leaving with a new cookbook, fresh flowers, and two bottles of bubbly.
It seems that not a day goes by that we’re not asked for our favorite Seattle restaurants; me down at the restaurant with mostly tourists and business travelers, and Andrew because of his work and because his taste and eye for food is remarkable. We have the same answers time and time again, but now people have started to qualify the question with “ok, but besides a Matt Dillon restaurant.” The problem is that his spaces take up our top five and there’s no getting around it.
In this perverse time of misguided food worship and foodie culture there are only a small number of places that serve artful food. (I had my worst meal of the year last week at one of the city’s biggest restaurant empires. No surprise there, but the hype around it was ridiculous.) I can’t see food as a trend, or as “fashionable,” I see the culture of food as the story of an ingredient, the elegance of a thoughtful composition, an experience in flavor and taste.
Fundamentally Matt’s food is everything I enjoy about the culture of food: simple and classic, yet concepts that are complex and artful. Experiencing food through his lens and connection with the Pacific Northwest (and its seasons), and now this gorgeous new space with Katherine, is truly one of my favorite pieces of Seattle. (And, oh, the things I would do for one of those chairs.)
The London Plane | 322 Occidental Ave. S | Seattle, WA 98104 | 206.624.1374
(Right across from Bar Sajor)
For the past few weeks I’ve had a series of eerily similar conversations with a whole range of people and friends. The topic is stress, but what’s so poignant about these conversations is that it seems people are suddenly very in-tune with the very specific effects that it’s having on them. Usually we throw stress around as an all-encompassing ailment, but lately I’m hearing talk of specific muscle aches, that anxious knot in your stomach, skin break-outs, difficult menstrual cycles, chronic fatigue, that awful feeling that a meltdown is right around the corner. Whatever the specifics, people are looking for help in dealing with the day.
Andrew referred to it as “industrialized society” the other day and I about had a freaking heart attack; god, what an awful term. But really it’s so spot on. We shouldn’t have to pep talk ourselves before braving the grocery store parking lot or merging into the morning commute, but for many of us it’s part of the daily routine.
While I continue to figure out the best way to deal with the crazy of each day I have found some great help in the form of a root. Here’s the deal:
Rhodiola has been used in Scandinavia, Russia, and Chinese and Ayurvedic medicine for centuries to lift the mind and body, treat depression and fatigue, and also improve mental function. It grows in extreme cold climates and is wild or harvested by “ethical wild-crafting” where only a small quantity of the root is taken so the plant itself remains healthy and safe.
Rhodiola is a powerful adaptogen – meaning that its use helps to improve the health of our adrendal system which manages our body’s response to stress. Taking Rhodiola is a gentle way to help strengthen our body’s response to stress and also enhance our ability to cope with anxiety and fatigue. Essentially we’re able to help our body “adapt” to specific needs without disrupting other body functions.
The effects will be subtle and slow at first, but take your time and give it a chance to work its way into your system. The effects for me have been undeniable.
Many brands and forms are available. Whether you prefer capsules or tinctures poke around and see if your favorite brand has it on its own, or as an ingredient with other stress-fighting herbs. If you go that route, though, be sure the other ingredients jive with your needs. I have the tincture form above but my favorite is a capsule that contains some other adaptogens and is from a great company that does not use chemical solvents, and has a capsule that is made entirely of plants. You can learn more about it here, and buy the capsules here. And as always, this recommendation is one I truly believe in and I share it as an alternative to other forms of treatment. Consult your doctor with questions, and if it’s not your thing that’s cool too.
Filed under: Art and Design
Way back in February we were in need of a water station for our little love party, and beyond that we were also looking for a nice-looking and easy way to store filtered drinking water; since we use an under the counter water filtration system the separate water spout can be a little slow. After ruling out anything plasticy we found this guy and have been using it happily since the party. Dinuba water containers are made of food grade 18/10 stainless steel with a nice sturdy spigot and screw-top lid.
We have the 5 Liter and leave it on the countertop but it’s small enough to fit in the fridge if you’ve got the room (we don’t, of course). And you can always put more than just water in it…I’ve heard talk of booze. If you’re over your Brita pitcher this guy is a great alternative.
Dinuba 5, 15, and 25 Liter containers | $99-$179
Filed under: Videos
Have you seen the new Chipotle ad everyone’s talking about?
Regardless of how you feel about the chain, The Scarecrow is the beginning of an important discussion on our food systems. This along with their transparency of GMO’s on their menu is a very interesting step for a national fast food chain.
Filed under: Fashion
I’m getting really excited for sweater weather. Warm and cozy and so versatile. I’m very much liking the leather pairings, but in the end it’s the cropped jeans with the oversized Margiela that I shall use to inspire my autumn uniform. Simple and chic.