Sept. 24-26, 2010 Harrison and I were invited to an annual group camping trip at the Green River Reservoir in northern Vermont. We were invited by one of my favorite persons I know: Jeff Ledlrsdafnr. A list of firsts for me:

- being in Vermont
- camping in the truest sense of the word
- canoeing (i think)
- experiencing autumn outside of the city
- seeing a bear in the wild (just kidding)

We drove, picked up our canoe, tethered it to the roof, arrived at the reservoir very late and canoed four bodies and all our stuff to the island in the light of a full moon. We were later met by some of Jeff’s friends and we camped the shit out of that campground. Some of that, and the rest, is as follows:

driving through vermont, stopping at a rest stop

through the flap, saturday morning

looking up in the tent

potty

franklin!

beaver dam

beaver chew!

beaver!

beaver damage

beaver heaven

beaver hell (they hate pizza)

driving home

at an apple cider mill. available as a desktop wallpaper option for Windows 98.

there is a UFO in this image, first quadrant. See appendix A.

Appendix A

Justin with his loyal fans Lisa and Danny.

I did sing karaoke for the first time. Lisa and I sang Step by Step by New Kids on the Block together, although there are no good pictures to prove it.

The next day, we hit the road for Seattle.

Approaching Seattle from the highway.

Seattle is a really pretty city. If it were a clear day, I would have been able to see mountains past the cluster of downtown and industrial buildings. But the clouds were thick and low, affording me only a glimpse of the mountain range called the Olympics. Also, the city is hilly. Even downtown’s streets and buildings were undulating.

After Seattle, we headed back to Portland for the night.

Talkdemonic’s show at the Doug Fir was pretty incredible. It was sold out and totally packed. Afterward we had a hairspray party in the greenroom with a can of aqua net that Lisa picked up earlier to de-static her dress. Everyone in the show and their friends were in on it, no bangs were spared.

Next we drove to Eugene, Oregon, and from there all the way to San Diego.

Oregon

Oregon

Oregon

Somewhere. Probably California.

Kevin and Giz.

California

We drove till late and stopped at the only place we could in the desert. All that was there was our hotel and an IHOP attached to a gas station. We had an evening hot tub sesh even though the air was cold. In the morning we woke up and ate at IHOP.

This was across from where we stayed. The dirt and dry bushes stretched for miles. I caught a tumble weed here and then threw it back.

California

When we were just about to San Diego, we stopped at a beach that was right off the highway.

Lisa and the van.

Kevisa

Kevin was tossing pretzels to the seagulls and this one is about to win the prize.

Once we got there, we had some time to walk around San Diego before we headed to the Casbah, one of my favorite venues. It’s located right next to the airport so if you’re outside you can see and hear gigantic airplanes boom overhead, almost grazing rooftops.

Talkie D at the Casbah

Talkie D at the Casbah

The next day, after having breakfast on the beach, we made our way to Los Angeles. I was lucky enough to meet up with Gail and Ross from Boston, who both now live in LA.

The view out the door of our house of stay.

Lisa and Willie at a bar after the show.

The following day, we headed to San Francisco where Talkdemonic played at the Rickshaw, another really likable venue.

On the road.

Happy cows. I need not include the antithesis of this scene, “cowshwitz,” the cow factory farms we also witnessed along the agricultural California highway.

A quickie jump-out-of-the-car then jump-back-on-the-road picture.

After SF, we drove all day up to Portland.

Mt. Shasta through Lisa’s blue blockers.

The end.

I’ve been wondering when the saddnes was going to come, and now it’s coming.

I wonder what I’ll do tonight to pass the time. Then tomorrow morning, I leave at 10 to go to the airport, and then that is that.

Because of my unfortunate computer circumstances, it is hard to say when photos and a full story will be up…

 I love the south.

Garlic (Allium sativum) is one of the most useful and widely appreciated herbs in the world. It has an extensive and telling history of human adoration, and it aids the body in numerous ways. From treatments for specific disorders to everyday prevention of sickness and disease, garlic is an invaluable food from which we can benefit greatly, and it’s an herb we should consume daily.

Garlic: Provider of Antioxidants

Antioxidants are natural compounds that help guard the body against harmful free radicals. These are atoms or groups of atoms that have at least one unpaired electron, making them highly chemically reactive and susceptible to pair with other compounds within or that enter the body in a process called oxidation (the loss of electrons from atoms or molecules). Oxidation, which is the reaction that causes rust, almost always results in deterioration. The oxidation of molecules in the body results in cell damage, which can impair the immune system and lead to infection and degenerative diseases like heart disease and cancer. It can also form more free radicals. Interestingly, the free radical theory of aging suggests that, over time, the cell damage caused by free radicals is what underlies the process of aging.

Antioxidants are often electron donators which will bond with and neutralize these free radicals, preventing oxidation of other molecules, thus helping to safeguard cells and prevent disease. Garlic contains sulfhydryl (sulfur + hydrogen) compounds, which are antioxidants. These compounds also bind with toxic heavy metals, expediting their excretion from the body. Garlic is a source of other antioxidant nutrients such as vitamins A and C, and selenium. The herb’s antioxidant properties also help to prevent fats from being oxidized and deposited in arteries and other tissues.

Studies show that the aging process of Aged Garlic Extract (AGE) significantly boosts the effects of garlic’s antioxidant properties by supplying a higher concentration of the valuable compounds.

Promoter of Cardiovascular Health

Garlic performs a number of actions in the body that are beneficial for cardiovascular health and preventative of cardiovascular diseases. Consumption of garlic can aid in lowering blood pressure (hypertension), lowering cholesterol, and reducing the risk of blood clots, all of which are complications that lead to atherosclerosis, heart attack, and stroke.

Atherosclerosis is a disorder involving poor blood circulation due to a thickening and hardening of the arteries, which is caused by the build up of fatty substances and plaque on artery walls. Cells then suffocate inside the clogged arteries, starved of oxygen. When this occurs, especially in the arteries that supply blood to and from the heart muscle itself (coronary arteries), the blood delivers an insufficient amount of oxygen to the heart and/or brain, resulting in heart attack or stroke, respectively, or sudden cardiac death. There are several ways garlic assists in preventing arteries from becoming rigid with build-up, aiding in healthy circulation.

High blood pressure can both cause and be caused by atherosclerosis. Garlic can help lower blood pressure through the dilation of the blood vessels by the component methyl-allyl-trisulfide. Garlic also reduces the risk of blood clots by inhibiting the accumulation of platelets, thinning the blood. Therefore, garlic is not recommended as an addition for those who already take anticoagulants (blood-thinners) in situations of extreme clotting propensity. Garlic’s antioxidant properties also help deter atherosclerosis, as they prevent the oxidation and deposit of fat in arteries. Moreover, garlic has the ability to lower cholesterol levels in the manner of a prescription drug, by interfering with the body’s serum cholesterol (that which is found in the blood). The herb lowers blood lipid levels.

As garlic thwarts the very factors that singularly and collectively contribute to the development of atherosclerosis, which ultimately results in fatal heart conditions, a diet containing the herb is advantageous.

The Natural Antibiotic

Garlic contains a natural amino acid derivative called alliin. The enzyme allinase is released when garlic is consumed or crushed, and it converts allin to allicin. Allicin is the antibiotic property of garlic. It’s effect is estimated to be equivalent to 1% that of penicillin. It is for this reason that garlic was used in World War I to treat wounds and to prevent infections and gangrene. All over the world and through the ages, garlic has been used for similar antibacterial purposes. It is best when the herb comes in direct contact with the effected tissue (although it may cause a burning sensation). Allicin is also the main component of garlic responsible for it’s spicy flavor, and it is removed when the herb is cooked. It is also the property that makes garlic antifungal. Some preliminary evidence suggests that it could help treat athlete’s foot, systematic candidiasis, and yeast vaginitis. Other common disorders that garlic (allicin) has been proposed to help treat include asthma, diabetes, and viral inflictions like fever blisters, genital herpes, small pox, and a type of the flu. It also may prevent ulcers by inhibiting the growth of Helicobacter pylori, an ulcer-causing bacterium. Moreover, garlic is an immune system stimulant and a long-time aid in preventing and treating the common cold, as substantially supported by clinical trials.

Forms of Consumption

Although conclusions regarding the potency and effectiveness of garlic in various forms differ, it is generally accepted that eating two raw cloves of garlic a day will be sufficient for most purposes. If the odor of raw garlic is too strong, chewing sprigs of parsley or mint, or caraway or fennel seeds can help. Alternatives to fresh garlic include products like tablets, capsules, and oil extracts which can come in odorless varieties. It is important to note that when garlic is broken (as in powdering) and allicin is yielded through the contact of alliin and allinase, the allicin will eventually break down. However, in order to make garlic odorless, the alliin must be prevented from turning into allicin until consumption, which entails complex processes.

Studies show that Aged Garlic Extract (AGE) provides a higher concentration of garlic’s beneficial compounds. It increases its medicinal effects, including its antioxidant potential and those related to cardiovascular health. It also helps guard against radiation and sunlight damage.

Garlic oil is yet another form in which garlic can be consumed. It is beneficial for the heart and colon, an effective treatment for arthritis, candidiasis, and circulation problems, and is often recommended to relieve pain from children’s ear infections.

Garlic Oil

1. Add peeled, whole garlic cloves to one quart of olive or canola oil. Experiment to find the amount of cloves that gives a desirable flavor.
2. Wash hands thoroughly and rinse peeled garlic before adding to the oil, as traces of mold and bacteria on the peel may contaminate the mixture.
3. Refrigerate. It will keep for up to a month before having to replace the oil.
4. Oil can be used for salad dressing, sautéing, pasta salads, etc.

An Ancient Remedy

For centuries, humans have recognized the medicinal qualities of garlic, and we’ve appreciated it so much that it can be found almost anywhere across the globe. Garlic’s species name, sativum, means cultured, suggesting that it does not grow in the wild, it must be cultivated. It’s been said, however, that it grows wild in Sicily.

The classical roman poet Virgil provides evidence in his Eclogues that garlic was widely consumed by ancient Greeks and Romans. Some, because of its pungent odor, detested it, but the herb continued to be respected and it even helped Ulysses evade Circe in Homer’s Odyssey.

Dioscorides, the ancient Greek physician, pharmacologist, and botanist wrote of garlic’s ability to “clear the arteries” in as early as the first century. Later, in 1858, the famous microbiologist Louis Pasteur (accredited with confirming the germ theory of disease, developments in immunization and vaccination, and the process of pasteurization) carried out the original work revealing that garlic can kill bacteria.

The antibacterial properties of garlic were useful in WWI to treat wounds and prevent infections. In fact, in 1916, the British government called on the public to provide it with garlic in order to meet wartime needs. Later, during WWII, the herb was dubbed “Russian Penicillin,” as the Russians turned to garlic after depleting their supply of antibiotics. After WWII, Sandoz Pharmaceuticals manufactured a garlic compound for intestinal spasms, and the Van Patten Company produced another for lowering blood pressure.

Even when they had abandoned the use of all other herbs, conventional doctors in the U.S. continued to utilize garlic until the 1950′s, when it fell out of favor of American physicians. European doctors, however, continued to explore the herb.

It is said that garlic is good for virtually any disease. At worst, it is a little bulb of pungent taste and aroma. At best, it assists in the treatment and prevention of several small-scale ailments, has been relied on as an antibiotic, reduces cardiovascular health risks, aids in guarding the body from cell damage and its consequences, and may even have a hand in slowing the process of aging. This little bulb has a lot to offer.

Sources:
Balch, Phyllis A., CNC. Prescription for Nutritional Healing. 4th ed. New York: Avery, 2006.
Photocopies from another book, but the title and author elude the pages and the internet. The same information provided in the pages, however, (and info about scientific trials ) can be found verbatim here.
Minimal biological research on Wikipedia.

Little Halloween treats! Or if you love meringue as much as I do, make them twice a year as snowmen during Christmas!

Fantasma Meringue

(adapted from this recipe)

Ingredients:
For about 12 meringue

2 egg whites, room temperature
tiny pinch of salt
tiny pinch of cream of tartar
3/4 cup powdered sugar, sifted
tiny silver candy sprinkles (chocolate or little seeds) for eyes

Special equipment:
pastry bag with 1//2-inch tip
or
a large plastic freezer bag with the corner snipped off

Dark chocolate and shredded coconut optional.

Preheat oven to 200F, racks in the middle.

Get everything ready ahead of time. Line a baking sheet with parchment or a Silpat mat. Perhaps set up your pastry bag in a tall empty glass to make it easier to fill. Have a spatula on hand. It is important to let your egg whites come to room temperature as they will yield the most volume. Also, make sure all your bowls, whisk, etc are spotlessly clean and free of any grease.

Place the egg whites, salt, and cream of tartar in a large mixing bowl. Start whisking the egg whites at medium speed with an electric mixer. This stage is all about watching the egg whites transform and letting them tell you what to do next. Avoid turning your mixer on and off. When the whites are frothy and have a bit of volume to them, start sprinkling in the sugar, a bit at a time over a minute or two, leaving the mixer on the entire time.

Keep mixing, it usually takes 15 -20 minutes to get the appropriate volume, but all sorts of variables can effect this time – weather, temperature of the whites, etc. The whites will become glossy and will resemble marshmallow cream. At this point you need much more volume out of the whites, so keep mixing. Try to imagine making a dozen 2-inch cookies out of the mixture. Whisk, whisk, whisk. You will see the volume start to increase, and the whisk will be leaving a more definitive trail in the meringue. At this point, gradually slow down the whisk, and try to lift it out of the meringue, leaving a stiff structured peak. The mixture needs to have structure if you are going to pipe this out onto the cookie sheets. If you stop too soon, your ghosts will just collapse into a puddle.

Working gently (but quickly) fill the pastry bag, using the spatula. Try to avoid air pockets in the pastry bag, they make piping more difficult. Close the bag by rolling the top down a few times.

Pipe about 12 two-inch tall ghost shapes onto the prepared baking sheets. Making tiny circles all the way up may be a good way to control the shape of your ghost. Press the candy silver balls into your pointer finger, one at a time, and place them on the ghost – quickly but carefully.

Place the meringue in the oven for an hour. After an hour, open the oven door an inch or two and cook for another 30 minutes. If you touch one at this point, it should not be gummy or wobbly. If they are still too moist, leave them in the oven until they are not. Turn off the oven, and leave the meringues inside until it comes down to room temperature.

At this point, you can eat the ghosts! Or, dip them in a bit of melted chocolate and then shredded coconut.

If you are storing them, do so in an air-tight container.

The tone of the article is written such that Banksy becomes a mythical and, even worse, mystical creature. According to the author, he “shrinks from cameras like a vampire from the sun” and the possibility of spotting him is likened to “bagging the Loch Ness monster.” Realistically, while Banksy’s artwork is well known, he maintains the same necessary low-key identity as any other graffiti artist, as he remains prolific on the street. Banksy has also voluntarily and successfully entered the art market, and the author of the article drives a spectacular punch home by slipping in the names of Brad Pitt and Angelina Jolie as a couple of his buyers to really illustrate the weight of the situation. And, naturally, this means he must be good.

The article goes on to discuss the political and witty nature of Banksy’s work, giving a few examples. However, the author seems to have completely misunderstood the artist’s use of irony, which is latent with tongue in cheek political statements and satirical criticism, for sheer contradiction. This paragraph is particularly embarrassing:

His art is often pegged as anti-capitalist or anti-establishment. But he seems gleefully eager to subvert even the most pervasive presumptions about him. For example, while he is generally described as antiwar, at a 2003 peace demonstration in London he reportedly distributed signs reading: “I Don’t Believe in Anything. I’m Just Here For The Violence.” Banksy specializes in a strange brand of self-promotion: he’ll sell six-figure creations and then sermonize on the evils of consumerism. Such behavior doesn’t seem to deter buyers. In April, the auction house Bonham’s sold his Space and Bird, a spray-painting on steel, for almost $600,000, and recently a set of 10 of his works went for more than $1 million.

I’m not entirely sure that an anti-capitalist artist selling their work can be so demonized, because regardless of what beliefs one maintains and the changes one wishes to make, it is nearly inevitable to continue to take part in the world as it currently stands. I am equally unsure that the kind of consumption within the art market is the same kind of consumerism that Banksy regularly criticizes (see 1, 2, 3, 4, 5). And even in the instances that he does point a finger at the art world, as in “Mind the Crap” at the Tate and in this image, it’s important to accept the possibility that making a ruckus within the industry with which one is associated can bring important attention to the concern at hand (consider the Guerrilla Girls).

Further, his participation in the 2003 peace demonstration in London is more readable as a satirical criticism of the general public’s apathy, intending to be thought provoking and to strike a chord that hackneyed protest procedures can no longer manage to hit, rather than the self-centered playful trickery as interpreted by the author of the article. In missing the underlying concept of the work and suggesting that these contradictions might deter buyers, the author devalues the artist’s irony instead of recognizing it as an integral part of the work.

The author begins to question the consequences that public exposure might have on Banksy by first establishing that his work and his notoriety depend on his mysterious covertness. Let’s save ourselves this romanticism of “mystique” and accept the fact that Banksy is not putting on a performance with his surreptitious behavior. Although appreciated by some, what he does is illegal, considered vandalism, and is responded to stiffly by many establishments, and it is for this reason that he must conceal his identity. It should go without saying that Banksy’s notoriety has little to do with the fact that we don’t know what he looks like, and more to do with the cleverness, wit, and awareness he wields upon the public.

What is more interesting than the supposed image of Banksy is to consider who was behind the camera and to contemplate that someone knowingly took (or created) this picture and then give it to the press, interfering with something bigger than themselves.

Who cares if we know what Banksy’s digitized profile looks like? How much does this reveal about him anyway? The only people who would aggrandize something like this are those who like to (or get paid to) perpetuate sensationalism in pop and, sadly, in underground culture. From Banksy, I think the most reaction we might get is just another clipping on his web page.

See Banksy Unmasked? A Graffiti Mystery.
See Photos: The World According to Banksy, TIME photo essay.
See Banksy.
See Guerrilla Girls.