George here (Yvonne's brother). I have been doing a music podcast for a while but this is the first full-on interview I've done. Nate Denver has illustrated and written books for La Mano and we go way back in the San Francisco music scene as well. He just completed a kickstarter project for his next illustrated book/cd "Haunted Armor", so I thought it was as good a time as any to catch up with him!
whew! Thanks for indulging all this vegan food talk this month! Blogging every weekday (and about food at that) proved to be the challenge it was intended to be, but I'm glad we participated. It was really interesting to see the spectrum of vegan food blogs out there and I am in awe of people's imagination and cooking and photography skills. I've definitely gotten inspiration for how to broaden my horizons in the kitchen. As to how it relates to behind the scenes at LO, well food is the fuel! Here's a last food picture of these cool rainbow carrots we came across yesterday. The red ones were the color of blood oranges. So awesome we just had to buy them! They will be made into something good no doubt.
Ok, look forward to a Q&A with Dan Black next week! Happy Halloween!
Geez, only 2 days left to go with VeganMoFo and I almost forgot to post today. Well, it's late, so I'll make this a quickie. We went to People's today and since I forgot to take a picture of our previous kohlrabi, I'll make up for it with this green one which is almost the size of my head!
We also had some minestrone soup and cider from Sip, the vegan food cart out front. They just recently switched from summertime milkshakes to more autumn fare. It made for a comforting little afternoon snack and fell right in line with that fall feeling.
It was a beautiful autumn day today and after going on a bike ride, eating a pumpkin danish, and depositing our ballots (I miss the ritual of going to a polling booth on election day and getting my "I Voted" sticker, but it's definitely less stressful to have mail-in voting), I felt inspired to make something fall-ish for dinner.
Let's face it, nothing says fall like winter squash (in spite of the name). I love all the different shapes and colors, but I'm still not terribly well versed in what to do with them. We used to get the occasional squash in our vegetable delivery box and I would like looking at them more than figuring out how to cook them. But luckily for me, I've gotten over the initial mental block by realizing how easy they are to work with. You can just cut them in half, take out the seeds (which make a nice snack when salted and roasted) and bake them for half an hour and then you've got squash at your disposal. Tonight I decided to add an apple and red bell pepper to the baking pan along with an acorn squash, and ended up with a tasty blended soup. I was never much of a blended soup girl either, but have found that our handy hand blender makes it a cinch and it adds textural variety. Sometimes it just really hits the spot.
I know it's obnoxious to take pictures everywhere, but we wandered into a market today and they had some produce I had never seen before--thai eggplant. I thought they were tomatoes and had to do a double take. It's cool to come across unknown produce.
For dinner we also ate something new for the first time (to my knowledge). Sometimes we'll pick up a vegetable we've never tried before and this one happened to be kohlrabi. I forgot to take a picture as we'd had it for a while before finally putting it to use, but it looks like a turnip with broken stems coming out of it. Turns out it's related to cabbage and cooks up to be like a tastier broccoli stem. We're still trying to find more recipes for it, but it's fun to try new things.
When we moved to Portland, we inherited a lot of interesting and new-to-us edibles in our yard. I think this first year was just getting to know them and figuring out how they grow and how they should be eaten. The previous occupants were pretty foodie with their plantings including quince, cardoon, sour cherry, muscat grapes, lovage, loganberries, green zebra tomatoes, artichokes, figs, and currants. We're still learning how to use everything in our cooking, but it's a pretty awesome challenge to have.