Our rooftop garden is now an idea of the past. Once all of these tomatoes are harvested we will no longer farm on the roof. Landlord interference.

We had a total of 6 tomato plants + 2 volunteers on the roof this summer.

All photos courtesy of D.

RIP Julius Shulman 1910 - 2009

Here is an excerpt from the LA Times obituary of legendary photgrapher Julius Shulman who passed away yesterday. In my opinion, Shulman made one of the greatest impacts on Los Angeles architecture and lifestyle (through photography, no less) to date:

Julius Shulman, whose luminous photographs of homes and buildings brought fame to a number of mid-20th century Modernist architects and made him a household name in the architectural world, died Wednesday night. He was 98.

Starting with Richard Neutra in 1936, Shulman's roster of clients read like a who's who of pioneering contemporary architecture: Rudolf M. Schindler, Gregory Ain, Frank Lloyd Wright, Charles Eames, Raphael S. Soriano, John Lautner, Eero Saarinen, Albert Frey, Pierre Koenig, Harwell Harris and many others. His work was contained in virtually every book published on Modernist architects.

After the Depression, Shulman's studio was one of three in the U.S. to which Arts & Architecture, Architectural Forum and other magazines turned to document the exciting new work being done in architecture. The others were Ezra Stoller's firm in New York and the Hedrich Blessing firm in Chicago.

Shulman's 1960 photograph of Koenig's Case Study House #22 -- a glass-walled, cantilevered structure hovering above the lights of

Los Angeles, became one of the most famous architectural pictures ever taken in the U.S. It was, as architecture critic Paul Goldberger wrote in the New York Times, "one of those singular images that sum up an entire city at a moment in time."

But Shulman's work went well beyond merely taking beautiful pictures of houses and buildings. His mission was to use his photography to build the reputation of the architects who were bringing innovative design to the West. Indeed, his photographs were, by and large, all that most

people would ever see of noted architects' works, many of which were later destroyed.

Shulman's photographs were not without controversy. Some believed he made the structures look too beautiful.

He rearranged furniture to suit his perspective, brought in props and posed models in the frame. Sometimes he used filters or infrared film to make his photos look more dramatic and full of contrast. He also would shoot through cut branches or pots of nursery plants to give the impression that a newly completed home was more fully landscaped.

Shulman was unapologetic about these tactics, saying he wasn't just taking pictures, he was "selling Modernism."

Shulman is survived by a daughter, Judy McKee, and a grandson, Timothy, both of Santa Barbara.

Click here for the complete article.

Accidental Wheat

Donny and I planted some wheat grass seeds in a small pot. I thought it would be cool to make our own wheat grass like at Jamba Juice, but he just thought it would be good decoration. Either way, the wheat grass has grown quickly and plentiful. What we didn't expect is this:

...actual wheat.

West Los Angeles Subway??

It almost doesn't seem real that I am blogging about a subway in LA that would potentially get me from Venice to Downtown Los Angeles. The rumors of a "Subway to the Sea" have been floating around for the 9 years I've lived in LA and I'm sure they were around decades before that. The biggest rumor of the stalled planning is that Beverly Hills is against having a subway under their quiet little bubble of a city. (see map of the dream route). According to the LA Times, soil samples were collected today as part of a study to begin planning this monstrosity construction. The samples were conducted in not only Hollywood, Century City and Miracle Mile, but also in Beverly Hills.

The proposed transit system would thankfully connect to the existing subways / railways that run through Koreatown, Downtown and up to Pasadena & the Valley.

There is a light rail sytem called the Expo Train that is already in the works by the MTA. Construction began on this project in 2006. Phase 1 would go from Downtown LA to Culver City and is expected to start running by summer 2010, while Phase 2 would expand the route to the Santa Monica beach and wouldn't open until 2015. While this is a huge step for public transportation in LA and an above ground system would increase public conciousness, I believe an underground option is just more effective. The biggest issue people face is the cost and time of being in their cars. I am concerned that the Expo Train could increase traffic and not be quicker.

While writing this post friends have questioned where the line would run and how fast they could get from Point A to Point B. One friend wanted to get from Hollywood to the beach, but most of these potential lines don't have that option, which means making multiple stops or drive & park. That drive/park idea isn't an option if you want to use the train instead of taking a cab on a night out. Another friend who lives in Hollywood and already takes the Metro Downtown said it takes her 45 min. - 1 hr., which is twice the drive time if she took a car. According to the Expo Train website the average trip from Culver City to Downtown (on the Expo Train) will be less than 30 minutes, which is the same as if you were in your car. Of course you always need to take parking & unforseen traffic into consideration as well, depending on where/when you are going. Take a look at some of the renderings I've posted of the potential Expo Train. I have to say, it looks pretty cool!

I appreciate the bike lane additions. They are going past the idea of public transportation and allowing people to have access and safety in all forms of transport.

Local Pan-Fried Onion Dip Recipe

This Barefoot Contessa onion dip recipe has been a favorite of mine for a while now. I love to serve at parties and it will be a great snack for the 4th of July weekend. I am very excited to make this dish with our homegrown onions. For the next harvest we will probably store the onions or use for tomato sauce and salsa.

Ingredients

• 2 large yellow onions
• 4 tablespoons unsalted butter
• 1/4 cup vegetable oil
• 1/4 teaspoon ground cayenne pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 1/2 cup good mayonnaise

Directions

Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature. Makes about 2 cups.

If your coffee can't be local...can your coffeeshop?

Something has gone terribly wrong in Venice. And it's called Intelligentsia Coffee. One of these "coffeebars" landed on Abbot Kinney this past Monday in the old Scentiments (flower shop) plot. Donny and I walked in there last weekend and were not sure if we were still in Venice; in that bad way.

The coffee was good. And the pistachio scone was yummy. But the interior decoration and overall design went way too far. I love modern and I love to try new concepts, but this was too much and not Venice. Every espresso machine was see-thru, as in you could see the mechanics. There were at least 4-5 espresso coffee stations. Every countertop that wasn't glass or stainless was some sort of wood looking material. It definitely didn't look like reclaimed wood, compared to the tables at Gjelina. And it didn't even come close to the simple, minimalist style at Axe. The baristas were all wearing uniforms, which was a big red flag that this meant corporate. It felt contrived and overly commercial. I'm there to get a cup of coffee, not feel like I'm in a commercial for coffee AND all of its machines, beans, cups, accessories, etc. There were more things to buy than flavors of coffee.

And the clientele. For having been open not even one weekend prior the place was buzzing. I felt as though I was on a TV set filled with happy, trendy people sipping lattes and having just the Most Amazing Weekend! That maybe real for some people in LA, but its not my neighborhood.

My house has a stoner who lives in his car and several cats that roam the streets like they own it.

I never thought we "needed" another coffee shop on Abbot Kinney. I think we have done just fine with Abbot's Habit, 3 Square, Groundwork and the Dola newsstand (see photo), which incidentally sells Intelligentsia coffee. Now, I already know that the owner of the otheroom has plans for a cafe/market of his own so that you can buy snacks and drink beer next door to the bar. Somehow even though I know he has at least 5 bars between NY, LA and Miami - it still feels like a local joint. Maybe its the interior design, maybe because I've met the owner and he's a cool guy or maybe because its just a fun place to hang out and there are only 2 other bars on Abbot Kinney.

Something has to change and I'm not sure what that something is. I am worried that my lovely hippie, arty, often wealthy, yet weird neighborhood has gone too far and raised the real estate prices too much. No one else can afford to own a shop. A good friend of mine opened up a lovely shoe boutique just down the street. They sold designer shoes. Both she & her partner live in Venice. They were open for about 2 years and just closed because they couldn't sell enough to cover the rent. Within a year I fear that twice the number of stores will have valet, t-shirts will cost more than $200 and Abbot's Pizza will be a distant memory. Venice has a lot of history & heart. I didn't sign up to live in Beverly Hills or 3rd Street or even Santa Monica. Venice is my home.

In closing, here is a little taste of Intelligentsia's mission in creating the Venice coffeebar:

...another re-imagining of what a coffee experience can be...guests are not met with the standard experience of waiting in line. After passing through the iron gates facing the bustling boulevard, visitors walk down an ivy-covered hall open to the sky where they are greeted at a butcher block “concierge desk.” From this point, they are taken to one of four custom-fabricated espresso machines where their espresso drink or coffee-by-the-cup is prepared. The idea is for a barista to stay with one person throughout the interaction to create an individualized experience for every customer, regardless of how many are being served.

Intelligentsia hired Ana Henton of MASS Architecture & Design to execute the Venice coffeebar. Henton created a space that contains very little in the way of defined seating, and there is no counter or register, which will create a more communal sense of setting.

Disposable Technology

Found pic on Gizmodo this morning. I think this is something we can all relate to and don't think about often enough.

art by Kyle Bean

Local Q&A: Canning et plus

Q: So my girl and I wanna figure out the best, cheapest setup to can some vegetables over the summer. Mostly tomatoes, if that makes a difference. We don't have too big a garden. 10 tomato plants, 4 pepper plants, some beets and onions. We're not preparing for a zombie apocalypse. Just wanna avoid tossing what we don't eat fresh. Also, how are you?

A: Canning is a lot of fun if you make a day or evening of it. Open a bottle of wine and crank some good tunes...it is time consuming, and has to be done all at once. There are two main methods to canning. One is the "water bath" method. This can be done in a large pot (sometimes I use my biggest soup pot.) This method can be used for jams, pickles and other food items with lots of preservatives (salt, sugar, vinegar) Basically you put the goods in the clean jars, submerge them in water and let them boil. Tomatoes are high in acid and are not usually prepared in those preservatives and therefore need to be prepared with the pressure cooker method. I bought a canning pressure cooker at OSH for 40 or 50 bucks. This method increases the temps. Pressure cookers can be a little nerve wrecking since they can explode at any minute. But todays pressure cookers are pretty safe, as long as you use them wisely. I wouldn't trust the one my grandma used to use. The other really important thing to know is that EVERYTHING must be sterilized. Jars, lids, and canning tools should be clean and sterilized. I use a couple of other pots of boiling water. I also use clean towels so I don't have to touch the jars. There is plenty of info online about cooking times for various items. It really depends on the recipe. I recommend "Preserving the Harvest" by Costenbader and "Pickles and Relishes" (if you are into that sort of thing) by Chesman for good recipes. Both books also have chapters on methods and cooking times. Good luck man. That is awesome that you are growing some food.

I'm not sure when the last time we spoke, but we moved into a new house in Highland Park. We're renting, but the landlord is a friend and let's us do whatever we want to the yard. We've removed most of the grass in the back yard and are working on turning it into a large garden. We also just got 3 chickens. Should be sweet once [they] start laying eggs. Their names are Edith (black) Mildred (brown) and Prudence (blonde). We wanted to name them good Depression Era names. Here are a few pics. (see above) You can see how fast they have grown in only three and a half weeks. Hope all is well with you.

Local Aphid Resurgence

Donny checks the tomato plants every day. He waters them, makes sure the leaves are growing above the ladder rungs and if they're not he trains them to.

He is also on the lookout for aphids. Last season we had a bountiful amount of fruit, but just as many leaves covered in the green slimy suckers. Aphids can not only prevent your fruit from growing, but it can quickly kill your plant. Next to rodents and lack of sun, aphids are a burden to all gardeners.

Donny learned from the head gardener at our local nursery, that when you find aphids you can clip the leaves and put them in a plastic bag. These leaves should go in your trash and not in your compost, which risks infesting all future fertilizer.

And last night, Donny found that the aphids had returned, so he made an emergency run to Anawalt

for a container full of adorable little red ladybugs. The directions advise you to present the ladybugs in colder weather and that if you do not have aphids, the ladybugs will just leave. If the aphids have taken over, then the ladybugs will sit on the leaves and eat the slimy suckers.

Ladybugs are a great non-toxic option to chemical repellents. It also doesn't hurt that they are pretty adorable to look at and see roaming around your garden. They definitely can't hurt your plants, so I suggest giving them a try.

All photos featured here - by Donny Martino Jr.

1st sign of Summer Flowers

In my mind the best kind of summer flowers are that which turn into tomatoes. In the past week almost all of our tomato plants in the rooftop garden have begun to produce fruits. I've seen maybe a half dozen of the tiniest tomatoes you could imagine. The rest of them are little flowers that almost look like marigolds. Any day now they will all be that gorgeous red color. It is very uplifting to know this year's crop is likely to do really well. We are already looking into canning options.

Do you "Bike in Style"?

Donny and I ride our bikes on the weekend almost exclusively. Getting dressed for riding bike is no different than figuring out what to wear to work or going out to a nice restaurant.

There are times where we take 4 hour long rides to/fro Redondo Beach and on those occasions it makes sense to wear something in the neighborhood of my converse sneakers, comfy shorts and a tank top or t-shirt plus lots of sunscreen. Often times I'll bring a simple hoodie if its windy. On other days we will casually ride to the farmer's marke

t on the Promenade or go to a friend's house for brunch and then I might sport some cute flats and a summery dress. We've also been known to hit up a fancy dinner at Via Veneto on Main Street. On those nights I like to get really dressed up in a party dress and wedge heels.

Fortunately nutcase has come out with some very cool helmets that could go with any attire; not only for biking - they've got water & snow helmets as well. (see below for the checkerboard helmet I picked up at LA Brakeless recently.)

I am not ashamed to say that for all occasions I like to look stylish, but also be comfortable as to not impede from riding fast.

And just today it has come out that Louis Vuitton's own parent company may launch some pieces/line for those looking for more out of active bike wear.

LVMH, the luxury brand that brings us Pucci, Marc Jacobs and Louis Vuitton, set a "Bike in Style" challenge for some Fashion Institute of Technology (FIT) students in New York City. They asked the students to create "stylish, practical and affordable bike clothing & gear" in support of Mayor Bloomberg's bicycling and green initiatives for the city. Specifically they were asked to design a set of biking essentials: a poncho, a jacket and a travel bag for both men & women. Not exactly biking essentials for SoCal, but it's a start.

The winner, Jessica Velasquez, was announced today (see her winning drawings above). The designs will debut at Summer Streets; a series of (3) August Saturdays when Park Ave and connecting streets (from the Brooklyn Bridge to Central Park) are closed to motor vehicles.

Financially the "challenge" was supported by a grant from LVMH to the Mayor's Fund to Advance New York City.

Reminder: Reuse Packaging

The idea of local living is a constant struggle. Growing your own food is ideal, but of course there are types of foods and certain brands that you feel you just cannot live without - or maybe you can't get local. After a quick bike ride to Whole Foods this morning for some fair trade coffee we found one product, while not from So-Cal, inspires another aspect of local living - reusable packaging.

Check this out: Nancy's cultured cottage cheese (see below) says "I am reusing this container for" FILL IN THE BLANK.

It's a great idea to rinse out glass bottles/jars for when you make your own hot sauce or tomato sauce, but what about those pesky plastic containers? More often then not we rinse them out and recycle them; even though the plastic is perfectly fine to clean & reuse. They aren't changing the world with this, but an idea right on the packaging is progress and I like it.

Beet Holiday Harvest

This past weekend we excitedly harvested and consumed the 1st of the season beets. See their 2 month story.

Quick Beet Salad

Trim the greens and add to your compost. (I have seen some beet green recipes online, but haven't tried them myself.) Rinse the beets and use a potato scrubber to get the dirt off and clean them up. Cut them in half and toss them in a pot of salted water. Boil the water and let them simmer for about 30 minutes or until tender. Drain and cut into smaller pieces or whatever you choose. The skin should easily peel off. Compost the remaining waste.

I chilled the beets and added toasted almonds, blue cheese and a quick dressing (1 part olive oil, 1 part orange juice, 1 part balsamic vinegar wisked together).

We just planted some more seeds and may try pickling them next time.

Taking stock of our Local Urban Garden

Last weekend Donny and I spent a good chunk of Saturday & Sunday planting more and cleaning up our garden.  We are preparing for a light spring harvest and a plentiful summer feast!  See down below for a taste of whats to come AND here is what we have growing:  

FRONT GARDEN

BLUE BERRY BUSH Ω

DILL *

LEMON TREE Ω²

MINT ^

(9) WHITE ONIONS °

(2) PARSLEY PLANTS

(2) ROYESTA TOMATO PLANTS **

(2) SAN FRANCISCO TOMATO PLANTS ** 

(tomatoes & onions in raised bed / everything else planted right into the ground)

ROOFTOP GARDEN

(2) ASPARAGUS PLANTS ^ 

(2) SPICY BASIL / SWEET BASIL Ω 

(8) BEETS *

BUNCHING ONIONS Ω

(4) WHITE ONIONS ° 

(2) PEPPERONCINI PLANTS *

(2) SALSA HYBRID PEPPER PLANTS *

(2) ROSEMARY * 

(2) CELEBRITY TOMATO PLANTS ***

CHERRY GRANDE TOMATO PLANT ***

(2) ROMA TOMATO PLANTS ***

SPRITE TOMATO PLANT ***

(2) "VOLUNTEER" TOMATO PLANTS ▲

(containers only)

KEY: 

 ° from bulb

* from seed

** indeterminate / from seed

*** determinate / from seed

² transplanted from last apartment

^ continuing to grow from last summer

Ω started as seedling from nursery / farmer's market

▲aka "the others" / unknown plants that sprouted in other pots

Beets soon to be harvested.

President Obama's Local Garden

This story has been out for a little while, but it is still no less inspiring.  If you have not heard already Michelle Obama has begun the process of setting up a vegetable garden at the White House.  The space and weather conditions are pretty ideal, not to mention the greatest impact will be what it says to the rest of the country.  More and more I am hearing friends tell me about their own small herb or vegetable gardens.  People seem to be really excited at not only eating the "fruits" of their labor, but also having a project they can watch grow.

Spring Seedlings

Tomato seedlings: Fog, Sprite, Royesta, Celebrity 

Tomato seedlings: Fog, Royesta, Celebrity 

Pepper seedlings: Salsa, Pepperocini

Tomato seedlings: Roma

Beet seedlings (large pot)

Onion seedling

(all 2 weeks old)

Local Voting

Yesterday was Election Day for many of you, including those in Los Angeles.  The two hot topics on the table were the race for Mayor and Measure B (Solar Energy).  Here are some numbers comparing registered voters to actual turnout.  It's pretty depressing considering the people who came out in November.

                 Registered Ballots Cast % Reporting

City of Los Angeles 1,596,165  239,374     0.15

On a better note, a few weeks ago Venice had a local vote through the Venice Neighborhood Council.  The subject of said vote was on Overnight Parking Districts.  Although the outcome was not what I wanted, an overwhelming 1506 people came out.  (See picture below I took of Venice democracy at work.) This surpasses the 1189 voters who came out in 2005 for a different issue. Donny and I personally stood in line for over an hour at the Venice library just to cast our vote. Now it has come to some attention that the ballot counting process may have been flawed and could turn into a re-vote.  We will wait and see.

 

And one last note, even though it's not about my local community.  My good friend Katie Wilson won her race in Vermont as Brattleboro Town Rep for District 2.  Congrats!

Bread

Donny has a favorite bread called Black Pepper Parmesan that is made by Manhattan Bread & Bagel.  He will often ride his bike down on Tuesdays to the Manhattan Beach Farmers' Market to pick up a loaf or two.  Even though he likes to make that ride a couple times a week for exercise, its a long way to go just for bread.  Twenty-four miles roundtrip to be exact. Last time he was at the market, the guy told Donny MB&B will start selling products at the Venice Farmers' Market. Wonderful!  So this morning we rode the 1/2 mile and scoured the small, but plentiful market and found MB&B around the corner at the end.  Much to our surprise we walked up to a dozen plastic containers full of...bagels.  Donny nicely asked the guy if he had any bread.  The man replied simply, but with some anger and resentment, that he is only allowed to sell bagels and he can't sell anything else.  So I bought a bagel (and it was really tasty!).  

Disappointed, Donny found Jim who is the guy that runs the Venice Farmers' Market. Jim decided to give us a little lesson in big business.  His speil was basically about how The Breadman has been here for 14 years and MB&B has been here for 2 weeks.  He contests that MB&B is actually a bakery and has too much inventory.  Not sure why that's a bad thing.  He went on to say that if MB&B can sell anything they want then the Bread Man will be out of business.  And then an even larger company will come along and push out MB&B.  The moral of the story, according to Jim, is that soon we'll just have only big businesses at the farmers' market.  Yet oddly, the Rockenwagner stand sells anything they want (including bread) - they are not only a bakery, but a cafe too!  With 3 locations!  That seems to be a much larger establishment than MB&B.  I think a little competition is good and it also gives people options.  There isn't just one stand that sells orange juice or just one stand that sells berries, so why can't we have more than 2 stands selling bread?

Here is one of the rules from the Venice Farmers' Market Operating Rulebook: 8. Producers are admitted into the market based on the following considerations: consumer demand, product mix or competition at the VFM, and/or seniority on the waiting list.

I tend to think we're pretty knowledgeable about our local bread and we weren't there just to give Jim or the Venice Farmers' Market a hard time. We've had at least a dozen experiences with The Bread Man bread going stale in a matter of days. We've tried so many things, including putting it in the bread box, a plastic bag, a paper bag, a plastic bag in a paper bag. And though Rockenwagner has amazing challah, the normal bread loaves are extremely dense and dry that it is often impossible to cut or bite down. All we want is our Black Pepper Parmesan bread.  Isn't that enough consumer demand?

Living Locally returns to Los Angeles

I am not ashamed to say that at the core, Donny and I are lazy when it comes to cooking and preparing food.  While we do like to make our own food and create homemade dishes our natural instinct is to go out to a restaurant or get something delivered.  Last night was no different.  We had not "thought" about what to make for dinner, which translates to "we think" there is nothing to eat.  Of course there is a small mountain of local chicken, bison, turkey and beef in the freezer, but that would need to be thawed and thawing takes time.  Time that you don't have when you want food that second.  For a moment I unknowingly mislead Donny into thinking that we had salad mix.  When he found out that we didn't (my mistake), he was briefly let down and then realized, wait, we have our own salad mix!  Donny went up to the rooftop garden.  In barefeet and pajama pants he went grocery shopping for fresh lettuce.  

Local Pennsylvania Edition: Dining in Harrisburg

Donny and I had a brief, but busy trip back east for the holidays.  While visiting friends and family in the Harrisburg area we had planned a night out.  Since we spent the week eating mostly home cooked meals & fast food we thought a dinner at a nice restaurant was in order.  One of Donny's friends picked the place.  Our only request was that it didn't serve light beer or hot wings.  Let's just say we didn't have high expectations.

Upon our arrival to Mangia Qui, I was pleasantly surprised. This Italian restaurant Ben brought us to had a romantic interior and a nice wine list.  After just a few moments I heard the waitress describe one of the appetizers and all of a sudden I heard three magic, unexpected words "local and organic".  To our shock, we had found the one restaurant in all of Harrisburg that not only serves organic, but also local fare!  The food was delicious and I look at central Pennsylvania in a new way.  The wine list and some of the ingredients are not all local, but their mantra is simple: We embrace fair trade, environmental, and economic sustainability. We do this, with you in mind, as well as the health of our planet. 

If you live in the area, I suggest signing up for their newsletter and updates.  I learned that the owners are in the process of opening another restaurant in the area.  According to one of the servers this new place will in fact be all local.