Tag Archives: Trina Kaye

Culture

Women Of 1970s & 1980s Punk Rock

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Z.Z. “Carrot Woman” Howell

The punk rock scene of the 1970s and ’80s in Southern California is widely acknowledged as one of the most vibrant and creative periods in rock and roll.

Over the years, many books have come out exploring this explosive time in music and culture, but none have exclusively focused on the vitality and influence of the women who played such a crucial role in this incredibly dynamic movement.

“Almost a decade ago- IN THE SUMMER OF 2012, I attended an oral history workshop by the social justice organization Voice of Witness. I’m a librarian and professor at Santa Ana College and I participated in the workshop to discover projects I could do with students. I ended up imagining something entirely different: interviewing other women like me, now in our middle or later years, who grew up in the punk rock scene in Southern California. Did punk rock influence the rest of their lives? What attracted them to punk rock and how did they get involved? What was it like being a woman in the scene?

What you can now hold in your hands is the final result of a project that took several years and countless hours to complete.

How did I do it? I created a flyer about the project. I posted the flyer a few places around Orange County and Los Angeles and on Facebook. Women started contacting me to participate. I wrote up a list of questions and bought two digital recorders. I emailed some women directly and asked if they would be willing to participate. Then I started calling women and meeting them, mostly in their homes. A friend called it “punk rock anthropology.” I had no idea what an amazing experience this would be.“

Stacy Russo has created a unique book about the punk rock era, focusing on the women who were such a huge part of it. We Were Going to Change the World: Interviews with Women From the 1970s & 1980s Southern California Punk Rock Scene (Santa Monica Press/2017) captures the stories of women who were active in the punk rock scene in Southern California during this historic time, adding an important voice to the cultural and musical record. Recommended reading. For the Silo, Trina Kaye.

Culture

Millennial Kosher Cookbook Reinvents Meals Perfect For The High Holidays

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The Jewish High Holidays are all about family and friends gathering together to share a delicious meal.  And while many people love to celebrate with favorite kosher foods there is no reason why traditional kosher and Jewish recipes can’t be different and unique.  What’s old can become new and fun again with fresh ingredients and unique twists.

Today’s kosher cooking is spicier and bolder than the food most of us grew up eating, with an emphasis on fresh and seasonal ingredients, less processed foods and healthier non-dairy alternatives.  From world-renowned kosher food blog, Busy in Brooklyn, Chanie Apfelbaum, has created a delicious collection of modern, cultural, trendy, and bold dishes that reflect her passion for reinventing traditional foods with a modern vibe with her debut cookbook, Millennial Kosher: Recipes Reinvented for the Modern Palate (Artscroll/Shaar; April 2018). 

“As a mother of five it’s so important to me to carry on family traditions, especially through food,” Chanie explains.  “Everything old can become new again, which is what I have strived for in my book, recreating cultural cuisine with new ingredients. It’s those tastes of home, the delicious aromas from my kitchen, and the memories made around the holiday table that my children will carry with them for generations.”

Millennial Kosher provides home cooks with over 150 innovative recipes for everyday and holiday meals and beautiful color photos for every dish.   For the Jewish High Holidays, home cooks can celebrate with recipes that are influenced by international cultural cuisine and not limited to, but inspired by, kosher guidelines. Yesterday’s margarine is today’s coconut oil, bone broth is the new chicken soup, and the onion soup mix of our youth is replaced with umami-rich porcini mushroom powder. Some of the delicious and unique recipes in the book include:

– Spiralized Beet Salad with Pomegranate Molasses Dressing
– Lokshin & Cabbage with Apples and Honey
– Kofta Stuffed Dates wrapped in Bacon
– Sticky Silan Short Ribs
– Gefilte Fish “Pizza”
– Mushroom Barley Risotto
– Mason Jar Honey Cakes
– Frangipane Fig Galette

“Kosher food is not what it used to be. Millennial kosher ingredients are healthier and more vibrant than ever before,” Chanie says.  “We live in a foodie culture—and the kosher world has followed suit. Kosher consumers are becoming more demanding, and restaurants, supermarkets and cookbooks have no choice but to up their game.”  

Chanie says that this development in kosher food culture has come about mainly from new exotic flavor combinations, bold spices, fresh seasonal flavors and progressive adaptations like kosher bacon and charcuterie.  These culinary ideas are what Chanie superbly showcases in Millennial Kosher.

She believes there is still a place for the kosher comfort foods of our youth but for now it’s time for Millennial Kosher.

ABOUT THE AUTHOR:
Born and raised in a kosher home in Brooklyn, Chanie Apfelbaum grew up eating traditional Jewish foods such as gefilte fish, stuffed cabbage, and matzah ball soup. Today, living just a few blocks from her childhood home, she revisits family favorites and reinvents traditional holiday dishes. Chanie’s creative twists on old-time cuisine prove that kosher fare is anything but old-fashioned. With five little ones in tow, she celebrates her heritage one dish at a time, creating balanced recipes with a modern flair and Middle Eastern vibe.

Chanie works as a recipe developer and food photographer. She is a contributing writer to Mishpacha Magazine’s Family Table and kosher.com, as well as a guest writer for numerous publications and websites. She has been featured in many national publications and media, including The Wall Street Journal, The Huffington Post, News12 Brooklyn, The Meredith Vieira Show, Thrillist, and more.

Chanie also shares her love of food, family, and tradition through fun and educational cooking demonstrations to audiences worldwide.  For the Silo, Trina Kaye.

For the High Holidays, Chanie recommends this delicious recipe to celebrate the sweetness of life:

Honey Roasted Za’atar Chicken with Dried Fruit
When I finally decided to take the cookbook plunge, my biggest challenge was figuring out which “best of the blog” recipes to feature — there are just so many! I’m proud to say that this recipe hooked hundreds of people onto the Middle Eastern spice blend, za’atar. I use it on pita chips, roasted chickpeas, hummus, shakshuka, and garlic confit.
MEAT ▪ Yield 4-5 Servings ▪  Freezer Friendly

10 oz. dried apricots (scant 2 cups)
10 oz. pitted dried prunes (scant 2 cups)
3 Tbsp za’atar
2 Tbsp extra virgin olive oil
4 chicken legs, skin-on
1⁄2 cup dry red wine
kosher salt, to taste
1⁄3 cup honey

1. Preheat oven to 350°F. Spread apricots and prunes into a 9×13-inch pan.
2. In a bowl, combine za’atar and olive oil to create a paste. Rub the za’atar paste over chicken; place chicken on dried fruit. Pour wine around the chicken; sprinkle with salt.
3. Cover tightly with foil; bake for 1 hour.
4. Uncover the pan. Drizzle the chicken with honey. Bake, uncovered, for an additional 30-45 minutes, basting every 10 minutes with the pan juices.

Recipe/photo from Millennial Kosher by Chanie Apfelbaum. Artscroll/Shaar; April 2018         

ISBN #: 9781422620557

Featured image from Millennial Kosher- Raman Shakshuka 

Reviews

Cookbook Provides Uncomplicated Yet Sophisticated Cooking for Everyday

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Award-winning cookbook author, Lee Clayton Roper, shows home cooks how to explore their culinary creativity with her award-winning, delicious cookbook, Fresh Tastes.  This beautiful book delivers over 170 flavorful recipes, essential cooking tips and delightful stories to spark inspiration in your kitchen.

Lee takes the “complicated” out of timeless classics, simplifying the process while ramping up flavors, using fresh ingredients when and where possible.  She shares personal reflections on lessons she has learned in the kitchen from those who have inspired her, along with 65 beautiful food photos, along with process shots of key preparation steps.
Fresh Tastes CookbookFresh Tastes epitomizes Lee’s culinary tastes, balancing an innovative approach with uncomplicated preparation techniques. Sophisticated in flavor and beautiful to present, the recipes in Fresh Tastes are prepared with the best quality, readily available ingredients designed to maximize flavor. Some of Lee’s delicious recipes include:
Prosciutto, Fig and Goat Cheese Tarts
Roasted Eggplant and Tomato Soup
Tomato and Peach Salad with Lime-Balsamic Dressing
Layered Salmon Salad with Avocado-Lime Yogurt Dressing
Grilled Rosemary-Dijon Chicken Breasts
Spicy Pork Chops with Argentine Chimichurri Sauce
Halibut with Celery Root Puree and Tomato Garnish
Chipotle Lime Shrimp Tacos with Tomato Mango Salsa
Roasted Root Vegetable Pot Pie
Peruvian Artichoke Tart
Pear Kuchen
Fresh Fruit with Brandy Custard Sauce
Drawing from her decades of experience, Lee provides readers with helpful advice on what is best for the dish, the flavor and the cook, considering such essential variables as seasonality and availability. Recipes in Fresh Tastes were evaluated by a team of volunteer testers across the country. Only the best, most flavorful, eye catching dishes made the cut. Fresh, flavorful and inspired, this collection of hand selected recipes in Fresh Tastes transcends the kitchen, reminding us all that every meal can and should be a simple yet sophisticated celebration of life.
“My approach with this cookbook starts with the confidence that, with the right preparation and a pinch of creativity, every dish can be extraordinary,” Lee explains.  “I have intentionally kept recipes and ingredients easy to get, often providing alternative substitutions.”
Lee Clayton Roper is an award-winning cookbook author, cooking instructor, public speaker and TV personality.  Her first book, A Well-Seasoned Kitchen received numerous rave reviews and is often featured in local and national press.  In 2010, A Well-Seasoned Kitchen achieved national acclaim, winning the prestigious “Living Now” gold medal.  With Fresh Tastes Lee expands her recipe collection, serving up fresh, delicious and sophisticated dishes guaranteed to inspire creativity in kitchen everywhere.  Lee tours the country sharing recipes and cooking tips and techniques in sold-out classes, leading cooking demonstrations, and is a frequent guest on radio and television and in print. 
“Roper’s follow up to A Well-Seasoned Kitchen expands on the approachable favorites that made her first cookbook such a hit, this time with a ‘fresh’ take on classics that lend themselves to parties and get-togethers.  This is a solid effort with practical dishes readers will likely find themselves returning to.”
Publisher’s Weekly and Entertaining Inspiration
FRESH TASTES
From A Well-Seasoned Kitchen
By Lee Clayton Roper
Southwestern Publishing Group
Hardcover/$34.95 usd
ISBN-13: 978-0984116362
Try these fresh and delicious recipes ( reprinted with permission from Fresh Tastes by Lee Clayton Roper):
APPLE, WALNUT AND STILTON CHEESE SALAD
SERVES: 6
The British have known for years that apples and Stilton cheese are a wonderful combination. In this delicious salad, they’re mixed together with spinach, walnuts and a walnut-flavored vinaigrette.I like to serve this salad with any grilled meat or alone as a meal.
1/4 cup raspberry balsamic vinegar*
1 1/2 teaspoons freshly squeezed lemon juice
1/2 cup walnut oil*
Salt, to taste
Freshly ground black pepper, to taste
10 ounces mixed baby greens (spinach, arugula, lettuce)
2 large Gala or other red apples, unpeeled, cored and chopped
1 cup (6 ounces) chopped walnuts, lightly toasted
1 1/2 to 2 cups (6 to 8 ounces) Stilton cheese, crumbled**
*If you can’t find raspberry balsamic vinegar, use regular raspberry vinegar and add 1 to 2 tablespoons of honey. If you can’t find walnut oil, substitute olive oil and add a few more walnuts.
**There are 2 types of Stilton cheese: blue and white. Either will work in this recipe. If you can’t find Stilton, you can substitute Gorgonzola or other forms of blue cheese.
In a medium glass jar with fitted lid (an empty Dijon mustard jar works well), whisk together the vinegar, lemon juice and oil until well blended. Season to taste with salt and pepper. Cover and set aside.
In a large bowl, toss together mixed greens, chopped apple, walnuts and cheese. Just before serving, toss with just enough dressing to coat the lettuce (you may have some dressing left over). Season to taste with salt and pepper.
VARIATION IN PRESENTATION: If you want to have a more formal, individually plated salad, then instead of chopping the apples, core and slice them. Toss the greens with part of the dressing and divide among six individual salad plates. Arrange the apple slices in a circular pattern over the spinach. Sprinkle the walnuts and cheese crumbles over the top. Drizzle with remaining dressing.
SEA BASS WITH A PISTACHIO CRUST
SERVES: 6
This dish comes together quickly and is delicious paired with green beans and roasted potatoes. It’s a bit on the rich side, so I suggest using fillets no more than 5 ounces each. If using one large fillet, you may need to increase the cooking time by a few minutes.
While the general rule of thumb for cooking fish is 10 minutes per inch of thickness, I’ve included the option to cook these filets for 12 minutes per inch. I find that with the crust on top, it can take a bit longer. It’s really to your taste — just remember, it will continue cooking after you take it out of the oven and let it rest.
6 (4- to 5-ounce) skinless Chilean sea bass fillets
1 cup salted, dry roasted pistachio nuts, very finely chopped (can chop in a food processor)
1/2 cup firmly packed brown sugar
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
Freshly ground black pepper, to taste
Preheat oven to 400 degrees. Line a 15- by 10- by 1-inch baking pan with parchment paper.
Place sea bass fillets in prepared pan. In a small bowl, combine the nuts, sugar, lemon juice, dill and pepper. Spoon the mixture evenly over each fillet, pressing down to adhere.
Bake for 10 to 12 minutes per 1-inch of thickness of the fillet, or until fish reaches 140 to 145 degrees when measured with an instant-read thermometer. Let stand for 5 minutes before serving.
MAKE AHEAD: Fish with topping can be prepared but not baked up to 4 hours in advance, covered and refrigerated.
For the Silo, Trina Kaye. 
Culture

Messenger Kids Facebook App Creeps Technology Into Family Life

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On December 4, the New York Times ran an article about how Facebook just introduced a new app called Messenger Kids. According to Facebook, this app makes it easier for kids to safely video chat and message family and friends. Per their privacy policy, the app collects registration details from parents such as a child’s full name. It also collects the texts, audio and videos children send, as well as information about whom the child interacts with on the service, what features they use and how long the children use them. In launching this new app, Facebook has ignited a fierce debate about how young is too young for children to use mobile apps and how do parents deal with the creep of technology into family life.

One mother has stepped into the debate with an alternative. Janice Taylor created a website and application called Mazu, which teaches children and families how to use digital media responsibly and become positive digital citizens. She cautions parents and says they need to ask themselves, “do you trust Facebook as a medium to protect your children?”

Bing search engine results for “Facebook messenger kids”

“Facebook’s only goal is to monetize a new user base and beat SnapChat at it. Children should never be used as ammunition in the Social Media war for dominance.” Taylor explains.

Based on the concept that “It takes a village to raise a child,” Taylor takes the position that every adult has a role to play in the well-being of the child and society. Taylor created Mazu to build a healthy digital village for families that is founded in love and core values. “Traditional social media preys on our desires to be liked, to be validated, and to be rewarded. That’s why the ‘Like’ button is so addicting and why we at Mazu don’t have one.”

Since its inception in 2010, Mazu, with over 250,000 users and growing, has evolved and now, through partnerships with professional sports teams, has brought the ‘it takes a village’ mentality online. With a suite of family friendly apps, Mazu connects kids to their family, friends, and teams/ brands they love in a way that is safe, healthy and fun. To date they have raised more than $6 million from non-Silicon Valley companies.

A recent Reuters Facebook post about Facebook Messenger Kids

“We believe that parents matter in the digital lives of their children, that’s why our COPPA-certified apps are created with parents in mind. We believe in the power of family and staying connected,” says Taylor. “By building our products around a set of values and using the community to build each other up, we believe we can create better digital citizens.”

Janice Taylor is a social entrepreneur, mother, inspirational speaker, author, and online safety advocate. She has a Bachelor of Arts in Psychology with an Honors thesis that focused on self-esteem and self-efficacy among women. It was from this research that she sought to create a solution to the issue of social media addiction and how it was affecting women, children, and families. For the Silo, Trina Kaye.  Have something to say about this article? Leave us a video comment by clicking record below or use the comment section at the bottom of this page to type us a response. 

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Reviews

Becoming AFI Celebrates 50 Years Of American Film Institute

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“This book puts you directly behind the scenes for a story that began with a dream,
overcame constant challenges, and evolved into the institution it is today.”
―Steven Spielberg
 
“Documented here by the people who lived it, this is a remarkable tale of how a major institution,
created out of whole cloth, wove itself into the American fabric.”
—Cokie Roberts, author and political commentator for ABC and NPR
  
 
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For over fifty years, the American Film Institute has flourished as one of America’s great cultural entities. Its graduates, faculty, supporters, and trustees have included such acclaimed individuals as Steven Spielberg, Maya Angelou, Gregory Peck, Sidney Poitier, Meryl Streep, Les Moonves, Patty Jenkins, David Lynch, Jane Fonda, Edward James Olmos, Shonda Rhimes, James L. Brooks, and many other respected leaders in the worlds of film, television, digital media, and philanthropy.
 
In their new book, Becoming AFI: 50 Years Inside the American Film Institute (Santa Monica Press/October 2017), Jean Picker Firstenberg and James Hindman provide a candid look at how this remarkable organization brought together aspiring filmmakers, educators, and artists who helped AFI become the foremost national champion for moving images as a vibrant art form.

Preview page from BECOMING AFI: 50 YEARS INSIDE THE AMERICAN FILM INSTITUTE

From its early years operating out of the Kennedy Center in Washington, DC, and the legendary Greystone mansion in Beverly Hills under the leadership of George Stevens Jr., through its incredible growth into an influential cultural institution at its landmark Hollywood campus under the guidance of Jean Picker Firstenberg, to its continued excellence today under the dynamic leadership of Bob Gazzale, the organization and its history are chronicled in Becoming AFI through in-depth essays written by those who have been involved in its adventures, growth, and success.
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“After being asked so many times what our book would be about, we decided to put together AFI’s history as we experienced it personally,” explain Firstenberg and Hindman. “As we structured the book with the stories we wanted to tell from those years, we realized that some of those stories really belonged to other voices. So, we went to several former colleagues and asked them to join our band. Each chapter tells a stand-alone story about an aspect of AFI, but together, they add up to the full picture.”
 
Becoming AFI provides an insightful, behind-the-scenes look at how AFI, with passionate determination, overcame the hurdles of advancing technology, political shifts, and new audience dynamics to turn its aspirations into a substantial and highly successful organization, becoming a tireless advocate of moving images as one of America’s most popular forms of art, and maturing into one of the world’s most respected educational and cultural institutions. For the Silo, Trina Kaye.
 
 
“No matter how divisive life in this country may become, the movie theater  has always been a place where we can discover what unites us.”
—Vernon Jordan Jr., New York Times
  
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“AFI saved our film history. AFI celebrates filmmakers. AFI trains the next generation. Thanks to Becoming AFI for telling us the fascinating story of its fifty-year history. And a big thank you to Jean Picker Firstenberg and James Hindman for documenting all of it! Here’s to the next fifty!”
―Edward James Olmos, actor and AFI trustee
 
 
About the Authors
 
Jean Picker Firstenberg served as president and CEO of the American Film Institute from 1980 to 2007, overseeing the development of AFI as one of America’s greatest national, cultural, and educational resources. She received an AFI Life Achievement Award for Service to the Institute and was named president emerita and a lifetime trustee. In 2016, Firstenberg was named to the California State University Board of Trustees by Governor Jerry Brown, overseeing the largest four-year public university system in the United States, with twenty-three campuses educating the most diverse student body in the nation. Prior to serving at AFI, Firstenberg spent four years as a program officer at the John and Mary R. Markle Foundation. She also served as director of Princeton University’s Publications Office. Firstenberg is a summa cum laude graduate of Boston University’s College of Communications. She has served on several boards, including that of Boston University (1984–1996), the George Foster Peabody Awards at Georgia University (1985–1997; board chair 1991–1997), and the United States Postal Service Citizens’ Stamp Advisory Committee (2002–2014; committee chair 2008–2014). She has won numerous awards and honorary degrees.
 
James Hindman, PhD, has spent his career in cinema and performing arts, creating and leading professional and public education programs at major institutions. During his twenty-four years at the American Film Institute, where he served as co-director and chief operating officer, he was provost of the AFI Conservatory, which he nurtured through WASC accreditation. He was also the uncredited producer of the award-winning feature documentary Visions of Light and the television series Starring the Actor. He developed the AFI Silver Theatre and Cultural Center in Silver Springs, Maryland, as well as numerous television projects and international film and television festivals. Subsequent to AFI, he developed and led film schools in the U.S. and internationally, including the Red Sea School of Cinematic Arts in Aqaba, Jordan, and New Mexico State University’s Creative Media Institute in Las Cruces. He is currently on the board of the New Mexico School for the Arts in Santa Fe, charged with creating a new cinematic and media arts program and facilities for the school. Prior to AFI, he served as head of graduate studies in the Performing Arts Department at American University in Washington, DC, having previously taught at the University of North Carolina. Hindman holds a PhD in drama from the University of Georgia and has served on the boards of the AIDS Service Center and LAMP in Los Angeles. He currently splits his time between Santa Monica, California, and Taos, New Mexico.
 
Patty Jenkins made history in 2017 when she directed her second film, Wonder Woman, becoming the first woman to direct a studio superhero movie and earning the biggest domestic opening of all time for a woman director. Jenkins wrote and directed her first film, the crime drama Monster, in 2003, launching Charlize Theron’s career with many awards, including an Oscar for Best Actress. Jenkins graduated from the Cooper Union for the Advancement of Science and Art in 1993 and the AFI Conservatory in 2001.
 
Dana Gioia was appointed Poet Laureate of the State of California in 2015 by Governor Jerry Brown. An award-winning poet who has published five collections of poetry, Gioia served as chair of the National Endowment for the Arts from 2003 to 2009, and was named a USC Judge Widney Professor in Poetry and Public Art in 2011.
 
David Lynch, born in 1946 in Missoula, Montana. Eagle Scout.
 
 
BECOMING AFI: 50 YEARS INSIDE THE AMERICAN FILM INSTITUTE
By Jean Picker Firstenberg and James Hindman
Foreword by Dana Gioia
Preface by Patty Jenkins
Afterword by David Lynch
Santa Monica Press/October 2017
Hardcover/$27.95 usd
ISBN-13: 978-159580-094-7