~ Franklin D. Roosevelt 

6 oz of humanely-raised Canadian-style bacon 

1 tablespoon extra virgin olive oil

2 shallots, chopped (about 1/4 cup)

1 (15 oz) can organic tomato sauce

2 (15 oz) cans cannellini beans, drained

1/2 teaspoon salt

Freshly ground pepper, to taste

32 oz carton of organic vegetable broth

2 teaspoons real maple syrup

Dice bacon into small chunks.  In a heavy 5 quart soup pot, over medium-high heat, fry bacon in the olive oil, stirring frequently, until fat melts and bacon browns (2 to 3 minutes).

Add shallots and reduce heat to medium.  Stir until shallots are translucent (1 to 2 minutes).

Add tomato sauce and use a spoon to loosen any crispy bits from the bottom of the pan.  Add beans, salt and pepper.  Stir well.  Using a potato masher, mash the beans but not completely (leave at least a third whole).  Add broth and maple syrup and stir again well.

Increase heat and bring to a boil, then reduce to a simmer.  Simmer, uncovered, for 30 minutes or until soup has thickened.

Taste and season with additional salt and pepper, if desired.

6 to 8 servings

     ~ An example of a piem (author unknown)

Recently, the public and the media were caught up in the fascination of 11-11-11. People even planned their weddings to take place on this easy to remember date. Yesterday it occurred to me that the date 11-22-11 was even more powerful, being in actuality, 11-11+11-11.

As you may have guessed, I am somewhat obsessed with number.  In particular, I cannot look at a group of multiple digits without adding the numbers together quickly in my head and reducing them to a single digit.  For instance, you may see tomorrow's Thanksgiving date as 11-24-11;  I see it as a one (11+ 24 +11 = 22 + 24 = 46 = 10 = 1).

I have a special fondness for the number represented by π.  π, or pi,  is an infinitely interesting number that relates to circles because π = C/d.  In other words, pi is equal to the circumference (distance around) a circle divided by its diameter (distance across).  This is true no matter what size the circle is.  So π is known to be a mathematical constant; you can depend on it.  However, π is also an irrational number because it cannot be written as a fraction of numbers like 1/3 or 3/4.  Therefore, in decimal form, π never repeats and never ends.  So far, with the help of supercomputers, the decimal representation of π has been calculated to over 1 trillion digits.  Dependable and irrational, pi is like creation itself (and most of my friends).  

Recently, I discovered another surprise in pi: piphilology.  Piphilology is the art of creating mnemonic (memorization) techniques for remembering the digits in π. One way to memorize π is to create a piem.  A piem is a poem whose words each represent a digit in π.  For example, here are the first 49 digits in π:  3.14159 26535 89793 23846 26433 83279 50288 41971 69399 375...

Now, here are some examples of piems:

Thank you.

Here is a similar, more adult version:

prevent recalling any of pi's sequence more simply.

(Notice how I censored the salty dialog using the correct number of dashes)

Piems are a world-wide art form.  Here is one in French:

Translation:

How I like to teach this number useful to the wise.

immortal Archimedes, artist, engineer,

in your opinion who could estimate its value?

Here is a Spanish piem (rounded to 10 decimal places):

Translation:

Sun and moon and world proclaim the eternal Author of the Cosmos.

I decided to try my hand at writing a piem to 23 digits of π (not rounded):

So, now it is your turn.  I would love some of you to try your hand at writing a piem, a poem out of π.  Use any language you prefer.  Just employ the correct number of letters in each word to correspond to the digits in π.

~~~~~~~~~

Here is a recipe for Cranberry Pear Crostata and Cranberry Blueberry Crostata, two perfectly delicious desserts who are not only circular, but poetically delicious!

1 single pie crust for a 10" pie (22 oz) thawed

1 & 1/2 pears, cored, peeled and sliced 1/8" thick

1/2 cup fresh whole cranberries

3 tablespoons sugar

1 & 1/2 tablespoons of cold butter, cut into small pieces

Zest of 1/2 a lemon or 1/2 an orange

1 egg, beaten with a little water (to brush pastry)

1 to 2 tablespoons sugar, for sprinkling on crust

Preheat oven to 400°F

Place thawed crust on a large baking sheet.  Using a floured rolling pin, roll crust out a bit more until it is about 13" across.

Leaving about 2 inches at the border, fan the pear slices out from the center in a spiral pattern.  Scatter the cranberries among the pear slices.  Sprinkle the 3 tablespoons of sugar and the zest over the fruit and scatter the bits of butter evenly over that.

Fold the border into the center of the crostata, partially covering the outer part of the fruit area.  Make a few pleats with the dough to make the circle neat.  Brush edge of pastry with the beaten egg (you won't need all of it) and sprinkle it with 1 or 2 tablespoons of sugar.

Bake for 25 to 35 minutes, or until pastry is golden brown.  Let cool on a rack.

Best served the same day or next day.

Serves 8

Omit pears.

Toss together with 2 teaspoons of cornstarch:

1 cup frozen blueberries (not thawed)

1/2 cup fresh whole cranberries

Omit zest and substitute 1/8 teaspoon ground cinnamon.

     ~ Frederick Keonig

Thanksgiving is approaching and, in anticipation of the traditional celebratory meal, grocery stores are stocking up on turkeys.  About 99.99% of the turkeys sold in grocery stores are industrialized birds, bred to grow rapidly and produce a lot of meat.  This breeding produces cheaper turkeys for consumers and higher profits for producers, but makes for a miserable existence for the birds.  As adults, these commercially bred turkeys are so heavy that they have difficulty walking, moving and even mating.  Like other factory-farmed birds, they are kept in crowded, filthy conditions.

On a day intended for giving thanks for the many blessings we receive, why not show our appreciation for all forms of life, and especially for those whose lives provide us with life?

This Thanksgiving, say no to factory-farmed, over-bred and cruelly-raised birds and choose a heritage turkey.  Like the turkeys eaten by our forefathers, heritage turkey breeds have been created over many generations.  They are properly proportioned and can therefore move around comfortably.  Because they grow naturally and take longer to mature, they have a juicier, richer flavor.  They are breeds that might otherwise go extinct because they are not ideal for large-scale industrial production.  Heritage turkeys are raised humanely on small family farms, so buying a heritage turkey also gives you the opportunity to support local farmers.

Slow Food USA has plenty of links and information on where to buy heritage turkeys in your area in their seasonal online resource, Have a Slow Food Thanksgiving (Click on the Slow Food USA link to the right, under Elaborations).

If you can't find a heritage turkey in your area, other humanely-raised choices include Pastured (raised in the sunshine with plenty of space to move around), Organic and Free Range.

This Thanksgiving, show your gratitude to all the plants, animals and people who give their lives, time and energy to provide you with the food that nourishes you, sustains you and brings you life.  Slow down and take some time to learn where the turkey at the center of your Thanksgiving table came from and how it was raised.   You are what you eat.   Choose healthy, happy and humane.

~~~~~~~~~

Slow down this Thanksgiving and make some Super Easy Homemade Bread. 

2 cups all purpose flour

2 teaspoons baking powder

2 tablespoons organic sugar

1/2 teaspoon salt

1/4 cup butter at room temperature

1 organic egg

1/2 cup milk

1 egg, beaten (to brush top of loaf)

Choice of topping (see below)

Toppings:

2 tablespoons of any combination of sesame seeds, sunflower seeds and/or anise seeds.

2 teaspoons of your choice: dried dill, dried crumbled rosemary, dried oregano or dried thyme.

Cheesy 

1/4 cup of grated sharp cheddar or parmesan cheese

Preheat oven to 350°

Grease a 9" cake pan with butter and set aside.

In a large bowl, combine flour, baking powder, sugar and salt.  Add butter and mix well into flour mixture using a long fork.  Add egg and milk.  Mix until a sticky dough forms, then knead in the bowl using your hands until dough is smooth and formed into a ball.

Press dough into greased cake pan so that bottom of pan is evenly covered.  Brush surface of bread with beaten egg (you won't use all of it).  Sprinkle topping evenly over surface.

Bake 25 to 30 minutes, or until top is golden.  Let cool on a wire rack for 10 minutes.  Remove loaf from pan, cut into wedges and serve warm.  Or, if not eating immediately, let loaf cool completely on wire rack and wrap cooled bread tightly in plastic wrap.

Makes 12 servings.

     ~ Norman Vincent Peale

Can you imagine a bicycle built for charging batteries?  Keegan Stephan, a bike mechanic and environmental activist, built one about a year ago that he pedals in his apartment to power his refrigerator.  The device consists of a Schwinn bike which is connected to a fly-wheel that is then connected to a dynamo.  Energy created by the dynamo flows through a motor and something called a diode, ultimately charging a black marine battery. 

The Occupy Wall Street protesters have been persistently camped out in Zuccotti Park near New York's financial district since September 17, using gas-powered generators to provide heat and to charge devices.  On October 28, citing safety concerns, the NYC fire department confiscated several of the generators that provided power to the occupants in the park.  

Mr. Stephan saw this moment as the perfect opportunity to both help the OWS camp as winter approaches and to demonstrate to the public how people can produce pollution-free energy.  Several volunteers helped to transport the energy-producing bikes down to the park and assemble them.  Now the bikes are attracting crowds of onlookers and one volunteer is even considering asking tourists to help pedal.

It is estimated that 6 hours of pedaling will provide 100 hours of laptop and cell-phone use. These human-powered, energy-producing bicycles have all kinds of potential, not just for the protesters, but for communities, organizations and entrepreneurs.

Imagine a spinning class that raises power by pedaling to help the less fortunate heat their homes for the winter or cool them for the summer.

Or how about a public park equipped with these battery bikes that provides a great exercise opportunity while lighting the park?

Some imaginative entrepreneur could develop a chain of bike gym/internet cafes whose customer's workouts would help keep overhead low.

There is no limit to the power of the human imagination.  All that is needed is an open mind and a willingness to try and try again.  Keep pedaling, even when the road gets bumpy.  You never know what you will find at the top of the hill.

Power from the people!

~~~~~~~~~

Check out a short video demonstrating the bike on the TIME'S UP! website (see link under Elaborations, up and to the right).  Then make some people-powered Pumpkin Pasta with Creamy Mushroom Sauce.

1 cup organic pumpkin (from a 15 oz can)

Pinch of salt

2 & 3/4 cups all-purpose flour, plus extra for dusting

1 organic egg

2 tablespoons extra virgin olive oil

1/4 cup finely chopped shallots, minced

1 clove of garlic, minced

Scant 1/4 teaspoon crumbled dried rosemary

8 oz carton of mushrooms, wiped clean, trimmed and sliced thin

1 cup organic heavy cream

Salt and freshly ground pepper to taste

1 tablespoon extra virgin olive oil for pasta water

Freshly grated parmesan cheese 

Make Pasta:

Put pumpkin in a large bowl, along with a pinch of salt.  Add flour and egg and mix well with a fork (mixture will be crumbly).  Using your hands (and arms!), knead pasta into a ball of dough.  Keep kneading until flour disappears and dough is uniform in color.  Let dough rest 5 to 10 minutes.

On a lightly floured surface, roll out dough ball using a rolling pin into a thin circle (approximately 15" in diameter).  Cut circle into 4 equal sections, then cut each section into 4 equal strips.  You should now have 16 strips.  Roll each strip a little more to make them thinner and even out their shapes.  Don't worry about making them look perfect, though, as their rustic, imperfect appearance is part of the charm.

You can now cover the pasta strips tightly with plastic wrap and refrigerate them until you are ready to cook (up to 8 hours).

Cook pasta:

In a 5 quart pot, bring 3 & 1/2 quarts of water to a boil.  While water is heating, make sauce.

Make sauce:

Heat oil in a large sauté pan over medium-high heat.  Add shallots and garlic and sauté, stirring constantly, until shallots are translucent (about 1 minute).  Add mushrooms, reduce heat to medium and cook, stirring often until mushrooms soften (about 5 to 7 minutes).  Add a pinch of salt and the rosemary, stir.  Add 1 cup of water, stir well and heat 5 minutes.  Add cream and cook, stirring occasionally, 5 minutes more or until sauce has thickened.  Season to taste with salt and freshly ground pepper.  Reduce heat to low and keep warm until pasta is done.

Once pasta water is boiling, add 1 tablespoon extra virgin olive oil and a generous amount of salt to the pasta water.  Add pasta and cook al dente (2 to 4 minutes). Make sure you taste the pasta for doneness, you don't want to overcook it!  

Drain cooked pasta well and add it to the pan with the sauce.  Stir a minute or two and serve immediately with freshly grated parmesan cheese.

Baked version:

Preheat oven to 400°

Butter an oven-proof dish.  Layer cooked pasta strips with the mushroom sauce and top with parmesan cheese.  Bake for 10 minutes.  Serve hot.

Serves 4

     ~ From The Rocky Horror Picture Show (1975)

When I was a little girl, my mother and I often spent Saturday evenings watching a local TV program called Fright Night, featuring old, low-budget horror movies and hosted by a character named Seymour, played by actor Larry Vincent.  Just before the movie started, my mom would make popcorn the old-fashioned way, in a big heavy aluminum pan, and empty all of it into a bowl which we would, of course, top with real melted butter.  In later years, Seymour was replaced by a female host in a low-cut dress who called herself, Elvira, Mistress of the Dark.  I loved watching those old, spooky, often silly movies that my mom referred to as, "campy".

When I became a teenager, the place to see old movies became the local vintage movie house.  Back then there were a great many of the movie palaces from the 1920's and 30's still operating.  Multiplexes were not everywhere yet and dvd's didn't even exist.  These single-screen movie theaters would stay in business by showing older movies at a discounted admission price.  Every weekend they would feature a midnight movie that usually attracted crowds of teenagers who tended to enjoy altered states of mind.  The old theatre near me was The Bijou in Hermosa Beach, California.  Most weekends, the midnight movie alternated between the latest surfing flick and Led Zeppelin's The Song Remains the Same. However, at Halloween time, the midnight movie de rigueur  was The Rocky Horror Picture Show.  All the stoners and surfers had to make room for the local drama geeks and punk rockers as the theater filled up with costumed Rocky Horror fans.

I remember going to see The Rocky Horror Picture Show one Halloween with my friend Francesca.  Her sister was such a dedicated fan that she showed up dressed in a full Dr. Frankenfurter costume, complete with fishnets, fangs and a fully-loaded water pistol (to simulate the rain depicted in the opening scene of the movie).  I learned to do the Timewarp that night.  I think I can still remember it (jump to the left, step to the right, hands on hips, knees in tight).

The Bijou closed its doors in 1996 to make way for retail shops.

I miss those old movie theaters with their painted ceilings and ornate, art deco fixtures.

I miss films that were more spooky than scary, more goofy than gory.

I miss the midnight movie.

~~~~~~~~~

Celebrate the colors of midnight and cult films from the past with these delicious Blue Velvet Cupcakes.  

1 & 1/2 cups frozen organic blueberries, thawed (do not drain)

2 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick of butter, melted and cooled slightly

3/4 cup organic Fair Trade Certified sugar

1/2 cup organic milk

2 large organic eggs

3 tablespoons butter

3 tablespoons organic Fair Trade Certified sugar

3 tablespoons packed organic Fair Trade Certified light brown sugar

3 tablespoons organic milk

1 (3.5 oz) bar Fair Trade Certified dark chocolate (72% cacao), broken into pieces 

Puree thawed blueberries and their juices in a blender until liquified (you should have one cup of puree).  Set aside.

Preheat oven to 375°

Line 2 muffin/cupcake pans with 18 paper liners.

In a large bowl, mix together flour, baking powder, baking soda and salt until thoroughly mixed.

In another large bowl, mix melted butter and sugar, then add blueberry puree, milk and eggs. Mix well.

Add flour mixture to wet mixture and stir together until well combined.  Do not over-beat.

Divide batter evenly among the 18 lined muffin cups.

Bake 15 to 20 minutes or until a toothpick inserted in center comes out clean.  Cool completely before frosting.

To make glaze:

In a small saucepan, over medium heat, bring butter, sugars and milk to a boil, stirring often. Let boil for one minute.  Remove from heat and stir in chocolate pieces.  Stir until fully mixed and smooth.

Using a spreader, immediately frost cupcakes with a thin but opaque layer of the glaze.

Makes 18 cupcakes.

     ~ Nicolas Flamel, 14th century bookseller and alchemist

                 Nicolas Flamel

European explorers first discovered vanilla in Mexico in the early 16th century. Attempts to transplant the vines to overseas colonies were initially unsuccessful and, for quite awhile, no one quite understood why.  

The aromatic and sensual scent and flavor of the vanilla bean is a well-known favorite, especially to ice cream lovers.  What is less known is that the vanilla orchid, the gorgeous flower that produces the bean, is hermaphroditic.  In other words, each orchid carries both male and female organs.  The male and female are separated from each other by a membrane which makes the flower incapable of self-pollinating.  Natural pollination of the vanilla orchid can only occur with the help of the Melipone bee, also native to Mexico

In 1836 a botanist was drinking coffee on a patio in Veracruz.  He noticed black bees flying around the vanilla flowers that were growing nearby.  He observed them land on the orchid and work their way underneath a flap inside the flower, transferring pollen from the male to the female parts in the process.  Within a few hours, the flowers closed and after several days vanilla pods began to form.  This observation inspired the botanist to experiment with hand pollination, which was ultimately perfected by a 12-year-old slave named Edmond Albius. The artificial pollination method that this young man developed is still used today and has allowed global cultivation of the vanilla plant.

Even though the vanilla plant contains, within itself, everything necessary to produce its precious bean, this fulfillment of its promise cannot be realized without help from a human being.  Humans would never have realized how to pollinate the vanilla orchid without first being inspired by the Melipone bee.

As Nicolas Flamel discovered when he shared his passion for a book with his beloved, personal fulfillment is impossible without the contribution that others make to our lives.  A passing comment, a suggestion, or sometimes simply the sharing of an experience can provide the spark of inspiration that fires our imagination and brings our inner potential to fruition.

Any success we achieve is the result of a contribution, no matter how subtle, from someone else. Give thanks for all the individuals who, knowingly or unknowingly, have touched your life and made a difference.

~~~~~~~~~

Make a difference in the lives of farmers in developing countries by purchasing Fair Trade Certified spices and vanilla.  See the Fair Trade USA link under Elaborations (up and to the right) for details about the benefits of Fair Trade and where to find products.

This simple but sensational dish is one of most delicately flavored, sensual and lovely dishes I have ever made.  See the Marine Stewardship Council link under Elaborations (up and to the right) to find out where to buy certified sustainable shrimp.

2 tablespoons butter

16 oz of large uncooked shrimp (31-40 shrimp per pound) peeled and deveined 

1 vanilla bean, split lengthwise

1 (14 oz) can light coconut milk (unsweetened)

Salt and freshly ground pepper

2 or 3 limes, cut into wedges

In a large sauté pan, over medium-high heat, melt butter.  Add shrimp and vanilla bean.  Sauté, turning and stirring frequently, until shrimp turn pink.  Season with a pinch of salt and freshly ground pepper to taste.  Remove shrimp to a plate and squeeze 2 lime wedges evenly over the shrimp.

Add coconut milk to the vanilla bean and remaining butter in the pan.  Bring just to a boil, reduce heat and simmer, uncovered, stirring occasionally until thickened (10 to 12 minutes).  Press the vanilla bean a few times to release the seeds.  

Remove the vanilla bean and return the shrimp to the pan to heat through.

Serve shrimp and vanilla sauce alone, in a shallow bowl, or spooned over white rice, accompanied by a salad of butter lettuce leaves.  Serve with lime wedges.

Serves 4 as a main course or 6 to 8 as an appetizer

     ~ From It's A Wonderful Life, 1946

The classic 1946 film, It's A Wonderful Life, is the story of George Bailey, a good-hearted savings and loan manager who consistently puts the needs of others ahead of his own, and his struggles against Mr. Potter, a greedy banker who's only goal seems to be owning everything in town and taking advantage of anyone he can in the process.

When George finds himself in a moment of crisis, the depositors of the savings and loan and all of the friends, relatives, citizens of the town and others who were positively affected by George Bailey's presence come to his rescue, emptying out their piggy banks and donating enough money to save George Bailey's business and keep the Bailey Building and Loan out of the hands of the evil tycoon, Mr. Potter.

One can be certain that if it was the cheating, selfish, skinflint Mr. Potter who needed the bail-out, the townspeople would have let him go under.

In October of 2008, in response to the subprime mortgage crisis, Congress and President George W. Bush signed the Emergency Economic Stabilization Act of 2008 into law.  This act was what is commonly referred to as the "bank bailout" and was funded by taxpayer dollars.  The reason given for the bank bailout was that these large financial institutions, who had caused the crisis in the first place, were "too big to fail".

Three years later more banks are assessing checking account fees and increasing ATM fees.  Bank of America has just instituted a $5 per month fee to use your debit card and many other large banks are planning to follow their lead.  Too big to fail has become too big to care.

The people are angry because we bailed out Mr. Potter.  And, to make matters worse, instead of being grateful, he's still behaving like the same selfish skinflint he always was.

Last month the people took to the streets in protest.  The Occupy Wall Street movement has inspired the citizenry to get involved and has gone worldwide to include over 1500 protests in over 82 countries.  However, if marching is not for you, there are still many ways you can take action. 

If you are tired of being treated like a commodity rather than a customer, move your money!  The Move Your Money Project is a nonprofit campaign that encourages individuals and institutions to divest from the largest Wall Street banks and move their banking business to local financial institutions.  Simply go to the Move Your Money site (see link at right, under Elaborations, for details) and click on the link, "Find a Bank/Credit Union".  You can then enter your zipcode to find sound and local banks and/or credit unions in your area.  Take some time to explore each bank's policies, fees and practices and choose the financial institution that suits your needs best.

Use your power as a consumer and vote with your dollars.  Move your money!

~~~~~~~~~

Feed your inner protester with Quinoa Veggie Burgers.  These delicious patties are made with protein-packed quinoa, yams, carrot and zucchini.  They are easy to make and freeze really well.  La Yapa Organic Golden Royal Quinoa is Fair Trade Certified and famous for its buttery taste, high protein content and large grain size (see link at right, under "Elaborations").

1 cup quinoa, rinsed and drained.

2 cups water

1 tablespoon minced onion

1 clove of garlic, minced (about 1/2 teaspoon)

1/4 cup grated carrot

1/2 cup peeled and grated yam

1 cup peeled and grated zucchini (if zucchini are large, remove seeds first)

Zest of one lemon

1/4 cup all purpose flour

1 organic egg, beaten with a little salt and pepper

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon cumin

Oil for frying

Cook quinoa according to package directions.  Make sure all the water is cooked out.  Fluff quinoa with a fork and let cool.

In a large bowl, combine onion, garlic, carrot, yam and zucchini.  Using a clean towel or paper towels, squeeze out excess moisture as much as possible from veggies.

Combine vegetables and quinoa.  Add lemon zest, flour, egg, salt, pepper and cumin.  Mix together thoroughly.

Form mixture into eight approximately 3 inch patties (put a little olive oil on your hands to keep the mixture from sticking while you form the patties).  Place finished patties on a tray and chill in fridge for about 20 or 30 minutes to firm.

Heat about 2 tablespoons of oil in a non-stick frying pan over medium-high heat.

Fry patties, 2 or 3 at a time (do not crowd pan) until golden brown and crispy, about 5 minutes per side.  Press down with a spatula while patty cooks to flatten and firm.  

To reheat from frozen, simply follow the cooking instructions above until patties are heated through.

Serve these like a burger with all of your favorite fixings or on a bed of greens, with one of the tasty sauces below.  

Combine the following in a small bowl:

1/4 cup organic mayonnaise

Generous 1/2 teaspoon dried dill

1 teaspoon fresh lemon juice

Salt and pepper to taste

Or 

1/4 cup organic mayonnaise

2 teaspoons organic ketchup

1 clove of garlic, minced

1/2 teaspoon paprika

Salt and pepper to taste

Makes 8 patties

     ~ From The Alchemist, by Paulo Coelho

The Alchemist, by Paulo Coelho, is the enchanting and inspiring tale of a Spanish shepherd boy and his quest in search of buried treasure.  What begins as a journey to find worldly goods ultimately becomes a discovery of inner treasure that teaches the boy how to follow his dreams, listen to his heart and realize his personal legend.

This week I ran into a few roadblocks on the way to fulfilling my own personal legend and I decided it was a good time to reread The Alchemist.  What struck me in reading the book at this particular time was how closely the journey of Santiago, the protagonist in The Alchemist, resembles the story of Apple's Steve Jobs, who passed away last week.

"That's what alchemists do.  They show that, when we strive to become better than we are, everything around us becomes better too." 

      ~ The Alchemist, page 150

Like Santiago, Jobs was not raised in a wealthy home.  His parents worked hard and provided their life savings to educate him.  Not yet knowing exactly what he wanted to do and not wanting to deplete all of what they had earned, Steve dropped out of the expensive college he was attending, audited a few classes, and took a local calligraphy course.  Subsequently, when designing the first Macintosh computer, Jobs incorporated beautiful typography into the features of the Mac. He later commented that if he had never dropped out of college and taken the calligraphy course, personal computers might not have the wonderful typography that they do today.

     ~ Steve Jobs

Steve Jobs had early success, followed by a painful setback.  At the age of twenty, he started the Apple company out of his parents garage with partner Steve Wozniak.  Within 10 years Apple grew into a 2 billion dollar company with 4000 employees.  The Macintosh computer was introduced when Steve was only 30 years old.  One year later, he was fired from the very company he started.

"Every search begins with beginner's luck.  And every search ends with the victor's being severely tested."  

     ~ The Alchemist, page 132

Jobs was devastated at the loss and humiliation of being fired, but he knew that he still loved what he did.  During the next five years he started a company called Pixar, which later created the first computer animated feature film, Toy Story.  He started a new company called NeXT.  He also fell in love with the woman who would become his wife.  Apple later bought NeXT and Steve Jobs returned to Apple.  He said that the technology he developed for NeXT, the company he started after being fired, has been at the heart of Apple's renaissance over the last decade.

Jobs spoke about his journey at a 2005 commencement address at Stanford University:  "Sometimes life hits you in the head with a brick.  Don't lose faith.  I'm convinced that the only thing that kept me going is that I loved what I did.  You've got to find what you love.  And that is as true for your work as it is for your lovers. Your work is going to fill a large part of your life, and the only way to be truly satisfied is to do what you believe is great work.  And the only way to do great work is to love what you do.  If you haven't found it  yet, keep looking.  Don't settle.  As with all matters of the heart, you'll know when you find it."

"People are capable, at any time in their lives, of doing what they dream of."  

     ~ The Alchemist, page 23

"Your time is limited, so don't waste it living someone else's life.  Don't be trapped by dogma - which is living with the results of other people's thinking.  Don't let the noise of other's opinions drown out your own inner voice.  And most important, have the courage to follow your heart and intuition.  They somehow already know what you truly want to become.  Everything else is secondary."

Like the story of Santiago, the personal journey of Steve Jobs reminds us how the search to discover our own personal treasure can transform not only our lives, but the lives of everyone around us and how, by listening to our hearts, we can touch the hearts of countless individuals that we may never even meet.

Steve Jobs died at the young age of 56. Yet, in his short time on this earth, he managed to change the way we communicate with each other, with the world around us, and with our own hearts.  The Mac, the iPod, iPhone and iPad changed the way we listen to music, watch media, communicate with each other and create. The devices he introduced have helped to power both political and social revolutions and connect us instantly with each other.

"Thank you," said the boy.  "You taught me the Language of the World."  

     ~ The Alchemist, page 153

~~~~~~~~~

Celebrate apple season and the creator of Apple by making this super yummy Caramel Apple Cake.  October is Fair Trade Month and a great time to try one of the delicious sugars from Wholesome Sweeteners (see link at right, under Elaborations).  Wholesome Sweeteners pioneered Fair Trade certification for sweeteners.  I use their organic, high quality sugars in my baking and cooking and the results are always superb.

1 large organic egg

1 cup sugar

1 & 1/2 sticks of butter, melted and cooled slightly

2 cups organic applesauce

2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon nutmeg

1 teaspoon baking soda

1 stick of butter

1/2 cup packed light brown sugar 

1/2 cup packed dark brown sugar

1/4 cup whole milk

2 cups powdered sugar, sifted

1 teaspoon vanilla extract

To make the cake:

Preheat oven to 350°F

In a medium bowl, beat egg and add sugar.  Continue beating until creamy.  Add melted butter and applesauce.  Mix well and set aside.

In a larger bowl, combine flour, salt, cinnamon, cloves, nutmeg and baking soda.  

Add wet ingredients to dry ingredients and mix until combined (do not overmix).

Bake in an ungreased 9" springform pan for 40 to 45 minutes, or until a toothpick inserted in center comes out clean and top springs back lightly when pressed with your finger.

Let cake cool 20 minutes in pan on wire rack.

Loosen sides by running a knife in-between cake and sides.  Release springform and remove.   Remove bottom of pan and let cake cool on a wire rack for 30 minutes more.

Place cake on a platter to frost.

Make frosting:

Place butter and brown sugars in a medium-size heavy saucepan over medium heat.  Cook about 2 minutes, stirring often, until mixture comes to a boil.  Add milk and continue stirring until mixture returns to a boil.   Turn off heat.  Add the vanilla and the powdered sugar and mix vigorously with a wooden spoon until all the sugar lumps have disappeared and the frosting is smooth.

Immediately pour frosting over the center top of the cake, letting excess drip over the sides.

Let cool and serve.  

Makes 12 to 16 slices.

     ~ Martin Luther King Jr. (A Christmas Sermon on Peace, 1967)

October is Fair Trade Month.  Regular readers of The Philosopher's Spoon Blog have seen the term "Fair Trade Certified" in my recipe ingredients lists and know of my support and enthusiasm for Fair Trade practice and policy.  For those of you who are still a little foggy on exactly what Fair Trade is, let me take this opportunity to share the history, philosophy and real world impact of the growing Fair Trade movement.

The idea of Fair Trade began in the 1940's, with a few small North American and European organizations, such as Ten Thousand Villages, who reached out to poverty-stricken communities to help them sell their handcrafted goods to wealthier economies.  During the 1960's and 70's, supporters of the Fair Trade movement worked to find markets for products from countries that were excluded from the mainstream trading channels for political reasons.  Volunteers sold coffee from Angola and Nicaragua out of churches, in homes and from flea market stands. The alternative trade movement, against exploitation and in support of giving producers in developing countries the right to independence, self-determination and equitable access to world markets and consumers began to grow.

Today with the help of organizations like Fair Trade USA (see link at right), Fair Trade Certification has become a global trade model that allows shoppers to quickly identify products that were produced in an ethical manner.  Fair Trade principles include: fair prices and credit, fair labor conditions, direct trade with farmers, community development and environmental sustainability.  Consumers can now purchase Fair Trade Certified coffee, tea, cocoa, fruits, vegetables, spices, sugar, honey, wine, flowers and more.  By choosing Fair Trade Certified products when you shop, you are helping to enliven developing communities, relieve exploitation and promote environmentally sustainable practices for more than 1.2 million farmers and their families in 70 countries. 

Even though Fair Trade improves the lives of many of my fellow earthlings, for me, purchasing Fair Trade products is not an act of charity; it is and act of choice.  I can choose not to support cheap overseas goods produced with child labor.  I can choose not to undercut decent wages and domestic production. By supporting sustainable agriculture, fair prices for farmers, safe conditions for workers, a decent living wage and the right to organize in developing communities around the world, I am protecting and ensuring those same rights and values for workers and small farmers here at home.  In today's global economy, true free trade requires fair trade.

~~~~~~~~~

Tea dyeing is a great way to give the summer whites in your closet a second chance. Dyeing with tea is easy to do and adds a lovely antique look to your tired white sheets, tablecloths and clothing items.  While your fabric is steeping, enjoy a cup of authentic Rishi Tea, imported direct from origin and fresh each season.  Rishi has won 33 First Place awards in the North American Tea Championship.  They are a leading importer of organic Fair Trade Certified tea.  See link under Elaborations for where to find their many delightful teas.

16 quart stainless steel pot

3 gallons of water

200 grams (about 7 oz) Fair Trade Certified loose leaf black tea

cheesecloth and some string

large tongs to grab and stir fabric

Bring 3 gallons of water to boil in the pot.  Tie the tea into two (100 gram) bundles using two large square pieces of cheesecloth and some string.  Add these to the boiling water and bring to a boil again.  Check color of tea, reduce heat and  simmer 30 minutes more or until color of tea is dark enough for your liking.  Remove the tea bundles.  

Wet your fabric with clean, cold water and carefully wring out excess.  Add fabric to tea and turn off heat.  Steep fabric for several hours, stirring occasionally and checking color.  Note: the color of wet fabric will appear darker.  

When you are happy with the color of your fabric, rinse it under cold water until the water runs clear.  Wash your finished fabric in a mild detergent solution and rinse again.

Wring out your fabric and hang or lay flat to dry.

Wash separately for the first few times to avoid staining other clothing items.

     ~ Brigitte Bardot

The word senescence is first defined by Merriam-Webster's dictionary as the process of growing old.  The second definition refers to the aging of plants, which is known as leaf senescence.

A 2004 article published by the journal Genome Biology states that although senescence, aging and death in plants used to be thought of as passive, negative processes of decline and deterioration, newer research has revealed that leaf senescence is actually a dynamic, complex and very active part of the life cycle of plants.

Plants start out green.  The chlorophyll content in plants is what gives them that green color.  The main visual indicator of leaf senescence is the yellowing of those green leaves as the chlorophyll within them breaks down.   This breakdown of the chlorophyll content in leaves results in the gorgeous reds, yellows and oranges that characterize the autumn season.  

Previously, no one knew what happened to the chlorophyll during this process.   However, Australian researchers at the University of Innsbruck have recently discovered that as fruits ripen and lose their chlorophyll content this chlorophyll is replaced by something called NCCs (nonfluorescing chlorophyll catabolytes). NCCs are powerful antioxidants which protect the plant from cellular damage and offer the same protections to us when we consume their fruit.  The aging plant becomes more nutritionally valuable to us.

Anyone who's ever tasted a perfectly ripe peach, berry or cantaloupe can attest to the contribution that senescence also makes to the flavor of mature plants.  Ripe equals delicious, complex and interesting.  

I wonder if the plants themselves know how the aging process is actually one that adds beauty, flavor and nutritional value, or do they see themselves as simply growing older?  If they could, would oranges get chlorophyll injections to prolong that "younger looking" green skin?

I am enjoying ripening.  Life is exponentially more interesting.  I feel more vibrant, more alive, more sensual and more comfortable with myself than I did even five years ago.  Like a tomato that has seen its flesh go from green and hard to a bright, intense and beautiful red, my surface may be be softer, with a few more imperfections, but my flavor is more complex and I have much more to offer the world.  I wouldn't go back a day.

~~~~~~~~~

Fig season is here and the stores and backyards are full of ripe fruit.  Make Fresh Fig Bread with Marcona Almond Streusel and Mascarpone Honey Cream to celebrate the bounty of the season.

1/2 cup Marcona almonds, roughly chopped*

1/4 cup all-purpose flour

1/4 cup turbinado sugar

2 tablespoons butter, softened

1/2 teaspoon ground cinnamon

1/4 teaspoon ginger root powder

1/8 teaspoon ground nutmeg

*Grind almonds in a mortar and pestle or with a rolling pin

1 tablespoon Balsamic vinegar

2 tablespoons water

About 8 to 10 fresh, ripe figs

1 large organic egg

1 cup organic brown sugar

1/2 cup high quality extra virgin olive oil

2 cups all-purpose flour

1 teaspoon baking soda

1/8 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

2 tablespoons organic honey

8 oz mascarpone cheese, softened to room temperature

Make Fig Puree:

Wash and dry figs, remove stems and puree unpeeled in a blender with the balsamic vinegar and the water.  You will need 1 cup of fig puree to make the recipe**.

Make Marcona Almond Streusel:

In a small bowl, mix streusel ingredients with a small fork or your fingers and set aside.

Preheat oven to 350°  Place rack in center of oven.

Butter the bottom and halfway up the sides of a 9" round cake pan.  Set aside.

In a medium mixing bowl, beat egg, add sugar and continue to beat until creamy and lightened in color.  Add olive oil and 1 cup of fig puree.  Continue to beat until thoroughly mixed.

In another larger bowl, combine flour, baking soda, salt, cinnamon and nutmeg.

Mix wet and dry ingredients together until just combined (mix thoroughly but do not overbeat).

Pour into prepared baking pan and smooth out surface evenly with a spatula. Sprinkle streusel on top of batter so that top is covered evenly.

Bake 35 to 45 minutes, or until toothpick inserted in center comes out clean.  Cool in the pan on a wire rack.

Meanwhile, make Mascarpone Honey Cream:

In a small bowl, thoroughly combine mascarpone cheese and honey using an electric mixer on low speed.

To serve:

Serve each slice of Fig Bread with a dollop of the Mascarpone Honey Cream.

**If you have any leftover fig puree, you can use it to flavor yogurt, smoothies or as a sauce for poultry.

Makes 12 servings