March 2015 (13)
I was born in East Los Angeles on January 9, 1948, Southern California bred and educated and after one year at UCLA, graduated from Cal Arts with a BFA. Moved to San Francisco and then to Canada for a few years, where I worked as an illustrator and muralist. Got sent to Tahiti on assignment for Vancouver magazine.
I don't trust anybody with clean fingernails in spring. The people I trust can't help but thrust their winter-weary hands into the rich, living soil as soon as the sun begins to warm it. The people I trust are out as early as February, pulling mats of leaves off their favorite garden beds, eagerly shoving pea seeds into the earth. They're just better people than those with meticulously groomed fingers. They have their priorities straight. That's simply an honest observation. Deal with it.
In some circles, people wanting to avoid GMOs are being lumped together with climate deniers as enemies of science. So be it. I still want to know if my food has been genetically altered in a lab. Same goes for my beer. Without any labeling requirements in the US, how do I know if my brew of choice uses GMO ingredients?
Elephant Revival, a folk quintet from Nederland, Colorado, is back in town, almost. This time they'll be packing the house at Park City Live. The Utah scene has an infatuation with Elephant Revival. As it turns out, Elephant Revival has a special devotion to Utah, also; they last played in Salt Lake just a few months ago at the State Room for New Year's Eve and the night prior. This was their second New Year's playing in Salt Lake.
I've never been to Chez Panisse. I've only read about it, imagined it. Its food is legendary, but just as vital as its revolutionarily simple yet divine menu is the philosophy of the great Alice Waters: from local farm to table with a focus on community. Bringing that philosophy to life in Salt Lake is Avenues Bistro, a comfortable little Avenues restaurant where I was greeted one recent afternoon by a friendly hostess, and an old chalkboard with the hand-written words: Community, Conversation, Cuisine.