Spar for the Spurtle 2 + A Giveaway

I love a good contest, especially one that involves creativity, cooking, subsequent eating and the chance to win free trips. Bob’s Red Mill’s contest Spar for the Spurtle 2 meets all of these requirements.

Each year for the past 19 years, the Scottish village of Carrbridge has hosted the Golden Spurtle World Porridge Making Championship, in search of the world’s best oatmeal. In 2009, Bob’s Red Mill competed in the competition for the first time and took home the coveted Golden Spurtle trophy. In 2011, the company decided to open up the competition to their fans and the nationwide Spar for the Spurtle competition was born.

The premise behind the competition is simple: Create a unique recipe that prominently features Bob’s Red Mill Steel Cut Oats that can be made in 30 minutes or less using no more than 2 stove top burners. Then make a 3-minute or less video showcasing your recipe, post it on YouTube and complete entry into the competition here. All of the official rules for the contest may be found here.Entries are accepted until July 20, 2012.

There’s a lot that can be made with oatmeal. Last year’s winning entry was Black Bean Porridge Patties with Pico de Gallo.

Three finalists will receive an all expense-paid trip to Bob’s Red Mill headquarters in Portland, Oregon, the chance to compete in a cook-off for the Grand Prize and other cool perks. The Grand Prize winner will then receive an all expense-paid trip for two to Scotland to compete in the 19th Annual Golden Spurtle World Championshipin October 2012 and $2,500 cash. Win that, and you’d be a world-champion porridge maker, a pretty cool item to put on your resumé.

2011 Spar for the Spurtle Finalist with the Infamous BobTo encourage entries into Spar for the Spurtle 2, Bob’s Red Mill — whose representatives I met at BlogHer Food ’12 earlier this month — is sponsoring a giveaway in partnership with my blog.

The first 5 blog readers who (1) submit an entry into the competition, and (2) comment on this blog post with link to your YouTube video, will all receive a Bob’s Red Mill prize pack including Honey Oat Granola, Cinnamon Raisin Granola, Scottish Oats and 7 Grain Pancake Mix.

Disclaimer: While Bob’s Red Mill is sponsoring this giveaway, all views expressed on this blog are my own. Further, I only endorse products which I already love.

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Phantom of the Opera + Enoteca OTTO Pizzeria

Although I live in Las Vegas, I hardly ever visit the famed Las Vegas Strip. Last night was an exception, as I met up with two other members of the Las Vegas Non-Fiction Book Group to see Phantom: The Las Vegas Spectacular at The Venetian.

The show originally opened in Las Vegas in 2006, and will finish its Vegas run this September. We managed to score a deal on an advance tickets purchased through Travel Zoo, opting for the $98 orchestra seats. One of the biggest advantages of the Travel Zoo promotion is that you don’t have to pay outrageous Ticket Master taxes and fees, and the $98 is all-inclusive.

The performance was enjoyable, and one of the better shows I’ve seen in Las Vegas (although I would probably rank O, Mystere and Blue Man Group higher). The sets were stunning, and there theater set-up made you feel that you were inside a 19th century Paris Opera house. The cast was led by Tony Award-winning actor Anthony Crivello as the Phantom and up-and-coming actress Kristi Holden as Christine.

This was the first time I’ve seen Phantom live — although I saw the 2004 movie — so I didn’t have much to compare it to. However, one of the women in our group had seen the show on Broadway, and seemed a bit disappointed in how the Vegas edition compared. To note, almost 45 minutes has been cut from the original script to keep the Vegas show at 95 minutes (plus there’s no 15 minute intermission). While all of the original songs are in the Vegas production, some have been cut in half and much of the dialogue has also been taken out. However, pyrotechnics have been added to Vegas show, likely to make it more in-line with the standards of the Las Vegas Strip.

We sat in the third row of Section 5 (the middle section of the second level), and I was happy with our seats. The only drawback was that it was difficult to see the actors’ faces, and I really wanted to catch a better glimpse of the Phantom’s deformities.

Also, the tickets indicate the show is suitable for kids 6 years and up. Although I saw my first Broadway show at age 8 (Starlight Express), I wouldn’t recommend Phantom for kids under 13. It’s essentially a dark tale about a murderous ghost-like man, and I think would serve as fodder for nightmares in some kids. (See this post for a recommendation about a good Vegas show for young kids).

After the show, we had dinner at Enoteca OTTO Pizzeria inside The Venetian’s Grand Canal Shops.

I was excited to try this restaurant because it’s a green-certified restaurant — meaning it meets certain standards for recycling, composting and conservation. Also, restauranteurs Mario Batali and Joe Bastianich are responsible for bringing the Bet on the Farm Farmers Market to Las Vegas, and the restaurant purchases many ingredients from local, sustainable food vendors such as Gilcrease Orchard, Quail Hollow Farm and the Colorado River Coffee Roasters.

For dinner, I had a glass of their house chianti, their bruschetta del giorno (preserved tuna with shaved fennel and pickled red onions) and a salad with melon, mozzarella and mint.

Their wine list was impressive, but pricy, and the glass I chose was their least expensive red wine ($15 a glass). The waiter poured it directly from the bottle at our table, and since it was the end of the bottle, I was lucky to end up with a glass-and-a-half.

The food was above average, but not exceptional. On the bruschetta, the preserved tuna was better than your average store-bought canned tuna, but not the best I’ve ever had. Also, the bread was hard to cut into with just a butter knife, and I think what the bruschetta was missing overall was a light touch of olive oil. Though I’m generally not a big fan of onions in general, the pickled onions were actually the tastiest part of this dish.

The melon on my salad was the most flavorful part of the meal, with just the right level of sweetness and juiciness. The mozzarella and mint didn’t have much flavor, however, and served more as a garnish.

I will give this restaurant bonus points for its green initiative, and also for partnering with local food producers. Also, I was impressed by its selection of vegetarian options (including on their daily specials’ menu), and though the menu is pricy, it’s fairly in line with other restaurants you’ll find on the Strip.

Otto Enoteca Pizzeria (Venetian) on Urbanspoon

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Noam Chomsky + How to Make a Classic Mojito

I should have saved my mojito tutorial for an Ernest Hemingway book review — mojito was reportedly one of his favorite drinks — but alas, it’s hot in Las Vegas and my parents have an abundance of mint in their garden.

I was first introduced to the mojito in the summer of 2006, when I was an intern in Geneva, Switzerland. It was our drink of choice for watching World Cup Soccer in large public gatherings. But the best mojito I’ve ever had was at Hotel Banana Azul in Puerto Viejo, Costa Rica. Ah, the memories!

Truth be told, I’ve never had a mojito that meets my expectations in the United States. Seriously, Sprite and club soda sweetened with high-fructose corn syrup do not belong in a mojito. When researching what does traditionally belong, I naturally turned to Wikipedia. Fortunately, mojito is featured as part of their “fancy drink” category.

Here’s a quick recipe and tutorial for a classic mojito that meets International Bartenders’ Association guidelines:

Ingredients:

  • 1 jigger (a shot or 1.5 oz) of white rum — I used plain ol’ Bacardi
  • 1 oz. freshly squeezed lime juice — the equivalent of about 1 lime
  • 3 mint leaves + an extra sprig for garnish
  • 2 teaspoons unrefined cane sugar
  • Ice cubes + Sparkling water to taste

Instructions:

Place mint leaves, sugar and freshly-squeezed lime juice in a highball-style glass. Gently muddle with a muddling tool or the tip of a wooden spoon to release the essential oils of the mint leaves. Tip: Store liquor in the freezer, especially during the summer months, to create an extra-refreshing drink.

Add the rum and briefly stir to dissolve sugar.

Add ice cubes and sparkling water to your liking. Tip: If you don’t have a straw to serve the drink with, stir once more to blend flavors. Garnish with a sprig of mint and a lime wedge prior to serving.

And now for my Book Challenge update….

I read several of Noam Chomsky’s works while I was studying linguistics at university, but I wasn’t aware of his activism/political criticism until I saw him in documentaries such as POM Wonderful Presents The Greatest Movie Ever Sold.

I struggled with what Chomsky book to include in my book challenge, but ultimately decided on two books that were published on May 1, 2012 — How the World Works and Occupy.

How the World Works is actually a collection of four shorter books — edited radio transcripts from Chomsky interviews to be exact — that were previously published between 1992 and 1998 — What Uncle Sam Really Wants; The Prosperous Few and the Restless Many; Secrets, Lies and Democracy; and The Common Good.

Though some of the interviews are as much as 20 years old, Chomsky’s commentary is still relevant today. Among many topics, he discusses the media, US intervention in Latin America, the war on drugs, corporate welfare and the gap between rich and poor (and here he brings up the forbidden word “class”). While an interesting and enlightening read, it’s a bit repetitive in places and it’s written for a more intellectual audience.

Occupy, however, is written for a more general audience, as it’s a collection of pamphlets and lectures associated with the Occupy movement. From the beginning of the book, you can clearly see Chomsky’s enthusiasm for the Occupy movement, a citizens-driven movement he has perhaps been waiting his whole life for.

I’ll admit, that at first I was a bit skeptical of the Occupy movement, because it appeared to just be a collection of angry people with out any clear goals about how to change things. The main “what can I do” concept I take from both books is that, in order for the masses to create positive social change the people must have a much better idea of governmental policies, how they’re getting screwed over by them and what they can do to lobby for change.

Interestingly, the Occupy book opens and closes with a tribute for Howard Zinn (1922-2010), whose A People’s History of the United States is also on my book challenge list.

I’ll close with a few motivating words from Zinn’s You Can’t be Neutral on A Moving Train (as quoted in Occupy) so you can go enjoy a classic mojito while plotting how to create positive social change:

“To be hopeful in bad times is not just foolishly romantic. It is based on the fact that human history is a history not only of cruelty, but also of compassion, sacrifice, courage and kindness…The future is an infinite succession of presents, and to live now as we think human beings should live, in defiance of all that is bad around us, is itself a marvelous victory.”

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2-Minute Activism: Just Say No to Antibiotics in Food

One of the exhibitors at BlogHer Food ’12 was the Pew Charitable Trust, and specifically, their campaign to end the use of antibiotics in food animal production.

I am one of those people who always checks the labels of the chicken and dairy products I buy (I don’t eat pork or red meat) to make sure it’s organic, free-range and raised without the use of antibiotics or hormones. Increasingly, I order vegan when I dine out unless the restaurant certifies it uses humanely raised animal products or its seafood is on the Monterrey Bay Aquarium’s Seafood Watch Best Choices List. Yes, I am one of those people, but I think it’s important to be conscientious about what we put in our bodies. Our personal health and the health of our planet are at stake after all.

Here are some scary details from Pew’s Save Antibiotics Campaign:

  • Up to 70 percent of the antibiotics sold in the U.S. go to food animals that are not sick. Antibiotics in food animal production are used to offset the effects of overcrowding and poor sanitation and to promote faster growth.
  • As many of the antibiotics used in food animal production are identical to the ones used to treat bacterial infections in humans, this leads to antibiotic-resistant bacteria that is detrimental to human health.
  • Children, the elderly and the chronically ill are more prone to antibiotic-resistant infections. In 2002, 99,000 people in the U.S. died from hospital-acquired infectious disease. (I wish there was more up-to-date statistics, as I imagine the figures are even higher now.)
  • The US Centers for Disease Control, Food and Drug Administration and Department of Agriculture have all cited a link between antibiotics used in healthy farm animals and antibiotic resistance in humans, yet still this practice is prevalent.

What You Can Do:

  • Urge the FDA to strengthen measures to end the overuse of antibiotics on industrial farms by signing the Pew Charitable Trust’s petition.
  • If you’re a mother, learn about the Moms for Antibiotic Awareness Campaign and find out how you can join together with other moms to protect your children’s health.
  • Only buy animal products that carry the label “raised without the use of antibiotics or hormones.” According to Pew staff I talked with at BlogHer, the label “no antibiotics” is virtually meaningless, as no antibiotics are added to animal products during the production process.
  • Ask your favorite restaurants if they use humanely-raised meats and dairy products, and if not, encourage them to do so.
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BlogHer Food ’12

I’ve just returned from my first-ever blogging conference — BlogHer Food ’12 — held at the Fairmont Olympic Hotel in Seattle.

Naturally, the food at a food blogging conference is amazing…

And we got to try many samples from conference sponsors like Bob’s Red Mill, Chobani Yogurt, the Historic Division of Mars Chocolate, Lundberg, Mann’s Veggies and Wholesome Sweeteners.

This demonstration at the conference of how chocolate was made in the United States in the 17th Century…

…looks surprisingly similar to this chocolate demonstration at the Bribri Chocolate House my husband and I visited in Costa Rica in 2009. I love old-fashioned chocolate.

For a Saturday lunch excursion, I headed over to Pike Place Market, where I took an abbreviated Savor Seattle tour designed especially for BlogHer participants.

Here are a few pictures from the market…

Yuri from the “flying fish” market was so adamant that everyone try a sample of their smoked salmon with black pepper. It was incredible.

Of course, the real meat of the conference was the workshops, from which there were a number of topics to choose from. I attended several on photography and several related to publishing cookbooks. Along with the keynote presentations, these sessions were inspiring and practical, and I’m hopeful that what I take home from the conference will help me to become a better blogger.

And to start with, I’ve just purchased my own website domain: beckyajohnson.net. You can still find me through my old WordPress site, and things shouldn’t change a bit for my subscribers.

I’m also now on Twitter as BeckyAJohnson31 and Pinterest as beckyajohnson, so feel free to connect with me if you’re on either one.

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