kristina giles
viola | violin
modern | baroque
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bio
Based in New York City, Kristina Giles (neé Hendricks) enjoys a creative and varied performing career. She identifies best as a poly-stylist: while trained as a classical violist with degrees from Oberlin Conservatory, Rice University, and SUNY Stony Brook, she has become known for her artistry on the baroque violin, modern violin and baroque viola, in addition to the modern viola. She has performed throughout the United States, Europe, and China, and recorded as a soloist on indie-folk and country albums. She is the creator of The Sequenza Show, a series of performances featuring all of Luciano Berio's Sequenzas, and the founder of THE COLONIALS, a hot new mixed-period ensemble.
Kristina’s love of new music has led her to work with composers such as Mason Bates, Gunther Schuller, Joan Tower, Harrison Birtwistle and Oliver Knussen on their chamber and solo works. An equal passion is period Baroque music, and she has collaborated and studied with Manfredo Kraemer, Arthur Haas, Jeanette Sorrell, Robert Mealy and Jörg-Michael Schwarz, on Baroque violin and viola. She is a member of NYC-based groups SIREN Baroque and Arcos Chamber Orchestra. Before moving to New York, she performed frequently with the Dallas Opera, Kansas City Symphony, and Huntsville Symphony, and played in various summer festivals including Aspen, Sarasota, Longy Baroque Institue and Kneisel Hall.
Ms. Giles has a great passion for teaching, which began when she acquired her first student at age 15. Continuing the journey, she received her D.M.A. at Stony Brook in 2011. Kristina maintains private violin and viola studios in Poughkeepsie, New York and New York City. A firm believer in the importance of music education, she enjoys giving informative lecture-style concerts, accessible to all ages.
Kristina grew up outside of Kansas City, and started her musical training on piano at age five. She began playing viola in public school when she was nine. Her principal teachers include Peter Slowik, James Dunham, Katherine Murdock and Daniel Panner.
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Tracks
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performances
- AUGUST 201316 (Friday): 12pmDuo Concert with David Owens, ComposerWorks by Owens, Brahms, Vaughan Williams, PaganiniFirst Parish Church7 Harrington Rd, Lexington, MAMAY 201311 (Saturday): 8pmChurch of St. Mary the VirginChappaqua, NY4 (Saturday): 8pmSIREN Baroque: In His CourtThe DiMenna Center450 W. 37th St, NYC3 (Friday): 8pmChamber concert with Mary Thorne, Soprano; Suzanne Sabra Hughes, Cello; Paul Sanner, PianoSecond Presbyterian Church6 West 96th St, NYCAPRIL 201313 (Saturday): 8pmTHE COLONIALS debut concert!Brahms g minor piano quartet, music by Doug Balliett and Elliot FiggUpper West Side; contact for more info12 (Friday): 8pmKristina Giles and Trio CoprarioMusic by Corelli, Becker, Marcello and BiberSecond Presbyterian Church6 West 96th Street, NYCMARCH 201325 & 26 (Monday/Tuesday) : 8pmSIREN Baroque and Morningside Opera present Dido and Aeneas by PurcellDixon Place Theater161 Chrystie St, NYCFEBRUARY 201315 (Friday): 8pmwith PolebridgeThird Street Music School235 East 11th Street, NYC3 (Sunday): 1:30pmDuo Concert with Marie BlairSt. Stephen and St. Marten's Church809 Jefferson Avenue, BrooklynJANUARY 201324 (Thursday): 1:15pmwith Marie BlairMusic by Bach, Handel, CorelliSt. Peter's ChurchLexington Ave/ 54th St., NYC20 (Sunday): 3pmDuo Concert with Marie Blair, HarpsichordMusic by Bach, Handel, Frescobaldi, Corelli754 Montauk Hwy Islip, NY6 (Saturday): 8pmBrahms Clarinet Trio and Schubert Piano Quintet(Private location)with Eric Hunter, Miho Zaitzu, Elizabeth Young, and Marc UysDECEMBER 20122 (Sunday): 4pmwith SIREN BaroqueSt. Stephen's and St. Marten's Church809 Jefferson Avenue, New YorkNOVEMBER 201231 (Friday): 8pmwith SIREN BaroqueSecond Presbyterian Church6 West 96th St, NYC10 and 11 (Saturday, Sunday): 4pmThe Sequenza Show32 Jones St, NYCOCTOBER 201211 and 25 (Thursdays): 7pmThe Sequenza Show709 Lorimer St, Brooklyn NYSEPTEMBER 20129 (Sunday): 3pmSolo Recital with Eric Hunterworks by Schumann and HindemithSt. John's Lutheran Church55 Wilbur Blvd, Poughkeepsie NYAUGUST 201226 (Sunday): 4pmCorelli Sonata Op.5, No. 232 Jones St, NYCJUNE 20121-13: Tour in Germany and AustriaMAY 201216 (Wednesday): 7:30pmTemple Emanu-El, Wise Hall1 East 65th Street, NYC12 (Saturday): 8pmBrahms Viola Sonata No. 2 in E-Flatwith Eric Hunter, PianoPrivate House concert in New York City9 (Wednesday): 6pmMendelssohn Piano Trio No. 1 in d minorwith Suzanne Saba Hughes, Cello and Paul Sanner, PianoSecond Presbyterian Church6 West 96th St, NYC6 (Sunday): 4pmHouse Concert with Eric Hunter, PianoUpper West Side, NYCContact for more information4 (Friday): 8pmEnsemble 212 Chamber ConcertSecond Presbyterian Church6 West 96th St, NYCAPRIL 201227 (Friday): 8pmTenth Church of Christ, Scientist171 Macdougal St, NYC22 (Sunday): 3pmCongregation Shaare Zedek212 W 93rd St, NYCFEBRUARY 201216 (Thursday): 8pmwith Ensemble 20-21The Gershwin Hotel7 East 27th St, New YorkJANUARY 201227 (Friday): 8pmSolo Recital with Alexandria Le, pianoWorks by Shostakovich, Ligeti, Vieuxtemps2nd Presbyterian Church6 West 96th St, NYC22 (Sunday): 7pmLecture-Recital: Ligeti Solo SonataSt. John's Evangelical Lutheran Church55 Wilbur Blvd, Poughkeepsie, NYDECEMBER 20114 (Sunday): 3pmwith Vilas BaroqueSt. Stephen and St. Martin's Episcopal Church809 Jefferson Avenue, Brooklyn2 (Friday): 7:30pmwith Vilas BaroqueTenth Church of Christ, Scientist171 Macdougal St. NYCNOVEMBER 201111 (Friday) 5pmFinal DMA Recital with Alexandria LeWorks by Shotsakovich, Vieuxtemps, LigetiStaller Recital HallSUNY Stony Brook, Stony Brook, NY
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Photos
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Posts
- Jun 08, 13
June is perhaps my favorite month. After a long spell of cold, it's suddenly time to enjoy summer activities again. High on my list are swimming, napping in the sun, and foraging for wild berries.
I thought those days were over when I moved to Manhattan. But a few years ago on one of my usual running routes, I happened upon a mulberry tree, just beginning to ripen. I stayed to eat as many berries as I could reach before resuming my run. For a week or two, I kept returning just to get my fill of one of my favorite wild fruits for their short season. I'm sure the other runners and bikers thought I was crazy--but that was only because they didn't know what they were missing. Last year I missed the mulberries in New York, but found a truly special treat: delectably sweet white mulberries in the South of France!
This year, I made another exciting discovery only a few days ago: service berries. My parents have these trees at home in Kansas, but this was the first time I noticed them in the city. Timing is everything. It looks like for another week or two, the service berries and mulberries are ripe. So keep and eye out and enjoy them while you can. I certainly will!Black mulberries in Manhattan, just beginning to ripen Service berries, also in an undisclosed location in Manhattan. The dark ones are ready to eat. - Jun 06, 13
I just returned from a week exploring Northern California, where one could say America's conservation and sustainable food movements began. Although I didn't expect it, landing in the San Francisco Airport did feel a bit like arriving in some kind of Mecca for environmentalists. Posted on the walls throughout our terminal were announcements that the airport recycles 75% of all of its waste. And even before we exited the gates, we happened upon a farm-to-table cafe stocked with local fare: cheeses, coffees and chocolates, breads, fruits, vegetables, wine.
Having never been to San Francisco, we had to hit all the tourist spots, so we dropped off our things and went straight to the Golden Gate Bridge. Due to the time change, we were soon sieged by a strong mid-afternoon hunger, but not to fear! At the base of the bridge, there was an organic and grass-fed hot dog stand (beef and pork), which also featured bread from a local bakery. It was a good thing, because we probably wouldn't have bought one otherwise.
I kept getting surprised at how much the Bay Area lived up to the stereotypes. The laid-back attitudes of the residents, abundance of hippies and backpackers, and the omnipresence of the tech world met or exceeded my expectations. Mostly, I was surprised at how easy it was to find local, organic food.
Of course, after flying from one coast to the other, we had to make use of it with a pilgrimage to Yosemite National Park, the country of John Muir. Muir was the grandfather of the modern conservation movement, and without him I doubt this country would have half the number of its national parks today. Yosemite is resplendent with waterfalls this time of year, and it was easy to see why he and so many others fell in love with the land. Our first hike was Hetch Hetchy, a little-known gem in the park. Muir lost the battle against damming the valley and turning it into a reservoir for San Francisco's water supply. We tried to imagine what it looked like before.
Our final stop was Point Reyes, just north of the bay and south of wine country. Point Reyes is a peninsula outlined by dramatic cliffs that plunge into beaches more hospitable to elephant seals than humans. I was surprised to find that the land, while a national seashore, still hosts a number of ranches for dairy cattle. Mostly settled back the mid-1800s, they have been grandfathered into the park and many have gone (back to) organic. At the north end on Tomales Point the last remnant of wilderness remains, where a herd of native elk take refuge.Hetch Hetchy Reservoir Elephant seals basking on the beach at Point Reyes
On the way back to the airport, we stopped by Muir Woods to see the ancient redwood forest. It was quite amazing to gaze up at the towering trunks, and wonder what the coast must have been like when redwood forests covered 100 times more land than they do today. Equally amazing to me is that Scottish-born Muir was so influential in saving many of these treasured pieces of land and micro-ecosystems that would otherwise be destroyed or lost to us today.
The trip, while purely a vacation, inspired many reflections for me about our relationship with nature: as enjoyers, users and exploiters. The bay area, with its abundant produce and foggy, gentle weather, looks deceivingly like the land of milk and honey to anyone used to more industrialized cities. However, on our way to and from Yosemite, we drove through San Joaquin Valley, which supplies the country with most of its year-round (out of season for the rest of us) produce. Many organic farms do reside there, on the other hand organic doesn't mean sustainable. The valley is hot and dry: perfect for growing fruit and vegetables, but they also need water. Aquifers are under strain, and high salinity in the soil due to irrigation is a major concern for agricultural sustainability. So although Californian produce is "local" and "in season", this does not negate the fact that its production puts a major strain on the environment.
San Francisco is the second-most densely populated American city behind New York, but it still felt surprisingly suburban in comparison. Perhaps this is because the city is very car-centric and the population density drops considerably just outside of the city center. The city makes up for this fact with its progressive recycling and compost programs, and they do have a decent public transportation. You can live there without a car, but it's not as easy as New York. (of course, is anywhere in the US?) On the other hand: New York, we have some catching up to do, we need a city-wide compost program!Local fare at Point Reyes
What makes this part of the country so interesting is that so many different landscapes and ecosystems are packed into a relatively small area. This means that compared to other national parks, places like Yosemite and Point Reyes are easily accessible to a large population. On the one hand, it's wonderful for so many to enjoy the wilderness, but on the other hand it means these places become less wild and protected. It is a delicate balance which I feel could be better managed. For instance, I found out that over Memorial Day weekend, a 3-mile line of cars was waiting to get into Yosemite to begin weekend festivities. There has to be a better way to better manage the flow of traffic and people, so that idling cars aren't polluting the very places we are trying to protect, and the overflow of visitors does not put excessive strain on the wildlife.
This is not to say that NYC or the east coast are superior to the Bay Area. On the contrary, we have many things to catch up on in the environmental front. We finally just started recycling hard plastics only a month ago. I've been waiting years to recycle yogurt containers! And even though we have an abundance of water and a perfect climate for growing things in the summer, local farming is just now making a comeback out here.
I suppose the real lesson here is one can always learn a thing or two from visiting a new place. On that note, cheers to summer travels! - Jan 31, 13
It was inevitable that my two worlds would collide. Until now, I have managed to keep this blog, focused on sustainability, separate from my vocation of music performance. But I am afraid that their magnetism has brought them together here, for an online wedding.
Performance art is green! sustainable! What I love about performing music is that you create something so beautiful, and the very next second it is gone. What tremendous freedom for a performer. You create, and Time destroys. Then you are free to create again.
Performance lives in the time-space continuum. As soon as it is gone, it becomes a memory for the beholder. It is not a physical product, but continues to live on in our minds. Unlike other things that you can buy and experience, such as clothing, jewelry, or electronic gadgets, it leaves no visible trace in its wake.
For the absence of physical evidence that a performance leaves behind, it has a far more profound impact in the way that it weaves communities together. An inspiring performance is that both for the performer and the audience. It strengthens bonds and gives us a new way to understand each other.
This is what we really want and need. We don't need things: we are drowning in things. We need community and we need to feed our souls. We need to inspire each other.
Feed your soul this weekend by going to a performance or show. You may find it is just what you were looking for. - Jan 31, 13
Hello readers! and apologies for my very extended absence. I was consumed during the past months by a tour and travels in Europe, a couple of large music projects, and a few monumental knitting projects.
So here we are in a new year. With the impending doom of climate change upon us, and natural and man-made disasters in abundance, I want to offer a simple thought. Ditch your mechanical pencil. Use an old-fashioned No. 2 pencil.
(That is, if you still use pencils. I know in this digital age some of us graduated from graphite years ago.)
There is something so simple and satisfying about writing with a perfectly sharpened wooden pencil. You don't have to worry about breaking the lead, or poking a hole through your paper. The best part is that you are using a biodegradable tool, and are therefore not adding to the world's epidemic problem of plastic waste.
To appreciate the finest qualities of wooden pencils, you need a proper sharpening device. I suggest the hand-operated sharpener of your school days.
I have fond memories of going to the front of class in primary school to sharpen my pencil at the wall-mounted hand grinder. It was always a little nerve-wracking when the class was quiet and busy at work on their assignments. It was your wordless way of announcing that you had written enough to wear down the lead. Those old-fashioned sharpeners were the best: so precise and solid, and much gentler in sound than today's ear splitting battery-operated sharpeners now found in classrooms everywhere. I decided about a year ago that if I was going to go the way of wooden pencils, I should just invest in a solid sharpener.Best choice I ever made. Mechanical pencils: you have officially lost what little charm you had! - Mar 30, 12
Welcome to the last day of the Green Home Marathon! Today I want to encourage you to grow something edible. You may not have a garden, a patio, or even direct sunlight (like us) but you can still grow something. This simple act that will remind you where your food comes from, the time and nurturing it takes to grow, and why it is a precious resource.Lentil sprouts grown in a mason jar
We like to grow sprouts in a jar. They don't require soil or direct sunlight- just some water. When they have started sprouting leaves we use them to top our salad. I never tire of seeing the daily transformation they make from dormant seeds to little plants with leaves and roots. If you have children, this is a very fun activity to try with them. (Or your cat, as pictured below!)
How to grow sprouts:
Pour about 3 Tbsp. seeds (lentils, mustard, broccoli, ect) into a quart-size Mason jar. Add water, and soak for about 12 hours. Cover the mouth of the jar with cheesecloth or any porous cloth, and drain. Place by a window. Rinse and drain the seeds once a day. Within 5-7 days you will have fresh sprouts that are ready to eat!
If you are more ambitious and want try "real" gardening (in or out), start with herbs such as parsley, oregano, mint and dill. Try to avoid plastic pots. If you have outdoor space, check out this list for foods that are easy to grow.Our cat also loves sprouts. - Mar 29, 12
Bring your consumer conscience with you into the shower. What you use on your skin is readily absorbed into your body, and also rinsed down the drain into our rivers, lakes and oceans. Since the 1950's, most companies have used parabens in soaps, lotions, shampoos, makeup products, and even food to preserve them well beyond their natural shelf life. The argument is that adsorption of these chemicals is better than the alternative of spoiled products by fungus, mold or bacteria. The reality is that as long as you use a non-perishable product by its expiration date you don't have to worry.Shower favorites: simple bars of soap, bath salt and oil scrub purchased in bulk
The problem with parabens is that we don't know a lot about them yet, and what we know is not good. Derived from benzoic acid, these compounds display the ability to mimic estrogen, acting as endocrine disruptors. High doses of estrogen-like substances lead to reproductive and other health problems in males, and have been linked to breast cancer in women.
The EPA claims that there is not enough evidence to support any regulation of these substances. However, the European Union has concluded that it is best to put limits on the amount of parabens that go into products.
Personally, I think it is better to err on the side of caution and stay away from these additives. Choose to buy products that are made with minimal or no preservatives. A simple bar of soap (no parabens) is just as cleansing and less wasteful than a large bottle of liquid soap (almost guaranteed to have them).
Long story short: be educated about what you buy. You can look up most bath and beauty products here to find data on their ingredients.
Here are some paraben-free brands, and links to more information.Paraben-Free Brands
- Aveda (aveda.com)
- Burt’s Bees (burtsbees.com)
- Dr. Hauschka (drhauschka.com)
- John Masters Organics (johnmasters.com)
- Josie Maran Cosmetics (josiemarancosmetics.com)
- Korres (korresusa.com)
- Origins (origins.com)
- Pangea Organics (pangeaorganics.com)
Easy reading on parabens
A full report on butylparaben
CDC on parabens - Mar 28, 12
At the risk of upsetting a favorite pastime of fellow New Yorkers, I suggest eating out instead of ordering takeout whenever possible. Many restaurants now use heavy-duty plastic containers which are great for presentation and containing dishes with liquids, but are a horrible environmental choice. This is especially true in places like New York City, where you can't even recycle these containers.
Perhaps you order takeout regularly. Why not try cooking more at home, and treating yourself to a nice meal out two or three times a week? Overall, it will still be better for your budget. And let's be honest: takeout really doesn't save you that much money in tips.
Does this mean you a horrible person if you order takeout? No- especially if you are smart about where you order from. Choose places that use biodegradable packaging. Chinese/Asian restaurants that still use the folded paper containers are great, and pizza places thankfully still use the traditional cardboard boxes. A lot of sustainable restaurants are switching to environmentally conscious packaging. So take responsibility on your end, and be a conscious consumer. - Mar 27, 12
Mmmm...NYC has some of the best tap water in the country! Avoid bottled water--and the huge amount of energy and plastic waste it creates--by drinking tap water. Contrary to popular belief, tap water is almost always safer than bottled water- at least in highly developed countries like the U. S. This is because the bottled water industry is grossly under-regulated, whereas tap water comes under intense scrutiny. If you're still skeptical about bottled water, use a water filter. It's still a better alternative to drinking the bottled stuff.
For those times when you are out and about, get used to carrying a re-fillable water bottle with you. It's a great habit that will make you feel proactive. - Mar 26, 12
Whether you are at home or the office, use the daytime hours to provide light for your tasks. Draw up the shades, and soak up some Vitamin D while you're at it. We are very lucky to have north-facing windows that plenty of indirect sunlight. Consequentially, we never have the lights turned on during the day, as there is plenty of light coming in.
Perhaps you are fortunate enough to have a window where you work. Experiment to see whether it provides enough light without any electric bulbs on. You may be surprised!Everything looks better in natural light...especially flowers (and people!) - Mar 25, 12
Brand name product companies have duped us into thinking that we need strong, toxic disinfectants to clean our homes. However, the simple recipes that your grandma probably used to clean the windows and bathroom are just as effective and much safer for you, your kids, and your pets. Plus, you will know exactly what is in the solution, where as chemical companies are still able to hide their ingredient list-- adding to the suspicion that they use many harmful, toxic substances. You can re-use spray bottles, cutting down on plastic waste.
And don't forget- sunlight and fresh air are truly the best disinfectants.
Here are a few recipes. We use them at home and can vouch for their effectiveness!
Glass and Surface Cleaner
1 cup white vinegar
1 cup water
1 tablespoon earth-friendly dish soap
--Shake and use!
Shower and Bathtub Scrub
Baking soda or earth-friendly laundry powder
--Mix with water and scrub
Furniture Polish
1 cup olive oil
1/2 cup lemon juice
--Shake well before using.
More recipes can be found here. - Mar 24, 12
I love buying food in bulk. For some reason, it just feels so good to scoop rice or lentils into my own bag and weigh it on a scale. This is the way people have been buying their food for centuries, until the last fifty or so years. Thankfully, the practice is coming back.
There are many advantages to buying your food this way. To name a few:
It almost always costs less.
You use far less packaging.
No energy (except your own) is spent dividing the food and packaging it individually.
You can buy as much or as little as you want of an item.
You can store your food much more beautifully at home in glass jars, which can be put on display.
If you have a really good health food store or co-op, you can sometimes even find foods such as honey, flour, maple syrup, vinegar, almond butter and pancake mix in bulk. Start exploring!Popcorn, rice, green and red lentils, pearled barley, raw sugar - Mar 23, 12
I thought I would start with the bathroom, a unifying (albiet unglamorous) place if there ever was one.
Are you using recycled toilet paper? If not, why are you holding out? Unlike many other forms of paper, once it is used toilet paper can't be recycled. (I know I didn't really have to say that.) The point is, most toilet paper companies use virgin sources to make their product, and all for us to immediately throw away. This makes no sense.
I will admit, recycled toilet paper is not quite as plush and pampering as Charmin. However, a small sacrifice from all of us will add up to a big reduction in paper waste. While you're at it, start using recycled paper towels and tissues as well. Same concept!
Something that really drove the paper issue home for me was my trip to China in December. Paper there is so valuable that in many bathrooms, you must buy toilet paper or bring your own. It is all used sparingly. This is a resource that we shouldn't take for granted.
Here are some brands to look for:
Marcal Small Steps
Seventh Generation
Earth Friendly Products
Drug stores like Duane Reade have started adding their own brands as well.
Lastly, if your local store doesn't carry recycled toilet paper, be proactive and put in a product request! - Mar 22, 12
From March 23-30, I will post a daily share on how to green your home and lifestyle. These are easy ways to reduce your impact on the environment and many will also have a positive impact on your spending habits.
In other words, I won't recommend things such as installing solar panels on your roof - although if you have the means, please go ahead!
Stay tuned... - Jan 30, 12
It's always hard to use local ingredients in the middle of winter, and often the first dish to go is salad. Not anymore! Here is a simple winter salad which requires no cooking, minimal prep time, and is simply delicious.
Raw Beet and Carrot Salad
1 large carrot, peeled
1 large beet, peeled
Lettuce if desired
Salad dressing (I recommend the recipe from my 2011 post)
Grate the carrot and beet, layer on top of lettuce. Pour homemade salad dressing on top.
Voila! - Jan 16, 12January:Bitter cold + post-holiday letdown = time to make borscht!I started making borscht when I moved away to college. My mother made it every winter when I was growing up, using a recipe passed down through the generations of her Ukranian family. During the cold, dark winter days of January Term during my second year at Oberlin, I craved a taste of home. So, I called my mom and asked her for the recipe. Like the best family recipes, this one had never been written down, so everything was approximate. I was also a novice at cooking. However, it somehow turned out the way I remembered, and so it became my own tradition to cook a huge pot of borscht and invite a crowd of friends to enjoy it with me. Particularly memorable was the year when the kitchen pipes in my ramshackle college rental house froze because it was zero degrees (Fahrenheit) outside. I persevered by carting water to and from the bathroom sink. Comfort food suddenly had a whole new meaning!My recipe changes a bit every year, as I am always experimenting with slight modifications. I encourage you to do the same: to me, the basic elements of any good borscht are lots of beets and fresh dill. I use beef, although vegetarian friends, read on: you can make a perfectly amazing borscht without the meat using this recipe. And make sure you have a slow day to start this cooking project. It is easy, but takes some time!Here is the approximate recipe of my January 2012 borscht.Stock (time: ~4 hours):Olive oil2 lb. grass-fed chuck or rump roast (beef), with bone2 garlic clovesSmall celeriac (celery root), peeled and cubedCarrot, peeled and cubedSmall onion, diced2 bay leavesPreheat oven to 450 F. In a Creuset or roasting pan, pour about 1 tbsp. olive oil. Place the roast in the pan with the vegetables (not the bay leaves). Roast uncovered in the oven for about 30 minutes until the beef is browned.
After removing the roast from the oven, add enough water to fully cover the meat and vegetables. (If you used a roasting pan, you may want to transfer to a pot at this time.) Add the bay leaves, and bring to a boil, then simmer for about 3 hours, until the meat is very tender and falls off the bone.Beef and vegetables after roasting
Remove the meat, setting aside for later. Strain the stock into a large pot (~8 quarts) for the soup. Discard the cooked vegetables.
Soup (time: about 2 hours)
Soup stock
Olive oil
1 large onion, chopped
2 28-oz. cans of organic whole peeled tomatoes
3-4 fresh beets
2 carrots
Small head of cabbage
2-3 potatoes
Meat from soup stock
Salt and pepper
Fresh dill
Sour cream
Add several cups of water to the soup stock, so that the pot is about 2/3 full. Bring to a boil, then adjust to a simmer. While the stock is coming to a boil, heat a spoonful of olive oil in a saute pan. Add the onions, saute until browned. Add the two cans of tomatoes and juice, cutting the tomatoes into thirds or fourths. Bring to a simmer, cook uncovered for about 30-45 minutes while you make the rest of the soup.Fresh beets add a beautiful color and the signature flavor
While the tomatoes and onions are simmering, skin, dice, and add vegetables to the simmering stock in order listed above. The ones that take longest to cook go in first. Once the tomatoes and onion are reduced to about 2/3 their original volume, add to the soup.
Once the vegetables have cooked (soft but firm, not crunchy), turn the burner off and add the meat, pulling it apart into bite-size pieces. You will probably have to remove a few pieces of fat and cartilage as you go.
Season with salt and pepper to taste. Lastly, chop and add a large handful or two of fresh dill, and a spoonful of sour cream upon serving. Fresh bread and a bottle of wine are the perfect accoutrements for a soul-quenching winter meal. Don't forget to share it with your favorite people!
Bon appetit! - Dec 12, 11
Warm weather running shoes: Vibram FiveFingers Jayas Today I've decided to breach subject of clothing and sustainability: feet first, naturally. Having been a runner since I was fourteen, I have gone through many pairs of shoes in my life. I can't help but wonder what happens to all that material in traditional running shoes once their mileage expectancy is used up (Answer: they decompose VERY slowly somewhere in a landfill...).When I heard about the new barefoot shoes, I was intrigued. When you think about it, humans have been walking and running with little to no protection on their feet, for tens of thousands of years--until about 1980. Then all of a sudden, we were convinced by powerful marketing forces that our feet needed one or two inches of styrofoam padding to work better.Now, we are coming to realize that yet again, nature knows best. Many runners (myself included) report having less joint injuries and feeling more balanced after switching to minimal footwear. Some even run barefoot- something I have not been brave enough to try my urban neighborhood.
And of course, there is the environmental side. Minimal footwear is made up of drastically less material than your average pair of running shoes.Cold weather running shoes (below 35 F): Saucony Bullets
Since I started running in my FiveFingers, I have been questioned often by fellow runners and other curious people. So, I thought it might be helpful to answer the questions I have been asked most often. If you have more, please let me know!
When did you start running in the barefoot shoes?
I started using them in April of 2010, so close to two years ago.
How long did it take you to get used to them?
About two months. I started out by running only a mile or less, and then taking 2-3 days off- basically enough time for my legs and feet to recover. For the first couple of weeks, my calves and feet did get very sore! But eventually, I built up the new muscles and was able to start going longer distances- but very incrementally. NOTE- My workup was faster than normal. Physicians recommend taking about 6 months to get used to this. Too fast of a switch can result in major injury, so be careful!
Do they provide any support?
No- that's the whole point.
How far do you run in them?
The most I've run in these at one time is seven miles. However, I have heard of people running marathons in these, or barefoot.
Do you use them in the cold weather?
As long as it's not freezing, they are okay. For freezing weather, I switch to minimal shoes: I like the Saucony Bullets, pictured above. Otherwise, my toes freeze.
What are the benefits?
I used to have periodic knee pain. Since I switched, I haven't had any problems. I also feel more balanced and flexible. My toes also are much happier now that they can feel the ground.
What if I'm flat-footed?
I'm about as flat-footed as they come. Running in these shoes has actually made my feet stronger, and I also don't pronate to the outside of my feet like I used to.
Do you like them?
I love them! I haven't gone back to "traditional" running shoes since the day I switched.Ready to hit the road - Dec 08, 11
An exciting revolution is happening in both NYC grocery stores and (!!) pharmacies alike. You can now buy beer on tap by filling a re-usable growler.
This is exciting on many levels. First of all, you save many bottles from going to the landfill or recycling center by reusing your own. Secondly, the beer on tap is better, and cheaper, than its pre-packaged counterpart. Third, in Manhattan this means you can walk into certain Duane Reades (check out the one on 72nd) at any time of the day or night and purchase local beer on tap-- for a fraction of what it would cost you at the bar. Fourth, you will be noted as a connoisseur by showing up at the next party with a growler to share.
Whole Foods sells beer on tap in New York too, as well as many of the local breweries. However, if you are reading this from another state (or country), check your local laws before you get too excited about this post.
Cheers! - Dec 08, 11
This is me, saying hello to Blue Hill Farm's veal calves. They were gone a month later, but had a short sweet life, grazing in the sun and sneaking apples off the tree! Perhaps you are like me, torn between your craving for a juicy burger and the desire to give up meat altogether, for obvious moral and environmental reasons. I'm here to tell you that it's okay: you don't have to be a vegetarian if you are a responsible meat eater.I grew up in Kansas City, most famously known for its barbecue culture. I never really considered vegetarianism an option, but even before I went to a liberal college I was aware of the many tradeoffs we make when we choose to eat meat.
Conventionally raised birds, pigs, and cows live in inhumane and unimaginable conditions, and many die before they even make it to the slaughterhouse. The standards that we have for treatment of our pets, thanks to animal rights laws, somehow do not apply to these poor animals that were born for the feedlot. Cattle are forced to eat corn instead of grass, causing great distress to their digestive systems. Animals are kept in such tight quarters that they have to be pumped full of antibiotics to avoid death by disease. To add to this awful situation, CAFOs (confined animal feeding operations) are a great environmental hazard. On the occasion when their sewage ponds overflow, they have wreaked major havok on streams and rivers. In addition, the concentration of methane released from these animal factories is a major contributor to climate change.The good news is that you can still eat meat, eggs, and dairy without supporting the industrial exploitation of the animals that provide the goods. It just takes more thought and research, and yes, more sacrifice. You may have to settle for the vegetarian Chipotle burrito, but you can enjoy the succulent slab of bacon purchased from your local farmer.
Here are some guidelines for being a responsible omnivore:
1. Choose to purchase only locally raised, pasture-fed meat, eggs and dairy.
Even better if you know the farmer!
2. Eat less meat.
Consider having it 1-2 times a week: it is expensive to produce from a biological standpoint. Conventionally, it takes about 16 pounds of grain to produce one pound of beef. The reason that conventional meat is unrealistically cheap is that the industry and the feed that it uses (mainly corn) are heavily subsidized. The environmental costs are not factored into the price. By contrast, when you buy from a small farmer, the high price of the meat reflects the true cost of responsibly raising an animal.3. Find plant-based options for protein intake.
Did you know that whole grains and cereals are high in protein? Consider incorporating whole wheat bread, barley, quinoa, beans and other whole grains into your diet. Pair these choices with free-range milk, eggs and cheese when you want more substance to your meal.
4. Remember that the high price of sustainable meat reflects the true cost its production.
At the farmer's market in New York City, a roasting chicken will cost between $3 and $6 a pound. Before you balk at the price, consider that this chicken lived in a coop outside, tended by its farmer every day, and lived on a diet of bugs and grubs which it found in the soil. It was not crowded into a dark, poorly ventilated warehouse with a thousand other birds. Its beak was not clipped to prevent fights. It was not pumped full of antibiotics and sent to the slaughterhouse half-alive.
What do you think? Worth the cost? - Aug 30, 11
Blanched peaches It's the end of peach season. Peaches are juicy, sweet, and heavenly when they're local, and extremely disappointing when they show up in the store out of season. So stock up while you can, and then make your favorite type of fruit dessert: perhaps a cobbler, crumble, or pie.Here's a bit of baking advice: to get the most out of your peaches, blanch them by dropping them into boiling water for about 2 minutes. Once they have cooled, the skin will peel right off, leaving no waste behind. Below is our favorite way to enjoy peaches in large quantities. (We went through two of these in the past week!)Summer Peach CrumbleFilling:Peaches-blanched, skinned and sliced: enough to fill a pie or baking dish2 tbsp. flourJuice from 1/2 lemonCrumble:1/2 c. oats1/2 c. flour1/3 c. sugar1 tsp. cinnamon1/2 tsp. salt6 tbsp. unsalted butter, chilledPreheat oven to 325 degrees.Mix peaches, flour and lemon juice together in a bowl, pour into baking dish.In a separate bowl, combine dry ingredients. Cut butter into small pieces, and combine with dry ingredients with a pastry cutter (or your hands), until butter pieces are no larger than a pea. Sprinkle the crumble on top of peaches. Bake for about 1.5 hours, until peaches are bubbling and crumble is golden-brown on top. - Aug 26, 11August is almost over. Where did summer go? A major consolation is that this is the BEST time to shop at the farmer's market! The end of the growing season brings so many perfectly ripe fruits, greens, herbs, squash, tomatoes, and the list goes on...
There are so many things to cook and eat this time of year, and they just don't taste the same during any other season. Let's start with something simple: Pesto.
Take advantage of the large bunches of basil you can buy right off the stand, or if you are lucky, pick it from your plant on the patio. The great thing about pesto is that all you need is a few cloves of garlic, some olive oil, one or two sizable bunches of basil, and some pine nuts (walnuts work also). And while many think "food processor" when they think of making pesto, I would like to take a stand for making it the Italian Grandmother way: simply chopping and grinding by hand. Initially I made pesto by hand out of necessity. I mean, who owns a food processor in college? But now for some reason, it always seems to taste better this way, and doesn't take much more time: especially since there are no little machine parts to clean when you're done!
Handmade Pesto
2 bunches of basil, leaves pulled off of the stems
3-4 medium garlic cloves
Olive oil (around 1/2 cup)
Pine nuts (walnuts)
Salt to taste
Chop the basil leaves as finely as possible with a large knife. Mince the garlic separately, then add to the basil. Drizzle some olive oil over your basil/garlic mixture and stir.Now you are ready to add the pine nuts. You will have to grind them in a mortar and pestel. If you don't have one of these, I highly recommend purchasing one. The marble one looks beautiful on a shelf, during the majority of the time when it's not being used! (And it makes you look like a SERIOUS cook).Once the pine nuts have been ground to a paste, combine it with the basil and garlic. Now you will have to add more olive oil, until the consistency is to your liking. Not too soupy, but not to pasty either. Add some salt to taste - or for cheese lovers, add a handful of finely grated parmesan, along with some more olive oil.Now, enjoy your pesto over some ripe heirloom tomatoes, with or without bread. Life is good! - Jun 28, 11Apologies for my long absence. I just completed a busy spring freelance season, but am not back for the summer with many more ideas and thoughts to share!To get started, please take 20 minutes to watch this video. As a consumerist society, we all need to be reminded how our consuming habits affect the earth. Anything we manufacture, use, and eventually throw away has long term consequences for the environment, and consequently for us, too. This may not give you warm fuzzies, but I hope it will help you become a better citizen of the world!
- May 09, 11Our recipe for pizza dough. (makes enough for 2 pizzas, prep time about 2 hours)~1 cup lukewarm water3 packets of dry yeast, or 2-3 tbsp fresh yeast1 teaspoon honeyolive oilsalt4-5 cups fresh spelt flourMix 1/2 cup warm water with yeast and honey. Let sit in a warm place for about 10 minutes, until bubbles begin to form. Using a wooden spoon, mix in 1-2 tablespoons olive oil, and a large pinch of salt. Then alternately add flour and rest of warm water. The dough should stay very moist, and you may knead it with your hands (in the bowl) toward the end of mixing, but it should be sticky enough to also stick to your hands. You can get an idea of the moisture level by looking at the picture above. Mix and knead until the dough has reached a "doughy" consistency, then cover and let rise. You may want to oil a clean bowl and transfer it- this will keep it from sticking to the sides.
Dough that has risen Let rise until doubled in size. Punch down and let rise again for a fluffier dough, or if you run out of time, spread onto a pizza pan (again this may be a bit messy), and assemble your pizza. The dough and toppings bake together! - May 06, 11
You know it's really spring when the leaves start growing on the trees, and asparagus shows up at the farmer's market. There were so many exciting choices at our greenmarket yesterday, that I got inspired to make a couple different pizzas (with the help of my wonderful husband) to celebrate the variety. These are not the most traditional toppings, but that's why they are exciting!
Our feature ingredients:Young onions and asparagus
The young onions are less pungent than at maturity, so you get a wonderful flavor without too much power. Asparagus is amazing when it's in season--and too woody when it's not--so we try to eat it only when it's local. Even our cat will try to steal a piece when she thinks we're not looking!Arugula
Arugula is spicy and bitter, and makes a great topping for a full-flavored pizza. We add it when the pizza is almost done baking, since it is best just slightly cooked.
With these treats, we made two different pizzas, both sans tomato sauce. I prepared the dough earlier in the day, with fresh ground spelt flour, also from our greenmarket. If you have not yet discovered your local grain farmer, I urge you to do so!
Pizza with Asparagus, Young onions, and Manchego
You can use a ready-made pizza crust, but if you have the time, try making your own dough. Start 2-3 hours ahead so that it has enough time to rise. There will be a link to our pizza dough recipe coming tomorrow.
Ingredients:
Pizza dough
about 1/2 lb fresh asparagus, chopped into 2-inch stalks
1 young onion, chopped (as in picture)
1/2 lb Manchego cheese, grated
Preheat oven to 400. Spread dough onto a pizza pan (cast-iron works best), and sprinkle with toppings, adding the cheese last. Bake for about 20 min, or until crust is firm and golden, and cheese is melted.
Pizza with Morbier cheese, mustard, young onions, and arugula
(Props to my mother-in-law for this one)
Ingredients:
Pizza dough
Whole grain mustard
1 young onion, chopped
Morbier cheese (or any soft, slightly stinky cheese: if you have a high tolerance, go for the Raclette)
Bunch of arugula, chopped into 4-inch sections
Preheat oven to 400. Spread pizza dough on a pan. Then spread mustard, using your own judgement (based on how much you love mustard). Top with onions, and then slices of the cheese. Bake for about 20 min, and then top with arugula. You can bake for 1 minute longer with arugula, or simply let the greens "melt" onto the pizza once it is out of the oven.
Bon apetit! - May 06, 11
Here's a simple way to cut down on your food packaging waste:
Make your own salad dressing.
Not only is it a better environmental choice, but it will most certainly taste better than anything you can buy in the store. My favorite way to make it is in a small jar: after adding all the ingredients, screw the lid on tight and shake! The ingredients emulsify together beautifully.
Here is one of our favorite homemade recipes, inspired by my father-in-law. (Warning: this one is for garlic lovers!)
3/4 cup olive oil
1/4 cup vinegar (red or balsamic)
2 garlic cloves, pressed or minced
2 teaspoons whole-grain mustard
salt and pepper to taste
Combine all ingredients in a jar and tightly seal the lid. Shake until mixed well. Pour on top of your favorite salad mixture. - Apr 21, 11
Think about where all these containers go once the food has been eaten.... Last month marked the tenth anniversary of the closing of Fresh Kills, perhaps our nation's most famous landfill. If this name rings a distant bell, Fresh Kills was New York City's main landfill for 55 years. It also became a large thorn in the side for Staten Islanders, who had to live with its 2200 acres of stench and pollution, its massive size making it the largest man-made structure on earth. In 2001, Mayor Guilliani closed it as a thank-you to the Republican majority who helped elect him to office.
In 2001, Fresh Kills was 25 feet higher than the Statue of Liberty - built all the way up from sea level. At the peak of its operation, 13,000 tons of waste were brought to the landfill (20 barges' worth) every day. If I am doing my math right, this means that the average New Yorker threw out about 3.25 pounds of trash a day during peak operation. This is less than the average American in 2008, who threw away 4.5 pounds, but it's still pretty bad.
In light of this, it seems fitting to have an honest discussion about waste, particularly in the form of food packaging. This is a simple but true fact, and we need to face up to it:
When you consume food, you also consume the packaging that it comes in. Okay, maybe not literally (unless perhaps you are a goat). But you get the idea.
Think of all the prepared meals and treats that come in those convenient plastic containers.Do you ever think twice about throwing that container away, after you have enjoyed your single-serving piece of cake? (Of course if you live in New York City, you don't have the option of recycling it.) However, do you ever feel GUILTY for throwing that plastic container away?Sorry to rain on the parade, but you should. The reason is, you almost always have the choice to buy something that is packaged in a more environmentally way. Remember, you consume packaging along with the food you eat. Plastic is one of the worst types of packaging to buy. It is produced from petroleum, and doesn't decay for nearly a thousand years. It also leaches toxic chemicals during this incredibly slow process. Yes, if you can recycle it you should--but it is better to not support the wasteful process of producing it in the first place.So how can you minimize your footprint when you eat takeout? Here are some simple guidelines to follow:1. Look for paper packaging first, over any type of plastic.2. Avoid pre-cut fruit and vegetables. They are less fresh, cost more, and always use plastic and/or styrofoam for packaging.3. Support your local deli. They can make a fresh sandwich for you and wrap it in paper.4. Support your local bakery. Their cakes usually come in cardboard boxes, and taste much better than the stuff that's been sitting for days in the store!5. Ask yourself if you REALLY need that disposable container of sushi.6. Think about your discarded container sitting in a landfill for 1,000 years. Can you still buy it?Remember, one of the most important ways we can vote for a better environment is through our wallets. So live your beliefs through your food, even if it is just takeout!Coming soon: postmortem on Fresh Kills. Stay tuned!
