Category Archives: Food

Haptics: Bubiko, Lei Cha and Data Science (Ingredients)

This is the second post in a series in which I have fun with lei cha, haptics and Bubiko. Later, when things are more organized and clear, I hope this catch the interest of data scientists, information specialists and CG filmmakers/animators. There is a fun dimension to all of this, but I seriously wonder what would happen if 1% of the earth's population ate one bowl of lei cha a week...10%? 100% ?What would happen environmentally, economically and to the health of everyone and the planet?

For now, a list of ingredients. In a future post, I will describe the ingredients and add links.If you know some ingredients that I missed, please add them in the comments section. Also, tips on places that make great lei cha are always welcome! Those too, can go in the comments section.

OK...the ingredients.(NOT a recipe)

The tea broth above is from Vege Station in Johor Jaya, one of my favorite places for lei cha.

INGREDIENTS for BROTH

100 gram basil

30 grams cilantro

Some salt

Sweet potato leaves

Broccoli

Garlic

Green beans

Chinese long beans (long-podded cowpeas)

Celery stalks

Basil

Oregano

Acenthopanax trifoliateus

Coriander

Artemisia

Sawtooth

Moringa leaves

Dill

INGREDIENTS FOR BOWL

Dried peeled shrimp

Sautéed meat

Dried tofu

Peanuts

Dried radish

Snow lotus

Ginko

Lotus

Gordon Euryale seeds

Green peas

Job’s tears

Chinese yam

Adzuki

Rice

Jack

Mung or scarlet runner beans

Soybeans

Black soybeans

Millet wheat

Wheat or red wheat

Barley

Buckwheat

Oats

Brown rice

It is likely that there are other ingredients.

Bubiko Foodtour: AR superstar, chef and… photography guru?

OK… Bubiko does not yet exist in AR. She is now a project-in-the-making. Soon, however… What does is exist is a lot of groundwork related to the possibilities of AR cinema.(Secret Donut World, I’m looking at you). Bubiko’s blog is here. The beauty of this stage of not-yet-spending-money development is that everything is beneficial, yet nothing really matters. To me…ba da da dum dum…Mama!(sorry)

The point is that putting a photography lesson on a food blog is harmless, beneficial and may reveal something that is useful later on… We are thinking about, and playing with the idea of, Bubiko’s voice, her speech patterns.(The following text is quite clearly not Bubiko’s, a bit of fourth wall experimentation.) Bubi’s catch phrase is Aroi mak mak! She is a little chef from Thailand. Details and developments to follow.

For now, without further ado… the same photography lesson/test that is on Bubiko’s Foodtour’s blog. Comments of any sort are welcome…And AR people… please get in touch so we can show you our top secret startup plans…

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The best things to eat come from the Earth: fruits, salt, spices, the ingredients of bread, vegetables and more. These wondrous substances receive energy from the sun. The sun gives us light and heat.

Light…

Photography is a combination of two Greek words: ‘photo’, meaning ‘light’ and ‘graph’, meaning ‘drawing’. Photographers create with light. Regardless of subject matter, a photograph is a recording of light. The different amounts of light energy recorded in one scene, one moment. The absence of light.

To become a food photographer, one must first be aware of the relationship between food and light. Light reveals the photographer’s thoughts about the food.

The photograph above is a recording of a very even light. The exposure was made in the late afternoon. The camera determined the exposure automatically.

I prefer this photograph, which has been modified a small amount, with a free software called PicMonkey.

The photograph above is a recording of a very even light. The exposure was made in the late afternoon. The camera determined the exposure automatically. Below is a composite of the touched and unretouched photos.

In the above image, I increased the size of the unchanged images to make it easier to see the differences. I will explain the changes in my next post. If you have any questions about anything related to food photography, please ask. I have a degree in photography from the Rochester Institute of Technology and have documented a few very well known chefs.

The Bubiko photos are all taken with an iPhone 6s.

Simply: learn to appreciate light and your photos will be stronger. The gear really doesn’t matter. It is about what you see. And your vision.

Bubiko Foodtour Posts 2017

Jambu Jakarta!

Loving Kuih Talam!

Vege Station Day

Indonesia in Johor Bahru

egg yolk lovers come here!

pork rib curry, interesting things

yum yum bitter gourd soup

Lovely ayam goreng

I am talking about teaching photography: light

I am talking about the color temperature of light.

The Baby Steps of Bubiko Foodtour

A lot has been happening since this was posted. For example, Bubiko went to the Penang Food Festival in KL.

Bubiko's Instagram is here. Twitter. This past weekend SD(Suitcase Delicious) and I began serious work on the Bubiko Foodtour blog. For now we are using an iPhone and a toy doll, but plans for an original character are underway. Initially we are focusing on the food of Southeast Asia. The posts are entertaining and informative. Augmented reality and 3D animation ideas are also being discussed and refined. For now, we are developing ways to offer value to fans of Bubiko. A new website with a store is being planned. The Bubiko Foodtour blog is here.

a meal of bitter gourd soup

bitter gourd soup

A list of Bubiko's blog posts can be found here.

Bubiko Foodtour on Instagram

Agaricus blazeii Murrill, Sacha Inchi Oil and Me (part 2)

the first part of this post is here

To review, from about 1999 to 2002, I was very involved with researching and promoting a medicinal and gourmet mushroom called ABM, Agaricus blazeii Murrill. As part of this, I wrote my first book. I did this in Tokyo, Manhattan and around Toledo, Ohio. I established many relationships and enjoyed being involved with a healthful food item in a positive community, and creating possibilities. However, I entered the world of VR and, after that, returned to the world of books and art. I don’t feel as if there are huge differences between the different areas in my life.

Everything is about human relationships and data/information. Efficiency and planning are the keys and I am always working to improve in these areas, without becoming closed-minded. I've been told that the Japanese word for “busy”(isogashii) means “no heart”. Something like that.

So... Johor Bahru, Malaysia. April 2017. Sacha inchi oil. When you are around people who are really healthy, you notice it immediately. !!!! As a writer I have to be careful here! Sometimes, when one describes one’s interactions and activities that are associated with healthy foods and practices, it is easy to across as purely a salesman, sincere or otherwise. Yes, there is an economic aspect, but it is not the main reason that I am thinking about sacha inchi. Sales can lead to an awareness of the powers within plants and humans.

Sacha inchi reminds me of ABM very much. I am considering getting involved with it because I now have experience in sharing nutraceutical information, and interest in sacha inchi is already starting. It seems that Singapore, Malaysia and China are growing markets. America and Japan have potential.

It would be interesting to come up with some idea that combines art with sacha oil. A year ago, my partner and I performed the Iron Fire Riceball Tour, which combined performance art with food art. Meaning simply, we just marched around to all of the organic food stores in Singapore and asked any of the staff if they would like to try an organic riceball flavored with organic miso with permaculture grown ingredients. It was not a commercial project, it was about communication and connecting;art. We didn’t talk business, though it was clear where the miso and rice came from. We had been living in Bali and had worked on the permaculture farm that produced the miso. That little tour was beautiful.

So now; it is an amusement for me to think of how to connect with saha ishi in a way that is personal. What I have thought of so far:

-a book on sacha inchi, but one that is a collection of short stories about everything from the history of the plant to the growing to the processing to the person who is using sacha inchi as a treatment for a serious diseases.Fact-based fiction with emotion.

-a 360 short film that documents a room full of longtime saha ichi users. The setting would be naturalistic and simple. There would be at least 10 or 12 actors and actresses. These people would not have to do anything, but they would be aware of the fact that they are being filmed. The person who sees the film would, simply, sense and observe the healthy bodies.

-the sacha inchi game. Something interactive, of course.Exciting and based on how scientists think sacha inchi empowers the immune system, it would be cool to make a game something like this:

I will think. Sacha inchi is good stuff!

Agaricus blazeii Murrill, Sacha Inchi Oil and Me

Unexpectedly, I now find myself in Johor Bahru, Malaysia. I have been here for two months, during which time I started to write a book called Touching JB. It is about Johor Bahru, Singapore, food, AR/VR, people, game development, history; many things. It is also self-reflective, but hopefully not in a narcissistic way. My past experiences connect me to the present and future, of course, as they do for everyone.

The most recent example of this involves something called Sacha Inchi Oil. I  was just introduced to it here in JB, and I am very interested in it. First, some background information. The first book I wrote was called the Agaricus blazei Murrill Notebook. It was print-on-demand, but I never marketed it. I believe in that book, but it needs to be revised. Paul Stamets, one of the world’s top mushroom scientists, wrote to me soon after I informed him of the book. He told me two things and then suggested I stop publication.

I don't remember exactly,but first Paul told me something like the taxonomy (the way that scientists classify things) for the "ABM" mushroom had changed. Agaricus blazeii Murrill had become cultivated and improved so much that it was considered to have be a new species called agaricus subrufescens.Or something like that; even now the taxonomy isn't straightforward. That happened weeks before I finished the book, and I was unaware of it. That by itself was not an absolute game changer, as most of people would continue to use the old name or would be aware of both. The other complication was that a test result that I referred to in the book had been found to be inaccurate; falsified.So, despite a great deal of interest, I didn’t get the ABM Notebook in the hands of readers.

At the time of the book’s completion I had moved to Singapore to work for a startup doing 3D gamemaking/VR, which I was thrilled to be doing, but which also took up all of my time.I didn’t revise the book.

Before the move to Singapore, I was working with an amazing woman who was a pharmacist and a mother of two boys. We were both living in Japan at that time, and it was there that she introduced me to the company that grew and produced very high quality ABM. We sold their product on the internet as well as at health fairs in the US.The challenges: we were both new at selling something like ABM, the internet was new to us and our freeze-dried ABM was extremely expensive. We seemed to be pioneers as very few people knew about ABM. In short, we learned a lot, made some great connections and didn’t sell much.

However...there are very few things that can compare to playing a small part in a process that results in a person regaining some, or all, of their health.

However, the partnership, the international network and the lessons learned became dormant. But... a few days ago, I discovered sacha inchi oil.

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Part two of this story is here.

re: Paul Stamet; This is his company.

This TED talk by Paul is full of mushroom/cancer facts and hope. Go to 1:20

Touching Johor Bahru 1

I've plenty of notes about this place, as well the nights I've spent with the present owner at the 123 Cafe... http://johorkaki.blogspot.com/2012/01/indian-curry-puffs-salahuddin-bakery-in.html?m=1 https://m.facebook.com/pages/Salahuddin-Bakery-Jalan-Dhoby/151382781582630 https://www.tripadvisor.co.uk/Restaurant_Review-g298278-d7139589-Reviews-Salahuddin_Bakery-Johor_Bahru_Johor_Bahru_District_Johor.html

Tiong Bahru Mouth: Galicier Counter at CNY

Tiong Bahru Mouth: Tiong Bahru Teochew Kueh

Tiong Bahru Mouth

This post documents progress on Tiong Bahru Mouth, which is a collection of short stories and a visual art project, both by Stephen Black. Visual art, in this case, means photographs, videos and 360 videos. There is also a haiku component which is hidden on the internet. PHOTOGRAPHS http://www.blacksteps.tv/tiong-bahru-mouth-images/ VIDEOS Coffee and Light Tiong Bahru Mouth Wakes Up Jian Boh Shui Kueh at Sunrise Tiong Bahru Teochew Kueh Tiong Bahru Teochew Kueh glutinous rice packing Galicier Counter at CNY Two Friends in a Hardware Shop A Couple Descending