PDF - American Lifestyle Magazine

AMERICAN LIFESTYLE
THE MAGAZINE CELEBRATING LIFE IN AMERICA
Lajitas: The Ultimate Hideout - pg. 24 | Kashas Design - pg. 42 | Musings on Local History - pg. 6 | Huber Marionettes - pg. 34
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American Lifestyle IN THIS ISSUE
magazine
13
TEA: THE OTHER
HOT BEVERAGE
Steeped in History
18
THE SKINNY ON FAST FOOD
DONE LIGHT
Chef Devin Alexander
24
ON THE WESTERN SIDE
OF PARADISE
Lajitas:The Ultimate Hideout
Remember
When...
6
34
IN A MANNER OF SPEAKING
World of Huber Marionettes
2
AMERICAN LIFESTYL E
39
CLEAN GREEN POWER
OF THE FUTURE
Benefits of Biodiesel Fuel
42
STRIPPED DOWN DESIGN
Kashas Design and Remodeling
TRACING THE HISTORY
OF OUR TIME
Musings on Local History
AMERICAN LIFESTYLE
3
[H] ISTORY
tracing
the
HISTORY
of our time
MUSINGS
ON LOCAL
HISTORY
Article by Lucas Morgan
SOCIAL STUDIES TEACHER
AND HISTORY BUFF LUCAS
MORGAN SOUNDS OFF ON
THE MERITS OF LOCAL HISTORY, SPOTLIGHTING CITIES AROUND THE COUNTRY.
G
played into forging the present
day Lehigh Valley.
After graduating from Penn
State with a bachelors of science
in education, my enthusiasm for
local history multiplied. Today I
am a middle school social studies
teacher on a mission to emphasize the importance of local history. As a teacher I see more and
more students unaware of the
history that surrounds them, and
am grateful for the opportunity
to transform that into awareness.
rowing up in the mid-Atlantic
region of this country facilitated
a personal introduction to the
“old world” cultures that crossed
the sea many years ago. Upon arrival into the United States, each
of those cultures framed their
own communities, towns, cities,
and ethnic regions within our
“melting-pot” society.
©Georgia
Georgia Dept. of
Economic Development
6
AMERICAN LIFESTYL E
While growing up with the
rich Pennsylvania Dutch traditions in the Lehigh Valley, my
parents and grandparents made
every effort to expose me to my
local history. This is the history
that defines a region, that dictates a local economy and culture, which develops a town or
city. Granted, at seven years old
I had little interest in the great
furnaces of Bethlehem Steel, the
significance of the George Taylor
House (signer of the Declaration
of Independence), or the importance of the Lehigh Canal. As I
matured and became more educated, I began to more fully comprehend the roles each of these
AMERICAN LIFESTYLE
7
[H] ISTORY
A few years ago I decided to visit
some of the local history around
the country. By experiencing the
culture firsthand, I hoped I would
be able to teach more effectively.
The first stop was my own local
town of Bethlehem, including
Bethlehem Steel. Growing up I
read about its history of providing steel for most of our WWII
warships, forging steel that is
currently the Brooklyn Bridge,
and producing the tons of steel
incorporated in numerous skyscrapers we see today—not bad
for an offshoot of U.S. Steel
when Charles Schwab left Pittsburgh. Now bankrupt and out
of business, the blast furnaces
and buildings are there as a testament to what once was. For sentimental residents in the valley,
it brings a tear to their eye—the
once mighty company reduced
to a ghost town, with thousands
of jobs made obsolete.
A row of Victorian houses bask in the Georgia
sunlight in historic Savannah.
“When summer rolls in,
Musikfest rolls in
to Bethlehem.”
©Georgia Dept. of
Economic Development
When summer rolls in, Musikfest rolls in to Bethlehem. This
cultural festival highlights the
central European culture that
has enshrined the region. Every year, I attend different areas
or “platzs” that showcase ethnic
music, cuisine, dancing, and regional flavor. The festival flows
into south Bethlehem, around
8
AMERICAN LIFESTYL E
of being the first planned city in
the country. Started by James
Oglethorpe in 1733, who sought
a home for debtors from the British Empire, Savannah is stocked
full of history. The blending of
European and African cultures
have made Savannah the picturesque and welcoming town it
is. Known as the “Hostess City
of the South,” Savannah was to
include twenty-four squares, or
small common areas around the
city. Twenty-two of these squares
survive to this day.
the Steel, up and down the cobblestone streets, and through the
surrounding homes with their
colonial style architecture. This
eclectic festival brings out the
best of diversity in the Lehigh
Valley. Bethlehem, along with
the entire Lehigh Valley, is worth
a second look.
Our journey takes us south, to
another of the original thirteen
colonies, charming Savannah,
Georgia. Last year was my first
visit to the city. I was invited by
a friend to witness the great St.
Patrick’s Day celebration. This
city has the exclusive distinction
©Georgia Dept. of
Economic Development
My visit over St. Patrick’s Day
2005 was a welcome change of
pace. Witnessing the elegance of
the city, the Victorian architecture, the oak trees covered with
Spanish moss, and the liveliness
AMERICAN LIFESTYLE
9
[H] ISTORY
of the festival transported me to
the movie set of Gone With the
Wind. Living up to its “hostess” reputation, Savannah opens
its arms to thousands of visitors
every March. We came for the
Irish Music Festival, the Shamrock Run, the Miss St. Patrick’s
Day Pageant, the Parade, and of
course the food and beverages.
The harmony of history and
festivity makes Savannah one of
America’s golden cities. Maybe I
will see you there in March!
Traveling west from Savannah,
we will eventually reach the
majestic homestead town of Sedona, Arizona. I had the luxury
of visiting a friend in Mesa, Arizona. That day, we embarked on
a day trip north to Sedona. Most
of us have either heard about or
seen on television the beautiful
red rock of Sedona. The town is
also one of the few places where
the weather’s landscape transitions from desert to snowfall
within a ten or fifteen minute
drive. Aside from its beauty, Sedona has a unique history. Located in the southwest, Arizona
has a rich Spanish and Native
American identity. The Spanish
first explored Sedona in the late
16th century in an effort to find
gold. Arizona later became part
of Mexico and in 1848, after the
Mexican-American War, became
part of the United States.
Water ripples over boulders in breathtaking
Oak Creek Canyon in Sedona, Arizona
The Coffee Pot, a well-known
Red Rock formation in
Sedona, Arizona.
“The town is also one of the few places
where the weather’s landscape
American settlement really began in the 1860s during the Civil War. Vast mineral resources,
transitions from
desert
to
snowfall...”
©Georgia Dept. of
Economic Development
10
AMERICAN LIFESTYL E
Enthusiastic musicians trumpet Irish
tunes in the famous St. Patrick’s Day
Parade in Savannah, Georgia.
AMERICAN LIFESTYLE
11
[C] ULTURE
under Union control, needed
to be mined and protected. After the war, the first permanent
eastern settlers began to arrive
in the 1870s and 1880s. Droves
of people moved west with lofty
dreams of finding land, work,
and riches. Pioneers, under the
Homestead Act, moved west
and claimed land under actions
known as “squatter’s rights”— a
19th century version of first
come first serve. By 1902 the official town of Sedona was named.
Settlers continued to migrate to
the region into the late 1940s.
Life as a settler in Sedona was
not easy, most notably evident
during the Great Depression,
which defined much of Sedona’s
recent history. In this era of New
Deal politics, the federal government set up a Civil Conservation
Corps (CCC) camp in Sedona.
The corps fronted invaluable
public projects including buildings for the U.S. Forest Service,
highways, and bridges. This program, designed to bolster employment, brought in crowds of
people from around the nation.
Settlers also migrated from the
Dust Bowl through Sedona. At
this stop along the way, desperate migrants over-hunted and
stole gasoline, leaving a negative imprint on the area. Despite
this slight negative flow, Sedona’s
culture has held fast to its homesteader past and you get that
“settler feeling” as you walk the
streets. Combine all these different cultural influences, along
with the beauty of the red rock,
and Sedona is a first class stop for
any traveler.
Finally we take a northward turn
to a mid-west suburb of Chicago,
the town of Pullman, Illinois.
Pullman has the distinction of
being a town started by a company, controlled by a company,
and inhabited by employees of
that company. Started by George
Pullman in 1880, the town
was the first planned industrial
12
AMERICAN LIFESTYL E
Shadows and sunshine play
off the stunning red rock in
Sedona, Arizona.
TEA DRINKERS UNITE! IN
OUR PREDOMINANTLY COFFEE-DRIVEN SOCIETY, TEA IS
GAINING STEAM. THE STASH
TEA COMPANY, FOUNDED
IN 1972, ORIGINALLY OPERATED OUT OF AN OLD PORTLAND
HOUSE,
VICTORIAN
SELLING
STYLE
LOOSE
HERBAL TEAS AND BULK
HERBS TO NATURAL FOOD
STORES. NOW A SUCCESSFUL
SPECIALTY TEA COMPANY,
STATSH TEA OFFERS A PEEK
INTO THE HISTORY OF “THE
OTHER
town focused around the railroad industry — specifically the
Pullman Palace Car Company.
Everything about the town was
perfectly planned. Modern conveniences such as sewage, indoor
plumbing, gas works, landscaped streets, markets, a bank,
library, post office, church, and
recreational facilities were all
furnished. And of course, what
company town would be complete without a huge clock tower
to ensure everyone gets to work
on time. In 1896, Pullman, Illinois was appropriately dubbed
“World’s Most Perfect Town.”
The town rose and fell along with
the company. When the company prospered, so did the town,
and vice versa. The great Pullman
Strike of 1894, and the death of
Pullman in 1897, saw the beginning of the end for Pullman. The
company was ordered to sell all
non-industrial property and was
eventually annexed by the city
of Chicago. As the 20th century
roared on, the town’s history
faded, as it became just another
suburb of Chicago. In the late
1900s, after threats of the town
being razed, the town began a
revival. Today you can visit historic Pullman, a State Landmark,
a National Landmark District,
and a Chicago Landmark. The
town is slowly being restored
to its original glory and beauty,
emerging with its historical significance proudly intact. The history that lies behind Pullman is
unique; very few company towns
prospered and survived to be
seen in their original beauty.
The history of these four towns
is only a small square in the
patchwork of the United States.
Whether it is teaching the settlement of the “wild west” in Arizona, the mixture of European
and African cultures in Georgia,
or the industrializing of America
in Pullman and Bethlehem, educating our young people and relaying to them their local history
is essential. A fair number of us
do not even realize what stories,
dramas, and significance reside
just outside our front doors—
stories of how America became
America. So I, as a history teacher and social studies fanatic, encourage you to investigate and
learn about the history of your
region. You never know what
discoveries await you. [AL]
History Research Sources:
HOT
BEVERAGE.”
L
egend has it, Shen Nung, an
emperor 5,000 years ago, was a
skilled ruler, creative scientist,
and patron of the arts. His farsighted edicts required among
other things, that all drinking
water be boiled as a hygienic
precaution. One summer day, as
his servants boiled water for the
court to drink, a light breeze blew
dried leaves into the boiling water. As the brown liquid infused
into the water, the emperor, being a curious scientist, tasted the
brew, and found it very refreshing. And so, according to legend,
tea was born.
tea:
The consumption of tea spread
throughout the Chinese culture,
seeping into every facet of the society. In 800 A.D., Lu Yu wrote
the first definitive book on tea,
the Ch’a Ching. Drawing from
his vast memory of observed
events and places, he systematized the various methods of tea
cultivation and preparation in
ancient China.
Returning Buddhist priest Yeisei
brought the first tea seeds to
Japan. As a result, he is known
as the “Father of Tea” in Japan.
Because of this early association,
the
OTHER
hot beverage
STEEPED
IN
HISTORY
Article courtesy of Stash Tea
Photography courtesy of The Guild / www.guild.com
http://members.aol.com/PullmanIL/
history.html
http://www.bedandbreakfastofsavannah.com
http://www.sedonaaz.gov/sedona/history3.aspx
AMERICAN LIFESTYLE
13
[C] ULTURE
“Bunny Teapot” // $225
Artist: Christine Dell
Photographer: Jeremy Addington
Press-molded and handbuilt porcelain
teapot.
“Playfulness, joy and the
beauty of life—this is the
energy that has been the
focus of my foray into the land
of teapots and other functional objects. The subtleties of lip
and foot, the curve of a bowl,
the fit of a handle. Sweet,
quiet and thought-provoking.”
tea in Japan has always been associated with Zen Buddhism.
Tea was elevated to an art form,
resulting in the creation of the
Japanese Tea Ceremony. Lafcadio Hearn, a journalist and
historian, offers a description of
the meticulous ceremony. “The
Tea Ceremony requires years of
training and practice to graduate
in art … yet the whole of this art,
as to its detail, signifies no more
than the making and serving of
a cup of tea. The supremely important matter is that the act be
performed in the most perfect,
most polite, most graceful, most
charming manner possible.”
Europe
When tea finally debuted in Europe, Elizabeth I had more years
to live, and Rembrandt was only
six years old. Because of the success of the Dutch navy in the Pacific, tea became very fashionable
in the Dutch capital, the Hague.
This was due to the high cost of
the tea (over $100 per pound),
which immediately made it the
domain of the wealthy. Slowly,
as the amount of imported tea
increased, the price fell and the
volume of sales expanded. As the
craze for things oriental swept
Europe, tea became part of the
way of life. The social critic,
Marie de Rabutin-Chantal, the
Marquise de Seven, makes the
14
AMERICAN LIFESTYL E
Christine Dell’s pieces are entirely
handbuilt. Beginning with pure white
porcelain, she creates various shapes
which are then recombined to make a
unified and unique piece.
“Teapot” // $175
Artist: Don Sprague
Photographer: Courtney Frisse
Wheel thrown and hand-built stoneware
teapot with copper green glaze.
“When asked if I hand-build,
I am quick to respond “NO!”
but in reality I spend a majority of my studio time altering
and assembling complex
forms from elements thrown
on the wheel.”
Don Sprague’s desire to explore form
both functionally and aesthetically is
derived from a strong architectural
background. Throughout his career,
his primary focus has been form and
surface development. Don focuses on
utilitarian forms and works to give them
a structure reflective of his architectural
education. He incorporates glazes
and glazing techniques that enhance
his concerns for form.
“Square Teapot” // $175
Artist: Don Sprague
Photographer: Courtney Frisse
Wheel thrown and hand built stoneware
teapot with black glaze.
first mention in 1680 of adding milk to tea. During the same
period, Dutch inns provided the
first restaurant service of tea. Tavern owners would furnish guests
with a portable tea set complete
with a heating unit.
England
The first samples of tea reached
England between 1652 and
1654. Tea quickly proved popular enough to replace ale as the
national drink of England. As in
Holland, it was the nobility that
provided the necessary stamp of
approval and so insured its acceptance. King Charles II and his
Portuguese bride were confirmed
tea drinkers. When the monarch
was re-established, the two rulers
brought this foreign tea tradition
to England with them.
Tea mania swept across England
as it had earlier spread throughout France and Holland. Prior to
the introduction of tea into Britain, the English had two main
meals—breakfast and dinner.
Breakfast was ale, bread, and beef.
Dinner was a long, massive meal
at the end of the day. It was no
wonder that Anna, the Duchess
of Bedford experienced a “sinking feeling” in the late afternoon.
Adopting the European tea service format, she invited friends
to join her for an additional
afternoon meal at five o’clock
in her rooms at Belvoir Castle.
The menu centered around small
cakes, bread and butter sandwiches, assorted sweets, and of
course, tea. The practice of inviting friends to come for tea in the
afternoon was quickly picked up
by other social hostesses.
Low tea, served in aristocratic
homes of the wealthy, featured
gourmet tidbits rather than solid
meals, and emphasized presentation and conversation. High
tea or “meat tea” was the main
meal of the day for the middle
and lower classes, and consisted
of mostly full dinner items, such
as roast beef, mashed potatoes,
peas, and of course, tea.
Coffee houses
Tea was the primary beverage
served in the coffee houses, but
they were so named for the coffee
that arrived in England some
years before tea. Exclusively for
men, they were called “Penny
Universities,” where for a penny,
any man could obtain a pot of tea
and a copy of the newspaper, and
engage in conversation with the
sharpest wits of the day. The various houses specialized in selected
areas of interest. Some served attorneys, some authors, others the
military. Attempts to close the
coffee houses were made throughout the eighteenth century, provoked by the free speech they
encouraged, but such measures
proved so unpopular, they were
always quickly revoked.
“Java Jig Teapot” // $160
Artist: Michael Lambert
Photographer: Rod Johnson
Tea Gardens
Taking their cue from the Dutch
“tavern garden teas,” the English
developed the idea of Tea Gardens. Here ladies and gentlemen
took their tea out of doors, surrounded by entertainment such
as orchestras, hidden arbors,
flowered walks, bowling greens,
concerts, gambling, or fireworks
at night. It was at just such a Tea
Garden that Lord Nelson, who
defeated Napoleon by sea, met
Functional porcelain teapot with black
satin glaze.
“I want my work to show
respect for the beautiful,
sculptural pots of the past, but
also be fresh and, at times,
playful.”
Michael Lambert has been designing
and making pottery in his California
Studio since 1967.
penny,
“...for a
any man could
obtain a pot of
and a copy of
the newspaper, and engage in
with the
sharpest
tea
conversation
wits
of
the
day.”
Tea Cuisine
Tea cuisine quickly expanded in
range to include wafer thin crustless sandwiches, shrimp or fish
patés, toasted breads with jams,
and regional British pastries such
as scones and crumpets. At this
time, two distinct forms of tea
services evolved: high and low.
AMERICAN LIFESTYLE
15
[C]ULTURE
the great love of his life, Emma
(Lady Hamilton). Women were
permitted to enter a mixed, public gathering for the first time
without social criticism. As the
gardens were public, British society mixed here freely for the first
time, cutting across lines of class
and birth.
America
It was not until 1670 that English colonists in Boston became
aware of tea, and it was not publicly available for sale for another
twenty years. Tea Gardens were
first opened in New York City,
a former Dutch colony already
“Diner Teapot” // $270 or $295 (custom)
Artist: Henry Cavanagh
Photographer: Storm Photo
Hand-painted, hand-cast ceramic teapot
with real platinum “chrome.”
“To make art is to suffer. To
make great art is to suffer
greatly. To make great crafts...
not so much.”
aware of tea. By 1720, tea was
a generally accepted staple of
trade between the colony and
the Mother country. Tea trade
centered around Boston, New
York, and Philadelphia, future
centers of American rebellion. As
tea was heavily taxed, even at this
early date, contraband tea was
smuggled into the colonies by
the independent minded American merchants from ports far
away. The directors of the John
Company (a trade company that
monopolized tea importation)
fumed as they saw their profits
diminish and they pressured Parliament to take action.
England had recently completed the French and Indian War,
fought, from England’s point
of view, to free the colony from
French influence and stabilize
trade. Parliament felt the colonists were responsible for shouldering the majority of the cost.
The colonists rebelled against the
taxes imposed upon them without their consent. New, heavier
“Jade Heron Tea” // $1000
Artist: Nancy Adams
Photographer: Mel Shockner
“Confetti Teapot with Cups” // $170
Artist: Mary Anne Davis
Photographer: Michael Fredericks
Wheel thrown and hand carved,
non-functional teapot.
Slip cast, high fired porcelain teapot and
two cups. Sold as a set.
‘’I want to celebrate all the
wonderful living things on
earth.”
“My work is about relationships and how we are affected
by people and things that
touch us and come close to
us in our lives.”
The heart of Nancy Adam’s work is the
symmetry of her wheel thrown vessels.
She loves the way the vessels meet the
sky and how they look at the edges,
very much like the horizon stepping
into infinity. She believes this a magical place and one of transformation.
taxes were leveled by Parliament
for such rebellion. One of them,
the tea tax, was to become the
watershed of America’s desire for
freedom from England.
By December 16, events had deteriorated enough that the men
of Boston threw hundreds of
pounds of tea into the harbor, famously referred to as The Boston
Tea Party. In retaliation, the port
of Boston was closed and the city
occupied by royal troops. The
colonial leaders met and revolution was declared.
America began direct trade with
China soon after the Revolution was over in 1789. America’s
newer, faster clipper ships outsailed the slower, heavier English
“tea wagons” that had until then
dominated the trade. America
was able to break the English tea
monopoly with faster ships and
gold currency.
America stabilized her government, strengthened her economy,
and expanded her borders and
interests. By 1904, the United
Check Please!
A NOTE ON TIPPING
Tipping as a response to proper
service developed in the Tea Gardens of England. Small, locked
wooden boxes were placed on
the tables throughout the Garden. Inscribed on each were the
letters “T.I.P.S.” which stood for
the sentence “To Insure Prompt
Service.” If a guest wished the
waiter to hurry (and insure the
tea arrived hot from the often
distant kitchen) he dropped a
coin into the box on being seated
“to insure prompt service.”
16
AMERICAN LIFESTYL E
As a sculptor, painter, conceptual
artist and potter, Davis applies bright,
contrasting colors to her works,
intending the surfaces to resonate
more with paintings than traditional
glazes. Her ceramic vessels and
bowls bring art into daily life.
States was ready for the world
to see her development at the
St. Louis World’s Fair. Trade exhibitors from around the world
brought their products to America’s first World’s Fair. One such
merchant was Richard Blechynden, a tea plantation owner.
Originally, he had planned to
give away free samples of hot tea
to fair visitors. When a heat wave
hit, no one was interested. To
save his investment of time and
travel, he dumped a load of ice
into the brewed tea and served
the first “iced tea.” It was the hit
of the fair!
is a re-awakening of interest in
tea, as many Americans seek a
more positive, healthy lifestyle.
Fine hotels, throughout the
United States, are re-establishing or planning for the first time
afternoon tea services.
Future of Tea
Four years later, Thomas Sullivan
of New York coined the concept
of “bagged tea.” As a tea merchant, he carefully wrapped each
sample of leaves delivered to restaurants for their consideration.
He recognized a natural marketing opportunity when he realized the restaurants were brewing the samples “in the bags” to
avoid the mess of tea leaves in
the kitchens.
Tea Production
Tea is harvested after each
flush—the sprouting of the top
two leaves and bud. The top two
leaves and bud are hand plucked
and then processed into any of
the four types of tea—Black,
Green, Oolong, and White. [AL]
All tea comes from the “Camellia sinensis,” an evergreen shrub
that may grow up to 60 feet in
the wild. When cultivated for
harvest, the tea bushes are kept
to a height of about three feet.
There are over 3000 varieties of
tea, each with their own subtle
flavors, textures, and spices.
>
Tea Types &
PERSONALITIES
Black tea
is withered, fully oxidized, and dried.
It yields a hearty, amber-colored brew. Some of
the popular black teas include English Breakfast
and Darjeeling.
Green tea
skips the oxidizing step. It is simply
withered and then dried. It has a more delicate taste
and is pale green/golden in color.
Oolong tea, popular in China, is withered,
partially oxidized, and dried. Oolong is a cross
between black and green tea in color and taste.
White tea is the least processed. A very rare tea
from China, White tea is neither oxidized nor rolled,
but simply withered and dried by steaming.
The main chemical substances in tea are essential oils, caffeine, and polyphenols. The essential oils give us the aroma
of the tea, the caffeine stimulates the central nervous system,
and the polyphenols account for the much publicized antioxidant and anti-disease properties.
Tea is more popular than ever in
America today. Currently, there
AMERICAN LIFESTYLE
17
[F]OOD
PEOPLE WHO MEET ME TODAY FIND IT HARD TO BELIEVE WHAT I WEIGHED IN HIGH SCHOOL. I STOPPED
Fast Food Fix version of KFC Twister
WEIGHING MYSELF AT 15 YEARS OLD. HAVING
WEIGHED IN EXCESS OF 175 POUNDS, I NO LONGER
WANTED TO KNOW JUST HOW FAT I WAS GETTING.
I
th e
s k i n n y
o n
FAST FOOD
done light
was profusely picked on, and
I couldn’t make it once around
the track in gym class. Heck, I
couldn’t even fit into the mandatory school gym uniforms.
I’d tried diet after diet for years,
unable to stick with any one
of them. Things felt hopeless.
If only I could lose weight, I
thought, my whole life would be
great. And I was right.
CHEF
DEVIN
ALEXANDER
Article by Chef Devin Alexander, with excerpts from her new book Fast Food Fix.
Select photography by Ben Fink
It’s no secret the obesity epidemic is off the charts. Former Presi-
Fast Food Fix version of
Dairy Queen Brownie
dent Clinton is getting involved,
partnering with the American
Heart Association, all the while
admitting his love for fast food.
Tons of Americans return home
from work to watch “The Biggest
Loser,” one of the most popular
shows on television, and group
after group is attempting “to do
something about school lunches.” I recently even heard a friend
say that her daughter’s school
has now banned parents from
bringing cupcakes to school to
celebrate children’s birthdays because they’re worried about kids
eating fattening foods.
So is it the birthday cupcakes
that are the problem or is it the
school lunches? Or is there another answer? I’ve always loved
food, and if all foods were created
Fast Food Fix version of
Pizza Hut Supreme
equal, I would have survived on
burgers and onion rings and
plenty of chocolate all day, every
day. I craved Pizza Hut Meatlover’s Pan Pizza and Burger
King Chicken Parmesan Sandwiches. I’d indulge in them and
gain weight. Then I’d try dieting, eating plain tuna and carrots
and celery sticks, or baked chicken and salad with watery salad
dressings. Every day felt like a
life sentence until I couldn’t take
it any more and totally pigged
out. One day, I heard something
that changed my life—If you remove 100 calories per day from
your diet (on average) you’ll lose
10 pounds in a year. Suddenly
something clicked. I felt like I
was playing a game instead of going on a diet. I abandoned the
advice that I got from nutritionist after nutritionist, which felt
so restrictive I wanted to scream,
and I starting figuring out ways
to cut just a handful of calories
from a couple of meals every
day. About 2 years into some
smart substitutions, I lost over
25 pounds. A few years later, I’d
lost over 50 and no longer felt
deprived in the least.
So how did I do it? I resolved
that I would keep eating my favorite foods, but I would figure
out how to cut enough calories
and fat from them to keep my
weight loss at a moderate and
steady pace. It’s like the old saying, “A journey of a thousand
miles begins with the first step”
not with a 180-degree turn.
Making small adjustments to
any diet will yield at least some
results. Those results will lead
to further results, etc. For me,
it was simple, and I ended up in
culinary school where I learned
how to maximize my skills to
make the most decadent low-fat
food possible. But anyone can
do it!
“KFC” and “Twister” are registered trademarks of KFC Corporation.
On opposite page: “Dairy Queen” and “Brownie Earthquake” are registered trademarks of Am. D.Q. Corp.
18
AMERICAN LIFESTYL E
“Pizza Hut” and “Meat Lover’s” are registered trademarks of PIzza Hut, Inc.
I’ll use the recipes included here
for some of my favorite fast food
treats to demonstrate. [AL]
AMERICAN LIFESTYLE
19
[F] OOD
DISCLAIMER: This article and its contents do not intend to imply any connection or endorsement with the manufacturer or company.
Fast Food Fix version of
Hardees Thick Burger
WENDY’S BIG BACON CLASSIC
SAVE: 176 CALORIES, 15 G FAT, 7 G SAT. FAT
Everyone knows that Wendy’s burgers are square, right? So imagine my surprise when I arrived home with my first Big Bacon Classic and
the burger was rectangular. Granted, in my days of frequenting Wendy’s, I’d never ordered one. Maybe they weren’t all square? Perhaps
they just had square edges.
I called a local Wendy’s to inquire and learned that, in fact, all of Wendy’s burgers are square. Hey, I got a bum burger. I drove to another
chain and picked up another Big Bacon Classic. When I opened the wrapping, I started to wonder if I was in the Twilight Zone. The second burger was rectangular. How could that be? In an attempt to create my own square burger, I bought lean ground beef, took a guess
at the proper dimensions, and formed a square patty. Into the hot pan went my square patty and . . . uh . . . my perfectly square patty
morphed into a rectangle as it cooked. Mystery solved. I think you, too, will enjoy watching this burger go from a square to a rectangle
every time. Oh, and I should mention that I was surprised at how little mayonnaise and ketchup are on this burger.
“...my perfectly square patty morphed into a
rectangle as it cooked. Mystery solved.”
Ingredients:
3 ounces 96% lean ground beef (about 1⁄3 cup)
1⁄8 teaspoon salt
2 slices center-cut bacon
1 kaiser-style hamburger bun (about 4”)
1 slice (1⁄2 ounce) 2% milk yellow American cheese
1 large leaf iceberg lettuce
1 slice tomato (1⁄4” thick)
5 pieces from 1 slice small white onion (1⁄4” thick)
1 teaspoon light mayonnaise
1⁄4 teaspoon ketchup
5 rounds dill pickle
1. On a sheet of waxed paper, shape the beef into a 4 1⁄2” square patty. Lightly season both sides with salt. Transfer the waxed paper to a
plate. Place, uncovered, in the freezer for 5 minutes.
2. Lay the bacon slices in a small nonstick skillet set over medium heat. Cook, flipping occasionally, for 4 to 6 minutes, or until cooked
but not crisp. Transfer to a paper towel–lined plate to drain. Cover to keep warm.
3. Discard the bacon fat. Off the heat, carefully wipe the skillet clean with several thicknesses of paper towels. Preheat the pan over
medium-high heat until drops of water sizzle when splashed on the pan.
4. Place the patty in the pan. Cook for 1 to 2 minutes per side, or until no longer pink. Never press the patties with a spatula to “remove
the fat.” Though this is (oddly to me) relatively common practice, it removes little fat, and presses the juice from the burger, creating a
hockey puck of a patty.
5. Place the bun bottom on a plate. Top with the burger, cheese, bacon, lettuce, tomato, and onion. Spread the mayonnaise on the cut
side of the bun top. Dollop on the ketchup. Place the pickles over the mayonnaise mixture. Flip onto the sandwich.
MAKES 1 SERVING
Fast Food Fix version: 404 calories, 31 g protein, 42 g carbohydrates, 14 g fat, 5 g sat. fat, 4 g fiber
Original Wendy’s Big Bacon Classic: 580 calories, 35 g protein, 46 g carbohydrates, 29 g fat, 12 g sat. fat, 3 g fiber
“Wendy’s” and “Big Bacon Classic” are registered trademarks of Wendy’s International, Inc. “Hardee’s” is a registered trademark of Hardee’s Foodsystems, Inc.
20
AMERICAN LIFESTYL E
AMERICAN LIFESTYLE
21
[F] OOD
STARBUCKS GRANDE MOCHA
FRAPPUCCINO BLENDED COFFEE
SAVE: 179 CALORIES, 15 G FAT, 10 G SAT. FAT
Stock up on these ingredients and you’ll save, save, save, save…Save calories, save fat, save time standing in line at Starbucks, and
save money…and lots of it. True, you won’t be able to pick up a slice of your favorite Banana Pound Cake or Pumpkin Pound
Cake, but you will find those recipes in the book, and you can have it awaiting you in your freezer. Granted, if you also go to
Starbucks to enhance your social life, I, unfortunately, have no offering for that.
When I was a kid, I would have eaten any food that was curly—curly fries, chocolate curls, curled carrots, even green onion curls and
fusilli (spiral pasta). Maybe the appeal had something to do with the fact that I would have done anything for naturally curly hair.
Perhaps I had curl envy and acted it out with food?
By junior high, I’d found Arby’s Curly Fries to satisfy my curl craving. But based on my weight gain, I probably should have gotten a
perm instead. Anyhow, now that I can make them with only a few more calories and fat than I’d get from a baked potato, I indulge in
them all the time. My guess is that once you try them, you’ll be hooked, too.
Ingredients:
13⁄4 teaspoons salt, divided
4 russet potatoes (8 ounces each; 2 pounds total), peeled
Olive oil spray
21⁄2 tablespoons egg substitute
11⁄2 tablespoons unbleached or all-purpose flour
2 teaspoons paprika
1⁄4 teaspoon cayenne
1⁄8 teaspoon garlic powder
1⁄8 teaspoon onion powder
1. In a small microwavable
bowl or cup, combine the
water and coffee. Microwave on high power for 1
minute, or until the water
is hot enough to dissolve
the coffee.
1. Bring a large pot of water to a boil over high heat. Add 1 teaspoon salt.
2. Meanwhile, with a twin curl cutter, cut 7 ounces of potato curls, about 2 cups. (Cover with water and refrigerate the scraps
for another recipe.)
2. Add the sugar. Stir until
the coffee and sugar
are dissolved.
3. Preheat the oven to 450°F. Lightly mist a small nonstick baking sheet with oil spray. Set aside. Transfer the potato curls to the boiling
water. Cook for exactly 3 minutes but no longer or they will break. Drain in a colander. Set aside for about 5 minutes to cool.
“Starbucks” and “Frappuccino” are registered trademarks of Starbucks Corporation.
On opposite page: “Arby’s” is a registered trademark of Arby’s Inc.
4. Pour into a blender jar. Add enough ice cubes for the liquid to reach the 16-ounce (2 cup) marker on the blender jar. Blend
on high speed for 30 to 60 seconds, or until just slushy. Pour into a 16-ounce (2 cups) tumbler. Top with whipped topping.
Serve with a straw.
22
SAVE: 105 CALORIES, 16 G FAT, 2.5 G SAT. FAT
BEFORE YOU START: If you don’t own a twin curl cutter for creating curly strips of potatoes, sample the recipe using the seasonings
on the same amount of straight-cut fries. It’ll work fine. But if you love fun cooking projects, especially with kids, pick up an inexpensive (less than $5) twin curl cutter in a cookware shop or on a Web site that sells kitchen equipment. The twin curl cutter, which looks
a bit like a knitting needle with a turn key attachment, is often packaged as part of a garnishing kit. Once you get the hang of making
these whimsical spuds, you’ll never go straight again!
Ingredients:
2 tablespoons water
1/2 tablespoon instant coffee
1 teaspoon sugar
20 ice cubes
1/2 cup fat-free half-and-half
2 tablespoons chocolate syrup
1/3 cup refrigerated aerosol fatfree whipped topping
3. Transfer to a mixing bowl.
Add 6 ice cubes. Stir to
accelerate melting the
ice. When the ice is almost
melted, add the half-andhalf and syrup. Stir to mix.
SMALL ARBY’S CURLY FRIES
4. Meanwhile, in a large mixing bowl, combine the egg substitute, flour, paprika, cayenne, garlic powder, onion powder, and the
remaining 3⁄4 teaspoon salt. With a fork, mix until well blended. Add the potatoes. Toss them with your fingers until they are coated
with the seasoning mixture. Transfer, allowing any excess seasoning mixture to drip off, to the reserved baking sheet.
5. Arrange the potatoes, not touching, in a single layer. Lightly mist with oil spray. Bake for 18 to 24 minutes, turning them about
halfway through, until crisp and cooked through.
DRIVE-THRU: Don’t have the time (or patience) to curl the fries? Simply cut 7 ounces (about 2 cups) of 1/4”-thick potato sticks using
a regular chef ’s knife. Prepare according to recipe directions.
MAKES 1 SERVING
MAKES 1 SERVING
Fast Food Fix version: 241 calories, 5 g protein, 46 g carbohydrates, <1 g fat, trace sat. fat, 1 g fiber
Fast Food Fix version: 235 calories, 9 g protein, 47 g carbohydrates, 2 g fat, trace sat. fat, 4 g fiber
Original Starbucks Grande Mocha Frappuccino Blended Coffee (16-ounce) has: 420 calories, 6g protein, 61g carbohydrates, 16 g fat, 10g sat. fat, 0 g fiber
Original Arby’s Small Curly Fries: 340 calories, 4g protein, 39 g carbohydrates, 18 g fat, 2.5 g sat. fat, 4 g fiber
AMERICAN LIFESTYL E
AMERICAN LIFESTYLE
23
[T]RAVEL
IF YOU ARE ON A COUNTRY-MUSIC DRIVEN QUEST
FOR THE QUINTESSENTIAL
“WESTERN”
EXPERIENCE,
APPROPRIATELY OUTFITTED
WITH
STETSON-SCENTED
COWBOYS LINE DANCING
TO GARTH BROOKS’ TUNES,
YOU WILL BE HARD PRESSED
TO FIND IT AT LAJITAS.
W
on
the
WESTERN
side of paradise
Text and photography courtesy of Lajitas
Main Street, Lajitas is a throwback to
ol’ western days, with horses hitched up
to posts as hungry cowboys chowed
down inside.
24
AMERICAN LIFESTYL E
L A J I TA S :
T H E U LT I M AT E
HIDEOUT
hat you will find, however, is
stunning desert landscape in every
direction, star sprinkled nights,
and an escape from the infinite
rotation of reality’s carousel. In
this faraway land, cell phones
cease to ring, venison chili is
served al fresco, and a goat named
Clay Henry serves as mayor.
Lajitas, The Ultimate Hideout
rests between Big Bend National
Park and Big Bend State Park in
the ruggedly beautiful and remote
Chihuahuan Desert. A 7,500foot landing strip at the Lajitas
Airport in Texas welcomes private jet owners. The resort may
be reached by car via Highways
118 and 170. The nearest city is
Midland, Texas, approximately
200 miles from the resort, and
a daily shuttle transports guests
from the Midland Airport.
Lajitas has a vivid past that
predates history itself. In this
secluded place, ancient oceans
once raged and retreated. Volcanoes awakened and recoiled.
AMERICAN LIFESTYLE
25
[T]RAVEL
Dinosaurs thrived and perished.
Long after the forces of nature
first chiseled the little flat rocks
for which Lajitas is named, trailweary visitors began to discover
its simple splendor. Hidden in
the heart of the Texas Badlands,
Lajitas soon became both a traveler’s respite and a desperado’s
escape. Today, Lajitas is a worldclass resort, recognized in the Fall
of 2003 as a Leading Small Hotel
of the World.
In the early 80’s, Lajitas was a
modest resort, with a 9-hole golf
course, two lodging units, and
several condos. Bought at an auction in 2000 for $4.25 million
by El Paso-raised entrepreneur
Stephen Smith, it quickly transformed into a sprawling westerninspired estate. Smith, a savvy
businessman with a penchant for
innovative thinking, appointed
Daniel Hostettler as President
and Managing Director of Lajitas. A native Swiss, Hostettler
oversees both daily operations,
as well as the long-term planning
for the club, resort, and real estate divisions.
“Ninety-two luxury guestrooms
range in style from cowboy chic
to Victorian charm.”
The Old West is alive and well
at Lajitas from the historic
boardwalk, which houses the
Badlands Hotel, to the original
Trading Post, now a gourmet
deli and market. Contemporary
accents are equally prevalent
as evidenced in the beautiful
ranch-style redesign of the Cavalry Post—situated atop General John “Blackjack” Pershing’s
original military fort.
Ninety-two luxury guestrooms
range in style from cowboy chic to
Victorian charm. A rough-hewn
armoire rests alongside a red velvet chaise. An overstuffed chair
sits beside a weathered saddle.
A luxurious claw-foot tub takes
up residence beneath a rustic
wrought-iron sconce. At Lajitas,
grace and elegance mesh seamlessly with denim and cowhide,
with comfort as the principal
26
AMERICAN LIFESTYL E
Two of the 92 individually
designed accommodations,
with vintage inspired flair.
AMERICAN LIFESTYLE
27
[T]RAVE L
Savor Chef Santiago De La Cruz’s
specialty dishes like hot and
crunchy sea bass, pecan wood
smoked duck breast, and
vegetarian chile relleno in the
inviting Ocotillo Restaurant.
design element. The distinctive quarters offer the ultimate
in relaxed opulence, combining
modern convenience with Old
West charm. Each guest room
has a look and feel all its own,
from cozy chambers with Victorian sensibilities to hacienda
hideaways flavored with a decidedly Spanish accent. In addition
to the striking interior décor, the
majesty of the Lajitas landscape
adds further drama each time the
curtains are drawn.
Enjoy a sun-kissed glass of
orange juice on the the patio
at the Candelilla Café while
drinking in majestic views of the
land, and the soothing sounds
of the multi-tiered fountain.
28
AMERICAN LIFESTYL E
From savory Southwestern fare
to gourmet cowboy cuisine, dining at Lajitas is a sensory experience designed to satisfy guests’
appetites for life as well as their
appreciation for fine food. The
fare at the Big Bend’s only fourstar dining restaurant, the Ocotillo, is best described as “cowboy
cuisine, born on the banks of the
Rio Grande.” Award-winning
chef Jeff Blank plates up unique
dishes such as hot-and-crunchy
trout with a Texas prickly pear
glaze, or cowboy cut rib eye
grilled and topped with a West
Texas cabrito enchilada. Blas
Gonzalez, Chef de Cuisine, develops entrées and sauces using
Mexican recipes and ingredients.
His signature entrées include
the Ocotillo Enchilada, Ocotillo
Famoso Mixed Grill, and the
AMERICAN LIFESTYLE
29
[T]RAVEL
Lajitas Beef Tenderloin. In addition to his unique menu contributions, Chef Gonzalez has also
created a line of gourmet sauces
including the Ocotillo’s beloved
Bourbon Praline Sauce, Mango
Jalapeño Sauce, and Orange
Ginger BBQ Sauce. The dramatic glass walls of Ocotillo provide
a perfect canvas for the painted
Southwestern sunset. For delicious contemporary American
cuisine, the Candelilla Café offers breakfast, lunch, dinner, and
an unmatched view of the golf
course and its mountain backdrop, along with an open-air patio to dine under the Texas sky.
Situated nearby is the popular
Thirsty Goat Saloon, named after the Mayor of Lajitas. Lajita’s
gourmet deli and coffee shop
resides in the historic Trading
Post where guests can munch
on sandwiches and browse the
building’s 19th century bullet
holes. All day long, the Frontier
Soda Fountain serves a touch of
nostalgia along with its cappuccino, baked goods, salads, and
fountain classics.
Visitors to Stargazer Mesa can enjoy
cowboy breakfasts cooked on skillets
over an open fire. The chuck wagon
was built in 1880.
A stained glass
chandelier hangs
regally in the lobby of
the Badlands Hotel.
After a hearty breakfast, a round
of golf beckons from the world’s
only international golf course.
Along the banks of the lazy Rio
Grande, in the mountainous Big
Bend region of Texas, an ambush was recently sprung—the
first since Pancho Villa’s banditos roamed this area in the early
20th century. Today, participants
wield shooting irons of a different sort, and their quarry is the
elusive birdie. The Ambush at
Lajitas is an 18-hole golf course
designed by acclaimed Austin architects Roy Bechtol and Randy
Russell. It plays to 7,400 yards
from the back tees and features
four holes on an island in the
Rio Grande. “We designed this
course for the holes to slowly
build in drama and intensity and
reach a crescendo at the end,”
Bechtol elaborates, adding that
the course is heavily contoured
to reflect the area’s mountainous
30
AMERICAN LIFESTYL E
AMERICAN LIFESTYLE
31
[T]RAVEL
ridges. Although a championship-caliber, 18-hole course, the
Ambush actually has a novel 19th
hole—an optional “par one” that
plays into Mexico. Kiss your ball
goodbye when you sling it across
the Rio Grande to a south-ofthe-border green about 90 yards
away. Since there is no border
crossing—and therefore no way
to putt out—Bechtol and Russell have sculpted the green into
a slightly concave surface that
encourages holes-in-one … and
very happy golfers.
Guests find serenity and relaxation
at the Agavita Spa where a Rio
Grande mud treatment rinses
away all their cares and worries.
“Signature spa treatments
incorporate oils and essences
derived from desert flora,
creating indulgent aromas
and textures.”
If the sheer beauty of the landscape itself doesn’t lull you into
peaceful relaxation, the serenity of the Agavita Spa will do
the trick. This healing sanctuary
has the power to ease the mind,
soothe the soul, and refresh the
body. Signature spa treatments
incorporate oils and essences derived from desert flora, creating
indulgent aromas and textures.
Named for the native Agave succulent, the leaves of which form
a tight rosette spiraling from the
nutrient-rich heart of the plant,
the spa, like the essence of the
flower, promotes one’s inner self
and manifests inner beauty and
strength in daily life.
Coordinating outdoor activities
at Lajitas is as easy as stopping by Red Rock Outfitters
on the boardwalk. Red Rock
Outfitters will arrange a wide
variety of outings for families
and groups alike, including
guided hikes, jeep tours, archaeological digs, fishing, mountain
biking, horseback riding, and
equestrian center activities. When
the stars emerge after dusk, cowboys entertain at the Thirsty Goat
Saloon, ending a perfect day in a
desert resort that whispers its invitation to travelers in need of an
Ultimate Hideout. [AL]
For room rates, special packages,
and more information about this Texas
resort, go online to www.lajitas.com.
32
AMERICAN LIFESTYL E
AMERICAN LIFESTYLE
33
[A] RTS
IN A WORLD FLOODED WITH REALITY
TELEVISION, SHOCK VALUE, AND UNREALISTIC DRAMA, IT IS REFRESHING
TO MEET A TRUE ENTERTAINER WITH
A
FINELY
TUNED
CRAFT.
PHILLIP
HUBER, ALONG WITH DAVID ALEXANDER, FORMED HUBER MARIONETTES,
AND HAVE BEEN DELIGHTING AUDIENCES AND PROVING THAT PUPPETS
ARE
NO
LONGER
JUST
FOR
KIDS.
&
Q
A
PHILIP
HUBER
P
hillip Huber and David Alexander collaborated 26 years ago
to form The Huber Marionettes.
Since that time, their highly sophisticated, visually oriented,
marionette review has received
enthusiastic acclaim worldwide.
There is no language barrier here.
The universality of their work for
stage, television, and film is apparent, and their performances
have been highly-praised by audiences and critics alike.
The term “puppet,” or in this
case “marionette,” conjures preconceived images which have
little to do with The Huber
Marionettes. This company has
always had a primary appeal for
adult audiences. Phillip Huber’s
manipulation is the key to their
success. In a series of variety vignettes, he reveals incredibly
compelling characters of humor,
pathos, drama and grace. Fantasy
is imbued with a sense of reality. These are not performances
of grand spectacle, but rather
ones employing subtle artistry to
touch the innocence within us
all ... entertainment that makes
you “smile with your heart.”
in
a
MANNER
of speaking
WORLD OF
HUBER
MARIONETTES
Article by Phillip Huber, as interviewed by Keller Rose
34
AMERICAN LIFESTYL E
KR: When did the love of
puppets start? Was your
family supportive? Your
friends? Were you teased in
school or encouraged?
My mother gave me my first puppet when I was only 3 years old.
It was a dog hand puppet that
quickly became my favorite toy.
I was pretty shy and this puppet
became a means of expression. I
could hide behind the sofa and
manipulate the puppet over the
back to present a show for any
unfortunate family member who
happened to step into the living
room at that moment.
My family was very supportive.
My father spent hours patiently
untangling my first marionette,
and my mother designed and
sewed all the costumes for my
was quite surprised to receive
so many compliments from fellow students after the show. The
biggest shock came when even
my physical education teacher
walked up to say how impressed
he was with the show. Later, I
won first place in a local talent
show and had my picture printed
on the front page of the hometown paper. Nobody ever teased
me again about my career choice.
And it had indeed become my
©Sean Betrand Dennis
first attempts at puppet plays. It
is no coincidence that my best
friend growing up, David Herzog, was also interested in puppetry. (He is now a respected
professional puppeteer based in
Chicago.) He and I would spend
countless hours re-creating
scenes from movies and plays using puppets and our own elaborately conceived scenery.
career choice since the age of
15, when I was earning money
doing shows for local organizations and holiday gatherings.
Gaining the respect of classmates
at school was far more difficult. At
one point, I gave a performance
for a special school assembly and
I started tap dance lessons when
I was six years old, just because
I was interested in it. Of course
once I had decided to enter the
KR: I’ve read that you took
dance lessons. Was this
solely because of puppetry? What did you learn
about movement that you
use with your puppets?
field of puppetry, I discovered
that this dance training was invaluable. Movement, rhythm,
timing, grace, along with the
principles of choreography were
the building blocks of my future
marionette variety acts.
KR: What was your college
experience like? When did
you know you wanted puppetry to be a career?
I attended Principia College
in southern Illinois. Since my
sights were already firmly set on
a puppetry career, I majored in
theater while taking as many art
courses as possible. My mother
had expressed some concern over
the economic prospects of my
career choice, so I started a double major in education, with the
idea that I could possibly teach
drama. The demands of my theater work were so great that I was
never able to finish my education
major. But, it didn’t matter because one week after graduation,
I received a plane ticket and a job
offer from a professional puppet
company in Los Angeles. My
puppetry apprenticeship lasted
eight years until I re-established
my own puppet company in partnership with David Alexander.
KR: How was working with
Jim Henson? Is it different
operating someone else’s
puppets? Do you have an
emotional attachment to
your own creations?
I was offered a job by Jim Henson to join his team of 12 puppeteers working on a Christmas
special starring John Denver. It
was a dream-come-true for me!
Jim was a quiet, even-tempered
man and one of the nicest people
I have ever worked with. He and
Frank Oz were true puppeteer
geniuses. I would slip away after
completing my own scenes to
sit and watch these two masters
while they improvised hilarious
and sometimes touching scenes
AMERICAN LIFESTYLE
35
[A] RTS
with Kermit, Miss Piggy, and
John Denver.
During the course of my career
I have worked all types of puppets and I enjoy them all. Marionettes are definitely the most
challenging to perform. Maybe
that’s what I love about them.
You must work extra hard to
give them that sense of life and
personality. Their high degree
of technicality also means that
a puppeteer will always be most
comfortable with a marionette
that he has created for himself. But, that personal attachment never crosses a certain line
with me … I don’t talk to my
creations in the dressing room!
KR: Do you teach your puppeteers or have they had
previous schooling?
My own show is actually a solo
operation. I had a unique opportunity to hire other puppeteers
this past year for a performance
art piece called “Don’t Trust
Anyone Over Thirty,” conceived
©Warren K. Wong
Pictured above:
Phillip and Priscilla Pipes with the
Honolulu Symphony
Pictured at right:
Jeff Edgerton, Taffy, and Tom Plotkin from
the musical “Road to Hollywood,” Goodspeed Opera. Director Walter Bobbie.
©Diane Sobolewski
36
AMERICAN LIFESTYL E
by Dan Graham and created in
collaboration with Tony Ousler,
Rodney Graham, and the band,
Japanther. Most of the puppeteers that I hired came from
master classes I have taught
at the O’Neill Theater Center
Puppetry Conference. Many of
them studied in the highly regarded Puppetry Department of
the University of Connecticut.
Whatever their background, I
still put them through extensive
training and exercises to meet
my top level of requirements in
marionette performance.
KR: Explain some features
of a marionette.
Most of my marionettes are still
made with traditional and oldfashioned techniques. The arms,
legs, hands, feet, and torso are
usually hand-carved wood, with
some pieces created from stuffed
cloth. The heads are usually cast
in more modern materials like
2-part resin or cellulose impregnated cloth, to save on weight.
On average, it takes about three
hundred hours to construct one
marionette, and it can take several years to perfect its movements
and performance. My average
marionette has 16-22 strings
connected to 18-32 moving
parts, which can include very
elaborate facial animation like
the characters in my own show,
“Suspended Animation.”
©Huber Marionettes
The most difficult part of my job
is the travel—getting my equipment safely from one point to
another. The actual performances require incredible concentration and dexterity that can only
be maintained with many hours
of rehearsal, but I would be lying
if I said that felt like “work.”
The complexity of my marionettes pretty much dictates the
necessity of manipulating only
one puppet at a time.
KR: Where do you find inspiration for characters? Do
you analyze different ways
people carry themselves?
KR: Is it hard to transition
from puppet world to reality? (i.e. center stage rather
than “behind” puppets)
My puppet ideas come from music, film, TV, stage, Internet, and
the street. People-watching is a
definite requirement and a pleasant research tool of my trade.
Early in my career, I chose a
style of marionette performance
called “cabaret” which means the
puppeteer is working in full view
of the audience. That leaves the
marionette and puppeteer free to
interact. The puppeteer is only
psychologically hidden behind
the personality of the puppet,
much the same as an actor is
hidden behind the character of
KR: What is the most difficult part of puppeteering?
How many puppets are you
able to control in the span
of one performance?
©Huber Marionettes
Pictured at top right:
Manuel D’Exterity: Violinist from “Suspended Animation”
Pictured at bottom right:
Nicole: Based on Natalie Cole. A character
in “Suspended Animation”
AMERICAN LIFESTYLE
37
[T]ECHNOLOGY
his role. It wasn’t until I started
performing on cruise ships and
developed a special lecture-demonstration that I was thrust into
the spotlight on my own. At first,
I found it challenging to “step
out” from behind the puppet
and talk, but my desire to help
people better understand and appreciate this unique art eased the
transition. At this point, I am so
comfortable speaking about my
work, it is more of a challenge to
shut me up.
KR: What would you consider to be your big break?
Puppeteers do not have the luxury of specific career benchmarks
to achieve. There is no standard
market for this art. I, as my fellow puppeteers before me, have
had to search out and create a
market for this work. I have had
to prove that marionettes would
be an effective and profitable addition to venues that had never
tried them before, like the Magic
Castle in Hollywood or venues
that had not used marionettes
for the past two decades like the
Lido in Paris and the Casino de
Monte Carlo in Monaco.
It seems that a puppetry career requires a series of “big breaks” and
I have been blessed with several.
One of the first was appearing on
the Tonight Show with Jay Leno.
Another was when Tony Award
winning director/actor Tommy
Tune created a special role for me
in his Broadway show, “Busker
Alley.” Perhaps the biggest break
was being hired for the film “Being John Malkovich.” This one
project put my work in front
of more people than all the live
performances I have given in my
entire thirty-five year career.
KR: I’ve read that you turned
down both a director of
a film and Johnny Carson
because of previous contracts. That says a lot about
your character.
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AMERICAN LIFESTYL E
Business ethics are of primary
importance to me. I expect them
from others and I would never
consider my own career path
without them. I have not been
hurt by that stand for principle.
In the case of both The Tonight
Show and “Being John Malkovich,” they contracted me later
when I was available.
KR: What about the entire
experience of working on
“Being John Malkovich” are
you most proud of, or what
was the most valuable thing
you learned?
I did not choose this film … it
chose me. The subject and script
did not immediately appeal to
me. The film was an independent production with a low budget, which meant that none of
the performers would be making
much money. Yet, I felt uniquely
drawn to this project and well
qualified to do the work. It was
my deep desire to “raise the bar”
on marionette work in film. This
was an opportunity to show the
marionette as a uniquely gifted
dramatic and cinematic tool. The
Director, Spike Jones, asked me
to produce marionette actions
which even I thought were impossible, and though I made no
ridiculous promises, I ultimately
discovered ways to achieve 99%
©Huber Marionettes
of those actions, including a
forward somersault and a back
hand-spring.
I am grateful I persevered to
break through those moments of
doubt. I am grateful that I didn’t
rely too heavily on my own value
judgments about this film which
went on to be nominated for
three Academy Awards and became a major box office success,
as well as the means of introducing marionettes to a whole new
generation of audiences.
KR: How did the loss of your
puppets affect you? Did you
have any moments of wanting to leave the craft or did
it motivate you to rebuild?
All my puppets were stolen from
my car just at a point when it
seemed that the financial rewards
would finally put me above the
level of “starving artist.” It was
tempting to wallow in a sense
of despair, especially since I was
well aware of the tremendous
amount of work necessary to rebuild those lost characters. However, I didn’t just choose to do
this work — it is my passion. I
couldn’t imagine doing anything
else. Besides, I knew I could create new marionettes that would
be even better than the originals.
And, I did.
KR: Shirley U’Jest and other
characters are very tonguein-cheek, and geared to
adults. What was the motivation in gearing your art to
adult audiences?
My show’s content is appropriate for all ages. It is not what I
do, but rather how I do it that
makes it interesting to a certain
age range. In the long history of
puppetry, we find it principally
fashioned for adults. My vision
happened to take root in those
qualities of elevated sophistication, artistry, and class that are
best appreciated by adults, even
when I had younger audiences.
clean
green
POWER
of the future
BENEFITS OF
BIODIESEL
FUEL
Article resourced with permission from the National Diesel Board
KR: Favorite reaction of an
audience member?
Just last week, at the show’s end,
a lady walked up to me with a
look of awe in her face and said,
“I have never been so entertained by something so simple!”
Then realizing what she said,
continued, “I mean it’s not really
simple at all. It’s actually very difficult, very complicated, but it’s
…” Laughingly, I said, “I know!
Thank you.”
KR: Do you feel you’ve
made puppetry “cool,” and
was this a goal?
To my mind, making something
“cool” seems to have a quality of
superficiality about it. My goal
has always been to achieve the
highest possible expression of
my art. Puppetry will certainly
be “cool” when the audience experiences those magic moments
that cause them to forget reality
and accept the fantastic. [AL]
WHAT SMELLS LIKE FRENCH FRIES, POWERS A
FULL SIZE SEDAN, AND IS TEN TIMES LESS TOXIC
THAN TABLE SALT? THE ANSWER MAY SURPRISE
YOU. IT’S BIODIESEL, THE NAME OF A CLEAN
BURNING
FROM
ALTERNATIVE
DOMESTIC,
FUEL,
PRODUCED
RENEWABLE
RESOURCES.
Pictured at left:
Arianna Blade, a figure skater from Huber’s
“Suspended Animation”
AMERICAN LIFESTYLE
39
I
t contains no petroleum, but can
be blended at any level with petroleum diesel to create a biodiesel blend. It can be used in compression-ignition (diesel) engines
with little or no modifications. It
is simple to use, biodegradable,
nontoxic, and essentially free of
sulfur and aromatics.
Production
Biodiesel is produced by a chemical process called transesterification, in which glycerin is separated from the fat or vegetable
oil. The process leaves behind
two products—methyl esters
(the chemical name for biodiesel) and glycerin, a valuable byproduct usually sold for use in
soaps and other glycerin based
products. Though there are three
basic routes to ester production
from oils and fats, the majority
of the alkyl esters produced today are the result of a base catalyzed reaction. In simpler terms,
a fat or oil is reacted with an
alcohol, like methanol, in the
presence of a catalyst. A catalyst
is a substance that modifies and
increases the rate of a reaction
without being consumed in the
process. In this case, the catalyst
is usually sodium or potassium
hydroxide, which has already
been mixed with the methanol.
In the aforementioned reaction, glycerin and methyl esters
or biodiesel are produced. The
methanol is charged in excess to
assist in quick conversion, and
recovered for reuse.
Economic Benefits
This method of conversion is the
most economic for several reasons: low temperature and pressure processing, high conversion
with minimal side reactions and
reaction time, direct conversion
to methyl ester with no intermediate steps, and exotic material of
construction are not necessary.
[T]ECHNOLOGY
world of smog, pollution, and
ozone depletion. Biodiesel is the
only alternative fuel to voluntarily perform EPA Tier I and Tier
II testing to quantify emission
characteristics and health effects.
That study found that B20 (20%
biodiesel blended with 80% conventional diesel fuel) reduced total hydrocarbons by up to 30%,
carbon monoxide up to 20%,
and total particulate matter up
to 15%. Typically, emissions of
nitrogen oxides are either slightly
reduced or slightly increased depending on the duty cycle of the
engine and testing methods used.
Increases in nitrogen oxide emissions can be effectively eliminated
with the use of normal mechanical remediation techniques, such
as catalysts or timing changes.
Research also documents the fact
that the ozone forming potential
of the hydrocarbon emissions of
pure biodiesel is nearly 50% less
than that of petroleum fuel. Pure
biodiesel does not contain sulfur,
and therefore reduces sulfur dioxide exhaust to virtually zero.
Carbon Dioxide Levels
Biodiesel can also help national
goals for the net reduction of
atmospheric carbon. As renewable fuels derived from organic
materials, biodiesel and blends of
biodiesel reduce the net amount
of carbon dioxide in the biosphere. At the present moment,
the uptake and return of carbon
dioxide are not in balance, which
can cause the “greenhouse effect” and global warming. With
biodiesel production and use,
carbon dioxide is “taken up” by
the annual production of crops
such as soybeans, and then released when vegetable oil-based
biodiesel is combusted. This
makes biodiesel the best technology currently available for heavyduty diesel applications to reduce
atmospheric carbon.
Health Benefits
Biodiesel also carries health benefits because it is safer to breathe.
We’ve all been stuck behind
a big rig, exhaust fumes seeping into our vehicle, causing us
to scrunch up our nose and hit
the “recycled air” button. With
biodiesel, the exhaust might
smell more like french fries. Research conducted in the United
States shows biodiesel emissions
have decreased levels of all target
polycyclic aromatic hydrocarbons (PAH) and nitrited PAH
compounds, as compared to
petroleum diesel exhaust. The
names of these compounds are
not crucial to remember, but it is
important to recognize that these
compounds have been identified
as potential cancer causing compounds. The use of biodiesel reduced these compounds by 75 to
85 percent, with the exception of
benzo(a)anthracene, which was
reduced by roughly 50 percent.
All of these reductions are attributed to biodiesel fuel’s lack of
aromatic compounds.
Security
With the fluctuation of gasoline
prices this year, we would all be
grateful to find a source of energy that allowed domestic energy
security. Biodiesel helps preserve
and protect natural resources. For
every one unit of energy needed
to produce biodiesel, 3.24 units
of energy are gained, deeming it
the highest energy balance of any
fuel. Because of this high energy
balance and since it is domestically produced, biodiesel use can
greatly contribute to domestic
energy security.
Biodiesel’s popularity has been
hindered by myths that result
from limited knowledge of the
alternative fuel. For example:
Myth: Biodiesel is an experimental fuel
and hasn’t been thoroughly tested.
Fact: Biodiesel is one of the most
thoroughly tested alternative fuels on the market. A number of
independent studies show that
biodiesel performs similar to
petroleum diesel while benefiting the environment and human
health. That research includes
studies performed by the U.S.
Department of Energy, the U.S.
Department of Agriculture,
Stanadyne Automotive Corporation, Lovelace Respiratory Research Institute, and Southwest
Research Institute. Biodiesel is
the first and only alternative fuel
to have completed the rigorous
Health Effects testing requirements of the Clean Air Act.
Myth: Biodiesel does not perform as
well as diesel.
Fact: One of the major advantages of biodiesel is the fact that
it can be used in existing engines
and fuel injection equipment
with little impact to operating performance. Biodiesel has
a higher cetane number than
U.S. diesel fuel. In more than
50 million miles of in-field demonstrations, B20 showed similar
fuel consumption, horsepower,
torque, and haulage rates as conventional diesel fuel. Biodiesel
also has superior lubricity.
Myth: Biodiesel doesn’t perform well
in cold weather.
Fact: Biodiesel will gel in very
cold temperatures, just as the
common #2 diesel does. Although pure biodiesel has a higher cloud point than #2 diesel fuel,
typical blends of 20% biodiesel
are managed with the same fuel
management techniques as #2
diesel. Blends of 5% biodiesel
and less have virtually no impact
on cold flow.
Myth: A low blend of biodiesel in
diesel fuel will cost too much
Fact: Using a 2% blend of biodiesel is estimated to increase the
cost of diesel by 2 or 3 cents per
gallon, including the fuel, trans-
“With the fluctuation of
gasoline prices
this year,
we would all be grateful to find a
source of energy that allowed
domestic energy security.”
portation, storage, and blending
costs. Any increase in cost will
be accompanied by an increase
in diesel quality since low-blend
levels of biodiesel greatly enhance
the lubricity of diesel fuel.
Myth: No objective biodiesel fuel
formulation standard exists.
Fact: The biodiesel industry has
been active in setting standards
for biodiesel since 1994 when
the first biodiesel taskforce was
formed within the American
Society for Testing and Materials (ASTM). ASTM approved a
provisional standard for biodiesel
in July of 1999. The final specification was issued in December
of 2001.
Myth: Biodiesel does not have
sufficient shelf life.
Fact: Most fuel today is used
up long before six months, and
many petroleum companies do
not recommend storing petroleum diesel for more than six
months. The current industry
recommendation is that biodiesel be used within six months,
or reanalyzed after six months
to ensure the fuel meets ASTM
specifications.
Myth: Engine warranty coverage
would be at risk.
Fact: The use of biodiesel in existing diesel engines does not
void parts and materials workmanship warranties of any major
U.S. engine manufacturer.
Myth: The U.S. lacks the infrastructure
to prevent shortages of the product.
Fact: There are presently more
than 14 companies that have
invested millions of dollars into
the development of the biodiesel
manufacturing plants actively
marketing biodiesel. Based on
existing dedicated biodiesel processing capacity and long-term
production agreements, more
than 200 million gallons of
biodiesel capacity currently exists. Many facilities are capable
of doubling their production capacity within 18 months.
Myth: There is no government
program to support development of a
biodiesel industry.
Fact: The U.S. Department of
Agriculture announced in January 2001 the implementation of
the first program providing cost
incentives for the production
of 36 million gallons of biodiesel. Bills supporting the use of
biodiesel and ethanol were also
introduced to the U.S. Congress in 2003, including one that
would set a renewable standard
for fuel in the U.S. and one that
would give biodiesel a partial fuel
excise tax exemption. More than
a dozen states have passed favorable biodiesel legislation. [AL]
For more information about biodiesel
fuel, visit the National Biodiesel Board
online at www.biodiesel.org. This text
was resourced with permission from
the National Biodiesel Board.
Environmental Benefits
The environmental benefits of
biodiesel are encouraging, in a
40
AMERICAN LIFESTYL E
AMERICAN LIFESTYLE
41
[D] ESIGN
REFLECTIVE
s t ripped
DOWN
design
Article by Chris Miller
Photography courtesy of Kashas Design
CHROME,
MULTI-COLORED
GLASS BACKSPLASHES, SLEEK LIGHTING FIX-
KASHAS
DESIGN &
REMODELING
TURES THAT DROP ELEGANTLY FROM SLOPED
CEILINGS — CLEAN AND MINIMALIST DESIGN
IS THE CORNERSTONE OF WASHINGTON
BASED KASHAS DESIGN AND REMODELING.
C
lean design is our motto. To be
more specific, this means functional, simple design with little,
if any, ornamentation. The layout of the space and the materials used, speak strongly to design
and style. We use the term “honest” to describe the materials we
use, meaning the pieces are not
fake or pretending to be something they are not. The most
direct route to muddled design
involves extraneous appendages
and contrived surfaces. People try
to add “cutesy” features or faux
this ‘n that, instead of relying on
the power and punch of clean
The Kalama kitchen showcases clean lines, sleek ceiling
beams, and punches of color
in hanging translucent blue
light fixtures.
42
AMERICAN LIFESTYL E
AMERICAN LIFESTYLE
43
[D] ESIGN
design. Look at great fashion
or elegant cars—the best of the
best have designs where nothing
more could be taken away. This
category of design requires a sensitivity to proportion, scale, and
color to produce a design that is
enduring and has lasting value.
The first step in finding a design
solution is to look at what we
have to work with, whether it is
an existing house for a remodel,
or a site for new construction.
The second step is to meet with
our clients and listen to their
ideas and overall vision for the
space. The design criteria that
I use are simple—what is the
best way to meet the objectives
of the clients? This includes the
function of what we are building, the cost, and our own sense
of aesthetics. Sometimes a client
will request details that are at
odds with one another, usually
because they do not understand
or because couples don’t agree
with each other. To remedy this,
we ask them questions about the
big picture, and their overall objectives, rather than secondary
specifics, in order to work out an
effective design solution. In almost all cases, they are happy to
follow our suggestions, once we
illustrate the functional reason
for our recommendations.
A project that illustrates this
philosophy is a complete renovation of an existing house, with
a substantial addition and new
detached garage/shop. The owner
wished to enhance the home, not
attempt to build it into something new. How the addition was
sited on the property was also a
“Look at great fashion or elegant cars—
the best of the best have designs where
nothing more could be taken away.”
44
AMERICAN LIFESTYL E
key proponent of the project.
Additionally, the challenge to
add such a significant amount of
space to the front of the house,
while maintaining the living and
dining areas in the back, required
some creative planning to perpetuate a good “flow” through
the house. A garden shed was
constructed underneath the patio
to allow unobstructed views of
the property, but still be located
Pictured at right:
A multi-colored glass
panel was embedded in
the front door to match
the kitchen backsplash.
Pictured below:
The newly remodeled
patio space with
geometric railing.
AMERICAN LIFESTYLE
45
[D] ESIGN
outdated bathroom into a top
quality, true “luxury” bathroom.
It meets the owner’s objectives,
is well constructed, adds value
to the home and does all of this
without requiring an addition to
the house.
angles that mimic the building’s
architecture. The custom-fused
glass backsplash in the kitchen
is matched with a panel on the
front door to create a sense of
continuity in the space.
“Porcelain tile graces the floor,
shower,
and tub alcove,
tying the elements together.”
in a convenient spot. Because the
style of the house is contemporary, extra care was put into the
precise layout of every wall and
every section of roof. All lumber
was hand-sorted, and categorized for a specific usage. Commercial windows were used to
achieve large glazing areas and
sleek frames. The smooth-wall
sheetrock finish required meticulous attention, as did the concrete floors that extend throughout the interior and patio areas.
The metal entry gate and deck
railing were artist-designed and
handcrafted exclusively for the
extensive renovation.
The entry breezeway provides a
clear entry, while still keeping
a sense of privacy and security.
The interior gallery serves as the
central hall of the house, yet
with floor-to-ceiling windows
does not feel like a hallway at all.
Concrete countertops include
the island, which incorporates
46
AMERICAN LIFESTYL E
This project created an exceptional estate home from what was
previously a 50s era ranch house.
The house is very comfortable,
very livable, and finished to a
very high level of detail. All materials were chosen with the goal
of achieving a natural, timeless,
and sleek design. Vintage architectural details from the home’s
original 1957 plan were retained,
or used with minor adjustments,
and because there is little contrived ornamentation, still look
fresh and current today.
With this type of design, it is
important to realize how little
either of these projects is based
on trend. Most details are very
clean, functional, and should last
for many years to come. [AL]
More information about Kashas Design,
including staff and contact numbers, can
be obtained at www.kashas.com.
Occasionally, the issue is simply space. We had a client who
proposed a “luxury” bathroom
remodel with a large tub. The
existing space was chopped up,
poorly lit, and outdated. The
home, built in the 1960s, was
challenging due to some unconventional construction and several previous remodels.
The new bathroom is more spacious, thanks to the elimination of an unused dressing area.
A 4’ by 4’ skylight and brand
new light fixtures were installed
to brighten the room. Porcelain
tile graces the floor, shower, and
tub alcove, tying the elements
together. A false ceiling was removed, allowing vaulted ceilings. Custom alder cabinetry and
granite slab countertops finish
the fresh space.
In terms of construction, the entire space was first opened up to
the bare framing. This allowed
electrical and plumbing to be
routed properly, instead of compromising layout. It also allowed
corrections to current code.
Premium quality materials such
as porcelain tile, granite slab
countertops, custom-made cabinetry, and high-end plumbing
fixtures were used. The shower
door is 3/8” frameless glass. Even
small details like the light fixtures
and towel bars are coordinated to
match the design.
The bathroom has plenty of natural light, yet also total privacy, as
there is a large transom window
and the 4’ by 4’ skylight. The
toilet area is compartmentalized.
There are numerous drawers at
the vanity, plus two mirrored
medicine cabinets as well—plenty of storage! With these modifications and additions, the bathroom doubled in size without
adding on to the house.
This project represented a great
transformation of a cramped,
AMERICAN LIFESTYLE
47