@dark-rye2-blog - Tumblr Blog

This is it. We're closing this beta tumblr. Follow us over here for daily ingenuity, style, food, aspirations, and storytelling. Mashable agrees: we're one of the best-curated brand tumblrs anywhere. See you over there.

THE NEW DARK RYE TUMBLR >>>>>>

#posted by kate #dark rye

So the past few months have been a bit like a beta, getting all our kinks ironed out, and then Mashable went and gave us huge props and we had to finish up with all that kink-ironing but in doing so, we had to move our feed to its permanent home. It's a long story with a quick conclusion:

CLICK HERE to go to the newly revived, whatever-comes-after-beta version of the Dark Rye Tumblr. We'll remind you here a few times but if you don't follow us over there, you'll miss out. We're already right back to play. Come on over.

#posted by kate #darkrye

So the past few months have been a bit like a beta, getting all our kinks ironed out, and then Mashable went and gave us huge props and we had to finish up with all that kink-ironing but in doing so, we had to move our feed to its permanent home. It's a long story with a quick conclusion:

CLICK HERE to go to the newly revived, whatever-comes-after-beta version of the Dark Rye Tumblr. We'll remind you here a few times but if you don't follow us over there, you'll miss out. We're already right back to play. Come on over.

#darkrye #posted by kate

Meditation in Tokyo with yellowtail hamachi. A camera goes for a spin. lost in a moment (by dennis wheatley)

#posted by kate #video

DARK RYE RIFFS ::: emergence

You don’t know what’s wrong with you. Your best ideas are guesses. Draw a problem—any problem—from a hat. Not enough money. Not enough time. Once, you lost your mom in the grocery store and, ever since, you’ve been cold and alone in the pink frozen meat aisle. Bad luck. Hexes. All just guesses.

What if the source of your discontent was actually the rumbling of your next Big Idea? And what if the stories you tell yourself just serve to keep it submerged?

I’ve been thinking about limens. Those thresholds between what you don’t know and what you do. Imagine your unconscious as a bubbling stew. A bunch of contradiction and disparity and juicy chunks of idea all simmering simmering simmering. It’s uncomfortable, a recipe, trying to come together. That’s what’s wrong with you. You’re cooking.

But a watched pot never boils. So after you wrack your brain, straining to figure yourself out, you throw your hands in the air and give up. You take a walk. Ride your bike. Sit beneath a shady tree. Find a kid and fly a kite.

And then BAM! The limen gives and your answer bursts through. What’s on your dinner table? A novel? An invention? A new business model? A career change? A painting? A whole new set of philosophical assumptions that usher in entirely new modes of Being?

Who’s the new you, bubbling through the stew, waiting to emerge?

~ Jon Sponaas is an English teacher in Las Vegas, Nevada who spins off Dark Rye to speak in prose, poetry, rap, and tongues. He likes people living OFF the grid IN the grid. Urban soul, you know?

(art via Saatchi Online Artist: Marjolein Starreveld; Fabric, 2011, Assemblage / Collage "little sister2")

#posted by jon emerge

berriescitrusavocado-blog

dark-rye2-blog

Cuppa. Easy-peasy. For bright green pea soup, The Kitchn's got the goods.

#posted by kate #recipes #xs

kiyoaki

dark-rye2-blog

Chocolate Chip, Banana, and Oat Pancakes | Naturally Ella

For the one you really, really, really love.

#posted by kate #recipes #xs

jada111

dark-rye2-blog

Sitting still, encore performance, yoga retreat, party of two, breakfast picnic, puppet show, solitude, floor of paper, mess of paint, surprise!, great long tables, feast. It's a stage.

#posted by kate #xs

Jerry James Stone has been eating and drinking his veggie way through San Francisco for the past four years where he focuses on sustainability and local as well as large-scale food issues.

Bread SRSLY: small-batch, bike-begun deliciousness

~ Jerry James Stone

It’s no secret that love can make us do some wild and crazy things. But sometimes, a little crazy is just what we need. Like in the case of Sadie Scheffer, who met a boy and then dropped out of college to follow him cross country only to end up one of San Francisco’s most promising new food entrepreneurs... (read more)

Scheffer spent five semesters matriculating through MIT’s mechanical engineering program only to find herself completely disillusioned. The demands of the curriculum had taken a toll on her physical and emotional well being. But things were about to change for she’d met a boy [Jessie Marsh]. And while they were only friends at the time, when he graduated and headed for the left coast, so did she.

Now, new to the city and armed with very little other than a love for cooking, Sadie made food to make friends. Yes, she would cook for people she had just met. Oh, and for a certain fellah she had followed out here.

"I had a crush on him and he was gluten-free, and I was trying to woo him," she explained, only to find out she herself was also allergic.

Muffins, breads and other baked goods soon became her specialty. Luckily, one of Sadie’s day jobs provided her direct access to San Francisco’s progressive food community. She worked a booth at the Fort Mason farmers market. It was there that she further perfected her recipes but also began taking orders and delivering them by bike.

Fig and fennel, strawberry jam and basil, and ginger plum all form the wonders of Bread SRSLY. While her more unique flavors are worth a go, it’s her classic gluten-free sourdough that really stands out. And that is no easy feat here in San Francisco! Her recipe is tart yet balanced and remains surprisingly fresh for almost a week which is practically unheard of in the land of gluten-free baked goods. Just ask my compost bin.

Sadie has achieved success far beyond her recipes. Bread SRSLY--which runs its production at the SF FoodLab kitchen--wiggled her way into one of San Francisco’s notorious Underground Markets, a place where food producers can sell their products without the myriad of regulatory structure. She has also been featured on the frugal and hip website, Daily Candy, which led to even further exposure.

Success, though, meant no more bicycle delivery—from now on, you can order Sadie’s Bread SRSLY online at Good Eggs (along with a wealth of so many other fantastic small producers) and pick up at locations throughout the city.

Of course, I think Bread SRSLY will be available everywhere in no time at all. Just like in love, Sadie is on a winning streak.

~ Jerry James Stone

#posted by jerry

Issue # 5 of DARK RYE is live today — this month's theme is PLAY. People who make a living of playing.

Here's a start: Do What You Love - Anna of Rifle Paper Co. (by The Panic Room Videos)

#posted by kate #video #play

inspirationlane

dark-rye2-blog

You can look at it one of two ways: everything is dying, or everything is going gold, then white, pure. Frozen, stasis, rest. I'll take the latter.

#posted by kate #fall

brockdavis

#posted by kate #xs #pumpkin

Jerry James Stone has been eating and drinking his veggie way through San Francisco for the past four years where he focuses on sustainability and local as well as large-scale food issues.

INNA jam: tasty treats in glass

~ Jerry James Stone

Where one finds inspiration is always a fascinating story. This is especially true of Dafna Kory, the crafty jam-maker behind INNA Jam. It came to her on Thanksgiving day a few years back, when Dafna had embarked on one of life’s guilty pleasures for the first time—a simple appetizer consisting of nothing more than a block of cream cheese smothered in jalapeño jam... (read more)

Most of us have had this tasty treat and whether we admit it or not, we love it too! Dafna did too. After practically consuming the whole appetizer herself, Dayna was too full to even begin the holiday meal placed in front of her.

Shortly after, she hunted for jalapeño throughout San Francisco but alas came up empty handed. Oddly enough, even though she was never much of a jam eater (or maker for that matter), Dafna decided to make it herself from scratch. Having made jam with Dafna myself, you’d never believe it. She’s such a pro to watch in the kitchen!

“I developed a recipe and made a single batch of jam that I gave away to friends and neighbors. But I kept one for myself, of course,” says Dafna, “Everyone who tasted the jalapeño jam got hooked, much like I did, and asked for more.”

So she began making jam on the weekends, or at night, and thanks to the economic downturn, a lot more regularly when she was laid off. Living in the Bay Area’s East Bay, Dafna was able to harvest fruit from neighboring yards and continue her adventures in jam making (on the cheap).

"More and more people began asking for my jam, even some stores to my surprise, and INNA just kind of happened from there,” she says.

Dafna sources all of her organic fruit from within a 100-mile radius. And this isn’t some vanity form of food entrepreneurship. I visited the farmer’s market with her and Dafna not only knows her farmer’s by name and location, but she goes to the farm itself to make sure it is legit. A tenacity that comes through in all of her single varietal jams.

Yes, each jar only consists of a single fruit. There are no herbs, flavorings or anything artificial. It’s about celebrating everything that variety has to offer.

"I work with varieties that have a very deep flavor, can stand up to the jam process, and I just try to preserve it as simply as possible, to maintain the integrity and the nuances of those varietals,” she explains.

Of course, with such a simple recipe (fruit, sugar, pectic), it is hard to understand what the big whoop is and why everyone is buying INNA Jam. The reason is that Dafna knows how to work her fruit. Understanding how to balance roasting the fruit with added sugar is key to jam making and she is a genius. Simple as that.

INNA Jam has at least two different varietals of most fruits, like strawberry and plums. Fruits like pluots come in four different varietals. I didn’t even know such an abundance existed and when I found out, I bought 10 jars!

Dafna currently delivers her tasty jams by bicycle, a luxury I hope she can keep. I fear as she grows much like Bread SRSLY, this local perk will fall by the waste side.

~ Jerry James Stone

#posted by jerry