TedxBoulder

I spent my afternoon and evening yesterday at the first TedxBoulder. It definitely lived up to my expectations, which were incredibly high knowing some of the organizers. I had originally planned to write this post last night after returning home, but it was too fresh and there was too much to process. There were 22 presenters last night speaking on topics as diverse as romance novels and donating your body to science, including video of a human dissection & display of a real human heart–those 4th row seats seemed less desirable during that particular talk. There were many talks that followed the theme of finding and loving your true self. There were talks out to save the planet and its people. There was a former professional triathelete, Buddhist monk, school board member, venture capitalist, improv theater owner, astrophysicist, graphics designer, and much more (all the speakers). This wasn’t the kind of night that you happen upon–unless you happen to live somewhere like Boulder.

Here are a few of my favorite talks from last night:

David Thomas, a video game journalist (jealous?), talked about what makes a place fun. His thesis? We think a place is fun if it is and isn’t at the same time. Huh? So, he thinks that we think buildings like Lucy there to the right are fun, because the building is an elephant but it’s not. It’s an interesting way to look at the world and how we can introduce more fun into it.

Peter McGraw, a marketing and psychology professor at CU Boulder, talked about what makes things funny–a similar topic to David Thomas. Does this say something about me? :) This is actually the second time I have heard Peter speak, the first being Ignite Boulder. He posits that things are funny if they are both benign and a violation, like someone falling down the stairs but not being injured. This might help me with my goal of one day doing stand up comedy–which was a fairly well guarded secret until now.

Grant Blakeman, a designer and developer, had a simple message, but his talk was beautifully crafted. Through a mile-a-minute walkthrough of his day (which could be anyone’s), he highlighted the lack of negative space aka free time in our lives. It was simple. It was beautiful.

Nathan Eagle, CEO of txteagle, spoke about the state of mobile devices in Africa and how in many ways, the western world is being leapfrogged by developing nations. I was somewhat aware of this, but one example in particular struck me: ditch diggers are organized by SMS. They look for texts to see where the job site is for the day. That is the very definition of ubiquitous to me.

Diane Israel, former professional triathelete, was simply heart-touching. I don’t mean to go all after school special on you, but of all the talks, she made me feel the most. Some of the other speakers had cheesy little ice-breakers that I did my best to ignore. Diane was genuine from the moment she stepped on the stage. Her message of being embodied and accepting and loving yourself is something we could all hear more often–especially in such an incredibly unvarnished way.

Brad Feld, early stage investor and entrepreneur (and guy with cool shirts), had an unexpected topic. When I’ve heard Brad speak before, it has exclusively been about startups and venture capital. Last night, he got personal. He spoke candidly about his marriage and all of the things that can get in the way. His solution, or perhaps more accurately, his wife’s solution? A quarterly week off the grid. No phones. No email. No contact with the outside world–just time, solitude, and each other. This is quite a lovely idea, and this idea may have been the most practical of the night. It’s also the one I heard most discussed afterwards. My husband and I (married 6 years, together 14) have played with the idea of weekends off the grid. When we even have a few hours of this, we love it. It sounds so hard, but the rewards on even such a small scale are great. It’s something we’d like to give a longer try.

My takeaway: The talks were fantastic, but my biggest takeaway of the night was that nights like this need to continue.  In order for them to continue (and to spread), people like you and me have to make them happen.  That’s my TedxBoulder pledge–to do my part in bringing events like this to the community that I love.

January Challenge: Waste Less Food

I have decided to change my food waste habits once and for all.  Until my pantry, fridge, and freezer are bare, I will not be grocery shopping (except bread, eggs, & milk) or eating out at restaurants (or fast food or convenience stores, for all of  you loophole fans).  It all started with this tweet.  Now, I do reserve the right to buy a variety of bread and milk products (not to extend to cheese), because I will need to mix things up a bit.  At first, I planned to also give up bread buying, but my oh so wise husband talked me out of it, for which I am thankful.

So how did I get here?  I absolutely love to cook (it’s my zen), which means I love to fill my cabinets, fridge, and freezer with incredible ingredients.  It also means that sometimes my delight in doing so results in food going to waste.  I don’t want to eat any more leftovers, because I want to cook something new.  I don’t want to do dishes, so I go out to eat.  I buy a pretty roast, forgetting that I’m leaving town for the weekend.  While I don’t think my bad habit here is much worse than average, I know that it would make my great-grandparents that survived two world wars and the Great Depression turn over in their graves.  Being a cook, the worst sin I have with regard to food waste is saving a special ingredient for an occasion, only to let it run out of date or go bad.  This has broken my heart in the past.  Seriously.

A few things lately have spurred me into action.

There was cinematic inspiration: Julie & Julia and Outsourced.  Julie & Julia was my movie of 2009.  I felt attached to both main characters.  Their successes and failures in the kitchen were mine.  Their frustrations and joy were mine.  Their supportive but sometimes neglected-for-the-kitchen husbands were much like mine.  The simple ingredients and use everything mentality was inspiring, although I never intend to make an aspic.  Outsourced inspired me in a different way.  The movie was set in India, where the difference between classes is stark & so very visible in their culture.  Outsourced gracefully showed these differences.  The dinner that the poor family so lovingly shared with the main character made me feel ashamed of my own personal habits in the kitchen.

There was lifestyle inspiration. I’ve been attempting to live a simpler life, less cluttered with possessions and with less attention paid to unnecessary expectations.  Having the absolute right ingredients for recipe X isn’t that important, especially when something will go to waste.  It’s not like I follow recipes anyway.  I might as well be resourceful.

There was family inspiration. My almost 20 year old sister-in-law is out on her own for the first time, paying her own bills and cooking her own meals.  She’s frustrated by the cost of food and the time required to cook.  I’ve been spoiled by not really having a food budget.  I want something, I buy it.  She worries about the high price of spices.  I have an entire cabinet dedicated to them.  I buy weird produce, sauces, cuts of meat just to give it a try.  I need to get back to basics and show her what you can do with simple, staple ingredients.  It will take me a few days to get there, as I have to eat up some of my more exotic perishables first.  Speaking of which, do you have any good recipes for karela?

There was financial inspiration. We are targeting a relocation to Colorado, which means polishing our house here up for sale, as well as saving for a move.  I estimate that we have enough food at the house for 3-4 weeks.  Only buying the blizzard trifecta (bread, eggs, milk) should save us some serious dough during that time, which can be better spent or saved elsewhere.

Day 1

I actually decided to start this challenge midday, but we were already on target anyway.  For breakfast, we had tamales that I had frozen from the farmer’s market this summer.  Until late last week, I had been using my ice maker drawer as my tamale drawer.  They’re that good.  But, we just got the ice maker hooked up to the water line, so no more tamale drawer.  We also shared a fantastic tangerine.  For lunch, we had a quick and easy tuna salad sandwich.  There was nothing spectacular about it.  In fact it was about as basic as you can get: tuna, mayo, & pickle relish on honey wheat.

Now, dinner was special. Before I thought of this challenge, we took a trek to my favorite store on the planet: Global Foods Market in Kirkwood, MO (greater St. Louis metropolitan area).  If you’re in the area, you must visit.  Apparently even tour buses stop there.  It’s truly epic.  That’s another full post, but suffice it to say, I went a little nuts there.  So, my cupboards and fridge are a little better stocked than normal.  I don’t feel like this is cheating.  I do this every once in a while, and it wasn’t planned.  I think it will make it easier to get started on this journey.  Some of the ingredients from that trip ended up in tonight’s dinner: shrimp, shitaki mushrooms, and baby bok choy over egg fried rice.  I’m going to savor this dinner, as our fresh ingredients won’t last very long into this challenge.  Now, I don’t remember exactly what I did, but I will try to record it because it was one of the best meals I’ve ever made.

Shrimp with mushrooms & baby bok choy

Shrimp with mushrooms & baby bok choy

Shrimp with mushrooms & baby bok choy

  • frozen medium sized shrimp, peeled & deveined
  • baby bok choy, chopped–separating white stems from dark leafy greens
  • shitaki mushrooms, stemmed and sliced
  • white rice
  • 2 eggs
  • chopped onions
  • olive oil
  • sesame oil
  • tamari
  • red pepper flakes
  • garlic ginger paste
  • freeze dried orange peel
  • freeze dried shallots
  1. Cook rice as normal, adding orange peel, shallots, and red pepper flakes to mix.
  2. Heat garlic ginger paste and red pepper flakes in oil.
  3. Sautee mushrooms until soft in oil.
  4. Add chopped stems of bok choy until soft.
  5. Add shrimp and cook until about just starting to turn pink.
  6. Layer bok choy leaves on top, allowing them to begin to steam and wilt for a couple of minutes.
  7. Stir mixture.  At this point, the shrimp should be perfectly cooked.  Drizzle with sesame oil, toss, and set aside.
  8. Using the same pan, add additional oil and chopped onions.  Cook until soft.
  9. Add rice to pan.  While stirring, drizzle in tamari until rice is slightly tan.  Turn off burner.
  10. Make a well in the middle of the rice.  Add two eggs and stir quickly into rice until cooked.
  11. Drizzle in sesame oil.
  12. Serve shrimp and veggie mixture over rice.