30 August 2011

Ghetto Physics Trailer from Ghetto Physics on Vimeo.


"Ghettophysics" -- New Film from Creator of "What the BLEEP Do We Know!?"
“GhettoPhysics” is a new socio-political documentary film, opening in major U.S. markets starting in October, about the nature and structure of power, and the dynamics of power, as they’re played out in every corner of our society, and in every society around the world. In “GhettoPhysics: Will the Real Pimps and Ho’s Please Stand Up!”, filmmakers William H. Arntz ("What the BLEEP Do We Know!?") and E. Raymond Brown (http://www.eraymondbrown.com) initially take us to the streets, where the literal pimps and ho’s play out their game. But they also take us to the classroom and the corporate boardroom, where the same game is being played, only at a much more subtle and globally consequential level.

26 August 2011

Keep- Fall 2011, Behind the Scenes from Keep Company

the unforeseen


An ambitious west Texas farm boy with grandiose plans tires of living at the mercy of nature and sets out to find a life with more control. He heads to Austin where he becomes a real estate developer and skillfully capitalizes on the growth of this 1970s boomtown. At the peak of his powers, he transforms 4,000 acres of pristine Hill Country into one of the state’s largest and fastest selling subdivisions. When the development threatens a local treasure, a fragile limestone aquifer and a naturally spring-fed swimming hole, the community fights back. In the conflict that ensues, we see in miniature a struggle that today plays out in communities across the country.

inside job


the first time to expose the shocking truth behind the economic crisis of 2008. the global financial meltdown, at a cost of over $20 trillion, resulted in millions of people losing their homes and jobs. through extensive research and interviews with major financial insiders, politicians and journalists, INSIDE JOB traces the rise of a rogue industry and unveils the corrosive relationships which have corrupted politics, regulation and academia.

23 August 2011

homemade pizza crust!

(12 inch pizza crust)

1 tablespoon active dry yeast
2 1/2 teaspoons sugar
2/3 warm almond milk

2/3 potato starch
1/2 cup sorgum blend*
2 teaspoons xanthan gum
1 teaspoon italian seasoning
1 teaspoon onion powder
3/4 teaspoon salt
1 tablespoon olive oil
2 teaspoons cider vinegar

shortening for greasing pizza pan
brown rice flour for dusting

1. in a small bowl, dissolve yeast and sugar in warm milk. set aside to foam for 5 minutes
2. in a seperate bowl- blend together potato starch, sorgum blend, xanthan gum, italian seasoning, onion powder, salt, olive oil, and cider vinegar
3. combine yeast mixture and flour mixture until ball forms. dough will be very soft.
4. grease a non stick cookie sheet with shortening. liberally dust dough with brown rice flour, then press dough into pan with your hands, continuing to dust hands with flour to prevent sticking as needed.
5. preheat oven to 425
6. bake pizza crust 10 minutes on the bottom rack, until crust begins to brown on the bottom. remove from the oven. the crust is now ready to be used!

1,000 gluten-free recipes, carol fenster, ph. d.

21 August 2011

Curried Chicken Salad Lettuce Wraps

3 tablespoons olive oil
1/2 cup sweet onion, minced
2 tablespoons curry powder
1 teaspoon garlic powder
Pinch cayenne
2-3 cups shredded cooked chicken
1 cup mayonnaise
1/2 cup mango chutney
1/4 cup minced cilantro
Handful red seedless grapes, quartered
2 tablespoons lime juice
Kosher salt and black pepper
Lettuce leaves
Shredded carrots
1/4 cup chopped cashew nuts

In a sauté pan, heat the oil over medium heat. Add the onion and cook until translucent. Add the curry powder, garlic powder, and cayenne. Stir until fragrant, about 20 seconds. Remove pan from the heat and set aside to cool.
In a small bowl mix together the curry oil, mayo, chutney, cilantro, grapes, and lime juice. Season with salt and pepper. Pour the mayo mixture over the chicken and mix gently to combine. Serve in lettuce leaf wraps with carrots and cashews on top.

johnsons backyard garden

Baked Oatmeal with Dried Fruit & Nuts

Ingredients for Baked Oatmeal

2 cups steel cut oats
1 cup walnuts, or other nuts (see sources)
2 tablespoons goat yogurt
dash unrefined sea salt
6 pastured eggs
2 cups almond milk
up to ¼ cup maples syrup (optional)
½ cup raisins or dried cranberries
½ cup dried unsulfured apricots, diced
2 tablespoons cinnamon
¼ cup coconut oil, plus extra for greasing baking dish

Method for Preparing Baked Oatmeal
Pour the steel cut oats and nuts into a ceramic container or mixing bowl.
Add enough filtered water to completely submerge your oats and nuts. Add a dash of salt and a two tablespoons of goat milk
Allow the oats and nuts to soak, covered, overnight in a warm place in your kitchen – about eight to twelve hours.
After the mixture of oats and nuts has soaked overnight, dump them into a colander to drain and place the mixture back into the ceramic container or mixing bowl.
Preheat the oven to 375 degrees Fahrenheit and grease a 13 x 9-inch rectangular baking pan with coconut oil or another wholesome fat of your choosing.
Meanwhile beat together eggs, almond milk, maple syrup (if you’re using it), until well-combined and frothy.
Pour the mixture of eggs, milk and maple syrup over the soaked oats and nuts, stirring well to combine into a porridge-like mixture.
Gently fold dried fruit, cinnamon and coconut oil into the porridge-like mixture.
Pour the mixture into a greased baking pan and smooth it out with a rubber spatula to ensure even baking and a good appearance.
Bake in an oven preheated to 375 degrees Fahrenheit for forty to forty-five minutes or until the oatmeal achieves a pleasing golden-brown color on top, a knife inserted into its center comes out clean and free from liquid and the fragrance of baked oats, dried fruit and cinnamon perfumes your kitchen.
If you can bear the wait, allow the baked oatmeal to cool for five to ten minutes before cutting into squares and serving.

YIELD: 12 to 16 servings
TIME: 10 minutes (preparation), 8 to 12 hours (soaking), 40 to 45 minutes (baking)

Laura Marling- A Creature I Don't Know

Maria Taylor- overlook

11 August 2011

gluten free / dairy free extraordinaires

here are two blogs by two lovelys here in austin that know how to make the gluten free life damn tasty

Little Edie

the canary files