text:
@implementation GTYIssue

- (id)initWithDictionary:(NSDictionary *)dictionary {
	if (self = [super initWithDictionary:dictionary]) {
		self.objectID = [dictionary mps_stringForKey:@"number"];

		NSString *url = [dictionary mps_stringForKey:@"html_url"];
		self.htmlURL = [NSURL URLWithString:url];

		self.state = [dictionary mps_stringForKey:@"state"];
		self.title = [dictionary mps_stringForKey:@"title"];
		self.body = [dictionary mps_stringForKey:@"body"];
		if (!self.body || [self.body isEqualToString:@""]) {
			self.body = NSLocalizedString(@"No description given.", nil);
		}

		NSDictionary *userDictionary = [dictionary mps_dictionaryForKey:@"user"];
		self.user = [[GTYUser alloc] initWithDictionary:userDictionary];

		NSDictionary *milestoneDictionary = [dictionary mps_dictionaryForKey:@"milestone"];
		if (milestoneDictionary.allKeys.count > 0) {
			self.milestone = [[GTYMilestone alloc] initWithDictionary:milestoneDictionary];
		}

		NSDictionary *assigneeDictionary = [dictionary mps_dictionaryForKey:@"assignee"];
		if (assigneeDictionary.allKeys.count > 0) {
			self.assignee = [[GTYUser alloc] initWithDictionary:assigneeDictionary];
		}

		self.closedAt = [dictionary mps_dateForKey:@"closed_at"];
		self.commentsCount = [dictionary mps_integerForKey:@"comments"];

		NSMutableArray *mutableLabels = [NSMutableArray array];

		for (NSDictionary *labelDictionary in [dictionary mps_arrayForKey:@"labels"]) {
			GTYLabel *label = [[GTYLabel alloc] initWithDictionary:labelDictionary];
			[mutableLabels addObject:label];
		}

		self.labels = mutableLabels;

		NSDictionary *repositoryDictionary = [dictionary mps_dictionaryForKey:@"repository"];
		self.repository = [[GTYRepository alloc] initWithDictionary:repositoryDictionary];

		if ([self.repository.name isEqualToString:@""]) {
			NSString *url = [dictionary mps_stringForKey:@"url"];
			if (url && ![url isEqualToString:@""]) {
				if ([url sam_containsString:@"issues"] && [url sam_containsString:@"repos"]) {

					@try {
						NSString *ownerAndName = [url stringBetweenString:@"repos/" andString:@"/issues"];
						NSArray *components = [ownerAndName componentsSeparatedByString:@"/"];
						NSString *owner = components[0];
						NSString *name = components[1];

						self.repository.owner.login = owner;
						self.repository.name = name;
					} @catch (NSException *exception) {
						NSLog(@"REPOSITORY OWNER AND NAME PARSING EXCEPTION: %@", exception);
					} @finally {

					}
				}
			}
		}

		NSDictionary *pullRequestDictionary = [dictionary mps_dictionaryForKey:@"pull_request"];
		NSString *pullRequestUrl = [pullRequestDictionary mps_stringForKey:@"url"];
		if (pullRequestUrl && ![pullRequestUrl isEqualToString:@""]) {
			self.isPullRequest = YES;
		}
	}
	return self;
}

- (id)initWithFauxData {
	if (self = [super initWithFauxData]) {

	}
	return self;
}

- (void)encodeWithCoder:(NSCoder *)aCoder {
	[super encodeWithCoder:aCoder];

    [aCoder encodeObject:self.htmlURL forKey:@"htmlURL"];
    [aCoder encodeObject:self.state forKey:@"state"];
    [aCoder encodeObject:self.title forKey:@"title"];
    [aCoder encodeObject:self.body forKey:@"body"];
    [aCoder encodeObject:self.user forKey:@"user"];
    [aCoder encodeObject:self.milestone forKey:@"milestone"];
    [aCoder encodeObject:self.assignee forKey:@"assignee"];
    [aCoder encodeObject:[self encodeDate:self.closedAt] forKey:@"closedAt"];
    [aCoder encodeInteger:self.commentsCount forKey:@"commentsCount"];
    [aCoder encodeBool:self.isPullRequest forKey:@"isPullRequest"];
    [aCoder encodeObject:self.repository forKey:@"repository"];
}

- (id)initWithCoder:(NSCoder *)aDecoder {
	if (self = [super initWithCoder:aDecoder]) {
		self.htmlURL = [aDecoder decodeObjectForKey:@"htmlURL"];
		self.state = [aDecoder decodeObjectForKey:@"state"];
		self.title = [aDecoder decodeObjectForKey:@"title"];
		self.body = [aDecoder decodeObjectForKey:@"body"];
		self.user = [aDecoder decodeObjectForKey:@"user"];
		self.milestone = [aDecoder decodeObjectForKey:@"milestone"];
		self.assignee = [aDecoder decodeObjectForKey:@"assignee"];
		self.closedAt = [self decodeDateString:[aDecoder decodeObjectForKey:@"closedAt"]];
		self.commentsCount = [aDecoder decodeIntegerForKey:@"commentsCount"];
		self.isPullRequest = [aDecoder decodeBoolForKey:@"isPullRequest"];
		self.repository = [aDecoder decodeObjectForKey:@"repository"];
	}
	return self;
}

- (BOOL)hasComments {
	return self.commentsCount > 0;
}

- (BOOL)isClosed {
	return [self.state isEqualToString:@"closed"];
}

- (BOOL)isLabeled {
	return self.labels.count > 0;
}

- (BOOL)isNew {
	return !self.objectID || [self.objectID isEqualToString:@""];
}

- (BOOL)isOpen {
	return [self.state isEqualToString:@"open"];
}

- (BOOL)isMerged {
	BOOL merged = NO;

	if (self.isPullRequest) {
		for (GTYIssuesDetailedEvent *event in self.events) {
			if (event.isMerged) {
				merged = YES;
				break;
			}
		}
	}

	return merged;
}

- (NSString *)commentsPath {
	return [NSString stringWithFormat:@"repos/%@/%@/issues/%@/comments", self.repository.owner.login, self.repository.name, self.objectID];
}

- (NSString *)eventsPath {
	return [NSString stringWithFormat:@"repos/%@/%@/issues/%@/events", self.repository.owner.login, self.repository.name, self.objectID];
}

- (NSMutableArray *)activities {
	NSMutableArray *stuff = [NSMutableArray array];

	[stuff addObjectsFromArray:self.comments];
	[stuff addObjectsFromArray:self.events];

	NSSortDescriptor *sortDescriptor = [[NSSortDescriptor alloc] initWithKey:@"createdAt" ascending:YES];
	[stuff sortUsingDescriptors:[NSArray arrayWithObject:sortDescriptor]];

	return stuff;
}

- (NSString *)meta {
	return [NSString stringWithFormat:@"#%@ - %@", self.objectID, self.title];
}

- (NSDictionary *)toParams {
	NSMutableDictionary *params = [NSMutableDictionary dictionary];
	[params setObject:self.title forKey:@"title"];
	[params setObject:self.body forKey:@"body"];

	if (!self.isNew) {
		[params setObject:self.assignee ? self.assignee.login : @"" forKey:@"assignee"];
		[params setObject:self.milestone ? self.milestone.objectID : @"" forKey:@"milestone"];

		if (self.labels.count > 0) {
			NSMutableArray *labels = [NSMutableArray array];

			for (GTYLabel *label in self.labels) {
				[labels addObject:label.name];
			}

			[params setObject:labels forKey:@"labels"];
		} else {
			[params setObject:@[] forKey:@"labels"];
		}

		[params setObject:self.state forKey:@"state"];
	}

	return params;
}

@end


Bon rythme. Suspense limité. Scénario logique. J'aurais aimé un peu plus de profondeur pour les personnages.
Appreciate the style of writing, as an American in the UK but not claiming to now everything about the country and getting it wrong. Good plots, not overly complicated and very plausible, will read all her books from now on.


What about Wheatgrass and Your Health?
Wheatgrass is one of the green foods that is valued by health-conscious individuals as a great natural source of nutrients.
It contains 70% chlorophyll, which is often referred to as the blood of plant life. It closely resembles the molecules of human red blood cells and the reason that after drinking wheatgrass it assimilates into your blood stream in about 20 minutes. Chlorophyll has been shown to produce an unfavorable environment for bacterial growth in the body and therefore effective in increasing the body's resistance to illness.
Drinking wheat grass juice helps your body build red blood cells which carry oxygen to every cell and in turn increasing oxygenation in the body that can offset smog and carbon monoxide effects.
This nutrient-rich grass contains 17 amino acids which are the building blocks of proteins. The body uses these amino acids for things like building muscle tissue, repairing cells and clotting the blood. Minerals include calcium, phosphorus, iron, magnesium and potassium. It is a rich natural source of vitamins A and C. Wheatgrass has more vitamin C than oranges and twice the vitamin A of carrots. It is exceptionally rich in vitamins E, K, and B-complex.
Wheatgrass is considered to be a complete food in itself. The fact is that one pound of fresh wheatgrass is equivalent in nutritional value to 23 pounds of choice garden vegetables.
Best Organic Wheatgrass includes the leaves and the roots for higher nutritional value to make it an effective healthy powder with milder taste.


text:
Tiësto's In Search of Sunrise 5 Asia Tour was a 2006 tour by Dutch DJ and record producer Tiësto to promote his compilation album In Search of Sunrise 5: Los Angeles.

During the Winter Music Conference, the launch party at "Mansion", South Beach, Miami, on March 26 Tiësto presented his DJ Mix compilation In Search of Sunrise 5: Los Angeles. The tour began with a five-hour set at the international grand prix featured at the Renault F1 Pit on the night of March 18 in Kuala Lumpur, Malaysia. The tour was followed 48 hours later at Tokyo's Studio Coast also known as "ageHa" in Shin Kiba on the eve of the Spring Equinox Holiday. The ageHa Arena was arranged with 38 speakers settled in "Daytona fashion" around a 2,500 capacity main room, he used six turntables and four CDJ ageHa DJ booth, he was also supported by Japanese deejay Yoda on March 20. The third concert was held in the Philippine International Convention Center (PICC) at the Philippines from 9:00 p.m. to 6:00 a.m.

Tour dates

See also
 In Search of Sunrise (series)
 In Search of Sunrise 5: Los Angeles

References

2006 concert tours
Tiësto concert tours

redpajama_set_name: RedPajamaWikipedia


UMC has been bathed in the Feelgood factor recently, gearing up for today's launch of a new Best Of compilation from Wilko Johnson, on the suitably legendary Chess label.
I Keep It To Myself draws together 25 tracks from Wilko's incredible catalogue, all recorded (or re-recorded) between 2008 and 2012, with backing provided by a couple of bona fide Blockheads, Norman Watt-Roy (bass) and Dylan How (drums). Both also performed on Wilko's acclaimed collaboration with Roger Daltrey, Going Back Home (2014, also on Chess).
It includes early Feelgood classics such as She Does It Right, Roxette and Twenty Yards Behind, as well as dynamic later material including Turned 21, Barbed Wire Blues and Down By The Waterside.
Pre-punk pioneer and world renowned guitar anti-hero, Wilko is one of the undoubted greats of British music from the last 50 years. As co-founder and chief songwriter of Canvey Island's very own Dr Feelgood, he influenced the earliest and best punk bands on both sides of the Atlantic, with his distinctive choppy riffs and razor sharp solos, as well as his twitchy, mesmerising stage presence of perpetual motion.
Media reaction to the album has been phenomenal, with a wealth of reviews and coverage across the board, plus a six page special in Q, the 'My First Love' slot in the Guardian and airplay on Radio 6 and 2. UMC marketing manager Greg Snowdon says: "The response has been fantastic, way more than you'd normally expect for a 'Best Of'. That's partly because it's a great record, of course, but also because it's Wilko, and people want to talk to him. There's such great affection and respect for him. It's the same internally – there's a feeling that we want to show respect, do a great job and hopefully carry on working together.
"Some artists can be a bit apathetic about a Best Of, but Wilko and his team have been really great, up for anything. We emailed them a list of ideas and suggestions, which we would normally do – and normally we'd get yes, no, no, yes, maybe. With Wilko it was, Great, let's do it all.
As well as the mainstream media coverage, Wilko took part in a live Facebook Q&A and took over several blues-flavoured curated playlists. A D2C signed CD offer, meanwhile, generated a fanatical response, with 200 copies flying out the door.
Wilko will be touring in support of the I Keep It To Myself in April.


When you are prepared create your prada marfa wall art also know specifically what you would like, you can actually search through these several selection of wall art to get the perfect part for your home. If you will need bedroom wall art, kitchen artwork, or any space between, we've acquired things you need to go your house into a beautifully designed space. The present artwork, vintage artwork, or copies of the classics you like are only a press away.
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Designed to accommodate the latest larger smartphones, the E-Case eSeries 9 case guarantees protection from threatening environmental conditions without sacrificing use of your device. And like all our cases, lash points let you tether it to your apparel, pack or PDF for security whatever the adventure. Every case is individually tested to meet IPX7 standard of withstanding submersion in 1 meter of water for 30 minutes.
Great Protection. This case does fit my Droid Turbo 2, however if you have a bully phone case such as a OtterBox, you will either need to remove the case or go with a larger e-case. I also like the two latching points.
The case is a bit tight getting S-3 in but once sealed is good on the seal. The photos are not clear soft on focus only draw back other than that works fine.
Case works great for my Samsung s3 and haven't had any problems so far. Great little clear case!
Very nice quality, as is all SealLine products BUT, it is too tight with any type of case on the iphone. Takes way too long to wrestle it in and out of the pouch. For an iphone with no case on it, the e-pouch may work ok. Would recommend the SealLIne See Pouch in the Large size--works very well with the iphone and the phone can still be used with it inside the pouch. I wish SealLine would have made the e-case about 3/8-inch wider and taller, then it would have easily worked! As always, GREAT service from Austin Kayak!
it is very tight on my 3gs and the camera will not take clear pictures...but for protecting it against water, salt, sand, and whatever, it is very good.
My I-phone fits and functions in the case with no problem at all...nice to be able to access and use the phone without removing from case.
My iPhone worked fine in the case, unlike the previous review. A touch hard to close, but worth the protection. Like it and recommend.
The case shows a picture of an iphone, but it is too cumbersome to get iphone or itouch in this case, not recommended.
Q: Will this case fit the Samsung Galaxy S6?


This policy about cellular phone usage applies to any device that makes or receives phone calls, leaves messages, sends text messages, surfs the internet, or downloads and allows for the reading of and responding to email whether the device is company-supplied or personally owned.... Mobile Phone Policy Template $ 31.82 + GST Clear and easy to follow polices are essential in any workplace and will help you and your staff become clear on expectations, safety, performance, acceptable behaviour as well as help you meet your legal requirements.
Using a cell phone while driving leads to an increased risk of having an accident through a lack of attention to driving. Inattention is the #1 cause of vehicle accidents in America.... Using a cell phone while driving leads to an increased risk of having an accident through a lack of attention to driving. Inattention is the #1 cause of vehicle accidents in America.
The [company name] cell phone policy offers general guidelines for using personal and company cell phones during work hours. The purpose of this policy is to help us all get the most out of the advantages cell phones offer our company while minimizing distractions, accidents, and frustrations improper cell phone use can cause.
Design a Cell Phone Policy That Protects Your Company When it comes to planning a corporate cell phone plan, most legal advisors suggest a company protect itself most completely with a comprehensive and well thought out policy statement.


text:
Rachel's Words Tonight in New York City
Rachel's Words 21 March 2006
RACHEL'S WORDS
MARCH 22nd, NEW YORK CITY
Riverside Church
490 Riverside Drive (at 120th Street)
Tickets can be purchased on line at www.rachelswords.org
or with cash/check at the door
(No one turned away for lack of funds * Doors open at 7:30)
Co-hosts: Amy Goodman and James Zogby
Participating:
Anthony Arnove, Huwaida Arraf, Brian Avery, Nirit Ben-Ari, Leila Buck, Kia Corthron, Lehni Lamide Davies, Hedy Epstein, Suheir Hammad, Leonard Hubbard from"The Roots" with A. Marcy Francis, Emily Jacir, Brian Jones, Liz Magnes, Malachy McCourt, Betty Shamieh, Jonathan Tasini, Zafer Tawil,Tom Wallace, Ora Wise, and Maysoon Zayid.
Rachel's parents, Cindy and Craig Corrie, will also be speaking.
Appearing via video/statements will be Maya Angelou, Kathleen Chalfant, Eve Ensler, Vanessa Redgrave, Mariam Said, Najla Said, Patti Smith and Howard Zinn.
"My Name is Rachel Corrie" is a powerful one-woman show based entirely on the diaries and emails of Rachel Corrie. Rachel was a human rights activist and gifted writer. She was crushed to death by an Israeli Army bulldozer as she tried to protect the home of a Palestinian pharmacist from demolition in Rafah, Gaza Strip, on March 16th, 2003.
Rachel was 23.
The play was scheduled to open at the New York Theatre Workshop on March 22nd. It has been postponed indefinitely, sparking an escalating controversy. Rachel's words will still be heard on that day. Rachel wrote about issues that concern us all. Come hear an array of academics, activists, performers and playwrights read selected writings of Rachel Corrie, honor her through poems and songs, and discuss the context in which her words were written and the pervasive climate of fear in which they have been suppressed.
For updated information or to buy advance tickets, visit www.RachelsWords.org
Participant Biographies
HUWAIDA ARRAF
Co-Founder of the International Solidarity Movement
Acclaimed poet, historian, author, and civil rights activist.
ANTHONY ARNOVE
Editor, with Howard Zinn, of Voices of a People's History of the United States.
BRIAN AVERY
Environmental and human rights activist. In 2003 he volunteered with the ISM in the West Bank city of Jenin and was shot in the face by the Israeli army.
NIRIT BEN-ARI
Israeli citizen, and former soldier in the Israeli military radio station.
She has been an activist with the ISM and with Jews Against the Occupation.
LEILA BUCK
Founding member of Mixed Company, a bi-cultural theater collective and of Nibras. She is also a writer and a teaching-artist.
KATHLEEN CHALFANT
Tony nominated actress.
KIA CORTHRON
Award-winning playwright.
HEDY EPSTEIN
81 year old Nazi Holocaust survivor and life-long human rights and peace activist. She has been to Palestine three times since December 2003.
LEHNI LAMIDE DAVIES
Nigerian performance artist, producer and creative facilitator.
Performer, activist and award-winning author of The Vagina Monologues.
SHERIF FAM
Host of This Week in Palestine, a weekly radio program on WZBC in Boston
A. MARCY FRANCIS
Vocalist, Minister of Healing and artist in residence at University of Pennsylvania.
Host of Pacifica Radio's Democracy Now! program.
SUHEIR HAMMAD
Poet who has appeared in award winning anthologies and in zines stapled together by queer youth collectives.
LEONARD "HUB" HUBBARD
Band member of grammy award winning The Roots.
EMILY JACIR
Palestinian born, internationally acclaimed visual artist.
Since 1999 has toured as Marx in Howard Zinn's one-man play Marx in Soho.
LIZ MAGNES
Celebrated Israeli American jazz pianist.
Actor, author and writer. He has performed on Broadway and off-Broadway.
Academy Award winning actress
MARIAM SAID
Widow of the late Dr. Edward Said.
NAJLA SAID
A founding member and the current artistic director of Nibras,
an Arab-American theatre collective.
BETTY SHAMIEH
Palestinian-American writer and actor. Her play Roar was the first play about Palestinians to appear off-Broadway, and was selected as a New York Times Critic's Pick for four consecutive weeks.
American musician, singer, and poet.
JONATHAN TASINI
New York Democratic candidate for the United States Senate.
ZAFER TAWIL
New York based oud player born in Jerusalem.
TOM WALLACE
Media coordinator for the International Solidarity Movement following the killing of Rachel Corrie and Tom Hurndall as well as the shooting of Brian Avery.
ORA WISE
An American Jew born in Jerusalem and daughter of a rabbi. She is co-founder of the Palestine/Israel Education Project in NYC and a U.S-Palestine Youth Leadership Institute.
MAYSOON ZAYID
Actress and professional stand-up comedian.
Historian, playwright, and social activist.
DR. JAMES J. ZOGBY
Founder and president of the Arab American Institute (AAI).
Tom Wallace, Ann Petter, Jen Marlowe, Sally Eberhardt
www.rachelswords.org
info@rachelswords.org
C. 617.461.1041
BY TOPIC: Rachel Corrie

redpajama_set_name: RedPajamaCommonCrawl


WOW - Save thousands $$ on this like new Kia Sorento AWD. Its's all serviced and ready to roll! Financing available OAC. Features include AWD, heated front seats, back up camera, bluetooth, steering wheel mounted audio controls, AUX/USB input jack, and more.
This vehicle is $691 ABOVE MARKET (2%) in the Upper Onslow area. It is analyzed against similar 2018 Kia Sorento's and is based on kilometers, transmission, trim, and options.


Butter a 5-6 cup soufflé dish or bowl that fits loosely into the cooker.
In another bowl combine the bread, raisins, walnuts and orange zest. And in another bowl mix the brown sugar, salt, cinnamon, milk, eggs and vanilla.
Pour this mixture into the bread mixture and transfer to the buttered dish. Cover tightly with foil.
Pour the water into the cooker. Place the pudding mold in the cooker basket and lower into the cooker. Close and lock. Bring to pressure, lower heat and cook for 20 minutes at high pressure (or for 37 minutes at low pressure). Release pressure and keep the cooker closed for 20 minutes.
Remove the lid and take out the dessert bowl. Loosen the foil and cool. For more color, run under the broiler.
Sprinkle with cinnamon and serve warm with whipped cream.


text:
New Yorker Favorites
The Black History of Harlem
The Story of LeBron James, Jr.
An Accident in Space
Dept. of Gastronomy
August 15 & 22, 2011 Issue
Save the Planet, Eat a Bug
From 2011: Plentiful and protein-rich, insects are food in much of the world. Why not here?
By Dana Goodyear
For entomophagists, insects—or "mini-livestock"—are an efficient and tasty source of animal protein.Photographs by Hans Gissinger for The New Yorker
Florence Dunkel, an entomologist at Montana State University, lives in a red saltbox house at the edge of the woods outside Bozeman, with her husband, Bob, whose nickname for her is Ladybug, and, until recently, with Gertrude, a fine-limbed grass-green katydid she rescued from an airplane. The walls of her kitchen are covered with pictures of her eight grandchildren, who call her Oma, or, in the case of one grandson, the Beetle Oma. In a bay window overlooking a vegetable garden, dried flowers hang next to a stained-glass dragonfly.
One freezing night at the end of February, Dunkel, who is petite, with fluffy gray curls and rosebud lips, was puttering around her kitchen, a large pair of glasses suspended from a sparkly chain around her neck and an apron tied at her waist. She pulled out her old Betty Crocker recipe binder—she has had it since 1962—and put on her glasses. She opened it to a page, yellow with use, for chocolate-chip Toll House cookies. Like many cooks, Dunkel likes to make a recipe her own. Betty Crocker called for half a cup of chopped walnuts. In the margin, in a loopy hand—the penmanship of a girl who grew up on a farm in Wisconsin in the nineteen-fifties—Dunkel had suggested a substitution: "or fresh roasted crickets."
Published in the print edition of the August 15 & 22, 2011, issue.
The crickets were presenting something of a problem. Her usual supplier, in California, had run out of large ones, and instead had sent her a thousand live pinheads—babies—which she'd had to supplement with a hundred and twenty-five expensive subadults from PetSmart. Before checking her recipe, Dunkel had picked up a pinhead. "I've never used these for food," she said, kneading it between her index finger and thumb, a chef inspecting an unfamiliar piece of meat. "I'm not even sure I'll take the head off." She'd decided to put the pinheads in the freezer to kill them—another of her nicknames, inspired by her work as an insect pathologist, is Dr. Death—and set the oven to 225 degrees for the PetSmart subadults.
"Meanwhile, we need to get the wax worms separated," she said. They were for "land shrimp cocktail," which Dunkel would serve to her Insects and Human Society class the next day, accompanied by cocktail sauce made by Bob, using horseradish from their garden. "They're going to want to wander as they get warm." She opened a plastic container secured with red tape that read "WORMS ALIVE" and dumped the worms—the larvae of the wax moth, which were plump and white and had come from a bait shop in Minnesota—onto a brown plate. They were covered in cedar shavings. My job was to separate the worms from the shavings, picking out the black ones (blackness is a sign of necrosis) and dismantling the cocoons of the ones that had started to pupate, while making sure none got away. The worms were chubby and firm, with the springiness of clementine segments. They swayed deliriously, testing the air. I got to work sorting, de-silking, herding.
"Oh! I can smell the crickets now," Dunkel said, as the aroma of toasted nuts filled the kitchen. She took them out of the oven, and started to pull off the ovipositors and the legs, which can stick in the throat. When I finished with the wax worms, she said, "The next species we're going to deal with is Tenebrio molitor, which is a beetle. We're going to wash them, and then we're going to fry them in butter." She handed me a container full of bran and beetle larvae—skinny, crusty, yellowish—commonly known as mealworms. I shook the mixture through a sieve; as I rinsed off the last of the bran, the worms clung to the side like sailors on a capsized ship. Dunkel dumped them in a buttery frying pan, where they hissed and squirmed before going suddenly still. They smelled of wild mushrooms, and tasted, spooned hot into my hand, like sunflower seeds.
Dunkel stayed up baking until three. The next day, at Insects and Human Society, she had her students do a honey tasting, reminding them that honey is, of course, the vomit of a bee. Then Ky-Phuong Luong, the T.A., stirred a wok full of vegetables and soy-marinated crickets, and Dunkel passed a plate of fritters with yellowish wax worms protruding from their centers. "We left out the bacon," she said, smiling sweetly. The students talked about ethnocentrism (eighty per cent of the world eats insects with pleasure), sustainability, and the earth's diminishing resources. After a while, they started, tentatively, to eat. A young man in a green wool ski cap said that he would be more enthusiastic if he had some beer to wash the insects down. Standing before a plate of brownies fortified with a mash of the sautéed mealworms, he said despondently, "This is the future! You'll eat worms and like it. You gotta eat something."
Insects were among the original specialty foods in the American gourmet marketplace—inspired, impractical provocations that, like runway styles in retail clothing, drove the sales of more basic goods. In the early nineteen-forties, Max Ries, a German-Jewish textile manufacturer, came to Chicago and established himself as a purveyor of imported cheese to an American public that was beginning to be fascinated by exotic food. Ries was slim and dashing; he wore handmade suits and twirled his cigars. Alongside tinned tiger and elephant meat—culled from zoos and sold at department stores—he presented "French-fried ants" from Venezuela and baby bees from Japan, conversation pieces that lent glamour to his company, Reese Finer Foods, which actually made its money selling canned water chestnuts, artichoke hearts, and baby corn. Like fashionistas, gourmets have a sense of theatre. Excluded from the first Fancy Food Show, at the Sheraton-Astor, in New York, in 1955, Ries hired a limousine to shuttle buyers to a nearby hotel, where he had set up his own show, exhibiting only Reese products. (After that, the New Yorkers relented and gave him a booth, which became a mainstay.) When Reese had overstock of its Spooky Foods gift set—chocolate-covered ants, roasted butterflies, barbecue bees—it hired Bela Lugosi to appear in his Dracula costume with the product, which promptly sold out.
Insects—part delicacy, part gag—are chic again. Once a staple on "Fear Factor," they were featured on "Top Chef Masters" this season. (The winning dish: tempura-fried crickets with sunchoke-carrot purée and blood-orange vinaigrette.) At John Rivera Sedlar's ambitious Latin restaurant Rivera, in Los Angeles, where the tasting menu includes Atlantic Cod in the Spirit of New World Discoveries, the cocktail list features the Donaji, a fourteen-dollar drink named after a Zapotec princess, which is made with artisanal Oaxacan mescal and house-made grasshopper salt. (On its own, the salt tastes like Jane's Krazy Mixed-Up Salt, crushed Bac-Os, and fish-food flakes; the bartender recommends it as a rub for grilled meat.)
Bricia Lopez supplies the bugs for Sedlar's drinks; at Guelaguetza, the Oaxacan restaurant that her parents opened in Los Angeles in 1994, she serves a scrumptious plate of chapulines a la Mexicana—grasshoppers sautéed with onions, jalapeños, and tomatoes, and topped with avocado and Oaxacan string cheese. Lopez, who is twenty-six and a glamorous fixture of the L.A. food scene, says that more and more Anglo hipsters are coming in to order them. "Eating grasshoppers is a thing you do here," she said. "Like, 'Oh, my God, I ate a grasshopper, woo.' " She went on, "There's more of a cool factor involved. It's not just 'Let's go get a burrito.' It's 'Let's get a mole' or 'Let's get a grasshopper.' "
The current vogue reflects not only the American obsession with novelty and the upper-middle-class hunger for authenticity but also deep anxiety about the meat we already eat—which is its own kind of fashion. José Andrés, who this year won the James Beard Foundation's Outstanding Chef award, makes a very popular chapulín taco—sautéed shallots, deglazed in tequila; chipotle paste; and Oaxacan grasshoppers, in a hand-made tortilla—at his Washington, D.C., restaurant Oyamel. He sees bug-eating as both a gastronomic experience (he recommends the mouthfeel of a small, young, crispy chapulín) and a matter of survival. "We need to feed humanity in a sustainable way," he says. "Those who know how to produce protein will have an edge over everyone else. World War Three will be over control of water and food, and the insects may be an answer."
Demographers have projected that by 2050 the world's population will have increased to nine billion, and the demand for meat will grow with it, particularly in dense, industrializing countries like China and India. Last year—a year in which, according to the United Nations, nearly a billion people suffered from chronic hunger—the journal Science published a special issue on "food security," and included a piece on entomophagy, the unappealing name by which insect-eating properly goes. Acknowledging that the notion might be "unappetizing to many," the editors wrote: "The quest for food security may require us all to reconsider our eating habits, particularly in view of the energy consumption and environmental costs that sustain those habits."
From an ecological perspective, insects have a lot to recommend them. They are renowned for their small "foodprint"; being cold-blooded, they are about four times as efficient at converting feed to meat as are cattle, which waste energy keeping themselves warm. Ounce for ounce, many have the same amount of protein as beef—fried grasshoppers have three times as much—and are rich in micronutrients like iron and zinc. Genetically, they are so distant from humans that there is little likelihood of diseases jumping species, as swine flu did. They are natural recyclers, capable of eating old cardboard, manure, and by-products from food manufacturing. And insect husbandry is humane: bugs like teeming, and thrive in filthy, crowded conditions.
In one part of Oaxaca, grasshoppers are popular snacks, but shrimp are shunned.
In December, a group of scientists at Wageningen University, in the Netherlands, published a paper concluding that insects reared for human consumption produce significantly lower quantities of greenhouse gases than do cattle and pigs. "This study therefore indicates that insects could serve as a more environmentally friendly alternative for the production of animal protein," the paper said. One of its authors was Arnold van Huis, an entomologist who is working to establish a market for insect-based products in the Netherlands, with funding from the Dutch government; the agriculture ministry recently gave him a million euros to research insect husbandry. "We have a food crisis, especially a meat crisis, and people are starting to realize that we need alternatives, and insects are just an excellent alternative," van Huis said.
On a trip to Africa, in 1995, when van Huis was on sabbatical, he travelled to a dozen countries, interviewing locals about their relationship with insects. Half the people he spoke with talked about eating them, and he finally overcame their reluctance—born of centuries of colonial opprobrium—to share some with him. "I had termites, which were roasted, and they were excellent," he said. When he got home, he offered a bag of termites to Marcel Dicke, the head of his department—he liked them—and the two started a popular lecture series that addressed insects' potential as a food source. After van Huis and Dicke organized an insect festival that drew twenty thousand people, they were approached by several mealworm and cricket farmers who had been serving the pet-food industry but were interested in diversifying. "We know that Western peoples have some difficulties psychologically with ingesting insects, so we are looking at some ways of introducing them into food so that people will no longer recognize them," van Huis said. Insect flour was one option. "Another possibility is that you can grind insects and make them into a hot dog or a fish stick," he said. Together, van Huis and Dicke have helped get mealworms and processed snacks like Bugs Nuggets into the Dutch grocery chain Sligro.
The Dutch are, for reasons of geography, especially concerned about the effects of global warming; they are also progressive when it comes to food development. But entrepreneurs in the United States are starting to explore edible insects, too. Matthew Krisiloff, who just finished his freshman year at the University of Chicago, recently started a company called Entom Foods, which is working on de-shelling insects using pressurization technology—trade secret—in the hope of selling the meat in cutlet form. "The problem is the ick factor—the eyes, the wings, the legs," he said. "It's not as simple as hiding it in a bug nugget. People won't accept it beyond the novelty. When you think of a chicken you think of a chicken breast, not the eyes, wings, and beak. We're trying to do the same thing with insects, create a stepping-stone, so that when you get a bug nugget you think of the bug steak, not the whole animal." If he can overcome some of the technical challenges—like the fact that insect protein does not take the form of muscle, but is, as he put it, "goopy"—he plans to have a product out next year.
In Dicke's opinion, simply changing the language surrounding food insects could go a long way toward solving the problem that Westerners have with them. "Maybe we should stop telling people they're eating insects," he said. "If you say it's mealworms, it makes people think of ringworm. So stop saying 'worm.' If we use the Latin names, say it's a Tenebrio quiche, it sounds much more fancy, and it's part of the marketing." (There's a precedent for this: in the nineteenth century, English members of the Society for the Propagation of Horse Flesh as an Article of Food had French chefs prepare banquets of the meat they called chevaline.) The other option, Dicke said, is to cover the bugs in chocolate, because people will eat anything covered in chocolate.
The practice of ethical entomophagy started haphazardly. In 1974, Gene DeFoliart, who was the chair of entomology at the University of Wisconsin, was asked by a colleague to recommend someone who could talk about edible insects as part of a symposium on unconventional protein sources. Then, as now, entomology was more concerned with insect eradication than cultivation, and, not finding a willing participant, DeFoliart decided to take on the project himself. He began his talk—and the paper he eventually published—with a startling statement: "C. F. Hodge (1911) calculated that a pair of houseflies beginning operations in April could produce enough flies, if all survived, to cover the earth forty-seven feet deep by August," he said. "If one can reverse for a moment the usual focus on insects as enemies of man, Hodge's layer of flies represents an impressive pile of animal protein."
DeFoliart envisioned a place for edible insects as a luxury item. The larvae of the wax moth (Galleria mellonella) seemed to him to be poised to become the next escargot, which in the late eighties represented a three-hundred-million-dollar-a-year business in the United States. "Given a choice, New York diners looking for adventure and willing to pay $22 for half a roasted free-range chicken accompanied by a large pile of shoestring potatoes might well prefer a smaller pile of Galleria at the same price," he wrote. He and a handful of colleagues, including Dunkel, began to study and promote the potential of what they called "mini-livestock," and, in The Food Insects Newsletter, they reported the results of nutritional analyses and assessed the efficiency of insects like crickets—the most delectable of which, entomophagists are fond of pointing out, belong to the genus Gryllus.
In December, a group of DeFoliart's disciples gathered at a resort in San Diego for a symposium on entomophagy at the annual conference of the Entomological Society of America. Because there is no significant funding available for entomophagy research, it has never been taken seriously by most professional entomologists. Dunkel, who in her half century in academia has many times heard colleagues discourage interested graduate students, often finds herself at odds with others in her field. It was a relief, then, to be among the like-minded. "Your soap-moth-pupae chutney—I'll never forget how that tasted!" she said, introducing a colleague from the Insectarium, in Montreal, which holds a bug banquet every other year. The entomophagists hoped to capitalize on the momentum they perceived. "We don't have to be the kooky, nerdy entomologists who eat bugs because we're crazy," an entomologist from the University of Georgia said. "Twenty years ago, sushi was the eww factor; you did not see sushi in grocery stores. Now it's the cultural norm."
At the conference, Dunkel talked about her frustration working in West Africa, where for decades European and American entomologists, through programs like U.S.A.I.D. and British Locust Control, have killed grasshoppers and locusts, which are complete proteins, in order to preserve the incomplete proteins in millet, wheat, barley, sorghum, and maize. Her field work in Mali focusses on the role of grasshoppers in the diets of children, who, for cultural reasons, do not eat chicken or eggs. Grasshoppers contain essential amino acids and serve as a crucial buffer against kwashiorkor, a protein deficiency that impedes physical and neurological development. In the village where Dunkel works, kwashiorkor is on the rise; in recent years, nearby fields have been planted with cotton, and pesticide use has intensified. Mothers now warn their children not to collect the grasshoppers, which they rightly fear may be contaminated.
Mainly, the entomophagists bemoaned the prejudice against insects. "In our minds, they're associated with filth," Heather Looy, a psychologist who has studied food aversions, said over dinner after the symposium. "They go dirty places, but so do fungi, and we eat those all the time. And you don't want to know about crabs and shrimp and lobster." Crabs, shrimp, and lobster are, like insects, arthropods—but instead of eating fresh lettuces and flowers, as many insects do, they scavenge debris from the ocean floor.
This injustice—lobster is a delicacy, while vegetarian crustaceans like wood lice are unfit for civilized man—is a centerpiece of the literature of entomophagy. "Why Not Eat Insects?," an 1885 manifesto by Vincent M. Holt, which is the founding document of the movement, expounds upon the vile habits of the insects of the sea. "The lobster, a creature consumed in incredible quantities at all the highest tables in the land, is such a foul feeder that, for its sure capture, the experienced fisherman will bait his lobster-pot with putrid flesh or fish which is too far gone even to attract a crab," he writes.
Holt's compelling, if Swiftian, argument addresses the food problems of his day—"What a pleasant change from the labourer's unvarying meal of bread, lard, and bacon, or bread and lard without bacon, would be a good dish of fried cockchafers or grasshoppers"—but he is innocent of the nuances of food marketing. Among the sample menus he supplies are offerings like Boiled Neck of Mutton with Wire-worm Sauce and Moths on Toast. At dinner in San Diego, it occurred to me that this naïveté had carried down. I was sitting next to Lou Sorkin, a forensic entomologist at the American Museum of Natural History who is also an expert on bedbugs, probably the most loathed insect in the United States today. He had arrived at his latest culinary discovery, he said, while experimenting with mediums for preserving maggots collected from murdered corpses. Realizing that citrus juice might denature proteins as effectively as a chemical solution, and might be more readily available in the field, he soaked large sarcophagid maggots in baths of grapefruit, lemon, lime, and pomelo juice, and voilà! Maggot ceviche. "It's a little chewy," he said. "But tasty."
Food preferences are highly local, often irrational, and defining: a Frenchman is a frog because he considers their legs food and the person who calls him one does not. In Santa María Atzompa, a community in Oaxaca where grasshoppers toasted with garlic, chile, and lime are a favorite treat, locals have traditionally found shrimp repulsive. "They would say 'some people' eat it, meaning 'the coastal people,' " Ramona Pérez, an anthropologist at San Diego State University, says. When she made scampi for a family there, she told me, they were appalled; the mother, who usually cooked with her, refused to help, and the daughters wouldn't eat. The coast is less than a hundred miles away.
Most of the world eats bugs. Australian Aborigines like witchetty grubs, which, according to the authors of "Man Eating Bugs," taste like "nut-flavored scrambled eggs and mild mozzarella, wrapped in a phyllo dough pastry." Tenebrio molitor is factory-farmed in China; in Venezuela, children roast tarantulas. Besides, as any bug-eater will tell you, we are all already eating bugs, whether we mean to or not. According to the F.D.A., which publishes a handbook on "defect levels" acceptable in processed food, frozen or canned spinach is not considered contaminated until it has fifty aphids, thrips, or mites per hundred grams. Peanut butter is allowed to have thirty insect fragments per hundred grams, and chocolate is O.K. up to sixty. In each case, the significance of the contamination is given as "aesthetic."
In fresh vegetables, insects are inevitable. The other day, cleaning some lettuce, I was surprised by an emerald-green pentagon with antennae: a stinkbug. I got rid of it immediately. But daintiness about insects has true consequences. As Tom Turpin, an entomologist at Purdue University, said, "Attitudes in this country result in more pesticide use, because we're scared about an aphid wing in our spinach."
The antipathy that Europeans and their descendants display toward eating insects is stubborn, and mysterious. Insect consumption is in our cultural heritage. The Romans ate beetle grubs reared on flour and wine; ancient Greeks ate grasshoppers. Leviticus, by some interpretations, permits the eating of locusts, grasshoppers, and crickets. (The rest are unkosher.) The manna eaten by Moses on his way out of Egypt is widely believed to have been honeydew, the sweet excrement of scale insects.
Contemporary Westerners tend to associate insects with filth, death, and decay, and, because some insects feed on flesh, their consumption is often seen as cannibalism by proxy. Holt takes pains to stress that the insects he recommends for eating—caterpillars, grasshoppers, slugs—are pure of this taint. "My insects are all vegetable feeders, clean, palatable, wholesome, and decidedly more particular in their feeding than ourselves," he writes. "While I am confident that they will never condescend to eat us, I am equally confident that, on finding out how good they are, we shall some day right gladly cook and eat them."
In the overcoming of resistance to certain foods, Frederick J. Simoons, the author of the classic text on food taboos "Eat Not This Flesh," says, timing is everything. He cites Emperor Meiji's consumption of beef—a Buddhist sacrilege—as the dawn of Japan's embrace of the West. Noritoshi Kanai, the eighty-eight-year-old president of Mutual Trading Company, which imports gold flakes and matsutake essence to sell to high-end sushi restaurants like Masa and Nobu, introduced sushi to the United States in the nineteen-sixties. Because sushi is raw and handled without gloves in front of the customer, everyone told him that the American public would never accept it. The convergence of three factors, he says, changed their minds: the food pyramid, which emphasized fish; the rise of the Japanese car; and "Shogun."
Promoters of entomophagy may face a bigger obstacle. Unlike sushi, which was seen as an inedible form of an edible substance, most Westerners view insects as inappropriate for eating—the psychological equivalent of wood or paper—or dangerous, like cleaning fluid. (Insect-eaters, correspondingly, are seen as suspect, other, and possibly inhuman, an idea reinforced by countless mass-culture images, including most science fiction.) Some object to the form in which insects are presented—entire—though lobsters, mussels, oysters, clams, and even, increasingly, in this age of whole-animal cookery, pigs come to the table intact. Others locate their disgust in the fact that one has to eat the chitinous exoskeleton, but the same is true for soft-shell crab, which is rarely considered barbarous to eat.
Morphology might be at the root of the problem, however. Processing insects is labor-intensive, and they are not exactly filling. One would have to eat about a thousand grasshoppers to equal the amount of protein in a twelve-ounce steak. According to Larry Peterman, the owner of HotLix, a company that sells tequila-flavored lollipops with mealworms in them and Sour Cream & Onion Crick-ettes ("the other Green Meat"), processed crickets cost hundreds of dollars a pound. Unlike those found in the tropics, European bugs do not grow big enough to make good food, so there is no culinary tradition, and therefore no infrastructure, to support the practice. Tom Turpin told me, "If there were insects out there the size of pigs, I guarantee you we'd be eating them."
The next stinkbug I came across I ate. It was lightly fried, and presented on a slice of apple, whose flavor it is said to resemble. (I found it a touch medicinal.) This was in a one-story white clapboard house in the West Adams neighborhood of Los Angeles, with a skateboard half-pipe in the back yard, which had been rented by Daniella Martin and Dave Gracer, two advocates of entomophagy. Martin had reserved the place under false pretenses. "We told them we were scientists," Martin said, giggling. In fact, Martin, who used to be an Internet game-show host, writes a blog called "Girl Meets Bug"; she and Gracer, an English instructor who travels the country lecturing on entomophagy and has been writing an epic poem about insects for the past fourteen years, were in town to compete in a cookery competition at the Natural History Museum's annual bug fair.
Martin, who is thirty-four, with a heart-shaped face and a telegenic smile, stood at the counter in the small kitchen pulling embryonic drones—bee brood—from honeycomb. They were for bee patties, part of a "Bee L T" sandwich she was going to enter in the competition. But, finding them irresistible, she fried up a few to snack on. "It tastes like bacon," she said rapturously. "I'm going to eat the whole plate unless someone gets in there." I did: the drones, dripping in butter and lightly coated with honey from their cells, were fatty and a little bit sweet, and, like everything chitinous, left me with a disturbing aftertaste of dried shrimp.
Gracer opened the freezer and inspected his bugs: housefly pupae, cicadas, and, his favorite, ninety-dollar-a-pound katydids from Uganda. "They're very rich, almost buttery," he said. "They almost taste as if they've gone around the bend."
"Dave, where's the tailless whip scorpion?" Martin said, and Gracer produced an elegantly armored black creature with a foreleg like a calligraphy flourish. "I'm thinking about doing a tempura type of fry and a spicy mayonnaise," Martin, who also worked for a number of years in a Japanese restaurant, said. First, she flash-fried it to soften the exoskeleton, and then she dipped it in tempura batter. To her knowledge, no one had ever before eaten a tailless whip scorpion. "All right, people, let's make history," she said, using a pair of chopsticks to lower it back into the pan, where it sizzled violently.
When the scorpion was finished, she put it on a plate, and she and Gracer sat down on a couch to feast on what looked like far too much bug for me, and yet not nearly enough to satisfy hunger. Gracer pulled off a pincer. "There's something—that white stuff—that's meat!" he cried, pointing to a speck of flesh. "That's meat!" Martin repeated excitedly, and exhorted him to try it. He tasted; she tasted. "Fish," Gracer said. "It has the consistency of fish." Martin split a leg apart and nibbled. In a few bites, they had eaten all there was. "That was really good," she said.
The following morning, in a tent on the front lawn of the Natural History Museum, Gracer faced Zack (the Cajun Bug Chef) Lemann, an established bug cooker from New Orleans, who dazzled the judges—most of them children—with his "odonate hors d'oeuvres," fried wild-caught dragonflies served on sautéed mushrooms with Dijon-soy butter. (Children are often seen as the great hope of entomophagy, because of their openness to new foods, but even they are not without prejudices. Gracer, who presented stinkbug-and-kale salad, had neglected to account for the fact that kids don't like kale.) A five-year-old approached Lemann afterward. "Excuse me, can I eat a dragonfly?" he said. Lemann cooked one for him. The boy picked the batter off, to reveal a wing as elaborately paned as a cathedral window, and then bit into it: his first bug. His little brother, who was three, came over and asked for a bite. "Good," he pronounced.
"Who's going to eat the head?" their mother asked.
"I will," the five-year-old said. "Once somebody licks the mustard off."
The last round of the day matched Martin against Gracer. He was making Ugandan-katydid-and-grilled-cheese sandwiches. Drawing on her Japanese-restaurant experience, Martin decided to make a spider roll, using a rose-haired tarantula. She held up the spider and burned off its hair with a lighter, and then removed its abdomen. "The problem with eating an actual spider roll, made with crab, is that they're bottom feeders," she said. "This spider probably ate only crickets, which ate only grass." She whipped up a sauce and added a few slices of cucumber, and then presented her dish to the judges, warning them brightly to "be very careful of the fangs!"
A young girl with curly hair lunged eagerly at the plate. "If it's in sushi, I'll eat it," she said. When she had tried a piece, she declared, "It's sushi. With spiders. It's awesome."
Four-fifths of the animal species on earth are insects, and yet food insects are not particularly easy to find. Home cooks can call Fred Rhyme, of Rainbow Mealworms, who provided the Madagascar hissing cockroaches for "Fear Factor." He sells more than a billion worms a year; the sign at the edge of his farm, a conglomeration of twenty-three trailers, shotgun houses, and former machine shops in South Los Angeles, says, "Welcome to Worm City, Compton, Cal., 90220½. Population: 990,000,000." The farm supplies six hundred thousand worms a week to the San Diego Zoo. "It's mostly animals we feed," Rhyme's wife, Betty, who is the company's president, told me. "The people are something of an oddity."
For the do-it-yourself set, there are rearing and grinding kits, invented by Rosanna Yau, a designer in San Francisco, who has sold insect snacks at the San Francisco Underground Market. The business card for her Web site, minilivestock.org, has a packet of dried mealworms attached to the back, and a warning to those with shellfish allergies not to consume them: insects and shellfish are such close cousins that the allergy tends to extend to both.
Most edible insects, though, are wild-harvested and highly seasonal, and not U.S.D.A.-approved. Until a citation from the health department prompted them to set up a certified facility in Oaxaca, the Lopezes got the chapulines they served at Guelaguetza from friends and relatives, who packed them in their carry-ons when they visited from Mexico.
Consider the immature Liometopum apiculatum, exquisitely subtle, palest beigy-pink, knobbly as a seed pearl, with a current market price of seventy dollars a pound. A delicacy since Aztec times—they were used as tribute to Moctezuma—they are still a prized ingredient in high-end Mexico City restaurants, where they appear on the menu as escamoles; they are also known, colloquially, as Mexican caviar, or ant eggs.
Like humans, Liometopum apiculatum ants are opportunists; they will eat anything they can overpower, and, because they do not sting, they tear their prey to shreds. (They are also ranchers, tending flocks of aphids and defending them from lady beetles, in exchange for the aphids' surplus honeydew.) They burrow under boulders or at the base of trees, and live in colonies of up to fifty thousand members. Traditionally, they were hunted only by experienced escamoleros, but, according to Julieta Ramos-Elorduy, a biologist who studies food insects at the National Autonomous University of Mexico, their desirability has invited poachers, who overharvest and destroy the nests. The ants, which are most readily available in the state of Hidalgo, are also found in the southwestern United States. High prices have inspired North American foragers to get in on the business. "Recently at San Juan market in Mexico City, monopolizers informed us that small airplanes loaded with tons of the product arrived from the United States and sold it to the highest bidders," Ramos-Elorduy wrote in a 2006 paper.
You can't really buy escamoles in America. Joe Raffa, the head chef at Oyamel, who gets his chapulines sent from Oaxaca in kilo bags ("It all sounds very covert and druglike," he said), has scoured D.C. markets for them without success, though once, on a tip from a lady who overheard him complaining to his barber about their unavailability, he discovered some frozen Thai ant larvae (labelled as "puffed rice") in an Asian grocery store in Virginia. Raffa's boss, José Andrés, told me that he considers escamoles a delicacy, and if he could get them he'd put them on the menu at Minibar, his acclaimed six-seat restaurant in Washington, D.C.
In April, I called Laurent Quenioux, a French-born chef based in Los Angeles, who was a semifinalist for a 2011 award from the James Beard Foundation and is the only chef I know of in this country who has escamoles on the menu. He was trying to get some to serve at Starry Kitchen, where he was going to be chef-in-residence for the summer. "Basically, you need to smuggle them," he said. His connection, a Mexican living near Hidalgo who brought the eggs in Styrofoam cups in his carry-on luggage, didn't work anymore; the last two times Quenioux had placed an order, he'd prepaid, only to have his shipment confiscated by customs at LAX.
A week before the soft launch of Quenioux's residency at Starry Kitchen, I heard that he had a line on some escamoles. He knew a guy who knew a guy who would bring them across the border from Tijuana; we simply had to drive down to a meeting place on the U.S. side and escort them back. We set a time, and I went to a street corner in Pasadena, where Quenioux lives; when I arrived, a red Toyota Corolla was waiting. The window came down partway, and I heard someone call my name.
Quenioux is a gentle person, with huge, pale-green eyes, a bald-shaved head, a set of prayer beads around his wrist, and the endearingly antisocial habit of seeing everything he encounters as potential food: the deer near Mt. Wilson, which he hunts with a bow and arrow; the purple blossoms of the jacaranda trees; a neighbor's chicken, which he killed and cooked when it came into his yard. (Usually, he finds chicken disgusting, and eats it only when he's home in France.) Certain laws just don't make sense to him, like the one that prohibits him from serving a dessert made from chocolate hot-boxed with pot smoke. "What's one gram of marijuana, just to have the smoke infuse the chocolate?" he said. Last year, when his restaurant Bistro LQ was picketed for serving foie gras, he was unperturbed; he says that when the ban on foie gras goes into effect next year in California, he will serve it anyway. "We are known to be a little bit rebellious," he told me. "They can fine me every day."
It is the same with escamoles. "We do it for the culinary adventure," he said. He has made blinis with ant eggs and caviar, and a three-egg dish of escamoles, quail eggs, and salmon roe. He has fantasized about making an escamole quiche, and, using just the albumen that drains out when the eggs are frozen, meringue. His signature dish is a corn tortilla resting on a nasturtium leaf and topped with escamoles sautéed in butter with epazote, shallots, and serrano chilis, served with a shot of Mexican beer and a lime gel. Insects are, to him, like any other ingredient: a challenge and an opportunity. "Let's do gastronomy with bugs," he said. "Let's make something delicious."
Quenioux talked about escamoles all the way down south—their delicate eggy qualities, their wildness, their unexpected appearance ("condensed milk with little pebbles in it"), the responsibility he feels to train the American palate to accept them. "The insects will be the solution to feed all those masses, but how do you get insects on the daily table in America?" he said. "In the last twenty years, we grew here in America from iceberg lettuce to baby frisée, so the time is now."
After a few hours, we arrived at a strip mall and parked in front of a drugstore, then walked toward the meeting place, a restaurant, where the escamoles had been entrusted to a woman named Nadia. "O.K., let's go talk to Nadia," Quenioux said, getting out of the car. "I've got the cash."
The front door to the restaurant was open, and an old man with a drooping mustache was mopping the floor. "Hola, señor," Quenioux said. The old man pointed to a Dutch door, which led to the kitchen. Quenioux stuck his head in, and eventually Nadia, a young woman wearing a dirty chef's coat and a white apron, appeared. "You come for the escamoles?" she said. "O.K., I get for you." She returned a minute later with a plastic shopping bag containing a large ziplock filled with half a kilo of frozen product. Quenioux handed her a hundred-dollar bill.
Getting back in the car, Quenioux opened the bag to examine the goods, a pale-orange slush, scattered with clumps of oblong ant babies. "Ooh!" he squealed. "We got the loot!"
A week later, he was at Starry Kitchen, a lunch counter downtown owned by Nguyen and Thi Tran, who until recently ran it as an underground supper club out of their apartment. Nguyen was bounding around the kitchen, talking about his role in getting the escamoles, which Quenioux was going to serve as an amuse-bouche. "I called everyone, from Laos, Cambodia, Thailand—all the sources I know got caught," he said. He was thrilled about the air of the forbidden which the dish would confer. "It's going to be a great note to start on—not even the taste, just them knowing it was smuggled and it's ant eggs," he said.
To complement a menu full of Asian flavors—teriyaki rabbit meatballs in miso broth, veal sweetbreads with shishito peppers and yuzu—Quenioux had decided to prepare the escamoles with Thai basil and serve them with Sapporo. "These are very spicy," he said, placing an ample green nasturtium leaf on a plate. "I foraged them from my garden this morning." There was a light sheen of sweat on his forehead.
Just before the service, the waiters started to panic. "What am I telling them?" one asked. "I can't just go up to them and say it's ant eggs."
"Tell them it's very exotic, and traditional in Mexico City," the sous-chef said.
"This is an amuse from the chef," a waiter said, presenting me with the dish, a composition as spare and earthy as a Japanese garden. "It's smuggled-in ant eggs." I rolled the leaf around the tortilla and bit: peppery nasturtium, warm, sweet tortilla, and then the light pop of escamoles bursting like tiny corn kernels. A whiff of dirt, a sluice of beer, and that was it. They were gone by night's end. ♦
Published in the print edition of the August 15 & 22, 2011, issue, with the headline "Grub."
Dana Goodyear is a staff writer at The New Yorker and the host of the podcast "Lost Hills."
More:AfricaAmerican Museum of Natural HistoryAntsBugsCHEFSCricketsEnvironmentFoodForagingGrasshoppersInsectsJapanMexicoPurdue UniversityRestaurantsSustainabilityTaboos
Annals of Gastronomy
Twenty-Four-Karat Chicken Wings and the Allure of Eating Gold
By Helen Rosner
What's the Point of Food in Fiction?
From 2007: In modern literature, the way we cook provides a recipe for representing the way we think.
By Adam Gopnik
Annals of History
The Day L.B.J. Took Charge
Lyndon Johnson and the events in Dallas.
By Robert A. Caro


text:
Persistent homelessness in the Chicago suburbs shouldn't be a surprise
Posted on November 1, 2013 by legallysociable
Homelessness is an ongoing concern for Chicago suburbs:
Advocates say her story reflects an ongoing dilemma for those working to end homelessness. The problem often is dismissed as an urban one, but thousands of homeless people seek emergency overnight shelter across Chicago's suburbs each year. In DuPage County, nearly three-quarters of the homeless are from the county, officials said.
Although the number of people served by homeless support agency DuPage Pads has remained steady at about 1,400 people for the past three years, officials counted an additional 29 people who refused shelter this year in favor of sleeping in parks, building entryways and other public areas, said Carol Simler, executive director for the agency.
Many of these homeless people are affected by mental illness, substance abuse or debilitating health conditions. Yet stringent suburban law enforcement — which keeps homeless people from congregating or loitering — coupled with an increase in foreclosed buildings in some areas make the fringe group difficult to reach, advocates say…
In Lake County, 2,000 people receive assistance or shelter from PADS Lake County each year. Officials estimate that an additional 200 choose to sleep outdoors — a group that can be elusive, said Joel Williams, executive director of PADS Lake County.
1. Homelessness in the suburbs might be even more pernicious for those without a home because it is harder to access local services or they are less present. As this article notes, there are several organizations in the Chicago suburbs tackling the issue and the PADS organizations in DuPage and Lake County take advantage of the Metra lines or busing, respectively.
2. It shouldn't be surprising in 2013 to see "urban" issues in suburban areas. For example, the number of people in poverty in the suburbs now exceeds the number in poverty in big cities. Or, see the recent set of articles in the Chicago area about an uptick in heroin usage in the suburbs. Yet, it is still common to see articles like this or reactions from suburbanites that say things like, "isn't it strange to see urban issues in the suburbs?" It could be that there are still suburbanites who aren't expecting these issues or who intentionally moved to the suburbs to get away from such concerns. Yet, I also wonder if this isn't really code for something: this is really more concern in wealthier suburbs who would like to keep these sorts of troubles far from their borders.
This entry was posted in Sociology and tagged Chicago region, homelessness, perceptions, social services, suburbs, wealthy. Bookmark the permalink.
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District students compete in international coding event.
Karen, who hopes to work for NASA one day, joined dozens of middle school students who took part in the Zero Robotics International Space Station (ISS) Finals with the astronauts last Friday, August 10th. Campbell Union School District middle schoolers competed in the Zero Robotics summer program and wrote code for moving mini satellites in zero gravity.
Zero Robotics Middle School Summer Program introduces students to computer programming, robotics, and space engineering, and provides hands-on experience with programming SPHERE (Synchronized, Position, Hold, Engage, Reorient, Experimental Satellites). At the culminating event, 12 regional teams from around the globe watched live as astronauts aboard the International Space Station judged their team's code in zero gravity.
This is the second year that Campbell Union School District summer program students have participated in Zero Robotics, thanks to the grant-funded After School Education Safety (ASES) program operated by our CUSD Extensions Department.
Campbell Union School District students were featured in a National Geographic short film about it, called Zero Gravity.
For more about Zero Robotics, visit their website.


text:
200 ACC3 certs expire without incident: IATA
January 29, 2015 by Payload Asia
The 1 January expiry of some 200 temporary ACC3 accreditations for various cargo handling facilities and carriers around the world has not resulted in any negative impacts as of 27 January 2015, the International Air Transport Association (IATA) told Payload Asia, but the ultimate sanction of banning cargo uplift into Europe is still on the table.
The original ACC3 deadline was 1 July 2014, which saw nearly 1,100 independent validations conducted with about 120 IATA members holding designations for their various stations. The remaining 120 or so IATA members are either not flying cargo to Europe or they're flying cargo from so-called 'green-list' countries who have no ACC3 requirement.
For carriers unable to complete the validation process of third country supply chains and facilities in time for the 1 July 2014 deadline, a six-month extension was possible from the carriers' member state of reference, as was the case in these 200 temporary declarations. Speaking to cargo media in Geneva in early December, Gordon Wright senior manager, cargo customs and facilitation at IATA said: The biggest challenge now is that 200 of the destinations that we have today exist with the temporary six-month extension that will run out on 1 January."
In his response to Payload Asia queries on the expiration, Mike Woodall, project leader cargo security independent validation & international regulatory engagement at IATA explained that the number '200' relates to, "location specific/carrier specific ACC3 designations, thus the number '200' does not represent 200 carriers, or 200 locations, but a myriad of potential combinations of the two."
"IATA are currently engaging with the EU Commission, who hold the consolidated ACC3 designation list, to ascertain the exact up-to-date status of all ACC3-affected carriers based upon the status reports the Commission receives and collates from 31 EU/EEA States."
He added: "IATA's understanding is that to-date no carriers have been directly and negatively impacted by the 1 January 'deadline' – but it must be noted that the deadline can, as detailed within regulation, be further extended in certain circumstances."
As the extended 'deadline' of 1 January 2015 could only be granted for "objective reasons" (reasons beyond the carriers control) Woodall said it is possible that EU States have further extended temporary ACC3 designations where they believe the necessary regulatory requirements have been met. Further extensions can be granted up to a maximum of five years, or until July 2017, if the regulator agrees to a roadmap with the carrier. This would involve setting the number of validations to be completed each year, with a minimum of five per cent each year with stations in 'red-list' countries would need to be validated first.
And while IATA is "unaware of any negative impacts" from the expiry of the temporary ACC3 accreditations, Woodall noted that even if a carrier failed to meet their obligations, "most EU/EEA Stares would adopt a graduated approach to non-compliance that would typically start with robust discussions concerning rectification action plans that included activity and milestone agreements."
Other Topics: ACC3, Air & Cargo Services, air cargo, Air Cargo Asia, air cargo freight, Air Forwarding, air freight, Air Freight Asia, Air Freight Logistics, air freighter, air freighting, Air Logistics Asia, Air Shipping Asia, airlines cargo, airways cargo, asia cargo news, cargo aviation, Gordon Wright, green-list, IATA, International Air Transport Association, Mike Woodall, red-list, security, white-list
Ex-IATA finance staff joins CargoAi team
IATA urges more attention on lithium battery shipments


text:
Gov. Pritzker's Accountability Issue
By: Katie Clancy, Communications and Marketing Manager
Last week, Mike Madigan's closest confidant, Mike McClain, and three others were arraigned for their alleged involvement in the ComEd bribery scandal. All four plead not guilty and are set to appear again in court on February 16, 2021.
Mike Madigan's support is starting to plummet amongst Democrats in the House, including a member of his leadership team, State Rep. Kathleen Willis (D-Addison). They clearly see the writing on the wall and now find it best to show their opposition to the powerful Speaker. Most of the 19 Democratic Legislators calling for his resignation stood silent as scandal after scandal piled up, and most notably, serious allegations of sexual harassment against core members of his team.
But more importantly, who are the people that still remain silent on the issue?
Gov. Pritzker is at the top of that list. For years, Pritzker has refused to call for Madigan's resignation.
The culture of corruption has run rampant under Mike Madigan's leadership and Democrat control of State Government. Madigan has stayed in power because of weak political followers like Gov. Pritzker who have stood silently by and benefited politically from Madigan's power. For decades, the political power structure in Illinois has served special interests and the self-interests of the political party in charge.
Gov. Pritzker has failed to change the system and has failed to lead on the issue of corruption and hold the leader of his party accountable. Madigan must resign. And all those who aided him and benefited from his power, including Gov. Pritzker, should be held accountable.
From the moment Gov. Pritzker took office, he was under investigation for ripping out the toilets from his Gold Coast mansion to reduce his property taxes. One of his greatest legislative accomplishments was the Capital Bill that doubled the gas tax and was championed by a Senator who was later indicted for bribery.
Nine months into the COVID-19 pandemic, Gov. Pritzker has failed to control the virus and continues to rule unilaterally, punishing small businesses, families, and schools with lockdowns based on non-transparent, arbitrary measurements.
Now, the LaSalle Veterans Home is paying the price for Pritzker's lack of leadership on taking care of our most vulnerable who are most at risk from dying of the virus. So far, 31 veterans at the home have tragically died after contracting the virus.
Gov. Pritzker has failed to keep his own house in order but is punishing small businesses who have been working tirelessly to remain open, keep their staff employed, and safely serve their beloved customers.
Gov. Pritzker has developed a pattern of blaming everyone for his own failures. Whether it's the spread of COVID-19, the financial disaster Illinois is in, or even the failure of his Tax Hike Amendment that he contributed $56 million to, he claims it is not his fault.
But, what happens on his watch is his responsibility. Without accountability and transparency in state government, we will always have problems. Gov. Pritzker, Mike Madigan, and the Springfield political ruling class are an ongoing reminder of that.
Mike Madigan must go. But that is the beginning of the house cleaning that is needed in state government, not the end.


Standard form of Caveat - prevents registration of a cancellation of easement where the caveat is noted on the dominant tenement.
an extinguishment of easement by Order of Court.
An easement may be cancelled pursuant to s47(6A) Real Property Act 1900 by the proprietor of the dominant tenement. An easement in gross may be cancelled by the proprietor of the easement.
Note: The creating instrument may include a third party whose consent is required to release the easement. If a consent is required it may take the form of a letter lodged with the dealing or the third party may endorse the dealing.
An easement may be extinguished pursuant to s89(8) Conveyancing Act 1919 by Order of the Supreme Court.
Suitably modified this form may be used to cancel or extinguish a profit à prendre or forestry right. The requirements are similar to those for cancellation or extinguishment of an easement.
(A) The references to title for the dominant and servient tenements must be stated.
(D) Cancellation the applicant must be the registered proprietor of the dominant tenement or the prescribed authority for an easement in gross. The full name of the applicant must be stated and be identical to the name as shown on the Torrens Title Register.
Extinguishment the full name of the applicant must be stated.
(E) Cancellation the consent of any lessee, mortgagee or chargee of the dominant tenement must be annexed to the dealing where the lease, mortgage or charge was registered after the easement was created.
Extinguishment the date of the Order of the Supreme Court must be stated. An office copy of the Order must be annexed to the dealing.
The extent of the extinguishment, i.e. whole or part, must be stated. An extra fee is payable for a plan annexed to the dealing.


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The coworking movement's values are Collaboration, Openness, Community, Accessibility, and Sustainability. At Nexudus, we believe in these values and also apply them. We work very hard to build great products and provide real value for our customers.
We are a diverse and international team; we work hard, but also play hard: we know how important it is to unwind. So expect regular team gatherings, lots of food and trips to some of the 40+ countries we currently operate in. We encourage our team to stay up-to-date and provide annual learning packages that you can spend on courses, books or seminars. Gym and swimming pool are included but not mandatory!
If you think you've got what it takes, we'll be more than happy to hear from you.
An exciting role where you will coordinate and support the full implementation cycle from contact to launch of many of the amazing locations we work with around the world. Expect to work and learn a range of disciplines and technologies through the implementation process of each of project.
Being able to gather relevant information to understand how customers and their businesses work is very important to this position. We've set up hundreds of accounts so far, but every single one was different.
Put on the customer's shoes to understand the challenges and issues they can occasionally face using Nexudus. Patience and Empathy are key to this position.
Delivering and demonstrating outstanding results to, and for our clients from go-live.
Holding regular review meetings, including discussing results and creating joint roadmaps. This will include identifying where upcoming Nexudus features can fit into the customer's plans and sharing best practice from other clients who use Nexudus for a similar purpose.
Pro-actively identifying ways of improving the products and services we deliver.
Actively communicating with customers and internal teams to ensure all aims of the customer relationship are met.
Troubleshooting customer issues, ensuring they receive the most benefit possible from their investment in Nexudus.
Organising and providing training to both customers and the rest of the Nexudus team.
1-2 year(s) in Client Success Management and/or Account Management.
Have exceptional commercial acumen with proven Account Management / Customer Success experience.
Have a good technical background; a fair understanding of web technologies, networking and online transactions.
Take a logical and organised approach to problem solving, asking appropriate questions to facilitate the collection of information required.
Organised, able to meet deadlines, work under pressure, and deliver on many things at once.
Articulate and possess excellent communication skills.
Team-player who is able to work unsupervised.
Experience using cloud based platforms.
Must have the right to live and work in the UK.
Write front-end code in ES6 JS, reactjs, redux-sagas, react-native, liquid, bootstrap-3, HTML and CSS/LESS.
Moving our UI/UX forward and developing new features using different technologies.
Rapidly fixing bugs and solve problems.
Pro-actively looking for ways to improve the Nexudus platform and its products.
Ability to create an interface using the technologies above.
Experience building responsive designs for any type of device.
Excellent attention to detail and a keen eye for design.
A good understanding of UX and UI concepts.
A disciplined approach to testing and quality assurance.
Understanding of computer science concepts such as: common data structures and algorithms, profiling/optimization.
Must have the right to work and live in the UK.
Proven 2+ years experience as a .NET Developer.
Familiarity with the WebAPI and MVC framework, SQL Server and design/architectural patterns.
Produce content about the coworking industry.
Overseeing Social Media platforms and content management.
Monitoring market analytics and KPIS.
Working on new products from scratch to get them into the market.
+1 year of working experience in the related field is required for this position.
General understanding of analysis tools, such as Google Analytics.
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We are looking for passionate and committed individuals to join our team. If you think you know someone who may fit the requirements, feel free to reach out, make an introduction or let us know.
As a huge thank-you, and knowing how difficult is to find the right individuals, we will offer you up to three months of credit for your full Nexudus monthly subscription fees for every successful candidate you refer to us.


text:
The New Metropolitan
new cultures of urban citizenship
A Folly For London
AN OPEN-TO-ALL & FREE-TO-ENTER COMPETITION FOR ARCHITECTURE OF THE ABSURD In celebration of great British satire, this competition is an opportunity to propose an alternative but equally ridiculous project for the public space being lost to the proposed Garden Bridge on London's South Bank.
In the vein of Private Eye and Punch – or Hogarth and Banksy – read about Will Jennings' Folly For London competition which is using satire as a tool for social action. Launching today, the competition runs through to August 28th when it will be followed by a physical and online exhibition of the shortlisted entries. A panel of judges including Owen Hatherley and Natalie Bennett will select an overall Winner and a Greenwash Winner.
Words By Will Jennings
(all image captions by Will Jennings)
Think of what you want from your ideal city. Perhaps there is a sense of aesthetic balance and harmony. Perhaps a wealth of public green space left to be used as seen fit rather than with prescribed activity or suggested behaviours. Perhaps it's free of chain commercial outlets and offers interesting spaces for new businesses and startups. Perhaps there's connection between the immediate and distanced, views which stretch unimpeded towards markers and heritage of the past, as enjoyed by centuries of people prior. Perhaps social housing won't be removed in favour of 'luxury' flats. Perhaps as well as respecting the past your city also nods to the future, with genuinely green design at its heart to sustain itself for centuries to come. Perhaps it is shaped around the very people who inhabit it and use it, rather than just creating an urban form within which citizens have to fit themselves around without agency or ownership.
The ideal city: attributed to Luciano Laurana or Melozzo da Forlì
Now, reverse all those ideals, and imagine a new city that stands in place of your first one, a halcyon reflected in a cracked mirror. I offer you a small parcel of land on which you can build a monument to this dystopia, a folly which serves no purpose but stands for everything.
A Folly For London site, perspective (© Google Maps)
The idea of the proposed Garden Bridge over the Thames had been rattling around my head, and the more it rattled the more it seemed totally absurd and the absolute opposite of what London needs. I thought of how it blocked historic views of world heritage sites, including the cherished one from Waterloo Bridge. Of the greenwash spin of a concrete hulk wrapped in Glencore-donated cladding which will never repay its carbon footprint no matter how many hedges and trees are planted on top of it. Of the sacrificing of public greenspace for private commerce, queueing and corporate entertainment. Of the fact Transport for London are paying £30m for a bridge which can't be cycled over and is right next to two perfectly accessible bridges when the whole of the Thames east of Tower Bridge is in desperate need of a crossing. Of the fact up to £150m of public money is being spent at the behest of a Chancellor and Mayor who are overseeing cuts and austerity.
The widely disseminated image from a drone next to one from the planning application (which The Garden Bridge Trust don't share so frequently) © (presumed) Thomas Heatherwick
The Garden Bridge development has been allowed to get as far as it has because the people behind it and the political system through which it has passed have shown very little interest in informing the public (whether local, across London or more distant – because all are affected) of the true costs and effects of it being built. So, we only seen the bridge rendered from the vantage of an imaginary drone looking down and not from one of the many other images included in the planning documents from ground level showing the impact upon existing vistas towards Somerset House and St. Pauls.
We read about a new iconic landmark for London, but aren't informed about the Garden Bridge Trust's own reports which repeatedly use the word "adverse" with regards to views of existing landmarks. Quotes that state the bridge will be a tranquil place to dwell and dream are repeated by a lazy media who duplicate the Trust's press-releases without looking deeper into documents which talk of a 600sqm "Disney queues" system. Proponents gleefully talk of the bridge only being closed between midnight and 6am as any London park, but forget to mention the small-print "it is acknowledged, however, that the opening hours may change in the future."
The Garden Bridge is not only bad in itself, but is symbolic of all that is wrong in our political and urban realm. A shift from public to private, lack of democratic engagement to prevent an engaged and questioning public and the facade of 'greenness' being used to disguise something murkier.
The Garden Bridge Trust repeatedly claim to be committed to consultation, but barely anyone in London, let alone further afield, really knows the precise location, cost, effects and greenwash of the project. A Folly For London has been set up with this in mind, with the website acting as the tool of public engagement the Garden Bridge Trust seem to have been so keen to avoid. True public consultation on a publicly funded project should be informative about all the negative facts as well as positive ones, otherwise it is just the half-truths of marketing spin. They should be providing us with all the information of what is proposed, not just selected nuggets in order to sell to us an idea which we are to pay for. So the website is a platform for writing and comment from various voices about not just the Bridge but the numerous issues underlying it.
The site for your folly designs (© Will Jennings)
It also offers an open-to-all and free-to-enter competition for an architecture of the absurd. I invite anybody to submit their own design for a Folly For London to be located on the land sacrificed to the proposed Garden Bridge, and through doing this attention is drawn to the lost public space and to the proximity to existing public bridges.
A competition needs a brief, and this one is subversive, requiring people to have a pretence of environmental interest whilst in reality being damaging, of blocking historic views, to squeeze an increasing tourist crowd into a smaller space and, as it's London and houses are too cheap, increasing property values.
Through thinking about their idea of a hellish city and a monument to it, the competition acts as a catalyst for considering what is loved about London and what is worth fighting for.
It is also intended to be fun. All political engagement and activism is strengthened through plurality of approaches and having many fronts of battle. Thames Central Open Spaces (TCOS) have been campaigning brilliantly against the Garden Bridge since 2014, and their energy, solidarity and targeted legal action has been relentless, well humoured and has communicated the facts of the Garden Bridge to public, press and politicians in a way that The Garden Bridge Trust never attempted to. A Folly For London opens up a new front of attack against the bridge and the processes by which is come as far as it has. In a culture rich in satire, from Private Eye and Punch to Hogarth and Banksy, the artistic engagement and dry humour can add another level of communication and protest – through laughing at the proposed Follies we are also mocking the absurdity of the Garden Bridge. We don't allow it a platform of rationality but instead dismiss it as the joke Lambeth and Westminster authorities should have done at the planning stage.
www.afollyforlondon.co.uk
Follow Will Jennings @willjennings80
The Battle for Skopje – urban citizenship and the legacy of the past by Ljubica Spaskovska
Naked City: On Authenticity and Urban Citizenship, an Interview with Sharon Zukin
City as a Political Idea: An Interview with Krzysztof Nawratek
Rebel City Amsterdam: Reflections on the Occupied University
Stacey Hunter
Author archive Author website @staceyhunterEDI on Twitter
Stories, Uncategorized, Urban
A folly For London, democracy and citizenship, GENTRIFICATION, global city, Greenwashing, LONDON, London Garden Bridge, Private Space, public space, Resistance, Urban Citizenship, Will Jennings
The Battle for Skopje – urban citizenship and the legacy of the past by Ljubica Spaskovska We asked Dr Ljubica Spaskovska, Associate Research Fellow in History at the…
Naked City: On Authenticity and Urban Citizenship, an Interview with Sharon Zukin Sharon Zukin is Professor of Sociology at CUNY Brooklyn College, New…
City as a Political Idea: An Interview with Krzysztof Nawratek Krzysztof Nawratek's book City as a Political Idea was first…
Rebel City Amsterdam: Reflections on the Occupied University By Christoph Lindner @cplindner Christoph Lindner is Professor of Media and…
Cities and Citizenship, An interview with David Harvey What does it mean to be a citizen today? An Interview with…
The Neoliberal City with Anna Minton and Andy Wightman
Claim, Occupy, Create
Who Saved The City? One day symposium & film screening
Between Places: The Ho Chi Minh City of tomorrow as seen from today.
New Met / CityLink Gentrification Twitter Hour Event
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