ζην and the Art of Motorcycle Maintenance: An Inquiry Into Values
During Ancient Greek, I noticed the homophonic qualities between the Attic infinitive for a verb meaning “live” and the Buddhist school of Zen; considering Pirsig’s explorations of the Phaedo, and how his inquiry resonates with ways of living, the pun seems apt.
Alessandro Piangiamore - Untitled (2010) - Coral and postcard on pedestal
Macro bee portraits by Sam Droege.
Used to distinguish and catalog the thousands of bee species in North America.
The Paris Review 2014 Easter Issue features interviews with Cormac McCarthy and Thomas Pynchon, fiction by Roberto Bolaño and Lydia Davis, and poetry by Anne Carson, Meghan O’Rourke, and Dorothea Lasky. Purchase it here. (Or follow my lead and subscribe.)
Rosemary Hot White Chocolate
2 cups unsweetened almond milk
1 tablespoon green tea leaves
2-3 sprigs rosemary – lightly bruised with the back of a chef’s knife
1 vanilla bean – seeds scraped out
1/2 cup raw cacao butter – shredded
2 tablespoons maca powder (optional, but great here)
1 cup cashews – soaked in water for 4 hours
4 soft dates – pits removed and chopped
ground cinnamon and/or nutmeg, or cocoa powder for sprinkling on top – optional
1. Place almond milk, green tea leaves (use a small mesh ball or strainer for the tea leaves), rosemary, vanilla seeds and bean into a saucepan and bring to a boil. Remove from heat, cover and let infuse for 30 minutes. Remove the mesh ball/strainer in 10 minutes.
2. melt the cacao butter on a double-boiler, making not to overheat it to keep all the good stuff intact. Add in the maca powder and mix thoroughly to incorporate.
3. Strain the almond milk mixture and pour into a high-speed blender. Drain and rinse the cashews, add them to a blender along with dates and blend everything until very smooth.
4. Slowly pour the milky mixture into the melted cocoa butter, whisking constantly until completely blended. Gently warm more, if desired, on a double-boiler, but don’t overheat. Pour into cups, sprinkle with cinnamon, nutmeg or cocoa powder and enjoy.
(courtesy of Golubka Kitchen)
White Northern Lights in Finland
cp. ‘The Auroras of Autumn’, Wallace Stevens
Dutch designer Daan Roosegaarde is trying to replace streetlights with glow-in-the-dark trees using “the bio-luminescent qualities of jellyfish and mushrooms.” The glowing plants are created by “splicing DNA from luminescent marine bacteria to the chloroplast genome of a common houseplant, so the stem and leaves emit a faint light similar to that produced by fireflies and jellyfish.”
Roosegaarde is right to call these trees a part of “incredibly poetic lanscapes.” They place science along a narrow space of design, which accentuates nature, which pairs aspects of nature so that each aspect remains translucid—clear in light of the other. The concept reminds me of a beaded lamp I made at eighteen, which glowed according to a pattern based on the p-glo gene. Yet my lamp was inherently solar, requiring the sun to glow, whereas these streetlamps blend with landscapes as they gradually become nocturnal.