You should expect a lot of things when you come to a Joyce Manor show: crowd surfing, moshing, and sing-alongs. This was a Monday night, and I had never seen a bigger crowd show up for a weeknight in my life. This band means a lot to these kids. This band means a lot to me.
I crammed into my truck at 7 p.m.
A little over a year ago, my twin sister, Colette, and I sat down with Jacob Graham of The Drums, a band that had been a favorite for the most formative years of our youth. As we were gathered into a small room backstage, we could hear the band prepping their instruments and vocals for the show that night at Star Theater in Portland, Oregon. We quickly introduced ourselves and whipped out a bottle of cheap brut champagne. Jacob lamented over how he wasn’t able to fully explore each city the tour landed in, and we agreed with those grievances.
“This is what I like to call ‘Audience Calibration.'”
If there were to be a underlying notion for Deerhunter and Atlas Sound‘s performance last week at Portland’s Wonder Ballroom, it would ultimately lie in the desire for transparency and trust. With the release of Fading Frontier, an album that could lead them aiming for the surreal transition of cult icons to overwhelming consumption, Bradford Cox and company have navigated themselves into the rarified territory of mass adoration. They’ve become the indie band capable of filling stadium seats. But this band doesn’t have the desire to be an elusive polished juggernaut, a fact apparent as soon as the venue’s doors opened that Monday night.
Easily one of the best modern performers. He brought electronic music to a new level, all the while prancing and jumping on and off the stage. He engaged the growing audience awaiting YACHT perhaps more so than the headliner. All in all, would see again.
Lose yr fucking mind to his latest release, found here.
Enter the dark auditorium, laden with eager ears sipping on drinks, chattering about the impending performance and laughing below the archaic high school ceiling. As the lights dim, it feels as though you have been taken back to a school assembly where the guest of honor begins to speak, in this case being the folk-singer Angel Olsen. Her soft glowing voice is easily recognizable amongst the myriad of female artists in the genre of indie-folk music. What sets Olsen apart is her delicate yet assertive croon, which cuts through the mists of time, echoing from the same vein of folk artist Joan Baez drew from generously years previous. Olsen’s newest album released last year “Burn Your Fire For No Witness” was played a majority of the time during Olson’s performance at Revolution Hall.
The only real way to experience Olsen is to see her in the flesh; to witness her set live is to behold the full expression of her talent. Olsen’s personality shines through her music more eloquently, and hungry audiophiles gathered around her feet more often than not to reciprocate the infectious smile she broadcasted to the crowd. How could one not smile?
Olsen has effectively evaded the “sophomore slump” with this highly lauded album, and her live performance is even more respectable. It is no wonder this show sold out. I have high hopes for the future of Olsen’s musical career, and I am eager to see the rustic folk sound she has cultivated blossom ever further into her own.
All through my veganism, I have debated over the topic of substituting eggs for tofu. Tofu scrambles and omelettes were bullshit to me. They didn’t have the fluffy texture and taste like real eggs. I didn’t know what to use or what could possibly replace eggs- until now. Like all my findings, this was an accident.
In the days of my dwindling food supply, I found a bag of chickpea flour that had been hanging out in my freezer for a few months. After coming across this recipe, I tried to figure out what the hell I would do with it.
I’ve said it before and I’ll say it again: You can put absolutely anything in a taco and you’ll have turned nothing into something.
I thought,” why not put the burmese tofu in”, and it magically turned into my precious, missed, beloved scrambled eggs.
Breakfast Tacos (makes 6)
2 cups of burmese tofu (recipe above, I omit the garlic & tumeric and used walnut oil), chopped or diced
3 tablespoons of nutritional yeast (large flakes, small flakes, really does NOT matter)
Salt and pepper, to taste
Basic taco stuff:
Tortillas (I used white corn)
whatever you want to garnish it with (i dice onion and cilantro, but avocado and salsa are obvious)
Heat some oil in a skillet. Once it’s hot, throw in the burmese tofu and try not to let it stick to the bottom of the pan. Shake it around and sprinkle the nutritional yeast over the top. While that cooks for a few minutes, heat the tortillas up in the oven, microwave, or on a griddle. Prepare your condiments. Stir the burmese tofu and flip it over so that it gets harder on the outside.
Your tacos are ready.
Prepare and serve!
Sometimes, the leftovers in your pantry and fridge can create the best foods.
For instance, Bitter Sweet blog’s Philly Cheesesteak. In my version, I used a gluten free baguette and sorghum flour instead of regular flour. Luckily, Portland has a dedicated gluten free bakery called New Cascadia that also happens to have some vegan breads, as well. The baguette falls into this category and has become a staple in my grocery list.
1 1/2 Cups (About 2.8 – 3 Ounces) Soy Curls
1 1/2 Cups Pacific Mushroom Broth
4 tsps Olive Oil
1 Medium Yellow Onion, Thinly Sliced
1 Red Bell Pepper, Thinly Sliced
1/2 tps Dried Thyme
1/2 tsps Garlic Powder
1/4 tsp Freshly Ground Pepper
1 tbsp Sorghum Flour
1 Tablespoon Soy Sauce
1 Tablespoon Annie’s Vegan Worchestershire Sauce
1 New Cascadia Traditional Rustic Baguette or any gluten free baguette, cut in half and toasted
Veganaise to spread on the baguette
5 Slices Provolone-Style Daiya Cheese
Heat up the mushroom broth and pour them over dry soy curls. In the meantime, grill the cut up onion and pepper in a pan.
Once they have grill marks, add the re-constituted soy curls, along with the broth in it. Cover and cook on low heat.
Toast the bread while the soy curls, onions, and peppers cook. Once the “meaty” mixture is ready, take out the bread (careful not to burn it or over toast it), compile the sandwich.
I used to be such a nice person.
The first rule about post-rock is you don’t talk about post-rock.
The second rule about post-rock is you DO NOT talk about post-rock.
You don’t say anything because post-rock exists only in the hours between when MONO starts and when MONO ends.
The third rule about post-rock is you do not move or speak.
The fourth rule is you do not stand in front of anyone on purpose- EVEN IF they exceed your height.
Maybe self destruction is the answer.
The fifth rule is one band at a time. There are no festivals. There is no multitude of sound. There can only be MONOphony- and it better be MONO.
The sixth rule is you need to wear shirts and shoes.
And the seventh rule is if this is your first post-rock show, you have to get the fuck out.
Post-rock gets to be your reason for living and keeping your sanity and depression simultaneously.
Post-rock is not football on television.
You aren’t alive anywhere like you’re alive at a post-rock show.
I did this to myself.
“Our parents, they want the best of stuff for us. But right now they gotta do what’s right for them, ’cause it’s their time. Their time, up there. Down here it’s our time. It’s our time DOWN HERE.” – Mikey; The Goonies
I’ve struggled for years trying to veganize recipes my mother has so effortlessly conquered as an ominvore. It’s probably the hardest battle. Fried foods, no care for the amount of flour or sugar, using brands that we have all known to be filled with not only animal products but tons of trans fat and saturated fats. Life is hard. So many times I have given up and written it off as something that is better left as a food non-vegans will devour. Not anymore.
Alas, after years of experimenting with my mother’s most famous treat, crab wontons, I have found an alternative.
(yields 24; 1 hr of prep/cooking time)
6 egg roll wrappers, cut in fourths
1/2 package of vegan sour cream
1/2 package of vegan cream cheese
2 stalks of green onions, diced
7 cloves of garlic, chopped finely
1/2 package of tofu, pressed and diced (if you want soy free, just omit the tofu, dijon mustard, and soy sauce)
1/4 cup of sauerkraut, drained
3 carrots, shredded
1/4 cup of dijon mustard
1/8 cup of soy sauce
Mix the dijon mustard and soy sauce together. Marinate the tofu and bake at 400 degrees until crisp. In the meantime, mix together the other incredients. Heat a pot of oil (with enough oil to cover the wontons). Once the tofu is cooled, mash into the mixture. Lay the skins out and put a teaspoon of the mixture in the middle.
Dab the edges of the wonton skin with warm water, and close up at the corners. Press the edges so that the mixture will not seep out. Prep all 24 wontons before frying. Fry each for about 5 minutes, so that they are slightly golden.
I almost win, Mom.
I waste a lot of food, and I feel like shit about it.
After purchasing a juicer and throwing out the pulp a few times, I thought, “….what in the actual fuck am I doing? I could use this.” So I saved some carrot pulp for a few days, but then I’d look into my fridge and see it staring back at me as if it were exclaiming, “hey dummy, use me UP.”
I looked through countless recipes for raw carrot crackers, raw carrot cake, energy balls, face peels. Nothing called out to me. It was then that I realized I had a bunch of other cool shit and I’ve been needing to use them up for a long time.
Luckily for me, the most healthy things are the things that are left stranded in the cupboard. Unfortunately for me, I’m too much of a stubborn lady to realize they are the best things to consume.
In the end, I made my own carrot cake balls.
Raw Carrot Cake Balls
Yields about 24
1/2 cup of raw carrot pulp, or grated carrots
1/4 cup of flaxmeal
1/3 cup of almond meal
1/4 cup of goji berries (soaked for an hour)
4 pitted dates (soaked for an hour)
1/2 cup of raw cashews (soaked for an hour)
1/4 cup of raw hemp seeds
1/3 cup of liquid coconut oil
2 tablespoons of vanilla extract
1 tablespoon of cinnamon
3 teaspoons of ginger
sweeten with your choice of non-refined sugar to taste (you may not need to sweeten them at all)
After you throw all this in the food processor (or hand stirred like I did because mine broke…), form them into small balls and roll them into a mixture of 1 cup of almond meal with a little cinnamon and nutmeg.
Freeze for a few hours.
Now you have a delicious antioxidant dense, life-giving, skin clearing, heart healthy, protein monster ball snack/breakfast/dessert/potluck offering. You can thank me later.
Between her sweetheart vocals, dedicated and talented band, and alluring musical melodies, I found myself in a dreamland of forests, lakes, a moonlit sky, and howls in the night.
This is my illustrative interpretation.
Kurt Vile, ya’ll.
Living in a city predominantly populated by non-natives, it’s not hard for me to have trouble fitting in. Everyone comes here, Portland, Oregon, to make a new life for themselves. Most of the stories are the same. Young, broke, and open minded.
Not being much different from the description above, I’ve also felt a lot of those like minds have lost themselves in the process of moving.
I certainly have.
What I learned after two years of inhabiting a city that is not my hometown is to not lose yourself. Go back to your roots. Explore hobbies that made you happy in the past. Listen to old playlists. Have conversations with friends from grade school. Revisit college textbooks.
I can’t stress how important it is to not let a new location change you. In my experience, anything more than adaptation lead to depression.
Be you. Be true.
It’s fall. A lot of us are bummed. Cold weather is inevitable, sunshine will no longer grace our cheeks (butt cheeks, that is), and the year is coming to an end.
But alas! This now gives us an excuse and purpose to make hot drinks, which I’ve personally been waiting for. There are very few things more comforting than holding a warm mug in your hand full of something thick and aromatic.
Enter: hot chocolate.
There have been so many variations on this classic, YET I rarely saw anything floral and herbal added to this. Recently, I’ve been trying to put lavender in as many things in my life as possible. Pillow patches, room sprays, soaps, anything. Why not my bedtime beverage, too?
Lavender Hot Chocolate
(makes enough for one regular size mug)
1 1/2 tablespoon of cacao powder (cocoa powder is fine)
2 tablespoons of sweetener (I used agave. You can use stevia, honey, simple syrup, etc. Adjust each to taste)
1/4 cup of lavender water*
1 teaspoon of vanilla extract (omit if you use vanilla non-dairy milk)
2 cups of non-dairy milk (I used unsweetened almond milk)
Boil 2 cups of lavender water with 1/3 cup of dried lavender buds/flowers. Pour into a jar and wait until it is cooled to use.
Pour the non-dairy milk into a pot and put on medium heat. While that is heating, combine the cacao/cocoa powder, sweetender, lavender water, and vanilla extract into your mug and stir. When the milk is hot (DO NOT BOIL), pour into your mug and stir well. If you want to be fancy, you could add whipped cream (coconut cream + sweetener whipped together) and garnish with a few lavender flowers. They’re okay to eat, but they’re really strong and bitter so only use a few.
Now enjoy your floral hot chocolate, you fancy bitch.
Let me start by saying this: it’s hard to release anyone you’ve “let go” to. Someone you’ve started feeling vulnerable with, whether it’s revealing secrets, revealing your body, your issues, etc. It’s fucking hard. You think you invested in something, but a second later they could give a fuck about you.
Remember this: You’re beautiful.
You’re told all throughout your life that there are other fish in the sea. This is probably the most valuable thing any sort of elder could tell you. There really fucking is. Now with the internet, you’re able to connect with anyone all over the world, and the population isn’t getting any smaller. There’s a potential dream guy/girl in more than one country.
The sooner you realize there are options, the easier it is.
However, the most important issue is your self worth. Depending on your age, and I know that’s an asshole-y thing to say, there’s a difference in how you weigh your confidence. You are unique. You are smart. You are great. Whoever doesn’t make you feel that way isn’t worth your time anyway.
Don’t buy anyone things. This creates expectations. Buy your own damn drinks and dinner. Don’t go out unless you can afford it.
Don’t drink too much. This lowers your vulnerability and also allows you to open up more than you usually would.
Don’t do something to your love interest that you wouldn’t want them doing to you. For instance: drunk calling, sending nudes, texting excessively, being needy. Be your own person. Be you. This is what attracted them to you in the first place. And you certainly wouldn’t want those things from someone else.
Be a good person. If you’re kind, compassionate, and open minded, people will flock to you. Chances are you’re already this way, so it’s meaningless to reiterate this, but don’t forget.
Don’t settle. We all get lonely. Is one night with a stranger going to resolve this? No. Chances are, you’ll just feel more alone.
Date yourself. Take yourself out to movie. Go to the grocery store and make yourself a nice dinner. The easiest date: watch Netflix all day and cuddle an animal. Once you become comfortable with yourself, it will be easier to be comfortable with others.
Living in Portland during the summer can be amazing….but also unbearable. Air conditioning is a rarity, but luckily the tools and ingredients to make the best sorbets aren’t.
Lemon Basil Sorbet
1 1/2 cups of lemon juice
1 teaspoon of lemon zest
2 cups of sugar
1 cup of water
handful of basil, shredded and diced
Bring the lemon juice, water, and sugar to a boil. Once the sugar is dissolved and the mixture is at a rolling boil, remove from heat and set aside. Once it’s cooled, stir in the zest and basil. If you have an ice cream maker, follow the instructions for that.
For anyone else, place the mixture in the freezer and stir every hour. It should be ready the next day.
(You can easily replace the basil with mint, rosemary, thyme, sage, ginger, or whatever spice you like for this recipe)
Getting Creative With Your Sorbet:
Add a float of it to a glass of champagne, Lillet Blanc, or sweet white wine.
Mix it in with some beer to make an icy shandy.
Scoop some into a glass of iced tea mead (or any sort of mead).
Add a bit of it to any cocktail that calls for simple and lemon juice, such as a Tom Collins.