Indian Classical Music Festival in Los Angeles

In an era of head banging Bollywood remixes the profound, transcendental nuances offered by Hindustani classical music can never fade away. Audiences eager to experience the doyens of Indian classical music will not be disappointed with the upcoming and one of a kind all day festival entitled Raga Spirit 2012.

Film maker Gita Desai who won acclaim for her comprehensive documentaries Raga Unveiled and Yoga Unveiled along with Irvine based Ektaa Center’s President and Executive Director Harish Murthy are fusing arts with academia as they unify their efforts with the support of the Department of Ethnomusicology within the Herb Alpert School of Music at the University of California, Los Angles (UCLA).

Pandit Vijay Kichlu

Honorary coordinator Pt.Vijay Kichlu who has committed his life to preserving the traditions of classical music will inaugurate the festival. Now in his 80s, Kichlu is traveling a great distance to simply support the purist ideology and “love for an authentic cause” he shares with Desai.

The first presentation of the morning begins with Thumri Ki Kahani, a lecture-demonstration symposium by Kichlu who will guide the audience through the style’s romantic and evolutionary journey. In terms of classical vocal forms, thumri has been labeled as semi-classical by orthodox followers of classical styles, as the beauty of the composition often overrides the mechanic perfection of ragas.

Kichlu will also present rare recordings of the earliest thumri composers and the “greatest thumri performances.” He serves as executive director of the ITC Sangeet Research Academy, a classical music academy that possesses a rich and priceless collection of music in its archives built up over half a century.

With ease and grace, Kichlu has laced together the presentation of two gharanas of thumri called Poorab Ang and Punjab Ang. Live recitals of the different schools will be contrasted and interspersed during the lecture which will be presented by accomplished vocalists Sanjukta Biswas and Shantanu Bhattacharyya who are accompanied by Durba Bhattacharyya (harmonium).

Aruna Sairam

Each session’s design and musician selection by Kichlu is likened by Desai as a work of art “where every flower grows in the right place, with lots of love and humor.” Kichlu afforded the same reverence for each performer he personally selected with Desai’s consultation, categorizing them as the “finest that our country has.”

In the afternoon session, an array of instruments and vocal choices representing Hindustani styles are synthesized with tabla artists Samar Saha and Calcutta’s Arup Chatterjee, Durba Bhattacharyya (harmonium) and Debashish Bath (slide guitar).

The evening performances feature a juglabandi duet with Tejendra Majumdar (sarod) and Kushal Das (sitar) and Subhanker Banerjee (tabla). Karnatik vocalist Aruna Sairam will be accompanied by H.N. Bhaskar (violin) and Patri Satish Kumar (mridangam).

The evening will end with vocalist brothers Rajan and Sajan Mishra and their accompanists.

Rajan & Sajan Mishra

Thoughts on the state of Indian classical music were expanded by Kichlu, who called it a “marvelous blend of academics, science and artistry.” He is wary of modern tendencies in music that seeks thrill and excitement created by skill. “Our music is not skill only, it has a deep academic background we call it Raga music, which is not just a scale, it is rules, melodic notes, and the artist’s inner condition.”

On the idea for the festival, Desai was partly inspired by the total immersion festivals people experience in India which are “common in Indian pockets such as Madras and Calcutta and often stretch as long as 10 days.”

Attendees “soak themselves till late night as the festivals begin with new comers and end with the very best.” Such an experience is like a “yatra and pilgrimage of the arts” says Desai.

Murthy, who is also keen on establishing the festival as a tradition in Los Angeles understands the complexities, “this is an introductory effort in Los Angeles, and we must take into consideration, the audience here.”

Murthy encourages lovers of world and Indian music to come and enjoy “the finest exposition of Indian classical music, vocal and instrumental where one can garner awareness and understanding of the different styles and genres of Indian music.”

Saturday October 20. 9:30 A.M. – 12:30 A.M. Ucla Schoenberg Hall, 445 Charles E. Young Drive East, Los Angeles. Tickets: All Day Concert Series Passes: $60-$125, Individual Concerts: $15-$35.Www.Ragaspirit. Com, ektaacenter.Org.

Yoga Gives Back

10 Children supported by YGB

Just $25 can buy a Justin Bieber “Boyfriend” t-shirt for the average American, but for India’s destitute, the very amount is a path to transformation from poverty to hope manifested through collateral free micro-credit programs and education funds initiated by an unexpected source, the Los Angeles based organization Yoga Gives Back (YGB).

YGB will hold its second global event called “Thank You Mother India,” which is a call to action within the universal yoga community to repay India for affording the ancient gift of yoga to millions world-wide. Spearheaded by founder Kayoko Mitsumatsu in 2007, the organization realized the potential of the six billion dollars per year yoga industry, to help the poorest people in the world.

Jayshree 

Mitsumatsu and her small troop of volunteers diligently worked to assemble nearly 100 yoga studios in 14 countries including Belgium, Portugal, Singapore and others to host a special class this September. Mitsumatsu’s credo “for the cost of one yoga class you can change a life,” resonated through grass-root ambassadors or teachers from various yoga studios. The ambassadors will offer the proceeds from the donation sessions to YGB which works with local NGO partners in India to fund struggling women with little access to capital.

Kayoko Mitsumatsu

Women are the bulk recipients for such micro loans as YGB research shows that they “are more likely to use the profits from their businesses, not just to feed their families, but to improve their families’ nutrition and living conditions, as well as to send their children to school thereby giving the next generation a much better chance to climb out of poverty.”

YGB’s inspiration is drawn from Nobel Peace Prize recipient Muhammad Yunus’ revolutionary micro financing breakthrough in Bangladesh. YGB began by supporting micro-loan programs in India and partnered with the Grameen Foundation USA.

By 2010, in addition to supporting the Grameen Foundation, YGB sought to build direct relationships with its fund recipients, and developed a direct funding program called “Sister Aid” with NISHTHA in West Bengal and Deenabandhu in Karnataka which provide educational, vocational training and micro-credit programs to help ailing women and children in India build sustainable lives.

Mitsumatsu recalled her visits with one such recipient named Jayshree in Bangalore, who lived in a one room house with her husband Ramo and two children. Jayshree recently qualified for her fourth loan for Rs. 30,000 (About $550) from YGB affiliates, after successful repayments of her prior loans. The current loan will be fully utilized to pay for medical school for her eldest son who dreams of becoming a dentist.

Back in 2007, Ramo’s rented rickshaw barely provided food for the family. After Jayshree’s discovery of micro-loans through neighbors, she received Rs. 7,000 Which funded the rickshaw business and tripled their income. Jayshree paid back her initial loan in one year and doubled her second loan amount to purchase a sewing machine to make custom bags for clients. With a third loan Jayshree expanded her business to include a snack shop from which she continued her ongoing sewing business.

The average funding commitment is for 5 years and $25 is the usual loan amount to start a business for many recipients, which according to Mitsumatsu has ushered a positive impact in many recipients’ lives. Last year’s fund raiser raised $27,000 with 50 studios participating from 10 countries and resulted in “doubling the number of our fund recipients in India, which is now funding 103 women and children” adds to Mitsumatsu. As an example, Mitsumatsu explained nishtha is now funding 44 mothers with micro loans and 44 daughters with education funds so that they can remain in school.

By the second year, out of the 44 women, 22 women who received the loan in 2011 have reported an income increase of 400% on average. Nearly half of the daughters have remained in school to date. Loan repayments increase chances of new future loans and YGB affiliates are reporting a high success rate of roughly 90% and above in loan payback rates.

This year’s Indian themed fundraiser is geared to raise awareness within the Indian community as well as the local yoga community and aims to raise at least $50,000.

The event will take place at philanthropist Dr. Amarjit Marwah’s 14 acre ranch in Malibu. The evening’s entertainment will feature Kirtan music and Odissi dances by Sharanya Mukhopadhyay and her dance group, dinner, a silent auction, guest speeches and video presentations.

Top yoga celebrity and Mitsumatsu’s trainer and YGB ambassador Jorgen Christiansson who taught Madonna, Gwyneth Paltrow and Sting will be in attendance amongst other yoga celebrities and guests.N

Saturday, September 29. 6 P.M.-10 P.M. Pre-buy tickets through www.Yogagivesback.Org/tymi.

USDA permits of genetically engineered sugar beets ruled illegal yet again

A federal court has ruled against the US Department of Agriculture (USDA) and deemed that it has acted illegally by allowing limited planting of an herbicide resistant, genetically engineered sugar beet called Roundup Ready despite a prior court-ordered ban.

Sugar beets are commercially grown plants for sugar production. The Roundup Ready sugar beet, also known as Event H7-1, was engineered by Monsanto and the German corporation KWS to include a gene that is tolerant to glyphosate, the active ingredient in Monsanto's Roundup herbicide.

On August 13, 2010, in another case, federal district Judge Jeffery White ruled that USDA’s Animal and Plant Health Inspection Service (APHIS) had illegally deregulated a sugar beet designed to be resistant to Monsanto's herbicide, Roundup Ready.

Less than three weeks later, the USDA issued limited seeding permits to four sugar beet seed producers, arguing the step  didn’t violate the ban because those plantings wouldn’t be allowed to flower and that the  seeds would be used for widespread production in 2012 growing seasons.

By mid September 2010, the four seed producers stated that plantings had been completed and specified within the permits that their purpose was to produce stecklings (seedlings) to transplant into basic seed for commercial production in the winter of 2010-2011, a production stage which goes beyond the supposedly limited plantings at issue. “The permits are replete with references to future transplantation and use of the stecklings” according to case notes.

In Ctr. for Food Safety v. Vilsack, No. 10-04038   The plaintiffs, Center for Food Safety (CFS), Organic Seed Alliance, Sierra Club, and High Mowing Organic Seeds asked the court to issue a temporary restraining order and a preliminary injunction to stop APHIS from issuing permits and any planting allowed by them.

The judge granted the plaintiffs request to vacate approval of the crop.

Plaintiffs want the judge to order the destruction of the genetically engineered sugar beets that were planted. The judge will rule on the next steps by October 22.

History

In March 2005, USDA announced the deregulation of Event H7-1 stating that it "would not present a risk of plant pest introduction or dissemination" and could be introduced into the environment without permits.
Roundup Ready sugar beets were planted for the first time in the spring of 2008 by growers.

In 2008, CFS and the remaining plaintiffs argued that USDA failed to take a "hard look" at the environmental effects of cross pollination with conventional beets with its decision to deregulate in 2005 and called for a thorough assessment.

By 2009, federal court judge Jeffrey White ruled that the USDA had violated federal law in deregulating Roundup Ready sugar beets without adequately evaluating the environmental and socio-economic impacts before approving commercial release.  He ordered APHIS to complete an environmental impact statement (EIS).

By August 13 2010, the Court overturned USDA’s deregulation decision based on APHIS’s failure to prepare an EIS.

What does this mean for growers and the sugar beet industry?

According to a 2009 European Commission report the sugar beet event H7-1 shows that the likelihood of potential adverse effects on human health and the environment resulting from its cultivation and use as any other sugar beet is negligible.

Currently a large percentage if not 95 percent of sugar beet growers use Roundup Ready crops. The European Union, the United States, and Russia are the world's three largest sugar beet producers.

Roundup Ready sugar beet event H7-1 contains a gene encoding which tolerates Roundup herbicide. The objective of the gene modification is to improve expensive weed management practices and for optimal production efficiency of sugar beets.

No single currently registered herbicide offers the broad spectrum weed control afforded by Roundup. Instead, farmers today must resort to using several applications of multiple herbicides with high input of the respective chemicals.

The already popular strain of genetically engineered sugar beet can no longer be used by growers, most of which come from Oregon's Willamette Valley.

Consumers can consider local alternatives to processed and refined sugars such as organic sugar, evaporated cane juice, rice syrup, barley malt, tapioca syrup, wheat and oat syrup, honey, fruit juices, molasses, maple syrup, brown rice syrup, and agave.

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American food trends since 1909

Courtesy: Renegade Lunch Lady

Since 1909, American food trends have shifted to cheese, processed eggs, chicken and carbonated drinks over whole milk and beef per USDA’s latest report. 


Economists at Economic Research Service (ERS), one research arm of the United States Department of Agriculture, have compiled an extensive data set which tracks the U.S. food trends dating back to 1909.
The data sets are based on several factors such as national food supply availability, adjusted losses to the supply from spoilage, moisture loss, waste and nutrient availability.

What are some interesting trends?
For most commodities, better processing techniques, health concerns, information availability, education, economic factors such as wars and availability of large selections at numerous locations are factors in the shift. The estimates are converted to pounds per person (PPP) with recognition of the population count for the period.

The fluid milk category which includes whole, skim, low fat and flavored milks plummeted on a per person per pound basis from 1909 onward, although low fat and skim milks within the category have increased. Yogurt demand has increased from .1% in the 1950s to 11.8 PPP.

Within the red meats and poultry category beef, pork and chicken lead, however, by 2008 chicken demand is quickly overtaking a declining beef demand. Beef declined from 88.8 PPP in 1976 to 61.2 PPP by 2008, while chicken steadily rose to 58.8 PPP by 2008. Pork demand has remained relatively stable.

Fish and shellfish, edible stocks have moved from 8.4 PPP in the depression era of 1932 to double the amount by 2008.

In oil and fat category, as butters and lard use reduced, salad oils and shortenings increased. Salad and cooking oils moved from 12.5 PPP in 1965 to 54.3 PPP by 2008.

Legume demand is relatively stable through the century, however imports of dry edible beans increased from negligible amounts in the 1900s to almost 300 million pounds by 2008.

Retail coffee diminished from peak post World War II numbers of 16.5 PPP to 7.2 PPP by 2008 while cocoa numbers improved.

Americans are drinking more carbonated and alcoholic beverages as opposed to milk. Total soft drink availability has increased to 46.4 PPP by 2003, trailing is the alcoholic beverage section which was at  25.7 PPP to date. Milk declined to 20.8 PPP by 2008 from a peak of 31.3 PPP in 1970.

Americans are eating their broccoli demonstrated by the PPP which grew from 1.5 in 1970 to 8.3 in 2008. Potatoes, Tomatoes, Sweet corn and onions are top vegetables for consumption in 2008.

For the fruit category, oranges are consumed the most followed by grapes and bananas.

USDA's data set is unique and the only extensive source of this research in the U.S. today. The data set is a valuable tool which can assist anyone in understanding the socio-economic influences shaping our country and its eating habits.

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Caramelized Onion, Fig and Goat Cheese Tarts

Courtesy: California Fig Advisory

Figs and cheese have harmonized well for generations as the flavors contrast the sweet with the salty. There are no die-hard rules for the type of cheese pairing one should consider as the cheese flavors range from mild to sharp. Here is a warm and luscious recipe to ring in the fig season.

Recipe courtesy: California Fig Advisory board

Ingredients:
1 tablespoon olive oil
3 medium onions, thinly sliced
1 tablespoon butter
2 tablespoons brown sugar
1 tablespoon balsamic vinegar
4 frozen prepared 4-inch puff pastry tart shells
8 ounces goat cheese, crumbled
8 California dried or fresh figs, sliced

Directions:
In heavy skillet over low heat, heat oil and sauté onions, cooking gently for 10 minutes or until
very soft.

Add butter, brown sugar and balsamic vinegar; continue to cook over low heat, stirring frequently, for 20 to 30 minutes until onions are very soft, caramelized, and jam-like. Cool.

Preheat oven to 375?F. Divide onion mixture among pastry shells; top with sliced figs and crumbled goat cheese. Crimp edges of each tart in about 8 places to make free form; arrange on baking sheet.

Bake 20 to 25 minutes, or as directed on package, until golden and crisp. Note, for dried mission figs, plump with warm water or fruit juice for 20 minutes before slicing.

Serves 4

Fabrikators cool tools for the urban kitchen

Culinary design lovers will revel in the slick and kid friendly products from Danish based Fabrikators like the Skrub’a Gloves and the Toddler Cutlery set.

The need for better cleaning tools for dirt ridden, new dug potatoes and vegetables in Northern Europe led engineers, Lars Forsberg and Peter Andersen to formulate the Skrub’a vegetable scrubbing gloves. Upon their entry, the Skrub’a gloves are a hit in Europe with adults and children.

Time conscious cooks may find the thought of adding a few more minutes of cleaning exasperating but here is something to think about - The gloves clean vegetables and retain the most important part of your vegetables, the peel. Research shows that significant amounts of the vitamins, minerals and crude fibers are lost from vegetables if we remove the peel. Studies also show that scrubbing vegetables can assist in removing topical pesticides and fungicides and hence both aforementioned factors make this scrub glove very appealing to health conscious foodies!

The gloves are a twist to the standard scrub brushes because they allow you to hold vegetables in your hands and maneuver around them for cleaning.  The upkeep is no different from your ordinary dish scrub brush so feel free to rinse or toss these in your dishwasher for cleaning.

The Skrub’a vegetable gloves are FDA tested for food safety, rugged, low maintenance, one size fits all, with bright colors and varieties. Parents can enjoy involving children in the cooking process as kid’s gloves are also available. Fabrikators will be introducing a new waterproof version which can also clean fish in 2011.

The Toddler table cutlery was designed to aid children as young as six months in adapting to the skill of early self-feeding with ease and safety. The colorful, chubby handles allow small hands to grip utensils easily while the fork and spoon have a good size scoop bowl preventing food from spilling as the little ones learn to handle food. The knife easily and safely cuts most soft fruit and vegetables. Children learn by imitation and aesthetics aside, this flatware is a great way to improve motor skills and develop good eating habits. The product is fully BPA-free, and dishwasher and microwave-safe. This line recently won the prestigious Red Dot 2010 award, a coveted international award for the most innovative and design forward products. It also won the Scandinavian Formland Design Award in 2009.

Fabrikators also designed the magnetic dish brush and the Lemon friend, a lemon squeezer. Please see the video links and pictures on each product.

You Tube: Skruba
You Tube: Toddler Table Cutlery

Where to get the products and cost:
Fabrikators products are available in the U.S. at Dillard’s department store and various kitchenware shops. Santa Ana resident can find some products at the Costa Mesa Williams Sonoma store. You can also purchase these products online from the Roland website

Roland Inc Phone No: 800.321.2226

Hours: 9:00 to 6 p.m. Mon – Sat.

Skrub'a gloves:  $9.99 adult, $6.99 kids
Toddler Table Cutlery: $40.00 for the knife, fork, spoon set
Lemon Squeezer:  $7.99 for pack of 4

Mil Jugos Arepas: The hamburger of Venezuela

Norah Briceño, a Venezuelan native has brought a taste of modest home cooking to Mil Jugos in Santa Ana.  Since 2003, this small eatery has prized itself on a lean and fat free menu and has fast earned a reputation for serving up the best Venezuelan hamburger or Arepa in town.  The Mil Jugos menu also features other traditional meals like Cachapas a sweet, corn pancake.

Mil Jugos’ grilled Arepas or flattened bread are made out of imported cornmeal and are offered plain or stuffed with various fillings like white cheese, black beans and assorted seasoned, shredded meats. Briceño prefers to replicate the menu from a similar restaurant she operated while in Venezuela and chooses to import the same Venezuelan cornmeal for an authentic taste.  The bread is gluten free and reminiscent of a breakfast muffin in shape and size.  A plain arepera averages one hundred calories and is traditionally eaten with soups.

There are ten varieties of Arepas offered to satisfy the eclectic palates of Santa Ana patrons.  Available choices like shredded beef with black beans or finely shredded chicken breast drizzled in garlic and cooked with onions and tomatoes can be accentuated with accompanying sauces called Perejil and Guasacaca.  The Perejil or parsley sauce is a mild, aromatic fusion of parsley and garlic while the Guasacaca is a zesty and hot combination of Jalapeno peppers, cilantro, sweet peppers and parsley in an oil and vinegar base.  The service is warm, relaxed and guest requests for a vegetarian Arepa is surprisingly accommodated regardless of its absence on the menu!

The restaurant has a light and fresh ambiance and the healthy meals are modestly priced. For returning customers Rosemary and Chris Foreman, the restaurant is a quick pit stop to satisfy a craving en route to their new home in California. It is the only place which carries the Arepa and Cachapas she discovered on her frequent trips from Texas.  Arepa is a daily and common meal in most Venezuelan homes and per Briceño, “it is what hamburger is to Americans”.  True to her motto, Norah Briceño is well on her way in ensuring customers that Mil Jugos is the best Venezuelan restaurant in town.

 Mil Jugos is located in downtown Santa Ana at 318 W. 5^th St. catering is offered.