A few years and beers ago, Vince Marsaglia (one of our co-founders and half of the family duo that owns Pizza Port) was inspired by the numerous Abbey Style beers that he tasted and dreamed up a brewery project that produced a range of beers produced with a nod to the monastic brewing traditions of Belgium. As Vince imagined it, this brewery had no actual Abbey property involved, making it “lost” from the very beginning.
We started Left Field Brewery under a simple philosophy: that great beer is about great taste and good times. We’re not here to confuse you with jargon or gimmicky promises – we’re here to make distinct, flavourful beers that can stand on taste alone. We’re brewing the kind of beer that we like to drink, inspired by the sport we love to play and watch; the kind of beer you can sit and enjoy during the game while talking shop over a blown call or a spectacular play.
EXPLORING THE RELATIONSHIP BETWEEN THE BODY, TECHNOLOGY AND THE GREY AREAS OF SYNTHETIC AND ORGANIC MATERIALS, THIS BODY ARCHITECT INVENTS IMAGINARY WORLDS UNDERPINNED BY THE TOOLS OF SCIENCE FICTION.
Everything we do at Belcampo is in service of one goal: to bring you the best meat. The goodness you taste in our meat is a direct result of our care and commitment to the health of our animals and our environment.
“Jack Rudy was many things. He was a pilot who illegally ﬂew his plane under the Ohio River Bridge (on a dare), an inventor who created a mechanical device for pharmacists to count pills, and a craftsman who once built a houseboat out of an old city bus. After serving as an aircraft mechanic in WWII, he spent his working life as an engineer. He read Popular Mechanics and National Geographic cover to cover – a curious type who made his own bullets, and shot them into a dirt wall he constructed in his basement. In addition to being a ‘marvelous’ dancer, he LOVED to entertain and was known to overindulge in drink, smoke, and his wife’s gourmet cooking.”
The Sea Organ (morske orgulje) is is a natural musical instrument, seventy meters long with thirty-five organ pipes built under the concrete. The musical pipes are located so that the sea water and wind movements produce musical sounds that are heard by passers by so that it achieves a communication with nature and promotes a unity of architecture and environment. As sea forces and energies are unpredictable in terms of tides and winds, this organ offers never-ending concert of numerous musical variations in which the performer is nature itself.
The New French Hacker-Artist Underground
By Jon Lackman
“Thirty years ago, in the dead of night, a group of six Parisian teenagers pulled off what would prove to be a fateful theft. They met up at a small café near the Eiffel Tower to review their plans—again—before heading out into the dark. Lifting a grate from the street, they descended a ladder to a tunnel, an unlit concrete passageway carrying a cable off into the void. They followed the cable to its source: the basement of the ministry of telecommunications. Horizontal bars blocked their way, but the skinny teens all managed to wedge themselves through and ascend to the building’s ground floor. There they found three key rings in the security office and a logbook indicating that the guards were on their rounds.
But the guards were nowhere to be seen. The six interlopers combed the building for hours, encountering no one, until they found what they were looking for at the bottom of a desk drawer—maps of the ministry’s citywide network of tunnels. They took one copy of each map, then returned the keys to the security office. Heaving the ministry’s grand front door ajar, they peeked outside; no police, no passersby, no problem. They exited onto the empty Avenue de Ségur and walked home as the sun rose. The mission had been so easy that one of the youths, Natacha, seriously asked herself if she had dreamed it. No, she concluded: “In a dream, it would have been more complicated.” …”
The Proper Way to Eat a Pig – New York Times
By Marine Hanel
Published: April 4, 2013
“On a recent morning in Portland, Ore., Camas Davis was teaching nine high-school kids how to butcher a pig. A 17-year-old named Mady called dibs on the front trotter, slicing through the skin near the pig’s ankle, then using a hand saw to cut through the bone. Nathan, 15, moved up the leg and worked through the hock, while Karina, 16, eyed the shoulder. Pushing up the sleeves of her red cardigan, she placed her blade between the fifth and sixth ribs, scored the flesh, then gave the knife a long pull, separating the shoulder from the carcass, but leaving intact the coppa — a muscle around the pig’s neck — in case anyone wanted to roast it. …”
Architecture’s new rock star: Newfoundland’s (and Norway’s) Todd Saunders
Hooked. On architecture. That’s what you’ll be feeling after the Fogo Island Arts colony is done with you. A series of pavilions cut like shards of volcanic stone are being constructed off the coast of Newfoundland at the edge of the raging Atlantic.
Architect Todd Saunders, a Newfoundlander who moved 14 years ago to Norway, is the talent behind the dark blades of intelligent design. His client, Zita Cobb, a native of Fogo Island and president of the Shorefast Foundation, is investing some of her dot-com millions to reposition her remote community into a cultural, architecturally enlightened destination.
Pinch me. This might be a rare utopia but it is not a dream.
The City as Museum and the Museum as City
In an age of rapidly-changing cities, is it time for city museums to embrace a new outward-looking, activist mission? As keynote speaker at the recent International Council of Museums CAMOC conference at the Museum of Vancouver, renowned urban planner Larry Beasley raised the challenge. This is an edited transcript of his address,“The City as Museum and the Museum as City” on October 24, 2012.
Hot Apple-Ginger Toddy
a cup or so of apple cider
1 to 2 ounces of dark liquor (I used applejack, but bourbon or dark rum would work well too)
a drizzle of honey
a squeeze of lemon
peeled fresh gingerroot, coarsely chopped (I used a thumb-sized piece)
mulling spices (cinnamon sticks, whole cloves, allspice, nutmeg – whatever you have on hand)
Optional garnishes: cinnamon stick stirrer, lemon slice, apple slice, ginger slice
Add the ginger and mulling spices to the cider and simmer in a saucepan over medium-low heat for at least 5 minutes (or a full 15 or more if you want full flavor). Drizzle some honey into a mug and add the liquor, hot cider, and a squeeze of lemon juice. Stir.
- Seltzer water
- 1 cup sugar
- 5 tsp. red pepper flakes
- 1/4 tsp. salt
- 6″ of fresh ginger, peeled and chopped
- Combine 2 cups of water, salt, ginger, sugar, and red pepper flakes in a pan over the stove.
- Bring the mixture to a boil and then reduce the heat and let it simmer for 10 minutes.
- Remove the pan from heat and let it sit, covered, until it is cool.
- Strain the syrup into a jar and put it in the fridge to chill.
- Fill a tall glass with ice.
- Put 2 Tbsp. of the spicy-giner syrup and a lemon wedge into a glass.
- Fill the glass with soda water and stir.
“The project is led by two actors Studio HT as part of the class of the Design Build Program at the University of Colorado Denver. Learning Cube is a simple framed structure with a shipping pallet as a filler. Meanwhile, the rough materials of construction and careful design provides smooth presence. This building is the meeting point for meetings and classes, sell products, and to exit from the Colorado summer sun. Right in the heart of downtown Denver, Stapleton Airport grounds of reclaimed, is a working urban farm 2003 acres. Students from the University of Colorado Denver built two major projects to improve agricultural operations and also to make a definitive statement about sustainable design as part of the Denver program FEED. Using materials gathered a team rescued most high design public gathering shelters and milking barn that is not easy to give or using simple materials.”
Sea Salt Honey Butter Glaze
2 tbsp. butter, melted
2 tbsp. honey
sea salt to taste
1. Melt the butter. Add in honey and stir until combined. Add a couple dashes of sea salt.
2. Pour over freshly made popcorn. Stir well. Taste and add more salt if needed.
3. Enjoy. (In moderation. This part may be the hardest yet.)
The Outpost by Olson Kundig Architects