Hi, I’m Abigail, a volunteer co-chair for the Home Hosts Committee, and I’m
excited to tell you about a new way that you can support One Spark Creators
this year!
One Spark now has the perfect way for Jacksonvillians to get involved in
One Spark in a very simple way; interested residents near or in the urban core
acting as hosts to out of town Creators! The Home Host program is designed to
help out-of-town Creators find clean, safe and free lodging while in
Jacksonville participating in One Spark 2014. This program is especially
beneficial for college-aged student Creators.
Home Hosts should be Jacksonville residents, preferably living in the urban
core, who have more than just a general knowledge of Northeast Florida
happenings and an extra couch or guest bedroom. Home Hosts need only provide a
place for their assigned Creator to sleep and store personal belongings –
anything above and beyond that is up to you.
The process is easy. Once you sign up to be a Home Host and are assigned
your out-of-town Creator, you simply let them in your home. You don’t have to
cook or do anything out of the ordinary while they are in your home — no
laundry, no extra tasks (unless you want to of course).
For One Spark 2013, Diane Hale served as the first unofficial Home Host by
opening her Avondale home to David Flores and Tony Dieppa, One Spark Creators
of Eatable. The experience was positive for all parties and Hale has suggested
that more Creators could benefit from The Home Host program.
“We were so glad we didn’t have to
drive all the way back to Gainesville every night during the festival,” said
Tony, a University of Florida student.
Most Creators are exhausted after posting up in their booths all day and
they really appreciate being able to go to a safe, clean place to crash. Being
a Creator is hard work, and they will be at the festival most of the time.
“It was extremely effortless to be a host! It was wonderful! It gave me an
inspired look at the next generation coming up,” said Diane.
Check out the informational video about the Home Host program here and the
requirements below. [http://vimeo.com/81740885]
Supporting One Spark and showing
your love for Jax has never been easier! Sign up
[https://docs.google.com/a/beonespark.com/forms/d/1Q2Am9Dlot9jthPdcey8gKaHRnUGGbNCvxZB23TOZsMQ/viewform]
today to be a One Spark Home Host!
Home Hosts Job
This year, we’re also offering a Home Host program for out-of-town
Creators. The Home Host program is designed to help out-of-town creators find a
place to stay while participating in One Spark. Different from the JAX
Ambassadors, Home Hosts sign up to open their homes to Creators to stay while
in Jacksonville. You do not have to be an Ambassador in order to be a Home
Host. Home Hosts and Creators are matched based on an information sheet that
both parties fill out. Home Hosts must have proper sleeping areas for Creators
including a bed and or air mattress/ couch. Preferably, Home Hosts live in or
close to downtown. Creators must pass background checks to be approved for the
Home Host program. If you’re interested in hosting a Creator at your home for
the five days of the festival, please fill out this online application.
Duties:
· Alert One Spark staff to
any One Spark-related problems your assigned Creators may be experiencing
· Help your assigned Creators
find their way around
· Make sure your respective
Creators have a fantastic time in Jacksonville
Requirements:
· Able to host Creators in
your home from April 8-14, 2014
· Attend one-hour training in
March 2014 (dates TBD)
· Background Check
· Care about acting as a
great host for Creators at One Spark
This was supposed to be a moral experiment — the Daniel Fast, it’s called. It’s a strict diet: fruits, vegetables and whole grain. It lasts 21 days, based on the Bible story of the Old Testament prophet who survived on very little to make himself worthy in the eyes of God. As the Christian Broadcasting Network’s website explains, “We follow his example not so much because his diet is worth emulating as because his heart is worth emulating.”
The Daniel Fast is practiced by millions of Christians worldwide every year, often around Lent. Locally, Celebration Church — the Southside mega-church to which my boyfriend belongs — leads the masses. Last year, I signed up for the first time. It didn’t go well.
If this is supposed to get me closer to God, I wonder, why am I making plans in the grocery store to steal candy from an old lady and contemplating the health risks associated with eating the day-old bagel I found on the street?
At first I worried I wouldn’t be able to give up everything, and I didn’t want to set myself up for failure, so I just gave up dairy products. As someone who’d years before made a vegetarian pact with her body, I never dreamed doing so would affect me in any tangible way. I was so very, very wrong.I wanted to punch the world in the nuts. For the most part, I ate normal things. Bun-less veggie burgers, homemade salsas, salads and mayo-free sandwiches. Not bad, right? But the cravings grew worse every single day. Everywhere I went, aromas of those forbidden foods entranced and intoxicated me. My Christian friends told me to pray, to “ask God to help fill you up with his word and the Holy Spirit.” They say this with a smile because they, in fact and faith, believe it.
As an Episcopalian, I don’t do the whole swaying-in-the-pews-shouting-hallelujah thing. The only thing I want to be filled with is tasty, soothing Camembert — and lots of it. I started the fast thinking I’d lose weight. I didn’t think I had any battles to fight with myself.
It’s Day 3. My boyfriend and I are in South Georgia — him on a work trip, me tagging along. I’m angry and paranoid, totally convinced Boyfriend hates me, so much so, I try to sleep in our hotel room’s bathroom because (and this is not at all normal or rational) “I want to make it easier on you to leave me in the morning.” Yeah.
The boyfriend doesn’t leave, bless him. Instead, he drops me off at a cozy coffee shop with Wi-Fi — a place where the baristas’ accents were as thick as their terrible coffee — so I could work.
“May I please have a veggie wrap, no cheese, add mustard?”
In South Georgia, where “vegan” is a four-letter word, this is Greek. What they gave me was a blob of white and yellow in a loose flour tortilla. In my dairy-deprived mind, I envision jumping over the counter and screaming in the teenager’s face, “I SAID NO FUCKING CHEESE!” (Closer to God, indeed.) Instead, I calmly ask her to make a wrap with no dairy. “Is ranch dairy?” she replies. I leave.
I had no idea what was going on with my brain and body. I wanted to give up. I couldn’t bear to tell Boyfriend that I damn near murdered a teenaged barista over ranch dressing.
Two days later, I buy a huge bottle of red wine. My favorite, most precious vice. The hotel just had a wine mingler in the lobby. I take my Friar Tuck vessel down to ask the receptionist to open it for me.
I wait in line while she takes personal calls and then — in the worst Reba accent ever — informs me that they don’t, in fact, have a wine key. “Well, you just had a wine-down in here.”
“Oh, we had boxed wine, hon.”
“Ooooohhhh yewwww had bawwwxed whaaaanne,” I snap, impatiently tapping my fingernails on her desk. Bitch Abigail has come out to play. Once again, time to leave.
We came home, where corkscrews abound and there are vegans and vegetarians alike in my familiar community.
I reached out to a vegan friend: Has anyone else ever felt this way? What the hell’s wrong with me? I was so angry and emotional, driving myself (and the unlucky few around me) mad.
Then she told me about a little bugger named casein, a protein in dairy that, when you go off cold turkey, can produce withdrawal symptoms not unlike an opiate detox. (Seriously.)Oh my God, I’m not crazy.
I took relief in the newfound reality that this is all temporary, that Bitch Abigail will go away as soon as the Daniel Fast does. Secure in this knowledge, I could deal with my behavior. I could make it work. And I did.
I began the Fast of 2014 on Jan. 12, determined to use the tools I’d forged and give it another go. It ends Feb. 2. I’m free of dairy, booze, soda, bread. I eat only fruits and vegetables. Mostly raw. I have to meticulously plan my day — every hour, really — with activities to keep me busy physically. (Sex fiends, rejoice!) I usually pour a glass of wine when I read at night, so reading is out of the question. I go for walks, try to write. Let’s face it: You’re at your best, literarily speaking, when half-lit. I clean my room and find loose change that I immediately equate to how many cans of soda I can get at the Jiffy. I bought Advil PM, but decided it’s cheating if my plan is to hibernate for 21 days. So why do I do this? Self-reflection. Self-realization. Self-inspection (introspection?). Call it what you will. I’m hoping to achieve some kind of new awareness level, which is scary, considering how murderous I grew last year.
I’m not doing it alone. A group of friends is doing it with me — some for religious reasons, others to lose weight. Tools notwithstanding, it’s still freaking hard. Prayer is still an option, I guess, but when those cravings arise, the voice in my head answers, “Shut up. You chose this all by yourself.”
Last week, Save Jax Libraries, an activist group dedicated to, well, saving Jacksonville's libraries, announced that it had obtained the 25,931 validated signatures it needs to add an initiative to the Aug. 16 ballot to establish an independent library district. This marks the first straw ballot to clear this hurdle in city history.
And it's a good thing. Let us explain: Right now, the Jacksonville Public Library receives funding from the city's general fund. But every year, the activists say, that pot leaks more and more and the libraries see less and less. That potentially means branch closings, shorter hours and fewer resources
Based on a 2012 proposal by the Jacksonville Community Council, they want to give the library a dedicated funding source not privy to the whims of politicians – in 2013, the city gave $9 million more toward EverBank Field ($43 million) than its entire library system ($34 million), because priorities. While the ballot initiative would create a special taxing district, that doesn't necessarily mean new taxes. Rather, it just means that an independent board would have control over the library's resources.
"The money the libraries receive is a kind of ‘use it or lose it' situation," says Missy Jackson, a Friends of the Murray Hill Library board member. "With this option, we would see the unused money rolled over into the next fiscal year, making it more beneficial to the library system and the communities that use it."
If the straw ballot initiative passes in August, the second and final referendum could come as early as Nov. 4, provided the Jacksonville City Council and the Florida Legislature both sign off on it. http://folioweekly.com/St-Augustine-Record-Worst-Newspaper-Ever,8851
On Jan. 13, Duval County Schools Superintendent Nikolai Vitti pulled a maverick move. He switched 11 principals from their current posts to positions at other schools. Some were transferred to schools he felt needed better leadership, some were demoted and others were switched from principal to administrator. Such a drastic mid-year change alarmed many parents and teachers, and for good reason: What was so wrong that Vitti felt the need to presto-chango so dramatically?
We asked Vitti directly. The answer, he says, is that he wanted to send a message: "We made an action plan – a blueprint. Mid-year changes create a sense of urgency and I feel that it shows we are serious about putting the right leader in the right school. It energizes the faculty. Teachers and students will see the results."
These changes were based on data Vitti's staff collected during the fall, which showed that some schools' needs were more dire than they'd realized, he says. Ribault Middle, R.L. Brown Elementary and West Jacksonville Elementary, for example, all came up short in the four core academic areas: math, science, English and history.
While the moves caught people off-guard, Vitti insists that decisions weren't made rashly. And on one particular point he's quite firm: "There will be no more principal changes this year. Period."
The community's feedback has been mostly positive, especially after the dust settled and the initial shock wore off, Vitti says. "Trust me. I encourage patience and understanding that change – if any – to your school moving forward is based on the best interest of our community."
Those changes, he adds, weren't based on a specific formula or metric; rather, they seem more a product of Vitti's gut. He says he looked at the experience and abilities of each leader, as well as his principals' track records.
"Change is not easy," he says, "but I think the community wants a change agent. Some people embrace it and some people adjust. Some are just waiting to see results." http://folioweekly.com/St-Augustine-Record-Worst-Newspaper-Ever,8851
TacoLu Baja Mexicana on Beach Boulevard is the place to be nearly every night of the week. The food is creative and delicious, and the liquor selection is something to behold. More than 130 tequilas and 25 mezcals will keep both connoisseurs and amateurs happy. The Beaches crowd makes “The Lu” a popular nightspot, but locals can spot Lu bumper stickers miles away from the ocean. The recently relocated restaurant is known for its shots, super-friendly staff and bangin’ tacos. http://folioweekly.com/TacoLu-Baja-Mexicana-Oct-27,7878
With abundant local produce nearly all year ’round from nearby farms and seafood straight from the ocean, Northeast Florida chefs have the tools to concoct creative cuisine. Most diners never know what it takes to mold the menus in their hands. Chefs spend hours, days and weeks creating their selections of appetizers and entrées. Most are inspired by their family, friends and environment. Here’s a peek inside the imaginations of four local chefs.
A Chef with Moxie
Chef Tom Gray, along with his wife and partner Sarah Marie Johnston, know something about crafting menus. The founders of Bistro Aix helped make the San Marco restaurant one of Northeast Florida’s best. After 13 years, they left Bistro Aix to launch Moxie Kitchen + Cocktails in the St. Johns Town Center, due to open in late November.
Moxie‘s modern, angled exterior and urban rustic dining room differ from Bistro Aix’s appearance, but the menus differ as well. While Bistro Aix was built on international cuisine, Moxie will have an “American flavors from coast-to-coast” theme.
Gray’s travels from New York City to Napa Valley and from Seattle to Maine combine with his artistry as a cook to become his version of the “American flavor story” one plate at a time.
“The menu is a personal expression of the flavors Chef Tom and his team find most inspiring, with craft cocktails, local brews and a Cal-centric wine list to complement the offerings,” Johnston said.
The Moxie crew has invented some of their favorite meals quite by accident. Leftover party beers? No problem — use them in your pancake batter the next morning. A recipe for the tasty cakes is even being added to a cookbook from Intuition Ale Works, due out later this year. Gray blends his personal tastes with seasonal produce to make innovative dishes. He described his method of invention as artful, sensible and effective.
“When I set out to make a menu or a new dish, I don’t necessarily look at the protein on the plate first,” Gray said. “I choose the produce first always.”
He’s got the right idea: Produce changes, proteins usually not. Everything on the plate counts.
“I prefer a big flavor — with focus,” Gray said. He bases a lot of his ideas for Moxie’s menu on simple, home-cooked meals. “I think of something I make at home and then look up to see other ways to make it interesting, or different techniques folks have tried.”
He experiments with different concepts, replacing some key ingredients, making sure the dish is delicious no matter what dietary needs a diner has. Vegetarian? No problem. Beef stock can be easily replaced with mushroom stock, resulting in the same hearty flavors. He and his team taste-test multiple versions of each dish before it’s added to a menu.
Gray brought Executive Sous Chef Al Fuentes with him from Bistro Aix to Moxie, as well as Sous Chef Scott Bevis (Woodfire Grill in Atlanta), Sous Chef Dean Marcel Dowda (Cyrus in Healdsburg, Calif.) and Pastry Chef Sylvia Gould (Kool Beanz in Tallahassee).
European Taste
Chef Sam Efron of Taverna in San Marco assembles his seasonal European cuisine menu with a specific goal in mind.
“When making menu items for Taverna, my personal tastes and styles are definitely reflected to some degree because it is my food, but most important, I focus on what is the style of the restaurant that my wife and I have created and stay true to that,” Efron said. “I have other styles of food and cuisine that I enjoy to cook very much, but they would feel out of place at Taverna.”
Some of his most popular dishes are lamb meatballs with herbed ricota ravioli, ratatouille and kale; salmon with white beans, kale and warm olive vinaigrette; and cheese and charcuterie plates with selections of sheeps milk, triple crème, goats milk, prosciutto, capocollo, chorizo and more.
His approach has proved successful for Taverna. Construction on a next-door expansion began in August, and Efron plans to complete the work by mid-November. The plans include a private dining room that can accommodate parties of up to 40 people. A new bar will offer handcrafted cocktails. A quick-service lunch section will allow guests to order from the same lunch menu at a counter and take a seat in a special section while they wait for their food to come to them. Or guests may choose to be seated at a table and be waited on by a server. Dinner as well as Saturday and Sunday brunch will remain full service.
Taverna’s menu has made it a favorite on the square for four years. Efron meticulously searches for items online, in books and at cooking shows, asking opinions of friends and family, to perfect a specific vision for his restaurant. And like Gray, Efron buys local, seasonal produce for dishes such as the butternut squash soup with apples, bacon, pomegranate molasses, crème fraiche and sage.
Affinity for Fresh Fish
Chef Bill Pinner of The Fish Company in Atlantic Beach takes inspiration from a busy household including his two girls and constant change. Not surprisingly, his menu is driven by the fresh catches from the sea, with new selections delivered every morning.
This seasonal approach makes him flexible: If there’s leftover fresh fish, why not add it to a ceviche or a soup?
Pinner might represent the Beaches’ chill lifestyle, but he takes his food seriously.
“I have to be fully committed to the product I am selling,” he said.
He won’t cut corners on his menu and would never add an item that wasn’t the highest quality, he said. Nothing goes out on a plate unless it passes his taste inspection.
Planning meals around the best available seafood allows him more time to invent delectable side dishes, like spinach Asiago fritters, blistered green bean medley and cheese grits.
“Sometimes the recipes just come to me — like a songwriter,” Pinner said.
Southern Comfort
Some chefs are guided by their Southern roots, like Chef Scotty Schwartz of 29 South in Fernandina Beach.
“I was classically trained, but the regional foods I grew up with are so close to my heart, it just makes sense that that is what I do best,” Schwartz said.
This award-winning artist — winner of Folio Weekly’s Best of Jax Best Chef in 2007 and 2008 and Best New Restaurant in 2006 — takes full advantage of the local ecosystem. He has 300 hens, a pair of Berkshire pigs for chops, 14 organic garden beds and even a St. Augustine beekeeper on call.
“We take our ingredients seriously,” he said. “I believe in ingredient-based cooking. In other words, I believe in the purity of the flavors on a plate and often that means less is more. Let a perfect tomato be just that, a perfect tomato, and don’t mess with it. Don’t muddle the perfection with extraneous steps and ingredients on the plate. Every good artist knows how to paint. A great artist knows when to put the paintbrush down.”
Clearly. Like most of the Northeast Florida chefs, he, too, changes his restaurant’s menu to match the season.
“Mother Nature tells us what to cook,” he said, “not our egos.”
He pours his childhood memories and world travel experiences into some of the best cuisine on the island. He earned the Spirit of Slow Food award and a Snail of Approval in 2009. In 2010 and 2011, Florida Trend Magazine bestowed 29 South the coveted Golden Spoon. His favorite menu item reflects this: a sweet tea-brined DelKat Farm pork chop on mac ’n’ cheese with warm blackberry ginger preserves.
Beer and wine also play an integral part of the dining experience.
“When I taste wines for the list I am constantly pairing them mentally to my food because it eventually helps the staff when it comes to the right tableside recommendation and sale,” Schwartz said.
Chefs can chart new territory for foodies, venturing out into the world to bring home new culinary experiences. At times, exotic items pack a high price tag that determines how and when new ingredients are used.
“Price and value definitely play a part in the decision for any ingredient, not just new ones,” Schwartz said. “I can add truffles — not an ounce per plate — but enough to get the point across and expose someone to the flavor.”
How these items arrive on the menus in our hands might be a mystery for those of us without the gastronomic gift, but the proof on our plates is all that matters.
Are you ready for some football? Or basketball, hockey or baseball? Whatever ball you sports fans chase, head to Miller's Ale House at Hodges and Beach boulevards for the game of your choice. Huge TVs, plenty of drinks and lots of folks enjoying the Southside nightlife await. No taste is too pedestrian here. "We sell PBR like it is crack around here," one bartender said. http://folioweekly.com/Millers-Ale-House-Oct-17,7775?page_size=12&category_id=169,&sub_type=photos
