StevenNeuman.com | Blog

Who's Sadr's graphic designer?

2008-06-13T09:36:00.000-07:00

Does Moktada al-Sadr have an entire graphics department churning out propaganda posters? If not, whoever does his Photoshop work deserves to be (and very well might be) punished for visual crimes against humanity. Take a look at those posters — what is with the gradient work? Jeez, it looks like someone broke out Printshop Deluxe and went wild. I will give credit where credit is due, someone has obvious been sharpening their magic lasso tool skills because the edging on the angry mob montage is well done.

Winter Grapefruit Sorbet

2008-01-12T22:47:00.000-08:00

When the mercury gets way low there's nothing quite like a nice simple bowl of ... sorbet? Don't ask what I was thinking making frozen treats while snowflakes piled upon our windowsill. Perhaps inspired by Alaskans (the biggest per capita U.S. consumers of ice cream despite frigid conditions), something clicked.

One big secret of citrus lovers is that paradoxically, in the dead of winter, you'll find the absolute BEST in sunny oranges and vibrant grapefruit. It's a blast of sunshine and vitamins. Making sorbet is a lot easier than you might expect - no need for an ice cream maker. This recipe would be great with fresh rosemary infused into the simple syrup, get creative. Get the recipe...

Winter Grapefruit Sorbet

2 cups water
2 cups of sugar
1 1/2 cups freshly squeezed/strained ruby red grapefruit juice (don't use bottled!)
zest of one grapefruit
2 tablespoons grapefruit pulp
1 teaspoon light corn syrup

1. Mix water and sugar in a sauce pot and heat on medium until the sugar dissolves entirely. Place pot in the fridge or chill down in bowl of ice.

2. Combine remaining ingredients with chilled simple syrup and place in a stainless steel bowl in the freezer.

3. Return each hour to mix. The corn syrup will help keep the sorbet from getting grainy and icy, but the more you stir the smoother the result.

Auntie's New Newsletter

2008-01-08T18:36:00.000-08:00

Auntie's Notes was badly in need of an update when I moved aboard with company. The publication had solid content but was presented poorly. The first step was to pick a uniform font and style book. The emphasis is placed strikingly on the words and letters with liberal use of handsome drop caps.

Originally designed with a spot blue ink as the sole color (still very present in the design), I was able to negotiate with the printer to move to four color processing.

The Scoop on Scratch

2007-11-11T17:32:00.000-08:00

Stumbling out of Far West on Friday night Justin, Yelena and I stumbled into the man behind the long chef's table at hot spot du jour - Scratch. For those not in the Spokane-foodie-know, that's the eagerly awaited restaurant under the Montvale and located just two blocks from my apartment. Chef Jason Rex, clad in a bright red kitchen coat, was kind enough to give us a snappy tour and to let me use the bathroom.

The first thing that was noticeable was the intense smell of reducing stock. It may be the umami base of pretty much every dish at every restaurant but odds are the stock used in the valoute you had last weekend wasn't made in house. Scratch - hence the name - aims to change that. After personally making a massive pot of chicken broth last weekend (all stock isn't broth) I can tell you there's a BIG difference between the can and what you make yourself. Continued...

It's hard to judge a restaurant without tasting the food, so I'll reserve judgment for later, but there's the standard Spokane fare - apparently Ahi is mandated by some regional code - and some genuine surprises like beef tongue and a veal saltimboca which just might break my no red meat ban. The physical space is compact and intimate and Yelena immediately noted that it would have been in good company on 23rd in Portland. There's also a nice private back room that seems perfect for a party. Time will tell.

Technorati: Newspaper | Journalism | Blogging | Writing | Media

Vocab is way too fun

2007-10-31T11:31:00.000-07:00

Yelena gets credit for digging up this one. A delightful little vocab word quiz (easily played at work) that benefits the UN World Food Program. For every word you get right the participating sponsors donate 10 grains of rice. It's Freerice.com.

Ok, that doesn't sound lie a lot, but if you look at the daily totals it's gone from 830 grains on Oct. 7 to 56,893,100 grains on Oct. 30. This is growing exponentially so spread the word - boost some vocab and feed some people.

One discovery I've already made: Pert means "saucy." This begs the question, is PertPlus shampoo actually titled "ExtraSaucy"?

Technorati: Newspaper | Journalism | Blogging | Writing | Media

A very sad night

2007-10-07T11:07:00.000-07:00

Friday night was date night at the Neuman/Buzinover residence and we took the opportunity to yet again test the waters of Spokane's burgeoning food scene. Overall, I've been pretty pleased with the restaurants and service section of the Lilac City, but I was disappointed with what we found at a newer South Hill eatery specializing in small plates.

First off, the physical location is very small and was absolutely slammed with customers. We went to dinner fairly late, but a table for two was still 20 minutes. The ensuing time was filled by an extremely pleasurable cocktail interlude. If there is one saving grace of this joint it was the expertly prepared drinks and snappy bar service. My pomegranate-gin concoction perfectly accentuated the herbal qualities of the Bombay Sapphire without mucking it up with a lot of goopy syrup. The lady's infused mango vodka was equally tasteful.

Dinner was another story. Continued ... Our waitress was flustered, constantly re-asking us what we'd ordered, and service was uneven. Food was decent at best. Whereas the drinks possessed an ethereal, light quality, the dishes were as heavy-handed as they come. Not that the flavors were poorly chosen, just overdone. I might recommend the Nytimes' minimalist-in-residence Mark Bittman to the chef.

Although we liked it, pasta with ham was overcooked and ~~smothered by~~ drenched in a pepper jack goop. Lemon chicken, a favorite of my companion, was left almost untouched by her. The biggest failure was a stuffed portabello mushroom that came to our table as pile of risotto with a mushroom completely buried beneath it. I actually asked the server where the stuffed mushroom was that we had ordered. The risotto stuffing - cooked long beyond the proper al dente texture and doused in cream - was absolute paste more closely resembling mashed potatoes than a grain.

The coup de grace was leaving the restaurant to see one third of the kitchen staff in the parking lot leaning on the dumpster and laying (flat on their backs) on the ground while smoking cigarettes. Now, I know that kitchen crews are a hard living sort of lot (see "Kitchen Confidential" A. Bourdain, 2000) but this sort of behavior is supposed to be conducted OUT of sight

from patrons, not flaunted.

Northern Radio Exposure

2007-10-01T09:26:00.000-07:00

For those in the know, I'm a big public radio junkie (although I've recently eschewed Frequency Modulation for podcasts) but my tastes have generally been circling the NPR format. I'll confess to a penchant for some PRI and APM series ("The Splendid Table" or "This American Life," anyone?) and yet my preferences have always stayed decidedly American. The BBC, while informative has never really done it for me, and Wisconsin and Minnesota, though seemingly foreign, are definitively under the stars and bars.

So it was a pleasant surprise to stumble onto the CBC's "As It Happens." Yes, I inevitably run the risk of sounding like an American schmuck by saying how surprised I was by our Canadian neighbor's "All Things Considered"-esque news show. Aside from the evening runtime and radio medium it bears very little in common with its south-of-the-border cousin.

First off, it sounds like experimental college radio. The news summary at the op of the show has some psychedelic groovy tuneage. The Hosts have a *unique* delivery style. Carol Off is somewhat conventional but Barbara Budd, see left, has an inflection and wacky delivery style that would make Susan Stamberg blush (Swastika is pronounced Shwah-steek-ahhhh?). Then there's also the wacky news content ... Continued

Last week AIH featured a nice little piece on the Canadian duck-calling champion. OK, I'm on board so far. Quirk is cool right now and I'm buying the story, but then Susan Off asks the guy to play his winning routine (keep in mind I'm wearing headphones) and he goes blasting off. This is not some short routine. It's two full minutes of piercing duck shrieks interspersed with the briefest of moments filled by more pleasing and normal soft quacks. This show is begging for an SNL parody.

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I am so busted

2007-09-17T20:58:00.000-07:00

Put me in detention folks because I have not been blogging. In the ensuing months I've certainly experienced an unvaryingly amazing stream of food, friends, art , life and culture. I've been living in Spokane now for at least a month with Yelena. We've already had so many house-guests I can hardly count, but that's fine because our vintage apartment downtown is big enough to be a youth hostel.

Angie came west to visit us last weekend (see attached image) and I attended my first "ho-down" with that daring chick slurping down the white peach sangria that Justin and I slapped together.

Technorati: Newspaper | Journalism | Blogging | Writing | Media

Five years of blogging

2007-07-16T15:43:00.000-07:00

That's right ladies and gents — forged in the crucible of the Internet, this blog has been operating for five years. I know the announcement comes about two months late, but it wasn't really high on my priorities to boast about my geekiness.

Technorati: Newspaper | Journalism | Blogging | Writing | Media

Greetings from Spokane

2007-06-30T15:21:00.000-07:00

Getting here was terrible. Despite hours of built-in extra travel time I wasn't fully prepared to experience what is known as ODOT Hell. The 205 was slammed and traffic was intensely heavy - even at 2 in the afternoon - so I arrived at PDX at 3:45 with a flight scheduled to leave at 4 p.m. I was in full-on panic mode. So when I reached the front counter and the woman told me the flight was delayed a half hour I was thrilled. The first time in my life that a delay was useful.

As far as hospitality goes, this weekend has been unprecedented. I've had a blast hanging out with Shadra and meeting an entire crew of amazing Spokanites.

Also, I've been eating like a king in the best restaurants in town. Of course it was great to see the old favorites like Tom Bowers (who took Shadra and me to Hamburger Heaven - a superb joint in The Middle of Nowhere, Idaho) and Lacey Krause, but it was also a treat to meet Jenn and Remi. More to come ... check back later.

Technorati: Newspaper | Journalism | Blogging | Writing | Media

Spring Fling

2007-04-21T15:41:00.000-07:00

Try this. Roast fresh spring asparagus with olive oil, salt and black pepper at 400 degrees for 10 minutes. Toast and butter a piece of hearty bread. Top with asparagus and a runny-yoke fried egg. Enjoy your lunch.

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Filthy floors are so hip right now

2007-02-12T22:12:00.000-08:00

If I hada nickel for every time I found something surprising, intriguing and downright amazing in the New York Times I would be a rich man. Today, it was something totally new: dirt floors in modern homes. My first reaction - blech.

And then I saw the pictures.

The rich mahogany with a warm glow and soft shine instantly won me over to the mere notion of a "earthen floor." Now, this isn't exactly your great-great grandfather's mud, it's somewhat concretified with lime and sand and then sealed with linseed oil and beeswax. I'm not saying this is for everyone, but as a frequent reader of the great eco-design blog Inhabitat I have to admit I'd seriously thinking that mud might have just trumped bamboo as the hippest most earth friendly flooring material this side of the grass mat.

Technorati: Newspaper | Journalism | Blogging | Writing | Media

PDX: Vegan pirates?! Arg

2007-01-30T10:55:00.000-08:00

While in Portland two weekends ago we dropped in for a little visit with Dave and Ann. Our favorite married couple keenly offered us numerous Manhattans and after several hours of doing nothing Dave decided to mention that he knew of a secret, yet fascinating bar.

Yes, matees - A PIRATE BAR.

After a lot of joking about appropriately dressing-up as a pirate and a lot of cracks involving the exclamation "arg!" and rum we decided to go. It's basically in the middle of nowhere. You may not believe this. I'll admit I barely do, but I swear this is real.

We walk in and everyone is dressed as a pirate. A cheerful and perky pirate-ess(?) tells us we just missed the hoard of pirates and the live msuic(!) and asks if are vegan. "Vegan?" asks Ann incredulously.

Turns out this pirate bar, which comes compete with Jolly Roger and obligatory skeletons, serves %100 vegan food and is very committed to the vegan lifestyle. Yelena confides under her breath that she didn't think pirates were even vegetarian, let alone vegan.

Our doubts are soon soothed: The service is anything but barbaric. The bartender teaches us a pirate dice gambling game (everyone wins a round except Dave) and the kitchen makes Ann a plate of vegan mashed potatoes and gravy that looked mighty tasty.

Technorati: Newspaper | Journalism | Blogging | Writing | Media

FREAKout: the blog

2007-01-30T10:15:00.000-08:00

If you know anything about me, or my tastes, you know I love books. Yet, of all the books I have enjoyed "Freakonomics" holds a particularly vaunted spot in my collection.

If you haven't read it, the book is the joint collaboration of a New York Times writer and a "rogue economist." Steven Levitt and Stephen J. Dubner take topics that are so quirky (The socioeconomic patterns of naming children or proving that Sumo wrestlers cheat) and breaks them down to surprisingly simple equations. We're not talking about frictional unemployment here, Stephen & Steven use logic to basically deconstruct real issues of everyday life and undermine some blatantly baseless conjecture with solid reasoning. Descartes would be proud.

This book is fantastic, but limited. That's why I was thrilled to find the Freakonomics Blog this morning. It's obviously not as focused as the book, but getting a peek into the everyday musings of this pair is fascinating. Check it out if you have the time.

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Do you speak airport?

2007-01-24T10:49:00.000-08:00

This seems like one of those *duh* types of things, but considering all the symbols we use on a daily basis (Just think about how you know the difference between the men's and women's restrooms) you have to wonder: Has a martini glass always been the symbol for a bar?

Well, actually - no.

The 50 standard iconic symbols we all know and love come from the AIGA, that's the American Institute for Graphic Arts - although they don't go by that name anymore. Before they got involved things were a bit messy in the world of symbols.

Every international event required copious multi-language signs, airports each had their own icons for baggage claim, highway signs were different for every state or even city. What few effective symbols did exist were often culturally and regionally specific. Then in 1974 the U.S. Dept. of Transportation got into the market for a new set of modern interstate highway symbols and they turned to AIGA:

"To develop such a system, AIGA and D.O.T. compiled an inventory of symbol systems that had been used in various locations worldwide, from airports and train stations to the Olympic Games. AIGA appointed a committee of five leading designers of environmental graphics, who evaluated the symbols and made recommendations for adapting or redesigning them. Based on their conclusions, a team of AIGA member designers produced the symbols."

Because they were commissioned by the government, the icons are available copyright free. The next time your looking for an elevator, or an ATM or dining options off the interstate ... give thanks.

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Get your design groove on

2007-01-23T09:58:00.000-08:00

TUAW, my daily source for Mac tips and just general trivia, posted about a great peek behind-the-scenes at the original Apple iPod spots.

Created by Rocket Studio for advertising goliath TBWA/Chiat/Day, you actually get to see the silhouettes before they were colorized and darkened. While it's not a revolutionary technique by any stretch (most people with a ~~basic~~rudimentary knowledge of Photoshop can do it) it does emphasize how simple messages and images can be translated into powerful emotional connections. You can see it here.

The site also features some killer design work for other campaigns. I highly recommend checking it out.

Technorati: Apple | iPod | Blogging | Writing | Media

Dept. of Philosophy: The Art of Communication

2007-01-21T21:26:00.000-08:00

Let's play a little game, shall we? It's a simple language game, but profound.

Here's what you do: Close your eyes or stare at the ceiling, think of what comes to mind when you read the word "chair" and count to ten. Then read on...

What do you see?

Is it a kitchen chair? An armchair? Is it leather, or wood, or metal? A stool? Three legs? Four legs? Right.

Personally, I see the Vienna Cafe chair No. 14, but that's exactly the point. We like to think of language as precise, a finely-honed tool of humanity that is impervious, but nothing could be further from the truth. Language, as we know it, is more like a carefully crafted an illusion.

If I want you "see" in your mind's eye what I see when I think "chair" I have to say that I see a "cafe chair." That alone might do it, but more likely i'd have to describe it too — I don't know it you know what a cafe chair looks like and, assuming you do, you don't know if it's new or old. Red, black or blue. This is all very fascinating, you say, but what does this mean to me?

It means that as independent-minded persons we must both study communication and strive to be precise in our language. I see this as the basis of communication studies: why we should be critical of the words and messages we consume, and why we must each take a second look at the language we hear. So, that being said, what king of chair did you see?

Technorati: Communication | Journalism | Media Studies | Writing |

The benefits of being easily swayed

2007-01-17T10:41:00.000-08:00

I know that I just unveiled a new design, but it is a new year and, frankly, I wasn't feeling it. So here we are. New and sleek.

Recently, I've had a few people ask about what programs I use a lot for design work. I won't get into the nitty gritty, but for the most part it's all very standard Adobe Creative Suite and Flash techniques. I have very few "uni-tasking" programs that I use, but today I think I might have found an exception to the rule. Thumbscrew creates the lovely little Mac-ish icons displayed here and for a free application it works like a charm. Drop in a folder of pictures or single images and out pops a miniature version. I highly recommend it.

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Dept. of Design: Old is the 'new' New

2006-10-12T20:08:00.000-07:00

So you might have noticed...upgrade! Hyperbole has been completely refreshed after months of design work and testing. This is basically what I consider web design 2.0: Taking something profoundly shiny, slick and techy (like the Internet) and making it look more like the familiar analog world we inhabit day to day.

This isn't revolutionary, and I can't take full credit for the idea, but I believe it should have a bit of staying power.

Things to note: I've begun to archive my graphic design work on the site and some of the less useful sections of the site have been dropped in favor of a more professional approach to the purpose of this site. Some pages are still being tweaked, so be patient.

And here is the rest of it.

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Facebook: The Revolution WILL be televised

2006-09-06T10:51:00.000-07:00

Many people have already written about the great Facebook rebellion, but if you don't know, here's the deal: Facebook introduced some new features yesterday and like every feature before they just dumped it into people's laps. The difference was WHAT they had put upon the users of this massively popular college social-networking site.

The News Feed feature aggregates every single action made by a user with whom you are friends (everything from leaving a group to changing their favorite book) and notifies you in a list that tracks all friends. Needless to say, most were horrified with the new "stalkerish" aspects of the Web site and protest groups and complaint emails began pouring in. Within roughly 24 hours one of the largest protest groups "Students against Facebook News Feed (Official Petition to Facebook)" had gained roughly 200,000 members.

Someone on the outside might ask: What is everyone so upset about? Most members have made claims about the privacy issues involved, or that there are no ways to remove the feature (although one can tediously remove each News Feed entry one at a time). I see this through the eyes someone who has taken communication theory classes and therefore through the eyes of media theorist Marshall McLuhan. This has become a battle between "hot" and "cool" media interactions.

Previously, Facebook represented a passive media service. Yes, all the same information was already available on the Web site, but it took a lot of work to notice when one of your friends had changed their favorite profile or broken up with a significant other — the user needed to search out such information. Now that information is active: it is pre-packaged and quite literally "broadcast" to everyone regardless of your desire to inform them or their desire to know. Personally, I think this will go down as the "New Coke" of the 21st Century. It also shows the consumer power that Gen Y has come to expect.

Technorati: Technology | College | facebook | Rebellion | Media

They call me Mellow Yellow

2006-07-25T11:40:00.000-07:00

Yes, the KitchenAid has arrived and I love it, but today I'm posting with even greater culinary significance.

As you may or may not know my friend Jess just returned from the Middle East and year in Israel and is presently residing on my sofa. In her travels to Turkey she picked me up some authentic spice mixes and most amazingly - a few ounces of the most precious and luxurious spice: Saffron.

I'm not going to get into it now, but this stuff is pricey (it's slightly more expensive than actual gold) and hard to come by because it is made from the delicate stigmas of crocuses. It takes a football field of these flowers just to make a pound of saffron and the work is all done by hand. Jess brought me back a little baggy stuffed (about three times the amount shown here) with the exotic crimson stems. Needless to say, I am excited, but I now feel like I need a safe in the kitchen. And here is the rest of it.

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Dept. of Culinary Innovation.

2006-07-03T22:50:00.000-07:00

I may have stumbled onto something great: mesquite-smoked, grill-roasted, garlic rosemary german potato salad with mustard vinaigrette dressing. It was massive success at my last BBQ, so now here's the dish.

Last week I developed a new recipe for potato salad. Usually I make more traditional American-style salad with my own twist: Boiled new red potatoes dressed with lemon yogurt dill sauce, salt and lots of crushed black pepper (of course). But on Friday something different happened. It was damn hot outside, and our apartment was still relatively cool. As they say, necessity is the mother of invention.

I could cook the potatoes on the grill, and better yet, I could roast them and concentrate the flavor. In a fit creativity, perhaps brought on by heatstroke, I also made a different choice in potatoes at the market. Five pounds of russets, one pound new potatoes and one pound of delicious Yukon golds.

Here's what you do:
Chop the potatoes and toss with olive oil, garlic powder, salt, pepper and fresh rosemary.

Lay out foil across the middle of your grill with space on either side to encourage convection cooking. Spread the potatoes out on the foil and place over a real charcoal fire. No "briquettes" bub! You can buy amazing mesquite chunk charcoal at Safeway so don't skimp or you potatoes will taste like chemicals.

Roast for 45 minutes and remove from heat o a bowl. Dress with canola oil, white vinegar, white wine and rough ground mustard and stir in chopped green onions. Mix throughly and serve at room temperature.

By the way, the mixer (see left) will soon be mine thanks to an amazing birthday gift from my parents and according to UPS it is scheduled to arrive in just a week!

Technorati: Cooking | BBQ | Mixer | Writing | Gastronomy

Everything you always wanted to know about sex*

2006-06-24T17:41:00.000-07:00

*WILL NOT BE FOUND IN THIS BOOK.

In a fit of wanton consumerism Yelena snapped up a copy of "Everything you always wanted to know about sex (but were afraid to ask)" for a whopping 50 cents at a used book closeout sale in downtown Eugene. Woody Allen flicks aside, I found this book to be completely terrible.

Granted, it was published pre-sexual revolution/feminism/gay-rights movement, but reading "information" from the late 1960s via the distant 2006 is downright disturbing.

Dr. David Reuben portrays an unenviable world where the queer community is "homosexuals" who are beholden to uncontrollable criminal sexual urges, housewives are frigid, non-sexual objects and "September Sex" makes the prospect of Demi Moore and Ashton Kutcher's relationship seem nearly a feat of god.

This is one classic sex tome that has not stood the test of time well. The vaguely Freudian interpretations crossed with obsolete medical assumptions is disturbing, but excellent bathroom reading.

Technorati: Sex | books | Blogging | Writing | Media

Miscellaneous Information Agency: Catalogue work

2006-06-06T14:24:00.000-07:00

It's offical. I'm working for the Oregon equivalent of J. Peterman in the same position held by the fictional Elaine Benes on "Seinfeld."

In addition to going to school and working for the Emerald I now have a second job as a copywriter/editor for EssentialsforEntertaining.com, a Eugene-based luxury good importer, with a charming Italian boss who has hired me to write sumptuous product blurbs of the exotic homegoods he brings back from Europe. All that being said, my boss is nothing like the pompous Peterman played on Seinfeld.

Who knew cutlery was so interesting?

Technorati: Newspaper | Journalism | Blogging | Writing | Media

Dept. of Superheroes: The Apostrophist

2006-06-04T15:19:00.000-07:00

In the course of working at the Oregon Daily Emerald many silly ideas have come to the surface (movie trailer mad-libs comes to mind). Nevertheless, brilliance occasionally strikes.

This silliness was the genesis of the world's most grammatically correct superhero: The Apostrophist. The masked crusader is based on my good friend and copy editor extraordinaire Shadra Beesley, who has been known to ~~graffiti/vandalize~~ modify improper bathroom stall punctuation with one of the many red pens she carries in her purse.

IN A WORLD...
... WHERE BAD GRAMMAR RUNS RAMPANT...
ONE WOMAN....
WILL POSSESS EVIL and CONTRACT THE DEMONS WITHIN....

WHEN THE SUN GOES DOWN.... SHADRA BEESLEY BECOMES ... THE APOSTROPHIST!

I envision a Saturday morning cartoon as the perfect vehicle for The Apostrophist, whose only weakness is a clear liquid known as Gin-inite. With her red pen of justice, and working in conjunction with the Department of Corrections, she puts crooked words behind bars. Oh, the possibilities.

Technorati: Newspaper | Journalism | Grammar | Superheroes | Media