new image

I received some new PX100 film immediately after the Impossible Project supposedly fixed their loose lamination problem (LLP). The LLP problem caused an odd thumbprint size anomaly at the center top portion of the image area. I was dismayed to find that my latest order still suffered from this defect. The Impossible Project offered a credit for each defective image that was returned to them, but limited this policy to a certain time frame which had since expired. I immediately shot off an e-mail to their customer service department, launching into a Mel Gibson-like tirade (well, not quite, but you get the idea). I requested a similar credit extension and hoped for a quick response. A month had passed before I remembered my request. When I referenced my customer support request number, I discovered that the ticket had been closed with no apparent notification or response. This prompted me to write another e-mail, this time threatening to share the utter lack of responsiveness of the Impossible Project's customer support department with my fellow photographer's, dissuading them from any future purchases.

I received a response the next day chiding me for my unnecessary threats. The e-mail continued that, had I looked in the right fields of the customer support ticket, I would have seen that they had in fact, agreed to an extension of the credit policy to me. Needless to say, I felt properly rebuked and repentant about my behavior. I immediately sent an apology for my errant behavior. The response began with a "No worries" statement and ended with the P.S., "Mel Gibson, hah!"

The net of all of this is that I've resumed shooting the remainder of my Impossible Project film stock to "cash-in" on my credits. I've compensated for the horrible "blemish" on the film by shooting two shots of every image and "grafting" them together to eliminate the mark via the magic of Photoshop. Here's an image from a pair of shots I took today.

the world's best chocolate

Last Saturday, I had the opportunity to see Audra McDonald perform at a small theater in the round in Orem, Utah. The theater was so intimate that I was never more than 15 feet away from her AND when she entered the stage, I could have reached over and tripped her or grabbed her depending upon my level of inappropriateness (I did neither). While this was a memorable event, perhaps even more memorable was the trip we took afterwords to visit the Amano Chocolate factory store not too far down the road.

For those of you unfamiliar with Amano Chocolates, this three-year local start-up has gained international prominence in the world of chocolate for its amazing dedication to producing the finest quality product possible from some of the best cacao beans in the world. In 2008, they stunned the chocolate world by winning a third-place finish for their Madagascar Chocolate Bar at the Academy of Chocolate Awards in London. Up until that time, nobody had really heard about Amano Chocolates. To put this honor in perspective, many chocolatiers in the past have submitted their own chocolates for years, never attaining even a mention, let alone a third-place finish. Since that time, many awards have followed.

This year, Amano became the first U.S. based chocolatier to win the rights to receive Chuao chocolate. Every chocolate maker worth its sugar hopes to one day use the Chuao beans. For the past several decades, Amedei, an Italian chocolate company, had exclusive rights to all of the Chuao beans produced. Last year, those exclusivity agreements expired and weren't renewed, making the revered bean available on the open market. Just what makes the Chuao bean so special? First of all, it can only be produced in one very small region of Venezuela in very limited quantities. The Chuao bean exhibits a wonderful complexity unmatched by other cacao bean. It is both fruity (with tones of plums, blueberries and blackberries) and smoky (molasses, coffee and almonds).

Art Pollard, the owner of Amanos, spent several weeks carefully roasting, grinding and making small test batches to better understand the Chuao bean's unique flavors before producing a pure and wonderful chocolate bar. Incidentally, a 2-ounce bar goes for $10, a bargain in the world of exclusive chocolates.

If you're hoping to become a true connoisseur of chocolate, below is a guide to tasting chocolate, courtesy of Amano's website. I must warn you, it is a little long and very detailed, but if you're like me, you'll find the entire process fascinating and will eventually incorporate it into your repertoire of snobbish behavior.

"Enjoying high-quality chocolate is an experience like no other. The flavors are rich and complex, and there is a large variation in flavors among various chocolates. In fact, the flavor compounds found in dark chocolate exceed those in red wine. For this reason, we have put together this tasting guide to assist people new to the world of chocolate tasting.

Chocolate tasting is not unlike wine tasting. Each type of chocolate bar contains its own set of unique flavor profiles. Since the cacao bean is the source of all chocolate (as grapes are the primary source of wine), its flavors can be imparted by a multitude of variables, such as topography, weather (e.g. drainage properties, etc.), post-harvesting processing (e.g. fermenting, roasting, etc.) and of course genotypic properties. With so many variables affecting the flavor of just one chocolate bar, it's important to taste carefully so that you can extract the fullest flavor potential.

First, it is imperative to taste chocolate in an environment free of distractions and background noise, such as television, music or conversations. Being able to concentrate as intently as possible will enhance flavor detection because your mind needs to focus on one task and one task only. It is often a good idea to have a piece of paper or notebook handy for you to take tasting notes in. Such things as smells, flavors, and textures should be noted.

Your palate should be clean. This means that your mouth should not contain residual flavors from a previous meal. If necessary, eat a wedge of apple or piece of bread, since these foods will wipe out all preexisting flavors without imparting their own. After all, chocolate should not taste like lasagna or beef burgandy. Water, especially sparkling water, also works as a palate cleanser.

Make sure that the piece of chocolate is large enough to accommodate the full evolution of the flavor profile. A piece too small may not allow you to detect every subtle nuance as the chocolate slowly melts. The important thing to remember is that flavor notes gradually evolve rather than open in one large presentation. Ideally, the beginning of the length (the time it takes for the chocolate to melt) will be different from the middle and the finish, so it is important to discern how the flavor evolves from beginning to end. 10g should me a minimum starting point.

Never taste cold chocolate. If it is stored in a wine cooler, allow the chocolate to rest at room temperature before tasting. Why? Cold temperatures will hinder your ability to detect the flavor. Some advise even rubbing the chocolate briefly between your fingers to coax out the flavor.

Look at the chocolate. The surface should be free of blemishes, such as white marks (called bloom). Observe the manufacturer's job at molding and tempering. Is the chocolate afflicted with air bubbles, swirling or an uneven surface (results of settling after molding), or is it clear of such defects? Also, the bar should have a radiant sheen. A matte surface is usually an indication of poor molding but will not affect the flavor. Next, note the color. Chocolate comes in a brown rainbow of multifarious tints, such as pinks, purples, reds and oranges. Some chocolates may even look black or so dark that at first glance a tint may be indiscernible. But probe further and hold the chocolate at different angles. What do you see?

Smell the chocolate. The aroma is an important component of flavor. Inhaling the fragrance and noting its profile will prime the tongue for the incoming chocolate. It further engages the senses and gives you a chance to compare how similar or different aroma and flavor are.

Break the piece in half. It should resonate with a resounding "SNAP!" and exhibit a fine gradient along with the broken edge. If you hear a "THUD" chances are good that either the chocolate was too warm or it was improperly tempered.

Place the chocolate on the tongue and allow it to arrive at body temperature. Let it melt slowly. This step is crucial, for it allows the cocoa butter to distribute evenly in the mouth, thereby muting any astringencies or bitterness of the chocolate. Chewing immediately will release these properties and might offend the palate.

Study the taste and texture. As the chocolate melts, concentrate on the flavors that unfold on the tongue. It is important to notice how the flavor evolves from beginning, middle, to end, and how the flavor exists in the finish (after the chocolate has melted).

Chewing is optional, but do not chew more than three times. Since the cocoa butter has had time to coat the mouth, chewing just may release even more flavor components. Remember, we're tasting and not eating.

Now the chocolate is nearing its finish. How has the flavor evolved? Is the chocolate bitter? Heavy? Light? Was the texture smooth, creamy, dry or grainy? Do any changes in texture and flavor occur? Take note of how the chocolate leaves the palate and slips into its finish. Does a strong reminder linger in your mouth, or does it quickly vanish?"

So, should you desire to enter the rarefied world of the very best chocolate available, you need not look further than your own backyard (for those of you located here in SLC). Amano chocolates are available at Tony Caputo's and Liberty Heights Market. For the rest of you, there's always the web. I encourage all of you to indulge just once to sample what the world's best chocolate tastes like. You may never be the same.

bio-identical hormone replacement therapy and MORE than you wanted to know . . .

Last Friday, Joni and I began a regiment of the controversial bio-identical hormone replacement therapy. For the uninitiated, this basically entails a daily dosage of hormones taken orally and topically to restore the level of hormones to an “optimal” level versus what is considered a “normal” level for a given age group. The theory behind HRT is that as we grow older, the production of certain hormones decreases to essentially “nothing.” In men and women the key hormones are thyroid, DHEA, melatonin and testosterone (yes, women produce a certain amount of this hormone), while in women, the additional hormones are estrogen and progesterone. These hormones control such things as our sexual drive, breakdown of fat and cholesterol, muscle mass, immunity regulation, metabolism and vitality among others.

The controversial component of this therapy originates from studies that indicate hormone replacement therapy contributes to the onset of cancer and cardiovascular problems. While this is true and fully supported by the scientific community, the findings pertain to synthetic formulations of hormones that approximate the molecular structure of the hormones that are produced by our bodies. Bio-identical hormones are pharmaceutically compounded hormones that are identical to those processed by our bodies. Because these hormones are identical to that which occurs naturally, they cannot be patented. Thus the drug industry does not fully acknowledge or promote the use of bio-identical hormones. They cannot profit from the production and sale of bio-identical drugs to the extent afforded by their proprietary formulations. Premarin is an example of one of these synthetic (Estrogen) hormones that is widely promoted in hormone replacement therapy. Studies indicate that long-term use of Premarin may increase the risk of strokes, heart attacks, blood clots, and breast cancer.

The effects of bio-identical HRT are supposed to manifest themselves sometime around the first month of therapy depending upon the individual. I’m only on my 5th day at the time of this blog entry. While I cannot fully report any noticeable differences, I can fully attest to the effectiveness of the melatonin. Over-the-counter melatonin had absolutely no impact on my ability to sleep. The melatonin I began taking on Friday is pharmaceutical grade, meaning it is produced to stricter standards with regards to dosages and quality control, plus it has been micronized to produce a steady, measured absorption by the body rather than a one-time burst. The onset of sleep is almost immediate as my head hits my pillow. I also notice I am dreaming more, which seems to indicate I am in a state of REM to a larger extent. When I do awaken, say to hit the bathroom, I fall asleep almost immediately upon my return to bed.

As for the testosterone, well, thus far it has been interesting. Testosterone is applied topically to the inner thighs. The instructions explicitly state that it should not be placed on the area of the inner thighs that touch the scrotum. (What would result from the interaction of the two coming in contact with one another, the instructions do not state. Could it be that the ensuing reaction is so horrifying, the pharmaceutical company did not dare mention the consequences?) Testosterone taken orally can impact the production of cholesterol and could potentially damage the liver.

While I cannot attest to this for certain, it FEELS like my “man-parts” are running hotter than the rest of my body. The temperature down there seems higher. Also there seems to be a tingling thing going on in those nether regions. (If you’re laughing now, well actually, so am I). More importantly (and to usher you hurriedly away from that last train of thought), today I felt a little “lighter,” less surly and pessimistic. There seem to exist “possibilities” once more: things can be done, actions can be taken, dragons can be slain. It’s totally feasible that all of these feelings originate simply from the bright, summer day and beautiful weather; so the jury is really still out. But, as music plays in the background, I notice myself swaying to the rhythm, a smile on my face. I’ll keep you posted. In a month, I’ll take another blood test to compare against the benchmark of the first blood test (sans HRT). Perhaps by then, I can report more definitively on how I’m feeling. And hopefully, in a "tasteful" and restrained way . . .

the stuff of spies

I have to admit I’m a little more than intrigued by the latest news that Russian spies posing as families here in the U S of A were recently apprehended. A neighbor of one of the “spy” couples told reporters how the teenage son of the one of the pairs mowed the lawn for them. Another responded incredulously, “How can she be a spy? Look at those hydrangeas!” What sort of life is it to settle somewhere on an indefinite basis and lead a seemingly “normal” life (complete with a regular job and routine) while having an altogether different “agenda?” “Work” is your daily life. It does not end after the normal 8 to 5 day is over.

How, one wonders, can you help but assimilate into the very community you are tasked with infiltrating? Other neighbors for instance, recounted conversations about baby sitters, the price of groceries, topics we discuss regularly with our own non-spy neighbors. I’m sure these conversations were totally sincere, motivated by the same concerns and daily issues we all confront. And why wouldn’t they be? Even if they were normal U.S. grade spies working for the C.I.A., at the end of the day, the price of groceries does seem to be creeping up far more than any of us would like to admit. And baby sitters? Good ones ARE hard to come by . . .

So what is it about this operation that has me so fascinated? I suppose when it comes right down to it, I am more accustomed to the images of spies depicted in movies: covert operatives skilled in the martial arts, sporting Minox cameras and lock-picking tools in their pockets, not suburban housewives or university professors. I’d love to delve into their minds to see how they reconciled their feigned lives of normality with their more sinister assignment (which was to position themselves with individuals who were policy makers and to engage in recruitment activities).

It has been suggested that the children of the exposed spies were most likely unaware of their parents’ covert operations. Indeed, the neighbors of these families expressed the most concern over the welfare of the children. I’m sure more and more will be uncovered as time goes on. Already some of the real names of some of the operatives are surfacing. Initially, it has been speculated that the damage done by these operatives is minimal at best and that no real threat was posed to our national welfare.

In the meantime, I’m going to keep a closer eye on my neighbor from the former Republic of Czechoslovakia. We’ve been neighbors for years, but he DOES keep a garden of edibles along with the rabbits he occasionally kills for dinner. And lest I forget, he does keep beehives in his backyard. He’s even given me a bottle or two of honey over the years. In short, he is far too self-reliant and industrious. It's . . . well, just plain un-American. And we HAVE discussed many mundane things like city zoning ordinances and the change of ownership of our neighborhood supermarket. Wouldn’t YOU be suspicious too?