MUSICAL JOURNEY: Quartet San Francisco

A QSF Journey

The QSF journey into the future of chamber music is nearing the end of its second decade, and the group’s passion for playing the musical styles that bring them joy still inspires them.
As musicians they stand on the shoulders of their 16th-century predecessors, who introduced their instruments to the western world.

Fast forward three hundred years … QSF’s eclecticism embraces the spirit of our time and continues the journey into the chamber music of the 21st century.

Program includes:

La Heroina (Jeremy Cohen)
Francini (J. Cohen)
Fiesta! (Helmut Lipsky)
Federico II (Giovanni Sollima)
Tango Carnevale (J. Cohen)
Rhapsody in Bluegrass (Gershwin-Rouse arr. J. Cohen)
How Sweet The Sound (J. Cohen)
Toroi Bandi (Mongolian Folk Song)

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MIGRATION: Monarch Butterflies

‘It’s a sad reality’: a troubling trend sees a 97% decline in monarch butterflies

The Monarch: Saving Our Most-Loved Butterfly

Every fall, spectacular orange and black clouds of monarch butterflies fill the skies as they migrate from across North America to Central Mexico. West Coast populations make a similar though much shorter trip to coastal California. The National Wildlife Federation calls the monarch migration “one of the greatest natural phenomena in the insect world.” Not long ago, monarchs numbered in the billions, but in the last 20 years their population has dropped by 90%, due to habitat loss from pesticides, modern farming practices, urban development and other human activity. An estimated one million acres of habitat are lost each year.

But today, an army of citizen scientists, students and gardeners is engaged in restoring this beloved pollinator’s habitat – the wildflowers and milkweed and feeding corridors – so that one of nature’s most beautiful creatures will still be there for generations to come. And it starts in our own backyards.

The Monarch showcases this magnificent butterfly with eye-popping photos, fun facts about a monarch’s life cycle, and things to know about the vital role that pollinators play in our ecosystem. Monarch enthusiast and nature blogger Kylee Baumle provides “action” projects for all ages, from planting milkweed and wildflowers to making butterfly watering stations…to volunteer activism.

Monarch butterfly migration was off this year and researchers are worried

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Introduction to Japanese Cuisine: Nature, History and Culture

The Japanese Culinary Academy’s Complete Japanese Cuisine

The INTRODUCTION offers an overview and all the fundamentals needed to understand the cuisine and its cultural context. Main chapters include Nature and Climate, History and Development, Artistic Awareness, The Essentials, and Dishes for Seasonal Festivals. Here too are discussions of the health benefits of Japanese food; making dashi and other basics like sushi rice; recipes for the dishes featured earlier in the book; and useful tools like a glossary and a conversion chart for measurements.

Book Review – Introduction to Japanese Cuisine: Nature, History and Culture

Flavor And Seasoning : Dashi, Umami and Fermented Food

Japanese cuisine is built around flavours and seasonings derived from umami-rich natural ingredients such as miso, dried fish, varieties of seaweed, shiitake mushrooms and many others. Clearly this is a crucial next step to mastering and understanding Japanese cuisine for any chef. This richly illustrated book offers insight, demonstration, instruction and ultimately familiarity with the essence of Japanese food taste and harmony.

Mukoita Cutting Techniques (Fish)

This book covers all the fundamentals of the subject, providing information that’s necessary to understanding the cuisine and its cultural context. It features an introduction to Japanese cutting techniques including its importance to preparing and serving sashimi, its history, hygiene and regulations for using raw ingredients in Japan, and a discussion of Japanese knives.

Mukoita Cutting Techniques

This book covers all the fundamentals of the subject, providing information that’s necessary to understanding the cuisine and its cultural context. It covers filleting, with sections on how to fillet many different kinds of small and long fish as well as shellfish: horse mackerel, sardines, eel, tiger prawns, lobster, crabs, clams and octopus, and more.

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