Published on Mondays, with columns by Artists and Writers. Published since 2002, an Ocean and Pounds publication
by Shelley Savor
Poem a Week
by Gary Michael Dault
the cardboard tube
the next door kids
want to examine the tube
but he won't let them
there is a roll
he has not provided
but wishes to claim
as his own
the rain begins
his black velvet
and into his
the backyard children
begin to hurry home
someone in the house
tells him to pack up
his magic show
it's almost time for supper
the magic hisses in him
like an angry cat
you don't curtail it
either with supper
or with rain
the darkening afternoon
he says he's not hungry
(it's Shepherd's Pie)
he manages to eat
coordinated by Kamelia Pezeshki
December 20 - January 02, 2021
Tomio Nitto loves to work with hands. Sometimes he builds theatres, like these two miniature scenes inside the boxes, one depicting day and the other depicting night, both staging perhaps the same photographer capturing some quite amazing moments. Dwelling on the contrasting thoughts of the ostrich and the black bear - are they friends or foes? Though the photographer prefers the former a cold shiver runs down his spine as he looks through the lens of the camera. He is struck by the strength and beauty of both animals, one stands nine feet tall and the other weighs over 300 pounds.
Tomio Nitto loves nature and animals. After half retiring from his successful career as an illustrator, he turned his attention to subject matters that he cares for most. When he sketches outdoors, birds would land on his sketch book, and when he bicycles to High Park to look at the beavers, he would bring them a story in exchange of their sticks. The little objects Tomio made are miraculously rich in detail and imagination. They are packed with delicate touches reaped from his keen observation and the persistent pursuance of a low-tech, quiet-down and slow-pace life.
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Valid only for ORDERS for exhibits at the OCEANPOUNDS online exhibition, “Nitto’s Theatre”. Offer valid through January 2, 2021 (11:59 p.m. eastern time).
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by Cem Turgay
by Fiona Smyth
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Holly Lee -NIGHT OWL SONATA (in one movement) / Lee Ka-sing - White cloud and ripple, a poem constructed with fourteen pieces of vintage Polaroid
by Malgorzata Wolak Dault
Unlike the young tree, which longs to grow beyond
itself, an old tree resigns itself to being what it now is.
Travelling Palm Snapshots
by Tamara Chatterjee
India (December, 2016) – The Dhamek Stupa is chronicled as the spot where Buddha gave his first sermon after harvesting enlightenment. We circled around the 28m diameter stone stupa base; engulfed in photo-making, sidelined in finding the Eightfold path leading to nirvana.
I suspect obtaining samādhi with camera in hand and intrigue in mind, is a life long process.
From the Notebooks (2010-2020)
by Gary Michael Dault
From the Notebooks, 2010-2020.
Number 64: Lightbulb--pastel colours, candied light: December 10, 2020
by Kai Chan
The Raw and the Cooked, MYTHOLOGIQUES
(A column on the culture of eating and cooking)
Celery by Kai Chan
Celery is one of the healthiest foods in the world and is a very versatile vegetable . Its crispiness and fragrance add character to any food combination. One could eat it raw or steamed, stir fried, make it into a soup or add it to a stew. I like to eat raw celery with a bit of salt as a snack; Jane Grigson suggested spreading unsalted butter on the stalk, dripping it into salt and eating with bread.
Ten years ago a friend of mine invited me to a posh French restaurant in Paris. We each had a ten-course tasting dinner. Each course was plated in a particular way with masterly details. It is hard to remember now each of the amazing dishes, however, I cannot forget a garnish of celery and carrot on the fish dish. The vegetables were cut into one millimetre squares.(I now know this cut is called a “fine brunoise”, although I have not yet mastered the technique). I was breathless admiring this professional skill which greatly enhanced the dinning experience.
When I was in Beijing around the early 1980s I had a celery and tofu stick dish in a small restaurant. (Tofu sticks are made of dried tofu skins). I liked it so much I have prepared it often. However, my effort has never reach the tasty level of the one in Beijing. I thought this could be the poorer quality of my tofu sticks, as Beijing is famous for its tofu products. Recently I read a cookbook by Pearl Kong. She mentioned that when she was visiting Beijing, around the same time as I was, she had a dish of beef with celery. She liked the celery so much she ordered a dish of celery only. She said the celery in Beijing was the most delicious. Obviously I had misdirected myself all these years.
The best local celery is in the summer. With a good celery in mind, here is the way I prepare this dish: Prepare 4 or 5 celery stalks plus say 3 tofu sticks, (depends on how much you want to make, usually a bit more celery than tofu sticks). Soak the tofu sticks in cold water until soft, then cut them into two inch lengths. Wash the celery stalks, break from the top of the stalk and gently pull down to remove the tough fibres. Cut each stalk into half lengthwise, and then cut them diagonally into about two inches pieces. Prepare a sauce by mixing a teaspoon of tapioca powder, a tablespoon of light soy sauce and 3 tablespoons of chicken stock or water. Fry the celery and tofu sticks with a tablespoon of vegetable oil, a bit of salt, some white wine, and chopped garlic, then cover and simmer for a few minutes, until the celery is tender but still crisp. Pour in the sauce mixture, stir until the sauce thickens. It’s a nice refreshing dish that goes well with rice and any meat dishes.
The Raw and the Cooked, MYTHOLOGIQUES is a new column on the culture of eating and cooking, with contributions by various authors. The column name is borrowed from the title of a book by Claude Levi-Strauss. It is spontaneous, a little amusing but serious at the same time.
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Published on Mondays
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Published since 2002, an Ocean and Pounds publication
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