The Art of the Sandwich

Local Restaurants like Toasted Owl Café Upping the Lunch Ante

Mtn Living Mag March/April 2016

Toasted OwlAs children, many of us toted a lunch box that held the vital means for lasting an entire school day: the sandwich. Mom understood our favorites and how the right ratio of mayo to mustard mattered. Later, in midnight raids of the fridge, we mastered the exotic use of leftovers, and on the day after Thanksgiving, we constructed the best sandwich of the year. Slow-roasted meat and gourmet relish buttressed by homemade bread embodies the art of the sandwich.

And art it is to assemble a veritable feast between crusts of bread. Bread is the canvas. It is also where art becomes architecture. Whether one prefers Mediterranean flatbread, rustic ciabatta or a granary wedge, the bread should be substantial, not sloppy—a foundation upon which to build. Spreading a condiment over the bread acts as a barrier to mushiness or adds moisture. Next, cheese imparts strength as well as sharp, nutty or velvety appeal. Meat often showcases the perfect sandwich, and greens cap it off. The British Sandwich Association—now, there’s an organization worth its salt and pepper—actually crowns a champion sandwich maker annually. The ingredients need not be elaborate. A recent winner utilized homemade fruit bread, quality butter, soft Lancashire cheese and an artisan pickle. Continue reading “The Art of the Sandwich”

From Four Months to 20 Years: Meet Kim Hessel

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Story & Photography by Gail G. Collins

Kim HesselWhere were you when the Berlin Wall came down on November 10, 1989? The concrete block barrier, topped by barbed wire and secured by armed guards, segmented the population within the German capital city. It was the last vestige of the Cold War, and ordinary people, pushing for freedom, literally tore it down. With its crumbling, families and lives were rebuilt. Memories of that exhilarating period flashed in Kim Hessel’s eyes as he remembered his part in it. Continue reading “From Four Months to 20 Years: Meet Kim Hessel”

Beyond Bunaken: Touring the Minahasa Highlands

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Story & Photography by Gail G. Collins

Divers dig the underwater magic of Bunaken’s world class reef. The biodiversity is unmatched, but even divers needs 24 hours of decompression before flying out. Many wonders lie above the water line in the countryside surrounding North Sulawesi’s provincial capital, Manado. The city itself hosts a public museum—filled with traditional costumes, weapons, ceramic ware and independence history—plus a broad range of hotels and restaurants. Still, nothing can beat the lofty views three volcanoes provide of the old city and sapphire sea. Only an hour’s drive from the dock, the cooler climes of outlying villages offer diversions ranging from kit wooden houses to a Buddhist temple to fresh fish dinners on the lake, and of course, markets filled with local goods. The warm, welcoming Minahasa people create an inviting place to lose oneself or to breakaway and linger longer. Continue reading “Beyond Bunaken: Touring the Minahasa Highlands”

Chinese New Year Extravaganza

The gateway city to China commands a stunning harbour skyline, urban greenspaces, unmatched shopping, a fusion of Chinese, British and contemporary cultures, plus the contrast of ancient customs in a cosmopolitan metropolis.

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Story & Photography by Gail G. Collins

Hong Kong’s origins as a fishing village in the 1800s are hard to imagine against the backdrop of today’s spectacular skyscrapers. The main island’s name is believed to have come from twin port villages, now known as Aberdeen. It harboured thousands of sampans and junks, which debuted as scenery for James Bond and Bruce Lee movies in the 60s and 70s, and now, hosts the marine amusement, Ocean Park. Continue reading “Chinese New Year Extravaganza”

KISS and TELL

The Concept of “Keep It Simple Sweetheart” on the Upswing with Local Eats and Beyond

Mtn Living Mag January/February 2016

Tourit Home Urban Market 1In a complicated, crowded world, it is easy to see why KISS—or Keep It Simple Sweetheart—is an ascending principle and a darn good way to start off the New Year. After seasonal trimmings, January offers the opportunity to strip away the unnecessary. Many people de-clutter or simplify aspects of their lives. Whether it is cleaning out closets or losing weight, the idea of getting back to basics or KISS, is attractive indeed.

Perhaps, it is the less-is-more seduction, like the practicality of a little, black dress or the sleek lines of a sports car. Either way, simplicity sells. This ideal is also finding tasty traction in the food industry. Clear labeling informs, instead of confuses consumers; clean eating unplugs confounding nutritional concepts and dietary restrictions; and a short list of ingredients makes shopping and kitchen prep more inviting—and probable. Unadorned or natural foods, perceived as authentic and unpretentious, are welcoming. A siren call to simpler times and unsophisticated food with fewer and familiar fixings. Continue reading “KISS and TELL”

A Lifetime of Service

Katyite Steve Pierson takes pride in serving the community and finds rewards in his years of volunteerism

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Whether he was taking a bite out of crime with mascot McGruff, ceremonially cutting a ribbon, aiding the Red Cross, volunteering with a community choir, selling programs for the Booster Club, hosting a cable television program, chairing the YMCA, sitting on the City Council or walking a little dog named Scoobie, Steve Pierson has dedicated his life to serving the Katy community. Over the last three decades, he has been deeply invested in bettering local life in every possible, active way. “My service in the community has been very rewarding, and I look forward to continuing,” he says. Continue reading “A Lifetime of Service”

Thriving Coral Reef, Thriving Community: Wakatobi Resort Conservation

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The Coral Triangle has been likened to an underwater Amazon rainforest for its density and diversity of species. Stretching from the Philippines to Malaysia to Indonesia, it comprises an area half the size of the United States. Seventy-five percent of coral species harbour nearly 40 percent of the world’s reef fish species. A short list of its 2,000 varieties includes sharks, rays, whales and turtles, plus crocodile, cuttle and stonefish, nudibranchs, shrimps and crabs as well as pygmy seahorses. Within the Coral Triangle, in southeast Sulawesi, Wakatobi Resort shelters, not only its clientele with five-star amenities, but its 20 kilometres of pristine reef beyond the silvery sand beach. This is diving and snorkelling nirvana. Continue reading “Thriving Coral Reef, Thriving Community: Wakatobi Resort Conservation”

Principal Wendy Witthaus

Creating Strong Connections Amongst Staff and Students at Hopper Middle School

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witthausWhen Hopper Middle School Principal Wendi Witthaus was a child, her mother bought a chalkboard for her as a gift because she was always teaching. Her passion would launch a 22-year career in education.

From her teaching start at Cook Middle School as an academic specialist for at-risk kids to assistant principal at the Alternative Learning Center East and opening the doors as principal of Alternative Learning Center West before arriving at Hopper, Witthaus has kept it local. Whether leading church or school classes, she says, “A natural ability to connect with children to ignite a desire for learning in students has always been there.” Continue reading “Principal Wendy Witthaus”

Exploring Cooking and Culture through Cooking Class at Oasis

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Story & Photography by Gail G. Collins

Betawi cooking is widely available in restaurants and stalls around Jakarta. They are the indigenous people of Batavia. Soto Betawi (beef brisket in coconut broth), nasi uduk (fragrant coconut rice) or ketoprak (vermicelli noodle and tofu salad) are standard dishes and reflective of the warm, candid and humble people who enjoy a hearty, simple meal, usually eaten with the hand. Learning this skill and how to prepare a selection of native dishes from Jakarta or mystical Bali is a foodie adventure awaiting guests at Oasis cooking classes. Continue reading “Exploring Cooking and Culture through Cooking Class at Oasis”

Learning to Cook up a Storm

Gail Collins discovers the best cooking classes in Jakarta, which create skills and appreciation for food.

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Story & Photography by Gail G. Collins

On a Saturday evening, couples dressed for a night out instead are in the kitchen, positioned around work stations at Almond Zucchini. Kitted out with prepped ingredients, pans and utensils, they donned their aprons. Let’s get cooking! Mature men asked for and received more help from their wives and the instructing chef. Younger males confessed that they often cook with their partners. All were keen for some fun and a flavorful meal to follow. Continue reading “Learning to Cook up a Storm”