Sunday, August 03, 2008

Katee & Joshua -- Two of My Favorite "So You Think You Can Dance" Performers

It's coming down to the final four performers on the Dance Competition, "So You Think You Can Dance", which airs nightly on FOX TV on Wednesdays. Two of the four finalists are two of my favorite dancers on the show, Katee and Joshua. I've included a couple of my favorite routines from these two for you to enjoy.

Below, Katee and Joshua perform a hip-hop routine together. Katee, who is Asian, performs superbly in this hip-hop routine. She is a contemporary dancer by training, but almost steals the show from Joshua, who is in fact a hip-hop dancer at heart. Together, Katee and Joshua perform a heart-felt dance about one who has been called to duty in Iraq, and the girl who must watch him leave. I could watch this video clip over and over again.

Don't forget to hit the volume button on each of the videos.

In the below number, Katee and Joshua perform a Bollywood number. Katee, as usual is technically superb, and captures the style of the dance to a "t".

Joshua and Katee dance the Pasodoble in the final number below. I think that Joshua fills the stage with his incredible strength and presence. His steps, and his line are precise beyond parallel. And it's even more incredible coming from a dancer with relatively little formal training, as he has, or with such a bulky physique.

I hope you all will watch the final four perform this coming week.

Sunday, July 27, 2008

Playing with (or was it harrassed by?) a Seal

Mark and I have had harbor seal encounters before on our dives in Monterey, CA. But this past Saturday, was the first time we could characterize our encounter as being "harrassed" by a seal.

Our dives were at McAbee Beach, just off Cannery Row in Monterey. McAbee beach is famous for its playful seals. It is so famous for its seals that after our dives were completed, even our friendly parking lot attendant at McAbee asked us whether we had played with the seals.

Our seal first swam in front of us to get our attention. I wanted to engage the seal, and had read about seals imitating humans after doing barrel rolls. So I attempted to do a barrel roll in the water to entertain the seal. The seal reacted by becoming shy for an instant, and meandered behind a rock to hide. We of course knew where it was hiding and snuck up upon it. Upon being found, it looked up at us slyly before surfacing for air. After this little game of hide and seek, the seal no longer felt any shyness and released an onslaught of harrassment our way.

This juvenile seal not only nipped at our fins, but muzzled our bodies. It came right up to our masks, with its eyes just inches away from ours, much like in the picture above. The seal kept exploring our masks with its claws and nuzzling our hoods with its nose. The seal was particularly interested in clawing at Mark's tank, whereupon Mark would turn around in dismay, and I would chuckle into my regulator. To keep its interest at one point, I offered it my dive slate (mmm, yummy). It quickly went straight for my pencil and nuzzled it a bit. When I reached and rubbed its belly, the seal wasn't fazed. Through my neoprene gloves, its belly felt more jiggly and soft than I had anticipated. At one point, the seal and I were getting so friendly, that we were holding hands as though we were dancing. The video below from another diver at McAbee pretty much characterizes the type of experience we had.



After 15 minutes of this, we had to head to shore, otherwise I would have liked to experiment with playing fetch with the seal, maybe with a piece of kelp. My friend, Dr. Bill from Catalina, said he once conducted an entire dive playing fetch with a seal.

Even without our seal visit, our dives were awesome, characterized by good visibility, and a couple of other unusual marine life sightings (rare orange adult wolf eel sighting, and my first Dirona albolineata nudibranch).


Dive #1 (cumulative dive #161): McAbee Beach
Max Depth: 38 feet
Time: 0:53 hour
Buddy: Mark
Temperature: ?? didn't look
Visibility: 40+ feet past the first kelp bed
Weight worn: 24 lbs (10 in BCD, 14 on weight belt)
Mark's weight: 24 lbs

Observations:

  • Mark spotted an adult, orange wolf eel. According to Humann's fish ID book, this coloration is rare.
  • Mark spotted a Dirona Albolineata nudibranch (see right). They are as luminescent and glowing in real life as they are in the photos.
  • Conducted an official REEF fish count on my own for the first time, and it was a lot of fun.

Dive #2 (cumulative dive #162): McAbee Beach

Max Depth: 33 feet
Time: 0:42 hour
Buddy: Mark
Temperature: ??
Visibility: 25+ feet
Weight worn: 24 lbs (10 in BCD, 14 on weight belt)

After our dives, Mark and I had lunch at the Trailside Cafe overlooking McAbee Beach, where we gorged ourselves on clam chowder and fish and chips. I then insisted that we visit the Monterey "World Famous" Wax Museum for the first time. This Wax Museum had scenes from Monterey's past history, and even featured scenes from John Steinbeck's novels. At the Wax Museum, I learned that Monterey had changed hands from the Native Americans, to the Spaniards, to the Mexicans before becoming American land. I also learned that McAbee Beach, the site of our dives, used to be squatted upon by numerous Chinese immigrants back during Cannery Row's hey day.

Monday, July 07, 2008

Mindfulness Meditation, Part III

For readers unfamiliar with this blog, this entry is a continuation in a 3 part series on a meditation seminar that I attended 3 months ago before starting a new job. See this entry and this entry for part I and part II respectively.

(All pictures were taken from my trip down the California Coast during which I attended my Meditation retreat.)

My Mindfulness Meditation seminar began first by entering a large round “yurt” that overlooked the blue Pacific Ocean and that was sheltered by Cypress Trees. About 20 other strangers and I took off our shoes before entering the shag carpeted round room, which was empty except for large pillows lining the perimeter of the room.

This Mindfulness Meditation seminar was being taught by James Baraz, whom I knew nothing about other than that others held him in great respect. “You are in very good hands,” one of my dinner companions told me the night before, “James Baraz is one of the cofounders of Spirit Rock.” This meant nothing to me, of course. (Later, I learned that Spirit Rock is a famous Vipassana Meditation center in Marin County.)



Sitting in the yurt, I wondered which person would actually be teaching. On my right, there was an old man with crazy long white-hair who was lying down on his back. He looked crazy enough to be a meditation guru, I thought. My eyes rested on him, waiting for him to begin speaking. All of a sudden, a soft voice spoke from the opposite side of the room, introducing the class. The man who spoke looked like a librarian. He wore a dark plaid button down shirt, a conservative gray wool vest, and khakis. Gentleness emanated from his person in both his demeanor and his voice. His conservative wear made him more credible to me.



Every day, for 3 days we would attend three 2 hour lectures, with a 20 - 30 minute meditation session during each session. I am by no means knowledgeable of Vipassana meditation, but Baraz walked us through the mechanics.


To begin with, one focusses on the breath, how it feels in the nose, and in the chest. This part is not different from other branches of meditation. But where Mindfulness Meditation differs subtly from other meditation practices can be found in the following:



  • When feeling an emotion, negative or positive, feel the emotion deeply, immerse oneself in it, and you will eventually feel the emotion dissipate.
  • When thinking a thought, don't chastise yourself. Acknowledge the thought and understand that it is normal to think, and then bring yourself back to focussing on the breath. Only the truly enlightened, say Buddha himself, could meditate without thinking.
  • Vipassana meditation is also known as Insight meditation. Baraz claims that this form of meditation leads to greater wisdom, and self-understanding. Other forms of meditation, such as Transcendental Meditation, which focusses on breathing or chanting, leads to higher focus, but not necessarily greater wisdom. For a better explanation on how Vipassana Meditation can lead to greater wisdom, please read this "Art of Living" article.
  • View yourself as being one living organism among a much wider network of living things. In my case, I envision a camera in the corner of the room looking down upon me.

In addition to practicing seated meditation (in which I almost fell asleep on one occasion), we also sampled eating meditation, a walking meditation, self-love meditation and a "loving-kindness" meditation. For our eating meditation, Baraz handed out 2 raisins per person. We were supposed to eat each raisin over the course of a minute. This exercise was supposed to teach us to focus only on the moment, instead of chewing and swallowing without actually experiencing it.

For our walking meditation, Baraz led us out of the yurt down to the grassy lawn below. Walking barefoot, heel to toe, I focussed purely on my sensory input at that very moment. This exercise, too was designed to teach us how to be in the moment.

The self-love meditation was useful to me. I am a person who oftentimes doesn't like herself very much. This meditation was helpful to be more forgiving to myself. We were asked to meditate on someone who loves us. We were asked to think about why they loved us. And whether or not we could find it in ourselves to feel the same way about ourselves as they did.

The "loving-kindness" meditation was a moving experience. We were asked to think of someone we don't know well, such as a neighbor whom we never speak to. We were then asked to send them a prayer of altruistic love. Then, we thought of someone we disliked, and we then sent them a prayer of altruistic love as well. Finally, we were asked to summon someone whom we love, and sent them a prayer. At the end of this meditation, one of the girls in the room was crying. She had just lost her father and had come to the retreat to help deal with her grief. I knew who she must have dedicated her loving-kindness prayer to.

In addition to how to meditate, Baraz talked about some Buddhist teachings and how they might apply to our lives, regardless of our religious leanings. What made sense to me was:
  • Daydreaming might feel pleasant, but it takes us away from being in the now. It is a feeling that contracts us (our soul?).
  • Avoid feelings of self-aggrandization, such as, "I am so smart", or "this company would fall without me." This too is a contracting thought. I think of it as the opposide side of self-loathing thoughts which are also harmful.
  • There is nothing that makes us feel happier than being altruistic to others, and to spread goodness and loving-kindness to others. The world could be a better place if all of us could emanate our good feelings (karma?) to the world.

Summary

Would I recommend James Baraz's Mindfulness Meditation retreat to others? Absolutely. It may have changed my outlook on life. I am still neurotic, as many people near me know. But I believe I am handling the problems in life with greater composure, some due to my learnings gained at this retreat.

For more information on the next Mindfulness Meditation seminar at Esalen, please click here.

Sunday, July 06, 2008

Spaghetti con Tonno e Pomodoro


Ingredients:

5-6 cloves of garlic, chopped finely
2 handfuls of black kalamata olives, seeded and chopped in quarters
5-6 fillets of salted anchovies from a can, chopped finely
2 tablespoons of capers
1 handful of roughly chopped fresh arugula (1/4" square)
1 large can tuna fish stored in water or oil (12 oz)
1 large can of San Marzano tomatos (28 oz)
1/2 cup of Extra Virgin Olive Oil (preferably Sagra brand)
1 package of Barilla "thick spaghetti" or other pasta
1-2 tablespoons of coarse sea salt
2 tablespoons of regular Morton’s salt
1-2 tablespoons of red chili flakes

Instructions:
  1. In a large skillet over medium-low heat, fry the garlic until golden but not brown (4-5 minutes). Add the chopped anchovies midway through and stir together.
  2. Push the anchovy garlic mixture to the side of the pan where the temperature is lower. Put the quartered olives on the other side. Put the tuna at the center of the pan. Raise the temperature to medium-high. Cook until slightly brown (4 minutes). Add 1-2 tablespoons of coarse sea salt and 1 tablespoon of red chili flakes and mix together.
  3. In parallel cook the thick spaghetti with generously salted pasta water (2 tablespoons of Morton’s salt). Cook until al dente.\
  4. Add the chopped can of San Marzano tomatoes with juice to the sauce and simmer for 4-5 minutes. Take the sauce off the heat and add the chopped arugula and capers.
  5. Transfer the cooked pasta directly into the sauce. It is okay if pasta water drips into the sauce. Place back on medium-low heat. Mix all the ingredients together including the arugula and capers until heated through.
  6. Plate the pasta on large rimmed bowls or plates. Finish the pasta with 1 tablespoon of high quality fresh olive oil.

Story and Insights behind this recipe
After living with former professional cook professionally for many years, and after watching many cooking shows starring such Italian chefs as Lidia Bastianich and Michael Chiarello, I have incorporated some learnings that differentiate decent pasta from mediocre pasta. Here are some of these insights as well as some of my subjective opinions.

  1. It is important to cook garlic over low to medium heat. It is worth the extra 4 minutes to do so.
  2. Anchovies add flavor to tomato pastas. You can’t even taste the anchovies in the finished product, but the anchovies make the dish richer and more striking.
  3. Adding arugula was an accident. I was trying to clean the refrigerator of excess ingredients. But the arugula marries so well with the tuna, that I would recommend this combination over adding parsley or basil (as recommended in other recipes).
  4. Generously salt the pasta water and the pasta will taste as though it absorbed the pasta sauce better.
  5. Add pasta water to the pasta sauce. It is better that the sauce taste soupy than too dry.

Monday, June 30, 2008

Great Annual Fish Count -- A Different Perspective

The following dive report was posted by John Wolfe on the BA_diving Yahoo Group chronicling the Great Annual Fish Count dive that occurred last Saturday:

A plucky group of divers showed up at Coral Street for the morning fish survey: entymology professor Bob, Venture Crewmember (used to be called Explorer Scout) Cameron, mechanical engineers Will, Mina & Peter (coincidence, none had met before), and elementary school teacher (and long time fish surveyor) Alan. Peter did the survey as a freediver (he later let on that he was on the US national free diving team in 2004), which was of great interest, to see what anon-bubble-blower could sneak up on (answer: Opaleye). Peter, free diving, went out farther and dove deeper than any of the SCUBA divers. We were impressed (cool carbon fiber fins, too).

Ocean conditions were very pleasant: flat, with nice 20' viz. And the fish were there, showing off. Hoards of JUVENILE ROCKFISH hovering over the reef !!! (very encouraging, after several years of NO juvenile rockfish, essentially a drought since 2001). These are"black-spot-on-the-dorsal-fin" juveniles - my guess is black rockfish, with a smattering of yellowtail, but I'm eager to hear whatTom Laidig says. Peter says they're even more abundant past the outer edge of the kelp. And scores of beautiful rainbow seaperch graced the nearshore end of the sand channel, one of the prettier fish in our area. Our group list was quite respectable for first-time fish counters:
  • Kelp Greenling
  • Painted Greenling
  • Blue Rockfish
  • Black Rockfish
  • Kelp Rockfish
  • Opaleye
  • Monkeyface Prickleback Eel
  • Cabezon
  • Black-Eye Goby
  • Black Seaperch
  • Kelp Seaperch
  • Pile Seaperch
  • Rainbow Seaperch
  • Striped Seaperch
  • Senorita

Went over to the aquarium in the afternoon to meet Gil Falcone forthe fish ID seminar, which the aquarium graciously lets us hold in their upstairs classroom. Gil and I have done this for several years now - this time we decided to try to do it in a Click & Clack Tappit Brothers style of back & forth that made it more fun for us to give. The audience of morning divers were augmented by some curious aquarium volunteers, a couple more ba_divers, and by more Venture Crew young adults from Davis who hadn't yet let learned to SCUBA dive (the Venture Crew in Davis is pretty cool, it has diving as one of their main activities - thanks to Bob's tutelage and Will's help). Folks even grokked the "Blurry Moving Video Fish Quiz" at the end (strictly self-test, I've learned not to ask folks how well theydid on it, I always forget how hard/tricky this fish ID stuff is when you're first starting out). Gil then led us through the kelp tank area of the aquarium - if you haven't seen the new smaller kelp tanks upstairs near the big kelp tank, it's definitely worth checking out. Several Southern California fish species in there too, handy to view for brushing upon your southern species (Sargo, Salema, Halfmoon, etc) before your next trip to the Channel Islands.

Dropped by Tabouli's restaurant on Lighthouse Avenue before heading home. Had to "warn" Christophe that Rachid was coming to town (they're friends, Rachid camps at Veterans' campground, dives everyday, and uses Tabouli's as his living room each evening). If you haven't met Rachid yet, know that a few years back he was one the zanier characters in our local diving scene - before moving toLouisiana to care for his ailing mother. GAFC events coming up: Steve Lonhart's marine invertebrate ID presentation on Monday and Mike Davis' basic north central californiafish ID class on Tuesday, both at 7pm, offered by the Dive Club of Silicon Valley (DCOSV) at Diver Dan's in Santa Clara; and then DCOSV's fish count & picnic at Lovers Point in Pacific Grove on Saturday, July 12.

Sunday, June 29, 2008

Great Annual Fish Count (Or 'I Love Rockfish')

I joined John Wolfe and his group for their Annual Fish Count dive at Coral Street Beach. I considered this dive day to be a treat. I had heard that John Wolfe was one of the main players involved with zoning the California Marine Protected Areas (he was formerly a stakeholder on the Central Coast Regional Stake Holder Group), so I was looking forward to diving with him. Doubly a treat was the fish ID seminar that was being held at the Monterey Bay Aquarium later that afternoon, followed by an impromptu fish ID dive through the aquarium.

Meeting John Wolfe was great. He is an enthusiastic, trim, 50-something man who looks like he could be in his early 40s. He has bright blue eyes that open wide when he talks about something that he is excited about. I have not met anyone more animated about fish.

The Annual Fish Count is an event sponsored by REEF (Reef Environmental Education Foundation). It enlists recreational divers to identify and count fish (no more than 1.5 hours of training was necessary to start counting). The data is used by scientists and divers to support the setting aside of marine protected areas. California is the first American state to vigorously set aside marine protected areas as fish nurseries for revitalizing the fish population (here is an excellent broadcast from NPR on the unique California program).


At first, I thought the REEF fish count was a gimmick to sell Paul Humann's fish ID books. The fish identification methodology used by REEF follows Paul Humann's loosey-goosey categorization of fish in terms of body shape instead of genus or family. But as I learned that the data was being used to justify the setting aside of Marine Protected Areas, and when I experienced how FUN it was to count fish in such a simple, laymen's manner, my mind changed.

After the dives themselves, we were treated to a seminar held at the Monterey Bay Aquarium and taught by Gil Falcone, the chief diving safety officer at the museum. We were then allowed to wander the Monterey Bay Aquarium for free, with an impromptu guided tour by Gil Falcone and John Wolfe.

As the group mingled in front of the kelp forest exhibit (see below), I exclaimed to noone in particular: "I love rockfish". Among less enthusiastic people, I would have been a bit embarrassed to exclaim such a statement. But given that John goes around quoting the life spans of rockfish species to other divers (counting in the hundreds of years for a couple of species), I didn't feel so bad.
The Glorious Kelp Forest Exhibit
(courtesy of Monterey Bay Aquarium)

My favorite rockfish species to date is the kelp rockfish (see first pic above), otherwise known as the "dumb bass" by divers and scientists. They seem pretty stupid, which is why I like them so much. They are unperturbed by divers (you can get within inches of them), and they like to hang out vertically in the water column (also see above pic) for some inexplicable reason. On Dive #1 of the day, when I nudged a cluster of eggs with my finger, a kelp rockfish came within a couple of feet of me to investigate what I was looking at. I love it when fish do that. They are not just these automatons in the water, but exhibit what I think of as personality.

Meeting Gil Falcone (the chief diving safety officer) was pretty cool, too. I asked what the Aquarium dive volunteer requirements were, and when we found out that I wasn't qualified (I live too far away), he suggested that I volunteer at the newly opening Steinhard Aquarium in SF. I also found out some insider aquarium information from Gil. For instance, did you know that:
  1. Resident Great White Shark #1 was released because it had nose injuries and because it was too difficult to repeatedly swab the area for infection (shark didn't like this too much).
  2. Resident Great White Shark #2 was released because it was hunting other sharks.
  3. Resident Great White Shark #3 was released because it was jumping full body lengths out of the water!

Anyways, my dives in detail from the day follow. Allen, who has been counting fish for REEF for the past 8 years, was my dive buddy, and helped me to identify the various fish species:

A Face Only A Mother Could Love

Monkeyface Prickleback Eel (photo courtesy of the Monterey Bay Aquarium)

Dive #1: Coral Street (Cumulative Dive #159)
Max Depth: 30? feet
Time: 1:00 hour
Buddy: Allen
Temperature: Oceanic Computer 47 deg. F (53 deg. F)
Visibility: 20+ feet
Weight worn: 24 lbs (20 on weight belt, 4 in BCD)

Observations:
Coral Street Beach was an awesome shore dive where I saw perhaps my most unique fish sighting of the year, a Monkeyface Prickleback Eel (see above). Unfortunately, a predator (a cormorant?) had gouged its eye out, so the fish did not seem at all healthy. This explains why it was all the way out in the open during daytime. Other sightings:

  • black and blue rockfish
  • black seaperch
  • pile perch
  • painted greenlings
Dive #2: Coral Street Beach (Cumulative Dive #160)
Max Depth: 39 feet
Time: 1:07 minutes
Buddies: Allen
Temperature: Oceanic Computer 47 deg. F (53 deg. F)
Visibility: 20-40 feet
Weight worn: 24 lbs (14 on weight belt with two 5ers in foremost pockets, 10 lbs in BCD).

Observations:
Awesome dive, and longest dive in Monterey to date (courtesy of my drysuit). We went way past the shallow reef to the deeper reef. Vis varied from 40+ feet at the sandbed between the two reefs, to 20 feet. We saw clouds of juvenile rock fish in the hundreds! Hopefully this bodes well for the rockfish population in years to come. Also, we saw a fat harbor seal that rubber necked us as it continued on its way.

Monday, May 26, 2008

Tomales Bay (or how we drove a long way to buy stinky cheese when we could have gone to our local grocery store)

This Memorial Day Weekend, Mark and I drove up North to Tomales Bay. I have been wanting to visit Tomales Bay for a long time, mainly to slurp down the fresh oysters that are farmed in this very area.

Tomales Bay is a narrow finger shaped estuary formed by the Point Reyes National Sea Shore on one side, and the rest of Marin County on the other (see map). Among other things, Tomales Bay is famous for oyster farming, organic agriculture and "happy California cows". Some of the best gourmet cheeses and milk come from this area. Some of you may have heard of Clover milk, for example, which coffee connoisseurs prefer to put in their lattes. This milk is cultivated in Marin County (among other places) and processed in nearby Petaluma (see map above).


I admit I didn't do as much trip planning and research as I usually do. I read one excellent Sunset Magazine article about Tomales Bay, and the rest of the time we decided to "wing it", which Mark claims I am not so good at doing. Our main objectives were:






  1. Buy organic cheese, and tour local creameries
  2. Absorb the beautiful Tomales Bay and Point Reyes National Sea Shore.
  3. Eat oysters at the location where they are farmed. Or in Mark's case, shuck oysters for Mina to eat (see picture left).


With these objectives in mind, we started out in the town of Point Reyes Station. This small, unassuming 2 block by 4 block collection of barn houses did not look so impressive, but was more than meets the eye.


We stopped off at Toby's Feed Barn, a large wooden barn housing a yoga studio, farmer's market, grocery store, coffee house and art gallery. The many Obama t-shirts and Whale t-shirts on sale there reflected the left-wing bent of this area. You may remember the well-advertised visit by England's Prince Charles visit to this area a couple of years ago to visit the organic farms. I can't imagine how the stodgy Prince Charles must have felt among these hippies. But apparently, all the local inhabitants cut their hair in anticipation of his visit.


After Toby's Barn, we walked a couple of blocks to Cowgirl Creamery, which is owned by a couple of women, and is famous for their artisan cheeses. Considering their lofty status as one of the foremost American cheesemakers, the Cowgirl creamery was very small. I had read about their Red Hawk cheese online, and when I smelled its "full-flavored" smell, I knew I had to buy it. The Red Hawk cheese has the same consistency as Brie or Camembert, and tastes even more flavorful. We put our variety of cheeses in the back trunk, but that didn't prevent the smell from wafting to the rest of the car.


After the cheeses, we sat down at Station House Cafe (voted best dining in West Marin in the Zagat Survey) to get a bite to eat. Mark ate a good, but miniscule hamburger. I got their famous oyster stew. The number of oysters in my belly after that meal: 8.


Finally, what I had been waiting for. We did a quick tour of the Tomales Bay Oyster Co. and the Hog Island Oyster Farm. A quick look around showed some interesting ethnographic trends. Everyone was overwhelmingly Asian, with a significant Hispanic representation. For about $10, you can buy a dozen "Sweetwater" oysters, and for about $15, you can get a dozen of the slightly more famous Kumamotos. I opted for the Sweetwaters. We sat down along a rock coastline where Mark shucked the oysters, and I slurped them down before tossing the shell into the water. The oysters were the freshest and best I had ever eaten. They tasted like the Ocean, but they also tasted sweet (hence the name Sweetwater) and a bit like cucumbers and melons. The number of oysters in my belly up to that point: 20.



Finally, we drove around the area and saw some admittedly happy California cows. At one ranch, we saw plastic "cow houses". These looked like mass-manufactured tents that were designed to house one cow at a time. I had not seen more spoiled cows in my life.


When we got home, we did a bit of grocery shopping at our local Andronicos. Browsing at the dairy section, what did we find, but the Cowgirl Creamery cheeses. We could have bought our cheeses much more easily, and in a much less stinky fashion, but our trip to Tomales Bay was certainly more memorable.

20 Goals for 2019

I know the year is already half over, but here are my goals for 2019 (this was not finished earlier as my goals kept changing).  Soci...