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ARCHIVE
2010

nov days
• surplus store camouflage gear

aug days
• greener, whiter, redder vegetables

jun days
• french & american recycled colored plastic

may days
• gray walk through sunny oakland

apr days
• color
concept &
theory widgets and apps

mar days
• red:
a portrait of a artist rothko

feb days
• talking
heads as figure/ground

jan days
• tanja's
black light dance party

ARCHIVE
2009

dec days
• tootsie roll pop wrappers colors & flavors

nov days
• stephen vitiello's four color sound

oct days
• atmospheric perspective

sept days
• a rainbow
of antioxidants
colors

aug days
• floor stain colorants

jul days
• minimal colors

jun days
• wildflowers cataloged by color

may days
• tennis court colors

apr days
• morandi's neutral colors

mar days
• grid colorists

feb days
• black as
film noir

jan days
• flood of toxic minerals used in paints

ARCHIVE
2008

dec days
• comple-mentary
colors

nov days
• kettle korn
packaging color change

oct days
• green fluorescent protein

sept days
• red palms - not green

aug days
• blue tunes

jul days
• “blue” - textile museum

jun days
• “fiesta- ware”
colorants

may days
• “blue alchemy” hive gallery

apr days
• “sennelier” selecting
watercolours for travel

Here are a few more culinary tips from the same presentation by
Chef Su-Wun E. Harris

Do not place knives in boiling water or dishwashers - it will dull the blade.

California style vegetables are cooked “al dente” - crunchy.
US Southern style vegetables are cooked longer and are softer.
European style vegetables are cooked crisp beyond “al dente” only not as long as US Southern style.

Cook vegetables separately to control their optimum doneness and immediately bathe them in a bowl of iced water to prevent further cooking.

# # #

Chef Su-Wun E. Harris demonstrates
how to prepare
greener, whiter, redder cooked vegetables

Chef Su-Wun E. Harris' notes on white board:
“Guidelines for Cooking vegetables”.

images on left
the labels: acid, plain & alkaline, and assorted raw vegetable are ready for the cooking experiment.

Chef Harris is working with her class at The Art Institute of CA-SF Culinary School.
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Chef Harris prepares 3 pots of boiling water.
Far pot: alkaline (baking soda).
Mid pot: San Francisco tap water (which is slightly alkaline).
Near pot: acid (vinegar)

Vinegar and baking soda are the ingredients used to create the greener, whiter, redder cooked vegetables.
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Vinegar, an acid, was added to the pot of boiling water.
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Plain - nothing was added to this pot of boiling tap water. San Francisco tap water is slightly alkaline.
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Baking soda, an alkaline, was added to the pot boiling water.
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image on left
Trumpeters playing a fanfare
by Glenn Brunette

Toot ta
Toot ta
Toot!
GREENER,
WHITER,
REDDER!
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Here are the results!

Acids:
radicchio is REDDER

Acids: cauliflower is WHITER

Alkaline:
green beans are GREENER

Carotenoids: carrots are stable: very
ORANGE then and now.

And there is more . . .
Acid and Alkaline affects the texture.

With acid water, vegetables become tougher.

With alkaline water,
vegetables become mushy.

And there is more. . .
see to left.