LOCAL FRO-ZA (fer 'dem kidz over by 'dere)

I hit the polarizing topic of 'sliders' a while back. Frozen pizza is another one of those issues that hit close to the nerve.

I also think that frozen pizza (along with mac 'n' cheese and ramen) are another one of those "college experiences" that have a lifelong impact. When I was in school, most appliances were illegal in the Madison dorms. Friends with apartments had freezers and ovens, and those folks seemed to be the keepers of frozen pizza.

In Milwaukee, a few dorm rats had the small, boxy, portable pizza ovens that were easily hidden under loft beds or in closets (which made their rooms magnets among the "2 am" crowd).

I recall buying a brand from the local supermarket near campus that was 1.29 apiece (it was economy over taste in those days, and often filling a craving with junky stuff was enough to  satisfy the palette).

Flash forward 30 or more years, and I am STILL a fan of the frozen-za…just a bit more discriminating with which I buy.

Here's my current hit list:

Jimm's frozen pizza*
Jimm's is actually one of the more expensive brands out there, primarily because they do not get the leverage of big vendors (like Kraft or GFI). But it is a Racine-made pizza that has really pretty good flavor when prepared correctly. It is a thin crust offering, in a variety of toppings (I prefer plain freshmade sausage or sausage and mushroom). It is a thin crust variety (which I like in frozen) *And it is LOCAL! I'll concede that boosts it up in ranking in my opinion.

Dino's Classic Frozen*
Another relatively pricey pizza because they are the little guys (like Jimm's) and produce a limited amount of units, with limited shelf space and no umbrella brand leverage over retailers. A slotted or screened pan following the directions, and it is a tasty treat. It is a very thin, crackery crust (similar to other thin frozens) that doesn't hurt the pizza quality too much. Their handmade sausage is a fave. (and yes *LOCAL!)

Home Run Inn
A Chicago taverna brand that is really good. I'd advise baking it on a pan, or a slotted pan. I LOVE the brands that use the UNCURED pepperoni-- the flavor is so hard to get with the cured varieties, and their sausage is flavorful too. The crust has almost buttery texture, and when you prepare it right tastes decent for fro-za. They have national distribution, so it should be fairly easy to get.

Connie's Frozen
The cornmeal bottomed crust (with chemical leavening to give it a nicer texture). Its a bit more substantial than a thin crust, but not one of the self-risers… and the toppings on Connie's are wonderful. I know they changed the formulation slightly since I first started eating 'em, but Connie's still makes my list of frozens on its overall quality and flavor. Like the others, slotted or pan recommended for at least part of the cooking time.

World Table Sicilian
This last one is for those who like a thin crust with a bit of spiciness to it. I am not the biggest fan of Walmart as a business, but on occasion I will invade their frozen pizza aisle for this one alone. It is the perfect summer compliment to a good cold brew (or root beer), and has toppings like: pepperoncini, capocollo,  sliced sausage, hard salami, and a five cheese blend.






HONORABLE MENTIONS:

• EMIL's PIZZA (somewhat similar in crust style to Jimm's and Dino's). It probably is my #2 or 3, but wanted to list a variety of crust types Annie's Natural (really close to my top 5)
• Amy's Organic
• Gino's East frozen pie (cook carefully or break teeth)

ADDENDUM:

 Thanks to Laron Taylor-Lai Lida for reminding me to add EMIL's (Watertown) to the list. A really good sausage and mushroom frozen if you haven't had the pleasure yet.

WHEN YOU START

An instructor of mine, Steve Quinn, shared this great video on Facebook. It really does apply to any discipline, and is one of the truest things that I have heard.  It is imagery set to the frank introspection shared by Chicago Public Radio Personality Ira Glass.

BE A SHOKUNIN

I've recently seen the movie JIRO DREAMS WITH SUSHI. For those with attention deficits, it may not always be the "easiest" or "action packed" movie to watch to the end, but hang in there and stick with it. The payoff will be if the lightbulb goes off for you.

The documentary is about a man who runs the world's greatest sushi restaurant. If you aren't a fan of sushi, please understand that the reason I'd like you to watch it has little to do with sushi… in fact sushi is the backdrop for the true story. The real story is about being a Shokunin.

Other bloggers have written far more eloquently about this movie (btw I enjoy this one).  Perhaps it is the circumspect that comes from getting old. But I find the pursuit of excellence to be the root of vocation. I don't know if 95% of us ever achieve it… but the pursuit is a part of the whole process.

This quote from Orate (also featured on the Wilson Hoo site)

"… a literal description does not fully express the deeper meaning{of SHOKUNIN}.  The Japanese apprentice is taught that shokunin means not only having technical skills, but also implies an attitude and social consciousness. … The shokunin has a social obligation to work his/her best for the general welfare of the people.  This obligation is both spiritual and material, in that no matter what it is, the shokunin’s responsibility is to fulfill the requirement.” 
– Tasio Orate

I have a standing "extra credit" offer to any students who stumble upon this entry: Watch the movie in it's entirety (don't lie about watching it, don't watch parts of it or give it partial attention while you work on a computer or type, and don't look up a synopsis or google someone else's ideas). Really watch it. I watched this over the course of three late nights (because I fell asleep before the end). I watched it, then continued until I saw the entire movie and processed its message. Then I watched it again.

Watch the movie--really watch it, and do a writeup of what you think. What are your impressions? Are you pursuing the path of the shokunin? Why not?

RULE of THIRDS WEB "BOOKMARKLET"

If your in a digital photography section, you likely know about the "RULE OF THIRDS." Here's a slick little "web-thingy" that will allow you to see the rule-if-thirds in web images. For Photographers, this may be a neat way to check out those images online that you really dig. For web developers, this may give you ideas (and perhaps a bit of starting code) to do something wild.

TRENDS in WEB DESIGN

I am slightly weary whenever I hear (or see) the word "trend." TRENDS may (or may not) be capricious, whimsical, and even sarcastic—at any rate they may or may not be based upon successful design ideas.

However, trends are not to be ignored necessarily either. Trends may be as simple as the foothold into a new methodology, or the bellwhether for reactions to upcoming changes in paradigms.

I came across this (relatively old by web standards) article on WEB TRENDS. While web trends seem to have a relatively short "shelf life," I have noticed this continuing past the articles 'freshness date.' (anyone else notice the trend towards corporate and commerce websites looking a bit like TUMBLR of late? Heavy on the squared grids).

What do you think?

HABITAT

Those who know me are well aware of my fascination with good design–regardless what the design discipline (or sub-discipline) is.

I have been particularly intrigued by the "tiny house" phenomenon. Its very counterintuitive to the accepted "american paradigm" of palacious homes ( in all honestly, I  love those too); so a lot of these sorts of projects tend to be more centered in Europe and Asia. Land has been more of a premium, and the emphasis on social interaction is much stronger. The idea is that you are out and about more, and interacting with others, while still having your own living space. The smaller homes actually introduce a stronger community and  more active lifestyle.

I found this idea of interest as well. The  10-square "student" unit. In Madison (as with many college communities), the dorms were quite small, and encouraged communal activity. The nature of university housing was to push the student  to engage with the campus. You would study at a library, attend classes during the day, go to events with friends, and the room was more a stop off point throughout  the day, a place to sleep at night, and the occasional respite from community (save the roommate). The result is that most people were more engaged during those "dorm years."

If that concept were applied to living communities, would the result be the same?
[click image to link to the original site on student habitat]

ALL ABOUT LENSES

Photography is one of those passions that has grown to epic proportions. Nowadays everyone seems to have a passion for photography–which is great… just be sure you have the knowledge and expertise as well.

I got my first SLR at 13, and shot film in college a little bit. I've had digital cameras since the 90's, but I am pretty clear to represent that I am a Graphic Designer who does photography (and not a photographer). "Real Photographers" often go to photo school, and assist or apprentice other pros for years before hanging their shingle out.

One thing that can help you on your way (whether it be hobby/sideline, or aspiring vocation) is the plethora of internet educational sites and resources. Its still no swap for true experience, but these resources can help you on your journey through photography. There are so many great resources to assist you: The Strobist, F-stoppers, Peta-Pixel, Creative Live, and Lynda.com are just some of my faves.

One of the issues I personally grapple with is lenses and lens quality, looking with an eye towards video as well. One of the basic "101" resources is this great video (see YOUTUBE video below). I think the production is superb, and it does a great job of communicating an overview of what you'll need.

Check it out.

Creative Hobbies and PUMPKIN PIE

So what creative hobbies do you have?

I do WOODWORKING, PHOTOGRAPHY,  PAINTING / ILLUSTRATING and COOKING.
I feel it is incredibly important for creatives to have creative hobbies that allow them to express themselves in other ways, without the pressures associated with their career  (or study) pursuits.

Occasionally I'll share a woodworking project, a drawing, or a photo.  I am also a bit of a foodie, and while I eschew the recipe exchange, I am definitely not above it!

With the holidays just around the corner, I recently came across (via CHOW) an incredible recipe for Pumpkin Pie by Boris Portnoy. In his CHOW recipe, Portnoy expresses everything I feel is wrong with Pumpkin Pie. Most pies seem to be about the spices, or “muddy-flavored” canned pumpkin.

I recently made Portnoy's pie, and it was pretty darn good!
I made just a few modifications. Instead of his crust, I used the über-flaky crust obtained by using the AMERICA'S TEST KITCHEN VODKA CRUST RECIPE!

I skipped the cookie cutter toppings (although in principle I have no problem with them) and created a brown-sugar crumble that is often associated more with homemade apple pies (just put it on 10 or 15 minutes before the time is due.

Using fresh pumpkin was incredible easy using Portnoy's method! And the flavor is so much more PUMPKINY.

Watch Portnoy's CHEW video here. (It also links to the recipe).

This is Chris Kimball's/AMERICA'S TEST KITCHEN's vodka crust.

RIGHT BRAINED?

I think most folks who know me know that I am a fairly creative person. I don't think anyone would tell you that I am creative at the sake of being logical though.

Most students arrive at the  idea of studying the possibilities of a career in graphic communications primarily because they loved a high school art class. They figure: “Gosh I loved art in school! Maybe I can get paid a ton while doing art!” (The ‘paid a ton’ part is unrealistic to start with btw… as is the ‘getting paid to play video games.’)

The problem is, in many high schools, art is purely an elective (there is not a stringent level art track). It is also very much about an individual communicating on their own terms, their own message, and in their own way.

When you choose a “creative” corporate career, you will draw upon much of your art training, but the overriding concern (no matter what) is effectively using your visual skills to communicate or reinforce a message … primarily a message that will also draw upon marketing strategy and established goals and objectives! This is all very “LEFT brain” stuff. But you are now the ADVOCATE for someone else's ideas and messages, using your creative and compositional know-how to do good by them or their product.

Creatives are among some of the most talented and clever people I know. They need very much to be multi-dimensional. They often have exhaustive store-houses of knowledge about quite a great number of things, and  (in my opinion) are scintillating dinner-party conversationalists.

Honestly, the most successful folks I know work their asses off. They continually study things, and research is a part of the daily grind on the job.

So please… if a well-meaning counselor says to you, “Oh, you like art and aren't doing great academically? Hmm… maybe you should try graphic design!” Please, please, please reconsider. At the very least, interview someone who has done the job for a while, and see if they'll let you shadow them for a day.

I can pretty much guarantee it isn't about drawing what you want, when you want. Nor is it about getting to have fun all day and get paid.  Just sayin'

A Polarizing Slider...

You either love 'em or hate 'em! In Wisconsin, there seems to be a Mason-Dixon line of sorts... I call it the Webb-Castle line... It runs through parts of Racine and Kenosha. Folks seem to either be Castlers or (George) Webbers (and quite a few are neither).

Having some familial Chicago roots, I am a Castle-fan. I warmly remember my Grandfather eating at one of the city's many locations. There was something neat about downing a sack 'o' sliders while being out on the town. I even vaguely recall the midnight "freakshow" at one of the city locations when I was a little kid with my family.

In all fairness, I also really dig the Steak'n'Shake Burger, as well some of the Culver's butter burgers, and even the Carl Jr.'s/Hardees "boigahs."Sometimes I'll even take in a Webb burger (depending on the location--they h'aint too bad).

If you are a Castle fan, you may even pick up a CRAVE CASE (the cardboard suitcase sized box filled with sliders) in the face of shaming crowds of haters. Before their Wisconsin locations, we used to drive across the state line to pick up a cooler load, then drive home and freeze 'em. Whenever you wanted one, pop it into the microwave!

I even make a Castle-slider breakfast sammy: fry or scramble an egg, and top a slider with the egg and some cheese. Goes great with a black coffee!

If you happen to be a slider fan, check out these wild contest-winning recipes using sliders (they actually taste pretty darn good too)!