URBivore

Radish sprout

sprouts1_4, originally uploaded by BKMD.

Ready for eating.

MoMA flower

MoMA flower, originally uploaded by BKMD.

This was in the Museum of Modern Art sculpture garden this past Friday.

New crop of photo subjects

New crop of photo subjects, originally uploaded by BKMD.

I was washing these and liked the color contrast with the strainer.

Almonds

Almonds, originally uploaded by BKMD.

A nice healthy food.

Spring fashion

Spring design, originally uploaded by BKMD.

What the best-dressed, wind-dispersed seeds are wearing this Spring.

Late night snack

Late night snack, originally uploaded by BKMD.

Macro with the S10.

Late night fruitstand

Late night fruitstand, originally uploaded by BKMD.

About 9pm tonight.

Pyrus communis

Pyrus communis, originally uploaded by BKMD.

Today's fruit pick: bartlett pears at a most reasonable 79 cents per pound.

Technorati Tags: pears, Pyrus communis, fruitstand, fruit

How to slice a pepper: 2 techniques

This was from a knife handling class at Williams Sonoma in the Time Warner Center, here in NYC. While both of these techniques work very efficiently, the first one is more suited to "restaurant" slicing, ie, the emphasis is on cutting identically sized pieces for maximum visual effect but more waste, while the second is the "kitchen" technique which uses more of the vegetable with mix of sizes and shapes of pieces. Note all scraps go to the "vegetarian dog."

The first chef prefers using a Shun santoku knife and a paring knife, while the second prefers the heavier Wüsthof cook's knife.

I use the Wüsthof Classic 7-Inch hollow edge santoku.

They gave recommendations for two professional knife sharpeners in NYC: Margery Cohen's Samurai Sharpening, and Henry Westpfal at 107 W. 30th St. Margery's is a one-woman business, and she shows up every Wednesday and Saturday at the Chelsea Market.

Update: Henry's business will be moving to New Jersey--his last "grinding day" will be May 11th.

Technorati Tags: slicing, Williams Sonoma, cook's knife, knife sharpening, santoku

Business Bestsellers: "Everything Is Miscellaneous"

Business Bestsellers: "Everything Is Miscellaneous", originally uploaded by BKMD.

This is at the Borders bookstore at the Time Warner complex on Columbus Circle, NYC. I took these photos to show how David's new book is being is being placed on the shelves since his book is all about tagging and classification.

Technorati Tags: everything is miscellaneous, David Weinberger