Fun Fun Fun Fest: know before you go

by Elizabeth Seward on

As if the name weren’t indicative enough, Austin‘s annual Fun Fun Fun Fest has quickly become one of the city’s prided yearly music festivals. Each year, it seems, the festival draws more and bigger name acts. The festival is becoming so much fun, in fact, that its location moves this year to Auditorium Shores instead of the measurably smaller and less aesthetically pleasing Waterloo Park. And, no one can resist the joke, we’re all hoping the change will make this year’s festival even more Fun Fun Fun. But let’s spare ourselves the redundant F’s and refer to the festival with the abbreviation FFF. With acts like Slayer, Lykke Li, Spoon, Passion Pit, Public Enemy, and Murder City Devils, this year’s FFF will be raking in travelers from across the globe, pulling them into Austin’s city limits. Whether you’re traveling to FFF from your home in Austin or from your home much farther away, here’s some ‘Know Before You Go’ type information that will help you have a smooth-sailing (and fun!) FFF experience.About Fun Fun Fun Festival

Before you go to a festival, it’s good to know a little bit of the festival’s background story. So here are some fun facts. FFF started only five years ago in 2006. The very first festival pulled in acts like Spoon, The Black Angels, and Peaches and I suspect the ability to reel big names into the first festival helped the festival to be successful in the following years. FFF focuses on the genres of: Indie Rock, Punk Rock/Hardcore, and Hip Hop/DJ. The festival divides its music guests onto three stages, each of which roughly represents one of the above genres. And then, for laughter’s sake, there’s a fourth stage which features comedy which will be featuring Henry Rollins and Reggie Watts this year among others. The festival takes place November 4th-6th this year at Auditorium Shores in Austin, Texas.

Fun Fun Fun 2011 Artists

If you’re looking for an excuse to partake in these fun-tivities, here are some artists from said genres that will be rocking the stages this weekend:

Indie Rock
Spoon, Passion Pit, Lykke Li, Blonde Redhead, M83, Girls, Clap Your Hands Say Yeah, Okkervil River, Ra Ra Riot, Mates of State, The Joy Formidable.

Punk Rock/Hardcore
Slayer, The Damned, Danzig Legacy, Hot Snakes, Murder City Devils, Black Lips, Boris, Kid Dynamite, Cave In, Cannibal Corpse.

Hip Hop/DJ
Public Enemy, Odd Future, Major Lazer, Neon Indian, Four Tet, Spank Rock, Wugazi, Flying Lotus, Purity Ring.

Tickets
Tickets for FFF are still available. You can buy single day passes for $55 per day or a 3 day pass for $135 on the Fun Fun Fun Festival website.

What’s OK To Bring

  • Empty non-glass water bottle
  • Backpack
  • Hat
  • Sun Block
  • Lighter/Cigarettes
  • Cell Phone
  • Small Beach Towel
  • Strollers
  • Fanny Packs
  • Non-professional digital, film, and disposable cameras

What’s NOT OK To Bring

  • Instruments
  • Knives/Weapons
  • Chains/Chain Wallets
  • Blankets
  • Camelpacks
  • Outside food or beverages
  • Tents
  • Flags
  • Chairs
  • Video Cameras
  • Bota Bags
  • Audio Recording Devices
  • Professional Cameras
  • Pets
  • Stuffed Animals
  • Drugs/Drug Paraphernalia

Transportation

Parking near FFF will not be easy. For this reason, the FFF crew is strongly encouraging attendees to rely on a bike, taxi, bus, train, pedicab, carpooling system, pair of legs, or shuttle to get to the festival.

Most importantly? Have some fun.

5 strategies for beating jet lag

by Jessica Festa on

When traveling, jet lag can really put a damper on plans. Instead of struggling to make it through the day and spending sleepless nights tossing and turning in your hotel room, try these five strategies that help to beat jet lag.

Practice before you leave

Before you leave for your trip, begin resetting your biological clock for the time zone you will soon be entering. About three days before your are set to fly, shift your bedtime by and hour or two in the appropriate direction. If you do this, it will be a lot easier to adjust once you land.Don’t sleep until bedtime

This is the most important rule when it comes to battling jet lag. Until it is nighttime in the city you are in, do not lay down. Go for walks, take in some sights, try out a new restaurant…anything but sleep. On the other hand, do not let your body stay up all night if it is not tired. You need to work to get yourself adjusted to the time difference.

Take care on yourself during the flight

There are many things travelers should be doing while on an airplane to keep themselves healthy. Drink lots of water and limit alcohol so that you stay hydrated and make sure you get up to stretch your legs frequently to avoid blood clots. While international flights often offer free beer and wine, skip it and opt for good old H2O. Your body will thank you when you are not dozing off during your afternoon bus tour.

Know your body

There are a few things to consider when booking your flight. Most importantly, how well do you sleep on planes? If you are not likely to get shut-eye during your flight, book your itinerary so that you land during the evening of your destination and can go right to sleep. However, if you know you’ll be able to sleep soundly in the air, it is wise to land at your destination during the day so you will be energized and ready to explore.

Think positive

Remember, you are in a new city and there is a lot to do. Think positive and stay excited about learning about a new culture, trying new foods, and taking great photographs. Sign up for tours that you find exciting and book excursions that will keep you active while quenching your curiosity.

Discovering (New) Pennsylvania Dutch Cuisine

by David Farley on
The winding road to Hanover, Pennsylvania passes the kind of pastoral beauty reserved for bad hotel paintings: bulbous barns, red chipped paint clinging to the exterior, sit rustically unloved in the middle of pasture, as a sunburst of fall foliage illuminates the background. Billboards announce an upcoming convention dedicated to scrapbooking. In town, old ladies hold up signs at intersections that read “Pray to end abortion!” The town of 15,000 is the home of Utz potato chips and Snyder’s of Hanover pretzels. Apparently, the whoopie pie was invented here. Hanover, I’m told, is the Snack Capital of the World. Or at least Pennsylvania.

Thomas Jefferson spent the night here once. And Abraham Lincoln stopped long enough to talk to the townsfolk from his train (no word if any potato chips or pretzels were eaten or trafficked).

There are other reasons to come to Hanover besides engrossing oneself in the exciting art of scrapbooking and getting fat on snack food. I turned up in town recently to meet chef Andrew Little. When I heard he was cooking up something called New Pennsylvania Dutch cuisine at restaurant (and B&B) Sheppard Mansion I just had to see (and taste) what that was.


“Terroir is not just for wine,” Little told me when I met him at the restaurant. “We’re trying to take this regional cuisine–which is really a cuisine of the home–and give people a taste of the area.” He said locals will come in and at first not recognize the elevated versions of local dishes–that is, until their taste buds get the recognition of the flavor profile.

At a time when restaurants from coast to coast are tripping over themselves to emphasize the phrase “farm to table” and words like “local” and “seasonal,” Little and the Sheppard Mansion are the real deal. Much like the restaurants Blue Hill at Stone Barns (in the Hudson Valley) and the Inn at Little Washington (in Virginia), the Sheppard Mansion has been supplying its ingredients from its own farm. The produce and the beef (from the hairy Scotch Highland cow) come from the restaurant’s farm a few miles down the road. The 10,000-square-foot garden supplies 90 percent of the restaurant’s produce for a better part of the year. Closer to the restaurant—in fact, right on the Sheppard Mansion property—is an herb garden where Little can run out of the kitchen, uproot some basil or sage and add it right into a dish.

That night a procession of plates hit my table and there were some very tell tale signs of the time and space with which I found myself. The meal began with—fittingly enough—a nod to the city’s snack proclivities: a bag of homemade potato chips followed by a cornmeal-encrusted whoopee pie topped with bologna mouse. Next came sauerkraut-stuffed arancini, a reference to the region’s traditional Germanic residents.


After that came scrapple, a seriously local dish: a loaf made with the leftover bits of the pig. Chef Little serves it in rectangular cubes and the pork taste is infused throughout. Scrapple is Pennsylvania Dutch to the core, as the region has a long tradition of frugality when it comes to food; few bits of an animal are wasted here and scrapple is one of the most delicious “scraps” you’ll find. I also tried schnitz und knepp, a traditional Pennsylvania Dutch apple-and-ham-dumpling dish. Little elevates it by turning into something that’s more like rabbit-laden gnocchi.

Little later added: “I want people to be able to look at the menu and know where they’re at and what time of year it is.”

In case, I hadn’t already figured out where I was in the world, the last dish was hit-you-over-the-head obvious: a chocolate covered pretzel.

If only scrapbooking seemed this fun.

Art of Dining “Rations” pop-up restaurant in London, United Kingdom

by Jessica Festa on

This November, Art of Dining will host their “Rations” pop-up restaurant, a war-time themed event, in London at a secret location. They have teamed up with the Horsebox Gallery to bring the public art, food, and hospitality in the Sergeant Majors mess.

The collaboration between Moro trained chef Ellen Parr and the artist and set designer Alice Hodge will take place from November 3-5, 2011 at 7:30PM, with dinner being served at 8PM. Once a booking has been made, the location will be disclosed.

Click here to learn more and make a booking.

Five Halloween treats for grown-ups

by Laurel Miller on

Like many former kids, I used to live for Halloween. Sure, the dressing up part was fun, but so was TP’ing the neighbor’s tree. What All Hallow’s Eve was really about were Pixy Stix, Fun Dip, mini Milky Way bars, and REESE’S Peanut Butter Cups (in my world, the latter still reigns supreme).

Still, things change. We grow up; most of us lose our appetite for eating the equivalent of eight cups of sugar in one sitting, we’re aware that those candy bars will go straight to our ass.

Still, I find something a little magical about Halloween: the brisk fall air, the aroma of woodsmoke and swirls of brightly colored leaves. I don’t have much of a sweet tooth anymore, but there are some sophisticated treats out there capable of conjuring my inner child (mercifully, minus the buck teeth and tattling habit).

Below, my favorite confections, regardless of season:

1. Jonboy Caramels
I love me a good caramel, and this micro-Seattle company does them right. I discovered Jonboy at my local farmers market; despite the feel-good ingredients and ethics, these are no half-assed candies peddled by dirty hippies (kidding; I’m a longtime market vendor myself). Made completely by hand with local cream and HFCS-free, these pretty treats come wrapped in unbleached parchment paper, and are sold in little (recycled cardboard) boxes. But it’s what’s inside that counts, and these are intensely rich flavor-bombs redolent of that good cream as well as more potent, sexy flavors.

The selection is small and includes fleur de sel caramel, molasses ginger, and my favorite, an intriguing absinthe with black salt. Inspired by the salted licorice found in Scandinavia, Jonboy’s version is made with local Pacifique absinthe and a blend of anise, fennel, and hyssop. They’re dark and mysterious, like a trick-or-treater you shouldn’t let in the door.

Jonboy Caramels are available throughout Seattle at farmers’ markets and specialty stores, and select Washington and Oregon Whole Foods. Five box minimum for online orders (you’ll be glad to have extra, believe me).2. sockerbit
This groovy New York shop in the West Village is dedicated to “Scandinavian candy culture.” The name translates as “sugar cube,” and is also one of their namesake treats (a strawberry marshmallow square). Just like Ikea, crazy names and diversity are part of sockerbit’s charm. All of the essential categories are here: chocolate; licorice; marshmallow (who can resist something called “Syrliga Skumshots,” which are bottle-shaped sour marshmallows?); sweet; sour, and hard and wrapped candies. All are available for order online, and free of artificial dyes, flavors, trans-fats, and other synthetic nastiness.

It’s hard to make a decision in this place, but if, like me, you’re a slave to anything gummy and chewy, (red Swedish Fish people, I’m talking to you), you’ll be very happy with the tempting selection of fruit jellies. Skogsbär, here’s looking at you.

3. Recchiuti Confections
Lucky me, I used to work next door to this revered San Francisco Ferry Building confectionary (I worked in a meat shop; they traded us for chocolate). Chocolatier Michael Recchiuti is a genius, but it’s his delicate, botanically-infused chocolates that bring a tear to my eye. Bonus: many use herbs sourced right outside the door at the Saturday farmers market. Think lemon verbena; star anise and pink peppercorn; rose caramel, and candied orange peel. Just as heavenly are Recchiuti’s exquisite pates de fruits, S’more’s Bites, and…just about everything else. Order them all online at your own risk.

4. Dutch licorice
Licorice is an acquired taste regardless, but the earthy, intense, salted Dutch stuff is another thing altogether. Made with real licorice root extract–no artificial flavors here–they’re bracing, spicy, herbaceous, and strangely addictive. Any bona-fide candy store worth it’s, um, salt, will stock at least one imported variety.

5. Salt & Straw ice cream in holiday flavors
Ice cream season is supposed to be over (isn’t it?) but this five-month-old Portland, Oregon shop begs to differ. Some examples of their delicious array of super-regionalized “farm-to-cone” flavors: Hooligan Brown Ale and Olympic Provisions bacon, Stumptown coffee with cocoa nibs, and pear with Rogue Creamery’s Crater Lake blue cheese.

New to Salt & Straw is their line-up of Thanksgiving and Holiday flavors, which includes bourbon pecan pie, made with Stone Barn’s Oregon Whiskey; eggnog with butter-rum caramel; blood orange cranberry; pumpkin cheesecake, and a sweet-and-savory brown bread stuffing studded with chestnuts, herbs, and dried apricots. Online orders are a minimum of five pints.