Wow. It has been a very long time since I’ve written anything! And I know I’ve been using all sorts of excuses for it lately… but this time it’s legit. I have very little to no time… AND SCHOOL IS JUST STARTING!!! Don’t think I’m complaining though. I have a feeling this is going to be an awesome year! I love my classes:
- Environmental Ecology: A study of principles of ecology and their implications for analyzing environmental problems. Focus on understanding the processes controlling the dynamics of populations,communities and ecosystems. Specific examples emphasize the application of these concepts to the management of natural resources.
- Anthropology and the Environment: Examines human dimensions of global environmental change in developing countries from an interdisciplinary social science perspective. Compares and contrasts alternative conceptual and analytical models of dynamic, interrelated human-environmental systems and presents recent approaches to understanding risk, vulnerability, resilience, and disasters.
- Environmental Current Topics: Six public lectures dealing with environmental topics. Weekly discussion sections on the lectures and brief written evaluations of six lectures.
- Philosophy: Intro to Ethics: An examination, at an introductory level, of such ethical issues as: why bemoral, moral relativism, the nature of virtues and vices; and possibly consideration of practical ethical problems such as abortion or war.
- Physics 6C: Presents concepts and methodologies for understanding physical phenomena, and is particularly useful preparation for upper-division study in the life sciences. Electromagnetic waves. Geometric optics, optical instruments. Interference and diffraction. Quantum theory of the atom. Nuclear physics. If time permits: Special relativity, elementary particle physics.
- Physics 6C Lab
So… aside from Physics (which I’m finally in my last quarter of!) it’s a bomb schedule! But supppper crazy. And then on top of that I have the worlds best job:
- KCSB 91.9 FM, Santa Barbara Promotions Coordinator.
- Aside from sounding really important, I basically get paid to look up upcoming shows for awesome bands and do cross-promotional opportunities with local venues and promoters… plus, I’ve expanded our ticket giveaways to include a ton of shows that are happening in LA and SLO.
- Like I said… BEST JOB EVER. Plus, we get staff passes to most of the events so I get to go to shows for free (when I have time).
- And our radio station is a commercial-free college station so we don’t play any of the super commercial stuff you hear all of the time. No Top 40 for us! We are a station dedicated to alternative views and promoting lesser-known genres. My show, for instance, is a CA-local surf and psychedelic rock show… but we also have people playing different world musics, classical, electronica…anything you can think of. Plus we have super cool public affairs shows that showcase lesser-heard views on important issues. Basically it’s just an awesome place to be.
Anyways, that’s why I’ve been so M.I.A. Plus I’ve been hyping Surf Club to all of the new freshmen and hitting up Environmental Affairs Board meetings.
I am finally getting a hang of balancing it all so look out for awesome new recipes and environmental tips… just not as often as they used to come at you. For a teaser:
- 2 ears of Corn
- 2/3 cup Rice
- 2 cups Veggie Stock
- 1/3 cup White Wine
- 1 sprig Thyme
- Any fresh herbs
- 1/3 cup Onion, minced
- 2 tsp. EVOO
- 2 tbsp. Butter
- 1/4 cup Parmiggiano Reggiano, grated
- 1/3 Large Tomato, diced
Cut the corn off of the cob and place half into a food processor. Process until smooth. Bring the veggie stock to a simmer. Meanwhile, sweat the onion in the olive oil and add the rice until opaque. Add the white wine to deglaze the pan and cook until most cooks off. Add 1/3 of the veggie stock stirring continuously. When most has been absorbed by the rice add another third. Test the rice and if still not cooked add the final third of the veggie stock. Make sure the rice stays al dente. Add the butter, parmiggiano reggiano, tomato, herbs, salt/pepper, and both types of corn.
- When I made this dish, corn was still local, organic, and in season! You can change it up depending on the season to keep the veggies eco-friendly.
- Rice normally takes forever to cook and uses a lot of energy that way. I found that this allowed the rice to cook quicker (though I could have been imagining things).
- If you leave out the cheese and switch the butter to vegan margarine it becomes a vegan masterpiece! And we all know that going vegan is like riding a bicycle in the eco world.
- The green bean side dish is super easy to make and if you find the beans local and organic it’s also super eco friendly. Just saute them with onion and garlic and top them off with some parmiggiano reggiano. Yum yum yum!