Friend of mine lent me his gopro and this was the first thing I shot with it. Basically I just attached the camera to the end of a monopod and ran with my dogs. It was a fun afternoon to say the least.
R.I.P. Clementine - Dec 15, 2009 - Jan 28, 2013 Passed away in her sleep at the tender age of 4. Not a day will go by without us remembering how much joy she brought our lives.
Band: Youth Lagoon
Camera: Gopro Hero (filmed at 60fps)
Editing: Final Cut Pro
Colors/Titles: After Effects
In late fall, we traveled to the high elevations of the San Juan mountains to explore the vast range and to test out our prototype suspension platform. Our trip took us to the southwest part of Colorado because the San Juan’s contain some of the most rugged terrain in Colorado and offer a loose network of trails — some fully developed, others just old mining paths filtering down the mountainside.
Fall in the Rockies is always epic, but the weather is variable. We encountered freezing temps and snow, but were rewarded with fresh loam and peak colors. In the end, after the trails were explored, weather was endured, flat tires were fixed, and a few beers were drunk, we found out what works and what doesn’t. Excursions like this are part of the feedback loop necessary to fully develop our suspension designs. SB5 Carbon & The San Juan’s. Proven Here.
SB5 Carbon x Switch Infinity: yeticycles.com/#/bikes/sb5c
Cinematography By: Craig Grant
Directed and Edited By: Craig Grant
Original Music: Ajay Bhattacharyya
Sound Design: Keith White
Rider: Joey Schusler
"I aspire to be a sushi master of the bread & butter world. The ‘Jiro Dreams of Sushi’ of bread and butter."
Meet Dan Richer, the James Beard Rising Star chef semi-finalist and owner of Razza Pizza Artiginale in Jersey City, NJ. I remember his laugh the most. There’s a quality, a character to it, as if he knows he’s laughing at his own joke, poking fun at his own self-awareness. I find it charming, that Dan admits to being crazy. Crazy about ingredients. Crazy about sourcing. Crazy about everything that passes in and out of his kitchen. He is picky and meticulous to say the least. When he starts a new food project, he has to master it. “It’s part of being a craftsman,” he tells me. Part of his fight against mediocrity. To him, mediocrity serves no one. And maybe that’s the mark of a true artisan, someone willing to go those extra lengths. To move towards perfection. Here at Razza’s this design is in everything, especially in the bread & butter.
Blink…and you’ll miss the dish on Razza’s menu. Miss it, and I’ll feel truly sorry for you. It’s special. Really special. Even now, I can remember spreading the soft, salted butter over the oven-warmed bread. An act of salivation! Every bite is pillowy, the butter uniquely grassy, tangy. The crust alive and darkly caramel. The slippery coat on your lips, triggers a need for more bread, more butter. You marvel that something so simple, so overlooked, could be so satisfying.
To me, it’s the most memorable dish on Dan’s small menu, which says a lot coming from a restaurant with pizza in its name. And that’s ok with Dan. While learning to make a better pizza, he got sucked into the rabbit hole of fermentation. Now, as you’ll see, it’s become his specialty. The bread & butter is Dan’s greatest achievement, showcasing everything about food that’s important to him. Enjoy his story.
Thanks so much for supporting food. curated.! Happy eating!