There’s more to life than music. In our Show & Tell series, artists talk us through some of their other interests. This time it’s the turn of Frank Muller aka Beroshima.
I am a big fan of Paul Stamets. He goes further than most into the science around mushrooms. Mushrooms are totally underestimated and it’s just amazing what they can do. Paul is about saving the world, one hypha at a time. Permaculture, symbiosis, mutualism, astrobiology, network theory, old growth forests, time-space dimensions, martial arts: the inherent value of good.
Stamets was the recipient of the “Bioneers Award” from The Collective Heritage Institute in 1998, as well as the “Founder of a New Northwest Award” from the Pacific Rim Association of Resource Conservation and Development Councils in 1999. He was also named one of Utne Reader’s “50 Visionaries Who Are Changing Your World” in their November–December 2008 issue. In February 2010, Paul received the President’s Award from the Society for Ecological Restoration: Northwest Chapter, in recognition of his contributions to Ecological Restoration. His work was featured in the documentary film The 11th Hour.
I am an addicted skifreak. I started when I was 4 years old skiing down the hills behind my parents house in a mountain area. I grab any chance to ski wherever and whenever. Argentina, Japan, Alps.. just name it. I’d like to try skiing in Iran and Georgia.
Japan has by far the best snow and tons of it. I ski there every year and try to combine it with DJ gigs, so if you want me to book in wintertime make sure its close to a ski resort 🙂
Sea Urchins or Uni
Nothing on this planet tastes better. I go to Croatia and Japan to dive and eat the purple and green sea urchins. In Japan, they are much bigger, darker and harder to open. The Japanese taste a bit more bitter than the Croatian urchins. On some days my kids and I will easily eat 30 or 40 directly from the water.
You can find them almost everywhere from the Philippines to the Red Sea…I could do this all day. The gonads of both male and female sea urchins, usually called sea urchin roe or corals, are culinary delicacies in many parts of the world. In Mediterranean cuisines, Paracentrotus Lividus is often eaten raw, or with lemon, and known as Ricci on Italian menus where it is sometimes used in pasta sauces. In Chilean cuisine, it is served raw with lemon, onions, and olive oil. It is commonly exported, mostly to Japan. In the West Indies, slate pencil urchins are eaten.
In Japan, sea urchin is known as uni (うに), and its roe can retail for as much as ¥40000 ($360) per kg; it is served raw as sashimi or in sushi, with soy sauce and wasabi. Japan imports large quantities from the United States, South Korea as well as other producers. Japan consumes 50,000 tons annually amounting to over 80% of global production. The coast of Southern California is known as a source of high-quality uni, with divers picking sea urchin from kelp beds in depths as low as 24 m/80 ft. As of 2013, the state was limiting the practice to 300 sea urchin diver licenses but we don’t care 🙂
Robotics (and lego)
I used to be a technical designer for environmental machines, hydraulic and pneumatic systems. In short, I worked in robotics in general. I have always been a great fan of Lego technic. We did crazy things with Lego and some machines we would pre-produced with Lego just to verify the system’s eventual functionality.
Its an endless world of brick….!
Photo by Per Zennstrom