Thorax Z. O'Tool
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Aug. 16, 2010 at 9:55am
How to lower Tacoma's taxes AND save the city a ton of money
...in one Easy step!
Clearly the City of Tacoma is hurting for funds. Our beloved elected officials keep telling us this.
Since our fearless leaders have balked away from even daring to question pensions and benefits for city employees and cops/firefighters (who may retire in many cases in 20 years with FULL benefits and salary until they die), they basically focus on cutting services and raising taxes.
Clearly, neither of these are good. Especially in this ongoing recession when people have little or no $ to pay new taxes and need said services the most.
So what to do? I feel that it is counterproductive to bitch and moan while our Glorious City Council sits deadlocked and dumbfounded in the lofty halls of 747 Market. We, the citizens of our Fair City of Tacoma ought to combine the forces of our 200,000 minds into a super-computer for ideas.
Thus, I propose we use this topic to propose ideas on how the city can make ends meet without raising taxes/fees or cutting services. If lay-offs, furloughs and pay cuts can be avoided, huzzah! But those are indeed on the table.
Netizens of Tacoma, let's give Our City Council some ideas!
I'll go first...
When companies and households need to save money, they often cut redundancy. Why pay two people to do the same job one person can?
For those not in the loop, Metro Parks and the Port have their own administration and legal taxing authority.
I propose that the Port and Metro Parks be re-merged back into the city. Their assets and employees will transfer over, with these notable exceptions:
All redundant employees, particularly administration and elected officials get the boot. With the reduced overhead and the influx of income from the Port, the city will also be able to drop most of the additional business and property taxes levied by the former municipal corporations. Less redundancy saves money.
Think about this: Jack Wilson, executive director of Metro Parks, makes more than the Governor. What does he do that cannot be added to Mayor Strickland or Eric Anderson's duties at their current salary?
Your turn... Ideas?
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Aug. 7, 2010 at 3:11am
Classic Car Show at the Swiss
You're sorry you missed it
For those unaware, Jefferson between 21st and 19th was blocked off Friday night for a classic car show at the Swiss! There were tons of people and easily a hundred classic cars. Muscle cars, dragsters, model A's, T-Birds, roller derby girls, greasers and even a 1935 Auburn Speedster. There was a sea of chrome and tail fins galore! You're sorry you missed this one.
The people I talked to were excited and waiting in anticipation for when LeMay opens their doors. And so am I. Regardless of what the haters and trolls say, I think this is just a taste of what is to come once LeMay is open... it's days like this that I love Tacoma.
I took over 200 photos. If you want to see them all or see any of them hi-rez, let me know! Here's 30 good ones for those who missed the show. Enjoy!
My favorite one there... the Art Deco masterpiece 1935 Auburn. I wish cars looked this awesome still...
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Aug. 1, 2010 at 7:26am
Need Ladybugs!
Ladies and Gentlemen of the Feed: I'm in dire need.
You see, my garden in under an aphid invasion. I need to obtain live ladybugs ASAP before those damn aphids get the best of my zukes and corn.
Anyone know where I can get some ladybugs today and relatively in town? For the sake of my poor squash, help!
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Jul. 7, 2010 at 1:38pm
New car... opinions, plz!
It's no big secret that my Saturn got pulverized by a Ford Bronco in a hit-and-run. As far as I know, the dude still hasn't been caught.
So anyway, I'm shopping for a "new" car. Probably something between a 2002 and a 2009, I'm looking to spend about $10K cash.
Problem is, I'm overwhelmed. There are thousands of makes and models to choose from! I have no idea what I want. I do know that trucks, SUVs, 4x4s and V-8s are out of the question. I already have a truck, I don't need another. So whatever car I get, it needs to be safe, fuel efficient and look nice. Since I'm buying used, "American made vs Imports" doesn't matter.
Anyone have a car they recommend?
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Jun. 11, 2010 at 11:07pm
SATURDAY: Sound to Narrows 2010
Saturday, 8:50 AM I'm running the yellow wave 12K in the 2010 Sound to Narrows.
Anyone else from the Feed>> going to be there? Doesn't matter if you're running or volunteering... either way I'll see you (hopefully) before 9:50 at the finish line!
And yes, in case anyone was wondering, I will be wearing my Vibrams. Hopefully they do well in a f'real race!
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Jun. 11, 2010 at 4:55pm
Hilltop Safeway: Re-Grand Opening party!
This Safeway has never looked so good
The Proctor Safeway isn't the only one getting a little love from Corporate. For those unaware, the Safeway on 11th & M is getting some re-model action as well!
Though not as extensive as Proctor (they got a whole new wing), this is a welcome change to the Hilltop store.
I grew up in the area, and this store has looked the same since at least the mid 80s. Probably hasn't changed much since 1960-whenever they built it. It's now been updated with new paint, new flooring, new lighting, new signage, tinted windows and a better lay-out. I stopped by today and had to check out the party. Free samples! A radio station showed up (106.9 fm) and there was even live music in the store!
Enjoy the pics if you weren't able to stop by yourself.
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Jun. 10, 2010 at 2:13pm
Frost Park Friday.... this week's sponsorship and prize!
Ladies and gentlemen!
I'm proud to announce that I'll be sponsoring this Friday's (June 11th) chalk off.
The prize? Two fresh, nutritious and delicious loaves of hand-made, home-baked wheat bread!
For those wondering, my wheat bread is 80% whole wheat flour and 20% spelt flour. Spelt is an ancient whole-grain flour with a nutty taste. By "ancient" I mean it's been around for more than 7,000 years.
To Tomorrow's Winner: I'll bring you your loaves the following Friday (June 18th) at the chalk off. The question I have for you is: sandwich-style loaves or something more traditional?
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Jun. 6, 2010 at 5:58pm
Rice Paper... where to obtain?
rice, rice, baby.
Fellow Feedsters... I am coming to YOU, the community for some advice.
I need to obtain some rice paper, in sheets (or roll) at least 16" wide and about 20 feet in total length. Now, this doesn't have to be rice paper specifically. It can be bamboo or hemp or whatever as long as it has the thin, translucent quality rice paper is famous for.
Does anyone know a place where I can get the paper for a reasonable price without having to drive 40 miles or shopping online? I'll buy online if I have to, but I'd prefer not to.
For a little background info, this is for a very specific project. I'm making myself one of those room-divider screens. I don't see why I should pay $100+ for something I can make myself.
...and yes, I will be chronicling this project and it's making here on the Feed. My design is still being worked on, but I took inspiration from this:
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May. 23, 2010 at 9:04am
19th & Jefferson 11:45 pm
20" blades on my Impala...
If there is one piece of advice I could give to anyone living in Tacoma, it's this:
never go downtown at night without your camera.
Honestly. I say this out of experience. Between the bizarre, the unusual, the interesting and the awesome, you're bound to see something that is photo-worthy. And you'll be kicking yourself for not having your camera along.
Today's example: 19th & Jefferson... right in front of the Swiss. Glad I had my trusty Nikon, or I would never have gotten these sweet shots of these classic rides.
Enjoy!
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May. 23, 2010 at 2:00am
6th ave: what's going on?
remodeling!
Something interesting is going on at the corner of 6th & Prospect!
The tired old building next to O'Malley's is getting a significant facelift. Will we be having more "FOR LEASE" signs on the Ave, or are there tenants ready to move in?
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May. 17, 2010 at 9:32pm
ICON: Tacoma
suggestions, please!
I've begun working on a fun project, and I'd like a little help from the Feed>>Nation.
The project is still shrouded in secrecy, but I'll spill a few juicy tidbits about it. It's called LOVE: Tacoma. The project is simple, fun and importantly, going to be community driven. I'll reveal more as I go along in the process.
What I'm needing are some suggestions for physical places/things that you feel are iconic enough to actually represent Tacoma... think like how the needle and Pike Place have come to represent Seattle.
I already have a few obvious choices. Namely the Dome, the 5 bridges (M Morgan, 2x Narrows, SR-509 and the E. 34th st bridge), the MOG and Brown & Haley.
What to YOU best symbolizes Tacoma?
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May. 11, 2010 at 4:27am
A Cartoon of the times
it is
While not as gripping as RR's most recent Tacomic, this one does a pretty decent job of capturing the state of things today. It was drawn by Bill Watterson (of Calvin & Hobbes fame)...
...except that he drew it in 1982.
Funny how history repeats itself.
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May. 6, 2010 at 5:02pm
Shiny Floors?
Yes, you read that right.
Ladies and Gentlemen of the Feed>>Nation, I'd like your advice.
I'd like to get some manner of product to shine up my wood floors. I don't want to actually wax them, but still want to spruce them up. These are my floor:
Any suggestions on what to use? Please keep these requirements in mind:
1) I want my deposit back
2) Must be cost effective
3) Must be labor effective
4) Must be OK for pets
5) I want my deposit back
Suggestions?
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Apr. 17, 2010 at 10:26am
GAME: Crack Shack or Mansion
try it!
Fun flash-based game to play...
You may or may not know it, but Vancouver, BC is regarded as the most over-priced property market not only in Canada (who have their own giant bubble still going), not only in North America, not only in the Western Hemisphere, but the whole damn world.
Play this game to guess which house is a million (Canadian) dollar mansion in Vancouver and which is a crack house from God-knows-where. Incidentally, as of today the USD is worth $1.01 CAD.
...and you thought our prices got bad back in 2006
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Apr. 13, 2010 at 7:08am
Check your change
old $, yo
Not many people know this, but I'm actually somewhat of a numismatist. I have not much of value, other than things I find to be neat. I have an 1857 penny, for example. Not worth more than $3 or $4, but I think it's the coolest thing ever.
I get most of my coins just by finding them. I always check my change to see if I find anything. I've gotten quite a few wheat pennies that way, 3 Indian pennies, a winged mercury dime and a few oddball foreign coins that way. I found a 1903 nickel on the ground once.
I have a lot of foreign currency, but old US money interests me much more. Not only do I find it a fascinating piece of a bygone era, but the possible life the $ could have had is so interesting to me. Where did my 1898 Indian penny travel to? Who used it? What was bought with it? For all I know, it could have passed through the hands of Teddy Roosevelt or PT Barnum. If only I knew the stories the coins keep to themselves.
Well, today I bought some milk at Thriftway, and found something in my change.
As is common with these, the date has been worn off by decades of circulation. As you see below, the buffalo has 4 legs, so it's not a 1937 (last year). So it's anywhere between 1913 and 1936. I looked around on the net. and based on it's amount of wear, it's probably a mid or late twenties coin.
The back side is in better shape, and a lack of an "S" or a "D" indicates that this was minted in Philly.
What's interesting to me is that according to Wikipedia, only one in 25,000 nickels in circulation today are the Indians.
What's in your pocket?
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Apr. 12, 2010 at 10:17pm
Taiku: 2-5-3
Harder than it seems
Many moons ago, the illustrious Altered Chords and I pioneered anew form of poetry, named the Taiku. It's a form of haiku, localized to here. The format is simple, it's syllable-based. First line is two syllables. The second is five, the third is (you guessed it) three. Yup, 2-5-3.
Few places can honestly claim to be birthplace to a new poetic format, and I'd like to have YOU help spread the word. It's super-easy, and all it takes is a small amount of creativity. It's free, but the payoff will be tremendous!
I'm proudly announcing the Taiku Initiative. The point of the initiative is to spread the Taiku in an effort to spread poetry across the 253. If you live in Tacoma, UP, Fife or Fircrest, it doesn't matter. Let's spread it all over. Make it as gurella as a literary form can be.
Spread the format by leaving Taiku messages all over your area. Leave Taikus on napkins at El Toro. Put up fliers with Taikus on telephone poles. Leave Taikus on message boards. Write to city council in Taiku. Petition the City to recognize the Taiku as it's "official" poetry format. Encourage the poet laureate to write Taiku. Put Taiku on the walls of the graffiti garage. Spread it far and wide!
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Mar. 26, 2010 at 10:27am
FROST PARK: Preseaon episode #0.2
Chalk like there is no tomorrow
Steve pool told me today would be wet and rainy.
He lies! Look at that beautiful sun. I'll be there this week (as you can clearly see, I have not overslept) for the final pre-season warm up at Frost Park.
Bring your chalk, your imagination and sense of adventure!
See YOU there!
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Mar. 26, 2010 at 10:20am
Saturday & Sunday: Run with TO'T again... if you dare!
Ladies and Gentlemen!The weather will be beautiful again this weekend, even if it does rain. I'm inviting all y'alls to come run with me. I'll provide water and some of those energy bars.
Meet me Saturday @ 9 am down at Northern Fish. We'll run the Ruston Way boardwalk... which is actually a little longer than 5K. It actually measures to be nearly 6k. Regardless, it's a great run and I hope to see you there!
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Sunday, meet me at 10 am at the Pagoda at Point Defiance. We'll run Five-Mile Drive, a very nice 8K jaunt. I'll likely run it twice, but you don't have to unless you want. It's a fabulous run with unparalleled scenery and wildlife (I saw a raccoon, a deer AND a bald eagle last time I ran).
See YOU there!
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Mar. 18, 2010 at 3:45pm
FRIDAY: Chalk off?
Pre-season?
Friday's forecast: Clear, sunny and 60 degrees!
I do believe it's time we dusted off our chalk and go down to Frost Park. Do we ant to count this as a pre-season, or are we ready for episode #1?
Regardless, I will be there, and hope you will too!
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Mar. 16, 2010 at 4:54pm
Saturday & Sunday: Run with TO'T!
Be there!
This weekend's weather is supposed to be absolutely glorious!
That said, come run with me this Saturday & Sunday! All you need to bring is yourself and your running shoes. I'll provide water and some of those energy bars for afterwards.
********************************************************************************
Saturday, we'll run the ever-popular and very-flat Ruston Way. Meet me at 8 am at Northern Fish. The run is approximately 5K (3.2 miles).
See YOU there!
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Mar. 10, 2010 at 11:16am
Sourdough Day 5: The Barm
the work is done!
We've reached a milestone! The Seed is now complete, and the bulk of our work is done. Today we make the barm.Now remember, if you keep the barm alive and healthy, you will NOT need to go through the previous 4 day's worth of work. You'll be able to make sourdough nearly whenever you want. I'll explain in a bit how to keep your barm healthy.
To begin, take your seed from yesterday and discard half of it again (in my own case, that's about 1 cup). We're now going to mix in 2-1/2 cups of flour and 2 cups of tepid water.
Mix the Seed, water and flour VERY well. Wet your spatula in some cold water before you start to help minimize sticking. You'll end up with what looks like a wet dough. Doughs this wet are often called a poolish.
Now, we wait. Leave the barm covered on the counter for 4-6 hours. You'll know it's ready when you see the barm rise 50-100% and get bubbly.
That's about a 50% rise.
See the bubbles? Success!!!
Houston, we have barm. Now what you do at this point is up to you. If you want bread now, you can proceed to the baking section, as seen tomorrow. Your barm will be strong and ready to get to work.
Now, I happen to like my sourdough on the very sour end of the spectrum. So what I'm going to do is put my barm in the refrigerator overnight. Once again, this step is optional.
Why am I doing this? Simple, really. The cold retards the yeasts and gives the bacteria a chance to catch up. Remember, it's the bacteria who bring the pH down. So leaving it cold overnight will increase the flavor complexity and give you more sourness.
We'll be feeding the barm after we use it tomorrow.
Now this is a crucial step in the process. You'll see and read about it tomorrow.
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Mar. 8, 2010 at 3:54pm
Sourdough: Day 4
last day of the Seed
Ladies and Gentlemen, We've arrived at the last day of the Seed. The last part of the First Build is upon us!
Ready to proceed? Let's go!
Taking a close look at the seed, it appears to have about doubled. Good!
Remove HALF of the Seed. Give it away, toss it or freeze it. We're going to proceed just like on Day 3: Add 1 cup flour and 1/2 cup tepid water.
Mix well. The seed will look very moist (kinda like chibatta dough), but not actually "wet". If you see free water, either mix better or add a pinch or two more flour.
Cover again and let it ferment on the counter for 24 hours. If it's risen well tomorrow, we'll build the Barm.
At this point, we've got 60% of the time & work done. The barm will take a day and a half and the bread will take a day and a half. Now, you absolutely can use the barm once it's made, so (if need be) you can shave a day off of this adventure. I find that if you wait that extra day, you get a more flavorful bread.
More about the Barm tomorrow...
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Mar. 4, 2010 at 5:59pm
Sourdough: Day Three
om nom nom nom
Today is day 3. If all goes as planned, we'll finish the seed tomorrow and make the barm/mother/starter the next day. The day after that is baking day!
So far, all is well and there hasn't been a case of the pinks or other mystery problems. Now of course, it bears reminding that just like life itself, bread isn't always predictable or consistent. Sometimes you get a case of the pinks, sometimes you don't.
And that's a big part of life; taking things one step at a time, dealing with imperfection and forces out of our control. In the last 60+ years, we've forgotten this in the "modern" world. We've forgotten things like that in our suburbanized, toy-filled lifestyles. We want instant gratification. We want the rewards without the work. Is it any wonder why our society has turned into a litigious one?
This is why I like the resurgence we've been seeing in the last few years of things more simple... even if they're aided by tech. Movements like the Makers and the "sustainability"/green movements do have their benefits. Why pay to have carrots trucked from California to Tacoma when you can grow your own? Why buy an expensive new car every 3 years when you can maintain your current one? Why buy Wonderbread when you can make your own Wonderful Bread for nearly the same money cost?
This is the way our grandparents, our great-grandparents, our great-great-grandparents (and so on) thought. "If my house needs a repair, I'll fix it. If it's too big for me, I know a guy. And in turn, if the guy I know needs something, I got his back too." That is in many respects a more wholesome way to live. Granted, some don't care for it. And that's fine. You have to live out your seven or eight decades as you see fit. But I find that these older ways are sometimes best. Not everything new is better.
DAY THREE
Today, we will feed our seed again... but not before we throw out half. Yes, half. You see, we have to refresh the seed (and the barm) at regular intervals to keep our bugs happy and healthy. Forget to feed, and you'll invite some not-so-nice guests to the party.
Notice how the plastic wrap has ballooned up? Out yeasty friends have been letting off quite a gas fest. When you take off the plastic, notice something besides the yeast smell? That pungent grainy-alcohol-ish aroma is actually ethanol. Bread making: it's science!
So now, remove half of the seed. Throw it away, give it to a friend or freeze it. I chose to freeze, as it gives me an "insurance" policy in case I screw up or it catches a case of the pinks. The seed will last 6 months to a year in the freezer. To resurrect it, thaw the seed, and then double it with 1 cup flour and 1/2 cup water. Then wait 24 hrs and you're at step 4 in the process.
Feedin' time! This is a repeat of yesterday. Give the seed 1 cup flour and 1/2 cup water. Mix well. Again, add flour or water as needed to get the seed properly hydrated.
Cover again and let ferment 24 hours on the counter again. Tomorrow is Day 4, and if all is well we will proceed to the barm phase. Once we have a healthy barm, we're ready to bake.
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Mar. 4, 2010 at 1:01am
O'Tool Review: Phở King
noodles & broth, baby
I'm not willing to call myself a Phở expert, but I do enjoy my noodle soup. That being said, I've probably been to at least 1/2 of the Phở restaurants in Tacoma.
So, I naturally had to check out the newest addition to Tacoma's burgeoning Phở scene: Phở King. Located on 11th & MLK, it's very, very close to perennial favorite, Phở Bac. It's actually located in the Courtney Building: the very one that already hosts a pawn shop and Phở Bac. Perhaps we'll get a Vietnamese Restaurant War going here? Now, THAT could be interesting.
Now on with the review! When you pull up, you're greeted by a nice looking front and signage clearly displaying the hours. Major plus there...
I love the nameplay the owners chose. It's fun, it's edgy, it feels like a double entendre. I'd like to see more name cleverness like this around town.
Immediately I noticed the one major detriment to the restaurant: the decor. It's not bad, and the bamboo detail on the wall is nice. BUT the orange color and the white vinyl floor tiles remind me of a laundromat. Why? I'm not sure. I think we went to a laundromat similarly decorated back when I was a little kid. Now, the atmosphere could be one of those trendy, hip places where all those hipster kids like to hang out. I'm not a hipster, so maybe the effect is lost on me.
I had barely sat down when one of the owners had already brought me tea and a delicious cream puff pastry. The tea was a bit cold for my liking, but still good. But not as good as that puff pastry. I could eat a box of those myself.
The service was quick. I don't think I waited more than five or six minuets for my food to arrive.
Now, there isn't really a good vegetarian choice for Phở. So, I broke away from my own usual meatless ways and ordered Phở Ga, which is chicken. I'll eat poultry and fish from time to time, so this isn't a big deal.
My "small", which is still pretty darn huge, arrived with large chunks of broccoli and green onions in it. This is a big WIN, as my favorite vegetable happens to be broccoli. Accompanying the Phở was a dish of the usual garnishings: bean sprouts, jalape�os, lime and large sprigs of delicious, aromatic Thai basil.
For me, the food is always the deal breaker. 90% of how I feel about a restaurant is in how good their food is. This is why I give the Space Needle an "average" rating. Great atmosphere, mediocre food.
I walked into Phở King hoping they'd serve me up some good quality noodle soup, and I was not disappointed. Addmittedly, their Phở lacks a certain something that the soup at Phở Bac has, but this is still very good soup. Add a little hoisin sauce and that Sriracha hot sauce (the one with the rooster on it), and you have one delicious bowl of Phở.
I'd definately rate their Phở as better than average.
That being said, here's my breakdown:
Average atmosphere, lukewarm tea, good food, excellent and attentive service, fair prices, convenient location, attractive storefront and signage, and they take plastic.
I give them a 3.5 out of 5.00 and a recommendation that you check them out. You will be glad you gave them a chance.
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Mar. 3, 2010 at 11:19am
Sourdough: Day 2
feed the seed
Today is day two in our Sourdough adventure. In case you forgot, yesterday we began our Seed culture. The purpose of the Seed we're building is to capture some wild yeast and turn them into our pets. I know it's a lopsided deal, after all we end up killing the yeast. But they do get one helluva buffet until then.
One of the things I love about baking bread is that it is slow. It forces you to stop running around like a maniac for a while. Sure, you can do laundry or clean the cat's litter box while your dough proofs, but you're waiting for something that takes it's own time.
I find the time it takes to knead your dough is great for some quiet reflection. It's almost like a meditation in a lot of ways. In both Catholic and Buddhist monasteries, the monks meditate in not only normal prayer time, but it is very common practice to meditate in your daily actions. Whether it is just walking, washing clothes or tilling the soil; there is a connection that can be made between your repetitive movements, your goal and your higher levels of the mind. In my own experience, kneading the dough makes this connection. If you let your mind clear as you keep pulling, rolling and pounding the dough you can find something incredibly wholesome and soulful in your work.
It's actually feels quite good to be engaging in such an important aspect of the human experience. An aspect that we in the West have forgotten in our age of intelligent machines and stupidly busy lifestyles. The human race has been baking bread for 500 generations or longer. Only until recent times, the only way to leaven your dough was wild yeast. Sourdough helped the people of Egypt build the Pyramids and Karnak, helped Alexander conquer the (then) known world, helped the traders and sailors of the Ming Dynasty sail the seas of Asia. Neil Armstrong, Buzz Aldrin and Michael Collins even took bread (pineapple fruitcake) with them to the moon. A lack of bread has brought mighty empires to their knees, and yet it's something that is simple enough that anyone with flour, water and some means of cooking (over, fire, tandoori, whatever) can make.
DAY TWO: first feeding.
Today, you should have seen minimal, if any, rise in the stiff dough we made. In my own, I noticed some bubbles but no rise. Go ahead and remove the plastic wrap. Smell anything? I noticed a healthy yeasty smell. This is a good sign. The stronger the yeasty aroma, the more critters you've caught. Let's feed the beasties, shall we?
I'm using King Arthur unbleached bread flour for this. I recommend you use some manner of bread flour rather than plain old general purpose flour. Why? The bread kind has a higher gluten content and makes for a better bread.
Mix your ingredients with yesterday's. You'll get a wetter, softer dough. Again, if it's too wet, add a bit of flour. If not all the flour isn't hydrated, add a little water.
Cover again and get ready for some action! You ought to see something like a 50% rise and your plastic wrap balloon up with the gas exhaled by the yeast. Let it ferment at room temperature for 24 hrs. Tomorrow, we discard half of it and we feed it again.
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