Kasprzyk is a musician and avid “bring your own bag” grocery shopper, specializing in composition, electronics, classical saxophone, and free-improvisation...
// November 26th, 2011 // environment, food
Corn and sweet potato chips with bean and fresh herb dip
Spinach salad with vegetables and clementine-coriander vinaigrette
Dinner rolls
Roasted asparagus
Mashed sweet potatoes
Lemony quinoa with butternut squash
Vegetable pot pie
Peanut butter rice crisp treats
// September 17th, 2011 // art, composition, environment, food
Well into this year’s busy schedule, it is wonderful to (finally) be diving into my many resources (click photo above.) Much of my time is invested in a few larger projects: an interactive multimedia installation, as well as a work for chamber orchestra. I am also enjoying a whole foods plant-based diet. As in the past, all of these endeavors attempt an integration of what I believe and what I do, exploring the interactivity of life on our planet.
I recognize as the clarity of my vision grows, some may apply a label and create distance. While I can only hope all, including myself, continue to pause for consideration and open-mindedness, I know that it is best for me to continue research and exploration. (There is no time to dwell on glances, resting on the laurels of social acceptance, that blindly charge a vote of extreme.)
Documentation of my new projects will be posted once available. For now, keep an eye on this space for some of this summer’s field recordings, as well as the sporadically updated event calendar.
// July 17th, 2011 // environment, food
2 cups of baby spinach
1 cup lentils
1 cup brown rice
1 roma tomato, chopped
1 lemon
1/2 cup onion
1 tbsp olive oil
1 tsp minced garlic
Cook lentils and rice.
While waiting, sauté the onion and add garlic after some time. Include black pepper and other spices (e.g. basil) as desired. Add tomato and spinach on low heat. Add lentils and rice and remove from heat. Squeeze lemon juice into mixture. Place lemon (quarters) on top and cover, letting sit off heat for ten minutes. Serves four.
N.B. Obtain ingredients in a reusable bag while drinking water from something other than plastic.
// March 6th, 2011 // environment, field recordings, food
A few of my recent field recordings were presented at an event hosted by Kinokophone in Manchester. One theme involved in the selection criteria was the recording of food. The follow is an (unedited) recording of two things that hardly provide sustenance (i.e. a carbonated beverage being poured into a glass with carbonated candy).
// November 26th, 2010 // community, environment, equality, food
Things are moving in the right direction for those interested in the voice of the people! Why would one, for example, avoid the joy of convenience, opting for this bring-your-own-bag idea for groceries and other shopping? How ridiculous would someone look walking into a store with their own bag?!? We live in the best country on Earth so obviously we deserve conveniences. Am I expected to remember bags every time I want to purchase something? I have enough to carry (and most people recycle (most of the time)). Besides, reusable bags typically cost an entire dollar! That’s just for one bag! There are many restaurants where one can purchase an entire sandwich for that price. Bags that advertise the stores at which we shop are another way to display social status (and have been known to make some feel sexy). There’s nothing wrong with a little plastic, right? Major social change simply costs too much. If problems, like using plastic bags, were really an issue, I’d be able to see it. It’s no different than those who feel there’s actually something wrong with bottled water. In any other case, it’s just fuel for someone’s impractical agenda.
// October 27th, 2010 // food
6 ounces whole-wheat dried spaghettini
1.5 cups zucchini (and some squash if desired)
2 tablespoons olive oil
1 teaspoon minced garlic
1 tablespoon coarsely chopped fresh basil leaves
1 tablespoons grated Parmesan
black pepper
Adapted from Michael Chiarello.
A little out of season, but…
Cook the pasta.
While waiting for the water to boil and the pasta cook, cut the zucchini with a mandolin mandoline (or carefully use a knife to create long, fine strands, unlike the picture above). Put the Zucchini (and some squash, if you want) in a colander and place it over the boiling water to steam for a minute or two.
Heat the olive oil in a small skillet over medium-high heat until hot. Add the garlic and saute briefly. Quickly mix in the basil and remove from the heat. When the pasta is ready, drain through a colander, reserving about 1/2 cup of the pasta cooking water.
Pour the pasta into a serving bowl; add the zucchini, the garlic mixture, and the cheese. Toss well, adding cooking water as needed to make a smooth sauce. Sprinkle a little Parmesan over the top as desired.
n.b. Audio sample of this coming soon.
