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Wine Notes

For many people, champagne (or rather sparkling wine, since “champagne” refers to one particular French sparkling wine) is only appropriate for special occasions. This is in large part because actual champagne seems expensive and intimidating.

But the array of available sparkling wines permits bubbly newcomers to ease their way into it with little fuss.

We asked Steve Kennett, manager of Tulsa’s Old Village Wine & Spirits to guide us on an introduction.

The recommendation: Kennett says that Roederer Anderson Valley Brut is a terrific, well-balanced sparkling wine from the same company that creates Cristal. “Brut” signifies a dry wine, generally favored by many aficionados. An “extra dry” sparkling wine is actually less dry than Brut, Kennett explains. Coming in at around $20, this California wine is a terrific bubbly primer.

If you like this, try: The fruit-forward, tart sparkler Domaine Saint Vincent Brut is solid and introduced New Mexico wines to many. At $10-$12, it’s as amenable to drinking as it is to mixing in a cocktail. Domaine Carneros Brut, at around $20-$25 is a winner in the mid-range. Rare premium wines can’t be found just anywhere, but one can just as easily impress with the reigning king of deluxe champagnes, Cristal, at about $275. Now that’s a special event wine.

What We're Eating

Ella’s Good Food

Walking into Ella’s is like visiting a jovial French Quarter bistro. The jazzy New Orleans vibe carries from the décor straight to the menu where Southern favorites with Creole influences comprise most of the offerings. The standard entrees are served piping hot – think fried chicken and smothered pork chops – while a vast assortment of sandwiches are accompanied by French fries. But the gem of Ella’s is the chicken and dumplings. Large pillows of dough are cooked in flavorful chicken broth, surrounded by bits of chicken, carrots and onion. Chicken and dumplings are the Tuesday special at Ella’s. 3023 S. Harvard, Suite A, Tulsa. www.ellasgoodfood.com

Nic’s Grill

The race is on at lunchtime during the week in Oklahoma City. Businessmen and women head to Nic’s Grill to claim one of a dozen or so seats in the small café. Those who aren’t so lucky to grab a place will still wait patiently in a line that sometimes wraps around the building outside to order one of Nic’s super juicy, fried onion burgers. The legendary half-pounders are cooked on a griddle behind the counter by owner Justin Nicholas. Each burger is served with a heaping helping of curly fries cooked to order. Daily specials offered include meatloaf, pork chops and fried chicken, liberally seasoned, pan-fried and served with mashed potatoes and gravy. 1201 N. Penn, Oklahoma City. 405.524.0999

Andolini’s Pizzeria

This authentic eatery serves up classic Italian tastes: garlic knots and bruschetta, meat lasagna and pomodoro and, of course, cannolis. But it’s the hand-tossed specialty pizzas constructed of all natural ingredients that have put this Owasso pizzeria on the map. You’re more than welcome to create your own pie with toppings such as sage sausage, gorgonzola, eggplant and meatballs, but we recommend you leave the flavor combinations to the experts. We highly recommend the Chicken Picatta pizza pie: chicken, capers, butter, garlic and mozzarella baked on the signature crust and served with lemon wedges. 12140 E. 96th St., Owasso, and 1552 E. 15th St., Tulsa. www.andopizza.com

Girl Power

“I always enjoyed creating art as a kid, but I never took it seriously. In 1999, I was teaching Spanish as an adjunct professor at the University of Tulsa when my beloved dog had a brain aneurism and died. It broke my heart. I wanted to commemorate my dog in a portrait, but I couldn’t find an artist that I thought would do the job well. So I painted it myself. My friends thought it was cool, so that’s how I started painting animals.

I went on to get alternative teacher certification and taught elementary school art at Eugene Field Elementary. There was a courtyard outside Eugene Field, and I expressed interest in building an art garden filled with sculptures. But when I went to the school board and asked for the funding, they sort of laughed at me. I had Eugene Field kids’ art projects displayed at Wild Fork (in Utica Square). All of the projects sold, and we raised $9,000 to build the art garden. That was the inspiration for the Tulsa Girls Art School.

At Tulsa Girls Art School, we train girls from underprivileged schools to become selling artists. We select two elementary schools each year and receive recommendations of students who would benefit from the program. We interview each girl and help her realize that this is a very serious commitment. The girls come to Tulsa Girls Art School twice a week after school and every Saturday.

Tulsa Girls Art School offers these girls exposure to things they have never tried or seen. We give them unique opportunities that they wouldn’t have at their schools. These girls realize they can actually go to art school.

Tulsa Girls Art School has changed my life. I see everything in a new light. I teach these girls everything I know, but they open my eyes to different ways of doing things. They have opened my heart and mind so much, and I know that whatever they do and pursue that they will have this artistic side that I helped instill in them. They’re really passionate about art. They inspire me to be a better artist.”
 

The Taste Of Spring

One warm spring day, when I was somewhere between 5 and 10 years old, my mother took me to a farm and pointed at a leafy, wild looking plant.

“That’s rhubarb,” she said. “The stuff I make pies with.”

I tried to climb the embankment to get a closer look at the lipstick red stalks beneath the giant green leaves.

“Don’t eat any,” she called after me. “Rhubarb has to be cooked first. The leaves can be toxic.”

I was stunned. How could a plant be toxic and so incredibly tasty? A lifelong fascination with the rhubarb conundrum was born that day. Turns out, I’m not the only one obsessed with this red, tart vegetable. Hailed as one of the first signs of spring, rhubarb stalks peek out after long winters to brighten up dinner tables all over Europe, Asia and where I grew up – New England. They look remarkably like blushing celery stalks.

Rhubarb originates in China where it can be found floating in savory soups and stews. In Europe and North America, rhubarb is typically used in sweet applications, such as my mother’s strawberry rhubarb pie. Since rhubarb is incredibly tart, fresh strawberries help sweeten the desserts.

When I cooked the meal for my Estonian Global Table, I was thrilled to see that the Estonian food culture adores rhubarb. I shouldn’t have been surprised. After all, Estonia is a typically cold country, where the bright flavor of rhubarb would be welcome after a long, drab winter. Estonians typically add cream to their rhubarb desserts, which apparently aids digestion.

Estonian Rhubarb & Strawberry Cream Tart

May is the perfect time to make this gorgeous tart. We’re in the heart of rhubarb season, which wraps up as summer heat sets in. For many U-pick farms, May is also the height of strawberry picking. Check www.pickyourown.org/OK.htm to find a farm near you.

Big on flavor and impact, this tart is perfect for garden parties. Once cooled, a casual dusting of confectioner’s sugar gives this tart rustic appeal. People should have more garden parties, don’t you think?

For the dough:
2 c. flour
1 stick salted butter
1/2 tsp. baking powder
1/8 c. brown sugar
4-6 tbsp. water

For the filling:
1/3 c. flour
1/2 c. brown sugar
1/2 tsp. cinnamon
1/2 tsp. cardamom
2 c. rhubarb, cut into one-inch pieces
2 c. strawberries, quartered
1 c. heavy cream
2 egg yolks

Preheat the oven to 350 degrees. For the crust, pulse together the flour, butter, baking powder and sugar in a food processor. Drizzle water into the mixture until it comes together and can be formed into a ball of dough. Next, press the dough into a 10-inch spring form pan. I like the edge to be a little uneven – it looks rustic and charming once it is baked.

For the filling, whisk together the flour, brown sugar, cardamom and cinnamon in a small bowl. In a measuring cup, whisk the cream together with the egg yolks.

Add chopped strawberries and rhubarb to a large bowl. Toss with flour mixture until it looks frostbitten. Add the strawberries to the tart and pour the cream/egg yolk mixture over the top. Bake 30-35 minutes, or until the berries are softened and the cream is set.

Enjoy warm or chilled, with tons of love and your favorite person in the whole wide world.

This tart is as good at room temperature as it is cold, although cold is probably more traditional. I’m only saying, in case you can’t stand to wait until it cools down all the way to dive into the sweet tart goodness. In which case you are probably required to eat it with a giant scoop of vanilla ice cream.

Sasha Martin is cooking one meal for every country in the world. Her picky husband and baby girl are along for the ride. Join the adventure for recipes, reviews and more at globaltableadventure.com.

Radically Rhubarb

Strawberries and rhubarb are a classic pairing, often eaten in combination in a pie or tart. However, rhubarb is also delicious when prepared in a variety of other ways.

For a tasty rhubarb jam, combine two and a half pounds of fresh chopped rhubarb, two cups of sugar, two teaspoons of grated orange zest, one-third cup of orange juice and a half-cup of water in a saucepan. Bring to a boil, then cook over medium-low heat for 45 minutes. Allow the jam to cool; it will thicken as this happens. Ladle into hot sterile jars and seal with lids and rings, and store in the refrigerator.

Making easy rhubarb dumplings is a cinch. Flatten individual refrigerated biscuits into a three-inch circle. Place a generous tablespoon of chopped rhubarb into the center of each circle, then wrap the dough around the rhubarb, making a purse. Place the dumplings, seam side down, into a nine-by-13-inch baking dish. In a small bowl, combine one cup of sugar, one cup of water, a half-cup of melted butter and one and one-fourth teaspoons of vanilla extract. Pour the mixture over the dumplings, and sprinkle with cinnamon. Bake uncovered for 35-40 minutes, until biscuits are golden brown.

Hot, Hot Springs

After arriving on a Friday evening, the best way to acquaint yourself with Hot Springs is a walk around downtown. As if the marvel of a national park encompassing part of a town’s downtown isn’t enough, make sure to check out the galleries and specialty shops that characterize downtown. Familiarize yourself with historic Bathhouse Row.

Kick your Saturday morning off with breakfast at legendary The Pancake Shop (www.pancakeshop.com), the 70-plus year old Hot Springs icon. It’s a popular place, so you may be directed next door to the Savory Pantry (www.savorypantry.com) while you wait for a table. But that’s okay – you get the best of both worlds with the best breakfast in town following shopping at the best gourmet, import market in town.

Feeling satiated from breakfast, walk or bike it off while en route to the signature destination of your visit – one of Hot Springs’ spas. Where else to start than Bathhouse Row, with its eight historic and architecturally diverse bathhouses that collectively hosted a lengthy list of high profile figures in history? Check in at The Fordyce, which is now a visitor’s center. Then either take in the services at The Buckstaff (www.buckstaffbaths.com), the last operating bathhouse on the Row – in operation since 1912; or choose from one of the many other spas in the vicinity. After a casual lunch in town, consider checking out the ponies and gaming at Oaklawn Park (www.oaklawn.com) or take the family to Magic Springs and Crystal Falls (www.magicsprings.com) for amusement park and water park action as well as in-season entertainment.

Dine Saturday evening at any of the myriad casual restaurants in Hot Springs or else enjoy J&S Italian Villa (www. jandsitalianvilla.com) or Angels in the Park (www.angelsinthepark.com) for something more memorable.

Sunday morning, either return to The Pancake Shop or head over to the Sunday brunch at The Arlington (www. arlingtonhotel.com). Enjoy the rest of your day outdoors, either strolling the Grand Promenade behind Bathhouse Row and the little scenic trails that are near it, or enjoy more active sporting options that take advantage of the setting – from boating, jet skiing and other watersports nearby to horseback riding, biking and birding.

Of course, Hot Springs events can influence even the best-planned itinerary, and there are numerous throughout the year, including the Hot Springs Music Festival (www.hotmusic.org/web), and the Hot Springs Documentary Film Festival (www.hsdfi.org), Legends Balloon Rally (www.hotairballoon.com/Legends-Balloon-Rally/) among many others.

Whether it’s the relaxation or romance, the water or the wilderness, Hot Springs has a way of forging lasting memories.

Stay in Style

Although most accommodations in Hot Springs fall into the middle-of-the-road category, there is a relatively sizeable array of options you might consider.

The Arlington Resort Hotel and Spa: The most prominent building in the heart of historic downtown, The Arlington Resort Hotel & Spa has all of the ambiance and hospitality of a traditional, grand old Southern hotel, as well as full spa service and the thermal bath house, three fabulous restaurants and a national park outside any door. Rooms range from quaint to historic suites favored by the likes of Al Capone and President Ronald Reagan. www.arlingtonhotel.com

Clarion Resort on the Lake: This full service franchised hotel located on the shores of beautiful Lake Hamilton features 149 rooms rising seven stories, and most guests will enjoy wonderful views of the lake and surrounding mountains from private balconies. The resort features on site seasonal boat rentals, Jacuzzi rooms, a lakeside outdoor swimming pool and volleyball court among other amenities convenient for travelers of all types. Just minutes from downtown and most area attractions. www.hotspringsclarion.com

Park Hotel of Hot Springs: Listed on the National Register of Historic Places, the Park Hotel exemplifies the architectural brilliance of the 1920s and 1930s, and that architecture has been preserved through renovations over the years. Both serene and conveniently located, the Park Hotel is located at the upper entrance to the National Park Grand Promenade, moments from most area attractions. www.parkhotelhotsprings.com

At a Glance

Surrounded by three scenic lakes and sitting at the base of Hot Springs Mountain, Hot Springs, Ark., has long been defined by the natural thermal water that flows from 47 springs on the western slope of Hot Springs Mountain in the historic downtown district of the city.

Access: Most regional visitors opt to drive, with the trip taking from several hours to a short full-day depending on departure point. It’s a scenic drive, particularly in the fall, but it can be a slow one as well because of two-lane stretches.

Population: Approx. 40,000

Climate: Hot Springs has four distinct seasons, but they are generally mild.

Main Attractions: Historic sites. Spas. Culture abounds in art and music. Oaklawn Park is a major thoroughbred racing park; and the Magic Springs and Crystal Falls theme park appeals to many families. Plenty of outdoor opportunities.

Hot Picks

Collect: Hot Springs’ Oaklawn Park has regularly attracted high-profile celebrities, particularly those with local connections such as former President Bill Clinton and Hollywood’s Billy Bob Thornton, making it prime territory for autograph seekers.

Spelunk: Take home a unique souvenir by collecting a quartz crystal from one of the many “dig” sites open to visitors in the area.

Must-See: The Garvan Woodland Gardens (www.garvangardens.org) houses hundreds of rare and very old plant and flower species.

Visit Online

www.hotsprings.org

Surviving With Western Swing

To me, there’s long been an aura of survival around Western swing. After all, the genre itself – a rich synthesis of jazz, pop, blues, country and cowboy music – has managed to survive since the early ‘30s, when Texas expatriate Bob Wills carried it in infant form across the Red River and nurtured it into a strong and robust adulthood at Tulsa’s Cain’s Ballroom.

Also, as I was reminded recently, the annual Bob Wills birthday show at Cain’s is, as much as anything, a celebration of fans who have survived, along with the music, for another year, as they return from all over to greet old friends and listen and dance once more to the music that was playing when a lot of them first fell in love, often with one another.

The survival theme carries on in Mandolin Magic, a new disc from Arkansas Western-swing musician James Paul Moore. Recorded in February at Tulsa’s Drapp Studio, the CD features a combination of classic and original songs played by a group that includes the well-known Tulsa musicians Darrel Magee on guitar and Mel Buckner on drums. It’s the second album for Moore, following 2001’s Central Standard Time. He played fiddle on that one. On this one, however, he plays mandolin.

The reason for that switch also helps explain why Mandolin Magic is not just a dandy Western-swing disc, but also a metaphor for surviving.

“I’ve been a musician for most of my life; I’ve played swing-style fiddle for about 25 years,” Moore says. “In the summer of 2007, I went in for a physical, and out of the blue, I found out I had lymphoma.

“I’d been blowin’ and goin’, burning the candle at both ends,” he adds. “I had a psychology practice up in Jonesboro, Ark., working all the time. And then, I was going through that whole barrage of chemotherapy and radiation.”

Moore’s life was not only suddenly upended. He also came very close to losing the ability to play an instrument.

“One of the side effects of the chemotherapy is that it can scar up blood vessels, make them tighten up like steel cables,” he explains. “The doctor knew I was a musician, so he pulled me off one of the medicines. He probably saved my hands.”

Before the treatments began, however, Moore began thinking about another man named Moore. Tiny Moore was no relation, but anyone who knows Western swing knows his name, thanks to Tiny’s work with Bob Wills and many others. Tiny Moore had played a custom-made instrument with an extra string, and soon, Paul Moore was looking for a builder who could make him a five-string mandolin like Tiny’s. Paul and his wife, Louella, found three, finally deciding on the Nashville-based Jonathan Mann.

“The weekend before I started my treatments, we jumped in the car and drove down to Nashville,” recalls Moore. “I didn’t want to waste any time; frankly, I didn’t know how much longer I’d be here. So we went down to his house, sat down in his living room, and I played some instruments he had. I commissioned him to build it that day.

“There for a while we went through a big deal where four of the six people on this project were cancer survivors, and this was going to be a celebration of surviving cancer.”

“That was probably in late August. He knew I was sick, and he told me, ‘I think I can have it for you before Christmas.’  Sure enough, the week before, he called me and said it was ready.”

By then, Moore was deep into treatment. He’d go in for his chemotherapy, sit back in one of the recliners provided for the patients, and while the chemicals were pumping through his body, his mind would be on music.

“I was sitting there one day, and I thought, ‘You know, I want to do another album, and I want to play mandolin on it,’” he remembers. “That gave me something to live for. All that winter, when I was sick as a dog, no hair on my body, I’d sit and play the mandolin for hours.”

After months of enduring cancer medication, Moore finally felt well enough to get back on a bandstand. The first gig he got as a mandolin player was with keyboardist Robert Huston and his Barely Can Playboys, who were performing at the Old Fort Days Rodeo in Fort Smith, Ark.

What made Moore’s re-emergence especially noteworthy was the fact that it came on “Pink Night” at the rodeo, supporting the cancer-fighting efforts of the Susan G. Komen for the Cure organization. (Huston and Moore had grown up together in Waldron, Ark., lost track of one another as adults and then found, to their mutual delight, that both loved and played Western swing.)

Soon Moore was recruiting musicians, including Huston, from all across the country for his new CD project. He found a bassist and drummer from Washington – and then was amazed when both revealed that they had also been fighting cancer. The lead guitarist for the sessions, Texas-based Gene Gimble, brother of Western-swing great Johnny Gimble, came aboard, and it turned out he’d had cancer as well.

“So there for a while,” Moore says, “we went through a big deal where four of the six people on this project were cancer survivors, and this was going to be a celebration of surviving cancer.”

The other two participants were rhythm guitarist David Staples, from Tennessee, and keyboardist Huston, with Moore’s wife, Louella, pitching in as a singer and songwriter. Although none of the players were from Tulsa, Moore knew the disc had to be recorded there, not only because it would be “almost a pilgrimage to where it all began,” but also for the city’s proximity to Wagoner and Western Hills Lodge, where the Western Swing Music Society of the Southwest and the Oklahoma Fiddlers Association stage annual jams and dances that draw players from across the country.

Moore himself had participated in those events, and he knew that he’d have a big pool of musicians nearby if he timed his recording session to coincide with a Western Hills jam.

So he reserved the studio for a day just before the event. It was a wise move. Just as Moore was finalizing the date, the original drummer and bassist had to pull out because of complications from their treatments, and Gimble, the third of the four cancer survivors slated for the disc, developed health problems as well. With time running out, Moore secured a bassist from Mountain View, Ark., named Penny Miller – a regular at the Wagoner events – and local drummer Buckner. Then, when Gimble had to beg off  – on the eve of the studio session  – Moore got Magee to come to Tulsa’s Ambassador Hotel, the band’s temporary headquarters.

“Darrel was the hero of the project,” says Moore. “He came over and sat in with us on our practice session, and in the middle of it, he kind of stood up, stretched himself, and said, ‘This is pretty tough stuff, but I can’t remember when I’ve had so much fun.’

“So we got him a room and he took his guitar and the chord charts up there and spent most of the night and morning studying our arrangements.

“Then we went into the studio,” Moore adds, “and he just blew us away.”

So, through challenges and changes, illness and recovery and relapse, comes Mandolin Magic, one of the newest recordings in a musical style that’s nearly 80 years old. 

Western swing, indeed, goes on. The music survives. And so does Paul Moore. For more information, visit www.
jpaulmooremusic.com.

Renaissance At Myriad Gardens

The Myriad Botanical Gardens and Crystal Bridge Tropical Conservatory reopened in April, an opening that coincided with the 2011 Festival of the Arts, says Allan Storjohann, Myriad Botanical Gardens manager.

There is a lot more for visitors to see and do while visiting the gardens, explains Storjohann.

“Likely the thing that people will notice the most is the overall openness of the space,” says Storjohann. “While several hills are still in place, there are more open areas, and the walkways are more direct with gentle, tucked-in, quiet spaces.”

The hills have been transformed into open spaces for concerts and other outdoor events. A children’s garden will feature bio ponds, a hedge labyrinth and other elements. Canine visitors can enjoy some off-leash time in the dog run area. State-of-the-art water features, sculptural art and nature elements are located throughout the gardens.

The Crystal Bridge has been restored to its namesake with all-new acrylic panels for a “clear” appearance and a spectacular new LED lighting system bringing color and life to nighttime events. A new entry has also been added to the south end of the Crystal Bridge.

“The children’s garden and new visitors’ center are still a few months away,” remarks Storjohann. “Later in the year, we’ll have a restaurant and an outdoor plaza that will convert to an ice skating rink.

Work began more than a year ago to renovate the Gardens, right after the closing of the Festival of the Arts in 2010.

“Within 24 hours, we had demolition trucks moved onto the property,” Storjohann says.

The newly renovated Gardens will offer a more integrated and interactive experience for visitors and serve as a community gathering space for arts, entertainment, culture and botanical education.

“The entire concept harmonizes art with nature,” says Storjohann.

The renovations were funded two ways: through a voter-approved general obligation bond and the City’s Project180 downtown improvement initiative.

For a sneak peek, visit the city’s Project180 photo page at www.flickr.com.

 

Oklahoma’s Great Gardens

Spring brings lush life to Oklahoma’s countryside and also to several gardens around the state that are open to the public.
Tulsa Garden Center/Linnaeus Gardens. Located in Woodward Park, Tulsa Garden Center resides in an historic building housing an estimable library on grounds featuring scores of plant and flower species. Beautiful Linnaeus Gardens is a demonstration/teaching garden and source of inspiration and education for the entire community. www.tulsagardencenter.com

Oklahoma Centennial Botanical Garden. Just seven minutes northwest of downtown Tulsa, the still-developing Oklahoma Centennial Botanical Garden permits visitors the chance to view the natural beauty of the Osage Hills, enjoy wildlife trails and see 300 ornamental and shade trees. www.ocbg.org

• Oklahoma State University Botanical Garden. The headquarters garden for Oklahoma Botanical Garden & Arboretum is composed of 100 acres just west of the Oklahoma State University campus in Stillwater. It includes the Oklahoma Gardening studio set, the turf and nursery research centers and Centennial Grove. The Headquarters Garden feature more than 1,000 species of herbaceous and woody plants. www.osubotanicalgarden.okstate.edu/

Lendonwood Gardens. Lendonwood Gardens is a six-acre botanical garden near Grand Lake. Visitors can explore verdant pathways that meander through more than 1,200 different types of plants, including the largest collection of rhododendrons in the Southwest, 500 varieties of daylilies and 25 varieties of dogwoods. Six distinct gardens have their own themes and atmospheres. www.lendonwood.com

Far From Home

It was 4,466 miles from Marakech, Morocco, to Oklahoma City, with a long layover in Arkansas. And it was here that he became an expert on Middle Eastern and North African politics – a region that includes his homeland.

Dr. Mohamed Daadaoui made the long journey from Morocco to the states specifically for graduate studies. He spent some time at the University of Arkansas’ King Fahd Center for Middle East and Islamic Studies. After that, it was off to the University of Oklahoma, where he obtained his Ph.D. in political science. He’s now putting that education to work as an assistant professor of political science at Oklahoma City University.

“When I came into the field, there was not as much interest, academically, in North Africa. I wanted to fill a void in the scholarship on that region,” says Daadaoui. “I’m also Moroccan. I’m interested in my own backyard. I’m interested in my own neighborhood, my country and the surrounding countries.”
 

“When I came into the field, there was not as much interest, academically, in North Africa. "

He chose well. Now his area of expertise covers some of the hottest conflict spots on the globe. And he’s one of the few authorities on them. While Daadaoui doesn’t have a crystal ball, he does have some interesting opinions about the uprisings taking place in North Africa.

On Libya and Gadhafi: “We’re probably going to see a prolonged conflict between the rebels and pro-Gadhafi forces. I don’t think the rebels have the military capability to make a final push toward Tripoli and topple the regime without the help of the international community. I don’t think Gadhafi will cede any control of power and leave, partly because he’s not well liked, even in the region. There’s no safe haven option for him. He and his sons will fight, by their own admission, until their last drops of blood are shed.”

On Egypt and its designation as the Facebook Revolution: “Social media has radically changed how people can level protests and grievances against their regimes. In the Middle East we learned with the Egyptian case and the Tunisian case and the Libyan case, as well as Bahrain and Yemen – you name it in the Middle East – that everything has been organized largely by the use of social media. It serves as an important platform for the protestors to organize dissent against their own regimes. It’s been a lethal but peaceful weapon against these regimes. We’re looking at a technological revolution that can be utilized in a good way to bring about changes and reforms, democratic transformations that are needed in these political systems.”

Daadaoui’s new book, Moroccan Monarchy and the Islamist Challenge, addresses the Moroccan monarchy’s ability to resist challenges to its legitimacy over the years. It hits shelves in August.

It’s been a long journey for him, but Daadaoui couldn’t be happier about where he landed.

“Oklahoma City University allows us to branch out and do whatever it takes to enhance and improve our own academic development,” he says. “It’s a great place to work.”

The Taste Of Spring

One warm spring day, when I was somewhere between 5 and 10 years old, my mother took me to a farm and pointed at a leafy, wild looking plant.

“That’s rhubarb,” she said. “The stuff I make pies with.”

I tried to climb the embankment to get a closer look at the lipstick red stalks beneath the giant green leaves.

“Don’t eat any,” she called after me. “Rhubarb has to be cooked first. The leaves can be toxic.”

I was stunned. How could a plant be toxic and so incredibly tasty? A lifelong fascination with the rhubarb conundrum was born that day. Turns out, I’m not the only one obsessed with this red, tart vegetable. Hailed as one of the first signs of spring, rhubarb stalks peek out after long winters to brighten up dinner tables all over Europe, Asia and where I grew up – New England. They look remarkably like blushing celery stalks.

Rhubarb originates in China where it can be found floating in savory soups and stews. In Europe and North America, rhubarb is typically used in sweet applications, such as my mother’s strawberry rhubarb pie. Since rhubarb is incredibly tart, fresh strawberries help sweeten the desserts.

When I cooked the meal for my Estonian Global Table, I was thrilled to see that the Estonian food culture adores rhubarb. I shouldn’t have been surprised. After all, Estonia is a typically cold country, where the bright flavor of rhubarb would be welcome after a long, drab winter. Estonians typically add cream to their rhubarb desserts, which apparently aids digestion.

Estonian Rhubarb & Strawberry Cream Tart

May is the perfect time to make this gorgeous tart. We’re in the heart of rhubarb season, which wraps up as summer heat sets in. For many U-pick farms, May is also the height of strawberry picking. Check www.pickyourown.org/OK.htm to find a farm near you.

Big on flavor and impact, this tart is perfect for garden parties. Once cooled, a casual dusting of confectioner’s sugar gives this tart rustic appeal. People should have more garden parties, don’t you think?

For the dough:
2 c. flour
1 stick salted butter
1/2 tsp. baking powder
1/8 c. brown sugar
4-6 tbsp. water

For the filling:
1/3 c. flour
1/2 c. brown sugar
1/2 tsp. cinnamon
1/2 tsp. cardamom
2 c. rhubarb, cut into one-inch pieces
2 c. strawberries, quartered
1 c. heavy cream
2 egg yolks

Preheat the oven to 350 degrees. For the crust, pulse together the flour, butter, baking powder and sugar in a food processor. Drizzle water into the mixture until it comes together and can be formed into a ball of dough. Next, press the dough into a 10-inch spring form pan. I like the edge to be a little uneven – it looks rustic and charming once it is baked.

For the filling, whisk together the flour, brown sugar, cardamom and cinnamon in a small bowl. In a measuring cup, whisk the cream together with the egg yolks.

Add chopped strawberries and rhubarb to a large bowl. Toss with flour mixture until it looks frostbitten. Add the strawberries to the tart and pour the cream/egg yolk mixture over the top. Bake 30-35 minutes, or until the berries are softened and the cream is set.

Enjoy warm or chilled, with tons of love and your favorite person in the whole wide world.

This tart is as good at room temperature as it is cold, although cold is probably more traditional. I’m only saying, in case you can’t stand to wait until it cools down all the way to dive into the sweet tart goodness. In which case you are probably required to eat it with a giant scoop of vanilla ice cream.

Sasha Martin is cooking one meal for every country in the world. Her picky husband and baby girl are along for the ride. Join the adventure for recipes, reviews and more at globaltableadventure.com.
 

Capturing Nature's Art

Bryan Reynolds is an award-winning nature photographer whose work has appeared in National Geographic Society documentaries and high-profile magazines such as Discover. The Lexington, Okla., native will go anywhere and do anything to get the perfect shot.

Oklahoma Magazine: You’ve taken literally thousands of photos of insects, butterflies, spiders and other critters. Clearly you have a passion for this.
Bryan Reynolds: It started when I was a boy. I had a passion for insects. After seeing my aunt’s collection, I started collecting. At first it was just a cigar box and sewing pins but I eventually, through reading, found out how to properly pin and curate a museum-quality collection. I’d go out with a net, find the most beautiful specimens, catch them and kill them. I’d put them on a pinning board and spread them properly and add a label describing what it was, where I found it and the date. I took a lot of pride in it.

OM: How’d you make the move from collecting to photographing?
BR: One thing I’d neglected to do was add mothballs to my collection, which is basically pest control. Museum beetles got in there. They specialize in eating dead specimens. They destroyed my collection. I was devastated. I gave up on the idea of another collection. But my folks had a good idea. I had tons of books, magazines – anything I could grab or find about insects – and I really liked the close-up photography. So they got me a camera. Everything was manual. It was an old Minolta that used film. It was around that time that John Shaw, who was a noted nature and wildlife photographer, came out with his first book. And it was about how to photograph nature and wildlife. It became my bible. I studied that and tried all the techniques and with a lot of trial and error, started to get some pretty good photos.

OM: What inspired you to build your nonprofit, Butterflies of the World?
BR: Through my photography, I’ve been lucky enough to work with some of the experts in various fields of study, including butterflies. All of their stories are the same. I collaborated with these guys for articles. Some of these people have been studying butterflies for 50 years. They all have the same story of certain areas where they could go for 30 years and be guaranteed to find rare species in great numbers and all of a sudden, that particular area is gone. It’s a Walmart parking lot or a freeway or it’s been strip-mined or whatever. After hearing this over and over, I realized butterflies are in severe decline. They’re disappearing. They’re also a great way to show people the big picture, too. You could plug any animal in there – frogs are disappearing, mussels are disappearing. Who knows how many species we’ve killed in the rain forests? Maybe one of them could have helped cure cancer or AIDS.

OM: But you didn’t choose mussels or frogs.
BR: Well, butterflies are an excellent indicator of the quality of a habitat. If you have certain species in particular areas, that’s a good sign. If those species are not in those particular areas, then there’s something wrong. They’re kind of like the canaries in mines. You can use other animals – fresh water mussels, tiger beetles – in the same way. But the public can’t relate to those as much. Everybody knows what a butterfly is and everybody has a butterfly that visits them in their backyard. They’re common and most people like them. I don’t know anybody that just can’t stand butterflies.