Organising Knowledge

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Lambe, P. (2007). Organising knowledge: Taxonomies, knowledge and organisational effectiveness. Oxford: Chandos. 275 pages.

Lambe is a co-founder and the principal consultant of Straits Knowledge, a Singapore-based knowledge and information management firm. He has a background in information science. This book is written for a semi-technical audience of information professionals. The first few chapters offer an expertly written overview of taxonomies with clear definitions and examples of various types of taxonomies and their uses. The middle of the book takes a more theoretical approach to taxonomies and how they relate to the knowledge management field. The last portion of the book returns to practical and well-written information on implementing a taxonomy project with case study examples. There are few exhaustive, academic introductions to taxonomies and Lambe provides the best that I have found in my research. His clear writing style makes it easy to make connections among the content that he presents. Though many of the middle chapters seem to primarily function as an advertisement for Lambe’s consulting business, the majority of the pages are packed with highly useful and current information on the field of taxonomy.

Beet Ice Cream

It never feels like summer until July, when the midwest gets hit with the first dangerous heat wave and the humidity becomes overwhelming. Everyone likes to complain about it, including me, but I secretly appreciate the extreme temperatures that mark our seasons in this region. When I lived in Oregon, I was always felt a bit melancholy when fall, winter, and spring would blend together into one entirely tolerable season.

I recently spent a nice weekend in Milwaukee with part of Nick's family. I always forget how different Lake Michigan looks further north. It appears more accessible, without a messy Navy Pier and fewer people.

I've been traveling non-stop this summer (usually only as far as Chicago, thankfully). Between the beginning of May and the end of August, I'll have spent only three weekends here, and one of those was to move. I'm lucky to be so busy, but I hardly know what to do with myself when I don't have to scramble to catch a train on a Friday these days.

My weekend plans include a bike tune-up, a visit to the Urbana Farmers Market, and a long run. I'll also be finishing off a batch of Beet Ice Cream as the next heat wave rolls in. I used this recipe from Serious Eats (omitting the chocolate), but next time I am going to try Thomas Keller's. The Serious Eats recipe was nice, but it didn't end up as creamy as I'd hoped. (For those of you questioning whether beets and ice cream should be paired, let me assure you that while it is different, I think it is delicious. There is a natural sweetness to beets, of course, and the earthiness mellows out the rest of the sugar in the recipe.)

The Accidental Taxonomist

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Hedden, H. (2010). The accidental taxonomist. Medford, N.J: Information Today. 472 pages.

Hedden is an information management professional and lecturer at Simmons College Graduate School of Library and Information Science.  She currently works as a senior analyst and taxonomy consultant for the Project Performance Corporation.  Previously, Hedden worked in controlled vocabulary and indexing with Gale Cengage. This book offers an organized overview of taxonomy work appropriate for a general audience, but of primary interest to a new taxonomist. Patrick Lambe wrote the forward to this book and he aptly describes Hedden’s effort as one that focuses on the practitioner rather than on the enterprise. This book does a nice job of defining taxonomy related terms. The most valuable feature is Hedden’s clear and concise descriptions of taxonomic relationships (e.g. hierarchical and associative). Due to its recent publication date, the descriptions of current software for taxonomy creation and management will be of interested to new taxonomists. This is a useful book for practitioners who need to quickly learn what they need to do as a taxonomist rather than an individual interested in learning about the theory behind taxonomy development.

New Orleans

The American Library Association annual conference took place in New Orleans this year. I waited until the last minute to decide to attend, but in late June I joined thousands of other librarians and archivists for a week in a truly lovely city.

It's no secret that I have a special place in my heart for long-distance train travel. I take the City of New Orleans route between Chicago and Champaign several times a month, but this was my first ride heading all the way south on this line. Most of the daylight hours on the 17 hour trip are spent traveling through the beautiful state of Mississippi and the end of the route skirts Lake Pontchartrain before arriving in New Orleans.

I'd visited New Orleans before, but several years ago when I was still a teenager. I remember the trips fondly, but they were fairly limited in location and activity.

I am lucky to have two warm and generous friends, Will and Jeanne, living in New Orleans who hosted me in the Bywater neighborhood. On my frist night, we went out for fried shrimp po'boys from Parkway and saw the Stooges Brass Band play at the Hi-Ho. The musicians were stacked three deep on the small stage and kept us out late. It was the perfect introduction to the city and away from the typical tourist path.

We were fortunate to enjoy wonderful weather. The week of rain that had been predicted held off for the most part. It was hot, for sure, but it was pleasant enough for walking, biking, and plenty of patio dining.

The population of New Orleans is just shy of 350,000 people (nearly 30% less than a decade ago), and 20,000 librarians flooding the convention and French Quarter districts made quite an impact. Nearly every place I went, I spotted hip glasses, vacation smiles, and sensible shoes.

I love to eat and drink, though I tend to keep a fairly vegetarian diet, making exceptions for local fare and well-raised meats. New Orleans cast a spell on me and I wound up eating more meat in five days than I have eaten in the last ten years combined (no joke). This is a city that has immense pride in their culinary traditions and it was a joy to take part. At Coop's, I went so far as to order the Taste Plate and did my best to wade through Seafood Gumbo, Shrimp Creole, Cajun Fried Chicken, Red Beans & Rice with Sausage, and Rabbit & Sausage Jambalaya.

The best meal of my trip was at Boucherie where we ate mussels, hamachi, smoked scallops, ribs, and crispy duck confit with cucumber dill salad and sauce gribiche (pictured above). Every dish was beautifuly presented, fresh, and complex. The meal was reasonably priced and the service was wonderful. Chef Nathanial Zimet was recently shot in front of his home. He survived, thankfully, but is facing daunting medical bills. If you are planning a trip to New Orleans soon, don't miss the chance to enjoy a superb meal and support this business.

After dinner, we enjoyed blueberry mojitos at St. Joe's Bar on their dreamy patio. The midwest could certainly learn a thing or two about outdoor hospitality from our southern friends. The outdoor bar, breezy fans, and gently rocking lanterns made for a serene evening.

I enjoyed several excellent breakfasts in New Orleans. One morning, I skipped an early conference session and met Julia - my friend, fellow student, and daily companion for the week - for our obligatory visit to Café du Monde.

The beignets were just as flaky and sugary as I remembered, and the to-go line made for a quick wait followed by a leisurely rest in Jackson Square Park.

A few miles away in the Bywater neighborhood is Satsuma, a bustling coffee shop with a fairly extensive menu and delicious food. The beet lemonade and bacon, egg, and cheese on a cheddar biscuit were simple, but extremely satisfying.

Elizabeth's, just a few blocks away in Bywater, served the last great breakfast of the trip. It is a fairly plain looking restaurant. However, their eggs, cheddar grits, biscuit, and praline bacon are anything but.

After our last full day at the conference, I realized I had yet to have a Pimm's Cup, Sazerac, or Muffuletta - three items with a strong attachment to the city.

I made my way over to Napoleon House with a few friends and set out to correct that. It had just rained, and the gorgeous patio was nearly empty.

Napoleon House has been around since 1797. While nothing we ordered was amazing (lime and no cucumber in the Pimm's Cup...), the venue was truly impressive. It was full of old wood, ferns, and natural light.

New Orleans is a welcoming, bike-friendly, laid-back city. It's full of amazing food, vibrant colors, and great music. I'd like to see more of the south. I tend to stay above the 37th parallel, but I think I've been missing out.

I'm incredibly grateful that I had the opportunity to become reacquainted with New Orleans, reconnect with Will and Jeanne, and become more engaged in my professional community. It was a fun and invigorating trip.

You can find more pictures here.

Content Strategy for the Web

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Halvorson, K. (2010). Content strategy for the Web. Berkeley, CA: New Riders. 192 pages.

Halvorson is the founder and CEO of Brain Traffic, a Minneapolis based content strategy and web writing firm. This book provides an overview of content strategy for professionals interested in improving their organizations’ website. This book begins by making the case for good content and provides general maxims on how to achieve this (like, “less is more”).  Halvorson lays out a workflow for assessing, overhauling, and maintaining web content. The steps to this ongoing process include: Audit, analysis, strategy, project workflow, writing, delivery, measurement, and maintenance. Halvorson believes it is essential to have one person in charge of managing web content. While useful in theory, it is unclear how this might be practical for many organizations. This book offers little new insight, but it does provide a good framework for professionals that may be overwhelmed with a content overhaul project or that will be designing an original content strategy. Professionals working with messy office politics related to web content would be well-served to use this guide as backup if their strategy is challenged, including following her tips on setting up a clear process so that content is less likely to be undermined in the future.

The Elements of User Experience

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Garrett, J. J. (2003). The elements of user experience: User-centered design for the web. New York: American Institute of Graphic Arts. 208 pages.

Garrett is a user experience designer and is the president and co-founders of Adaptive Path.  This book provides an effective introductory overview of user experience design for a general audience, but it would be particularly useful for new professionals and hiring managers.  Garrett anchors user experience design to five inter-related elements that provide a conceptual framework for talking about user experience, problems that user experience projects often encounter, and various methods of solving those problems. These elements are: Strategy (site objectives and user needs), scope (functional specifications and content requirements), structure (interaction design and information architecture), skeleton (interface design, navigation design, and information design), and surface (visual design).  Though the organization of this book centers on Garrett’s “five elements,” the content is applicable to the user experience field at-large and focuses on meeting business goals while also advocating for user needs. This book provides a good overview of the user experience field and a helpful guide for new professionals planning their first major projects. Readers seeking in-depth or theoretical information will not find it here.

Lemon & Tahini Peas

I spent a busy Father's Day weekend between Chicago and northern Illinois. My mother is renting a fantastic apartment in a high-rise near Millennium Park this summer. I spent some time enjoying the view with her on Friday, followed by a fantastic dinner at Province with Nick.

Saturday and Sunday I spent at home with my parents, and in Lake Geneva with my Grandparents. We had a picnic at my Grandparent's land for Father's Day and enjoyed an excited hail storm that evening.

My brother came into Chicago for work on Monday evening and my father and I met him for dinner on the Small Bar patio in Logan Square. It was odd being there now that neither of us live in the neighborhood. It was a busy weekend, but I am glad I was able to visit with so many people.

I catch the train to New Orleans this evening for the American Library Association Conference. Feel free to share any recommendations you have for my stay!

Summer has officially arrived and I've been keeping cool with recipes that require very little heat to prepare. (Sometimes, I just eat an entire melon for a meal.) This recipe for peas in a flavorful lemon and tahini dressing is great on its own, or served with toasted pita.

Lemon & Tahini Peas

Ingredients

2 C frozen peas
1/4 C plain yogurt
2 Tbl tahini
2 Tbl red onion, finely diced
2 Tbl lemon zest
1 Tbl water
1/4 tsp ground cumin
1/4 tsp smoked paprika
1/4 tsp salt

Method

Bring a pot of water to a boil. Add the frozen peas for a minute or two -- just until they turn bright green. Remove from the heat, drain, and run cold water over them. You don't want the peas to cook, just to thoroughly thaw.

In a medium bowl, combine all of the other ingredients and mix well. Add another tablespoon or two of water if the consistency of the dressing seems too thick.

Add the peas, tossing to coat. With a fork or a potato masher, gently crush some of the peas. Serve room temperature or chilled.

Poached Egg Soup

The sky threatened to rain all day yesterday, and around 5 am the storm we were promised finally arrived with a magnificent display of thunder and lightening.

I can be a bit hard on the midwest sometimes. For much the year, it is intensely hot and humid or dangerously cold. But, nothing compares to a midwestern summer storm, the exhilarating feeling of a hot night and heat lightening, or the surprising beauty of a farm field lighting up with lightening bugs at dusk.

This will be my first summer away from Chicago in several years. While there are many things I will miss -- like the Hoyle Brothers at the Empty Bottle, Veggie Bingo at the Hideout, and the hop-fringed patio at Small Bar -- I suddenly feel quite comfortable here in Champaign. I never thought I would live in a town this small again, and while I am certain it is temporary, it is growing on me.

Last summer's routine of waiting for the Western bus on scorching hot asphalt in exhaust heavy air, to head to a job that slowly crushed my will to work for good in the nonprofit sector, seems long ago now. I feel lucky. While I look forward to the next transition when I graduate, for these last few months, I'm happy.

This dish, while appropriate for any meal, makes a great weekend breakfast for chilly mornings.

Zuppa alla Pavese Adapted from Ciao Italia Serves 2

Ingredients

2 thick slices of rustic bread, toasted and buttered
2 fresh eggs
2 Tbl grated Parmigiano-Reggiano
2 C hot broth (beef or vegetable)
Black pepper
Fresh thyme leaves, optional

Method

Preheat the oven to 375F. Place each slice of bread in a large oven-safe serving bowl. Crack an egg on top of each slice, carefully ensuring it doesn't slip under the bread. Top the egg with a tablespoon of cheese and carefully pour a cup of broth down the side of each bowl. Place the bowls on a baking sheet and bake for 7 to 10 minutes. The dish is ready when egg whites have set and the bread is golden brown. Serve with freshly ground black pepper and fresh thyme leaves.

Information in Information Science

I decided to begin my summer reading with Information Architecture for the World Wide Web by Peter Morville & Louis Rosenfeld, or as it is commonly referred to "the polar bear book." Both Morville and Rosenfeld pursued advanced degrees in library and information science before they popularized the field of information architecture and published the first edition of this book in 1998. A large percentage of information architects hold an MLIS and it is evident in Information Architecture that Morville & Rosenfeld find strong connections between their formal education and their work.

When I began my graduate education at one of the top-rated iSchools last year, I (perhaps naively) expected a more "information" oriented curriculum. However, in my experience most library schools remain heavily focused on traditional librarianship and the information needs of academia. While these areas of scholarship are undeniably culturally and intellectually significant, the focus often seems to ignore the broader context of information needs. This is particularly perplexing at a time when the library world is going through so many painful changes. Libraries are closing or are engaged in year-round efforts to fight for funding. Many new librarians go years before landing their first professional position. At the same time, library schools continue to increase their enrollment each year with ever-expanding distance programs. I love libraries and I hope every one of them is saved, but I believe there is great work to be done outside those walls too, and that librarians are uniquely positioned to take it on.

Good information architecture combats information overload - a well-covered concept in LIS education. So, why does there appear to be so much friction between traditional and nontraditional librarianship? Why hasn't my grad program offered a course on information architecture in more than five years? Why is book cataloguing considered a more noble career path than structuring and organizing information outside of a library setting?

Sweet Sourdough Cake

In the last seven years I have lived in no less than seven different homes. I'm sure many of you can relate. I've always loved getting to know new streets and neighborhoods -- enough to put up with an annual schedule of packing and moving and unpacking. My latest summer move took place last weekend and I couldn't be happier with the change.

When I first left Chicago for grad school last year, I found a suitable home and roommates by way of Craigslist. It was a fine arrangement, but the house was small for three people and we didn't have anything in common. Ultimately, it was just a place to sleep and fix quick meals.

I'm thrilled to be recently installed in a gorgeous, sun-filled house with two great women from my program. The family that owns the house is on sabbatical in Switzerland until late December -- exactly when we all plan to be graduating. Not only is the timing perfect, but the big dining room and garden patio already have dinner party planning in full swing.

This recipe comes to me couresty of my parent's neighbor Audrey (who you might remember from her amazing Raspberry Chocolate Torte recipe). Audrey gave me a portion of starter and a print out of the recipe, and after a bit of research, I found that the recipe is from a popular "chain-letter" starter called Amish Friendship Bread. The original cautions not to use metal containers or utensils, to keep the starter un-refrigerated, and to use only ceramic or plastic bowls. I haven't tested these recommendations.

You can find the recipe here. I modified the recipe by adding one cup of whole wheat flour to the starter on the tenth day instead of all-purpose. I also omitted the vanilla instant pudding and the nuts entirely and I didn't miss either of them. The cake is a bit like a quick bread, but the sweet sourdough starter gives it a more complex flavor. The cake is excellent served wtih some berries and plain yogurt.

Next & Aviary

Last weekend, I had the good fortune to visit Next and The Aviary, the new Chicago restaurant and cocktail bar from Grant Achatz and Nick Kokonas. It was an incredibly decadent evening and one of the best dining experiences of my life. The theme of the first Next menu is Paris 1906 - Escoffier at the Ritz. Every detail - from the silver serving platters to the superb wine pairings - created a unique and memorable dining experience.

First course: Hors d’Oeuvres. Eggshell filled with truffle-topped egg custard, toast with foie gras and apricot jam, quail egg with anchovy, cracker with pork rillettes, and mushroom and leek.

Third course: Filet de Sole Daumont. Sole and crawfish including a crawfish-stuffed mushroom and breaded sole roe.

Fifth course: Caneton Rouennais à la Presse. Duck breast and leg with duck jus prepared using an antique duck press. You can see the duck press in action here.

Eighth course: Mignardises. Included beet pate de fruit, salted caramel and pistachio nougat. You can view pictures of all eight courses on my flickr page.

After dinner, we were welcomed into the Next kitchen to watch the talented staff at work and chat with Next Chef Dave Beran (pictured on the right).

We were then escorted next door for drinks at The Aviary. When we arrived at our table, a server brought out bloody mary amuse bouches.

Aviary cocktails pictured above: Blueberry with verjus, sweet vermouth, rye, blood orange peel, strawberries, pomegranate seeds and peppercorns and the Dark and Stormy, served capped in a brown paper bag.

Rhubarb with lemon balm, cocchi, gin, and Peychaud bitter round ice cubes. Martini in three glasses: aged, vermouth, gin. Truffle negroni with Campari and black truffle being poured in the background.

With seven people, we were able to sample a large number of the drinks available at the Aviary. They were all wonderful, but I especially enjoyed the Aviary take on the classic Negroni. There isn't much a black truffle won't improve, but the deep, earthly flavor combined with the bitter alcohol made for a truly remarkable cocktail.

A very special thank you to Nick for getting tickets to Next and treating me to dinner. I hope Aviary drinks and Dolly Parton tickets made up for it.

Grape & Cilantro Salad

I recently completed my second semester of graduate school. Spring was packed with multiple jobs, extra credit hours, and training for my second marathon (it went great!). It was an exciting semester, but it was truly a relief to turn in my final projects and take a short break from everything. I'm back at it though; my position with the University continues throughout the summer, I'm working on an information architecture and usability independent study project, trying to visit Chicago often, packing for a move, and my summer courses begin in just a few weeks.

Summer in a university town is different experience from the rest of the year. With the vast majority of undergraduate students out of town, it is easier to feel connected to a real community. I feel like I am finally getting my footing here and truly enjoying it. I've made some wonderful friends, I'm moving into a charming house, and I finally know what I want to do with myself when I graduate in December with my MLIS. It feels great.

The heat and heavy storms of summer have made their way to the midwest in the last few weeks. This is the time of year when I begin making one of my favorite salads on a frequent basis. I've posted about it before, but I thought it deserved an update. This recipe comes from my friend Ellen and it calls for just a few ingredients: Red grapes, raw almonds, cilantro, olive oil, lemon, and salt. It's simple, quick, and a bit of a departure from a typical fruit salad. You can find the recipe on Ellen's website.

Reading List

My current reading list follows. My goal is to work through at least seven of these books, as well as a number of journal articles and blog posts. If you have an opinion what I should or should not include, please feel free to share your feedback in the comment section.

Effective UI: The Art of Building Great User Experience in SoftwareJonathan Anderson, John McRee, Robb Wilson - 2010

Communicating Design: Developing Web Site Documentation for Design and PlanningDan Brown - 2010

The Elements of User Experience: User-Centered Design for the Web and BeyondJesse James Garrett - 2010

Content Strategy for the WebKristina Halvorson - 2009

Designing Web NavigationJames Kalbach - 2007

Don't make me think!: a common sense approach to web usabilitySteve Krug – 2006

Observing the User Experience Mike Kuniavsky - 2003

Organising knowledge: taxonomies, knowledge and organisational effectivenessPatrick Lambe - 2007

Information architecture for the World Wide WebPeter Morville, Louis Rosenfeld  –  2006

Card Sorting: Designing Usable Categories Donner Spencer - 2009

Designing InterfacesJenifer Tidwell - 2010

Measuring the user experienceThomas Tullis, William Albert – 2008

A Project Guide to UX Design Russ Unger, Carolyn Chandler - 2009

Prototyping: A Practioner’s Guide Todd Zaki Warfel - 2009

Information Architecture & Usability

Hello! My name is Gemma Petrie and I recently completed my first year at the University of Illinois Graduate School of Library and Information Science. I have a background in nonprofit development and professional experience in web site architecture, writing and editing, grant writing, content management, social media, photography, and event planning. I've always had an obsessive interest in both personal and professional information organization, but until I began graduate school, it was not apparent to me that I could integrate many of my other skills into this work. In fact, you could say I had a fairly narrow view of where an advanced degree in Library and Information Science would eventually take me.

This spring, I had the opportunity to work with the  Sears Holdings Corporation Taxonomy &User Experience Department as a practicum student. I was involved in a large-scale usability test for the Sears.com Jewelry Department and gained hands-on experience in customer demographic evaluation, screener development, card sort testing, survey design, working with test participants, evaluating test data, and creating test reports.

My coursework in library and information science is providing me with a strong understanding of taxonomy development, information seeking behavior, and resource discovery. This summer, I am excited to have the opportunity to focus on my professional interests in information architecture and usability research through an independent study. I'll be working with Jenny Emanuel, the Digital Resources and Reference Librarian at the University of Illinois Library. She has extensive experience in usability and information architecture and she has already proven to be a wonderful resource and adviser.

Over the next three months, I will be using this web site to track my research progress as I become acquainted with some of the fundamental publications in these fields. I'll be sharing my thoughts, and probably a bit of my naiveté. I look forward to feedback, recommendations, and conversations with readers who find this web site.

Roasted Asparagus with Balsamic & Oregano

When I started this website over six years ago, I had a second-hand point and shoot camera and no understanding of white balance. I've come along way since those early days and I've even sold a few photos, but I'm constantly trying to improve. Some days I shoot photos that I am really proud of, other days I can't seem to get close to what I want. This weekend, I'm extremely pleased to be taking part in the creativeLIVE free food photography course with my (hands-down) favorite food photographer, the incredible Penny De Los Santos. If you have any interest in food photography, I highly recommend joining in.

I recently bought my first real DSLR camera. A Canon 60D with a 50mm f/1.4. It was quite a financial splurge, but I was lucky to find manufacturer refurbished pieces for a bit less than expected. I have a lot to learn, but I'm loving it. Many thanks to Penny and creativeLIVE for offering a free class. It's fascinating to watch Penny's work-flow and I'm learning a ton.

The farmers market is bursting with gorgeous bunches of asparagus. This is a nice side dish for hot early summer days. It has a lot of flavor, but it only requires a short time in the oven so your home won't overheat.

Roasted Asparagus with Oregano and Balsamic

Ingredients

25 spears of asparagus
2 Tbl olive oil
salt
black pepper, freshly ground
2 Tbl oregano leaves, fresh
2 Tbl oregano
balsamic vinegar*
Parmesan

Method

Preheat oven to 375F. Wash and trim the asparagus spears. Arrange in a single layer on a roasting pan, drizzle with olive oil, and season with salt and pepper. Use your hands to evenly coat the spears. Top with oregano. Bake for 15 minutes. Rotate and shake the pan to turn the asparagus while baking.

Remove the asparagus from the oven when it is bright green and beginning to slightly char. Season with balsamic and shaved parmesan. Serve immediately.

(*Any balsamic will work. The sweetness is a perfect complement to the other flavors in this dish. I have an assortment of wonderful vinegars form Old Town Oil in Chicago. This oregano balsamic has a subtle flavor that really shines here.)

Seattle Road Trip

My brother recently moved from Chicago to Seattle, and thanks to the flexible schedule of grad school, I was able to take a few days off to accompany him and his two cats, Sprout and Turnip, on the three-day drive. Evan is my only sibling and our family is very close, the two of us even lived together last year. It's been hard to adjust to having him so far away, but I'm excited for his new adventure and I'm grateful we were able to spend this time together.

We stopped in St. Cloud, Minnesota to see Evan's friend Sten and grab dinner at the White Horse, a nice bar in the charming old downtown area. We spent our first night in Fargo, North Dakota. The next morning as we left town, we watched the floods rise to meet the expressway. Had we left a few hours later, we would have been stuck. It was eerily beautiful in the early morning light, but it was clear that the families who owned the farm fields we passed would be facing a hard year without their crops.

Sprout and Turnip are young cats and they did amazingly well with the drive. We were able to let them out of their crate for most of the trip and enjoyed watching them peer out the windows or find sunny spots to sleep. We drove all day and made a quick stop for dinner at the excellent Montana Ale Works in Bozeman, Montana. Thanks to many family trips to National Parks growing up, Evan and I share a deep love for Montana. Bozeman was a gorgeous spot to stop and enjoy the sunset behind the mountain range.

We stayed in Missoula, Montana that evening and had breakfast at the Hob Nob, a fantastic diner recommended by my friend Angela. Their menu included pancakes made with 100 year-old sourdough starter from Red Lodge. I'm normally a savory breakfast type, but I couldn't resist a legacy like that and they were delicious.

Our third day of driving was our shortest. The state seems to have a bit of an image problem, but for those of you that haven't had the pleasure of visiting Idaho, I think the beauty of the northern portion is one of the best kept secrets in the U.S.

On the afternoon of an uncharacteristically sunny April day, we made our way along the Puget Sound and into Seattle. We stayed at a lovely place in the Fremont neighborhood and set to work trying to find Evan an apartment. The cats were pretty thrilled to be out of the car, as were we.

Apartment hunting might not sound like a great way to spend a vacation, but it was actually really wonderful to be outside all day, getting to know different neighborhoods, and sampling the local fare. I went to school in Portland, Oregon and visited Seattle a few times, but I never got a great sense of the city before.

We spent the majority of our time in Fremont, Capitol Hill and Queen Anne. Rent rates weren't as bad as we had been expecting, but nearly every place in Seattle appears to have carpeted floors and electric stoves. It was a rough transition from the hardwood and high ceilings that seem plentiful in Chicago. Ultimately, we did find a nice spot in our favorite neighborhood.

I have two great friends who live in Seattle, Tara from high school and Jen from college. It was really fun to finally get out to see them and I'm looking forward to more frequent visits. They took us to some excellent local establishments and helped us get a better sense of the housing market.

Seattle is a beautiful city, full of interesting people and lush landscapes. The air feels amazing, their produce beats Chicago's nearly all year round, and the opportunities for outdoor activities are endless. I've really missed the northwest since I moved away years ago. It is nice to know that I will have a good excuse to get reacquainted.

I'm really excited for Evan. It's hard to move away from home, but I know he is going to have an incredible time in his new home. It was so hard to say goodbye at the airport. And even harder during a few idle hours in Chicago last weekend when I went to give him a call, and had to remind myself that he wasn't in Logan Square anymore. He's one of my best friends and I already miss him a ton. I'm so grateful we were able to take this trip together.

Red Pepper, Spinach & Feta Quiche

I have a large extended family and holidays have always meant traveling to parts of Chicago or Wisconsin. The one exception was always Easter. My family would host a small gathering, typically just my mother's side of the family, and I have fond memories full of sunshine and good food.

This year will be different. A beloved aunt passed away last summer. All of the Schwab cousins have moved away. My brother recently moved to Seattle. And I need to be on my way back to school by early Sunday morning.  We've decided it doesn't make sense to plan a party this year. I'm in agreement, but there is still something sad about a tradition ending. Perhaps next year...

That said, there is a lot to look forward to this weekend. I am attending the eChicago Conference for the second time. Last year I had been accepted to my LIS school, but I was keeping it a secret from co-workers. It will feel good to be able to more fully engage in the library & information science side of the conference this year.

My mother has her first official Chicago Architecture Foundation tours scheduled for next week. On Saturday we are going to meet for her last trial run. It's pretty awesome to get preview tours all the time now. She is a smart lady. I don't think I would be able to remember all the details she shares on her two-hour tour.

For those of you celebrating Easter this weekend, or those of you simply looking for a weekend brunch dish, this is my favorite quiche recipe. It is simple, but full of flavor.The bright colors makes me think of sunny spring days, even though we haven't had too many of those yet this year.

Red Pepper, Spinach and Feta Quiche Adapted from Gourmet Magazine

Ingredients

1 pie crust
1 Tbl olive oil
2 C packed fresh spinach, washed and trimmed
1/3 C sliced red bell pepper
1/2 tsp fresh thyme
3 eggs
1/2 C heavy cream
6 oz feta cheese, crumbled
salt and pepper
Fresh chives for garnish - optional

Method Preheat oven to 425F, place a baking sheet on the middle rack.

Place prepared pie crust in a deep dish pie pan.

Over medium heat, sauté bell pepper in oil for one minute.  Add spinach and sauté until wilted.  Season pepper and spinach mixture with salt and pepper.

In a medium bowl, whisk the eggs, thyme, and cream together.

Arrange feta over bottom of pie shell, place pepper and spinach mixture on top.  Pour egg and cream mixture over the other ingredients.

Bake on the baking sheet for 15 min.

Reduce heat to 350F and bake another 30 minutes, until set and the center is slightly puffed up.  Watch carefully so that crust does not burn.*

Serve warm or cool. Garnish with chives if desired.

*I find that baking times for this dish tend to vary quite a bit depending on the oven. If you are trying to time this dish for serving, I'd recommend leaving an hour for baking. Watch the crust and cover the edges with tin foil if you are worried it might burn.

Ann Arbor, Michigan

Ann Arbor

"Bad dinners go hand in hand with total depravity, while a properly fed man is already half saved."

So cautions the 1912 edition of the Alliance Cook Book: A collection of tested and approved recipes, contributed by the ladies of the Wollaston Unitarian Church. I spent my graduate school spring break in Ann Arbor, Michigan volunteering in the Janice Bluestein Longone Culinary Archive at the University of Michigan. As a library student with an obvious interest in food, the Longone Archive had been on my travel list for quite some time. I had the opportunity to interview Ms. Longone last year and during that conversation she welcomed my interest in a visit. It is difficult to clearly articulate the wonderful experience I had in the archive. Jan is the kind of woman that is simply bursting with energy, ideas, and good stories. She has dedicated much of her adult life to collecting American culinary works that - until quite recently- were largely regarded as unimportant to many institutional collections. We have people like Jan and her husband Daniel to thank for collecting and preserving a portion of this valuable material.

Over ten years ago, the Longone's generously donated their collection to the University of Michigan at Ann Arbor and it is now housed in the Clements Library. (I adore this bas relief quote from Professor Ulrich Phillips on the Clements' facade: "In darkness dwells the people which know its annals not.") The archive is inspiring not only due to its holdings, but also due to the small dedicated staff (like JJ and Betsy) and the large group of dedicated volunteers that work to process, catalog, arrange, and research the pieces in the collection (like Phil, Lily, and John). Some of the volunteers have been there for ten years!

I spent my week primarily working with community cookbooks from the late 19th century and early 20th century. Some of these books are the only known copies and they document the recipes, family names, and sometimes even the addresses of women who lived all over the United States generations ago. The volumes contain illustrations, marital advice, advertisements, and recipes ranging from molasses cookies to "beef tea for invalids." I also had the opportunity to work with a fascinating collection of ephemera including a 1941 menu from the Café de Paris in Chicago signed by Chef Henri Charpentier who popularized the dish Crêpe Suzette. I am incredibly grateful to have had the opportunity to spend time with the wonderful staff and material at the Longone Archive - and I feel incredibly honored to have been able to spend time with Jan Longone herself.

When I wasn't at the archive, I was out in search of delicious food and drink in Ann Arbor. As the home to Zingerman's and a slew of other formidable establishments, this was not a difficult project. Thanks to my friends and readers who offered excellent suggestions before my trip. The deli counter above is a shot from inside Zingerman's Deli, also pictured first in this post. I had always been under the impression that Zingerman's was a single location, but in reality the Zingerman's Deli, Bakehouse, Roadhouse, Creamery, and Coffee Company are spread around Ann Arbor. (You get a t-shirt if you visit them all in one day, though this is sadly quite difficult for those of us traveling on foot.) I was happy to be able to try the superb Roadhouse bread (I hear they consulted the archive when developing the recipe years ago) and the City Goat cheese.

Comet Coffee, unassociated with Zingerman's, is a charming little storefront in Nickels Arcade that pours the best coffee I tasted in Ann Arbor. This is not the place to go if you need a cup in a rush, but a sweet little company that takes itself seriously - and with good reason. Their pale green chairs out front had me wishing for warmer days. It would be the perfect spot to spend an afternoon with a good friend.

By midweek I was ready to brave the buses and I took myself out to Zingerman's Roadhouse. I was tickled to find a notice for a recently passed dinner event, Mark Twain's Feast: "A Tramp Abroad," that Ms. Longone had helped to organize at the restaurant.

The service didn't make me feel at all odd for dining solo, photographing my food, and devouring an entire bowl of Pimento Cheese & Bacon Macaroni. They also brought out the heartiest "amuse bouche" I have ever seen.

Near the end of the week, Betsy, JJ and I made a trip over to Le Dog, a tiny, red hot dog stand that is widely known for their soups - especially the lobster bisque, which is available on Thursdays and Fridays.

It was quite a surprise, but it turns out one of the best lobster dishes I've tasted can be found in Michigan. The soup was the perfect treat for a chilly spring day - warm, rich, and salty. The soups go quickly, so be sure to visit on the early side of the lunch hour and order a Zingerman's pretzel roll on the side.

Ann Arbor is lucky to have half a dozen brewpubs in the middle of the university district. I tried most of them and sampled a variety of beers - but in the end the best beer bar I visited was Ashley's. They don't brew, but they have a huge tap selection and a comfortable environment.

I stayed with two awesome librarians that I found through Airbnb. Unsurprisingly, it turns out that library professionals are excellent and helpful hosts, providing me with everything from beer recommendations to safe running routes. Their sweet cats (that's Basil above) were an added bonus.

It was a wonderful trip and I hope to return to Ann Arbor soon.

Green Milkshake Recipe

For those of you in the United States, the words "green milkshake" might conjure thoughts of the seasonal shamrock-variety. Other than the hue, this recipe has little in common with the fast-food version. Sunshine, bike rides, and outdoor runs have me craving refreshing foods. This green milkshake is a wonderful way to start the day full of energy. 

I grew up with blenders that couldn't chop ice any better than a hand mixer, and perhaps as a result I have long coveted fancy blenders like Vitamix. But, working within my grad student budget, I recently began to look into lower-end models. I decided to try my luck with a $15 model from Hamilton Beach and I couldn't be happier. Now I just hope the motor lasts more than a season. 

Green Milkshake

Ingredients

1 Tbl chia seeds
1 Tbl organic flaxseed oil*
1/2 Tbl organic wheat grass powder*
1 handful of organic spinach leaves (no need to trim thick stems)
1 banana
1/2 C hormone-free milk
Ice

Method

Add the ingredients in the order they appear above. Blend until smooth. Serve immediately. I like to use organic products for this recipe, but I generally don't go out of my way to buy organic bananas. 

*These ingredients are optional. For flaxseed oil, I use Barlean's. For wheat grass powder, I use Amazing Grass. These items are a pricey initial investment, but they will last you quite a while.  

Pea, Lemon & Crème Fraiche Pasta

The snow is gone, my bike tires are filled, and I'm anxiously waiting for a spring day that isn't too cold, windy or rainy. It's a bit of project to get to a good grocery store here without a car. I look forward to the imminent biking days that will give me more freedom over my limited free time. 

While we wait for the beautiful days ahead, I give you a simple and bright recipe that is delicious with frozen peas, but even better with fresh spring peas. Use what you have available, and color me a bit jealous if you are already enjoying the bounty of the new season.

Pea, Lemon & Crème Fraiche Pasta

Ingredients

8 ounces spaghetti or linguine (I used whole wheat).
1 Tbl olive oil
6 cloves of garlic, minced
2 C of fresh or frozen peas
1 C of crème fraiche
1 Tbl lemon juice
1 tsp lemon zest
1.5 tsp kosher salt
Fresh ground black pepper

Method

In a large stockpot, bring salted water to a boil and cook the pasta until al dente. 

Meanwhile, heat the oil over medium-high heat in large skillet. Add the garlic and cook for 2 minutes until fragrant. Add the peas, cooking until they begin to brighten and are warmed through. 

While the peas cook, combine the crème fraiche, salt, and lemon zest in a medium bowl. When the peas have finished cooking, turn off the heat and toss the peas with the sauce. Stirring a minute or two to coat. Add the lemon juice and a generous amount of black pepper. 

Drain the pasta, reserving half a cup of the cooking water, and toss with the peas. If necessary, add the cooking water a tablespoon at a time until the sauce is your desired consistency.