Beauty – Goop pop-up at Nordstrom

 For a short while only

Goop: Launched in the fall of 2008 out of Gwyneth Paltrow’s kitchen as a homespun weekly newsletter, GP wanted a place to organize her unbiased travel recommendations, health-centric recipes, and shopping discoveries for friends, and she also wanted to get her own questions—about health, fitness, and the psyche—answered. Now, goop has become a fully formed lifestyle site, offering a tight curation of products and content. It is a place for GP to introduce some of the incredible experts who have mentored her throughout her life to a wider audience, and a place where readers can find suggestions about where to shop, eat, and stay from a trusted friend—not from an anonymous, crowd-sourced recommendation engine.


We have always been outspoken here at goop about concerns over the toxic ingredients used in personal care products—an industry that operates without regulation. 13 months ago, we were given an opportunity to partner with Juice Beauty, a California company that has been making non-toxic products for more than a decade. We built on their foundation in safety to create something that didn’t exist that I had always been looking for: A line of truly luxurious and effective skincare—products that take organic to the next level. Our line delivers clinically proven, age-defying results that mirror exactly what you would find from the big guys with huge R&D budgets and no ingredient restrictions—but instead of plastics, and toxins, which you would be surprised to know are found in so many expensive face creams, they are loaded with organic, naturally-occurring ingredients that are actually good for you. Aloe, apple, lemon, and grape juices deliver glow, peptides and linseed extract help to firm skin, hyaluronic acid plumps and smoothes fine lines, vitamin C works to clean up the age spots, and meristem plant cells minimize wrinkles and brighten skin tone. We literally did not rest until we had a set of six products that are, quite simply, perfect. Safe enough for our daughters, and powerful enough for those of us who have maybe spent too much time in the sun. I hope you love them as much as I do.

love, gpI am sampling a few of the products like the eye cream & exfoliating instant facial which they swear gp uses daily.  I left with a nice shopping bag & an authentic Japanese bamboo tea ceremony whisk for my matcha green tea lattes.  I have the bkr water bottle which I love.

Inspiring Cooks

Last night I was in a room full of intriguing people to celebrate a season of sharing, hope and inspiration at *Inspire Health’s inaugural gala. Everyone was there to support those living with Cancer.

The perfect evening marked an important milestone with the launch of a gorgeous cookbook entitled “Inspired Cooking” featuring 21 of Canada’s finest chefs.  Four of the featured chefs were on hand to take everyone on an amazing culinary experience, as we sipped on some of the best wines BC has to offer from the Oliver Osoyoos Wine Association.inspiregala2

While guests perused the desirable silent auction items during reception, servers  were floating around the room with the most delicious canapés from local Meinhardt (one of the sponsors).

There was live entertainment along with some moving testimonies of patients who have contributed their stories to the book, with the hopes that it will inspire change for others.

Each of the four courses were excellent in taste and presentation but my two standouts were:

Entrée: Slow Cooked salmon, ginger scented sweet potato, black garlic, tomato and shitake dashi Chef Warren Barr, The Pointe Restaurant at the Wickaninnish Inn Tofino Paired with Church and State – Coyote Bowl Syrahinspiregala3

Dessert: (picture did not serve it justice) Frozen lemon, turmeric pudding with coconut cream and chia seeds *As featured in Inspired Cooking Baker Jackie Kai Ellis, Beaucoup Bakery & Café, Vancouver.  Paired with Gehringer Brothers Estate Winery – Dry Rock Vineyard Unoaked Chardonnay


Some of the live auction items were amazing.  Here’s a sample of something I wanted to bid on but unfortunately someone else beat me to it.

A weekend to Tofino in 5-star luxury Flights for two to spectacular Tofino compliments of Orca Air, with two nights at the Wickaninnish Inn in a deluxe suite, with fireplace, soaker tub and balcony offering a forested beach view looking out at the ocean. Then enjoy a 3-course dinner at the Point Restaurant, home of refined west coast cuisine, where Chef Warren Bar and his culinary team offer to you their most innovative creations.

*Inspire Health was founded by two medical doctors in 1997 with the intention of providing person-centred care to support health and well-being for people living with cancer and their families.  They provide patients with knowledge, tools and services to support their overall health, during and after standard cancer treatments, including chemotherapy, radiation, surgery and medications.  All of their recommendations and programs are safely integrated with a person’s standard treatments.

They’re an amazing group of people. Each year they support a minimum of 3,000 new patients, conduct 2,000 classes and provide over 25,000 clinical visits.

The support of the evening will allow Inspire Health to continue to offer evidence-based, patient centered supportive cancer care.

They certainly inspire me to do better.  Plus I cannot wait to attempt some of the recipes (including nearly 60 whole food ones) found in the book.

Cooking is an art and patience a virtue... Careful shopping, fresh ingredients and an unhurried approach are nearly all you need. There is one more thing – love. Love for food and love for those you invite to your table. With a combination of these things you can be an artist – not perhaps in the representational style of a Dutch master, but rather more like Gauguin, the naïve, or Van Gogh, the impressionist. Plates or pictures of sunshine taste of happiness and love. – Keith Floyd, ‘A Feast of Floyd’

Photos: d. king

Art/Food – MoMA Artists’ Cookbook

Art is a form of nourishment,” Susan Sontag wrote in her diary

Art/Fashion/Food/Culture – it’s all one big melting pot. It’s everything I’m interested in and it is all that (along with money) which makes the world go round. So I wasn’t too surprised to find out only recently about the now vintage MoMA Artists’ Cookbook.OLYMPUS DIGITAL CAMERA

In 1977, a pair of art and cuisine enthusiasts, Madeleine Conway and Nancy Kirk, collaborated with New York’s MoMA on The Museum of Modern Art Artists’ Cookbook (public library) — a marvelous compendium of favorite recipes and reflections on food by thirty of the era’s most prominent artists, including Salvador Dalí, Louise Bourgeois, Robert Indiana, Will Barnett, Larry Rivers, Andy Warhol, and Willem de Kooning.

I got a kick out of looking up some of the recipes which I’m not at all planning to make. What interested me was finding out about each of the artists relationship to food.

Of particular Interest:

Andy Warhol
Andy Warhol

Andy Warhol, who had collaborated with his mother on a little-known and lovely cookbook(called Wild Raspberries) eighteen years earlier, tells Conway and Kirk that he no longer eats anything out of a can but — a statement that comically dates the book and tragically reminds us of a culinary downturn — believes that “airplane food is the best food.”

In a confession that reminds us just how much Warhol blurred the line between person and persona, just how deliberate he was about the construction of his own myth — this, after all, is such a thoroughly Andy Warhol thing to say — he tells the editors:

I always thought cereals like corn flakes and Rice Krispies were a natural thing — that they came from a cereal bush.  He shares a befittingly on-brand recipe:


a 10 oz can Campbell’s condensed tomato soup
2 cans milk

In a saucepan bring soup and two cans milk to a boil; stir. Serve.

Willem de Kooning, in his early seventies at the time, looks back on how his formative years in Holland and his immigrant experience shaped his relationship to food:

Willem de Kooning
Willem de Kooning

It was hard to overeat when I was a boy because when you had dinner, it was always brown beans. We were poor. When I came to America I had never seen so much food in my life! I came to America as stowaway. When I was discovered among the pipes, I became a kind of cabin boy and washed the decks. I got off when we landed in Boston and took a train to New York. I went right to Wall Street. I recognized from the silent movies where the Stock Exchange was.

We went to Hoboken because it was a Dutch, Italian, and German settlement. I got a room, and I got a job as a house painter; America seems to be a land of wonder because, you see, I worked and I made six dollars a day. Then I made nine dollars. In one week I could buy a suit, Thom McAn shoes, sets of underwear. Socks were ten cents a pair and it almost didn’t pay to wash them. You could throw them away! This was such a revelation, such an overflow! Here, everything was so big and had such a style I said, “Oh, hallelujah, here I come.”

The first food I remember eating? A hamburger. Lunchtime I went to a place on River Street and I saw on the bill of fare that I could read “Hamburger,” so I said, “Hamburger. The next day I took a hamburger and on the following day I took a hamburger, and then I thought I’d change and ordered a sirloin of beef and I tried to say it but the waiter gave me a hamburger anyway.

Even as he rose to fame in the art world, De Kooning retained this capacity for delight in the simplest of things and cared little for the snobbish charade of sophistication that all too often bedevils high society. More than half a century after the hamburger experience, he shares his favorite unfussy dressing for cold shrimp, lobster, or crabmeat, made with ingredients one could buy at the most rudimentary convenience store:


Makes 2 ½ cups

8 ounces heavy cream, whipped until stiff
8 ounces mayonnaise
1 ounce cognac
1 ounce sherry
4 tablespoons ketchup
salt and pepper to taste

In a large bowl fold mayonnaise gently into the whipped cream with a whisk. Add remaining ingredients and refrigerate for 1 hour. Serve.

Endearing, Refreshing & a tad Artistic right?

Source: MoMA Artists’ Cookbook























Art & the Art of Food: “Dinner with Jackson Pollock”

Aside from leaving a legacy of astonishing abstract art, Jackson Pollock has a cookbookpollock2 And why should that come across as strange.  He was no starving artist and even so, everyone has to eat and cook something for themselves sometimes right?  But I must admit my first thought was…really??  It’s interesting how we see people as one dimensional when we only know one thing about them.  But this man not only painted, he enjoyed gardening, entertaining and making food – everything from starters and entrees to side dishes, breads, and desserts.

Seems the lines are becoming more and more blurred between fashion and art, makeup and art and now food and art?

What do you know about Jackson Pollock, the famous American artist? That he was considered rather wild, and struggled with alcoholism? All of this is true, but it’s not the full picture of the artist and his life. He was also an avid cook, and a lover of good food, which shades in some fresh nuances to his life and work, explains Robyn Lea, the author of a new book about Pollock and his cooking, Dinner with Jackson Pollock.

Like his canvases, I would imagine my dinner plate to be splattered with a colorful and chaotic assortment of food.

Convergence, 1952 by Jackson Pollock
Convergence, 1952 by Jackson Pollock

Robyn Lea is an Australian photographer and writer who became fascinated by Pollock and his relationship with food. She was doing a story for an Australian magazine and photographed the pantry at Pollock House in East Hampton, NY. “I started to wonder about their food,” she told me. “They had beautiful objects in there that said these people were really interested in food, like Eva Zeisel china, and an expensive, complete collection of Le Creuset pieces.”

She wondered what the artist’s dinner parties were like, and then she discovered his own hand-written recipe books — with dozens of recipes clearly made and loved by the artist. “I started a series of Jackson Pollock dinner parties,” Lea told me. The discovery process took over from there, and through it she not only cooked quite a lot of good food from Pollock’s cookbooks, but discovered a less-well-known side of the man as well.

“I thought he was the genius wild man throwing paint in the air and drinking too much,” Lea said, confirming a caricature of Pollock that is perhaps the most widely known. “And then the great surprise was that he was the baker, which is an art and science that requires precision. That was a great shock to me — he’s a baker but his artwork is not like that.”

But, in a twist, Pollock’s precision with food casts fresh light on the current scholarship of his work: “But then, he denied the accidental in his work,” Lea told me. “He said he knew exactly where the splats of paint would land. Scientific studies now actually show an incredible amount of design and structure to that work.” It’s very contrary, she said, to how the average person sees the work of Jackson Pollock. “If you look at his cooking from this perspective there’s a great connection to how he painted.”

Perhaps the most poignant food connection in Pollock’s story, however, is the diet Lea discovered in her research that was intended to cure his alcoholism. “There were very valid attempts to assist him in these cures,” she told me. “Very poignant and showed this side of him that was not so egocentric but tried very hard to overcome alcoholism, with therapy and diet, from the 1930s on. There’s a sadness there to find these things out.”

The book itself is a beautiful, lively melding of Pollock’s work and his recipes, drawn together with Lea’s photography, writing, and interviews with his family. She tells many stories, like that of the Cross-Country Johnny Cakes, which Pollock and his brother lived off of on their cross-country road trip to visit their mother in California. There are stories of happy times and many images of Pollock’s work, and photographs of him in the studio. It’s a rare cookbook — one that doesn’t simply offer the novelty of a famous artist’s recipes and cooking, but offers fascinating insight on his life as a human being as well.

And that is exactly why it would have been so amazing to actually have had dinner with this rare man.

Spaghetti Sauce
One of the photos in the book – a spaghetti sauce with mushrooms and pork.

Source for cookbook info:

To purchase: – $50

Food: cookbooks – the next generation

We’re looking at a few ways of eating that are all the rage these days.

Classic cookbooks like Betty Crocker, Julia Child and The Encyclopedia of Creative Cooking are handed down through generations and are still unprecedented references to go by.  But our lifestyle has changed and along with it our ways of eating too.20150315_122106 - CopyI still enjoy a good old fashioned breakfast on occasion…like once a week.  A break from granola & yogurt.  Except now I spread avocado in place of jam on toast and fresh fruit on homemade waffles.  Well it’s a start.

No longer banned from the food pyramid, (good) fats are now seen as keys to weight loss.
No longer banned from the food pyramid, (good) fats are now seen as keys to weight loss.

20150320_132823 - Copy - Copy

I don’t know what appeals to you but let’s have a look at some of the new age cookbooks as seen on Flipboard.

The paleo diet is also known as the caveman diet—i.e. food you might have foraged or killed.
The paleo diet is also known as the caveman diet—i.e. food you might have foraged or killed.
Move over, kale. There's a new darling on plates, and they call her quinoa.
Move over, kale. There’s a new darling on plates, and they call her quinoa.  (Keen-wah)
Health concerns aside, many people say a gluten-free diet just makes them feel better. Read
Health concerns aside, many people say a gluten-free diet just makes them feel better.
Over a thousand (!) articles and recipes about whole foods, vegetarianism and veganism.
Over a thousand (!) articles and recipes about whole foods, vegetarianism and veganism.
 LOCAVORE A magazine that seeks to strengthen your connection with food, culture and the land.

A magazine that seeks to strengthen your connection with food, culture and the land.

A new study (ha!) out of California’s Loma Linda University found that vegetarians live longer and were especially less likely to die of heart disease than carnivores.  The studies found that the mortality rate of meat eaters was as much as 19 percent higher than that of self-identified vegetarians, and the effect was significantly greater for men than for women.  The Loma Linda studies showed an even longer lifespan for pesco-vegetarians, or those who included fish in their diets.

Until the verdict is in, meat eaters would do well to eat ample servings of fruits and veggies, limit intake of red and processed meats, eat fish often, and consume fewer calories overall.  Vegetarians should find ways to get plenty of protein, iron, calcium, zinc, B12 and omega-3 fatty acids, all of which are often lacking in meatless dishes.

So, which category do you fall into?

Source: Flipboard for cookbook photos & New study by Kellee Katagi for Natural Choices.

breakfast photos: d. king



Personal Pinboard – The joy and beauty of books

One of my favorite authors

A book is the only place in which you can examine a fragile thought without breaking it, or explore an explosive idea without fear it will go off in your face.  It is one of the few havens remaining where a person’s mind can get both provocation and privacy.  ~Edward P. Morgan

I love beautiful coffee table books too and the covers are what always attract my attention at first.  At some point I’ll have to stop collecting them but they’re always captivating to look through.

Here are some of my favorites:



Mapplethorpe photograph of Grace Jones
Mapplethorpe shoes & fishnets
by Kevyn Aucoin – THE makeup artist of his day.

My mom bought me this book by makeup artist Kevyn Aucoin when it first came out years ago.  I  couldn’t make it to the book signing in New York which was unfortunate as I really wanted to meet him.  At the time I was studying esthetics and  makeup artistry at George Brown College in Toronto.

The transformations found inside this large hardcover book are unbelievable. Kevyn was ahead of his time but the same principles apply today.  He made up all the top models and actresses – the photos are gorgeous.  To this day Cindy Crawford credits him with teaching her everything she knows about applying makeup application.

Jessica Lange (the art of makeup)

you can double click on photos to enlarge

Tango and Poetry – same thing
from “TANGO”            the book in both English & Spanish
Travel Books
cookbooks that remind me of places
and memories (by the author)
Coffee Culture  filled with interesting information and coffee recipes.

Here’s one I can really relate to – a book about what else?


Books by Brad King

If there’s a book you really want to read but it hasn’t been written yet, then you must write it.  ~Toni Morrison



Okay, maybe not exactly coffee table style but my brother Brad wrote all of them. 

I keep them on my book shelf.


Living is like tearing through a museum. Not until later do you really start absorbing what you saw, thinking about it, looking it up in a book, and remembering – because you can’t take it in all at once.
Audrey Hepburn

I am a drinker with writing problems Brendan Behan