Category Archives: Reporting

Reporting

Less Than Cheery–The Cheerios Ad Serves Up Some Unanticipated Indigestion

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My post for the Ministers Of Design blog

It’s an ad like any other Cheerios ad–heart-warming (and heart-healthy) and family-oriented so why the hoopla? The interracial-family-featuring ad elicited a veritable maelstrom of responses emblematic of the darkly vitriolic racist underbelly of Internet trolldom and prompting Cheerios to disable YouTube commenting. Camille Gibson, Cheerios’ Vice President of Marketing, explained: “The [YouTube] comments that were made were, in our view, not family friendly. And that was really the trigger for us to pull them off. Ultimately we were trying to portray an American family. And there are lots of multicultural families in America today.” Noteworthy is that the tagline of this ad, created by Saatchi & Saatchi, is “Love,” while previous ones were “Smile,” and “Happy Mother’s Day.”
The commercial has also received an equally vocal positive response for doing its part in “normalizing” biracial families by making them more visible in the media zeitgeist. The response from the multicultural community has been, overwhelmingly, “I finally get to see a representation of me on TV.” As Ad Week points out, however, TV ads have been notoriously behind the curve in “envelope pushing” in comparison to shows or movies, as brands are very fearful of making political statements in their casting choices. Arguably, multicultural families are a far cry from the shocking and subversive category, considering that 1 in 10 families would fit that definition, a 28% jump from 2000, according to the U.S. Census Bureau. In addition, race representation concerns are starting to become much more prominent of a consideration in brand strategy, considering the multicultural ad market spending is rising in a serious way.
So was Cheerios being socially progressive or were they attempting (rather successfully, in this case) to divert public attention away from the GMO-labeling scandal which roiled their Facebook page less than several months ago? Clever brand repositioning notwithstanding, it seems like the ad did earn the company some “love” back.

Reporting

Share My Dabba: The Big Impact Of A [Small And Sticky] Message

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My Ministers of Design Blog Post

Mumbai is a city of gross disparities, a monolith of have and have nots, where the chasm between the rich and the poor is more like an uncrossable abyss than a gap, with over 8 million of its dwellers living in slums. The growing income disparity is a sweeping trend that has, sadly, become all too prevalent in an increasingly globalized world, driving a wedge between the rich and the poor, who are having a hard time accessing even the most basic of social services. As the Share My Dabba video shows, every day 1.6 million people in Mumbai have food in their dabba, while 200,000 children go starving. The Happy Life Welfare Society, an Indian NGO, decided to do something about this, having worked on previous campaigns like Spread Some Warmth and Share Your Wealth.
Advertising agency McCann came on board to help the NGO figure out the strategy and came up with the “share” sticker. Whoever wanted to share his/her lunch put a sticker on the dabba. Next, however, came the more difficult step–how to collect the food and distribute it to the children without disrupting the to-the-minute-precision of the daballawah system, a Forbes Six Sigma certified system for its accuracy and a Harvard Business School case study. Every day, 5000 Dabbawalas deliver 200,000 boxes per day using only bicycles, relying on a complex series of collection zones, sorting points, and delivery zones, supported only by a manual coding system.
So as not to disturb the intricate time balance of the system, volunteers gathered at the point where dabbawallahs assemble after having collected the tiffin boxes after lunch; there, they initially used to empty the food from the containers into plastic bags and plates and give it to the children. But a much better system was devised–The Happy Life Welfare Society went to the slums and told kids and their families about the distribution point so, now, they just come there with their own utensils and are served food directly from the dabbas. All of this has to work with clockwork precision as there can be no delay in the dabawallah system–so the whole process is completed in 15 minutes.
The lesson that The Happy Life Welfare Society also learned is the importance of actually talking to people to get one’s message across, i.e. literally the legwork. To accomplish the involved planning needed for the success of this operation, volunteers had to talk to shopkeepers, workers, and office goers to make them want to share the dabba and involve them in the process, as well as the children living in the slums and their families. It would be impossible to introduce the system into a new part of the city without that educational campaign, states Kanupriya Singh, the Vice President of The Happy Life Welfare Society. There was a PR challenge from another avenue as well–addressing the critics who took umbrage to children eating messy leftovers, so the people sharing their dabbas had to also be encouraged and educated on only sharing clean food.
Share My Dabba is an excellent example of the wonderful confluence that happens when the message aligns with the successful execution of the thought behind it. A minimalistic approach lends itself well to snappy branding and messaging, but the importance of some good ol’-fashioned talking to people is also clearly underscored in this example.

Reporting

Hipper Than Thou–The Ever-So-Elusive Search For “The Authentic” In A Cleverly-Consuming World

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My first post for The Ministers Of Design Blog:
The search for “the authentic” has become one of the most dominant spiritual, moral, and consumerist quests of our time, states Andrew Potter, the author of The Authenticity Hoax and The Rebel Sell. Too bad that it is about as elusive as the Abominable Snowman—the author argues that there is no such thing as authenticity. Before you go hi-fiving your college cultural studies professor for teaching you that in the first place and leafing through your Cultural Studies Reader, let’s hash out the argument.
The obsession with “keeping it real” and “keeping it underground” has been a veritable mother lode of satire-worthy material, creating a whole new genre, the consumption critique, and launching Portlandia and Stuff White People Like into the popularity stratosphere.
But isn’t Look At This Hipster hilarious precisely because it is the ultimate [and very meta] hipster thing to laugh at other “poser hipsters”? With all this meaning upon meaning, and layers of meta upon meta, how is one to parse out what is happening?
Let’s start with the concept of selling out. How does one express one’s individuality without “selling out” to the man or the machine or some permutation thereof? Potter defines this “eternal trope of American life” as the idea that “once you had principles that were dear to you and you have given them up in exchange for comfort, material wealth, a job, etc.” It seems that the ultimate litmus test of a band “selling out,” for example, is when their music is used to shill some product for a corporation. So if consumerism is anathema, then why has the response to the “corporate” smacked of consumerism with no less intensity? Are these values we are giving up genuine values or were they a front for status seeking in the first place? This is the question posited by The Authenticity Hoax.
Take the organic/local food movement–clever consumption has become the new keeping up with the Joneses, argues Potter. As he explains, the in thing du jour has shifted from eating organic, to eating local, and then even further, eating artisanal, ramping up the exclusivity factor.
Ultimately, this quest for the real, the authentic has become no less corporatized than anything “commercial.” Begs the question–is there nothing real under the sun anymore?
One of the most seminal counter-cultural parables Fight Club and others of its ilk (Matrix, even) posit this idea that society is a land of falseness and illusion and that all one needs to do is wake up to this fact to escape its evil spell.
But how does one go about escaping this? Our culture is undeniably a countercultural culture and corporations have become incredibly good at selling rebellion to us. Potter argues that a common and very prevalent misconception is that capitalism requires conformity. As he explains, “capitalism relies on the concept of the constant churning of desires among consumers. It simply does not require conformity at all—quite the opposite.”
Consumerism (and more specifically clever consumerism) has become the hallmark and the vehicle for social status expression. In the decades of yore, one would argue there were more opportunities for standing out and finding one’s place in the social hierarchy. With the dwindling opportunities, social status is currently negotiated by consuming and displaying what you have found to be “authentic.” This “clever consumption” is the yard stick at present—why? Because consuming something different, something obscure grants one an especially coveted social status cache.
So now that the proverbial curtain has been pulled from your eyes, what is your take on this? Is it a case of “I faked it so real, I am beyond fake?” Do you agree that clever consumption is the new social ladder climbing? Comment and let us know your thoughts.

Reporting, Reviews

Tongued-Thaid: My First Foray Into Food Blogging For BYT

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My very first food column for Brightest Young Things:

So, if you are vegetarian, chances are Thai eggplant or some permutation of tofu and vegetable stir fry is your usual meal of choice when going out for Thai. Surprisingly enough, Thai eggplant is a dish of relatively minimal effort to make at home, yet it is so thoroughly impressive that it is sure to leave your guests tongue-thaid as they marvel at your culinary prowess [my puns get better, I promise].

As you set out on the seemingly very daunting task of making Thai food at home, you are probably imagining it will be something very akin to this experience and, even worse, *gasp* require a trip to that mythical yet thoroughly dreaded place known as the suburbs to procure exotic ingredients you will only use once. Fret not–I would be far too remiss in my role as “pragmatic food blogger” if I recommended you purchase anything that cannot be used in a variety of dishes. For example, did you know that you could use fish sauce essentially as salt in mac and cheese? No, seriously. The cool part about any Asian cooking, especially Indian or Thai, is that there is a roster of staple spices/flavorings that will show up in some combination in most dishes. So any time you purchase ingredients, you can reuse them and, hopefully, that will encourage you to keep trying different things beyond that one time when you were trying to impress that one girl but stumbled ’cause your idea of cooking Indian was sprinkling curry powder on everything. The other part about making that “dreaded trip to the burbs” is that you are not just going to a store to buy “weird stuff.” You are getting an edumacation. Sure, you could get Japanese eggplants in Giant or Whole Bucks, but how predictable and DC centric is that!? Why not check out an H Mart, where you can at the very least procure things you had no idea could be shrimp-flavored!


OK, on to the recipe. As any self-respecting foodie, I first try to consult some venerated source of cooking lore, examine their recipe, and then completely ignore it [whatever, Martha!]. No…more like I look at the general technique and then adapt it/overhaul it/pragmatize it/what have you. So, for this one, I consulted Simply Thai Cooking. While their recipe appeared “legit,” it required a whooping cup of vegetable oil and deep-frying the eggplants. I don’t know about you, but my stomach would murder me if I tried to pull that stunt on it. BYT readers don’t stay in yoga shape by guzzling oil, thank you.

So, I modified and came up with adjustments, including my invention of *steaming* the eggplant [hey, coming up with all this takes a lot of hard work and a lot of eating of semi-messed-up things…I grew up during communism so we do not believe in throwing away food, comrade!]. It also called for far too little red pepper and making a sauce using sugar and cornstarch. While that is all fine and great, in my modification, you don’t even have to use cornstarch and do any sauce thickening. Although if you do not want to do that, that too is not terribly difficult.

Before you get started, get yourself properly amped with some Thai hip hop.

Ingredients:

  • 1/2 onion
  • 6 cloves garlic, minced
  • 1-3 red chillies (including seeds), depending on how spicy you like it or 2 T sambal oelek chili sauce which adds a depth of flavor
  • 2 Japanese eggplants [chopped into slices about an inch thick]
  • 1 red bell pepper
  • 1/4 cup water
  • 2-3 Tbsp. oil
  • roughly 15 fresh basil leaves
  • 2 Tbsp. soy sauce
  • 1 Tbsp. fish sauce [for vegans, omit the fish sauce altogether]

Preparation:

  1. Heat a wok or a large frying pan with *no oil* in it to the point where when you drop a drop of water in it, it sizzles. Then add about 1-2T of oil with a high smoking point [regular vegetable oil or grape seed but no olive oil] and add the chopped eggplant. Btw, here’s a little tutorial on the key to frying anything in a wok, including the very simple but often botched principle of cooking everything according to its cooking time, i.e. do not put something that cooks in a second first! Newbie move right there. No one likes broccoli mush, I assure. Not even cafeteria ladies!
  2. Stir fry the eggplant for about 1-2 mins. until it is browned. Then add 1/4C water to the wok/pan and cover it with a tight-fitting lid. This is the cool part I told you about earlier, where you avoid deep frying and instead *steam* the eggplant.
  3. Visually determine when the eggplant is cooked through–it will be soft. Remove from the pan and set it aside on a plate.
  4. Add a little oil to the still hot pan and stir-fry the onions first. At this high heat, it should only take about a couple of minutes. Then add the red pepper strips and stir fry those. Finally add the garlic cloves and stir fry that [burned garlic is an acquired taste for some people so do not let it burn].
  5. Add the soy sauce and fish sauce, stir-frying for a couple of more minutes. This is also a good part to add the sambal oelek sauce, which can be either store-bought or home-made. Note that if you are using both chillies and sambal, you may want to monitor the heatage level 🙂 I prefer using a mix of chillies and sambal as sambal, due to having lemongrass/ginger/lime in it adds a unique flavor.
  6. Add the cooked eggplant to the pan and half the basil leaves. Cook until the mixture is all heated through/incorporated.
    Do not overcook–should be less than a minute.
  7. Slide onto a serving plate and sprinkle the rest of the basil over top. Serve with brown rice.

Listen to some Onra while consuming said meal. Enjoy 🙂

Reporting, Reviews

Feature: Baltimore Tattoo Convention

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My interviews and feature from the Baltimore Tattoo Convention

The Baltimore Tattoo Convention was a colorful celebration of all things body art–and str-ink-ingly its spirit was communal and well…downright cheery. For all intents and purposes, it might as well have been an environmental fest for all the smiling and good will going around.

It was a microcosm of what has happened in the world of tattooing for a while now–tattoos have long moved past the “freak factor” or its subculture roots and boldly flashed themselves to the mainstream. Not selling out in the process yet with the dissipating of their stigmatization, they have now become truly a medium of very creative and intensely personal self-expression. The artists who create them and the people who commission them come from all walks of life and have an equally broad palette of reasons for getting them.
Baltimore Tattoo
It could be purely aesthetic motivation like Baltimorean Caitlyn Meyer who says, “my tattoos mean nothing in particular at all. I just have so much respect for the artists that I trust that they will put something on my body that they think represents me. I just think they are beautiful so I am happy to wear them.” Or it could be a celebration of one’s heritage like the Japanese tattoos or a deep seated drive to really morph into a “different species,” as Baltimore’s Blue Comma.

Why do people go to tattoo conventions, you might ask? For one, for many people who do not live close to specific artists they wish to work on them, this is their one opportunity to get the work done. For some, like tattoo artist Marvin Silva’s friends, who had come all the way from New York, it’s a chance to both promote the studio/their friend and meet new people. “Yeah, I could have had him do the work in New York, but this is an experience. We wanted to party in Baltimore a bit.” [DC, for shame–people go to Baltimore to party!]. Then, there are all the stage shows taking place–think burlesque and sideshows like The Enigma and Serana Rose.

And the tattoo contests, which further give people a chance to promote the artists they admire–all the winners took their plaques to the booths of the tattoo artists that did the work. In other words, tattoo convention are regular lovefests of good will and camaraderie. Everyone I approached was all too happy to talk.

Baltimore Tattoo
Amongst the local tattoo shops represented was Way Of Ink, an apropos pun on Way Of The Samurai considering artist Duong Nguyen specializes in Asian-themed art. There, I met a mild-mannered pharmacist-by-day/sporting a full samurai suite tattoo under the lab coat–Ken Lee. He is friends with Duong and came to the convention to support him and to also get a Japanese-themed leg piece on Friday, which won him third place in the tattoo contest. On Saturday, Duong was diligently working on another Japanese-themed piece–the guy under the needle had already sat there for seven hours. Oh, that’s another thing–tattoos take a long time and a lot of hard work. Stafford, VA local, Cupcake, won 1st place for her massive tiger vs. dragon backpiece, which she explained symbolizes the balance between strength and peace. “It took 20 hours a week of work, for several weeks, to finish it!”

Then there was Jim Hall, aka Blue Comma, who by his own admission is the second most tattooed man in the world. You might wonder what compels an erudite, eloquent Baltimore city planner of 40 years, now retired, to cover his entire surface area in blue ink and undergo a series of major body modifications [think implants] to attain this new vision of himself. When talking to him, one gets the sense that this was a deep and well-thought out conversion and not one conducted for the sake of passerby attention-grabbing. He had a lot to say about the city of Baltimore and was clearly a man of ideas and a man with an intense love for his city, warts and all.
Baltimore Tattoo
So what’s “hot” right now in the world of tattooing? Well, for one, there was blacklight ink–ravers, take note. Oh, and bio-organic tattoos–as artist Marvin Silva described it, “it’s plants and nature but it’s all fantasy. Beautiful stuff like that may not exists in every day life–kind of like a meeting of sci-fi and plants.” I ask him what kinds of tattoos people are getting a lot of lately–“bigger work. People come in asking for half-sleeves as their first tattoo!” Julia Grow of Fyre Body Arts says,  “People either come in looking to do something small but meaningful or very large pieces. Whatever it is though, they really plan and think this through. We don’t get too many impulse tattoos.”

Julia Grow, the owner of Fyre Body Arts in Perkasie, PA, is only 28 and has owned a tattoo shop since she was 18. As she describes it, the job requires her to be “a psychologist, a mother, and a boss,” to her eleven employees. Her soft-spoken ways and kindness (she studied veterinary science in college, adores animals, and has four horses) bely the image of a business woman, especially in the very male-dominated world of tattooing, but a business woman she is and a good one at that. “I graduated high school at sixteen and was attending college so I needed a job. I started managing the shop and the owner eventually sold it to me when I was eighteen.”

How, you might wonder, is she able to have a booming business–the shop is about to expand to a second location in the future–in the farmlands of Pennsylvania. With Donald Trump-envy-worthy business skills–“Since everyone who works for me is a contractor, I am really very careful about who I hire to work for me. I look at portfolio, demeanor, loyalty…It’s important for me to have people that are not just talented artists but that also have the right attitude. I have too much on my plate to deal with primadonna egos. Sometimes the artsist that come here look around and see just farmland and they wonder who would get tattoos here, but we are super busy!” Julia’s own tattoos and body modifications have gotten recognition as well–she won a prize at the Philadelphia Tattoo Convention and has a cutting/scarification piece that was done by Steve Truitt, who studied under body modification guru Steve Hayworth.

Reporting

My Interview With Chef Jacob Hunter from Matchbox

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Fashion District Flavors w/Chef Jacob Hunter of Matchbox

Chef Jacob Hunter of Matchbox literally wears his love of cooking on his sleeve–he’s got a vibrant, palate-stirring/palette-spanning array of food tattoos on his forearms, including a so, so scandalously delicious giant scanwich. And like a true Atlanta-ite, he references Outkast as one of his favorite groups, who often give nods to Atlanta’s rich culinary heritage in their lyrics [“And if you like fish and grits and all that…”].

Growing up in Atlanta, he was cooking with family from an early age–his Mom is Italian and he cooked BBQ and gumbo with his Dad. “In high school, I worked as a busboy and server and eventually, when it was time to go to college, I decided to go to culinary school because it sounded kind of easy–I hadn’t really thought about how much work and what long hours chefing is. It’s intense.”
After attending the Art Institute of Atlanta, Jacob started working with Levy Restaurants, a massive food group that works with most of the major arenas and stadiums. One of the perks of the job was getting to see concerts. Jacob rattles off The Beatles, Pearl Jam, Jane’s Addiction, Tool, Bjork, and his hometown Outkast as his favorites. After stints in Chicago, and travel in Florida, California, and Wisconsin, he joined McCormick & Schmick’s as executive chef. He was looking to move South until things went south with his girlfriend and he stayed in DC, finding a job with Matchbox as a sous chef. “I turned down a lot of money to start at what seemed like a lower position, but you gotta go with your gut, you know. It just seemed like the right move for me.” Working his way up, he is now an executive chef and also serves on the operations board, which allows him to consult on the opening of new locations.

“I still really enjoy cooking Italian, BBQ [we participated in the BBQ Battle last year and it was a lot of fun and a lot of work–there is an art to good BBQ], and Asian. I also really like putting a fine dining spin on comfort food, kind of like what Thomas Keller does at the French Laundry.” He laments the lack of a proper taco stand here in DC and cites Little Serow, Toki Underground, Mandu, Mike Isabella’s Graffiato, and small noodleshops in Chinatown as some of his haunts.
“Sandwiches are my favorite food and I love Scanwiches so much that I got one of theirs as a tattoo. I also have a beet, fried eggs, a pig, and utensils on my forearms. I plan on getting some peanuts, as well as bottle of wine pouring out a giant wave ala the stylized Japanese waves. I go to Butch at Champion Tattoo. Some of these he did totally freehand–like the beet one, he just drew on there with a Sharpie! I was a little nervous, but it turned out amazing!”

For Fashion District, Chef Hunter will be preparing a tuna tartare in a crispy rice paper cup [fry a rice paper wrapper normally used for spring rolls], with some sesame, sriracha, soy sauce, nori, and a diced apple and golden beet.

Reporting

Interview with Chef Ian Reeves From The Queen Vic

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My interview with Chef Ian Reeves from the Queen Vic

I knew I was in for a treat when The Queen Vic‘s Chef Ian Reeves asked if I could Marco Pierre White-ify the photos [which, alas, I miserably failed in due to technical difficulties]. In other words, shoot them in that iconic black-and-white, cigarette-dangling-from-the-corner-of-the-mouth, literally dripping with bad boy swagger style. You know…like back in the days when chefs weren’t “famous” for peddling Teflon pans on TV, but were instead infamous for true rock star-worthy antics like physically tossing unappreciative rubes of patrons out of their restaurants [which Marco has done plenty of]. For those of you not in the know–and what kind of a self-respecting foodie do you fancy yourself to be if you do not, for shame–Marco Pierre White is THE eponymous British chef, the youngest chef to earn three Michelin stars, and a veritable maniacal workaholic. He also is probably one of the few men who have made Gordon Ramsay cry in the kitchen–small consolation, Hell’s Kitchen contestants.

So, when Ian Reeves cited Marco Pierre White as one of his major influences, I knew he had good taste! He was also a really good sport, a jocular and jolly fellow, and a frequent user of the “luv” appellation [like, “are you hungry, luv?”]. In other words, he was the perfect host and a brilliant interview subject.

Chef Reeves has been cooking for a decade, with no formal training, “just working his way up in kitchens.” Born and raised in Gloucestershire, England, he touts the home economics course he took in what we Americans would call high school, as well as his Grandma and mother’s cooking as great learning experiences. The holidays he spent in Brittany also contributed to his culinary stylings. In the UK, he worked in country house hotels and honed his skills in “upper-end modern European cooking.” In 2005, he worked as a Chef De Cuisine in Vikram Garg’s Indebleu, where he picked up some of the Indian influence that shows up in The Queen Vic’s menu.

“I would say that one big focus of The Queen Vic is roasted meats, slowly braised. We break down half a side of beef, or pig, every couple of weeks right here on the premises. We have four blackboards in the restaurant, with ten specials on a daily basis. I often incorporate Indian or Northern African dishes, like stews, on the menu. I also have a good basis in Italian and French so we do things like gnocchi.” After a recent stint back home, Chef Reeves came back to the US with his wife. “I am really glad to be here. There are a lot of opportunities.”

At Fashion District, Chef Reeves and his wife will be serving a braised and pulled pork with a Szechuan sauce in a lettuce wrap, with a cucumber/carrot/cilantro/roasted peanut garnish.

 

Reporting

Interview With Jesse Miller from Cafe Saint-Ex

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My interview with chef Jesse Miller from Cafe Saint-Ex

Like most great chefs, Café Saint-Ex Executive Sous Chef Jesse Miller honed his skills the old-fashioned way, eschewing the chef-in-a-box culinary school route to earn his chops by working in kitchens for years. Originally from Baltimore, Jess studied painting at Towson University. To make money during art school, he worked at The Elkridge Furnace Inn, first as a dishwasher, then moving on to prep cook and sous chef. “You can be good at it [cooking] and hate it or bad at it and love it. It just bit me. I decided to focus on this art.” He spent seven years at the Elkridge Furnace Inn, which he describes as “a great place to learn,” and fortuitously met Saint-Ex’s Executive Chef Billy Klein there as well, who recruited him later to join Café Saint-Ex. Their collaboration continues to bear fruits—“we like pushing each other to get better.”
Café Saint-Ex’s menu is very seasonal and showcases the food of local farms. “We go to meet the farmers and it really makes you care about the food more. When you see how hard they work, it really gets you passionate about representing their food.”
At Fashion District, Jesse will be serving a King Salmon sashimi, with a Thai chili relish, yuzu vinaigrette and a soy reduction, with claytonia greens. The soy reduction has a deep, almost caramel undertone, resulting from the soy sauce being cooked for a really long time with a tiny bit of brown sugar, getting it to the right level of viscosity, with an almost-burned tinge for that little bit of char flavor. The yuzu vinaigrette is vibrant and really matches the equally springy claytonia [Miner’s lettuce] that is surrounded by the salmon.

Reporting

Kollaboration DC: A Kaleidoscope Of Talent Shines

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I covered this show for The Vinyl District.

By Toni Tileva | September 19, 2011 |

Kollaboration DC’s annual concert was a dazzling showcase of talent that transcended genre boundaries and shattered preconceptions.

Founded eleven years ago, Kollaboration is an Asian-American non-profit organization whose motto, “empowerment through entertainment” truly embodies its ethos—to present the public with positive, and more importantly, accurate images of Asian-Americans.

While community empowerment is integral to its mission, the entertainment aspect weighs equally heavily in the equation, to the benefit of anyone who has ever attended any of Kollaboration’s musical events. Saturday’s show at the University of The District of Columbia was a well-organized, rollicking affair, whose contest format did not in any sense harken of dreaded American Idol overtones or, even worse, stereotypical talent show fodder—because everyone in it was ridiculously talented.

University of Maryland’s classical Indian dance troupe Moksha delivered a Mahabharata-in-motion, thunderous, ebullient routine. It was traditional, yet it was modern. It was classical, yet it was avant-garde. It was definitely breathtaking.

There were genre-mashups galore—Phillip Chang proved equally adept at piano, singing, and b-boy moves. Alec Zhang and Emily Barnes danced an ethereal waltz. Chip Han’s beat-boxing sounded turntable-enviable. Lionz of Zion, a local break-dancing crew, which includes Geoffrey “ToyzRUs” Chang, roared forth with a stunning, gravity-be-damned routine. Local rapper Sickboi, and fellow MC Lyricks, are definitely putting Virginia hip-hop on the map.

Kollaboration DC was a true celebration of spirit and community and, ultimately, a reminder that talent grows and flourishes even in the often-described-as-stodgy Washington DC.

Reporting

Asian Female Emcees Amaze At UHall

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I covered this show for The Vinyl District.
 July 19, 2011

Sulu DC’s Saturday showcase Miss Fortune: Spotlight on AAPI Women in Hip-Hop was a vibrant celebration of the true ethos of hip hop: community.

Funded in part by the DC Commission on the Arts & Humanities and presented in conjunction with a number of community partners including Kollaboration DC, it was a tightly-run, eclectic showcase of talent that shattered stereotypes and expectations. If the only Asian MC you can name is Jin, you should have been at this show because while the artists were, yes, female, and yes, Asian-American, their viewpoints and styles were illustrative of the fact that these reductionistic labels are not keys to the grand creative milieu.

As spoken word artist and the show’s MC, Kelly Tsai put it, being a feminist and listening to most hip-hop often requires “selective listening” skills. As good fortune would have it, all you needed at this show was an open mind and open ears. The show was about girl power without being about girl power [the commercial version].

Sulu DC’s event was subversive by its very nature—where else can you go nowadays to hear Queen Latifah and Monie Love played [as spun by Sulu resident DJ The Pinstriped Rebel]!? The female artists took “Asian-American” and “female” from disenfranchised to identity-affirming, and all with a positive, uplifting stroke of the pen. It was definitely a “U.N.I.T.Y.” moment if there ever was one.

Spoken-word artist Kelly Tsai opened the show with her powerful piece “Real Women I Know” and kept the festivities moving with flair and comedic panache.

Kickrocks Crew, a local dance troupe, performed a hip-hop dance medley and got the crowd amped.

The true scene stealers of the show were a violin-and-MC sister duo from Brooklyn, Misnomer(S). Their powerhouse, raucous performance turned the oh-so-familiar cultural cliché of the violin-playing Asian kid on its head and then some. Knewdles and SOS’ natural synergy was palpable and single-handedly nudged the strings-and-hip hop paradigm out of its slumber [especially if P. Diddy’s cheesetastic tunes are what you are thinking of right now].

Knewdles described the theme of Misnomer(S)’ music as “identity”—the duo opened with the thought-provoking “For What It’s Worth,” which Knewdles explained was originally a piece that won her second-place in a slam poetry contest and first got her interested in MCing. “I was a poet before I was an emcee and I studied poetry in college.” She cites fellow Brooklynite Biggie as one of her major influences. “For What It’s Worth” could well be the anthem of the dual-identity generation—as an immigrant myself, Knewdles’ frustration with constantly being asked “no, where are you *really* from” and other equally inane off-shoots as “go back to your own country” [which, in her case, is America-doh!] rings especially true. Misnomer(S)’ music is refreshingly devoid of braggadocio and focused on relatable themes: living and working. In fact, their song “Worker Bee,” is one of the cleverest takes I have heard on the drone aspect of working to live and living to work, complete with smart references to Asian exploitation and the Chinese building railroads.

Knewdles’ passionate delivery, clearly well-honed from her stint in the slam circuit, inflects their music with a creative, indelibly feminine cadence and makes the duo really stand out in the indie hip hop circuit, along with fellow New Yorkers like Cool Calm Pete. If anything, it showcases that being confrontational and in-your-face is not requisite for delivering a social message or having something of value to say.

The show closed out with headliner Rocky Rivera, a seasoned MC from the Bay Area, who rapped like she had been at this for eons—with a professional, precise delivery that most male MCs would have been envious of, especially when one considers how hard it is to sound live like one sounds on record [have you ever been to a Wu Tang concert? Yeah, about that…]. With tons of swagger and style, Rocky evoked the golden days of Lil’ Kim. Her performance of “La Madrina” and “Married To The Hustle” got the crowd properly hyped.

SuluDC have artist showcases every month—definitely support their upcoming events!