Back in 2011 is when I really started my road in Journalism. I had already caught the photography bug long before, and was searching for a way to make it a career. While at Iowa State, I was a photojournalist for the Iowa State Daily. I continued that road when I got to Drake University, too, honing my skills as a staff writer and photographer with the Times-Delphic. While I was at Drake, I had the unique opportunity to intern with a couple of Poetry/Art-based organizations, including San Francisco-based online journal, The Rumpus. Though my time with them was brief, as the internship lasted the last half of a semester, I learned a lot and discovered a lot of non-mainstream artists.
I went onto become a radio host and assistant arts producer at Siouxland's KWIT-KOJI: Siouxland Public Media years later, with a goal to help artists (mainly, local and non-mainstream) get the attention they deserve. I created, produced, hosted, and managed social media for "The Triple Good Music Show", and artists loved hearing their music on the airwaves. I will always be a person who seeks truth, justice, and support for those who would otherwise be ignored and remain in the shadows of life. Just because they're a little too "different" or "out there". Read this: real change does not come from sticking to the past.. it happens when someone has the courage to reach farther than most are willing to, for the greater good of humankind and the planet. And that's been my mission since I began this road. I continue this journey as an observer, learner, thinker, and writer. https://www.linkedin.com/in/bertha-iniguez/
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Let's all take our
broken hearts and make them into ART Like Carrie Fisher did soy, dairy, gluten/wheat, and nut free! The following ravioli recipe makes dough for 10-14 raviolis: With this simple recipe, you can make your own gluten free, vegan ravioli dough and stuff it with whatever you like: cheese or no cheese; meat or no meat … you get the idea. The point is, it’s up to you! Pasta: 1 1/2 cups of Gluten Free all purpose flour (I used King Arthur's All Purpose Baking Mix) 1 tbs extra virgin oo, coconut oil, or other. 1/2 cup very warm water salt for water truffle oil Sweet Potato-Red Pepper Filling: 1 medium-large red bell pepper 1 medium-large sweet potato Himalayan salt Paprika Chipotle powder onion powder choice of cilantro or basil (or, both!) optional: if you really love onion, add an onion! I usually do my spices to taste. SOUL food! Have fun with it! Ryan's Bean Paste: 1 cup of cooked Black Beans onion powder - to taste Tabasco - to taste Apple Cider Vinegar (Bragg's) - to taste tiny bit of lemon pepper if you have it (but optional) salt to taste cilantro or basil your choice of vegan cheeze Let's get cooking! To mix the dough, you could use a fork or just your hands to mix up the dough. Once the dough is made, make it into a ball, wrap it up and set it in the fridge for 30 minutes- an hour, while you prepare the filling and bean paste! Cut up your sweet potato and red pepper into cubes. Optional: cut up an onion, too. Mix up your oil, salt and spices, then pour onto your diced vegetables, while they sit on a baking pan lined with foil. Bake at 400 degrees for 40 minutes. Once they're ready, set aside and let cool for a couple of minutes. Use a masher and mash everything together. Set your filling aside. Add your choice of oil (enough to cover the bottom) into a pan. Carefully pour your cooked black beans (watch out for oil splatter! wear a long sleeve if possible) onto heated up oil. Let the beans absorb the oil for about 5 minutes, stirring at times so that they don't stick to the pan. Add a tiny bit of water, Bragg's Apple Cider Vinegar, and your spices. Let simmer for about 5 minutes for the flavor to come in. Turn off the heat, and set aside. After your filling and bean paste are done, and the dough has sat in the fridge, Roll the dough out almost like you would a pie crust and cut to whatever size or shape you like, as long as there’s a pair so you can put them together to make the ravioli. Large biscuit cutters or just a knife works to cut lasagne-size strips which then can be cut in to squares or rectangles — honestly, it doesn’t matter! When you're ready, put a dollop of filling in the middle of one square/rectangle/circle of dough, wet the edges with a finger and place another similarly-sized piece of dough on top, press together and seal well by pressing a fork into the edges and you’re in business. Bring a pot of water to a boil. Carefully drop raviolis into your pot of boiling water, cooking for about 3 minutes, until they float to the top. Let sit to dry off for about 5 minutes. To plate your ravioli: Place a dollop of Ryan's Bean Paste on the bottom of your plate. Top bean paste with a ravioli. Using your choice of Vegan Cheeze, top your ravioli with it. Top your cheeze with a cilantro or basil leaf. If you have truffle oil, add a dash to your raviolis and enjoy! Voila! Bon appetit! Lady Birdie How we treat a person
during the darkest moments of their lives is a benchmark of humanity Viola Davis, "How to get away with murder" (on NBC/HULU) https://twitter.com/ladybirdie007/status/1246408999932776449 This is the healing revolution I asked the universe for Literally Two Years Ago Mother Earth has been hurting It's our job to help heal her again To heal what's been done to women for way too long Sadly, death is necessary for progress the end of one chapter an opportunity for another new discovery that you would not otherwise have if you had kept going down a tired road in need of change I saw A forest, full of humans young and old who have come together to do what's right Where do we go from here? We don't focus on the past we learn from it and move forward with better plans more love and understanding less fakeness less flakeyness less fear less negativitiy less pointing fingers more dancing more music more laughter more courage more thanks yous are you ready to do what the universe needs? Welcome to your quarantine April 1st
Artist formerly known as April Fool's Day (April 2020 - Quarantine) Everyday, I just
can't wait to fade to black at the end of it |
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