AS Portfolio Magazine by Taylor Gonzales

artwork by Taylor Gonzales

Table of Contents 1. Sample Food Photography 2. Why I want to write for Autostraddle 3-4. My areas of expertise

Regular Series Ideas:

5-6. - Interview Series: Queers in the Kitchen 7-8. - Good for You Gluttony & Photography: Sleezy food for Vegan, Gluten Free,

Paleo, Lactose-Free, etc. Diets

9-10. - Craft(y) Cocktails & Photography: DIY drinks 11-13. - Use it, Make it, Eat it: Featuring Multipurpose Foods 14. Food Advice (not really) & Photography 15-16. Writing Sample: Uchiko Review 17. Writing Sample: 2008 Serving Philosophy 19. Social Media Addresses & Contact Info Back Cover: Resume

WHY DO I WANT TO WRITE FOR AUTOSTRADDLE?

photography by Taylor Gonzales (except for the kitty sandwich)

n 2007, I graduated from University of Colorado with a B.A. in Communication with a specialization in Gender and Media studies. I spent most of my time in school doing rhetorical analyses on individual’s communication and the communication processes as it related to popular culture and gender expression. I loved it. I’ve been a pop culture junkie my whole life. Every summer as a kid I devoured Facts of Life, I Love Lucy, Julia Child, the first few seasons of Real World, whatever was in syndication, I became it. Even as a kid, I didn’t just watch it. I studied it, constantly searching for how to define myself somewhere in between laugh tracks and Yeast-I-Stat commercials. There were glimmers of queer hope: Jo from Facts of Life to (now celebrity chef and out gay lady) Susan Feniger from PBS’s Two Hot Tamales, but I had little else to go on. (...until MTV got in the mix, but that’s a whole other story.)

Here’s the thing, I’ve been changing a lot of stuff lately. I’ve been spending more time really finding out what makes me happy without any real concern for much else. As an adult, I haven’t lost the understanding and respect for the ways popular culture shapes our lives, and how crucial it is for all types of people to see future versions of themselves mirrored back at them through media. Popular culture sets the palate for people of all types, especially queer folk, to begin to have the tools to define themselves and explore where they fit into the larger scope of not only our community, but our larger societal culture. So that brings me here, possibly food/DIY blogging for you guys. Why? Well, I’ve been reading your blog for years. (Almost since the start.) I love the idea. I love the uncompromising exposure and message. Autostraddle embodies a lot of concepts that I have been trying to pin down and give my unique spin on for years, in a popular culture and queer sense. I love what you as collective do, and how unapologeticly the your message is communicated. Your site is part of the shift in our culture for lgbt and queer people. At a minimum I love watching it happen, but I would love nothing more than to be a contributing part of it.

Gluten Free Errythang/Specialized Diets Wine & Sake Craft & Prohibition Era Cocktails Cooking Techniques Yogic Diet Nutritional/Diet Health Remedies DIY Beauty Products Screenprinting Crafting / Making Junk Art Pet Nutrition

AREAS OF EXPERTISE, continued. Gluten Free Every Thing, All Black Everything Going gluten free changed everything for me. It caused me to have to learn about my food, not just eat it. Where it came from; How it was made; What’s in it, and most importantly what it does to my (or your) body after you eat it. I’ve been gluten free 7 years, and it’s fixed problems for me I never even realized I had.

Wine, Sake, and Cocktails Who likes to make their own Triple Sec when it’s Margarita time? This guy. I love to over complicate my drink options. When I worked at Uchiko in Austin, we were taught an obscene amount about sake and wine. I also am a Certified Level 1 Wine Sommelier... It sounds super fancy, but really it just means I can tell you a bit more than average about your wine of choice. I also love the idea of bringing back Prohibition Era cocktails. I’m not talking bathtub hootch (although I’m not above it). I’m talking a good, old-fashioned, Ants In The Pants.

Specialty Diets & Nutrition Being in the restaurant industry for 12 years and not having health insurance will teach you quite a bit about diet and nutrition. I got interested in nutrition and holistic remedies out of necessity, but it has become a food fixation for me. I want to get the most taste, excitement, fulfillment out of the food that is the best for me. I want to eat a Vegan meal, and feel like I just ate Thanksgiving dinner. Having dietary “limitations” doesn’t have to equate to snacking on Tic-Tac’s and air.

Cooking Techniques & DIY Products “Girl, throw come kale in the oven and make some chips. It’s not that hard. You can do it. Make your own healthy dog food smoothie while you’re at it... and your hair looks dry. Dilute some apple cider vinegar, and give your hair a good rinse. It’ll help.”

Crafting & Making Junk Art I sew and screen print and knit and make little cute junky things that people like as gifts. You can send the projects in the mail, and they become a gift. You put them in a frame, and they’re art. You put them online, and you’ve got a business. It’s a win, win.

IDEA FOR REGULAR SERIES INTERVIEW SERIES: Queers in the Kitchen

he age of the celebrity chef is upon us, and why not?! What could be more awesome than edible art? Throughout my years working in restaurants, I’ve had the opportunity to meet some of the most prolific artists out there: chefs. Hospitality culture is a lifestyle unto itself. Once it becomes you, you can go to any place in the world and be at home. When I worked at a pub in New Zealand, our chef was Chinese. Our GM was English. Our Assistant GM was Dutch, and I’m American, but it all worked. Food is the truest cross cultural medium for communication. Chefs take their art, and distill it down even further. They become masters of their craft, and gods of their domain. The kitchen is a place of magic, creation, angst, and a lot of alcohol. I would love to chance to develop a series about not only chefs, but queer chefs and entrepreneurs within the hospitality industry. The kitchen is a tough world for your average cis, white, hetero male... I think it’s time to find out what makes queer service professionals tick. Here are three talented queer culinarians and one hugely successful queer hotelier. Three of whom are my good friends, but together they make a potentially rad start to a great regular series.

This is my homey, Jessica Rupert. (She goes by Rupe, among other things.) We worked together at Uchiko before she left to open Qui with Top Chef winner Paul Qui. She was recently named in Zagat’s 30 Under 30: Rock Stars Redefining the Industry. She also worked with Paul developing his East Side Kings empire.

This is my buddy Angela Majko. She’s a sushi chef at Uchiko. You might have seen her on Chopped on the Food Network. She was also given the Eater Blog Young Gun Award a couple of years ago.

This is Amerykah. In addition to being a rad, ex-Derby girl and chef. She is now the GM and head bartender at the queer spot of choice in Austin, TX: Cheer Up Charlie’s. Cheer Up’s is lesbian owned, and one of the raddest spots in town.

This is Liz Lambert, an ex-New York prosecutor, who founded and operates Bunkhouse Group. Haven’t heard of them? Well, they own Hotel San Jose, Jo’s Coffee in Austin and El Cosmico in Marfa, TX...just to name a few. Her hotels are cultural institutions in Texas & known nationwide. 6

IDEA FOR REGULAR SERIES COOKING SERIES: Good for You Gluttony

he first thing that people say when they find out that I’m gluten free is, “Ugg, how do you do it? Don’t you miss (insert glutenous food item here)?” To which I can honestly reply, “Uh, no. Not really.” At first, going gluten free was a shock to the system, but over the years I’ve learned how to create some really amazing gluten free recipes that don’t feel like they’re missing anything. I have found that adding “limitations” to my diet has only produced a more creative and diversified diet. I have had to learn how everything is made, down to every sauce and garnish. I love it. In addition to gluten free, I’ve cooked vegetarian, some vegan, and lots of paleo. I am also very familiar with the super old, predating recorded history Yogic Diet, which is called Ayurveda. I love to play with food, and to get the most out of whatever I’m eating. Just because you’re eating a health conscious diet doesn’t mean that you can’t put your eating pants on and get down to business. I’d love to create a regular column that celebrates the sleezy, hearty food that can be made for a limited or specialized diet. Here are a few examples of dishes that I have made in the past. There are a bunch more where that came from...

facing page: photography by Taylor Gonzales (except for the vegan nachos)

Homemade Turkey Noodle Soup

Gluten Free, Medium Glycemic Load

Bring to a simmer about 10 cups of water, and then add: 2 cubes vegetable bullion (Rapunzel Vegan Sea salt and Herb) 1/2 package of Tinkyada Brown Rice pasta (It’s the best!) 1 minced onion (I like sweet onions), 2-3 carrots sliced thin, 1-2 ribs of celery thinly sliced, simmer 10 minutes, and then add: 2 small raw turkey breasts. Cook 5 more minutes and then remove from heat. 2 Tbsp minced fresh parsley, or 1/2 tsp dried parsley Black pepper to taste (This is soup tastes even better reheated as leftovers, but it usually doesn’t make it that far.)

Breadless French Toast

Gluten Free, Paleo, Vegetarian, Low Glycemic Load

Prepare the ‘Apple and Pear Dessert’ (this is another recipe I have) Peel & grate 1 large granny smith apple. Immediately add 2 large eggs, and mix with a generous amount of cinnamon. Pour half of mixture into hot pan, spreading out to even thickness, cover and cook until edges are starting to solidify. Then use the spatula to push the edges inward so you have a thick, fluffy round pancake shape. Repeat with the other portion of apples and eggs. Place 2nd pancake on top of the other with the other half of the apples and pears. Pour a mixture of maple syrup and agave nectar over the top.

Paleo Shepherd’s Pie

Paleo, Gluten Free, Very Low Glycemic Load

240 calories in a huge portion. Recipe makes 2: cook 1 head of cauliflower to mush with a cube of bullion and a little water in a tightly lidded pan. Make a pan fried hash of lean turkey meat with ground turkey. Add salt and pepper to taste. Dice and caramelize 1 sweet onion. Blend cauliflower in a blender til creamy smooth. Layer cauliflower on top of turkey, and top with onions. This Shepherd’s pie recipe tastes as good or better than the more traditional mashed potato and creamed corn version.,, much healthier too!

Vegan Nachos Gluten Free, Vegan, Vegetarian

Thin corn chips. Shaved radish. Chopped cilantro. Shaved jalapeno. Pinto beans. Diced Tomatoes. Diced Avocado. Cashew Queso: vegetarian broth, miso, corn starch, cumin, ancho pepper, garlic, salt, lemon juice. For chunky queso, add onion, red bell pepper, and jalapenos. Stack it up high, and sit on your couch with a Green’s gluten-free beer.

IDEA FOR REGULAR SERIES DIY SERIES: Craft(y) Cocktails

ocktails and wine are pretentious in nature. Sometimes if you don’t know the jargon, you can’t even order, and then if you do order you might not even know what you’re drinking. It doesn’t have to be that way. I’ve been bartending and studying wine/sake for almost 10 years, and the thing that I’ve realized is that the people who talk the loudest rarely know what they’re talking about. I hope to take the mystery out of cocktails. With just a few small tricks, and well placed tidbits of information anyone can impress their friends or their special lady. Besides, learning about alcoholic drinks is the best kind of research. You won’t be limited to PBR and Bud Light (unless you want to be). In this column we can uncover some very simple tips that might be the difference between ordering a beautiful, refined sake and fire-water when you’re out grabbing sushi. (Price is not always the best signifier of quality) Or knowing the difference between Cava, Prosecco, and Champagne to impress your date. Or making the best a night in with White Zinfindel and some fruit you have in your fridge that’s about to go bad. Let’s raise a glass to becoming equal opportunity drink lovers.

Homemade Cold Weather Cocktails Hot spiced apple cider with cardamom, garam masala, ginger, clove, cinnamon, nutmeg, allspice and cayenne. Add a little Brandy or Grand Marnier and you’re in business.

Ratchet Renaissance: Cocktails from nothing to something. Seriously, wtf is Plum Loco?! I still have no idea and I drank it. BUT not only did I drink it. I made Sangria out of that bitch and devoured it. Next stop Boones Farm and Soju. (Sorry the picture is bad. The room was dark.)

What Time is It? Wine-thirty. I know my way around a wine list or two. I could do a whole series on just this: Wine regions. Varietals. Wines on a budget. Pairing the right wine with your meal. Screwtop VS Cork top. The list is literally endless. (p.s. I totally made that foil swan)

Cocktail Swag You can’t see it from the picture, but the purple drink in the foreground has ice cubes made of macerated berries. That is suuuper easy to make, and really impressive. Did you know in Japan they hand carve their ice into spheres?! Now that’s cocktail swag.

photography by Taylor Gonzales

IDEA FOR REGULAR SERIES DIY & COOKING SERIES: Use it, Make it, Eat it

ot all food is just for eating... In this regular series we will explore ways to incorporate healthy food items into practical, non-edible applications AND delicious recipes. Every post will feature one food item, and all (ok, maybe not all) the different ways to use that ingredient. Utilizing food and spices, can be great for your body in ways that aren’t so obvious as well. For example, if you replace your Clorox disinfectant spray for diluted vinegar you are minimizing toxic chemicals in your environment and also saving money because you’re not paying for a name brand. While you have that vinegar laying around, you can make some pickles or kimchi or a salad dressing. Did you know that antiperspirants and deodorants have been linked to breast cancer? They contain harmful, synthetic chemicals that seep into your skin every time you use them. Why not try out Baking Soda instead? It works chemically to neutralize your body’s pH, makes you stink less, AND it doesn’t poison you. Plus, you can make some really great cakes and cookies with it. There are tons of natural solutions for day to day needs. This series will explore recipes and simple DIY cleaning and beauty product solutions.

TURMERIC

USE IT: natural anti-inflammatory, protects

against aging, antiseptic, relieves sinus problems MAKE IT: make it a paste to whiten teeth by brushing or use topically for as a cleansing face mask EAT IT: most Indian recipes would work: Kitcheree and Curry

COCONUT OIL

USE IT: raises the bodyâ&#x20AC;&#x2122;s metabolism, and

acts as an antifungal, antiviral, and antibacterial agent MAKE IT: can be used as a face moisturizer, hair moisturizer, and body lotion EAT IT: can be used in hundreds of recipes: muffins, shortening, scones, cakes, brownies.

BAKING SODA USE IT: can be used as an antacid to relieve

heartburn, sour stomach or acid indigestion. MAKE IT: can be used a toothpaste, facial scrub, body exfoliant, & natural deodorant EAT IT: can be used in baking to create a light, fluffy texture or also used for tenderizing meats

APPLE CIDER VINEGAR continued on next page. ...No, really. Turn the page.

APPLE CIDER VINEGAR, continued... Leisha says, “Apple Cider Vinegar can make your hair shiny.” Apple cider vinegar can be used as a rinse for your hair after shampooing, and will boost your hair’s body and shine. I recommend recycling an old shampoo bottle, then filling it with 1/2 a tablespoon of apple cider vinegar and a cup of cold water. Pour the solution through your hair after shampooing daily.

This kid uses Apple Cider Vinegar to get rid of fleas on his puppy. One part vinegar and one part water can be sprayed on your pets fur and massaged into their skin. Saturate their entire coat, and continue every day for a few days to a week. If they have a flea infection... this will knock it right out.

...or just make a delicious Vinaigrette. Honey Apple Cider Vinegar Vinaigrette Dressing 3/4 cup olive oil (good quality) 1/4 cup apple cider vinegar 2 tablespoons water 2 tablespoons honey 1 1/2 teaspoons salt 1/4 teaspoon pepper Combine all ingredients EXCEPT olive oil, stir, and place in blender. Slowly drizzle Olive Oil into the blender. Serve.

IDEA FOR REGULAR ADVICE COLUMN

photography by Taylor Gonzales (except for the picture of me)

... or not. 14

“pizza,” or “spaghetti” and two years olds know what we are talking about. It is literally another language: Yuzu kosho, Saba, Madai, Kikurage. (I did recognize Wagyu though, which slightly helped my self-esteem.) I cobbled together the list of items that looked good Seriously though, Uchiko has become an institution is Austin, TX. Its popularity has even surpassed it’s famous to me, and made a mental note of them, hoping that siblings, Uchi Austin and Uchi Houston. All three of the I would be able to recognize them through my fog of performance anxiety once we were seated. Uchi concepts are owned by James Beard Award winning chef, Tyson Cole, but Uchiko’s success is Walking through the front doors of Uchiko, I was primarily due to the meteoric rise of its original nervous. I’m talking out of body experience nervous. Executive Chef, James Beard Award winner, and Top The restaurant is beautiful, filled with deep, rich reds, Chef Season 9 winner, Paul Qui. Those are some accented by soft, slate grays and rustic wood booths. serious credentials, but I, like most people, was lost at I had never felt more at home, and more uncomfortthe “Japanese Farmhouse” Dining part. able in the same moment in my life. And, maybe it’s a good thing to be lost. I mean, we do As we walked to our table, I started to relax a bit, but all try to maintain some familiarity and control over it was apparent that my afternoon cram session had the things we do and how we do them, whether it’s done absolutely nothing for me. Our server, Marco, someone’s perception of us or how we look or what we was a thin Croatian man who would have towered eat. We like to make our imprint on the world around us and to improve our own experience in that world. over the table if he didn’t have the habit of crouching down or leaning in intimately when he spoke to us, But what happens when we let ourselves wander, lose ourselves a little bit, and let a little sense of adventure like our conversation should be secret from the din of the crowded dining room. He was very patient as we take the reins? What happens to us then? What happens when we stumble into a world crafted by someone fumbled through the sake list, suggesting that we try else, where we go on the path they’ve laid out for us, and samples. He explained their flavor profiles, cost, and histories. After we had drinks in hand, Marco gave us discover something totally different and new? more time, but when he returned to the table he told Promptly after making my reservation I began to study us to close our menus and informed us, with a smile, the menu so I wouldn’t look like a total clueless d-bag in his soft-spoken voice that he would be deciding for at my fancy dinner. I quickly realized that Japanese is us this evening. not English. It’s not like Italian where we say things like chiko: Japanese Farmhouse Dining “Japanese Farmhouse” Dining? What does that even mean? Raw fish on hay bales?

Now, back to that “wandering adventure” vs. “control” thing... so this could clearly go very right or very wrong. Should I let this man, who I can barely understand, decide my fate and spend my money? Or should I death grip the very minimal experience I have with the menu, and squeeze it for all it’s worth? Well, by this point he had walked away, so I guess, he decided for me and honestly it was a relief, especially after 3 sake samples. Our first dish arrived. Fried Brussels Sprouts cut into quarters, fried and tossed in sweet chili, fish caramel, a splash of lemon juice, and salt. Holy shit. These are Brussels sprouts like no other. Sweet, salty, savory... straight up party in my mouth. Second dish: Hama Chili. As a side note, I’ve never really been very into raw fish, so this dish seriously creeped me out. But I braved it, and I’m very glad I did. Yellow tail on top of orange supremes, sliced thai chilis, gold tobiko, and orange oil. The flavors were well balanced and delicate. Every bite felt complex, but not heavy handed. I had never experienced food having such purpose, and clear communication. Maybe this surrender thing wasn’t going to be so bad...

but I went for it. Marco explained that when you eat the nigiri you need to have the neta side (fish side) hit your tongue first, so the flavor opens up as you eat it. This particular sushi piece was cured Norwegian Mackerel, shiso leaf, tomato, and shaved black truffle, and omfg it was good. The acid from the tomato cut through the oil in the fish and the funk from the truffle. Amazing. After a couple more courses, Marco brought us dessert. You would think that after five courses of the most amazing meal I’d ever had I would have a little more faith, but judging by the description I thought dessert was going to be nasty: olive oil gelato, walnut crumble, lemon meringue, chocolate ganache, and kalamata olive powder. Really?! Six courses, two sakes, and about $150 later, my first trip to Uchiko was over. What started as a comptelely terrifying jump into the deep end of the culinary pool culminated in total success and satisfaction. I felt not only full but accomplished somehow.

If there was one lesson that I learned from eating at Uchiko, it’s to learn to let go. Don’t grasp onto your own vision, because when you make room for the unknown you will always be surprised. The whole experience from Then the mackerel showed up. Fish gets a bad rap and start to finish was flawless. The dining room and service I think it’s mostly mackerel’s fault. It’s stinky and heavy experience were as carefully orchestrated as the ingrediand oily. Mackerel is a really hard fish to get right, so ents on each plate. I learned to trust. I learned to make when the saba nigiri hit the table. Judging by the smell, room for others, and mackerel can actually be good, I was not going to come out of this course unscathed, seriously.

I’ve decided my blog will have no topic or rules other than that I will require myself to write at least one day a week. Tuesday’s more than likely... the day Home Slice lets me out of my pepperoni and ranch filled cave. On that note, I have decided to be one with the ranch. I’ve decided to offer it. I think that it’s a much larger symbol of internal change. I used to judge the ranch people. I used to think that they wouldn’t know quality if it hit them in the face (or they smothered it with ranch), but what it says about them or the simplicity of their palate is irrelevant. It is about the richness of their experience. If I can offer them ranch and make their pizza and experience better, then I will. Maybe they think that I like ranch with pizza too... maybe they feel more understood and less judged... is that really so bad? So maybe all they can taste is ranch, pepperoni, and Dr. Pepper... maybe they don’t know the difference between a Primitivo and a Nero de’Avola or how many grams of residual sugar is in the Moscato... Maybe they just want a place that they can chill and feel special, taken care of... Maybe they don’t care about me or my service... it’s all possible, and simultaneously not about me. It’s about giving them the opportunity

to decide for themselves. It’s about opening the door to whatever experience they choose to have. It’s about giving them the room to color their own reality, and being there to participate and greet them when they walk into yours... free of judgment. I make my living being ever present and invisible at the same time. I am expected to know when I’m wanted and know when I’m not... I’m supposed to know how many napkins it takes you to blot your pizza before I’ve ever met you. I’m supposed to know what type of wine and pizza you like before you’ve ever said a word. I am your quarterback and the spectator in the back row... I serve you and you give me whatever you feel I was worth. I see the darkness and the light... they might be sitting in booths right next to each other, and I can’t get too caught up in one because I might miss the sincerity of the other. My job is humanity. Objectification and altruism. Kindness and dismissiveness. “I it” and “I thou”. ... so, yeah, I’ll write on my days off.

... did I mention that I make infographics too? This one compares the sticker price to the actual per serving cost of â&#x20AC;&#x153;expensiveâ&#x20AC;? pet food. Oh yeah... it also compares the cost against the Taco Bell dollar menu.

Any interest in a pet care/nutrition regular series? 18

AVAILABILITY I am an freelance graphic designer, so my schedule is open and flexible.

find me at: www. hari-and-avatar.com taylorRgonzales@gmail.com http://hari-and-avatar.tumblr.com/ @tgofosho @tgofosho https://www.facebook.com/trgonzal http://www.pinterest.com/tgofosho/

photography by Taylor Gonzales Marfa, Texas 2013