arts tech magazine - july 2, 2014

July 2, 2014 WWW.ARTSTECHMAGAZINE.COM

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On the Cover: Zario & Paul of Bimcreate

Photo & Cover Art by: Strike Media Barbados

by Shamar Prescod

Inside This Week’s Edition

More Recipes

o Lentil Curry

o Stuffed Bell Peppers

o Asian Curried Steak Salad

Feature: Bimcreate

Workout Diary: Week 3

The Desk: Service With A Smile

The Team

Chief Editor – Shamar Prescod

Food Editor – Tobenna Wells

Comic Developer – Van Nyx

Special Thanks Nicholas Small &

Kamilah Cadogan

Editors Notes

It’s been a few weeks since our last issue, and

we’re back with a new magazine. Also

throughout the next week you will see some

changes being made to the website. We want

to make it a little more useful to our readers.

The Workout Diary continues were we left

off. (No photos of me this week however)

Will get a little more detailed from next

week’s edition.

Toby has more recipes for you, there was no

theme this week so we just called it More

Recipes lol.

I also spoke with my friends Zario and Paul

from Bimcreate about their Web

Development Business.

All in all it’s a full week, with a lot some nice

content.

Shamar Prescod

Chief Editor


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More Recipes by Tobenna Wells

I didn’t really have much of a theme for this

set of recipes but I did make a cautious effort

to try and keep the calories all below 500, and

I’ve managed to achieve this personal

challenge in two out of three of the recipes.

I’ve tapped back at curries once again, but this

time around it’s a vegetarian recipe, and along

with those I have a stuffed vegetable and an

Asian salad recipe.

Lentil Curry

8 servings, 381 calories per serving

http://littlegrazers.com/wp-

content/uploads/2012/05/DSC_0631.jpg

Once again I bring you another variation of

curry and this one is vegan and vegetarian

friendly. When I had first discovered the

extremely wide array of curries and curry

variations I honestly was pretty shocked as I

was used to the Caribbean variation, but I’m

extremely glad that I’ve learnt of these

variations. Hopefully by me giving you these

recipes you’ll all be able to appreciate them

more than I’ve been able to since I learnt of

them relatively late.

Ingredients

1 onion, diced

1 large carrot, chopped

4 cloves of garlic, minced

1 can coconut milk

5 ml curry powder

5 ml garam masala

5 ml cumin

5 ml coriander

1 pkg frozen spinach, chopped

75 ml tomato paste

125 ml raisins (or other dried fruit like

apricots, cherries or cranberries)

250 ml frozen peas / green beans

500 ml dried lentils (or two 540 ml cans

lentils, rinsed and drained)

30 ml canola / olive oil

Salt and pepper to taste

Chopped cilantro for garnish

Method

For died lentils; rinse well under cold

water and drain. Boil 1.5 liters of

water, add the lentils and cook until

tender. Drain and set aside.

In a large heavy bottomed pot, heat oil

over medium heat. Add carrots,

onions and ginger and cook for 3-5

mins, stirring frequently until he

onions begin to soften.

Add garlic, spices, tomato paste and

raisins and cook while stirring

frequently for another 2 minutes.

Add coconut milk and lentils and stir

well, bring to the boil, then reduce the

heat by half and simmer for 15

minutes.

Add peas/green beans and the

spinach. Heat through and allow it to


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thicken naturally. Season with salt and

pepper.

Stuffed Bell Peppers


Photo from: http://www.great-chicago-italian-

recipes.com/images/stuffed_peppers.jpg

This is a classical comfort food with a variety

of preparations being available, but the basis

being a starch and protein within the bell

pepper before it’s baked. After you get an idea

of the basic preparation you should

experiment with your own fillings.

Ingredients

4 large bell peppers (sweet peppers), cut in

half lengthwise and seeded

1/3 cup onion, chopped

1 tbsp canola oil

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp dried oregano

1 tbsp chili powder

1 tbsp black pepper

1 tbsp paprika

3 cloves garlic, finely chopped

1 egg

1 cup brown rice, cooked

1 cup ground beef, lamb, chicken, turkey or

pork

2 cups canned tomatoes

½ cup white wine / orange juice

One 384 ml jar of salsa

Sour cream and extra salsa for each serving.

Method

Preheat oven to 375 degrees

Fahrenheit.

Place oil and onions in a skillet and

sauté for 3 mins. Over medium-high

heat. Add the meat and spices and

cook the meat thoroughly. Drain off

all the fat and cool the meat.

Prepare a casserole dish by placing the

canned tomatoes to the bottom of the

dish and add the wine or juice.

Combine the cooked meat with the

garlic and rice in a bowl, add the egg

and mix through. Stuff the peppers

with the meat mixture.

Top the stuffed peppers with the salsa

and bake in the oven for 40 mins. Top

the peppers with the cheese and bake

for a further 10 mins or until the

cheese has melted.

Serve the peppers topped with some

sour cream and extra salsa.


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Asian Curried Steak Salad


http://3.bp.blogspot.com/_u3rxdrzQFuw/SwF1Xj2d4

-I/AAAAAAAAM-g/S7-

q3D6_3UU/s1600/grilled+Thai+beef+salad+002.jpg

Although the steak here is generally an

expensive item, this recipe is a great way to

use it and make it inexpensive as it’s really a

garnish for the dish.

Ingredients

1 300 g / 10 oz rib eye or striploin steak

1 tbsp re/green Thai curry paste

1 tbsp low sodium soy sauce / tamari

1 tsp ginger, finely minced

1 tsp garlic, finely minced

1 tbsp canola oil

2 cups salad greens

1 cup fresh bean sprouts

1 small orange, red or yellow pepper, sliced

into thin strips

1 cup carrot, shredded

4 scallions, sliced into thin strips

1 tomato, cut into wedges

Dressing

3 tbsp rice vinegar

1 tbsp canola oil

2 tbsp honey or brown sugar

1 tbsp low sodium soy sauce / tamari

1 pinch chili flakes / hot sauce

½ cup cilantro leaves

¼ cup roasted peanuts, chopped

Method

Combine soy sauce, curry paste, garlic

and ginger and rub them into the

steak. Marinate the steak at room

temp. for 15 mins.

Combine all the liquid ingredients and

chili flakes for the dressing.

Heat a skillet over medium-high heat.

When heated add 1 tsp of the canola

oil and sauté the steak for 3-4 mins

per side for medium rare. Remove

from the pan and place no a cutting

board.

Let the steak rest for 5-10 mins before

slicing thinly.

Combine salad ingredients and toss

with the dressing.

Plate the salad and top with sliced

steak, cilantro leaves and a bit of

chopped peanuts

http://3.bp.blogspot.com/_u3rxdrzQFuw/SwF1Xj2d4-I/AAAAAAAAM-g/S7-q3D6_3UU/s1600/grilled+Thai+beef+salad+002.jpg




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Feature: Bimcreate by Shamar Prescod

I decided to go a little more techy with this

week’s feature and what better tech feature

for an online magazine than a young company

who helps get businesses online. Our featured

artistes this week are Zario and Paul of

Bimcreate. This interview was convened via

email…..just utilizing the tech :-)

How did Bimcreate Get Started?

(Zario) I started a gaming community back in

2005, which also doubled as practical practice

for POB in school. I wanted a way to

promote it online; the only way to do this was

via a website so I decided to do it myself. I

asked as many questions as possible and read

as much articles as I could until I knew the

basics and was able to create something,

which sucked, but did the job.

As time progressed, I got better because I

read more and was offered allot of assistance

from community members. I decided if I

could run the community and also create an

entire website for free I might as well get paid

for doing something similar.

I decided to do some freelance work for

cheap as practice for the company I was

currently working for. I still didn’t know

enough but from experience knew the

information was out there so once I had the

job I could figure out what to do afterwards. I

offered deals for referrals and ended up with a

client base. I decided that a company name

was needed so started coming up with names

and slogans until one of them stuck, wanted it

to be original so I would pop up on google

easy.

After a few years of growth I knew things

needed to step up to the next level so after

meeting up with Paul brought him on as a

partner, which took things to another level.

Tell us a little about what you do. What do

you offer to potential clients?

We pretty much improve or create a

company’s brand online. Our core business is

Website Creation, Maintenance and Updating

(Management) but we offer a collective of

services that improve a company’s overall

branding on the web.

In this industry things move quickly so what’s

popping today can be obsolete tomorrow so

we make it our business to know what’s

happening right now. We constantly educate

ourselves to give us the edge, and transfer that

to our clients.

How can a good website benefit persons

in the arts? How can it improve their

exposure and help spread and sell their

work?

We live in an age where a website acts like the

online brick and mortar. It’s great to be very

good at what you do but if no one knows

then you got as much fans as the guy with no

fans. haha.

The world’s a big place but the web makes it

smaller. I like to compare a website to social

media by saying a website is your base where

you promote everything. It’s like a hub while

social media is like your street team so it’s

important to have both.


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What are some of the tips you would give

to persons looking for a site for their

business or product, especially artistes?

I always say to have a great product first of all.

Too many companies and people go looking

for a website but have no content to put on it.

If you are an artiste make sure first of all you

are marketable, because it’s not about having a

website but having a great brand identity

online. Know who you are and how you

would like to be presented to the public.

What suggestions would you give to other

young entrepreneurs in general?

I am a firm believer in the pursuit of what you

are passionate about because you will find a

way to make it work. Also do allot of reading

of current information within the industry you

are pursuing. I get extremely pissed off when

people want to do something within an

industry and know nothing within that

industry. It’s important that you get

CURRENT information, please know what

the hell is going (on) RIGHT NOW, not what

worked years ago.

Things change too quickly of course there is

the fundamentals but please just know what’s

happening now. Another important thing is

not to wait on things to be perfect, people

sometimes wait so long on perfection that

they never end up launching because the

climate changes and they constantly end up

making adjustments without even launching.

Also, don’t be afraid of making mistakes

because you don’t have control over

everything that happens. It’s all about your

reaction. And, focus on putting in the needed

work, and not on the spot light, I see so many

people jump for a little fame so early on it

sickens me. Look for ways to make things as

efficient as possible don’t be stubborn with

your process, that way you can do less with

better results.

Last but not least, listen as much as possible

to people who you know are out there doing a

great job. Filter out the noise from those who

tell you how to do it but never did a thing or

from those who deter you from progressing

because they didn’t get there shot or were too

blind to see it.

Photos by: Strike Media Barbados by Shamar

Prescod


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Work Out Diary – Week 3 by Shamar

Prescod

Now it’s been a little while since a magazine,

so I am catching up with the diary. Week 2

was little hectic for both Doddy and myself so

we didn’t get to meet.

I didn’t let this discourage me though. I made

sure to get in at least 30 minutes of some sort

of workout on my own. The following is the

workout from Week 3.

The Work Out

Doddy and I were able to meet this week and

even though our session for today (Saturday)

had to be postponed, it was a good week all

the same.

I had a rough session with Doddy. This week,

we added deadlifts and squats to my workout.

Now, as with our previous session, Doddy

wanted to ensure my form was good.

However, as I have done these exercises

before, I found them to be a little easier.

NEVER MAKE AN EXERCISE SEEM

UNCHALLENGING IN FRONT OF

YOUR PERSONAL TRAINER. TRY

AND GRUNT AND GROAN DURING

THE WORKOUTS!

Doddy practically threw all the weight on the

bar for the deadlifts and the squats. By the

second last set for the deadlifts I was

throwing up. (Apparently deadlifts do this and

I shouldn’t be worried, but I was.) Breakfast

did not taste as good coming back up as it did

going down.

Now you would think that throwing up would

end the workout. No, it just meant extra

recovery time, getting a little something in the

stomach to settle it and doing that last set. I

just want to point out that I did 8 reps in that

final set with no problem. YAY ME!

The squats did not make me regurgitate any

of my meal, in fact I did those like a boss.

Now I don’t have a squat rack at home and I

only weigh 160lbs, though I was 164lbs at first

weighing. I would never put that much weight

on my shoulders to squat, however Doddy

would and did.

Now I love doing squats. Probably comes

from doing martial arts and loving to kick. I

like working out legs. I think Doddy took that

as a challenge. On the third and final set with

all the weight, and after the deadlifts and

other exercises, I felt drained and exhausted.

This is obviously normal after such a grueling

work out. This is the conversation that

occurred -

Doddy (after throwing all the weight on the

bar for the squats): "Alright, you will do 10

for this last set."

Me: already exhausted, "Will you settle for 8?"

Doddy: "No...."

He then proceeds to give me a really good

'tip', that is to say he stood behind me making

sure I did not drop the bar as I was tempted

to do after the second rep.

After the 10th squat, Doddy takes the bar

from me and says, "You can collapse now."

Me, after collapsing: "I would like you to leave

my house now…"


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Now some of you might ask, why am I doing

this if it’s so hard? Simply put, I am doing it

because it’s so hard. If I wanted to do

something easy, I would just lie in bed and

watch TV. It’s Doddy’s roll to make me hate

him during sessions. If it feels easy, it’s

wasting both our times. I might not like him

now, but 3 weeks in, I am already seeing a

difference in my body. (Pics will be coming

next week)

So I will probably curse him a few times, but I

truly appreciate what he’s doing for me.

The Diet

I refuse to start a full diet plan right away.

No, you didn’t read that wrong. But there’s a

reason. Though Doddy and I are working

together on this, it is still supposed to be

meant as motivation for the average person.

The average person isn’t going just shell out

hundreds of dollars for a meal plan,

supplements and groceries needed for a

proper diet right away. They should but they

will not. That’s the honest truth.

I'd rather ease into it while making slight

changes in my eating habits now. Personally, I

believe this should make the transition easier.

I’ve cut a lot of grease and junk out of my diet

and I am eating a lot more fruits, vegetables,

fish and chicken. I’m not a big fan of red meat

so I haven’t really been eating it. I’ve also cut

out a lot of processed and can foods. They

aren’t really good for you.

There has still been some cheesecake and

brownies but not much. I’m actually quite

proud of myself regarding that.

Now Doddy still has a lot of suggestions for

me when it comes to eating based on my

goals, and I believe that in a few weeks, I’ll be

better able to begin the diet and meal plan he

has for me. I’ll get there.

How I Feel

I have 2 steps in leading to my kitchen and

after those squats I don’t really like those 2

steps. However, I look forward to my sessions

with Doddy and working out on my own, it

isn’t something I dread and I think that’s a

great thing. I believe you should enjoy

working out. Even when your body is telling

you to give up your mind should be telling

you, just a little more (or at least your

trainer/training partner).

I’ve been putting in a lot of exercise during

the World Cup football matches. I’ve been

riding my bike a lot more and I’ve been

stretching like crazy. My Taekwondo kicks are

going to be so high when I start back training

in July.

Eating better isn’t that hard, because I cook

the majority of my meals myself. I really think

when I start the diet plan, granted that I can

use my herbs and spices, it won’t be as

difficult as if I went right into it. I might be

wrong and should have gone into it right

away, but I am the person who has to be

comfortable with it, so I’m doing it my way.

I generally feel good about myself and have

already seen a change in my energy levels, my

mood and my body. It’s been a good three

weeks.


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The Desk by Van Nyx

arts tech magazine - july 2, 2014

Documents

set of recipes

recipes youll

curry variations

variation of curry

dried lentils

curry powder

cans lentils

shamar prescod chief