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Datscha-Radio documentation out now!
125 stamped and numbered copies – one for each artist – are available: Come to our winter BBQ party on the 5th of Feb. (date not yet fully confirmed, but will be made known in time :) )
44 pages of photos and text :)
8 Days in a Nutshell
It was Pit Schultz who had the brilliant idea to use the computer’s camera to capture Datscha life surrounding the microphones… a life which entailed almost 16 hours a day of watchful attention toward screens, mixers, usb-hubs and many more things.
[iframe src=”http://player.vimeo.com/video/53175402?badge=0″ width=”100%” height=”480″]Datscha-Radio 24.-31. August 2012 on Vimeo.
Read MoreRadio Kitchen
Datscha-Radio kitchen: an extensive field! Apples, cherries, plums, zucchini, carrots, tomatos and mangold come together with pasta, bread and “bratwurst”… experi-mental modes included. Without the need of hyping cooking – as done so persistantly – into an art form, and parallel to radio making, there is a need for recipes based on the improvisation of food from the means available. And there are workflows which remain hidden to the eye… until the table is ready laid.
One of the most important “invisible” tasks of our radio kitchen was the peeling of apples! Indispensable too: Doing the dishes in between times. Great thanks here to: Phillip Haffner and the charming reboot.fm intern, and to Antonia Puscas (and her friends), Heike Puschel und Wolfgang Kriener!
Some of the most visible “kitchen works”: the grand catering done on our opening day by the team Stöhring/Pelke/de Vito with Swabian potato salad and three other thrilling salad combinations. Along with it, the invaluably helpful support by KH Jeron in the matter of vegetable soup, apple crumble, dish-washing and tidying up. Additional thanks to Michelle for her apple-walnut tarte and to Diana McCarty for the tomato salad.
The elaborate star salads of the catering team will come as an extra blog ★ !
- Red Beet with Yogurt and Lemon-Relish
- Swabian potato salad (with or without Bockwürstl)
- “The uncollapsable green salad“
- Cucumber salad with garlic and ground ginger
Here come the two elementary recipes of our radio kitchen. At least one of them, the “Pasta salad, NTN (Next-to-Nothing)-style can be prepared in less than 10 minutes. The other, of course is a traditional German apple (optionally cherry/plum) cake with crubles.
Next-to-Nothing-style pasta salad
500 grams pasta
1 cup sour cream
1 lemon
1/2 jar of capers
olive oil
Option: + 1 smoked trout / half a cauliflower or similar.
Preparation: Cook pasta al dente, let cool, add sour cream, a dash of olive oil, some lemon juice to taste and capers. Stir. Season with salt and pepper.
Apple crumble cake with curd
Dough:
400 gr flour
120 gr melted butter
1 cube of fresh yeast
1 egg
180 ml milk
1 teaspoon coarsely grated lemon zest
Crumbles:
200 grams of flour
100 g sugar
150 g butter
pinch of salt
Cinnamon (optional)
(Keep the crumbles in the refrigerator until needed)
Topping:
1 kg of apples, peeled and chopped
250gr. curd cheese
This is the basic recipe that can be modified and refined. How to prepare the yeast dough I won’t explain, lemon peel can be kneaded in. After the dough has risen, spread on a buttered tray, spread the curd on it, arrange the apple slices, loosely scatter the crumbles on top. Bake for 35 – 40 minutes in the oven at 200 degrees.
Extra recipe (thanks to Phillip Haffner): Rosmary Gin
1 bottle of gin (not the most expensive one!)
2 twigs of rosemary
Preparation: put the twigs into the bottle, take it to a dark spot (i. e. cupboard), wait for 3-4 days (or nights), decant or take the twigs out. Serve. Good with ice.
Pomeranian Cucumbers
Our garden neighbour from patch no. 488 confided in us the cucumber recipe of his mother. This is what he says:
Pommersche Gurken
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Woodruff Punch… and how to make it!
Most interesting question I found myself asked when serving the “Waldmeister-Bowle”: “Now, is it poisenous? Will I see/feel differently?” My usual answer: “No, it is not. And well, if you start seeing tiny green ladies in the grass waving their flower-shaped umbrellas at you… this is something which might just happen.”
Woodruff grows in the woods… and of course, in the Datscha garden.
Procedure of preparation:
- Pick the plant in late April/early May
- Let it wilt in the sunshine (important!)
- Bundle it up
- Prepare a solution of sugar in hot water (500 ml at least)
- Put the bundles in with their stalks turned up.
(This keeps the most part of the coumarin out, whereas the aroma seeps into the sugary solution) - Let rest for at least 3 hours or overnight
- Strain the essence (with a coffee filter or similar)
- Pour it into a small bottle or decanter for immediate use.
The pictures in the gallery illustrate the above.
For the cold punch you need:
- 200-350 ml of woodruff essence
- 2 bottles of dry white wine
- 1 bottle of sparkling water
… to be refilled according to the wishes of your guests.
Botanical info:
Galium odoratum syn. Asperula odorata, is a flowering perennial plant in the family Rubiaceae, native to Europe, North Africa and Western Asia. A herbaceous plant, it grows to 30-50 cm (12-20 ins.) long, often lying flat on the ground or supported by other plants. Its vernacular names include woodruff, sweet woodruff, and wild baby’s breath; master of the woods would be a literal translation of the German Waldmeister. It owes its sweet smell to the odiferous agent coumarin, and is sometimes used as a flavoring agent due to its content of this chemical. (Wikipedia)
Klangboot | [Sound boat]
A radio show by Ready Media. 27 min.
Translation follows
Die Sendung „Klangboot“ http://www.klangboot.de bewegt sich mit ihren vorwiegend elektronischen Klängen und Geräuschen im Fahrwasser von Ambient, Electronica und Soundscapes. Trotzdem folgt das
„Klangboot“ keiner vorgeschriebenen Route innerhalb einer Genredogmatik und bietet allen Musikstücken Platz an Bord, die von Entspannung, Ruhe und Sehnsucht leben. Jede Sendung
besteht aus Netaudio-Musik: Stücke, Klänge und Kollagen, die über Creative Common Lizenzen vertrieben werden und frei im Netz verfügbar sind. Ab und an soll das „Klangboot“ über eine
Experimental-Sandbank gezerrt werden oder einem Improv-Unwetter trotzen. Das „Klangboot“ ist vieles zugleich: ein Freund des unerschrockenen Klangsurfers, ein anspruchsvolles
„Hintergrundrauschen“ und eine ambiente Begleitung in den erholsamen Schlaf. Willkommen an Bord! Moderator: readymedia lebt und Arbeitet in Berlin und Moskau; Releases: http://tonatom.net/content/profile/readymedia.html
Klangboot is a broadcasting format by Andreas Fertig.
Playlist/Info: Andreas Fertig/Ready Media
Read MoreZepelim Plant Conciousness and Communication
by Carlo Patrão. 30:45 min
“We’ve all heard about the experiments documenting how plant growth is affected by different genres of music. What we know less about are the experiments conducted all over the world that suggest that plants have a form of communication and almost pyschic perception of human intention and the events that occur in their immediate environment. This sound collage is composed of music made by codification of plant DNA, talking to plants, bioelectronic sensorial music, field recordings with contact mics, solar powered music, plant comunication and music inspired by plants.” (Carlo Patrão)
Carlo Patrão has been working in radio since 2007, when he became a member of the freeform radio station Rádio Universidade de Coimbra (www.ruc.fm).
Tracklist/Info
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