Monica Saigal Bhide's Blog, page 22

Fried Eggs on Potato Chips

I saw a recipe years ago on the Parsi way of making eggs – cooking them on top of potato chips. I would read the recipe over and over again and while it sounded quite interesting, i have to admit that I did not quite have the nerve to try it.. I mean frying eggs on top of potato chips?

Then, I thought, what do I have to lose. I will try it and if I hate it, I will just eat something else! Well, there was no worry of that. The dish combines all my favorite ingredients – onions, potato chips and yes, eggs. It is delicious, unusual and is now a staple in my kitchen.

I would love for you to try it and share your thoughts here.

Thanks to Stephanie Stiavetti for this photo

Eggs on Potato Chips (Wafer Par Ida)

Recipe adapted from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking

Copyright © 2007 by Niloufer Ichaporia King.

Ingredients

1 tablespoon ghee, clarified butter, or mixture of vegetable oil and butter

1 small onion, finely chopped

1/2 teaspoon Ginger-Garlic paste (optional)

2 to 3 hot green chiles, finely chopped

1/2 cup coarsely chopped fresh coriander (cilantro) leaves

4 good handfuls of plain potato chips from a just-opened bag

4 large eggs

1 tablespoon (about) water

• Heat the ghee over medium heat in a stur

dy

medium skillet, preferably cast iron. Add the onion and let it soften, stirring occasionally, a few minutes. Before it browns, add the paste if you like and the green chiles, and as soon as the mixture looks cooked, add the fresh coriander. Crumble in the potato chips, tossing the contents of the pan to combine them thoroughly. Make nests in the surface of the mixture—they’won’t be perfect hollows—and crack an egg into each. Pour a tablespoon or so of water around the edges of the pan to generate some steam, cover the skillet tightly, and let the eggs cook just long enough to set the whites without turning the chips soggy.

• Turn out onto waiting plates.

Serves 2 to 4.

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Next session – Introduction to Food Writing (e-course) (2014)

INTRODUCTION TO FOOD WRITING, taught by Monica Bhide

DURATION: 6 weeks

NEXT SESSION: Sept 15th, 2014

COURSE DESCRIPTION: This comprehensive six-week course will enable you to combine your love of food and your passion for writing into a marketable skill. You’ll learn about the different kinds of food writing: service articles, recipe development, cookbook writing, blogging, memoirs, essays, restaurant reviews and more. I will teach you how to find hidden markets for your ideas, how to track down the correct editors at publications, and how to make your food writing really shine. This course, presented along with skill-building assignments, will give you an in-depth understanding of the food writing profession. Whether you wish to develop recipes, write a family cookbook, break into a national food magazine, or write food essays, this course will provide you with a solid foundation from which to build on. Included in the course materials will be interviews with the food editor of the Chicago Tribune, the travel editor of Food & Wine, the restaurant critic for the Washington Post, and more.

“I learned so much from Monica’s class.  Thanks to Monica’s guidance I wrote my most popular blog post ever.   I love that Monica will help you push your own personal boundaries.  She also gives you much insider knowledge about food writing outside of blogging that it really opens your eyes up to what is out there.  I have always found her inspiration heartwarming, and have looked to her guidance to pull through when burnout happens.   I highly recommend taking this class, it will help you determine how to improve your writing skill, determining what you should do next, and she gives invaluable guidance on how to move forward in your food writing career.” Stephanie Manley.

“”Monica Bhide’s Introduction to Food Writing course was instrumental in giving me the skills AND the encouragement to take the next step in becoming a food journalist.  Her course covers the basics of learning how to describe food and dining experiences without using cliches, tailoring your writing for a specific publication, and understanding specifically how to pitch your story ideas to magazines and other media.  Her practical course is a terrific way for new authors to understand the marketplace for their writing, as well as seasoned journalists to gain perspective of other mediums (like Recipe Development or Food Essays).  I highly recommend Monica’s course to anyone who is passionate about food, and loves to share their knowledge and experiences with the world.” Christof Laputka

“Monica Bhide’s foodwriting course is pure joy. Her love for the subject and enthusiasm comes across in her meticulous course materials and generous feedback. Many internet courses skim the surface of the subject matter, but Bhide dives in straight and deep. Not only do her lessons cover the pros and cons of different food writing aspects, she includes targeted Q&As with food writing professionals and carefully crafted samples that drive the information home. While Bhide’s exercises require serious commits of time and thought, they aren’t just “busy work”. The assignments mirror real life scenarios or build practical skills you can put to immediate use. The highlight of the course is Bhide’s feedback. She gives unrestrained praise where earned and constructive, helpful suggestions to fill the gaps. I highly recommend taking this food writing course. My only complaint is it ended too soon.” —Charmian Christie

During the six weeks of Monica’s food writing class I learned one invaluable tip related to creating recipes, developed my first essay related to food and sent it to an appropriate market, and created an idea for a cookbook. On top of that, Monica offered highly personalized attention throughout the course. I highly recommend this class – and working with Monica – to anyone who wants to learn about and/or expand their knowledge of food writing, its joys and its challenges. —Lisa Waterman Gray

After taking Monica’s class, I understand the world through the eyes of a food writer is not as simple as it may first appear.  It takes finding your voice, finding your passion and realizing the value of hard work.  It is invaluable to hear the lessons and feedback offered by Monica to help you understand what it takes to make a successful communicator — and how to actually get your work printed.  A great jump-start to anyone interested in breaking into food writing or thinking about changing careers. —  Dana Wallace

 

ABOUT THE INSTRUCTOR: Monica Bhide has: discussed truffles with the grand-old Chef extraordinaire Imtiaz Querishi in Mumbai; sampled hamur on dhows in Dubai; sipped camel’s milk in Bahrain; followed a superstar food critic around Mumbai and an anonymous one in DC; presented Spices and Rices at the French Embassy in DC and gotten lost on the backstreets of Delhi searching for the perfect paratha; tapaoed in DC with Chef Jose Andres and sampled the amazing cuisine of Chef Ananda Solomon; taught cooking on-line (yes it can be done) and in her cooking school; sampled flights of honey and hosted colorful henna parties each spring. Monica has written on food for such publications as The New York Times, The Washington Post, Chicago Tribune, Christian Science Monitor, Bon Appetit, Town and Country Travel, Food and Wine, Cooking Light, Coastal Living, Health, and Better Nutrition. Her highly praised first cookbook, The Spice Is Right: Easy Indian Cooking for Today (Callawind Publications, 2001) is a collection of mouth-watering menus tempered with her up-to-date touches on classic Indian recipes. Monica’s newest cookbook, The Everything Indian Cookbook: 300 Tantalizing Recipes–From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo (Everything Series) was released in May 2004. Monica was also the recipient of the Susan B. Langhorne Scholarship for Food Writers at the Symposium for Professional Food Writers in 2004 and the runner up for the 2005 award.

Download Monica’s FAQ - new faq (PDF format)

COST: $750 for the Gold version, which includes six weeks of phone support (1/2 hour per week, by appointment) and e-mail support. $500 for the Premium version with e-mail support only. $200 for the Basic version with no phone or e-mail support.

Choose a class




Gold $750.00
Premium $500.00
Basic $200.00

 

 

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Cooking with Coconut Oil

I found out about Elizabeth Nyland’s book, Cooking with Coconut Oil: Gluten-free, grain-free recipes for good living, on Twitter! Someone tweeted how great the book was and so I requested a review copy.

I used to like cooking with coconut oil until I heard that it was bad for you! That was several years ago. Luckily, better sense prevailed and I continued to cook with it. And now the research is back telling us how good it is for us: it is shown to lower cholesterol and also help us absorb more nutrients. And those are just two of the benefits! It is said to help heart health and boost our immune function. I mean how much more can we expect from our oil!

Elizabeth’s book has recipes that use coconut oil, of course, but also many recipes using coconut flour (gluten-free). We tried the book out in our kitchen and particularly loved her hummus made with beets, her butternut squash soup and her Hasselback sweet potatoes. The recipes are really simple, don’t use any complex techniques or crazy ingredients and we all agreed that she really knows how to season well!

Hasselback Sweet Potatoes

Cooking with Coconut Oil: Gluten-Free, Grain-Free Recipes for Good Living by Elizabeth Nyland (The Countryman Press, 2014)

Photo and recipe used with permission. Copyright The Countryman Press.

Monica’s note – i really liked the fact that cutting the potato helped it crisp up more and the coconut oil really adds a nice touch along with the cinnamon. A terrific flavor combination that works!

Elizabeth’s trick for not cutting the potatoes all the way through: The key to not cutting all the way through the potato is to lay two chopsticks down next to your potato so when you slice down, you won’t cut all the way through.

2 pounds small sweet potatoes (orange fleshed)

3 Tbsp coconut oil, melted

sea salt to taste

1 tsp ground Cinnamon

1. Preheat the oven to 400F. Cut the ends off each potato ( and a small bit at the bottom if you want them to stay put better). Slice the potato into segments crosswise, not cutting all the way through so you have a fan-like effect

2. Pour or brush the melted coconut oil over the potatoes (try to get in all the nooks and crannies). Sprinkle with salt and optional cinnamon over them and place on a baking sheet. Bake for 35 to 40 minutes or until slightly golden on the edges and soft throughout.

3. Serve immediately.

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Grocery Store Tales

What do the contents in someone’s grocery cart say about them?
http://monicabhide.com/wp-content/uploads/2014/03/Grocery.mp3

Of course, you can always read it here:  

Grocery Store Tales: 

I went to the grocery store yesterday afternoon. It was a gorgeous day in NoVa, sun was glittering, a cool wind was blowing and I was picking up a birthday cake for my little guy. One of the things I like to do at grocery stores, and I am sorry this will sound weird, is I love looking at what people are buying and then trying to figure out if I can tell their “story” based on their purchases. (If you have seen the new movie Date Night with Tina Fey, you will know what I am talking about as the couple in the movie does this same thing with people at restaurants. They like to look at other couples and make up stories.)

But I digress.

So yesterday I was in my merry mood, walking around and looking at people and figuring out what they were up to: a young man was trying to figure out what wine to buy. He looked like he was 12. He kept pacing up and down the wine aisle. I wondered if it was date night for him and he was trying to impress someone.

Next was the typical young mom with a kid under her arm, one in the plastic car at the bottom of the shopping cart and another one in her belly! She was buying, what else, diapers. Despite being pulled in two different directions by the kids, she was laughing and singing in a language I could not recognize. Occasionally bending down to kiss the kids. I wondered where the husband was? Fighting a war? At work as a lawyer? What would she cook him tonite? Or would he cook for her given that she was about ready to pop.

Then, I found her. This old woman, with a gentle mop of greying hair on her head. She was wearing a large red sweater, black pants and sensible shoes. She walked slowly, very slowly, which is actually how I got stuck behind her line. She was buying healthy frozen entrees from the freezer section. She had a list that she was having a hard time reading and a harder time crossing off. Her large fingers seemed not to be able to bend. Arthritis? I dont know. Maybe. I smiled at her. “I am trying to get all I need to eat this week. It is hard being alone,” she said. I just stared. She pulled another entree and put it in her shopping cart. Was she alone in this world? Did no one want to help her? “I cant cook anymore, not with these hands,” she said to me. She kept going and then came to the ice-cream aisle. She picked a few single servings of different ice-creams. I followed suit only picking larger boxes for my kids. “Ah, you have a family. I only get these for myself,” she said. Then she peeked in my cart, “A birthday cake! Who has a birthday today?” I told her about my son. “Yes, I thought it was a boy since you had the red car on there! He likes cookies? I see you have cookies? I dont eat those anymore not with my teeth. Only ice-cream for me at night,” she smiled. Then she pointed to all the vegetables in my cart and asked how many kids I had and how I got them to eat vegetables. “I see like roses,” she pointed to my flowers.

We began to walk to the checkout counter. “I love looking at people’s carts and seeing what they buy. You can learn so much about them, dont you think?” she said.

You certainly can, ma’am. You certainly can.

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Okra by Virginia Willis

 

Among the many reasons I love Virginia Willis, and I kid you not, one is that she and I have an obsessive love of okra. See, if you cannot understand that, then you know don’t know what you are missing!! Okay, so even for an okra lover like me, the slime is off putting. And in her new book, Okra, Virginia even has a list of ways to bust the slime so that you can enjoy okra even more!

I asked the gracious Ms. Willis why she chose to write this book:  I was drawn to this lovely series by UNC press because it of the study and celebration of Southern ingredients. And, even though I am published by a major publishing house with Random House and Ten Speed Press, as a former history major I had a very strong desire to publish with a university press. To really zero in on Okra, itself, I love okra and am constantly so intrigued by the love-hate feelings it brings to the forefront. People aren’t in the middle about okra. It’s a contentious vegetable.

Okra  showcases fifty recipes: twenty-six southern dishes, ranging from Southern-Style Fried Okra to Gulf Coast Seafood Gumbo, and twenty-four authentic global dishes, from Moroccan Lamb and Okra Tagine with Preserved Lemons to Cuban Pork with Yellow Rice, Okra, and Annatto Oil. I am delighted to say that Virginia spoke to me about a couple of the Indian dishes! Her Indian recipes are just terrific.

In addition to the recipes, Virginia also discusses okra gardening and heirloom varieties of okra.

 

Singapore-Style Sambal Oelek Okra

From OKRA: a Savor the South® cookbook by Virginia Willis. Copyright © 2014 by Virginia Willis.  Used by permission of the University of North Carolina Press. www.uncpress.unc.edu

Sambal oelek is a chili sauce of Indonesian and Malaysian origin. It’s made from a variety of different chilies and is most often used in cooking, not as a condiment like sriracha. This dish has a heavy dose of umami with the use of dried shrimp. It will light up your mouth with flavor!

Makes 4–6 servings

1/4 cup canola oil
1 large shallot, chopped
2 tablespoons sambal oelek
1 tablespoon dried shrimp, very finely chopped
2 garlic cloves, very finely chopped
1/4-inch coin of ginger, peeled and finely chopped
3/4 pound okra, stem ends trimmed, cut diagonally into 1/4-inch pieces
Coarse kosher salt and freshly ground black pepper

 

Line a plate with paper towels. Heat the oil in a large skillet over medium-high heat until very hot, almost smoking. When the oil is hot, add the shallot to the skillet. Cook until browned and crisp, about 2 minutes. Using a slotted spoon, transfer the shallot to the prepared plate, making sure to get every last bit.

In a small bowl, add the sambal oelek, shrimp, garlic, and ginger. Stir to combine and set aside.

Reheat the oil until very hot. Add the okra to the hot oil and fry until bright green, about 2 minutes. Add the sambal oelek mixture and shallot. Stir-fry over high heat until combined, about 1 minute. Season with salt, but not too much as the dried shrimp are quite salty. Transfer the okra to a warmed shallow serving bowl. Taste and adjust for seasoning with salt and pepper. Serve immediately.

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Fennel Chile Dry Rub

This year my book, Modern Spice, celebrates five years! In honor of the book, I will be posting a few recipes over the year. Here is one of my favorite.. a very versatile rub. The photo is courtesy of Stephanie Stiavetti

FENNEL-CHILE DRY RUB

Makes about ¼ cup

¼ cup fennel seeds

4 whole dried red chilies

½ teaspoon ground peppercorns (use a medley of different colored peppercorns)

Heat a small dry skillet over medium heat. Add the fennel seeds. Toss until the seeds are fragrant. This takes just about 1 minute, so watch them carefully and keep tossing the seeds in the pan or they will burn.

Add the chilies and toss for another 5 seconds.

Remove from heat and allow to cool.

Grind to a coarse powder in a spice grinder. Add the peppercorns and mix well.

Store, covered, until needed.

 

Here is an example of the rub used on steak -

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Simply Spiced Lamb Chops

 

INGREDIENTS

8 whole cloves

2 small dried chiles (such as chiles de árbol), stemmed

2 teaspoons fennel seeds

1 teaspoon cumin seeds

1/4 teaspoon whole black peppercorns

1/3 cup whole-milk plain yogurt

2 teaspoons finely grated peeled fresh ginger

8 lamb rib chops (each about 1 inch thick), excess fat trimmed

Pickled Red Onions

Fresh mint sprigs (for garnish)

Combine first 5 ingredients in small skillet. Stir over medium heat until spices are aromatic and slightly darker in color, about 3 minutes. Transfer spices to bowl and cool. Grind spices to coarse powder in spice mill. Combine spices, yogurt, and ginger in 11x7x2-inch glass baking dish. Add lamb chops and turn to coat with mixture. Let marinate 30 minutes.


Preheat broiler. Line rimmed baking sheet with foil. Arrange chops on baking sheet. Broil lamb to desired doneness, about 3 minutes per side for medium-rare. Transfer 2 lamb chops to each of 4 plates. Spoon drained Pickled Red Onions alongside each; garnish with mint sprigs.

(This recipe of mine appeared in Bon Appetit in 2011) Photo by Lucy Schaeffer

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Vikas Khanna returns to the rivers

I have always enjoyed cooking from Chef Vikas Khanna’s cookbooks  – the recipes work and provide delightful results. So I was delighted to receive a review copy of his newest book, Return to the Rivers: Recipes and Memories of the Himalayan River Valleys. And, oh my, what a book!

First, the foreword is written His Holiness the Dalai Lama. Should I even go on?

The book is as charming as it is beautiful. It is part travel memories and part recipes. What I loved most about the book is that Chef Vikas has documented the recipes as they should be and has not modified them too much. They are rustic and authentic and quite simple. In an area where vegetables are hard to grow, the cooking is very hearty and focused on the meats.

I was worried when I first got the book that I would not find the ingredients to make the recipes. Totally unfounded worry! I was able to cook several of the dishes quite easily with everyday ingredients. There are a few ingredients that are harder to find but in all, this book is just worth buying for the beautiful stories and the simple recipes that remind us of what is really important in this world: togetherness.

Some of the recipes that I have tried – Red rice with apricots and walnuts,  tamarind onion relish and spiced black chickpeas. Just terrific!

I selected a recipe that shows you how easy the dishes are in the book to prepare and that a recipe does not need to be complicated to be good:

Tibetan-Style Lo Mein [Thukpa Dangmo]

Recipe and Photo from Vikas Khanna’s Return to the Rivers. Both are used here with permission from the publisher

This noodle dish provided me sustenance through my long journeys in Tibet and I love it.  Lhasa was the central point of my travels, and each time I had a stopover there, I would get these noodles from the street carts outside Jokhang Temple. I would request stewed vegetables and meats be added to the noodles to make this a complete meal on the go.

While “thukpa” means noodles, “dangmo” means served at room temperature.

Serves 4

1 tablespoon vegetable oil

8 ounces cooked lo mein noodles, preferably fresh

1 1/2 teaspoons cayenne pepper

2 tablespoons soy sauce

Salt

Pinch of sugar

3 scallions, finely chopped

Heat the oil in a large skillet or wok over high heat. Carefully swirl to coat the bottom of the pan with the hot oil. Add the noodles, cayenne, soy sauce, salt to taste, and sugar and toss to combine and heat all the ingredients. Top with the scallions and serve cold or at room temperature.

Chef Vikas Khanna (bio from Amazon)

Vikas Khanna opened his own catering company at the age of seventeen and never looked back. He has worked his way up to be one of New York City’s top-rated chefs with his work at Salaam Bombay, The Café at the Rubin Museum, and the Michelin-starred Junoon. He is equally recognized for his work in humanitarian efforts with SAKIV, New York Chefs Cooking for Life, his documentary film series, Holy Kitchens, and as the host of MasterChef India television program. In recent years, he has become recognized for his television appearances on Martha Stewart, Gordon Ramsay’s Hell’s Kitchen and Kitchen Nightmares, and Throwdown with Bobby Flay. Khanna now resides in New York, NY.

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Understanding the World of Cookbooks

COOKBOOK WORKSHOP

Have you ever wanted to write a cookbook? Turn that dream into a reality with my (fully online) cookbook workshop.

If you are interested in participating, please let me know ASAP as I have very few spots left.

UNDERSTANDING THE WORLD OF COOKBOOKS, taught by Monica Bhide

In this three-week online class you will get an in-depth understanding of cookbook writing (both traditional publishing and self publishing). Do you need to start a blog? Is traditional publishing or self-publishing the best route to go? How long is a normal amount of time to write or sell a proposal? Top cookbook authors, aspiring writers and upcoming food writing stars give insight into their own process and lessons they learned:

“Don’t try and be the next Julia Child; be the first you.” — Luca Marchiori ( a former student of mine)

“Test your recipes.  Retest your recipes.  Test them again.  Then have others test your recipes for clarity.  People get terribly angry if a recipe doesn’t work and they won’t recommend or buy any of your future books if you’ve broken that trust.” — Chef David James Robinson

“Be flexible. The idea that was first pitched is not the book I eventually sold.” — Donna Currie

DURATION: 3 weeks

NEXT SESSION: March 25th, 2014

LESSONS INCLUDE:

1. Understanding self-publishing and how to publish your own cookbook.

2. In-depth interviews and lessons learned with some of the top most cookbook authors in the US today.

3. Interviews with agents and cookbook editors talking about what they look for in cookbooks.

4. A detailed lesson that explains how to develop recipes, write recipe head notes and test recipes.

5. A look at the world of ghostwriting cookbooks.

6.  Assignments that will help you flush out your own idea for a book.

7. How to write a cookbook proposal along with samples of proposals that have sold.

8. A half hour one on one call with me about your cookbook idea and how to refine it

At the end of the course, you will have a clear understanding of how cookbooks are written, how they are sold and how to create them. You will have a flushed out idea that you can then take to create your own cookbook whether self-published or as a proposal for an editor. You will NOT have a completed cookbook proposal but a refined idea, a plan and the tools to help you write the proposal/book. My last book proposal took three months to write. Good things take time. This class is intended to get you to forward in a productive way.

The cost is $500. The class is completely online except for the one call with me. That can be done via a landline or by Skype.

I am only taking a handful of students for this. If you would like to reserve a spot, please email me right away.

ABOUT THE INSTRUCTOR: Monica Bhide has: discussed truffles with the grand-old Chef extraordinaire Imtiaz Querishi in Mumbai; sampled hamur on dhows in Dubai; sipped camel’s milk in Bahrain; followed a superstar food critic around Mumbai and an anonymous one in DC; presented Spices and Rices at the French Embassy in DC and gotten lost on the backstreets of Delhi searching for the perfect paratha; tapaoed in DC with Chef Jose Andres and sampled the amazing cuisine of Chef Ananda Solomon; taught cooking on-line (yes it can be done) and in her cooking school; sampled flights of honey and hosted colorful henna parties each spring. Monica has written on food for such publications as The New York Times, The Washington Post, Chicago Tribune, Christian Science Monitor, Bon Appetit, Town and Country Travel, Food and Wine, Cooking Light, Coastal Living, Health, and Better Nutrition. Her highly praised first cookbook, The Spice Is Right: Easy Indian Cooking for Today (Callawind Publications, 2001) is a collection of mouth-watering menus tempered with her up-to-date touches on classic Indian recipes. Monica’s newest cookbook, The Everything Indian Cookbook: 300 Tantalizing Recipes–From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo (Everything Series) was released in May 2004. Monica was also the recipient of the Susan B. Langhorne Scholarship for Food Writers at the Symposium for Professional Food Writers in 2004 and the runner up for the 2005 award.

 

 

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Smithsonian Social Media Panel

On Saturday, February 22, I was honored to put together the panel, “Social Media Savvy: A Practical Guide to Personal Branding and Strategy,” at the Smithsonian.

The seminar helped participants create a social media identity and identify the key elements of a strategy to interact effectively and efficiently in the virtual world. Participants explored the fundamentals of social media and its tools, including Facebook, Twitter, LinkedIn, and others. The pros and cons of each and their use in creating a social strategy were discussed to help identify which works best for each person’s needs. Practical considerations, such as social media etiquette and learning how to use social media efficiently, were also tackled.

The day concluded with an interactive panel of social media pros who shared their experiences and practical insights. Panelists include Sarah Elizabeth Banks, manager of online engagement at the Air and Space Museum; Shashi Bellamkonda, vice-president of digital marketing at the Bozzuto Group, a real estate organization; Sean Gardner, a consultant and correspondent for Social Media Week, Huffington Post, and Smedio, named by Forbes as one of the top 50 social media power influencers in 2013; Elianne Ramos, principal and CEO of Speak Hispanic Communications and vice-chair of marketing and public relations for Latinos in Social Media, who specializes in U.S. Latino and Latin American advocacy campaigns; and Monica Sethi, founder and president of e-Buzz Edge, a firm specializing in public relations, marketing, and branding for the restaurant industry; Casey Benedict, a social media and food marketing innovator behind Kitchen PLAY and Eat Write Retreat, platforms that connect brands with bloggers.

My guest panelists for the Smithsonian social media workshop.

 

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