Journalistic Giovanni's Weblog

Essays and thoughts from Berkeley graduate Giovanni de Leon Nepomuceno

Friday, February 29, 2008

Chip Review #6 - Boulder Canyon


Flavor - Malt Vinegar & Sea Salt
Style - Kettle cooked
5 oz for $2 something
1 oz. - 150 calories, 70 from fat
Sodium - 425 mg

Boulder Canyon sure seems proud of their natural foods and it's apparent on the front of the bag. There's no trans fat, no preservatives and I can pronounce every ingredient. The chips are delicious, and there's an interesting sweetness to the chips I've not found elsewhere. They're owned by the same folks that bring you Poore Brothers.

But I like very flavorful chips, and theses chips are so natural, they lack the tart that my tongue yearns for. However, the fact that these chips are delicious and that they don't have any artificial flavors or added synthetic byproducts makes up for all of that.

The only problem with the chips is its value. For such a small amount, you really end up paying for all that natural goodness. I guess it's like paying that extra amount for organic goods. You'll pay now, but if you don't, then you'll end up paying later in other ways.

Crunch - 3
Flavor - 3
Value - 2
Guilt - 2

Wednesday, January 30, 2008

Chip Review #5 - Archer Farms

Flavor - Salt & Vingegar
Style - homestyle, kettle-cooked for crispness
9 oz for $2 something
1 oz. - 140 calories, 80 from fat
Sodium - 320 mg

Archer Farms is Target's brand of food. The bag's design makes it look homey, as if the chips were made at home. I guess that's why they're "homestyle". What's not homestyle is the unique reclosable zip lock that is near the top of the bag. It makes the opening a little smaller, but it's worth it to get a nice seal on the bag of chips. There's nothing worse than stale, kettle-cooked chips. Can you imagine the bite without the crunch?

The chips pack a nice crunch and has a definite kettle texture. One thing I found a little odd was that a lot of the chips were folded, so taking bites out of them created a double whammy. I prefer a flat chip with no fold so all the flavors can coat the chip. Sometimes, when they're folded, the inside part of the fold isn't exposed to the flavoring that's likely added after the chips are fried.

There wasn't an overpowering amount of salt & vinegar flavor, which is actually kind of nice. Sometimes I'll eat some salt & vinegar chips and find that my mouth feels like it's been sunburned due to the intensity of the flavor (and powerful crunch). There was no after taste except for the nice potato flavor.

Strangely, I noticed lactose in the ingredients. Why is there milk on my salt & vinegar chips? However, the rest of the ingredients seem ok, but there were a few that sounded too scientific. I prefer all natural chips, but these days, it's a luxury.

All in all, one of my favorite chips so far in this journey.

Crunch - 4
Flavor - 4
Value - 3
Guilt - 3

Saturday, September 01, 2007

Chip Review #4 - Poore Brothers

Chip Review #4 - Poore Brothers
Flavor - Olde English Salt & Vinegar
Style - An Intensely Different Taste! Kettle Cooked
5.5 oz for $2 something
1 oz. - 140 calories, 80 from fat
Sodium - 300 mg



Crunch - 4
Flavor - 3
Value - 3
Guilt - 4

Wednesday, August 08, 2007

Extra! Extra! Be a Part of It!

If you've ever wondered what it's like to be in show business, there's a really easy way to do it: Just sign-up to be an extra. It's really that simple. All you have to do is register with a background acting company such as Central Casting, pay their registration fee, take a picture and you've finished step one.

Step two is nearly as easy. You call into their service and you'll hear voice recordings of casting agents who describe certain types they're looking for. Usually, they break it down by gender, ethnicity and then more specific qualities. For example, the way I got my first "break" was when Women's Murder Club (a Fall 2007 detective series on ABC) was looking for Asian desk clerks and uniformed police officers.

I used to be a clerk in college so I knew I could play one. But when I spoke to the agent, she informed me that the clerk role was already booked. I was disappointed, but she said she was still looking for cops. I told her I could do it, but that I didn't have a police uniform. She laughed and said that if they could only hire people with uniforms, they'd never get anything shot in Hollywood. I didn't need a uniform because wardrobe would provide one for me. That's not the first time I felt dumb, but it sure made me feel like a rookie.

So I was booked and step three was to get to the studio at the correct call time. Every production has a call time that may differ from day-to-day depending on what they've been able to shoot or where they are in the script. Your call time could also depend on what role you fill and what time that scene takes place. If it's a scene that takes place at night outside, your call time could be in the early evening.

I've been on a shoot before as a production assistant, and that's when I figured out that out of all the different departments in a shoot such as the grips, camera, production and catering, it was the talent that was treated the best. They got to sit around while everyone else was working and worked only when everything was already set-up.

Background acting doesn't get much recognition because you don't get any speaking parts, but it's an integral part of the process. An office won't look like an office on the screen if there aren't any office workers working in the background. Can you imagine New York City without the hustle and bustle of city life?

Also, while the crew is usually dressed in shorts, jeans and t-shirts, talent gets to dress-up in their costumes. It can be a lot of fun if you're playing a police officer, cowgirl, nurse or a variety of other roles. Although it probably wouldn't be fun to play a garbage man, at least it's fake trash that you're throwing away.

Depending on the production, you're also fed pretty well and have access to the craft services table. The nicer the production, the better you're fed and the more luxurious the treats are.

If you're a writer, background work is great because most of the time, you're on hold and just waiting for the crew to set the shot up. That gives you a lot of time to work on your material. Since I'm a poker player, I was hoping the studio would have wi-fi, but unfortunately, I don't think they did so I just brought a good book to read.

However, I didn't get through much of it because there are so many people in the waiting room who have a lot to stay about the industry. Interestingly, there were a wide variety of people from all kinds of backgrounds, but everyone had their own unique history and reasons of getting into this line of work.

The main goal for most background talent is getting into the Screen Actor's Guild (SAG) because making it into SAG qualifies you for higher pay rates. Background talent used to have their own union, known as the Screen Extra Guild, but it merged with SAG in the 90s. There are basically two ways to get into SAG. One is to collect three SAG vouchers which makes you SAG eligible. The other is to get a principal role (a speaking part) which qualifies you under the Taft-Hartley Act.

If you get into SAG, you then get the benefits which range from health care to the almighty residual pay when you get a residual check when the program you were on is played on television.

There are other reasons you may want to become a background actor like just being able to walk around the set and see famous actors. Whatever your reasons are, remember, it's show business not show goof-off so you should treat it as such. Productions are collaborations and filled with professionals so be sure to be one. In the end, you'll gain the respect of your peers and can have a lot of fun doing it. That's why they say, "there's no business like show business!"

Tuesday, March 27, 2007

Chip Review #2 - Kettle Brand Chips

Kettle Brand
Flavor - Sea Salt & Vinegar
Style - unconventionally STRONG & tangy
9 oz for $2 something
1 oz. - 150 calories, 80 from fat
Sodium - 160mg

Since my last review, I expected a similar taste and texture to this brand. However, I was quite disappointed not to have that fabulous crunch I looked forward to. When I see the word "kettle" on a bag of chips, I expect crunch. I want that chip to crunch hard in my mouth and even feel little bits of chip act like shrapnel on my gums.

The flavor of these chips is actually pretty good though. I was not amazed nor was I let down by it. In fact, the sodium content on these chips is relatively low. Another plus side is that it's all natural with no trans fat. Seems as though Kettle Brand is proud of this fact and proclaims on the back that these are "Chips you'll still respect in the morning."

The Kettle Foods company is based in Salem, Oregon and have even trademarked "Always Hand Cooked." I wonder what this means exactly. Is the sentence trademarked, or do they really hand-cook all their chips? Maybe it's time to actually call them on it . . .

The chips are packaged nicely in their clean, dark blue, heavy grade paper with a non-stick coating on the inside. All-in-all, a decent flavored chip that could use a little more crunch. Interestingly, my nieces (who shared in this taste test) remarked how brown these chips were. They thought they were burnt.

Crunch - 2
Flavor - 3
Value - 2
Guilt - 4

Wednesday, February 07, 2007

Chip Review #1 - Tim's Cascade Style

Tim's Cascade Style Potato Chips
Flavor - Sea Salt & Vinegar, Artificially Flavored
Style - Extra Thick & Crunchy
9 oz for $2 something
1 oz. - 140 calories, 70 from fat
Sodium - 330mg

Here it is, the first review of my search for the best salt and vinegar chips out there. Who knows how long it will take, but when I start a search, it almost never ends. You see, I'm a collector, and when I start a collection, I can get a little fanatical about it. Thus starts my journey on the potato chip road.

After a little research on Wikipedia, you'll find that salt & vinegar is one of the first two original flavors created for potato chips (the other one being cheese & onion). Salt and vinegar is what the Brits put on their chips (or fries as we call them) and apparently, the flavor is quite popular in Eastern Canada and the Northern United States.

Tim's chips are packaged in a colorful red and white striped foil bag and has a mountain range right in the middle. It also has an anchor and lifesaver on the front, probably because of the "sea salt" label.

Although most people don't look at the back of the bag during a purchase, I think they do read the packaging when they first open the bag and the subsequent times they decide to snack. I suspect that most chips have similar nutrition levels, but it's nice to know that these chips have no trans fat.

Tim's signature is also on the back with a description of their potato chip history. Turns out Tim Kennedy has been cooking chips near the Cascade Mountains in Algona, WA since 1986. He uses premium potatoes, kettle cooks them and then seasons them. Sounds like standard procedure when it comes to chips! Interestingly, no mention of the kettle cooking process is on the front of the bag.

Upon opening the bag, I imagined the chips to be similar to Lay's in that the chips would be thin and mildly flavored. I was surprised to see that the chips had that kettle cooked quality. They were a little thicker and you knew they were going to pack a nice crunch. Sure enough, they exceeded my expectations being much thicker and much more flavorful than other chips I've tasted. I gotta admit, I was quite surprised.

Out of four stars, four being the best (and four feeling the least amount of guilt):

Crunch - 4
Flavor - 3
Value - 2
Guilt - 2