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Jude Sanchez

@jude.dudee

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Highlights from this Springs Fruit Foraging:
- Mulberries & Loquats
- Dewberry (Rubus trivialis)
- Flower Scarabs (Euphoria fulgida)
- Kerns flower scarab (Euphoria Kernii)
- Dark flower scarab (Euphoria Sepulcralis)
- Red-caped Bolete (red mushroom;Horitiboletus?)
- Warty amanita (amanita cokeri?)
- Sweat Bee (female Agapostemon texanus?) by @jude.dudee

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5 months ago

Heard a Kamancha and Saz for the first time! Awesome Persian concert at the majestic! by @jude.dudee

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8 months ago

Family trip to Houston! went to the Houston farmers market and got to try a variety of new fruits! The smell of burning wild sage and all the spices laid out was awesome! I also found for the first time a native red mulberry variety known as ‘morus Rubra’! New fruits we got to try were:

Inga edulis — Ice Cream Bean:
Slightly Sweet with cotton like pulp in long pods, the texture was slightly more dry than a fresh coco pod, had a slight vanilla taste.

Pithecellobium dulce — Guamúchil:
These were coiled pods which had white pulp when immediately opened and pink pulp when they began to oxidize; the pulp had a slight tannin effect similar to persimmons or fresh dates and was subtlety sweet with a texture like peanuts/coco shavings.

Stenocereus queretaroensi-Mexican Pitaya: The flesh was deep red with tiny dragon fruit like seeds that gave it a tiny crunch and had a slight floral flavor but mostly sugar taste way better than typical store bought tunas.

Melicoccus bijuga- Huaya/Guaya:
These looked like little limes but they had the feel of a lychee or longam by needing to peel of the tough thin outer layer. The flesh on the seed was similar to fresh coco but way more tart and subtly sweet.

Puteria Sapota- Mamey Sapote:
reminded me of the texture of egg fruit but less dry and more of a burnt caramel flavor.

Morus Rubra: Red Mulberry:
very tart and barely sweet similar to an unripe strawberry. The tartness could be based on the age and nutrient intake of the tree or the variety itself since I haven’t been able to compare between trees of this type, red is less sweet than black and white varieties.

(I tried to identify these through Safari and GBT so some could be misnamed, if you recognize correct name lmk!) by @jude.dudee

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a year ago

MULBERRIES: also known as ‘Moras’ in Spanish are one of my favorite local fruits. I remember while living in New Mexico walking along the bosque of the rio grande and picking them sometimes before school or with friends. I have only been able to identify as of yet two of three mulberry varieties (morus alba and morus nigra). I have yet to find the true red variety (morus Rubra). The white mulberries tend to taste like cotton candy because they taste almost exclusivkey like sugar while the reddish/black ones can range from a very tart berry flavor to earthy and mildly sweet. Typically these varieties come from separate trees but occasionally a tree will have a mutation branch which produces white berries as well. It was interesting seeing how the fruit is produced on the side of the tree facing the most light. Often the fruit hides under leaves and so it’s best to pick looking outwards from the trunk. Mulberries are banned or highly discouraged from being grown in some places in the southwest due to their invasive roots and the “mess” they make by staining sidewalks purple (usually how you can identify them) so they don’t usually occur in public spaces. I usually find them in acequias or random liminal spaces (probably because they are propagated by birds). Both white and black mulberries were introduced to America from China and Eastern Asia in the 1700s-1800s for silk worm and fruit cultivation, only the red variety is indigenous to the Americas. Anyhow next fruits in season are Figs and Texas Persimmons! by @jude.dudee

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a year ago

AGIARITA: Shimmers of Byzantium: ‘Featuring a world Premier by Ethan Wickman and other inspired works’…

listening to the fusions of western and eastern scales was a really nice backdrop to watching the colors of the stain glass glisten. The inspiration to the songs came from the topic of liminality which sticks with me. The idea of liminality between the finite and the eternal and or between confrontation of empires ( as prompted with the songs reflection of the fall of Constantinople from the ottomans as a confrontation between East and West ). Love the work of Dr. Wickmen and other collaborators!

NIOSA: also caught some good fiesta vibes with Abbey! Got some churros and just explored haha by @jude.dudee

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a year ago

$Viatorum: “PRISMS OF THE BOSPHORUS”: “An exploration of music refracted through the lens of the nexus of East and West”-Hosted at Our Lady of the Lake! by @jude.dudee$

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2 years ago

Amazing concert Jordan!!! Love your original compositions and how before a song you share its meaning and stories about it. Favorite songs were: TE TRINA DEITAS, EL ALMANECER, HEVEL, & BIRD AND THE BROOM. Loved the Oud, guitar and Flamenco!! by @jude.dudee

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2 years ago

Aegean Musicians & Makam Songs: Traditional Turkish, Algerian, Persian, Arabic, Greek, Northern Macedonian, Egyptian, and Syrian music! The Oud, Qanun, and flute players were incredible. Hit the event with Mr. Green. Other photos of Milagros, paintings, and Cuckoo Clocks were from an Antique store with Abbey. by @jude.dudee

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2 years ago

Assumption Seminary: It was a beautiful time celebrating the Chinese new year with the Vietnamese congregation in San Antonio, I was honored to be invited to play indigenous flute during communion alongside various songs throughout the mass. Family, friends, phở, and the smell of burning copal was certainly memorable… to the year of the snake! 🎊🎉🏮🧧 by @jude.dudee

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2 years ago

Fruit Foraging/ Fruit Market exploring in Kona Hawai’i: Abbey and I additionally roasted some unfermented cacao nibs and made juice from cacao fruit which we then mixed with a variety of other juices!

Fruits Foraged/Found in markets:
1. Sapote (Pouteria sapota)
2. Breadfruit (Artocarpus altilis)
3. Hala (Pandanus tectorius)
4. Tangelo (Citrus × tangelo)
5. Abiu (Pouteria caimito)
6. Egg-Fruit (Pouteria campechiana)
7. Yellow Cherry Guava (Psidium cattleyanum var. lucidum)
8. Starfruit (Averrhoa carambola)
9. Pink Guava (Psidium guajava)
10. Cocoa (Theobroma cacao)
11. Rangpur (Citrus × limonia)
12. Passionfruit (Passiflora edulis)
13. Strawberry Papaya (Carica papaya)
14. Longan (Dimocarpus longan)
15. Rambutan (Nephelium lappaceum)
16. Pomelo (Citrus maxima)
17. Cumquat (Citrus japonica)
18. Loquat (Eriobotrya japonica)
19. Avocado (Persea americana)
20. Lemon (Citrus limon)
21. Orange (Citrus sinensis)
22. Coconut (Cocos nucifera)

Fruits we saw but weren’t able to try:
1. Noni (Morinda citrifolia)
2. Deliciosa Monstera (Monstera deliciosa)
3. Soursop (Annona muricata)

Most interesting fruit flavors:

Hala: (texture of unripe squash but juice was slightly sweet with banana, pineapple, and pumpkin notes.)

Breadfruit: (banana jackfruit pudding, slightly creamy with hint of tart berry. The texture is similar to coco with fine fibrous flesh.)

Egg-Fruit: (sweet and creamy sweet potato, possibly slight hint of cheese. The texture was somewhat dry and crumbly but also smooth like custard.)

Yellow Cherry Guava: (initially tart lemon and strawberry strawberry with cherry middle and guava finish.) by @jude.dudee

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2 years ago

Amazing family trip to Kona Hawaii! We meandered through tropics, arid landscapes, and hugged the ocean coastline. Grateful for the memories and laughter we made, here are some of the locations we visited!

1. Wailuku rainbow falls
2. Umauma falls
3. Papakolea green sand beach
4. Kaimu Black sand beach
5. Kehena Black sand beach
6. Kona market/ St. Michael Archangel Church
7. Pahoa market/ Peles Restaurant
8. Kīlauea Volcano National Park/ crater rim trail/ lava tunnels by @jude.dudee

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2 years ago

Extracting Cochineal Dye Part 2: Calligraphy Ink

Last time I left the cochineal in liquid form without a preservative, people usually use alcohol or oil but the ink congealed, (possibly also due to the adhesive) and became brown and unusable. This time I completely evaporated all water which caused it to become a purple powder. I used the same processing method of crushing, filtering, and boiling but now used the pestle to get it finer and added baking soda to increase the PH causing it to become more alkaline and change into the rich violate color. I noticed the cochineal from those exposed to rain have a lower Ph causing them do be more reddish brown while those unexposed have a higher ph leading them to be more violet, also considering I sourced from two different cacti species. Bleach, also alkaline has a high ph making it somewhat more red while vinegar turned the ink into an orange brown color. I’m assuming since there’s virtually no moisture in the dye the shelf life should be longer. In terms of preparing the ink I used water, dried mesquite tree sap in exchange for Arabic gum which is the adhesive, and the cochineal. Cochineal has been used as a traditional dye for calligraphy in Mexica codexes and art which is something eventually I’d like to reflect in my calligraphy. by @jude.dudee

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2 years ago