Episode 027: Ryan
Tune in to Episode 027 with Ryan Martin - a fine artist and field project manager for a startup company. Learn about how he decided to pursue a career in fine art, how he balances that passion with a couple other pursuits and hear about his first solo show in San Francisco. Listen to learn more about:
The struggles and sacrifices involved with a career in fine art
The importance of following up and how if he hadn’t his life would be very different!
How the 2008 market crash impacted his art career
His commitment to making his art accessible
The role music plays in his work
Follow up links:
Music Credits:
Theme song - Jazz from the Kitchen by Nikitaka
RECIPE: Pulled Jackfruit Tacos
Servings: Two
Ingredients:
1 can jackfruit
1/2 cup BBQ sauce (I used Carolina BBQ sauce)
6 corn tortillas
1/4 cup cotija cheese
1/4 cup cilantro
1 cup frozen or fresh corn
1/2 yellow onion
3 slices of roasted red pepper
1/4 tsp garlic powder
salt & pepper (to taste)
To make the jackfruit:
Heat your oven to 400 degrees. Remove jackfruit from can and drain the liquid. Either chop or shred the jackfruit. Place onto a lined baking sheet. Pour about half of your BBQ sauce and stir through. Bake for about 10 minutes. After 10 minutes, remove jackfruit from oven, toss around the baking sheet and add the rest of the BBQ sauce. Bake for another 5 minutes.
To make the corn mixture:
Heat a saute pan on medium. Add olive oil - add the onion and cook for about a minute or until slightly translucent. Add the corn and cook until slightly golden. Add chopped roasted red peppers and toss. Add garlic powder, salt and pepper.
Combine above ingredients into heated tortillas. Add cotija cheese, cilantro and any salsas of your choosing. My personal favorite is THIS ONE. Enjoy!