soylent at the dance recital

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soylent at the dance recital

This entry is part 19 of 40 in the series DIY Soylent

A few months ago I posted an image of me downing some DIY soylent at Delicate Arch. Now I present to you: DIY soylent at the dance recital.

soylent at dance recital

 

I do the dance video for a local studio called Wasatch Arts Center, mainly because my kids are in it. We had to get there and set up and I was the only one that had time for dinner. I threw some People Chow into a blender bottle and DONE! Every once in a while when there wasn’t much action going on I could give it a (quiet) shake and drink my dinner. Score another for the sheer convenience of (s)oylent, be it the official or DIY.

Inevitably we’ll end up discussing it so: I usually record from the sound/lighting/projection booth because

  1. It’s a better angle
  2. No little kids are running around bumping stuff (including my own)
  3. No body is standing up blocking me
  4. No one is talking
  5. Power outlets!

I run to cameras and then cut between them in post. My main one is a HDV Canon XH-A1 that still records to tapes though whenever I’m stationary like this I hook it up directly to a laptop via firewire and record to disk instead. Secondary is a HF-100 that does a passable job ab being the fallback when the main camera footage is too shaky or (as has happened before) something goes wrong with the feed from the main camera and it’s the only source I have. The HF-100 does record AVCHD to SD cards so at least there’s no prolonged “press play and capture” going on. For editing I use Sony Vegas Pro and I’m currently a version or two behind because my plugins aren’t available on version 13 (I think, haven’t checked in a few months).

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By | 2016-10-14T07:18:08+00:00 June 19th, 2014|Categories: On Tour, Soylent|Tags: , , |1 Comment

About the Author:

Chris Bair is a computer geek and SalesForce.com system administrator for his "day job". He became involved in the powdered foods (aka "soylent") movement in January 2014, originally with a conventional recipe and later switching to a high fat, low carb "ketogenic" variant on October 2014. In January 2015 he created the recipe for Keto Chow and released it without restriction for anyone to use, at the same time he began mixing the recipe up for people that wanted a finished product and has seen steady growth in the business every month since. Chris has lived in Utah for most of his life, except for a few years living in Chile where he learned Castillian. Chris and his wife have two sets of twins with a couple singltons thrown in for good measure.

One Comment

  1. […] part of my continuing effort to take pictures of soylent (still DIY, people chow to be specific) at notable locations around […]

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