Tag Archives: brazil

Branching sand patterns

Here in Sargí, Brazil, when it isn’t raining, we get to take a lot of long walks on the beach. One feature we noticed right away were these unusual patterns just on top of the surface: little clusters of wiggly lines made of light sand that contrasted sharply against the dark, damp, compact sand beneath. Some were small and isolated, while others formed dense networks. We wondered out loud: what were these shapes, and where did they come from? Were they the trails of some tiny worm or crustacean? Detritus tossed up from the digging of underground warrens? That was our best guess on the first day. But the shapes were so tiny— barely wider than a few grains of sand— and we never saw any evidence of whatever life we imagined was creating them.

Later in the week, the weather changed, and the shapes changed too. The lines got longer, and they seemed to favor certain directions more than others. In particular, there was a strong breeze blowing up the coast, and the lines were oriented in the direction of the wind. Also there was something vaguely familiar about the way the shapes branched out and meandered, but I couldn’t put my finger on it.

It took a few more miles of walking, staring, and spacing out before it hit me. I knew where I’d seen shapes like this before: senior year of high school, on the screen of my Amiga 1000.

Like a lot of kids at that particular time, I was into fractals. I’d coded up renderers for Mandelbrot sets (in BASIC, super slow!) and other forms of emergent weirdness. And for one class project, I picked diffusion-limited aggregation: a simulation of fractal growth based on randomly meandering particles that stick together when they touch, creating shapes that look like lightning bolts, branching trees or coral fans. (This technique has since been used to great effect by digital artists and creative coders of all sorts.)

Looking down at the sand, I realized what I was looking at was, literally, exactly the process I had simulated (oh so slowly!) on that home computer: an accretion of individual grains of sand, propelled by the wind until they hit an obstacle, at which point they stick firmly in place.

Here are a few more photos of these patterns. Having an idea of how they’re formed doesn’t make them any less fascinating—in fact, it only raises more questions, like: could you “read” the history of wind since the last high tide by analyzing these shapes? Just how much information is encoded in their twisty branches?

I wish I had more time to spend on this (not to mention, shoot some timelapse!) but we leave Sargí tomorrow. As we’ve said many times this trip, “deixa pra próxima.”

Making Pão de Queijo

Pão de Queijo, done right

Every place has a certain food that you just can’t seem to get anywhere else. For New Yorkers it’s the bagel. For the French, the croissant. Pão de Queijo (cheese bread) is that food for Brazilians. For years we’ve gotten by on packaged dough balls from the frozen section of our local Brazilian market. But this weekend we found an old recipe from a friend, and realized we had everything we needed to make it from scratch at home.

Continue reading Making Pão de Queijo

Madagascar fans at the Jardim Botanico

At the Jardim Botanico by otherthings

We were taking a stroll through Rio de Janeiro’s gorgeous botanical gardens, when we ran into two big groups of kids on field trips from schools in the area. My lovely wife (and now, apparently, publicist) struck up a conversation with some of the boys, and let slip what I do for a living, and that I knew how to draw Alex the Lion. Next thing I knew, everyone had their cell phones out to take pictures, and I spent about a half hour talking with the kids, and drawing Alex, Marty, Skipper and other characters. They all were apparently big fans of the Madagascar series. Everyone was super excited. I even got one of the boys to draw something in my sketchbook. He drew a lovely princess.

When you’re in the movie business it’s so easy to get swept up in crtitical reviews and statistics, and obsess over the opportunities you’ve missed where you could have made this scene or that one work just a little better. It can make you pretty grumpy. So it’s pretty nice to get a reality check once in a while, and realize that there are kids, all over the world, who simply love what we do.

Acerola mimosas

On the last day of my trip, I made brunch for a group of wonderful friends of the family. There’s no such thing as “brunch” in Brazil, so I tried to be a good culinary ambassador and introduce the concept in the best possible light. Each item was adapted to the local scene: scrambled eggs with queijo de minas and fresh herbs from the front yard; coconut brioche French toast with a passionfruit-pear compote (and maple syrup straight from New York); and mimosas made with acerola juice. Nothing came out quite as I expected: the bread had a really strange texture, and the compote was more like a soup. But my hosts seemed to enjoy it all, and the mimosas were a definite hit!

Tropical fruits of Brazil

I’m in Brazil for a couple of weeks, Visiting family. My favorite thing about Brazil is the abundant fresh fruit, stuff you never hear about in the States. Shown here: figs, passionfruit juice, and atemóia, which is a hybrid between the cherimoya and the pinha. The flavor is sweet and wonderful and hard to describe, somewhere between a pear and a pineapple, and the texture is slightly chewy and fleshy like a lychee nut. I could eat these all day.