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December, 2009:

Not Fade Away – Frank H. Jump – Produced & Directed by Jim Sayegh

a film produced and directed by Jim Sayegh

Signs and vines weather and grow.
Brick, pigment, plant and lime-
Tenuously intertwined through time.
As paint degrades and image fades,
Soft tones evolve
From salmon pinks and jades-
Into sand and grime.

Frank H. Jump, Fading Ad Campaign

Highly skilled television director with wide-ranging experience • Multi-camera studio drama • Live, multi-camera news, talk, and lifestyle • Single camera location drama • Single camera news and sports features • Extensive special effects and post-production • Production and technical systems consultant • Control Room and post-production AD


  • multi-camera studio directing, control room and post-production AD  – LinkedIn

Mr. Sayegh has a BA in Journalism from New York University and is currently an adjunct professor at Brooklyn College where he is completing his Masters in Fine Arts.

Miller Fireproof Storage – Pianos – Ft Knox Self-Storage – Pigeons – San Francisco, CA

© Frank H. Jump

© Frank H. Jump

United Railway Telegraph School – Coca-Cola – Graffiti – Urban Ediglyph – Fading Ad Wiki – The Tenderloin – San Francisco, CA

© Frank H. Jump

On Flicker & elsewhere on the blogosphere:

See Ediglyph definition on the Fading Ad Wiki.

ediglyph a term Jump invented from the words edifice (building) and petroglyph (ancient stone wall etching). Ediglyphs encompass fading ads and graffiti. – Fading Ad Wiki

Seattle Public Market Sunflowers & Column – Pike Place Market History

© Frank H. Jump

Pike Place Market is a public market overlooking the Elliott Bay waterfront in Seattle, Washington, United States. The Market opened August 17, 1907, and is one of the oldest continually operated public farmers’ markets in the United States. It is a place of business for many small farmers, craftspeople and merchants. Named after the central street, Pike Place runs northwest from Pike Street to Virginia Street, and remains one of Seattle’s most popular tourist destinations.

The Market is built on the edge of a steep hill, and consists of several lower levels located below the main level. Each features a variety of unique shops. Antique dealers, comic book sellers, small family-owned restaurants, while the area contains one of the few remaining head shops left in Seattle. The upper street level contains fishmongers, fresh produce stands and craft stalls operating in the covered arcades. Local farmers and craftspeople sell year-round in the arcades from tables they rent from the Market on a daily basis, in accordance with the Market’s mission and founding goal: allowing consumers to “Meet the Producer.”

Pike Place Market is home to nearly 500 low income residents who live in 8 different buildings throughout the Market. The Market is run by the quasi-government Pike Place Market Preservation and Development Authority (PDA). The Pike Place Market sees 10 million visitors annually. – Wikipedia

Thinking About Ray on a Cold Day Like Today

© Frank H. Jump

Ray Bradbury website


Books worth burning:

Ricotta Cheese-Making in Campbell Hall, NY & Through the Ages – Mangia Bene!

 Curds draining in slotted baskets © Frank H. Jump

Clifford A. Wright

Clifford A. Wright dot com – Wikipedia

Stirring the serum over heat © Frank H. Jump

Nature: cold and wet. Optimum: made from good, pure milk. Benefit: nutritious and fattening. Harm: it causes obstructions and is difficult to digest. Remedy for harm: with butter and honey. Effects: thick blood. Most advisable for hot and robust temperaments, youth, at the beginning of summer and in mountainous regions.

Checking for right temperature as not to boil © Frank H. Jump

© Frank H. Jump

Adding vinegar to lower the pH © Frank H. Jump

© Frank H. Jump

Checking the curds © Frank H. Jump

© Frank H. Jump

Curds separating from serum leaving behind the whey © Frank H. Jump

© Frank H. Jump

Gode Cookery dot com

Gently scooping out the limpid curds © Vincenzo Aiosa

© Frank H. Jump

The first depiction of the making of ricotta is an illustration in the medical treatise known as the Tacuinum sanitatis (medieval health handbook), the Latin translation of the Arab physician Ibn Butlan’s eleventh century Taqwim al-sihha. –  Clifford A. Wright

Ricotta is not a cheese but a creamy curd. The curd is literally cooked twice hence the name “ricotta,” re-cooked. The leftover hot whey of milk used for cheese making has milk solids and a protein called albumin, which solidifies under high heat. When the whey is reheated (re-cooked) the solid milk parts are skimmed off to drain, and this is called ricotta cheese. Ricotta is known as an albumin or serum cheese, a cheese made as a by-product of provolone cheese from the recooked whey, hence its name. The foam of the whey when it is being recooked is called zabbina in Sicilian, which comes from the Arabic word zarb, thought also to be the root of the custard dessert zabaione. The best ricotta is made with sheep’s milk.

Ricotta salata is a Sicilian specialty made from drained and dried ricotta. It is used in salads, grated over pasta and stuffed into some fritters.

Two of the earliest mentions or depictions of ricotta are related to Sicily. Professor Santi Correnti, chairman of the history department of the University of Catania and a preeminent historian of Sicily, writes that during the reign of the Sicilian king Frederick II, in the early thirteenth century, the king and his hunting party came across the hut of a dairy farmer making ricotta and, being ravenous, asked for some. Frederick pulled out his bread loaf, poured the hot ricotta and whey on top and advised his retinue that cu’ non mancia ccu’ so’ cucchiaru lassa tutto ‘o zammataru (Those who don’t eat with a spoon will leave all their ricotta behind).

The first depiction of the making of ricotta is an illustration in the medical treatise known as the Tacuinum sanitatis (medieval health handbook), the Latin translation of the Arab physician Ibn Butlan’s eleventh century Taqwim al-sihha.

Ortensio Lando in his Commentario delle piu notabili e mostruose cose d’Italia published in 1548 has his fictional traveler go to Val Calci, at some distance from Pisa, for the best ricotta in the world. – A History of Ricotta Cheese (Clifford A. Wright)


Other Ricotta & image sources:


Honk if you love cheeses!

Pfeiffer Beach Latrine Coca-Cola Budvase – Going to Big Sur – August 8, 2009

© Frank H. Jump

© Frank H. Jump

© Frank H. Jump

© Frank H. Jump

© Frank H. Jump

See Rantourage:

Delft Blue Toilet circa 1880s – Anne Frank Huis – Amsterdam NL, 1989

© Frank H. Jump

Enjoy Par-T-Pak Beverages – San Francisco, CA

Taylor & Turk © Frank H. Jump

Tin Sign

Par-T-Pak Magazine Ads - GONO dot com

Flickr Postings:

Lindos Features All Day Breakfast at It's Finest! – Pittsburgh, PA

Watercoloured © Frank H. Jump