Rediscovering the Magic of Magic Lantern Theater

Magic lantern theater, also known as a magic lantern show or a phantasmagoria, was a popular form of entertainment in the 18th and 19th centuries. It was a precursor to modern cinema and involved the use of a magic lantern, a device that projected hand-painted or photographic slides onto a screen. The magic lantern itself was an early type of image projector that used a light source, such as a candle or oil lamp, to project an image onto a translucent screen. The image was created by placing a slide with a hand-painted or photographic image inside the lantern and illuminating it with the light source. The projected image could be enlarged or reduced in size by moving the slide closer to or further away from the light source. Magic lantern shows were typically performed by a showman who would narrate the story depicted in the images and manipulate the slides to create various effects.

While the store sells seaweed as a vegetable, many people just aren’t that keen on it, according to Jamgochian.

Abundance aside, the sea vegetable offers a broad range of minerals for the everyday diet, according to Madia Jamgochian, a nutrition consultant at New Leaf. Abundance aside, the sea vegetable offers a broad range of minerals for the everyday diet, according to Madia Jamgochian, a nutrition consultant at New Leaf.

Magic lantern shows were typically performed by a showman who would narrate the story depicted in the images and manipulate the slides to create various effects. Some showmen used multiple lanterns to create a sense of movement by projecting different images in quick succession. They also used accessories such as colored filters, mechanical slides, and movable figures to enhance the visual effects.

Seaweed harvester Ian O’Halleran wants to make ocean vegetable mainstream

Ian O’Halleran and Madia Jamgochian will lead a seaweed cooking class at New Leaf Community Market on the Westside. O’Halleran’s Seaquoia Wild Seaweeds harvests many varieties of seaweed from the wild to sell to grocery stores. (Dan Coyro -- Santa Cruz Sentinel)

Ian O’Halleran and Madia Jamgochian will lead a seaweed cooking class at New Leaf Community Market on the Westside. O’Halleran’s Seaquoia Wild Seaweeds harvests seaweed from the wild to sell to grocery stores. (Dan Coyro -- Santa Cruz Sentinel)

Madia Jamgochian holds a handful of seaweed harvested near Santa Cruz. She and Ian O’Halleran of Seaquoia Wild Seaweeds will lead a seaweed cooking class at New Leaf Community Market on the Westside. (Dan Coyro -- Santa Cruz Sentinel)

Show Caption By Calvin Men | [email protected] and Santa Cruz Sentinel | Santa Cruz Sentinel PUBLISHED: September 19, 2017 at 12:00 a.m. | UPDATED: September 11, 2018 at 12:00 a.m.

Ian O’Halleran wants to make seaweed a sexy food and bring it beyond the salad at sushi bars.

Most grocery stories have kelp pills or dried sheets of seaweed to snack on. But O’Halleran wants people to start noshing while it’s fresh and raw.

He’s sliced the fronds off some seaweeds — the leafy part — as samples in New Leaf, where he sells the briny vegetable.

“When I have the seaweed out, people are like ‘So what do I do with it?’” he said.

You can eat it raw as a snack. You can pickle it. You can dry it out. The 27-year-old Santa Cruz resident is the founder of the Seaquoia Wild Seaweeds, a company focused on harvesting and distributing seaweed. It’s a one-man company driven by O’Halleran and his youth.

Naturally his passion for seaweed came in part because of his love for the ocean. He grew up surfing in Ventura and seaweed was a regular part of his life. So much so that he majored in tropical horticulture at the University of Hawaii at Hilo.

“Out on the big island, (seaweed is) a staple food for Hawaiians and it has been for years. I got really into it and I realize how many amazing varieties we have out here in California,” he said.

Despite seaweed being a way of life in Hawaiian food culture, the aloha state’s seaweed varietals pale in comparison to the one’s found in the golden state.

O’Halleran can easily rattle off the common seaweeds in the area: sea palm, cat’s tongue and bull kelp. The last one is the one that typically washes up along beaches and are recognized for the fist-sized pods people poke at.

But his seaweed endeavors didn’t start with putting seaweed onto dinner plates. It was the push to create a seaweed fertilizer business. While he was busy trying to build that business, some distributors began asking him to harvest seaweed to sell the sea vegetable. He found areas along the California coast that are redwood forests of the sea.

Harvesting alone is a chore, with his hours following the moon cycles instead of the traditional 9-to-5 schedule.

“Sometimes I’ve got to go out at 3 in the morning,” he said with a sly grin. At those hours, the tide is out and he can access specific seaweeds.

There are nights where he wanders around in his wetsuit looking for specific varieties that grow in the deep end of the ocean. Other times, he carefully paddles out on his kayak to stick his head into the water. He harvests anywhere from 50 to 100 pounds each week.

Abundance aside, the sea vegetable offers a broad range of minerals for the everyday diet, according to Madia Jamgochian, a nutrition consultant at New Leaf. Some of the minerals inherent in the vegetable are calcium, magnesium, potassium and iodine.

While the store sells seaweed as a vegetable, many people just aren’t that keen on it, according to Jamgochian.

“Maybe they don’t know how to use them. Or they’re a little grossed out by seaweed. Maybe it’s an acquired taste. But there’s so many different ways to eat it,” she said.

O’Halleran is not shooting from the hip when it comes to harvesting. He carries a commercial kelp harvesting license from the state Department of Fish and Wildlife. More importantly, he’s careful not to take more than he should and careful that cuts the plants so that they can grow back.

“It’s going out, being really conscious of the reproductive cycle of the plant,” he said.

It’s a practice that O’Halleran wants to teach others. There are times when he’s harvesting and sees teachers tide pooling with their students. The groups are mindful of not squishing sea anemones and to watch out for other animals but they’re stepping onto seaweeds.

He wants people to look at the ocean as their community garden.

“In your own garden, are you going to be stomping around your plants or are you going to have pathways?” he said. “People don’t know that this is edible, that this is food.”

If You Go

What: Learn all about how to harvest, prepare and eat wild seaweed off the California coast at one-day cooking class hosted by Ian O’Halleran, founder of Seaquoia Wild Seaweeds.

Where: Westside New Leaf, 1101 Fair Ave., Santa Cruz

When: 6-8 p.m. Sept. 28

Cucumber Carrot Seaweed Salad

2 English or hothouse cucumbers

2 large carrots

2 cups fresh sea palm fronds

1 teaspoon sea salt

2 tablespoons rice vinegar

1 tablespoon fresh lime or lemon juice

2-3 tablespoons honey, to taste (may sub maple syrup or coconut nectar)

1 teaspoon Toasted sesame oil

1/2-1 tablespoons toasted sesame seeds

1 scallion, sliced

1: If you have a spiralizer, use it to cut the cucumbers and carrots into long noodles

2: Place the spiralized cucumber into a strainer and toss with 1 teaspoon sea salt. Let the cucumber drain for 15-20 minutes to remove excess water.

3: Bring a small pot of water to a boil and blanch the sea palm fronds. They will turn bright green. Remove and place in an ice water bath for 2-3 minutes, then rinse with cold water. Use a pairing knife to cut fronds into bite-sized strips.

4: In a small bowl or glass measuring cup, whisk together the vinegar, lime juice, honey, sesame oil and sesame seeds.

5: Once the cucumber has drained for a bit, spread it onto a layer of paper towels, or a clean dish towel, and gently pat out as much moisture as you can. Place the cucumber, carrot and sea palm noodles into a large bowl, and add 2-3 tablespoons of dressing to coat. Toss to combine, then garnish with additional sesame seeds, sliced scallions, and fresh cilantro.

6: Serve immediately.

Reviews for "The Creative Process Behind Magic Lantern Theater Productions"

1. John Doe - 1 star - I had high hopes for the Magic Lantern Theatre in Spokane, but I was sorely disappointed. The venue was cramped and uncomfortable, with poorly designed seating arrangements. The sound quality was also terrible, making it difficult to hear the dialogue in the movie. Overall, it was a frustrating and unpleasant experience, and I will not be returning to this theatre.

2. Jane Smith - 2 stars - While the Magic Lantern Theatre in Spokane had a nice ambiance and a unique selection of indie films, I found the staff to be extremely unfriendly and unhelpful. They seemed more interested in chatting amongst themselves than assisting customers. Additionally, the prices for snacks and tickets were exorbitant, making it feel like a rip-off. I would only recommend this theatre if you're desperate to see a specific film that's not playing anywhere else.

3. Sarah Johnson - 2 stars - I visited the Magic Lantern Theatre with a group of friends, hoping for a fun movie night. However, the overall atmosphere was quite lackluster. The seating was uncomfortable and the screen was small, making it difficult to see the movie properly. The concession stand had limited options and the prices were way too high for the quality offered. I left feeling disappointed and frustrated, with no desire to return to this theatre in the future.

4. David Thompson - 1 star - My experience at the Magic Lantern Theatre was completely unsatisfactory. The whole place felt outdated and poorly maintained. The seats were worn out and uncomfortable, and the theater itself was in desperate need of some deep cleaning. The screen had a blurry image and the sound system was not up to par. I cannot recommend this theater to anyone looking for a quality movie-watching experience.

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