Artist: Shelly Sabel
GRAND PRIZE WINNER – 2010 GSS Jell-O Mold Competition
Title: Aspic Ascension – Tastes Like Heaven
Mold: Food grade Silicon and Algene
Flavors: Bloody Mary—the flavor profile is classic and spicy, with beet juice for intense color.
A classic Jell-O dish, tomato aspic, made modern and irreverent by casting an effigy of “The Madonna” in full 3-D for a delicious boozy Bloody Mary.
Bio: Shelly Sabel is an independent lighting designer based in New York. She has designed lighting for high-end retail display; theater production; and art and design installations. She also serves as an adjunct faculty member at NYU and Hunter College.
Artists: Jen Catron and Paul Outlaw
Title: Jen-n-Outlaw’s Fish Fry Truck and Crawfish Boil
Jen-n-Outlaw’s Fish Fry Truck and Crawfish Boil is the latest public performance offered by the duo Jennifer Catron and Paul Outlaw. The food truck is the next installment of small businesses opened by the two in order to fulfill voids in a specific community. New York City, although vast in its cultural food experience, is lacking in the genre of Fish Fry’s and Crawfish Boils. At the same time, creating a restaurant experience is nearly impossible for the average to lower income entrepreneur. By manipulating a standard 1970′s bread truck into a hydraulic powered fold open platform, Catron and Outlaw have created and entire restaurant on wheels for fractional investments. The project serves the community by providing quality food and unconventional cultural experience and the community gives back by supporting the truck and allowing its operation to continue week to week. The artists themselves get lost in performance as they take on the roles of rural ambassadors to the largest urban population in America, educating the masses on how to eat mudbugs and what it means to noodle a catfish. A certain love for America and all that it entails is also not lost on the viewer and participant as they engorge themselves dishes that are uniquely American in the soft glow of the red white and blue.
Bio: Paul Outlaw and Jennifer Catron both received their MFA from Cranbrook Academy of Art in 2009. Since that time, they have maintained a successful studio practice living and working in Brooklyn. Outlaw is originally from Fairhope, AL while Catron grew up in the town of Bluford in rural Southern Illinois. While maintaining individual studio practices, the two have also been collaborating on numerous projects in the realm of large scale performance and installation. Much of their collaborations revolve around ideas of the self-made business, symbiotic consumerism, capitalistic spectacle, and serial entrepreneurship. They have recently shown at Grizzly Grizzly, Philadelpia, PA; Maxon Mills, The Wassaic Project, Wassaic, NY; and have been featured in the New York Times for their roving Fish Fry Truck and Crawfish Boil entitled Jen-n-Outlaw’s appearing around the streets of Brooklyn.
Artist: Galina Arbeli and Luka Or
Title: Sweet Tooth Jewelry
The lollipops are part of “Trick or Treat,” a project about sweets that were altered from their usual context. The sweets world is saturated with various contexts: our childhood memories, the diverse manners in which they can be consumed, the symbols they represent, etc. Thus, we created a series of candies which make you think after the first lick.
Bio: Galina Arbeli is a lecturer on product design at H.I.T. Holon and the Avni Institute of Art and Design. She also works as an independent research designer.
Luka Or is a product designer who currently manages an independent design studio specializing in toy and game design. Before this he served as head of design for Modu Company. He also is a lecturer on product design at H.I.T., the design academy in Holon, Israel.
Luka Or and Galina Arbeli have been collaborating on different projects in Israel and around the world for the last four years, bringing love of design and play into their work.
Title: Amuse Piglet
Laser cut boiled ham on a dark rye bread
Title: Alphabet Soup
A clear poultry consomme with laser cut Helvetica pasta and vegetables
Title: Ice Scream
Laser etched screaming pancake
Title: Pied de Tuna
Pied de Poule laser seared Tuna accompanied with Boeing style vegetable lasagna
Tool: Trotec Professional 1500 laser cutter (courtesy of NYDesigns)
When asked to come up with an idea of a product to test under the laser cutter at NYDesigns by Design Glut, Jan Habraken and Alissia Melka-Teichroew decided that they had cut pretty much every material but food. This is where the hunt started: what foods can we cut or etch at the same time creating something fun and something that would be too complicated to do manually (why else would you laser cut!). We decided sandwiches, pancakes, chocolate bars, sugar glass, tuna (can you imagine the seared edge the laser could make!). There was only time to etch some pancakes and cut some piggy “ham & cheese” sandwiches.
Bios: Alissia Melka-Teichroew, founder and creative director of byAMT Studio, is a New World-Old World mash-up. Daughter of a French mother and American father, she was born and raised in The Netherlands. A Design Academy Eindhoven graduate, she also holds a Masters from Rhode Island School of Design. After stints in Paris, San Francisco, and Boston, she now works in New York. While developing her own projects, she also worked at IDEO and Puma. Alissia’s transcontinental background is reflected in the fluidity and fluency of her designs.
“My design is characterized by a mixture of mass-market and couture,” explains industrial designer Jan Habraken. Born in Eindhoven, the Netherlands in 1975, Habraken studied architectural engineering before attending the world-renowned Design Academy Eindhoven. Immediately following graduation he co-founded WATdesign. After five years of making and exhibiting products and furniture internationally, the designer moved to New York City, where he established Studio Jan Habraken in 2008.
Artist: Atom Cianfarani
Title: CONSUME LOVE
Artist and leading sustainable designer Atom Cianfarani is creating a food cart reminiscent of her Italian ancestors. This cart however is a little different. Named CONSUME LOVE, Cianfarani presents a venue where visitors can engage in alternate forms of consumption. Guests will enjoy homemade food re-directed from the waste-stream by way of freeganism, and join Cianfarani in discussing some of the most pressing issues of our contemporary moment.
Bio: Atom Cianfarani is an artist and leading sustainable designer. She was the first to discuss recycled materials at New York’s Fashion week with her innovative fashion line Gaelyn&Cianfarani; developed the most sustainable restaurant in North America; received a 2009 sculptural commission from New York City’s Department of Transporation; is a leading green-roof designer; and is now co-authoring a series of green it yourself guides. Her practice is rooted in ecological preservationist ideology as it manifests through conscientious and creative processes, using New York City garbage to generate urban renewal.
Artist: Yuka Otani
Title: Sweet Vessels
Ingredients: Granulated sugar, corn syrup, food color
Sweet Vessels is a series of tableware that are made of molten sugar using the techniques of glassmaking. Due of the perishable nature of the material, objects melt down over the time. Sometimes they become opaque, sometimes they increase the transparency, depending on the temperature and humidity of the place they are exhibited.
Bio: Yuka Otani’s sculptures and installations incorporate transparent and fluid materials such as glass, water, melted sugar and light to invoke a shift in a viewer’s perception of physical and cognitive spaces. The vulnerable materials change their appearance over time, thereby simultaneously emphasizing both presence and absence.
Artist: Design Glut – Liz Kinnmark and Kegan Fisher
Title: Subculture Cookie Cutters
Subculture cookie cutters – cutting culture from stock molds.
Bio: Design Glut creates housewares, jewelry, and accessories that tell stories with unexpected twists. Founded by Liz Kinnmark and Kegan Fisher in 2007, this Brooklyn-based duo has quickly learned the ropes of running a manufacturing business and is proud to bring you high design at approachable prices. Our objects start conversations, cause you to crack a smile, add something meaningful to your life.
Title: Food and the Future of It–Egg Printer
This device grows and cooks eggs with yolks in any pattern or shape. The premise behind it and the broader “Food and the Future of It” project is that the devises either print food or grow food: “The ones that grow food do it by duplicating cells and proteins (something that we do now to get our lab grown meat). The printers use the same technology (only smaller and better) as the 3D printers that we have now. For this world, I’ve made some small devices that could exist. Human Creativity is absolutely amazing, and I’m confident that if people could design their own custom eggs, pasta, snacks, and other things then they would.”
Bio: Matt works as an interaction/industrial Designer at IDEO in Boston. He spends most of his time outside of work looking for strange things at thrift stores and garage sales, trying to play his keyboards, and coming up with ideas. He writes the Design Fancy column for Core77, a monthly piece that focuses on a fictional designer and the things that they did during their careers. Matt received his BA in Industrial Design at Kendall College of Art and Design in Michigan, and his MA in Interaction Design at the Umeå Institute of Design in Umeå, Sweden.
Artist: Nicole Stowe
Title: Food Memory Prints
My block print series explores food and memory. Representing foods with the simpler shapes of block prints elevates them to the iconic – almost as if they were logos. And it allows me to represent these iconic images, not realistically, but how you might remember something in a dream or seen through the lens of many years. Or, how your memory might even mix and match associations, for instance, bandanas and popsicles both remind you of summer. Food is comfort, and just a smell or color or shape can remind you of something you forgot you knew and loved.
Bio: Nicole Stowe is an Art Director working and eating in Jackson, Mississippi. She recently participated in the Gowanus Studio Space Jell-O Mold Competition, taking home the Creativity award. In July 2010 she designed a “Sea Urchin Lamp” for One Blu Wall’s annual furniture show. She has also participated in Stephanie Syjuco’s Counterfeit Crochet Bag Project which toured just about around the world.
Artist: Emma Alonze
Title: In the Cold Light of Day
Ingredients: Sandwich supplies; video performance
I was thinking about the difference in size of consumables. The amount of food we eat and how we go about it. About the waste we leave behind us as well as our wants and needs. I also wanted to see if it were possible to make a sandwich from a full loaf of bread. It was.
Bio: Emma Alonze is a UK-based artist with an eclectic approach to material and processes. She is fascinated by the everyday and tries to use it as a kind of material. Work is generated quickly and she regularly uses objects that crop up in everyday life/living because they are there, at hand, ready and waiting to be incorporated into a piece of work.
Artist: Glenda Reed
Title: Comfort Food (Bread Bed)
Size: 6′ 5″ L, 4′ 2″ W, 2′ T
Ingredients: Fresh bread, bed frame
Nothing says home like the smell of freshly baked bread. This smell is said to universally evoke feelings of nostalgia even in cultures that don’t make and eat bread. For many, home-made bread is a simple and inexpensive comfort food that nourishes the body as well as the soul. What if food had the ability to comfort in a variety of ways? Comfort Food invites audience members to lie on and eat from an edible bed of freshly baked bread. More than a comical re-envisioning of the role of food in our daily lives, this piece asks how we are comforted and by whom? Perhaps we were first comforted by parental love and affection that caused us to feel looked after, cared for, secure – at home. Later we seek out this comfort in our friends and lovers, but whether we find it and it lasts is a another story.
Glenda wishes to extend a special thanks to Roberta’s Pizza for their ecstatic generosity.
Bio: Glenda Reed is a Brooklyn-based artist who investigates the spaces between people and how to bridge this void. She is fascinated by the conflict between the desire for autonomy and the need for intimacy. She works in a variety of media, including sculpture, performance, video and photography, though prefers to be classified by her interests rather than her means. Glenda was born in California and received a BA in Studio Art from Beloit College in Wisconsin.
Artist: littlefish farms
Title: Arboravita (Tree of Life)
Crops: Sunflowers, strawberries, marigolds, amaranth, arugula, amaranth, tigger melon, holy basil, purslane, radishes, cactus, onion, oregano, spearmint, curry, yarrow, pink clove, red valerian, lemon verbana
Materials: Tires, Christmas tree stand, PVC pipe, carpet, chain link fencing, plywood, burlap coffee bags, homemade compost (all materials salvaged, reclaimed or donated)
“Between the street and the river of the great city grew a tree of life…its leaves were served as medicine for the healing of nations.” ~ Book of Revelations 22:2
Selections from the harvest and take-home seedbags grown from the tree and its companion will be offered during the Last Supper Festival.
Bio: We at littlefish farms believe it is Just Time to initiate experiments in transforming waste and haste into health and wealth so that we all may rediscover our interwoven interdependence and a personal purposeful connection with the living beings that sustain and nourish us…including each other. We welcome you to join us on our quixotic quest.
Artist: Sesthasak Boonchai
Title: This Is All I Know
Ingredients: Custom printed candy
“The true magic of this broken world lay in the ability of the things it contained to vanish, to become so thoroughly lost, that they might never have existed in the first place.”
–Michael Chabon, The Amazing Adventures of Kavalier & Clay
There is no single concrete definition of knowledge, and of late gaining knowledge (though experience, education, or meditation) has been replaced with consumption of information. Information has become power and the acquisition of it has arguably hobbled society’s search for insight and actual knowledge. I have been using the phrase, This is all I know, as the foundation of several small temporal sculptural pieces recently. Each piece uses food (usually sweets) and deal with the quest for knowledge and the fleeting nature of such a quest.
Bio: Sesthasak Boonchai splits his time between New Orleans, LA and Brooklyn, NY. He received his MFA in painting from the University of New Orleans; taught at the New Orleans Center for the Creative Arts | Riverfront and served as a visiting Assistant Professor in Photography at the University of New Orleans. He has exhibited throughout the U.S. and is included a number of private and public collections. He is currently a faculty member in the BFA Photography department at the School of Visual Arts in New York City. In his spare time, Sesthasak likes to eat.
Artist: Hello. We Are ________.
(Brendan Ravenhill, Emily Rothschild, Tom Weis, Huy Vu, Julianne Gauron)
Title: Sugar Glass
Ingredients: Sugar, water, corn syrup
To sweeten your drink break the sugar in half, shatter, or immerse the whole packet and stir. This is glass which is better when broken.
Bio: Hello. We Are _____ consists of artists and designers with a range of interests, experiences, and skills who complement and challenge each other and who are eager to take on new challenges. Representing a diverse background and skill set and with access to a collective of talented designers, thinkers, and top notch fabricators, this small team has the power to make far-reaching designs. We utilize thoughtful research (academic and field) to generate understanding and awareness combined with strong prototyping skills to create products, experiences and systems which provoke thought, challenge conceptions, and foster change.
Our design projects address issues ranging from broadly social to intimately personal behaviors. We rely on our pragmatism as problem solvers and our vision as artists to lead us (and our clients) to new perspectives and potential solutions.
Artists: Raw Color – Christoph Brach and Daniera ter Haar
Title: RAW COLOR No. 1
Visual research about vegetables and their powerful color. Vegetables are dismantled and purified to their visual essence ‘RAW COLOR’. The harvested color is captured by a new process preserving their intensity on color cards. Categorized by shades and families a new map is created which shows their beautiful diversity. This projects reinterprets the vegetable and puts it into new context.
Bio: Christoph Brach and Daniera ter Haar graduated from the Design Academy Eindhoven in 2007. In their studio in Eindhoven they work on free projects and commissioned work, mixing the fields of material and graphic design. This is embodied through Research and Experiments building a visual language. They have exhibited widely in Europe.
Title: Seafood Jewelry
Size: Octopus: 4x4x2 in. Squid: 6 x 4 x 4 in. Anchovy: necklace 24 in. long (models will be wearing); 4 images 18”x24” each
Materials: Raw, dried and cooked Octopus, Squid, Anchovies; rhinestones; gold leaf and gold paint; chains and jewelry findings.
In January 2008, I quit my full time job to strike out on my own. Less than a year later, the recession hit. What followed was a two-year of struggle to make ends meet and to maintain my identity as an independent artist. When one struggles for money, one re-assesses what qualifies as a necessity. You learn to do without, or to make it yourself. Poverty promotes creativity. This project is a fantastical interpretation of the ingenuity born of desperation.
If I can’t buy a thing of beauty, then I will make it myself. Gold and jewels are out of my reach, so I will adorn myself with the glories of nature.
Bio: Sarah Lohman graduated from the Cleveland Institute of Art in 2005 with a BFA in Technology and Integrated Media Environment, and minors in Photography & Videgraphy and Performance & Installation Art. She moved to New York in 2006 and became Video Producer for New York Magazine; two years later, she launched her own video editing business.
Lohman also works as an independent artist and curator. She creates performances centered around historic gastronomy which she chronicles on her blog Four Pounds Flour. She has curated events for The Old Stone House of Brooklyn, The Merchant’s House Museum, and the Henry Street Settlement. Lohman has appeared on Japanese television and was recently published in Edible Queens magazine. She currently resides in Long Island City, Queens.
Artist: Brent Owens
Title: Softee Log
Materials: Log, plaster, enamel spray paint, pine
My work takes its cues from the cultural landscapes that shape my past and present. I came of age in the rural South, and currently navigate the din of New York City. I work in a fashion that pays homage to the Appalachian craftsperson, the itinerant whittler of the American South, and the tradition of time-honored craft, but is steeped in a contemporary culture of cheap thrills and solutions. My allegiance doesn’t lie wholly with either of these worlds, and my work doesn’t purport to endorse either wholeheartedly, but rather to strike a chord that highlights their disparities, and the ensuing pathos of their convergence.
Bio: Brent Owens is an artist living and working in Brooklyn, New York. His work has been featured in New York, Philadelphia, and New Orleans, including solo and two-person exhibitions at English Kills Art Gallery in Brooklyn. Brent was born in Spartanburg, South Carolina and received a BFA in Sculpture from Winthrop University.
Artist: Clare Crespo
Title: Crocheted Mardi Gras Feast
Materials: Yarn and ceramics
Originally from Louisiana, but now living in Los Angeles, I crocheted the Mardi Gras feast as a reminder of the sad and wondrous place I call home.
Bio: Clare Crespo, a food artist and writer based in Los Angeles, is completely and utterly obsessed with inspiring folks to be creative in the kitchen. She is the author and designer of two creative cookbooks/art books, The Secret Life of Food (2002 Hyperion Books) and Hey There, Cupcake (2004 Melcher Media Books). She has completed a set of children’s DVD called “The Yummyfun Kooking Series” which is available for purchase online and at The New Museum for Contemporary Art and the Whitney Museum in New York. In conjunction with the DVDs, she launched a recipe subscription for kids and families called The Yummyfun Kooking Club. Clare is also a co-founder of the “concept bakery” Treat Street, a roving secret bakery in Silver Lake, CA. She wrote a monthly food column called “Mad Flavas” in Tokion magazine for many years, and is a regular contributor to Nick Jr., Cookie, Everyday with Rachel Ray, Readymade, Elle Girl, Life & Times, Violet, Jane, Budget Living, Good Housekeeping, and Family Fun magazines. She has served as a spokesperson for Duncan Hines, designed wild pirate food for the television show “SpongeBob Square Pants,” and was commissioned to create a food portrait of pop artist Beck. Clare’s art has been featured in a number of galleries including a one-person show at Heath Ceramics in Los Angeles (2010), a group show of food artists called Palate at the Scion Installation space in Culver City, a one person show at The Annex Gallery in Los Angeles (2002), The New Museum of Contemporary Art, George’s Gallery in Los Angeles (2000), and in Kartell/Vogue Italy’s group show in Milan (2003). She designed and installed a large-scale permanent diorama in the lobby of the ACE hotel in Palm Springs in 2009. Her sculptures have also been shown at Storyopolis Gallery in Los Angeles, amongst many others. Clare and her work have appeared in numerous print publications and on television and radio.
The Last Supper Salon 2010 will explore the creative individual as a self-made person and provocateur of social change. In contrast to the male robber baron of our industrial age, the contemporary version of the ‘self-made man’ is an artist of any gender, discipline; someone who is cross-cultural and cross-national, and someone tapped in to the individual as part of the border-less, collective wisdom created by open source ideas sharing. Humanity is transforming it’s identity to fit the current needs of a new economy, and socio-political environment. Using an experimental, multi-sensory, collaborative approach, we hope to critique the way we produce the goods and services that define our generation, the way we consume media, products and our environment, and the way open dialog, DIY and technology promotes self-made identity prototypes.
“. . . who cooked rotten animals lung heart feet tail borsht & tortillas dreaming of the pure vegetable kingdom/who plunged themselves under the meat truck looking for an egg . . .” –Allen Ginsberg, “Howl”
The times . . . they have never been easy. This is particularly true for the self-made individual—striking out on one’s own in 1920, in 1957, in 2010 for a greater purpose than oneself is bone-tiring. We do it because the prospect of staying still is more dire than the prospect of failing. Weary minds, hearts, bones need nourishment and at a most basic level sometimes the self-made needs the home-made: meatloaf, apple pie, curry, moussaka, food. Home may be far away, but the self-made individual can improvise—plunging under the meat truck to find an egg, as it were. This year’s Last Supper Festival food art exhibit is a celebration of improvised comfort food. We are searching for representations of food art that help ease the burden and nourish the soul and are created with whatever ingredients and space are at hand: the self-made gotta eat too.
Please include in e-mail: Artist Name, Title, Size, Ingredients, Installation Equipment/Needs, Instructions, Availability to attend opening, Short Bio, Interpretation (How work relates to theme of show), jpg Headshot (2″x3″ 300dpi), jpg of Food Art (300 dpi), Link to Food Artist’s website, Permissions to show in Festival and Press/Print Materials
Food Artist: biG CAAKe (Gary Lincoff, Christopher Kennedy, Athena Kokoronis, Caroline A Woolard, Kate Cahill, and others)
Title: StrataSpore Layered Cake
Interpretation: When the largest and oldest living organism known surfaces, it manifests as a delicate mushroom no bigger than the palm of a hand. Inspired by rhizome networks as tools for bioremediation, a metaphor for the layers of unseen infrastructure below our feet, and a collaborative niche upon which to focus a collective narrative, we propose a multifaceted interactive research project that will culminate in events combining dance, education, environmental remediation and architecture. StrataSpore is a platform for collective knowledge about local NYC ecosystems and its potential for applications in urban sustainability. The platform will cultivate “spores” of knowledge by combining elements of task/performance-based art, experiential learning, and experimental design practice that implements a dialogue about unseen, natural, and man-made systems as sites for restorative sustainability applications. Our focus is directed towards the mushroom, and its potential for changing the ecology within a landscape. We invite communities and individuals to partake (with biG CAAKe) in a cross-disciplinary practice of visualization and re-interpretation of natural systems (mycology) as models for community engagement. Based on the connective function and form of mushroom ecology, StrataSpore will harness local fungi as a model and means for engagement and re-interpretation of living in urban spaces.
Bio: biG CAAKe is a cross-disciplinary collective that studies mycology as part of their practice. biG CAAKe was awarded an ILAND Research Fellowship, and are presently collaborating and studying with Mycologist, Gary Lincoff. Please visit their website to find out more about their upcoming events this fall.
Food Artist: Lucia Madriz
Title: All Under Control, 2007
Ingredients: Rice and Beans Installation
Dimensions: 1.2m x 1.2m
Interpretation: The installations made of basic grains are concerned about genetic modified food – it became clear in my country the need to implement laws to protect Costa Rica’s rural agricultural practices, biodiversity and environment. When we talk about genetic modified food we are talking about alimentary sovereignty and an economic model of dependency. The arguments on favor are weak but the money interest behind are huge. Just imagine that no seed in the world will be for free or organic.Within all this battle field of fuel crisis, environmental impacts and starving populations, the money makers are talking about Biofuel out of corn, Ethanol, without considering other ways like electricity, solar energy, recycled oil, etc. Imagine that in order to supply US use of oil you need to take 25 States to grow corn. So, where will be the space for food?It doesn’t matter how you create a business. It is all about Means to an end… We are not longer there, we cannot afford that irresponsibility any more because we might finally achieve The End.
Bio: I work in order to have the possibility to explore. I don’t consider myself as an artist that practices a specific field of art, like video, performance or painting; I like to think more of artists as explorers in many other fields than the technical: the visual, the poetic, the political. My work is concerned with the social impacts of politics and power, how we all become means to an end (nature, people, society)I am interested in environmental issues in general but slowly this focus is shifting towards the individual: how is our relationship with nature? Is there a distance between nature and our lives? Is it the result of culture or is there a real need for it?
Food Artist: Yolanda Shoshana, Luscious Lifestyle Diva
Ingredients: 20-min performance, peppermints, blackberries, pears, dark chocolate bar, sweet almond oil, rose water
Interpretation: “Aphrodisiacs” is a pleasurable multi-media performance art that takes the audience into the world of sexy food. Moderne Cortisane will present four delicious food aphrodisiacs with secrets created by her made from sexy oils and food notes. The audience will smell, touch, taste, listen, and in this fete of the senses, showing them how they have means to their fingertips to create an erotic food experience.
Bio: Yolanda Shoshana aka “The Luscious Lifestyle Diva” is a personality, courtesan coach, lifestle expert, burlesque dancer, and speaker. She produces and hosts her own talk show for women in Manhattan on Channel 56, titled “The Luscious Life with Shoshi.” She is also the Founder/Head Diva for The Diva’s School for the Art of Seduction. She is a food enthusiast, clothing junkie, and chocoholic that lives and rocks it in Harlem.
Food Artist: Ben Pinder
Title: Grog Bar
Ingredients: Bar, carboys, lime juice, rum, water, honey cake, hardtack, performance
Size: 7′ x 7′
A makeshift bar, created from found materials, will be built in the exhibition space. In the middle will be three large glass carboys; one filled with rum, one with water, one with lime juice. A barkeep will serve grog (water, rum, and lime juice) to visitors. Also available from the bar will be honey cake and hardtack, old nautical foods that will be passed by barmaids.
Interpretation: What are means of merriment? Gone are the swanky, exclusive clubs, he expensive dinners, eating out for every meal and the over the top drink prices. Instead, dive bars, thrift stores, staying in, and simplicity are making a comeback. When it is time for celebrating, where can we look for economic and simplistic means for merrymaking? I propose we look to the Age of Sail, where tiny ships at sea for months can serve as a microcosm for our own small world. On ships, close quarters meant people were forced to work together. Celebratory events meant receiving only extra portions of meager rations. In these tough times, we should appreciate what little we have. It’s time we remember to celebrate by enjoying the company of others. In this way are the means of merriment accessible to us all. Eat, drink, and be merry!
Bio: Ben Pinder lives with his wife Molly in Brooklyn, NY. Ben has a BFA from the University of Delaware and an MFA from the Pratt Institute, and has studied in New Zealand and Italy. Since graduating, Ben has exhibited in Brooklyn, Manhattan, and Philadelphia. In 2008 he was a speaker for the symposium “The Relevance of Art in an Age of Global Warming” at the Moore College of Art in Philadelphia, Pa. This corresponded with the exhibition “Global Warming at the Icebox” where Ben also exhibited his project “Return to Symzonia”, a satiric multimedia installation created specifically for the show. Together, Ben and Molly, who graduated from the Culinary Institute of America, create videos and performances that involve preparing and serving food.