Sad news.

Artist Jeanne-Claude, who with her husband Christo, created public art installations around the world, has died. She was 74. Her family said she died Wednesday night at a New York hospital from complications of a brain aneurysm.
Most recently, in February 2005, Jeanne-Claude and Christo created the art installation in Central Park called "The Gates." Constructed from more than 7,500 metal gates draped with orange fabric, city officials estimated that the project brought in about 4 million visitors and generated $254 million.
The Associated Press reported that Mayor Michael Bloomberg spoke with Christo on Thursday morning and offered condolences on behalf of all New Yorkers.
 

Morphing from one medium to another quite naturally

Often the journey of making art takes you to places you were unfamiliar with or had ruled out early on for various reasons.  Photography was this for me.  Sure I took vacation photos, photographed my work (paintings and ceramics) for marketing and even took on the occasional wedding assignment but I never took photography further than that.  I loved art photography, James Casebere's work springs to mind, but just never considered it.  Well, I have arrived. 
A few years ago I was painting and using collage and then later encaustic when I decided to mock up some ideas using the computer.  As I worked I kept thinking this is the idea I was trying to uncover or this is the story I wanted to tell/show or this is the feeling I wanted to impart.  At some point, which is usually longer for me than most, the light bulb came on.  Why not just make the art, that is the finished piece, this way?
I have to say I miss the smell of paint, the making of something with my hands, cutting wood, arranging objects and just getting in there and pulling the piece out but in the end I was arriving at a finished work that left me wanting. 
This is one of the best things about the creative journey -uncovering and finding what works best for you and why.  I continue to enjoy the journey.

art in GR etc...

After all the hoopla has died away from ArtPrize here are some very good places to see art.  The UICA (pictured here), GR Art Museum, Open Concept Gallery and Gallery 154.

and I found next door The Ladies Literary Society.  Neat building and goings on.

I often ask myself...

do I live under a rock?  I learned yesterday that there are such things as portfolio review events!  Who knew?  I am sure many.  Of course all the dates have passed for this year and the one I was most interested in was a biennial so I have plenty of time to prepare for the next go round.  I guess that is the good news.
I recently contacted an artist, whose blog I follow, who offers consultations.  I'm never quite sure about this type of thing.  I research everything to death but I miss some things (see first paragraph) so how helpful would a consultation be?  Money is tight, as it is for most working artists, so the hand-wringing begins on what is the best way to use limited funds.  In the meantime I am reading Taking the Leap and Art Marketing 101 and learning a few new things but most suggestions given in the books I'm already doing.
The closest large metro area to me is Chicago but the best city for photography is San Francisco, or it used to be.  Are Seattle and Portland moving in on this territory?

channeling Julia Child

I made this recipe today for boeuf bourguignon.  I can honestly say, it was very putzy but one of the 5 best meals I have had in my life!

Ingredients

For the Stew

• 6 ounces bacon, solid chunk
• 1 tablespoon olive oil
• 3 lbs lean stewing beef, cut into 2-inch cubes
•  3 carrot, peeled and sliced
• 1 medium onion, peeled and sliced
• 1 teaspoon salt
• 1/4 teaspoon pepper, freshly ground
• 2 tablespoons flour
• 3 cups red wine (a full bodied wine like Bordeaux or Burgundy or Chianti)
• 2-3 cups beef stock (Simple Beef stock is posted on the site, unsalted and defatted)
• 1 tablespoon tomato paste
• 2 garlic cloves, mashed (you may choose to add more)
• 1 sprig thyme (or 1/2 teaspoon dred thyme)
• 1 bay leaf, preferably fresh

For the braised onions

• 18-24 white pearl onions, peeled
• 1 1/2 tablespoons unsalted butter
• 1 1/2 tablespoons olive oil
• 1/2 cup beef stock
• salt & fresh ground pepper
• 1 bay leaf
• 1 sprig thyme
• 2 sprigs parsley

For the Sauteed Mushrooms

• 1 lb mushroom, quartered
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil

Directions

1.  First prepare the bacon: cut off the rind and reserve.
   
2. Cut the bacon into lardons about 1/4" think and 1 1/2" long.
3. Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of water.
4. Drain and dry the lardons and rind and reserve.
5. Pre-heat the oven to 450°F.
6. Put the tablespoon of olive oil in a large (9" - 10" wide, 3" deep) fireproof casserole and warm over moderate heat.
7. Saute the lardons for 2 to 3 minutes to brown lightly.
8. Remove to a side dish with a slotted spoon.
9. Dry off the pieces of beef and saute them, a few at a time in the hot oil/bacon fat until nicely browned on all sides.
10. Once browned, remove to the side plate with the bacon.
11. In the same oil/fat, saute the onion and the carrot until softened.
12. Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion.
13. Toss the contents of the casserole with the salt and pepper and sprinkle with the flour.
14. Set the uncovered casserole in the oven for four minutes.
15. Toss the contents of the casserole again and return to the hot oven for 4 more minutes.
    
16. Now, lower the heat to 325°F and remove the casserole from the oven.
17. Add the wine and enough stock so that the meat is barely covered.
18. Add the tomato paste, garlic and herbs and the bacon rind.
19. Bring to a simmer on the top of the stove.
20. Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours.
21. The meat is done when a fork pierces it easily.
22. 
    While the meat is cooking, prepare the onions and mushrooms and set them aside till needed.
    
23. 
    For the onion, if using frozen, make sure they are defrosted and drained.
    
24. 
    Heat the butter and oil in a large skillet and add the onions to the skillet.
    
25. 
    Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart.
    
26. 
    Pour in the stock, season to taste, add the herbs, and cover.
    
27. 
    Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
    
28. 
    Remove the herbs and set the onions aside.
    
29. 
    For the mushrooms, heat the butter and oil over high heat in a large skillet.
    
30. 
    As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes.
    
31. 
    As soon as they have browned lightly, remove from heat.
    
32. 
    To Finish the Stew:.
    
33. 
    When the meat is tender, remover the casserole from the oven and empty its contents into a sieve set over a saucepan.
    
34. 
    Wash out the casserole and return the beef and bacon to it (discarding the bits of carrot and onion and herbs which remain in the sieve).
    
35. 
    Distribute the mushrooms and onions over the meat.
    
36. 
    Skim the fat off the sauce and simmer it for a minute or two, skimming off any additional fat which rises to the surface.
    
37. 
    You should be left with about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
    
38. 
    If the sauce is too thick, add a few tablespoons of stock.
    
39. 
    If the sauce is too thin, boil it down to reduce to the right consistency.
    
40. 
    Taste for seasoning.
    
41. 
    Pour the sauce over the meat and vegetables.
    
42. 
    If you are serving immediately, place the covered casserole over medium low heat and simmer 2 to 3 minutes.
    
43. 
    Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley.
    
44. 
    If serving later or the next day, allow the casserole to cool and place cold, covered casserole in the refrigerator.
    
45. 
    20 minutes prior to serving, place over medium low heat and simmer very slowly for ten minutes, occasionally basting the meat and vegetables with the sauce.
    

Networking

I read this over and over regarding gallery representation.  So I was thinking how to go about this in the Midwest.  If any readers have ideas please share with the rest of us.

The first thought that comes to mind is to join a group.  What group?  Where?  Locally?  On-line? I have joined a couple but people are busy and although interested in art not in the way that I am.  Are there others?  If so, how do I find them?

Next, get involved with art communities. I have also done this.  It is good to connect with like-minded people but again the direction is with helping the community or center survive, a full time occupation.  My interest is to get the work exhibited.

Art Fairs.  We have one of the best, if not the best, art fairs in our state.  The Ann Arbor Summer Art Fair, actually 3 fairs in one.  The caliber of work at this fair is beyond expectation, truly interesting, outstanding work.  For me the only drawback is the cost.  It is difficult to afford the $650 booth fee, transportation costs, lodging etc...  without knowing if I will sell any work or make any connections to sellers and gallery owners.

I've written before about local museums coming to the assistance with some of this by hosting regional exhibitions giving lesser known artists a chance to get their work before a new audience.  This doesn't seem to be of interest to some of our local, larger institutions.  I have taken this to mean there is no money to be made in this way and especially in these economic times I say this with an understanding appreciation.

So what is the Midwest artist, or any artist outside the larger metropolitan areas, to do?  I would like to offer a suggestion.  What about a documentary of the undiscovered artists.  A list could be made of the first artists to be showcased and interviewed for the first segment.  Art21 seems the best program to model.  I recently saw an Art21 segment with an interview of Susan Rothenberg.  I love Susan's work (see earlier post) but she is established.  The About Art21 gave some insight: “Art:21–Art in the Twenty-First Century” is the only series on television to focus exclusively on contemporary visual art and artists in the United States, and it uses the medium of television to provide an experience of the visual arts that goes far beyond a gallery visit. Fascinating and intimate footage allows the viewer to observe the artists at work, watch their process as they transform inspiration into art, and hear their thoughts as they grapple with the physical and visual challenges of achieving their artistic visions."  Centering on the more accomplished artist.

If you have an interest in this please forward your comments or webpage so we can make a start.

Some more favorite Artists

quotes and works.

 

Susan Rothenberg - "You must become familiar with your materials so that they are no longer intimidating or precious."

 

Anselm Kiefer - "A vessel is a line between the interior and the exterior. It can only handle a certain quantity of the whole spirit. If the quantity is too great the vessel will break. Make a vessel. Because the spirit doesn't need vessels."

Pat Stier - "An artist needs to become familiar with that which is most hidden from the self by the self. For this one thing which one fears to know is often the driving force in one's life. These recognitions seen in art are the difference between decent, extraordinary and great."

 A favorite quote**
Chuck Close - "If it comes out looking like art, it must look like somebody else's art."