Tag: MFA
-
Final Week
My show runs until the 29th, less than one week. Saturday, starting around 5PM, I take it down. That will be easier than putting it up. Some links to the exhibition: I’ve been trying to take some shots of the exhibition and it’s turned out to be more complicated than I thought. The mix of…
-
Gallery Show
Typically, gallery openings are held when the show first opens … but scheduling became difficult for a variety of reasons, so I organized a “Friends and Family” held about half-way through the run. That was last night. I think it went well, but I am also happy to pass that milestone. One more to go:…
-
Gallery Installation
in: Documentary
Tomorrow, the DocNow Festival begins with an opening event hosted at the Gladstone Hotel. I will have a preview of my show during the opening as the gallery is adjacent to the hotel. The show runs for the month of June; see the gallery website for their hours of operation. The installation was staged over…
-
Kassler Rippchen
Over the last 30+ years all of the local German butchers have disappeared. Kassler Rippchen, salted and then smoked pork chops, are as a result increasingly difficult to find. So, I am making them myself. In their book Charcuterie: The Craft of Salting, Smoking & Curing, Ruhlman and Polcyn note that this style of food preparation…
-
Sauerkraut
In preparation for a dinner I’ll be making later this month, I’ve decided to make some sauerkraut. I’ll be making Kassler as well, but more on that in a future post. I’ve appropriated my Rumtopf for the task. The ingredients are 2kg of shredded cabbage and 45ml of kosher salt. The process is: add the…