Sunday, January 30, 2011

Patron Agnes Gund, Lorna Simpson Show + Wings for Super Bowl

ART PEOPLE: 
Agnes Gund
Agnes Gund has received the President's National Medal of Arts, a Carnegie Medal of Philanthropy, NYC's Doris C. Freeman Award, the NY Governor's Award, the Montblanc de la Culture Award, the ArtTable Award, Service to Visual Arts Award, four honorary doctorates and the Garden Lobby of MoMA is named for her. 

Agnes Gund is one of the great art collectors of the world. The second of six children born to George Gund II, President / CEO of Cleveland Trust Company. He made his fortune with Sanka decaffeinated coffee. Agnes hated being forced to go to art exhibits with her family as a child, but then she fell in love with art. In the early 1980s, Gund earned a master's in art history from Harvard. She was on MoMA's Board of Trustees for years and served as president emerita for more than a decade. As an advocate for arts education she founded the "Studio in a School" program which places artists as teachers in public schools.


Her personal collection is quite large and includes: de Kooning, Lichtenstein, Pollack, Rothko, Stella, Louise Bourgeois, Cai Guo-Qiang, Chuck Close and Jasper Johns' iconic work, "MAP". She has already gifted 150 works to MoMA.
(Ms Gund is the panelist in the red suit in this video discussing art education.)


When recently asked what direction she is pursuing with her collecting, she answered: "Now, a lot of my attention is going to buying drawings or smaller works of art by artists like... Lorna Simpson... somewhat newer on the block, but you can still get good pieces....

"I just bought six gouaches of women's heads by Lorna that are just beautiful. In this series, she's looking at how women's hair fits around their faces. Her handling of it is really minimal, but she makes a gorgeous statement about not only the silhouette of women, but the content embodied in a hairdo.
"When I was a little girl, it was popular for families to get these paper silhouette cutouts of their children, similar to those (black on white) Civil War-era silhouettes. My family would go down to Stewart's department store every year to get our silhouettes made. So with Lorna's heads, I see that store in my mind, even though I know she is telling a different story."





(Head drawings, © Copyright Lorna Simpson from her 2008 series, "Ink" at Salon 94 Gallery.)





Gund's limited edition book
Published by the Cleveland Museum of Art:
Drawing Modern: 
Works from the Agnes Gund Collection, 
Illustrated. $179. by Carter E FosterJeffrey D Grove, and Patrick Shaw Cable 
ISBN13:9780940717749  
ISBN: 0940717743 
Trade Paperback  152 pages
Cleveland Museum of Art , 2004
------------------------------------------------

NOW SHOWING: 
Lorna Simpson's
"Gathered" at
Brooklyn Art
Museum


Simpson has collected large numbers of historical images of unidentified African Americans posing for photo-booth portraits and integrated them into a series of multipart pieces. For this unique installation, Simpson recombines three of these works into one large arrangement.

The photo booth debuted in New York City in 1925, quickly becoming a popular form of entertainment while also serving as a practical and inexpensive way for people to make images of themselves. Coinciding with the mass availability of this new technology was the “Great Migration” of an estimated two million African Americans from the southern states to the industrialized North, an exodus driven by a search for employment opportunities and escape from the overt racism of the South. In this context, private photo-booth portraits take on greater cultural significance, as many were carefully crafted messages sent back home to loved ones. While the portraits are captivating, the lack of information and personal detail about the sitters add to the enigma. This sense of a missing history is reinforced by the shadow images interspersed among the photographs. Simpson has compared these to the paper residue found in old photo albums where images have been torn out. This show will be up until August 2011.
Lorna Simpson: Gathered at the Brooklyn Art Museum, in the Elizabeth A. Sackler Center for Feminist Art, 4th Floor. (Source press release, Brooklyn Art Museum)


FOOD: Wings

for the Super Bowl!

It is only a week until the Super Bowl and many people are planning Buffalo-style Chicken Wings for their game day buffet. The original Buffalo chicken wings were invented at the Anchor Bar in Buffalo, NY and are deep-fried, but wings baked in a hot oven also work.  
For NYC, chicken wings take out or delivery, here are three recommended choices: 1. Bonnie's, 2. Wogies, 3. The Wing Bar. 




Contact Info:, 1) Bonnie's Grill, Take Out only, 278 5th Avenue, Brooklyn NY 10001; 212-369-9527; bonniesgrill.com , 2) Wogie's Bar and Grill, Delivery and Take Out, 39 Greenwich Avenue, New York NY 10014; 212-229-2171; wogies.com3) The Wing Bar, Delivery and Take Out, 275 Smith Street, Brooklyn NY 11231; 212-237-2728. Check online for other options near you. 
What is the cost to Cook vs Delivery? Fresh, raw, chicken wings cost roughly $2 per pound at the grocery store (36 wings for $10) + hot sauce $2 + celery $1 + dressing $4 + misc. $.50. $18.50 total. Delivery of chicken wings can cost from $.65 to $1 each + Tip or $18 to $25 for 20 wings. (Tax applies to both). It comes down to: Do you want to cook and clean-up VS the convenience of just watching the game and tossing the mess out?


Home Cooked Buffalo Chicken Wings
Makes 36 Wings
Prep and Cook Time: 35 minutes

Ingredients:
  • 36 chicken wing pieces (one wing makes 2 pieces - the "flat" and the "drum")
  • 1 tablespoon vegetable oil
  • 1 tsp salt
  • 1 cup all-purpose flour
  • 1 1/2 tablespoons white vinegar
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon Worcestershire sauce
  • 1 teaspoon Tabasco sauce
  • 1/4 teaspoon salt
  • 6 tablespoons Louisiana hot sauce (Frank's is the brand used in Buffalo)
  • 6 tablespoons unsalted butter or margarine
  • celery sticks
  • blue cheese or ranch dressing
Preparation:
Preheat oven to 425 degrees F.
  1. If needed, cut wings into flats and drums. In a bowl toss the wings with the oil, and salt. Place into a large bag, add the flour, shake to coat evenly. Remove wings from bag, shaking off excess flour, and spread out evenly on oiled, foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned. 
  2. While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off. 
  3. After the wings are cooked, transfer wings to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or tongs to completely coat.
Serve with celery sticks and blue cheese or ranch dressing on the side.

Early wing eater comments: spuddy98
“Back in the early 80's I often visited a bar 90 miles south of Buffalo for chicken wings. The proprietor was a good friend of mine and I'd spend a great deal of time in the tiny kitchen while he prepared hundreds of chicken wings. He told me that he had visited the anchor bar (probably in the late 70's) and had seen how they prepared their famous wings. This is how he then did it, as I witnessed it: Fry the wing pieces in Fish Fry oil until they float. He said the oil was very important to the flavor. You can go a bit longer to make them crispier. Next, after draining them for a short time he transferred them to a skillet on the stove. He would do one order of 12 or 24 at a time. Throw the wings in and shake the pan around over medium heat, then add a squeeze of Parkay Margarine over the wings, just so the pan appeared wet. This was his plain wings. Next he'd add salt and pepper. These he called mild wings. Finally he'd dose the wings with hot sauce. I don't recall if it was Frank's or Tabasco, but either works fine. Shake around until they are all covered but not too long as to evaporate all the vinegar in the sauce. These were medium. Now this gentleman took it as a personal challenge when someone ordered HOT wings. He'd make sure his wife Peggy (the waitress) would warn the customer about the hotness. It was simple by today standards. He'd simply continue on with the recipe and add cayenne pepper to the mixture, after adding the hot sauce. This mixture would spend just a bit more time in the pan. The intention was to be sure the wings were coated, but quickly enough so they didn't become soggy. These were his hot/suicidal wings. I only tried these one time. I said ""Bob, I'm ready for your hot wings!"" It took three Miller Lites to get them down. He watched me and laughed. His recipe for the dipping sauce was not plain bleu cheese dressing. Instead he'd use a creamy french onion dip,  mix crumbled bleu cheese in and made it the correct consistency by adding a little red wine. Bleu cheese dressing is okay, but his sauce was premium.”

-----------------------------------
The following segment was inspired by a NY Times Center Conference titled 99%. 
Getting Our Creative Work Done.
In January we psych-up and set our goals, in February the "Work" really starts! Creativity moves civilization forward and the old adage about creativity: it is 1% inspiration and 99% perspiration is true. After we have a specific problem defined in our head, and after conscious reflection, most good ideas (inspirations) come to us in "the bed", in "the bath" and on "the bus" when we are not focused on the problem. But all ideas are worthless without action. If an idea actually works or not can only be judged after we put in the time and effort to work on it, make it a reality and see if the idea produces the result we suspected. 
-----------------------------------
Gorilla takes a risk, 
tries a new approach - 
colleagues shocked!


Real World 2001
"Dawn of a New Day"



WORK ON IMPORTANT TASKS FIRST:
In this digital era, most of us start our work day with a media check. e-mails, voice mail, Facebook, etc., then we look up and its noon. We must make this electornic check to know what others have sent us or asked of us. The problem is: mornings are prime-time in a normal productivity cycle. Many times, our most important work doesn't get attended to until late afternoon, our least productive time of the day.
MIT - Do The Most Important Tasks First.
1) Spend no more than 30 minutes on your electronic / social media check.
2) Then close all e-mail windows and remove all distractions. Focus for 3 hours on your Most Important Tasks
3) Take your Lunch away from your work space, to recharge.
4) Devote post-lunch time to time consuming, reactionary work.
Make it work for you. Some people's engines do not warm-up until mid-morning, they should skip lunch and do MIT for their 3 hours of peak performace time. They should work on the mind-numbing tasks and at putting out fires on either side of prime time.


Frans JohanssonFor Success with new ventures, we must test the idea and be able to make adjustments to arrive at a workable product. 


Until later, 
Jack

ARTSnFOOD, All rights reserved, Text © Copyright 2011 Jack A. Atkinson under all International intellectual property, digital and copyright laws. Images: © copyright retained by individual creators, owners or fabricators

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