Graffiti Artist: Bansky
BANSKY is one of the world's favorite artistic rebels.
Realistically there is graffiti the "art form" and there is graffiti "the crime". The latter is spray-paint illegally and poorly applied to other's property caused by the misplaced thoughts of an immature brain to gain street creds from a peer group. The former, althought still illegal, is thoughtfully designed and executed public art which has become an entree into a career in art and its associated fame.
This article is all about the famous, but notoriously anonymous, British graffiti artist BANSKY. Last year a film titled "Exit Through the Gift Shop" was made about him and about a photographer named Thierry Guetta, who at first took pictures of a hooded BANSKY working, then re-invented himself as "Mr. Brain Wash" a graffiti artist, only in it for the money. You should rent this film, it will make you question what constitutes "Good Art" and how much "Hype" plays into the art market?
For BANSKY I offer to you an abbreviated artist's portfolio: of the street art he has painted. Photos reproduced with the artist's permission, artist BANSKY requests no profiteering from his images.
|Portrait of the Anonymous Artist BANSKY|
NYPL'S LIONS TURN 100!
|Patience the Lion|
The New York City Public Library’s flagship building, now known as the Stephen A. Schwarzman Building, was built on the former site of the Croton Reservoir at 42nd Street and Fifth Avenue. The immense project of building the Library began in 1899 and lasted 12 years.
|The Stacks under|
the Reading Room
At the time it opened in 1911, the Library was the largest marble building ever built in the United States.
Learn more fun facts about the Main Library building in NYC at the following link:
NYPL Photo Captions:
Top, Patience the Lion: Patience and Fortitude, the world-renowned pair of marble lions that stand proudly before the majestic NYPL Beaux-Arts building at Fifth Avenue and 42nd Street in Manhattan, have captured the imagination and affection of New Yorkers and visitors from all over the world. Photo from the NYPL website.
Middle, The Stacks: Cross-sectional view of the stacks at the NYPL main library building on 5th Ave. from the cover of Scientific American, May 27, 1911. Artwork from the NYPL website.
Bottom, Winnie-the-Pooh: Children gathering around the original Winnie-the-Pooh stuffed animals, treasures of the Children's Center at 42nd Street. Photo: Marc Bryan-Brown Photography, from the NYPL website.
Thomas Jefferson's hand written copy of the Declaration of Independence - display up through July 31, 2011.
Foodie and Photographer Matt Armendariz explores Food on a Stick!
|Recipe from the Matt Armendariz's cookbook "On a Stick!".|
This idea takes an Italian / American favorite, pops it on a stick, fries it up like something at a State Fair and turns Spaghetti with Marinara sauce into something you can walk around with.
1/2 pound lean ground beef
2 tablespoons minced yellow onion
1 garlic clove, minced
1 egg white
2 tablespoons seasoned bread crumbs
Salt and pepper, to taste
5 cups plus 3 tablespoons vegetable oil
1/2 pound cooked spaghetti
2 cups marinara sauce
1 cup grated Parmesan cheese
8 Popsicle sticks
Salt and pepper
1. Line a baking sheet and a shallow baking dish with parchment paper.
2. Make the Meatballs: Place all meatball ingredients in a medium bowl and mix until well combined. Shape into 1-inch balls and place on the prepared baking sheet.
3. Warm 3 tablespoons of the vegetable oil in a large skillet over medium-high heat. Add meatballs and cook, turning to brown all sides, until just cooked through. Remove from heat and let cool.
4. Gently toss meatballs, spaghetti, marinara sauce, and Parmesan in a large bowl until thoroughly combined. Place mixture in the prepared baking dish, (push one meat ball into the center of 8 equal sized squares) cover, and refrigerate at least 12 hours and up to overnight.
5. Preheat the remaining 5 cups of oil to 350F. Cut chilled pasta mixture into the 8 equal squares. Remove squares from baking dish and insert a pop stick into each. Carefully place spaghetti sticks in pot, one at a time, and fry about 6 to 8 minutes, or until golden and crispy. Drain on paper towels, season with salt and pepper to taste, and serve warm.
Photo and recipe reproduced from the book with the author's permission, but this
has not been tested by this site.
The book,"On a Stick!", if ordered through Amazon.com will cost you $11, or about the price of a Walt Disney World Corn Dog. The photos are great and Matt packs 80 recipes into this cookbook. If you have been thinking about having a booth at the next street fair, buying a food truck or if you just want a fun surprise for your next pot luck dinner, how about "Spaghetti on a Stick", but please, "No running with your food!"
ARTSnFOOD, All rights reserved. Concept & Original Text © Copyright 2011 Jack A. Atkinson under all International intellectual property and copyright laws. Images © individual artists, fabricators, respective owners or assignees.