Monday, September 28, 2015

Street Art & "Green Villain" Graffiti Project Jersey City + Food: Sole a la Meuniere

Street Art
at THE
Green Villain 
Graffiti Project 
Jersey City, NJ

a photo-essay

It seems "Street Art" is the new graduate school for young artists. This issue of ARTSnFOOD takes a look at two approaches. 

The first approach looks at a project by the production company, "Green Villain". They invited all the local graffiti artists in Jersey City, NJ, to transform a former Pep Boys Auto Center building into a "Street Art - Art Space", creating a (brick/mortar/plaster/spray-paint) graffiti gallery show for the community to enjoy. The building will be demolished, for new construction after the show ends, such is the fate of graffiti.

The second approach is a photojournalistic point of departure for "Street Art" i.e.: "found art" on the actual streets of NYC.

Approach 1) A Graffiti Invitational Exhibition - "The Green Villain Graffiti Project", Jersey City, NJ. (The inside and outside of this building was given over to graffiti artists for an exhibition of their talent. Our coverage is of the exterior artworks only.)

Detail of the graffiti wall directly above, can you find the fire hose connection in the art?

A long wall sequence left to right, (1 beginning).

Sequence left to right, (2).

Sequence left to right, (3).

Sequence left to right, (4, end).
complete east wall from coverage at

(Source: All (unattributed) photos were taken from public access views of the building's exterior, by ARTSnFOOD staff.)
(Link - for interior photos of this exhibition, Google: The Green Villain Graffiti Project)

Approach 2) "Real Street Art", a short photo essay of one NYC street!
Photographs by Jack A. Atkinson.

(Source: All photos by Jack A. Atkinson, ARTSnFOOD.)

Sole a la Meuniere
(Fillet of Sole with Oranges and a Butter Sauce)


2 large oranges
3 large tomatoes
1/2 cup butter
1 tsp flour
pinch salt and pepper
2 fillets of sole
4 tablespoons butter
5 slices of bacon
Juice of 1/2 lemon
1/4 cup dry white wine
1 tsp chopped mixed herbs


Peel orange and cut into sections 
Place orange sections between two microwave plates and heat for 10 seconds.
Set orange sections aside and keep warm.
Skin, quarter and remove pip from the tomatoes. 
Saute the tomatoes in butter for 1 to 2 minutes.
Set tomatoes aside and keep warm.
Mix the salt and pepper in the flour.
Lightly flour the fillets. 
Heat a  frying pan melt 1/4 cup of butter in it.
When the butter is frothing, lay in the fillets and fry until golden brown on each side, turning only once. 
Arrange fillets on a serving dish with a grilled slice of bacon between each fillet.
Garnish the stack with  oranges and tomatoes.
Strain the sauce from the the frying pan, re-heat and drop in the remainder of the butter. When frothing, quickly add the lemon juice, 1/4 cup of white wine, herbs, and boil for 1 minute. 
Pour over the dish and serve at once.

(Source: Recipe from the Atkinson Family Cookbook.)

Until later,
ARTSnFOOD is an online magazine dedicated to providing artists and collectors around the world with highlights of current art exhibitions, and to encourage all readers to invest in and participate in "The Joy of Art"® and culture. All rights reserved. Concept, Original Art, Text & Photographs are © Copyright 2015 Jack A. Atkinson under all International intellectual property and copyright laws. Any gallery, event, museum, fair or festival photographs were taken with permission. Images © individual artists, fabricators, respective owners or assignees.

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