Bread Camp at the Greystone Mansion

...e and Cuisine. She further developed her skills studying with bakers from Tartine Bakery in San Francisco. Michael O’Malley: Artist and bread baker, Michael’s work centers around ideas regarding social practice, community and sustainable art practice. He is currently growing wheat and taking his mobile wood-fired bread oven MOMO on the road for workshops and performances. He is an Associate Professor of Art at Pomona College, in Claremont, CA. He...

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Eating the Void: On Making a Raw Café Gratitude Chocolate Hazelnut Pie

...f its taste, is also taken away – all that remains is a pure semblance, an artificial promise of a substance which never materialized. Is it not true that in this sense, in the case of caffeine-free diet Coke, we almost literally ‘drink nothing in the guise of something’? . . . Lacan emphasized how in anorexia, the subject does not simply ‘eat nothing’ – rather, she or he actively wants to eat the Nothingness (the Void) that is itself the ultimate...

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Making the Shed Great Yet Again

...need glasses. The shed has gone through two previous improvement battles starting with shoving a foundation under it, electrification and strengthening the floor followed by a somewhat misguided attempt at insulation and ceiling covering. Over the past few years the shed went from being Kelly’s work space to a place to shove junk we didn’t want to deal with. With this latest improvement effort we’re turning it back into a pleasant space for Kelly...

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Making Mistakes and an Update

A big thanks to Erik Volkman who let me know that I had accidentally re-released episode 127 of the podcast (an interview with Fr. Mark Kowalewski on apocalyptic thinking) instead of episode 128 (an interview with James Heard and Ashton Hamm of UXO Architects). I’ve fixed the problem but due to the kludgy way that podcasts propagate your podcast app may still play the audio from episode 127 instead of the interview with the architects. You can he...

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