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CALL for ENTRIES: Mail Art for Prison Library
FOOD for THOUGHT The more you know about anything the better off you are about everything. I attended Johnson & Wales culinary school just long enough to learn sauce and knife skills that have...
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CALL for ENTRIES: Brand 40
PRETTY PEAS Do you care if your canned peas are Le Sueur? Are you brand loyal? I have become label loyal. I read labels very carefully, and I make my choices based on the best value for the best...
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CALL for ART ENTRIES: The Guild
STICKY SWEET When I think of salt water taffy, I think of the mountains. Odd, eh? I suspect that salt water taffy got its start on seaside boardwalks, but it seems every small mountain town has a...
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CALL for ENTRIES: Motion
Whizz & BANG! I love moving, whirring, whistling kitchen gadgets. I prefer the manual versions. I own an egg beater, hand mixer and screaming tea pot, and they all make me happy. It is the...
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CALL for ENTRIES: Art Labology
TEA with a side of science, please I enjoy the experimental nature of cooking. I would love to own a little diner where there were no menus and the patrons got to eat whatever experiment I had going...
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CALL for ENTRIES: 2014 Nat’l Juried
more about STINKY CHEESE You never know until you try it. Food can look fantastic and taste terrible. Food can smell awful (Gorgonzola) and taste like heaven. Sometimes you just never know until you...
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CALL for ENTRIES: Drawing
drawing with FOOD My favorite restaurant as a kid had tables covered in butcher paper & bowls of pencils & crayons. I had to be forced to stop drawing in order to eat my dinner. Just imagine...
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ARTIST of the Day: Helen Green
a legend LOST David Bowie influenced so much of the world — music, fashion, design. He died Sunday after a long battle with cancer. Today’s AAAD Artist of the Day, Helen Green may have captured his...
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CALL for ENTRIES: Drawing 2
BUTTER bomb Can someone explain margarine to me? It tastes terrible. It is chemical laden. It is approximately the same price as butter. So why? Butter is so fundamental to my cooking and baking...
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CALL for ENTRIES: Women in Art
BEANS of green The women in my family have a grudge against the snap of a fresh green vegetable. My mother has canned green beans for her sisters for the last half-dozen years. Her process for...
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CALL for ENTRIES: Abstractions
comfort, hold the BREAD Peanut butter & jam used to be my go-to comfort food, back before wheat allergies took my family down with a thud. So I’ve been trying out abstractions of the PB&J....
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CALL for ENTRIES: Embracing our Differences
i always need TACOS I eat SO MANY tacos. Because I travel so often, I find picking a good restaurant, be it counter service or table, has odds not unlike roulette (37 to 1). But I have consistently...
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CALL for ENTRIES: Unique Abstractions
abstractly DRINKING SPEAKING The notion of eating healthy is an abstract one. Even putting ethical concerns aside, there are health benefits (and disadvantages) to embracing vegetarianism, veganism...
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CALL for ENTRIES: Motion
Whizz & BANG! I love moving, whirring, whistling kitchen gadgets. I prefer the manual versions. I own an egg beater, hand mixer and screaming tea pot, and they all make me happy. It is the...
View ArticleClik here to view.
CALL for ENTRIES: Art Labology
TEA with a side of science, please I enjoy the experimental nature of cooking. I would love to own a little diner where there were no menus and the patrons got to eat whatever experiment I had going...
View ArticleClik here to view.
CALL for ENTRIES: 2014 Nat’l Juried
more about STINKY CHEESE You never know until you try it. Food can look fantastic and taste terrible. Food can smell awful (Gorgonzola) and taste like heaven. Sometimes you just never know until you...
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