A new series is underway! I've been making food and taking photos of it for at least two years now. Concurrently, I've been making hand-rubbed collage, mostly based on mandalas and the work of Georgia O'Keeffe. Now they are finally coming together. I'm making collages based on those photographs. It is so satisfying, and I have lots of resource material. The fun part is keeping it abstract; what is it about the food, the arrangement, that makes for interesting composition and enough contrast in color and texture. I like the working title of 'Global Cuisine' because it has the double meaning; global in the sense that they are recipes that could be considered around the globe, and global in the sense that they are created from National Geographics, photographs and maps of the places all over the world. Here we go...
Friday, September 1, 2017
|Pizza on Italian bread. Tomato paste, honey, garlic, turkey sausage, mozz, parm, basil, sea salt|
|peanut butter, granny smith apple, extra sharp cheddar, sea salt on toasted sourdough|
|Store-bought chicken tenders, extra sharp cheddar, fresh green beans, baguette with hummus and roasted red pepper|
|NY strip steak, potatoes and green beans with pesto. |
All cooked in butter.
|New mexican rice, refried black beans, red pepper relish, cilantro and lime. And Linda's toes.|
|Work lunch. Bowl with grains, corn, peppers, caramelized onions, feta, green onions, blueberries, pork, egg. |
Hummus and tzatziki.
I created the Spiva Sketchbook Project a year ago. Invited 80 friends to complete a sketchbook in a year and give it to Spiva for display. Mine is finished. It's been a blast to combine the collage and the food, my two obsessions the last few years. These pages have been key to the development of my new larger hand-rubbed collages. Bon appetit!
Monday, July 31, 2017
|Teaching courses in my home, through Spiva Center for the Arts. $40/person, max 5. Participants get hand-written recipe cards, demo on plating, demo on photographing, then a sit-down chow-down and critique of the work.|
Special thanks to participant Amanda Stone, food columnist at the Joplin Globe,
for writing this great story on the class: Josie Mai Dabbles in More Than Just Art
Saturday, April 29, 2017
Typical work day food: cottage cheese with blackberries, celery, pepitas, balsamic; Fresca; hummus and rice crackers; roasted chicken and kale artichoke dip with hot sauce.
Ham and cheese hash with toasted sourdough.
Snackage with a friend. Pea purée, tzatziki, goat cheese and buttered toast.
Pan roasted chicken with kale artichoke dip.
Black bean salsa and jalapeño poppers. I was dumb. Cleaned out the insides of a dozen peppers with my bare hands. The burn lasted 15 hours and I'm having an allergic reaction. Yikes!