Goings-Ons: What We Loved This Week

Howdy friends! Happy freaking Friday! It's been an unseasonably warm and clear week in SF, and a busy one at the studio. We've got some great stuff coming up, including the don't-miss-it FourSquared show at Arc Studios & Gallery--opening tomorrow!--featuring Annie's awesome new Locals Only series of paintings, and the Sausalito Art Festival over Labor Day, where Eric will be holding down booth #421 with a bunch of original prints. 

In the meantime before the weekend starts swingin', we wanted to share some of things we loved this week: What we're listening to, looking at, drinking, and working on (when art is your job, it's easy to mix business with pleasure...). 

Eric (pictured above in Triumphant Man With New Brayer):

I bought an amazing woodcut print from the artist Karen Kunc. It is absolutely stunning and I can not stop looking at it.

I am also enjoying new music from Real Estate and watching Mr. Robot on the tele.

Annie: 

After a hiatus, I am freshly into working on my series of paintings of all fifty states. I’m calling the series States of Love, and I include the state flower in each. This week I have painted white pine cones for Maine, Rocky Mountain columbines for Colorado, and saguaro caucus blossoms for Arizona. I am loving the challenge of looking at photos of the flowers and trying to do them justice on canvas. I hope when the series is finished I’ll be able to rattle off all the state flowers with no problem: coast rhododendron for Washington, magnolia for Louisiana, camellia for Alabama…

Jill: 

Get some jujubes at your local farmers market and try this tea:

Ingredients

30 pitted jujubes
4 rice bowls of water

Procedure

Rinse jujubes thoroughly. Drain well. Set aside.

Put water and jujubes in a saucepan. Cook over medium-high heat and bring it to a boil. Reduce heat and simmer for about 45 minutes, until about 1 rice bowl of water left.

Jujubes, also known as red dates have been cultivated in China for over 4,000 years and have 20x more vitamin C than any other citrus fruit.  Bite into one to experience their crispy texture, edible skin and a sweet-tart apple like flavor.  Enjoy!

Orlie: 

I'm constantly playing with new ways to print. It's the best part about being in a creative field - being able to experiment and stretch your craft across many mediums . This week, I brought some easy-cut stamps I carved into a ceramics studio to see what I could create.

I was surprised to find that I was able to both create a nice emboss on fresh clay as well as stamp underglaze  directly on the ceramic (as seen in the  photo attached).

My pizza test plate is waiting to be fired - so I won't know for sure if it worked until next week, but I'm excited to keep playing with linocuts and clay.

Jordan: 

I. Can't. Stop. Listening. To. Otis. Redding. Dude had a *voice* and it's the only thing I want to hear this week. You Send Me. I've Got Dreams to Remember. These Arms of Mine. SWOON. Happy listening. 

See yas next week! In the meantime--keep in touch!

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