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All this outdoor research over the past few months has gotten me into the habit of carrying the camera everywhere, just in case the weather changes. I was on my way back from dropping my work off at the PLU Gallery when the fog rolled in. By the time I arrived at the waterfront, it was already passing, but I managed to capture this shot before the moment disappeared.
This place is so easy to love.
Finally, something tangible to show you! This is the point where all of the elements for my new body of work are just starting to come together. The past couple of months have been somewhat of a nail-biter—sometimes I wonder what possessed me to create twenty-six new pieces for a last-minute show. Now that the promo postcards (see above) are in hand and I can see the finish line, however, I can tell that my instincts knew what they were doing.
Mnemonic Sampler is my new solo show, opening October 14 at the PLU University Gallery. Here are the details:
Mnemonic Sampler: An Abecedary by Chandler O’Leary
October 14 to November 11
University Gallery, Ingram Hall
Pacific Lutheran University, Tacoma, WA
Opening Reception: Wednesday, October 14, 5-7 pm
On display will be something of a room-sized artist book, consisting of twenty-six hand-embroidered monoprints on calico (a monoprint is the opposite of an edition, a one-of-a-kind piece). Together the prints form an abecedary, or alphabet, and tell the story of how our concepts and ideals of “Home” are linked to the everyday objects that surround us. More on this topic when the show opens, but for now, here’s a peek (since the work is not quite finished, a peek is all I’ve got for now):
Many, many thanks to the talented and infinitely helpful Katie S. at PLU, who took care of having show postcards printed and mailed (!), orchestrated every logistic detail, and who has made the whole process as smooth as pumpkin pie. I would have long since lost my mind if it weren’t for you, Katie!
Speaking of amazing women who run galleries, another big thank-you and shout-out to Laura Russell of 23 Sandy Gallery in Portland, for featuring End of the Line on the promo materials for another new show that opens tonight. Broadsided! is national, juried exhibition of letterpress broadsides featuring the work of thirty-four artists. Here are the details from the 23 Sandy website:
Broadsided! The Intersection of Art and Literature
October 2-31, 2009
23 Sandy Gallery
623 NE 23rd Avenue
Portland, OR 97232
Opening reception: Friday, October 2, 6-9 pm
Before books, before blogs and before broadcasts, there were broadsides. Historically, single sheet broadsheet posters were ephemeral in nature. They were developed in the fifteenth century for royal proclamations, official notices and even advertisements. Today, broadsides hang at the intersection of art and literature. Letterpress printed broadsides are valued as fine art designed and printed by a true craftsperson; but also as fine literature featuring stellar poetry or prose.
The best part about the Broadsided! exhibit is that you don’t have to be local to see it! Laura has set up a fantastic online catalogue of the work in the show, with photos and the complete text from each broadside. Nothing beats seeing art in person, of course, but if you can’t make it to Portland this fall, this is a brilliant alternative.
Swatch books are very near the top of my list of Favorite Things Ever. There is something so satisfying about having every color, pattern, texture, or finish right at your fingertips. I love sitting at my table, with a cup of tea in hand and six hundred sample chips spread out before me, ready for some serious color theory. (In case you’re wondering, this is the amaze-a-crazy DMC embroidery floss über color card. Well-made swatch books like this tend to be expensive to produce, and impossible to find once they go out of print. So if you’re into this sort of thing, I’d suggest snagging your copy before they decide to quit selling them.)
These days the studio has been an explosion of choices. Snippets of fabric and open dictionaries have taken over my life as I get ready for a new solo show, which opens October 14 at the Pacific Lutheran University Gallery. Stay tuned for more details in the next few weeks.
I wish I had something more concrete to show you, but this is one of those projects where everything comes together at once, right at the end (which can be as nerve-wracking as it is rewarding). I’ve got to say, though, that calico—finished or not—sure makes for pretty pictures.
The season is turning ’round these parts—it seems the whole world is tinged with hints of red and gold. We had another warm weekend, but I’m not fooled; behind the hot sun are chill mornings and the rush of the harvest.
So it was another canning weekend for the Tailor, supplied by our latest farmer’s market haul and our final trip to the Blueberry Park for the year. We had to work hard for it yesterday, but amongst the nearly-spent, now-crimson bushes, we found just enough berries for one more batch of jam. Our total haul for the year? Over fourteen gallons of blueberries! In the spring we’ll return the favor by volunteering.
There’s no time to pine for berry season, though—now we’re up to our eyeballs in heirloom tomatoes (like these beauties from our favorite farm in the Puyallup Valley, splashed with a little oil and balsamic). And soon it’ll be time to get the root cellar and attic ready for a winter’s worth of squash, onions, potatoes, and pumpkins (more on that later). Marking transitions is my favorite part of eating seasonally, and autumn is my favorite time of year. I’ll be ready for fall’s bounty—camera in one hand, fork in the other.
As I’ve mentioned before, I’m currently in the process of researching Mt. Rainier for my next artist book. This involves drawing and photographing the Mountain over and over (and over and over) again, in as many different conditions and from as many different vantage points as possible. I’ll get into the whys and hows some other time, but for now, suffice to say this is a huge challenge. Not only do we have incredibly unpredictable weather here, but Rainier also tends to play by his own rules, appearing and disappearing regardless of any logical connection to the forecast (which, somewhat ironically, is the entire point of my book…).
I’ve done my best to even the odds by doing the bulk of my research during the summer and early fall—traditionally the dry season here. This summer, however, has proven to be about as nontraditional as possible, and has thrown a whole lot of monkey wrenches into the works. For weeks I had planned a long trip to various points east, where the landscape is drastically different than here in the west. But here’s the rub: not only did I require a flawlessly sunny day to view the Mountain from so far away, but the best time to view Rainier from the east is in the morning—I’d have to leave too early to see that day’s weather report. So I waited, and stalked the National Weather Service, and packed and unpacked my gear. During our ridiculous heatwave we had day after day of beautiful sun, but hot weather makes the atmosphere so hazy that even from here, just forty miles away, Rainier was just a faint silhouette. And then it was one excuse after another; either I had an appointment or deadline I couldn’t change, or it was raining, or it was hot and hazy east of the Cascades, or there was a forest fire blocking my path (no joke!). Over a month went by like this, and I could feel my window of opportunity shrinking—many of the roads included in my plans are closed from October through June.
And then, a couple of weeks ago now, it seemed I’d finally get my chance. Every weather report promised dry, cool, sunny weather, for one lovely day, before the gloom closed in again. I packed my drawing paraphernalia, both cold and hot weather gear, a picnic lunch, a pile of atlases and topographic maps (you didn’t think I’d be using GPS, did you? When a letterpress printer marries a geologist, topo maps become a permanent fixture of both studio and science lab!), my camera, and plenty of music in the car, set the alarm for 3:15 am, and went to bed early with my fingers crossed.
By 3:30 I was ready to go. I poked my head outdoors, saw stars overhead, and decided to make a break for it. Two hours later I arrived at my first stop: Tipsoo Lake, just off the road in an alpine meadow. To my immense surprise I wasn’t alone, even at that absurd pre-dawn, Wednesday hour, with the entire meadow blanketed with frost. A pair of photographers arrived just minutes after me and set up tripods nearby, and a friendly Slovak couple emerged from their tent to introduce themselves while we waited for the sun to rise. The biting cold made me question the sanity of this trip, but when the light finally spilled over the ridge to dye the Mountain pink, all my doubts disappeared.
I stayed just long enough to block in a composition and shoot a few reference photos before the light changed and I lost the moment (I was on a tight timetable all day, so I finished all of these sketches back in the studio). I checked my watch and hit the road again (and waved to the Slovaks as I passed them again, thirty miles later).
From here onward I had to work entirely on conjecture. Tipsoo Lake is a famous, oft-photographed spot, so I knew what sort of composition I wanted. But I had no photo reference for the rest of my guesses that day, only an idea of what I was looking for and a lot of half-memorized topographic maps. I was hoping to capture a scene of Rainier through the iconic apple orchards of Yakima, but I knew (from all the neck-craning I’ve done on previous drives through the region) that for the most part Rainier isn’t visible from the Yakima Valley, where most of the fruit trees are. According to my maps, though, there were some flat, gridded regions at the top of the bluffs overlooking Yakima—I hoped the grid meant farms, and that the extra 600 feet in elevation would be enough for a glimpse of the Mountain. So I made for Selah Heights Road—a hairline even on my most detailed map.
The road climbed past rows of poplars, trees laden with fruit and sweeping views of the valley; so far, so good.
And then I found it: just the tip of Mt. Rainier visible between the apple trees. I couldn’t believe my luck. And just as I finished roughing out my drawing (I still had a lot of miles to cover before my next destination, so I worked fast and loose), I glanced to my left and discovered another treat:
Mt. Adams, for a little extra credit.
After a quick, desperate and delicious coffee in Yakima, I turned south. My next stop was a place I’d never been: the Centerville Valley, a high-plains agricultural area just beyond Goldendale.
I knew that Adams would be prominently visible from here, but I could only hope that Rainier was as well—it sure would make a pretty picture if it were, I thought.
Nope, still Adams—although from this angle it tends to fool people (and cows).
I looked behind me, and saw that the farmland sloped upward a bit, before giving way to the Columbia Hills. So I headed south along a dirt road for about a half mile, parked, and trudged a few yards into a field of wheat stubble.
Bingo.
The alfalfa blossoms were sheer luck, just like so many other things that day. And that irrigation rig was moving—so I was never more thankful for digital photo technology than that moment (as a die-hard darkroom enthusiast, I never though I’d say that!).
Only one item remained on the itinerary: a narrow, winding goat track called the Dalles Mountain Road.
The spectacular vista of Adams, Rainier and the valley was just the beginning.
The road snakes over the top of the Columbia Hills, providing views of five volcanoes (that’s Hood there)…
pockets of stunning wildflowers…
and plenty of road-side snacks.
On the southern slope of the Hills the landscape turns suddenly rocky,
and the mighty Columbia River bursts into view.
My research had gone off without a hitch, and right on schedule. It was only just noon: mission accomplished. So to celebrate I stopped for lunch at one of the most stunning picnic spots I’ve ever seen.
From that little patch of grass I could have chosen to go home the way I came, or finish the loop and return along the western side of the Cascades—it was almost perfectly equidistant. So as usual I chose the unknown road, and zipped home via the historic Columbia River Highway.
Fifteen hours, 515 miles roundtrip. And perfect conditions every step of the way. I think that after a summer of total frustration (remember the airplane incident?), maybe the universe decided to give me a break.
I’ll be sure to send a thank-you note.
A year ago today our bright yellow moving truck pulled into Tacoma and turned the corner onto a new home, a new career, a new life. Here I am, 365 days later, and I’m still just as excited as on day one. To everyone in T-Town (and Seattle, and Portland, and everywhere in between!) who has welcomed me as one of your own: thank you, with everything I have.
I tend to be a list-maker, constantly looking ahead to what is yet to be done. And as I sifted through the thousands of photos I took over the past year, trying to narrow them down to a few favorites, a whole new to-do list emerged. Despite my best, most frantic efforts, I’ve barely scratched the surface of this new home of mine.
So I’ve got my work cut out for me. Washington, I’d like to get to know you a little better.
They’re predicting 105 degrees today here in T-town—that’s an all-time, record-breaking high. Now, if you’re in the Midwest, the South, or the Southwest and you’re reading this, you’re probably thinking, “And this is news how?” Well, this is where the part about “all-time” comes in—since white settlement of this area, at least, it has never, ever been this hot before. This place ain’t made for 105°. Almost nobody has air conditioning, but the discomfort is only the half of it. Who knows what this will mean for the snow pack in the mountains, or the water supply?
Beastly or not, though, it seemed a shame to let all this amazing solar energy go to waste. So over the weekend the Tailor devised a passive food dehydrator out of old window panes (buying an electric dryer, to us, seemed to defeat the purpose of home sustainability). Our first attempt at drying berries seemed successful, so at 5:30 this morning,before the heat kicked in, we headed to the Blueberry Park to pick about three gallons more. (The berries are happy with the heat, even if nobody else is!)
Here’s how it works: four nylon window screens (don’t use aluminum! It reacts with the food) hover over the pavement, propped up on wooden beams to allow for air circulation. Tied to each screen is a black linen cloth to absorb more heat and provide a clean surface for the food, while still letting air pass through. The glass windows fit right on top, providing the perfect space to trap hot air, just like a greenhouse.
Now, on to the fruit itself. For blueberries, at least, the dried yield ends up being about a quarter of what you started with (so for example, two quarts of fresh berries will become about a pint dried), so it’s best to start with a big batch—another vote for a large, homemade drier over those tiny electric ones. Our drying system will hold five or six quarts of fresh berries.
Wash the berries and remove any stems, petals, grass and unripened fruit (and especially spiders!), and set a large stockpot of water to boil. Place about a quart of berries into a steamer —the berries will dry faster if you split the skins first, and smaller batches seem to be more effective than boiling the whole batch at once.
Once your water is boiling, put the steamer into the pot, and boil for thirty seconds—just long enough for the skins to split. Then remove the steamer and dump the hot berries into a colander in a cold sink (the ice water stops the cooking process).
Here’s what the split berries look like; they should feel squishy, and you should be able to see the pale interior flesh on some of them. (Sorry about the photo quality—that red tile just kills the light.)
Okay, now you’re ready to take ’em outside. Distribute the berries evenly over the cloth-covered screens,
and spread them out until you have a single layer.
Now, just put the glass back into place, and let the sun do the work. It’s amazing how quickly the humidity inside the glass disappears, and how hot it gets in there. The ideal temperature for drying blueberries is about 140°F, but we’ve already seen our dryer get up to 155°. It doesn’t seem to hurt the final product, but at the hottest part of the day we cover the glass with a sheet for an hour or so, just to cool it down a bit.
About once a day it’s good to redistribute and un-stick the fruit, which helps it dry faster and more evenly. It takes about three full, sunny days to dry the berries completely—unlike raisins, you want blueberries to be so dry they rattle. You should end up with hard little husks that don’t squish and don’t stick together.
Here you can see the difference between fresh, split berries and ones that are almost done. Once they’re dry, pasteurize them for fifteen minutes in a 175° oven to kill any residual germs, and store in a sealed, air-tight jar.
Since we’ll probably use our dried berries for a wide variety of recipes, we left them unsweetened. That way we can reconstitute them for pancakes, sauces and baked goods this winter without any recipe guesswork. They’re still sweet enough to eat plain, too (trail mix, anyone?), although if you prefer your berries pre-sweetened, you can coat them in simple syrup before drying.
Either way, you’ll end up with sunshine in a jar.
Maybe I’m still not over the shock of moving from Zone Two to Zone Eight, but the sheer variety of fresh produce ’round these parts never ceases to amaze me. Now, if I can barely contain my excitement over what I see at the farmer’s market every week, you can imagine the heart attack I had when the Tailor and I discovered Tacoma’s very own Blueberry Park.
That’s right: a public park. Filled to the brim with blueberry bushes. Four thousand of them. Once upon a time this was a working blueberry farm—after the farm folded or moved on, the land sat vacant and overgrown for years. Eventually Metro Parks took over the land, and decided to free the sixty-year-old bushes from the bracken.
It took years of volunteer labor and many passes by a goat herd to hack back (or eat, depending on one’s preference) the scotch broom and blackberry vines. Now, though, the jungle is mostly kept at bay, and the result is an incredible bounty of pesticide-free berries. The best part? The pickin’ is free. Yes—all the fresh blueberries you, or I, or anyone and their maiden aunt can possibly pick, as many times as we like, for free. And with 4,000 bushes, there’s more than enough to go around. Talk about your tax dollars at work.
The Tailor and I woke up before the sun today for our third berry-picking session. Our two previous trips to Blueberry Park didn’t yield much, as we were a little early for blueberry season. Today, though, an impressive crop was ready to take home, so with metal pails in hand, we dove right in.
The sound of those first berries hitting the bottom of my pail—kerplink, kerplank, kerplunk—reminded me of one of my favorite children’s books of all time.
Since we had big plans for these berries, we made sure to arrive with a full stomach.
Well, alright, I did eat a few (even with my dirty hands).
This is the yield of three hours’ work.
That’s a two-gallon bucket, mind you. We don’t mess around!
Our ultimate goal? The same as Sal’s mum: winter preserves. After all, if you’re a seasonal foodie, the only way to indulge a January craving for berries is to pop open one of your home-canned mason jars.
This sparkling jam, yielded by just four quarts of berries, is only the beginning.
Our house is filled with the scent of baking and the excitement of so many possibilities—pies, pancakes, syrup, glazes, dried berries. What would you do with all the berries you can pick?
Grab a pail, head to south Tacoma, and find out.
I serve on the board of the Book Arts Guild, a group that started as little gathering place for like-minded souls in the Pacific Northwest. It has since spiraled outward to include hundreds of members in all corners of the art form and the country—and suddenly thirty years have gone by. On Saturday fifty or so of us got together to celebrate the occasion at the Stern & Faye “Printing Farm” in the Skagit Valley.
We couldn’t have asked for a better day—I could have stayed all afternoon in the orchard, chatting with kindred spirits.
I had heard so much about the studio, however—so while most of the group was drawing for prizes in the loft,
I wandered downstairs to do a bit of exploring.
This is Jules Remedios Faye, “Proprietrix” of the Farm. She and her husband, Chris Stern, moved to the Skagit Valley fourteen years ago and turned an old barn into a letterpress printer’s dream.
The space is at once cozy and seemingly never-ending,
serving as both a working studio and a living relic.
The place is chock-a-block with tools, type and ephemera, and functions as a type foundry as well—one of a small and dwindling number remaining in the U.S. these days.
After Chris passed away in 2006, Jules was forced to scale back the studio a bit to continue managing it alone. The barn is still very much alive, though—the walls are festooned with prints, and evidence of well-loved and continuing use is all around. It feels like their space, not just hers.
His presence is everywhere—a fitting memorial.
The Printing Farm was the absolute best-possible place to celebrate the anniversary of the Book Arts Guild. It served as a touching reminder that no matter how far into the past our roots go, no matter who has gone before us or what new trends have appeared, we’re still here—still breathing, still practicing, still creating.
After all, that’s what we’re here for.
First, invite your family down for the day. Squeeze out some fresh lemonade;
and fry up a free-range chicken.
Then mix up some cream, sugar, and fresh berries (plus just a pinch of that lemon juice to bring out the flavor);
pack ice and salt around it;
and start crankin’.
Let everyone pitch in—the longer you churn, the harder it’ll get.
Finally, when even teamwork won’t turn that handle, you’re ready.
And hey, presto—
summer in a bowl.
If all that ice cream gives you a chill, just head for the hot shop;
gather around the fire;
and bask in the perfect day you made.