Once, long ago, the most excellent band Rodan said they would agree to an interview if they got to ask questions of me as well. I agreed, and it went OK. I still remember their question about how I wipe my butt, which seemed to be equally motivated by bathroom humor and some Freudian idea one of them had. My answer truly surprised them.
Recently, the tables were turned again, when Ann Trusty and John Hulsey sent me interview questions for their artistcentric website The Artist’s Road. It felt weird being the interviewee. But I dearly love Ann and John, and was honored that they would want to hear from me.
Check it out here. It will be behind a paywall pretty soon. Subscribe to The Artist’s Road if you like it–their articles are pretty beefy and helpful. Ω
Stew pork cubes were on sale, so I bought two packages. What to do with them? I had made adobo pork, a Filipino dish, several times with reasonable success, but I wanted better results. I googled stew pork recipes and found one for Portuguese pork stew. So I mashed the two together and added my own spin. It was very rich and good.
• 2lbs of stew pork (cubed or chunks)
• 2 small onions, chopped
• 2 TB minced garlic
• four carrots, chopped
• four small sweet potatoes, chopped roughly
• 2 TB soy sauce
• 1 TB brown sugar
• 2 sprigs from center of celery hearts, diced
• 1 chicken bouillon cube
• 1 tsp cayenne pepper
• 2 TB sweet paprika
• 1/2 cup red wine vinegar
• salt and fresh cracked pepper
• bacon grease
Lightly salt and heavily pepper the pork. Heat bacon grease in dutch oven and brown the pork. Add the onions and garlic and cook further. Add the cayenne, brown sugar, bouillion cube, paprika, and celery and cook for additional five minutes. Add water to cover pork, add soy sauce and vinegar, bring to a boil. Add sweet potatoes and carrots and enough water to almost cover it all. Cover with lid and bring to boil, then remove lid and simmer, stirring infrequently and carefully so you don’t break up the sweet potato chunks. Let it reduce down until the liquid is halfway down the solids. Serve over rice. Ω
A few months ago, a friend of mine asked for advice on what materials to get his girlfriend for plein air painting. His last name is not Rockefeller, so I put together the least expensive list of things I could find, without sacrificing quality too much. For $110 you can dive headfirst into plein air painting.
I didn’t address the easel issue, because that is where one can really go off the rails. One could buy a new Soltek easel for $600+ or one could use painter’s tape to secure a cheap canvas panel to an old board and lay it on a picnic table, against a rock, or in one’s lap.
The paints I chose were acrylic because they are arguably easier for a beginner, and solvents present another issue. I didn’t address the water issue, because it’s really not that big of a deal. Frankly, if you can’t solve the issue of having a water dish for your acrylics, you are toast. Painting itself requires a lot of improvisation. Get your Macguyver on. Cut a disposable water bottle in half, dip a cup into a stream, fish a coffee cup out of a garbage can–rarely is a painter left flat-footed for water or a container. I’d worry about dehydration and thirst if water is that scarce where you are.
Anyway, here are the basics, including a split primary palette–a warm and a cool of each of the primary colors, plus a few other key colors. Hope this helps some people. Ω
I grew up in a house that backed up to the 14th Tee of a private country club golf course. My family didn’t belong to the club. My parents weren’t about to spend that kind of money on a club membership, raising six kids.
A lot of my friends in the neighborhood did belong, though. I was a frequent guest of them at the country club pool. In fact, I was so frequent a guest that I was always brown as a biscuit by mid-July, and became so strong of a swimmer that the country club coach asked why I wasn’t on the swim team. The shit hit the fan when he found out that this kid he saw all the time wasn’t even a member.
At times I wished we were members of the country club, but not often. Some of my best friends were. They and their families seemed like really good people for the most part, from what I recall. But there was a fairly large contingent at the club who were boorish. The dads were overweight, the moms were underweight, and both were often drunk. It was good fun to watch certain members zoom up in a golf cart, drunkenly chop at the ball on the 14th tee, curse, and veer away down the fairway, while we ate dinner and watched out our window. And let’s not talk about the clothes. Yeesh.
In high school, I was in the Spanish Club my sophomore year, but as far as my parents knew, I was in the Spanish Club my junior and senior year, too. But those weren’t Spanish Club meetings that were making me come home late. They were detentions.
In college I despised the Greek system because in my freshman year I watched my best friend be humiliated over and over by his “frat brothers” who hazed him as a “pledge.” I couldn’t understand why he accepted the abuse. If somebody slapped my head and called me those names, I would have given them a nice Hawaiian punch. I mercilessly made fun of the fraternity at my small liberal arts college, via a humor column in the student newspaper, and on more than one occasion, I went to frat parties at UofL and flipped the breakers on the fuse box, yelling into the dark, “Frats suck and you all buy your friends!”
So I guess you could say I’ve never been a joiner.
I don’t feel a need to formalize a friendship with other people, pay dues, go to meetings. I would feel pretentious putting letters after my name. I’m a registered Democrat, but I was an independent for years before aligning myself with a party.
But in September, I joined something. Not just a club, but a GUILD. Now, the word “guild” is a dirty one in my vocabulary. I hate the idea of excluding someone from a trade organization until they meet the real or imaginary standards of the establishment. Always seemed elitist, exclusionary, and bullshitty. Nevertheless, Tammy Lucas offhandedly asked if I wanted to be a member of the Wind River Valley Artists Guild, and I found myself immediately saying, “Sure!”
I don’t know.
I imagine that I won’t be terribly active in the organization. After all, it’s located in Dubois, Wyoming, and I live in NYC. It’s not that I’m super close with a lot of the members. I’m sure I know a few because I have experience and connections in the Dubois art scene, but I have no idea who is on the roster. But I’m proud to be a member of the WRVAG nonetheless.
Is it the quilts that members sew, some with depictions of birds so wonderful, each square could be its own piece of art? Is it because their yearly painting and sculpture show is surprisingly big and of good quality even though Dubois is a town without a stoplight?
I think it is for two reasons. First, I love the Wind River Valley. I am eager to make permanent connections there. I’ve already made some good friendships with people in the town of Dubois, and elsewhere in Wyoming.
The second reason is related to the first. Life can be hard in Wyoming. Most of the people I know who live in the Dubois area have more than one job. The high school football coach has a bead store and carves art out of moose antlers. A real estate agent is also a trout fishing guide. A rancher also works at the Bighorn Sheep Interpretive Center. But the artists in the area do all that they need to do to make a living, AND they put together a show and support each other. That’s my kind of club.
I won’t be putting “WRVAG” at the end of my name on papers, letters, or paintings. It’s funny even to type that. But I’ll be paying my annual dues and stay a member in good standing.
Nobody is more surprised than me. Ω
This was immediately embraced by Lynne and I as delicious; the boys ate it with no complaints and marginal praise. Good enough for me!
Turkey White Chili
• 3 lbs ground turkey
• bacon grease
• 2 cubes of chicken bouillon
• 3 stalks of celery plus leaves, diced
• 2 onions, diced
• 2 large poblano pepper, diced
• 1 28oz can of cannellini beans, rinsed
• 2 ears of corn, kerneled (sure, use frozen, but it won’t be crunchy)
• 6 tomatillos, diced
• 1 TB minced garlic
• 3 shakes of smoked paprika
• 1 TB of ground cumin
• 3 shakes of coriander
• 2 shakes of cinnamon
• 1 TB of dried oregano
• 2 shakes ground chipotle
• 3 shakes white pepper
• water to cover
Brown the ground turkey in some bacon grease, add the onions and poblanos. Sautee, then add celery. Add all spices and add water to cover. Bring to boil, then turn down to simmer for 1 hour. Add corn 20 minutes before serving. Serve with cheapo mexican-style shredded cheese, sour cream, and ground cayenne pepper at the table.
Painting at the Taylors’ property outside of Dubois
For four years, I wrote between 2,000 and 5,000 words a week for PleinAir Today–usually closer to 5,000. Ten stories, 51 weeks a year, no vacations, no breaks, lots of reportage. I didn’t have time for anything else, but it fit our household rhythm, for the most part. And we certainly found the money useful.
I quit in March, and life has been much better, if a little scary without that income.
Now I can announce that I’m writing a book on the history of visual art in the Wind River Mountains of Wyoming. It will book me up for a year, and then I hope to slide right into another book project.
The change is gratifying to me, but rather than feeling jubilant, I merely feel free to accomplish what I’ve known I could do. A full book is something I’ve never done (let’s ignore the horrific sci-fi novel I wrote in 2002), but I feel pretty good about my abilities.
Certainly the prospect of visiting the Dubois area of Wyoming a few more times in the next months buoys my spirit. My wife is thrilled for me, and well, I guess this is just a happy post. Ω
Students are increasingly using electronic devices to aid in the creation of their art. Here’s what some art educators think about this development.
What Role Should Electronics Play in Art Education?
While doing research in Wyoming, I reported on this weeklong event, which was great for the participating kids–and extremely edifying and helpful to me. The Boys & Girls Club of Dubois, along with Traci Jo Isaly, put together a team of instructors that included local historian Stephen V. Banks, backcountry guides and Sheep Eater experts Meredith and Tory Taylor, geologist Johanna Thompson. Tom Lucas, a Dubois artist and arguably the premier craftsman of traditional Shoshone items, taught drawing. Isaly guided the roughly dozen kids through the making of figures that explored local history and their own inner histories. The Susan Kathleen Black Foundation underwrote the program, which is called PLACE (People Land and Community Education). It’s programs like this that make me proud to be a part of SKB.
A Sense of PLACE: SKB and the Boys & Girls Club of Dubois Team Up
A long layover in Dallas gave me time to write this longish short story, which has elements of pulp fiction in it. I have long loved Dashiell Hammett, and his influence is clear here. The link to a PDF is below.