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150 lbs of sea salt, performer, tools
I created a text drawing from a large pile of salt for my performance, Curing.
My body in motion through a room full of people, I danced the drawing during an exhibition event. For two hours straight, I repeatedly wrote in cursive script the word “remember” with salt on the floor of the gallery. The work expanded throughout the course of the evening. I moved through and around reception attendees as they viewed the show. The trails of text left behind were later swept back into the pile. The salt and tools were put away for safekeeping.
Curing was performed at Too Many Dinner Parties, a group show of new media and time-based artworks at the Art Lofts Gallery, on the UW-Madison campus.
The exhibition featured live performances, experimental and documentary video, animation, interactive sculptures, and installation work from artists in UW-Madison Art Department's 4-D area program, as well as other areas of study.
November 5th, 2012
Photo and performance by Angela Richardson
Quite pleased with the result but wouldn't mind less air bubbles.
[The construction of a Soviet style concrete tabletop clock]
Skin allergy treatment for clear skin…
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150 lbs of sea salt, performer, tools
I created a text drawing from a large pile of salt for my performance, Curing.
My body in motion through a room full of people, I danced the drawing during an exhibition event. For two hours straight, I repeatedly wrote in cursive script the word “remember” with salt on the floor of the gallery. The work expanded throughout the course of the evening. I moved through and around reception attendees as they viewed the show. The trails of text left behind were later swept back into the pile. The salt and tools were put away for safekeeping.
Curing was performed at Too Many Dinner Parties, a group show of new media and time-based artworks at the Art Lofts Gallery, on the UW-Madison campus.
The exhibition featured live performances, experimental and documentary video, animation, interactive sculptures, and installation work from artists in UW-Madison Art Department's 4-D area program, as well as other areas of study.
November 5th, 2012
Photo and performance by Angela Richardson
To cure kidney naturals you must utilize Pineapple, Cranberry Liquid, Aloe Vera, Red Apple, Radish, Coconut Water and Kava Kava. healthykidneyinc.com/
After one day heaps of liquid has come out of the meat. btw I'm not trying to advertise this brand of plastic bag - actually they were hopeless as the salt & sugar gummed up the slider thing and it stopped working altogether.
May 16, 2009 - Komen Race for the Cure in Columbus, Ohio. Colleen Marshal NBC4, Angela Ann WSYX6 and Andrea Cambern WBNS10. Andrea is in the pink wig part of Heather's Team. Heather Pick was the morning weekday anchor of the news who succumbed to breast cancer last November. A team of over 7000 racers was formed to honor Heather's memory.
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Citrus Cured Salmon
1 pound wild salmon, skin on
2/3 cup kosher salt
2/3 cup sugar
1/2 cup coriander seed
2 tablespoons juniper berries
2 tablespoons black pepper
2 bay leaves
zest of 2 oranges, 2 lemons, and 2 limes
Grind the coriander, juniper, pepper and bay together and mix into the salt and sugar. Lay out a large piece of cling film and put down a thin layer in an area slightly larger than your piece of fish. Lay the fish skin-side down on top of this. Layer the rest of your salt mixture onto the top of the fish, it should cover the sides of the fish too. Now close up the cling film around the fish wrapping it tightly and wrap it with a second piece of cling film. Tuck this into a zip-top bag and refrigerate for approximately 48 hours.
When you are ready to eat, scrape the salt mixture to the side and slice the fish as thinly as you can, leaving the skin behind. Only slice as much as you need and store the remainder in the salt mixture, re-wrapping with cling film.
Not sure if this is wild boar or simply pork, but it was homemade by a boar hunt colleague. It was recommended to be cooked with white beans and tiny new potatoes. The potatoes are from the farmers market, the beans from Rancho Gordo.