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In May we invoke the Mother - the embodiment of care, love, and kindness. This energy can be shared with everyone in our lives and towards the things we cherish most. We are acknowledging the threads that weave through time, holding us to the traditions significant to our lineage. The food, art, music, and environments that evoke a deeper sense of connection.
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Artists often draw upon their experiences and from history when creating to make their work distinctly unique. The following exhibitions take a deeper look into the personal lives of three artists, giving us a greater understanding of what informed their work and how their creations were born.
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Ansel Adams
de Young Museum, San Francisco, CA
Looking forward and back, this exhibition places Ansel Adams in direct conversation with contemporary artists and other photographers who influenced him. Adams' deep love of nature and advocacy for environmental conservation was deeply intwined with his artistic process. His work continues to influence and inspire contemporary photographers to engage with their surroundings and observe the inevitable changes to their natural environments. On view through July 23.
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Georgia O'Keeffe
MoMA, New York City, NY
To See Takes Time, showcases Georgia O'Keeffe's lesser known works in charcoal, pencil, watercolor, and pastel. Between 1915 and 1918 O'Keeffe had a breakthrough period of experimentation. Though she would later turn increasingly to oil painting, these early works greatly influenced her path forward, and some say display her ability as an artist better than any other period of her work. On view through August 12.
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Jean-Michel Basquiat
The Grand LA, Los Angeles, CA
King Pleasure, presented by the family of Jean-Michel Basquiat, exhibits over 200 items including paintings, drawings, ephemera, and artifacts that give an intimate perspective of the artist's personal life and artistic influences. The collection demonstrates Jean-Michel Basquiat's inarguable contribution to the history of art, and the social and cultural landscape he deeply influenced. On view through July 31.
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Musician Josephine Foster says her craft is strongly shaped by,
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"Tin Pan Alley on my maternal side, rock and roll on my paternal side, Western folk music by birth, art-song and classical music via my adolescent passions".
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Her moving new album, Domestic Sphere, demonstrates how a lineage can influence, inspire, and inform what one chooses to cultivate in their creative expression.
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Kindred Black is an environmentally focused company that offers natural, plastic free beauty and sexual wellness, unique jewelry, and timeless wardrobe pieces. They control every step of their process, with care for the planet at the heart.
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Their small batch perfumes are housed in beautiful hand blown glass vessels. We are particularly drawn to the Song of Solomon perfume oil, created with high elevation French lavender and pure prickly pear seed oil. This multi-purpose oil is both a perfume and a medicine. It can be used as a spot treatment on the face, in the hair for softness and shine, or as a massage oil applied to the temples to relieve anxiety and headaches. A highly nourishing and nurturing oil that meets many needs, much like a mother.
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In honor of our mothers, we're sharing recipes that they have prepared for us many times over, with love. Often there is nothing more comforting than a meal or dish prepared by one's mother.
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Fennel Cake, by Linda Erb, Emily Erb's mom
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Ingredients
For Fennel
1/2 C Sugar
1 Large Fennel Bulb
1/8 Tsp Kosher Salt
2 T Lemon Juice
For Cake
1 C All Purpose Flour
1/2 C Sugar
1/4 Tsp Baking Powder
1/4 Tsp Baking Soda
1/4 Tsp Kosher Salt
1/2 C Milk
2 Eggs
2/3 C Olive Oil
Zest of 1 Lemon
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Preheat oven to 350 degrees.
Line the bottom of an 8-inch cake pan with parchment paper and grease sides with olive oil.
Cut fennel in half, then slice into 1/8 inch thick moons.
Add 3/4 C water into a saucepan with sugar, lemon juice, and salt. Heat to dissolve.
Add fennel and simmer on medium heat until 3/4 of liquid is evaporated. Pour into cake pan and spread evenly. Allow to cool.
In a medium-sized bowl, combine all dry ingredients for the cake. In a separate bowl, combine all wet ingredients.
Combine wet and dry ingredients and pour batter over fennel.
Bake for 30 minutes or until a toothpick comes out clean.
Cool for 10 minutes, invert onto plate, and allow to cool completely.
This recipe can be made gluten free by subbing 3/4 C fine brown rice flour, 1/2 C almond flour, 1/2 C tapioca flour in place of the all purpose flour.
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Spinach with Pine Nuts and Raisins, by Rebecca Sokol, Anna Morton's mom
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Ingredients
1 lb Spinach, washed and dried
4 T Pine Nuts
1 Garlic Clove or 1 Green Garlic stalk, minced
2 T Raisins
2 Tsp Sherry Vinegar
Very good Olive Oil
Salt and Pepper to taste
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De-stem the longer stems of spinach.
Heat a pot of water with steamer basket. Once the water reaches a boil, place spinach in the steamer and cover for 5 minutes.
When the spinach is bright and wilted, remove from steamer, place in a bowl and toss with the vinegar and excellent olive oil (to your taste), salt and cracked black pepper. Set aside.
Gently toast (stovetop or in the oven) 4T pine nuts.
With a bit of olive oil, sauté minced garlic and raisins. Only 1-2 minutes til the garlic is fragrant.
Add toasted pine nuts and garlic / raisin mixture to spinach.
Incorporate gently and adjust seasoning if needed.
Serve immediately. Salud!
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Cornmeal Blueberry Pancakes, by Mary Imbrunone, Emily Sese's mom
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Ingredients
1 1/4 C Milk (more if needed)
2 Eggs
4 T Melted Butter or Coconut Oil
3 Tsp Vanilla Extract
1/4 C Brown Sugar
1 1/2 C Yellow Cornmeal
1 1/4 C Oat Flour
1 T Baking Powder
1/2 Tsp Salt
1 C Blueberries
Zest of 1 Lemon
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Mix all dry ingredients.
Mix wet ingredients (except for the blueberries) and combine with dry.
Heat a stovetop griddle or skillet on medium-high heat and melt butter or oil in pan.
Once hot, spoon 1/4 C batter to pan. Wait for 30 seconds, then add a handful of blueberries.
Once small bubbles form on the surface of the pancake, flip the cake (with confidence!)
Continue until all batter is used.
Serve with butter or ghee, more fresh blueberries, and maple syrup.
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Watching children discover the world through touch has re-inspired us to engage with our surroundings more completely. To fully encounter a flower, to run your fingers through moving water, to hold a rock and feel its density - this kind of tactile engagement unites us with our physical senses and bonds us to our environment. We invite you to reach out and touch the natural world around you and find what more you can become aware of by extending your hand.
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