a lesson in pig butchery on October 30, 2011, 3–7 pm.
Join Elaine Tin Nyo for an afternoon with butcher, Gaetano Arnone. During the course of the performance, artist and butcher will discuss our complex relationship to pigs and pork while he teaches you how to breakdown half a pig.
Utilizing the entire animal is just one way we show respect for the life of the animal. Since before the use of fire, butchers and cooks have been allies in this endeavor to feed ourselves mindfully. The performance coincides with the exhibition of The Three Legged Pig,* an art project (a four-channel video installation and artist’s book) that follows the artisanal slaughtering, butchery and charcuterie practices on family farms in Gascony.
Participants will leave with an understanding of pig anatomy as it relates to pork cookery and several traditional and not-so-traditional recipes.
For more information or to enroll, contact Elaine.
Participation and Materials: $135
Class is Limited to 10
Location: Downtown Manhattan
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Gaetano Arnone discovered butchery as a way to save money after his father took ill and he found himself running his family’s restaurant in Orange, California. After studying under the guidance of Master Butcher Dario Cecchini in Tuscany, Gaetano returned to the states and is now the butcher at Dickson Farmstand in New York City, where he continues his goal of communicating to butchers and carnivores the traditions and craft that he has come to respect and love.
Elaine Tin Nyo is a conceptual artist and omnivore. Ms. Tin Nyo translates the tradition of genre painting into new media. Using performance, video, photography, cooking and writing, she reframes the everyday rituals of food and its preparation so we may reflect on the inherent beauty and value of the seemingly unimportant moments of our lives. In addition to her visual arts background, she has learned at the side of home cooks and restaurant chefs on three continents. Her art projects have been presented globally.
*The Three Legged Pig was part of the exhibition, With Food In Mind at Center for Book Arts in May-June 2011