NEWSgrist - where spin is art

The Fourth Leg

The Fourth Leg

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

Purchase tickets through Paypal

 

Bios:

 

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

 

 

Pie Charts

One of my favorite rites of summer is artist Elaine Tin Nyo's sour cherry pie 'social media performance'. Apparently, the sour cherry season is very short, and it coincides with some of the hottest days of summer. During this short moment, Elaine bakes her gorgeous lattice-topped pies, bringing up the temperature in the otherwise tepid, New York art world summer doldrums. This year I met up with Elaine in Washington Square Park on a tropically humid afternoon, for a slice of pie (or two, actually); while savoring the last crumbs, the skies opened up, offering the relief of a sunny downpour. We packed up the picnic hamper and waited for the rain to stop under a leafy tree.

If this is Relational Aesthetics, then I'm in.

Sour cherry pie meet-ups, as well as other projects and events, are well-documented on Elaine's blog, Nothing Happened Today, where you can subscribe to receive email notifications of new posts and projects. You can also keep up with Elaine on her website.

Via Elaine Tin Nyo's email list:

Friends,

It's that time. I saw the first sour cherries at the Union Square Market on July 1. And yes, I bought a couple quarts. Those two quarts accompanied me to work, and then a walk, then a terrace cook out. On Saturday, joined by another two quarts they drove upstate to the Barn and became the first pie of the summer. 

I will make a pie or two a day until the cherries run out (usually in about two to three weeks). I'm making appointments now. Let me know if you want a piece. 

Pictures to follow.

Gosh, I love July.

Elaine

Kitchen Studio: A Recipe For Disaster, by Nicole J. Caruth (C Magazine, June 2011)

C Magazine "Food" issue (#110), June 2011

Read it online

Buy it at one of these stores

"Kitchen Studio: A Recipe For Disaster," by Nicole J. Caruth:

Read online:

The Fourth Leg: a lesson in pig butchery June 12, 3-7 PM

Via Elaine Tin Nyo | art archives | NEWS:

The Fourth Leg

a lesson in pig butchery on June 12, 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

Bios:

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 is on view as part of the exhibition, With Food In Mind at Center for Book Arts 28 W 26th Street 3rd Floor through June 25, 2011

...

Pea and Pig’s Ear Soup

serves 4

1.5 litres ham stock (preferably the water you boiled a ham in) or a ham bone plus a head of garlic
500g green dried split peas, soaked in water overnight and drained
2 pig’s ears (ask your butcher, these should not be hard to obtain; singe off as much hair as you can)
2 whole white onions, peeled
sea salt and pepper
vegetable oil for frying

If you’re using stock, bring it to the boil in a pan with the split peas, ears and onions, and then simmer until the peas are soft and cooked to a thick soupy consistency (approximately 3 hours). If it starts to get too thick add more stock or water. If you have a ham bone, just cover this with water, add your garlic, split peas, ears, and onion, and cook the same way as with stock, though it will probably need some skimming. Add more water if it is getting too thick. Season to taste. Remove the onions, and if you have taken that route the head of garlic and the ham bone.

Extract the ears from the soup, rinse them and dry them carefully. Allow them to cool and firm up, then slice very thinly. Heat vegetable oil in a deep frying pan (or deep fryer) and drop the ears in. Be careful, as they are likely to spit. When crispy remove from oil and lay on kitchen paper to drain off excess fat. Serve the soup hot. On top of each bowl place a cluster of crispy ear. If you have any boiled ham left you could incorporate small chunks.

Recipe from The Whole Beast: Nose to Tail Eating by Fergus Henderson

With Food In Mind @ The Center For Book Arts opens Friday, April 15

Joy Garnett: Kitchen Studio: "Defrost" 2011.

 

Please join me

With Food in Mind

Organized by Nicole J. Caruth, Independent curator and critic

 

The Center for Book Arts

28 W 27th Street, Third Floor
New York, NY 10001
212-481-0295

April 15 - June 25, 2011

Opening Reception: April 15, 6-8pm

 (with a performance by eco-artist Atom Cianfarani)

Inspired by the current food climate, With Food in Mind looks at artists' uses of food as subject or medium in book arts, print, digital media, and performance. The exhibition includes over 40 works that span the last twenty years.

FEATURING
Nava Atlas
Carissa Carman and Gretchen Hooker
Atom Cianfarani
Conflict Kitchen (Jon Rubin and Dawn Weleski, with Brett Yasko)
The Counter Kitchen (Stefani Bardin and Brooke Singer)
Critical Art Ensemble
Mindell Dubansky (with Miriam Schaer and Toby Dubansky)
EIDIA (Paul Lamarre and Melissa P. Wolf)
Joy Garnett
Martí Guixé
Heather Hart
Barbara Henry and John DePol (with Caroll Boltin)
Marisa Jahn and Steve Shada (and with Noa Treister)
Katharine Meynell and Susan Johanknecht
K Yoland
Robin Kahn
Isabelle Lumpkin
Emily Martin
Scott McCarney
Aleksandra Mir
Elaine Tin Nyo
Hugh Pocock
Susan Roma
Leah Rosenberg
John Ross (with Sam Joffee)
Mara Scrupe
Maya Suess
Tattfoo Tan
Robert The
Rirkrit Tiravanija

Artist talk and performance: May 4, 6:30pm

+++