16
A PUBLICATION OF THE OLD FURNACE ARTIST RESIDENCY Vol. 1, Issue 4
A publicAtion of the old furnAce Artist residency
Vol. 1, issue 4
slAG MAG, Vol. 1, issue 4© 2014 | published by Jon henry
edited And desiGned by elizAbeth yGArtuAA production of the old furnAce Artist residency
The Old Furnace Artist Residency is an ongoing artist project curated by Jon Henry. The residency is located in Harrisonburg, Virginia. It is open to all forms of artistry: sculpture, painting, video, sound, conceptual, poetry, fiction writers, critical theorists etc. Special
attention is given to practices which are focused on social justice and being socially en-gaged. Emerging artists are especially encouraged to apply. O.F.A.R. is accepting residents
through 2015. Visit oldfurnace.tumblr.com for more information and to apply.
Featuredartists
BarBara Ciurej andLindsay LoChman
[email protected]@gmail.com
BarBara [email protected]
CaTLin [email protected]
Chris Ganschrisgans.com
GreGory haTChgregoryhatch.com
moniKa morimori-art.at
nanCy riedeLLnancyriedellfinearts.com
sarra [email protected]
TraCi FoWLertracifowler.virb.com
iNtrOduCtiONjon henry, artist and creator of sLaG maG & o.F.a.r.
It is with great pleasure that I present the summer edition of SLAG MAG, which is being published in conjunction with my ongoing Tomāto Project. The project explores the entanglements of commerce, family, equity, and food through the elastic practice of socially engaged art. The tomato has been the focus and motivation for this project as it is a simple, relatable, common, and utilitarian material. Through its simplicity, I have found the tomato quickly becoming a vehicle to explore linguistics, food chains, colonialism, environmentalism, diets, memory, various senses, family history, and socially engaged art practices.
I have had so many rigorous and fruitful conversations throughout this project. One common conversation topic was: “How is this project art?” A customer/participant/audience member provided the best answer with a quick retort of: “How can’t it be art?” Moments such as these were highly inspiring. I hope others can begin to see their work, lives, dreams, drawings, speeches, homes, clothing, activities, and anything else as art.
The Tomāto Project consists in a variety of formats including physical tomato gardens, a produce stand, recipe zines, and an online archive. This edition of SLAG MAG expands opportunities for audience and artist participation, allowing both to influence the theme, concept, and direction of the project.
The artists inside this edition embrace, tackle, and examine the iconography, history, memory, and colors of the tomato. I’d recommend perusing a Tomāto Recipe Zine for a snack inspiration and before sitting down to engage with this issue of SLAG MAG. More information, recipes, and images of the Tomāto Project can be found at its website: tomatoetomatoproject.tumblr.com.
This edition of SLAG MAG was designed in collaboration with Elizabeth Ygartua. I would be lost without her creative expertise.
The revenue from the Tomāto Project has assisted in covering publishing costs so that it can be freely distributed.
2 slAG MAG
Heavenly Grilled CheeseKaTherine sChmidT
ingredients: Sliced white bread, salted butter, havarti cheese, freshly cut tomatoes, and ripe avocado
Heat a non-stick skillet to medium high, and let the pan warm up. Take two sliced of bread, and butter one side of each. Put the buttered bread slices in the skillet butter side down. Put one slice of Havarti on each slice. As the cheese begins to melt, take three slices of fresh tomato, and put them on one slice. Then, take a few slices of avocado and put them on top of the tomato. Using a spatula, take a peep at the underside of both slices of bread. Once they turn a golden hue, put the remaining slice cheese-side down on top of the slice that has all of the tomato and avocado on it. Very carefully, flip your sandwich over in the pan, allowing all of the ingredients to set. After about 30 seconds, your sandwich should be ready to go!
slAG MAG 3
moniKa mori
ICH2013Mixed media on stretched canvas40 x 60 cm
4 slAG MAG
BarBara harmer
Tomatoes In Basket2012Handmade Japanese paper on gallery-wrapped canvas24 x 18 inches
slAG MAG 5
CaTLin harrison
Jane dashed to the local produce aisle, from The Max Set series2008Oils on board63 x 128 cms
6 slAG MAG
TraCi FoWLer
Pieces, from The Only Thing The Same Is That It Ain’t For Everyone series2014Sculptures (home grown tomatos, Texas Pete’s hot sauce, cornhole bag, ashtray, cactus, and water beads)Dimensions variable
slAG MAG 7
1
BarBara Ciurej and Lindsay LoChman
Cherry Tomato, from the Ponder Food As Love series2012Archival pigment prints8 x 8 inches
8 slAG MAG
sarra jahedi
Ghosts up my tomato’s noses2014Acrylic, charcoal, airbrush paint on canvas24 x 16 inches
Meet me in the tomato fields for life is but a dream2014Acrylic, airbrush, block paint on canvas30 x 24 inches
slAG MAG 9
Chris Gans
Inside Out - Tomato, from the Inside Out series2013Photograph
10 slAG MAG
GreGory haTCh
A Tomato is a fruit... and so am I!2014Construction paper color pencil11 x 8.5 inches
slAG MAG 11
nanCy riedeLL
Tomatoes, from the Kitchen Collection series2013Watercolor12 x 9 inches
12 slAG MAG
The Tomāto Projectjon henry – Summer 2014
Summer SteweLizaBeTh yGarTua
ingredients (adjustable for taste and preference)1 can of whole or chopped tomatoes or 5 chopped fresh tomatoes1 can of kidney beans1 can of black beans2 whole zucchini2 cups of frozen or fresh corn1/2 red onion1/2 white onion1/2 or whole red pepper (I prefer a whole red pepper)1 Tbs. of Worcester Sauce (add more if desired)1/4 whiskey (If you like/love it)1 Tbs. of balsamic vinegar1 clove garlic or tsp. of garlic powderTsp. of chili powderTsp. of Tabasco (If you like Tabasco)Salt and pepper to taste
approximate prep time: 30 - 45 mins.
Start by adding the tomatoes, beans, and chopped zucchini to a large pot and set it to heat on medium to high heat. Defrost frozen corn or add fresh cut-off-the-cobb corn to the soup. If you notice you need extra liquid as your cooking, add water sparingly and be sure to stir so that it absorbs the flavors. Chop the onions in chunks and cut the red pepper into either chunks or bite-sized strips. They don’t have to be perfect. Finely chop the garlic. Nobody wants to eat a giant piece of garlic unless they have a vampire problem. In a frying pan, set those to start caramelizing in some olive oil on medium heat. Wait until the onions have started to look clear and pour them into the soup. Be sure to scrape all the good juices into the soup too. Add the balsamic vinegar, whiskey, Tabasco, chili powder, salt, and pepper while the onion/pepper mixture is simmering. Keep stirring periodically. If it boils, bring down the heat, but it won’t hurt if it boils for a minute or two. Taste it. Taste it again. If it needs more garlic or Worcester Sauce, add some. Don’t be afraid. Keep it covered between stirring. I’m calling prep time at 30-45 mins because the longer it simmers, the better it gets. If you like ground beef, consider browning hamburger beef with the leftover juices from the onions and then adding it to the stew. If you like an extra kick, add jalapeños.
This is not the most scientific recipe, but that’s part of the fun. Use whatever fresh summer veggies you have in your kitchen or that are on sale, but don’t forget the tomatoes. YOU CAN NOT MAKE THIS WITH OUT THE TOMATOES. Serve hot over corn bread, with grilled cheese, or by itself. Freeze leftovers to have for later.
slAG MAG 13
