broadway+thresher Rural. Urban. Inclusive.
Preview Issue, Spring 2013
broadway+thresher Rural. Urban. Inclusive.
Broadway+thresher Founders and co-Editors in Chief
David Gobeli+Andrew Kohn Executive Editor
Daniel W. Long Photo Editor
Rachel Joy Baransi Copy Editor
Olivia Minnier Section Editors
The Blog
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www.BroadwayandThresher.com/subscribe Advertise
www.BroadwayandThresher.com/advertise Customer Service
info@BroadwayandThresher.com Contact David or Andrew
David@BroadwayandThresher.com Andrew@BroadwayandThresher.com
Ruth Coffey [Fashion] Nicole McGrew [Lifestyle] Mark Nickerson [Food+Drink] Anton Sarossy-Christon [Farm+Garden] Anne Sherwood Pundyk [Art] Meredith Peters [Music] Contributing Writers
Emily George [Food+Drink] Lee Kirkpatrick [Fashion] Chelsea Morhmann [Lifestyle] Deven Rittenhouse [Farm+Garden] Caitlin Terry[Lifestyle] Contributing Editors
Emily Blitzer Kristofer Bowman Brice Corder Technical Advisor
Donald Jones
Editorial Advisory Board
Amy Hamilton Michael Kennedy Lisa Maughmer
BROADWAY+THRESHER is an Ohio Limited Liability Company. Published bimontly at 4058 Columbus Road, Granville, Ohio 43023. For customer service visit www.BroadwayandThresher. com, email info@BroadwayandThresher.com or write to PO Box 473, Granville, Ohio 43023. For subscription information visit www.BroadwayandThresher.com/subscribe or email info@BroadwayandThresher.com. Š2013 Broadway+Thresher, LLC. All rights reserved. Reproduction in whole or in part without written permission is prohibited.
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jo urnal
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elcome to the preview issue of Broadway+Thresher. Many of you have been with us since the very beginning and we’ve enjoyed having you. Every interaction on facebook, every retweet, Instagram, and repin has meant the world to us and our group of wonderful, talented, and hardworking writers and editors. What began as a glimmer of an idea last summer has fledged into both a magazine and full scale blog, that since Novemember 2012, has over 320 postings covering all ascpects of what the B+T family loves: food, drinks, fashion, art, music, farm and garden, and celebrations. Oh, give us a reason to celebrate and we will. The launch of this preview issue is reason enough, so we invite you into our home, raise our glasses for a toast, and say, “Welcome to the Broadway+Thresher family. Everyone is invited. Everyone is welcome.” Enjoy! David Gobeli and Andrew Kohn co-Founders and Editors in Chief
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c ontents
5...journal 8...subcriptions 9...meet the editors 8...advertise 11...food+drink 21...contributors 21...farm+garden 27...fashion 37...lifestyle 44...art 46...music 47...sneak peak at Issue 1
abovephoto by David Gobeli cover photo by Rachel Joy Baransi
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To subscribe to Broadway+Thresher’s print or digital magazine visit www.BroadwayandThresher.com/subscribe The digital editions of Broadway+Thresher are released bimonthly, starting July 1. Subscribe today and don’t miss a single word.
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meet the edito rs
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ike many country boys, David Gobeli dreamed of life in the big city, complete with his name in lights, fancy parties, and the rush of a city that never slows. Art, architecture, and the culture of urban environments always drew him to the way of life that he felt he was missing while surrounded by cow pastures and the rolling hills of south central Wisconsin. Life took him to the city and after experiencing the urban flair, discovered that his home, and heart, belonged to a more pastoral life. Now back in Madison, Wisconsin, living with his partner and their dog, Basil, he has found the perfect mix of country hospitality, graciousness, and urban culture. It’s a city stocked with farmers markets, local food co-ops, and a dairy farm mere blocks from downtown, while also catering to artists, designers, and foodies, Madison has come to represent the best of both worlds and, to David, embodies the great lifestyle that is Broadway+Thresher.
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ndrew Kohn lives in Granville, Ohio with his partner, Don, and numerous farm animals. In 2010, Andrew was working in Washington, D.C., a as writer at The White House. Tired of city life, and ready for a more bucolic setting, the family packed up and moved into a house built in 1850, where they opened Orchard House Bed and Breakfast. Andrew has traded his commute for cleaning the barn, learned how to give medical shots to de-worm goats, and finds the aisles of Whole Foods alive in his garden. While in law school in Vermont, Andrew saw how a small, rural town can be transformed by an influx of urban influences; continually transformed, marrying long held traditions with new points-of-view. B+T will chronicle these relationships, celebrating these communities, while also highlighting those artisans thriving as they grow and adapt to our ever-changing world. After all, if Andrew can learn the art of canning and win Best of Show with his first ever jam recipe at the Ohio State Fair, anything is possible! Broadway+thresherpreview2013..............9
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ow is an exciting time to join the Broadway+Thresher Partner group. Not only is advertising with B+T easy, you will be reaching the same people that love what you love— Broadway+Thresher.
For advertising information email: David@BroadwayandThresher.com
food+drink
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ri ng i n the yea r of the snake
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aving spent the better part of a decade living and traveling around Asia, I get a little “homesick” around this time as the Lunar New Year festivities kick off (February, 10th). While it doesn’t seem practical to fly half way around the world to join in the celebrations, it occurs to me that a nice spicy soup might be just to ease my itch to travel to the far side of the planet. Make no mistake, this is hardly your usual bowl of pho. It’s much quicker and can be made in smaller batches. It also brings a lot more heat. The perfect thing to add some spice into a dreary weekend. This recipe is an adaptation of one that I found a while back, and updated to include prawns in place of the usual chicken. I also had to make some substitutions and additions based on what is available this time of year at my local market. Kaffir lime leaves are difficult to find outside of a few specialty shops in the best of cases. The zest of one large lime made a reasonable (though not perfect) substitute. Like wise I used some ginger root in place of the galangal. Rounding out the replacements, I was unable to find the small padi chillis that are so common in Southeast Asian food. To get the heat I went with a fresh jalapeño bruised, deseeded and then sliced thin. To get the pop of color I used some nice red radishes. Enjoy this surprisingly hearty soup, and with the assistance of our resident mixologist, Emily George, we are also including a King of Snake cocktail, a peppery concoction to help you ring in the Year of the Snake!
Mark Nickerson Spicy Prawn Soup 6 - 8 cups of chicken stock 3 -4 stalks of lemongrass, crushed and cut into pieces 8 - 10 rough chopped kaffir lime leaves 3 inch piece of galangal root, sliced 1/2 cup straw mushrooms 1 - 2 cups dry rice vermicelli noodles 1/2 cup rough chopped napa cabbage 5 - 10 padi chillis, bruised (variable depending on desired heat) 1 pound raw prawns, tails off, peeled and deveined. 2 tablespoons Nam Prik Pao (chili and garlic paste) 2 tablespoons fish sauce 2 - 4 tablespoons lime juice 1/4 cup fresh chopped coriander leaves Using the chili peppers and the paste you can vary the degree of spice in this dish. You may want to leave them out entirely the first time you make the dish, but make them available at the table for people to season their own bowl to their taste. Bring chicken stock, lemongrass, lime leaves and galangal root to a boil, then reduce to simmer, and cover for ten minutes. I also suggest that you scoop out the galangal root before adding other ingredients—to me it’s just not pleasant to bite into it accidentally, though it does add a key flavor component to the dish so should not be omitted. Add the peppers, mushrooms, and cabbage. When the cabbage begins to wilt - 2 to 3 minutes, add the prawns, and vermicelli. Continue to simmer at medium low heat another 4 to 5 minutes until vermicelli has softened and prawns have turned pink. Lower the heat again and add the fish sauce and Nam Prik Pao. Taste and add lime juice if needed for flavor. Stir until the chili paste is fully dissolved. Lastly, sprinkle the torn coriander on the soup as you serve it up.
photo by Ellen L Long
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Photo by Eric George
k i n g of s na ke c o cktail Emily George 1 slice peeled ginger, chopped 2 tablespoons light brown sugar 2 ounces vodka 2 ounces lemon juice 1 ounce pepper-flavored vodka (Stoli Pepper or your own infusion if you prefer) 1 ounce orange liqueur crushed ice
Muddle ginger and sugar in your cocktail shaker. Pour in your liquid ingredients and shake briskly. Fill an old fashioned glass with crushed ice. This recipe makes about enough for two cocktails. Strain the cocktail as you pour it into the glasses to keep the floaters out.
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ma ri na ted f la n k steak Emie Heisey
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his marinated flank steak is one of my most requested, and until now, closely held, recipes. I’ve driven from Savannah, Georgia to Granville, Ohio with a giant cooler in my backseat, packed full of tidy gallon ziptop bags of the stuff. Just to avoid sharing. I realize now that I may be in need of some remedial lessons in sharing. So this year, I’ve decided that the recipe hoarding should stop. As you can probably guess from the ingredient line up, the steak itself has a sweet sort of Asian vibe going on. Don’t let the obscene amount of sugar in the marinade scare you though. I promise it doesn’t taste like candied beef. It’s incredibly tender, with just the right amount of kick. I serve gorgonzola crumbles and balsamic syrup on the side, to be sprinkled and drizzled at will.
Marinated Flank Steak 1 flank steak 1 - 1 gallon zip-top bags 1 cup red wine ¼ cup soy sauce 2 tablespoon sesame oil 3 tablespoon ginger, julienned 5 cloves of garlic, chopped 1 ½ teaspoon red pepper flakes 2 cups granulated sugar Mix all ingredients except steak. Place flank steak into one of the bags and pour the marinade over it. Seal the bag and marinate overnight or up to 25 hours. Heat grill to 350 degrees. Remove steak from bag, shaking off excess marinade and cook for 4 to 5 minutes per side. Let rest 10 minutes. Slice thinly, at an angle across the grain.
photo by Luke Smith
all photos by Anne Reese
bl a ck ra di s h c ream er y
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Mark Nickerson
illionaire. Imperial Peach. Celebration. These are not the names you would ordinarily associate with a line of fruit preserves. They are inspirational and aspirational names, more suited to a line of luxury goods one might think. Until you taste them. And then the names make perfect sense. There is a sophistication to the flavors that sets them apart from any mere jam or jelly you may have had before. Rhubarb and strawberry set off in a beaujolais wine reduction with vanilla. Peach with saffron, ginger and cardamom. Blueberries with St. Germain liqueur. These are just a few of the creations from the kitchen cum wizard’s lab that are dreamed up by John Reese, the man behind the curtain at Black Radish Creamery. They serve only to whet the appetite though and make one wonder what marvelous inventions will be forthcoming when
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John’s ultimate dream of producing hand crafted cheeses comes to fruition. As indicated by the name, Black Radish Creamery has designs of being more than “just” a purveyor of preserves and fruit spreads made from locally sourced ingredients. In time, Reese’s intention is to be on the leading edge of a resurgent cheesemaking business that will cater to the blossoming central Ohio food culture. And the ground work is certainly there to make this happen. While still in high school, Reese earned his first kitchen scar while working for the Guggisberg (think Ohio baby Swiss) Chalet in the Valley restaurant in Millersburg, Ohio. While that didn’t immediately set the hook for him to seek a career in the food industry, the seed was planted, and after a few years of, as he puts it “drifting aimlessly,” he convinced his girlfriend to follow him to New York so he could attend the Culinary Institute of America (where she too eventually found work and her own passion as a food photographer). After graduating with two degrees from the CIA, there followed a stint working for
a local cheese maker in New York that solidified John’s interest in the craft and prepared him for a year of studying artisan cheese making courses at the University of Vermont’s Cheese Maker program. In New York and Vermont, he learned more than just how to make cheese. He Also became aware that, more than anything, he needed to be his own boss. His passion and dedication to creating the best possible product came too often into conflict with bosses who were willing to cut corners and scrimp on spending in pursuit of profit over quality. Second, in the Hudson Valley as John says “There is a cheese maker around every corner. There was no room for me to start my own business there.” With his wife and business partner, photographer Anne Reese, he returned to Ohio after a half decade of living the foodie life in the culinary nirvana that is the upper east coast and in 2011 began to lay the groundwork for Black Radish Creamery, with the idea of helping grow the nascent artisan food industry in Columbus. As he says about their decision to start company, “We
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Branstool Farm inn Utica, Ohio, Reese says he is on a quest to find people who are seriously nerdy about what they are growing. “It’s important to take the time to learn the science behind the food,” he insists, which melds with two of his other guiding principles for what he will be concocting at any given time. Guideline number one: “What grows together goes together.” He looks at what is growing in and around the fields and orchards where he selects his produce and finds inspiration in the natural flavor profiles he sees there. Second, his approach is that rather than make the same product every time, and do whatever it takes to get the ingredients necessary, he instead looks at what is in season right now, and then figures out what he will do with it. While he has a few standard offerings in his lineup, the priority is always taking advantage of what’s in season and what’s fresh rather than what an inventory sheet shows him he may be running low on.
finally had found the road we knew we needed to be on, we just didn’t know where it was going yet.” In addition to their desire to bring their craft to a new market, sustainability, using locally grown or sourced products when possible and sense of community are all priorities for the pair, which has led to a steady and measured approach to the business. This is a process heavily reliant on finding the right people to work with and the right products to focus on, sometimes by serendipitous accident. In preparing for his wedding to Anne, John had decided to make small jars of a commemorative fruit preserve to be given out to guests. The samples proved to be so popular that long before he could begin to produce the cheese—the core of their business—there is a demand for his high-end preserves and fruit butters. Between weekends at various farmers markets around central Ohio, John spends his time traveling the countryside looking for new sources of produce. Be it strawberries from an Amish farm, or peaches from 18 ..............Broadway+thresherpreview2013
we finally had found the road we knew we needed to be on, we just didn’t know where it was going
Asked about his penchant for incorporating various types of alcohol in his fruit products, Reese points out that mixology is just another kind of food prep. To him it’s not necessarily about the booze but instead it is about the flavor profiles that distilled spirits or wines can bring out in his produce. It’s back to science class again. For instance, he explains that the rum in the “Parker” peach preserves is a natural match to the char on the grilled peaches, as well as the cayenne spice and brown sugar that he is already using. Or that adding the beaujolais wine to the Billionaire preserves helps accent the sweetness of fresh strawberries and offsets the tartness of the rhubarb while providing a flavor bridge to the deep richness of the vanilla bean.
later. From a guy who got the necessary kitchen experience to qualify for the Culinary Institute’s admission requirements by volunteering in a Columbus soup kitchen for six months, you can be sure that whatever he comes out with next though will be worth the wait and uniquely his, as well from his heart. For more information about Black Radish Creamery, or to place an order, visit them online at blackradishcreamery.com or look for them in farmer’s markets year round in Licking and Franklin Counties in Ohio. For more on Anne Reese’s photography, and her experience working for the Culinary Institute of America and in New York, visit her website at annereesephotos.com.
As Black Radish Creamery moves towards their first cheese release, currently planned for the summer of 2013, the Reese’s are quick to point out that this doesn’t mean that the preserves business will go away. Indeed a quick review of their website shows suggested cheese pairings for many of their products; pairings which will likely be on offer from Black Radish sooner rather than
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We’re grateful you have an interest in joining the Broadway+Thresher family. There are a few ways to get immediately involved. We continue to update our blog and look for amazing, talented folks who express our point-ofview. We are always happy to talk with: 1) People interested in writing or offering photography for the blog and/or magazine. You don’t have to be a professional! We would be honored to receive personal photographs of your farm, family, or garden to share with our readers and followers. 2) People offering innovative, creative and thoughtful story ideas for Broadway+Thresher. Interested in learning more? Please contact Andrew at andrew@broadwayandthresher.com or David at david@broadwayandthresher.com.
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farm+garden
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ga rd en tou r: hi dc ote ma nor garden
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idcote Manor Garden in Gloucestershire is the creation of Major Lawrence Johnston. The son of wealthy American stockbrokers, he was born in Paris in 1871, educated at home and later at Cambridge before becoming a naturalized British subject in 1900. Johnston’s mother bought the 300 acre estate in 1907 and he soon began planning the gardens, a labor of love he continued for the next forty years. Eventually Johnston bequeathed the house and garden to the National Trust. The garden at Hidcote is best described as Arts and Crafts in style and remains the most influential of its kind to this day. The garden is laid out in a series of outdoor garden rooms and though the garden itself is very large, each individual room feels intimate and meticulously planned. Johnston was exacting not only in his plant selections and design but also in his planting combinations.
As one makes their way around the garden, the use of hedges and topiary is soon apparent. They’re used to divide, combine, lead the eye and add a sense of beauty and
photos by Anton Sarossy-Christon
Anton Sarossy-Christon
whimsy. Throughout Johnston’s life, he was an avid plant collector traveling the world-over in search of the new and novel as well as sponsoring individual plant hunters to do the same. Several now famous plants are attributed to him and bear the Hidcote name: the narrow-leaved lavender Lavandula angustifolia ‘Hidcote’, Penstemon ‘Hidcote Pink’, Hypericum ‘Hidcote Gold’. In certain spaces, Johnston delights the eye by combining hedges, topiaries, box parterres, intriguing vistas and herbaceous plants. Johnston also uses changes in level to create a further sense of movement. Many of the rooms require walking up or down several steps further adding to the anticipation of what lies beyond. Because of Johnston’s liberal use of yew, box, beech and hornbeam the garden is beautiful any time of the year. If you’re interested in seeing the herbaceous plants at their best, a visit at the end of May through June is best.
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m u s i ng s on the mea ni n g s of f lowers
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decided to sit down and start this first edition on the greyest of all the grey days we have had or maybe it just seemed that way after that taunting burst of spring made its debut yesterday. Ohio this time of year is many things, but sunny isn’t one of them. I remember living in Northern climates as a kid and thinking it was totally cool. But it was always bright and there was the promise of those snow days and, well, I was ten. Having said all of this, I’m sitting here at my floral shop and there is forsythia in today and I have decided to address these lovelies, as they are bringing me sunshine just by being here. That’s the thing about flowers, they have a presence and an unspoken language all their own. For centuries, people have been using them to convey such messages or to say in beauty and fragrance what they could not in person. We recognize flowers as a way of wishing well to the sick, the friendly, and the loved. But every individual blossom has carried a meaning at one
photos by Deven Rittenhouse
Deven Rittenhouse point or another, and there was a time when those meanings were vital to social etiquette. While this tradition can be traced back to Persia, the Middle East and numerous cultures and generations, it was the ushering in of the Victorian era that would see it spread throughout Europe and England. Many topics of conversation and flirtations were deemed inappropriate, taboo or even rude during this time, and flowers were used as a means of communicating with discretion. Colorful handbooks or dictionaries were published to help guide the sender as well as the recipient and every detail of arrangement, placement, fragrance and color was addressed. These books were most often used by lovers or suitors gifting small hand held bouquets otherwise known as tussie mussies or nosegays. They would observe the ladies to see if the bouquets were held at heart level, thus offering a favorable response or upside down as an obvious rejection. You could also communicate a Yes by
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exchanging a flower in your right hand or a No with your left. It would seem accuracy would need to be of the utmost priority and you could assume there were horrible misunderstandings at times, as most of these flowers had conflicting interpretations. A few definitions worth noting: Daffodil – unrequited love, the sun shines when I’m with you, respect Hydrangea – thank you for understanding, frigidity, heartlessness Orange Lilies – hatred, dislike Nigella – you puzzle me Yarrow – cure for heartache Anemone – forsaken, sickness, anticipation, unfading love I chose these because they made me chuckle, either by their simple meaning or the contradiction. I cannot imagine a world where receiving Hydrangea meant heartlessness or Anemone, sickness. How could anyone not be excited by a beautiful bouquet of Love in the Mist and how could Daffodils mean unrequited love? Really? While this form of communication is subtle and beautiful, and perhaps a bit confusing, we have obviously adapted since the days of flirtatious nosegays and yes or no responses based on which hand is holding them. As florists, we recommend a kind enclosure card and picking the freshest beauty available. Flowers mean as much now as they did a few hundred years ago, they just have a broader language. Roses will always convey I love you or I’m thinking of you, but your favorite color is what matters, as opposed to the traditional meaning behind it. Daffodils and Gerber daisies make everyone smile, whatever the situation; a hand-tied bunch of tulips will happily greet anyone in their new home; and forsythia on a cloudy day means that I am lucky to be here in the shop, where it’s prematurely spring and ever so cold outside.
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photo by Rachel Baransi
fashion
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d e s ig ner p rof i le: p l ea s ema chine
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ach piece of clothing we wear has its origin in someone’s mind. A creative spark flashed, a design in the imagination that wants creation and then, hours, days or years later, is brought to fruition. Who are these people, what does it mean to craft the clothes we wear? There are layers behind each dress, pant and shirt and to bring these layers to life, I’ll be profiling different designers, asking them about their process, how it began and the future of the designs. Today: Pleasemachine Designer Anna Zaboeva is designing shoes at the next level with embedded media content, upcycled materials and patterning to make you trip over yourself.
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Ruth Coffey | images courtesy of Pleasemachine B+T - When did you begin this brand? AZ - I began the name Pleasemachine, eight years ago back in Russia and established Pleasemachine shoe company in 2008 when I moved to Budapest and made my first pair of shoes, so it’s been five years ago now. B+T - What inspired you to begin this project? AZ - The vision of a shoe that I’d created was the most inspiring. The shoe was on my list of things-I-want-to-do as the most challenging quest. Until I was twenty three years old I was collecting different, seemingly un-combinable skills and experiences and then came footwear design, which was the naturally next step—to use everything that I knew and become a world inspiring shoe designer. Real shoe design and shoe craft demands loads of skills and knowledge from different fields: besides fashion connected stuff like color sense and style, there is math, engineering, physics and anatomy, material study, chemistry, thermal processes, and if you want to do it seriously then it’s also
machinery and product processing. But I’d created a vision so exciting to me that it moved me into action right away. Then there was a purpose for all the money I had and every relationship I built. Money was reinvested for tools, materials, experiments, studies and investigations. I combined everything I already knew and learned many new things on the way.
highlight patterns, structure the materials the best way, and to choose the shape and style of the sole.
B+T - Who are your favorite designers? In fashion, architecture whatever, who are the craft people that you love or are inspired by? AZ - I would name scenic works of LĂŠon Bakst that are lately on my mind. But of course there are so many great people that I can go on and on naming one by one.
B+T - What do you enjoy most about your line? Being a designer? A crafts person? AZ - I enjoy the meditative flow I experience when I work with my two hands, normally I can spend ten hours in the studio and forget to break for food. I enjoy that powerful constructive force that I feel every time I complete another masterpiece. I enjoy basically everything that comes along.
B+T - Where do you draw inspiration for your line? AZ - When I work on my vintage-recycled line of footwear, I normally start from a fabric piece that I want to preserve. Its pattern, color and touch give me the impulse for the appeal of the whole shoe. I follow my intuition to choose the leathers that will
If I’m working on a completely new model sometimes I need to let it brew for a few days or weeks, waiting for more impulses and sometimes it pops up instantly all vivid in details. I trust in my sixth sense or intuition, whatever you call it.
B+T - What is the biggest challenge? AZ - Finding the right people to work with and to organize an efficient work flow and customer service.
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B+T - What is your ideal shoe for a day out in the woods or on the farm? AZ - You know, I prefer to walk bare foot in nature if the conditions allow, for harsher environments like mountains or muddy soil some hiking leather shoes with molded or rubber sole would do. B+T - What is the perfect shoe that works great in both rural and urban settings? AZ - Obviously flat boots of leather. B+T - What is your favorite urban location and activity? AZ - Clubs and casino. Drinking and gambling! Just kidding. I like places with history, although a casino can be that place too, if it’s the Royal casino in Monte-Carlo, for instance. B+T - If you could pick one item from your line for the Broadway+Thresher Crowd, what would it be? AZ - Colonel Clever boots. 100% handcrafted leather boots.
B+T - What’s happening next for your line? Where do you see it going in the future? When you’re not working on this project what are you doing? AZ - After the everyday things related to my work, I invest loads of time in self education and development, travel a lot to source new materials and techniques, meet great people and like-minded companies, visiting events like film festivals, technology and leadership conferences. I’ve also made Pleasemachine a record label and small publishing house where I’ve released a couple albums for my friends’ bands and soon the first issue of a contemporary illustration magazine is going to be published. Generally for the future, the more unbelievable the better. B+T - If you weren’t creating this line what would you be doing? AZ - It’s hard to imagine cuz [sic] now I am doing the thing I always dreamed about, so probably I would be working on it either way. 30 ..............Broadway+thresherpreview2013
You can learn more about Anna and Pleasemachine by visiting: www.etsy.com/shop/Pleasemachine www.facebook.com/Pleasemachine
f lora l , f lora l , f lora l f lowers. text and images by Ruth Coffey
Flowers: Often simplified and underrated. But not today. Ain’t no shame or politeness or sappy poetry in wearing flower prints. Not now. Not ever. Broadway+thresherpreview2013..............31
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lifestyle
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B
rief confession: I’m a Francophile. Maybe it’s because my maiden name is French. Or perhaps I’m just predisposed to appreciating pungent cheese, classic striped Breton tops and heady red wine. Whatever the reasons, I’ve been a Frenchie since my first French class in sixth grade and am always searching for vintage pieces that epitomize quintessential French style. One treasured find (and I do mean treasured as I’m generally not so high maintenance) is a vintage Hermès bracelet (above). This is the first piece of Hermès that I ever bought. I snagged it at a local auction for a relatively low bid and probably wore it every day that summer. It was such a great find and made me so happy that even my husband--who tolerates, but doesn’t quite share, my vintage obsessions-let me revel in my joy.
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f i n ds of a fra nco phile
Nicole McGrew Another, more recent French find is a set of vintage Quimper plates. Quimper, a centuries old town in Brittany, is known for its traditional tin-glazed pottery. And these plates—discovered at a local estate sale—are perfect examples of Quimper pottery, showing a man and woman in traditional Breton attire. They are heavy and hand painted, and would make a wonderful place setting for eating a crusty French baguette and cheese, preferably while wearing a striped boatneck top. Perhaps the French really do know how to live . . . À bientôt!
b eaut i f u l th i n g s : the c era mi c s of Noel le Ho over
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Kristofer Bowman | images by Noelle Hoover
n a recent First Friday art event here in Indianapolis, I came across the small gallery space of Noelle Hoover and immediately fell in love with her “Cloud Cups”. The Tibetans believe that clouds signify unity and strength in their groupings. How wonderful that they adorn such delicate and airy white stoneware cups. The simple designs, which Noelle traces in matte pigment pencil, are intentionally reminiscent of Tibetan cloud weavings and give a dream like quality. There is a Wabi Sabi perfection in their handcrafting and a calmness in the line following line drawing. I feel that where this repetition of line could in some cases cause a busyness, here on these cups it is more of a soft hum, a meditation tone. Noelle has been excited recently to create functional vessels, stepping away from sculptural pieces to lose herself in the process of creating. These cups, with their pure and simple design, are to be used. Ceramic vessels to me always carry a bit of the sacred: of ceremony, or daily ritual and these in particular have a wonderful quiet to them. Find Noelle’s “Cloud Cups” and other ceramics on her Etsy shop at singletooth.etsy.com
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does s i ze matter ? text and image by Lisa Maughmer
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ometimes, yes for obvious space reasons. However, there are also times where you should break the “scale” rules and go extra big in a small room. Like this 7’ tall primitive cupboard turned entertainment center in a 14’ x 12’ living room. It actually makes the room appear and feel larger. Don’t be afraid of those big honkin’ pieces!
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ho rs e s , h o o ch a n d ha ts :
a d ay at th e v i r g i n i a g old cup
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text and image by Nicole McGrew
s part of the occasion, horses, hats and hooch were all proudly on display, though not necessarily in that order.
May 4th marked the 88th annual Virginia Gold Cup, which is held twice a year. In May over 50,000 spectators gathered to watch the steeplechase as well as Jack Russell Terrier races; six hurdle and timber horse races; tent, tailgate, and hat contests; and vendor booths for shopping. Visit vagoldcup.com for information.
As Sharon Whitehouse and Susan Percival— friends and long time supporters of the event— explained, however, the Gold Cup is much more than a race. It’s a special time for friends far and wide to catch up, indulge a love of horses, and, of course, enjoy the spectacular sartorial sights. A high point of the spring season, the Gold Cup provides a gorgeous rolling green backdrop that easily doubles as a runway. At the end of the day, Grinding Speed, a seven year old Maryland-bred Grindstone gelding, took home the steeplechase purse of $75,000. But judging from the crowd, I’d say Virginia horse country style was the real winner here. Broadway+thresherpreview2013..............41
Shawn Hymel pulls off a seersucker suit and straw fedora with panache.
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A Sunflower Trading Hat Co. team member and his dapper top hat.
Bronson and Susan Percival (left), with friends and tent hosts, Ted and Sharon Whitehouse (right).
Ladylike sundresses and wide-brimmed straw hats are perfect for the occasion.
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Turkey Leg, oil on canvas, 20”x16”, 2010 44 ..............Broadway+thresherpreview2013
Ben Ma des k a : Raw Meat Andrew Kohn
B
en Madeska is an artist living in Indianapolis. You can visit his gallery at the Circle City Industrial Complex.
Beef Ribs, oil on canvas, 36”x24”, 2010
From Ben: In this series of paintings I highlight the colors and forms of raw meat, which are quite beautiful as aesthetic objects. As images of flesh and bone they evoke our mortality and the physical nature of our own beings. I find the whole process of preparing meat—pieces of flesh and muscle cut from carcasses and packaged for consumption— fascinating and surreal. A cut of meat is the result of acts of tremendous violence and yet is almost entirely and deliberately banal in its presentation as a consumer product at the store and on the plate. This juxtaposition between a macabre piece of flesh and an aesthetically pleasing, almost abstract rendering creates a sense of tension in the mind of the viewer. They evoke life and death, the real and unreal. Learn more at benmadeska.com
Salmon, oil on canvas, 16”x20”, 2012 Broadway+thresherpreview2013..............45
photo courtesy Niki & the Dove
mu s i c : n i k i & the dove
M
Meredith Peters
y parents raised me as a child of classic rock—since I was a young age, I haven’t lost the excitement I feel listening to the records of Fleetwood Mac, The Kinks, Simon & Garfunkel, Joni Mitchell, Elton John, etc. And every once in awhile, an artist comes along that pulls upon everything I love about these classic artists, and puts a current twist on it. A band who does that is Sweden’s Niki & The Dove. Lead singer Malin both sounds and looks like she was plucked from decades past—a powerful presence hanneling Stevie Nicks and Cyndi Lauper, often donned in neon, beads and fringe. The songs “Tomorrow” and “DJ, Ease My Mind” from their release “Instinct “ were among my favorite tracks of 2012 and are even more powerful when performed live. Hear them at: soundcloud.com/nikiandthedove
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A cocktail party at Skipping Rock Farm
We’re excited to share with you what’s coming in the first official issue of Broadway+Thresher, releasing July 1, 2013. Don’t miss a single word. Sign up to recieve Issue 1 for free at BroadwayandThresher.com/subscribe
On the farm with Beekman1802
and more including: *Artist Gregoire Abrial *RaRa Riot *and the farm to table film “To Plant a City”
Farmhouse Modern with Terry Woods Broadway+thresherpreview2013..............47
Broadway+Thresher Issue 1 Summer is here.
BroadwayandThresher.com