Vol. 2, Issue 5
A publication of the Old furnace artist residency
Featured Artists CHRISTOPHER BOYD boydcj@dukes.jmu.edu KARL COONEY karlcooney.work DANIELLE HECKMAN danielle-heckman.squarespace.com Allyson Mellberg-Taylor allysonmellberg.tumblr.com STEVE MINNICH Jennifer Rucinski etsy.com/shop/MommasWineMoney Jacob Sizemore jacobsizemore.tumblr.com
SLAG MAG, Vol. 2, Issue 5 Š 2016 Published by Jon Henry Edited and designed by Elizabeth Ygartua A 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 engaged. Emerging artists are especially encouraged to apply. O.F.A.R. is accepting residents through 2017. Visit oldfurnace.tumblr.com for more information and to apply.
INTRODUCTION As the Tomato Project enters its fourth iteration, I’ve been reflecting upon some of the other veggies that I sell, such as cabbage, watermelon, cantaloupe, and eggplant. Based upon customer feedback, eggplant is one of the most controversial veggies: love it or leave it. Sometimes it is popular, while other times I can’t give it away. Over the years, I’ve learned quite a bit about eggplant, such as the various varieties — albino, extra-long eggplant, neon, black, and multi-colored eggplant. They aren’t always that single oblong purple blob that we normally see at the grocery store; yet regardless of the variety, I still don’t like the taste. Someone must like them though, because it gets its own emoticon. This issue of SLAG Mag places eggplant as orbital inspiration to explore the intersections of food, technology, sexuality, and geography. — JON HENRY, artist and creator of SLAG MAG & O.F.A.R.
Allyson Mellberg-Taylor bounty, 2016, handmade ink and egg tempera the girl who waited feast or famine
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jennifer rucinski Ode to an Egglant
eggplant o’ eggplant, how can it be? I’ve never thought much of you, truthfully.
In The Dusky Twilight of a Summer’s Evening 2016 acrylic on cradled wood panel 9 x 12 inches
flesh firm yet so yielding, strong and purple-y, your beautiful complexion ignored, sadly. my eyes open now, all at once I can see many attractions could exist, between you and me. deadly of family, headstrong of will. supple and firm with leaves that can kill. given your size, your stature, your grace. I do believe now, I shall enjoy your taste.
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Danielle Heckman Male and Female 2016 Fabric & fiber sculptures Male detail 24 x 6 inches Female detail March 2016 12 x 12 inches
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“Within my work I examine societal problems through the lens of a woman. These problems include inequality and sexism. I am interested in portraying and critiquing these problems with sculptural forms that feature fabric and fibers. I favor these materials because they have their own implied sense of femininity. Traditionally, women have tended households, mended clothing and dressed entire families with fibers. I draw from the association that fibers are conventionally feminine because of the historical significance of women on the craft. I pay homage to traditional craft by deconstructing textiles of the past in a contemporary fashion to assemble my sculptures. By pairing fibers, a traditionally feminine trade with contemporary issues, I am able to better highlight modern issues of femininity.”
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Jessica Marie Lund Three-ji 2016 archival print 6 x 8 inches Tiny-ji 2016 archival print 24 x 36 inches
Christopher boyd
Easy Eggplant Pasta (Serves 2) 2 large eggplant
1 cup of cherry tomatoes (halved)
3 garlic cloves (peeled and crushed/smashed)
1/4 cup fresh basil (lightly chopped or chiffonade)
Reserve additional few whole fresh basil leaves for garnish 5 tbsp olive oil
finely ground sea salt
course ground black pepper
(optional): 5 oz. grilled chicken, grilled shrimp (pescatarian), or grilled tofu (vegetarian/vegan)
Preheat oven to 375 degrees. Prepare 4 - 5 cups of salted water and set to boil.
Arrange halved cherry tomatoes on a baking sheet with crushed/smashed garlic sprinkled over evenly. Drizzle 2 tbsp olive oil over tomatoes and garlic and
sprinkle with salt and pepper to taste (don’t be scared to salt liberally). Roast
tomatoes and garlic in 375 over for 10 - 15 minutes (you can’t ruin these - less
time will leave the tomatoes with more bite; more time will soften them more -
prepare these to your personal taste). Spiral cut eggplant (using any number of
spiral cutting tools) — “alternative” using a vegetable peeler, peel long strips of
the eggplant until you get down to the seeded part (unfortunately, the seeded
inner part does not maintain its shape when cooked, but can be used later for
any number of recipes). Place eggplant “noodles” into the boiling water for 1 - 2
minutes and remove and strain immediately - be careful to not overcook or the eggplant will become limp and mushy. Lay cooked “noodles” out and pat dry -
move to mixing bowl. Drain any liquid from tomato and garlic roasting pan. Add roasted tomatoes and garlic to cooked eggplant and add chopped basil, 3 tbsp
olive oil and toss lightly. Add additional pinches of salt and pepper to taste. Plate tossed mixture onto center of plate. Garnish with additional whole fresh basil
leaves and a small pinch of coarse cracked black pepper for presentation.
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Jacob Sizemore Eggplant Series 2016 Photography 12.907 x 8.64 inches
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Karl Cooney #2 One Stencil a Week 2016 Stencil on shirt 10 x 8 inches
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Steve minnich
eggplant parmesan there were others there always are but one I remember her hair floured white to keep it soft she said her hips belled out a lampshade dress she came in red to celebrate saint pat or get green drunk and try each other’s time drove thirteen hours and appeared appealing night shade to make this eggplant parmesan flaccid tasteless garden egg and though she left lilied jasmine scent on the pillow daring vixen though she whispered soft ravage me like a poet when morning came the bacon went greased down her throat cold shapeless as the saucy aubergine and I knew I would never could never sate such raw delight
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oldfurnace.tumblr.com