KNACK Magazine #2

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KNACK is dedicated to showcasing the work of new art-

ists of all mediums and to discussing trends and ideas

within art communities. KNACK’s ultimate aim is to con-

nect and inspire emerging artists. We strive to create a

place for artists, writers, designers, thinkers, and inno-

vators to collaborate and produce a unique, informative,

and unprecedented web-based magazine each month.

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Will Smith Co-Founder, Photo Editor Andrea Vaca Co-Founder, Art Director, Production Manager Ariana Lombardi Executive Editor Jonathon Duarte Creative Director, Design Ana C. Villa Cover Design and First Spread k n a c k m a g a z i n e1 @ g m a i l . c o m

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I S S U E T WO Artist Biographies . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8-12 15 . . . . . . . . . . . . . . . . . . . . . Alejandro ‘El Vampirate’ Cruz Christopher Segur . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 29 . . . . . . . . . . . . . . . . . . . . . . . . . . . . Sandra Schoenenstein Jessica Minnich . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 41 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Rebecca Alvarez Brian Moe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 53 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Luna Lanuit Jared Pitts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 67 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Chelsey Danielsen Quick Looks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75 80 . . . . . . . . . . . . . . . . . . . . . Cliff & Zoe’s Cooking Corner Submission Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94

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ALEJANDRO ‘EL VAMPIRATE’ CRUZ

Alejandro Cruz is 21 years old and lives in Ciudad Juarez, Mexico, where he is studying Graphic Design at the Autonomous University of Ciudad Juarez. He has been practicing and perfecting his style of design for two years. His nickname is Vampirate.

CHRISTOPHER SEGUR

Christopher Segur lives in Santa Fe, New Mexico, and is a senior at Santa Fe University of Art and Design.

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SANDRA SCHOENENSTEIN

Sandra Schoenenstein was born in Mexico City in 1989. She moved to Queretaro, Mexico when she was 12 years old and considers this city home. Schoenenstein has always loved traveling and decided to study abroad in Santa Fe, New Mexico as a result of her passion. Contact: snegl_s@yahoo.com or www.flickr.com/snegl

JESSICA MINNICH

Jessica Minnich is 24 years old and lives in Santa Fe, New Mexico. She attends Santa Fe University of Art and Design and is a junior in the Studio Arts program.

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REBECCA ALVAREZ

Rebecca Alvarez was born in Austin, Texas, and raised in Queretaro, Mexico. She started her studies in Mexico as a graphic designer and had the opportunity to study abroad at Santa Fe, New Mexico, to study at Santa Fe University of Art and Design.

After a year in Santa Fe, she and five other students founded the design collective, Hexagono. She now studies and lives full time in Santa Fe.

BRIAN MOE

Brian Moe was born in Owatonna, Minnesota in 1979. He currently lives in Santa Fe, New Mexico. Contact: briankmoe@gmail.com

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LUNA LANUIT

Evaluz Xochiliztli, Tlaloc’s Dream, or Luna Moreno (Luna Lanuit) is a proud 23 year old “Child of the Maize”. She lives in Queretaro, Mexico, and is waiting for an opportunity to travel around the world. She is obsessed with skeletons, skulls, bones, white space, cross-hatch patterns, sacred Mexican objects, life, and death. She draws typographic forms to keep a clear head and be at peace.

Follow her on Twitter, @lunalanuit.

JARED PITTS

Jared Pitts was born on November 4, 1986 in Greenwich, Connecticut. During high school he began practicing photography. Since 2004 he has studied at several institutions which include School of Visual Arts, The Maine Photographic Workshops, and the Silvermine Arts Guild in New Canaan, Connecticut. He received his BFA from Santa Fe University of Art and Design in 2010.

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CHELSEY DANIELSEN

Chelsey is a mixed media artist from Amarillo, Texas. She lives in Santa Fe, New Mexico and is a student at Santa Fe University of Art and Design.

Contact: chelseydanielson@yahoo.com.

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ALEJANDRO ‘EL VAMPIRATE’ CRUZ GR APHIC

DESIGN

My illustrations are inspired by my experiences, occult and mystical items, and alchemy. I believe my third eye activates when I create art, and when it opens my feelings and sensations guide what I paint.

Creativity is the mystery of the mind. We cannot see it. I believe this is why the arts exist--to see and understand people in a visual way.

Long live 696. ...

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Collaboration with AVE magazine Illustration

Skullandy Illustration

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Diemond Drawing Illustration

Bewolf MCMXC|696 Illustration

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Cat Cult 696 Illustration

Electric Lady Illustration next page: Diemond, Illustration Neogenesis, Illustration

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previous page: Japanese Lover, Illustration above: Viva La Raza!, Illustration

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CHRISTOPHER SEGUR CR EATIVE

WR ITING

I believe everything is historical and political. I base any form of writing on that principle. I believe that food is culture. These things define who we are. ...

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How to Make Dolma

by Christopher Segur

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First you must go to your grandfather’s grape arbor in spring. You must find and pick only the young and tender leaves. They should be soft and supple, no bigger than your hand. If you have large hands pick ones that are smaller. If your grandfather’s arbor has been destroyed, poisoned, and his first family murdered, then wait until he goes to a new country and plants a new arbor. If you cannot wait, find a vineyard. Grapes grow everywhere. Tell the owner you wish to pick only some of the young leaves. Tell him you need to taste something from your homeland. He will understand. Men who grow grapes are always trying to recreate a memory of somewhere else. He will take you to his arbor or his fields of grapevines. He will tell you where they came from and the place he left behind.

Once you have two dozen leaves go home and wash them. Pat them dry with a linen towel that was embroidered by your great-grandmother who died walking in wide circles in the desert, Turkish soldiers prodding her every step. She gave the towel to her daughter when she sent her out of the country to escape. If your greatgrandmother died before she could embroider the linen, use paper towels.

Put a large sauté pan over low heat. Cover the pan with extra virgin olive oil, just enough to coat the entire bottom. Take two large garlic cloves and peel them.

Garlic enhances the flavor of all food. If you have garlic, you have a meal, even if the meal is boiled sand and rocks.

Chop up the garlic into small pieces and put them in the pan. Add one cup of rice. Rice came to your grandfathers over the Silk Road. Rice came for centuries.

Even Alexander and Darius had Silk Road rice.

The rice can be of any size. It can be brown or white, but white medium grain is preferred. It can even be rice that was stored in a warehouse next to kerosene during the time of war. It can be rice that carries the scent of the kerosene, but it doesn’t matter for you have garlic.

Stir the rice until all the individual kernels are coated with warm olive oil.

Stir carefully with a wooden spoon to help this happen. Then turn off the flame.

If you are cooking this over a campfire while you are fleeing your homeland, be careful the smoke does not give away your position. If you are fortunate enough to have parsley, chop it up very fine and add it to the rice and garlic. This too will help to cover the taste of kerosene.

Remove the rice, garlic and parsley from the pan and put it into a bowl. Set this aside to cool. Take half a pound of meat ground from the lamb that your grandfather killed in the spring. Do not use mutton. The flavor of mutton is too gamey. If all your grandfather’s lambs are dead and his land is lost, make the dolma with rice only. Or, if you know someone who has killed a spring lamb, ask him for a little meat.

Tell him you need to taste a memory of your homeland.

Add the lamb to the bowl. Put a pinch of salt into the bowl. Sprinkle pepper as well to give it some spice, to remind all who eat the dolma of life. The pepper can be 25

KNACK white, black or red. It doesn’t matter because life comes in many colors.

Mix all ingredients thoroughly and set it aside. find a medium sized onion in your grandfather’s garden. Score around the stalk with his garden knife and pull it up. rinse the onion and chop it. If your grandfather is no longer alive, then go to any store, find a perfect medium onion and, chop that.

When the chopping is done, add it to the bowl. Mix it well using the wooden spoon your grandmother always used. If your grandmother never had a wooden spoon, I am sorry for you. Use the spoon you have for yourself. Once the ingredients are mixed, find a large pot with a lid that fits. On the bottom of that pot, place a dish, bottom side up.

Take a grape leaf and place it flat on your work space. The side of the leaf that shines should be down, the rougher side should be facing you. This is to remind you that life holds two sides at all times. One side is rough and uneven, the other is soft and bright. All lives have two sides. Remove the stem.

Where the stem used to be, place a small spoonful of the lamb, garlic, rice and parsley. I will call this “the mixture”, but it is really the memory of your grandparents and great-grandparents. It is really the memory of a country lost and people disappeared.

Fold the outer edges of the leaf to the middle. From the bottom, roll the leaf to the tip. It will look like a fat green Tootsie roll. If you are fortunate, your grandfather always had pockets full of Tootsie rolls. Place this folded side down on the plate in the pot perpendicular to the sides of the pot. Continue rolling and placing until the dish is covered. You may have more than one layer. You may have as many layers as you have leaves.

Sing your grandmother’s songs as you work. The songs she used to form a bridge between you and her homeland. If your grandmother never sang, sing the song your grandfather sang as he trimmed the grape vines or spread manure in the garden. Sing so that the food knows it is loved. The songs and the past are an ingredient. If no one sang over food in your family, sing your own songs.

Go out your kitchen door and pick a large lemon off the tree. If there is no tree by your door you can find a lemon in a store. Chose one that is firm and bright yellow with a pleasing shape. admire the dimples of its skin and the aroma. The lemon will enhance the tang of the grape leaves. Slice it into eight rounds. Dolma needs the lemon the way life needs the sour. No one would know they are happy without life’s sour.

Place the slices over the rolled grape leaves. Put a dish on top to hold all in position. Fill the pot with water until it covers the dish. Place a rock on top of the plate. The rock must be too small to build a wall for protection and too small to mark the boundary of your land. The rock must be clean. It can not be a rock that was used to hit something or someone. It must be a rock without a past, which will be difficult to find, but try.

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Cover the pot and place it on low heat. The heat must be low for some things cannot be done quickly and take time. Learning to love a new land, for instance, takes generations. Learning to grieve less each day can take an entire lifetime. Rebuilding an arbor of grapes, a garden and an orchard can take up all that is left of your life. Food sometimes reminds us of life’s limited length.

Find something to do. You can clean up the kitchen. You can wash the sauté pan. You can call those you love and tell them you miss them. You can tell them you wanted to hear their voice. Find a book to read or put on some music that makes you feel happy, cherished, connected and loved. Do not play sad music. The time for sad music was when you could not find your grandfather’s garden. After an hour or when the lid begins to bounce, check the water level. If there is no water covering the plate, add some until it is covered. Replace the lid.

At some point you will notice a fragrance from the pot begin to fill the room.

Check the dolma. With tongs, carefully remove the rock, then the plate and take one dolma out. Let it cool from its boiling bath. Cut it in half and eat one half. Is the grape leaf tight to the rice? A good fit? Is the rice soft, cooked through and tender? Is the meat integrated with the parsley and garlic? Is the taste rich with a sharp undertone? Then it is done.

Arrange the dolma on your grandmother’s plate, the one she wrapped in a scarf and took with her as she f led Constantinople. Stack them to please the eye. Think of them as green jewels. Squeeze a second lemon over them or use the ends that you saved from the first. Place the plate on the table.

“Dolma needs the lemon the way life needs the sour. No one would know they are happy without life’s sour.”

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SANDRA SCHOENENSTEIN PHOTOGR APHY

The pictures I took are of the places I have traveled to and the people I met. By manipulating the colors and textures of the photographs, I tried to give the pictures different feelings. Some of the photographs are not only plain photographs of a place, but are also different feelings and stories that I encountered. ...

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previous pages: Danish Soldiers, 2010 Janosh, 2010 Visitando A Los Muertos, 2010 Leo, 2010 left Tomi, 2010 below Oraci贸n, 2010

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Childhood, 2010 Baba Yaga, 2010

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W端rdest du mich reinlassen?, 2010

Callie, 2010 right: Lara, 2010

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JESSICA MINNICH STUDIO

ART

In the autumn the distinction between the material world and the spirit world disintegrates. In my mind, ghosts, magik, and death are present. Souls haunt the living so they may be acknowledged and for family members to process death and move on. I believe this is a fundamental part of the fear of dying窶馬ot being remembered after we pass. With this in mind, I used the thinning of the veil to express sadness and respect for restless souls. I create work that acknowledges the dead and also reminds me to live life in the present moment by learning, accepting, and creating while I am alive. ...

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Graveyard Book, August 2011, Book, Paper, Acrylic, Thread, Glass Jar with Faerie Inside

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Personal Ouija Board, August 2012, Wood, Charcoal, Enamel

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REBECCA ALVAREZ GR APHIC

DESIGN

To Design is to relate. To relate is to create.

I believe talent is irrelevant. It is the making, discipline, the obstinacy to appreciate failure, which will create your best work.

My thirst to bend the boundaries of each medium leads to endless possibilities of experimentation. Making my job much more exciting. ...

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BRIAN MOE PHOTOGR APHY

For me, photography isn’t something I “do” that is separate from my being. It is an extension of myself--a way to deepen my experience of the world. I’ve been taking photographs since 2009. ...

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Power Plant Minneapolis, 2011 Santa Fe Depot 2012

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Railyard Graffiti 2012 Dawn Patrol 2011

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LUNA LANUIT GR APHIC

DESIGN

Mexicans accept the circle of life, we make fun of death, and we honor our dearly departed. Skull make-up and flowers in our heads is very common. Little girls wear a Catrina dress while they walk the downtown streets on the night of November 2. Walking shoulder to shoulder with the dead, we make fun of it, and accept it. This is the main reason why I think that the Mexican race, my race, is immortal. ...

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Cuando el Reloj Marca las Dos, Ink on paper “Día de Muertos (Day of the Dead) is my favorite day of the year. We believe that the soul of the dearly departed comes back on November 2nd to eat their favorite food.

Every family creates their own “altar de muertos” to receive the spirits in their home.

‘Cempazuchitl flowers,’ water, liquor, salt, candles, candy skulls, ‘pan de muerto,’ ‘papel picado,’ a mirror, a picture of the departed soul, and his favorite food are the main elements that you can find on an altar.”

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TE ODIO (I hate you), ink on paper “Some scars in our souls never heal. The person that I’ve loved the most gave me scars for the rest of my life.

Hate is a horrible feeling, but maybe with the proper type it won’t be that bad.”

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Una Bruja Gordi-buena, ink on paper “Just a chubby, sexy witch… I don’t know why riding a goat is satanic.

In fact, I find it pretty funny (because she’s naked and it’s a goat).”

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JARED PITTS PHOTOGR APHY

I am inspired by abstract painters more than traditional photographers. I strive to find a new perspective on the world from my photography. In many of my works, the context of the subject matter is removed or altered, allowing the viewers to focus solely on what they see rather than what they know. “The human mind constantly wants to put things in order. That’s just the way it works. I say embrace the unidentifiable and experience something anew. It’s much more beautiful that way.” ...

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Nude 2012 Archival Inkjet Print

Focus I 2012 Archival Inkjet Print

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Focus V 2012 Archival Inkjet Print

2nd Street 2012 Archival Inkjet print

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Construction Ahead 2012 Archival Inkjet Print

Yellow and Blue 2012 Archival Inkjet print

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Untitled IV 2012 Archival Inkjet Print There may be something here...

2011 Archival Inkjet Print

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IV 2010 Chromogenic Print

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I 2010 Chromogenic Print

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CHELSEY DANIELSEN STUDIO

ART

I have a strong appreciation for craftsmanship and skill. I build because I feel that it’s my best form of articulation. I don’t consider myself a conceptual artist, but more of a craftsman, mainly because I appreciate the quality of the work I produce. I start with a concept, a drawing, or an idea, and I simply find a way to build it. My pieces serve a function. That’s the concept. My houses are specifically built for stop motion animation. The mediums range from ceramic to metal, typically using recycled and found material. My creativity comes from a mixture of the shallow budget I work with and the restrictions of the materials I can find. ...

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QUICK LOOKS ANDRES RODRIGUEZ

&

BRYCE SCHNEIDER

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ANDRES RODRIGUEZ

Andrés Rodríguez is 20 years old and lives in El Paso, TX. He is currently working on his Bachelor of Arts in English and American Literature and Bachelor of Arts in Spanish at the University of Texas at El Paso. He is the Editor-inChief of the bilingual Minero Magazine.

opposite page: Cloud Trail, 2011 this page: Brothers, 2012 What’s Left of Grandfather’s Things 2011

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The Sun Script 1 The Hair of the World

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BRYCE SCHNEIDER

Bryce Schneider is an audio/visual artist living in Flagstaff, AZ. After studying black and white photography for four years in high school, he pursued filmmaking and sound engineering at the Santa Fe University of Art and Design. Currently he is mixing an album for the Tucson based band Mombasa, and continuing to explore visual and sonic mediums. He can be contacted at brycessound@gmail. com, and you can hear some of his mixes at http://mombasanova.bandcamp.com/.

Elementary

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CLIFF and ZOE’s

COOKING CORNER

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Mernie’s Apple Pie Serves 6-8

What you will need: 10 inch pie dish Apple Filling 6-8 peeled medium apples (we love Honey Crisp apples) 3/4 c. sugar (add more for taste) 1/4 c. flour 1 1/2 tsp. cinnamon 1/2 tsp. nutmeg pinch of salt 2-3 tbs. butter

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Crust 3/4 c. Crisco or lard 2 c. all-purpose flour 1/2 tsp. salt 6-8 tbs. iced water

KNACK For the crust: In a large mixing bowl, add flour and salt, stirring to combine. Cut in the Crisco with a dinner knife. Combine until small pebblelike crumbs form (about five minutes). No spoons needed here! The finer you cut the Crisco the flakier your crust will be.

Add 3 tbs. of water and immediately mix it with the knife or your fingers. The ice water will bring the crumbs together, you are looking to form a slightly wet dough, if dough feels to dry add additional ice water, 1 Tbs. at a time. Gather the dough into a ball, divide, wrap in plastic and chill for 30 minutes to a day (You can freeze crust for up to a month, just give in a few hours in the fridge before you go to roll it out) For the pie: Preheat oven to 425 F. Roll out two disks of dough (Always rolling from the center of the dough out) until it is about 1/4” thick -- don’t worry if your dough breaks, you’ll be able to patch it later. Line the dough into your buttered pie dish, fitting it to the shape.

Slice half of the peeled apples right into the pie crust (if you slice the apples in advance they will brown, but no big deal, they’re going into a pie!) Sprinkle half the sugar mixture over the top of the apples. Add the second half of the apples followed by the remaining sugar. Divide the butter into five to six pieces and drop over the apples. Using your finger or a pastry brush, paint the edge of the crust with ice water (This will act as a glue for the top of the crust) and lay the second sheet of 82

KNACK dough over the pie. Pinch down the edges to form a good seal, trim off excess dough, and crimp around the edges, folding the crust edge over itself.

Paint the top with milk or cream and sprinkle with sugar (Helps the top to brown nicely and gives a little added crunch).

Using a sharp knife, put four 2� slits into the pie crust and one extra at the top.

Bake pie at 425 F for 10-15 minutes, reduce temperature to 375 F and bake for an additional 40-50 minutes or until liquid is bubbling out from vents and top is nicely browned.

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KNACK Zoe’s Carrot Cake Muffins with Cream Cheese Frosting What you will need: Box grater (or better, food processor) Muffin tin and paper liners

1 1/3 c. puréed cooked carrots (see next page) 1 c. chopped walnuts 8 Tbs. butter (for sautéeing carrots)

For the cake 2 c. all-purpose flour 1 c. granulated sugar 1 c. packed brown sugar 2 tsp. baking soda 2 tsp. ground cinnamon 3 eggs, lightly beaten 2 tsp. vanilla extract

For the cream cheese frosting 1 8 oz. package cream cheese, softened 6 Tbs. confectioners (10x) sugar 3 tsp. vanilla extract 1/4 c. whipping cream or 1/2 & 1/2

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KNACK For the muffins Preheat oven to 350 F Place paper liners in muffin tin.

Using a box grater, shred about 10-15 carrots depending on size or about 3 lbs. In a skillet over medium heat, melt butter and sautĂŠe carrots until slightly browned. Remove from heat.

In a large mixing bowl, combine dry ingredients and mix well. Add eggs and vanilla, beating well. Mix in carrot mixture (Should be cooled slightly as to not cook the eggs!) and walnuts.

Spoon mixture into muffin tins, filling half way up and bake for approx 15-20 minutes or until a tooth pick comes out clean. Let cupcakes cook in tin before removing and frosting.

(Continued on next page.)

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KNACK For the cream cheese frosting: Using an electric mixer (or whisk) combine all ingredients until smooth and consistent (no cream cheese lumps) Taste often, add more sugar if desired.

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ZoZo’s Loaded Oatmeal Raisin Cookies

These oversized cookies never seem to last in our house....

Loaded with lots of yummy dry Makes aprox 30 cookies fruit and chocolate they get eaten for breakfast, lunch and dinWhat you will need: ner.... Didn’t your mother always 1/2 c. plus 6 tbs butter, softened tell you to finish your oatmeal?

3/4 c. packed brown sugar 1/2 c. granulated sugar 2 eggs, lightly beaten 1 tsp. vanilla 1 1/2 c. all-purpose flour 1 tsp. baking soda 1 tsp. cinnamon 1/2 tsp. salt 3 c. old fashioned oats (Do not use steal-cut oats or instant oatmeal)

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3 c. STUFF (We like a blend of raisins, craisins, dried cherries, and semi sweet chocolate chips, but you could also include nuts, shredded coconut, white chocolate, or other DRIED FRUIT.)

KNACK Preheat oven to 350 F. Combine flour, baking soda, cinnamon and salt and set aside.

In a large bowl, mix butter and sugars until well combined. Add eggs and vanilla and mix well to incorporate. Incorporate dry ingredients mixing well.... You shouldn’t see any white from the f lour remaining in the bowl.

Add your oatmeal, chocolate and fruit (At this point we toss the spoon aside and dive right in with our hands) Using a 1/4 c. scoop, form cookies into small balls (Slightly larger then a golf ball) and drop onto cookie sheets.

Bake for 8-10 minutes or until golden brown.

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KNACK Roasted Brussel Sprouts Serves 6-8

What you will need: 3 lbs brussel sprouts, stems trimmed and outer leaves removed 6-8 strips thick cut bacon, chopped 6-8 shallots, peeled and quartered 1/4 olive oil salt and pepper for taste

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Brussel sprouts have gained a ton of popularity in recent years, in salads and slaws, steamed, sautÊd or braised you really can’t go wrong.

With a little bacon here, this recipe will turn even the biggest saladphobe into a lover of the sprout!

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Preheat oven to 450 F To prep brussel sprouts use a pairing knife to remove the lowest part of the stem and with it a few outer leaves. Cut the sprouts in half and steam for about five minutes, you could also throw them in the microwave (Covered with pastic wrap) for a few minutes... You’re not trying to fully cook them, just a head start.

In a large bowl, combine the par-cooked sprouts with olive oil, shallots, salt and pepper toss and pour out onto a baking sheet.

Bake in the oven for aprox 30 minutes or until sprouts are nicely browned (Its a good idea to mix them up once with a spatula during the cooking process)

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KNACK While sprouts are roasting, put bacon into a cold skillet and cook over medium heat (Removing excess fat when it begins to drown the bacon) until nicely browned.

Remove with slotted spoon and let rest on paper.

When sprouts are done (They should be tender, not mushy) pull from the oven, add bacon and serve!

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Cranberry Sauce

Feeds 10-12, stores for ages in the fridge What you will need: 2 12 oz. bags fresh cranberries 2 naval oranges (zested and sectioned) 1 1/2 c. chopped walnuts 2 tbs water 1/2 c. sugar (or more to taste) 2 Tbs cassis or triple sec (optional)

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Wash and check over the cranberries, removing any bruised or soft ones In a large pot, combine cranberries, orange zest (The zest is the outer most layer of the skin, its where the fruits essential oils are located, just the part with orange coloring, not the white-- use a raz or the finest side of a box grater to remove, not essential but adds great orange flavor). Peel the orange and slice sections directly into the pot (Juicing in your hand what remains). Add sugar and water and set over a low heat covered. When mixture starts to simmer, remove cover and add liquor, stirring occasionally until all the berries have burst open. Remove from heat, chill and serve.

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SUBMISSION GUIDELINES for KNACK MAGAZINE PHOTOGRAPHERS, GRAPHIC DESIGNERS & STUDIO ARTISTS

Up to 10 high resolution images of your wor k. All must include pertinent caption infor mation (name, date, medium, year). If there ar e spe cif ic ations or pr efer ence s concer ning the w ay in w hich an image is displ ayed plea s e include them .

WRITERS

KNACK seeks writing of all kinds. We will even consider recipes, reviews, and essays (although we do not prefer any thing that is academic). We seek writers whose work has a distinct voice, is character driven, and is subversive but tasteful. We are not interested in fantasy or genre fiction. You may submit up to 25,000 words and as little as one. We accept simultaneous submissions. No cover let ter nec-

essar y. All submissions must be 12pt, Times New Roman, double-spaced with page number s and include your name, e-mail, phone number, and genre.

ALL SUBMISSIONS:

KNACK encourages all submitters to include an ar tist statement with their submission. We believe that your perspective of your work and process is as lucr ati ve as the wor k it self. This may r ange from your upbr inging and /or education as an ar tist, w hat t y pe of wor k you pro duce, inspir ations, etc. If there are specifications or preferences concerning the way in which an image is displayed please include them. A brief biography including your name, age, current location, and por trait of the ar tist is also encouraged (no more than 700 words). *Please title f iles for submission with the name of the piece.

This applies for both writing and visual submissions.

ACCEPTABLE FORMATS

IMAGES: PDF or JPEG WRIT TEN WORKS: .doc, .docx, and RTF EMAIL: knackmagazine1@gmail.com SUBJECT: SUBMISSION (PHOTOGR APHY, STUDIO ART, CRE ATIVE WRITING, GR APHIC DESIGN)

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Missed a submission deadline? Do not fear!

K N ACK oper ates on a rolling submission s ystem. This means that we w ill consider wor k from any ar tist at any time. Our “ deadlines� merely ser ve as a cutof f for each issue of the magazine. A ny and all wor k sent to knackmagazine1@ gmail.com w ill be considered for sub mission as long as it follow s submission guidelines. The day wor k is sent merely reflec t s the issue it w ill be considered for.

Have questions or suggestions? E-mail us. We w ant to hear your thought s, comment s, and concer ns.

Sincerely, A r iana Lombardi, Editor

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SUBMISSION DEADLINES ISSUE 3 Friday, November 23rd, 2012 ISSUE 4 Wednesday, December 12th, 2012 ISSUE 5 Monday, January 14th, 2012 ISSUE 6 Wednesday, February 13th, 2013 ISSUE 7 Wednesday, March 13th, 2013

best,

Will Smith, Andrea Vaca, Jonathon Duar te, Ariana Lombardi

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KNACK is requesting material to be reviewed. Reviews extend to any culture-related event that may be happening in the community which you live. Do you know of an exciting show or exhibition opening? Is there an art collective in your city that deserves some press? Are you a musician, have a band, or are a filmmaker? Send us your CD, movie, or titles of upcoming releases which you’d like to see reviewed in KNACK. We believe that reviews are essential to creating a dialogue about the arts. If something thrills you, we want to know about it and share it with the KNACK community—no matter if you live in the New York or Los Angeles, Montreal or Mexico.

All review material can be sent to knackmagazine1@gmail.com.

Please send a copy of CDs and films to 1720 West Alameda Street Santa Fe, NM 87501. If you would like review material returned to you include return postage and packaging. Entries should contain pertinent details such as name, year, release date, websites and links (if applicable). For community events we ask that information be sent up to two months in advance to allow proper time for assignment and review.

We look forward to seeing and hearing your work.

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