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Ti t l e Goes H er e Issu e # 00 | Su m m er 2016

Fr om the Field Spr ing 2017


Con ten ts 3

Edit or Message

4

Mem ber ship

5

Far m er s Mar ket s

10

I n season

14

Organizat ion Spot light Spr out in' Up

17

Det ox: I t I s Tim e For A Spr ing Cleanse

19

Meet Your Maker s Pr of ile - Teddi Par ker


Fr om th e Editor

S

Cont act us t o see how your business can benef it f r om sponsor ing f ut ur e issues of Fr om t he Field. inf o@t hepigandt heplow.com f or det ails

pring was here. In Northern Colorado we've been blessed, and cursed, with springlike weather for a while now. But after a days of watching the farmers plow the fields, I am watching snow melt off my roof. As always, I am grateful for the moisture. And I am excited about everything the region has to offer as the season progresses. There has been a lot of talk about the stagnation of farmers markets lately. A nationwide trend that is hitting us here in Colorado as well. Many small farmers rely on the markets for success and to meet their bottom line. You may think its an expensive way to shop, but I assure you, done well, you can stretch your budget and eat like royalty. Supporting local food is in our blood. It's why we do what we do. There are so many reasons for shifting your diet to one that encompasses a regional scope. As always, we are here to help you make the changes that are right for you. Did you know with your membership we provide personal support and consulting?You receive up to two free hours of support to make the changes you want to help you thrive. And we do like thriving! In this issue we cover the opening dates of the markets and their schedule for the season. We have great recipes on early season crops and how to finish off those lingering winter veggies. And of course, we'll cover ways to introduce this amazing community and its bounty to your kids. Erica GagneGlaze, Principal Provisioner ThePig and thePlow


T he Pig and the Plow Member ship

Ju st $25 a year ! click h er e t o sign u p

We to do more than just list local producers. We have a direct impact on the vitality and sustainability of our local food system by making connections. We go the extra mile to bring consumers and local food producers together so more folks enjoy the benefits of eating fresh and local.

W ith your membership you get total access to our directory which has the fastest growing network of local food sources in the region. Basically, we do the on-line homework for you, so you can quickly and easily find what you're looking for. You'll also receive From the Field in your inbox and get discounts to local producers, events and businesses. We are also available to assist you in finding local food. Just ask! We'll introduce you to the farmer and help you choose products that meet your needs. Still not finding what you're looking for? We'll work with farmers to see if we can change that. We also want to provide ways to make buying local easier, affordable, and convenient. In 2017 we'll be offering special promotions, events and more! If you're not a member, sign up today at thepigandtheplow.com!


W here is your market?

Find your local far mer s mar kets fr om Nor ther n Color ado to Denver By Er ica Gagne Glaze


Y

ou may not realize just how many farmers markets there are in Colorado. At last count we had over 75 farmers markets throughout the state. That's a lot of opportunities to stock up on some great local food and enjoy a day out with the family. As mentioned in the editor's note, while we are seeing a rise in markets, sales at the markets have been plateauing or declining. W ith Colorado's growing population, that doesn't necessarily add up. Some guesses are that it's not always convenient being limited to one or two days a week. Or maybe it's perceived as being too expensive, a luxury for people with more expendable income. Or, it could be that you just don't know where it is. If you're on a budget, the market can actually be a wonderful way to stretch your food dollars. If you buy fresh and take some time to prep your meals for the week, you can reduce fresh food waste. Have you ever bought something that looked wonderful then never got to it because you didn't have a plan?I'm guilty of that myself. By planning ahead I limit those impulse purchases and buy just what I need for my week. Also, try to shop around to see if there are any deals. I buy seconds for fruit, which means I may get a box of peaches for $25 rather than the perfect fruit price. You may need to prepare them quicker, but they definitely taste just as wonderful. Many of the markets accept SNAP benefits and in some cases will double them to use at the market. Maybe that allows you stock up on things like dried beans, or purchase some local meat or cheese. It helps to know where you want to make your impact. Is it supporting humanely raised and processed meat?Organic vegetables and fruit? Minimally processed foods?By committing to an impact area, you can set aside part of your budget for that food choice, and build the rest of your purchases around it. And always ask the farmer if there is a way to get some great food cheaper. Dented, bruised, yesterday's picks, bulk, or ugly vegetables that might not make the market cut. Here's a great list to get you started!

Boulder Region BCFM - Boulder Saturdays 8 a.m. to 2 p.m. April 1 - November 18, 2017 Wednesdays 4 p.m. to 8 p.m. May 3 - October 4, 2017 13th Street between Canyon & Arapahoe, Boulder BCFM - Longmont Saturdays 8 a.m. to 1 p.m. April 1 - November 18, 2017 Fairgrounds, 9595 Nelson Road Berthoud Saturdays 9 a.m. to 1 p.m. June 24 - September 30, 2017 Fickel Park, Downtown Berthoud

Denver Region Metro Denver Farmer's Market (5 locations) Aspen Grove Wednesdays 10 a.m. to 2 p.m. June 14 - October 11, 2017 7310 S Sante Fe Drive Southwest Plaza Saturdays 8 a.m. to 2 p.m. May 6 - October 28, 2017 W adsworth & Bowles Highlands Ranch Town Center Sundays 10a.. to 2 p.m. May 7 - October 29, 2017 9288 Dorchester Street Lakewood Saturdays 10 a.m. to 2 p.m. June 17 - October 28, 2017 9077 W Alameda Avenue


W heat Ridge

June 4th through September

Thursdays 10 a.m. to 2 p.m.

Tuesdays 11 a.m. to 3 p.m. (rain or shine) June 7th through October

July 6 - September 28, 2017 St. James Episcopal Church 8235 W . 44th Avenue

HW Y 287 in front of Hobby Lobby (3133 N. Garfield)

Union Station Saturdays 9 a.m. to 2 p.m.

Larimer County Farmer's Market Saturdays 9 a.m. to 12 p.m.

June 3 - October 28, 2017

May 20-October 28, 2017

1701 W ynkoop Street

Larimer County Courthouse

Northern Colorado

200 Oak Street, Fort Collins

Drake Road Farmer's Market Saturdays 10 a.m. to 1 p.m. April 22 to September 30, 2017

City of Loveland Sundays 9:00 a.m. to 1:30 p.m.

802 W . Drake Road, Fort Collins

June 25 to September 24, 2017 Fairgrounds Park Pavillions

CAMC - Fort Collins Sundays 11 a.m. to 3 p.m. (rain or shine) May 1st through Mid-November (weather permitting)

700 S. Railroad Avenue, Loveland W ellington Thursdays 4 p.m. to 8 p.m. June 1 to October 2017

Wednesdays 11 a.m. to 3 p.m. (rain or shine) June 15th through September Harmony and Lemay in Front of Ace Hardware

Centennial Park 4th & Cleveland, Wellington W indsor Farmer's Market Thursdays 5:30 p.m. to 8:30 p.m.

CAMC - Loveland Saturdays 9 a.m. to 1 p.m. (rain or shine)

June 29 - September 28, 2017 Boardwalk Park, 115 5th Street, W indsor


Meet our Sponsor - Fortified Collaborations Sitting with 140 neighbors at one long table draped in white linens. Gazing up at twinkly lights, fading sunlight and then stars. Breathing in farm fresh air while gazing at wide-open and lush green spaces. Delighting each sense through an artistically crafted course paired with a finely brewed local beer. Relishing the liberating indulgence of the evening while supporting a community vision. These experiences are all that make up a Fortified farm dinner. W ith ten dinners served over the last two years, it?s becoming clear how these special evenings serve to strengthen the community. Convene The power of Fortified farm dinners stands in convening a variety of community members, including small business owners, non-profit organizations, chefs, farmers and brewers. Each dinner is planned and put on in full partnership with all of these groups as they work together to support one another. The presentation of a unique, locally-sourced, family-style dinner is a dramatic and delicious way to convene 200 individuals and demonstrates the belief that often the easiest way to strengthen a community is to simply bring people together to share a good meal. Connect Attending a Fortified farm dinner provides deeper connections - to the food, the land, our local businesses and each other. W hile enjoying special dishes created for the occasion, guests also learn about the food and the farm it came from. Each chef sources the ingredients locally, with most of the produce coming from the hosting farm, making every dinner the most authentic farm to fork experience one can get. Add a frothy layer in the careful pairing of local beers and see how the connecting of people with their meal on such an intimate level makes a strong impact in how we think about food, drink and the people and businesses who provide it. It becomes much easier to see how closely we?re all tied when you?re sharing a meal with the owner of the restaurant whose chef made it, with the brewer who matched the beers, with a farmer who grew the tomatoes and a Board member of the non-profit who will benefit from the occasion. This experience can only lead to inspired collaborations across the community.


Collaborate True to its name, a Fortified Collaborations farm dinner is noted by its collaborations. Each dinner?s menu is developed by a local chef, who works together with local farmers to ensure the menu includes as many products grown or raised close to home as possible. The chef also works with a local brewery to pair each course with one of their beers. The outcome of these collaborations is an unforgettable culinary experience as well as a fortified community. The opportunity to strengthen relationships between local businesses benefits not only those businesses, but the patrons who love their products. And the opportunity to strengthen relationships between local businesses and non-profits also benefits both parties, with community leaders discovering new and meaningful ways to give back and support this place we love. Fortified farm dinners in 2015 and 2016 raised just over $14,000 for The Growing Project, The Kitchen Community, Friends of Happy Heart Farm, W olverine Letterpress & Publick House and Poudre Valley Community Farms. They have also paid over $5,000 to local farmers for produce and provided exposure for all the collaborators to nearly 1,000 individuals at the dinners. Fortified farm dinners offer a heartfelt way to convene, connect and collaborate. As Founder and Chief Connector Kristina Cash puts it, "Our farm dinners are experiential community building that demonstrate our mission to strengthen community through purposeful collaborations and partnerships that create authentic connection and fortify our local economy and the living systems that sustain us.?Join us for an evening on the farm at one of our upcoming Farm Dinners in 2017, and see what all these incredible evenings have to offer you, chances are you?ll leave loving food and your community like never before. See the schedule and buy season tickets at www.fortifiedcollaborations.com.


In Season Or ...W hat's available???


O

ne of the best things about spring is the availability of lamb. Several local farms have lamb available either whole or individual cuts. W ith the longer days comes an abundance of eggs. The girls have taken their winter break and are amping up production. Over the next two months you'll see an abundance of greens (arugula, lettuce, kale, collards, mustard), turnips, spinach, spring onions, peas and mushrooms. Our wonderful herbs, especially the perennials will be coming up. May will bring us asparagus (can't wait!) and rhubarb. In some cases you'll be able to find cucumbers and tomatoes (hothouse), and potatoes, dried beans, and popcorn. It's the perfect time to sign up for a raw milk share! All year round you can find local fresh and aged cheeses. Several local producers have fresh bread, pastries, pastas, and a large variety of value-added canned and jarred goods. And it's also a great time to sign up for vegetable CSA's and meat shares. You can find everything: goat, chicken, lamb, pork, beef, bison, rabbit, duck, geese, and yak. Happy Spring!


Spring Risotto of Asparagus, Peas and Ramps Directions

W hat you need

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1 yellow onion, finely chopped 1/4 cup extra virgin olive oil 1 garlic clove, minced 2 cups arborio rice 1/3 cup white wine

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6 cups broth (vegetable or chicken broth) 1/4 cup parmigiano reggiano, grated 1 bunch ramps, cleaned, cut into 1/4-inch pieces, leaving green tops intact

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1 bunch green asparagus, trimmed, peeled, cut into 1-inch pieces 1/4 cup peas

-

Salt and pepper to taste Fresh parmigiano reggiano to garnish

Heat the broth over low heat. Over medium heat, sautĂŠ the finely chopped onion in olive oil, until translucent. Add the garlic. Continue stirring for another minute. Add the rice, stirring until the grains become translucent. Add the white wine. Once the wine is absorbed, add a cup of the warm broth, continually stirring. As the rice absorbs the broth, continue adding a cup of broth at a time, constantly stirring until the rice is al dente (approximately 30 minutes). Incorporate the 1/ 4 of parmigiano reggiano, ramps, asparagus, peas, and salt and pepper to taste. Stir for 1 to 2 minutes until the green tops of the ramps are wilted, and the asparagus and the peas are cooked, yet still crisp. Transfer to individual bowls or one large serving dish. Garnish with shavings of fresh parmigiano reggiano. Serve immediately.

Recipe from Food 52


Herb-Crusted Legof Lamb In gr edien t s:

2 gar lic cloves, m in ced

1 bon e-in leg of lam b, 5 1/ 2 t o 6 lb., f at t r im m ed

1/ 4 cu p ch opped f r esh f lat -leaf par sley

Kosh er salt an d f r esh ly gr ou n d pepper , t o t ast e

1 Tbs. ch opped f r esh t h ym e

2 1/ 2 cu ps f r esh br ead cr u m bs

1 Tbs. ch opped f r esh r osem ar y

1/ 4 cu p olive oil 1/ 4 cu p Dijon m u st ar d

Directions Pat t h e lam b dr y. Gen er ou sly season w it h salt an d pepper . Let st an d at r oom t em per at u r e f or 1 h ou r . Pr eh eat an oven t o 400ยบF. In a bow l, st ir t oget h er t h e br ead cr u m bs, gar lic, par sley, r osem ar y, t h ym e, olive oil, salt an d pepper . Coat t h e lam b on all sides w it h t h e m u st ar d. Pack t h e br ead cr u m b m ixt u r e on t h e u n der side of t h e lam b. Place t h e lam b, f at side u p, on a r ack in a lar ge r oast in g pan . Pack t h e r em ain in g br ead cr u m b m ixt u r e on t h e t op an d sides of t h e lam b. Tr an sf er t h e pan t o t h e oven an d r oast f or 30 m in u t es. Redu ce t h e oven t em per at u r e t o 350ยบF. Con t in u e r oast in g u n t il an in st an t -r ead t h er m om et er in ser t ed in t o t h e t h ick est par t of t h e m eat , aw ay f r om t h e bon e, r egist er s 130ยบF f or m ediu m -r ar e, 1 1/ 4 t o 1 1/ 2 h ou r s m or e. Tr an sf er t h e lam b t o a car vin g boar d, cover loosely w it h alu m in u m f oil an d let r est f or 20 m in u t es. Car ve t h e lam b in t o t h in slices an d ar r an ge on a w ar m ed plat t er . Ser ve im m ediat ely. Ser ves 8. Recipe f r om William s-Sonom a


Community ServiceSpotlight

Ou r M ission - Sproutin' Up improves the health and wellness of under-resourced families in northern Colorado by providing access to fresh produce while educating youth on healthy lifestyles and sustainable agricultural practices.


In February we had the chance to talk with Anne Genson of Sproutin?Up at the CSA Fair. W hat struck me most was the connection of food to kids. For me, food access is one of the biggest social justice issues facing many communities. Look close enough and you will see the effects of scarcity here in the Choice City.

expensive,?she wanted to do something about it. Even though that was frustrating to her, she understood. Think about it ? if you can buy a box or bag of something that won?t go bad over fresh produce that might last a week, what are you going to buy when you?re stretching every dollar?She began wondering what would happen if she was able to take away every barrier to eating fresh produce.

According to the U.S. Census Bureau, 18.3%of Fort Collins residents live in poverty. Since 2000, Larimer County's childhood poverty rate increased 1.9 times faster than the state of 18.3% of Colorado and 6.8 times faster than the nation. 75.2%of adults For t Collin s in Colorado consumed fruits and vegetables less than the r esiden t s live recommended 5 times a day. in pover t y The CDC also identifies access to fresh fruits and vegetables Lar im er Cou n t y 's through farmers' markets as ch ildh ood pover t y playing an important role in r at e in cr eased 1.9 reducing obesity.

You never know where life will take you. Sproutin' Up has come a long way from growing food in Anne's backyard. W ithout formal gardening experience, and a lot of ambition and tenacity, she started growing food and reaching out to others to donate their excess. Once a week she would go into the neighborhoods she had been working in and set up farmers markets. Her first year she received a $300 grant and built four new beds in her backyard. This year she added t im es f ast er t h an t h e a greenhouse. Since her first year, In 2004 Anne Genson st at e of Color ado an d Sproutin?Up has donated more than took a job as a Community 6.8 t im es f ast er t h an 4,500 pounds of food to an average Health Educator. As part of this t h e n at ion . of 45 families per week. And they job, she went into mobile home keep growing. communities and met kids after school. She would play active games with them, Anne jumped at the chance to teach them a nutrition lesson and feed them a start a CSA in the Bucking Horse Farm. Her healthy snack. It was always her goal to give first year she tended 3 acres and the chickens them a great experience and also give them a and raised beds at Jessup Farm. Recently she chance to try new foods. Over several years of merged the CSA into Sproutin?Up as a way to teaching kids the importance of eating fresh involve local kids through their various fruits and vegetables and having them respond programs. with, ?My mom won?t buy that?or ?That?s too


Entrepreneurship Program Through a partnership with local schools (Wellington Middle School, Lucille Erwin Middle School and Lesher Middle School), this 10-week program teaches middle school students how to develop a business plan, write a mission statement, and grow and sell produce to W under Juice, a local healthy food company. Proceeds from the juice go back to Sproutin' Up. Apprenticeship Program Local youth in grades 4-6 participate in a 10-week summer program in which they learn both gardening skills and nutrition education. In addition, they earn a weekly cash stipend for their work. School Gardens Through a partnership with The Kitchen Community and Poudre School District, Sproutin' Up brings our nutrition education program to school sites through summer gardening clubs. Youth learn about sustainable practices for producing food and the environmental, economic, and social benefits of locally-grown food. Internships Sproutin' Up offers summer internships at our farm and in the community as part of our Neighborhood Programs. If you're interested in learning more about opportunities for 2017, please send Anne an email at anne.sproutinup@gmail.com. Youth Run CSA Farm Beginning summer 2017, Sproutin' Up will employ young people who have completed our entrepreneurship program to run a Community Supported

Agriculture (CSA) farm. Our employees will further their business skills by selling seedlings, seed packs, and value-added products they have created such as salsa and chili-starters to the public. They sell produce through CSA?s and to W under Juice and some local restaurants. Volunteer Program Our program is run on volunteer-power. Please contact our volunteer coordinator, Gretchin at gretchin.sproutinup@gmail.com to find out about opportunities. Summer Camps Sproutin?Up also offers a variety of Nature Explorer summer camps. These half day weekly camps will bring little ones closer to nature at the beautiful Colorado Youth Outdoors location at 4927 County Road 36, Fort Collins. Camps are offered Monday through Friday from 9:00 ? 1:00 pm and feature outdoor activities, a nature craft and a cooking experience. ($150 per session) -

Puddle Jumpers

Ages 3 ? 5 July 31 ? August 4 -

Rock Skippers

Ages 6 ? 8 August 7 ? August 13 -

Trail Trekkers

Ages 9 ? 11 August 14 ? August 18 Learn more about this great organization and how you can support through donation, volunteering, or purchasing a CSA share at www.sproutinup.com


Detox: It Is TimeFor ASpringCleanse By Kat h y West over , M A, M NT, FM CHC Nat ion ally Boar d Cer t if ied in Holist ic Nu t r it ion ÂŽ

So what?s up with the ?spring cleanse??Google ?spring cleanse?or ?detoxification program?during the first part of the year and you will see every nutritionist, chiropractor, and naturopath promoting their new-and-improved detox program. W hy is detoxification necessary and why is spring the best time for cleaning, both inside and out? The human body does a pretty good job of cleaning up after itself? we have multiple ways of taking out the metabolic trash. Just as you have to clean up the kitchen after creating a culinary masterpiece, you must clean up your digestive, absorptive, and cellular processing of that meal. Just as you need to find a way to dispose of the used oil from your Maserati once every 3,000 miles, you need to find a way to dispose of used up hormones, enzymes, and neurotransmitters from the daily metabolic processes that take place in your body. And just as you have to clean and change the filter in your fish tank to keep your angel fish from kicking the bucket, you need to clean out your body filters (liver, kidneys, and skin) or you will become bogged down and sick from the environmental sludge that we swim around in all day. Detoxification, or more biochemically correct, ?biotransformation?is the method the body uses to do all of these housecleaning duties on a daily basis. But if you are anything like me (or my mother and grandmother) you block off a weekend for a thorough cleaning of your abode in the spring. We should also do this for our bodies.

Unfortunately, we are living in a chemical ?soup?that is becoming more toxic by the moment. I am not going to go into all of the gory details of the hundreds of chemicals that we have to process through our livers everyday. But I do want to encourage you to help your detoxification organs become more resilient and effective in their daily household cleaning, by performing at least one major cleanse per year. So what is so special about the spring?In Ayurvedic medicine, the seasons play a major role in promoting and maintaining health. One of my mentors, Dr. John Douilliard, explains in his book The Three Season Diet that the green veggies and leafy plants that naturally become more abundant in the spring are the vehicle for the natural spring detox that has been taking place in our bodies for millions of years. The components of these plants provide vitamins, minerals and phytonutrients that help to ?biotransform?the toxins that have been building up in our organs like dust bunnies under the bed. I am about to begin my annual, internal spring-cleaning later this month. I am inviting my clients, my friends, and my readers to do this along with me. Okay everyone? dust mops to the ready? let?s get cleaning!


Squash BurritoBowl This has been my new favorite go to for quick and healthy lunches and to use up my left over winter squash. Just prep a variety of ingredients ahead and throw together a yummy meal. It works great with sweet potatoes too! Adapt ed f r om a Real Hou sem om s r ecipe

Make ahead: -

your favorite rice in a rice cooker your favorite beans, spiced to perfection (a little jalapeĂąo never hurts) toppings like corn salsa, and/ or guacamole

Corn Salsa: -

1 cup sweet yellow corn (in the summer roasted corn is the best!!) - 1/ 3 cup diced red onion - 1/ 4 cup cilantro, roughly chopped - juice of 1/ 2 lime - salt to taste Stir together all ingredients for the corn salsa, and voila!

For the squash: -

1 peeled, seeded and cubed butternut squash, peeled and diced 2 tablespoons oil 1 teaspoon chili powder 1 teaspoon cumin 1 teaspoon garlic powder salt and pepper to taste juice of 1/ 2 lime

Place squash in a bowl. Drizzle with oil, then add chili powder, cumin, garlic powder, cumin, lime juice, and salt and pepper to taste. Toss to coat well. Transfer to a skillet and saute over medium-high heat for 6-8 minutes until easily pierced with a fork.

This is also great with left over chicken or steak!


Meet Your Maker s

For t Collins

Teddi Parker By Erica Gagne Glaze


There is so much more to the local movement than just food. W hen you take the time to slow down you realize almost everything we need is within reach locally. That goes doubly for our makers. Northern Colorado is rich with talented artists and artisans, that are incredibly affordable. That is why I am always excited to stumble upon someone new. I found Teddi Parker listed as a local maker on the W olverine Letterpress and Publick House website. Big thanks to W olverine for showcasing so many local makers (and making it easier for me to find them!). A transplant from a suburb north of the twin cities in Minnesota, she is loving all that Fort Collins has to offer. " I lovehow green it is, and that I can walk or run or biketomost placesdaily. I soenjoy that I can feel in the middleof nowherenatureand only be20 minutesfrom my house. I lovehow friendly all my neighborsare. I appreciate how well local government takescareof thiscity. I lovehow much sunshineweget, and how safeit feels." It may be hard to believe, but Teddi is not a classically trained painter. She was encouraged at a young age to be creative. Everyone in her family is artistic in their own way. Before beginning a semester abroad in Argentina, she picked up painting. She began by painting pretty pictures she found online and passed them on to friends. In Argentina, she still had the painting itch and bought supplies and began painting plein airepieces from her host family's terrace. Those early paintings were large, and difficult to bring home! After getting married her husband encouraged her to get more serious about her painting and she hasn't stopped since. In May 2014 she began a practice of daily painting. "There'sa movement out thereof artistswhocommit topainting (almost) daily, something smaller, sothere'slesspressureand you can practiceand learn thingsmorequickly." Her favorite thing to paint is glass objects. If you check out her online gallery you will see an amazing range, but painting glass is truly a stand out talent. "I love how thecolorsreflect and bouncearound in theglass. They don't stay wherethey'resupposed toand I lovethat one'seye can follow that color all around thecanvas." Hippos are a close second with their great shapes and yummy colors. Teddi began painting giant pictures of fruits and vegetables. You may remember seeing a show of hers at W hole Foods (the kale painting on the next page). Since, she has expanded to portraits, animals, landscape and water.


Using mostly re-purposed house paints, she loves the feeling of loading up the paint brush, laying it on really thick, and smattering the paint everywhere. Some of her favorite paintings are the result of getting so engrossed in the process, when she's really into it everything becomes shape and ceases to be subject. And when she finishes, and steps back to look at it, she thinks "Wow, how did that happen. It's. Awesome." Curious, I asked Teddi to describe a great experience she had while painting. She described the process of creating a self portrait (see bottom photo). "Ha. Last year sometimetherewasthiscall for self portraitsat a gallery an acquaintanceof mineowns. I had a small self portrait I had doneand just thought I would submit that. But on my walk homefrom thecoffeeshop I wasworking at I decided topaint a new one- sinceI had therest of theafternoon free. I grabbed a 36x36 in canvasI re-purposed from thethrift storeand started throwing paint on it. I whipped thewholething out in maybe2-3 hoursand couldn't believehow great it turned out. It wasfrom a silly photoand I had a ridiculoussweater on and I wasmaking a silly face. I approached it with fingers crossed, and began it with a 'we'll seewhat happens' attitude, but God totally delivered and I just remember feeling likeI could doanything after that painting." Thus far, the creative journey has shown Teddi that you don't need expensive supplies, the perfect studio, or a degree to make great art. Not that those things aren't nice, they just aren't necessary. She learns from watching others paint, reading their blogs, and just looking at art to see what she likes and what she'd like to try next. And probably most important, that a bad painting day is usually followed by a great painting day, if she's patient. W hat Teddi hopes to do with her art is to change culture. Not just make art for the sake of art. She feels she uses way too much color, and paints subjects because they're pretty and she doesn't want to be ashamed of that. "Art doesn't havetobedark and emotional tobeart." She hopes to tell every artist of every painting she gets sucked into just how great their painting is, and start this culture of mutual support rather than cut-throat professionalism. (Good goal!) You can find Teddi's work around Fort Collins, and at her website www.teddiparker.com , which is updated regularly. (Prices range from $40-$250) Self por t r ait of t h e ar t ist


i n f o@t h ep i gan d t h ep l ow .com w w w .t h ep i gan d t h ep l ow .com

f acebook / t h epigan dt h eplow in st agr am @pigan dplow

From the field spring 2017  
From the field spring 2017  
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