Monday, December 7, 2009

More than Auto Manuals

I first met Mark-Elliot Lugo, Curator of the San Diego Public Library’s Visual Arts Program, in August while on my whirlwind thirty-six-in-thirty-six tour. It was day twelve, and I had barely entered the gallery when Lugo emerged from his office and welcomed me. He didn’t know who I was or why I was there—or that I’d post a review of the Pacific Beach/Taylor branch later that day on this blog—but generously gave me an overview of the gallery’s then-current exhibition. I have to assume he’s this welcoming and helpful to everyone who enters the gallery.

Last week, Lugo was kind enough to meet and talk with me again at the PB branch.

The job of curator seems a perfect fit for Lugo, but it wasn’t a job vacancy that he applied for. As a San Diego librarian, Lugo had watched the PB library being built in 1997 and thought it looked more like an art museum than a place simply for books. Lugo got the go-ahead to curate an art exhibition to mark the branch’s opening, and the program grew from there into something permanent, and unprecedented in our nation’s library systems. Initially, Lugo’s biggest fear was that the art wouldn’t be worthy of its exhibition space. “Really bad art could ruin this building,” he says.

The inaugural exhibition featured work by Italo Scanga, a prolific artist who taught at my alma mater and who also, incidentally, attended my husband’s high school. Scanga died in 2001.

After 150 shows, Lugo’s fear of subpar art has gone unrealized. The program focuses on mid-career San Diego artists; Lugo has little desire in finding a young artist and giving them a platform that they perhaps have not yet earned. Instead, Lugo has exhibited artists like Joyce Cutler Shaw, UCSD Medical School’s Artist-in-Residence; and Harold Cohen, an artist who creates work with a self-designed computer program that seeks to capture a person’s creative instinct.

Lugo has also shown artists who’ve worked most of their life with little or no attention, and who haven’t sold a painting in years. When Lugo tells such an artist that they’re going to have a solo show, and that they should begin working on a body of work for the exhibition, he sees, “In despair, a renewed sense of vitality.” Some artists, he says, will sell more work through their one library solo show than in the rest of their life.

San Diego taxpayers will be happy to know the Visual Arts Program is self-sustaining. Art from each exhibition is available for purchase, and the library takes a percentage of each sale.

The exhibitions have garnered attention from the art world outside of San Diego. A few weeks ago, Janet Koplos, Guest Editor of American Craft magazine, visited the gallery unannounced while in town for a museum talk. After viewing the Jeff Irwin exhibition, she asked Leah Ollman, a nationally known art critic, to write an article on the show. It will be the Visual Arts Program’s first national review.

Not only does the Visual Arts Program give artists a platform to show their work, but it exposes San Diegans to really innovative art—people who, in Lugo’s words, may “just be coming in for an auto manual.”

The gallery’s current exhibition of Beth King’s work runs through February 15, 2010.

Thursday, December 3, 2009

Afternoon Reading

"Putting the Heart Before the Course"

From this month's Smithsonian, a Q&A with artist William T. Wiley:

Q: Some critics don't take your work seriously because of its playfulness. What do you say to them?

A: They're too serious. To be stuck on this planet without humor wouldn't be much fun. Those critics should take a cue from Arthur Schopenhauer, who believed that humor is our only divine trait.

Wednesday, December 2, 2009

Lean Times

Everyone's a critic, especially when it comes to politicians. And while I, too, enjoy taking jabs at elected officials, I must commend our Mayor on his revised budget. The city's $179M shortfall is unprecedented, and cuts have to be made. As everyone knows I'm a library groupie, and am always interested in how the city's finances will impact the thirty-six locales. Last week, Mayor Sanders proposed pairing up some libraries and having them open on alternate days. Which I thought was pretty creative. Today, a revised budget was unveiled, and instead of closing some branches for full days, hours will be reduced at all branches to thirty-six per week. Of course this doesn't make me happy, but it seems like an equitable way to save money and minimally impact the system. Last year's proposal to close some branches was extremely unpopular.

The budget crisis will also affect the library system by changing the overdue fine collection process from three US mail letters to one before sending the library user's account to collection. I wonder how many overdue books it would take to reap $179M in fines?

Saturday, November 28, 2009

Food Week: San Diego Pizza Smackdown

I am closing out Food Week with a taste-test. Bryan and Veronika have forever been touting what they think is the best pizza in San Diego. I have my own opinion, too, and so decided we'd settle this once and for all.

BRYAN
As a native New Yorker, Bryan claims that the best NY-style pizza in San Diego is at a little place in PB across from the library. An added quirk, he says, is that it's run by an Asian family. God bless America.

You must also bear in mind that, while Bryan touts this place as the best, he hasn't been in six years. When ordering today, we learned that the place had been sold three years ago to an exuberant Italian man named Mateo. Which I thought boded well for BO's choice--pizza from Italy.

VERONIKA
Veronika thinks Bronx Pizza is the best slice in town. This place is tiny and does a lot of take-out service, but you can also eat in their cramped little back room. New Yorkers work here instead of Asians or Italians, and they have the attitude to prove it.




MICHELLE
Since this is my blog, I get a say in the contest, and entered Costco's pizza.





The ground rules:
We each purchased one slice of plain cheese pizza from our favored establishment and brought them to Veronika's condo. We then cut each slice into thirds and put one each on a paper plate, labeling the rim with the establishment's name. One by one, we were blind-folded and tested each pizza. The taster's comments were recorded in a notepad, and each taster had to ultimately pick their favorite.

Veronika: Good spices in the sauce. The crust isn't too hard.
Michelle: Good sauce, good flavor. It has more oregano, I think? The sauce smells a little like pepperoni.
Bryan: I smell spices. The crust is thin. I like that. The sauce is flavorful. Surprisingly, the pizza's a little greasy.

Veronika: I like it. I like the mix of the sauce and the cheese. Nice consistency throughout.
Michelle: Good. Tasty sauce.
Bryan: Not as aeromatic as the other (Bronx) one. Definitely not as flavorful. But it's simple. It's not as greasy.

Veronika: The cheese isn't as soft as the others.
Michelle: Nice aroma. Smells good. It has more cheese, less sauce. It's satisfying.
Bryan: The cheese is crispy. I like that.

In the end, while still blindfolded, we each picked the pizza we'd nominated for the contest. But afterwards, we also agreed that Bronx was the most flavorful.

Friday, November 27, 2009

Food Week: Thanksgiving Leftovers

On "Top Chef," contestants sometimes prepare an ingredient multiple ways. "Kobe Beef Two Ways" or "Salmon Two Ways." Today, I offer you a Thanksgiving leftover--yesterday's cranberry relish--prepared five ways.

Cranberry Muffins
I used a basic Bisquick recipe and added 1 1/2 cups of cranberries.
Bryan's rating: 2 turkeys
Comment: "The high points are the cranberries and nuts. But they're a little doughy." I agree. Next time, I'll use a real muffin batter recipe.

Cranberry Salsa
Equal parts salsa and relish, plus a few drops of Marie Sharp's hot sauce.
Bryan's rating: 3 1/2 turkeys
Comment: "Pretty good."

Bread, brie, cranberries, more brie, a second slice of bread. It's then grilled in a pan with butter.
Bryan's rating: 5 turkeys
Comment: "On a scale of four, it's a five." I agree, this is aMAZing.

Cranberry Vinaigrette
Along with leftover cranberries, we also have leftover apricot-walnut-crouton salad. So I added a little balsamic vinegar, olive oil, and cranberry juice to the relish, and then poured it on the salad. I found this idea online, but can't find the link.
Bryan's rating: 4 turkeys
Comments: "Delightful!"

Turkey burgers topped with cranberries would've been to easy. Inspired by the above-linked recipe, we decided to make cranberry-stuffed meatballs. Several of them split open, but not too much spilled out. After the photo was taken, we topped them with turkey gravy.
Bryan's rating: 4 turkeys
Comments: "Now THAT is one satisfying dinner."

It's been a good run, but I hope tomorrow will be cranberry-less.

Thursday, November 26, 2009

Food Week: Thanksgiving Day


Nothing I could post here could adequately sum up this Granddaddy of all food days in America. So I won't even try. Instead, I humbly offer you a cranberry relish recipe, which my dad and I first started making when I was in high school. Of course, you can double, triple, quadruple, et cetera the recipe to fit your feasting needs. We also make this relish at Christmastime.

Recipe:
6 cups fresh cranberries
1 1/2 cups water
1 1/2 cups water
4 seedless tangerines, peeled, sectioned, and cut into chunks
1 tart apple, peeled, cored, and cut into chunks
1 1/2 cups dried apricots, cut into small chunks
1 cup walnuts, coarsely chopped

Put the water and sugar in a large pot and allow to boil, stirring occasionally. Once it boils, turn the heat down to medium and add the cranberries. Let these cook for about ten minutes, or until the cranberries start to pop and cook down. Then add the tangerines, apple and apricots. If the relish is boiling and splattering, turn heat down to medium-low. Finally, add the walnuts and allow the relish to continue cooking. If it seem too thin, raise the heat and some water to boil off. Finally, turn off the heat and allow to cook. Relish can be served either warm or chilled.

Wednesday, November 25, 2009

Food Week: Dog Donuts

With tomorrow's impending gluttony, I just couldn't eat something good enough to post about (despite a lead on a Peruvian restaurant). Thankfully, Louie--the cockapoo with a bottomless stomach--agreed to take one for Stray Carrier Pigeon, and let me cook for him.

While the canine carrot biscotti was intriguing, I don't make anything for a dog that requires more than five ingredients. I hardly cook anything for myself that requires more than five ingredients. So Louie got garlic-spiced donuts. I've never had a garlic-spiced human donut before, but they do exist.

Onto the preparations:
(Cutting out the donuts with a measuring cup and pill bottle top.)


(Louie waiting patiently.)


(Cooked and cooling.)


(He's polite enough not to bite my finger.)


(Not bad. They could've used a little more garlic, but I'm declaring them good enough for a celebrity to eat.)

It's been two hours and Louie hasn't shown any signs of stomach distress, so I am calling these biscuits a success.