Marble House Project is giving back.Read More
It’s a dream for most chefs to have the opportunity to work directly with farmers, cook with the freshest of ingredients, and through these close relationships to be able understand the intricacy of our food production systems. I can attest to that because, being a Brooklyn born native, my exposure to farms and growers was almost non-existent; besides the seldom elementary school field trips. The fondest of my childhood memories took place in the kitchen, where I spent most of my time growing up and helping out with my family’s small modest restaurant over the summer in England. The disparity between these early culinary experiences during my summers spent in the UK and the majority of my time living in New York impressed me. Over the years, my fascination and focus on how we think and consume as a society has become a focal point in the message I send and in the way I prepare, cook, and serve my food.
My time spent at Marble House Project as a Chef in Residence, has allowed me to further my thoughts as to how I would be able to intertwine the concept and practice(s) of sustainability in the art of cooking in the modern age of food production and sourcing. Working with Chef Paul of the Marble West Inn, we were able to establish relationships with local farmers here in Vermont: Rich & Cynthia (Larson Farm), Ian (Mushroom Forager), Mike & Hadley (Pink Boots), Kim (Tall Cat Coffee), and our very own in house farmers Tina & Jonathan at Marble House Project. Our encounters have lead us to gather an in depth understanding of their production processes, related hurdles and hardship of their businesses, and the underutilized by- products of their commodities. With this new-found knowledge in hand, I was able to challenge my creative process by limiting myself to the local ingredients and their by products that were available. These constraints required me to adapt techniques and use flavor profiles of the local ingredients to help mimic or substitute ingredients that I would have originally used for my cuisine if I were cooking in New York.
To be quite honest, I wasn’t sure how this experience would turn out nor did I anticipate the influence that it would have on my culinary process. I found that my willingness to free-fall, the hardest thing to do for most chefs, has allowed me to push the barriers of creativity, while working within the constraints of our geography and community. As a chef and social entrepreneur, it is important to me to understand the responsibility we hold as influencers and educators on food and community. This residency has allowed me the opportunity to live the chef’s dream of working directly with our local producers, while reviving the bond between farmer and chef. The survival of our individual art is highly dependent on the continuous conversation and interaction between these respective trades. As the organizer of Marble House Project's Chef Residency Program, I am hopeful that myself and future Chef residents will take this experience with them and allow this influence to be reflected in their creative practice and art of cooking beyond Southern Vermont. I want to thank the staff at Marble House Project and The Marble West Inn for your cooperation. This would not have been possible without your contributions.
Edited by Emma Heaney, fellow MHP Art Resident in Literature
Pratt Institute and Marble House Project invite you to
Literature and Revolution: celebrating the incendiary visions of a diverse group of radical thinkers from The Graduate Writing Program at Pratt Institute
Saturday, April 1
5 - 7 pm
Marble House Project
1160 Dorset West Road
Performances and readings by:
Rachel Mica Weiss, Twelve Tilted Planes, 2017. Hand-strung tencel thread, maple. 150" x 124" x 59"
A two-person presentation for L&L Holding's ongoing Public Art Series
by Uprise Art with artist Christina Watka
On View January 8th - June 30th, 2017
200 Fifth Avenue, New York, NY
Looking to the structural elements of the landmark space as her framework, Rachel Mica Weiss’ “Twelve Tilted Planes” creates interventions that are rooted in the craft of weaving—its technical processes, historical use and relationship to architecture. Hand-strung on site, these labor-intensive installations reference the repetitious act of warping—the measuring, threading, and tensioning of thousands of threads into the loom. While these walls of thread control space, they also seem to move and shift when viewed from different points.
The composition of Weiss' installation further emphasizes the site-specificity. Mimicking the feeling created by the entryway's grand, illuminated arch, Weiss explains, "the grounded tension and tapered form of the installation open upward and expand toward the arch above. The woven metal facades in the lobby are also referenced in the materials and processes I used to create the work; their reflections in the glass allow for an overlap of the woven metal and woven thread forms."Read More
Joanna Kotze in conversation with Lily Baldwin: on Emerging Media- Dance in VR
Saturday, February 4
144 West 65th St
On the heels of the premiere at Sundance Film Festival of her new VR project Through You, co-created with Saschka Unseld, choreographer and filmmaker Lily Baldwin joins Dance on Camera Festival for a conversation on dance in VR, providing audiences with a dynamic opportunity to learn from her process and grasp the nuanced articulation of dance in this new medium.
Discussion with Lily Baldwin and dancer Joanna Kotze, moderated by filmmaker, co-founder, partner at Fictionless and producer of Through You, Shruti Ganguly.Read More
More Like Your Mom
Exponential Fest, Chez Bushwick
January 28 at 4pm & January 29 6 pm
LMnO3 (Deborah Lohse, Cori Marquis and Donnell Oakley) embarks on an evening of shape-shifting through ideas of what it means to be female today when old ideals still hold strong images in our collective conscious. These women who are child-free by choice tackle expectations, identity and the multiple roles that are predestined for us. Through imagined games influenced by the competitive nature of the Olympics and the physical labor required in the role of motherhood, mundane everyday tasks are exaggerated and glorified as extreme sports and activities of high risk. Throughout these games, interactions, and interruptions, LMnO3 encourages the audience to engage with the multitude of ways in which we identify as women by challenging notions of femininity and celebrating alternative ways of channeling the instinct to nurture. The work digs into the personas we don, the functions they serve, and how we embrace our messy, imperfect, awkward, and uncomfortable selves.Read More
Happening this week
This week, MHP Alumni Wendy Rein and Ryan Smith of RAWdance will be performing Double Exposure at the Joyce Theater's American Dance Platform. Double Exposure offers a snapshot of the current American contemporary dance landscape in a single evening‑length work. This project breaks all the rules of traditional creative roles, with 16 choreographers and two dancers. Performed in its entirety by RAWdance's Co-Artistic Directors, Ryan T. Smith and Wendy Rein, it comprises 13 duets created by some of the most intriguing and esteemed choreographers making work along the West Coast today.
Wednesday, January 4 at 7:30pm
Sunday, January 8 at 2pm
Click here for tickets
Also happening this week- 2016 Alumni Joanna Kotze will be presenting It Happened It has Happened It is Happening It will Happen at New York Live Arts
Hailed by the New York Times as “a mind capable of transforming a familiar space into something eerie and unrecognizable,” Kotze presents It Happened It Had Happened It Is Happening It Will Happen. In this piece, Kotze and her two collaborating performers, Stuart Singer and Netta Yerushalmy confront the seductiveness of classifying, ordering, and structuring, while attempting to hold onto the character of the unnameable, vulnerable, and imaginable. Kotze is the recipient of the 2013 New York Dance and Performance Bessie Award for Outstanding Emerging Choreographer, nominated after the Danspace Project premiere of It Happened… Kotze has been commissioned by Live Arts as part of the Live Feed creative residency program for a new work, Panorama 39-42, to premiere in spring 2018.
Sunday, January 8th at 1pm
Monday, January 9th at 4:30pm
Click here for tickets
Benjamin Heller's new exhibition Echo and Convergence opens this month at Robin Rice Gallery. In his latest show, Benjamin invites us to enter a poetic space where the places of intimacy and sense of vastness contained in the photographs convey a sense of transport. The "echoes" we find in the show reside in multiplicities of human and physical forms, rolling natural curves, and animals in flight; all intended to provide a resonance with the contours of earth, water, and wind.
Wednesday, January 11th
6pm to 8 pm
exhibition on view through February 26th
Deborah Loshe Presents B.A.N.G.S.: made in america with her collaborative trio LMn03. This, their first evening-length piece, was commissioned by Dance Now NYC and premiered in February 2016 at Joe's Pub at The Public Theater.
B.A.N.G.S.: made in america Sun Jan 8th at 9pm
Arts on Site
12 St. Marks Place, Studio 3F rsvp:firstname.lastname@example.org
A scene from B.A.N.G.S.: made in america will be included in the Lumberyard January Showcase at New York Live Arts
Mon Jan 9 at 6:00
New York Live Arts
219 W 19th St.
RSVP: email@example.com or
Online Sign-Up: www.thelumberyard.org/apap
Maureen Mcquillan is part of a group exhibition at Margaret Thatcher Projects opening January 7. The group exhibition Hoping for Clear Skies, is inspired by Thomas Hardy’s sonnet “At a Lunar Eclipse”. The exhibition will include works by six female artists Jaq Belcher, Lula Mae Blocton, Maureen McQuillan, Maria Park, Heidi Spector and Heidi Von Wieren. Each artist’s work reflects aspects of Hardy’s sonnet; a simple observation of life, the tone of questionable dismay at the trivia of life, the conviction that mankind is not less, but infinitely more, and the Sonnet’s humanist tones of worth, wonder and warmth. Through the work, practice and process of these six artists, Hoping for Clear Skies explores the multifaceted and multilayered possibilities of navigating through an ever-changing landscape.
Thursday, January 12th
6pm to 8 pm
exhibition on view through February 11th
Marisa Smith debuts She Exits, Laughing at New Works Now 4.0, A Festival of free Staged Play Readings by Northern Stage. Smith, a longtime Northern Stage favorite, writes a hilarious and deeply perceptive story of aging gracefully (or sometimes not so gracefully) and how we try to care for one another in the face of the inevitable. Smith brings to bear her signature brand of humor and acuteness of language to leave us laughing and crying all at once.
She Exits, Laughing
January 7 at 7:30 PM
74 Gates Street
White River Junction, VT 05001
click here for more info
This is the time of year that the majority of the ingredients needed can be found at your local farmers market.
2 Large Butternut Squash peeled and cubed
3 Large yellow onions diced
4 Organic Apples peeled and sliced
2 cups Organic Apple Cider
2 tbsp. Organic Butter
1 tbsp. Cinnamon
1 tsp. Nutmeg
1/2 cup of Vermont Maple Syrup
salt and pepper to taste
In a large stock pot warm the butter over low heat.
Once melted add in onions and cook uncovered until onions are tender.
Add the squash, apples and 2 cups of water to the onions. Bring to a boil, then cover, reduce the heat to low and cook for 30 to 40 minutes, until the squash and apples are very soft.
Process the soup through a food mill fitted with a large blade. Pour the soup back in the pot. Add the apple cider, cinnamon, nutmeg and maple syrup and mix in.
Add water to make the soup the consistency you like. It should be slightly sweet and quite thick.
When you are ready serve, garnish with sour cream and roasted carrots if you so desire.
You can freeze this for six months.
Makes 3 1/2 quarts.
Orit Ben-Shitrit is presenting new work at BIM, Biennial of Moving Image, Museum MUNTREF, Centro de Arte Contemporáneo, Buenos Aires, in an exhibition curated by Gabriela Golder and Andrés Denegri.
As Andrés Denegri explains, the exhibition "brings together works that approach the question of fear from different angles, can be understood as a thinking tool to feed that conscience, to broaden the margins of action and increase our freedom in some way."
"We have inherited a history where technology has been opposed to and indeed dominated over nature. Now it is our opportunity to change course and put technology in service of our highest ideals" - Tali Wertheimer
Please join us in welcoming Tali Wertheimer as our new Executive Director. Tali comes to Marble House Project from Two Rams Gallery (NY/London), where she was Director and Curator. Her exhibitions have been praised by W Magazine, ArtForum, Modern Painters, and the Wall Street Journal among others. Prior to Two Rams Gallery, Tali worked in Special Events and Developmentat Performa. She organized over 100 events showcasing artist works to the broader community and played a key role in fundraising for the Performa 13 biennial. She has also held positions at Metro pictures and Sotheby’s. With a degree in Art History and Economics from New York University and having studied Sustainable Design at FIT, Tali's philosophy is to immerse herself in the artists own research, provide an opportunity for artists to take risks, and to bring nature and culture into symbiosis. We are very excited to have Tali join our team.
Fall is one of my favorite times of year. The Sugar and Red Maples are in their full glory, painting the hillsides bright shades of yellows and reds. The hot days of summer are gone and It’s time to get the garden ready for winter. Our more importantly having it ready to go for next spring’s crops.
Soil Test: Now is a good time to have a soil test done to determine if your soil will benefit from amendments. A soil test will tell you the pH, acidity or. alkalinity of your soil, level of organic matter and basic nutrient levels. The most important is your pH. If you pH is not between 6-7 you will need to adjust accordingly. Know is the perfect time because it takes months for the pH to adjust itself.
Cleaning: Pull up old vines and vegetable plants. Insect pests that feed on these plants during summer and fall often lay eggs on the old plants. If the vines are left on the soil surface, insect eggs will survive the winter and hatch in the spring. The same is true for fungus. If your squash had powdery mildew and you leave the vines all winter you are guaranteeing you will have it again next year. Any diseased plant material should be burned and not added to the compost pile since most home compost piles don’t get hot enough to kill these pathogens.
Weeding: There are more reasons than aesthetics to get rid of weeds in your garden.Lambsquarters, for example can bear up to 72,500 seeds per plant. If even 50% of the seedlings germinated next spring, you'd have 36,250 plants to pull or otherwise get rid of. It’s much easier to reduce keep your population now then to be inundated to spring.
Planting: October is garlic planting time for us. Plant bulbs 6-inches apart and 4-inches deep, add a light layer of mulch at planting time, and follow with a substantial mulch layer after the ground freezes and the plants are dormant. Make sure to plant your garlic in a new spot in the garden every year.
Topdressing:The vast majority of gardens can benefit from the addition of organic matter in the fall. Good things to use are shredded leaves, compost or aged manure.
Finally it’s time to reflect on your year and review your triumphs and failures.
What did you have too much of, what did you have too little of , what did or didn’t grow well. Keeping a garden journal will help you be a better gardener from year to year.
This classic Italian bread and tomato salad manages to be fresh and summery, but still hearty enough to eat as a light supper or lunch. Serves six.
2 1/2 pounds mixed tomatoes, cut into bite-sized pieces
2 teaspoons kosher salt, plus more for seasoning
3/4 pound ciabatta or rustic sourdough bread, cut into 1 1/2-inch cubes (about 6 cups bread cubes)
10 tablespoons extra-virgin olive oil, divided
1 small shallot, minced (about 2 tablespoons)
2 medium cloves garlic, minced (about 2 teaspoons)
1/2 teaspoon dijon mustard
2 tablespoons white wine vinegar or red wine vinegar
Freshly ground black pepper
1/2 cup packed basil leaves, roughly chopped
SPECIAL EQUIPMENT: Rimmed baking sheet
NOTES: Use a hearty, open-structured bread, like ciabatta or sourdough. This recipe calls for fresh bread, though dry, stale bread will work almost as well.
DIRECTIONS: Place tomatoes in a colander set over a bowl and season with 2 teaspoons kosher salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally, while you toast the bread. Drain for a minimum of 15 minutes.
Meanwhile, preheat oven to 350°F and adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons olive oil. Transfer to a rimmed baking sheet. Bake until crisp and firm but not browned, about 15 minutes. Remove from oven and let cool.
Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in the sink. Add shallot, garlic, mustard, and vinegar to the bowl with tomato juice. Whisking constantly, drizzle in the remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.
Combine toasted bread, tomatoes, and dressing in a large bowl. Add basil leaves. Toss everything to coat and season with salt and pepper. Let rest for 30 minutes before serving, tossing occasionally until dressing is completely absorbed by bread.
We found this recipe on Food Lab on Seriouseats.com.
This past week we’ve been harvesting tomatoes by the bucketful. The hot dry weather has kicked ripening into overdrive. It’s also increased the amount of water and care we are giving the garden. While picking Cherry tomatoes with one of our residence, I noticed the tops of our plants had been eaten. Her immediate reaction was ‘those pesky deer”. I told her we never have deer in the garden and that we should take a closer look at what might have done the damage. First, do you see any tracks? You are bound to see at least one hoof print left behind. Not a one was visible. Next I suggested she take a closer look at the plant. Especially the ground surrounding the plant. We grow our tomatoes on fabric to aid with weed control and reflect heat. She noticed dark green frass around the base of the plant. Precisely the clue we needed. This dark green frass is the waste of the tomato hornworm.
For those of you who have never experience the tomato hornworm it is a green caterpillar that is four inches long with a spike like horn on it’s tail. It’s one of the largest caterpillars in North America. So where does this caterpiller come from?Well it’s the larvea of the Five Spotted Hawk Moth. The best way to eliminate them from your garden is to hand pick them and drop them into a container of soapy water.
August means tomato season in Vermont. Our plants are in full production and we are enjoying their bounty.
We grow mostly heirloom varieties that have stood the test of time. We have them today because seeds have been passed down through generations of farmers. Most heirloom varieties are thought to be indeterminate. What? You don’t know what that means?
Well, indeterminate tomatoes will grow and produce fruit until killed by frost. They are vining and may reach heights close to 12 feet although 6 feet is an average. Indeterminates will bloom, set new fruit and ripen fruit all at the same time throughout the growing season. They require substantial staking or trellising for support.
Determinate tomatoes, or "bush" tomatoes, are varieties that grow to a compact height (generally 3 - 4'). Determinates stop growing when fruit sets on the top bud. All the tomatoes from the plant ripen at approximately the same time (usually over period of 1- 2 weeks). They require a limited amount of staking.
Never prune a 'determinate' type tomato. You want all the fruit you can get from these shorter plants. Indeterminate varieties vary in their response to pruning, some reportedly have increased yields when the young plant is pruned back to three or four vines. I prefer to let the plant produce stems for better fruit production and better leaf canopy to protect the fruit from sunscald. Remember that removing new flowers near the end of the growing season can help speed up the ripening of mature fruit.
Week Two of the family residency at marble house project was filled with learning and creating. The children continued to work in teams on their outdoor installations, wrapping yarn around trees to mimic the spiders that were seen all over the woods. The colorful yarn popped out among the green foliage. The groups also worked on creating 3D sculptures that were only used with found natural materials. Each group consisted of kids from different ages, stretching each other and inspiring each other to work in ways that they are not used to. They made sculptures on the grassland overlooking a mountain view and gave the trees some personalities while sculpting earth clay faces on the tree trunks. Music and movement inspired a ten foot long group mural which developed in color and texture over three days. The kids also had the opportunity to learn about frogs and Salamanders from Tina who caught some some frogs in the quarry and were later released.
The marble house kids continued working with found materials and The children's program culminated with a group art show, currated by the kids, showcasing the integration of traditional art materials with nature's treasures. Our young artists were proud to share their artwork with the Marble House community.
Finally our garden is producing lovely little cucumbers, which are perfect for one of my most favorite summer quick pickle salads. I love this salad and sometimes add other vegetables to it like red peppers, grated carrots and thinly sliced fennel.
To make this salad simply slice 2 or 3 Japanese cucumbers - if you can't find Japanese cucumbers, use Lebanese cucumbers that are readily available (even here in Vermont!)
2 teaspoons salt
1/4 cup rice vinegar
2 tablespoons sugar
1 red chili, thinly sliced and seeded
Pinch of salt
2 tablespoons sesame seeds
Wash the cucumbers and slice very thinly in a food processor or on a Japanese mandolin. Place in a bowl and sprinkle the 2 teaspoons of salt on them, and set aside for five minutes. Rinse off the salt and drain the cucumbers.
Combine remaining ingredients in a bowl, stir to combine and let sit in the refrigerator covered for 24 hours. I usually make them in the morning and eat them that night.
I love this time of year. It’s the time of year when the we finally start to enjoy the fruits and vegetables of all of our back breaking labor. All spring we worked preparing the garden soil, starting seedlings in the greenhouse, applying compost and organic mulch to our newly planted babies. Then on cold nights we would cover them with frost cloths to protect them from our fluctuating spring temperatures. We had to do lots of extra watering this season due to our above average temperatures and below average rainfall. Unfortunately I think this will be a continuing trend. We are planning now for a rainwater collection system for next summer to help with our watering needs. If anyone knows of any grants out there please forward the information to me at firstname.lastname@example.org.
Personally there is nothing more rewarding to me then to see the children from our family friendly residency enjoying our gardens fresh cucumbers at lunch time.
It was an exciting first week at the family residency at Marble House Project. Something very special happens when the families arrive. There is an immediate sense of home that is brought about by all the children running around. Not only do the residents arrive as a family, they join other families to create a larger family network that will be living together for two weeks. Marble House Project has specifically put in a system that will work with this new Network of Families. As the parents slowly adjusted to their new home and studios at Marble House Project, the children adjusted to each other and their style of working.
This year we have 9 children ages 4 through 11. Perhaps it is the environment, perhaps it is the excitement they felt from their parents, but the children immediately connected with each other. While their parents are in the studio, MHP offers an Art and Environment Camp, The day camp is led by two graduate creative art therapy students and 3 Teen interns ages 13-16. The cross generational experience is important to us because it mimics the multi layered, or biodiverse eco system that we find in healthy environments in nature and in communities. On the first day, kids painted canvas tote bags which they used to collect sticks, rocks, moss, and other natural materials they found in the environment. On day two, the marble house kids used clay to sculpt creatures which they incorporated into their own little glass bowl worlds that they filled with the natural materials they found. We wanted the children to experience being in a diverse eco system and making one themselves because it is part of our way to explore the impact we make and can make on our environment. Going out into Nature and being the creatures in the Glass Bowl we call Earth, and then creating and being a Master Creator of an environment is a fundamental building block for our understanding of how we impact the world around us. The week concluded with the children breaking up into three groups and working together to make yarn installations in the woods, which the kids will remove at the end of the residency. In between the art making and nature walks the kids have managed to picked blueberries, make blueberry pies and blueberry Jam and harvest greens from the garden for dinner. We have to mention that of course each day included swimming in the Marble House quarry pool, outdoor sports and great lunches on the Shaded porch of the Barn. We have been happy to see bonds forming between residents of all ages, and are looking forward to week two!
Leah Raintree's exhibition Another Land: After Noguchi is a photographic response to the works of Isamu Noguchi (1904–88), using light as a sculptural tool to cast Noguchi’s work as distant objects in space. The project evolved over the past year and includes 32 photographs. The Noguchi Museum is generously exhibiting a selection of these works, providing a unique opportunity to experience the series alongside the Museum’s collection.
Nurit Bar-Shai's work "Objectivity [tentative]" is featured in this week's Brazilian newspaper Folah de S. Paulo. Objectivity [tentative] explores the intersection of Art, Science and Technology. Using various settings to visualize the "chemical tweets" of microorganisms as exceptionally beautiful and rare image patterns. Inspired by the research and the work of Professor Eshel Ben Jacob from Tel Aviv University, of "The Social Life of Bacteria", exploring complex network and communication systems of a "smart" microorganism bacterium. Specifically inspired by his research of the P. vortex bacterium known for its advanced social behavior, reflected in development of colonies with highly complex architecture structures. This body of work looks into biological systems of self-organization, and collective decision making, the immense complexity within seemingly simple structures, and the process of achieving dramatically varied results with slight alterations in initial settings.