Curated by Zachary Cahill and Katherine Harvath with work by Carris Adams, Raymond Boisjoly, Sarah Burwash, Gillian Dykeman, Theresa Ganz, Hans Haacke, Susan Hiller, Oliver Lutz, Claire Pentecost, Dan Peterman, Carrie Schneider, Andreas Siqueland and Eric Watts.
Logan Center Gallery is located at 915 E. 60th St. Reception Friday, 6-8pm.
Nick Jirasek is a food artist and founder of underground food entityÂ Guerrilla Smiles. He has worked with TonyÂ Fitzpatrick,Â LinksÂ Hall,Â RedmoonÂ Theater,Â LindaÂ WarrenÂ Projects, HauserÂ Gallery, EnsembleÂ DalÂ Niente, High Concept Laboratories, and more. Nick has a strong love of Malort and makes a mean pork shoulder. I got to ask him some questions about who he is, what he does, and his exciting presence in the arts scene.
A.Martinez:What is your definition of a food artist and what you do?
Nick Jirasek: A food artist is one who uses primarily comestible materials to create, explore, or challenge ideas. Â I work professionally in this capacity at exhibition openings, private events, the streets, house-parties, underground dinners, performances, pop-ups, talk-shows, and screenings.
Martinez:You are a self-trained- how did you develop your skills?
Jirasek: Immersion. There are seemingly unending resources, documentation, and wisdom surrounding food. Everyone wants to talk about it, wants to teach you the â€˜right way to do it,â€™ to share the ritual of eating with you, the most authentic place to buy kielbasa, the healthiest diet, the ethical diet, the best place to eat carnitas. Once I had the feeling that being a food artist is what I wanted to do, I made it my entire life. Some of the learning has been traditional in cooking under trained kitchen professionals, but most of it has been in acute observation and guerrilla learning tactics. Iâ€™ll sound like a broken .FLAC if I say the internet has been a tremendous resource, so Iâ€™ll say itâ€™s been invaluable. That of course means the usual suspects of e-books, Youtubes, and blog trolling, but also some harder to find fountains of information in more underground and illicit venues of the www. Once one is cognizant of basic technique, cultural/ethnic culinary tradition, and flavor pairing, is when some cooks then begin to hone their craft or get the fuck out; an Italian chef mastering the different regions of Italy, travelling to the Piedmonts to study centuries of tradition in Agnolotti, or a trade-school dropout in search of Tru. They begin to specialize based on their talents, their genealogy, and interests. But, Iâ€™m not interested in specializing my edible journey. I want to continually challenge the ideas and traditions of food while building a vocabulary of how to articulate that comestibly, socially, and literally.
Martinez:Who and what is Guerrilla Smiles and how long has it been around?
Jirasek: Guerrilla Smiles started as a social project about 6 years ago; to simply spread smiles in unexpected places and unexpected ways that would serve to beautify our lives and the lives around us.
I was a worn-out, director of food and beverage at Chicagoâ€™s 4th tallest building, the John Hancock. I worked a ridiculous amount of hours. The dreams at night of P&Lâ€™s, and the commute home down Chicago on the 66 bus was the cherry on-top of the soul sucking sundae. One day someone at the Hancock had ordered what must have been nearly a hundred gold, helium filled balloons and thrown them in the loading dock after the party was over. Â I grabbed all the balloons and walked down the street, handing a floating ball of gold to anyone and everyone that would take them. People like balloons, or maybe just the color gold more than I had thought. I was overrun by would-be gold-diggers by the time I made it to the McDonaldâ€™s on State street. At that point I walked to the middle of intersection and released the remaining bouquet of gold into the sky. Similar projects came in weeks following like cashing half my paycheck at the currency exchange in quarters and handing them out, then throwing them in the air and off bridges. Safety became an issue.
Around the same time my good friends Claire Molek and Erin Babbin were starting a gallery practice called Studio1020 (later theStudio and thisisnothestudio). Â Building on the ideas put forth on the street, I pleaded with them to seize the opportunity of the ubiquitous gallery food & wine table. Â The idea was simple; to mirror the displaying artistsâ€™ work aesthetically or thematically in comestible form. This way the dialogue of what the artistâ€™s message was, was literally palatable and hopefully led to broaden and ease the discourse. Â Through the past 5 years, a changing cast of cooking professionals, artists, and friends have helped carry on this mission from private dinners of 9 to public events of 900.
Martinez:The Break The Bread series focuses on your collaborations with visual artists at galleries around the city. How do you choose what artists and galleries with which youâ€™re going to collaborate? Or do they choose you?
Jirasek: For the vast majority of gigs, the artist, gallerist, or curator approaches us. Guerrilla Smiles does not advertise, has no website, and uses social media sparsely as a means to communicate. That is to say, we truly relish our underground disposition. My time with Studio1020 afforded me a great opportunity to interact and network directly with interested parties, interesting artists, and share lots of ideas through food. It all started from there and kind of naturally branched out by word of mouth. I have, in special situations, approached artists I want to work with and am looking forward to doing so more in the near future, as well as producing independent original work.
Martinez:What is the process of trying out new dish?
Jirasek: I kind of have an ongoing list of techniques, ingredients, serving vessels, equipment and ideas Iâ€™m waiting for the right opportunity to try. When it seems appropriate, I get to try out new stuff. In general, the basis for everything I make is a new dish as every exhibition or performance is new. There is some safety in knowing my control of flavor is adept, my technique is solid, but conversely an exciting trepidation in knowing that this dish has components I have done before, but altogether is completely new.
Martinez:What is the biggest revelation youâ€™ve had about the way you work?
Jirasek: One needs to be aware of their work patterns and not sabotage their opportunities. I donâ€™t like asking for help, and no one will ever work for me for free.
Martinez:Is shopping for ingredients an important part of your creative process?
Jirasek: Extremely. I devote at least an entire day to shopping for an event that can completely change the menu. The Green City Market is a staple and only occurs on 2 days of the week. But generally I go to local specialty stores and markets that take me from 113th to Skokie. This process of traveling all around the city, of breathing in the lifeblood of our diverse culture, of interacting with ethnicities whose only commonality with me is Chicago and food, is probably my greatest inspiration. Itâ€™s not dissimilar to the interaction I have with people on the night of an event. Most â€˜food peopleâ€™ will disagree with me on this, but Iâ€™m less interested in the local food movement and more interested in small, local family businesses, and traditions in Chicagoland.
Martinez:What is your favorite ingredient to work with?
Jirasek: Celery or Popcorn.
Martinez:Guerrilla Smiles has a dish called Oak Street Beach. Describe this dish and how it came about.
Jirasek: Oak Street Beach started as dish for a thisisnotthestudio show featuring artist Xiao Tse at High Concept Laboratories. Tse took upwards of a thousand pictures from the concrete pavement of Oak St. Beachâ€™s shore, facing the lake and narrowed it down to one piece that combined around twenty of the most discerning shots. It is essentially a deconstructed soup, with the broth held separately so as not to affect the aesthetic and textural integrity of the dry ingredients. The dry ingredients are held in a ten ounce clear plastic glass. The sand is a combination of ground peanuts, cashews, and maltodextrin. Â The grass is julienned wild ramps. The trash is a candied ginger chip. The fish is a rice flour fried smelt. The towel is a soy and turmeric based spring roll wrapper. The wet ingredients are suspended above in a fitting five ounce plastic glass, rimmed with suntan lotion that is garlic mayo. The Lake Michigan water is a kombu dashi. The eater is instructed to take a small mouthful of the dry ingredients and wash it down with a swig of the wet ingredients, going back and forth in a double fisted affair like they are swimming, until they are finished.
The service of Oak St. Beach was very much so inspired by a dish put forward by Michael Carlson of Schwa at Redmoon Theaterâ€™s Spectacle Lunatique 2011 called â€œWalking Through the Forest.â€
Martinez:You were born and raised in Chicago and this has a strong influence on the food you make. Are there any other cities or cultures that you either look to for inspiration or are inherent in your work?
Jirasek: I think Mexican food simply got everything right. We obviously have a large population of Mexican-Americans in Chicago, and benefit greatly from the cornucopia of ingredients, flavor, and culture they have imbued upon us. Aside from that, I took great inspiration from my time cooking in Panama City, whose flavors are a great amalgamation of the diverse foreign cultures who have occupied the area and the local flora and fauna. I look forward to delving into historical American First Nation culinaria as a geographical inspiration, and look forward to marrying Filipino and Czech food with acidic flavors.
Martinez:Food-wise, what do you think are some exciting places or events happening around the city?
Jirasek: I think The Plant in The Back of the Yards is going to be a blueprint for metropolitan farming worldwide. Asado Coffeeâ€™s recent expansion plans and concept of â€˜nano-roastingâ€™ is next level. Smalls BBQ is the kind of approachable, forward thinking neighborhood restaurant that Chicago has lacked to put it on the level of NYC. Florioleâ€™s baguettes are worth lining up for a la Paris when they come out fresh at 11am everyday. Three Aces is what every gastropub should strive to be. I also think weâ€™ll see a boon in quality independent food writing like Graze, Middlewest and whatever Anthony Todd has up his sleeve.
Martinez:What is your favorite Chicago-style food? And whereâ€™s your favorite place to get it?
Jirasek: Chicagoâ€™s hot dog is unmatched. Though not all the classic ingredients are included, Gene & Judesâ€™ canâ€™t be contended with because of the volume they go through and the freshness that entails, and fries like woah. Gotta go with underdog Chickieâ€™s for beef because their giardiniera is only quickly cured and crunchier. Salernoâ€™s for pizza because the true Chicago slice is thick crust and party cut.
Martinez:What does Guerrilla Smiles have lined up in the coming months?
Jirasek: In the great tradition of former Redmoon Theater Development Director Sean Kaplan, we will be curating the amuse-bouche portion of the upcoming fundraiser Spectacle Lunatique, outfitted Guerrilla style, primarily by the underground supper clubs of Chicago. We are in post-production for the next episode of our Break The Bread series with OnTheRealFilm for last yearâ€™s THAW fundraiser for Links Hall, as well as designing a menu for a soon opening southside cafe with one of Chicagoâ€™s champion contemporary artists.
Martinez:Is there a piece of advice, food-related or not that you think of often?
Jirasek: Donâ€™t crowd the pan. When it rains, it pours. Be safe, be strong.
All photos courtesy of the artist.
A.Martinez is a freelance art and music organizer living in Chicago, IL.
Work by Sebastian Alvarez, Jeremy Bolen, Irina Botea, Agnes Meyer-Brandis, Robert Burnier, Marcus Coates, Assaf Evron, Carrie Gundersdorf, Institute of Contemporary Zoology, Jenny Kendler, Devin King, Stephen Lapthisophon, Milan Metthey, Rebecca Mir, Heidi Norton, Okosua Adoma Owusu, Katie Patterson, Tessa Siddle, and Xaviera Simmons with AOO.
Gallery 400 is located at 400 S. Peoria St. Reception Friday, 5-8pm.
MCA programming edgier than a basement party in Pilsen
THE MCA IS OOC
In her recent AFC review, Robin Deluzen wrote that the MCA is “on a roll” and What’s the T? couldn’t agree more.
This Tuesday will mark the opening of Jason Lazurus’ much anticipated and hotly discussed 12×12BMO Harris Bank Chicago Works Exhibition. The exhibition appears to actually be three in one and has more programming than Michigan Avenue has drunk people on St. Patricks Day. The schedule includes (but is not limited to) signs for strolling, piano performances, a gif film screening (April 18th at Gene Siskel Film Center/ Conversations the Edge), and sign-making tutorials. The exhibition(s) and performances will be on view through June 18th.
Next Tuesday, March 26th, Chicago’s White/Light will be performing with [freaking] Kim Gordon. The only thing more exciting would be a Sonic Youth secret reunion show, but WTT? isn’t complaining. Tickets are free (!), but space is limited. Get our your camping gear out, this will be one for the ages.
As if all that and a bag of chips wasn’t enough, Oak Park natives, Tavi Gevinson and Jonah Ansell will be at the museum on April 23rd to discuss their work on the animated short, Cadaver. No offense Jonah Ansell, but OMG TAVI! The event includes a screening of the short and a discussion with Gevinson and Ansell moderated by Heidi Reitmaier, the MCA’s Beatrice C. Mayer Director of Education.
Oak Park Suburbanites, Gevinson and Ansell
Reading is Fundamental
because we know your feed has been awash with #SXSW and #Pope Whoever updates
If you’ve ever walked by The Mutiny, you’ve probably noticed the “Bands Wanted” notice prominently displayed in their front window. If you’ve ever actually been inside the Fullerton Ave bar, you probably know why.
Regardless, a consortium of artists from The Hills to The West Pilsen Sculpture Garden have somehow managed to further expand their practices and are now “with the band, man.” The innocuously named “Chicago Music CDs showcase / CD release party” promises to be a glorious happening of music and stuff.
The show will feature “emerging new chicago music and experimental performance talent” such as FREE THE UNIVERSE (members of Fish, New Capital, Auditor), Fish (members of FREE THE UNIVERSE, Auditor), Ghosts (members of My Bad) and My Bad (members of Ghosts), amongst other bands no one has ever heard of because they probably didn’t exist until this show.
At least it’s free.
Thursday, March 28th at 8PM. The Mutiny 2428 N Western Ave, Chicago, Illinois 60647.
Michelle Obama has bangs!
100 characters on 100 paintings
Brandon Alvendia’s Sofa King What?
Show was worth the trek to Bridgeport. His practice invigorates others and that’s what’s important.
â€˜Over the lineâ€™ and â€˜Hey motherfucker, weâ€™re that Spic bandâ€™ arenâ€™t two expressions you might simultaneously hear unless you like The Big Lebowski and Los Crudos. But you may have heard it at some point in the 1990s while bowling your mediocre 104, eating a pizza and watching an iconic hardcore punk show at Fireside Bowl. Seldom do you get the productive slippage between national slacker pastime and radical teenage angst that would have been a mainstay at Fireside. This modern gem modularly clad in red-and-white metal tile faÃ§ade, symmetrically planned with bowling on one end and horizontal circulation on the other, activating corner spaces where the action happened â€“ stage left and bar right â€“ looks more like a Firestone than a punk bowling alley.
Fireside still has shows, although not as iconic or plentiful as this show list from the mid 90s. Take a gander, go to Logan Square and be a shitty bowler, while this building still exists between eras, pastimes and subcultures, easily annihilating any validity to cosmic bowling.
The Fireside is located at 2646 W Fullerton Ave, Chicago, IL 60647.
Alvendia and Sofa King proprietor Christopher Smith speaking with a visotor at the opening.
Comfort Station regains will to comfort
Local Hang to Offer Year-long Programming
The much-beloved Logan Square Comfort Station is much-missed during the winter months when the tiny art shelter is too cold to host their usually full schedule of exhibitions, screenings and musical performances. As a result of actual community effort, the 1915 structure is embarking on a much needed and environmentally friendly weatherproofing, funded in part by a Kickstarter and in-partnership with Logan Square business, Biofoam, a sustainable insulation company.
Every house has a door,”They’re Mending the Great Forest Highway,” 2011. Performance. Photo: John W. Sisson, Jr.
This weekend, Every house has a door will be performing their original work, Mending the Great Forest Highway, onÂ February 15 and 16 at 8pm, and then again on February 17Â at 7 pm as part of the IN>TIME festival at Links Hall (3435 N. Sheffield Avenue) $15 general/$10 students. For information on this and other upcoming events, please visit IN>TIME’s website. You will find an interview between myself and Matthew about this same piece on the Art21 blog here. More recently, Matthew submitted the following piece of writing aboutÂ MTGFH’s latest iteration. – B@S
Returning to Theyâ€™re Mending the Great Forest Highway
by Matthew Goulish
When people ask about the name Every house has a door, I say it has to do with aesthetic hospitality. In a sense the name stands as an invitation, and the invitation takes two parallel courses. First, each performance as a project assembles a team of specialists in response to the specific demands of that performanceâ€™s set of ideas. In this way, the company remains open like a house, and collaborators come and go like visitors. Second, each finished performance demonstrates our ongoing interest in separating the elements of performance and weaving them in some configuration particular to that work. Different aspects of the work may appeal to different audience members. In this inflection, each mode offers a different door, standing open for a different audience member as an invitation into the house of the performance.
We presented the piece at the Holstein Park field house gymnasium in June 2011. Lin Hixson had guided the three of us in the first months of rehearsals, giving us directives for generating movement to retrofit to the score. The directives suggested a second degree of translation from the music; for the first movement: a dance in daylight, movements of labor, social/club movements, army recruiting song; for the second: sounds of a summer night in the country; the flitterings of nocturnal frogs, automatic insect chirping, a bird taps its beak on a hollow wooden tree trunk â€¦ concentric circles â€¦ restful â€¦ volcanic â€¦ human singing rises from far away in the darkness; for the third: the fast dance, furious, interrupted, side-slipping tri-tones reminiscent of the end of Bergâ€™s Wozzek.
We invited Charissa Tolentino to compose a score that combined found sounds and samples with original sonic inventions, and to present this live, sharing the stage like a DJ with us dancers. This music, twice removed from BartÃ³kâ€™s composition, responded to the movement, largely free from the scoreâ€™s constraints, but retaining its broad structure.
Finally, Lin and I collaborated on the writing of an extensive prose introduction. For this part, she, the director, would speak directly to the audience, detailing our intentions and processes, as well relating relevant, if somewhat fictional, autobiographical background from her directorâ€™s notes and journals. Lin would not deliver this herself, however. Instead we invited Hannah Geil-Neufeld, a young performer whom we had known since she was a child, to perform the part of the director Lin Hixson. We had in mind a contemplation of youth and aging, with which the introduction concerns itself, as well as that strange area in which the familiar becomes just unstable enough to appear unfamiliar. Hannah returned to conclude the piece, after the roughly 21-minute dance, with an epilogue that included all the performers in the staging of the last momentâ€™s of BÃ¼chnerâ€™s Woyzeck, taking those liner notes literally. Guided by the tone of Hannah-as-Linâ€™s semi-autobiographical monologues, a tone lifted from the dual inspiration of J. M. Coetzee and Robert Bresson, the piece somewhat unexpectedly became an indirect meditation on the fraught and sometimes brutal relations between generations, the anxieties of production and reproduction.
We finished the dance today.
Itâ€™s called Theyâ€™re Mending the Great Forest Highway.
I didnâ€™t think it was about mending when we started. I just liked the title.
Now think that thinking that â€“ that the dance was in fact about mending after all â€“ was what stopped me there on the sidewalk in the rain.
So says Hannah-as-Lin near the end. Each element â€“ words, dance, music â€“ had their own life, their own independence on the stage, no one of them as Â accompaniment to another, and often not even happening at the same time. Each performer, or set of performers, had been delegated to one of these modes. I hope the house/door metaphor is clear now. To divide the finished performance from the process of its creation is largely an artificial exercise, but one that helps clarify our intentions and the workâ€™s meanings and energy. The introductory speech makes some audience members impatient for the dance to begin. Others concentrate on the music as central, and still others need the words as their anchor. The piece asks everybody to assemble the parts into a coherent whole after the 65-minute structured sequence of their presentation.
Now we return to the piece for three performances at Linkâ€™s Hall on February 15, 16, and 17, as part of the IN>TIME Festival, and with the support of an Illinois Arts Council fellowship. Brian Torrey Scott has moved to Providence, Rhode Island. Jeff Harms has taken over the violin part. Charissa Tolentino has also departed the piece. Now Liz Payne performs the DJ role, with her own original sound composition. In this series of rehearsals, Lin has asked us to revisit the third movementâ€™s choreography. She put it this way in an email from January 2nd:
Dear Jeff, John, and Matthew,
At our next rehearsals, I would like to work on new choreography. Below are YouTube sources for these new movements, divided between Lower Body and Upper Body. I used the Mending video from Holstein as a reference to locate the choreography Iâ€™d like you to change, embellish, or hybridize. Many, many thanks, Lin
30:57 – 31:35
Embellish the repetition of this movement using the Lower Body sources.
John and Jeff
31:56 – 32:24
This is after the shaving bowl move and around 28 seconds of material. Keep all your timings and positions in the space but consider using a different vocabulary from the Upper Body sources. So, for example, if you are doing something together this would remain. What you are doing would change.
32:24 – 32:35
Matthew – replace somersault
Jeff – replace head movement
Both using Upper Body sources
32:36 – 32:49
Embellish leg slapping using Lower BodyÂ sources
Matthew, Jeff, and John
37:43 to end
Keep positions in space and timings but change the vocabulary using Lower Body/Upper Body sources
Lower Body Sources
Hungarian Folk Dance
Lin sent three links for each source, but I have only included one of each type here. I asked the performers about their thoughts on returning to Theyâ€™re Mending the Great Forest Highway. John responded with this paragraph:
I counted my jumps one day. There are several hundred â€“ not big jumps, mostly hops. I did not realize this in making the piece, did not realize it even until well after we finished and someone pointed it out. The dance acts as an accumulation that way. It is a complex field, but it is built by simple acts.
Jeff Harms wrote this:
The way in which I am finding the meaning of the piece is a physical process, born of patience and repetition. It seems that the art world often replaces meaning with â€œintentionâ€, as if we were all in art school, or as if we all agreed on the path or even method art should use. The methods of Every house seem to be humble in this regard, and I think itâ€™s for that reason, if we do succeed here, it will be a rich and meaningful experience for the audience.
In the years since we began working on this piece until our February performances, Hannah will have nearly earned her entire undergraduate degree from Macalester College. She answered this way:
What is exciting to me aboutÂ Theyâ€™re Mending the Great Forest HighwayÂ is the realization that one can mend something without being entirely sure of what one is mending.
We have been working for almost three years now to mend somethingÂ that was not oneÂ thingÂ to begin with.Â This is like darning a sock that does not exist before one begins to darn.
Bodies engaged in speaking the thoughts and dancing the labors of other bodies is, I think, necessarily an act of mending, regardless of the thing being mended.
MatthewÂ GoulishÂ co-foundedÂ Every house has a doorÂ with Lin Hixson in 2008. His books includeÂ 39 Microlectures â€“ in proximity of performanceÂ (Routledge, 2000),Â The Brightest Thing in the World â€“ 3 lectures from The Institute of FailureÂ (Green Lantern Press, 2012), andÂ Work from Memory: in response to In Search of Lost Time by Marcel Proust, a collaboration with the poet Dan Beachy-Quick (Ahsahta, 2012). He teaches writing at The School of the Art Institute of Chicago.