Skip to main content

Flesh on Flesh, the Yam Cutter, and other Photos...


The above photo is one of mine which will be on view and for sale at this weekend's one-night-only photography popup. The photo is titled, "Makin' Bacon," or alternatively, "Flesh on Flesh." I'm one of 10 or 11 photographers displaying their work. All photos are unframed and for sale at a mere $25.

Here's a brief description from one of the co-organizers...

"The photography pop-up series is intended to exist outside of Buffalo's mainstream art scene," says Molly Jarboe, co-organizer. "The pop ups are never at a gallery, sponsorships will never be accepted, and work will always be sold at or below cost. This is a people's art event."

All the photographers are showing people at work in Buffalo, I chose to do mostly closeups. Here's a bit of a description describing my series...

"This series is a departure from his usual work in that he shows close up views of kitchen life and the juxtaposition of beauty and grotesque, both of which are present in the image of the butcher preparing a pork belly for bacon. The flesh of his hand is pressing down into the flesh of the pig, restraining it but in a way communing with it. Though you'd likely recognize some of the names of the hands in these photos, Joe has chosen to keep them nameless in honor of all the line cooks, prep cooks, and dishwashers who often toil unnoticed behind the kitchen doors. For some, who have never worked in a kitchen, they may have the misconception that it's like a television show and all glamour. In snippets it can be, but mostly it is the day in and day out routine of the job. Some days you're cutting meat, some days vegetables. It's always hot. And then some days you're simply buttering toast, lots and lots of toast, for a Sunday brunch."

To see the official Facebook page, which describes the popup more fully, click here. To see the show profiled at Buffalo Rising click here. To see the show profiled, along with sample photos, at the Buffalo News, click here.

This should be a fun show, I'm really looking forward to it, and I hope to see you here. Oh, and one more thing, I've been told there will be free beer courtesy Community Beer Works

Urban Simplicity.

Comments

Popular posts from this blog

Orange Cucumbers

Hello. Likely you have found your way to this page via a link or a search engine. Thank you; I'm glad you're here. Hopefully you'll find the rest of my blog interesting (here's my home page). Urban Simplicity is also on Facebook, please click here. Thanks again for visiting. Peace.


For about a month now I've been wondering what the hell these were hanging off the cucumber vines in my garden. When I googled orange cucumber I found that there are/were multitudes wondering the same thing. It also seems that most, like me, thought they were planting pickling cucumbers. As it turns out (from the best that I can tell) these are a somewhat new crossbred variety designed to be loaded with vitamins. To read short article about them at the website of the USDA click here. To see a photo of them compared to pickling cucumbers (what I thought I was planting) click here. They are interesting looking...and tasty, too...they have an almost acidic, lemony aftertaste to them...I s…

Ezekiel Bread

Hello. Likely you have found your way to this recipe via a link or a search engine. Thank you; I'm glad you're here. Hopefully you'll find the rest of my blog interesting (here's my home page). If you borrow the recipe I only ask that you give me credit and that you link it back to this blog. Since writing this recipe I have updated it a few times and this recipe is my favorite. If you want other healthy and easy to make whole wheat bread recipes please click here. If you want to follow Urban Simplicity on Facebook, please click here. Thanks again for visiting. Peace.

I eat a lot of bread; I always have. I eat bread virtually with every meal, and thus I feel that I am living proof that bread does not make a person fat. I find it odd that humans have been consuming bread in one form or another for something like 6 thousand years...and all of a sudden it is considered fattening. The problem, I think, is lifestyle and the quality of the bread you consume...I'll admit …

Ezekiel Bread...my interpretation

I've posted recipes for this bread--or variations of it--in the past on numerous occasions, but the two most popular are here and here. Those two posts, in fact, draw the largest amount of visitors to this blog everyday (through search engines, I imagine). Yup, I can carry things on my bike until I'm blue in the face, and talk about quotes and all things spiritual...but the topic that gets the most hits are my recipes for Ezekiel Bread.

This post is a little different in that I made the bread at home (opposed to at work in a commercial kitchen), and I did not use any refined (white) flour; just whole wheat. And for that reason the recipe is slightly different than the others (a printable recipe follows the pictures). This one, I believe, is more true...refined flour was unknown in biblical times. But I'm getting ahead of myself. In this post I also wanted to offer some of my personal views on Ezekiel bread and its recipes in general (I know what you're thinking...here…