A few weekends ago went (by comfortable bus) with the art museum’s Contemporary Art Society to a tour of a few galleries in Phoenix. First was the Cattle Track Art Compound, “with a rich history that dates back to the 1930s. Artists such as Fritz Scholder, who is known for his Native American paintings, lived and worked here.”
This compound is really tucked away. Sculptor, photographer, printmaker, potter, architect,landscaper.
Check out photographer Mark Hendrickson’s match flames – http://www.mhstudios.net/page6/Flames.html
Had a very good BBQ lunch there.
Next Ellen Wagener’s home studio in her home. Here is a huge (5′ high) tree she did in only white and black pastels. (Photo from the internet.) Incredible detail. Her color works are nice, but I prefer her black and white. Amazing clouds.
Then to the Scottsdale Museum of Contemporary Art with a special evening viewing of James Turrell’s Knightrise. I have loved Turrell’s work since a friend clued me in on his installation at the University of Arizona art museum back in 1980. And SMoCA had a few of his pieces on display in 2001. Loved them. But his Knightrise, which is a hole in the ceiling, named for his friend and colleague, Dr. Robert Knight, SMoCA Director in 1999, I found underwhelming. Maybe it’s more impressive at night.
Above is a representative of his work (from the Web), to the right Knightrise. Will Bruder, the architect who did the incredible Burton Barr Central Library in Phoenix (with motorized louvers on its south face for improved sun control), designed the outdoor room housing Knightrise. Not impressed by that either. (Although his minimalist garden is quite nice.)
Then dinner next door to the museum before the ride home, which included wine and cookies. Very interesting people in the group.
Rocky Mountain Oysters
Did you hear the one about the Texan at his first Passover Seder? He was mightily impressed with the soup. “These matzo balls sure are delicious, ma’am,” he told his hostess. “What other parts of the matzo do y’all cook with?”
As a point of reference, Tucson’s El Corral restaurant used to have Rocky Mountain Oysters ($3.95) for an hor d’oeuvre. As they have never taken reservations, you usually sit around with a drink and a nibble while you wait forever, so I ordered them. My son was totally grossed out and wouldn’t try them, but they were quite good.
Rocky Mountain oysters… bull testicles. During the spring or fall roundup, cowboys rope all the calves, brand them and neuter all the males. The [testicles] are usually peeled, coated in flour, pepper and salt, sometimes pounded flat, then deep-fried. This delicacy is most often served as an appetizer, with a cocktail sauce dip.
An interesting quote: The future is already here. It’s just not evenly distributed yet. Like not in third-world countries. Or with people who want a rustic-looking Tuscan-style house with a 21st century entertainment room.