Saturday, September 26, 2015

Exhibit: Half the Air in a Given Space

I made my first visit to the Henry Art Gallery this week because I heard about the "balloon exhibit" that would be ending during my mom's visit; therefore, we thought a walk over to the University District to play with some balloons would be a fun afternoon. Once at the Henry, the first sight of the exhibit was an overview of the room with the 37,000 balloons. It was definitely tempting to not jump over the edge into the pool of balloons, but others must have had the same idea as me, because there was a warning sign at the overview, "CAUTION: this is a 14 foot drop. Do not jump into the balloons. It was cause injury and possibly death."

My mom and I spent about 30 minutes playing with balloons and the extra bonus of copious amount of static electricity. The balloons were definitely larger and heavier than anticipated. Only 20 people are allowed in the exhibit at a time and while you are maneuvering through the exhibit, you could hear the pop of an innocent balloon's life ending in the name of art.

Below is the information advertising the exhibit and about the artist Martin Creed.

Martin Creed Work No.360: Half the Air in a Given Space
The form of Work No. 360 is never fixed; its only containers are the walls of the building where it is exhibited and where the artwork is in a permanent state of flux. The exact number of balloons for each installation is determined by performing a mathematical calculation where the volume of the gallery is halved and then divided by the equivalent volume of a sixteen-inch balloon in cubic feet. In this installation at the Henry, over 37,000 silver balloons occupy--as stated in the title--half of the available space in the gallery.

The monochromatic and formless sea of spheres that is achieved by sheer accumulation offers visitors not only the wondrous sight of an uncanny landscape but also an opportunity to navigate the work from within in a place where touching the art is normally not possible. The shifts that occur with visitor traffic and the ephemeral nature of balloons, that either spontaneously pop or deflate with time, are constantly affecting and transforming it. Following the artist's instructions, during the run of the exhibition the gallery will be replenished multiple times with balloons to ensure that the piece maintains its integrity.

The silver balloons appear to be a knowing wink to Andy Warhol's Silver Clouds, an artwork that made its debut at the now legendary Leo Castelli Gallery in New York in 1966. The "clouds," which were a first and resembled the now ubiquitous metallic floating balloons that you find in party stores, were made in collaboration with Billy Kluver, an engineer at Bell Laboratories in New Jersey who had an interest in the intersection of art and science. Scotchpak, a metalized plastic film invented by 3M without a defined application, was used to fabricate the casings, which were then filled with helium and heat-sealed. The sight and experience of pillow-like structures floating in the gallery on air currents created an environment that seemed to reference outer space in the very year that the United States first launched the Saturn IB rocket, a crucial step in the Cold War era race to conquer space.

Creed, like many other artists of his generation, establishes an indirect dialogue with the historical piece by creating a series of reversals and conflations that revisit and expand on the original ideas. In Work No. 360 the pearly latex balloons--the kind that are used for weddings and important anniversaries are strangely familiar, and in the tens of thousands create a sculptural form that is otherworldly, sensuous, and monumental.

The simple multiplication of identical spherical units without any additional artifice configures an environment and an experience that has been likened by critics o deep-sea diving and to floating in an antigravity chamber.  It is undeniable that there is wonder in Creed's work but more importantly, there is honesty and humor, manifested and very restricted and, at least in appearance, simple means. Creed's work constantly and systematically challenges definitions of art through what seem like mundane gestures. In reality, those gestures are very complex and are designed with precision to stretch the boundaries of museum work and to taunt audiences with stark, yet playful and seductive, questions about where contemporary art is today.






Sunday, September 13, 2015

Let's Talk About....Liquid Nitrogen Ice Cream

Over Labor Day weekend, some high school friends and I went on a California adventure, and one of the places we explored was San Francisco. In San Francisco we definitely participated in sightseeing, but our main mission, was to try as many restaurants and foods as possible during our visit. One of those spur-of-the-moment discoveries was Smitten Ice Cream! We ended up visiting two different locations because we loved it so much. In each location, there was different signage illustrating how Smitten got started, and why it's the new, old-fashioned ice cream. Definitely, if you are in San Francisco, stop here! Below, I am going to share some of the signage information about what makes this ice cream parlor delicious and unique! When we were visiting, the flavors being featured were:
  • Crème Fraiche with Pear Caramel (shown below, last photo)
  • Cookie Dough with Pretzels and Chocolate Chips (shown above on the right)
  • TCHO 60.5% Chocolate
  • Fresh Mint Chip (shown above on the left)
  • Simply Vanilla

Why You'll Be Smitten
The only ingredients in Smitten Ice Cream are the ones that should be.
  • For instance: Fresh Mint Chip
    • Organic milk & cream from cows in Petaluma
    • Fresh mint leaves (not extract) from Sonoma County
    • Sugar
    • Dash of salt
    • Hand-cut chocolate chunks made from TCHO 60.5% dark chocolate
  • That's it! No stabilizers, emulsifiers, or preservatives.
Why we always make your ice cream to order:
  • Storing ice cream in a conventional freezer leads to larger ice crystals in your ice cream, creating a grittier, icier texture. Packaged ice cream needs preservatives, emulsifiers, and/or stabilizers, which can change or mute taste, to survive the distribution chain.
We make every scoop to order to ensure that we give you the freshest, smoothest, purest and most flavorful ice cream the world has to offer. It's new, old fashioned ice cream CHURNED JUST FOR YOU!

Who/What is our Brrr Machine?
Brrr is Smitten's very own special, patented ice cream churner designed to make the perfect scoop in just minutes, using liquid nitrogen. Only Smitten has Brrr, which is why we call ourselves Brrristas. And, no other machine in the world can do what Brrr does as well as Brrr does it!
  • One-of-a-kind, patented mixing system that makes the smallest ice crystals possible.
  • Internal smarts (proprietary software) that ensures the ice cream is frozen exactly right.
What is Liquid Nitrogen (LN2)?
  • Gaseous nitrogen is a naturally occurring element that makes up 78% of the atmosphere all around us. LN2 is created when gaseous nitrogen is brought down in temperature until it changes its state of matter into liquid. So in essence, LN2 is a piece of liquid air.
Why do we use LN2 to freeze our ice cream?
  • Freezing at lower temperatures, if done right, creates smaller ice crystals in ice cream, which means a creamier, more luscious scoop for you!
Why is Brrr so special?
  • Sure, you could pour LN2 into an off-the-shelf mixer, and it will indeed make ice cream...but there's no machine in the world that can make ice crystals as small as Smitten Brrr can. Thanks to Brrr, Smitten has the smoothest, purest ice cream on earth!
Scoop Dreams
In 2007, Robyn Sue Fisher dove head-first into her dream: re-imagining just how good ice cream could be. So she spent several years and her life's savings in a basement workshop prototyping and inventing the one-of-a-kind Brrr Machine.

The Big AHA! With the help of Deep-freezing Liquid Nitrogen, Brrr patented double helical mixers churn ice cream with the teeniest of tiny ice crystals. And get this-with mega-smart software, Brrr actually senses and interprets viscosity so we can guarantee your ice cream is frozen to PERFECTION!

Wagoneering--in late 2009, Robyn Sue strapped her prototype Brrr, a milk crate bursting with fresh ingredients, and a tank of LN2 onto a Radio Flyer wagon...and hit the streets of San Francisco serving made-to-order scoops to the crowds that gathered. This is how Smitten Ice Cream was born!
Brrr machine, and made to order scoop of liquid nitrogen ice cream



Crème Fraiche with Pear Caramel