ACC 09 Fri PM: Mixed Taste[s]
Sunday, October 18th, 2009Creating a New Craft Culture FRI 2 PM
Mixed Taste: Tag Team Lectures with Adam Lerner
“Meat Fabrication and Prairie School Architecture”
Sounds pretty weird and not at all related, right? When I read the program description for this one, I was considering skipping it (being a vegetarian and all), but it turned out to be one of my favorite programs of the day–especially the meat part (no, I do not suddenly crave roast beef). Thinking of craft outside the box, finding a crossroads between academia and traditional/historical craft (prairie school architecture) with everyday life (slow food and community) is what this panel was about in a nutshell. I can tell you’re still not convinced.
Mixed Taste flyer
Adam Lerner
I’ll back up a bit. Adam Lerner (photo, left), director of the Museum of Contemporary Art Denver and chief animator in the department of structures and fictions, had been organizing Mixed Taste events for many years through the Laboratory of Art and Ideas at Belmar, a place where he was the director and founder. The way Mixed Taste works, is that 2 (or more) experts in non-related fields are paired, each speaks about their topic, followed by a Q&A session from the audience during which both experts answer each question asked. The goal being to make the public more comfortable and unafraid of topics/things that are unknown to them. The flyer image above was from a previous session in Colorado and I couldn’t resist posting something that had the Kittens Kittens Kittens listed as a art lecture.

Robie House, Frank Lloyd Wright
So for our session he paired a owner of a local butcher store, Kristin Tombers of Clancy’s Meat & Fish, with Jennifer Komar Olivarez, Associate Curator of the Minneapolis Institute of Art. Jennifer gave us an overview of Prairie School Architecture–the concept of Unified Design that would resonate with Americans at the turn of the 20th century. Ground-breaking architects such as Louis Sullivan, Frank Lloyd Wright, William Gray Purcell; their organic approach and social responsibility in architecture.

pigs for clancey's meats
Kristin showed us what it was like to run a locally sourced meat store and the relationships she had with her farmers and customers. Her passion for her business born out of a strong belief that we need to change the food system and be more educated about our food and where it comes from. Looking at the beauty in the raw materials straight from the farmers and the craft of cutting meat. She admitted to calling some of the meat cuts “cute” and they kind of were.

cute meat
Watching the Q&A unfold was quite enjoyable; both parties were extremely thoughtful in answering the questions, attentive listeners, drawing parallels between each other’s topics while weaving in some of the recurrent themes from the conference. A lot of this weekend’s speakers did this as well, albeit most of the audience questions during other lectures were poorly phrased or weren’t even questions. I have to admit I was skeptical at first at how a butcher was going to keep up with a craft scholar, but by the end I was more compelled by what Kristin had to say, maybe because she was an outsider bringing a fresh perspective to familiar issues. Or maybe I recognized a Northern CA mentality to her conviction and felt a tie there.
HIGHLIGHTS FROM THE Q&A

jennifer & kristin
Regarding Innovation originating in the Midwest: Jennifer remarked that “perhaps we have more time for contemplation (as opposed to living in the big cities) drawing it [innovation] from the lives around us”. Hence, Midwesterners are generally regarded as problem solvers and known to have a sensibleness about them.
Regarding this Regional way of living being accessible only to certain socio-economic classes: Kristin suggests that “having more discussions [including a broader public] about the Quality of our materials” will no longer make this a class issue. TIP: see the new documentary film, “Fresh“, about food and raising kids.
What they have learned about the marketplace?: Kristin has observed that “People are hungry for what is hand-crafted,” that success is directly tied to your level of commitment, passion, and trust. And Jennifer agreed that there are people out there “who are willing to support an artistic vision”, especially if the 3 aforementioned qualities have a strong presence. SEEING CRAFT AS A SOCIAL PRACTICE just to reiterate Ms. Keelin Burrows from a few posts back.
See what Harriete had to say here.





MARTHA STEWART DOESN’T BELONG



Another Pee Wee squeal here–Either you love her or you hate her, Martha Stewart, that is. Bottom line: she’s made crafting accessible to everyone, from moms to kids, and in doing so, perhaps has sparked the desire to pursue a more serious investigation into craft for the younger generation. ‘Cause as long as you’re making that’s what really important, right? And for some of us we’re living by doing this. As Thomas says, take it to the next step and push boundaries, make meaningful, well-crafted work.




Craft as Critique of Culture


So what’s the big deal about the ACC conference, you ask? Well here’s just a few names in the lineup and see for yourself:














