Art

Bubuto

Bubuto: Tamale Translated

July 22, 2017
Arts Letters and Numbers
Averill Park, NY
A dinner event with Amara Abdal Figueroa, Diana Mangaser, Laura Genes & Yoshihiro Sergel

Bubuto, Kapampangan for "tamales", are a delicacy and specialty food from Pampanga, Philippines that transform the Spanish tamale into Filipino version of the dish: squares of ground rice topped with chicken (seitan), vegetables, and other condiments are wrapped in banana leaf and steamed over open fire. We brought this dish to our friends at Arts Letters and Numbers during a weekend of their Summer Workshop, and served 30+ people along with a fresh mango salad and banana ketchup. We invited the workshop participants to partake in the making, sharing, and eating of our bubuto.

Images: Arts Letters and Numbers from Constitution | 2017 Summer Workshop

 

Oliver Ranch

Tucked in the rolling hills just beyond Geyserville, California, the Olivers have commissioned over 18 works of art on their property. Their only direction to artists has been to "respond to the land."

Richard Serra's "Snake Eyes and Boxcars", 1990-1993 are six pairs of forged, hyper-dense corten steel blocks set at intervals across a valley to demarcate where the slope of the landscape drops most severely and provide points for viewing and surveying the landscape. 

Ann Hamilton's The tower, 2003-2007 is a cast concrete silo with double spiral staircases, open to the sky at the top, with a 3' pool at its base—a singular acoustic space to house site-specific performances. 

Bruce Nauman's "Untitled", 1998-99 measures the contour of the landscape via a cast concrete stair with  30" square treads, each rising at a specific height particular to the incremental change in grade for almost a quarter of a mile.

 

箱 寿 司 Hako-Sushi

Dinner as an Act of Construction

April 9, 2017 6-8pm
1.5 Rooms
207 Kosciuszko St, 3rd fl.
A dinner event with YSDM

Oshizushihako 押し寿司箱, literally “pressed sushi box” are rectangular molds filled with rice, fish, vegetables, and other condiments to prepare pressed sushi (oshizushi 押し寿司 or hako-sushi 箱寿司 ), a method perfected in Osaka and Japan’s Kansai region in the early 18th century. Using a traditional hako, intended to serve 1-2 people as a model to construct a sushi box press at three times the scale, we created one large pressed sushi which serves 18-20 people. We invited a group of friends, architects, and artists to partake in the making, sharing, and eating of our large-scale hako-sushi.