0315-2021

Published on Mondays, with columns by Artists and Writers
Published since 2002, an Ocean and Pounds publication

 

Greenwood
by Kai Chan


"Floating World”, 2002. Charred wood, paper, cloth

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OCEANPOUNDS online exhibition
Cadmium Red to Cyan Permanent
Small work by Kai Chan
(March 14 to 28, 2021)
https://oceanpounds.com

Cadmium Red to Cyan Permanent
A wooden square is not just a piece of square wood, or any wood. Under the hands, or in the eyes of an artist, it becomes a hero with thousand forms, contains multitudes and endless possibilities. Cliffs, rocks, combed river ways, a cataract waterfall. In this group of small works, the artist's genuinity lies in the obviously absence but imminently presence of his hands. Working his way at a leisure pace, toying with forms and colours, adding, subtracting until reaching the most idyllic moment: when inside and outside are one in spirit; one, in form.(written by Holly Lee)

The Photograph
coordinated by Kamelia Pezeshki


Self portrait series, no 34 by Kamelia Pezeshki


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Poem a Week
by Gary Michael Dault


An Orange Peel


morning
comes up
on an orange peel
simmering
on the hot sun
sidewalk

I would pick it up
for its enterable
beauty
if I weren't
slightly
embarrassed
by the rush
of my own
matching joy


a bird would


 

 

DOUBLE DOUBLE issue 0312-2021

View Current Issue
https://oceanpounds.com/blogs/doubledouble/0312-2021

CONTENTS: ARCHIVE: WORKS MAGAZINE. Assignments in those days of analog photography, Lee Ka-sing

 

 

From the Notebooks (2010-2021)
by Gary Michael Dault

From the Notebooks, 2010-2021.
Number 76: Eiffel Vase (February 19, 2019)


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ProTesT
by Cem Turgay

 

CHEEZ
by Fiona Smyth

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Aotearoa
by Madeleine Slavick 思樂維


Cow-eaten trees
I took this image on a walk in my neighbourhood on the seventh day of lockdown.  Before I moved to New Zealand, I never knew cows ate trees, both the leaves and branches as seen here, and also the bark. Several of our trees have died from their ringbark.



Travelling Palm Snapshots
by Tamara Chatterjee

India (December, 2016) – Stupefied with sensations of wonderment, we exited Lingdum Gompa after watching rehearsals of a yearly ritual Cham Dance festival to continue our voyage into the mountains and more remote visits with the gods. My last view of the monastery provided a light exchange with a rather chatty monk. We exited the entry portal into an alternately magical world, of snowy peaks and bright blue skies.

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Some Trees
by Malgorzata Wolak Dault



Number 65

A Felled Tree

more is lost
than is wood
lying there
not a tree

treeness goes
like the rippling soul
of someone dying
an animal dying
a bird

what you can see now
on this fresh cutting
beneath the advent
of its new moldering
is the press of time
sending up grief

Gary Michael Dault
March 12, 2021


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Caffeine Reveries
by Shelley Savor


Empty Hands

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Leaving Taichung Station
by Bob Black



DUALITY: A Hirshfield intervention

A day is vast,
Until noon,
Then it renews itself like a roaming god--
broken in half, bewildering and
a new


日月無邊
一天的時間是廣闊的
直到中午。
然後,他就像一個遊蕩的神一樣更新自己 --
四分五裂
新的

for: Yan Zhou


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The Raw and the Cooked, MYTHOLOGIQUES
(A column on the culture of eating and cooking)

Chop Suey
by Kai Chan

Recently I took out all the vegetables that have been siting in the fridge for a while to prepare a sauce for a pasta. There was carrot, burdock, parsnip, bitter melon, kale, celery, zucchini, fennel, and red and green peppers in the mix. By the time I cleaned out the good ones and cut them into fine julienne, it occurred to me that I had a chop suey dish on hand. I fried them with olive oil and chopped garlic, added carrot, parsnip and burdock first, then put in the bitter melon and the rest of the ingredients, adjust the taste with salt and black pepper. It is such a hefty dish at the end there was no need to add pasta to the meal.

Chop suey has been a  prominent feature in North American Chinese restaurants. It was a dish invented to entice Westerners to Chinese food. It is made up of a mixture of vegetables and nuts. With additional small pieces chicken, pork or beef, they appeared in the menu as  Chicken, Pork or Beef Tings. Ting in Chinese means tiny, and it sounds catchy for the customers.

These “Suey” and “Ting“ mean small pieces, which make them a quick way to cook and does not require a large quantity of meat. This combination of several ingredients creates a multi-tasting crisp and delicious dish that are fresh to the Westerners’ appetite. No surprise, it is still on most Chinese restaurant’s menu!

 

The Raw and the Cooked, MYTHOLOGIQUES is a new column on the culture of eating and cooking, with contributions by various authors. The column name is borrowed from the title of a book by Claude Levi-Strauss. It is spontaneous, a little amusing but serious at the same time.

STAY WITH ART. INDEXG B&B


(Breakfast area and small shop)

Located on the second floor of an art space, INDEXG Bed and Breakfast has 4 guest rooms, all with ensuite bathroom. Since 2008, INDEXG B&B have served curators, artists, art-admirers, collectors and professionals from different cities visiting and working in Toronto.

INDEXG B&B
50 Gladstone Ave, Toronto
416.535.6957
indexgbb.com



MONDAY ARTPOST
ISSN 1918-6991
Published on Mondays, with columns by Artists and Writers
Published since 2002, an Ocean and Pounds publication

mail@oceanpounds.com
mondayartpost.com

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