Volume 5, Issue 3 June/July 2012Gregg Segal, Southern Foodways Alliance, Stray Kat Pop-Up

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Stray Kat Pop-Up Gallery

Stray Kat Gallery recently presented the NYC premier of new works by abstract expressionist

painter Stella Michaels and Japanese pop art guru Zane Fix at Chelsea Market.

The pop-up gallery, held in the 4,200 square foot space where Artists & Fleas also recently popped up, treated visitors to a rare glimpse of Michaels & Fix as they created their works, prepared displays and spontaneously changed everything in the gallery. They also affixed large paper billboards and magic markers on rope to the building facade so that passersby could add to the show by writing their own thoughts and leaving their own artwork. Buyers and collectors took the unique opportunity to speak with the artists about their work as they created it.

Fix and Michaels have been fixtures on the art scene for over seven years. Check out their work and learn more about them at their websites. You'll find Zane Fix at jappopart.com and Stella Michaels at thefreedomsessions.com.

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Southern Foodways Alliance Man-about-town George Krauth dishes on the fashions, flavors, designs and décor he discovers as he travels the globe tracking trends in his capacity as Creative Manager for Jamestown.

One of the fantastic things about my job is that I frequently get to see my food heroes firsthand. I've

worked with Chef Anne Quatrano, readying the annual James Beard Foundation Sunday Supper event in New York. I've run into Chef Hugh Acheson of Empire State South in the most random places on his book tour. And, I've gotten to sit front row under moonlit skies and listen to John Edge, director of the Southern Foodways Alliance (SFA), spread the gospel of Southern food culture.

SFA is a member-supported group that documents and maps culinary standard bearers in the South, primarily through oral history interviews. From producing a quarterly print newsletters to publishing interactive maps for finding the best BBQ, boudin, tamales and gumbo, SFA collects and preserves the stories of Southern food so that these culinary treasures are available to everyone.

I first met my great friend Angie Mosier, who is an accomplished food stylist, writer and photographer, at an SFA event in Nashville. We’ve since roadtripped to other SFA events. Most recently, we watched whole hogs moving down Park Ave on forklifts in preparation for the Big Apple Block Party, where the SFA runs a “peep show” of film shorts throughout the weekend. I now relish working with SFA to bring documentaries such as Cud and The Rise of Southern Cheese to Jamestown developments through events like the Potlikker Film Festival. For more information about SFA, including details on how to become involved, visit their website at southernfoodways.org.

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"Segal's photographs evoke the kind of sharply absurdest pathos that will first make viewers giggle and then make them think."

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Dress-Up SubcultureNow on view at Chelsea Market, Gregg Segal shows two related bodies of work: Super Heroes at Home and State of the Union, featuring two very different types of dress-up subcultures.

Photographer Gregg Segal's interest in dress-up subcultures began in 2006 on a shooting

assignment in Hollywood. He was struck by the super heroes who posed with tourists for tips. Unmasked at home, Segal realized, super heroes would be ordinary—just as, stripped of its glitz and glamor, Hollywood itself is ordinary. In Super Heroes at Home, Segal illuminates the conflicting truth of Batman struggling to do bicep curls in his garage or Superman vacuuming his trophy collection.

Similarly, in State of the Union, Segal captures the dissonance inherent in modern-day civil war reenactment. The soldier who hunkers down in a snow bank is scrupulously true to the past, yet he's forced to relive the smoking battles of yesteryear in what is now a strip mall parking lot.

In both Super Heroes at Home and State of the Union, Segal highlights the thin line between greatness and mediocrity. His photographs evoke the kind of sharply absurdest pathos that will first make viewers giggle and then make them think. His work is on view at Chelsea Market through Labor Day.

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Meg's Sweet Potato Hash Paleo recipes are all the rage these days. A reader, Meg Murry from Athens, Georgia, sent in this one. Find all the ingredients, from sweet potatoes to sausage, eggs and spices, at Chelsea Market.

I'm not a Paleo purist by any stretch of the imagination, but here's a recipe that fills me up after working out and also tastes amazing. I hope you like it!

Ingredients:1 large sweet potato - diced into 1/2" pieces• 1 medium sweet onion - chopped• 1 bell pepper - chopped• 1 8oz package of Baby Bella Mushrooms - quartered• 2 organic sausages (Look for few ingredients and no • nitrates. I prefer hot andouille sausages)4 eggs• 1 tbsp. coconut oil (can also use ghee or olive oil)• 1 tbsp chopped parsley (optional)• 1 tsp. turmeric, salt & pepper to taste•

Preparation:

Pre-heat oven to 425. Saute the sausages over medium heat until they're well-browned. Place on paper towels to drain. Wipe grease from skillet, but leave any brown bits. Heat oil over medium-low and saute onion until translucent, scraping up any brown bits leftover from the sausage. Add sweet potato pieces and turmeric and saute for 10-15 minutes. Add a bit of water if the sweet potatoes start to stick. When the potatoes are just beginning to soften, stir in chopped mushrooms & bell pepper. Saute for another 5 or so minutes until water evaporates from mushrooms and the sweet potatoes pierce easily with a fork. Stir in the sausage and cook to warm through. Add salt and pepper to taste.

The hash is ready to eat at this point; however, to make it super-delicious, make 4 indentions in the mixture and crack one egg into each of these. Place skillet (do not use nonstick) in the middle rack of your 425 degree oven and bake about 10 minutes, until whites are set but yolks are still runny. To make this dish fancy enough to serve to guests, divide contents of the skillet into 4 ramekins before adding the eggs and baking. Sprinkle with chopped parsley (optional) and serve!

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