Artists in the Kitchen

Virtual Exhibition

Original Exhibition Dates: March 21 – May 19, 2018 • Textile Center Galleries
50 works by women artists inspired by 50 women chefs & restaurateurs

Welcome to Artists in the Kitchen, the second in a continuing series of digital exhibitions! In December 2017, 50 all-women artist/chef-restaurateur teams were paired up and introduced to each other, joining together over 100 women in an innovative partnership where the culinary experts were asked to serve as inspiration to the artists. To honor the mission of Textile Center, each of the artists incorporated a textile process, material, or sensibility in their completed work. The result culminated in one of Textile Center’s most popular exhibitions, and celebrated the 25th Anniversary of Women Chefs and Restaurateurs’ (WCR) Annual Conference, held in Minneapolis during the show’s run.

Recognizing the abundance of local culinary and visual art talent of Twin Cities-area women, this invitational exhibition forged a new partnership, with Textile Center and WCR working hand in hand to celebrate the work of women artists in both the art studio and culinary worlds. Special thanks to all of the participants, the project’s chief “wranglers” Kim Bartmann, Wanda Ortiz-Maysonet, Carolyn Halliday, and Tracy Krumm, and photographer Jonathan Pavlica. Enjoy!

“Being on a team for Artists in the Kitchen is to begin to understand how an artist actually works, to be part of that process. I’m beginning to think of it as walking into a room you’ve never been in before, yet it’s totally familiar in so many ways and not in others. That’s because it’s partially about your own work and then discovering the visions and processes of the other person there, the artist.” —Lynne Rossetto Kasper

Featured Images: Detail from Brittle Earth, Sophia Heymans; Detail from Donuts, Jennifer Davis; Detail from Locally Sown, Kimber Olson; Detail from Tangled in Taste, Farida Hughes; Detail from Wooly Ice Cream, Robbie LaFleur
Nettie & Beth in the Kitchen
Beth Barron
with Nettie Colón, Red Hen Gastrolab
Cotton, found bandages, thread, acrylic paint
Hand stitching
25” x 24”

Nettie and I met one Sunday afternoon in my loft apartment. I felt like we were soul sisters immediately. Through our excited and passionate discussion, we realized our communities overlapped and we knew people in common. She was thrilled with the material I most often work with, found bandages, and understood the metaphor I was playing with.

We shared the joy of her Spanish heritage, how it influenced her philosophy of eating and cooking and food, and how my Jewish heritage influenced me. Fun, humor and joy around food and art were a common “thread.”

Maddy Bartsch
with Jodi Ohlsen Read, Shepherd’s Way Farms
Cheesecloth, cotton thread, homemade starch
Stitching, starching, weave manipulation
26” x 19”

Working with Jodi gave me a glimpse into the journey that brought her to cheese making. Hers is a story of interconnectedness to the soil, her sheep, the milk they produce and the cheese that Jodi crafts for customers. The ripple effect Jodi takes into account when making food for others is clear in the care she gives to the earth, her creatures, and the people around her, celebrating our connectedness and beckoning us to write our own unique stories.

Jane Bassuk
with Kelly Olsen, Hans’ Bakery
Cotton fabric, thread, beads
Photo transfer, stitching, embroidery, quilting
20” x 15”

I spent a wonderful afternoon at Hans’ Bakery with Libby, the owner Kelly’s assistant. I took photos of the bakery and of the enticing baked goods. I also had lunch there with three customers who were regulars at the bakery. For dessert, I tasted the “Bee Sting,” a smaller version of the bakery’s specialty, “The Bee Hive.” I incorporated some of the photos I took in my piece to suggest sweetness and warmth.

The Kitchen is a Place of Transformation
Rachel Breen
with Jennifer Breen, Mill City Farmer’s Market
Paper, thread, colored pencil, gouache, watercolor
Sewing, drawing, painting
22” x 30”

My sister and I grew up cooking together and to this day we eat each other’s food with great joy. For this project, that seemed too obvious a place to start. Instead, we leaped into a conversation about how our food is grown, processed, distributed, cooked and eaten and how that affects our bodies. The imbalance between the industrial agricultural system and human health cannot be overstated, and it is my sister’s work to create balance between these spheres, that I have attempted to convey in this piece.

Kitchen Tantra: The Fabric of Life
Sandra Brick
with Nalini Mehta, Route to India
Silk chiffon, bamboo, canning jars of peppercorns, cardamom, cloves, allspice, nutmeg, lavender
Stitch shibori dyed with turmeric, cinnamon, pomegranate, hibiscus, and kumkum
65” x 50” x 15”

Tantra, in Sanskrit, means to weave, transform, unify—to make whole. We join the five elements of nature: Edible elements come from the earth; water cleanses, soaks and moisturizes fabric and ingredients; fire cooks the mixture to release color; air and space bring forth the finished material allowing us to experience our total world through our senses—to feel the connectedness, the oneness with everything that surrounds us. Kitchen Tantra unifies the cook, the artist, the art and the beholder.

Menu for Life
Anna Carlson
with Michelle Gayer, Salty Tart Bakery
Cotton canvas, inks, thread
Screen printing, stitching
36” x 24”

Pared down to essential elements, the text of a menu briefly describes an experience yet to happen. The story of Babette, who enters a community as a stranger and becomes a treasured member, is the inspiration for this menu for life. Perceptions of difference are shrouded with bias and embellished by memory, and this work asks: “What are the true ingredients?”

We Are But Earth
Jen Chilstrom
with Jessi Peine, Peeps Hot Box
Bison skull, wood, eggs from Jessi’s chickens, leather, organic cotton, natural dyestuffs: calendula; heirloom peppers; lemongrass; and concord grapes from Jessi’s garden, embroidery thread
Painting, hand dyeing, wild crafting, embroidery, listening, love
50” x 24” x 3”

Jessi takes her favorite memories about food and then calls on her heart, travels, and passion for cultivating, growing, and experimenting to nurture the bold colors and flavors that define her. I’m inspired by her commitment to learning about ethnic foods and traditions from their source. She grows unique produce in her South Minneapolis garden. She shares what is in the moment, in the element, and what is in her heart with each dish. I hope you too can experience her generous and graceful nature on and off the plate.

Thumbs Cookies
Nancy Condon
with Robyn Frank, Thumbs Cookies
Felt, joomchi paper, cork, nylon net, organza, cotton
Cutting, gluing, sewing, assembling
18” x 18” x 9”

Robyn and I met once. When I first saw the cookies, I knew at once that I would take a sculptural approach. I showed Robyn a small stitched cookie. She commented that making a lot of stitched cookies would be a lot of work. She was right. As I worked, I gained an appreciation for how hard she works to produce an appealing product. The project was very different than my other work. I liked working with the small-scale objects and solving problems as they arose.

Jennifer Davis
with Arwyn Birch and Teresa Fox, Glam Doll Donuts
Acrylic, graphite, fabric scraps
Collage, painting
60” x 60”

I was over the moon when I learned I was paired with Teresa Fox and Arwyn Birch of Glam Doll Donuts. I visited their first shop when it opened five years ago and have been continually inspired by their entrepreneurial spirit, their beautiful friendship, their creativity…and of course, their DELICIOUS donuts! I knew right away I wanted to invent my own donut “flavors”—using paint, collage, and fabric scraps from the Glam Dolls’ personal stash. Yummy!

Dulceria Bakery
Sharon Day
with Dulce Monterrubio, Dulceria Bakery
Wood, glass, clay
27” x 27”

This mosaic depicts images Dulce shared with me about her bakery. The cinnamon and cacao trees represent flavors authentic to Mexico that she sources as ingredients for her pastries. The Mayan clay figure represents the feminine Luna and the image of Frieda is her inspiration for her first recipes. And finally, Dulce, offering her mango pie where it joins her chocolate/strawberry cake and traditional cupcakes.

Vicious Cycle
Marjorie Fedyszyn
with Stephanie Hansen, Stephanie’s Dish
Wool, silk, cotton floss, rayon
Wet felting, stitching
7” x 17” x 12”

We met and agreed that any gathering is enhanced when food is involved. We possess an affinity both for hot dogs and haute cuisine. Our exchange became animated as the conversation turned to our bodies and the vicious cycle of diet and exercise. There is an ever-present reminder of the changes that occur: looking in the mirror. Instead of seeing our ideal selves, we see belly fat, which has power over us and feels like a betrayal. Vicious Cycle is the size of approximately 14 pounds of combined body fat that Stephanie and I have gained and lost in the past year as we strive to come to terms with our changing bodies and learn to accept the vicious cycle.

WHISKED: Cooking Up Community
Camille J. Gage
with Molly Herrmann, Kitchen in the Market
Digital tools for bookmaking
Community organizing
9” x 6” x 1”

Molly and I quickly discovered that we share a real passion for the myriad ways that cooking and eating brings people together. The preparation of food reflects our values, our traditions and our incredible diversity. It’s an expression of love. A community-created cookbook seemed the perfect way to bring our passion to life.

Offering/Sea Bowls
Elizabeth Garvey
with Koshiki Yonemura, Tanpopo Studio
Soaking, cutting, manipulating, drying
2.5” x 22” x 9”

The ocean provides food for the chef to cook with and inspiration for the artist to create with. We fill our bowls and give thanks for these offerings of nourishment and beauty.

Know Who
Ruthann Godollei
with Tracy Singleton, Birchwood Cafe
Cotton cook’s uniform, cap, apron, dishwasher towel
60” x 24” x 12”

As a longtime patron of the Birchwood Cafe, I love chef Tracy Singleton’s emphasis on real food, scratch-made, using local and organic ingredients. This is how we eat well—good tasting food, supporting local farmers, knowing the supply chain, staying healthy while considering the planet’s resources. A Zen meal prayer in the cafe says ‘we should know how [our food] comes to us.’ I based these altered textile items, cook and server clothes, and a dishwasher’s towel, on that concept.

Unfolding Growth
Karen Gustafson
with Jenny Ellenbecker, Round Lake Vineyards
Thread, silk organza
Free-motion embroidery, drawing
16” x 16” x 1”

Jenny and I met over tea to discuss her work as a vintner and owner of Round Lake Vineyards and Winery. Through our conversation, I became engaged with the various growth stages of grapes within a season. I was inspired to further investigate and understand a grapevine’s cycle. The free-motion embroidered drawing created for Artists in the Kitchen captures and highlights select seasonal changes of grapevines including winter dormancy, to spring budburst, to summer fruit set, and fall harvest.

Missing Pieces Cafe
Carmen Gutierrez-Bolger
with Mecca Bos-Williams, Food Writer
Mixed media, exclusive menu
24” x 48” x 2”

Like family trees or family crests, food traditions can be a life preserver. When families pass along food customs and traditions, we get a sense of identity and self. But what happens when pieces are missing? What if, because of slave trade, adoption, exile, abandonment, other possibilities that can and do splinter families, food touchstones are lost, unmoored, missing?

Many Americans can’t take for granted the food ways and traditions of their people. And then, we attempt to fill in the blanks.

Marcia Haffmans
with Susan Muskat, Moose and Sadie’s
Dura-Lar, thread, screws, cinnamon
Hand stitching
72” x 32” x 15”

The Dutch East India Company (1600), right arm of the Dutch state, had a voracious appetite for spices.

During WWII, Dutch civilians in Indonesia were interned in Japanese camps.

Their diary handwritings are referenced in Denaturalization

Indonesia was a colony of the Netherlands for 350 years after quest for profit began.

Cinnamon lends subtle heat and is, combined with other spices such as cardamom, coriander and cumin, a unifying component in Chef Muskat’s kitchen.

Deconstructed Palimpsest
Carolyn Halliday
with Lynne Rossetto Kasper,
Co-creator, The Splendid Table
Copper wire, cheesecloth, animal membrane, onionskin dye
Knitting, dyeing
Two Woks 20” x 14” x 3”
One Wok 18” x 14” x 3”
Mezzaluna 6” x 10”

My conversation with iconic chef Lynne Rossetto Kasper revealed an understanding of the layers of history and cooking that, much like textiles, form the foundation of culture. We both resonated with the concept of a palimpsest that leaves traces from previous work. I chose to make skeletons of Lynne’s favorite tools in three mediums that I left deconstructed rather than layered, in a nod to chic dining. The onionskin dye is a tribute to her oft-used onion.

Brittle Earth
Sophia Heymans
with Kelly McManus, Dumpling & Strand
Kernza, egg noodles, dryer lint, seaweed, string and oil paint on spring roll wrappers
Collaging, painting
16” x 19” x 1”

Kelly McManus of Dumpling & Strand has been using a newly developed perennial grain to make her delicious noodles. “Kernza” has many environmental benefits, such as preventing runoff, reducing erosion, and holding nutrients in the soil. I wanted to make a piece that emphasized the importance of sustainable agriculture and the vulnerability of the land. I made a temporary, fragile and semi-transparent landscape with a wide range of materials to illustrate the various gifts that the land provides if we choose to nurture it rather than deplete it.

Healthy Roots
Kristin Hoelscher-Schacker
with Katie Myhre, RED Market
Cotton, silk, vintage window
Digital printing on cotton, eco printing on silk, stitching
29” x 28” x 2”

The foundation of both farming and cooking is soil health. Essential micronutrients and the variety and count of beneficial microbes are key to plant nutrient uptake, which translates directly to optimal plant vigor and productivity and the healthiest produce with maximum flavor. Farmers put their hands in soil to construct a product; chefs use their hands to deconstruct and transform those products. Both have a stake in the creation and preservation of healthy soil.

Tangled in Taste
Farida Hughes
with Erica Strait, Foxy Falafel
Canvas, thread, resin, paint, embroidery hoop
Stitching, painting
16” x 16” x 4”

Erica’s vision for Foxy Falafel sheds light on how a chef builds a culinary concept around a flavor or a texture, much like an artist develops a body of work from a single idea. Falafel is the building block of Erica’s kitchen, but she continues to explore and combine flavors for sauces, accompaniments, side dishes, desserts, and more. The food is beautifully arranged on the plate: a combination of lively, bright colors and interesting textures that inspired my artistic creation.

Adventures in Cheffing: Healthy Foods and Soulful Veggies
Tina Hughes
with Lachelle Cunningham, Breaking Bread
Chef’s coat, hand dyed fabric, hand printed fabric, commercial fabrics
Quilt piecing, screen printing, fabric painting, stamping
36” x 32”

Lachelle and I sat down to a great meal at Breaking Bread to discuss her culinary outlook. She talked about her approach as an “adventure in cheffing.” Lachelle has developed and taught a curriculum called “Healthy Roots” which honors the history of African American soul food with an emphasis on vegetarian eating. She wants to inspire and empower people with this cuisine. As we talked, my design took shape using ethnic textiles, images of roots and vegetables, Lachelle’s picture as a silkscreen, and a chef’s coat.

Caitlin Karolczak
with Lisa Carlson and Carrie Summer, Chef Shack
Acrylic, oil, gold pigment on linen, 19th century metallic fabric, antique and vintage floral fabric embellishments from the estate of costume designer Jack Edwards
36” x 28”

Lisa and Carrie inspired me with Chef Shack’s public display of rustic materials such as corrugated steel and found wood. Myself being a collector of natural oddities, plus our shared belief in female empowerment, has made for a uniquely opportune collaboration. For the painting I pulled images directly from their online presence. The final concept consists of a quasi contra witch-hunt, where a pig’s head is roasting over a fire while prominent, feminine hands are being warmed.

Glowing Liquids
Gail Katz-James
with Susan Liesch, JETSET Bar
Chafing dish, plexiglass, plywood, LED’s, wire, glass beads
Knotless netting, hand construction
16” x 18” x 13”

Susan showed me around JETSET, the bar she co-owns, where the most dynamic feature is the backlit bar along one wall. The alcoholic spirits glowed within their containers. As a sculptor, I noticed various bottle forms—short and rounded, tall and narrow, plump and curvaceous. Over a few conversations, Susan confided that she enjoys bartending because of the conversations she has with customers. I realized the bottles are the storage containers, but the liquids themselves facilitate human connections. Based on this idea, I created Glowing Liquids.

Do You Prefer a Breast or a Leg?
Anne Kramer
with Jametta Raspberry, Personal Chef
Fabric, cording, acrylic paint, spray paint, kitchen utensils, plastic forms, costume jewelry, bones, fake food, magazine text, textile trims, mod podge
Stitching, painting, assembling
41” x 29” x 1”

Anne Kramer and Jametta Raspberry created this piece through calling on their passion for their work. Using their inner voices, they depict a dismantling of traditional archetypes, call out biased practices, and stand to be recognized.

Implements (7)
Tracy Krumm
with Kim Bartmann, Bartmann Group & WCR President
Steel, copper, silver, bronze, found objects, patina, pigments, resin
Crochet, forging
24” x 40”

As project leaders of Artists in the Kitchen, Kim and I discussed many things over the past eight months, from creativity to organizing events to championing the efforts of talented women in our community in support of each other. I was inspired to make a set of tools that suggested a sense of purpose and usefulness, which was currently unknown, but would eventually be revealed. They evolved to reflect the unexpected and myriad ways we juggle, sort, and ultimately manage to get things done—both by working alone and by coming together. Fall seven times, stand up eight. Good to remember.

Donut Days
Cassie Kunshier
with Solveig Tofte, Sun Street Breads
Merino roving wool, angora fur, wool yarn, cotton rope, wooden dowel
Tapestry weaving on frame loom
33” x 20” x .5”

Solveig and I met at her restaurant where she gave me a behind-the-scenes look at where her pastries are made. I was immediately inspired by the cheerful ambiance of her restaurant and the happy customers that were excited to chat with her. I was sent home with a beautiful sampling of pastries that I am still dreaming about. Cinnamon, cardamom, berries, and apricots, are just a few of the wonderful flavors that inspired this tapestry.

Wooly Ice Cream
Robbie LaFleur
with Ashlee Olds, Sweet Science Ice Cream
Linen warp, wool weft
Woven in Norwegian krokbragd and danskbrogd techniques
35” x 16.5”

Memories of eating ice cream with her family inspired Ashlee Olds to develop Sweet Science Ice Cream, the best product she knew to bring people together in a shared joyous experience.

How does ice cream inspire weaving?

Joyous colors! Natural products: weaving with linen and wool, no artificial ingredients in Ashlee’s ice cream. Abstracted female figures reference the Women Chefs & Restaurateurs conference (or Ashlee as ice cream goddess?). Stars are for luck and prosperity as her new shop opens this summer.

Kitchen Time Capsule
Erin Lavelle
with Kara Doucette, Yelp Twin Cities
Cotton, ink, thread, assorted fabric and notions
Machine and hand sewing, screen printing, community engagement
26” x 18” x 10”

Our discussions focused on the importance of community engagement in our work as Yelp Community Manager and Public Artist. Kitchen Time Capsule translates the Yelp forum into an interactive artwork where the garment serves as a platform for participation. The artist invites audiences to pin a one-word exhibition response onto the coat, which she will affix permanently. The piece becomes a record of Artists in the Kitchen and a celebration of the chef-artist collaborations.

Eating Is Like Travel
Susan Leschke
with Golnaz Yamoutpour, Eat.Drink.Dish
Silk, cotton
13” x 13” x 2”

In conversations with Golnaz Yamoutpour, the woman behind the popular Instagram account Eat Drink Dish, she said she thinks of eating as travel. I instantly related to this—what better way to start to become familiar with a culture than through food? That became the jumping off point for this work. While stitching, which is a slow meditative process, I had time to think about my own food travels, which are caught up with happy memories of friends, family, and adventures.

Mary Logue
with Tamra Kramer, VomFASS
Foundation fabric, stripped wool
Rug hooking
23.5” x 36”

Tamra Kramer’s store, VomFASS, is filled with gastronomical goodies: oils, spices, liqueurs, vinegars. They are all on display and available for sampling. I gathered my colors from her products and they form the stripes in my rug. Pasta noodles decorate the border. And finally the word “taste” in the middle of the piece, because you must.

Kelly Marshall
with Laura Bonicelli, Bonicelli Kitchen
95% cotton 5% linen
Rep weave
13” x 21” x .5”

Bonicelli Kitchen is a modern Italian eatery with an inviting, cozy atmosphere inside and out. Laura Bonicelli serves a variety of creative menu selections including fresh ingredients and new twists on classic favorites. I was inspired aesthetically by the thoughtfully presented interior, a neutral backdrop of grey walls and black furnishings accented with crisp, blossoming colors, spring green, yellow, red and orange. I created two placemat designs. The one here is a traditional design, and

another with a circular flair that can be found in the Textile Center Shop.

Vatina McLaurin
with Ky and Mel Guse, GYST Fermentation Bar
Linen dishtowels, beet kvass and kraut brines from GYST, thread
Natural dyeing processes, stitching
28” x 14” x 7”

I collaborated with Ky and Mel Guse at GYST Fermentation Bar for this work, Coevolution. I was inspired by GYST’s beautiful array of purple and pink fermented brines. As people have cultivated practices of fermenting foods over time, microorganisms, plants, and human cultures have coevolved. I depict this interconnectivity in my piece. I dyed and stained linen dishtowels with GYST kvasses, and created a sculpture referencing a colony of healthful lactobacillus bacteria in their process of fermenting and healing.

Portrait of a Chef (Food Angel)
Catherine Missaghi
with Hanna Yemesrach Benti, Brava Truck
Rust, cotton, wool
Rust printing, dyeing, collage, appliqué, embroidery
38” x 36” x .25”

Hanna’s passion is providing tasty, colorful, nutritious food to her customers and family. I came to see her as a Food Angel. She spent 3 months creating a healthy menu, combining the culinary traditions of Korea, Thailand, Mexico and Ethiopia. To mimic her technique of combining, I used a collage/piecing method to assemble Hanna’s portrait using fabrics printed with rusty kitchen utensils and adding touches of color through embroidery.

Blue Doll
Shelly Mosman
with Brenda Langton, Spoonriver Restaurant and Mill City Farmers Market

Having spent many winters with a Blue Doll on the bar at Spoonriver Restaurant, Brenda Langton wanted it featured, portrait style. In the tradition of still life, where textiles, food, and personal objects have always played a key role in identity and status, Shelly Mosman has captured this majestic beauty of a heirloom squash, grown by Langton’s friend and one of her favorite people, Jeff Nistler, on his farm.

Mighty Oaks from Little Acorns Grow
Marlena Myles
with Tasya Kelen, Isadore Nut Company
Wool, paper, nuts, acrylic, wood, steel
Weaving, felting, decoupage
9” x 9” x 9”

From a tiny acorn will grow a mighty oak—Tasya’s story that lead to Isadore Nut Company is inspired by her grandfather Isadore. Flavors from around the world are brought together through her story, and through Isadore’s passion that food is medicine. When enjoying a painting, one should appreciate the story behind it—the same is true for the culinary arts, for the farmers who provide the ingredients, and the passion of the chefs who create it.

Locally Sown
Kimber Olson
with Beth Dooley, Beth Dooley’s Kitchen
Wool, silk, thread, waxed linen, textile paint, polycarbonate, hinges, wire
Wet felting, stitching
65” x 24” x 24”

Beth Dooley’s accomplishments as chef, food writer, and author/co-author of 11 books about organic cooking attest to her passion for the sustainable lifestyle. Organic foods grown and produced in the northern heartland inspire vibrant colors, textures and patterns ripe for textile interpretations. Referencing locally cultivated foods, this “book in the round” pays homage to Beth’s commitment and vision for holistic food systems that sustain humans and Earth alike.

Mille-Feuille (1000 Layers)
Teresa Paschke
with Diane Yang, Spoon and Stable
Cloth, melamine, stainless steel, aluminum, PVC, spray paint
Digital printing, hand-printing, embroidery, machine stitching, drilling, wrapping, stacking, pinning
53” x 11” x 11”

Textile artists create samples like working sketches that allow ideas to manifest and develop, where mistakes and successes can be tried and tested.

This project comprises a wide variety of textile art samples encompassing more than 20 years of creative mistakes and successes that have been transformed into 18-inch cloth napkins—rolled, stacked, and served up as visual art hors d’oeuvres that provide a petit taste of my decades-long career as a textile artist and educator.

Black Plate Club
Lindsay Rhyner
with Aleksandra Till, Homegrown Foods
Fabric, beads, plastic, dye
Hand sewing
36” x 48”

This piece was inspired by the beautiful food photography in Aleksandra Till’s website. Upon meeting her and viewing her website, I was immediately struck by her skillfully executed food photography. The photographs contained splashes of contrasting color and interesting arrangements of food against an elegant black background. I used this motif as a basis for this piece. I created fanciful foods out of fabrics, plastic objects and beads. I used different textures of fibers and fabrics to mimic different foods such as rice, pasta and mashed potatoes, topping many items off with frilled and beaded garnishes.

Color Palate Salad
Ann Ribbens
with Beth Fisher, French Meadow Bakery & Cafe
Cotton fabrics, found shells, embroidery floss
Piecing, fabric manipulation, applique
36” x 24” x .25”

“You eat with your eyes.” This is one of the wonderful comments that my partner, Chef Beth Fisher, offered at the launch of our collaboration. I asked which of Beth’s culinary creations depicted her best work. She said the “Color Palate Salad” was probably her signature dish. It displays the colors and textures of a late summer harvest and is truly a visual feast. I loved using it to inspire my textile piece. This partnership has been a treat!

Cupcake Queen
Amy Rice
with Alicia Hinze, The Buttered Tin
Antique linens, felt, floss, enamel
Stenciling, collaging
26” x 18”

This piece is about a mutual love of cupcakes and special, inspiring grandmas (both named Flo). Alicia’s grandma inspired her baking career with fresh bread baked weekly for the extended family, Amy’s inspired with a love of flowers and color. The linen tea towel used for this piece and the collaged embroidery elements were all made by Amy’s grandma and great grandma. Motherhood and achieving ever-higher career goals were additional inspirations.

Cuvee de Cacao
Karen Searle
with Mary Leonard, Chocolat Céleste
Copper wire
7” x 14” x 8”

I enjoyed meeting Mary and learning about her love of textiles and her background in textile design which has influenced the printing on her designer chocolates. We discussed possibilities and settled on the cacao pod and leaves in her Chocolat Céleste logo. I was intrigued by the shapes and the wide range of colors of the ripening cacao pods in nature—yellows and greens, oranges and reds, pinks and purples. The jewel tones remind me of Guatemala and its cacao plantations.

From Dough to Doughnut
Alanna Stapleton
with Anne Rucker, Bogart’s Doughnut Co.
Essex Linen, cotton embroidery floss
Hand embroidery
24” x 18”

Stepping behind the scenes at Bogart’s Doughnut Co. with Anne to see her process was such a treat. Both Anne and I work with our hands to transform something ordinary into works of art. In Anne’s case, flour and sugar; in my case, fabric and thread. My practice as a maker is deeply influenced by everyday routine and repetitive processes. We talked about knowing your process inside and out, but always experimenting and letting the familiar surprise you.

Sarah Stengle
with Jessica Cak, Barbette
Sun printed cotton fabric, wood, paper, hardware
Sewing, sun printing, assemblage
10” x 5” x 10”

Please feel free to handle this piece gently, and put it back as you found it.

Remember is a very long glove with images of diverse spoons facing toward the hand. It was inspired by a collection of antique serving spoons belonging to Chef Jessica Cak, who said that, “each spoon is directly related to a memory of a person or place.” The piece evokes memories of preparing meals, eating, and being fed. Ordinary spoons appear submerged and fragmented in shadowy blue, recalling “cupboard love” given and received through multiple generations.

That’s a Wrap
Maggie Thompson
with Amy Brown and Heidi Andermack, Chowgirls Killer Catering
Polyester, cotton
Sewing, quilting
Pillows 24” x 72” x 6”
Blanket 60” x 96”

After receiving a copy of the Chowgirls newest cookbook, “Killer Party Food,” I was instantly attracted to the color and composition of their appetizers. After a tour of the facilities, I knew that I wanted to create something fun much like their inclusive and creative environment. Upon further research of the menu, I discovered the Prosciutto Wrapped Arugula and decided to make arugula body pillows and a prosciutto blanket so that you can insert yourself into the piece and become what you eat.

I Am Constantly Feeding People—All of the Time
Joni Van Bockel
with Beth Jones, Campus Club
Fabric, thread, cold water dye
Dyeing, embroidery
96” x 24”

I was inspired by the experience of my partner Beth Jones who continued her work as a chef before, during, and after her pregnancy. She described to me the complex experience of spending her days feeding customers and her nights feeding her baby with her body. I wanted to create something that both emulates the awkward body change that comes along with being pregnant as well as honoring mothers who continue to work throughout pregnancy and motherhood.

Candied Kumquat and Cardamon
Asia Ward
with Barbara Zapzalka, Pumphouse Creamery
HDPE plastic, plastic, rivets, wood
Painting, assembling
30” x 36” x 12”

Barbara gave me a tour of Pumphouse Creamery, and I was impressed with how much she produces in such a petite space. We talked about honest ingredients (while looking out the window at the snowy neighborhood and the people peeking in), her research into unique flavor combinations, and partnerships with local farmers and suppliers. She introduced me to some crazy flavors, including Candied Kumquat and Cardamom, full of tart, flowery kumquats in a perfect swirl of spice. The flavor took my imagination to an exotic landscape I’ve never seen before. That’s when I knew what I was going to make for this piece–a sculpture showing the landscape of flavor within a never melting swirl.

Vestalia’s Treasures
Ellie Gagner, Carolyn Halliday, Tracy Krumm, Kelly Nezworski, Emily McBride
with Ann Kim, Young Joni
Steel, copper, handblown glass
Crochet, knitting, glass blowing

Drawing from award-winning chef Ann Kim’s identification with the Roman goddess of fire and hearth, Vestalia, and her passion for innovative fusion in her culinary artistry, we fused the fiery craft of glassblowing with textile techniques in metal. The collection of objects on the wall at Young Joni: the copper pizza oven, tile wall, and glass lights, served as visual inspiration. These resulting sculptural forms emerged organically through collaboration between Textile Center artists Krumm and Halliday, and Foci Minnesota Center for Glass Arts gaffers, Gagner, Nezworski, and McBride.

Chef/Restaurateur - Artist Teams

  • Jessica Cak, Barbette / Sarah Stengle
  • Kim Bartmann, Bartmann Group & WCR President / Tracy Krumm
  • Beth Dooley, Beth Dooley’s Kitchen / Kimber Olson
  • Tracy Singleton, Birchwood Cafe / Ruthann Godollei
  • Anne Rucker, Bogart’s Doughnut Co. / Alanna Stapleton
  • Laura Bonicelli, Bonicelli Kitchen / Kelly Marshall
  • Hanna Yemesrach Benti, Brava Truck / Cathy Missaghi
  • Lachelle Cunningham, Breaking Bread / Tina Hughes
  • Alicia Hinze, The Buttered Tin / Amy Rice
  • Beth Jones, Campus Club / Joni Van Bockel
  • Lisa Carlson & Carrie Summer, Chef Shack / Caitlin Karolczak
  • Mary Leonard, Chocolat Céleste / Karen Searle
  • Amy Brown & Heidi Andermack, Chowgirls Killer Catering / Maggie Thompson
  • Dulce Monterrubio, Dulceria Bakery / Sharon Day
  • Kelly McManus, Dumpling & Strand / Sophia Heymans
  • Golnaz Yamoutpour, Eat.Drink.Dish / Susan Leschke
  • Mecca Bos-Williams, Food Writer / Carmen Gutiérrez Bolger
  • Erica Strait, Foxy Falafel / Farida Hughes
  • Beth Fisher, French Meadow Bakery & Café / Ann Ribbens
  • Arwyn Birch & Teresa Fox, Glamdoll Donuts / Jennifer Davis
  • Ky & Mel Guse, Gyst Fermentation Bar / Vatina McLaurin
  • Kelly Olsen, Hans’ Bakery / Jane Bassuk
  • Aleks Till, Homegrown Foods / Lindsay Rhyner
  • Tasya Kelen, Isadore Nut Company / Marlena Myles
  • Susan Liesch, JETSET Bar / Gail Katz James
  • Molly Herrmann, Kitchen in the Market / Camille Gage
  • Jenny Breen, Mill City Farmers Market / Rachel Breen
  • Susan Muskat, Moose and Sadie’s / Marcia Haffmans
  • Jessi Peine, Peeps Hot Box / Jennifer Chilstrom
  • Jametta Raspberry, Personal Chef / Anne Kramer
  • Barb Zapzalka, Pumphouse Creamery / Asia Ward
  • Nettie Colon, Red Hen Gastrolab / Beth Barron
  • Katie Myhre, RED Market / Kristin Hoelscher-Schacker
  • Jenny Ellenbecker, Round Lake Vineyards / Karen Gustafson
  • Nalini Mehta, Route to India / Sandra Brick
  • Michelle Gayer, Salty Tart / Anna Carlson
  • Jodi Ohlsen Read, Shepherd’s Way Farms / Maddy Bartsch
  • Lynne Rossetto Kasper, Co-creator, The Splendid Table, exploring new roads / Carolyn Halliday
  • Diane Yang, Spoon and Stable / Teresa Paschke
  • Brenda Langton, Spoonriver Restaurant and Mill City Farmers Market / Shelly Mosman
  • Stephanie Hansen, Stephanie’s Dish / Marjorie Fedyszyn
  • Solveig Tofte, Sun Street Breads / Cassie Carroll
  • Ashlee Olds, Sweet Science Ice Cream / Robbie LaFleur
  • Koshiki Yonemura, Tanpopo Studio / Elizabeth Garvey
  • Robyn Frank, Thumbs Cookies / Nancy Condon
  • Tamra Kramer, VomFASS / Mary Logue
  • Ann Kim, Young Joni / Ellie Gagner, Carolyn Halliday, Tracy Krumm, Kelly Nezworski & Emily McBride
  • Kara Doucette, Yelp Twin Cities / Erin Lavelle