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.”

Connections

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.

Enticing

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.

Donuts

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

Mosiac

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

Seaweed

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

Screenprinting

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

Collage

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.

Denaturalization

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.

Pyre

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

Painting

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

Embroidery

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.

Taste

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.

Solveig

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.

Coevolution  

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

Photography

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

Crochet

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.

Remember

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

Variable

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.

• 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