Vol. 01.12.2020 | Sunday Selects
January 11, 2020
DOUG FREED
Doug Freed attempts to capture the mystical light found in natural atmospheric effects: the haze in the distance on humid summer days, the overcast gloom of winter skies, and the softness of landscape bathed in fog, and the quieting mood of approaching darkness. In his luminescent multi-paneled oil paintings Freed tries to find the grey area between traditional landscape painting and its abstraction into color fields.
KIMERLEE CURYL
“Wild Mustangs. Without them, the great west was not possible. We traveled, explored, and built this land by holding onto their manes and riding the spirit of their hearts. We can honor that gift by being their voice. These beautiful legends, magnificent symbols of freedom and grace are being stripped from their homes, families torn apart and an icon will soon be lost forever. It is my hope to not only celebrate the beauty and magnificence of these creatures but to help them.
JIM POLAN
Jim Polan loves stories. He tells them, he paints them. Sometimes the title precedes the paint, but sometimes it’s the other way around. In most works, the title is intended to be a compositional element. The works, more or less, are edited action paintings with narratives. Despite his three degrees, Polan still claims that whatever he learned of art, he learned in his father’s studio.
ARTIST'S QUESTIONNAIRE: I'M FINISHED WHEN I START LOOKING AT THE WORLD IN A DIFFERENT WAY
The photographer Pieter Hugo who has captured scenes from Nigeria to Mexico takes T Magazine inside his studio.
HOW TO GET YOUR KIDS.. OR YOU... TO EAT A GIANT TRAY OF VEGETABLES
Deb Perlman of "Smitten Kitchen" discusses her way of feeding her kids nutritious food. My general philosophy when it comes to feeding my kids is to cook what I crave, then find ways to add bait that will bring them to the table. This warm sheet-pan salad takes inspiration from fattoush, the bright, juicy-crunchy Levantine salad of tomatoes, cucumber, herbs, and crispy pita bread we love to eat during the summer. In the middle of winter, I opt for a seasonally appropriate cast of squash, cabbage, and red onion, which get roasted on high heat until the squash caramelizes, the cabbage frizzles and crisps, and the onion becomes toasty and mellow. I finish them with cider vinegar, which adds complex sweetness, and sumac, the tart spice that’s essential in classic fattoush.
THREE CAMPARI COCKTAILS YOU DON'T NEED A GAZILLION OTHER INGREDIENTS TO MAKE
What is Campari, anyway? Well, it’s one of Italy’s most iconic aperitivos—a word that refers to both a range of bitter liqueurs and aromatized wines as well as the pre-dinner hours in which they are habitually consumed—and was formulated in 1860 by a fellow from Novara named Gaspare Campari. (Save that fun fact for your next dinner party.)
THE LUMINEERS III TELLS A DEEPLY PERSONAL STORY
Already one of the biggest bands in the world, The Lumineers did something adventurous on the group's third album, III: The Denver-based group created a record divided into three chapters, telling the story of a family across three generations and how addiction touched those lives. And while it's not the upbeat singalong music that the band is typically known for, the subject matter was important to The Lumineers' co-founders, drummer Jeremiah Fraites and singer Wesley Schultz. Both had witnessed the aftermath of addiction firsthand.
INSIDE DAVID HARBOUR'S NEW YORK LOFT
Today we take you to New York, NY to visit the home of “Stranger Things” star David Harbour. In the heart of the city but lush with houseplants and bathed in natural light, it’s the perfect place to find your center while still in the center of it all.
