Vol. 05.26.2019 | Sunday Selects

SILIVA POLOTO

Brazilian-born Silvia Poloto is an accomplished artist working in a range of visual disciplines. She is known for her lively abstract canvases and mixed-media sculptures. Recognized for her dynamic compositions and color sensibility, Poloto exploits a vibrant visual vocabulary of boldness and subtlety.

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DOUG JOHNSTON

Doug Johnston’s work includes art, design, architecture and music. He utilizes and explores a variety of mediums and methods such as installation, fiber art, sculpture, photography, and collaborative performance.

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JEFF KELLAR

By exploring how far he can effectively reduce visual detritus, Kellar seeks to reveal the magnitude of basic compositional elements, to employ the power of simplicity to transform potentially subtle facets like shape, line, and color into the crux of the work. Kellar works in a mixture of resin, clay, and pigment. He applies multiple layers to each surface to build segments of color that range from bold to subtle, but invariably display a certain depth and intensity (not unlike frescoes)

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MINERALS

Exhibit by Aberson has been searching for and acquiring minerals from around the world. A fusion of  design and primitive form, they  are hand-selected to add texture and interest to spaces.

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ANCIENT FRESCO OF MYTHICAL NARCISSUS FOUND IN POMPEII

Excavations in a lavishly decorated house in ancient Pompeii have yielded a worthy discovery: a fresco of Narcissus, the mythical hunter who fell in love with his own reflection.

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HOT HONEY CHICKEN WITH FRIED BREAD AND BITTER GREENS

Chicken fat does triple duty in this weeknight dinner recipe to yield crisp skin, golden toast, and a schmaltzy dressing. When cooking the chicken, we start with a cold pan because it encourages gentle, thorough rendering of the tasty fat, which you’ll use for the bread and greens. Keeping the thighs skin side down the whole time allows the skin to get extra crispy while the flesh cooks through.

EAT

THAI TEA RECIPE

Years ago, my Auntie Chung was telling me how easy it was to make Thai iced tea. She had worked in an Asian restaurant and one of the most popular items on the entire menu was Thai iced tea. She proceeded to tell me exactly how to make it and how profitable it was for restaurants to make Thai iced tea. I didn’t care too much about the profitability of Thai iced tea. But rather, I’m more interested on how easily it was made and why we didn’t make it more often. The version we have is as authentic as what most Thai restaurants in America are making

DRINK

 ART 21: ART IN THE 21ST CENTURYBERLIN

A city still in the midst of a post–Cold War cultural and economic rebirth, since the 1990s Berlin has become a haven for artists from all over the world—a free zone where experimentation, individual expression, and international influences converge. From creating large-scale public projects to intimately personal ones, the artists in this episode demonstrate the diversity of practice and sensibilities in the German capital, expose its complicated history of war and migration, and convey hopes for finding systems that foster a better tomorrow.

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 A LITTLE CURIOUS #6:  THE DISCOVERY OF POMPEII

Welcome to A Little Curious, a series of special episodes that will provide you will short and sweet bonus content about the unexpected, the slightly odd, and the strangely wonderful in art history.

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