This past quarter in Art has been very interesting. Between juggling classes and college work I've been very busy and stressed. So it was very nice being able to come to art four times a week and being able to let my guard down and have fun. I wasn't as imaginative this time, but I used a lot of colors. I especially had fun creating my Golden Triangle collage because I had previously heard about the Fibonacci Sequence, but I never bothered to learn what it actually was. I used this assignment as a way to learn more about the Fibonacci sequence. I used different colored shapes to create my collage because I thought that would be very cool to see. I think my artwork this quarter is better than my artwork last quarter because of all the colors I used. I think colors draw attention and make art look better overall. I hope that people will enjoy looking at my colorful drawings and collages because I enjoyed making them!
During this quarter I have made 4 pieces of art I am truly proud of creating. I made my first collage that form something else, inspired by two of my favorite fantasy worlds. I created a fabric drawing, without tracing anything. The fabric had to my best, due to the fact that I went with my own gut on how to draw it. Throughout this quarter I was able to express myself using more mediums. I found it both challenging and a little "weird", but the finishing products came out very well. However, I would say that as an artist in "A" band's class I still represented myself through my artwork. Every artist has their own style, and I think I've found my own during this quarter.
1. Pour vegetable oil in a frying about the size of a quarter.
2. Lift the pan and move it around so that the vegetable oil coats the surface of the pan.
3. Add a spoonful of garlic to the oil.
4. Move the garlic around the pan same as the vegetable oil and let it simmer.
5. Pour string beans into the pan and cover them.
6. Take the cover off and move the string beans off with a spatula, fork, etc. and add black pepper
7. Let the string beans become a nice green and turn the pan off.
I feel that my dish would only be considered "processed" because of the vegetable oil unnatural additives and properties. The vegetable oil is taken through a lengthy process before being sold to supermarkets across the country. Other than that, my dish is pretty healthy. It is a vegetable and contains natural ingredients such as garlic and black pepper.
The dish is not fattening because it is vegetable-based. Also, the garnishes and seasonings are natural and do not contain any added chemicals, additives, etc. It also helps with bowel movement because of it's vegetational state. If eaten too much, there will be limited to no waste inside of the body.
I think that the food mostly comes from the Midwestern part of the country. This part of the country is the most occupied with crops used to grow fruits and vegetables. The food is conventionally grow but its organic counterpart can be purchased at stores that whole foods like Trader Joe's, Whole Foods, etc. for a slightly inflated price.
This dish is better than any fast food that can be purchased. This dish is healthier because of the lack of fats, oils, grease, processed additives and extra chemicals. The only way that this dish can be used to make money is by the company it was made by or if the cook decides to sell it.
Since the food started on a farm, it had to be grown and washed by selling to different grocery stores. Then the consumers buy those vegetables and take them home for preparation. The problem is that it was taken through a lengthy process to be bought and eaten so if you were to grow your own string beans, garlic and pepper, you'll be saving gas from going to the grocery store and the money that you were gonna pay for the groceries.
From this unit, I learned that some people do not have access to healthy foods because of their geographic location and their income. Healthy foods are expensive compared to fast food which are seen as a way to not break the bank and feed yourself and the family, if any. While realizing this, I am glad that I was taught good eating habits such as eating vegetables and starches and not just fats, oils and grease.
I also learned that the essential food knowledge that children should learn has to start at home. With good knowledge on food, the child can take it everywhere they go and share it with others who may not be as informed. The opposite can happen with little to no food knowledge which results in carrying bad habits throughout the course of life and imposing those habits unto others. We all need to learn the basics of food in order live healthier lives. That in turn will promote better living and in turn a happier nation.
As I was jarring honey over the summer I re-watched Food Inc. and felt oddly satisfied that I was actively taking down “big honey”. As an urban farmer I’m really exited to eat local food and bring it to the community. I’d like to think that I’m a warrior in the battle against corporate food companies. Although at this point I’m not providing food for an entire community, I would like to in the future. While reading and researching (urban) farming I’ve learned a lot about food that we as consumers are completely blind to. For example, I wanted to get goats and I started thinking how awesome it would be to get milk from local goats, the more I read the more I realized that goats and cows milk works just like a human, they have to be pregnant or a new mother in order for them to produce milk. That means that I would have to birth a baby goat before I could have a goat to milk. That was a moment where I really realized how far away we are from our food that we don’t even know how milking a goat or cow works.
My inspiration for urban farming Novella Carpenter wrote in her book “Farm City” about trying to eat food only from her own locally grown organic garden or trading her own food with friends for other locally grown food for a month. I would love to be able to do this at some point in my life, Maybe I could try it for a week this year eating only eggs, honey and greens from my garden.
Recipe makes 1 serving with 2 eggs per serving.
• Eggs (2)
• Salt, Pepper or spices to taste.
• Coconut Oil (1Tbsp.)
(Depending on how you choose to cook them, soft boiled eggs can be made differently)
In class I will remove eggs from the carton and crack them into the receptacle (after coating the tin in coconut spray) of the soft boiled egg maker. I will fill the machine with water and place the tray inside, then put the lid on and wait until the timer goes off. I’ll remove the tray and plate the eggs and allow people to add salt if they wish.
At home you can make soft boiled eggs by placing whole untracked eggs into a saucepan, then filling the pan with water until the eggs are fully submerged. Bring the water to a boil on high heat. Once the water is boiling, reduce the heat to a medium-low and cook the eggs for 2-4 minutes (the longer you cook the eggs, the harder boiled they will be, if you like the yolk runny, cook the egg for 2 minutes, if you prefer the yolk firmer, cook for 4 minutes or more). Once the eggs are done, remove them from the water, and gently crack the top of the egg open and enjoy.
Contrary to popular belief, eggs do not increase cholesterol. Eggs are a superfood just like Kale and Salmon. Eggs provide very lean protein, with no fat, no sugar and only 78 calories per egg (and even less in the egg white alone) and provide high quality protein providing all the essential amino acids and will keep you full for hours after you eat them.
Sourcing The Food:
What’s really unique about this meal is that it only has one single ingredient, and that ingredient has come from my backyard. Socially, this egg means a lot to me because I’ve connected with my chickens and can see the process from animal, to plate. Part of what urban farming is all about is connecting with your food and when selling it to others, I believe it’s important to share it’s story. What’s awesome is that each egg I bring tomorrow will be from a different chicken. I’ll be able to explain to people (If they want) which chicken laid which egg and their personality and why the egg is the size or shape that it is. For a detailed plan of how this will go, please refer to this Portlandia clip: https://www.youtube.com/watch?v=ErRHJlE4PGI.
Again, these eggs have come from my backyard in Philly only 8 miles from school and the only fossil fuel used to transport them will be used by the bus that drives me to school. Unfortunately, my eggs aren't organic, while the chickens are cage-free, free ranging and the feed we feed them is organic, we also choose to feed them table scraps from our house that are not organic. Because the chicken and egg are similar to a mother and baby, the nutrients eaten by the chicken are passed on to the egg.
One of the best part about these eggs is that they’re free. No one made money off of these eggs, the only real money spent was on the chicken, their food and the chicken coop. Compared to the eggs you might get at a fast food restaurant, these eggs have much more protein in them, you can even see the difference, store bought eggs are noticeably less vibrantly orange than farm fresh eggs.
I don’t feel like this is the place to lecture people on the differences between factory egg production and at home egg production, this is certainly a good hook to get people interested. If people are interested, I have pictures of my chicken coop and we can look up images of factory farming and highlight the clear differences between the two. Simple things like cage-free and free ranging and comparing that chickens are kept in cages 24-7 and their eggs drop through the floor and run down a conveyor belt compared to a chicken being able to roam around a clean spacious area and when they feel like laying an egg, they have the option of various nesting places where they can calmly lay their eggs. I can talk for days about chickens.
Hello, I'm Klarissa Hudson and this is my work from my senior art class. In this class we have students who are "passing", "middles", and "college preps." Each section has different artworks to be completed based on their level. I'm in the "passing" group, so I have the smaller and easier assignments to complete. This quarter I had to:
1. Create an art collage from magazines
2. Draw a fabric
3. Filter a picture
4. Draw a picture to represent a passage, book, quote, etc.
For my first assignment, I worked to create an art collage. We had to cut out pictures and words from magazines and have it say something without us having to explain it. For the second assignment, I drew a red fabric. I’m not really good at shading and drawing sheets or covers. For the third assignment I made filters of a picture I took during sunset. My first filter was playing around with waves while the second one was with night vision. And for the fourth assignment I did an illustration of a book I read in english class called “The Bluest Eye.” Please enjoy and comment if you like; thank you for taking time to look at my work.
As an artist, I always try to create pieces that I know I will enjoy. As part of my process, I always make it a point to carefully think about the subject matter I will be working with. The artwork in this portfolio highlights the child within me and I think it is important to acknowledge our old selves and how we once had very imaginative minds. My old self fueled my creativity whenever I created a piece this quarter.
At the end of the first quarter, I set the goal for myself that I would challenge myself to create the best artwork that I possibly could in the second semester. I can say with confidence that I achieved my goal.
Drawing has never been a skill of mine, but the second quarter in Advanced Art was extensive in drawing and I can say that I created some works that I am really proud of. Also, especially for the art collage, I was challenged to be really creative and not just cut out a bunch of things and glue them to the page. So instead, I came up with the idea of diversity and created an amazing collage around it and it then became my favorite piece of art that I produced this quarter.
This quarter I drew inspiration from all around me, specifically for the collage and the photograph. When we were told to take a picture of a photograph displaying depth of field, my mind immediately jumped to all of the easy options: taking pictures of lockers, pool balls, words, etc. However, I became inspired and decided to challenge myself using a mundane object such as string to represent such an important photography element.
Overall, I am extremely pleased with my performance this quarter and with the entire semester overall. I look forward to continuing to grow as an artist and a person through this class.
Recipe & Analysis
Baked Parmesan Mashed Potatoes
Yield: 6 servings
Cook time: about 1.5 hours
Prep time: 30 minutes
9 medium organic russet potatoes (about 3 pounds)
1/2 stick of salted butter
1 cup of milk
1/2 cup of extra virgin olive oil
5 medium garlic cloves, thinly sliced
Sea salt & freshly ground black Pepper, as much desired
Crushed red pepper flakes, as much desired
1 cup freshly grated parmesan cheese
1) Take the potatoes and rinse them under cold water; peel them until completely bare. Place the potatoes in a large pot with cold water over medium heat, and bring to a boil. Once the water is boiling, preheat oven to 375 degrees. Strain the potatoes, then put them back into the pot.
2) Take the potato masher to your root vegetable, that way, when you add in your first couple of ingredients, they become absorbed by the potatoes, creating a tastier dish. Add your milk and butter, but portion the milk as you stir it in. Do the same for the olive oil.
3) Add your salt, pepper, garlic slices, and red pepper flakes.
4) Add in all of the cheese, or leave some on the side to sprinkle on top before baking. Stir the potatoes until creamy.
5) Pour the mashed potatoes into a baking dish, place on top shelf of oven, uncovered. Leave in for 30-45 minutes, or until golden brown.
6) Serve hot.
Processed vs.Whole Food
3 out of 8 items are processed, about 38% (37.5% to be exact)
Since only 3 items have nutritional info available on their container, I can only write about them.
Vitamin A: 8%
Butter can be good and it can be bad. Even though it contains 8% vitamin A, which is needed for the health of the thyroid, and also contains a number of anti-oxidants that protect against things that weaken the arteries, it can also be really harmful to other parts of your body. If the butter is conventional anyway (contains GMOs), and you’re continually consuming it, it’s most likely giving youorgan damage, gastrointestinal and immune system disorders, is accelerating your aging, digestion problems, and many more. Butter is fattening; it turns into actual fat in your body.
Vitamin A: 6%
Vitamin C: 4%
Vitamin D: 25%
Milk is amazing for getting potassium (which can avoid Charley Horse’s), and stronger bones. A downside to consuming milk, is that if you are a person who consumes a lot of sodium, and then you consume a lot of milk you have a higher chance of acquiring high blood pressure.
Vitamin E: 72% of the RDA (Recommended Dietary Allowance)
Vitamin K: 75% of the RDA
Extra Virgin Olive Oil is one of the best oils and fats for you and your body. Not only is it good for your skin and hair, but it’s also good as an anti-inflammatory and provider of nutrients. If the oil is pressed naturally, the EVOO would be high in phenolic antioxidants, the main reason why olive oil is so beneficial (phenolic antioxidants offer resistance to illnesses ranging from cancer to arthritis). EVOO is easily digestible and tasty start to any dressing.
My potatoes and cheese are organic and came from a farmers market near my house; the farmers are located here in PA. Everything else was purchased at Shoprite. Shoprite uses food from Wakefern Food Corporation located in Keasbey, New Jersey. So the food I purchased from Shoprite traveled the furthest.
Red Pepper Flakes: $3.00
= $46.14 (about $50)
The price I spent on making this meal is equivalent to about 5 regular meals not from the dollar menu at McDonalds. Shoprite and its corporations (Wakefern Food Corp., specifically), and the farmers made money off of my meal.
People have the option of gaining weight because of the ingredients within the meal.The parmesan cheese at Shoprite, already grated, was $3.99, but the whole cheese from the Farmer’s Market, same amount of ounces as the Shoprite brand, cost $7 more. Similar to my potatoes, the organic potatoes from the Farmer’s Market, cost $2.00 more than potatoes at Shoprite. The potatoes were grown in PA, on an organic farm, and the cheese came from grass fed cows, so it’s all healthy.