The key figure in the annual Burryman’s Parade, which takes place on the second Friday of August, in South Queensferry, Scotland. Tradition has it that a local man is covered from head to toe in burrs that he has collected, and paraded along a seven-mile route with stops at pubs, factories, and official’s houses. During each pause, the Burryman is given whisky to drink through a straw, and money, as tradition states “that he will bring good luck to the town if they give him whisky and money, and that bad luck will result if the custom is discontinued.” This year the festival was “ground to a halt” when the Burryman got a burr in his eye. Luckily, all that whisky helped ease his pain, but who knows about the luck of the town?
By grafting together branches from various stone fruit trees, Syracuse University art professor and artist Sam Van Aken has, over the course of 9 years, created a unique tree that produces over 40 different types of stone fruits including heirloom peaches, plums, apricots, nectarines, cherries, and almonds.
For this installment of “Artist Eats,” we asked Erik Mark Sandberg to share his favorite place to eat. Erik is an artist based in Los Angeles, whose “Hairy Children” series we are particularly fond of. He is currently working on a new body of work, which will be exhibited at Segal Projects in 2015.
“One of my favorite places to venture out and grab some nourishment during downtime is The Black Cat on Sunset Boulevard in Los Angeles, or Silver Lake to be exact. It’s in the neighborhood of the studio and has a chill tailored atmosphere for lunch or a night out. Los Angeles has a lot of unique pockets and Silver Lake richly nurtures its creative residents. This establishment is located in Sunset Junction across the street from Intelligencia coffee and Café Stella, which are both excellent refueling stops as well.
The Bonnie Lad
2 oz Clyde May’s Whiskey
.75 oz Ginger Syrup
.75 oz Fresh Lemon Juice
1 slice fresh ginger
Pour Clyde May’s over ice and add in the ginger syrup and fresh lemon juice. Stir well, and garnish with the slice of ginger.
A “Jar Pie” is exactly what it sounds like. Featuring one serving of pie, plus a spoon, it’s the perfect snack for those cursed with an incurable sweet tooth. This one above is “layered with a short bread crust with Toffee, Candied Pecans, topped with a moist layer of Banana Cake soaked in a light Amaretto Syrup.” Scoop it up.
This flower soup at Box Kite in the East Village looks ridiculous. According to the restaurant’s instagram, it’s “a cocktail of fermented tomato & dashi, burpless cucumber, flowers and beach peas.”
photo by Bradley Hawks
For this installment of “Artist Eats,” we asked Lauren DiCioccio to share her favorite place to eat. Lauren is an artist based in the Bay Area, who creates installations, objects and paintings that investigate the “tangible beauty of commonplace mass-produced objects.” We are particularly fond of her embroidered newspapers, and are looking forward to her exhibition at Jack Fischer Gallery in S.F. in September. Continue reading for her answer.
The French Pirate
3/4 oz Triple Sec
3/4 oz Mount Gay Rum
Pour the triple sec and rum into a Champagne flute.
Fill said flute up with champagne.
If desired, add an orange peel as garnish.