NANCY GESIMONDO CURATES LATEST EXHIBITION AT RAINFOREST ART FOUNDATION

The Rainforest Art Foundation is presenting Seas Trees Birds and Bees, an exhibition that according to artist/curator Nancy Gesimondo, “displays the interconnectedness of artistic vision in the age of the Anthropocene. Through a variety of different artistic practices these contemporary artist express a reverence for all things under the rocks and stars, the sky above and the earth beneath us. Each delicate flower is a gift to be cherished and preserved.” The opening reception was held on February 22 and will continue until Friday, April 5. 

 

Artists are abundant in the areas of Long Island City and Astoria. Long Island City Artists, (LIC-A), a non-profit organization, is based out of Plaxall Gallery, a 12,000 square foot gallery that opened in 2016. Neither Board member and artist Nancy Gesimondo, or artist Elsie Apacible realized that the Rainforest Arts Foundation existed in their own backyard…so to speak…until they were invited to the opening reception of the last exhibit, 80 and Still Going Strong.

Marlene T Yu is both a world-known artist and the founder of the Rainforest Art Foundation. Her husband, James is usually the curator.  “Global warming continues to be our greatest environmental hazard, causing destruction everywhere,” said Marlene. Her abstract artwork tends to depict energies in all of its forms and colors.  “Melting glaciers, rising sea levels, and forces of wind and fire are all too visible to ignore. My efforts in the Environmental Green Movement in art only provide a glimpse and appreciation for the awesomeness of the forces of nature.”  

Marlene and James invite artists to exhibit their themed related works set up in the large gallery and displayed a gratis.  James provides the printing of a color catalogue with information about the artists and photos of their artwork.  It is up to the curator to obtain the information and artwork photos of the featured artists.  As for the opening reception, James loves to cook and a hot and cold buffet of flavorful food fills the foreground.  I was unable to attend the reception but did go to the foundation to view the pieces.  

The first thing I noticed about this particular exhibit was that you saw the artists’ works in different areas, rather than simply next to the name and photo of the artist forcing you to allow your eyes to simply take in the artwork.   “I find it more interesting to arrange various artists work interspersed together so that it creates a dialog and a harmonious flow,” said Gesimondo . Each wall is a fresh celebration of colors and forms that play off of each other. I feel it helps the viewer ‘see’ the work better because details become more apparent as a result of the juxtapositions.”

As for her own works, Gesimondo called it “an exploration of materials found in nature that results in new visceral narratives.”  Much of her art is in the application of display boxes, here with the use of feathers, shells, seedpods and semi-precious stones. “The afterlife of these materials, some of which are remnants of once living creatures, aim to suggest the sense of mystery of an archeologist assembling vestiges of a distant past with no true reference of their origin.” At this event she has a flower display titled, “Homage to O’Keefe.”

Elsie Apacible’s  Koi, oil on canvas, was filled with purple and green. “The world is my biggest canvas. Patience, indeed, is a virtue that most helped me reach that truth.  Now living in New York City as a full-time artist, I wish to share my work as a tribute to not just my Asian heritage but my biggest love for Mother Earth.”.  

Casey Concelmo paints in what is called a “traditional egg tempera medium” and also using 23k gold leaf, All seven of his framed works would be best described as “miniature” being the size of 7x5 inches. Titles included: “and the land creatures crawl,” “The sea creatures gilde,” “Isn’t this beautiful,” and “The earth 
is very nice.”

Inspired from her photographs of flowers, Karen Kettering Dimit is the co-founder of LIC Arts Open, a multi-day festival in LIC.  Her motif is mosaic and stone sculptures. Is it common for her to get materials imported from Italy.  Her two pieces titled, “Pink Lily” and “Yellow Lily” makes use of Smalti, minerals (mixed media), shells, and Cotisso glass. 

South Korean born Hyobin Kwon specializes in Asian calligraphy and brush painting and views nature as “the most beautiful present” saying that the meaning of her work is to express what she feels “seeing the beautiful images and moments of the nature. Most Asian painting materials are from nature, such as rice paper, ink, natural pigments and brushes. Pottery also requires the use of clay which is extracted from the soil.  Recently, she has been working with shattered pieces of potteries turning the fragments into a piece of art. Three of her artistry includes the title of “Blue and White Impression:” Peony; Nature and Garden.

Using bits of nature, leaves, weeds, and bits of dried flowers Dianne Martin places them on an etching press to make monotypes which she them develops with other materials to create her finished images. “These bits of nature, delicate though they are, leaving a strong embossing in the paper during the print process which allows me the opportunity to record their image by gentle rubbing on the surface of the paper, a magical process of allowing them to ‘draw themselves.’”  Four of her pieces are: “Wild Fan;” Storm Fan;” “Flying Fan;” and “Not Red.” 

“My paintings stem from my love of nature and concert for the environment,” said artist Helaine Soller.”I seek to capture nature at a moment in time to connect everyday environments with its beauty, drama, and metaphors for lifecycles.”  Her style combines realism, expressionism and abstraction using what she terms as “lyrical and spontaneous brush strokes” working directly on the canvas.  Two of her art pieces are: Yellowstone Falls,” and “Water Lilies In Golden Lights” both using acrylics. 

Hillary Waters Fayle wishes to revive and salvage our connection to the natural world.  “I study rich hand craft traditions, using them in collaboration with found botanical and organic material.  In this way I symbolically bind nature and human touch. It is my hope to inspire a shifted perspective on the way we view the natural world, to explore and appreciate what is too often overlooked and to realize the potential for existence in balance with nature.”  Fayle’s work includes: Connection” and “Give/Take – Poplars I” both leaf like using mixed media. 

Without actually viewing the artworks, it is difficult to give much of a detailed description. Gesimondo composed the brochure to which artists’ descriptions and statements were not all completed or followed a pattern.  Although the artists are supposed to be all members of LIC-A, I did notice that at least one artist stated that she lives and works in Brooklyn and does not comment on her connection with LIC-A. Many of the artists’ descriptions involved their bio. It is my view of the artwork and relationship to both the theme and how they see themselves connected with the Rainforest Art Foundation that personally made a difference when I viewed the many pieces. Nevertheless, I did enjoy and appreciate looking at all of them. 

Here are two more artists.  Suzanne Stroebe’s artistry stands out due it being 3-D with the use of adornments and talismans. You can see her use of metal and wood in two of her works, “We used to Talk Underwater” and “Stargazers.” 

Brian Soliwoda, a visual and performance artist displays one of his pieces called, “NuBee” using mixed media.  

Friday, April 5, 6:30 pm, is the closing event with an installation by artist Day Shildkret who will create a Mandala of complex patterns of symmetry using elements he has collected in nature. It is considered to be a meditative ritual that is part of his Morning Altars series. The public is invited.  

Rainforest Art Foundation is free to the public and located at 36-58 37^th Street.  Hours: Tuesday – Friday, 1pm – 5pm. Phone: 917-682 3630. 

Photos provided by Dan Yu.

ARTISTRY OF COOKING WHERE PREPARATION AND TASTE TRANSCEND THE CUISINE

“Elvis is finally in the house.”  You could hear those words muttered at the 3^rd Annual Chicken Soup Cookoff, held last year at the Temple Beth Sholom in Flushing. For the past two years prior, Chef Elvis’ spicy Caribbean style chicken soup came in first place from both the judges and People’s Choice awards.  Not so in this one as Elvis had competition from a new entry, Tropical Revival, whose chicken soup seemed even a bit more “peppery”.  Nevertheless, Tropical Revival came in first from both judging groups with Elvis taking second place.  

 

Who would have thought that having a most peppery soup would be such a crowd pleaser.  Late arrival Elvis toted his soup from his restaurant on Long Island, while Tropical Revival owner Albert Teekasingh made an early entrance coming from Whitestone.  I think they were aware of their competitor as along with Elvis’s soup, a tray of mac and cheese was sitting alongside as an addition taster.  Albert had a tray of what for me was the best tasting buttery soft corn bread.  There is fresh corn in the bread and a secret ingredient that makes it so soft and flavorful. 

What was in the chicken soup?  Let’s begin with that Albert only uses cut up dark meat on the bone from fresh killed chickens. Cut up pieces of corn on the cob, yellow split peas, carrots, sweet potatoes, yucca, plantains, are added.  Habanero peppers are the “kick” in the soup and he doesn’t yell the word “bam” when he adds it. 

I was forced (twist my arm) to seek out Albert’s restaurant, located at 12-40 Clintonville Street, in a small shopping center with two floors of stores.  It was easy to spot the boasting award signs and not just due to the Chicken Soup Cookoff  as I arrived at what I believed to be a less busy time. 

Albert and his sister Elizabeth were behind the counter. Most of the food choices were resting each separately on the steam table. Although there is seating for about 12 people, most customers pop in and take out.  The menu changes every day depending upon what Albert (along with Elizabeth) want to prepare. 

I interviewed Albert and sampled much of the food to find that the artistry of preparation and taste that transcended the cuisine to the point of not even taking in account its “ethnicity.”  

It was back in his childhood days in Guyana that Albert learned to cook watching his mother and grandmother involved in the catering business.  That is what got him his start here catering companies such as Home Depot. 

He soon vied for a spot catering school lunches as four-year-olds and other kids were tired of eating bland foods now catering 4 Catholic Schools.  The children only noticed the flavors and enjoyed the spices.  One of the choices is rice with spinach that is “garlicky.” He does cut back on the habanero but tends to use dishes made with a curry.  Another is a lo mein (not of the Asian ilk) with vegetables. The one I sampled also had jumbo shrimp.  

It was now time to secure a restaurant only a few years ago.  Albert begins the food preparation at about 4 am, opening the restaurant at about 11:30 am.  There are no frozen foods used in any of his dishes, not even the most popular and sought out Oxtail (It does not come from an ox, but a cow). In fact it goes so quickly that you have to call ahead of time to see if there is any left. This 4-6 hour dish is simmered and not pressure cooked using onions, garlic, thyme, sweet pepper, cilantro and scallions marinated for hours prior to the cooking. 

 

Here is where I have to “share.”  While tasting and talking a man from Uber Eats came to take photos of the food. Yes, it means that you’ll be able to fill you tummy with goodness using an app.  The man is Chinese born.  I purposely asked because I had gone to a Chinese restaurant that served oxtail and was a bit surprised as I had never seen this on an Asian menu.  I wanted to tell him this but got interrupted. Before the man left, Albert asked if there was anything that he wished to take home and he said, “oxtail.”  I had to laugh. 

Enough chat….let’s get to the food.  I started with his famous soup and although it was still as peppery managed to get past it finding that my throat was not affected but my lips were a bit.  Now I was able to totally understand the “win.” 

Curry dishes are not my favorite due to one particular ingredient – cumin. Don’t enjoy the taste and find that I have a slight allergy as well. I had brought my food buddy, Deveka who was born in Surinam.  Give her a peppery tasting item and she will still request hot sauce to go with it. Not this time though as Albert’s combination of herbs and spices pleased her palate well.  

Curry is not a spice but a mixture of spices. Albert combines: onions, garlic, cumin, and masala.  One of the selections was Crab with Curry using snow crab, coconut milk and a root vegetable known as eddoes, related to the taro family. 

   

Baked Chicken and Curried Chicken were two other items as well as Pumpkin Shrimp using both pumpkin and butternut squash.  I have yet to have Curried Duck of which Albert goes directly to a place where he can pick out a live duck. 

“Sides” are served with the main item, including rice and red beans, rice and pigeon peas, the rice with spinach, roti, dahl and macaroni pie (a form of mac and cheese). 

“Jerk” mains are available in the form of Jerk Chicken and Jerk Pork.  Spicy, but not so peppery. If you happen to be there on a Saturday, Albert might just have made his “fall off the bone” spare ribs.   

This entrepreneur is not stopping at having the catering and restaurant.  There are two more ideas in the making.

Tropical Revival is open from 11:30 am to 7pm, closed on Sunday and Monday. (917) 563-7879

CRAVING FOR SMOKED FISH? YOU CAN GET IT FOR WHOLESALE

Nova lox used to be a delicacy that was found in high end appetizing stores and supermarkets.  Nowadays lox is on menus throughout the United States as well as many other countries.  What exactly is it?  Salmon that is cured and what is termed as “cold smoked” meaning at a low temperature.  

 

Tradition has it served on a bagel with a “schmear” of cream cheese and topped with raw onions, a tomato slice, and capers.  Incidentally, if you request “belly lox” you will find it much saltier.  

Smoked fish tends to be costly, depending upon what you buy and where you buy it.  Deli counters in stores such as Fairway Market have the smoked fish laid out in the glass cases where they slice and sell it by the pound.  

Acme Smoked Fish, located in the Greenpoint section of Brooklyn, smokes, packages and sells their products both in the Tri-State area and across the country. We are also talking about herring, white fish, sable and baked salmon, all of which are hot smoked. 

Acme has been around since 1905 and founded by a man named Harry Brownstein, who emigrated from Russia.  It is not surprising as now always having refrigeration gave way to smoking fish and meat for preservation.  Smokehouses in New York were not new.  With the birth of the family and the company being passed down, expansion and the introduction of vacuum packing resulted in the public being able to purchase the fish without any waiting.  Acme continued to grow with products under different brand names. I’ll get to that later. 

Fridays at Acme is open to the public from 8 am to 1 pm when you can buy the products at wholesale prices….cash only. I certainly agree just as a matter of time consuming.  It was the Polish community in the neighborhood that sparked the Fish Friday. This includes being able to go to a counter with various lox flavors and have it sliced.  I tasted all but the very salted belly.  Scottish style is dry cured.  Gravlax, a Scandinavian tradition, includes dill in the curing. Lemon pepper is quite tasty and my favorite flavored is the pastrami nova, of which I understand the company won an award for.  If you are buying for when you are having “company,” it is probably best to have the original on hand and bring out some seasoning.  

Let’s go to the other salmon products.  Under the label of Blue Hill Bay, Poke bowls are available. The rice portion is meant to be heated in a microwave oven. Aside from a decent portion of salmon they come with a packet of seasonings and sauce.  They are quite flavorful and provide enough protein for lunch. One of the Poke bowls has tuna instead of salmon.  

I think that whitefish is second to having lox…no bones about it.  Well, that’s not true, you have to pick off the meat and make sure there aren’t any pin point bones.  You can always get their whitefish salad, a combination of both whitefish and whiting along with mayo.  Salmon spread with smoked wild Alaskan salmon is an alternative.  To compare, if you want, a 16oz container is $8. 

Herring may be a preference to your tasty intake.  Sold in jars, you can get the filets in: wine; sour cream and onions; and one basically with onions and dill.  A 12oz jar is $4 and a 32oz showed $6. 

Have a hankering for rainbow trout or sable?  Like the whitefish, sable (Alaskan black cod) is displayed for your choosing.  BTW, you don’t get to pick up the fish and explore it.  There are several gloved employees behind the line of goodies that will gladly assist you with any questions and purchase. 

Ellen Lee Allen is charge of the marketing. We first talk about the clientele which now includes people from various ethnic backgrounds, all who have developed a taste for smoked fish.  As far as the various offerings she said, “If it has fins, we smoke it.”  

As a marketing “stunt” Acme created the “world’s largest bagel and cream cheese.” This Guinness record weighed 213.75lbs. It contained 40lbs of cream cheese, 40lbs of salmon, 25lbs each of tomatoes and onions, and about a pound and a half of capers. 

Although I didn’t notice, Allen said that they sell sturgeon as well.  I did view the salmon roe but not sure as to whether the company gets the whole salmons with the roe inside or the roe from an outside source.  Price wise, the chalkboard read $25 for 7oz. 

How about a snack of either teriyaki or peppered salmon jerky instead of beef?  There is a chalkboard both as you enter as well as on the wall when you have made your way inside.  Here is a sample of prices: Smoked salmon (lox) is $18lb. Hot smoked honey baked salmon also sells for $18lb. 

Production Manager Gary Brownstein has been working at Acme for 45 years and gets to taste everything that comes out. Gary also makes up a special every week that is posted on the board.  “It started about 20 years ago when we had a different clientele buying from us.  The first one I made was lox with and avocado salsa.  Then there was a bourbon mustard sauce.  Today we have one with onions and jalapenos.”  

I certainly do not want to leave out one of their Blue Hill Bay products, Honey Maple Smoked Salmon.  So worth giving up bacon for but watch out for tiny pin bones.  

Acme Smoked Fish is located at 30 Gem Street. Expect very long lines if you go during the holidays…and not just the Jewish ones!