Califas (2013)
Andrea Blum
Marin Open Space (key), 2013
Digital C-print
In collaboration with UAV pilot/photographer Kenny Blum
1) Emily Gu, Strip and Go Bare, San Francisco. Gu produces a sparkling 100% organic citrus cocktail.
2) Stacey Bruno Migale, Biscotti Bari, Sonoma. Biscotti.
3) Anna Erikson & assistant, Hands Full Farm. “I started Hands Full Farm in 2007 as my own enterprise on my family's historical ranch, and have been raising chickens for several years now.” Erikson is also a cheese maker for Barinaga Ranch in Marshall.
4) Hae Yong & Lizzy Boelter, the Grease Box, Oakland. Gluten-free soul food from whole grains, organic meats and veggies and local dairy.
5) Eliza Litsky, assistant & Kacie Loparto, owner, She Sells Seaweed. Hand-harvested wild seaweeds from both Atlantic (Maine) and Pacific waters (Northern California). “I take part in the entire process of gathering, drying and packaging more than seven different varieties of seaweed.”
6) John Herbstritt & Christian Reynoso, Uncommon Pickle, Oakland. “We call ourselves Uncommon Pickle because we are dedicated to uncovering new and delicious flavor combinations where none have dared look before.”
7) Kasey Caletti, Kasey's Sweet Treat, Oakland. Organic, gluten-free, and alternatively sweetened baked goods.
8) Maggie Weber-Striplin, Pachamama Cookery, Oakland.
9) Angela Montemayor, Angela's Black Bottom Cupcakes, Daly City. Cupcakes.
10) Ellen Wang, Chambers Lane. Mill Valley. A series of organic nut pâtés made with almonds, cashews, and walnuts.
11) Connie Green, Wine Forest, Napa. Head Huntress and Owner of Wine Forest Wild Foods, Green is a purveyor of wild mushrooms and wild foods of America. She is an internationally recognized pioneer and authority on foraging and co-author of the awarding winning cookbook
12) Derek Castro & Luisa Alberto, Sōw, San Francisco. Fresh Juice. “We make organic and heirloom fruit and vegetable juice to order.”
13) Sadie Scheffer, Breadsrsly, San Francisco. Gluten free bread.
14) Michelle Pusateri, Nana Joes Granola, San Francisco. Hand made granola using farm-direct organic ingredients.
15) Julia Kendrick Conway, Stella Cadente Olive Oil Company, Fort Bragg. Kendrick Conway has property in Mendocino and Butte counties and produces traditional extra virgin and flavored olive oils that are available in bulk and private label.
16) Mark Pasternak, Devil's Gulch Ranch, Nicasio, Marin County. Produces rabbits, pigs, sheep, premium wine grapes and asparagus for retail customers and direct sales to restaurants and offers agriculture and nature educational programs for children.
17) Corey DeShazo & Michael Davidson, Grilled Cheez Guy, Oakland. Grilled cheese maker and pickler who make American classics dishes.
“My American Pantry (MAP) is a photographic atlas celebrating and interpreting the micro-food and drink craft culture emerging in the United States. The photo project is traveling state by state documenting craftspeople, farmers, and their stories as well as the culinary ethos that defines particular geographical areas—sometimes drawing on traditions, family ties, or the affordances of climate and terroir (the taste of place) and other times emerging from new social trends and innovation. There is a zeitgeist of creativity around American food and MAP is out to document and share it. The craftspeople and farmers in these photographs are part of entrepreneurial phenomena that is blossoming in California and characterizes the intricate layers that define geographic expressions of American food.
The MAP project started in January 2013 in Northern California when we took the first aerial images of a group of artisans using a remote control camera mounted on an unmanned aerial vehicle. These photos capture compositions of Californians’ from different backgrounds and ethnicities that create an astounding array of artisan food and drink. The project is now going national, traveling around the country with the intention of collecting images and stories from every state and creating a complete map and tapestry of American food and drink culture. MAP is not just about collecting images but also about collecting stories from small corners of the country and creating social connections to help these small businesses thrive in the marketplace. The map created will become interactive for viewers to discover and taste the food and drink being crafted around the country and help define an emerging American pantry specific to its geography.” – Andrea Blum
Califas
October 2 – December 21, 2013
Intersection for the Arts
San Francisco, CA