The gates are open to the new public/private art project called "Coney Art Walls," and today, you can have a look at all 30 or so of the new pieces by a respectable range of artists spanning four decades and a helluva lot of New York street culture history. We've been lucky to see a lot of the action as it happened over the last five weeks and the range is impressive. These are not casual, incidental choices of players lacking serious resumes or street/gallery cred, but the average observer or unknowing critic may not recognize it.
By way of defining terms, none of this is street art. These are murals completed by artists who are street artists, graffiti writers, fine artists and contemporary artists. In the middle of an amusement park, these are commissioned works that respond in some way to their environment by 30 or so local and international heavy hitters, and a few new kids on the block, comprising a 40+ year span of expertise. Open to many strata of the public and fun-seekers who dig Brooklyn's rich cultural landscape, this outdoor show will surely end up as backgrounds for selfies -- while perhaps simultaneously elevating a discourse about the rightful place of graffiti/street art/urban art within the context of contemporary art. Okay, maybe not such loftiness will result, but let's not rule it out entirely. It should come as no surprise that it is the dealer, curator, perennially risk-taking showman Jeffrey Deitch who is the ringmaster of this circus, or that the genesis of this cultural adventure is perplexing to some who have greeted his newest vision with perplexity and derision. His Deitch Projects and related activities in the 2000s regularly presented and promoted the street-inspired DIY cultural landscape, having done his due diligence and recognizing that new life springs from the various youth movements always afoot. The Jeffrey-conceived "Art Parade" itself was a street-based all-inclusive annual panoply of eye candy and absurdity; inflicting humor, sex, gore, fire, glitter and possibility into the minds of Manhattan sidewalk observers. As MOCA Los Angeles director Deitch also flipped the script with his "Art In The Streets," organizing a vast survey of a half-century of the modern grassroots genres including graffiti/street art/urban art/tattoo/punk/hip-hop/skater culture that far surpassed anyone's predictions for audience attendance and public engagement. Aside from tripping wires and a public misstep here and there, the show earned critical praise, pinched art-school noses, and pushed skeptical institutions and patrons to question their prejudices. It also gave voice to a lot of people. Notably, that MOCA exhibit drew a little over 200,000 attendees in four months. Coney Island beach and boardwalk gets about 14 million annually. Even if the Smorgasbord pop-up village food trucks feed a fraction of that number, there will be more folks viewing art and interacting with it here than, say, the Four Seasons dining rooms, which also display street artists and contemporary artists in the restaurants' artistic programming. Side by side comparisons of Smorgasbord/Four Seasons diners ethnic diversity, income, age, education level, museum board membership or real estate investments were not available at press time. But neither can be fairly described as exploitative to artists or audience without sounding patronizing. These multicolored and monochromatic murals illustrate a wide and balanced smorgasborg of their own; examples of myriad styles are at play with some engaging in activism and local politics and Coney Island history. From original train writer Lady Pink to aerosol drone sprayer Katsu, from El Seed's lyrical Arabic calligraffiti to Retna's secret text language to graffitist-now-collagist Greg LaMarche, from Shepard Fairey's elegant Brooklyn salute to polluters and blasé consumerism to Tatiana Fazlalizadeh's spotlight on current Coney Island neighbors, from urban naturalist ROA's monochrome marginalized city animals to How & Nosm's eye-punching and precise graphic metaphors, you are getting a dizzying example of the deep command Deitch has of this multi-headed contemporary category that is yet to settle on a moniker to call itself. Coney Art Walls assembles world travelers from NYC and LA and Miami and internationally; Belgium, Barcelona, Brazil, Paris, Tunisia, London. Some are 80s Downtown NYC alumni, others were train writers in the '70s, or big crew graf heads and taggers from the decades after. Some are considered historical originators of a form and cross-genre risk takers pushing beyond their comfort zone. Take a close look and you'll find names that are in major collections (private, institutional, corporate) and that go to auction. Some are regularly showing in galleries and are invited to street art festivals, exhibited in museums and discussed in academia and print. Others have studio practices spanning three decades, are lecturers, panelists, authors, teachers, community advocates, art stars, reality TV personalities, film actors, product endorsers and art product makers working with global brands. One or two may be considered global brands themselves. A handful have been painting on the streets for 40 years. Monolithic, they are not. One more notable aspect occurred to us as we watched this parade making its peregrination to these summer walls -- either because of Deitch or the romance or history of Coney or both; When you are looking at the range of ages and ethnicities and family configurations and listening to the variety of accents and opinions expressed and seeing the friendly but tough-stuff attitudes on display -- you might guess you were in Brooklyn. You are. |
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Coney Art Walls: 30 Reasons to Go to Coney Island This Summer
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Healthy Living - Is Your Life Battery Running on Empty?
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Healthy Living - What It's Like To Go A Year Without Processed Food
Only about 8 percent of people stick to their New Year's resolution. Food writer Megan Kimble is one of them. Back in January of 2012, the then-26-year-old made a goal to eat only unprocessed foods for a year. Kimble documented her journey, the lessons she learned and the changes she made in her new book, "Unprocessed: My City-Dwelling Year of Reclaiming Real Food," which helps simplify the challenge of subsisting on a mostly-whole foods diet.
Technically, almost all packaged food is considered processed, in the sense that it is made or grown elsewhere and is altered when it reaches the consumer (bagged spinach, for example, or frozen peas). But clearly, there's a major difference between bagged spinach and Spam, or cheese that isn't cheese. For her purposes, Kimble had her own definition for what she considered "unprocessed": anything that she could theoretically make or grow at home fit the bill. The author spoke with The Huffington Post about her 12-month experiment, which was sometimes isolating, mostly gratifying and required a ton of learning. What made you give up processed foods in the first place? It was a convergence of a lot of things. I had been reading and thinking about the environmental impact of our food -- how many fossil fuels it requires to grow and transport food, etc. Also I had been reading Michael Pollan's "Food Rules" and other books talking about how whole foods -- mostly plants -- are best for us. I'd been brewing on all of that for a couple of years and decided to take an unprocessed challenge. Initially, I hadn't made any sort of commitment. But for me, I'm definitely an all-or-nothing kind of person, so I knew I needed to give it a time frame. A year seems like a long time, but not forever. I knew with a year's time, I'd really have to investigate alternatives and see what I could live without. What did your friends and family think of the challenge? Processed is a spectrum. I had a few people be like, "All foods are processed foods so that's silly." This kind of opposition was actually a good thing -- it forced me to greater define my project and find out what I really meant. All food is processed, of course, but there's a difference between cooked vegetables and a bag of chips. I was lucky to have a patient, supportive group of friends. I'd go out to eat and ask a bazillion questions about the menu, and they'd just roll with it. What was your biggest challenge throughout the year? Going out, for sure. There's such a social aspect of food; so much of eating is being with friends and partaking in what others are partaking in. Forever, humans have bonded over the sharing of food. It'd be really hard to meet up with friends, where everyone would be having pizza. It was really hard to be professional and to go to work functions -- you don't want to talk about what you eat with everyone. That was definitely the hardest part. Did you drink any alcohol? I drank beer and wine. I tried to drink only beers from breweries I could identify. For me, the premise for what I considered unprocessed was theoretically being able to make it at my house. I could have brewed wine or beer at home. I made mead at home. It's basically the lowest-cost alcohol you can make on your own. Part of the bargain of this whole thing was figuring out how to not put my life on hold. I wanted to try my best to make sure the drinks weren't processed, but also wanted to be able to connect with people. Did you have any slip-ups during the course of the year? Of course. I was a single when I started the year and then wanted to start dating. I went out with this guy who sort of ordered food for us in this really macho, annoying way and then food came and I didn't know what to do. It was a sushi roll. White rice is processed, but I decided to make an exception. I immediately regretted it, especially because later in the date I found out that the guy didn't believe that global warming was a real thing. I write about food and the environment so that's kind of a deal breaker. What are you gonna do? When you eat out, it's so hard to know what's in your food. I'd ask so many questions, but at some point you have to move on and hope for the best. What was the first thing you ate when your year was up? A Sonoran hot dog and a Diet Coke. The Diet Coke tasted terrible after a year without soda. It tasted like straight chemicals. Actually, I've totally kicked the soda habit -- it just doesn't taste good to me anymore. I used to eat more snack foods, like packaged cookies, chips and stuff like that. Now that snack food genre stuff doesn't make me feel good or keep me full. That was a nice sort of side effect of the year -- a lot of these processed foods are still kind of invisible to me and my cravings. What was the most surprising thing you learned about processed foods? I started reading ingredient labels on everything I bought. I was shocked to see how many foods have unnecessary processed ingredients. There's sugar in everything. Deli meat has sugar. Mustard, marinara sauce, it all has sugar. The ingredient labels on food are kind of incredible. Once you start reading them its sort of impossible not to. That was sort of shocking to find out: Companies add so much sugar and layers of chemicals to make food last longer and taste better. I'm now an impulsive ingredient reader. What changes did you notice while on your unprocessed diet? I felt full. I felt really full all year. I've dieted on and off my whole life and I'd done the yo-yo diet thing. Eating unprocessed meant that I ate when I was hungry and stopped when I was full and didn't think beyond that. I was really satiated -- I was eating richer, whole foods like butter and yet I didn't gain or lose weight, I just sort of equilibrated. It was really liberating. I didn't start doing this as a diet, but it was a nice side effect to be able to eat whatever I wanted within the confines of unprocessed and feel full and satiated. Did you discover any new favorite foods along your journey? I got into habits. I'll now make big pots of beans or grains at the beginning of the week. It's such a time-saver and way cheaper than buying canned beans or going out to eat. I had to find "shortcut" foods, brands that I knew I could mindlessly buy. Now I have this sense of what brands tend to not put extra things in their food. I have unprocessed radar now. Now that the year's over, what's your diet like? I probably eat 90 percent unprocessed. There will be a meal or two a week that I'm out with friends, and it's really nice to be able to not think about it. But for the most part, a year created a lot of habits that were easy to keep sticking to. What advice can you give to people who want to limit their intake of processed foods? The first and simplest piece of advice I have is to read the ingredient label of everything you buy. When you start looking at what's in your food, you'll start buying things that are better. The next step beyond that is to buy foods without ingredient labels -- oatmeal, bananas, single food items that you can combine yourself at home. Even if you're not much of a cook, you can prepare simple foods at home, like sandwiches, salads and pasta. If you prepare food yourself, you have so much more control over what you're eating. You'll have to spend more time prepping in the beginning, but once you start to find the habits and the things that work for you, it'll start becoming part of a routine and not so time consuming at all. This interview has been condensed and edited for clarity. |
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Healthy Living - A Refreshing New Twist On A Classic Summer Drink
A Refreshing New Twist On A Classic Summer Drink
Jun 24th 2015, 14:29, by Lisa Capretto
When the sun beats down and the summer heat crosses the line from pleasant to sweltering, an ice-cold lemonade can really hit the spot. But before you settle for the usual, why not try an even more refreshing elixir? This sparkling lemon-based drink puts a new twist on an old favorite, and just might become your new summertime staple.
Sparkling Lemonade Elixir Recipe by Healthy Grocery Girl Megan Roosevelt Ingredients 12 oz. sparkling water Half a lemon 1 Tbsp. apple cider vinegar 1 to 2 tsp. pure maple syrup Directions Pour the sparkling water into a large glass containing ice. Using a citrus press, squeeze the juice from the lemon half into the glass. Add the vinegar and syrup (use more if you like your drink sweeter), then stir. Serve with a straw and enjoy! Pairs well with: Farro and White Bean Veggie Burgers |
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Healthy Living - Diabetes Prevention Is Paramount
Berrie Diabetes Center waiting room (photo: Rob Taub) The Naomi Berrie Diabetes Center was founded by a diabetic, philanthropist Russell Berrie and supports a unique combination of researchers and clinicians. I have traveled as far as North Carolina (Duke Diet and Fitness Center) to treat my type 2 diabetes so I was pleased to learn that the Berrie Center was located near my home in in New York City. According to the Center's website: "Everything about research at the Center is dedicated to shrinking the gap between scientific research and its practical application--so as to raise the prevention, diagnosis, and treatment of Type 1 and Type 2 diabetes to new levels." A doctor's time is precious and they aren't often able to discuss medical topics with laypeople. Since I write and speak frequently about diabetes, I recently had the good fortune to sit down with Dr. Domenico "Mimmo" Accili, the Russell Berrie Foundation Professor of Diabetes at Columbia University Medical Center. Dr. Accili is a scientist, and while we discussed his research, for me the most impactful part of our conversation was about prevention rather than treatment. "One in three Medicare dollars is spent to care for diabetics," explained Dr. Accili, "so taking the best care of yourself is very important. Delivering treatment to diabetics is not the challenge, people need to talk to one another about the disease," he said. "Compared to the magnitude of the problem, we don't talk about it enough." When you're told you have cancer the reaction is immediate and the patient's behavior is always proactive. As Dr. Accili explained, "Diabetes is often not tangible like other diseases so the patient does nothing, even though the disease is gnawing at you. For a type 2 diabetic a strict diet and good exercise is often the best medication against the disease." "Preventive medicine versus reactive is bigger than just diabetes and is something we must address," said Dr Accili. "The Berrie Center sees 14,000 patients a year. (11,000 of these patients are type 2 and 3,000 are type 1, yet we have not even begun to make a dent into the diabetic population of New York. If we can effectively intervene against obesity we could help so many more of these patients with their diabetes." According to Dr. Accili, a 5% loss of total body weight can have such a dramatic affect it could result in a 40% decrease in your lifetime risk of becoming a diabetic. If you already are a diabetic, losing weight will help you manage it better. Prior to being diagnosed with diabetes, I exercised regularly but knew nothing about a proper diet and this led to obesity and ultimately diabetes. Prevention is paramount at the Berrie Center. Besides endocrinologists, cardiologists, and ophthalmologists the Berrie Center also has nutritionists to help patients with their diets as well as a kitchen where diabetics can learn how to prepare healthy meals. Before one even becomes a patient at the Berrie Center the first thing they do is sit through a class where you're taught about the prevention and management of diabetes. The Center offers supermarket tours to teach patients about carbohydrate and sugar content in foods. You then meet with a nutritionist and go on to see a doctor. Not all of this is covered by insurance so in providing these extensive services the Berrie Center incurs substantial losses. This brings us again to the subject of prevention. It's ironic that health insurance, Medicaid and Medicare will help towards the cost of dialysis but not for preventative treatment that could avert the kidney disease that eventually requires such extreme treatment. Dr Accili believes we need three pillars of society to treat diabetes: education, prevention and research for better treatment. "People know smoking is bad for them and that certain foods will raise their cholesterol," he said. We don't have anything similar for diabetes. A sugared beverage is one of the worst things that can happen to your pancreas but look at how many people drink them, because they don't understand the consequences." We both agreed that limiting the size of a sugared beverage in a fast food restaurant will not help people. "It's hard to legislate good habits," said Dr. Accili. "It has to be learned that obesity and diabetes are manageable through prevention, but they are very hard to treat." Sharing information with others is clearly an effective way to help people. My mission as a diabetic is to learn as much about prevention as possible, and as Dr. Accili advised, keep talking to people. |
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