Commemorate
porcelain, stenciled and screen-printed underglaze, glaze, hardware, paper plates interaction, 2018-19
porcelain, stenciled and screen-printed underglaze, glaze, hardware, paper plates interaction, 2018-19
Commemorate Macon
Forrest Sincoff Gard & Jeni Hansen Gard
2019
Commemorate Macon is a series of commemorative plates memorializing places, people, and things from Macon, Georgia. The project was conceptualized as a way to celebrate the city through its history while also highlighting the current revitalization efforts and the people who make this city special.
As the resident artists at the Mill Hill Community Arts Center, our focus in this city was building community and working towards positive changes in Macon. We witnessed a significant amount of growth in the short amount of time we spent living here and are honored to have been able to call Macon home.
Each porcelain plate was made by hand on the pottery wheel. The imagery was created by using photographs that were mostly taken by us and then transformed into line drawings, which were then screen printed onto the plates. Special thanks to Charvis Harrell, Kathy Nolan, Carey Pickard, Paula Del Rio, Barry barry Rhoades, Clarence Thomas Jr., and Patricia Thomas, who each submitted a commemoration and photograph through an open call.
Forrest Sincoff Gard & Jeni Hansen Gard
2019
Commemorate Macon is a series of commemorative plates memorializing places, people, and things from Macon, Georgia. The project was conceptualized as a way to celebrate the city through its history while also highlighting the current revitalization efforts and the people who make this city special.
As the resident artists at the Mill Hill Community Arts Center, our focus in this city was building community and working towards positive changes in Macon. We witnessed a significant amount of growth in the short amount of time we spent living here and are honored to have been able to call Macon home.
Each porcelain plate was made by hand on the pottery wheel. The imagery was created by using photographs that were mostly taken by us and then transformed into line drawings, which were then screen printed onto the plates. Special thanks to Charvis Harrell, Kathy Nolan, Carey Pickard, Paula Del Rio, Barry barry Rhoades, Clarence Thomas Jr., and Patricia Thomas, who each submitted a commemoration and photograph through an open call.
Commemorate St. Olaf
A collaborative project with Jeni Hansen Gard, Forrest Sincoff Gard, and St. Olaf College
2019
Commemorate St. Olaf features a series of commemorative plates celebrating the unique contributions of sixteen individuals from the past and present St. Olaf community. As social practice artists working remotely on this project, it was important that we engaged with students in the development of the content that became the most essential element of this installation. We worked with Professor of Art and Art History and Asian Studies, Karil Kucera and the students in the Art History 276 who each selected a person worthy of commemoration. Each student provided an image and a statement about why they selected the person they did. The porcelain plates are decorated with multiple layers including stencils and screen printed imagery. A wide range of individuals are represented here: teachers, advisors, Dakota leaders, directors, custodians, friends. Our sincerest gratitude to Kate Fisher, Karil Kucera, and the students in Art History 276 for making this project possible.
A collaborative project with Jeni Hansen Gard, Forrest Sincoff Gard, and St. Olaf College
2019
Commemorate St. Olaf features a series of commemorative plates celebrating the unique contributions of sixteen individuals from the past and present St. Olaf community. As social practice artists working remotely on this project, it was important that we engaged with students in the development of the content that became the most essential element of this installation. We worked with Professor of Art and Art History and Asian Studies, Karil Kucera and the students in the Art History 276 who each selected a person worthy of commemoration. Each student provided an image and a statement about why they selected the person they did. The porcelain plates are decorated with multiple layers including stencils and screen printed imagery. A wide range of individuals are represented here: teachers, advisors, Dakota leaders, directors, custodians, friends. Our sincerest gratitude to Kate Fisher, Karil Kucera, and the students in Art History 276 for making this project possible.
Commemorate Penicillin
Forrest Sincoff Gard and Jeni Hansen Gard
2019
With the exhibition concept, Ferment, in mind we started to think literally of foods and drinks that exist because of the fermentation process. Fermented foods have a history that goes back thousands of years but it seems like recently, fermentation has jumped into mainstream culture and become almost a fad. Every other day we hear of a new craft brewery or an artisan, sourdough bread maker. As we write this statement a gallon of kombucha is nestled between us. We started to think and wonder besides the more obvious and popular fermented products, such as alcohol, bread, and sauerkraut, what else is fermented? It turns out the list is extensive: coffee, kimchi, chocolate, miso, yogurt, and thousands of other products. But are only food and drinks fermented? The answer is no, and that’s where are minds started to really spin. Many medicines and other health products exist because of fermentation and the process is even used to help control sewage waste and produce ethanol.
In our research, we were fascinated by penicillin and the vital role it played in human history. At age 15 Forrest unexpectedly found out that he was part of the 10% of the population that was allergic to penicillin. It is one of the world’s first used and most important antibiotic and is derived from a mold. In an effort to increase penicillin production many types of molding and fermented foods were tested. Eventually it was learned that a moldy, fermented cantaloupe was best for producing penicillin and virtually all the penicillin that exist today can be traced to a cantaloupe that was purchased at a market in Peoria, Illinois. Our plate in this exhibition commemorates the quirky history that links fermentation and penicillin.
Forrest Sincoff Gard and Jeni Hansen Gard
2019
With the exhibition concept, Ferment, in mind we started to think literally of foods and drinks that exist because of the fermentation process. Fermented foods have a history that goes back thousands of years but it seems like recently, fermentation has jumped into mainstream culture and become almost a fad. Every other day we hear of a new craft brewery or an artisan, sourdough bread maker. As we write this statement a gallon of kombucha is nestled between us. We started to think and wonder besides the more obvious and popular fermented products, such as alcohol, bread, and sauerkraut, what else is fermented? It turns out the list is extensive: coffee, kimchi, chocolate, miso, yogurt, and thousands of other products. But are only food and drinks fermented? The answer is no, and that’s where are minds started to really spin. Many medicines and other health products exist because of fermentation and the process is even used to help control sewage waste and produce ethanol.
In our research, we were fascinated by penicillin and the vital role it played in human history. At age 15 Forrest unexpectedly found out that he was part of the 10% of the population that was allergic to penicillin. It is one of the world’s first used and most important antibiotic and is derived from a mold. In an effort to increase penicillin production many types of molding and fermented foods were tested. Eventually it was learned that a moldy, fermented cantaloupe was best for producing penicillin and virtually all the penicillin that exist today can be traced to a cantaloupe that was purchased at a market in Peoria, Illinois. Our plate in this exhibition commemorates the quirky history that links fermentation and penicillin.