Monday, October 18, 2010

The Exquisite Book EXHIBITION and PARTY This Friday!

Julia Rothman

Newsletter ImageNewsletter ImageNewsletter Image You're invited!

Please join us THIS FRIDAY on Oct 22nd at Powerhouse Arena in Dumbo Brooklyn to celebrate the launch of our book, The Exquisite Book, with a big PARTY and EXHIBITION ! All 100 of the artists' pages will be on view, hung in the connected order they appear in the book. The pieces have been created as Plywerk bamboo mounted prints and will be for sale at the exhibition.

The book will also be for sale and you can meet and get your book signed by these participating artists:

Carson Ellis, Mike Perry, Deanne Cheuk, Jen Corace, Jennifer Daniel, Nigel Peake, Joe Hart, Caitlin Keegan, Nigel Peake, Mike Lowery, Katy Horan, Zach Kanin, Chris Kyung, Aaron Meshon, Leif Parsons, Arthur Jones, Laura Ljungkvist, Jonathon Rosen, Ryan Jacob Smith, Claudia Pearson, Ben Finer, Liz Zanis and the authors Julia Rothman, Jenny Volvovski and Matt Lamothe.

The party is sponsored by Stella Artois. Wine will also be served.

Here are the details:

Friday October 22nd 6-9pm
Powerhouse Arena
37 Main Street
(corner of Water & Main St.)
DUMBO, Brooklyn

Subways: F to York Street, A/C to High Street

We are so excited about the book so come BRING FRIENDS and help us CELEBRATE!!!!!!!

ps. If you can't make it to the exhibition we are also launching a web shop on Oct. 22nd where you will be able to purchase the Plywerk prints. Check our site Friday for the shop launch:

Friday, October 15, 2010

September Recipe

Today I'm happy to share some Fall delights from Sung Uni Lee
and myself. Apologies that September has just been posted
but chard is still at every farmers market so please try this simple

I'm also selling these next 2 illustrations as prints in my shop.
Sung and I are also busy compiling the 12 months of recipes together
as a fabulous gift set for the holidays - stay tuned.

charred chard

This recipe is a great crowd pleaser during an Indian summer day when the glowing embers heating the grill that make you nostalgic for a long summer sunsets.
The taste of grilled greens is deep and satisfying, a cross between roasted nori (another green vegetable) and potato chips; so kids chomp it up.
Cook the leaves and stem separately because their different water content and texture require different cooking times. Alternately, the stems can be used to grab from the grill and pop these delicious snacks straight to your mouth.

1/2 bunch Swiss or Rainbow Chard, good for more mature chard with large leaves
1/4 C olive oil
1/3 C nutritional yeast
1/2 lemon, juiced
1/2 tsp salt
pepper to taste

Cut each stalk at the base of the leaf to separate leaves and stem.
Combine remaining ingredients and mix well.
With a pastry brush of with your hands, spread a tsp of the mixture on the front of the leaves. Stack leaves up when seasoned so that the underside of
the layered leaves are also seasoned.
Toss the stems in remaining mixture to grill or broil separately.
Due to their thickness and water content, the stems take longer to cook and are chewier
On a grill or with broiler on high heat,
place several pieces for 2-3 minutes, until crispy
Remove from heat to serve, they are more crisp once cooled.

October Recipe

plum ketchup

Are you like most people and hoard a plethora of condiments to enhance your meals? Unfortunately, most commercially prepared condiments
are loaded with high fructose corn syrup.
In response, here's a quickie recipe for a homemade ketchup that combines the ubiquitous condiments of the plum sauce and good, old standard ketchup.
It's interesting to note that the origin of ketchup is believed to be southeast east meets west meets east again.
Depending on the color of the key ingredients such as the plum, tomato and the sweetener, the resultant color can vary greatly, giving you a beautiful range of dark oranges to maroon hues. Adjust the amount of spice depending on who's going to be dipping their french fries into this tangy condiment.

2 med-large tomatoes
4 plums
1 large onion, medium dice
4 garlic cloves
1 tsp, coriander powder
1 tsp cumin powder
1 tsp mustard seed
1 tsp allspice
1 medium spice chili pepper
1 tsp salt or to taste
4 TBSP sherry vinegar
4 TBSP honey or molasses

  • Roughly chop all vegetables in preparation for cooking.
  • Dry roast spices in large stockpot for 2 minutes over medium high heat.
  • Add remaining ingredients, except honey and vinegar, and lower the flame to medium low heat. Cover with a good fitting lid.
  • Cook for 15 minutes when all the water from the fruit will be released. Add vinegar & honey, molasses, or maple syrup. The sweetener you use will affect the color and taste of the resultant condiment. Adjust salt to taste.
  • Cook uncovered for another 15-20 minutes to reduce liquid.
  • Turn off heat and let cool thoroughly, approximately 90 minutes.
  • Transfer to blender and liquify the mixture.
  • Transfer to glass jars and store in the fridge. Store for up to 4 weeks.
  • Make larger batches for canning or freezing.

Tuesday, October 12, 2010

Re:Form School Paintings

We had a fabulous weekend enjoying the amazing
work at the Re:Form School show. I hope that some of you
managed to visit and if you did would love to know
your thoughts.

My paintings were inspired by Alice Waters Edible Schoolyard
and the idea that every school child should have access to
fresh, locally grown produce.
I painted my illustrations on both bamboo and fallen palm leaf plates.
I wanted to emphasize the amount of waste that goes on
in school cafeterias across the US. Every day mounds of styrofoam
and plastic are emptied into giant garbage cans.

If only we could use sustainable materials to serve our children
balanced and nutritional meals.

The paintings that have not sold will be available in my store in the
following week.

Re:Form School Wall

Re:Form School Wall detail

Thursday, October 7, 2010

Newest editions

I'm pleased to reveal my final addition to the seasonal tea towels.

winter folded

winter hanging

And also the set of 4 which makes the perfect gift - these will be available
on November 1st but you can pre-order right here.


set in bag

I also have my Mushroom towel in stock which was created specifically for
the lovely shop Terrain. These are also available here.

mushroom folded

mushroom hanging

Wednesday, October 6, 2010

Re:Form School

Re:Form School

The lack of writing here can only mean one thing and that's
that I've been extremely productive and creative.
The most exciting of which is that I'm involved in this great
art show opening in New York on
Saturday, October 9th.

Re:Form School is a REDU project which stands for rethinking, reforming and
rebuilding US education. It is a movement designed to expand and
encourage the national conversation around education reform.
Here's where to get involved.

And for a really amusing photo of me go right here.

RE:FORM SCHOOL will be open to the public,

Saturday, October 9th, 2010 through Monday, October 11th, 2010

between the hours of 10:00 AM – 6:00 PM and is located at

233 Mott Street, New York City, NY 10012.

If you don't make it down I'll be posting pictures of my work and the event

next week.