On June 20, many creatives in our area are participating in a country-wide National Arts Drive, organized by RAW Artists and Orillia native Michelle Bylow. This event was originally scheduled for June 5, but has been moved to later in the month.
Creatives in all areas —art, music, performing arts, film, fashion, photography, craft, beauty — as well as cultural institutions and local restaurants nation-wide are invited to showcase their work to a driving, socially distanced audience for attention, tips, and hopefully sales.
Local musician Olivia Duck will be participating, along with various other drop-in members of the band, Hobo Jam.
“We will be located at 77 Lewis Drive in Orillia. It will be a Hobo Jam collective performance featuring myself, Jakob Pierce, Jamie Drake, and Dennis Rizzo. Perhaps other drop-in musicians as well. We will do a variety of music which will be jammed out as we aren’t officially rehearsing at this time for obvious reasons,” said Duck.
Several artists and galleries along Peter Street between Mississaga and Colborne streets will be out, including Patti Agapi, MJ Pollak and Molly Farquharson from Hibernation Arts.
“We will have tables out showcasing our art, and of course participants are welcome to stop, park, and safely come into the gallery to view and purchase,” Farquharson said.
RAW artists executive director Bylow is excited about this first-time event.
“We have expanded the event to include local eateries and food trucks,” Bylow said. “We have partnered with the Orillia District Arts Council to spread the word to local artists.”
Anitta Hamming’s Creative Nomad Studios will also be participating, through the gallery’s 2020 Unlimited show, on display now in the windows of the gallery.
She said “2020 Unlimited is all set up for an event like this. We have over 30 works of art in the windows of the gallery and drivers can safely purchase through our website. We hope to see lots of drivers out and are excited to be part of this event,” said Hamming.
The event will be live in our area on June 20 from 4 to 7 p.m., and the map will go live the night before. There is also an app you can download. For this and other information about the National Arts Drive, go to their website.
Would you like to support art and an important cultural institution in our town? Orillia Museum of Arts and History’s (OMAH) online art auction, QuarARTine is now live!
This auction will run from now until the end of September. Twenty new pieces of 6-inch by 6-inch art will be posted every 20 days. You can purchase art outright for $30 or bid on it and see how high it goes!
All proceeds will go towards OMAH which of course is suffering in these pandemic times. Many items of the first 20 are already sold, only three days in, so check in often to get your first choice. For more information and to bid, go here.
This week’s Essential Concert series will feature Sean and Bayze Murray, of the local band, Reay. Reay’s debut single, Lemondrop Girl, is available for download and you can purchase the band’s debut album, Butterfly Tongue Revisited, here.
Tune in to listen to Sean and Bayze live on the Essential Concert series this Thursday at 8 p.m. here.
Local dance therapist Miriam Goldberger is involved in an amazing event this week to celebrate Seniors’ Month. Young at Art presents Golden Hour this Thursday June 4 from 2 to 3 p.m. This is a virtual interactive event for older adults, presented through Zoom.
There will be an interactive sing-a-long with music therapist Thyra Andrews, an improv dance with Miriam, and a co-created art experience with Tonya Hart. You can get your Zoom invite by emailing firstname.lastname@example.org. Enjoy!
Have a sunny first weekend in June and send me your arts news by Tuesday at noon, to email@example.com.
Source: – OrilliaMatters
Barrie bylaw demands 10-year-old's Canadian flag art be removed from city property – CTV News
BARRIE, ONT. —
Erin van Kessel said she was sitting outside her north-end Barrie home Thursday morning when a bylaw officer handed her a warning.
The Barrie resident was told she would have to remove chalk art of a Canadian flag drawn by her 10-year-old daughter to celebrate Canada Day.
“2004-142-2,” recited van Kessel, while looking over the document citing her infraction. The city’s bylaw for that particular code refers to the use of public property.
“No person shall throw, drop, place, or otherwise deposit garbage, paper, paper or plastic products, cans, rubbish, or other debris on any city property unless authorized by the city,” she read.
Van Kessel said large green plastic objects, which may have been children’s items left at the curb near the end of her driveway, did not belong to her.
The issue with the chalk art, however, has left her disappointed.
Van Kessel was told by the bylaw officer someone had complained about the chalk art spray painted on the lawn at the end of her driveway.
The chunk of grass, painted red and white, is city property.
“They couldn’t really say why. I mean, mostly because it is on city property, but really?” said van Kessel in response to the bylaw violation.
Van Kessel was told she had 24 hours to remove her daughter’s chalk painting from the lawn or face a potential fine.
Van Kessel said her daughter is distraught and doesn’t understand why it needs to be removed.
“Not too happy,” said van Kessel. “Because she did put a lot of work into it, and now we have to remove it. It’s a child doing something exciting when she’s been stuck in the house for four months, and no school, no friends, so what more is there to do?”
The City of Barrie confirmed a complaint was made, and a bylaw officer visited the home, providing the following statement to CTV News:
“The city’s enforcement services received and responded to a complaint about individuals painting on city property.
Bylaw officers are obligated to investigate and respond to all complaints received. While the homeowner advised that the paint was washable, the officer was unable to confirm if it was or not, which was why the property owner was warned that they had 24 hours to remove it from the city’s boulevard.
A warning was issued to the property owner, not the child.”
Van Kessel said she does intend to remove the artwork.
“I guess other people don’t appreciate it or look at it the same way we do,” she said.
“What can you do? I guess it’s the way of the world these days.”
MSS adds three to permanent art collection – Merritt Herald – Merritt Herald
Three Merritt Secondary students have had their pieces inducted into the MSS permanent art collection.
Kaleb Hall Moses, Janelle Gage, and Sedona Reed all had their art entered into the hallowed hall, a yearly tradition for the MSS art department.
The collection goes by the name ‘the Margaret Reynoldson Collection.’ The submitted pieces are judged by a jury of art lovers, while the chosen pieces are purchased from the students.
Representatives from the high school said that the current pandemic did not discourage students from submitting their pieces this year, which they originally did digitally.
Each chosen piece is to be professionally framed and given a plaque providing the artist’s name and year of creation.
It’s time. Support your local media.
Backyard BBQ: How Art of BBQ chef and owner Trevor David makes his Big Bang Brisket – Toronto Life
Backyard BBQ: How Art of BBQ chef and owner Trevor David makes his Big Bang Brisket
Now that it’s officially barbecue season, we’re asking Toronto chefs to show us what summer dishes they’re grilling in their own backyards, on their balconies or in their kitchens
Like many of us, Art of BBQ chef and owner Trevor David is at home more than usual these days. We asked the social-distancing chef what summer dishes he’s grilling. His recipe: super-tender smoked brisket
Low and slow is the way to go for pitmaster Trevor David’s tender brisket, a fan favourite at his new Scarborough restaurant Art of BBQ. “I came up with my Big Bang Brisket after experimenting in my kitchen. I love combining different herbs and sauces to see what I come up with,” says David. “Exploring through flavours is integral to the process of pushing the boundaries of our taste buds.”
For this particular recipe, inspiration struck when David came across a bottle of oyster sauce in his pantry. “I just had fun with it—added a dash of this and a bit of that—and the brisket came together wonderfully after spending some time in the smoker.” Although David says this was a culinary experiment and there were all kinds of things that could go wrong, it worked. The result was an explosion of flavour. “Kind of like the Big Bang that created our universe,” he says.
David loves the umami hit the oyster sauce imparts to the brisket. “It’s overlaid with the mustardy tang and warmth from the aromatic spices, and then of course you have the crowning glory: the fatty char from the barbecue.”
Good brisket needs equally good sides. David recommends cornbread, rice and peas, coleslaw and a fresh garden salad. “And to wash it all down, I love fresh mango juice or a nice cold beer from Left Field Brewery.”
No smoker? No problem. Skip to the end of this post for instructions on how to make David’s Big Bang Brisket in your oven.
1 five-pound brisket
½ cup oyster sauce
½ cup mustard
½ cup puréed herb paste (equal parts fresh ginger, garlic and cilantro)
½ cup cracked black pepper
¼ cup sea salt
5 tbsp allspice
5 tbsp of cinnamon
Plastic spray bottle (for spritzing the brisket) filled with one to two cups with your choice of water, apple juice or apple cider vinegar.
Using your hands, rub the sea salt all over the brisket.
Mix the oyster sauce, mustard and herb paste together in a bowl. Then rub it all over the brisket.
Mix the allspice, cinnamon and pepper in a bowl and then—you guessed it—rub it all over that brisket. It’s messy work, but it’s worth it.
Now cover the brisket in plastic wrap and let it marinate in the fridge for 48 to 72 hours. Not patient enough? It’s totally fine to start smoking it now.
Preheat your smoker to about 300°F and place the brisket in. Lower the temperature to 200°F and smoke for about 7½ to 8 hours (this works out to about 1½ hours per pound).
Meanwhile, fill a heatproof bowl with water and place it in the smoker. This will help generate moisture. Replenish as necessary.
Let the brisket smoke for two to three hours. Then, spritz it with water (or whatever you filled up your spray bottle with) every 30 minutes. This—along with that bowl of water in the smoker—helps ensure that the brisket stays nice and moist.
After smoking, remove the brisket and wrap in tin foil or plastic wrap. Let it rest for 2 hours.
Slice your brisket against the grain and serve.
Enjoy! (And don’t forget those sides.)
Preheat the oven to 350°F. When it comes to temperature, lower the heat to 300°F.
Pour three cups of water or beef stock into a roasting pan.
Place your brisket in the roasting pan, then cover with tin foil.
Slow-cook for about 6 to 7 hours.
Keep an eye on the water level: if it starts to drop, add another cup of water to the roasting pan. Repeat if necessary.
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