Author Archive: Zocalo Staff

rss feed

Generations of Art

September 11, 2012 |

(above: Arthur V. Diehl, “Pagan Prayer,” oil on board, 14 x 11 1/2 inches; collection of Eugenia Diehl Pell)

Mesch, Clark & Rothschild, P.C.will host an exhibit featuring the work of three artists: Eugenia Pell, Paul Mohr, and the late Arthur Diehl, September 13 through the end of 2012.

Eugenia Pell: Eugenia studied at the Rhode Island School of Design and with Paul Mohr at The Drawing Studio of Tucson. She works across media to represent beauty and emotion in landscape, portrait and still-life. Eugenia has also undertaken a substantial study and restoration of works by her late grandfather, Arthur Diehl, and her great-grandmother Marie Spartali Stillman.

The late Arthur Diehl:  Arthur was born in London and immigrated to the United States in 1893 when he was in his 20s. He was a master studio artist who was best known for marine scenes. “The most interesting aspect of these paintings is that, with the exception of still life, he painted from memory,” reflected his granddaughter Eugenia. Diehl’s works have been featured around the world and most recently at the University of Arizona Museum of Art.

Paul Mohr: Paul began portrait and figure drawing in 1987, and beginning in 1996, ran open studios for The Drawing Studio of Tucson. Paul continues his involvement and leadership with The Drawing Studio teaching, assisting in the development of programs and serving on its board of directors.  The former president of Southern Arizona Water Guild board of directors, Paul works in clay for sculpting, oil and watercolor for painting, and graphite for drawing.

Anyone interested in viewing the Generations of Art exhibit, may call (520) 624-8886 to schedule an appointment.

The preceding information was provided to Zocalo by Mesch, Clark & Rothschild.

No Wave Punk

September 11, 2012 |

A few shots from the Arizona Underground Film Festival & MEOW meow Productions downtown block party. (Sept 8, 2012)

New on the Menu at Cup Cafe

September 10, 2012 |

Cup Café at Hotel Congress has revealed a brand new menu that not only has updated food items, but a fresh new face.

Some of the delicious new additions include:

Cubano – The sandwich that gained a following at Maynards has found a new home across the street on Cup’s lunch menu.  The Cubano features braised pork stuffed into a bakery roll and pressed with Gruyere cheese, caramelized onions, and jalapeno

Peloponnese – a light lunch or small appetizer; a unique, flavorful trio of red pepper, chimichurri-jalapeno, and eggplant-roasted garlic hummus, with marinated Feta, country olive spread, cucumber-tomato salad and griddled pita.

Rigatoni Con Pollo – large tube pasta tossed with house-smoked natural chicken, fresh cream, garlic, basil pesto, tomatoes, spinach and fresh grated Parmesan cheese (lunch and dinner)

Thai Fisherman’s Stew –  a colorful and savory mix of fresh fish, sea scallops, fresh clams and prawns, simmered with potatoes, zucchini, eggplant, chiles and garlic in a green curry broth served over jasmine rice (dinner)

Some of Cup’s classic dishes have received an update, too, like the Gila Monster – house-made Southwest style meatloaf with green chile, caramelized onions and corn, with jalapeno-cilantro dressing on toasted sourdough

Cup regulars may be used to seeing the famous drawings from cowboy artist Pete Martinez as they open the menu; but the menu has received quite a “face” lift – the first page now features John Dillinger’s infamous smirk – hand-drawn by local artist and Hotel Congress’ in-house designer, Hunter King.   The new version also has the red-accented breakfast, lunch, dinner and dessert menus tucked together in a sleek black cover.

Cup Café at Hotel Congress is open 7 days a week, 365 days a year. Breakfast is from 7am-4pm; lunch 11am – 4pm; dinner 4pm – 10pm Sun – Thurs , and until midnight  on Fri & Sat.

Information for this post was provided by Hotel Congress.

The Bikeriders: Danny Lyon

September 8, 2012 |

photo by Danny Lyon

September 4 – October 27, 2012

In the 1960s, Lyon ushered in a new way of seeing: from the inside. The publication of The Bikeriders in 1968 became a distinct, early portrait of the Chicago Outlaws motorcycle club of which he was a member. Published when Lyon was 26-years old, this document proved to be a landmark publication for its juxtaposition of recorded interviews and the photographer’s intimate images of the club.

Since the 1960s Danny Lyon has always been the uncompromising photojournalist: marching against segregation as the first official photographer for the Student Non-Violent Coordinating Committee (SNCC); highlighting the destruction of timeworn buildings in lower Manhattan to make way for the Twin Towers with The Destruction of Lower Manhattan; and documenting the inmates of Texas maximum security prisons in Conversations with the Dead. In no small way, Lyon has forced us to acknowledge the people, places, and events often relegated to society’s shadows.

Lyon continues to take on diverse projects including the publication of the recentDeep Sea Diver: An American Photographer’s Journey in Shanxi, China (2011). The subject of over 50 solo exhibitions, with retrospective exhibitions at the Whitney Museum of American Art (2007-8) and The Menil Collection (2012), Lyon is also an accomplished documentary filmmaker with more than a dozen films to his credit, one of which, Murderers, will be screened at Tucson’s Center for Creative Photography.

Reception: Saturday, September 8, 7-10pm, Etherton Gallery
Film Screening: Friday, October 5, 6pm, Center for Creative Photography
Book Signing: Saturday, October 6, 1-5pm, Etherton Gallery

Read more next month, in the October issue of Zocalo.

PREVIEW: Rhythm and Roots

September 7, 2012 |

Plaza Palomino Concert Series


THE WIYOS
Friday, Sept 7: Plaza Palomino, 2970 N Swan, 8pm.
Rising stars in the forward-looking branch of the old-timey Americana scene, The Wiyos have a highly advanced skill set and big-picture musical ambitions that puts them at the front of their class. Over five CDs and countless tours, The Wiyos have matured into one of the most original and sophisticated roots acts on the circuit today. More info at TheWiyos.com

ROD PIAZZA and THE MIGHTY FLYERS
Friday, Sept 28: Plaza Palomino, 2970 N Swan, 8pm.
From his first recordings as a leader in 1967 fronting The Dirty Blues Band, through his multiple W.C. Handy award winning releases with The Mighty Flyers, to his countless appearances live and on record with some of the most revered names in the blues, Piazza long ago established himself as one of the most influential living blues harp players.  He’s consistently surrounded himself with world-class players who epitomize the very best in modern blues: players who are fresh, swinging, tasteful, exciting and creative.  The core of The Mighty Flyers has been together for over two decades, and developed the kind of musical chemistry that can’t exist without years of experience on the bandstand and in the studio. More info at TheMightyFlyers.com

JOHN GORKA
Saturday, Sept 29: Plaza Palomino, 2970 N Swan, 8pm
Rising from a milieu of lovelorn singer-songwriters, John Gorka’s much praised original songs are known for their trademark wordplay, twisting, turning and tying words and phrases in the way a balloon artist creates complex creatures from simple balloons. Few contemporary songwriters coax language as deftly as Gorka. More info at JohnGorka.com

INCENDIO
Saturday, Oct. 27: Plaza Palomino, 2970 N Swan, 8pm.
INCENDIO means “fire” in both Spanish and Italian, and this moniker is fitting for a musical group whose sound is all about energy, exploration, and passion. At the heart of INCENDIO’s sound is the Latin or Spanish guitar which can conjure up romantic as well as powerful and bold images – they refer to their style as “Latin Guitar World Fusion.

”More info at Incendioband.comMore information on these and other Rhythm & Roots shows at RhythmAndRoots.orgor 520-319-9966.



 

Flamenco Lights Up the Old Pueblo

September 7, 2012 |

by Rebecca Naylor-Sánchez

Here in Tucson, when one thinks of Spanish culture it’s easy to think of it as something half a world away.  But the truth is that there is an authentic Spanish community right here in the Old Pueblo, and there is never a time when this becomes more apparent than during the annual Tucson Flamenco Festival taking place downtown at Casa Vicente. This four-day event happening September 27th through the 30th will feature many world class performers, a Flamenco fashion show, tapas for sale, workshops, a wine tasting, a Spanish boutique, and an outdoor bar.

Already a staple of Spanish fare for the past seven years, Casa Vicente, along with the Spanish Club of Tucson and the Flamenco del Pueblo Viejo dance studio, are coming together to host this one of a kind event. When asked why he felt the need to start such a festival four years ago, Vicente Sanchez, owner of Casa Vicente, says, “It was surprising that a city with our history along with its growing interest in Spanish food, wine, and culture didn’t already have its own Flamenco Festival.  That’s why we took the initiative to plan our first event by inviting prominent guest artists from around the world and combining them with other elements of the Spanish feria experience for a truly electrifying event.”

When asked what exactly makes this a must-see festival for the people of Tucson, Marita Gomez, co-owner of Casa Vicente, explains that “most shows of this caliber that come to the U.S. are staged in large theaters. While these are also worthwhile, there is nothing quite like the intimacy of an outdoor event with an up close and personal feel. Not many cities offer a festival in a venue as traditional as ours.” Apart from the venue, one of the performers in the event, Mele Martinez, adds that “most Tucsonans have never seen real flamenco; it is somewhat a mystery, which is enticing and exciting. It is completely different than what most of us are used to when it comes to music and dance.”  It is not so different, however, that those unaccustomed to it cannot enjoy it. Instead, she says that, “when you see it, you can instantly connect to it.”

That is one of the aspects that Martinez, who has been dancing since the age of three, loves. As a performer, she enjoys “the interplay between music and movement – the impromptu communication that happens between all the artists on stage.” This infectious energy between performers then radiates into the crowd and results in the sort of chemistry that would be reminiscent of a late-night fiesta in Spain, combined with the intimacy of a family reunion. Perhaps what makes the Flamenco Festival of Tucson so memorable are these personal connections that occur simultaneously for artists and spectators alike.

In the end, this festival is about more than just performers on a stage, the same way Flamenco is more than castanets and frilly dresses. It is the embodiment of Spanish culture and revolves around something Gomez would describe as “a way of life.” She says Flamenco “is something so Spanish, yet so universal and alive. It comes from the heart and soul filled with passion and love, and it brings all who are watching crashing into the present. One has to see it live to really know how it can move you.”

More information on the Tucson Flamenco Festival can be found online at TucsonFlamencoFestival.com 

photo: Flamenco del Pueblo Viejo, by Lorraine DarConte


Necessity is the Mother of Invention

September 6, 2012 |

by Jamie Manser

Randy Young is on to something – a sustainable, non-toxic, off-the-gird, design savvy something.

Young’s patent-pending rain harvesting system, Water in the Walls, was imagined three years ago while researching the essentials needed for living off-the-grid. “I couldn’t find a water harvesting system that would last well or be functional long term,” Young explained.

As he did more research, Young learned that many home owner associations do not allow metal or plastic rain harvesting systems for aesthetic reasons. For Young, plastic harvesting tanks weren’t even a viable option.

“In the desert, plastics have a short life span, and I have petroleum toxicity, so I am hyper aware of petroleum in products.” Young explained that he was a master mechanic for seven years at a car dealership. One day, his kidneys shut down due to petroleum toxicity, landing him in the hospital and forcing him to switch his career path.

Young is Zen about what happened: “It’s all created my evolution.” And it is an interesting journey the Tucsonan has taken. Young, a sculptor and metal worker, went on to establish the Sculpture Resource Center at 640 N. Stone Ave. “That was due to not having access to equipment,” the artist elucidated.

Currently, Young gets paid to ride his bike and hike as a guide for Southwest Trekking while he gets Water in the Walls up and running. He’s off to a good start.

This April, Water in the Walls won the Judges’ Choice Award at the 2012 SAHBA Home & Garden Show. Young also reported that the system had a great response from water industry and government planning professionals at the March 2012 Arid LID (Green Infrastructure and Low Impact Development in Arid Environments) Conference.

His environmentally solid concept, with gorgeous options for discerning home owners, began taking shape in earnest two years ago when Young said he started working with a CAD artist, and approaching engineers and investors.

Young’s appreciation was palpable when he stated: “Last summer, an investor stepped in to help pay for a patent lawyer and engineering fees.”

While Young is not an engineer, he attributes his ability to re-imagine common objects to his versatility across mechanical and artistic platforms. Young also credits writings by David A. Bainbridge, about the use of water inside walls for passive heating and cooling, as an inspiration.

“Water has three times the mass of stone or concrete,” Young elucidated. “With concrete and water together, there is a 12 hour delay on temperature change.” He said this can help keep an outdoor space cooler in the summer and warmer in the winter, depending on how the walls are set up on a property.

While the system is still in the prototype phase, the designs are fully approved by Pima County. Young is building the molds for the modular system himself, which he said allows for a wide range of design options. “Our real bulletproof walls look like a stuccoed adobe or straw bale wall when completed.”

Young makes it clear that the additional components – plumbing, downspouts, and filtration systems – are all on the market. “We’re not reinventing the wheel; we’re just putting a tire on it.”

Besides the obvious benefits of harvesting rain in an arid land, such as supporting gardens and landscapes, this system allows some freedom from municipal water dependency which can come in handy with unforeseen emergencies. Although Young jokingly references a zombie apocalypse in his brochures; anyone who has experienced natural disasters understands the importance of having access to clean water in times of crisis.

It certainly is a timely endeavor for the inventor as water tables fall and global populations are rising. For the customer, it not only enables peace of mind but also comes with the added benefit of rebates from Tucson Water.

“It’s going to take a lot of small solutions,” Young added. “I look forward to a time when water harvesting is just something that you do.”

Visit WaterInTheWalls.com, email Randy@waterinthewalls.com or call 940-3177 for more details. Interested in supporting the project? Visit GreenUnite.com for more details. Also check out Brad Lancaster’s website,HarvestingRainwater.com, for more information on water harvesting.

Tucson Water customers can apply for rebates up to $2,000 for capturing and storing rainwater after attending a free workshop and creating a harvesting plan. More details on the program are available online atcms3.tucsonaz.gov/water/rwh-rebate or by calling 791-4331.

Han Hutchison

September 6, 2012 |

REVIEW: “Heart Gone Astray”

by Jamie Manser

This album is a must have for lovers of the Tucson sound. What does that mean? Perhaps it’s the combination of Latin-influenced music, mixed with old-school country, peppered with wry observations on life, all dusted up, shimmering and dancing on the thorns of rolling tumbleweeds.

Hutchison plays guitar deftly, sings from his heart and scribes songs that clearly cull from his studies in flamenco, mariachi, classical, blues and jazz guitar styles. The mix of instrumental tunes and vocal tracks create a cinematic Western vibe. It feels far and nigh concurrently; it is easy to get lost in the storylines that Hutchison sonorously paints. The compositions are truly wonderful.

The multi-instrumentalist/singer is flanked by a fantastic cast of musicians on the 10-track album: Ben DeGain, Naim Amor, Thoger Lund, Vicki Brown, Laura Kepner-Adney, Adeena Baer, Juan Panky and Fernando Vacas. It was recorded at several local studios and mastered by Jim Blackwood.

Details at HansHutchison.com.      

It’s Cool

September 6, 2012 |

by Monica Surfaro Spigelman

Is it hot enough? No need to remind Tucsonans that this oven isn’t expected to turn down any time soon. No problem: Let it broil. Because we can beat the heat with a stick, cup or cone.

July is National Ice Cream Month, designated so by President Ronald Reagan in 1984, so we’re saluting our city’s imaginative cold concoctions. Tucson has so many options for sweetly old-fashioned, defiantly spicy or sour wonders, it’s hard to pick a favorite from all the artisan crafters who are taking frozen comfort to new levels.

History Churns
Scooping his way to the top of the list may be one of the early adopters of ice cream as art form: Eric Lepie. Before there was Ben & Jerry’s there was Eric, churning small batches of oddly wonderful and buttery ice cream from his small shop, first located on Broadway and then in multiple locations dotting our city. Lepie and his ice cream now live at 1702 E. Speedway Blvd. In the 1970s, as now, Eric’s ice creams were eccentric, tasty delights like Gentle Persuasion (prune and oatmeal; get it?) and Cranial Crucial Crusader Crunch (coffee-based, made for astronauts, no kidding). His quality flavors attracted both the famous (Liberace was a customer) as well as loyal locals.

What’s the big deal about ice cream? “It’s just good old-fashioned stuff,” Lepie says, who was ahead of his time with his 1970s weird concoctions. Today, customers still bring grandkids into 1702 asking for revivals of old favorites.

“It’s about fun memories as much as flavor and texture,” says the guy who still reigns supreme in Tucson’s ice cream world. “But no kidding: Your senses will know when the ice cream is good. There’s no mistaking quality.”

So whether your preference is decadently creamy, refreshingly thirst-quenching, sans lactose, vegan or gluten free – turn the page for a few of Tucson’s eclectic frozen options. Get those tongues or recycled spoons and straws ready: ‘Tis the season to dig in to the delicious.

ICE CREAM

1702
1702 E. Speedway Blvd. 1702AZ.com
This haven for craft-brewed IPAs and great pizza has a secret ingredient: It’s Eric, in the back working magic with his Emery Thompson ice cream machine. For years Eric has been creating unmistakable signature ice cream with his delicious pairings and use of deeply wholesome ingredients. Enthusiasts fly in to pick up a few pints for gourmet dining in the Grand Canyon. There are old standards as well as new flavors with good stuff like green chili. Lactose-intolerant beware: only high butterfat content sold here.


Chocolate Iguana
500 N. 4th Ave., ChocolateIguanaon4th.com
You can amuse yourself with nostalgic toys and gnomes as you cool off with your scoop of Dreyers. All sorts of toppings at this decades-old family-run institution. The signature Chocolate Iguana needs a straw, with its mint chocolate chips, whipped cream topping and edible iguana tail (mint stick).

Coldstone Creamery
1927 E. Speedway Blvd. (and four other locations), ColdstoneCreamery.com
They claim they make it the way you want it and it’s true. Your choice of ice cream, made fresh daily, is slapped on the marble slab and then generously swirled with sprinkles or whatever you want mixed in. There are some low-fat options and some non-dairy sorbet flavors.

Hub
266 E. Congress St. HubDowntown.com
A hand-forged USA-made batch freezer is the artisan instrument that helps design the delicious ice creams crafted at The Hub. This summer watch for a bevy of new flavors that take your ice cream to new hip heights, including a spicy rocky road or peach upside down cake. Count on old favorites like salted caramel, as well, in cups or cones. So scoop your fix of cardamom vanilla, head up to the Playground, and leave the heat behind as you watch a sunset.

 

Isabella’s Ice Cream
Solar-powered truck with a semi-permanent station at Bookmans, 1930 E. Grant Rd. & at local events.IsabellasIceCream.com
For ice cream lovers who fondly recall running after the Good Humor or soft serve ice cream parlors on wheels, there’s Isabella’s of Tucson with its beautifully-fashioned ice creams and sorbets. The ice cream is made with local ingredients (cream from Sarah Farms of Yuma, cane from Mexico, local eggs, locally roasted beans for coffee ice cream), as natural as you can get (pure cocoa powder, fresh fruit purees). Expect a lot more sorbets this summer with fruit fresh from local farms. The station at Bookman’s, like the trucks, is green construction and of course will offer sustainable containers, napkins and spoons. Watch their Facebook page for news about the Bookmans’ station hours and special events.

Santa Barbara Ice Creamery
1058 N. Campbell Ave., 323-1231
Its McConnell’s-brand ice cream churned in Santa Barbara, with plenty of flavors and ice cream cake yum. Local Jo Jensen was a Baskin Robbins franchisee who stayed true to ice cream that can burst with flavor and chunks of candy flecks, depending on your mood.
In an email to Zocalo, Jensen writes: “I’m a little ‘independent’ ice cream shop. I’m not a franchise or a chain. I try to find the best ‘real’ ice cream (the milk from the cows is not treated with rBST) and flavors that customers want that I can. I’m always out looking for new flavors. I don’t make the ice cream here but I sure do make a lot of special order cakes.”


SHAVED ICE FRESCA

Sonoran Sno Cone
Mercado San Agustin, 100 S. Avenida del Convento, MercadoSanAgustin.com 
Everyone seems to have their favorite haunt for Tucson’s south of the border bit of summer heaven, theraspados. This kicked-up snow cone is full of diced fresh summer fruits, dollops of ice cream and assorted Mexican syrups. It can be spicy Mango yada or just have sweet berry goodness. Sonoran Sno Cone in the Mercado courtyard is one downtown raspado fav, and this summer expect an evolution at Sonoran Sno Cones with a fresh fruit & veggie juice bar.

For other ways to sing summer’s olé, don’t forget El Charro Café, 311 S. Court, ElCharroCafe.com, where kids can have paletas and adults enjoy scoops or bowls of vanilla bean ice cream drizzled with dulce de lechesyrup.

More Sonora freshness is at Little Poca Cosa, 151 N. Stone Ave., LittlePocaCosa.com, where cool whitehorchata and authentic aquas frescas with summer fruits are fresh daily. Straws required.


GELATOS

Frost 
2905 E. Skyline Dr. #286 (and two other locations), FrostGelato.com
If you want to take butterfat down a notch, Italy-inspired gelato is a refreshing alternative. Tucson offers several gelaterias – Frost, run by two University of Arizona Eller grads, is a Foothills or East Side choice, with high-quality fruits and toppings blended into its fat-free sorbets and fine gelatos. The blue décor and sparkling cases are an authentic and fresh Italian presentation. Gluten-free folks, remember to avoid the cookie stick offered with each confection.

Allegro: Il Gelato Naturale 
446 N. Campbell Ave. #120, GelatoAllegro.com
More authenticity closer to the University is found at Allegro, where two large circular cases offer unique flavor combinations including pineapple basil and salted caramel. Vegan, gluten and dairy-free requirements respected here as well as the fresh and creamy.

Brooklyn Pizza Company
534 N. 4th Ave., BrooklynPizzaCompany.com 
Brooklyn offers a variety of flavors of rich Italian ice cream and dairy free Italian ices. Available in two scoops, pints and 3 gallons for catering.  They are also able to make custom flavors for special events.

ICE POPS, SLURRIES & SPRINKLES

There are many others curating innovative ice sticks or jumbo slurpies in a variety of zesty flavors. Scan this quick-hit list for your favorite:

Cyclopsicle
Mobile unit, various locations, Cyclopsicle.com 
Find Gus pedaling pineapple jalapeño, cantaloupe or other unique paletas. Word has it they’ll soon be made in the Mercado’s commercial kitchen. Check the Facebook page for summer locations.

Eegee’s 
1400 N. Stone Ave. (and over 20 Tucson locales), Eegees.com 
Can’t forget a mention of this Tucson original, whose slushes are hot day crowd favorites. Get your brain-freeze slush drink in variety of summer lactose-free flavors.

Epic Café 
745 N. 4th Ave. Epic-Cafe.com 
You’ll line up here for scoops of Breyers or beloved blueberry almond crumble sundaes. The Epic Orange Cream – mandarin orange, vanilla bean syrup, Perrier, topped with homemade whipped cream comes with an orange straw.

Xoom Juice 
245 E. Congress St. (and two other locations), XoomJuice.com
Any smoothie can be made non-dairy, all with pure fruit  and  juices. You also can go creamy with the soy espresso infusionals.

Cafe Passé 
415 N. 4th Ave. CafePasse.com 
Go vegan, gluten and lactose free with Oscar Wilde and its chunks of mango and shot of passion fruit.

Ike’s Coffee & Tea 
100 N. Stone Ave. #111, 3400 E. Speedway Blvd. #121
Caffeinate as well as refresh with one of Ike’s shakes, including the German Chocolate chiller.

Caffé Milano 
46 W. Congress St. 628-1601, CaffeMilano.com
Old-country Italy is downtown on the Caffé Milano patio (re-opening after Carlo and Laura’s return from Milan on July 18). Lunchtime you can stop by for a mangia e bevi. Translated “eat and drink,” this is simple Italian comfort refreshment – your basic ice cream sundae with ice cream and fresh fruit. Order a strong steamy espresso (schiumato with foam) on the side and drip your espresso over the chilled treat. Sit back and (almost!) feel as you would if you were al fresco in Milan.

GOOD OL’ CHAINS

Baskin Robbins 
904 E. University Ave. (and eight other locations), BaskinRobbins.com 
Can’t talk summer cool without mention of this rainbow-sprinkled specialty chain on University. Select your fix from rows of sweet concoctions and lots of topping choices including marshmallow or fudge. Check website for promotion and summer flavor treats, like strawberry-lemonade sherbet.

Dairy Queen
501 N. 4th Ave. DairyQueen.com
Dilly bars, dipped cones, parfaits – it is Tucson’s favorite All-American, soft-served goodness! This temptation has been a 4th Avenue mainstay for more than half a century. Who doesn’t line up on a summer evening for a chocolate-dipped soft serve or a beloved Blizzard, full of fruit, chocolate, cookie or candy. Watch for summer specials. You can go gluten or lactose-free here with their slushies.

Pinkberry 
University of Arizona Student Union, 1303 E. University Ave. Pinkberry.com
Since 2005, this now-global franchise has been the anti-ice-cream frozen yogurt of choice for healthy summer refreshment, and it is here in Tucson on campus. Its fresh fruit and eclectic toppings are great-taste options. Lots of live and active cultures are offered in traditional and season flavors. Watermelon Pinkberry is a thirst-quencher. Kosher certified. Pinkberry takes pains to note that: “While we take steps to minimize the risk of cross contamination, we cannot guarantee that any of our products are safe to consumer for people with peanut, tree nut, soy, milk, egg or wheat allergies.”

We’ve come a long way since Roman emperor Nero ordered ice to be brought from the mountains and combined with fruit toppings. Tucsonans are handcrafting some spicy and artsy pleasures. Go enjoy something off-beat! In this heat, ice cream or a frosty alternative is your best friend!

Photos top to bottom: Kristel Johnson of Isabella fame shows off her locally produced and sourced ice creams, including chocolate chocolate chip, cookies and cream, mixed berry sorbet and pistachio nut, photo by Lee Spigelman; Eric Lepie’s hot weather antidote at 1702, photo by Lee Spigelmen; HUB Ice Creamery, photo Edward McCain, courtesy of HUB; A Mango Strawberry Sonoran Sno Cone, made from the freshest fruits and syrups, photo by Lee Spigelmen.


 




Art in Alchemy

September 6, 2012 |

by Emily Gindlesparger

In the dark quarters of the Tucson Community Darkroom, a transformation takes place as a sheet of blank paper in a tray of chemicals begins to cloud, and then becomes a picture.

“Darkroom photography is incredible because of how much you learn and experience when you’re practicing it,” writes Jasper Ludwig, co-founder of TCD, in an email. “Film and historical process photography teach and incorporate an understanding of chemistry, mathematics and art history, and provide a lot of interesting and incredibly creative options for photographers.”

“In the back of my mind, I always had an inkling to share this completely amazing art form with other youth and the public in general.” Ludwig says, and when she met Julia DeConicini, suddenly “creating a community educational photographic facility was realistic.” After finishing school in Olympia, Washington, they each moved back to Tucson, and Tucson Community Darkroom was born as a reality in March 2011.

Most of the nonprofit’s programming is currently with youth in schools. Under the DeConicini’s tutelage, grade school students at Catalina Foothills experimented with pinhole photography, photo-grams and cyanotypes. “The processes always produce magical and ethereal results, and the kids loved it,” Ludwig wrote of DeConicini’s semester, while Ludwig was working with students at City High in film and paper processes.

“I see analog making folks focus a lot more,” she notes. “They have a set number of exposures, so they really pay attention. They become determined to get fulfilling results. The students I’ve been working with have also really focused on making beautiful prints, and conveying emotion and beauty through their images.”

Someday soon, Ludwig and DeConicini hope to move their small appointment-only facilities to a bigger space that can be open set hours for community members to work in black and white, color, large format film and prints, studio photography, and print finishing, as well as a gallery space for exhibitions. Until then, the pair will be sharing the magic one school, and one appointment, at a time.

Tucson Community Darkroom is open for rentals and small workshops by appointment. For more information or to join the mailing list and keep abreast of exhibitions, classes, workshops and new developments, email tucsoncommunitydarkroom@gmail.com. Call 450-7395 or visit TucsonCommunityDarkroom.org for other details.

« Previous Page — Next Page »