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Apple Wood-Smoked Manhattan

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A glass filled with smoke sits beside a glass filled with an Apple Wood-Smoked Manhattan inside topped with an orange.

The Apple Wood-Smoked Manhattan, a riff on the traditional Manhattan, is a classic all year round. The wafer-thin slice of apple–coated in sugar with a whiff of cinnamon, then brûléed–isn’t just a garnish but a star of the show. Think of it as The Compound mixologist Alex Aguayo’s grown-up version of a candy apple. Add some puffs of apple woodsmoke and you’ve got a drink that is truly smoking.

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A short cocktail glass holds a red cocktail with an orange garnish next to a milk glass of smoke.

Apple Wood-Smoked Manhattan


  • Author: Alex Aguayo of The Compound

Description

Sit back and sip on the flavors of fall year-round.


Ingredients

Scale
  • 2 ½ oz Kentucky straight bourbon whiskey
  • 1 oz sweet vermouth
  • 3 dashes angostura bitters
  • Thin slice of brûléed candied apple
  • Apple wood chips


Instructions

  1. Combine all ingredients in a glass carafe.
  2. Infuse the drink with apple woodsmoke for 30 seconds then pour into a rocks glass with a large ice cube.
  3. Garnish the Apple Wood-Smoked Manhattan slice of brûléed candied apple.

Pair it with a delicious Salty Snack Mix Recipe to compliment those smokey notes.

Recipe by Alex Aguayo of The Compound / Story by Julia Platt Leonard / Styling by Keith Recker / Photography by Daniel Quat

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Exploring the Vault at Museum of International Folk Art

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Curator Kate Macuen showing rare ceramics in MOIFA vault to visitors
Museum of International Folk Art, IFAF Collection, FA.1970.9.168 / Museum of International Folk Art, A.1992.116.1

Stored and meticulously cared for by a team of curators, over 160,000 objects have a home at the Museum of International Folk Art. Because not every object can be displayed, Director of Collections Kate Macuen took TABLE’s Editor-in-Chief Keith Recker and Contributing Editor Tira Howard into the vault for a day to show us some not-often-seen objects recommended by MOIFA’s curators. 

Why are the objects housed and cared for at MOIFA important?

The museum’s holdings reflect the rich cultural heritage of communities across the globe and constitute the largest collection of international folk art in the world. The core collection donated by museum founder Florence Dibell Bartlett and representing 34 countries has grown to a collection of over 160,000 objects from over 100 countries. Objects in the collection hold tremendous power to generate understanding and build connections between diverse peoples and communities. We partner with artists, specialists, and stakeholders from communities of origin to showcase items from the collection in a respectful way while always seeking to educate, inform, and inspire. – Charlie Lockwood, Executive Director, MOIFA

What is the collection’s staff role in keeping these objects in good condition?

Collection staff play a crucial role in preservation of the objects within a museum’s collection. We think about preservation on multiple levels. It’s not just managing the physical preservation of objects–like how we handle and transport an object, its environmental conditions, or conservation treatments–but it is also how we provide public access, support research and scholarship, and grow source community partnerships. Long-term preservation depends on the shared stewardship of objects and their accessibility for generations to come. – Kate Macuen, Director of Collections, MOIFA

Patamban Jugs

These green ceramic jugs (above) are by artisans from the village of Patamban in Michoacán, Mexico. Patamban is renowned for its distinctive green glaze pottery. It reflects a unique blend of indigenous traditions and Spanish colonial influences. The motifs vary, with detailed crosshatching and vines as seen here to more whimsical and stylized animal and plant designs. 

Kate Macuen, Director of Collections, MOIFA

Michoacan “Pineapple” Vessels

The celebrated pineapple pots

Museum of International Folk Art, IFAF Collection, FA.1970.9.146, FA.1970.9.140, FA.1970.9.145

The celebrated pineapple pots hail from the state of Michoacán, Mexico. These beautiful pots, with their textured applique surfaces, are a fusion of art and function. Originally by Elisa Madrigal Martinez, her son, Hilario Alejo Madrigal, and his family carry on the form. They source clay locally, cleaned, ground, and sifted. After molding the clay into the elaborate pineapples, they dry it indoors and later under the sun. There is a first firing in an open kiln before applying the recognizable green glaze. Then there is a second and final firing before the pineapples are complete. As the years have passed, the pineapples have moved from utilitarian to more decorative, highlighting the exceptional skill and mastery of each artist who makes them. – Kate Macuen, Director of Collections, MOIFA

Japanese Mingei

Asymmetrical vase

Kawai Hirotsugu (1919-1993), Asymmetrical vase with flat fan-shape shoulder, Museum of International Folk Art, A.2005.18.19V
Kawai Takeichi (1908-1989), Molded rectangular vase with abstract floral design/Museum of International Folk Art, A.2005.3.10

MOIFA has been connected to the Japanese mingei, or “art of the people” movement since the museum’s founding. Two of the Museum’s earliest large-scale exhibitions included Folk Art of Japan in 1955, and The Word is Shibui in 1957. These exquisite objects represent the legacy of the famed potter and co-founder of the mingei art movement, Kawai Kanjirō (1890-1966). The stoneware vases possess the imperfect, handcrafted elements with rich glazes of cobalt blue and copper red. These were all prized characteristics of the movement as created by Kanjirō’s nephew Kawai Takeichi (1908-1989) and adopted son Kawai Hirotsugu (1919-1993). – Laura J. Mueller, PhD, Deputy Director, MOIFA

Molded rectangular vases

Kawai Hirotsugu (1919-1993), Molded rectangular vase/Museum of International Folk Art, A.2005.18.21
Kawai Takeichi (1908-1989), Molded rectangular vases/Museum of International Folk Art, A.2005.3.13 and A.2005.3.9

Visit MOIFA’s Staff Picks: Favorites from the Collection exhibition now through August 18, 2024.

For more special art works from the MOIFA vault, check out our article from Spring 2023 where Kate Macuen shows us angel and demon themed pieces from the vault.

Story by Keith Recker / Photography by Tira Howard / Special Thanks to Kate Macuen, Director of Collections, Museum of International Folk Art

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Metropolitan Museum of Art Features Harlem Renaissance Era

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A painting of a Black woman in blue clothes by a yellow chair featured at the Metropolitan Museum of Art as a part of their collection on the Harlem Renaissance.
William Henry Johnson (American, 1901–1970). Woman in Blue, c. 1943. Oil on burlap. Framed: 35 × 27 in. (88.9 × 68.6 cm). Clark Atlanta University Art Museum, Permanent Loan from the National Collection of Fine Art, 1969.013. Courtesy Clark Atlanta University Art Museum

Bringing together a diverse 160 pieces made by Black artists from the 1920s to 1940s, The Harlem Renaissance and Transatlantic Modernism at the Metropolitan Museum of Art (the Met) casts a light on the Harlem Renaissance movement and how we look at it several decade later. It’s one of those exhibitions that’s long overdue, showing how a group of Black creators tell their own stories and the stories of those around them, a snapshot of Black life in early 20th century America told from within.

The story is, of course, complicated. According to a review of the show by the New York Times, “The Harlem Renaissance wasn’t a “thing” in the sense of being a structured movement . . . Nor was it only in Harlem, or even New York City. Many of the artists closely associated with it lived and worked elsewhere — Chicago, Philadelphia, Paris. Finally, it wasn’t strictly, or even chiefly, a visual art phenomenon.”

It also makes a compelling case for including at least some of these artists in the narrative of the modernist movement, talking about them alongside Egon Schiele, Georgia O’Keefe, Pablo Picasso, and others. The show is on display through July 28 and demonstrates how much more well-known artists, including Henri Matisse, were influenced by the aesthetics of Harlem.

Also at the Metropolitan Museum of Art

Another intriguing exhibition at the Met, Indian Skies: The Howard Hodgkin Collection of Indian Court Painting is a series of over 120 Indian paintings and drawings collected by British artist Howard Hodgkin. The collection is recognized as among the finest of its kind ever assembled. Hodgkin collected works from the Mughal, Deccani, Rajput, and Pahari courts dating from the 16th to the 19th centuries. Many of the works were recently acquired by The Met. So, one can hope they’ll be on a rotating display long after this show is over on June 9.

Local Tip

Before or after The Met, stop by everyone’s favorite UES casual joint, Nectar Cafe. Grab coffee and an omelet, burger deluxe, or cobb salad. It’s kind of like a traditional Greek diner—but more expensive. 

Story by Stephen Treffinger

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Steaming Pot of Beans and Greens

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A large bowl of steaming white beans and chopped kale stew garnished with carrots and tomatoes, served with crusty bread/garlic knots and a side salad on a green wooden table.
Photo by Adam Milliron. Styling by Ana Kelly.

Kate Romane shares some of Black Radish Kitchen’s best-loved springtime recipes. The season’s tender greens brew up into a magnificent pot of nourishing goodness. All you need to do is…do it!

What’s in Our Steaming Pot of Beans and Greens?

This hearty springtime bean and kale soup is simmered with garlic, carrots, sage, roasted tomato, as well as lemon for bright, nourishing flavor. Finished with Parmesan, lemon zest, and a drizzle of olive oil, it’s a comforting yet refreshing dish perfect for the season.

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A large bowl of steaming white beans and chopped kale stew garnished with carrots and tomatoes, served with crusty bread/garlic knots and a side salad on a green wooden table.

Steaming Pot of Beans and Greens


  • Author: Kate Romane

Description

Let this pot of simmering goodness relax you after a long day of work.


Ingredients

Scale
  • 4 cloves garlic, smashed
  • ½ cup sliced carrot
  • ¼ cup olive oil
  • 8 cups water
  • 2 cans of cannellini beans, rinsed
  • ½ bunch sage
  • ½ cup roasted tomato
  • Salt, pepper and chili flake, to taste
  • 3 lemon slices
  • 2 bunches kale, cleaned and chopped
  • Grated Parmesan
  • Zest of 1 lemon


Instructions

  1. Sauté garlic and carrots in olive oil until they begin to brown. Add water, beans, sage, tomato, salt, pepper, chili flakes and lemon slices. Bring to a boil and let simmer for 25 minutes. Add kale and steep till desired doneness.
  2. Serve with slotted spoon. Sprinkle with Parmesan, zest, more chili and a drizzle of extra virgin olive oil.

Recipe by Kate Romane
Styling by Ana Kelly
Photo by Adam Milliron

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Spring Wellness Recipes

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Baby Kale Salad with Citrus-Marinated Artichoke Hearts and Lemon Vinaigrette on a white plate with a fork in the salad and a container of dressing to the left.

Spring brings an opportunity to stimulate and cleanse our bodies of the residue of winter. Just as the environment and weather conditions change and brighten to encourage new growth, so should our food. These four recipes offer light flavors and preparations, focusing on ingredients that nourish and strengthen the organs responsible for detoxifying our systems. They incorporate bitter and sour flavors that are slightly warming and clear us of dampness. This improves circulation and stimulates the liver and gallbladder. As the weather calms and the outdoors becomes more inviting, these foods will bring you renewal and balance. 

Spring Wellness Recipes

Barley Salad with Walnuts and Beet Ribbons (Vegan, Gluten-Free) 

Three clear plates hold Barley Salad with Walnuts and Beets on a green background

Barley’s high fiber and magnesium make it a great grain to get things moving in spring. Often seen in soups, it can also be cooked much like rice and used in salads and sides. Its chewy bite and nutty flavor will keep you satiated. In Eastern medicine it is categorized under the element of Wood, beneficial to be eaten in the spring to bring energy to the stomach and liver.  

Baby Kale Salad with Citrus-Marinated Artichoke Hearts & Lemon Vinaigrette (Vegan, Gluten-free) 

Baby Kale Salad with Citrus-Marinated Artichoke Hearts and Lemon Vinaigrette on a white plate with a fork in the salad and a container of dressing to the left.

Appealingly light and bright, this salad is also satisfying. Its ingredients help decrease the bloat that may come with winter’s rich comfort foods. Citrus, like spring, is known for its energizing qualities, encouraging renewal and growth. Artichokes have detoxifying and tonifying properties that aid in liver function, and they are one of the highest fiber vegetables.   

Toasted Caraway Pork Tenderloin (Dairy-free, Gluten-free) 

A white dish and beige plate both hold slices of toasted caraway pork tenderloin accompanied by greens and silverware all on a green background.

The cider vinegar used in this marinade brings a bright sour flavor and tenderizes the pork, which is a great source of lean protein. Caraway aids digestion, detoxifies, and nourishes the respiratory system. Both vinegar and caraway help stimulate release of what winter has left behind.   

Chamomile Ginger Poached Chicken (Dairy-free, Gluten-free) 

A white plate holds a salad arranged with tomatoes and sliced chamomile ginger poached chicken on top with two gold forks off to the side. It all sits against a green background.

Poaching is an often-overlooked cooking technique. Gently simmering foods like chicken in flavorful liquid helps retain the chicken’s moisture and nutrients, infusing it with subtle flavor. Chamomile, ginger, agave, salt, and pepper give this broth a savory and sweet appeal. Moving into spring, this cooking technique (and these flavors) are perfect for a light and warm meal. 

Story and Recipes by Kristen Palmer
Styling by Anna Franklin
Photography by Dave Bryce

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Barley Salad with Walnuts and Beet Ribbons

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Three clear plates hold Barley Salad with Walnuts and Beets on a green background

Barley’s high fiber and magnesium make it a great grain to get things moving in spring. Often seen in soups, it can also be cooked much like rice and used in our Barley Salad. Its chewy bite and nutty flavor will keep you satiated. In Eastern medicine it is categorized under the element of Wood, beneficial to be eaten in the spring to bring energy to the stomach and liver.

What is Barley?

Barley is one of the oldest cultivated grains in the world, dating back to ancient Mesopotamia. This versatile cereal grain has a rich, nutty flavor and a chewy texture. This adds a contrast to certain recipes, making it a popular ingredient in various cuisines. It comes in several forms, including hulled, pearled, and flaked, each with their own traits. The pearl barley we use in the Barley Salad below has the bran removed. As a result, it cooks faster and has a milder flavor than its counterparts in the grain family.

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Three clear plates hold Barley Salad with Walnuts and Beets on a green background

Barley Salad with Walnuts and Beet Ribbons


  • Author: Kristen Palmer
  • Yield: Serves 4

Description

A nutritious salad that also happens to be vegan and gluten-free.


Ingredients

Scale
  • 1 1/2 cups dry pearl barley
  • 6 cups water
  • 2 tsp kosher salt
  • Zest of 1 orange
  • 1/2 cup fresh-squeezed orange juice
  • 1/4 cup + 1 tbsp walnut oil
  • 2 tbsp rice vinegar
  • 1 tsp agave
  • 1 tsp kosher salt
  • Fresh ground pepper
  • 1 medium red beet
  • 1/2 cup chopped walnuts
  • 10 oz container of baby bella mushrooms
  • 2 tbsp walnut oil
  • 1/3 cup chopped dill + 1/4 cup for garnish
  • 1 medium parsley bunch, chopped


Instructions

  1. Before cooking the barley rinse well with cool water.
  2. In a medium pan, bring 6 cups of water and 2 tsp of kosher salt to a boil, then add barley. Allow water to return to a boil and reduce heat to a light boil. Cook for 20-25 minutes. Barley should still have a light chew or bite. Drain barley, and spread onto a clean baking sheet to cool.
  3. Zest orange and set zest aside.
  4. For the dressing: Juice the orange. Combine all walnut oil, rice vinegar, agave, kosher salt, and ground pepper. Whisk then set aside.
  5. The beets in this recipe can be grated if you do not have a spiralizer. For either method, wash beet, and then remove ends. Using a peeler, peel the outer layer off the beet. If you have a spiralizer, use the thin ribbon attachment, cutting ribbons when they reach a few inches long. Collect ribbons in a bowl and set aside.
  6. Toast walnuts in a dry pan, on the stove until fragrant, and set aside.
  7. Slice baby bella mushrooms and sauté lightly in 2 tablespoons of walnut oil before seasoning the mushrooms with salt and pepper.
  8. Add 1 tablespoon of dressing to beets and toss.
  9. Place cooked barley, dill, parsley, orange zest, walnuts, and the rest of the dressing in a large bowl and then toss to combine.
  10. To serve, place barley on a dish and sprinkle with sautéed mushrooms. Top with a mound of beet ribbons and sprinkle with extra dill.

Story and Recipe by Kristen Palmer
Styling by Anna Franklin
Photography by Dave Bryce

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Toasted Caraway Pork Tenderloin

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A white dish and beige plate both hold slices of toasted caraway pork tenderloin accompanied by greens and silverware all on a green background.

We use cider vinegar in the marinade for our Toasted Caraway Pork Tenderloin. It brings a bright sour flavor to the pork even as it tenderizes this great source of lean protein. Caraway aids with your digestion, detoxification, and even nourishes the respiratory system. Both vinegar and caraway help stimulate release of what winter has left behind. Make this Toasted Caraway Pork Tenderloin for your first dinner as spring chimes in. It will start your season out just right.

Where Does Caraway Come From?

Caraway is a spice that comes with a specific anise-like flavor. This spice actually comes from a biennial plant (Carum carvi) belonging to the Apiaceae family. This plant is native to a wide region in western Asia, Europe, and North Africa. It often thrives in areas with warm, sunny conditions and well-drained soil, making these parts of the world perfect for growing. While the plant produces small white or pink flowers, it’s the crescent-shaped fruits, often mistakenly called seeds, that are prized for their culinary and medicinal uses. These fruits contain essential oils, primarily carvone, limonene, and anethole, which give caraway its well known aroma and warm, slightly sharp taste.

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A white dish and beige plate both hold slices of toasted caraway pork tenderloin accompanied by greens and silverware all on a green background.

Toasted Caraway Pork Tenderloin


  • Author: Kristen Palmer
  • Yield: Serves 6-8 1x

Description

A delicious way to get your lean protein in for the day.


Ingredients

Scale
  • 3 tbsp caraway seeds, toasted in an iron skillet until fragrant
  • 1 tsp peppercorns
  • 1/2 cup cider vinegar
  • 1/2 cup olive oil
  • 3 tbsp brown sugar
  • 1/2 tsp Dijon mustard
  • 2 lb pork tenderloin
  • 1 tbsp kosher salt


Instructions

  1. Preheat oven to 375 degrees.
  2. Combine toasted caraway seeds and peppercorns in a coffee or spice grinder and pulse to grind. Whisk or blend to combine cider vinegar, ground caraway, peppercorns, olive oil, Dijon mustard, and brown sugar. Place pork in marinade, cover, and marinate overnight.
  3. Place marinated pork on a baking sheet or in a shallow pan and sprinkle with additional kosher salt. Roast pork in the center of the oven for 20 minutes or internal temperature reaches 140 degrees. Remove pork from oven.
  4. Turn on oven broiler. Place pork on the top shelf of oven, under the broiler. Broil until browned and internal temperature has reached 145 degrees. Allow pork to rest a few minutes before slicing and serving hot.

Story and Recipe by Kristen Palmer
Styling by Anna Franklin
Photography by Dave Bryce

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Chamomile Ginger Poached Chicken

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A white plate holds a salad arranged with tomatoes and sliced chamomile ginger poached chicken on top with two gold forks off to the side. It all sits against a green background.

Poaching is an often-overlooked cooking technique. It can actually help retain the chicken’s moisture and nutrients, infusing it with subtle flavor. Chamomile, ginger, agave, salt, and pepper give this broth a savory and sweet appeal. Moving into spring, this cooking technique (and these flavors) are perfect for a light and warm meal.

What is Poaching as a Cooking Technique?

Poaching is a gentle cooking technique where food cooks in a liquid at a relatively low temperature, typically between 140-190°F (60-88°C). This method is ideal for delicate foods like fish, eggs, and fruit, as it prevents overcooking and preserves moisture. The slow, gentle heat allows the food to cook evenly without toughening or drying out. We choose to poach the chicken in this recipe because it produces moist, flavorful chicken that’s infused with the herbs and seasonings.

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A white plate holds a salad arranged with tomatoes and sliced chamomile ginger poached chicken on top with two gold forks off to the side. It all sits against a green background.

Chamomile Ginger Poached Chicken


  • Author: Kristen Palmer
  • Yield: Serves 4

Description

Poaching chicken actually lets it keep its moisture and retain the flavors in your poaching liquid.


Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 6 cups water or enough to just cover chicken
  • 3 tbsp kosher salt
  • 8 chamomile tea bags
  • 1 tbsp grated ginger root
  • 2 ½ tbsp agave
  • 1 tbsp peppercorns
  • 1 lemon for zesting


Instructions

  1. Combine all ingredients except lemon in a 5-6 quart sauté pan or pot with enough bottom surface area so chicken is not crowded.
  2. Over medium heat bring to a subtle boil. Reduce heat to medium-low or a gentle simmer. Flip chicken after 10 minutes. Continue to cook another 8-11 minutes. Internal temperature should just reach 160 degrees.
  3. Remove chicken and place on a cutting board to rest for 4-5 minutes before slicing. Ideal internal temperature for chicken consumption is 165 degrees. Slice chicken on the diagonal and finish with lemon zest to serve.

Story and Recipe by Kristen Palmer
Styling by Anna Franklin
Photography by Dave Bryce

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Natural Inspiration

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Natural Inspiration_4

Experience the beauty of natural inspiration. For many people, home—and the things inside it—have taken on a much more important role over the past year. That primacy tends to mean an increased focus on practical items like comfortable chairs and connected televisions. Items that are simply lovely, however, are equally vital.

“I think, if you buy things you love … they don’t need to be highly functional; they can just be beautiful,” says Susy Korb, founder of Pittsburgh Mercantile. For her business, an online collection of décor, accessories and more, “It’s the hard-to-find, the unusual and the individualistic that are in demand.”

Natural Inspiration
Artist Elise Birnbaum’s sculptures are inspired by natural forms, making for a dramatic presence in the home.

Unique Sculptuture

That description certainly includes the sculpture of Elise Birnbaum. The sculptor and maker is the owner of OATMEAL, a studio practice and store that includes the pieces shown here, photographed inside Korb’s Shadyside home.

Birnbaum says that these works—with deceptively simple names such as “Cloud Catcher Sculpture,” “Bend Sculpture,” and “Mini Two-Tiered Vessel”—were inspired during a two-month residency in Japan.

“I was inspired by niwaki, the cloud-pruned sculptural trees that are common in Japanese gardens,” she says. “[This work is] inspired by nature, [and] nature knows what it’s doing. It’s designed beautifully. There’s just an easiness to it.”

“Elise’s sculpture is quiet––it’s moving, but it’s quiet,” Korb says. “There’s a sort of gravitas [and] a simplicity that really adds presence to a room.” Through Pittsburgh Mercantile, Korb first sold some of Birnbuam’s jewelry. When the artist began working in ceramics, Korb added those pieces to the store’s offerings.

“They were an instant success; people love them,” she says. “They’re very special and very unusual.”

Natural Inspiration_3

Making a Home in Pittsburgh

Korb shares her Shadyside home with her husband, Joe McInerny. A Pittsburgh native, she spent 35 years living in New York, London, and Los Angeles; when she returned to Pittsburgh, she looked for a home with character and history.

She found this home, an apartment in a historic mansion, in the heart of Shadyside. “I’ve moved a lot. I’ve never based it on practicalities; I’ve always based it on a deep emotional response to the space. If you have a deep emotional response, you can figure out the functionality.”

The abundance of light in the space highlights the natural feeling evoked by Birnbaum’s works. While Korb says there is a “dialogue … between the pots and our interiors,” she believes there’s a universal quality to Birnbaum’s work. “Her objects carry that presence. The scale is impressive, and they really work in any interior.”

Having seen her pieces in Korb’s home, Birnbaum agrees. “It’s so different from my aesthetic. I think it’s just a reminder that juxtaposing things and having all sorts of variety can work.”

Presenting Atmosphere Through Art

The gentle curves of Birnbaum’s pieces invite comparisons, she says. People often reach out to tell her what images come to mind. “It looks like a shell! Or, it reminds me of a baked good! It reminds me of my body after I had a baby!”

Natural Inspiration_4

There’s also something about these pieces that invite touch—not always a typical, or acceptable, response to a work of art. Birnbaum, however, is quick to say that these pieces are up close and personal. “I’m glad when people want to touch them,” she says. “It’s not precious in that way.”

She explains that, through her studio practice, she became accustomed to art that can be handled and carried; she thinks her pieces need not be approached with kid gloves. “It’s odd to feel like most art goes into a home and isn’t touched,” she says. At some shows, she’s even noticed people absent-mindedly running their hands over one of her pieces, almost caressing the work. “I loved it!”

Birnbaum says the pieces will continue to be available for some time; she “loves making” them, and “I’ve had people reacting very positively to them.” While she cites the moment of inspiration in Japan as important to the development of this work, like all art, the creation goes beyond the idea.

“They’re not about the thing they were inspired from, but they are about an exploration of form and good design.”  Find more about Elise and her work at oatmeal-shop.com.

 To learn more about Elise Birnbaum and OATMEAL: oatmeal-shop.com.

Natural Inspiration_5

Story by Sean Collier / Photography by Lithe Studio

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8 Meaty Monday Recipes

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An aerial view of a sheet pan filled with Sausage and red, orange, and yellow peppers.

Instead of Meatless Monday, we’ve decided to embrace the trend of Meaty Monday. So we’re celebrating all our favorite mouthwatering meats to include in your weeknight dinner. From savory sausages and juicy racks of ribs to slow-cooked oxtail and tender flank steak, we just can’t get enough. Treat yourself and your family to a meal below that’s protein-rich to embrace the Meaty Monday spirit and ditch the Meatless Monday mindset. 

Oh and while we have you here, April Fools! We’d never ditch Meatless Monday for more than just a jokester holiday. 

Spicy Sausage and Greens Soup

Two bowls filled with a dark reddish brown broth with spicy sausage and greens as butter sits to the left and two spoons sit in the top right.

A hearty soup filled with Spicy Sausage and Greens is the perfect way to start your week. Pick out your favorite hot sausage and add it to a slow-cooked broth of tomato sauce, mushroom stock, greens and potatoes. Make it for a weeknight dinner then save the leftovers for lunch the next day.

Babyback Ribs

A rack of Babyback Ribs spread out on a wooden board.

In the words of the restaurant Chili’s, we want our baby-back-baby-back-baby-back ribs. But there’s no need to leave the house the next time you’re craving these savory handhelds. Learn how to make tender, succulent ribs with a finger-licking delicious glaze. Get ready to impress at the summer barbecues!

Simple Pork Chops and Peaches

Pork chops and peaches sit in a sheet pan with plates and glasses nearby.

You can’t go wrong with a sheet pan dinner. They’re easy to assemble and even easier to cook as long as you have an oven. Start to embrace those spring and summer flavors with Pork Chops and Peaches alongside a balsamic and orange juice dressing. It’s as simple as prepping, roasting, and then serving.

Korean Lamb Burger

a thick double burger made of lamb with a fancy herb garnish on top on a black plate with a brown background

Most think of ground beef when it comes to making a burger, but ground lamb actually tends to have a juicer outcome. This Korean Lamb Burger includes ingredients such as an Asian pear, Korean fermented soybean paste and Korean soy sauce. When topped with a seasoned mayonnaise it brings each element together into a balanced bite. 

Grilled Flank Steak Tacos with Roasted Tomatillo Salsa Verde

Flank steak tacos in a tortilla topped in a roasted pepper salsa beside slices of lime.

Tasty flank steak is one of those proteins that can be eaten straight off the grill. But, the flavors and juices only get more tantalizing when made into a taco. Our Grilled Flank Steak Tacos are simple but include a Roasted Tomatillo Salsa Verde that brings a fresh bite to this tasty dinner recipe. 

Jambo Slow Cooked Oxtail

Slow-Cooked Oxtail Dish with Jamaican Jerk Seasoning, Rosemary, Thyme, and Cinnamon

Oxtail is one of the more complex flavored meats that you can cook with. It’s usually slow cooked and bathed in a homemade beef broth. For this Jambo Slow Cooked Oxtail recipe, we recommend you pair it with collard greens and mofongo, a dish of mashed green plantains to enhance each individual flavor.

Balkan Burger with Roasted Pepper Relish

An aerial shot of Three Balkan Burgers sitting on a green plate. Off to the right side are bowls of toppings.

Our Balkan Burger originates from the Balkan region of Europe, full of spices and toppings. We stuff our burgers with a layer of feta cheese to add a gooey, salty touch. You can make these with either ground beef or lamb. Top them with a special homemade Roasted Pepper Relish if you prefer a little extra spice. 

Simple Sausage and Peppers

An aerial view of a sheet pan filled with Sausage and red, orange, and yellow peppers.

If you’re looking for another simple sheet pan recipe, our Sausage and Peppers are just as delicious as the pork chops. In just 20 minutes you can have a bowl of Italian sausage mixed with roasted bell peppers, cherry tomatoes, baby red potatoes, yellow onion, and shallots. Just toss in the oven and your wellness weeknight meal is ready to go.

Story by Kylie Thomas

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