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Relaxing Chamomile Guava MOMosa

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A deep pink, almost ruby red cocktail in a champagne flute on a black reflective surface surrounded by a handful of scattered dried chamomile flowers.

Our Guava Chamomile MOMosa is calling every mom to a moment of relaxation with a champagne flute in hand. Think chamomile tea, vitamin C, and your own personal esthetician is a glass. It’s like that vintage “Calgon, take me away” moment, only better. And with vodka! This isn’t your traditional mimosa, it’s healthy… “ish.” Maybe something similar to a taller version of the popular health shots you find next to the fancy juice drinks and kombucha at the local grocery store. Are we stretching a little too far here? Eh…

So what makes this cocktail healthy”ish.” you ask? Well… prepare yourself for a laundry list of the, what we want so desperately to believe, benefits of this relaxing cocktail.

Chamomile is commonly used to reduce stress, aid in reducing inflammation, promote sleep, and help relieve symptoms of menstrual disorders. Guava, a nutritious fruit rich in vitamin C, is an immunity booster that may help to reduce your risk of cancer, reduce menstrual cramping, boost brain function, support eye heath, aid in digestion, reduce stress, and enhance skin health. Collagen is a protein that is known to improve your skin’s hydration and elasticity, as well as aiding in the replenishing of dead skin cells, may prevent bone loss and reduce joint pain, may help in the reduction of anxiety and improve mood, strengthens hair and nails, and is believed by some to promote weight loss and increased metabolism. Arguably a health drink, yes?

There you have it! Moms, you work hard to keep everything running smoothy, often running to and fro, from here to there. Take a moment to unwind with our Relaxing Chamomile Guava MOMosa, your new favorite health shot.

Relaxing Chamomile Guava MOMosa Recipe

INGREDIENTS

1 1/2 ounces of chamomile infused vodka (recipe below)
3 ounces Goya Guava Nectar
Circle Vanilla Pear Sparkling Collagen Water

INSTRUCTIONS

  1. Pour 1 1/2 ounces of chamomile infused vodka in a champagne flute.
  2. Add 3 ounces of guava nectar to the glass.
  3. Top off with 1-2 ounces of Circle Vanilla Pea Sparkling Collagen Water.

Chamomile Infused Vodka Recipe

INGREDIENTS

4 tbsp dried chamomile flowers (we used these)
4 ounces vodka

INSTRUCTIONS

  1. Add 4 tbsp of dried chamomile flowers to 4 ounces of vodka.
  2. Leave in a sealed container overnight.
  3. Using a fine mesh strainer, press the flowers to extract as much of the vodka as possible. You will end up with closer to 3 ounces of infused vodka, enough for approximately 2 of our MOMosa cocktails.

Recipe, Styling, and Story by Star Laliberte / Photography by Dave Bryce

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Pittsburgh Artist Steve Alexis’s Work is Emotion Manifested in Form

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a black man with short dreads leans against something that looks like a cat scratcher in his studio. artist Steve Alexis

Artist Steve Alexis’s genre-defying work is an exploration of life, feeling, and the experience of being in and of this world.

Although he thinks he’s always been an artist, Alexis didn’t always realize he was making art. “When I was younger, I would make these small sculptures out of whatever I could get my hands on and just mess around like that for a while,” he says. “It took until my third year of undergrad to finally realize I had passion for making work.” After graduating in 2020, he accepted a spot in Carnegie Mellon’s Master of Fine Arts program, and he continues to make art around the city.

Alexis makes abstract works that speak to the ideas and emotions that mold him day to day. “Whether these feelings and sentiments are explicit or, if I’m even fully aware of them,” he says, “they manifest through abstract forms.”

He says the only unique thing about his work is that it comes from him and his hand. “When I have enough space and time to focus on making, meaning my life outside the studio is rich as well, the work flows from the amount of time I put into it,” he shares. “A great studio can run from 12 to 18 hours and barely feel like I’m working until I actually stop.”

Alexis recently had a solo show at 707 Penn Gallery. This career path has helped him see how malleable he is — “how much making objects can change the way you orient yourself in the world.”

Story by Corinne Whiting / Photography by Laura Petrilla

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Pittsburgh’s Rainbow Serpent Celebrates Black, Queer, and Multimedia Art

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Pittsburgh rainbow serpent group poses while covered head to tow in blue. they lean to the left with one arm up

Marques Redd and Mikael Owunna run Pittsburgh’s Rainbow Serpent, with a mission to advance Black LGBTQ culture through multimedia art, emerging technology, advanced healing protocols, and African cosmologies. The organization evolved via a pandemic-era Zoom book group; their exploration of Nigerian-Igbo cosmology introduced them to a captivating myth involving two deities who create the universe through dance — the catalyst for their first film Obi Mbu (The Primordial House). The collective has since collaborated on public art installations, literary works, and more.

Owunna says, “This work holds deep significance for us, as it allows Black LGBTQ people to rediscover our spiritual purpose in a world that strives to deny our humanity.” He explains that in many traditional African contexts, “the Creator was understood to be the Primordial Androgynous Blackness from which all life emerges.” The vision they’ve created has proven healing for many Black LGBTQ people who face trauma and rejection.

From Rainbow Serpent’s first performance piece, The Four World Ages

The Power of Reclaiming

At the core of his art, Redd — a traditional African cosmologist, independent scholar, and multimedia artist — focuses on reclaiming, modernizing, and expanding indigenous African knowledge systems, with emphasis on ancient Egyptian and West African (Yoruba, Dogon, Dagara and Igbo) contexts. Owunna, a multimedia artist, filmmaker and engineer, strives “to give birth to an emancipatory vision that is grounded in the splendor of ancient African worldviews and ritually elevates everyone who engages with the work I create.”

On July 29, they’ll debuted their first performance piece The Four World Ages on Martha’s Vineyard at The Yard, featuring four dancers adorned in body paint who reenact the history of humanity from the perspective of Nigerian-Igbo myth. In spring 2024, at the Pittsburgh Glass Center, they’ll premiere a series of glass sculptures of Black queer deities.

Bridging a Gap

As the president of the City of Pittsburgh’s Public Art & Civic Design Commission, Owunna strives to bridge the gap between artistic expression and civic engagement. “By applying my artistic sensibilities to public decision-making, I aim to create a more inclusive, connected, and inspiring environment that celebrates the rich cultural tapestry of Pittsburgh and empowers its residents to shape the city’s future through art and civic design,” he says.

Redd’s background in art, literature, and indigenous African knowledge systems also provides a unique lens through which to address community issues. “By emphasizing the importance of cultural heritage and spiritual connections,” he says, “I aim to bring about a deeper understanding of the communities we serve and the challenges they face. In collaboration with fellow artists, my goal is to create spaces where everyone feels heard, valued, and inspired to contribute to collective betterment.”

Relearning

In addition to drawing upon his engineering background to dissolve the Western world’s artificial boundaries between art and technology, Owunna cherishes the opportunity to reshape and share understandings of Blackness and queerness in our cultural landscape. “This work has not only given me a sense of purpose and direction on my spiritual journey,” he says, “but it has also been life-changing.”

Redd deems the last three years in Pittsburgh some of his most productive and invigorating yet. He most values “the freedom to create, to think, to feel, to nurture a vision of the world to come.”

Story by Corinne Whiting / Photography courtesy of Rainbow Serpent

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6 Wild Game Recipes to Enjoy After the Renaissance Fair Ends

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Rabbit Confit with Chanterelle Mushrooms and Eggplant Compote on an orange plate with two dishes of sauces at the top of the plate

A thick, crispy turkey leg as big as your hand, juices pouring out with each bite… is your Renaissance Fair experience truly complete without one? If your answer is no, there’s a good chance you dream of feasting on exotic meat long after the fair festivities are over. Luckily, we’ve compiled a list of wild game recipes that can be prepared any time of year and are a lot less messy to consume.

Crispy Duck Leg Confit

Duck legs arranged in a line with various sauces

The timeless elegance of French cuisine dives into the realm of delectable indulgence with Crispy Duck Leg Confit with roasted potatoes, fragrant basil pesto, and a tantalizing blood orange beurre blanc. Imagine the tender and succulent duck leg, lovingly cooked in its luxurious fat, until the meat is imbued with a depth of flavor that only time and patience can create.

Venison Sloppies

Venison Sloppies, or wild game sloppie joes on a green plate at the top corner of the frame, next to a spread of various other foods like fresh fruits and veggies

Get the party started with an unruly pack of appetizers. These Venison Sloppies, or wild game Sloppie Joe’s, on poppyseed slider buns from Mediterra Bakehouse, are intriguing, especially when paired with goat cheese dredged in wild sumac berries and slathered in local honey, poached pears flavored with the fruits and twigs of wild spiceberry bushes, and homemade membrillo (quince paste) from foraged fruits.

Wild Mushroom-Crusted Wild Boar

An aerial shot of a round bowl with Wild Mushroom-Crusted Wild Boar. On the side sits Root Vegetable Porridge. Wild Boar Recipe

For this wild game recipe, Wild Purveyors brought the boar from the Southwestern region of the United States, where this aggressive, hard-to-manage animal is treasured for its unique taste. Wild Purveyors’ CEO Cavan Patterson comments, “Their omnivorous diet of small animals, wild fruits and tubers, and tons of acorns creates a place-specific flavor. There’s nothing docile about a boar, but it’s worth the trouble.”

Mushroom Ragout Over Garlic Crostini With Spiced Duck

An aerial shot of Mushroom Ragout Over Garlic Crostini With Spiced Duck

Chef Cory Hughes of Fig & Ash sears Wild Purveyor’s farm-raised duck breast and plates it with an aromatic mushroom ragout. A party for the palate ensues!

Rabbit Confit with Chanterelle Mushrooms and Eggplant Compote

Rabbit Confit with Chanterelle Mushrooms and Eggplant Compote on an orange plate with two dishes of sauces at the top of the plate

The Fluted Mushroom pairs tender rabbit confit with a savory eggplant compote and chanterelle mushrooms, locally foraged and simply prepared to preserve their flavors. Once a kitchen staple, rabbit, with its light flavors, pairs beautifully with the piquant green peppercorn and compote seasoning without overpowering the chanterelles.

Roasted Potato Venison Shepherd’s Pie Recipe

At the intersection of colder weather and the time for hearty fare lies Roasted Potato Venison Shepherd’s Pie. The layer of potatoes helps keep moisture in the venison, as does the wonderful mix of butter, herbs, vegetables, and wine. If venison’s not your thing, try the recipe with ground bison or ground pork.

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Wild Mushroom-Crusted Wild Boar

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An aerial shot of a round bowl with Wild Mushroom-Crusted Wild Boar. On the side sits Root Vegetable Porridge. Wild Boar Recipe

Chef David Bulman of the now-closed Pittsburgh restaurant Seasons paired this sculptural rack of boar with a simple crust of egg white, mushroom dust, and herbs. Wild Purveyors brought the boar from the Southwestern region of the United States, where this aggressive, hard-to-manage animal is treasured for its unique taste. Wild Purveyors’ CEO Cavan Patterson comments, “Their omnivorous diet of small animals, wild fruits and tubers, and tons of acorns creates a place-specific flavor. There’s nothing docile about a boar, but it’s worth the trouble.”

Wild Mushroom-Crusted Wild Boar Recipe

INGREDIENTS

1 egg white, beaten with a bit of water until smooth
Rack or loin of boar Handful dried porcini mushrooms
1 tbsp. fresh thyme leaves, finely chopped
1 tbsp. cooking oil

INSTRUCTIONS

  1. Beat the egg white with a bit of water until smooth. Brush the loin or rack with it, season liberally with salt and thyme. Grind mushrooms in food processor until very fine. Roll meat all over in the powder.
  2. Meanwhile, heat the cooking oil in a cast-iron or heavy pan. Brown the meat on one side, then the other. Continue searing all over, being careful not to break the crust, until rare to medium-rare, then allow to rest for a few minutes.

Root Vegetable Porridge Recipe

INGREDIENTS

1 yukon gold potato, large
2 tbsp. olive oil
1 leek, washed and thinly sliced
1 celery root, diced small
2 carrots, diced small
1 turnip, peeled and finely diced
1 apple, peeled, cored and finely diced
3 cups stock (vegetable, beef, or chicken)
1 tbsp. honey
1/2 cup cream
2 tbsp. butter
Fresh herbs: chives, thyme, parsley, or chervil
Salt

INSTRUCTIONS

  1. Measure and prepare all ingredients as noted.
  2. Wash the potato well. Poke holes in it all over with a fork, place in a microwave, and cook on high for 5 to 7 minutes or until very tender. Remove skin and pass the potato through a food mill or strainer. Reserve 1/4 cup of the potato puree. The rest can be used for something else.
  3. Place the leek in a heavy-bottom saucepan or very wide sauté pan with enough oil to coat the bottom lightly; add a little bit of salt. Sauté for 2 to 3 minutes until fragrant and sweet. Do not brown. Add the celery root, carrots, turnip, and apple and continue to sauté for a couple minutes. Place heat on high and add stock. It should be enough to cover the vegetables completely by a ¼ inch. The amount needed will vary based on the size and shape of the pan. Bring to a fast simmer and cook uncovered until almost all the liquid is gone.
  4. With the heat still on high add cream and potato puree. Mix well. Simmer for a couple minutes until mixture is thick and resembles risotto or oatmeal. When thickened to desired consistency, and the vegetables are quite tender, remove from heat. Rest for a couple minutes and cool.
  5. Add the butter and stir until it’s completely mixed in. Season to taste with honey, salt, and herbs of your choice.

Recipe by Chef David Bulman / Photography by Adam Milliron / Styling by Ana Kelly

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Mushroom Ragout Over Garlic Crostini With Spiced Duck

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An aerial shot of Mushroom Ragout Over Garlic Crostini With Spiced Duck

Chef Cory Hughes of Fig & Ash sears farm-raised duck breast and plates it with an aromatic mushroom ragout. A party for the palate ensues!

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An aerial shot of Mushroom Ragout Over Garlic Crostini With Spiced Duck

Mushroom Ragout Over Garlic Crostini With Spiced Duck


  • Author: Cory Hughes

Description

A savory and elegant dinner…


Ingredients

Scale

For the garlic crostini:

  • ¼ loaf focaccia
  • ¼ cup olive oil
  • 3 cloves garlic, peeled

For the mushroom ragout:

  • ½ cup Cremini mushrooms, sliced
  • ½ cup Shiitake mushrooms, sliced
  • ½ cup Oyster mushrooms, sliced
  • 1 tbsp red miso
  • 2 tbsp tomato puree
  • 2 tbsp tarragon, freshly chopped
  • 1 tbsp thyme, freshly chopped
  • 1 clove garlic, minced

For the duck:

  • 1 duck breast
  • 1 tbsp extra virgin olive oil
  • 1 tbsp Dijon mustard
  • 1 ½ tbsp coriander
  • 1 tsp dried thyme
  • 1 tsp black peppercorn
  • 1 tsp kosher salt


Instructions

  1. In a skillet with no oil, toast the coriander. Once it becomes fragrant then add the peppercorns and thyme. Transfer to a coffee grinder and blitz 3 or 4 times. The mixture should be half minced and half chunky. Pour the mixture into a bowl and set aside.
  2. Rub the duck breast with Dijon, salt and coat with the toasted and ground spices.
  3. Place 1 tbsp of extra virgin olive oil into a skillet and place the duck skin side down in a medium heat, lower the heat a touch and cook until the fat has almost rendered out (about 4-6 minutes on one side). Turn off the heat and flip the duck to allow the other side to cool. The internal temperature of the duck should be 135 degrees with most of the fat rendered out. Reserve the fat from the skillet, strain before adding to a small container.
  4. Place the cooked breast on a resting rack and allow to cool to room temperature. Once cool to the touch its ready to slice, thin as possible. The best approach is to lay the fat side down and cut through the meat portion first. You will get cleaner cuts.
  5. In a skillet, take the garlic cloves and oil and lightly cook until the garlic is golden brown and soft. Remove the garlic from the skillet and smash with the back of your knife until it resembles a paste. If it is too chunky add some of the garlic oil. Slice your focaccia into 2 finger wide and 6” long crostini and brush the roasted garlic oil on your focaccia. Bake in the oven at 400 degrees for 5 minutes or until golden brown. Set aside.
  6. In the same skillet you made the garlic oil, add the seasoned duck fat and heat it in a skillet on medium-high heat. Add the minced garlic and cook until fragrant. Add the mushrooms and cook until the moisture evaporates and then caramelization begins. Pour any excess fat out into a metal bowl and save for future use.
  7. Deglaze with 2 tbsp water then add the miso and tomato puree. Cook until the sauce begins to glaze the mushrooms.
  8. Remove the mixture from the skillet and pace on top of the golden brown crostini.
  9. Drape the sliced duck breast over the mushroom ragout crostini and garnish with either fresh chives or a Dijon aioli.

Recipe by Cory Hughes
Photography by Dave Bryce
Styling by Rafael Vencio
Dinnerware and Jars by Crate and Barrel

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Homemade Tomato Soup

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Sliced cheese bread with a bowl of tomato soup

Everyone we know has a childhood winter-lunch memory of Tomato Soup and grilled cheese sandwiches. Warm yourself with a cup of soup (and a few memories) by whipping up a batch for yourself. Share with kids and grandkids to pay those fond memories forward. You can even experiment with what types of cheese you use in your sandwich to change the way you enjoy this homemade soup.

What Kind of Tomatoes Should You Use in Tomato Soup?

Not all tomatoes were created equal. The best type of tomato to use in a soup like this is a San Marzano or Roma tomato, as they have a fuller, richer flavor and are less watery, making them perfect for soups and sauces. And you can taste the difference in tomato quality if you’re buying farm-fresh plum tomatoes versus a generic brand, believe me. An Italian specialty store will most likely have the most flavorful, but in a pinch, what’s most available supermarket is fine. It’s comfort food, after all. No need to stress yourself out trying to pick out a tomato. But love yourself and pick a good, tasty can of tomatoes. 

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Sliced cheese bread with a bowl of tomato soup

Homemade Tomato Soup


  • Author: Anna Franklin

Description

A cozy soup for your soul.


Ingredients

Scale
  • 2 tbsp butter
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 3 garlic cloves, peeled and left whole
  • 1 qt jar canned tomatoes
  • 1 qt water
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1/4 cup heavy cream


Instructions

  1. In a stock pot, add butter, carrots, celery, onion, and garlic and cook over high heat, letting the veggies get a little brown.
  2. Add canned tomatoes and water, simmering until all the veggies are super soft. Season with salt and pepper.
  3. Transfer everything to a blender and process until completely smooth. Pour back into stock pot over low heat and add heavy cream. Serve hot with your favorite grilled cheese sandwich, crackers, or on its own.

Recipe and Styling by Anna Franklin
Photography by Dave Bryce

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The Many Hats of Pittsburgh’s Staycee Pearl

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A Black woman, Staycee Pearl, in a white dress, peeks out between a black curtain.

Choreographer, creator, and visual artist Staycee Pearl is the co-founding artistic director of PearlArts and STAYCEE PEARL dance project & Soy Sos. She creates artful experiences through dance-centered multimedia work — alongside her husband and artistic collaborator, Herman Pearl.

Pearl has been a dance and visual artist for many years — in New York, Atlanta, and now Pittsburgh. She began making work and directing dance after moving here in 2000, and received her degree in studio arts from the University of Pittsburgh in 2009.

“Our work is conceptually driven by our lived experiences, relationships, and worldly circumstances,” she explains. “We center Blackness within the human experience, while creating inclusive, thoughtful, and immersively artful encounters.”

two dancers in loose fitting clothing hold their right leg up with their arms facing back

Building upon this rich foundation, what’s next for Pearl? They’re currently working on a new home in Braddock. “And we’re excited to share space with our ever-expanding community,” she adds.

When asked the preferred part of the path she’s pursued, Pearl says, “The entire thing. I wouldn’t change any of it, and I love where I am in life as an older-middle-aged Black Woman. Thankful.”

Upcoming studio presentations, classes, and events can be followed at pearlartsstudios.com, while company happenings (from touring to commissions) are listed at spdpandsoysos.com.

Story by Corinne Whiting / Photography Courtesy of the Pittsburgh Foundation

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Win Tickets to the Sold‑Out Santa Fe Wine & Chile Fiesta

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A woman pour wine at the Santa Fe Wine & Chile Fiesta's Grand Tasting. Enter to win Fiesta Grand Tasting tickets

Enter for a chance to win 2 tickets to the SOLD OUT Santa Fe Wine & Chile Fiesta Grand Tasting on Saturday, September 30 at Fort Marcy Park.

The Grand Tasting is the only time and place where guests can sample, sip, and savor over 90 world-class wineries paired with more than 50 of Santa Fe’s finest restaurants.

The Fiesta Grand Tasting Ticket Giveaway

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While The Fiesta Grand Tasting may be sold out, there are still plenty of other events available to take part in, like the Sun, Wind and Wine Seminar in the Santa Lucia Highlands and the Reserve Wine Tasting & Silent Auction on September 28. Browse the entire list of festivities here.

Ahead of the Santa Fe Wine & Chile Fiesta, 6 Chefs Share Their Dream Dishes

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Pittsburgh Metalsmith Katie Rearick Creates Quality Objects In a Mass Produced World

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Metalsmith and sculptor Katie Rearick holds up a metal necklace in front of her and smiles

Metalsmith and sculptor Katie Rearick works her chosen medium with precision and sensitivity.

an aerial shot of a metal working station from Katie Rearick

Metalsmith and sculptor Katie Rearick remembers, as a small child, selling painted rocks on the beach in northern Michigan. She feels fortunate to have a family that encouraged her to pursue the arts, and a high school that offered a metals and jewelry class. She went on to receive her Bachelor of Fine Arts with an emphasis in metal/jewelry from Western Michigan University, and then a Master of Fine Arts from SUNY New Paltz.

Steel City Adventures

Rearick moved to Pittsburgh in the fall of 2014 to teach metals and jewelry at Waynesburg University for seven years, before resigning to take care of her newborn daughter. She founded the Allegheny Metals Collective in 2015, is currently running workshops at Contemporary Craft, and also maintains a home studio. Her work ranges from small-scale body adornment to large sculptural installations that utilize personal narrative as a starting point.

on the left, metal pieces in the shapes of 3D triangles. On the right, dark blue metal circles

“Using a jeweler’s saw, I meditatively hand-pierce steel and silver to become sculptures and one-of-a-kind wearable jewelry,” she explains. In addition to solo work, she works collaboratively with her wife, printmaker Rachel Saul Rearick. Their most recent body of work, Sculptural Landscapes, utilizes lines and bold mark-making. The resulting interplay of shadow, light, and pattern is fascinating.

Up Next

Rearick is curating an exhibition titled Archives of the Allegheny Metals Collective, featuring 15 Allegheny Metals Collective members that will run October 12 through November 10 in the Jodee Harris Gallery at Seton Hill University. She’s also developing a new body of artwork focused on motherhood and play.

Rearick greatly appreciates quality objects in a world that heavily focuses on mass-produced items. “A well-crafted item made by an individual can often last a lifetime, and makes up bodies of heirlooms across cultures,” she adds.

BE Galleries also sells collaborative work by Rearick and her wife.

Story by Corinne Whiting / Photography by Laura Petrilla

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