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Arts & Life
The Clarion \ Oct. 15,2010
W
BC hosts alumni gallery
By Danielle Burch
Staff Writer
Brevard College has
invited all art majors
who graduated from
BC between 1987 and
2007 to return and
display their work
Oct. 8 to Nov. 5.
You have probably
heard it time and
again, especially if |
you are an art major' Dean Mobley, 1991; Dual Asphyxiation, Deprivation, respectively
“An art degree will not get you anywhere.”
BC faculty and staff work to transcend that idea by enabling students
to stand out from their peers, according to the rationale prepared by the
school’s marketing firm in fall 2010. For art majors, this tradition started
in 1978, when BC’s first Associate in Fine Arts Degree was offered and
the school for students gifted in the arts was established, according to the
Brevard College archives.
A new event has just been added to the timeline. Many alumni, students,
faculty and community members attended the opening of the BC Alumni
Group Show which consists of a variety of pieces, from steel and ceramic
sculptures to photography and painting.
“The diversity of the pieces in the show says a lot about Brevard College
students then, and now, as each piece and each student is different,” said
junior Chelsea Freeman.
Art maj or, Katherine McKittrick said, “These differences make it exciting
to see what the future holds for current art students.”
The show includes pieces like 2004 graduate Jason Hutcherson’s steel
sculpture. Consensual Circles. This piece seems to obtain its meaning
from the same source as the Flower of Life, which is a geometric design
of interlocking, evenly spaced circles.
“[This design] represents the laws and proportions for everything that is
manifested,” according to Drunvalo Melchizedek, a spiritual author and
teacher The circles in Hutcherson’s sculpture are also equally spaced,
suggesting a representation of faith or the human condition.
Dean Mobley graduated from Brevard College when it was a two year
school in 1991. Since the school has added its four-year program, Mobley
has returned as a student, still working in the arts. His piece in the show,
titled Dual Asphyxiation, is also based on the human condition.
The piece contains two shattered ceramic pots, seemingly fused together
by an iron cord. Mobley’s second piece, entitled Deprivation, sits next the
first, creating a visual triad of shards on sand.
Roderick Fincannon, former Interim Assistant Director of Campus Life,
adjunct professor and 2004 graduate displays the beginning of a series
of work begun in spring 2010. “This series explores the way in which
scouting, among many other organizations, take in the Native American
culture and manipulate it to serve their needs,” Fincannon said in a blog
on his website.
The show also includes artwork depicting the changes in the artists’ life,
such as 1987 graduate Cathy Savage’s Following the North Star. “This piece
portrays the struggle between rules, absurdity and life, exploring concepts
of accepted procedure while incorporating social, religious, scientific and
mathematical influences,” Savage says in her Artist Statement.
Buckened Chicken over
Spinach Pesto Penne Pasta
from Chef Boy-ar-Dave
Average Cost of Meal: $12 - $18
Time of Preparation: 20 minutes
Cooking Time: 15 minutes
Serving Size: 5 or more
Ingredients:
4 Boneless Skinless Chicken Breasts
1 Box of Penne Pasta
1 Package of Blackening Seasoning
2 Cups of Spinach
V4Cupof Pecans
V2 cup of Parmesan Cheese
2-3 Clove(s) of Garlic
1 Cup of Olive Oil
Salt and Black Pepper, to taste
Instructions:
• In a large pot bring the penne to a boil and let boil
for 7 minutes or until the pasta is cooked with a soft
bite left to it.
• Heat a skillet over medium heat coated in olive oil.
Sprinkle the blackening seasoning over both sides of
each chicken breast. Cook the chicken thoroughly,
the blackening seasoning will make the chicken ap
pear burnt when it is most likely still undercooked.
• In a food processor pulse the pecans until they are
chopped finely. Add to that the 2 cups of spinach
and pulse until the spinach is also chopped. Add the
garlic, parmesan, and a generous amount of salt
and pepper and pulse. Finally, slowly pour in the cup
of olive oil while the food processor is on to evenly
mix the oil, add more salt and pepper if you like.
• Once the chicken is cooked through, take it out of
the skillet and dice it up into bite sized pieces. When
all the components are cooked and ready to be com
bined, put them all into the skillet. Toss the penne in
the pesto sauce and place the chicken on top.