After a brilliant first show over the Labour Day weekend, the Artisan Collective returns:
December 5th & 6th
For more information: http://bowenartisans.com/new-index/#intro-1-1
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Artisan Collective # 2
Category Archives: Sugar Cube Gallery
Group Show
August 1st & 2nd 2015 at the Gallery:
work by Stuart Slind and Britt Fuller-Franc, ceramics by Russell Hackney
& a variety of beautiful essentials – Pendleton wool blankets, French soap and candles.
Below is one of Stuart Slind’s extraordinary portraits.
For more information about Stuart Slind please visit his website: http://stuartslind.ca/
The Sweet Stand II
A sweet day in the Gallery last Saturday. Many happy customers hoping for more delicious treats soon.
The Sweet Stand
pretty little birds
Pretty Little Birds is visiting from Salmon Arm soon.
For more information visit: http://prettylittlebirds.ca/pages/about-us
Urban Homesteading
We are delighted to announce the book launch for:
The Urban Homesteading Cookbook: Forage, Ferment, Farm and Feast for a Better World at the Sugar Cube Gallery on May 23rd.
This sumptuous book was written by Bowen resident Michelle Nelson and marks the culinary zeitgeist while firmly connecting with our past. Michelle has a PhD in conservation biology and sustainable agriculture and her beautiful book is complimented with delicious photographs by Alison Page.
Bullfrog catchingby Alison Page
As well as how-to chapters the book is a compendium of recipes such as:
Tree Tip Syrup
Use the soft, bright green tips bursting from the ends of spruce, pine and fir branches. Makes 1 litre.
Ingredients
- 4 cups (1 L) fresh evergreen tree tips
- 3 cups (710 ml) brown sugar
Method
- Remove the papery coating from the tree tips.
- Layer about 1/2 cup (120 ml) of sugar ont he bottom of a clean 4-cup (1 L) glass mason jar, then add one layer of tree tips, then cover in sugar, then another layer of tree tips and so on.
- Put a lid on the jar and place on a shelf until the sugar dissolves, about a week in total. after the sugar has started to turn to liquid (about 1 or 2 days) shake the jar once a day or so to mix.
- Once all the sugar has dissolved, strain syrup to remove the tree tips.
- Store the syrup in the fridge for 4 weeks or more.
Following the book launch there will be a series of workshops where Michelle will act as a guide to foraging, fermenting, farming and feasting. Dates to be announced.
Pop Up Espresso Bar
After a road trip with a surf board along the coast of Washington, Oregon and California, Stephanie French has been busy this week at the Sugar Cube Gallery. As well as painting some landscapes re-imagined from the road trip, Stephanie has been running an experimental coffee lab. Join her to test the results, they look good so far:
2015
New display for the gallery, terrariums with new life for the new year.
David Stevens
Dave Stevens is an accomplished and prolific artist, educator & activist. From Treewind, his studio in Delta, Dave produces drawings, paintings, illustrations & sculptures. From the vibrant and brilliant Arbutus series:
Arbutus Grove
Oil on canvas. 48″x24″
The artist says:
It contains some of the elements of a Canadian landscape, the trees in the foreground and the sky, but it is simplified to allow for different responses. Removing the leaves, berries and bark of the trees leaves them open to other interpretations, such as arteries, veins and capillaries. So what’s outside in the landscape could also be what’s carried inside each of us as human beings.
For more information about the artist please click here.
We were lucky to have Dave as Artist in Residence in November.
Alano Edzerza
We are delighted that Alano Edzerza’s work will be shown in the gallery this Winter. Alano’s work is at the cutting edge of Northwest Coast Art, extending its boundaries in terms of technique, medium & message.
For more information about the artist click here.