0

No products in the cart.

Green Cheese & Reindeer Meat—Finnish Food

Food is one barometer of a country and culture and Finland is no exception. The long winter and compressed summer means that there is a high proportion of dried and preserved meat, fish (especially salmon) as well...

Read More

Funkentelechy in Art Rehab

The week is intimately textured and the schedule is varied but from Monday-Friday it always commences with a morning ritual which challenges my usual waking-up routine. This is probably a good thing. Starting the day with two...

Read More

Smoke Sauna Sausage—The Finnish Way

Who would have thought that three S words could come together in such a remarkable way? The Finns take the sauna experience seriously and I now understand why. I’ve experienced a variety of saunas in various cities...

Read More

The Group: The start of the New Course at Arteles

I’m taking part in New Course, a month-long, Guided Residency mentored by the inimitable Dr Margi Brown Ash, a sprightly woman who is a riot of colour offset by frosted shards of gravity-defying hair. This is proving...

Read More

19th-century scientific illustration: the Blaschkas and Haeckel

Leopold and Rudolf Blaschka, Octopus vulgaris & Carmarina hastata stage 4. Photos Guido Mocafico © 2013 This blog is also a space to point to inspirations and works that I have been thinking about and resonate. This morning...

Read More

The Arrival – Finland artists’ residency

The Finnish language is known to be difficult to learn, not least because it does not have the same origins as many of the Indo-European languages I am familiar with. Its ancestor is Proto-Uralic, which was spoken...

Read More