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CALL for ENTRIES: Hard & Soft
make mine SWEET Chocolate is my weakness. It always has been. However, I have been on a caramel kick lately. I’ll take hard caramel in the form of brittle or single-wrapped candies, but My current...
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CALL for ENTRIES: Cinema 06
motion picture MUNCHIES I kicked cable TV to the curb. Because we travel for work, no one really watches specific shows very often. So, we have a Hulu account & Chromecast PLUS there’s a Redbox®...
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CALL for ENTRIES: Anonymous
spilled MILK If you have something to say, you should say it. Anonymous food & restaurant reviews are cheap shots. Have you noticed that only BAD reviews are posted by “anonymous”. If someone...
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CALL for ENTRIES: Day of the Dead
SUGAR skulls & bones of BREAD My family enjoys participating in cultural celebrations from around the world. None of us grew up with any sort of specific cultural traditions aside from spaghetti...
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CALL for ENTRIES: De La Naturaleza
EAT MY bouquet Did you know orchids are edible? Many of you have probably seen the sugared variety high atop a wedding cake or as a garnish, but they’re great in salads too. The flavor is a bit like...
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CALL for ENTRIES: Cecelia Coker Bell
one TOMATO two TOMATO three TOMATO four Tomatoes, tomatoes everywhere. It is THAT time of the year. The Farmers Market is awash with overly ripe tomatoes at rock bottom prices. When they are less...
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CALL for ENTRIES: Touch
the APPLE of my eye I live within 10 miles of two fantastic apple orchards. Between them, they grow over 125+ varieties on more than 40,000 trees. With that many varieties, many are available year...
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CALL for ENTRIES: Printmaking Now
NO LEMON in my coffee, please I haven’t been to Rhode Island in years. The Ocean State is famous for a lot of foods like the delight that is the delicate version of calamari. But, I can’t resist a...
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CALL for ENTRIES: Curvilinear
no square BUBBLES I’ve been studying bubbles. It makes washing dishes feel interminable. I’ve been working on an illustration in which bubble are key. Now that I better understand the transparency,...
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CALL for ENTRIES: 9×12
PEPPERS only smaller My whole house smells like peppers & basil at the moment. A recent Saturday trip to the farmers market ended with a huge surplus of these staples, but to prevent loss, I am...
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CALL for ENTRIES: Open Trestle
CHOCOLATE choo choo The sight of a train trestle always conjures my cravings for hot chocolate. My entire life has been spent in residence within about a half-mile of railroad road tracks. I loved...
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CALL for ENTRIES: The Dark Slide
demon POTATOES The dark decent into junk food debauchery starts with the potato chip. With the chip comes the dip. With the dip, how far behind can the fries be? What are fries without sriracha mayo...
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CALL for ENTRIES: Oddity
SUGAR bear Food oddities abound –from century eggs to snake wine. But I find the biggest food oddity is the waste of food in massive, organized food fights. How do you use tons of food to make a mess...
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CALL for ENTRIES: The Gift You Never Wanted
present-ing FOOD The biggest perk of this job is food gifts. It seems when you guys trip across a strange-colored fruit, have extra figs from your yard or find a mustard to die for, I am on the top of...
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CALL for ENTRIES: 2016 Nat’l Juried
MUSTARD fiends Every last member of my family is a mustard fiend. There are rarely ever appearances of plain yellow mustard in my house. Dijon is the mustard of choice for the majority of the family....
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CALL for ENTRIES: H2O
looking down the BOTTLE I drink everyday–bottles & bottles of water. As my alter ego, I perform 4 to 5 days per week, and on stage, I suck down approximately 24 ounces of water every 45 minutes to...
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CALL for ENTRIES: Yosemite Renaissance 31
both SKINNY & FAT 125 calories per ounce. Hikers often aim to only pack foods that have a caloric count of at least 125 calories an ounce. Can you imagine? How many people do you know that eat...
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CALL for ENTRIES: Surreal Salon 8
Source: de Sarthe Gallery, ©Zao Wou-Ki-ProLiterris, Zurich via Bloomberg; Robuchon via Bloomberg a sea of BLACK TRUFFLE What happens when food imitates visual art? At Art Basel Hong Kong in 2015, that...
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CALL for ENTRIES: Tiny Book Show
soul FOOD I love an amuse-bouche as much as the next foodie. I love tapas & small plate menus too. But, I don’t understand the tiny food trends I am seeing. The videos of tiny food being made on...
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CALL for ENTRIES: Magnificent Maps
grown WILD Have you ever eaten a persimmon? I am headed out for a road-trip soon, and I am super excited about eating persimmon pudding in Indiana. Persimmons are typically cultivated in the...
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