Posts Tagged ‘drying’

The Smooth & Striated by Hector Zamora

Thursday, February 10th, 2011

Has Steve Rhodes been nominated for a MacArthur Genius Award yet? Cause it would be a shame if he ever had to take a gig that would interfere with him recording turn-of-the-millennium San Francisco for posterity and I think winners get $100k per year for a half-decade. And that’s enough to get by on in the 415 these days, right?

Anyway:

“He is going to change the configuration of the aluminum drying racks each week through March 26 waltermcbean.com

Which do you prefer, the smooth or the striated? Discuss.

From Steve Rhodes, obviously Click to expand your mind

Grisly Hanging Bacon at Our MoMA in the SoMA – Sure, Meat is Murder, But Is It Art? – “EXPOSED” and “HENRI CARTIER BRESSON” Debut

Wednesday, October 27th, 2010

I’m not sure if this scene of bacon drying on the line at our San Francisco Museum of Modern Art is for the kick-off of Exposed, Voyeurism, Surveillance, and the Camera Since 1870, or the kick-off of HENRI CARTIER-BRESSON: The Modern Century, or both.

Or maybe you’re supposed to eat it?

Click to expand

Irregardless, a better way to start your day is with Bakon, the bacon-flavored vodka. This is a real product, srsly:

BV_bottle_mary

(Bacon, enjoy 2010, ’cause you’ll never be as popular as you are this year. Oh well.)

Enjoy.