Tag Archives: Jessica Christy

Weekend Line Up

Before logging off and hitting the northern Great Plains segment of Eisenhower’s Interstate system this morning (a grand piece of Federal infrastructure reform from the late 50s and 60s), I thought I’d give a line up as to what is in store for this weekend. Molly and I will first be heading from Fargo up to Minot, North Dakota. We’ll stay with Jessica Christy (Molly’s good friend and my cousin), and I may even have a chance to get over to Walt Piehl’s cowboy poet bar, The Blue Rider. At least for a beer or two and some conversation with, perhaps, fellow Frenchman Todd Reisenauer. Both Christy and Piehl are professors of art at Minot State University, and both are artists from and for the northern Great Plains.

Molly and I will return to Fargo on Saturday, and then on Sunday it is back out on the road to Ellendale, North Dakota (west from Fargo to Jamestown, then south on Highway 281 for about an hour). We are heading to Ellendale to begin and continue another public conversation that considers what happened 150 years ago with the US-Dakota Wars, and where we want or ought to go with the conversations today. These events are sponsored by North Dakota State University’s Center for Heritage Renewal, and the North Dakota Humanities Council, and they bring together a variety of professionals, Native historians, and the public. Gotta run now, but a follow up at some point next week on all this.

Jessica Christy’s Art This Saturday in Fargo, North Dakota

Jessica ChristyThis Saturday, Jessica Christy (an artist who also happens to be one of my cousins) will be showing her work at DK Gallery in downtown Fargo, North Dakota.

This is a copy of the official handbill she is circulating. I figured since she is doing these spectacular Warhol-Factory-esque prints of the USDA’s finest canned beef w/ juices, then it would be okay for me to copy the handbill and post it on my blog.

According to the USDA description, canned beef with juices (USDA item #110),

…consists of coarse ground beef cooked in its own juices for use in a variety of applications, including barbecue beef, pizza, soups, stews, spaghetti sauce, vegetable stir-fry, casseroles, and similar items.

That does sound juicy.

One might make the argument that we, as an increasingly hybridized digital corporate-nation, are becoming a bit disconnected from where our stuff comes from, food included. This in turn is problematic because a government is, as laid down by our founders, a nation by the people, for the people, whereas a corporation is beholden to do one thing and one thing only: make money for the shareholders. I of course would not make this argument, and I would advise against bringing up the idea in polite company. But if someone else wanted to, they certainly could.

Never mind all of that, though. We need to move product here, folks, so let’s get to it. See you Saturday! Don’t forget to bring your Andrew Jacksons!