Monday, October 31, 2016

Political Step-by-Step - The Trump Card

Inspired by the media accounts of the fair-haired-Cheeto-headed candidate, we felt obliged to turn our industrial food skills to the art of portraiture...
He is a lover of diner fare and fast food grub, of overcooked steaks (“It would rock on the plate, it was so well done,” his longtime butler once observed) and the bland nourishment of Americana. He prefers burgers and meatloaf, Caesar salads and spaghetti, See’s Candies and Diet Coke. And he shuns tea, coffee and alcohol.   - New York Times
Donald Trump says he likes fast food because "at least you know what they are putting in it."Trump, the Republican presidential nominee, made the comment Wednesday [September 14, 2016] during a taping of "The Dr. Oz Show," where he discussed the results of a recent physical examination.   - The Hill
Step 1 - Quality Materials
Step 2 - Quick Sketch
Step 3 - Preparatory Drawing

Step 4 - Studio Lighting and Final Portrait
What this candidate is made of
Flour Tortillas: Enriched Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine
Mononitrate, Riboflavin, Folic Acid), Water, Shortning (Soybean Oil and Hydrogenated
Soybean Oil), Contains 2% or less of Leavening (Sodium Bicarbonate, Sodium Aluminum
Sulfate, Sodium Aluminum Phosphate), Dough Conditioners(mono- and Diglycerides,
Calcium Sulfate, Enzymes, L-Cysteine Monohydrochloride), Vital Wheat Gluten, Sodium
Propionate (Perservative), Fumaric Acid, Salt, Potassium Sorbate (Preservative),
Cornstarch, Soy Flour, Cellulose Gum, Wheat Starch, Canola Oil, Xanthan Gum
Microcrystaliline Cellulose.
Pik-Nik Original Shoestring Potatoes: Fresh Potatoes, Pure Vegetable Oil (Contains
one or more of the following: Palm Olein Oil, Safflower Oil), Sea Salt. No Preservatives.
Pringles: Dried Potatoes, Vegetable Oil (contains one or more of the following: Corn Oil,
Cottonseed Oil, Soybean Oil, and/or Sunflower oOil), Degerminated Yellow Corn Flour,
Cornstarch, Rice Flour, Maltodextrin, Mono, and Diglyerides, contains 2% or less of Salt,
Wheat Dextrose. Contains Wheat Ingredients.
Hostess Donettes (powdered): Enriched Wheat Flour [Wheat Flour, Niacin, Iron
(Ferrous Sulfate), Thiamin Mononitrate, Riboflavin, Folic Acid], Palm Oil, Water, Dextrose,
Sugar, Modified Corn Starch, Soybean Oil, contains 2% or less of each of the following:
Nonfat Milk, Defatted Soy Flour, Sodium Acid Pyrophosphate, Baking Soda, Sodium
Aluminum Phosphate, Egg Yolks, Partially Hydrogenated Soybean and/or Cottonseed Oil,
Artificial Color, Sorbic Acid and Sodium Propionate and Potassium Sorbate (to retain
freshness), Mono and Diglycerides, Dextrin, Soy Sechithin, Guar Gum, Cellulose Gum,
Karaya Gum, Annato and Turmeric (color), Wheat Flour, Enzymes, Glicerin, Citric Acid,
Natamycin, contains Wheat, Soy, Milk, Egg.
Baken-Ets Chicarrones Hot ‘N Spicy Fried Pork Skins: Fried Pork Skins, Salt,
Maltodextrin (Made from Corn), Monosodium Glutamate, Spices, Torula Yeast, Dextrose,
Onion Powder, Paprika, Natural Flavors, Garlic Powder, Artificial Color (Red 40 Lake,
Yellow 6 Lake, Blue 1 Lake), and Paprika Extract.
CHEETOS brand Puffs Double Cheddar Flavored Snacks: Enriched Corn Meal 

(Corn Meal, Ferrous Sulfate, Niacin, Thiamin Mononitrate, Riboflavin, Folic Acid), Vegetable Oil
(Corn, Canola, and/or Sunflower), Double Cheddar Seasoning (Cheddar Cheese [Milk,
Cheese Cultures, Salt Enzymes], Whey, Canola Oil, Maltodextrin [Made from Corn], Salt,
Monosodium Glutamate, Artificial Color [Yellow 6], Citric Acid, Lactic Acid, Artificial
Flavor), and Salt. Contains Milk Ingredients.
CHEETOS brand Grid-Shaped Nacho Cheese Flavored Snacks: Enriched Corn Meal
(Corn Meal, Ferrous Sulfate, Niacin, Thiamin Mononitrate, Riboflavin, Folic Acid),
Vegetable Oil (Corn, Canola, and/or Sunflower Oil), Nacho Cheese Seasoning
(Maltodextrin [made from corn], Salt, Whey, Canola Oil, Monosodium Glutamate,
Buttermilk, Romano Cheese [cow’s milk, cheese cultures, salt, enzymes], Cheddar
Cheese [milk, cheese cultures, salt, enzymes] Onion Powder, Natural and Artificial
Flavors, Dextrose, Artificial Color [red 40 lake yellow 6, yellow 6 lake, yellow 5] Tomato
Powder Spices, Sodium Caseinate, Lactose, Lactic Acid, Citric Acid, Sugar, Garlic
Powder, Red and Green Bell Pepper Powder, and Skim Milk. Contains Milk Ingredients.
CHEETOS brand Mini Puffs Parmesan Flavored Snacks: Enriched Corn Meal (Corn
Meal, Ferrous Sulfate, Niacin, Thiamin Mononitrate, Riboflavin, Folic Acid), Vegetable Oil
(Corn, Canola, and/or Sunflower Oil), Parmesan Seasoning (Whey, Parmesan Cheese
[Part-Skim Milk, Cheese Cultures, Salt, Enzymes], Salt, Maltodextrin [Made From Corn],
Skim Milk, Monosodium Glutamate, Natural Flavors, Sunflower Oil, Cheddar Cheese
[Milk, Cheese Cultures, Salt, Enzymes], Yeast Extract, Blue Cheese [Milk, Cheese
Cultures, Salt, Enzymes], Onion Powder, Citric Acid, Lactose, Lactic Acid, Spice,
Buttermilk, Artificial Color [Yellow 5 Lake] and Garlic Powder). Contains Milk Ingredients.
Australian Style Gourmet Black Licorice: Cane Syrup, Enriched Wheat Flour (Wheat
Flour, Niacin, Iron, THiamin, Riboflavin and Folic Acid), Cane Molasses, Water, Corn
Syrup, Sugar, Food Starch Modified (Corn), Licorice Extract, Palm Oil, Caramel Color,
Glycerin, Soy Mono, and Digyceride, Potassium Sorbate Preservative, Anise Extract,
Salt. Contains Wheat and Soy Ingredients.
Chester’s Puffcorn Butter: Enriched Corn Meal (Corn Meal, Ferrous Sulfate, Niacin,
Thiamin Mononitrate, Riboflavin, and Folic Acid), Vegetable Oil (Corn, Canola and/or
Sunflower Oil), Cheese Seasoning (Whey, Cheddar Cheese [Milk Cheese Cultures, Salt,
Enzymes}, Canola Oil, Maltodextrin [Made from Corn] Salt, Whey Protein Concentrate,
Monosodium Glutamate, Natural and Artificial Flavors, Lactic Acid, Citric Acid, Artificial
Color [Yellow6] and Salt.

A Political Intervention by Barbara Ciurej & Lindsay Lochman

Publication QZ magazine June 2016

Quartz Magazine

Featured Processed Views in their online venue on June 16, 2016
"Junk food, in the name of art. Two US photographers are filling their carts with sugar-laden cereals, processed meat and fizzy drinks to create a new kind of American landscape photography: the “food desert,” literally. Inspired by black and white landscapes shot by 1860s photographer Carleton Watkins, Chicago-based duo Barbara Ciurej and Lindsay Lochman have created historic vistas out of 21st century materials. Their series Processed Views: Surveying the industrial landscape offers a Blue Mountain of Cake, a Cola Sea, a Fruit Loops River." (Cheng).

Publications - Processed Views 2016

Following the exhibition of our work at the Houston FotoFest Biennial in March, and the great people we met while doing the reviews at FotoFest, Processed Views was published in:

Changing Circumstances: Looking at the Future of the Planet  
This powerful book about climate change motivates new ways of thinking about our role within the natural environment and our connection   with the rest of the planet. Published by Schilt Publishing, Amsterdam and available from real and online bookshops.

The New Yorker Photo Booth
"For their project “Processed Views,” which is currently on view in the exhibit “Changing Circumstances” at the FotoFest 2016 Biennial, the collaborators Barbara Ciurej and Lindsay Lochman have produced cheeky dioramas that pull Watkins’s iconic images brashly into the industrial modern world. Using all manner of highly processed foods—Flamin’ Hot Cheetos, Coca-Cola, marshmallows, fleshy stacks of bologna—they recreated the photographer’s famous landscapes from Yosemite and other California sites as garish candy lands. A photo of the Albion River in Mendocino, California, becomes a milky pool snaking through rainbowed mountains of Froot Loops; the imposing face of Cathedral Rock, at Yosemite, is reconstructed as a heaping pile of white bread. Ciurej and Lochman first met at the I.I.T. Institute of Design, in Chicago, and have been creating work together for three decades, including previous projects that explore the intersection of the human and natural worlds. (For their project “Ponder Food as Love,” they made sensuous closeup portraits of fruits and vegetables nestled among human body parts: a cluster of grapes perched along the curves of a back; a plump fig resting on top of an eye.) They’ve said that “Processed Views” is intended as a “cautionary tale,” highlighting the cost of America’s industrial food production and “the seductive and alarming intersection of nature and technology.” (The New Yorker)


Discover Society Special Issue with special guest curator Geof Rayner    

We contributed an essay to Imaging/Imagining Anthropocene


ZoneZero: In Search of Lost Innocence: Landscape as Metaphor and Stage

We met Alejandro Malo at FotoFest and he featured Processed Views in ZoneZero’s beautiful blog from Mexico City along with the stunning work of:

Alejandro Malo (Director of ZoneZero): In Search of Lost Innocence

Rasel Chowdhury: Desperate Urbanization 

Marcus DeSieno: Surveillance Landscapes

Liz Hickok: Ground Waters 

Ellie Davis: Stars 

Abelardo Morell: Tent Camera 

Rebecca Reeve: Marjory's World

Jamey Stillings: Changing Perspectives


Family Faith Food

Family Faith Food is a culmination of three online issues from Strant Magazine published over the course of 2015. Each issue considered family, faith, and food individually. Family Faith Food coalesces the three online issue into one print publication and reconsiders how the three topics inform one another.
Featured is the work of 27 photographers along with essays,
photo book discussions, and interviews.
Contributors: Saleem Ahmed, Sophie Barbasch, Samantha Belden, Aaron Canipe, Evelyn Cervantes, Barbara Ciurej & Lindsay Lochman, Sara Clarken, William W. Douglas, Jon Feinstein, Makenzie Goodman, Maury Gortemiller, Amanda Greene, Jesse Groves, Samantha Harthoorn, Dave Hebb, Shaun H. Kelly, Johnathon Kelso, Natalie Krick, Ian Mahathey, Michael McCraw, John & Emily O’Connor, Nathan Pearce, Bradley Peters, Anacleto Rapping, Aaron Turner, Milly West, Kay Westhues, Joel Whitaker, Brooke White, Tara Wray

Flavor University - Studies in Food Technology

We attended Flavor University on October 3 - 4, 2016. Flavor 101 was a professional introductory class designed to give all flavor enthusiasts a taste excursion into the food future. Impeccably presented and very thorough, we acquired baseline from which we could launch further research into the world of food technology after our projects, Enhanced Varieties and Sugar Geology. The class was designed and presented at FONA International, "where experts, teamwork and technology deliver a competitive advantage to you and your products. A place where honesty, transparency and confidentiality build trusting, long-term partnerships. A place where you are the focus of everything we do.

our textbook

our syllabus