This Summer, on Saturday July 9, we will host a summer shindig we are calling The Spudnik Picnik. This community appreciation day will feature music, food, hands on art-making, studio tours, and more. We are inviting Spudnik Press Members to help shape this event, to share their ideas and to contribute their talents to make our summer festivities the best they can be.

How can you contribute? Here are a few roles we know we are seeking:

Graphic Designer
Social Media Expert
Art Market Coordinator
Volunteer Coordinator
Tour Guides
Live Screenprinting
Workshop leaders
General assistance

Ready to sign up? Email Angee Lennard (angee@spudnikpress.org). Please include how you would like to contribute and we’ll follow up with next steps.

Each year, Spudnik Press Cooperative invites a guest artist to design a woodblock print that is then printed on commemorative Spudnik Press T-shirts, totebags, and more. This year’s guest artist is Jeanine Coupe-Ryding, a renowned printmaker and Professor of Printmedia at SAIC. She developed two unique designs that are sure to make a splash! Her “Swim Time” designs feature one of the most ubiquitous printmaking tools, the brayer… That is, a ladies swim suit and men’s trunks sewn from a brayer-patterned fabric!

Supplies are limited and all proceeds support Spudnik Press. The 2016 Limited Edition Woodblock wares will debut at the 2016 Hashbrown Chili Cook-Off.

Browse all Limited Edition Woodblock Wares

*drum roll*

Today we are excited to present our final 2016 Hashbrown Chef Spotlight! Spudnik Press Cooperative will be sharing our house chili with guests. While we won’t be in the formal competition, we will still knock your socks off with our amazing chili prepared by Guest Chef (and Spudnik volunteer), Eric Berry. He took a moment to answer a few questions leading up to this year’s Hashbrown Chili Cook-off.

Organization: Spudnik Press Cooperative
Guest Chef: Eric Berry, Volunteer

Spudnik Press Cooperative (SPC): How did you wind up making chili for Spudnik Press?

Eric: While not directly involved with Spudnik Press, I’ve been to a handful of events, and my wife Shlee has been working at and with Spudnik Press recently since she was accepted as part of the fellowship program. I volunteered to be the Chili Chef as Shlee’s husband- I loved experiencing the event last year and want to help out.

SPC: Why Spudnik Press? What keeps you contributing to our mission?

Eric: More people need to know about (and support) Spudnik Press because being involved, taking courses, or having a membership with Spudnik makes learning new things (art forms, tools, printmaking techniques) exciting, and the people and networks involved with Spudnik Press have all been exceptionally friendly and fun to work with.

SPC: What would you say is Spudnik’s spirit animal?

Eric: I think that Spudnik Press is well-represented by the Fisher. Although a small-to-medium sized animal, the Fisher is versatile, quick, and can defeat even the most formidable of foes in the animal kingdom, such as the Porcupine. While often underestimated by predators, the Fisher has been known to cook a mean pot of chili and is not to be taken lightly!

SPC: Can we leak any details about what our guests can expect to find in your crockpot on March 19?

Eric: What I’m bringing is a culmination of family recipe tricks, my favorite type of chili, and the product of much trial and error over years of attempts to make the perfect pot of chili.

SPC: Final question: What is a tagline that could represent BOTH Spudnik and your chili?

Eric: You’ll never know how much you were missing until you try it…

Eric’s Favorites:

Favorite Chef: Masaharu Morimoto.
Favorite Restaurant: Buona Terra in Logan Square- I can never get enough!
Best Cooking Show: Chopped
Favorite Bean: Great Northern Beans
Favorite recipe: Hand-made soft pretzels

You will need:
5 cups of all-purpose flour
1/3 cup brown sugar
1 1/2 cup water
1 packet of dry active yeast
1/2 cup baking soda Coarse salt (optional)
Nacho cheese (mandatory)
1) Start by beginning to boil 2 quarts of water
1) Mix yeast packet in with 2 tablespoons of water to activate it (as per instructions)
2) Add in brown sugar, water, and flour in mixing bowl with dough hook
3) Once combined, take out of bowl and knead with hands to form one large dough ball, and roll gently to oblong shape
4) Slice roll into 2 inch sections and roll in hands until roughly 1/2 inch thin
5) Shape pretzels and lay on lightly flowered surface and/or parchment or wax paper to keep from sticking. 6) Add baking soda to boiling water and stir thoroughly
7) Put pretzels in the boil for 30 seconds each. Remove them with tongs, skimmer or shallow ladle.
8) Add salt while the pretzels are still moist if desired
9) Bake at 475 for 8 minutes on greased cookie sheet 10) Remove from oven and enjoy (After removing from oven, brush with any optional toppings you wish such as butter, cinnamon and sugar)

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Gearing up for The Hashbrown on Saturday, March 19, we introduce our one of our final guest chefs, Chelsea Ross of Chicago Art Department. Spudnik is honored to have The Chicago Art Department, CAD seeks to serve the real-world needs of young artists seeking to establish their personal practice. Get your tickets to the 2016 Hashbrown Chili Cook-Off to see how well they do!

Organization: Chicago Art Department
Guest Chef: Chelsea Ross, Artist in Residence and Program Coordinator of the Chicago Art Department

SPC: Why/How did you get involved with this the Chicago Art Department?

Chelsea: After hanging out on the periphery of Chicago Art Department for years, then curating a couple shows, I finally applied for residency in 2013. CAD has served as a photo studio, community space, and a gallery for my first solo exhibition.

SPC: What is your role with your organization?

Chelsea: I am an artist-in-residence and Program Coordinator. I am also co-chairing our first large fundraising gala, Crystal Ball, that will take place on April 9. Everyone is invited!

SPC: Why do more people need to know and support this organization?

Chelsea: CAD has been a cornerstone of the Pilsen art community for over 10 years. CAD aims to support artists by exploring studio art, exhibition, and learning opportunities. With two galleries, a screen printing studio, a letter press, and artist studios, CAD serves the real-world needs of young artists seeking to establish their personal practice, and provides a breeding ground of creative collaboration and exploration.

SPC: If your organization had a spirit animal, what would it be?

Chelsea: A pit, shepherd, lab, wildcard mixed-breed dog. Because it’s the signature Chicago dog…. a little bit of everything and a lot of heart and soul.

SPC: Can we leak any details about what our guests can expect to find in your crockpot on March 19?

Chelsea: Even better than last year’s.

SPC: Final question: Write a tagline or brief description that could represent BOTH your organization and your chili?

Chelsea: Rich, complex, and layered. Will leave you wanting more.

Chelsea’s Favorites:

Favorite Chef: Abra Berens of Stock Cafe
Best Cookbook: No Knead Bread
Favorite Restaurant: Lula Cafe
Favorite Recipe: I don’t really cook from recipes. I have mouth visions and wing it from there.

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Spudnik Press continues to gear up for our annual Hashbrown Chili Cook-Off. Today we introduce The Chicago ACT Collective, a newcomer to the club. On Saturday, March 19, The Chicago ACT Collective will be defending their organization with a chili recipe developed by Member and Co-founder, William Estrada. Will they be able to take home the Golden Laddle of 2016? Get your tickets to the 2016 Hashbrown Chili Cook-Off to help determine their fate!

Organization: The Chicago ACT Collective
Guest Chef: William Estrada, Co-Founder 

Spudnik Press Cooperative (SPC): The Chicago ACT Collective is brand new! What let to you starting this group?

William: Chicago has a long history, and current practice, of creative resistance — artists and activists working together to envision social change. With the launch of The Chicago Artists Creating Transformation (ACT) Collective, we will build the capacity to produce socially and politically engaged art and deepen the impact of creative resistance in local communities. Rooted in printmaking practices, ACT will contribute to the long tradition of political printmakers giving greater voice to activism, sparking dialogue and new ideas, and bringing about transformative social change. The collective will be a structure and a process that is collaborative and community-based, creating a larger network of support to local artists, activists, and grassroots organizations. We hope to impact both the arts and political spheres, bridging together artistic activism in new ways that broadens the reach of both the arts and the organizing work of Chicago communities.

SPC: Why do more people need to know and support ACT Collective?

William: As artists and community members, its always a good thing to support those who are doing transformative work. We aim at supporting the grassroots organizations and individuals who are affecting change in our communities. You should support us so we can support individuals transforming our communities.

SPC: What is a tagline that could represent BOTH your organization and your chili?

William: Collectively Created + Community Based + Rich in Flavor.

SPC: Can we leak any details about what our guests can expect to find in your crockpot on March 19?

William: It will be spicy!

William’s Favorites:

Favorite Chef: My Mom.
Favorite Restaurant: Zacatacos.
Best Cookbook: The Taco Cleanse
Favorite Bean: Pinto Bean – you can never go wrong with Pinto beans!
Favorite recipe: Its all improvised and based on taste.

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Gearing up for The Hashbrown on Saturday, March 19, we introduce Tanner Woodford of The Chicago Design Museum. As a community-focused organization, the Chicago Design Museum brings together volunteers from a diverse range of backgrounds and experiences to produce dynamic exhibitions, workshops and events that define, celebrate and explore our collective relationship to design. Get your tickets to the 2016 Hashbrown Chili Cook-Off to see how well they do!

Organization: The Chicago Design Museum
Guest Chef: Tanner Woodford, Co-founder and Executive Director

SPC: What’s the backstory behind the museum? How did it get started?

Tanner: The museum started in Phoenix in 2011 as a collaborative effort, and a point of inspiration for designers who were traveling to Phoenix from around the globe for Pivot, the AIGA National Conference. In 2012, it moved to Chicago, under the leadership of Tanner Woodford. The Chicago debut was in the form of a pop-up exhibition in an 6,000 square-foot warehouse in Humboldt Park. Today, we have a permanent location in the Block 37 building.

SPC: How would you describe your role at the museum? 

Tanner: Custodian and wrangler.

SPC: If your organization had a spirit animal, what would it be?

Tanner: The small but mighty ant. They’re eager to mobilize, intelligent, and the ultimate team player!

SPC: Can we leak any details about what our guests can expect to find in your crockpot on March 19?

Tanner: Our secret ingredient is sweet Kentucky Bourbon.

SPC: Yum! Final question: What is a tagline that could represent BOTH Chicago Design Museum AND your chili?

Tanner: Youthful, complex, and intriguing.

Tanner’s Favorites:

Favorite Chef: Jason Hammel
Best Cookbook: YouTube videos all day long.
Favorite Restaurant: dos Urban Cantina 
Favorite Type of Bean: Kopi luwak
Favorite Recipe: If we win the cook off, we’ll gladly share the chili recipe.

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Our next Chef Spotlight introduces Comfort Station, which exists as a community driven creative platform. Comfort Film Programmers, Raul Benitez took a moment to answer a few questions leading up to this year’s Hashbrown Chili Cook-off. Get your tickets to the 2016 Hashbrown Chili Cook-Off to help determine their fate!

Organization: Comfort Station
Guest Chef: Raul Benitez, Comfort Film Programmers

Spudnik Press Cooperative (SPC): What is Comfort Station?

Raul: Comfort Station is a multidisciplinary art space whose mission is to present challenging and stimulating programming that is open and accessible to everyone. We are a community-centric organization offering a wide variety of programs: art exhibitions, concerts, film, workshops, lectures, participatory events, and more. As a historic building in the heart of Logan Square, we aim to create an active intersection of diverse Chicago communities and promote new connections between them. Comfort Station is all ages, wheel chair accessible, and gender inclusive.

SPC: What is your role at Comfort Station?

Raul: Outside of getting to choose the movies screened at Comfort Station the best part is getting to meet all the amazing film makers and artist that come through.

SPC: How did you get involved with this organization?

Raul: I joined Comfort Station in 2013 when there was a shout out for a new programmer for film. Since I have been part of the Chicago Film Community for years I decided it would be great to help Comfort Station with their film programming and a great way to meet new people in the neighborhood.

SPC: If people take away just one thing about Comfort Station, what should it be? 

Raul: I think people need to know how diverse and eccentric the programming is at Comfort Station. Not only do we have the art and the music and film but we also have talks, workshops and exhibitions. We try to be as broad based as possible to reflect the Logan Square neighborhood.

SPC: What is a tagline that could work for BOTH your organization AND your chili?

Raul: Diverse, exciting and smoky hot!

SPC: If your organization had a spirit animal, what would it be?

Raul: Definitely an Owl. I feel we are becoming the wise old art space in Logan Square were people come to us for advice and help etc.

SPC: Finally, can we leak any details about what our guests can expect to find in your crockpot on March 19?

Raul: My chili will have an interesting smoky twist!

Raul’s Favorites:

Favorite Restaurant: Smoque BBQ
Best Cookbook: A Treasury of Great Recipes by Vincent Price.
Best soup you’ve ever had: Berria Consume at Lindo Michoacan
Favorite Type of Bean: Lentil

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Chef Profile #6 introduces Chicago Glass Collective, one of the few community-based art glass studio. Owner and Artist, Leslie Speicher took a moment to answer a few questions leading up to this year’s Hashbrown Chili Cook-off. Get your tickets to the 2016 Hashbrown Chili Cook-Off to help determine their fate!

Organization: Chicago Glass Collective
Guest Chef: Leslie Speicher, Owner and Artist

SPC: Why do more people need to know about Chicago Glass Collective?

Leslie: Chicago Glass Collective is a community-based art studio dedicated to celebrating the versatile medium of glass through educational workshops and dedicated studio space for new and experienced glass artists. Our studio is a welcoming spot to learn about glass, exchange ideas, create art, and share the enthusiasm and knowledge of glass techniques in the hope that it will encourage

SPC: Why did you open Chicago Glass Collective?

Leslie: I have been a glass artist for over 25 years and always wanted to have a studio where I could offer classes, make my own work and build a community of people who love to learn and explore all that glass has to offer.

SPC: Now to important questions, what is a tagline that could represent BOTH Chicago Glass AND your chili?

Leslie: It’s all about the fire!

SPC: If your organization had a spirit animal, what would it be?

Leslie: A friendly dragon.

SPC: Finally, can we leak any details about what our guests can expect to find in your crockpot on March 19?

Leslie: It’s super secret.

Leslie’s Favorites:

Best Restaurant: Spacca Napoli
Favorite Bowl of Soup: Wild rice and tomato bisque from Julius Meinl.
Best Cooking Show: Julia Childs, I’m old school.
Favorite type of bean: French Lentil
Favorite Recipes: 

1 cup Quinoa
3/4 cup edamame,
1 large red bell pepper
1/4 cup lemon juice, soy sauce to taste (baby shrimp optional)

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Gearing up for The Hashbrown on Saturday, March 19, we introduce our third guest chef, Bruno Rohner of Rohner Letterpress! This is a homegrown gem we at Spudnik highly suggest checking out. Get your tickets to the 2016 Hashbrown Chili Cook-Off to help determine their fate!

Organization: Rohner Letterpress
Guest Chef: Bruno Rohner

SPC: What is your role with your organization?

Bruno: I’m the fearless leader.

Spudnik Press Cooperative (SPC): What should people know about Rohner Letterpress?

Bruno: Our main goal is to print beautiful and tactile pieces for design-focused clients using letterpress, foil stamping and other specialty techniques.

SPC: Can you think of a brief description that could represent BOTH your organization and your chili?

Bruno: A potentially combustible mix of ingredients that end the end come together beautifully.

SPC: Can we leak any details about what our guests can expect to find in your crockpot on March 19?

Bruno: Bambi.

Brunos’s Favorites:

Favorite Chef: Charlie Trotter
Favorite Restaurant: Urban Belly
Best soup you’ve ever had: Bundner Gerstensuppe
Favorite Type of Bean: Garbanzo
Favorite Recipe:

Sambal Chicken Skewers
Ingredients SERVINGS:
4 1/2 cup (packed) light brown sugar
1/2 cup unseasoned rice vinegar
1/3 cup hot chili paste (such as sambal oelek)
1/4 cup fish sauce (such as nam pla or nuoc nam)
1/4 cup Sriracha
2 teaspoon finely grated peeled ginger
1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch–2-inch pieces

Preparation
Prepare grill for medium-high heat. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl. Add chicken and toss to coat. Thread 4 or 5 chicken pieces onto each skewer. Transfer marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 7–10 minutes. Grill chicken, turning and basting often with reduced marinade, until cooked through, 8–10 minutes.

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Today we introduce CHIRP, a newcomer to the Hashbrown tradition. On Saturday, March 19, CHIRP will be defending their organization with a chili recipe developed by Editor, Tyler Clark and Associate Partnership Coordinator, Bradley Morgan. Will they be able to take home the Golden Laddle of 2016? Get your tickets to the 2016 Hashbrown Chili Cook-Off to help determine their fate!

Organization: CHIRP Radio
Guest Chef: Bradley Morgan, Associate Partnership Coordinator
Tyler Clark, DJ and blog editor

Spudnik Press Cooperative (SPC): How or why did you get involved with this organization?

Tyler: I spent four years as a college radio DJ, and continued obsessing over music long after I graduated. After a few years in the fast-paced (and curiously music-free) world of national politics, I got a real job and finally had time to spend my off hours doing what I loved: talking to people I can’t see about music.

SPC: Why do more people need to know and support CHIRP?

Tyler: CHIRP Radio is one of the city’s best outlets for people who are passionate about music, but it goes far beyond that. As one of the leaders in the low-power FM movement, our radio station has also been a vital voice in the conversation about community media access and resources. If you’ve ever found yourself exasperated at the state of corporate radio, CHIRP is the place for you.

SPC: Can you think of a brief description that could represent BOTH your organization and your chili?

Tyler: Made by people who care.
Bradley: Hearty, whole, and packs a punch.

SPC: If your organization had a spirit animal, what would it be?

Bradley: A bird (Chirp, get it?)
Tyler: We’d probably be … a really cool bird. Maybe, like, a starling with headphones? A flamingo in a Slint t-shirt? The wren who used to drum for The Wrens?

SPC: Do you have a favorite recipe you are willing to share?

Tyler: Recipes are like DIY venues: best kept secret.

Tylers Favorites:

Favorite Chef: David Chang, who made me love Brussels sprouts
Favorite Restaurant: I could eat the chilaquiles at Danny’s Egghead Diner every day for the rest of my life.
Best Cookbook: Stan Lee Presents The Mighty Marvel Superheroes’ Cookbook
Best soup you’ve ever had: The egg lemon soup at Salonica in Hyde Park
Best Cooking Show: The Great British Bake-Off; I’m obsessed

Bradley’s Favorites:

Favorite Restaurant: Honey Butter Fried Chicken
Best Cookbook: Thug Kitchen
Best soup you’ve ever had: Borscht
Favorite Type of Bean: Black Beans

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Spudnik Press continues to gear up for our annual Hashbrown Chili Cook-Off. Today we introduce CAKE,  2015 Hashbrown Champion. CAKE returns to the competition with full intentions to again take home the Golden Ladle!

Organization: Chicago Alternative Comics Expo (CAKE)
Guest Chef: Jeff Zwirek, Co-Founder and a Co-Organizer

Spudnik Press Cooperative (SPC): What is CAKE?

Jeff: CAKE is a weekend long celebration of independent comics inspired by Chicago’s abundant past and present of talented cartoonists, featuring comics for sale, discussion, exhibition, and a growing number of services for emerging comic artists, including workshops and a micro grant.

For people aren’t familiar with CAKE or the world of alternative comics, can you give us the inside scoop?

Jeff: Alternative comics is a very diverse medium, there is something for everybody with stories and styles with all different appeals. At CAKE you can meet and talk to the artists who commit so much time an energy to their passion. It’s a chance to support the arts in your community and be exposed to other like minded artists from all over the world. Cake also always has an incredible line-up of well renowned cartoonists as special guests. It’s a shame we can’t cram more lovely people into our venue.

SPC: If you were tasked with creating a tagline for CAKE and your chili, what would it be?

Jeff: Intense and bold, you won’t soon forget this experience!

SPC: If your organization had a spirit animal, what would it be?

Jeff: A raven. Inky black and dangerously clever.

SPC: Do you have a favorite recipe you are willing to share?

Jeff: Every so often my dad would make us peanut butter and jelly instead of mom. He would put some margarine on the bread first. He also cut it in triangles instead of squares. It was like a whole different beast!

SPC: Can we leak any details about what our guests can expect to find in your crockpot on March 19?

Jeff: CAKE spares no expense! The last couple of years we’ve done a short rib chili that has come in first and second. We may switch things up a little but be sure that CAKE brings the goods!

Jeff’s Favorites:

Favorite Chef: Rick Bayless’ blonde mustache creeps me out and mesmerizes me at the same time.
Best soup you’ve ever had: I don’t care for soup. I always feel like I’m sick when I’m eating it.
Favorite Type of Bean: Black beans can’t be beat.
Best Cooking Show: America’s Test Kitchen

PURCHASE TICKETS TO THE 2016 HASHBROWN CHILI COOK-OFF

Today we introduce Instituto Grafico de Chicago, a newcomer to the Hashbrown tradition. On Saturday, March 19, IGC will be defending their organization with a chili recipe developed by cooperative member, Antonio Pazaran. Get your tickets to the 2016 Hashbrown Chili Cook-Off to help determine their fate!

Organization: Instituto Grafico de Chicago
Guest Chef: Antonio Pazaran, Co-Founder and Member

Spudnik Press Cooperative (SPC): For those that haven’t heard of the Instituto Grafico de Chicago, tell us a little about this cooperative.

Antonio: IGC is an non-profit organization dedicated to maintaining the critical activist tradition of Latino printmaking that unites communities of struggle around the world. IGC offers arts education programs for new generations to engage in printmaking as a social force. This network of printers comes together to advance the legacy and vitality of printmaking by hosting community events and creating opportunities for artists to participate in print exchange projects and promote their work in group exhibitions.

SPC: Why did you get involved with this the IGC?

Antonio: I got involved with Instituto Grafico de Chicago by being one of the founders of this group. I wanted to be part of a group of people that had the need to ink and print.

SPC: What have you been up to these days?

Antonio: For the past two years I have been in charged of organizing our annual Grabadolandia (printmaking festival) along with managing our website and being part of the portfolio organizational team. I have had the pleasure of coming up with the themes for our past three portfolios and look forward in coming up with more ideas.

SPC: If your organization had a spirit animal, what would it be?

Antonio: A Leaf-Cutter Ant. Ants are strong, tenacious workers that contribute to tightly structured communities. Leaf-cutter ants, however, take the already impressive ant work ethic to a whole new level.

Antonio’s Favorites:

Favorite Chef: My Mom is the best chef of all time.
Favorite Restaurant: La Chaparrita in Chicago’s Little Village.
Favorite Type of Bean: Pinto
Favorite Recipe:

Sopa de Fideo
Prep 15 minutes, cook 15 minutes, eating in 30 min
Ingredients: 3 sm/med tomatoes, coarsely chopped
1 sm/md Onions Yellow/Brown chopped
1 large clove garlic, coarsely chopped
2 tablespoons olive oil
1 (7 ounce) package fideo pasta uncooked
2 (10 ounce) cans chicken broth / coarse salt to taste
1 tablespoon chopped fresh cilantro

Place the tomatoes, onion, and garlic into a blender, and pulse several times to get the mixture moving; blend until smooth, 30 seconds to 1 minute. Heat the olive oil in a skillet over medium-low heat, and stir in the pasta. Fry the pasta gently, stirring often, until the pasta is golden brown, 2 to 5 minutes. Remove from heat. Pour the tomato mixture into the large saucepan with golden brown noodles (make sure you strain the tomato mixture), and stir in your chicken broth. Bring to a boil, and reduce heat to medium low; simmer until the noodles are tender, 7 to 8 minutes. Season to taste with salt, and stir in the cilantro; simmer 2 more minutes to cook cilantro. enjoy

PURCHASE TICKETS TO THE 2016 HASHBROWN CHILI COOK-OFF