Steamroller Spectacular at Printers Ball 2015 will bring together 300+ artists, teachers, organizations, and creative thinkers to reflect how communities “push and pull” physically, metaphorically, and politically.

While we cannot yet share our outstanding line-up of 2015 festival guests, we are beyond excited to announce a large-scale community based printmaking project that will take over the Hubbard Street Lofts parking lot on Saturday, June 27.

“Steamroller Printing” is a long-standing yet little-known printmaking tradition. Our version, Push & Pull: Streamroller Spectacular, is headed up by the esteemed Art Educator, William Estrada. We are seeking artists, community organizations, and art teachers to contribute hand-carved woodblocks to be printed onsite using a steamroller to create banner-sized collaborative prints. Anyone interested in joining simple needs to complete the Online Submission Form to participate.

The project aims to create a dialogue with multiple voices from various communities through the development of a large scale printmaking project that engages various community stakeholders to reflect how communities “push and pull” physically, metaphorically, and politically.

How it works

Each participant will receive a 6×6” or 12×12” block of MDF. Educators and organizations may request multiple blocks. Block size is determined by age and printing experience. Blocks will be available for pick-up at Spudnik Press by April 1. Simply carve and return blocks by June 1. Blocks will be printed at Printers Ball 2015 on Sat. June 27.

Community Carving Events

There will be opportunities throughout the city for participants to meet and carve together, beginning Saturday April 4, 1-5pm at Spudnik Press Cooperative.

Additional dates and locations will be announced via printersball.org. All carving events are free. Download the Call for Community Carvers for details.

Three Very Small Comics, Vol. III
by Tom Gauld
Published by Cabanon Press

March Spud Pick

March’s Spud Pick is Tiny Book “Three Very Small Comics Vol. III” by Tom Gauld. Published by Cabanon Press in 2007, this small envelope of tiny comics is a delight. The comics are “The Art of War,” “Gardening,” and “The Gauld Collection, Case W (misc).”

The variety and size of Gauld’s three comics are whimsical, but the stories keep the volume from losing all nuance. Both “Gardening” and “The Art of War” are tongue-in-cheek observations on the follies of human behavior. The characters are oblivious to their own ignorance, but the irony is on full display for the reader. Then, “The Gauld Collection” turns out to be a light-hearted examination of mortality: the author has drawn a strange collection of artifacts beginning with “W.” The objects would be comedic if it wasn’t for the realization that possessions are usually archived after the possessor’s death.

These “Three Very Small Comics” prove that being small doesn’t always mean small-minded. To explore the whole Tiny Books collection, come to the Small Press Library at the Annex!

And here is the final contestant competing in tomorrow’s  2015 Hashbrown Chili Cook-Off.

Spudnik Press Cooperative (SPC): What is LATITUDE

(SPC): What are three food-related adjectives you would use to describe your organization?

LATITUDE: Late-night, Community-driven and Umami.

(SPC): In what ways does your chili embody your organization?

LATITUDE: Our not-so-secret ingredients are coffee and alcohol.

(SPC): What is your favorite place in the city to enjoy a hot bowl of soup?

 LATITUDE: Lindy’s Chili & Gertie’s Ice Cream. You can order a 55-gallon chili drum there.

(SPC): If you could invite anyone, past or present, to chat over a bowl of chili, who would you choose?

LATITUDE: Woody Guthrie

(SPC): Do you have any words of warning for fellow contestants?

LATITUDE: It’s not like that. Let’s split this mother******.

(SPC): Have you competed before? If so, what keeps you coming back?

LATITUDE: The chili. This is our 1st year though. Next year though, the chili.

PURCHASE TICKETS TO THE 2015 HASHBROWN CHILI COOK-OFF

This week, we are highlighting all of the 12 organizations that will compete in the 2015 Hashbrown Chili Cook-Off. #10 on the list is North Branch Projects.

Spudnik Press Cooperative (SPC): What is North Branch Projects

(SPC): What are three food-related adjectives you would use to describe your organization?

North Branch Projects: Slow cooking, fermented, and tasty. Because we are on hiatus from our studio, we are like your favorite kimchi, carefully ripening for a pungent come-back!

(SPC): In what ways does your chili embody your organization?

North Branch Projects: Community Binding is largely a group effort. We’re consulting our favorite chefs to cultivate an inventive and delectable chili.

(SPC): What is your favorite place in the city to enjoy a hot bowl of soup?

 North Branch Projects: L.D. Pho on Lawrence Ave!

(SPC): If you could invite anyone, past or present, to chat over a bowl of chili, who would you choose?

 North Branch Projects: Mr. Rodgers

(SPC): Do you have any words of warning for fellow contestants?

North Branch Projects: “There are three ways to ultimate success: The first way is to be kind. The second way is to be kind. The third way is to be kind.” -Mr. Rodgers

(SPC): You’ve competed before. What keeps you coming back?

 North Branch Projects: So our crockpots don’t get lonely…

PURCHASE TICKETS TO THE 2015 HASHBROWN CHILI COOK-OFF

Love is a Certain Kind of Flower
by Stephanie Brooks
Published by Green Lantern Press

February Spud Pick

This month Spud Picks return with Love is a Certain Kind of Flower by Stephanie Brooks, published by Chicago’s Green Lantern Press. Brooks has put together a series of lists about Love and all its variants. Brooks’ unpunctuated, serial style devoids love of its unique romance, and the small poems become more like compilations. Brooks reveals that Love is variable; as she provocatively asks on the back cover, “When is love like one thing, when is it like something else, and why?” 

For love story cynics, this is a welcome relief to the hyper-affectionate genre. Brooks’ lists conform all of love’s meanings to manufactured expressions. Yet, romantics need not despair. Part of the ingenuity is that the reader can sift through the lists to find their own. The reader searches for its name in “Love is a proper noun” or can relate to the feelings described in “Love is moody.”

Come read Love is a Certain Kind of Flower yourself at the Small Press Library in the Annex!

Leading up to next week’s Hashbrown Chili Cook-off, we are profiling each participant. Chef Profile #9 introduces the Chicago Art Department, a Pilsen-based artist residency program.

Spudnik Press Cooperative (SPC): What is the Chicago Art Department?

We are an arti-driven not-for-profit organization. The core of what drives us is a 12-month residency program for 20 artists. Our goal is to develop studio practice and new works, to participate in exhibitions as exhibiting artists or curators and to engage in monthly dialogues around Resident Artist works among other activities.

(SPC): What are three food-related adjectives you would use to describe your organization?

Chicago Art Department (CAD): Thick, rich and smooth.

(SPC): In what ways does your chili embody your organization?

CAD: Thick, rich and smooth.

 (SPC): What is your favorite place in the city to enjoy a hot bowl of soup?

CAD: Lula Cafe

(SPC): If you could invite anyone, past or present, to chat over a bowl of chili, who would you choose?

CAD: Diane Vreeland

(SPC): Do you have words of warning for fellow contestants?

CAD: Good luck.

PURCHASE TICKETS TO THE 2015 HASHBROWN CHILI COOK-OFF

Chef Profile #8 introduces The Perch, which exists as a community driven creative platform for social exchange. Matt Austin founded The Perch in 2012 and works closely with a group of dedicated volunteers. Long-time Perch volunteer, Jonathan Pivovar, took a moment to answer a few questions leading up to this year’s Hashbrown Chili Cook-off.

Spudnik Press Cooperative (SPC): What is The Perch?

The Perch: We exist as a creative platform for free learning through the process of connecting a variety of people to share and hear one another’s ideas and stories. We demonstrate this mission in the form of book publishing, symposium dinners, and public educational programming.

SPC: What are three food-related adjectives you would use to describe your organization?

The Perch: Earthy, sweet and hearty.

SPC: In what ways does your chili embody your organization?

The Perch: Our chili is robust like our mission, tough like our workers, piping-hot like our presence, experienced and well-educated.

SPC: What is your favorite place in the city to enjoy a hot bowl of soup?

The Perch: Anywhere in Chicago is a great place to enjoy a piping-hot bowl of soup– though we’re partial to Pilsen.

SPC: If you could invite anyone, past or present, to chat over a bowl of chili, who would you choose?

The Perch: Beyonce.

SPC: Do you have words of warning for fellow contestants?

The Perch: Just that I hope that they rested and ready, because our chili is known to be nap-worthy while demanding your full attention.

SPC: If you have competed before, what keeps you coming back?

The Perch: Noooooo! We will be back though, I guarantee it.

PURCHASE TICKETS TO THE 2015 HASHBROWN CHILI COOK-OFF

Chef Profile #7 introduces The WasteShed, a recently opened up-cycling center in Humboldt Park. Director Eleanor Ray took a few minutes to fill us in on what the WasteShed is all about, especially as it relates to chili competitions!

Spudnik Press Cooperative (SPC): What is The WasteShed?

WasteShed: The WasteShed collects reusable art, craft, and school materials, and makes them available to teachers, artists and the general public for cheap. We seek to provide Chicago with an organized, affordable, and reliable resource for creative materials, and with a dynamic center for activities pertaining to sustainability, art, craft, education, and material culture.

SPC: What are three food-related adjectives you would use to describe your organization?

WasteShed: Cultured, freegan, “from scratch.”

SPC: In what ways does your chili embody your organization?

WasteShed: Our chili proceeds from the impulse of the moment based on the ingredients to hand, but draws on long experience and bold experimentation. We make the most of cheap and unassuming materials, which take on surprising complexity and tastiness in combination.

SPC: What is your favorite place in the city to enjoy a hot bowl of soup?

WasteShed: We’ll take our soup in a thermos to Humboldt Park to watch the ducks and dogs.

SPC: If you could invite anyone, past or present, to chat over a bowl of chili, who would you choose?

WasteShed: We would opt to dine with Henry Thoreau (a thorough bean-appreciator) and the Italian Futurists, because our chili experience could only be improved by the addition of airplane-motor sounds, being slapped with velvet gloves, etc.

SPC: Do you have words of warning for fellow contestants?

WasteShed: How well do you handle fiendish ingenuity?

PURCHASE TICKETS TO THE 2015 HASHBROWN CHILI COOK-OFF

Today’s Chef Profile introduces a newcomer to the Hashbrown tradition, Woman Made Gallery. On Saturday, February 28, Woman Made Gallery will be defending their organization with a chili recipe developed by Board President, Tammi Franke. Here is what Woman Made staff Claudine and Sydney had to say when we reached out to see what their bringing to The 2015 Hashbrown Chili Cook-Off:

Spudnik Press Cooperative (SPC): What is Woman Made Gallery?

Worman Made Gallery (WMG): Woman Made Gallery is a tax-exempt, not-for-profit organization founded in 1992. Its goal is to support women in the arts by providing opportunities, awareness and advocacy. It specifically accomplishes this through exhibitions which raise public awareness and recognition of women’s cultural contributions.

SPC: What are three food-related adjectives you would use to describe your organization?

WMG: Bold, Full-Bodied, Inviting

SPC: In what ways does your chili embody your organization?

WMG: Our chili has a bit of everything—sweet pepper, cumin, yogurt, cornbread croutons, raisins, edamame….Like WMG, it’s inclusive—and there’s something in it for everyone!

SPC: What is your favorite place in the city to enjoy a hot bowl of soup?

WMG: Wolf Gang Puck Express. They have the best tortilla soup!

SPC: If you could invite anyone, past or present, to chat over a bowl of chili, who would you choose?

WMG: Marina Abramovich

SPC: Do you have words of warning for fellow contestants?

WMG: No words of warning, we’re just looking forward to meeting everyone who comes to the Hashbrown.

PURCHASE TICKETS TO THE 2015 HASHBROWN CHILI COOK-OFF

Today’s Chef Profile: Corner Farm, who placed second in the 2014 Hashbrown Chili Cook-Off. Will they be able to take home the Golden Laddle in 2015? Get your tickets to the 2015 Hashbrown Chili Cook-Off to help determine their fate!

Spudnik Press Cooperative (SPC): What is Corner Farm?

Corner Farm: We started Corner Farm Chicago as a community experiment – as a place to meet our neighbors and develop community as we work shoulder to shoulder.

Both of the farms provide a safe corners and spaces for our youth to learn and play. It’s a place where our community can learn where food comes from and how to save our money and improve our health by growing our own food. The farm is a place where the art can be experienced and practiced.

The Farms give us, as a community, a way to create and support a sustainable neighborhood, ecologically and sociologically. Corner Farm Chicago is a way to give back to a neighborhood that gives us all so much.

SPC: What are three food-related adjectives you would use to describe your organization?

Corner Farm: Fresh, Enriching, Nourishing.

SPC: In what ways does your chili embody your organization?

Corner Farm: Having many different things come together to create something bigger and better.

SPC: What is your favorite place in the city to enjoy a hot bowl of soup?

Corner Farm: It was the late and great Brown Sack

SPC: If you could invite anyone, past or present, to chat over a bowl of chili, who would you choose?

Corner Farm: Roald Dahl, one of my all time favorite authors. He always had interesting ways of incorporating food into his stories. It could be a leg of lamb as a murder weapon (Lamb to the Slaughter) or using laced raisins to poach pheasants (Danny, Champion of the World). He always seemed to write in a way that showed he may have a deep connection with food.

SPC: Do you have words of warning for fellow contestants?

Corner Farm: We came last year with no expectations and got second place. This year we are going for the golden ladle!

SPC: This is your second year competing in the Hashbrown. What keeps you coming back?

Corner Farm: The Party! You guys really know how to throw down.

PURCHASE TICKETS TO THE 2015 HASHBROWN CHILI COOK-OFF

Each day this week, we highlight one of the 12 organization that will compete in the 2015 Hashbrown Chili Cook-Off. We begin the week with Make Literary Magazine. Above photo is from “Lit & Luz”, a Festival of Literature and Art from Chicago and Mexico City, presented by MAKE.

Spudnik Press Cooperative (SPC): What is MAKE Literary Magazine?

MAKE: Chicago is a storyteller’s city, and MAKE is the story’s magazine. Chock full of fiction, poetry, essays, art, and reviews MAKE is substantial in both feel and scope. MAKE expands on the Chicago tradition to entertain and to inform. A biannual publication, MAKE circulates 1,000 copies twice a year throughout the United States. Find MAKE in bookstores and making the rounds at special events, such as readings and festivals. MAKE was founded in 2004 by Ramsin Canon, Sarah Dodson, and Mike Zapata.

SPC: What are three food-related adjectives you would use to describe your organization?

MAKE: fiery, layered, heart healthy

SPC: In what ways does your chili embody your organization?

MAKE: You’re afraid it’s never going to come together, and then it does, and it’s rich.

SPC: What is your favorite place in the city to enjoy a hot bowl of soup?

MAKE: Tacos & Tequilas

SPC: If you could invite anyone, past or present, to chat over a bowl of chili, who would you choose?

MAKE: Let’s just see who shows up & make the most of it.

SPC: Do you have words of warning for fellow contestants?

MAKE: We’ve been watching a lot of Friday Night Lights and Anthony Bourdain

SPC: MAKE will be competing for the first time in 2015. How would you describe your chili-making experience?

Seasoned pros, competing for the first time.

PURCHASE TICKETS TO THE 2015 HASHBROWN CHILI COOK-OFF

Gearing up for The Hashbrown on Saturday, February 28, we introduce our third guest chef, Eyeworks Festival of Experimental Animation! The festival is directed by Alexander Stewart and Lilli Carré who are both accomplished animators themselves, and takes place every November. This is a homegrown gem we at Spudnik highly suggest checking out.

Spudnik Press Cooperative (SPC): What exactly is Eyeworks?

Eyeworks: Eyeworks is an invitational festival focusing on abstract animation and unconventional character animation. Festival programs showcase outstanding experimental animation of all sorts, and include classic films and new works. Eyeworks celebrates animated moving images that express unusual vision, unusual approaches, and unusual style.

SPC: What are three food-related adjectives you would use to describe your organization?

Eyeworks: Saucy, heart smart, CRISP

SPC: In what ways does your chili embody your organization?

Eye Works: Funky and experimental yet appreciative of the classic chili form.

SPC: What is your favorite place in the city to enjoy a hot bowl of soup?

Eyeworks: Driving down Lake Shore Drive, taking it all in.

SPC: If you could invite anyone, past or present, to chat over a bowl of chili, who would you choose?

Eyeworks: Émile Cohl, animation pioneer

SPC: Do you have words of warning for fellow contestants?

Eyeworks: We’ve been practicing for this in ways you wouldn’t believe.

PURCHASE TICKETS TO THE 2015 HASHBROWN CHILI COOK-OFF