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Light Enough To Read By | Scoop News


Exhibition preview: Thursday 10 June,
5:30pm
Exhibition runs: 11 June - 25 July
2021
Artist talk with Rachel Shearer: Saturday 12
June, 1pm
Image: Microwave/mailbox
from the Isle of Lewis, Scotland, shared during research
correspondence, 2021. Photo: Lucy Skaer.
Light
enough to read by emerged from discussions around the
return of The Physics Room’s library into the gallery and
to public access. For the last three years, since the shift
to our current site in the Registry Additions Building, much
of the library has sat in boxes. The specific needs of this
shift sufficient and natural light, space for reading,
listening, and resting offered a script for us to work ....

New York , United States , Glasgow City , United Kingdom , Bruxelles Capitale , Waals Gewest , City Of , Noord Holland , Region Flamande , New Plymouth , New Zealand General , New Zealand , Carol Rhodes Hanneline Visnes , Cathy Livermore Waitaha , Casey Mazer Larkin Carsel , Los Angeles , Holly Maitland , Daniel Shaskey , Rachel Shearer , Cathy Livermore , Lucy Skaer , Abby Cunnane , Vanessa Crofskey , Michelle Wang , Venice Biennale , Hamish Peterson ,

Sometimes you just want a good pickle, hold the sandwich


Sometimes you just want a good pickle, hold the sandwich
Maitland Mountain Farm’s pickles run the gamut from mild to medium-spicy to ‘blow you out of the water.’ There’s kimchi and sauerkraut, too.
By Lisa Zwirn Globe Correspondent,Updated March 16, 2021, 2:00 p.m.
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Maitland Mountain Farm products.Handout
Maitland Mountain Farm in Salem was founded in 2009 by father-daughter team Peter and Holly Maitland. Now it’s more widely known as a prolific pickle maker. Holly and her husband, Andy Varela, make 40 kinds ($6 to $8 per jar) of pickles, sauerkraut, and kimchi. The produce is all sustainably grown on either their urban farm or neighboring farms. Fresh and crunchy are the operative words to describe their various pickled and fermented foods. “For us, it’s about making fresh product,” says Varela, which they do almost every week. Raw vegetables are pickled in a cold vinegar-based brine, which keeps them cr ....

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