Tuesday, September 22, 2020

All the bad things about the food supply in one book


The tomatoes you see in the photo exceptional: they were entirely raised without anyone in the entire supply chain being mistreated or underpaid— among the only such food we’ve eaten lately. As you can probably guess that's because they are homegrown tomatoes. Specifically, they were planted and cultivated by our nephew Jason and his partner Katrina in their own backyard, gathered by our own hands, and delivered to our home in our own vehicle. For each not-homegrown bite of food we've eaten recently, it's possible that someone suffered in some way when it was being planted and picked, fished, raised and slaughtered, packaged, processed, transported, wholesaled, or retailed!

Why am I thinking about abused, misused, overworked, and underpaid workers in the food industry? I’ve been reading The Secret Life of Groceries by Benjamin Lorr.


Lorr’s book covers the “life” of groceries from several perspectives. Of course there’s the perspective we shoppers all see at supermarkets. Lorr concentrates mainly on the early history of Trader Joe’s in the 1970s and on working conditions at Whole Foods before amazon.com acquired them in 2017, but there's lots of material about how supermarkets select, purchase, stock, procure, and negotiate over the thousands of products on their shelves.

Predictably, there’s a chapter on the sad life of battery-raised chickens. And more...

There’s the perspective of a trucker who delivers groceries to warehouses for establishments like Aldi’s, with whom Lorr traveled for a while in around 2014. We learn of the extreme desperation of truck drivers now, and how the profession lost its middle class wages and status when the industry was de-unionized and de-regulated during the Regan administration. Like all good journalists, Lorr presents the very personal and how it applies in general. Here, it's the plight of one woman trying to make a living driving a big rig, and how her life is typical of the overall conditions that leave so many optimistic and ambitious individuals bankrupt and demolished. Not to mention that truckers have “one of the most dangerous jobs, right up there with deep-sea fishermen and timber cutters, boasting the highest total number of deaths per year of any job.” (p. 84)

There’s the perspective of a victim of human trafficking who was forced to work on a grotesquely exploitative fishing boat off Thailand. His story is heart-breaking, and also illustrates the plight of vast numbers of individuals forced to work in the shrimp and fishing industry. This individual’s life became a bit happier in the end, but the entire picture is grim, including not only the slave labor issue, but also issues of environmental damage and unsanitary production conditions. In this context Lorr also presents the efforts of several NGOs trying to alleviate the plight of human rights abuses in these industries.

There is also the perspective of the innovator who wants to create a new product for the food market: for this he follows Julie Busha, the entrepreneur who developed a product called Slawsa — a condiment combining slaw and salsa. Like the history of Trader Joe’s, this story describes business conditions and the practices of grocery store buyers, including the practice of accepting bribes for product placement (under a slightly different name) and lots of other things you’d rather not know.
Several themes recur throughout The Secret Life of Groceries. Above all, we learn about the plight of workers, including Whole Foods employees, slave labor in Southeast Asia, big rig drivers, and more. 

Lorr is also very interested in the relationship of consumers to the food they purchase, and why they are swayed by a number of motives to be kind to animals, to sympathize with workers, to figure out which foods are healthy and virtuous, to avoid pesticides and dangerous food additives, and so on. There is a lot of philosophical stuff:
“In many ways we are living in the age of specialty. The entire category gesturing toward an authenticity the rest of the food system left behind. The fact that the authenticity itself is so splintered, contradictory, and chaotic is almost incidental to our craving for it. It is personal: one man’s specialty is another man’s scorn.“ (p. 114)

Another recurring theme is the question of guarantees made by organizations to certify that a product is organic or fair trade or non-GMO or one of many other desired attributes that reflect morality or food fetishes of one sort or another. He more or less debunks the quality and concept of these claimed virtues, and the hopeless task of inspecting unwilling or uncooperative industrial food production facilities. Lorr writes:

“The seals and certifications acting like some sort of moral shield, allowing those of us with disposable income to pay extra for our salvation, and forcing everyone else to deal with the fact that on top of being poor, they were tacitly agreeing to harm the earth, pollute their children via their lunch boxes, and exploit their fellow man each time they made a purchase.” (p. 189)

Lorr's summary of his book:

"The great lesson of my time with groceries is that we have got the food system we deserve. The adage is all wrong: it’s not that we are what we eat, it’s that we eat the way we are. Retail grocery is a reflection. What people call the supply chain is a long, interconnected network of human beings working on other humans’ behalf. It responds to our actions, not our pieties; and in its current form it demands convenience and efficiency starting from the checkout counter on down." (p. 269). 

This is a readable and quite interesting book, though a bit scattered in its approach to such a protean topic. It's well worth reading, and offers very interesting detailed studies of the few individuals that are covered. The publication date is this month (September, 2020), but I find it mysterious that most of his research was done several years ago, and there is little truly current material.


Blog post © 2020 mae sander.




 

Monday, September 21, 2020

Six Art Works

Artists from the past have envisioned real life in so many ways, so many fascinating ways. Here are some works that depict drinks and drink containers, shown in a number of styles. I've put this together randomly, without trying to imply any meaning. I’ve written about some of these in previous blog posts.


Coca-Cola 5 Bottles by Andy Warhol, 1962. (source)

Still Life with Milk and Fruit by Paul Cezanne, 1901. (source)

Glass on a Table by Georges Braque, 1909-1910. (source)

A Cup of Water and a Rose by Francisco de Zurbarán, 1630 (source)

The Milkmaid by Johannes Vermeer, 1657-1658 (Wikipedia)

The Chocolate Girl
by Jean-Étienne Liotard, 1743 (Wikipedia)

Each week a group of bloggers share images with the theme of beverages. To see more of these posts, check here:

Blog post copyright 2020 by mae e sander, images as credited.


Sunday, September 20, 2020

Street Art, Ann Arbor







Blog post and photos © 2020 mae sander for mae food dot blog spot dot com.

Saturday, September 19, 2020

A Very Long Book

J.K. Rowling, writing as Robert Galbraith, has now written a series of five novels about the detective team Cormoran Strike and Robin Ellacott. Troubled Blood, most recent in the series, was published last week, and I have now read all 14,488 Kindle locations -- equivalent to 941 print pages -- of the book.* 

Troubled Blood is a very long book, full of too much detail of every sort I could imagine, and too much detail that I could not imagine: detail about heinous crimes that the bright and likable partners are trying to solve. The primary investigation, about a 40-year-old murder case, is quite intense and absorbed my interest. However, I felt that the some of the numerous sub-plots about the private lives of the detectives went on too long. The secondary cases, in my opinion, were simply tedious. If I had to read one more description about Robin or Strike in a car all night surveilling a doorway to find evidence about someone in a secondary case, I would scream.

In the novel's favor, it offers plenty of suspense and lots of action. It offers lots of insight into the developing characters of the two detectives and their evolving relationship. In the course of the action, it creates a large number of new characters, including those that figure in the case and the friends and relatives of the two detectives: a lot of them are pretty interesting. But for me, it's just too much of everything.

The portrayal of Cormoran Strike is, as always, fascinating. His skill as an investigator is always haunted by his background as a war hero who had lost a leg in battle, and as the son of a famous (fictitious of course) rock star with whom he had almost no contact. Here's an example:
"He’d learned early how to color himself according to his environment. From the moment he learned that penalties attached to not sounding like everyone else, his accent had switched between London and Cornwall. Before the loss of a leg had hampered his full range of physical movement, he’d been able, in spite of his distinctive size, to move and talk in ways that made him appear smaller than he really was. He’d also learned the value of concealing personal information, and of editing the stories you told about yourself, to avoid becoming entangled in other people’s notions of who you must be. Most importantly of all, Strike had developed a sensitive radar for the changes in behavior that marked the sudden realization that he was a famous man’s son. He’d been wise to the ways of manipulators, flatterers, liars, chancers and hypocrites ever since he was a child." (Kindle Locations 2750-2756).
Of the less positive of my impressions, I felt that there were a plethora of clues about the case under investigation -- and I use plethora in the root sense of too many. Of course the clues all come together eventually, and there's a spectacular success at the end. But there's a lot of pain in reading all the details, even the clever penetrating details that create vivid and exciting characters and horrendous evil ones. (This isn't a spoiler, it's a given in the Strike-Ellacott series.)

I think that the quotations from Spenser's Faerie Queen that begin each chapter are intended to give the reader extra help figuring out what's going on. I wasn't able to connect with them: this contributed to my frustration and to my sense that the novel was much too long and involved.

The book is so new that I've seen very few reviews. I'll be interested to see what the professional mainstream reviewers have to say about it.

*NOTE: The lack of actual page numbers is one of the irritating things about reading this version. For all the money they are making, the publishers should have added real page numbers! They could also have done a better job proofreading.

Strike and Ellacott in the TV series, which now
includes the first 4 books.

This review © 2020 mae sander.

Thursday, September 17, 2020

Strange Skies and More Autumn Color

The smoke plume from the West has reached Ann Arbor. 
This photo shows the faint pink color of the sky long after sunrise.

Beautiful weather for a walk!

No frost yet: we still have many yellow flowers worked by
very busy bees.

Blog post and all photos © 2020 mae sander.



Wednesday, September 16, 2020

"The Robber Bride"


Margaret Atwood is one of my favorite authors, and I don't think I have missed reading any of her novels. I still love the portrayal of the sixties in this book, and I still love the women at the center. The narrative weaves back and forth from the perspective of the women, now mature, in 1990, and looks back at a number of parts of their lives, entirely set in Toronto. There's a lot of action in the book, but I'm just going to tell you a bit about these women characters.

At the beginning of the book, in 1990, three of the women -- old friends from their university days -- meet at a restaurant called the Toxique. They pick from a menu of "Rabbit Delite with grated carrots, cottage cheese and cold lentil salad," or "Thick-cut Gourmet Toasted cheese Sandwich on Herb and Caraway Seed bread, with Polish Pickle," or the "Middle East Special, with felafel and shashlik and couscous and hummus." (p. 29) Atwood makes their choices reflect who they are, a perfect introduction to the three main characters. 

There's Charis, who has the Rabbit Delite. She's a hippie who lives on an island in the lake just outside Toronto, and in the 1990 part of the book she works for Shanita, another sixties holdover who runs a shop with fun little hippie goods. Atwood captures the buzzy inner life of Charis, who sees colored light radiating from everyone, light that tells her if they are good or bad. Atwood also captures the cleverness of Shanita who is changing over the shop because demand for hippie things has waned in 1990. "We can keep some of the rocks and herbal goop," she says, "but we'll put that stuff at the back." Instead of this type of merchandise: 

"Shanita is busy ordering fresh stock items: little kits for making seedling-transplanting pots out of recycled newspaper, other kits for pasting together your own Christmas cards out of cut-up magazines, and yet another card kits involving pressed flowers and shrink wrap that you do with a hair dryer." (p. 414)

Roz, who has the Thick-cut Toasted Cheese at the Toxique, is the opposite of a hippie: she's a very successful Toronto entrepreneur and investor, who runs both her family of three children and her business with great authority over her employees, both domestic and commercial. Roz has twin daughters, Paula and Erin, age fifteen. They subtly make fun of her when she uses toned-down swear words. She can't find her coffee grinder so she says, "Darn it, kids... Did you move my grinder?"

"Darn it!" says Paula "Oh, my darned grinder. Oh gosh darn it to heck!"

"Oh golly jeez, oh Holy Moly," says Erin. They think it's hilarious, the way Roz can't bring herself to really swear. But she can't. (p. 77)

The way the twins talk to Roz illustrates the way Atwood plays with words, one of my favorite things about her incredibly well-observed prose. The twins insult each other with made-up curses, "Selfish rotten cesspool." "Unshaved armpit!" "Festering tampon." But they are both sympathetic and amused by their mother, contributing to the great portrayal of this character in the book.

Tony, who ordered the Toxique Middle East Special, is a professor at the University of Toronto, with a specialty in the history of war; in the sixties she was offbeat, and in 1990 she's still offbeat and re-enacts historic battles on a sand table in the basement of her Victorian house, "a turreted fortress" where for example, she cooks dinners for her husband West: "some noodle casserole or other from The Joy of Cooking, the 1967 edition. It's odd how Tony's the only one of them who has actually ended up with a man." (p. 387)

Finally, there's Zenia, who only appears at the Toxique at the end of the initial lunch. A very unexpected appearance as they all thought she was dead. Zenia for years has been the arch-enemy of all three women. She has at various times entangled their men through a combination of femme fatale looks and a web of lies and grabs of sympathy. Zenia's ability to find the weaknesses of her prey and deceive each character is a tour-de-force of writing. She might be the best female villain I know of. Sometimes she says she's a "White Russian," from an aristocratic family who lived in Paris, "some sort of a countess." She has a lot of other stories too. 

Zenia was involved with the partners of Tony and Charis during the sixties, Then, in a return to Toronto in the early 1980s, she came back and contacted Roz. At a lunch of "radicchio salads and exotic parboiled vegetables and clever pastas," Zenia had told Roz how she was rescued from the Nazis in Berlin by an aunt and taken to London. She convinces Roz that she was a war reporter "with incidents of stones and bullets that have whizzed past her head, of cameras that have been broken by policemen, of narrow escapes in Jeeps." She published war stories, she explains, under the name of male reporters because "she didn't want to open the door in the middle of the night and find some enraged Arab or Irish hit man or Israeli or drug lord standing on the other side of it."  Roz hires her to work in a magazine that Roz owns. Not a good decision for Roz, it turns out. (p. 364)

Rereading some of Atwood's books seems to be a good idea for the moment, for this period of enforced lockdown. I've started with The Robber Bride, which was originally published in September, 1993 -- you can see my original copy at the beginning of this post. As I have always read Atwood's books as soon as I could get them, it's thus been 27 years since I first read this one, though I've reread it at least once, during a trip to Toronto in 2007, when I looked around the neighborhood described in the novel.

Blog post © 2020 mae sander for mae food dot blog spot dot com.

Tuesday, September 15, 2020

My Next Read

More fun for me!

Just released at midnight: Troubled Blood by Robert Galbraith, also known as J.K. Rowling. Now in my possession: the Kindle edition. 

First paragraph:

“You’re a Cornishman, born and bred,” said Dave Polworth irritably.  “‘Strike’ isn’t even your proper name. By rights, you’re a Nancarrow. You’re not going to sit here and say you’d call yourself English?”
Before I read it, I plan to finish my current book, Margaret Atwood's The Robber Bride, which I'm re-reading for maybe the third time. Amazingly the two authors have one great feature in common, which is the ability to collect penetrating little details about the individuals they portray, and to develop delightful and quirky personalities for a wide variety of characters. I'm anxious to see the implications of "a Nancarrow," which Google defines as "a Cornish surname meaning the valley of the deer."

Sunday, September 13, 2020

Autumn Color: Just Beginning






.


All photos and blog post © 2020 mae sander for mae food dot blog spot dot com

Saturday, September 12, 2020

Drinking Hot Chocolate


The season for hot beverages is approaching here in Michigan. Thus I'm thinking of a winter favorite drink: hot chocolate. As you can see in the photo, I make it with Hershey’s cocoa, sugar, vanilla, and of course marshmallows. Even on this not-so-cold fall day we enjoyed it.

Before chocolate technology advanced to making various types of candy, cocoa beans were used exclusively for making a beverage, along with various other flavors. Many books and articles document the very complicated history of chocolate, first in its original territory, Mesoamerica, and later during its introduction to Europe in the 16th century. Chocolate enjoyed great popularity in Europe in the 18th century. In the 19th and 20th centuries, new food technologies led to the transformation of chocolate into a sweet food. The roughly pulverized cocoa nibs could thus be ground into fine powder for cocoa or made into smooth, tempered candy or chocolate tablet for cooking and baking.

In this brief post, I'm just going to talk briefly about two of the eras of chocolate drinking -- the pre-Columbian era in Mesoamerica, and the chocolate-loving 18th century in Europe. For this, my post simply shows some of the vessels for preparing and serving hot chocolate.


Chocolate Drinks for the Privileged Aztecs and Mayas

Chocolate drinks were prepared in Mexico and Central America before the European conquest: cocoa beans were so valuable that only the ruling class ever tasted it. In fact, cocoa beans were sometimes used as money, and there are examples of counterfeits -- fake beans made out of clay!

An Aztec woman pouring chocolate into
a chocolate pot in order to make it foam.
The Mayans and the Aztecs had ceremonies in which the hot chocolate was prepared for the king, using several traditionally-shaped and decorated vessels, often including depictions of chocolate pods. Besides the pulverized chocolate beans, which had been ground on a stone metate, the Aztec chocolate drink included corn flour and hot chili pepper, and was foamed in the way illustrated above or with a special wooden tool for stirring the mixture.

Here, from the book Chocolate, Pathway to the Gods, are some images of chocolate pots used by the ancient Mayas, inventors of chocolate:

A chocolate pot from the Classic Maya era,
from Copan, Honduras. (p. 116)
Maya vase showing a monkey holding a cacao pod. (p. 160)

Four Maya ceramic chocolate containers. The one at upper right has a glyph that means "frothy cacao."
The deer at lower left was an effigy that contained traces of chocolate. (p. 129)
Pre-classic Maya vessel containing traces of chocolate (p. 114)

Pods of cocoa beans on a tree in the Matthaei Botanical Gardens, Ann Arbor.
They grow directly on the branch or tree trunk. The plant grows only in
some tropical climates: this is in a greenhouse.

Preparing Hot Chocolate in 18th Century Europe

Skipping forward a number of centuries, chocolate had become a much-enjoyed drink of the upper classes in Europe in the 17th and 18th century. The preparation and even the ingredients were not very different from those used by the Mayans and Aztecs, though European chocolate-drinkers soon began to add sugar and vanilla (which is also a New World product). English, French, Spanish, and German ceramicists and silver smiths made a variety of chocolate pots and chocolate cups to indulge the chocolate drinkers of their time. A few examples:

Wedgewood chocolate serving set, England, 18th century. 
Silver chocolate pot with a wooden handle.

Silver chocolate pot with a specialized frother.
The handle would turn opposite the way one
poured with it, to avoid becoming loose.
The frother resembles those used by the Aztecs.


Sources for these images: Smithsonian magazine, the Ashmolean Museum, the Jane Austen Society.


Reading About Chocolate

Chocolate: Pathway to the Gods by
Meredith L. Dreiss & Sharon Edgar Greenhill
The True History of Chocolate by
Sophie Coe and Michael D. Coe

This post is my contribution to the blogging event that takes place each Tuesday at the blog of Elizabeth and Bluebeard, where bloggers share images on the theme of beverages. My main information sources for this post are the two books above and "A Brief History of the Chocolate Pot" by Jess Righthand. This blog post © 2020 by mae sander for mae food dot blog spot dot com.

"Savoring the Past" by Barbara Ketcham Wheaton

Etienne Delaune, The Twelve Months, January, 1568


Savoring the Past: The French Kitchen and Table from 1300 to 1789 by Barbara Ketcham Wheaton (pub. 1983) is a detailed and fascinating account of the development of French cuisine. The book describes court banquets, royal kitchens, lavish table settings, and luxury foods as well as French bourgeois cuisine, French cookbooks and literature about food, French restaurants, and more. I enjoyed reading the book, and I enjoyed the many historic illustrations of kitchens, cooking equipment, and other related images, such as the one at the beginning of this blog post.

Wheaton includes much general information, but also many delightful anecdotes and brief biographies of culinary personalities. Two such figures that I found particularly interesting were the seventeenth-century chef François Vatel and the 18th-19th century restaurant critic Grimod de La Reynière. Rather than a complete review of this excellent book, I'll just tell you about them.

François Vatel (1631–1671)

Vatel, one of the most renowned chefs of his era, is best remembered for the drama of his death. The simple version of this story, repeated in many works on cooks and cooking, is that he was preparing a banquet for a fête at Chantilly, and learned that his shipments of fresh seafood had failed to arrive. As a result, he would have nothing to serve his employer's guests. In a panic, he threw himself on his sword and died rather than face such shame. Wheaton quotes a letter from Madame de Sévigné:
"You may imagine the horrible disorder which such a terrible misfortune caused to the fête. Imagine that the fish arrived perhaps just as he died." (p. 145)
In reading Wheaton's account, I was delighted to learn that long before his iconic death, Vatel worked at the chateau of Vaux-le-Vicomte near Paris. Vaux is a beautiful building in the midst of some of the most spectacular gardens I have ever seen.  Vatel worked there during the very brief time that Nicolas Fouquet, its original owner, was able to enjoy this magnificent property. Fouquet was a high financial official at the court of Louis XIV, which gave him access to a lot of money. He commissioned some of the finest architects and designers to create a magnificent chateau and garden, and hired Vatel to run his kitchen.

In 1661, Fouquet put on a lavish banquet at Vaux, organized by Vatel, and invited the king to attend.  (Unfortunately, Wheaton says, there is no record of the food that was served.) Fouquet's success inspired jealousy and plots against him, particularly from the well-known official Jean-Baptiste Colbert, a rival at court. The king had already been convinced by Fouquet's rivals that Fouquet was embezzling royal funds. He was sure that the riches on display at Vaux for all to see came from dishonest dealings. Fouquet was sentenced to life in prison where he soon died.

Wheaton writes:
"Out of the wreckage of Fouquet's establishment at Vaux-le-Vicomte much of the key personnel had been recruited to work at Versailles. But Vatel, the maitre d'hôtel, was not among them. It is believed that he left the country for a while. In 1669 he reappeared in the service of the prince de Condé as comptroller of the household at Chantilly. The following year, ... the prince invited the king and all the court to visit Chantilly for a three-day festival. Nine years had passed since Fouquet's ill-starred festival at Vaux. Was Vatel still haunted by the memory of it?" (p. 144)
The festival began with a feast to which an unexpected number of diners showed up, and not enough roasts were available, though the king's table was amply supplied. Vatel's reaction was "I have lost my honor." The next day, despite assurances from the prince that everything was fine, Vatel was frantic. The first shipment of seafood was inadequate, and he feared that no more were on the way. Tragedy! Thus ended the dramatic story of this famous culinary figure, remembered more for his death than for his life.

Alexandre-Balthazar--Laurent Grimod de La Reynière (1758-1837)

Almanach des Gourmands V. 2 (Wikipedia)
Question: Who wrote the first restaurant guide?
Answer: Grimod de La Reynière, who single-handedly developed many still-useful methods of reviewing restaurants and writing about food. The Almanach des Gourmands was the name of Grimod's highly original serial publication (1803-1812) that gave advice about choosing among the many newly opening restaurants in Paris. 

Wheaton offers a fascinating account of the quirky life of this writer. His parents were very rich: his father was the administrator of postal services, and his mother was "of higher rank than his father and exceedingly arrogant." They had a fine house on the Champs Elysées.  Grimod's education was in the field of law, but his interest was in theater, and he found rather unusual ways to express this interest.

In 1783, Grimod hosted a banquet at his parents' home that "achieved notoriety and at the same time a measure of revenge upon his parents." The black-bordered invitations to this event were in the form of funeral invitations. Like a modern rebellious kid, he got his parents out of the house for this party. Sixteen guests were seated at a table whose centerpiece was in the form of a catafalque (the support used for the coffin during a funeral service). In a balcony overlooking the dining room a number of invited spectators filed through to watch the event, which was a kind of parody of a court banquet. There were between nine and twenty formal courses consisting of many dishes. One included only dishes of pork, another dishes made with oil, all completely out-of-bounds in their level of disrespect for convention. At the end of the evening: actually at 3 AM, the guests tried to leave but found themselves locked in. Eventually, they left "bringing to an end a prime example of the dinner party as an act of aggression." (p. 227)

These irreverent theatrics continued after his father died and left him a large inheritance. These activities included running a food shop, writing theater reviews (and having affairs with actresses), and more. Wheaton's book includes only material about French cuisine until the Revolution, so it doesn't include his later and more famous accomplishment as a food writer and restaurant reviewer or the less dramatic end of his relatively long life.

Grimod's restaurant reviewing involved having restaurants and caterers send him food, which he sampled and judged with 12 friends. He wrote up his impressions in his Almanach des Gourmands, which appeared each year. At the time he began, in 1803, the institution of the restaurant as we now know it was just being invented in Paris, so he was really on the cutting edge! Later he published a book of advice for restaurants called Manual for Hosts. I'm frustrated because there are no easily available copies of these works, and no English translations. Eventually, when libraries are more accessible, I hope to see some of the original French editions.

Blog post © 2020 mae sander for mae food dot blog spot dot com.

Friday, September 11, 2020

Back Alley Murals, Ann Arbor


New this week: a mural in an alley in Ann Arbor downtown, with tables ready for outdoor drinking.
The Circ Bar, next to the alley, owns the space and is cooperating closely with the artist, Gary Horton.
The Ann Arbor Art Association received a $50,000 grant to support this and several additional murals.

Facing the new mural: another target image.


In the same block: the alley belonging to the Blind Pig and 8 Ball Saloon:
a wall of new murals leads to an outdoor dining area.
 
The mural was painted this week by Chris “Dokebi” Sammons.

Also in the alley: graffiti.


Around the back: more graffiti. Will there be more murals? I don't know.

At the Art Association building: another new mural painted with the grant.

The creators of this mural are from the University of
Michigan group "Live in Color."

For more information, see the article "Dancing amid the panic," published by MLive Sept. 5.

Blog post and photos © 2020 mae sander.