Pig Head on Spike Print

Growing up as the son of a cook, I was fascinated by the carcasses of pigs in the kitchen. I would help season them and prepare them for the pit or the oven, never shy of handling a dead animal. On the contrary, I was always fascinated and curious. For a young man, proximity to death can be exciting. The connection between death and the celebration of life is intrinsic in the preparation of food. For life and sustenance to exist, death must occur. Throughout my life, cooking has catalyzed bonding. Many of those bonding experiences have included a piglet in the background. Before my father died, family and friends gathered in a celebration of his life. The menu: roasted pork. I helped him prepare it. I helped him cook it. This exhibition is a collection of works inspired by that event.