Faculty Hobbies, Service, Etc...
When Toby Ten Eyck isn't teaching Intentional Social Change, he's often painting.
You’ve seen the art in the 4th floor gallery, but what you may not know is that Sheri and I spent the summer of 2006 traveling through the Michigan Arts and Crafts show circuit (our version of “Meet Michigan”). This picture is our tent at Van Atta’s Summer Celebration, held at the end of July. We also sold our wares at art shows in Livonia, Howell, Jackson, Romeo, and Hamburg, and I spent a few weeks painting a mural in a new business in Southwest Lansing (it is an inside mural at the corner of Jolly and Pleasant Grove).
Why do I paint? Well, it all started a few years ago during the Rural and ASA meetings in Chicago when I spent some time at the Art Institute, and bought a poster of Kandinsky’s Saint George I. I guess I had never realized that painting could be so bold and loose, and so I decided to give it a try. After about four years, I am still no where close to mimicking Kandinsky, but it is now a passion I hope to continue as long as I can hold a brush.
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Dr. Ten Eyck recently had a gallery show of his art at the Don Brown Gallery of Fine Art in DeWitt, MI, in May 2007. His paintings were shown at the same time as work from students involved in the Master of Fine Arts at Michigan State University. The opening, which was nicely attended by many from the MSU community, was held May 6th. Here are a couple of photos from the showing.
Toby discusses his work at the reception with MSU Sociology graduate student, Josh Woods.
Pieces of Toby's work shown at the Don Brown Gallery.
When Cliff Broman isn't in the classroom or in his office (it's the one with a snake around the doorknob) he can be found relaxing in his garden. So, next time you need know the difference between annuals and perennials or how not to kill your roses, just stop by and ask Cliff.
In Marilyn Aronoff's spare time, she fancies herself a "Jam Master." Around Ann Arbor, her homemade jams have gained quite a reputation for excellence as they are featured in many dishes (and even cocktails) at her daughter's fabulous restaurant, eve.
Until I was recruited by Eve, to be the jam maker at her restaurant, I had made an occasional quart or so of damson plum jam -- my favorite -- in any year when I could find that variety of plum. With this past experience as my foundation,I undertook the jam-making enterprise for "eve, the restaurant" in Ann Arbor. Eve subscribes to the "slow food" philosophy so almost everything she serves is basically made from scratch using seasonal local produce to make food that is also deliciously spiced. In summer, I use Michigan fruits and berries for the jam -- often bringing them from the Lansing Farmer's market to Ann Arbor-- where I have turned out very large quantities of jam in the restaurant kitchen. The results became part of brunch, certain desserts, and also the restaurant's delicious "jamtinis."
For me it was a delightful adventure to participate in even a small way as part of Eve's effort to create a successful small business. And, getting to
interact with the wide range of people who worked at the restaurant, or passed through the kitchen, was and remains a very interesting experience.
In November, Eve will release her first cookbook with many great recipes (including some for jam), as well as stories about life at the restaurant, and lots of interesting discussion of cooking techniques and styles for those who love to cook.
If anyone is interested in a little more detail, check out the restaurant's web site. There you will get a fuller picture of the philosophy of the restaurant, as well as a more detailed picture of the cookbook.
You can find out more information about the restaurant at www.evetherestaurant.com.
