How to sequester carbon during breakfast!

Yesterday there was no snow so I decided to pay a visit to maple syrup farmer David Marvin at his processing plant in Morrisville, VT.  For several years I have been interested in learning more about the maple syrup industry in relationship to issues of climate and sustainability.  I may pursue a body of work in this direction.  Part of my creative process involves research and this visit was very interesting. 

I was given a tour of the bottling and processing plant which seemed to be the size of two big box home improvement stores put together.  At this plant they bring in syrup from around New England and Canada to be bottled for private labels and turned into maple sugar and candy.  After the tour I did a recorded audio interview of David Marvin about his business (Butternut Mountain Farm), issues of conservation, sustainability and the impacts of climate change upon his industry.  The most interesting thing I learned about the operation is that the maple sugarbush forests Mr. Marvin owns and manages absorbs more carbon from the atmosphere than they produce in all their operations including the freight, buildings, energy consumption etc.  On average one gallon of maple syrup sequesters 255lbs of carbon.  He also told me that he bottles for many stores nationwide, most of which he could not disclose, except he could tell me that he makes the store brand syrup for Whole Foods. He also makes a maple sugar sold there too.  I plan to visit the farm next week and take some photographs, weather permitting.  I have never been to a modern maple farm where they use tubing and vacuum pressure to bring the syrup to the sugar house. 

David Marvin of Butternut Mountain Farm

How to Make Good Art

When I arrived at the Vermont Studio Center, I learned during orientation that this is actually the largest residency center in the world, based on the number of artists hosted every month.  The lodging and studios are quaintly 19th century New England in style with a bit of rustic charm.  The chef prepares nutritious meals and a sense of comradeship is beginning to develop among the artists and writers around the table at mealtimes. Around the table one topic of conversation has come to the surface several times; how to make good art both literary and visual.  The themes of these discussions repeatedly come back to show up to your studio/workspace on a regular schedule even if one feels creatively blocked or lacking inspiration, eliminate distractions, quiet the voices in your head of self doubt, make a lot of work, learn from the work that is poor and build upon the work that is good, and mos of all do not give up. 

Today it was about 10 degrees F and I spent most of the day outside trying to photograph snowflakes.  I took one photograph that I like.  The rest of the photos taught me that when the wind is gusting to 25 mph, the snow gets pulverized into little chips of flakes and sticks together in clumps, which makes it visually unattractive at the macro scale.  I kept at it all day, fearing that I would miss a change in the weather, but was disappointed at the end of the day to have only one photograph.  I will try again on another snow day soon, hopefully with less wind!

The Importance of Dedication

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As I'm about to leave Boston for my artist residency I'm reflecting upon the importance of dedicating oneself to one's truth and purpose in life. Life is so short and fleeting. I feel so blessed to have the time to be creative person for two weeks with no distractions. With this journey I re-dedicate myself to my artistic practice in the new year. Those who are reading I hope you can find your truth and purpose and dedicate yourself to that to bring yourself happiness and fulfillment.