Day 4: food & time -> I need more of both

Today was a rough day. Woke up late so I didn't eat breakfast and didn't have time  to pack a lunch. On top of that I had a gallery showing that night which kept me busy until 8pm. Needless to say, I did not eat until 9 pm. My boyfriend took me out to sushi at Blue Sake Sushi Grill at Eagle Run Dr here in Omaha. My phone was dead at this point so I will try to be as descriptive as possible. I ordered the Hotel Cali - I can't remember the exact ingredients. I used the plate but it was entirely disappointing - the transfer disrupted the nicely plated sushi and, because the restaurant was so dark, the colors of the ingredients within the sushi were hard to pick up on my darker-colored plate compared to the original white plate, making it appear less appetizing - color when it comes to food matters..at least to me haha. My dining experience taste-wise was great. I love Blue's sushi and the small portions (8pcs) surprisingly are very filling. 

Lunch before portion plates

11/8 - lunch at work while working on my schedule. White tortilla with fresh green peppers, jalapeños, and Kraft shredded cheese. Top off with an apple and some hot sauce for the tortilla. All fit onto a very small plastic plate - yes there's a plate under there somewhere. All bought from Walmart Market - this particular store primarily sells food. I love how when you walk in you're surrounded by fresh vegetables and fruit right at the front doors. Taste, convenience (really quick & easy to make), and cost were factors for this meal.

Project Portion Plates in progress!

Ceramist Lauren Karle in her studio developing the forms of each dish.

Hello! I am an artist-in-residence at the Bemis Center and am looking to connect with people for a project. I am a potter looking to connect with a group of people who are interested in learning more about diet and nutrition. I envision sitting down as a group with a dietitian or nutritionist to learn about portion size and variety of a balanced diet. I would like to get to know each participants individual needs and habits to design a place setting for them. For example, I could make a plate for each food group, scaling it to the proper portion size. Colors of the dishes could reflect the persons desire to eat or not eat (blue makes us not want to eat as much). Traditionally we don’t eat McDonalds from a handmade ceramic dish. Participants could eat from the dish setting daily for a determined about of time and reflect on how eating from the specially designed dishes has changed their diet to answer the question,

 “Does what we eat off of influence what we eat?”

Quoted proposal: Lauren Karle

Posted by: Alison Ranniger - Bemis Center Intern

The Bemis Center for Contemporary Arts is an artist residency program located in Omaha, NE.

view Lauren's professional portfolio at www.laurenkarle.com