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Feather River Bulletin
Quincy, California
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May 23, 2012     Feather River Bulletin
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May 23, 2012
 

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Bulletin, Record, Progressive, Reporter ; Wednesday, May 23, 2012 1B R00GIONAL , ] INSIDE SECTION B: EDITORIAL AND OPINION UPCOMING EVENTS Painter presents art with 'teeth" When viewers step into the imaginarium of Stephan Turner's artwork, they should be prepared for the unexpected. His images can be provoca- tive, sometimes disconcerting, as well as radiantly beautiful and breathtakingly real. He tries to draw people into his worldview, by taking risks in the belief that the most interesting paintings are the ones "with teeth." Turner's show during the month of June at the Main Street Artists' gallery in Quincy is all about nature both its beauty and its harsh realities. Each of his water- colors says something unique, depicting themes from the rugged outdoor lifestyle that he so admires, without being repetitive or sentimental. I4is artistic explorations have led him to derive ideas and style from a broad range of sources and in this show he presents three distinct art forms: cut-outs, primitive dance masks and traditional format watercolors. The cut-outs are delightful 2-dimensional renditions of fish and mammals done with exacting precision and floated along one wall of the gallery. The primitive dance masks represent man's quest for a spiritual identity in an unknowable universe and are interspersed with the complex, almost theatrical watercolors which challenge the viewer to decipher their meaning (with a little help from the artist's statements). The watercolors focus on Western life of bbth early white settlers and indigenous peoples. One piece features a female hunter, another shows a Maidu Indian netting eels, a third, entitled "He Found Her Too Late" is based on the song "Shallow Grave" and is perhaps the most edgy piece in the show. As different as these art forms are, they are neverthe- less all meticulously crafted, exhibiting Turner's rigorous art training: two years at Layton School of Art in Milwaukee and two years at the Academy of Art in San Francisco. After leaving school and the community of artists that .provided support and helpful criticism, he ventured out into the world to create a life revolving around his art. He likens that transition to "being thrown into an icy river" because society is not always kind and welcoming to budding artists. But now, after having run the gantlet, Turner feels See Teeth, page 16B Debra Moore Staff Writer dmoore@plumasnews.com To the passerby it may seem that the lady with the long blond hair is simply out walking her dog but she's really on a quest. Nancy Lee is always searching for pretty and unique mate- rials to transform into art. "Instead of just walking, I'm really looking at my surround- ings," the Plumas Eureka resident said. From flowers in her own yard to weeds on the side of the road, Lee carefully places the blossoms and stems into a plastic bag that she keeps handy. With some careful handling, the flora will be transformed into framed art, bookmarks and cards. "It all started with me giving some Mother's Day presents a couple of years ago," Lee said. Her new passion is self-taught. "I just started experiment- ing," she said, adding that only recently has she discovered that there are books and helpful websites on the subject. But through trial and error, Lee found a system that works for her. After she finds the materials that she wants to press, she carefully arranges them between the pages of a phone book. "I have found that phone book paper is perfect for absorbing the moisture," she said. She does several layers at a time and then puts the book into a large press made by her husband, Jeff. Lee turns the clamps as tightly as she can and then leaves the press alone for two weeks. She has found that to be the perfect amount of time for dry- ing flowers, weeds and leaves. She has even pressed tiny mushrooms that she found in her yard. When the flowers are dry, she arranges them between two pieces of glass and places them in a picture frame, secured with a bead of transparent glue. A velvet backing completes the work, which is displayed on an easel. When asked where she works, she said, "Mostly the kitchen table, but right now there are flowers everywhere in the house." That's because Lee is the featured artist at the Mohawk Val- ley Artists' Guild's annual "Bursting into Spring" art and craft show. The event will be held this Sunday, May 27, from 10 a.m. to 4 p.m. at the Graeagle Fire Hall. Lee is creating as many pieces as she can for display. This past winter her work was available at EcoCentric in Graeagle. In addition to searching for greenery, Lee forages at garage sales and discount stores to find picture frames. An 8,by-10 is the largest work that she has attempted so far, Larger frames allow her to include more detail in the arrange- ment. In addition to her own mspiration, Lee takes special re- quests. "I can press wedding flowers, special occasion flowers or something from someone's garden," Lee said. See Bloom, page 16B WOMAN'S ART BLOOMS INTO BUSINESS Nancy Lee's framed flowers come in a variety of sizes. She also makes custom creations on request. Photos .by Debra Moore After two weeks of pressure to remove their moisture, the flowers are dry and ready to be arranged. Food on the Table: Hamburgers Heather Hunsaker Chef foodonthetable.com Summer brings late nights, days at the pool and, of course, firing up the grill. America's favorite food, a hamburger, is a grilling staple! While burgers and outdoor barbe- cues go together, well, like burgers and fries, mastering the perfect burger requires some useful knowledge. Below are seven grill master tips to achieve the ultimate burger. The meat. Most burger enthusiasts claim that grind- ing your own meat is the only way to go, but for many this is not an option. However, purchasing good quality ground meat is important. Generic ground beef can be a combination of several cuts of beef, which tends to be higher in fat and will make a greasy burger. Choosing ground sirloin, at 15 percent fat, is the best burger option. Don't overwork the meat. When adding season- ings, avoid over-mixing the meat, which will cause burgers to be tough. Chill the meat. Before forming the patties, chill the meat for 20 - 30 minutes. This step is crucial, since warm fat will easily melt while shaping the patties, thus causing a dry burger. Form the perfect patty. After the meat has rested and chilled, divide each pound of beef into four equal patties. Wet hands with cold water and shape beef into three- quarter-inch thick patties. While shaping the patties, gently form a small dimple in the center. This prevents the burger from puffing up while it cooks, making for an even burger. Season. Salt and pepper will bring out the natural flavors of the beef. However, do not season with salt until after forming the patties and right before cooking. Salt dissolves muscle proteins and if added too early will make the burger tough. Grill it up. Proper grilling techniques are crucial to cooking the perfect burger. Make sure the grill is extremely hot. Never press down on the burger patties, as this releases the natural juices in the burger. Let the See Burger, page 16B I i