Gabriel Stiritz Blog http://blog.gabrielstiritz.com Photography and Words by Gabriel Stiritz Wed, 02 Jun 2010 02:50:56 +0000 en hourly 1 http://wordpress.org/?v=3.0 To: NYC http://blog.gabrielstiritz.com/?p=41 http://blog.gabrielstiritz.com/?p=41#comments Wed, 02 Jun 2010 02:48:36 +0000 admin http://blog.gabrielstiritz.com/?p=41 I’m in New York City for the summer!  I officially started interning with the amazing company Skip Hop, and will be here for the next two months exploring the city and seeing as much I can of this amazing city.  Today was the first day of my internship, and consisted mostly of getting settled in, and seeing where I’ll fit in in the general scheme of things.  Lots of great things happening, and I can’t wait to share some of what will be happening with Skip Hop in the near future.  It’s shaping up to a great summer, I will continue to update, and, of course, take more photos!  For now, the high points of my train ride from Savannah to New York:

The shabby, creepy, charming little building outside of the Amtrak station in Savannah.

Jason.

First time to see the New York City skyline.

My wonderful seatmate, Min.

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More food still life from my project on industrialized food. Corn is one of the most industrialized plants of all time. It’s used in the creation of plastics, adhesives, biofuel, food, and more. Of the 12.101 billion bushels of corn grown in the U.S. per year, only .327 billion is consumed by humans. An incredible 3.650 billion bushels of corn are used to make ethanol! The above photo is a representation of the industrial nature of corn, with a reference to genetically modified nature of the corn that is produced today.

References:

http://www.iowacorn.org/User/Docs/2009%20US%20Corn%20Stats.pdf

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More work from the industrial food series I’m doing in my studio class.  This piece is heavily influenced by Russian Constructivist art from the 1920s, with its use of geometric shapes and diagonal lines, and the idea of the future being a mass-produced place, devoid of any sort of personality, where everything is the same.

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From a project I’m doing for my studio class at SCAD.  I’m exploring the idea that the food we eat is so affected by machines that it becomes inedible.  Why do we put up with the amount of processing our food goes through?  What’s wrong with a fresh tomato in the first place?

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Shot for Nourish Savannah, a soap boutique on Broughton St., owned and operated by the amazing Shoshanna Walker.

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