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Monica Martinez, Inaugural FAR & Away Resident

Collaborating with visiting artists has always been an integral part of FAR’s mission. This year FAR is launching the FAR & Away series as a new approach to working with guest artists. Over the course of the school year four artists will be commissioned to spend a week working at FAR. The twist on previous interactions with guest artists is that an FSU professor from outside FAR and possibly outside the Art Department will be paired with the visitor. By bringing together artists and scholars from divergent fields, FAR hopes to set the stage for creative conversations that lead to unexpected output. As a part of the FAR & Away visit, artists will be featured in a public event that could take the form of a discussion, lecture, demonstration, or performance. There will be the opportunity for the artist to interact with CFA students and faculty. A podcast will be produced as documentation of the visit.

The first FAR & Away artist of the year will be Monica Martinez. The FSU community will have the chance to meet Monica during a public event on September 20th at 7PM. Originally from Mexico City, Martinez earned an MFA from RISD and a BFA from Massachusetts College of Art. Monica resides in San Francisco, California where she is an adjunct professor at the California College of the Arts and an active advocate for creating sustainable food systems.

 

An excerpt from Martinez’ artist statement:

“Starting from the physical foundations of sculpture, I recently started to follow the work into more direct experimentations with food economies, aesthetics and entrepreneurship. In 2009 I designed a large scale edible insect farm as a utopian proposal for urban farming, which the following year led to the founding of “Don Bugito”, an edible insect entrepreneur-ial food project. Under the guidance of a nonprofit incubator program in San Francisco called La Cocina, I have put theory into practice through “Don Bugito” to see where they meet, and have offered sit-down dinners and other types of food events as an extension of this utopian gesture.”