S E E:
Duane Linklater at The Frye
Duane Linklater, who is Omaskêko Cree, from Moose Cree First Nation, in northern Ontario, is debuting a solo show at The Frye this September. The artist earned a BFA in fine art and Native studies from the University of Alberta in 2005 and an MFA in film and video from the Milton Avery Graduate School of Arts at Bard College in 2012. Linklater works across a myriad of mediums including sculpture, video, photography, installation and text works. His installations often thread a constellation of selves that meld ancestral elements, evocative symbolism, and pop culture references to create a commentary on the notion of identity. The artist explores the confines of its limits and the freedom to move beyond them. In addition to incorporating and juxtaposing seemingly divergent themes, Linklater also speaks to the erasure that threatens native culture. Through art, he creates a self-proclaimed “zone of non-interference,” a place to assert agency, insight, and also -- one senses, the amalgam of emotions and sentiments that move from it. Linklater’s mymotherside opens September 17, 2021 at The Frye Museum.
T R Y:
Tomo
From a first glimpse of its interactive website and intriguing menu, we divine that this new restaurant from Brady Williams is going to be a playful, certainly not-too-serious and deliciously inventive endeavor. Williams quickly made a name for himself after becoming the executive chef at Seattle’s most beloved fine dining haunt, Canlis. In 2018 he was voted Best New Chef by Food & Wine Magazine, and in 2020 won a James Beard award for Best Chef Northwest. Williams named his new restaurant after his grandmother who has been his biggest source of culinary inspiration. "The Tomo team is interested in preparing food and serving wine reverent of land, history, aesthetics, and erotics," wrote the restaurant in a news release a few weeks ago. "To put it more plainly, the restaurant serves micro-seasonal Pacific Northwest cuisine with heritage references from Brady and the whole culinary team." It’s exciting to see a young chef break out of the confines of fine dining and move towards an expression that is all their own.The French lovingly call this trend/phenomenon “la jeune cuisine.” Some might call it swagger. Either way, let’s go! The restaurant is set to open on September 9th. Unfortunately reservations are currently sold out, but more are bound to come online soon. When they do, you can make them here.
W A T C H:
Sabaya
“Sabaya” follows a group of volunteers on a mission to rescue Yazidi women who are enslaved by Islamic state fighters at a Syrian refugee camp. The film opens with two men driving a Jeep into the night in order to track down a young woman who is being kept as a sex slave at refugee camp for families of ISIS members. They rifle through tents to find her, and dodge cars and bullets in order to bring her back home to safety. This is just one of hundreds of missions they take in order to save other imprisoned Sabaya (sex slaves). In a recent NYT review, critic Devika Girish explains that “in a film about the light that breaks through the darkest of darknesses, these women shine the brightest.” This documentary, directed by Hogir Hirori, was a Sundance Film Festival Best Documentary winner. “Sabaya” is now playing at Siff.