Vancouver, Canada
December 1969
The Original
Done by Robert Smithson, an Earthworks artist of the early 60s and 70s.
I chose to recreate a modern day food version of "Glue Pour" using prime midwest characteristics.
Meat and Cheese.
I chose this duo because I feel as though I am constantly reminded of them living as an almost vegan living in the midwest. Furthermore, I find that most of these products available to buy are of poor quality. The cheaper it is, the worse it is, and the more you get of it. For the meat, I bought 6 lbs of ground beef, mixed it (with my bear hands) in with two eggs and 8 crackers and baked it for about 5 hours. The 6lbs of meat was $12. For the cheese, I purchased a brick of notorious Velveeta "Cheese" Dip. The Velveeta weighed 1lbs and cost $6.
My house stunk of pure dead cow meatloaf for a day and a half. My clothes stunk. The furniture stunk.
Shortly after I was in the classroom to preform the piece, I poured the 'cheese' over the cone-shaped meat mound and watched. To no surprise, the Velveeta slowly dripped down the meat mound.
What did surprise me, however, was how quickly the Velveeta cooled and hardened on its way down.
My roommate later commented, "Velveeta, just a few molecules away from plastic."
I plan to use that later on in life for an advertisement. Thank you Aly.
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