Rochester Contemporary 19th Annual Members Exhibition

If you happen to be in the Rochester area, check out RoCo's 19th Annual Members Exhibition, on display now through Jan. 17. A photograph from my Abandoned Houses series is included in the show.

Location:
137 East Avenue (between Scio & Gibbs Sts)
Rochester, NY 14604

Hours:
Wed-Sun 1-5 PM
Closed Dec. 21-Jan. 5

General Admission: $1

Peacework Farm

This fall, I spent a few Sundays at the Genessee Valley Organic Community Supported Agriculture's Peacework Farm in Newark, NY. The GVOCSA was initially begun in 1989 by Elizabeth Henderson, author of Sharing the Harvest: A Citizen's Guide to Community Supported Agriculture. Greg Palmer and his wife Ammie Chickering partnered with Henderson in 1998. Each year the farm also recruit apprentices to work during the growing season. This summer, the farm had three full-time apprentices, all graduates from Green Mountain College and one part-time apprentice who also works at Small World Bakery (more about the bakery soon).

The organization of a CSA varies from farm to farm. Membership with Peacwork Farm involves a fee in the spring (ranging from $300-680 depending on an individual's desired food quantities) and 2-3 4-hour shifts of work on the farm, along with 1-2 2.5-hour shifts at the distribution site at Abundance Co-op in downtown Rochester.

Farm shifts are on Sundays and Thursdays. I went to the farm on three chilly Sundays to photograph the farmers and members working together on harvesting vegetables to prepare for distribution.

Toby, a friend of the apprentices, collects a bundle of pea shoots. (Pea shoots are delicious in a salad!)
Apprentice Allie pauses from digging potatoes to embrace a member's dog.
Farmer Greg sorts squash in different bins for distribution.
After the work is complete, the farmers and members gather for a wonderful potluck meal inside the barn. The food varies each week, but generally includes a salad of leaves and vegetables gathered fresh from the farm, cheese from a Mennonite store down the road, homemade bread, soup, and desserts (which I provided when I attended! I baked chocolate oatmeal cookies the first week, chocolate zucchini brownies the next, and chocolate cupcakes with cream cheese icing. The farmers greatly appreciated my chocolate contributions!)The apprentices were kind enough to let me come to their home and photograph some of their surroundings. I love to find these instances when modern technology (stereo) and age-old traditions (garlic braid) converge.
At the end of the season, the farm held a potluck dinner at St. Mary's Church in downtown Rochester. Attendees were asked to bring a dish with 8-10 servings, a note card listing ingredients, and their own place settings. The desserts went fast!To learn more about GVOCSA, visit their website or attend a sign up meeting, held on Wednesday, February 10, from 7-9 PM and Saturday, March 6, from 2-4 PM at the James P. B. Duffy School 12, 999 South Avenue, in Rochester.

Thesis Beginnings

Please forgive my long absence from the blogosphere! I've spent the last three months delving into my thesis project, in which I am photographing small communities and families practicing sustainable food production in Western NY.

In earlier projects, such as 100 Soup Cans, after Warhol, I worked to create photographs that critique the mainstream American food industry. Rather than continue with this critique, I am turning to focus on the positive actions being made by individuals and communities to carry on such traditions as gardening, baking, and cheese making. Interested in the Slow Food and Locavore movements, my research has revealed that the greater Rochester region contains a powerful community of groups and individuals practicing local food production. With my thesis, I am entering this community to meet people with similar food interests, to document their actions and to create images that reveal methods of eating that are alternative to convenience foods. The project will culminate in an art show, planned for fall 2010.

Throughout the next several days, I will post images from the project, highlighting the communities and individuals that I have had the great pleasure to meet and photograph thus far.

And without further ado, meet Farmer Erin, founder of Mud Creek Farm, a CSA (Community Supported Agriculture) located in Victor, NY. The farm just finished its first year and plans have begun for the 2010 season. To hear more about the farm and its beginnings, listen to an archived interview from Michael Warren Thomas' local radio show Naturally Green.

Because I began the project in September, I have been catching the tail end of harvest season, which means cold weather crops, like kale (seen below, protected from frost), and wilting warm weather crops. I have visited the farm twice so far. During my first visit, I wandered the rows of crops and watched as Erin harvested cabbage. I also met Farmer Andy, of Andy's Specialty Garlic & Produce, another brand new CSA, located in Newark, NY. (More about him later). During my second visit to Mud Creek, family and friends came out on a Saturday to help Erin wrap up the season and harvest some of the last crops for a Thanksgiving share (a special bonus to members that signed up early for the 2010 season). Among other tasks, the greenhouse was cleaned, spinach was picked, and vegetables were washed.
If you happen to live in the Rochester area and are interested in joining the CSA in 2010, there is an information session tomorrow 12/06 at the Artisan Church (1235 S. Clinton Ave.) from 12:00 - 1:30PM. The event begins with a potluck lunch, so bring a dish!

Metamorphosis Art Show: Full Success!!

The art show on Sunday at Willow Restaurant in Ballston, VA, was a delightful experience, in which I met some talented local artists, ate an amazing meal, and sold a few of my framed prints! In total, the artists made about $9,100 from art sales! 10% is being donated to Arlington ArtWorks. Thank you to everyone who came out to the event!

See below for photos of my setup:

Details:

On the Ride Home...

I had to stop and photograph these amazing signs next to each other on rt. 15, in Dillsburg, PA.

How I Spent My Summer Vacation

It happened faster than I could snap my fingers: Summer has come and gone. Labor Day weekend has arrived and is quickly slipping away, especially for those of us who don't have Monday off. As I sit here and reflect on the last three months, I am abundantly satisfied. I was back at home in the suburbs of Northern Virginia, spending hundreds of hours of quality time with my family. I reunited with some long-time friends (though not as many as I would have liked) and I made some new friends along the way. I had a wonderful internship with the Smithsonian Photography Initiative, where I wrote several posts for The Bigger Picture.

I volunteered with the Fauquier Community Farm, pulling weeds in the hot sun and picking green beans until the clouds broke into a refreshing summer storm.
I traveled to Sewanee,Tennessee to see friends get married, then traveled an hour southeast to Chattanooga for a brief, but rejuvenating visit (including a delicious breakfast). I picked raspberries at Whittier Fruit Farm in Rochester, NY, and peaches and blackberries at Hollin Farm in Delaplane, VA. My mom and I toured Polyface Farm.And last but not least, this evening, I witnessed the spectacular 28th Annual Dansville Festival of Balloons.
Over the course of the summer, I watched some fabulous films including Food, Inc. and Julie and Julia. And I read some great books including Barbara Kingsolver's Poisonwood Bible, Bill Bryson's A Walk in the Woods, and Barbara Ehrenreich's Nickel and Dimed. I've learned a great deal this summer and am looking forward to working on my thesis in this next year of grad school.

Fresh From the Oven...

For those who don't already know, I began baking my own bread last fall, after a friend gave me a little lesson on the time consuming, but incredibly rewarding custom. Since then, I've experimented with different recipes, all found on the web. And while tasty, my whole wheat loaves were always too crumbly and never quite rose to perfection. Last week on my birthday, my kind friends presented me with Peter Reinhart's Whole Grain Breads book of "innovative techniques and exacting scientific explanations." The very next day I got to work on the first recipe: the 100% Whole Wheat Sandwich Bread. Thanks to the "delayed fermentation method," the result, as seen above, was a delicious loaf with a hint of sourdough flavor, perfect for making sandwiches!

Metamorphosis Art Show 2009

I am pleased to announce that I will be one of 27 artists participating in this year's Fifth Annual Metamorphosis Art Show! I will be showing my Abandoned Houses Series. Come out and enjoy live music and visual art from local and regional artists. Free Admission. 10% of art sales go to Arlington ArtWorks. I hope to see you there!

Sunday, Sept. 13, 2009
11AM - 6PM

Willow Restaurant
4301 N. Fairfax Drive
Arlington, VA 22203

TimeFrames: A Tribute to Henri Cartier-Bresson

Just recently, I stumbled across the Calumet TimeFrames project: a sporadic call for entries based on a chosen theme resulting in a slide show on the website. The latest edition, dated 8/22/09, was based on the 101st anniversary of the birth of Henri Cartier-Bresson, the "father of photojournalism" and the man who coined the "decisive moment."

Contributors were asked: "What image of yours best captures the decisive moment?"

I submitted 9705: one of my very first successful photographs, created in my senior year of high school. I was sitting in traffic on my way home from school one afternoon, with my Nikon manual film camera in tow, when I snapped this shot. It wasn't until after processing and printing the image that I recognized the repetition of shapes and objects, broken up by the car pulling out onto the road. This photograph led to the creation of a portfolio of work, based on reflections.

9705 is included in the first video on the TimeFrames website, near the end. Check out the project and look for the next call for entries.

"Food" : Great Falls Studios Group Show

The Great Falls Studios just hung "Food" : a group show at Katie's Coffee House (part of the Old Brogue) in Great Falls, VA . The show, which includes 23 pieces, will be up for the entire month of August. I entered an image from my Still Life series. Though due to the 154 inch size limit, I printed the image at 6"x10" and mounted it in an exquisitely gaudy faux gold frame. Come on out... have some coffee and enjoy some community art!

Hours: Mon-Fri 6AM-3PM, Sat/Sun 7AM-3PM
(The show can still be seen in the evenings, though you'll have to enter through the main Old Brogue entrance)

Address: 760 Walker Rd # C, Great Falls, VA 22066

Self Portrait Exhibition

Breakfast in October is currently on view in the Self Portrait Exhibition at the Silver Eye Center for Photography in Pittsburgh, PA, through Sept. 12.

6x6x2009

Well, now that Rochester Contemporary's 6x6x2009 show is over, I thought I'd spill the beans on which photos were mine: 3 images photographed with a Holga camera of a carousel in D.C., a palm tree shadow in Hawaii, and three birds in San Diego. I guess they weren't too popular since none of them sold, but on the bright side, they were positioned right by two prints by Jerry Uelsmann (notice the two black and white composite prints to the left of mine in the bottom picture). I'm honored to have shared a wall with him.

About Artomatic

WHAT: Artomatic, a free arts extravaganza featuring hundreds of local artists — visual artists, musicians, dancers, filmmakers, and many more. Nine floors of creativity!

WHEN: May 29 to July 5. Fridays and Saturdays, 12 noon – 1 a.m.; Wednesdays, Thursdays and Sundays 12 noon – 10 p.m; closed Mondays and Tuesdays.

WHERE: 55 M St, SE (at Half Street) in D.C.’s Capitol Riverfront neighborhood. Right above the Navy Yard Metro ballpark exit (green line), a block from Nationals Stadium.

WHY: This tradition of transforming raw space into an explosion of art started right here in D.C., and no one does it up quite like us! http://bit.ly/Rgan4

Artomatic 2009

I am participating in Artomatic for the first time this year. I didn't think I would be able to because of the timing of finishing up classes in Rochester. But as it turned out, I was able to come home just in time for installation, and got one of the last wall spaces. (I was the 1,044th artist!) On Sunday I went to Artomatic, got my wall space assignment and painted the wall. Tuesday I returned and hung 100 Soup Cans, After Warhol, an artist statement, a box for business card/comment book, and the vinyl lettering for my name. Then I volunteered from 5-10 that night. I spent 10 hours yesterday finishing my volunteer shifts (all artists have to contribute 15 hours of work). I did everything from manning the loading dock, to hanging signs, to moving tables. It's been a ton of work, but overall a great experience. Artomatic opens its doors today at noon, and will be open through July 5. See above post for more information. Come find my wall on the 5th floor, by the woman's restroom and the stairs. (In section 15)

Performance Still Life #2

During Walk-Through, I set up a still life in which I placed cheap, processed foods, alongside organic produce and homemade breads and cream cheese. Each organic food item had a processed counter-food item. For instance, there were organic grapes and grape flavored blow-pops; wonderbread and homemade bread; organic grape juice and grape kool-aid; organic raspberries and candy raspberries, etc. Faculty and visitors were invited to partake of the foods, and the still life was documented throughout the day, through the use of a digital camera, placed on a tripod in front of the still life, and set to take a picture every 10 seconds for 5 hours. Then I put the images together in a quick time video.

In creating the Performance Still Life, I was investigating which foods would be eaten and which would remain when consumers were given a choice between natural and processed food. There was quite a lot of food left at the end of the day. If I do this again, I will be more mindful of the audience demographic, which has an effect on the kinds of food and the amount of food taken.

Spring Walk-Through

At the end of winter and spring quarters, the first year MFA grad students hang up their work in one of the many lighting studios in the RIT photo building. (I also photograph my still lifes in these lighting studios, so I spend quite a lot of time there.) Then, on the day of "Walk-Though," about 20 MFA faculty and invited guests come through each studio, in groups of 3-4, and stay for 30 minutes per group, to critique the work. It's intense, to say the least. But incredibly helpful and rewarding. The pictures below show the way in which my studio was set up for Walk-Through. The images were printed on Inkpress White Gloss Film, and were 30" in width. I fastened them to foam board just for Walk-Through, but plan to get cheap, ornate gold-colored frames for them. I also set up an actual still life, in which I placed cheap, processed foods, alongside organic produce and homemade breads and cream cheese. See above for details and video.

Still Life #9

INGREDIENTS: CITRIC ACID, MALTODEXTRIN, CALCIUM PHOSPHATE, SALT, ARTIFICIAL FLAVOR, ASCORBIC ACID, (VITAMIN C), RED 40, BLUE 1. SMILES AND UNBLEACHED ENRICHED WHEAT FLOUR [FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], CHEDDAR CHEESE [(PASTEURIZED CULTURED MILK, SALT, ENZYMES), ANNATTO], VEGETABLE OILS (SUNFLOWER, CANOLA AND/OR SOYBEAN), CONTAINS 2 PERCENT OR LESS OF: SALT, YEAST, SUGAR, SPICES, AUTOLIZED YEAST, LEAVENING (MONOCALCIUM PHOSPHATE, AMMONIUM BICARBONATE, BAKING SODA) AND ONION POWDER. MILK CHOCOLATE (SUGAR, CHOCOLATE, COCOA BUTTER, SKIM MILK, LACTOSE, MILKFAT, PEANUTS, SOY LECITHIN, SALT, ARTIFICIAL FLAVORS), SUGAR, PEANUTS, CORNSTARCH, LESS THAN 1% - CORN SYRUP, GUM ACACIA, COLORING (INCLUDES RED 40 LAKE, BLUE 2 LAKE, BLUE 1 LAKE, YELLOW 6, YELLOW 5, RED 40, BLUE 1, BLUE 2, YELLOW 5 LAKE, YELLOW 6 LAKE), DEXTRIN. ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, HIGH FRUCTOSE CORN SYRUP, YEAST, CONTAINS 2% OR LESS OF: SALT, VITAL WHEAT GLUTEN, MONO AND DIGLYCERIDES, PRESERVATIVES (CALCIUM PROPIONATE & POTASSIUM SORBATE), LEAVENING (MONOCALCIUM PHOSPHATE), DOUGH CONDITIONERS (CALCIUM SULFATE, L-CYSTEINE, ASCORBIC ACID, AZODICARBONIAMIDE, CALCIUM IODATE), GUAR GUM, ENZYMES. CONTAINS WHEAT.

Still Life #9

INGREDIENTS: ENRICHED WHEAT FLOUR [FLOUR, BARLEY MALT, FERROUS SULFATE (IRON), “B” VITAMINS (NIACIN, THIAMINE MONONITRATE (B1), RIBOFLAVIN (B2), FOLIC ACID)], WATER, YEAST, HIGH FRUCTOSE CORN SYRUP OR SUGAR, SOYBEAN OIL, CONTAINS 2% OR LESS OF: WHEAT GLUTEN, SALT, CALCIUM SULFATE, VINEGAR, VITAMIN D, CORNSTARCH, WHEAT STARCH, DOUGH CONDITIONERS (DATEM, SORBIC ACID, SODIUM STEAROYL LACTYLATE, ETHOXYLATED MONO AND DIGLYCERIDES, CALCIUM DIOXIDE AND/OR MONO AND DIGLYCERIDES), YEAST NUTRIENTS (CALCIUM CARBONATE, AMMONIUM CHLORIDE, AMMONIUM SULFATE AND/OR MONOCALCIUM PHOSPHATE), SOY FLOUR, CALCIUM PROPIONATE (TO RETAIN FRESHNESS), WHEY, SOY LECITHIN. IF TOPPED, ALSO CONTAINS SESAME SEEDS OR CORNMEAL. CONTAINS WHEAT, MILK AND SOYBEANS. CITRIC ACID, MALTODEXTRIN, INSTANT TEA, CORN SYRUP SOLIDS*, ASPARTAME†, CONTAINS LESS THAN 2% OF NATURAL FLAVOR, MAGNESIUM OXIDE, ACESULFAME POTASSIUM, RED 40 LAKE, RED 40, YELLOW 6 LAKE, YELLOW 5, BLUE 1 LAKE, BLUE 1, BHA (PRESERVES FRESHNESS). *ADDS A TRIVIAL AMOUNT OF SUGAR †PHENYLETONURICS: CONTAINS PHENYLANINE. WATER. CHERRIES, CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, WATER, CITRIC ACID, NATURAL AND ARTIFICIAL FLAVOR, FD&C BLUE #1, FD&C YELLOW #5, PRESERVED WITH: 1/10 OF 1% POTASSIUM SORBATE, BENZOATE OF SODA, SULFUR DIOXIDE. SUGAR, CORN SYRUP, CARAMEL COLOR, ARTIFICIAL COLOR (FD&C RED #40), GELATIN, AGAR-AGAR, CITRIC ACID, ARTIFICIAL & NATURAL FLAVORS, FRACTIONATED COCONUT OIL, BEESWAX COATING, CARNAUBA WAX.

Still Life #10

INGREDIENTS: PEANUTS AND SALT. ENRICHED WHEAT FLOUR [FLOUR, BARLEY MALT, FERROUS SULFATE (IRON), “B” VITAMINS (NIACIN, THIAMINE MONONITRATE (B1), RIBOFLAVIN (B2), FOLIC ACID)], DEXTROSE, VEGETABLE SHORTENING (SOYBEAN, PALM AND HYDROGENATED COTTONSEED OIL), WATER, SUGAR. CONTAINS 2% OR LESS OF: NONFAT MILK, SOY FLOUR, LEAVENIGS (SODIUM ACID PYROPHOSPHATE, BAKING SODA, ALUMINIUM SULFATE, SODIUM ALUMINIUM PHOSPHATE), EGG YOLKS, SALT, SOY LECITHIN, MODIFIED WHEAT STARCH, MONO AND DIGLYCERIDES, TAPIOCA DEXTRIN, CORN DEXTRIN, GUAR GUM, KARAYA GUM, CORNSTARCH, CITRIC ACID, WHEAT STARCH, PARTIALLY HYDROGENATED VEGETABLE SHORTENING (SOYBEAN AND COTTONSEED OIL), TITANIUM DIOXIDE (COLOR), EXTRACT OF ANNATTO ACID AND TURMERIC (COLOR), NATURAL AND ARTIFICIAL FLAVORS, SORBIC ACID AND SODIUM PROPIONATE AND POTASSIUM SORBATE AND CALCIUM PROPIONATE (TO RETAIN FRESHNESS). CONTAINS WHEAT, MILK, SOYBEANS AND EGG. CITRIC ACID, MALTODEXTRIN, INSTANT TEA, CORN SYRUP SOLIDS*, ASPARTAME†, CONTAINS LESS THAN 2% OF NATURAL FLAVOR, MAGNESIUM OXIDE, ACESULFAME POTASSIUM, RED 40 LAKE, RED 40, YELLOW 6 LAKE, YELLOW 5, BLUE 1 LAKE, BLUE 1, BHA (PRESERVES FRESHNESS). *ADDS A TRIVIAL AMOUNT OF SUGAR †PHENYLETONURICS: CONTAINS PHENYLANINE. MILK CHOCOLATE, WHICH CONTAINS SUGAR, COCOA BUTTER, WHOLE MILK, CHOCOLATE, SOY LECITHIN, (AN EMULSIFIER), AND VANILLIN (AN ARTIFICIAL FLAVOR) AND MAY CONTAIN PEANUTS / NUTS.

Still Life #11

INGREDIENTS: SWEET CHOCOLATE (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, ANHYDROUS MILK FAT , SOY LECITHIN, VANILLIN), RAISINS, CORN SYRUP, SUGAR, MODIFIED CORN STARCH, GUM ARABIC, CONFECTIONER’S GLAZE, CONTAINS: SOY, MILK. PROCESSED IN A FACILITY THAT ALSO PROCESSES EGGS, WHEAT, BARLEY, PEANUTS & TREE NUTS.FRUIT FILLING: FIG PASTE (SULFITE TREATED TO PRESERVE COLOR), CORN SYRUP, SUGAR, WATER, SALT, NATURAL FLAVOR (CONTAINS LEMON) CAKE: ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), SUGAR, PARTIALLY HYDROGENATED SOYBEAN AND COTTONSEED OIL WITH TBHQ TO PRESERVE FLAVOR*, WATER, CORN SYRUP, DEXTROSE, CORN STARCH, SALT, BAKING SODA (LEAVENING), WHEY (MILK), EGGS, NATURAL AND ARTIFICIAL FLAVORS, EGG WHITES, SOY LECITHIN (EMULSIFIER). *CONTRIBUTES A TRIVIAL AMOUNT OF TRANS FAT. CHERRIES, CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, WATER, CITRIC ACID, NATURAL AND ARTIFICIAL FLAVOR, FD&C BLUE #1, FD&C YELLOW #5, PRESERVED WITH: 1/10 OF 1% POTASSIUM SORBATE, BENZOATE OF SODA, SULFUR DIOXIDE. CITRIC ACID, MALTODEXTRIN, INSTANT TEA, CORN SYRUP SOLIDS*, ASPARTAME†, CONTAINS LESS THAN 2% OF NATURAL FLAVOR, MAGNESIUM OXIDE, ACESULFAME POTASSIUM, RED 40 LAKE, RED 40, YELLOW 6 LAKE, YELLOW 5, BLUE 1 LAKE, BLUE 1, BHA (PRESERVES FRESHNESS). *ADDS A TRIVIAL AMOUNT OF SUGAR †PHENYLETONURICS: CONTAINS PHENYLANINE FRESH CHICKEN MARINATED WITH: SALT, SODIUM PHOSPHATE AND MONOSODIUM GLUTAMATE. BREADED WITH: WHEAT FLOUR, SALT, SPICES, MONOSODIUM GLUTAMATE, LEAVENING (SODIUM BICARBONATE), GARLIC POWDER, NATURAL FLAVORINGS, CITRIC ACID, MALTODEXTRIN, SUGAR, CORN SYRUP SOLIDS, WITH NOT MORE THAN 2% CALCIUM SILICATE ADDED AS AN ANTI CAKING AGENT. CONTAINS WHEAT. OR FRESH CHICKEN MARINATED WITH: SALT, SODIUM PHOSPHATE AND MONOSODIUM GLUTAMATE. BREADED WITH: WHEAT FLOUR, SALT, SPICES, MONOSODIUM GLUTAMATE, CORN STARCH, LEAVENING (SODIUM BICARBONATE), GARLIC POWDER, MODIFIED CORN STARCH, SPICE EXTRACTIVES, CITRIC ACID, AND 2% CALCIUM SILICATE ADDED AS ANTICAKING AGENT. CONTAINS WHEAT. *WILL CONTAIN ONE OF THE TWO INGREDIENT STATEMENTS ABOVE, DEPENDING UPON REGIONAL SUPPLIERS, MILK, WATER, WHEY, MILK PROTEIN CONCENTRATE, MILKFAT, WHEY PROTEIN CONCENTRATE, SODIUM PHOSPHATE, CONTAINS LESS THAN 2% OF SALT, CALCIUM PHOSPHATE, LACTIC ACID, SORBIC ACID AS A PRESERVATIVE, SODIUM CITRATE, SODIUM ALGINATE, ENZYMES, APOCAROTENAL (COLOR), ANNATTO (COLOR), CHEESE CULTURE CONTAINS: MILK ENRICHED WHEAT FLOUR [FLOUR, BARLEY MALT, FERROUS SULFATE (IRON), “B” VITAMINS (NIACIN, THIAMINE MONONITRATE (B1), RIBOFLAVIN (B2), FOLIC ACID)], WATER, YEAST, HIGH FRUCTOSE CORN SYRUP OR SUGAR, SOYBEAN OIL, CONTAINS 2% OR LESS OF: WHEAT GLUTEN, SALT, CALCIUM SULFATE, VINEGAR, VITAMIN D, CORNSTARCH, WHEAT STARCH, DOUGH CONDITIONERS (DATEM, SORBIC ACID, SODIUM STEAROYL LACTYLATE, ETHOXYLATED MONO AND DIGLYCERIDES, CALCIUM DIOXIDE AND/OR MONO AND DIGLYCERIDES), YEAST NUTRIENTS (CALCIUM CARBONATE, AMMONIUM CHLORIDE, AMMONIUM SULFATE AND/OR MONOCALCIUM PHOSPHATE), SOY FLOUR, CALCIUM PROPIONATE (TO RETAIN FRESHNESS), WHEY, SOY LECITHIN. IF TOPPED, ALSO CONTAINS SESAME SEEDS OR CORNMEAL. CONTAINS WHEAT, MILK AND SOYBEANS. ENRICHED WHEAT FLOUR [FLOUR, BARLEY MALT, FERROUS SULFATE (IRON), “B” VITAMINS (NIACIN, THIAMINE MONONITRATE (B1), RIBOFLAVIN (B2), FOLIC ACID)], DEXTROSE, VEGETABLE SHORTENING (SOYBEAN, PALM AND HYDROGENATED COTTONSEED OIL), WATER, SUGAR. CONTAINS 2% OR LESS OF: NONFAT MILK, SOY FLOUR, LEAVENIGS (SODIUM ACID PYROPHOSPHATE, BAKING SODA, ALUMINIUM SULFATE, SODIUM ALUMINIUM PHOSPHATE), EGG YOLKS, SALT, SOY LECITHIN, MODIFIED WHEAT STARCH, MONO AND DIGLYCERIDES, TAPIOCA DEXTRIN, CORN DEXTRIN, GUAR GUM, KARAYA GUM, CORNSTARCH, CITRIC ACID, WHEAT STARCH, PARTIALLY HYDROGENATED VEGETABLE SHORTENING (SOYBEAN AND COTTONSEED OIL), TITANIUM DIOXIDE (COLOR), EXTRACT OF ANNATTO ACID AND TURMERIC (COLOR), NATURAL AND ARTIFICIAL FLAVORS, SORBIC ACID AND SODIUM PROPIONATE AND POTASSIUM SORBATE AND CALCIUM PROPIONATE (TO RETAIN FRESHNESS). CONTAINS WHEAT, MILK, SOYBEANS AND EGG.

Still Life #12

INGREDIENTS: PEANUTS AND SALT. ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, CORN SYRUP, YEAST, SALT, BICARBONATES AND CARBONATES OF SODA. CITRIC ACID, MALTODEXTRIN, INSTANT TEA, CORN SYRUP SOLIDS*, ASPARTAME†, CONTAINS LESS THAN 2% OF NATURAL FLAVOR, MAGNESIUM OXIDE, ACESULFAME POTASSIUM, RED 40 LAKE, RED 40, YELLOW 6 LAKE, YELLOW 5, BLUE 1 LAKE, BLUE 1, BHA (PRESERVES FRESHNESS). *ADDS A TRIVIAL AMOUNT OF SUGAR †PHENYLETONURICS: CONTAINS PHENYLANINE. MILK CHOCOLATE (SUGAR, CHOCOLATE, COCOA BUTTER, SKIM MILK, LACTOSE, MILKFAT, PEANUTS, SOY LECITHIN, SALT, ARTIFICIAL FLAVORS), SUGAR, PEANUTS, CORNSTARCH, LESS THAN 1% - CORN SYRUP, GUM ACACIA, COLORING (INCLUDES RED 40 LAKE, BLUE 2 LAKE, BLUE 1 LAKE, YELLOW 6, YELLOW 5, RED 40, BLUE 1, BLUE 2, YELLOW 5 LAKE, YELLOW 6 LAKE), DEXTRIN. MILK, WATER, WHEY, MILK PROTEIN CONCENTRATE, MILKFAT, WHEY PROTEIN CONCENTRATE, SODIUM PHOSPHATE, CONTAINS LESS THAN 2% OF SALT, CALCIUM PHOSPHATE, LACTIC ACID, SORBIC ACID AS A PRESERVATIVE, SODIUM CITRATE, SODIUM ALGINATE, ENZYMES, APOCAROTENAL (COLOR), ANNATTO (COLOR), CHEESE CULTURE CONTAINS: MILK. ENRICHED FLOUR [UNBLEACHED UNBROMATED FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FLIC ACID], WATER, SOYBEAN OIL. CONTAINS 2% OR LESS OF THE FOLLOWING: SUGAR, NATURALLY FERMENTED RYE FLOUR, WHEAT GLUTEN, EMULSIFIERS (SOY LECITHIN, MONO AND DIGLYCERIDES, DATEM), YEAST, SALT, SOY FLOUR, HIGH FRUCTOSE CORN SYRUP, VINEGAR (PRESERVATIVE). TOPPED WITH SESAME SEEDS. SUGAR, CORN SYRUP, CARAMEL COLOR, ARTIFICIAL COLOR (FD&C RED #40), GELATIN, AGAR-AGAR, CITRIC ACID, ARTIFICIAL & NATURAL FLAVORS, FRACTIONATED COCONUT OIL, BEESWAX COATING, CARNAUBA WAX.