My work is fun and food related. My goal is to skillfully communicate to the viewer the importance of connecting with our roots, where food comes from, and how vibrant, artistic, and flavorful food grown with love can be. Based in Fort Collins, CO.
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 | | 2011 commissioned murals
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 | | All 4.25" by 5" cards are printed on 100% recycled paper and include envelopes. $3.00 each, 2 for $5.00, or 5 for $12.00. Call to order or for custom sizes and designs. |
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| | www.chelseaglanzart.com
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PO box 370
Masonville, CO 80541
United States
| My art is fun and food related. My goal is to communicate to community the beauty, diversity, and character of food grown with love.
Food can be art. Food is both a necessity and a luxury. It is our sustenance. It is fought over, celebrated over, it is sensual, it unites communities and fuels our bodies.
To me, sharing food is a way of giving love. To be intimately connected with not only where our sustenance (food) comes from, but also how it is made, is a beautiful and grounding way to live.
My work is one of the products of the hours and days spent growing food. Touching soil, observing the unique shape and character of an array of living fruits and vegetables and simply celebrating the joy and fun of such work and gruits of labor.
I hope that my work inspires fresh thought, inquisition, makes people laugh, smile, question, or ponder.
Upon graduating from Western Sate College of Colorado in 2008, I moved back to Fort Collins where I currently work as a freelance illustrator and painter.... |
| The Act of Living Art
Falling into sky
Inside. Closed like holding your breathe, fear steals logic, emotions become tsunamis I am running from before the swell breaks over me and sweeps the sand from under my running feet.
I’m outrunning my demons with the strokes, jabs, splatters, of paint, caress of the brush. I am filling the space with color and light so that fear has no room.. | | Root Veggies and Honey Glazed Tenderloin
Root veggies and Vitamin B12 craving... for those of you who eat healthy - raised, pastured meat. This one came from a sunny content, “grounded” afternoon in March:
Pork tenderloin:
Bake in pan at 425 until tender but cooked through. | | Sweet and Salty Deliciousness
This freshly scrumptious little 9:30 Tuesday night concoction came from a trip to the co-op with a somewhat random craving for greens, olives, creamy cheese, and portabellas. This is what happened:
Sweet salty smooth deliciousness:
Pan sear long slices of portabella mushroom in olive oil until just crisped and golden and semi-soft through. | | Hot Blue Bliss
This improv. satisfies the sweet and spicy craving in one hot savory bite!
Blue Corn Biscuits with roasted poblanos and poached egg:
The biscuits: 1C Blue Cornmeal 1C White flour dash of baking soda, dash of baking powder (about a tablespoon each) 3.5 TBSP butter, chilled about a cup of buttermilk, or ad to right consistency dash of salt honey to taste
The topping: Eggs from pastured organic happy hens roasted poblanos avocado thinly sliced length wise monterey jack cheese or queso fresco thinly sliced... | | Where'd all the food go?
In writing blogs, I try to steer clear of writing weekly fluffy, pointless rants and ramblings that leave the reader yawning, snoring, or better yet, finding the five minute fold-out closet hanger ad on TV more captivating. But the incident I am going to call “blog-worthy” today has to do with something we ALL do everyday: EAT. And it deserves a couple paragraphs of notice.
I went into the local supermarket the other day looking for a lunch snack. |
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