Supper a la Catalana

Before and after.

JMN.

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Note from Reus 6:28

Enjoyed a leisurely outdoor chamomile tea with my granddaughter at the Viena. The windows with awnings formerly housed a fine restaurant patronized by prosperous Catalan burghers and their families. The Fortuny Theater is next door, a venue for opera, ballet and the like. JMN.

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Note from Reus 6:24

General Prim monument, central Reus. JMN.

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Note from Reus 6:13

Azalea in the central square. This small city in Catalonia is vibrant. Air temp is optimal — perhaps low sixties. Unusual rains for the area, I’m told. JMN.

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An interesting flower in a central square of Reus, Spain. An azalea, my daughter says. JMN.

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Captain’s Log

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Captain’s Log

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“The Time Is Now!”

Gerald Williams

Gerald Williams’s “Messages” (1970) is on view in “The Time Is Now! Art Worlds of Chicago’s South Side, 1960-1980,” at the Smart Museum of Art in Chicago. Credit Smart Museum of Art, The University of Chicago.

The exhibition, “The Time Is Now! Art Worlds of Chicago’s South Side 1960-1980,” which opened in September and runs through Dec. 30, is part corrective, part history lesson, part reintroduction.

Gerald Williams 2

The artist Gerald Williams in his studio in Chicago. His work wasn’t shown at the big Chicago galleries in the 1970s, but now that is changing. Credit Danielle Scruggs for The New York Times.

(Tariro Mzezewa, “50 Years Later, Chicago Artists Are Getting Their Due,” NYTimes, 11-8-18)

(c) 2018 JMN.

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Gucci Pride

Gucci

In Milan, billboarding the Gucci logo with a multitone sweater and belt. Credit Claudio Lavenia/Getty Images.

“For youthful fans, the Gucci logo is a tag, a way of stating, ‘I am socially responsible,’” [Milton] Pedraza* said. “It gives you a very clear identity that goes beyond a fashion statement.”

[*Founder and CEO of the Luxury Institute, a New York consulting firm.]

(Ruth La Ferla, “What Gives the Logo Its Legs,” NYTimes, 11-7-18)

(c) 2018 JMN.

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Tenderness in the Kitchen

Flynn McGarry

The young man [Flynn McGarry] seems a relatively gentle soul in a world still learning to be less needlessly rough.

(Glenn Kenny, “‘Chef Flynn’ Review: A Gastronomic Wonder from Boy to Man,” NYTimes, 11-9-18)

(c) 2018 JMN.

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