Pig Head
Lamb Head
Calf Head
Before and After (image one)
Before and After (image two)
Bleeding Out
Skinning
Veal Insides
Duck Insides
Moose Trail
Packaged Veal
Packaged Pork
Packaged Lamb

Beautiful Creatures

 

Inkjet prints, lithographs, stuffed animal heads, an artist book and food

 

The Do-It-Yourself Cookbook

 

In order to understand how animals are transformed into the meat that we eat, during a one-month residency at English Harbour Art Centre in Newfoundland I put myself in the shoes of the slaughterer, the butcher and the cook. I produced a series of photographs in the form of a documentary that questions the profound disconnection that we live with in relationship to food.

 

The head of each slaughtered animal was stuffed and mounted as a trophy. To accompany the presentation of the artwork, during the opening of the exhibition “La Colonie” on the 19th of June 2010 I roasted a whole lamb on a spit and served several lamb dishes.

 

Acknowledgments: Conseil des arts et des lettres du Québec, English Harbour Arts Centre, Fishers’ Loft Inn, Bonavista Cultural Institute, Lorie and Mike Paterson, O’Flaherty’s Slaughter House, Morry’s Sheep Farm, Leamington Farms, Stan Tobin, Ed Abbot, Kay and Walter Young, Harry Wareham, Mervin Wiseman, Eric Shelly, Centre de formation professionnelle Calixa-Lavallée, Jaime Leblanc, Eleanor King, Brian Ricks, Marion Cheeks, Jack Stanley, Œil de Poisson, Donald Vézina, Andrée Brisson, Martin Dufrasne, Sarah Greig, Therese Mastroiacovo and Jean-Michel Ross.