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In the past few years, work by the Sydney-based artist Mikala Dwyer has shifted away from its feminist, post-punk inclinations and toward a focus on the occult. Here, Dwyer discusses her two current exhibitions, “Panto Collapsar” at Dublin’s Project Arts Centre, which is on view until March 31, and “Drawing Down the Moon” at Brisbane’s Institute of Modern Art (IMA). The latter is the first major survey of her “paranormal” works and can be visited until April 14, 2012. I’VE ALWAYS BEEN INTERESTED in exploring an “extra space,” something between two traditional spaces, like an extra dimension or an extra language.
Freshly harvested Siberian sturgeon caviar is meticulously cleaned, salted, measured and preserved as photographer Mark Mahaney examines the processing of one of the most luxurious edibles on the planet. A product of the sturgeon program at the non-profit Mote Marine Laboratory in Sarasota, Florida, the local caviar has been sourced to fine restaurants including Napa Valley’s three-Michelin-starred Meadow Wood and the Waldorf Astoria Hotel in New York. “We are dealing with some of the top palates on the planet and we have to provide these chefs with a consistently high quality product,” says Seth Cripe, founder and co-owner of Anna Maria Fish Company, a leading distributor of Mote’s caviar. “We are there tasting every fish to make sure each one is perfect. Besides, eating caviar never really gets old.”
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