This is the final post of four things on http://www.fourfortheday.com but the site will remain open with updates on the things to come.
This has been a truly amazing year with this project. From day one I knew when I was organizing my studio and seeing how many small collections of things I kept and really loved, to Allison Sommers first post on January 2nd 2011, and in early November when all weeks had been assigned, and now when everything is all said and done that the concept of this project was something people really enjoy. We love our stuff and other peoples as well.
I can’t thank the Guest Editor’s enough for making this what it is. It takes courage to expose the things we hold onto. The Guest Editor’s did it and the internet has found out a little more about each of them.
I encourage everyone to keep checking back to find out what is next for this little project. My hope is a bound book and art exhibition. But I am open to other possibilites.
My humble thank you to everyone who made this possible and the collectors around the world, past, present, and future.
Happy New Year.
s. arden hill
1. A pasture near Sapporo. (top left)
2. A sacred bridge in Nikko. (top right)
3. A buddhist temple in Awajishima. (bottom left)
4. A view of the cherry blossoms from the hilltop at Tsuyama Castle. (bottom right)
1. This post was inspired by two other tooth-related posts.
2. These cases were found under a shelf after a coffee mishap.
3. I do not have any baby teeth left.
4. Some people are known to have a third set of teeth.
1. baa (English) 2. bêê (French)
3. beee beee (Spanish) 4. meh meh (Japanese)
1. Handmade squid made by Sarah Albu
2. Vintage postcard of ladies at the sea observing a mini octopus
3. Plastic squid fishing lures from Daiso
4. Japanese Pacific Flying Squid stamps, probably from the 60s
1. “Kuki Wakame” – seaweed stems (top left)
- fantastic in salads with ume or ponzu dressing
2. “Tororo Kombu” – pickled, shredded kombu kelp (top right)
- used in soups, on udon or soba noodles, and rice
3. “Gagome Kombu” – brownish, very sticky kelp with fronds like basket mesh (bottom left)
- hailed locally as a super-food, high in anti-oxidants, eaten in soup, on rice
4. “Mekabu Kombu” – the thick, ruffled part near the root of the seaweed plant (bottom right)
- wild grown and hand-harvested, eaten in soup or in salads, on rice or noodles
On the steep hill leading up to Kiyomizudera (Pure Water Temple) in Kyoto, there is a cute little shop that sells matchboxes, postcards, and clothing designed by the owner. I can’t get enough of them, and make sure to stop in whenever I’m in Kyoto.