Locust Projects: The 20th Anniversary Retrospective

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Locust Projects is a leading alternative art space, located in Miami, that for the past twenty years has offered contemporary visual artists the freedom to experiment with new ideas. Locust's ethos of encouraging exploration and breaking boundaries has, at times, extended to the very integrity of its physical space (think jackhammered floors). This volume celebrates the institution’s twentieth anniversary with a comprehensive visual record of exhibitions and projects, a written timeline, and extensive quotes. Included are projects by renowned artists such as Daniel Arsham, Matthew Brannon, Nathan Carter, William Cordova, Nicole Eisenman, Martha Friedman, Theaster Gates, Liam Gillick, Francesca DiMattio, Jim Drain, Kori Newkirk, Ruben Ochoa, Jon Pylypchuk, Martine Syms and Simón Vega, and Antonia Wright. The volume includes text by director Lorie Mertes and board members Steve Lanster and Debra and Dennis Scholl.

The innovative book design, like Locust Projects itself, experiments with convention. Visually referencing a calendar, the volume leads readers on a voyage of discovery through the organization’s history, with each year’s images visually bleeding into the next across French-fold pages. The cover’s thin strips of images are details from installation photos.

Awards:

*First prize for exhibition catalogue design, American Alliance of Museums

*Silver medalist, Florida Authors & Publishers Association President's Book Awards

PUMPKIN SOUP

2 1/4 pounds pumpkin, peeled, seeded, and fibers
removed
2 onions, grated
6 tbsp. Olive oil
2 tbsp. Cumin seeds
2 pinches of ground cayenne
2 cloves garlic, crushed
2 ½-in. Fresh ginger, peeled
and finely chopped
2 cups coconut cream
salt and freshly ground
black pepper

Topping
4 to 6 tbsp. Crème fraiche or olive oil
4 to 6 tbsp. Pumpkin seeds, toasted
1 tbsp. Cumin seeds, toasted

Cut the pumpkin into small pieces. Sauté the onions in a large pan with the olive oil, cumin seeds, cayenne, garlic, and ginger. Add the pumpkin and sauté for 5 minutes without browning. Pour in the coconut cream and cook for about 30 minutes until everything is tender. If there is not enough liquid in the pan, a splash of water may be added. Blend the soup in a blender until it’s smooth or use an immersion blender in the pan. Strain the soup. If necessary, push the last remaining soup through the sieve with the rounded side of a spoon. Season the soup with salt and pepper.

Serve the soup with a tablespoon of crème fraîche and toasted pumpkin seeds added to each bowl and a sprinkle of cumin seeds. Serve with breadsticks.