Jean Mackay gave us a lesson on the American Eel, both their life cycle (amazing!), and tips for painting them.
wwc26: the coolest fish
Tag: wild wonder
wwc26: beyond green in foliage
Playing catch up with the Wild Wonder Conference recorded classes. Sushma Hegde taught us a playful approach to painting trees and foliage using a broader palette of colors.
wwc26: gouache landscape
Merel Hoekstra taught a class on painting small landscapes with gouache. Every time I use this medium I think I’d like to get better at it, but just haven’t (yet) put in the hours.
wwc26: haiku nature comics
Grant Snider encouraged us to create haiku comics (haikomics), so I turned a lunch time experience into a comic strip.
wwc26: adding character to animals
Animator and illustrator Chloe Peters gave us tips on adding character to animals without making them too cartoony.
wwc26: explore scale & volume with pen & ink
The 8th Annual Wild Wonder Conference has begun! First class was with Mark Simmons, who encouraged us to dive right in with pen.
look up
First I noticed all the bird poop on the ground. So I looked up … and this is what I saw.
native bees
One of the highlights of Wild Wonder Day 2 was the session on native bees with scientist/artist Nina Sokolov. I met Nina last year; she’s a total badass. She snatches bumblebees right off the flower with one hand.
tahoma
Monochromatic play with Claire Giordano.
Abelmoschus esculentus
Okra originated in East Africa and was introduced to Europe in the 8th century CE, and to the Americas in the 17th century. Abelmoschus esculentus is cultivated throughout the tropical and warm temperate regions of the world. It is among the most heat- and drought-tolerant vegetable species in the world.
The pods of the plant are mucilaginous, resulting in the characteristic “goo” when the seed pods are cooked; the mucilage contains soluble fiber. One possible way to de-slime okra is to cook it with an acidic food, such as tomatoes.
Young okra leaves may be eaten cooked or raw. Okra seeds may be roasted and ground to form a caffeine-free substitute for coffee. Greenish-yellow oil is pressed from okra seeds; it has a pleasant taste and odor, and is high in unsaturated fats such as oleic acid and linoleic acid. A useful plant indeed!
