Category Archives: Hue Extra

A piece that expands on a story in Hue magazine.

TATTOO ARTISTS IN MOTION, PART THREE: MAGIE SERPICA

Magie Serpica, Illustration ’07, is co-owner of Milk and Honey Tattoo on Castleton Avenue in Staten Island, NY. Here she explains how cover-ups are done.

When tattoos get old, they begin to fade and warp, or they no longer represent a person’s values. Serpica applies a new, bolder tattoo atop the old one, so that you’d have to look really closely to see evidence of earlier work.

This is part three of Hue’s video series on alumni tattoo artists. Don’t forget to watch parts one about Victor Modafferi of Bullseye Tattoo and part two about Johann Florendo of Mean Street Tattoo!

 

TATTOO ARTISTS IN MOTION, PART ONE: VICTOR MODAFFERI

Hue’s fall 2013 issue profiled five FIT alumni who have become some of the most successful tattoo artists in New York City. In addition to being interviewed and getting photographed, each one offered a brief tattooing lesson on video. We’ll be posting one a week for the next five weeks.

First up is Victor Modafferi, Illustration ’94, who shows viewers his tattooing setup.

Modafferi tattoos exclusively in black and gray, which allows for subtle shading. An artist working in color would have a different set of ink caps.

Enjoy! — and let us know what you think.

ARTIST WILLIAM WEGMAN VISITS FIT, UNLEASHES HIS IDEAS

The artist William Wegman came to FIT last night, bringing engaging slides of his work but, alas, none of the Weimaraner dogs he’s so famous for photographing. Wegman visited as part of a series organized by the college’s photography department, and presented the very image of a working artist, with rumpled gray hair and a blue checked shirt.

Wegman loves to create, and his work fits generally into the category of surrealism, though he said, surprisingly, that Norman Rockwell was an early influence. Wegman paints and makes sculpture and videos, but he’s most famous for his dog pictures:

Like so much of his career, as Wegman tells it, the discovery of photography was fortuitous, almost an accident.  In the mid-’60s he took his first photograph. It was of salami. “That’s still my best photo,” he said, with evident irony.

Painters Sol LeWitt and Ed Ruscha collected his early photographs, which Wegman initially used to document his performance art.  An early series of photos featuring the Weimaraner Man Ray, Wegman said, “is kind of like a Sol LeWitt painting, but with a dog.” By the late ’70s, he said, “my photography began to be dominated by Man Ray, who loved to work.” A few years after Man Ray died, Wegman got another dog, Fay Wray. “She almost demanded to work,” he said. “She looked right into the lens.” He later made videos of the dogs for Saturday Night Live and Sesame Street. Here’s one:

http://www.youtube.com/watch?v=y_IFN4lh59Y

 

A surprising sense of playfulness, of low-key spontaneity and experimentation, characterized the talk. “I would never think these pictures through beforehand,” he said. “They weren’t planned.” At one point, a student asked what lens he used to photograph the dogs. “I don’t know,” Wegman replied. “I’m not a photographer.”

Wegman with FIT Photography faculty Jessica Wynne, who organizes the Photo Talks series.

THE RURAL LIFE IN QUEENS, PART TWO

As part of her effort to live off the land as much as she can, Ruth Harrigan ’87 keeps four chickens in her backyard.

“My kids asked for a dog; I got them chickens,” she explains.

Ruth Harrigan petting a hen. “They’re mostly feathers,” she says.

She buys one-day-old chicks from a farm in Ohio; they only cost $2 each, but it’s an extra $35 to ship them via a special USPS carrier who deals only in livestock. Local farms also sell chicks, but they don’t guarantee the sex–and New Yorkers are only allowed female chickens. She’s willing to pay extra to avoid a Moses scenario.

As opposed to bees, which can be tricky to take care of, chickens are a breeze. They’re gentle and they live off food scraps–watermelon rinds are a delicacy, apparently.

Chickens are also great for gardens. They scratch at the ground all day, aerating the soil, and they eat the grubs that prevent things from growing.

Not to mention that each chicken produces an egg every day or every other day. The eggs are tastier than your typical supermarket variety.

“The white, normally slippery, is textured,” she says. “The yolk is bright orange. Even the local eggs I buy aren’t this orange.”

These eggs sure get eaten: Harrigan has four kids. Plus a cat, who (surprise!) gets along with the chickens just fine.

“All my friends want chickens now because of me,” Harrigan boasts. “Not that I’m pushing it or anything.”