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Nicole J. Caruth

Nicole J. Caruth is an independent curator and writer whose work examines place and identity. She works with contemporary artists in gallery contexts and public spaces, organizing exhibitions such as: The Grace Jones Project; Fallen Fruit: Power of People, Power of Place; Derrick Adams: Crossroad—A Social Sculpture; and, most recently, Build Better Tables, a temporary public-art exhibition commissioned by Metro Arts: Nashville Office of Arts and Culture. Her writing has been published in ARTnews; C Magazine; Gastronomica; Nka: Journal of Contemporary African Art; Public Art Review; and the Phaidon Press volumes Vitamin Green and Vitamin D2. Caruth earned her bachelor's degree at San Francisco State University and her master's degree at the Bard College Center for Curatorial Studies. She is a recipient of the 2019 Arts Writers Grant from the Andy Warhol Foundation.

Shadows at the Crossroads - Eliza Winston

In the Shadows of Our Ancestors

In the moment that we align our bodies with these sculptures there becomes a communion of embodied experiences—across time and mediums and histories and people.” The Minneapolis Sculpture Garden’s newest commission, Shadows at the Crossroads—by Ta-coumba Aiken and Seitu Jones with poet Soyini Guyton—uses shadows to tell the stories of important Minnesotans, from artist Siah Armajani to Harriet Robinson Scott, a slave who petitioned for her freedom at Fort Snelling. 

A Seat at the Table

The metaphor of the table evokes images of folks coming together to break bread or discuss personal and political issues. For Seitu Jones and Theaster Gates, the table is more than a metaphor; it’s a medium. In the Twin Cities, their tables are provoking dialogue about systemic reform, in local foodways and cultural institutions. Can these conversations effect change? Or is the change the conversation itself?

image of artwork titled Nature Matching System installed in a bus terminal

Food Hazards

As an artistic medium, food holds a particular set of challenges. Whether artists are cooking for museum-goers or cultivating for communities, the perishable nature of their materials demands the savvy of professional food purveyors and the strategy of urban planners.