Term 3 Week 2 - Art Update

Art Update
My kaupapa this term is looking at ocean animals and the effects pollution (rubbish) has on them.
(I also apologise for some of the photos looking very inadequate, good thing I'm not in photography)

This is the infamous turtle painting. I have yet to finish it because the water still isn't blended too well and the turtle's flippers (especially the top left one) were accidentally nicked in blue. The rubbish around him could be better too.

 
This is the pencil drawing (original) of the turtle, I may add some shading to the water but other than that I think it is finished.

This is a drawing of a dolphin surrounded in the trash, he has a 6-pack beer ring caught in his mouth and the water he is swimming in is absolutely horrid. I still have to finish drawing some rubbish around him but the main point of the drawing is done.

This is a drawing of multiple situations animals are stuck in due to rubbish in the ocean, I have been using this as a supply of ideas to do my bigger drawings, I'm not too sure yet whether I will put this on my folio board.

Cooking Methods - Home Economics

Lately, in Home Economics we have been learning about nutrition. We had to do a mix and match of cooking methods and post it to our blog. 

Cooking your food with different methods are great to figure out how to lower salt, sugar and fat intake. For example, cooking your food in oil is not a great method if you want to lower fat intake. Also even just boiling your food can strip your nutrients from your food. You may notice your vegetable lose their colour. There are many different methods to cook your food and trying all methods is a great way to experiment.

Art - Progress So Far

Lately, in art we have been working on the pieces we will add to our folios. So far I have started a few pieces, and I've started painting one. My kaupapa this year is based on how ocean pollution (mainly litter) affects the sea animals.

Here are a few pictures of the art I've done so far;

English- Language Techniques

Funeral Blues
Stop all the clocks, cut off the telephone,
Prevent the dog from barking with a juicy bone,
Silence the pianos and with a muffled drum
Bring out the coffin, let the mourners come.

Let aeroplanes circle moaning overhead
Scribbling on the sky the message 'He is dead'.
Put crepe bows round the white necks of the public doves,
Let the traffic policemen wear black cotton gloves.

He was my North, my South, my East and West,
My working week and my Sunday rest,
My noon, my midnight, my talk, my song:
I thought that love would last for ever: I was wrong.

The stars are not wanted now; put out every one,
Pack up the moon and dismantle the sun,
Pour away the ocean and sweep up the wood;
For nothing now can ever come to any good.

-W.H Auden
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Language Features/Techniques within Funeral Blues
1. 'Scribbling on the sky'. The sky cannot scribble and neither can the plane so it is a bit of Pathetic Fallacy and Personification. It was used to show how the message was presented to them in the sky. I think it works because it is a great way of writing about the message and giving the sky human qualities. Planes also cannot moan so that is personification.
2. 'The stars are not wanted now; put out every one, pack up the moon and dismantle the sun.' This is a little dramatic, right? A hyperbole. Obviously, you cannot do any of those things and emotions are getting the better of the writer. Wanting to rid the sky of the stars, moon, and sun must be how they are feeling because they may have spent a lot of time with their lost one underneath those three things. I think it works though because it is showing us how lost they are without their lost one and how they think the sun, moon and stars do not matter anymore because the person who died was everything to them.
3. 'He was my North, my South, my East and West, my working week and my Sunday rest, my noon, my midnight, my talk, my song.' That is a lot of 'my's. Repetition. This was probably used to show the readers that he was not everyone's North, South, East or West, he was not everyone's working week, Sunday rest, noon, midnight, talk or song. He was the writer's. I think it works because it shows us that the lost one may not have been everyone else's everything, but he was the writer's everything. By this, I think the person who died, was very very close to them. I would think the writer was the mother, father, sibling, or significant other of the guy who died.

Art Research Internal

Art Internal

For the past few weeks, I've been working on the slideshow below. We needed to complete the slides of the slideshow where work needed to be completed. I have done so and embedded it to this blog. I researched artworks from four different artists from multiple cultural settings; Sofia Minson, Robyn Kahukiwa, Andy Warhol, and Andrew Wyeth. I also drew some thumbnails of the paintings (they were supposed to be quick but since we're stuck inside because of COVID-19 I've had a lot of time on my hands and wanted to put a little effort into them).

Art - Progress So Far

What artist model/s have inspired your work and how?
Right now with this unfinished artwork, I'm planning on using repetition. Like Andy Warhol. He uses repetition to make a photo or an artwork that is very repulsive less shocking once you've seen it again and again and again. Like the photo of a car crash that he had taken. He repeated it again and again and again and after you'd looked at the photo for so long, it wasn't so appalling. I'm using this technique with my dolphin surround in the trash. Except so far I only have half of the original.

Focal point
I think my focal point is the mouth of my dolphin, it catches your eye because it has a lot of different patches of tone and includes some of the darkest spots. 

Colour
No colour just yet. I may add some, I'm not sure. Maybe coloured pencils? I might add colour on the next drawings (repeated ones). I'm a little nervous to add colour because I'm scared to mess it up.

How does this artwork read as a series and does it introduce your kaupapa well? 
(Trying to understand this to my best... and I'm not sure how to explain, but I'll give it a go)
This is number one of the series. My kaupapa is all about ocean pollution (litter and straight-up trash) and how it affects sea animals. This artwork shows a dolphin surrounded in some trash with a six-pack beer ring caught in its mouth. The next drawings of the series will also show animals caught in some trash or at least surrounded in it.

(Sorry, the camera quality isn't very good, I could've also taken the photo in better lighting)

Chop Suey - HEc

Chop Suey

When we collected our ingredients, we chopped up the vegetables (capsicum, onion, broccoli) with a clean green knife on green board (washed it under the water too so no bacteria; chemical, germ/bacteria, dirt, is left on there), chopped up our meat on the red board with a clean red knife (and collected it with tongs, a red board, and carried it back to our table). Our food is safe because we used the right boards and knives which limited cross-contamination (juices and bacteria spreading), we also cooked the food in the pan, so no bacteria should've survived because it died in the heat. They're either on separate boards or in separate bowls to prevent cross-contamination too.

Our food can be contaminated chemically, biologically and physically (sprays- chemical, bacteria; sneezing- biological, etc, or hair/nail/metal/insect getting into it- physical).

Health & safety procedures prior, during, and after the practical:

Prior: Washing hands (killing off bacteria with soap and hot water), putting on an apron (preventing food from getting onto your clothing), washing down benches with spray and cloth (killing any bacteria that was possibly left on the bench), etc.
During: Using the correct boards and knives (preventing cross-contamination), washing dishes with hot soapy water (killing bacteria stuck to equipment), etc.
After: Washing down benches with spray and a cloth to prevent bacteria from spreading to the next group's food when they cook on that bench (cross-contamination and killing bacteria).

I know my food is safe because: We have carried out the procedures and strategies needed to keep our work area safe and clean to cook and eat.