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Episode 7: The artistry of food and hospitality with chef Kelly Whitaker

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Born and raised in Tulsa, award-winning chef Kelly Whitaker grew up spending summers on his grandfather’s vegetable farm and felt pulled towards the culinary arts. With a mission to deepen his understanding of food and its impact on people and the planet, he traveled abroad to hone his skills with various mom-and-pop restaurants. He eventually returned to the U.S. and applied his learnings toward opening his own wood fired pizza shop in Boulder and starting the hospitality group, Id Est. Today, Id Est has grown to three restaurants and a bakery/grainery. In this episode, Kelly sits down with Alan to discuss the give and take of turning your passion into an empire, advocacy kitchens, challenging the paradigm of the restaurant industry, and the power of seeing yourself as an artist.

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Ellen Bruss Senior Curator Miranda Lash gives a 60-second overview of Jason Moran's homage to a historic jazz club, now on view at MCA Denver. 

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MacArthur "Genius" Grant winner and internationally-renowned jazz musician Jason Moran welcomed his installation STAGED: Three Deuces to its new home.

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Once a month for the run of Jason Moran's exhibition, his installation STAGED: Three Deuces is activated by performances by local musicians.

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Ellen Bruss Senior Curator Miranda Lash gives a 60-second overview of Deborah Roberts' text-based works, now on view at MCA Denver.

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In episode one, Origin Stories, participants learn how and why the blockchain was invented in the first place, how it emerged from a knowledge story not a money story, and how we can view blockchain as a still evolving art project unto itself.

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Ellen Bruss Senior Curator Miranda Lash discusses the themes and features of Deborah Roberts' confessional-based installation, What if?

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