• Preface: What it is and how we did it
• Introduction
• Open Engagement: Making Things. Making Things Better. Making Things Worse.
• A Tracing, Socially
• Draft of a manifesto written in defense of a group of people that did not ask for my defense, using words they would not use and engaging people they ignore
• This is the End: Death and other Sensory Thresholds
• On the Discourse of Ethics in Socially Engaged Art Practice
• Are You Lonely? Make Art For Your Friends
• Interaction! Participation! Engagement! Production
• On Collaborating Within the M.O.S.T. (2003-2008)
• The Politics of Friendship, Or, Who Your Friends Should Be. An Interview with Matthew David Rana and Rick Butler
• On Multi-Tasking
• Making Things Better
• Me, Her and Us: Mapping Displacement with Anna Martine and Mary Anne Brooks at Open Engagement
• You Need To Have That Feeling That Anything's Possible
• Social Practice Art and Tech-Nihilism
• The Persistent Complicity of Heterogeneity
• Squirming
• Don't Just Invite Me To Dinner
• Open Engagement: A Toast to Access and Inclusion
• Thoughts On Social Practice Art
• Before, During, and After
• What is Public Art and Who is Your Public?
• From Every Angle
• What I remember about the video of John Paul II Marina Abramovic showed @ Reed in 2006
• What is there to dance about?
• Global Yawning Manifesto
• Interview: Musician, Movement Artist, Designer
• Clothing Musicians
• No Art But Class War
• Mirror Neurons to the Mona Lisa
• Fragments and Tangents
• Before
• Texts: What we are thinking about when we're thinking about Open Engagement
• After
• Contributors
• Appendix: The Back Channel
• Bibliography

Open Engagement: A Toast to Access and Inclusion

So what does Open Engagement mean by "access and the inclusion?"

It means that you, an MFA Chair who facilitated a PNCA sponsorship of Open Engagement, get to feel exactly as left out and uninvited to the fancy dinner as all the normal artists, students, and other participants of Open Engagement who are not invited to the dinner. Perhaps they set this up with great intention, to provide you with an opportunity to experience the outsider-y, unappreciated feeling that the unwashed artist masses might be feeling. [This would be a good place for a smiley; I'm being silly more than I'm being snarky. That's hard to get across in this medium. Smiley? Notsmiley? OK I'll try to smiley. ;-) ]

Seriously, though, this sort of situation is common and disturbing. If we want art patrons and other various influential insiders to feel cool, we have to give them something that makes them feel exclusive and special. PICA used to invite artists to dine with the moneypeople before the Dada Ball. At some point, the money people became so special that it was no longer considered desirable for them to eat with artists. The dinners became solely the purvue of the moneypeople. Many artists were pissed off; I think it was Nan Curtis who responded to it brilliantly, *as* an artist, by making her artwork for one of the dinners be:

Holes cut into the tables where the fancy dinner was being served, and artists sat underneath the table and popped their heads up through the holes. Moneypeople could then feed the artists. (Ha! you have to love that!)

What should we do about this sort of thing, do you suppose? In addition to drinking, I mean.

***

It's so not about feeling cool. I don't make art to feel cool. I don't need to be included to feel cool. Anyone who is making art to feel cool should become a better musician.

***

Do you really need to think about this?

Have a few drinks instead! And please use these custom recipes that I have been collecting:

1.) Bailey's Afogato

Ingredients (1 serving):

2 oz. Baileys Original Irish Cream
1/2 c. espresso
1 tbsp sugar
Mint leaves or a lemon twist to garnish

Preparation:

Step 1: Dissolve the sugar into the espresso

Step 2: Pour into a small plastic container and freeze until solid

Step 3: Once frozen, scrape the frozen espresso mixture with a fork or knife to make ice crystals

Step 3: Spoon the crystals into a glass and add Baileys

Step 4: Garnish with mint leaves or a lemon twist and serve immediately

Preparation time approx. 10 minutes + freezing time

Seasonal variations:

Easter: garnish with green and yellow sugar sprinkles instead of mint leaves.

Christmas: serve with a small topping of whipped cream and a cinnamon stick for stirring.

Mother's Day/Valentine's Day: garnish with a mini-candy heart instead of mint leaves and serve with a small umbrella.

Each serving contains 0.34 fl. oz of alcohol (7.95 g.)

2.) Bailey's Coffee Mudslide

Ingredients :

2 oz. Baileys Original Irish Cream
0.5 Smirnoff No. 21 Vodka
1 c. ice
Chocolate syrup and a maraschino cherry (optional)

Preparation :

Step 1: Pour Baileys and Smirnoff into a shaker with ice

Step 2: Shake to chill or blend and serve in a tall glass

Step 3: For a special touch, drizzle the glass with chocolate syrup before pouring the drink.

Step 4: Garnish with maraschino cherry (optional)

Contains 0.483 fl. oz. (11.28 g.) of alcohol per serving

3.) Bailey's Irish Coffee

Ingredients:

1 oz. Baileys Original Irish Cream
1 oz. Bushmills Original Irish Whiskey
5-7 oz. freshly-brewed coffee

Preparation :

Step 1: Brew coffee and allow to cool

Step 2: Pour Baileys, Bushmills and coffee into a tall, ice-filled glass

Step 3: Stir and enjoy!

Contains 0.57 fl. oz. (13.32 g.) of alcohol per serving

4.) Bailey's Irish Cream Iced Latte

Ingredients:

3.5 oz. Bailey's Irish cream
1 oz. coffee
1 oz. milk
A teaspoon of sugar
Ice cubes
Cream, chocolate shavings and wafers to garnish

Mix the ice, Bailey's Irish cream, coffee, milk and sugar. Stir it well and pour into a tall highball glass. Add cream on top of the cocktail and sprinkle with chocolate shavings. Garnish with a wafer.

Each serving contains .595oz of alcohol.

5.) Bailey's Coffee Sunshine

Ingredients :

1.75 oz. Bailey's Original Irish Cream
0.5 oz. Godiva White Chocolate Liqueur
0.5 oz. orange-flavored liqueur
Chilled coffee

Preparation :

Step 1: Pour chilled coffee into a tall, ice-filled glass

Step 2: Add Baileys and liqueurs and stir well

Contains 0.582 fl. oz. (13.61 g.) of alcohol per serving

Salud!

Arnold J. Kemp
Chair, MFA in Visual Studies Program
PNCA | Pacific Northwest College of Art