For Cooking Light Magazine

It was while I was attempting to make “soil” that it occurred to me that my experiment with very difficult dinners might drive me insane.

This is edible soil, from the cookbook by René Redzepi, chef at the world’s most buzzy restaurant, Noma, in Copenhagen. Noma’s soil is sprinkled on a dish called “vegetable field,” which was the second course for a dinner party I was going to hold for friends in the small dining room of my home. The soil dish came after blueberries and onions, before oxtails in dark beer, and before the finale of potato chips dipped in chocolate and fennel seed.

Only the soil wasn’t working. I’d combined wheat, hazelnut, and malt flours, each weighed by gram on a scale. I’d pulsed these ingredients three times in the food processor while dribbling in five grams of beer. I’d baked the mixture at 195° for six hours, and still didn’t have soil. Instead, I had rock—a solid sheet of beige slate. Push through a coarse sieve to remove the thickest lumps, the recipe suggested, at which moment I felt like heaving Redzepi’s book across the kitchen. There’s no room for temper tantrums in a small home kitchen, though, with no staff to terrorize, no TV audience to entertain. I had a job to do: cook really, really complicated meals all by myself over a couple of weeks from five really, really complicated cookbooks. Then serve to friends.

You’ve no doubt flipped through these massive, exacting culinary tomes, with their gorgeous photos and lengthy text. They have always struck me more as impressive publishing artifacts than instructional documents. In the case of Heston Blumenthal’s The Fat Duck Cookbook, for example, you won’t find a recipe until you’ve read 140 pages of restaurant history and culture notes. The other books on my list, besides Blumenthal’s, were Nathan Myhrvold’s Modernist Cuisine Volume 3: Animals and Plants, Thomas Keller’s Under Pressure, and Daniel Humm’s 11 Madison Park.

“Long” doesn’t begin to describe some of these recipes. One for roast turbot calls for 84 ingredients. One for Black Forest Cake features 16 subrecipes and a cross-section diagram of the cake that looks like an architectural rendering. This is food that relies on staff, commercial-grade pantries, specialty equipment, and patrons who pay through the nose. Can we even call these “cookbooks” in a meaningful way? Is a Noma recipe for soil really a recipe, or is it a note from a brilliant artist saying: Don’t try this at home, folks? I was wading into hot waters to find out.

I didn’t train in culinary school or work in a restaurant, but I do cook in a focused way. I spend an awful lot of time at the stove, and it’s not unusual, on a Saturday morning, for my waking thoughts to concern what I will be cooking for dinner. But I knew, after studying these books, that a new level of planning would be needed.

Quite a few recipes auto-eliminated for practical reasons. Some called for ingredients I couldn’t source, like goosefoot leaves or Västerbotten cheese. Others were impossible to fit into the time I had—like the 48-hour Noma walnut juice. And many recipes called for gear I didn’t own: flash freezers, high-pressure vacuum packers, Thermomixes, etc.

This raises a point about restaurant-grade prep for the home cook: Even if you avoid the most gear-intensive recipes, you’ll need to buy or borrow extra tools. Start with a gram-accurate kitchen scale, because virtually every recipe is measured out in precise units of weight. (How much is 75 grams of beer? Just over a third of a cup, it turns out.) You’ll need more whisks, more mixing bowls, more sieves in ultrafine mesh—because nothing, apparently, is ever made in high-end kitchens without one or more strainings.

Also, you’ll want more small saucepans. If you just have one you use to melt butter and such, buy more, because there isn’t a recipe of this ilk that doesn’t call for the preparation of numerous constituent parts to be made in advance and held until plating. Blumenthal’s Saddle of Venison? By the time you serve this, you will have previously prepared and be holding: venison consommé, frankincense hydrosol, frankincense dilution, confit of vegetables, tomato fondue, sauce poivrade, a gastrique, blood cream, celeriac puree, celeriac fondants, celeriac rémoulade, civet base, red wine jelly discs, venison medallions, red wine foam, grelot onions, chestnut tuiles, and a butter emulsion. Needless to say, I avoided that recipe. I’m not a maniac.

PART 1: Hmm… I realize I need a week just to plan a recipe!

Chef Daniel Humm of 11 Madison Park is Swiss. His meticulous restaurant sits atop the New York food chain, up there in the clouds with Thomas Keller’s Per Se. His approach is continental/experimental; his insalata caprese consists of two sodium alginate–formed spheres—one of mozzarella foam, the other of tomato water—and tastes like insalata caprese.

Humm writes in 11 Madison Park that he does not experiment for the sake of experimenting, but almost everything I looked at involved preparations and ingredients I’d never heard of: apple snow, celery cream, daikon vinaigrette, basil gel, candied olives. I chose a two-course menu: langoustine with celeriac and green apple, followed by John Dory poached with citrus, daikon radish, and olive oil. Obeying the manifesto of the local, I swapped West Coast spot prawns for the langoustine and West Coast halibut for the John Dory. I believed these were approachable dishes, the appetizer essentially a ceviche, the main course evolved only modestly from dishes you might find in Julia Child’s Mastering the Art of French Cooking. I quickly discovered, however, that both were deeply complex and involved.

Lesson one: Read the recipe, say, a week before you intend to cook it. By the time I’d done my shopping and prepared a work plan—there were a dozen pages of itemized tasks taped to my kitchen cabinets at one point—I realized I had, at minimum, 48 hours of work ahead of me. The appetizer involved making a fish fumet as well as juicing three dozen green apples and freezing the seasoned juice overnight. The main course required dried citrus to be made from grapefruit and blood oranges, another 12-hour preparation.

Not all of these advance preparations worked perfectly. Citrus pieces left in my low oven overnight weren’t dried; they were petrified. The celery oil simply would not separate from the celery water and solids no matter how many hours I strained it through paper towels. I left it to cool overnight on a windowsill and extracted the oil with an eyedropper my wife had to run out to the drugstore to purchase. Twenty-four hours of effort for three tablespoons of product. This is where apprentices and line cooks come in mighty handy.

After 24 hours, I also had celery cream, a citrus beurre blanc, pickled daikon radish, blanched and shocked edamame beans, and a daikon vinaigrette. The final plating came together fairly easily. If you can endure, or even enjoy, this level of prep, and if you plate very precisely with one eye on the book’s gorgeous photographs, Chef Humm will make you look like a pro at the table.

I learned a valuable lesson from Humm: The elements of a complex dish may taste odd alone, but when they come together on the plate, magic happens. Alone, the celery cream was cloyingly rich and sweet. With fluffy apple ice folded in, it was beautifully balanced. The daikon pickle was so unpleasantly pungent I put it on the back porch until serving time. But when it was gently fanned out over the fish—which is poached in a thickened chicken stock strongly seasoned with garlic and thyme—the pickle cut the richness of the dish and harmonized with the beurre blanc and vinaigrette.

What does a cook live for but the reaction of his guests? They raved. They loved the intense combinations of flavors. Spot prawns with celery and apples: light, refreshing, salty, tangy, and sweet. And very pretty, too, all swirled with shades of green and that flash of pink from the shellfish.

As for the halibut, one guest actually said: “That might be the best thing I’ve eaten in my life!”

PART 2: It’s not pots & pans I need for these recipes. It’s laboratory equipment!

Two years ago, Nathan Myhrvold rocked the cookbook world by self-publishing a six-volume, 2,400-page set of cookbooks called Modernist Cuisine out of the Cooking Lab, his culinary research facility in Tacoma, Washington. For the series, his team included chefs who had previously cooked with British legend Heston Blumenthal, a man who is said to have milked a reindeer in Siberia to make ice cream.

After eliminating several options due to the absence of laboratory supplies (nitrogen, trisol, a centrifuge) or because the food did not look like anything I’d serve guests (fish paper, and also beetroot-fed oysters, which emerge from their shells looking like something that did not survive The Dawn of the Dead), I settled on a relatively simple menu that incorporated water-bath and pressure-cooker techniques. Both of these methods offer lessons on the transformative power of heat plus pressure. Both require machines, one of which my grandmother would not recognize—the sous vide machine. With a sous vide, you vacuum-pack food in plastic bags and then suspend it in a water bath, sometimes for many hours.

I made a sous-vided white fish with red wine reduction, served with potato crisps and green beans (swapped in for the sea asparagus I couldn’t source in the time allowed). The fish was the biggest surprise. Cooked in 102-degree water that barely scalds to the touch, and only for 20 minutes, it should have seemed raw. But it was silky perfection, entirely done, and moist as could be. As I fussed with my new sous vide machine, however, I neglected and then “broke” the red wine reduction on the stove and got a gritty-looking sauce—a classic first-year cook’s error that would have had me clouted about the ears with a wooden spoon in any restaurant kitchen. But overall, the dish was a success.

The next night I tried another Modernist meal: pressure-cooker carnitas with achiote; some crazy-rich Joël Robuchon mashed potatoes; and vacuum-packed sweet caraway pickles. Again, solid results: each dish vibrantly flavored and, this time, no major mistakes.

Did Modernist Cuisine teach me anything useful for my home cooking? Yes. Vacuum packing the pickles delivered wonderful, intense flavors in just 24 hours. Cooking pork shoulder in a pressure cooker is a great technique for getting pulled-pork tenderness in about an hour and a half. Sous-viding peeled potatoes with their peels, before tossing the peels and then boiling and mashing the potatoes, contributed to a more potato-y flavor. And the sous vide fish is also a keeper. To never dry or undercook a fish again is a revelation worth the price of the machine.

PART 3: Suddenly realize that I don’t have any dirt.

The 11 Madison Park and Modernist recipes had been a hit but introduced me to a new level of kitchen concentration that was mentally and physically exhausting. With Noma, by the time my dirt had turned to rock, I was contemplating outright failure.

I had a rather odd-looking jar of pickled shallots in blueberries in the fridge. I’d failed in my quest to find edible spruce shoots, despite a surfeit of spruce in the Vancouver area. I still had to prep and blanch my carrots, radishes, baby leeks, and sunchokes; mash some potatoes; blanch and separate white onion leaves; blend parsley oil; bone the eight-hour braised oxtails; reduce a sauce that would later be infused with verbena leaves; make potato chips and dip them in chocolate and sprinkle with seeds. Oh, and mustn’t forget the apple gel, which I was improvising with a recipe from 11 Madison Park (using agar-agar) because I could not find the gelling agent required by Noma, called Gellan. When I contemplated my solid sheet of “soil,” it felt as if my whole dinner could come apart at the seams.

I took a deep breath. Dinner was still two days away! According to my planning charts, 48 hours was just enough time. By the afternoon of my party, the blueberry pickled shallots for the first course were getting quite intriguingly flavored: sharp and sweet, with a zing of acid. The parsley oil dressing was maybe less promising, tasting to me quite a bit like pureed lawn clippings. But my veggies were blanched and shocked and looking colorful for my “vegetable field.” The mashed potatoes sat fluffy and light in their butter. And the oxtails for the main course were smelling spectacular. Who knew verbena could make demi-glace taste refreshing? Apple gel garnish, ditto: Perfect discs of apple-y goodness. There was a moment of satisfaction and calm, followed immediately by the realization that I still didn’t have any dirt.

Dirt! One cannot serve up a Noma vegetable field without dirt. No time to think. Just make something, I said to myself. Which is how I learned a secret. You can spend two days following Redzepi’s recipe, and perhaps it will work for you, but you can also make fabulous dirt in 15 minutes in a skillet stovetop by browning the malt and hazelnut flours with a bit of sugar (I used caramel-brown palm sugar). Shake and scrape over decent heat. Moisten with melted butter and … my dirt was better than his dirt: golden brown, sweet, crumbly, and clumpy.

The bigger surprise came when the guests sat down. They ate in silence. Then they cheered. I mean about everything. Blueberries and onions in a swirl of parsley oil might sound odd, but it tastes magical, foresty, and alive. The vegetable field was crazy good, the veggies peeking up out of the mashed potatoes, which were covered with the famous dirt. And the oxtails cooked overnight and sauced with verbena were remarkable, rich, and light. Afterward, everybody stood in the kitchen eating the leftovers: oxtail, veggies, soil, apple gel, pickled shallots. I’d been in the kitchen for three days. I wasn’t hungry anymore. But for all its pretense, Noma’s wacky food made people very happy. That was a take-away I won’t forget. I might never make dirt again. But I had learned that stretching almost to the point of panic in the kitchen can have its payoffs.

PART 4: Ouch! I burn myself twice and drop a plate.

Having felt momentarily overwhelmed during the Noma meal, I planned even more obsessively for Thomas Keller’s Under Pressure, a book of sous vide recipes. Keller is the most revered practitioner of perfectionist restaurant cooking in America. Yet Under Pressure felt like the most approachable of the books I tackled. With the exception of the variety meats section—which serves up corned beef tongue with pain perdu, confit of calf’s heart, etc.—most dishes seem familiar: Spanish mackerel with serrano ham, for example, and blanquette de veau. Prime beef is served with spring garlic, glazed carrots, bone marrow, and bordelaise syrup.

This is white-tablecloth food, certainly, but it doesn’t appear undoable. Which is why you want to read these recipes very carefully before beginning. A humble-sounding new-crop onion salad appetizer requires eight hours if you don’t have more than one sous vide machine. A Rabbit and Bacon Pressé main course won’t work for dinner tonight, as it starts with a preparation involving boning rabbit flanks, chilling them, layering with bacon and transglutaminase, chilling them again, vacuum-packing, and chilling a third time for six hours, after which you still have to sous-vide the package for 12 hours, bring to room temperature, and then brown in oil. (There is also a three-hour rabbit liver mousse and a 12-hour poached apricot.)

Still, I did find a two-course menu that seemed challenging but doable. For the appetizer: caramelized fennel with almonds, orange confit, caraway seed, and fennel puree. For the main: glazed pork belly with Swiss chard, white wine–poached apples, and green mustard vinaigrette.

I started Thursday for a dinner party on Saturday. Thursday was shopping and putting the pork belly into a brine. Friday, the belly had to go into the sous vide, and Keller’s signature pork stock had to be made. Saturday, the apples, the chard stems, and the fennel (in three batches) each had to be sous-vided. Saturday afternoon I had to do the orange confit and the almond puree, cook and hold the chard, make the vinaigrette, and portion the pork. Just as guests arrived, I caramelized the fennel and browned the pork belly, which stuck and began to fall apart. I burned myself good, twice. I dropped a plate. My kitchen sink was backing up, and I ran out of pots. For the first time ever, I couldn’t find my knife.

I stepped back. I took a sip of a delightful Mission Hill Reserve pinot noir that I’d been saving for just this type of emergency. Then I plated.

Two things had happened along the way. At about the sixtieth hour of prep, I stopped measuring out the gram weight of everything. As I was turning to Keller’s book for the 900th time to check what amount of olive oil he demanded for reheating the chard (15 grams), it occurred to me that surely I could eyeball something so basic. I didn’t really care if the orange supremes were turned into orange confit by steeping in 250 grams or 750 grams of simple syrup. Did I trim the finished pork belly to ensure I had exactly 71.25 grams per serving? I did not. I cut and measured by eye. And dinner was good.

More than good: The salad of fennel was pretty and light. The pork belly, a bit more ragged than in the pictures, was densely, deeply flavored. And I took satisfaction in a bit of improvisation: The pork stock had seemed a little thin, even after being reduced, so I jacked up Keller’s sauce with a couple of cubes of oxtail glaze borrowed from the Noma dinner three nights before. It rocked. My guests loved it, and I slept nine full hours that night.

PART 5: Enough already: I run out of steam.

I had pushed Heston Blumenthal’s The Fat Duck Cookbook to the end of the challenge as a way of avoiding a rematch. You see, I’d done a Blumenthal cook-a-thon once before, three days of making a chili out of his book In Search of Perfection. I had pressure-cooked beans and brined beef short ribs, scoured the town for Devil’s Penis chiles for the nine-ingredient chili powder, made onion confit and roasted red peppers, mortared star anise, added the red wine, and generally followed every instruction until it was time to serve, at which point every person at the table said exactly the same thing: tastes like faintly chili-ed Asian beef bourguignonne.

My triumphs with Humm, Redzepi, et al. had left me with insufficient time to prepare the Saddle of Venison with 19 constituent preparations. Moreover, my eyes had glazed over. My legs were sore. My brain was foggy. I’d been doing the work of two dozen cooks, and I needed to sit down. I knew I was a different cook than I had been. Being forced into the mind-set of top-of-their-game professional chefs had pushed me to be more creative yet more methodical, to demand more from myself than the same-old same-old cooking I had been doing. But right now I needed comfort food.

So I made one of those family dinners I don’t serve to guests. It was my mother’s recipe and it, too, had constituent preparations, but you can buy them at the grocery store: a can of cream of chicken soup, a can of mushrooms, some Worcestershire and soy sauces. Brown ground beef with onions and a pinch of nutmeg. Combine with yogurt, et voilà!: hamburger stroganoff.

Heston and I did not meet over a main course at all. For dessert, though, I managed to eke out a Blumenthalian preparation: jelly two ways. One is derived from blood orange, the other from yellow beet. Blumenthal devotes two pages of deep thinking to this dish: “If memory can boldly (and incorrectly) assert that orange colour = orange fruit, what part do memory and expectation (and for that matter genetic programming and survival mechanisms and cultural conditioning) play in our daily interaction with food, in our adventurousness, in our likes and dislikes?”

Very good question, possibly, but not on my watch. Yes, after a couple of hours of preparation, the jellies basically worked, although the yellow beet preparation turned dark green, nothing like the photographs. But the stroganoff took 45 minutes and turned out perfectly. That is, it turned out exactly as it has turned out each of the countless times I’ve made it, as it had for my mother before me.

—

Thanks everyone for being here. And thank you Shelly Rosenblum and the Belkin Gallery for inviting me.

I’ve only been full-time faculty here for 18 months or so. And one thing I didn’t know to anticipate were these cross-disciplinary conversations that were possible on-campus. Last week I enjoyed listening to novelist Camilla Gibb talk at the Peter Wall Institute about empathy and anthropology. Today I get to talk with UBC History professor Carla Nappi about Ai Weiwei. This is a great pleasure.

I’m going to avoid saying anything that might be mistaken for art criticism today. It’s not my field. What I’m going to do instead is draw on my own practice area – both in journalism and writing novels – and talk about the narrative that these images suggest to me.

I feel encouraged to do this by Ai Weiwei himself, who didn’t really consider this collection of photos to be a work of art in themselves. This will seem counterintuitive, I realize. Ai WeiWei is one of the most recognized contemporary artists in the world today. He curated this selection from 10,000 original pictures and took the time to put them in a particular order. And of course it’s hanging in an art gallery, so it must be art.

But what he actually said about this collection is: “I would not consciously have called it art. It’s just the activities in my life. Becoming more conscious of my life activities, that attitude was more important than producing work.”

The attitude Ai Weiwei was speaking about was the conviction that he was indeed an artist, a belief that everyone who wants to practice in the arts must somehow attain. Not trying to be an artist. Not planning. But being. With these photographs, Ai Weiwei seems to be telling us, he wasn’t making art, he was making himself as an artist, which is never easy.

As a storyteller, I find that very interesting. Narrative comes to life when three elements first combine: (1) character, (2) desire (for concrete or abstract outcomes), and (3) obstacles that prevent the character from merely claiming what is desired. That’s the juice of narrative right there.

And as I look at these photographs, that’s what I find myself seeing. The beginning of a narrative about Ai Weiwei’s movement towards an objective. He may be a superstar now. But these pictures offer a glimpse of Weiwei at his crucial moment of becoming. 25 years old, out of China for the first time, and for the first time also engaged in a fully autonomous way with his own dreams and desires.

So who was this young man, before becoming the famous man?

History is relevant here. Born in 1957 in Beijing, Ai Weiwei arrived just a few months after his father, the well-known poet Ai Quing, had been denounced by authorities, banned from writing or publishing. And the family had been sent to a work camp in Northeast China. The cultural revolution in 1966 arguably made things worse for them. And without dwelling overly on this history, just consider that Ai Weiwei as a nine year old boy saw his father publically and ritually and repeatedly humiliated. He saw posters with his father’s image and defamatory statements. He saw his father force-marched through the streets, chanting confessions to crimes he hadn’t committed, while children threw stones. In a particularly vivid memory, the artist remembers when his father was denounced as a “reactionary novelist” by people who knew nothing about his father’s writing – he was a poet, and had never written a novel – and these people then doused his father’s face in black ink. Since the couldn’t afford soap, his father’s face remained black for many days.

The end of the Cultural Revolution didn’t heal everything either. “After 20 years of injustice,” he said. “We were given only these words: it was a mistake.”

They were back in Beijing however, and more free than ever before. Ai Weiwei joined the Beijing Film Academy in the Set Design department, where he was going to learn how to paint. But almost immediately he began producing work so outrageous to his instructors that they declined even to consider it for grades. Ai Weiwei eventually quit and applied to study abroad in the US.

So that is the young man who arrived in the East Village in 1981, working part time jobs and by his own description, not really having any solid idea what he was doing there. He speaks of just leaving his apartment in the morning and wandering, without direction or agenda.

But he did have a vision of himself as an artist. And so a crucial triangle takes shape: a character, desire, and all the many obstacles that you might imagine for a broke, new immigrant, shortly to be an illegal immigrant, who has this most impossible of dreams.

Luckily for us, he also had a camera with which that narrative beginning might be captured.

Not immediately, however. But it seems that around 1985, or 1986, the photos really started to accumulate. This documenting of himself doing the thing he’d dreamed of doing.

Here’s the son of a poet who was forbidden to write for twenty years. Here’s an artist declaring himself to be subject to no such powers.

“I started my own life, in which I was very clear about my own decisions. Before that, I was a student and all the decisions were made by common requirements – you study at school, finish your studies, and then try to become an artist. Then I realized that I am an artist and that it’s my life and that’s the way I choose to live. So I started to take some photos… excited about this new life and this kind of attitude.”

No surprise then that Ai Weiwei developed what you might think of as the proto-selfie. Here he is at the MOMA

Here he is on West Fourth Street, where Ai Weiwei and other Chinese artists would paint the portraits of passersby.

The artist here is in the process not so much of examining himself as gathering the supporting evidence to prove himself, something this shot into the mirror really captures.

That’s Ai Weiwei recording Ai Weiwei in the process of becoming Ai Weiwei.

In the Facebook era, there is a tendency to dismiss this as self-promotion: fatuous and transparent. But here is a man raised on the edge of a northern Chinese desert, exposed for the first time to the possibilities of the individual. I find this mirror shot makes a lot of sense in that context.

Of course, it’s important to understand that he wasn’t an isolated loner as these images might suggest. Selfies run the risk of suggesting total self-absorption. But this doesn’t appear to ahve been the case. In fact, Ai Weiwei seems to have been a social magnet during this time, constantly in touch with people, exploring, listening, exchanging ideas. One imagines the conversations to have been very lively.

Artist and intellectuals:

A film student from Taiwan.

Here’s the well-known Chinese poet Bei Dao visiting with Ai Weiwei in 1988.

Bei Dao is the most notable representative of the Misty Poets, a group of Chinese poets who reacted against the restrictions of the Cultural Revolution. Dao would go on later to write a book of essays about his time in New York called Midnight’s Gate which includes a cloaked reference to Ai Weiwei.

In a piece in Artforum, Philip Tinari writes: “Everyone in Bejing knew that his basement apartment on East 7th Street had become an unofficial embassy for the avant-garde in exile.”

As you might expect, in that case, he was friendly with Allen Ginsberg and Harry Smith

Smith was one of the Godfathers of the beat movement, an artist and experimental filmmaker and bohemian mystic. He was also a fanatical collector of paper airplanes, Seminole textiles and Ukrainian Easter eggs. He would have been living with Ginsberg at this time, having run out of money, an arrangement Ginsberg’s doctor eventually put an end to, the story goes, because Smith was giving Ginsberg high blood pressure.

Ai Weiwei met Ginsburg at a poetry reading at St. Marks In-the-Bowery. Ginsberg knew Weiwei’s father and had met him in Beijing. In the New Yorker, Weiwei describes Ginsberg reading his poetry aloud including White Shroud, which Ginsberg wrote for his mother. “I didn’t quite understand it. But he loved reading it.

If there was a kind of narrative bump, or turning point in this material, this collection of photographs, to me it seems to be the Tompkins Square Riot photos of 1988.

As some will remember, New York had a series of riots in 1988 relating to housing and public parks access. Tompkins Park had itself become a squatters camp which then Mayor Koch famously criticized for being filthy before acknowledging he’d never been there. A curfew was imposed. And on August 6 and 7, police tried to clear people out of the park in what was later referred to as a “police riot”.

This is the front of Christodora House, which is on Avenue B on the east side of Tompkins Park. This is kind of ground zero for the whole dispute. Originally part of the American Settlement House Movement, Christodora House was built in 1928 to provide “low-income and immigrant residents food, shelter, education and health services.” It had a pool and a gym, and was sort of like a private rec centre with social housing. It was in financial difficulties by the 40’s and was sold to the city, who seem to have more or less left it for a couple of decades. During the 60’s it was full of squatters and was reportedly the National HQ of Black Panthers as well as serving as a set for porn films. Wiki tells me that both Iggy Pop and Vincent D’Onofrio at one point lived here.

In 1975, the city sold the property for $62,500 and within a decade the developer began to convert the building to condos, which cause further friction in the area. During the Tompkins square riots crowds broke in and trashed the lobby yelling “Die Yuppie Scum”.

Imagine how angry people would have been if they’d known that in another 20 years, 25 years, a 1400 square foot one bedroom in Christodora would run around $2 million.

Later there would be other protests in Washington Square Park Protest 1988, and Ai Weiwei would be there too.

And the following year would be the year of ACT UP AIDS protests.

I think what we’re seeing here is the shaping of a world view, shaping of a sense of skepticism about power. Here’s a young man marked by the cultural revolution, adrift in America, in the process of proving himself to be what his imagination told him he could be… It is probably critical to note that these protests here would have been followed in months by events in Tianamen Square.

Here’s an artist intensely, ferociously engaged I think. Taking stock.

“We were young at the time and soon identified with the values of the free world because of our recent history. We hated totalitarian society very much and longed for the so-called free world. Later, we  became more critical of the US when we found out the country didn’t have as much freedom as it claimed.”

Did Ai Weiwei feel hopeless though? One suspects not. Because woven through the difficult images are always people acting, people (like Weiwei, but in their own ways) claiming themselves.

For every act of suppression, and act of expression.

After 1989, although I haven’t counted them, it seems to me the selfies begin to get less frequent. Ai Weiwei is still present in all of these, but we sense the process of self-discovery is now past its beginnings, that something like conclusions or at least convictions are shaping themselves in this young man.

The future beckons.

The Godfather of Beat Generation, Harry Smith dies

Smith had a heart attack in Room 328 of the Hotel Chelsea. He died in the hospital later in the arms of a poet friend who reported that he was “singing as he drifted away”.

I find myself thinking that Ai Weiwei had an ironic glint in his eye as he selected this as the last of the series.

End credits. Cue the violin. The artist has left the building.

“My experience in the US was the most important experience of my life. There I learned about personal freedom, independence, and the relationship between the individual and the state, as well as the power structure of that society – and art, of course, I learned a lot.”

I want to return to the poet Bei Dao for a moment to close.

This is a short excerpt from Bei Dao’ book Midnight’s Gate about his time in New York. Note that he does not name the artist friend that he meets, but you be the judge who he’s talking about…

“The first time I visited New York was in the summer of 1988. We went to the East Village to look for W…

He’d been living illegally in New York for eight years. People have different reactions to living illegally. Some people live as if they’re walking on thin ice, while others take to it like a fish to water. New York remakes people like no other place.

This man who was a good student – a sophomore in film school – had completely transformed himself. His eyes were gloomy, his face fatter, and his ears bigger.

He was now full of New York slang. As he walked down the street all sorts of people walked over to greet him, their faces full of respect. At that time, the East Village was a land of the homeless, drunks, drug dealers and those suffering from AIDS. He would always grunt a response, but would not say much, just pat them on the shoulder, or stroke their bald heads, and miraculously, their enraged, crazy spirits would calm instantly.

I asked him how he made a living, and he said he painted people’s portraits on the street. He then got out his painting tools, hailed a taxi, and dragged us to a section of West Fourth Street, where a number of other Chinese painters were already trying to drum up business. Unfortunately, luck was not with him that evening as he waited two hours with no one even inquiring about prices. When someone suggested he go to Atlantic City for a little gambling, he immediately closed up shop and sailed off.

I’ll let Ai Weiwei have the last word, a quote which I find resonating in each of these photos. It seems to me that if these photos do one thing, taken all together, it is to show Ai Weiwei reaching this conclusion:

“Creativity,” Ai Weiwei wrote in 2008, twenty years after that visit with Bei Dao… “is the power to reject the past, to change the status quo, and to seek new potential. Simply put, aside from using one’s imagination—perhaps more importantly—creativity is the power to act.”