Images
Jay DeFeo, ca. 1960. Photo via The Whitney Museum of American Art
101 Spring Street Restored
Donald Judd with students, 1974. Photograph: Barbara Quinn/Courtesy Judd Foundation Archives.
There’s a shovel attached to the wall on the fifth floor of 101 Spring Street. “Why didn’t they keep that downstairs?” asked a recent visitor.
“It’s a Duchamp,” the guide replied.
It’s like that on every floor of the artist Donald Judd’s former home and studio. There’s a Stuart Davis in the baby’s room and a Duchamp bottle rack up in the sleeping loft. A 1967 Frank Stella protractor series painting has pride of place on the fourth floor, used for entertaining, but a drawing by Stella hangs against an (attractively) decaying wall in the stairwell, at home with the African masks. Judd surrounded himself with design that suited his aesthetic as well as his art. The high chair is Thonet. Zigzag chairs by Gerrit Rietveld pulled up to his own table. Czech glassware tucked into the clever, deep well of another table. The first thing Judd saw every morning: a 1969 Dan Flavin neon sculpture, chasséing the length of the room, tubes of red and blue light framing his western view.
The exterior of 101 Spring Street, 1972. Photograph: Paul Katz/Courtesy Judd Foundation Archives.
Museum-quality art, museum-quality design, and the detritus of domestic life occupy all five floors of the former garment factory, now the only single-occupancy building in all of SoHo. After a three-year, twenty-three-million-dollar restoration process led by the New York-based Architecture Research Office, the building will open for guided tours in June, offering an opportunity to see Judd’s work as he intended it to be seen, and to dwell, for an hour or so, in an individual vision of life as a work of art.
Bottle designed by Sergej Pavlin.
In the early 1950s, the father of Cockta, Mr. Emerik Zelinka, working for the Slovenijavino beverage company, created a refreshing drink made of excellent natural ingredients. He combined rosehip, vitamin C with its pleasantly tart taste, various herbs, pure spring water, and caramelized sugar. The first public promotion of Cockta took place on 8 March 1953 at the Planica ski jumping events, where visitors were greeted in every comer by a poster of a little girl drinking Cockta. The rounded quarter liter bottle, filled with a brown fizzy liquid alluded to the western lifestyle. In the same year, the first million liters of Cockta were produced, the equivalent of 4.5 million bottles.
Brygg öl, a book on home brewing (in Swedish) by Henok Fentie and Karl Grandin. Photography: Carl Kleiner and Gustav Karlsson Frost. Illustrations and design: Karl Grandin. Published in 2013 by Natur & Kultur. 169 SEK
Stills from 5 Centimeters Per Second (2007). Directed by Makoto Shinkai, Studio CoMix Wave.
