create: carving and layering a multi-color linocut for printing, day 1

I’m back in Aptos, for a weekend class on linoleum block printing at Cabrillo College. My first stop was Aptos Street BBQ for two breakfast tacos: a brisket and a pulled pork. I opted for the fried egg over scrambled in both.       

I almost dug in right away, but then remembered how much I love the barbecue sauce. I started with the pulled pork--much more meat to tortilla ratio than the beef brisket--but I loved the brisket taco more and saved the best for last. Loved too that the over-easy egg had a runny yolk.

I showed pics of my breakfast to Patrick and told him we were going to have brisket breakfast tacos one of these nights for dinner. And the New York Times published a recipe for homemade flour tortillas. Onward to Cabrillo College. 

We started making after a brief lecture and demonstration, first outlining our copy of the picture we wanted to carve with a soft pencil.                                                  

And note to self: if I decide to use this method for transferring an image from paper drawing to linoleum block, then I need this level of 5B hardness. Then laying the soft pencil outlines face down on to the linoleum, I burnished the back of the copy with a hard, pointy pencil to transfer lines. 
I used blue tape to adhere and not lose the registration or to check the alignment of pencil lines to linoleum. Here's the backside of the copy.                                    

Then I used a Sharpie marker to re-draw and thicken the lines on the linoleum block and used a wet paper towel with a bit of acrylic paint to stain the linoleum block. And per Melissa, the instructor's suggestion, I surrounded the sneakers with wood-grained floorboards. I also used a white grease pencil to color the areas I wanted to carve out.

I spent a majority of Day 1 carving, and then I was ready to print and make the second linoleum block of the same drawing for a second color in addition to the black lines.      

And so in the above layout, we put a dollop of Speedball ink on the right side of the palette board to use the putty knife to soften and knead the ink first. When the ink is a sticky consistency, spread the ink to the left side of the palette board (note to self: keep the ink on the left side kind of contained in the center to not waste ink) and apply to the brayer.   

And the printing got a lot more involved. We were given a mat frame in which to inset the linoleum block and cover it with a slick and shiny paper into which the ink wouldn't seep into and then burnished the back side of the shiny paper on to the block, using the back of a metal spoon. If you look at my linoleum block on the right, there's "chatter" or raised lines and marks on the toe caps and outer sole on which I didn't carve away enough. And so I went back to the first linoleum block and carved away those raised lines that had ink on them.                                     

And the carving ain't even done on this first linoleum block. I have to carve away still the stained pink area if I want to make the sneakers a second color of red (or green or blue) in addition to the black lines. And then I have to carve out on the second block around the border and shoes and maybe include carving away the stitches detail in order to apply red (or another color besides black)ink on to my print. I told Melissa this process and mirroring of image is a total mind fuck for me, and that I'll be asking her for guidance and re-teaching tomorrow.

After class, I checked into a hotel in Capitola, chilled and planned for dinner and breakfast. My meal after a day of tracing, transferring, and carving needed to be yummy. Instead of going to a fancier seafood restaurant, I opted for fast, casual, fry-to-order dining.                 

Yeah I would've enjoyed fresh, shucked oysters from Hog Island and a Sole Meuniere (I'll go to Pete's Fish House next time). But the Oyster Po'boy, sides of Smoked Andouille, Shrimp and Chicken Jambalaya, and coleslaw (always gotta have a salad or raw vegetable of some sort) were freakin' delicious. And I'm so looking forward to Gayle's Bakery tomorrow morning to choose a sandwich for my lunch and a Brookie and Chocolate Coma cookies for Patrick. I'm torn between an Italiano Ficelle (salami, ham, provolone, pepperoncini, vinaigrette & mayo) and the Green Goddess Veggie Club (dill havarti, cheddar cheese, lettuce, tomato, alfalfa sprouts, cucumber, green goddess mayo on toasted Muesli). However, I'd rather omit the ham and have more provolone in the Italian or sub out the cheddar cheese for avocado in the vegetarian sandwich. And so I'll likely get the Vegan BLT with Avocado that has smokey tempeh, heirloom tomato, avocado, butter lettuce, & vegenaise on grilled Joe's bread. And that's one of the major things I like about Santa Cruz--not just the beaches and the redwood forests though surrounding nature is so fucking awesome, but also the farm fresh vegetarian food that abounds.