Lou Thieblemont’s life story begins in New York City, where he was born and raised. He took flying lessons, did computerized flight planning for Air France and got hired to fly TWA planes. Jump ahead to the 1990s – he’s living in Camp Hill, flying for American Airlines, volunteering for the former Museum of Scientific Discovery in Harrisburg, offering small-plane rides as fundraisers for the Perry County Council of the Arts and volunteering as webmaster for the Camp Hill Police Department. Then, he says, “Subsequently, I became mayor of Camp Hill.”
Back up there. You don’t just wake up one day and become a mayor.
“Actually, it was pretty much like that,” he responds. It was an outgrowth of his work with the police department. “I really, really believe in volunteerism. It’s a very American thing. It’s a very wonderful thing that happens a lot in a democracy, that you can get involved and do things, and you do it for free.”
As we all prepare for (and brace for?) the upcoming holiday season, the anticipation of Thanksgiving and Christmas might seem to overshadow one of our favorite holidays around here, and we’re here to tell you about it: National Sandwich Day!
That’s right, it’s the day we honor the moment the thought occurred to someone to put something delicious between two slices of bread. It’s the day we remember John Montagu, the 4th Earl of Sandwich and the man we credit with this brilliant realization. John Montagu was an 18th century nobleman who held various military and political offices throughout his career, but when it comes to what he’s most remembered for, claims vary. One account suggests that during a time when he was supremely busy, Montagu invented the method of efficient eating to sustain himself during long work hours. The more exciting story claims he didn’t want to take the time for a meal during long periods at the gambling table – and requested his meat between bread to keep the game going. Thus his friends began to order the “Sandwich special.”
Whichever is true, we’re glad that the sandwich exists today. What’s lunch without a sandwich? What would childhood have been like without the PB & J? What would tomato soup be without it’s soulmate, the grilled cheese?
So how can you celebrate this sacred holiday? How about a little of this:
And a little of this?
Now that your stomach is grumbling, we have the solution. Come by the shop for our scrumptious sandwiches or paninis, lovingly made just for you! We know you could celebrate privately, but who likes to be alone on a holiday? Come on in! And tell us – what’s your favorite sandwich?
Cornerstone Art Page
This August we’ve had the privilege of bringing to you the work of Catherine Bodnyk. We’ve enjoyed displaying a different medium, woodcutting & printmaking, than we’re used to seeing. In her artist’s statement posted at the shop here, she describes her process: “The struggles and compromises I go through with a wood block are a reflection of the way I relate to the people around me. My plywood is layered like a personality, and discoveries are made while I carve away. Layers of color build up, while I explore deeper. Out of mistakes arise interesting moments, and new understandings. And in the end, after all the cuts and concessions, I have something beautiful, yet flawed, but always solidly real.”
We asked Catherine if she’d be willing to share a little more about herself and her art and she graciously agreed to our monthly artist interview; we hope you enjoy!
Tell us about your background and how you got started in your medium.
I’m 24, and I was born and raised in the Harrisburg area. I recently graduated Summa Cum Laude from Edinboro University of Pennsylvania with a BFA in Printmaking, and I am currently in the process of relocating to Philadelphia.
I discovered printmaking while taking Sean Williams’ class at Harrisburg Area Community College in the spring of 2009. I instantly fell in love with everything about it. Printmaking requires a great deal of physical labor and technical knowledge. Rather than sitting in front of a painting for hours, agonizing over the next brush stroke, as I had been doing for years, I had to be up and about — turning presses, cutting wood, measuring acids. These breaks in the studio allowed the time I spent drawing and carving — the “artistic” decisions — to be focused, concentrated, fresh, and sharp.
I transferred to Edinboro University of PA in the fall of 2010 to study under John Lysak, who had taught my HACC instructor about ten years before. The team of printmaking professors there — including Bill Mathie and Franz Spohn — provided me with an ocean of knowledge and expertise to draw from. I spent most of my time in the studio, surrounded by presses, inks, and students, and for two years I lived printmaking.
Who has been your artistic inspirations?
My artistic inspirations come from all over. I was heavily influenced by the students at Edinboro, both from seeing how they created their work, and their varying responses to my own. I think my most successful work has been my portraits, and the work of Alice Neel has helped shape my approach to those pieces. In high school I always admired the work of Edouard Manet, specifically his simple, but beautifully painted still-lifes, which I would unsuccessfully attempt to imitate.
As I become more exposed to the current art world, I find inspiration everyday. The figure paintings of Nathan Oliveira are hypnotizing, and Peter Doig’s excellent use of color and shape is near perfect. In my current work, I’m drawing inspiration from my Ukrainian background, more specifically from Pysanky, or Ukrainian Easter Eggs, which I learned from my father, who was taught by his grandfather. When entering the world of patterns and symbols, inspiration is nearly endless, and almost constant, and I am excited to see where I go with it.
What is your favorite piece in your portfolio?
My favorite piece in my portfolio so far is also my most recent piece, Ukrainian Sweater, in which I have begun to experiment with both patterning and intaglio methods. Out of my woodcuts, This is Where and Troup are definitely crowd pleasers, and possibly my favorites. I like it all.
One artistic goal for 2012?
My artistic goal for 2012 is to find a way to use my art to help support myself and enable me to settle down somewhere to gain access to printmaking facilities — so I can continue to create and continue to learn.
Catherine’s work will be on display through the end of this week, August 31. Make sure to stop before Friday to take a look at her unique pieces in person! And if you can’t make it, you can find her online at CatherineBodnyk.com
In the wee hours of the morning, as the sun is just starting to blink open its sleepy eyes, the openers at Cornerstone are contemplating breakfast. Some of us grab some cereal before we get here, some of us pour some fruit and granola over yogurt. However, it’s not uncommon for one of us to spring for something else instead: a spoon of ice cream.
And while we realize our parents would be disappointed in us, you must understand: our ice cream is too delicious to resist. And while we have our ice cream available all year round, during the summer you can find some of our constant favorites that you can’t say no to. Delicious strawberry, complete with pieces of berry. Sweet & Salty Caramel Pretzel. Mint Chocolate Chip. And creamy, wonderful black raspberry. Nothing tastes like summer like a fresh black raspberry milkshake!
You can choose from a never-ending repertoire of flavors, along with your favorite kind of cone: standard cake, sugar, and if you’re feeling ambitious, the super waffle cone.
So before vacation ends and school is back in session, make sure you’ve had your fill of summer ice cream. Ask our openers what they recommend, or try any of our flavors in a perfect milkshake!
Just make sure to ask for sprinkles.
Upcoming Classes with Availability
Thu, March 28th, 6:00pm
Oh, the Pasta-bilities!
Fri, March 29th, 6:30pm
Tuscan Dinner and Wine Pairing
Thu, April 11th, 6:00pm
Fri, April 19th, 6:30pm
Springtime in Paris
Mon, April 29th, 6:00pm
Beggin' for Bacon
Thu, May 9th, 6:00pm
Mother's Day Celebration
Fri, May 17th, 6:30pm
“Season’s First Catch” Salmon & Sauces
Fri, May 24th, 6:30pm
Fast and Flavorful Pasta & Sauces
All Scheduled Classes