Author: Natalie Psuik

Because James Victore said so

Renowned artist and graphic designer, James Victore, greeted the students in the UVU Grand Ballroom with a “howdy.” He spoke candidly to students about art, life, and his new book. As part of the AVC Lectures class, hosted in part by AIGA, Victore was invited to spend an evening on Jan. 20, speaking to students and giving a more intimate series of workshops for students and professionals the following day. Art students from across Utah were invited to attend the lecture, even students from neighboring states made their way to UVU to meet  him. Victore started his education at the School of Visual Arts in New York and after a semester, he was asked to leave. Though James never graduated from college, his message to students was a bit more encouraging. He said, “I hope that all of you work really damn hard and do you homework so you can have this opportunity as well, because it’s not that hard. If I can do it, they could probably train a lab monkey to do it.” As soon as Victore left school at the age of 21, he started designing book covers professionally. He spoke of his struggle as a designer and finding his niche in a growing market. During his lecture Victore noted the importance of having intent and being true to yourself. He also noted the growing need...

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À la mode

Falling leaves, brisk wind and the first appearance of the Starbucks holiday cup brings the great anticipation of what I enjoy the most out of the holiday season: pie. There isn’t much more in the dessert world that makes you feel more at home than pie. I was raised in a home that had a minimum of seven different pies every Thanksgiving. We all had a slice of each, with ice cream, and there was no shame. Though the cap on pie flavors is limitless, there are two obvious holiday favorites: the classic all-American apple pie and a good old standard pumpkin pie. Where would we be without a tart, lightly sweetened, apple filling baked inside a flaky crust or a creamy pumpkin custard topped with whipped cream? I know. I don’t want to think about it either. The classic apple pie 2 lb. Granny Smith apples, peeled, cored and cut into slices 2 lb. Pink Lady apples, peeled, cored and cut into slices ½ cup firmly packed light brown sugar ½ cup granulated sugar 3 tsp. ground cinnamon ½ tsp. salt ½ tsp. freshly grated nutmeg 4 tsp. cornstarch 4 tsp. flour 2 tsp. fresh lemon juice 2 Tbs. cold unsalted butter, cut into ½–inch pieces 1 egg white, beaten with 1 tsp. water 2 tsp. granulated sugar 1 recipe of your favorite pie crust (enough for a...

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