[alt-photo] Re: gum workshop
blackburnap at hotmail.com
Thu Mar 29 19:15:56 GMT 2012
Hi Christina: I'd be interested in the results your comparisons. I suspect casein turns out the be the easier, more forgiving process of the two. That's how it has been for me. It seems from past discussion here, most who do casein are using the powdered approach. I'm now using feta as my cheese of choice for casein.
Peter J. Blackburn
> From: zphoto at montana.net
> Date: Thu, 29 Mar 2012 10:07:42 -0600
> To: alt-photo-process-list at lists.altphotolist.org
> Subject: [alt-photo] gum workshop
> Dear All,
> Shameless self-promotion:
> I will be teaching a gum workshop at Photographer's Formulary this summer for anyone interested. It is a go for sure and I have a great TA from South Dakota coming to help out, a former student of mine from a decade ago! Should be fun. Bring (some wine and) lots of creative ideas because the Formulary is in the middle of buck-nowhere which makes it a perfect place to work on your photography 24/7, and Montana is gorgeous in the late summer. August 5-10. And did I say that the food that Lynn and staff cook is worth the visit?
> We will be doing simple gum negs as I have outlined on alternativephotography.com, but if you want to bring large format negs to work with, that is also fine.
> Here is the URL for the workshop:
> An added bonus is I will be researching casein at Eastman House this summer (thanks to a grant I received) and decided I might as well share my research with you one of the days, so you can compare the two processes side by side if you so desire. If not, we'll be gumming it up all day every day anyway.
> Christina Z. Anderson
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