June 12th, 2016 by Trina Packard
I have developed a wonderful relationship with local artist, Michael Gibson, who has used the inn as a gallery for a small part of his collection. Jokingly, we refer to Blue Moon bed and breakfast in Ashland Oregon as “The Gibson Gallery” since the introduction of his works to the inn. Each piece was chosen to complement the room in which it is displayed. They exhibit the range of techniques and styles Michael has developed over the 40+ years of his career.
All of the art is available for purchase.
From the Artist
“I have always had a keen interest in drawing and art, and more importantly, the ‘state of being’ that focused observations bring about.” I’ve spent most of my studies with works of the past, and as an artist I can help bridge past to present”
Raised in Texas, Michael studied at the Museum of Fine Arts in Houston and majored in art with a minor in psychology at the University of Houston. He worked as a graphic designer for Faroy Inc. in Houston for many years but left the corporate side of art behind when he moved to Bainbridge Island. He taught art history, illustration and photography at Seattle Art Institute for 16 years before retiring to Ashland. Michael now lives in Ashland Oregon where he is an active Artist.
Gibson works in all mediums of art including sculpture, drawing, oil painting, collage and photography. Intrigued by the techniques of the old masters, he has been painting in oils on a gesso base and concentrating on portraiture and tromp-l’oiel. On a lighter side, Michael’s cartoon figures of French Roast coffee beans dancing the can-can decorate the Bainbridge Bakery. In addition to Blue Moon Bed and Breakfast, Michael’s work is currently at the Howard Hanson Gallery and The Rogue Gallery and Art Center.
June 8th, 2016 by Julie
Oregon Shakespeare Festival 2016
The Oregon Shakespeare Festival is one of the best and well known festivals in America and around the world as we found out… guests at our Inn come from many states and many countries around the world.
Next years 2016 season looks even more exciting than this years 2015 season, we can’t wait to see what treats are in store for us.
As Bill Rauch says, “2016 marks the 400th anniversary of William Shakespeare’s death—the last major Shakespearean milestone many of us will experience in our lifetimes. In celebration of our core identity as a Shakespeare theatre, we are proud to be presenting five plays by our namesake author, one from each genre (comedy, tragedy, history and romance) plus our single most overdue Shakespeare title. With TIMON OF ATHENS next season, OSF will have produced the entire 37-play canon a staggering four times, and our current Canon in a Decade project means that we hope to have completed the canon a fifth time by 2024. As I anticipate all five Shakespeare plays in 2016, I am particularly excited about THE WINTER’S TALE in the Allen Elizabethan Theatre, seen through an Asian and Asian-American cultural lens.
“At the same time, our commitment to new work remains a vital part of the Oregon Shakespeare Festival in the 21st century. With world-premiere adaptations of Charles Dickens and Gilbert and Sullivan alongside a thrilling new American Revolutions drama and the premiere of a lyrical fable from a rising Latina playwright, we will continue to contribute to the American canon of new plays that will go on to be produced by theaters nationwide. Finally, our 2016 season includes an astonishingly fresh take on the Vietnam War from the perspective of Vietnamese refugees in the U.S., and a rare large-scale revival of the much-beloved musical THE WIZ.
“The 2016 season reaffirms our identity as a language-based, classical theater even as it continues to expand the boundaries of the types of artistic adventures that we will offer our ever-curious and passionate audiences.”
We are so lucky in Ashland to have such a wonderful acting company right here in rural Southern Oregon.
For tickets and information go to osfashland.org
May 12th, 2016 by Julie
May 6th, 2016 by Julie
April 30th, 2016 by Julie
Pick through the beans and give them a rinse. Put them in a bowl and cover them with water by two inches. Let them soak overnight.
Drain the beans and place them in a pot. Add the chicken stock and 4 cups of water. Bring to a boil, then reduce to a simmer.
Drain the bacon grease from the pan and add the onions, carrots, and celery. Season them with some salt and pepper and cook until just beginning to soften, about 3 to 4 minutes. Add the garlic and tomato paste and cook for another minute or two. Add the vegetables to the beans. Add the bay leaf and give it a good stir. Cover and cook on low (to medium-low) until the beans are tender, about 1 1/2 hours. Add a cup of broth if the liquid level gets too low.
April 12th, 2016 by Julie
April 6th, 2016 by Julie
March 25th, 2016 by Julie