Lindsay Budner - Elemental Framing & Avocado Coleslaw

Lindsay Budner - Elemental Photo and Framing  

Lindsay on her new motorcycle with sidecar.

Lindsay on her new motorcycle with sidecar.

Lindsay Budner is a photographer, owner of Elemental Framing and gallery manager at Snow Creek Studios in Mount Shasta.  Lindsay honed her knowledge of the camera and now uses her artistic instincts and trained eye to capture the subjects of her abstract nature photographs. Visit her Elemental Photo website to view her photography.   

Elemental Framing is located in the lower level of the Siskiyou Arts Museum in Dunsmuir. Lindsay frames artwork by appointment.
 

Lindsay framed this painting of the  Ted Fay Fly Shop  in Dunsmuir. Artist Colin Cho

Lindsay framed this painting of the Ted Fay Fly Shop in Dunsmuir. Artist Colin Cho

Lauri: How did you get interested in the framing business?
Lindsay: I learned how to frame at my family's business in New York. I began working at Images and Details, my mother’s gallery and frame store, when I was 15 years old. After a couple of years of cutting glass and mats, then assembling the finished piece, I was able to assist customers in the selection of mats and frames for their artwork.  

Lauri: Why is it important to frame artwork?
Lindsay: The purpose of framing is to protect and preserve the artwork. I believe that the right mat and frame also compliment the artwork. There are usually several frames that will work, but there tends to be one standout frame that really captures the style of the art.

Photo by Lindsay says,  "Japanese Maple, is a personal favorite."

Photo by Lindsay says, "Japanese Maple,is a personal favorite."

Lauri: Tell me about the environmental business practices in your framing business.
Lindsay: I try to live my life in an environmentally conscious way, so it makes sense that my business practices are, as well.  I believe this issue is becoming increasingly important! Most of the wooden frames I use are sourced from sustainably harvested forest. I use mats that are acid free archival boards made from recycled materials. I the majority of products I use are sourced from materials made in America.   

Lakeside II  was recently awarded Honorable mention at the  North Valley Art League  2018 Regional Photography Show.

Lakeside II was recently awarded Honorable mention at the North Valley Art League 2018 Regional Photography Show.

Lauri: What’s your favorite thing about sharing a meal with friends and family?
Lindsay: I appreciate when we first sit down at the table. We relax, settle in and then dig in. I like to have all the work done before guest arrive.

Elemental Framing for Leonard Brown's Vincent Van Gogh's self portrait for the  Annual Forgery Show  in Mount Shasta.

Elemental Framing for Leonard Brown's Vincent Van Gogh's self portrait for the Annual Forgery Show in Mount Shasta.

Lauri: Do you have a favorite meal at a local restaurant?
Lindsay: I especially love the soups at Cafe Maddalena’s! Chef/owner Brett LaMott creates soup that are usually vegetarian and I'm a vegetrian.

Lindsay's Avocado Coleslaw

Lindsay's Avocado Coleslaw

Avocado Coleslaw 

I recently made this Avocado Coleslaw for a BBQ at my house.  I wanted to make a healthy version that still had the creamy & crunchy texture.  It was delicious and can be used with a variety of different veggies.

Ingredients:

½ head Purple Cabbage shredded
½ head Green Cabbage shredded
1 cup shredded carrots
1 ripe avocado, seeded and peeled
1 clove of garlic
2 Tbsp. maple syrup
2 Tbsp. apple cider vinegar
¼ cup lime juice
large pinch of kosher salt
large pinch of pepper

Directions:

Blend the avocado, garlic, maple syrup, vinegar, lime juice, salt and pepper in a blender or food processor until smooth.  Place the cabbage and carrots in a large bowl add the dressing, toss  well and serve.

Also check out Lindsay's recipe for tzatziki a Greek garlicky, cucumber yogurt sauce.

Sandra Vaughan's Best Potato Salad

Garnish with sliced hard boiled egg and a sprinkle of paprika.

Garnish with sliced hard boiled egg and a sprinkle of paprika.

Sandra Vaughan is one of the co-founders of Earth Bands, Every Bead Tells Your Story. An eco-ethical company located in Siskiyou County and making an impact worldwide!

Lauri: Earth Bands are a clever bracelet. Tell me how you came up with the idea.
Sandra: My brother Mark was driving Southbound on I-5 highway, from Mount Shasta to the valley. He asked himself a question. What could I do to remind people how cool it is to be here on the planet earth, and as tough times are pronounced, he wanted to inspire people to tap into the wonder,  the vibe, the place you love! And the right then while thinking about his question, he sees the deep red earth off the side of the mountain. That’s when he thought about making a bracelet with the earth from all these amazing meaningful places, states, beaches, colleges, etc.. He pitched the Idea to me and my buddies and together we finally figure a way to make the bead with the earth or sand from every special place!

Lauri: It’s hard work growing a business. Where do you get the inspiration to keep doing what you do?
Sandra: That is so true, just when you think it can’t be any harder, think again, lol, there are more levels of hard to overcome.

What keeps me going is simple, the joy our bracelets bring to people and that is from the buyer who loves Oregon and finally has a small piece of home to carry with them.

Then there is writing a check to one of our 3 favorite Earth and givebacks programs, and getting the heartfelt thank you so much letter, that lets us know we are contributing.

Even buying our eco-ethical materials from the US companies, we know we are supporting them as well. And finally, the fact that I know how powerful and genuine the product is and that our company has a beautiful impact on planet!

Lauri: What is the best thing about sharing a meal friends and/or family?
Sandra:  Laughing with friends and family is always the best part of every meal more than the food, it’s the company we keep!

Lauri: What’s your favorite meal from a local restaurant?
Sandra: I love the Chili Relleno Burrito at the new La Perla de Nayarit Mexican Restaurant in Dunsmuir.

Lauri: What's your go to out of town eatery?
Sandra: When in LA, I love eating at Reel Inn, fish tacos, off PCH and Topanga Canyon in Malibu.

Lauri: Do you have a favorite eatery on the I-5?
SV: In and Out burgers, but that is rough to eat and keep driving. 

Lauri: What’s your favorite road book on CD?
Sandra: I listen to road books. I love old school.  Women who Run With the Wolves


Sandra’s Best Potato Salad

The Secret is in the Pickle Juice!

Perfect side dish for a picnic, barbecue or lunch time sandwich.

Perfect side dish for a picnic, barbecue or lunch time sandwich.

Ingredients:

12 medium red potatoes – cooked and drained
6 hardboiled eggs – chopped – save one for garnish
4 Stalks of celery - chopped
1 can of black olives - sliced
1 medium purple onion - chopped
1 medium jar of sweet pickles - chopped  
1/4 cup of sweet pickle juice – saved from the jar
1/2 to 3/4 cup of mayonnaise
1 tbsp mustard
Salt and pepper to taste
Paprika to garnish  

Directions:

Once potatoes are cool enough to handle cut into medium size chunks and put them in a large bowl then pour sweet pickle juice over potatoes and toss.  Add eggs the celery, olives, onions and pickles to bowl. Start with 1/2 cup mayonnaise and mustard adding more mayonnaise as needed until all of the ingredients are coated and the salad has a creamy consistency. Salt and pepper to taste.

Mix with clean hands and refrigerate overnight. Garnish with sliced hardboiled eggs and paprika.