On your website you use the word „spiritual“ quite often – exactly what’s the connection to visual art?
The act of creating art can be a spiritual practice like a form of meditation. Being a spiritual person is embracing our transcendent nature and having the ability to move beyond ourselves, just as embracing the creative power within us that shapes human life. Artists use their creativity to bring something new into being. The artistic spiritual path I choose involves continuous transformation, my art is a direct reflection of the many journeys to inner worlds, outer dimensions, and the flowering divine essence that exists within everything.
How do your recent works differ from older ones?
I have always created art traditionally. I began creating digitally about five years ago. In my recent works I use the very intuitive program Corel Painter as my tool to create. I also use other programs to create elements I use within my pieces to integrate into Corel painter. This platform helps my flow be a lot smoother. I continue to create with traditional mediums to enhance my creative evolution.
Would you say a festival is a good place for an exhibition?
I’m happy to see more focus being directed at the visual arts at festivals now. Festivals are great platforms to be able to share art, as well as the process of creating. There is a strong symbiotic relationship between music and the visual aspect of art that helps to create the full experience for the audience.
Your favorite pieces of visual art, music, and food?
Robert Venosa’s “Celestial Tree” is one of my favorites because it captivated me and opened me to the discovery of more visionaries. Currently I’ve been listening to a lot bioLuMigen. There’s this one piece of his I resonant with deeply and it is called “Maitreya”. And my favorite dish currently consists of: Rice, lentils, onions, spinach, and whatever other vegetables you feel like putting in there. Spice it with turmeric, cumin, black pepper, and garlic. Fill your bowl and top with a sprinkle of flax seeds, ground moringa leaf, squeeze lemon wedge on top.
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