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Ariana Martin

@arianagrace

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PNW -> NYC -> LDN
curator/architect/bread maker
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Recipe Open Call: Healing We’re back with a new Recipe Open Call for a second publication with the theme of Healing! Is your mothers chicken soup a salve for all aches and pains, does a hearty meal in the dark winter comfort you through the night, or is a cuppa tea the cure to all turmoils? We invite everyone to submit recipes, meals, stories and visual around food that they can find or gift healing in. 💌 Submit to: studio106gallery@gmail.com 📆 Deadline: Sunday 14 June (Midnight) Find our more via link in bio! by @arianagrace
I love love, I really do. But during the tough times I get by with dark humor, ordering take out, drinking fancy coffees, having little cries, and most importantly love from family and friends. Sharing updates about life on social media is always a toss up. I’ve given it a lot of consideration, but I found the more I talk about it the more it helps me come to terms with how real it is and the weight of it all. The day after Thanksgiving of 2025 I was officially diagnosed with cervical cancer and it was recommended I have a radical hysterectomy. In the most cliché way, it started as a routine exam and evolved into something I never thought would happen. I am forever grateful for the wave of love and support that carried me through the stages of acceptance and continues to guide me through these upcoming months of recovery. If it wasn’t for this, I’m unsure how I would manage. These are some of the people who have been able to be part of that support. I love you from the depth of my heart. Thank you ❤️‍🩹 by @arianagrace
Visa secured! A very British treat to celebrate. Two years since my masters graduation, eight years since my best friends masters graduation from the same university, ten years since we graduated together, and fifteen years since we met. When I got accepted to the RCA I called her immediately. When I got my visa she called me immediately. Life here wouldn’t have happened without her @braelynadair by @arianagrace
Partially from memory, partially improvised, and partially from the internet: pizza bagel with sun dried tomato cream cheese. This is an order that harkens to days of adolescence when my friends and I would venture down the hill from our high school campus to the local bagel shop. Now closed, it was once known as Pips. Ten years prior to my attendance at the same high school, my brother knew it as Blue Brick Bagel. I can mostly recall the baked cheese filling the open hole, happily stolen by my best friend. Cream cheese is essential to any bagel and in the US the most popular brand is Philadelphia, which comes in a solid block wrapped in foil, attached to the inside of a thin cardboard box with an opening on the long side and is never able to close properly. American style cream cheese has a specific composition. Many sources recall its beginnings in New York, not Philadelphia, despite that being the name of the brand. This unaged dairy product that begins with a cream base must contain a minimum of 33% milkfat, have a moisture content of up to 55%, and typically has a pH between 4.4 to 4.9. It’s this pH that gives it a bit of a tang, which is a byproduct of the acidification that generates curds which eventually become the cream cheese. Recreating this food memory contained no science and was mostly guess work. I didn’t feel seventeen again, but it did make me miss a place I once called home and smile thinking about how many bagels I must have eaten and how long they’ve been a staple in my life. #bagel by @arianagrace
Carrots! This recipe should be called carrots three ways. Roasted carrots blended in with hummus, a few saved for scattering on top, and pickled carrot ribbons with green onions and raisins. It had been awhile since I made baguettes and roasted carrots is one of my favorite vegetables to roast; they become a little sweet and if done just right they’ll have a slight char. The bright orange coloring of the carrot was a desired one. It is suspected that in the 16th century the Dutch were the ones who decided to focus on growing primarily orange carrots. The domesticated form of the carrot was first cultivated for its leaves and seeds. The taproot of the vegetable (the part that grows in the ground) was originally more bitter, had a woodier texture, and was purple. Trends have been pushing to reintroduce purple carrots to the masses, and beginning in 2002 they began selling them in British supermarkets. The versatility of the carrot seemingly has no limit. During Elizabethan times in England, the stalks were used to decorate hats, hair, dresses, and coats. Eat them raw, roasted, pickled, blended for soup, or grated and mixed with sugar and flour for dessert. Long live the carrot! by @arianagrace
Another open face sandwich from the same recipe book: focaccia with grapes, fennel seeds and cottage cheese. The grapes have been pan fried, which is a first for me. I never imagined hot grapes would taste delicious with anything. The focaccia recipe–like many recipes I write down–came from the internet. Sometimes they work out, sometimes they don’t. This one did and like it is for many breads or doughy things, the overnight and rising time really helps to achieve flavor and fluffiness. The food research this time was an obvious choice: the grape. Wine, raisins, and table grapes (for snacking and frying apparently). This sandwich is not about wine, but much of the information about grapes inevitably leads to it. Grapes make ‘wine’ naturally; airborne yeast and enzymes land on grape skins and cause partial or total fermentation. A genetic study has shown that wine grapes were first domesticated in the Caucasus, a region between the Black Sea and the Caspian Sea, around 11,000 years ago. Grapes pair well with cheese (common knowledge by now) and are sometimes used in chicken salad. In Mediterranean cuisine, the leaves are stuffed with rice and meat to create dolmas. Cottage cheese is another reminder of my childhood. What feels like for many years, for breakfast my mother would put it on a toasted ‘English’ muffin (or just muffin). As an adult I hardly ever considered it belonged on any other type of toasted bread, but it is just as good on many others. by @arianagrace
This open face sandwich comes from a recipe book that is all about toast and what you can put on it, a book that came to me on my birthday from an incredible friend who understands my love affair with sandwiches (open and closed versions). @justmarjian I chose the pea recipe because of the bright colors and they just so happen to be in season. They are also a way for me to introduce my work and growing interests. I’m a food curator who is not a chef. While I am keen to make a lavish three course dinner at home and the culinary challenges of cooking these delicious meals, I’m also interested in the history and cultural significance of foods, their economic and environmental impact, and what happens when people come together to share a meal. The sourdough base began on a Sunday night: feeding my starter which was gifted to me nearly a full year ago from another incredible woman. Monday was stretch and fold, Tuesday I baked, and Wednesday I ate. @bunkhousebread Some pea facts out of interest: it is one of the oldest cultivated crops. The oldest one ever found was discovered on the border of Burma and Thailand and was suspected to be nearly 3,000 years old. Peas were also known to the Greeks and Romans, early types first having been mentioned in England after the Norman conquest. Their culinary presence continues to take over the British menu. Peas remind me of my adolescence; my parents built a greenhouse with a roof made of free and discarded windows. The sugar snap peas they grew thrived and stood over 7ft tall. by @arianagrace
September: a loaf I made for my family to eat during their short time in London. Graduation was surreal and now it’s over. 1. The loaf. 2. My dearest mother. . . #bread #baking #sourdough #family by @arianagrace
June: loosing track of the number of loaves. Tried two new flavors this time. 1. Cross section of each loaf. The difference in size and density is not a surprise and was mostly expected. Both are soft and chewy and perfect with also just a bit of butter. 2. Poppy seed and fennel. Good flavor but not distinct enough to call it out just via taste. 3. Pumpernickel style. Excellent flavor, slightly dense maybe due to the molasses sugar and the percentage swap of rye flour. Soft and fluffy, needs cream cheese and smoked salmon with red onion. Will have to make again very soon. . . #bread #baking #sourdough #pumpernickel by @arianagrace
Final images from Breath Variations, part of the MA Curating Contemporary Art graduate projects 2023, Royal College of Art, in partnership with Flat Time House and artist Christopher Steenson. Partner: @flattimeho Artist: @chris_steenson.wav Curators: @piecindy_ @thomasccury @salomejt_ @renlgs_ @faloveeptt @liyin_sh @hyol.jpg 1. inhale, exhale (oi-io) (2023) broadcast system (synchronised to the high and low tide times of the North Sea), broadcast monitor. Infinite duration (or until the moon leaves the Earth's orbit). 2. untitled (thesamethesamethesamethesame) (2023), 4', black and white, HD video (transferred to SD), broadcast monitor, 6-channel surround sound. 3. John Latham Big Breather (1973) 6' 40'', colour, silent, originally shot on 16mm with Big Breather archival documents. 4. Exhibition leaflet cover, interior, and insert. Designed by Moeko Doi. 5. Christopher Steenson & Sasha Englemann, In-Conversation event day. Seen in photo: audience members/crowd Officially done. See you at graduation. . . #rca #curating #london by @arianagrace
May: loaf number 6, with everything seasoning (poppy seeds, sesame seeds, dried onions & salt) Finding time to schedule in making sourdough bread has been tougher than expected. But each time it’s worth it and each time I do it, I dedicate it to my bread mother and sister @sydnilth @justmarjian I also had a hand model this time. . . #bread #baking #sourdough by @arianagrace
April: sourdough loaf, the better looking one of two Last month was very busy finishing my dissertation. April brought me a gift from an extremely lovely woman @sydnilth who happens to be the mother of my best friend @braelynadair and both of them have birthdays today. I love you both. The sourdough adventure begins, and much like anything, it’s about the journey not the destination. Although these were pretty delicious for my first time! . . #bread #baking #sourdough by @arianagrace

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