Artflux

St. Marks Place at Dawn

Last of the Tom Hawk cassettes that I found in the ancient archives.

Standard Podcast [ 24:03 ] Play Now | Play in Popup | Download

John Epperson as Lypsinka, 1983  Photo Victor Carnuccio

If anyone has any visuals of Tom email me so that I can post them.  I have some negs in storage unforgettably until I settle in my new home.

Standard Podcast [ 24:17 ] Play Now | Play in Popup | Download

Scott Covert Photo Victor Carnuccio

Tom Hawk had been making compilations in his small apartment on Elizabeth Street that he shared with William Lively who was a choreographer.

Standard Podcast [ 25:19 ] Play Now | Play in Popup | Download

Anthony Scabelli in ‘The Bad Seed’ Set by Frank Holliday

Another Tom Hawk Mix from Club 57 back some 30 years ago.  Very retro. Part 1 or 4.

Standard Podcast [ 22:51 ] Play Now | Play in Popup | Download

1 can Alaskan Salmon, or 1 Salmon filet

3 medium Potatoes

Cook potatoes, drain, and hand smash…add a little milk, salt and pepper to taste and set aside. Cook the Salmon filet skin up in microwave oven in covered dish for a few minutes…if the Salmon has skin on take off after cooking. Crush the Salmon filet with a fork. Add one egg, a few bread or cracker crumbs, oil, Dijon Mustard, chopped onions, salt and pepper. You can also add Parsley, or even Curry powder if you want…my mother put Curry in her recipe. Also add some lemon juice and milk…the crumbs will absorb the moisture. Put the smashed potatoes on top of the Salmon mixture and add the potatoes on top, smoothing with a fork. Add a few crumbs on top of the potatoes and put a few slivers of butter over the crumbs. Bake at 375 degrees uncovered for about 30 minutes or until top is golden brown….if not turn on broiler for 2 minutes.