New School Year, New Social Media!

Welcome to our shiny new site! If you’ve been following us so far, you’re probably aware of our Facebook Page, Group Page, Blog, and Newsletter.

So we figure you’re probably craving some more contact with your dear old friends here at Arts Ink.

Fear not, fellow Artists!  We now have:


Follow us at @artsink_csulb on both instagram and twitter to see what we do as your friendly neighborhood student council!


‘The Hobbit’: Watch Benedict Cumberbatch Bring Smaug To Life

Who wants to play Hide the Thief?

A new behind-the-scenes video from “The Hobbit: The Desolation of Smaug” has arrived online, showing what exactly Cumberbatch went through in order to become the menacing dragon mentioned in the title. He appears only toward the end of “Desolation of Smaug,” but the scenes between Bilbo Baggins and the slumbering, snarling, scaly sky-serpent are among the most memorable not just in the film, but in all the Middle-Earth movies.

Watch Cumberbatch writhe and wiggle on the ground, contorting his face and saturating his voice in oozing, dripping menace, in the video below:

Cumberbatch returns as the deadly Smaug in “The Hobbit: The Battle of the Five Armies,” hitting theaters on December 17.

The Art of Making Ham


In the winter of 2008, police officials in northern Italy seized 1,000 suspicious hams from supermarkets, warehouses and family-run shops, pegged as Prosciutto di Parma imposters. The counterfeit ring was foiled when a special task force of food detectives recognized an irregularity in the famous five-pointed Parma crown that comes stamped onto every leg of authentic prosciutto.

“Procedures weren’t respected, and so the prosciutto didn’t have the same quality, the same aroma and the same sweetness,” Umberto Santone, head of the Carabinieri anti-fraud unit, told the AP. Others hinted darkly that the counterfeit ring was part of an even larger and more sinister operation to cash in on inferior pig.

Prosciutto di Parma is the world’s most famous ham, one found in polished restaurants, discerning pizzerias and high-end delis the planet over. It may not be the world’s greatest ham (that distinction belongs to the Spaniards and their acorn-fed, black-footed pigs), but it’s a product whose quality is regulated with a clinical intensity.

The Consorzio del Prosciutto di Parma, the “official body in charge for safeguarding, protecting and promoting” Parma ham, runs a tight ship, with a website translated into five languages and a staggering 156 producers under their umbrella. Beyond promoting prosciutto to a global market, their primary job is to ensure that the recipe remains unchanged from the days of the Roman empire: pig and salt, brought together for no fewer than 12 months in massive curing rooms where temperature, humidity and sunlight are carefully monitored—a meticulous process enforced by a team of inspectors that look like country doctors making house calls.

Making Parma ham the right way requires an assembly line of skilled craftsmen, each who handles one small part of the killing, cleaning, butchering, salting, hanging, and curing that goes into every prosciutto. To document the craft, photographer Alessandro Iovino visited Il Gazzolo di Alberto Galloni e Figli, a Consorzio-approved producer founded in May 2014 in Langhirano, a 15-minute drive from his hometown of Parma. -Matt Goulding

An employee unloads a truck full of new ham. Photo by: Alessandro Iovino

Two men remove the excess fat from the ham and prepare it for the next phase called “disossatura.” Photo by: Alessandro Iovino

An employee of Il Gazzolo di Alberto Galloni e Figli poses for a portrait. Photo by: Alessandro Iovino

The salting. Photo by: Alessandro Iovino

After being salted, the ham is tied with a cord and hung in a cold chamber. Photo by: Alessandro Iovino
 An employee drinks coffee during her morning break. Photo by: Alessandro Iovino
 The equipment is carefully washed daily. Photo by: Alessandro Iovino
 During the last step, called “Sugnatura,” the ham is massaged using a specific technique that spreads the fat. Photo by: Alessandro Iovino
 The ham is ready to be cured. Photo by: Alessandro Iovino
 The head of department tests the quality of the ham before it is shipped out. Photo by: Alessandro Iovino

Carla’s Movie Restaurant (Sept. 27th)

Dear CMR Family,
We are so happy to share the news with you! CMR was given an award by the Arts Council for Long Beach!
We invite you to celebrate with us at A LOT 2014’s State of the Arts presentation on September 27th from 1pm to 3pm.
For more information, please visit
Thank you for your big part in CMR and making all of this come true.
Hugs to All,
Francisco Portillo, President, Film Club
Carla and Family

Today’s Must-Watch Short Film: ‘Entangled,’ From One Of The Writers Of ‘Orphan Black’

Do we love sci-fi? Yeah, we do.

Forced to care for her catatonic lover Malcolm after a secret quantum experiment goes awry, Erin is determined to uncover the cause of his condition — even at the risk of her own life. This riveting contemporary science-fiction story, from one of the writers of Orphan Black, bridges alternate dimensions as it explores how far a person will go for someone they love. 

Photo Series Captures The ‘Beauty In Every Line’ On The Faces Of LA’s Homeless

It’s said that a picture is worth a thousand words. But if you ask Aimee Boschet, a moment capturing a glimpse into someone’s eyes can make a picture worth a thousand more.

The Los Angeles-based artist’s recent photography project, “The Elders,” features older generations of her city’s most vulnerable, whose striking stares, tired skin and open demeanor show the humanity within the too-often dehumanizing issue of homelessness.

“I am inspired by the soul that I see and feel when looking into the depth of the eyes of people a little older, perhaps a lot wiser, and with life stories that are marked on their faces, stamped with the age of beauty and time,” Boschet states on the project’s Facebook page. “For I see beauty in every line.”

The photo project highlights individuals whose diverse backgrounds allow Boschet to explore the cultures, religions and lifestyles of each subject in profound and eye-opening ways.

“Together we engage in interesting and deep conversation,” Boschet wrote. “We part with a respect for one another and a gentle and compassionate bond that was shared for only a small amount of time, but for me, it is time that will always be memorable and that I will look back on and treasure.”

To see more photographs in Boschet’s “The Elders” project, visit Aimee Boschet Photography’s Facebook page.

homeless portrait one

homeless portraits three

homeless portraits four

homeless portraits five
Bobby Jo

homeless portraits seven
Billy Jo

homeless portraits eight

homeless portraits nine

homeless portraits ten
Name unknown

homeless portraits eleven

3D Painted Goldfish

Japanese artist Riusuke Fukahori paints three-dimensional goldfish using a complex process of poured resin. The fish are painted meticulously, layer by layer, the sandwiched slices revealing slightly more about each creature, similar to the function of a 3D printer. I really enjoy the rich depth of the pieces and the optical illusion aspect, it’s such an odd process that results in something that’s both a painting and sculptural. Wonderful.

Fukahori just closed an exhibition at ICN Gallery in London titled Goldfish Salvation, and you can see many more images via the gallery’s Facebook, but probably the best resource is this set of photos by Dominic Alves. (via the awesomer)