John Grade on the Creative Process
We talked with John about his work, upcoming projects, and the creative process behind massive installations like Middle Fork. Chef Matt Dillon prepared a multi-course meal with ingredients from his own Old Chaser Farm, near Seattle on Vashon Island.
Here are some highlights from our discussion:
- Starting on a path where the outcome is not totally clear, in art or business, opens up expansive possibilities. John shared that as an artist, he's most comfortable working on a project where the end point is not completely defined.
- Constraints help creativity thrive. Chef Matt Dillon shared that he often builds a meal around the limitations of a few seasonal, available ingredients.
- Business and social innovation abounds in the art world. John's work captured a social element early on, using teams of hundreds of volunteers to help create large scale installations. His team often rents the sculptures to museums instead of selling - creating a win-win as museums are designed to change regularly.