Laura Katherine McMillan. Size: 9 pieces, 5.5”x 5.5” Medium: Machine and Hand Embroidery in Petri Dishes Year Made: 2010 Cell Series "I began this series of embroideries as a way to fuse my background studies in anatomy and kinesiology with my passion for textile art. Revisiting old text books brought back not just information I would have to memorize for its function but a wealth of beautiful imagery. I began to see the cells as a series of intricate textures and shapes. "
Tourtière, also known as pork pie or meat pie, is a traditional French-Canadian pie served by generations of French-Canadian families throughout Canada and New England on Christmas Eve and New Year's Eve. It is made from a combination of ground meat, onions, spices, and herbs baked in a traditional piecrust.