Inspired by an early spring walk in a nearby wetland, this piece features the ‘yellow hotdog’ look of flowering skunk cabbage. I ratcheted down the shockingly bright yellow of the spathe (described as a modified leaf), which shrouds the club like flower, known as the spadix. (Ok, I just learned these words!). Walking through a drab, grey brown swamp with these popping up all over the place is somewhat surreal.

The importance of skunk cabbage to the natives Americans was as an emergency food, or even as a special treat, depending who you ask. It seems that the roots are quite tasty, but only when roasted which breaks down the oxalic acid inside. The large leaves are used more for wrapping foods, and lining to earth ovens.

“Bear eats skunk cabbage, is just crazy for it,” she said. “So it must be good eating, everything bear eats is good eating.” - Hanis Coos elder Lottie Evanoff from an article by the Oregon Historical Society.