Compression: Dameion Wagner

“I was a butcher for a time. As part of my duties, I made stock from beef, chicken, or other game bones and parts. It’s in the stock, the amber flavor of the marrow of bones and fat and the dirty earthiness released from the vegetables that I find compression’s finest edge. To me, that’s compression: to seek the the barest, most naked parts of a ‘thing’ and lay it flat on its back.” — Dameion Wagner

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