David Giles

In a corner of the reading room in a public library near downtown Brooklyn, an artist/educator guides a group of children through the process of grinding up insects with a mortar and pestle and then using a muller to mix the resulting red powder with water. “By crushing the cochineal beetle,” she says, which lives on cacti in arid regions of Mexico and is still used as a natural food coloring for ketchup and many other processed foods, “medieval and early modern artists could produce this wonderful red color for their paintings.”