There’s a reason the term ”starving artist” is so ubiquitous: estimates say less than 10% of artists earn a full time income from their art. Yet art of all kinds is universally revered, and the top artists of every form reach international fame and immense financial freedom.
So what about the 90% of artists who struggle to get paid what they’re worth?
The Business of Art is food for the starving artist, as we interview artists across the professional and artistic spectrum about their journey in pursuing their craft, whether it’s as a professional or not.
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There’s a reason the term ”starving artist” is so ubiquitous: estimates say less than 10% of artists earn a full time income from their art. Yet art of all kinds is universally revered, and the top artists of every form reach international fame and immense financial freedom.
So what about the 90% of artists who struggle to get paid what they’re worth?
The Business of Art is food for the starving artist, as we interview artists across the professional and artistic spectrum about their journey in pursuing their craft, whether it’s as a professional or not.
If you are a Richmond foodie, you may already know Brennan Griffith from his Thai-fusion popup Nam Prik Pao.
And if you've tried his food before, or if you follow him on social media, you know that Brennan cooking is full of creativity and, perhaps more importantly, love.
On this episode we discuss the duality of classical French training, Brennan's love of Thai ingredients, and the challenges of running a popup.
The Business of Art
There’s a reason the term ”starving artist” is so ubiquitous: estimates say less than 10% of artists earn a full time income from their art. Yet art of all kinds is universally revered, and the top artists of every form reach international fame and immense financial freedom.
So what about the 90% of artists who struggle to get paid what they’re worth?
The Business of Art is food for the starving artist, as we interview artists across the professional and artistic spectrum about their journey in pursuing their craft, whether it’s as a professional or not.
