Julie Green

Hallie Ford Fellow in the Visual Arts 2017

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Julie Green Photo: Harold Hutchinson




Practicing artist and full Professor of Art, Oregon State University (OSU). 


Green served as an assistant professor of art at the University of Oklahoma before moving to Oregon in 2000. She makes work that has deep personal meaning to her, which stylistically is approachable with recognizable imagery. She makes pictures you can read, but conceptually, it takes the viewer by surprise.

Green’s work has been featured in The New York Times, a Whole Foods mini-documentary, PBS, Ceramics Monthly, Gastronomica, and 7th edition of A World of Art published by Prentice Hall. She has had 30 solo exhibitions in Oregon, Michigan, Idaho, Pennsylvania, Nebraska, Texas, Kansas, Colorado, Tennessee, California, New York, and Washington.

She also has been featured in two-person and group exhibitions in Oregon, New York, Missouri, Connecticut, California, Washington, Florida, Oklahoma, and Kansas, among others. A 2011 recipient of the Joan Mitchell Foundation Painters and Sculptors Grant, Green also won the 2015 ArtPrize 3-D Juried Award, was a Louis Comfort Tiffany Nominate, and is a 2016 Oregon Arts Commission Fellow.

Half of each year she works on The Last Supper, an ongoing project to protest capital punishment in the United States that captures the “last meal” requests by prisoners on death row. Regional and national media have regularly featured her Last Supper work. She is a regular visiting artist and lecturer throughout the country and abroad.

Blue is Green’s signature color. She was one of the very first artists to work with the Mas pigment of blue — the first new blue in more than 200 years, discovered by a team at Oregon State University. Green is represented by Upfor Gallery.  The blue pigment is the inspiration of Crayola's new crayon color. Green earned her BFA and her MFA in painting from the University of Kansas.

Artist Quote:

“Using government records for source material, I contemplate what it means to paint final meals and fingerprints at this particular moment in U.S. history.”

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