Tutani Sculptor

Tutani Mgabazi is a young Zimbabean sculptor. He trained originally under his uncle Francis Mgabazi in the Guruve District of Mashonaland West Province. His apprenticeship served he moved to the Tengenenge sculptors'village where he worked on his art for the next two years under the mentorshiop of Internationally acclaimed artist Benura. Feeling somewhat constrained after this two years of initiation Tutani determined at the age of just 19 to break out on his own. With his father's help he pegged a claim for suitable stone from which to execute his work (known localy as Springstone, a dark, hard form of serpentine) . The quarry is near Mutorashanga. Here Jill Latham who was interested in Shona sculpture found him at work one day. A lasting friendship and partnership developed. Between them they created a sculpture garden gallery at Feoch the Latham family home where they displayed works chosen by the two of them, always trying to locate and develop young artists with real talent and is Tutani's own showcase. The garden gallery has always been very selective displaying only work by real artists and shunning commercialism and pavement art.Visitors come from Europe, North America, Britian, South Africa and other African countries. Tutani himself has also shown his work in galeriesd and workshops in the US, Canada, Holland, Italy and Germany as well as nearer home in South Africa and of course at galleries and exhibitions in Harare, Zimbabwe's capital city.

Delicious natural produce

I started with plain yoghurt made from milk from our little Dexter cows. To make it tasty Jill added stewed mulberries, stewed peaches and fresh pawpaw; all from our orchard garden. This was followed by wheat porridge, made from rough ground meal supplied by a neighbour and topped with milk, again from our own cows. It was sweetened with honey gathered in the bush near the house by an old man who makes his living this way. He is possessed of a bee shavi, he tells me (a bee spirit) which allows him to harvest the honey without harm to him or the bees who tolerate his presence provided he takes only sufficient for his needs! I followed the porridge with bacon and eggs. Only the bacon was bought in, the eggs come from my free range Road Runners – indigenous Shona hens – that range behind wire in parts of the garden laid to fallow. To complete my morning feast, I had home-made bread toasted and topped with our own butter, and a choice of four marmalades (lime, lemon, orange or grape fruit) made by Jill with fruit from the farm. Alas, the flour for the bread was bought, though we could have used the locally grown and ground wheat – it’s just that I prefer white toast! It makes the point though, that total self sufficiency is impractical and would reduce one to the bondage and grinding poverty of the peasant.