All the fun is locking horns with impossibilities.

I like food because you can change it. I mean, there is no such thing as a perfect lamb chop; you can make all types of lamb chops. And that's true of everything. And people eat it and it changes and disappears.

Actually, New York is great for playing around. I made a lot of studies for New York-a big vacuum cleaner lying on the Battery in Manhattan.

I am preoccupied with the possibility of creating art which functions in a public situation without compromising its private character of being antiheroic, antimonumental, antiabstract, and antigeneral. The paradox is intensified by the use on a grand scale of small-scale subjects known from intimate situations--an approach which tends in turn to reduce the scale of the real landscape to imaginary dimensions.

Everything I do is completely original-I made it up when I was a kid.

I went back to the Art Institute, then spent the summer at the Ox-Bow School in Saugatuck, Michigan. That's what really awakened me. I made a lot of oil paintings and my first performance.

I think the Freudian impulse is in everything, so I just accept it. I don't always believe what Freud is saying but it sounds like fun.