colored with natural food derived colors such as squid ink, turmeric and cabbage water. It was designed by Mark Davis and finished with the help of the CCA Sculpture Club. The sculpture is approximatly 44 inches tall and around 30 inches wide and took over three months to complete. The salt dough dries to a very hard surface and will last indefinitely if kept dry and noy damaged in moving or storage.It is for sale as a donation to the sculpture club for $1250
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