November 2012

Santa Fe | Albuquerque | Taos

Digital Design TrendsVintage FabricsBold but Classic

A Taste of Life in New Mexico

FallFashion

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NOVEMBER 2012

Partially funded by the City of Santa Fe Arts Commission and the 1% Lodgers Tax, and made possible in part by New Mexico Arts, a Division of the Department of Cultural Affairs, and the National Endowment for the Arts.

Melville Hankins Family Foundation

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December 12pm & 7:30pm

December 21pm & 5pm

The Lensic, Santa Fe’sPerforming Arts Center

Tickets: 505-988-1234

Tickets start at $25.

Groups of ten or moresave up to 40% on selected

performances and seating areas.

For more information, call 505-983-5591.

Share the magicwith your familythis December!

SEASON PRESENTING SPONSOR LAURA SHEPPHERDATELIER

Holiday gifts starting at $35!

Meet designer Tory Jeen Valach at her Trunk Show Sat. Nov. 24 11am to 5pm 10% of proceeds to benefit the Española Humane Society in honor of Tory’s motherPatricia D. Beaulieu

65 w. marcy street santa fe, nm 87501 505.986.1444laurasheppherd.com like us

New Jewelry by The Rouge Maiden!

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For weekly sale updates,visit Kelly Jo Designs on

6829 Fourth Steet NW(just north of Osuna)

505-341-2737 www.kellyjodesigns.com

13th annualHOLIDAY SALEruns daily November 17to December 24

We’ll ship for you,we make the holidays easy!

Bring a friend andreceive a free giftwith $50 purchase!

Made LocallySold Nationally

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In addition to our a la carte Dinner Menu we are proud to present our

Thanksgiving Special1:00p.m. – 9p.m.

Soup Sunchoke Bisque

Hazelnut Crumble, Mushroom Crème

Salad Spinach-Apple

Baby Apple, Spinach, Candied Walnuts, Champagne-Maple Vinaigrette

EntréESRed Chile & Mustard Basted

Free Range Turkey Whipped Potatoes, Sweet Corn Stuffing,

Haricot Vert, Gravy

Sous Vide Kurobuta Pork White Polenta, Granny Smith Apples,

Crispy Onion, Fig Demi-Glace

Buffalo Prime Rib Green Chile Terrine,

Baby Carrots, Pinot Noir

dESSErtPumpkin Cheesecake,

Cinnamon Sugar Beignet, Godiva White Chocolate, Liqueur Anglaise

Marc Quinones Chef de Cuisine

$55 per personfor reservations please call

505-796-7500 or 505-798-3961

In addition to our a la carte Dinner Menu we are proud to present our

Thanksgiving Special1:00p.m. – 9p.m.

Soup Sunchoke Bisque

Hazelnut Crumble, Mushroom Crème

Salad Spinach-Apple

Baby Apple, Spinach, Candied Walnuts, Champagne-Maple Vinaigrette

EntréESRed Chile & Mustard Basted

Free Range Turkey Whipped Potatoes, Sweet Corn Stuffing,

Haricot Vert, Gravy

Sous Vide Kurobuta Pork White Polenta, Granny Smith Apples,

Crispy Onion, Fig Demi-Glace

Buffalo Prime Rib Green Chile Terrine,

Baby Carrots, Pinot Noir

dESSErtPumpkin Cheesecake,

Cinnamon Sugar Beignet, Godiva White Chocolate, Liqueur Anglaise

Marc Quinones Chef de Cuisine

$55 per personfor reservations please call

505-796-7500 or 505-798-3961

www.sandiaresort.com

NOVEMBER 2012 ~ Publishers Patty & Peter Karlovitz Editor Patty Karlovitz Publisher’s Assistant Melyssa Holik Art Director Jasmine Quinsier Cover photo: Gabriella Marks Advertising: Santa Fe: Mary Brophy 505.231.3181. Lianne Aponte 505.629.6544. Albuquerque: Leslie Davis 505.933.1345. Chris Romero 505.670.1331. Prepress: Scott Edwards Ad Design: Alex Hanna Distribution: Southwest Circulation LocalFlavor 223 North Guadalupe #442, Santa Fe, NM 87501 Tel: 505.988.7560 Fax: 988.9663 E-mail: [email protected] Website: www.localflavormagazine.com localflavor welcomes new writers. Send writing samples to [email protected] localflavor is published 11 times a year: Feb, March, April, May, June, July, Aug, Sept, Oct, Nov, Dec/Jan. Subscriptions $24 per year. Mail check to above address. © Edible Adventure Co.‘96. All rights reserved. No part of this magazine may be used without the permission of Edible Adventure Co. localflavor accepts advertisements from advertisers believed to be reputable, but can’t guarantee it. All editorial information is gathered from sources understood to be reliable, but printed without responsibility for erroneous, incorrect, or omitted information.

ON OUR COVER: Nancy Arnold of Santa Fe Fabrics

Buzzby Kelly Koepke | 8 What’s in, what’s out, what’s hot, what’s not … that’s the buzz!

Fashion’s Rich Flavors for Fall by Tania Casselle | 12 and 26 Four fashion gurus share tips on how to strut your stuff this fall. Meet Kate Kruger of Cupcake Clothing, Laura Sheppherd of Laura Sheppherd Salon de Couture, Michael Turner of Robert R. Bailey and Scott Stark of Queen’s Ransom.

Taberna La Bocaby Erin Brooks | 16 Chef James Campbell Caruso delivers another amazing addition to the Santa Fe restaurant scene, proving that small is beautiful.

Oropopoby Gail Snyder | 21 Designer Karole Mazeika launches a stunning collection of jewelry and fashion fabrics using the latest technology.

Village Lifeby John Vollertsen | 31 Leave it to Chef Johnny Vee to find a charming village in the heart of bustling Albuquerque and be transported to the streets of Italy and France by its food. Fashion Starts Hereby Caitlin Richards | 36 Fabric is at the heart of fashion, and Nancy Arnold, owner of Santa Fe Fabrics, makes sure that fashionistas can have anything their little hearts desire.

Taos Humby Tania Casselle | 38 Meet natural food pioneer Cid Backer of Cid’s Food Market and Michelle McIntosh of Michelle’s, a boutique dedicated to locally made, one-of-a-kind, fair trade fashion. This is what Taos is all about. Who Rescued Who?by Dené Shelton | 40 Everyone deserves a second chance, and no one believes this more deeply than our area’s many volunteers who are committed to rescuing homeless animals.

Children’s Museumby Gail Snyder | 42 The Santa Fe Children’s Museum is a local treasure—and it’s in jeopardy of being closed. As the community rallies to its aid, we offer more reasons to join the fight.

Still Hungry?by Melyssa Holik | 44 The blossoming chefs at Cooking With Kids in Santa Fe and KidsCook! of Albuquerque offer a handful of kid-friendly recipes that we hope will become a part of your family’s holiday tradition.

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Queen’s Ransom pg. 26


Condé Nast Traveler’s 2012 World’s Best New Mexico’s only Gold List Award recipient

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Experience the first zero gravity “Heels over Head” pedicure for the ultimate in luxury!

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Celebrating our 15th Year of Business

5A Taste of Life in New Mexico N O V E M B E R 2 0 1 2

SantaFeCulinaryAcademy.com

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It’s November, so let’s talk food first. Our Still Hungry column offers some very special recipes to grace your Thanksgiving table this year. They are simple, straightforward and not that fancy. So what makes them special? They’re recipes for kids. Two of my favorite organizations, KidsCook! and Cooking with Kids, sent the recipes to share with Local Flavor readers lucky enough to have little guys in the kitchen and around the table this year. Also in the magical realm of food and wine is a story on the opening of Chef James Campbell Caruso’s new restaurant, Taberna La Boca. Chef Caruso’s Santa Fe flagship restaurant, La Boca, is the model for the wonderfully intimate Taberna, which boasts just enough nuanced differences to distinguish it from its big sister. Inspired by his time in Spain, Chef Caruso wanted to recreate the conviviality and sense of community that are the true inspirations for tapas. Writer Erin Brooks does a wonderful job telling the story of this quiet little culinary revolution, all the while bringing you up to speed on those astonishing Spanish wines and sherries. In Albuquerque we veer slightly off Central in Nob Hill and land in yet another oasis for diners in a European frame of mind. If you follow us to the corner of Silver and Wellesley, we promise that a taste of Italy and a taste of France are just footsteps away. Chef Maxime Bouneou and his vivacious wife, Daniela, who own the trattoria Torino’s @ Home, have opened a second, more casual place, Limonata. Here you can enjoy genuine Italian street food topped off with a marvelous espresso or, yes, a limonata. And right next door is P’tit Louis Bistro, which Chef Johnny Vee characterizes as “a picture-perfect replica of a tiny boîte that one might find on the Left Bank of Paris, with a menu to match.” Of course, it’s not all about food. We’ve saved plenty of space for our annual fall fashion tribute. In the past we’ve featured models, mannequins, shops and shopkeepers, but this year we zero in on the clothes and nothing but the clothes. We went to four wonderful purveyors of the latest looks—Robert R. Bailey, Laura Sheppherd, Cupcake Clothing and Queen’s Ransom. At each we gathered up an armful of treasures and asked writer Tania Casselle to interview the stores’ sartorial gurus on what to wear and how to pair it. (Purple. Even for guys. Who knew?) And if it’s in your genes to create your own clothes, then our visit with Nancy Young of Santa Fe Fabrics will remind you where fashion truly begins. My favorite story I’ve saved for last: Oropopo. In the brave new world of jewelry and fabric design, computers and lasers and 3D programming are the creative tools of the artist, but the inspiration and heart

of the artist remains the same. That’s what I learned from an amazing young Albuquerque couple, Karole Mazeika and Grady Jaynes. (You’ll see Karole wearing one of her breathtaking creations in the photo in the table of contents.) I hope that their story inspires you as much as it did me. Enjoy the issue, have a wonderful Thanksgiving and express your thanks for living in this wonderful country in the most meaningful way possible. Vote.

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Thanksgiving Buffet 2012Thursday, November 22 • 11am - 3pm

AppetizerMixed Greens with assorted dressings

Caesar Salad with Queso Cotija dressingShredded Jicama Salad tossed with Chile

Poblano-Orange Vinaigrette Assorted Domestic and Imported Cheese Platter

Fresh Seasonal Fruit and Berries BowlVegetable Crudité with Hummus and Ranch Dip

Grilled Shrimp SaladSweet & Spicy Deviled Eggs

EntréeRoasted Turkey with Giblet Gravy

Orange-Cranberry RelishApple-Cornbread Dressing

Roasted Garlic-Buttermilk Mashed PotatoesSmashed Yams and Butternut Squash

Baked Spaghetti SquashSautéed Green Beans Almondine

Baked Bone-In Ham with Red Eye GravyRoasted Prime Rib with Au Jus

Pan Seared Salmon with Roasted Shallot-Tarragon Butter Sauce

DessertPumpkin Pie, Caramel Apple Pie, Bread Pudding,

Assorted Cupcakes, Bars Mousse and Cookies

Freshly Baked Breads and Sweet Cream Butter

$49/ Adult$45/Senior

$18 for children 12 & under

Reservations Recommended505.995.2334

100 E. San Francisco Street, Santa Fe, NMwww.lafondasantafe.com


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Anglo AmericanAnne et Valentin

Beausoleil Lunettes Dolce&GabbanaEtnia Barcelona

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Gotti Switzerlandi.c!berlin

Lindberg Denmark Oliver PeoplesLoree Rodkin

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amidst the creative wonders of the sale. The event has an excellent reputation for extremely high quality fine arts and crafts, good food, fine wine and lots of fun at three sites around the village: Anasazi Fields Winery (hot mulled cranberry wine anyone?), the Presbyterian Church (which boasts a big heated tent nearby) and Placitas Elementary School. Catch over 80 of some of New Mexico’s finest artists from around the state. They’re all juried, so you know the goods will be worth the trip. And drop a few bucks on the raffle to benefit the Arts in the School program to buy art supplies for the children of Placitas Elementary School. Visit www.placitasholidaysale.com.

SANTA FE

Carmen Rodriguez has been named Chef of the Year by the New Mexico Restaurant Association. He creates the culinary magic and beautiful dishes replete with bold, Southwestern flavors for three distinct restaurants, all at La Posada de Santa Fe: the AAA Four Diamond-rated Fuego, the historic Staab House and the seasonal Patio Restaurant. Rodriguez clearly is also a passionate community advocate. He’s on the board of The Food Depot of the Northern New Mexico Food Bank, is culinary coordinator for Big Brothers/Big Sisters of Northern New Mexico and mentors troubled youth to help earn their GEDs. Bravo, Chef!

Boy, are we excited about this new restaurant, at 1512 Pacheco (in Pacheco Park, where the localflavor offices are). Sweetwater Harvest Kitchen, owned by Fiona Wong and Soma Franks, is opening this month, serving breakfast, lunch and dinner Monday through Saturday. The health food café and wine bar will use as much local farm-to-table food as possible, nourishing people and supporting local growers. This is Wong’s first restaurant, but Franks has been in the business for 25 years. We’re the first ones in line, salivating with anticipation.

ALBUQUERQUE

Southwest Wines has announced a record grape harvest of over 3.5 million pounds, from six different vineyards in Southern New Mexico—with quality varietals like Muscat, Malbec and Chenin Blanc now filling the 500,000-gallon storage capacity at the company’s St. Clair Winery, the state’s largest. Many of the wines from the 2012 harvest will be released in early 2013 under the label of DH Lescombes, St. Clair and Blue Teal Vineyards. Along with the record crop, Southwest Wines has released three new flavors of mimosa (pineapple, mango and pomegranate) under the Soleil Mimosa label. Later this month, the winery is planning to release its Classic Mimosa in cans, becoming only the second winery in U.S. history to offer wine in a can. Go! Represent New Mexico to the oenophile world!

Speaking of wine, the one varietal I can identify blindfolded is Merlot, mostly because I don’t like it. Try your hand at figuring out whether that rather delicious red you just had was Malbec or Cabernet Sauvignon, Pinot Noir or Merlot at a Blind Wine Tasting at Slate Street Cafe, on Wednesday, November 14, at 6 p.m. Like everything Slate, this event is all about having fun and learning what you like, without the expectations that come with knowing a wine’s type or label before you try it. Who knows, maybe I’ll discover I really like Merlot? Or not. Reservations ($32 per person, includes light appetizers) required; call 505.243.2210.

Jennifer James 101 Community Table combines the intimacy of James’ fresh, seasonally focused and outstanding restaurant with the adventure of meeting new people or just sharing with old friends. Now through December 29, reserve the whole eight-person table for yourself. Bring seven of your closest friends, family, book club, coworkers or classmates, for a $50 per person (bargain!), three-course personalized menu. Could be an appealing alternative to cooking a holiday meal yourself, or a great gift to give to someone else. Reservations at 505.884.3860.

While you’re in Old Town (at least until November 16), check out the Albuquerque Photographers’ Gallery and its dynamite exhibition Unusual Beauty, the co-op gallery’s second juried show. See the best 39 images from contemporary fine-art photographers both local and not, and take home originals, prints and framed works representing a wide variety of styles and themes. Founded in 2003 by award-winning photographer Marilyn Hunter, the gallery is the only cooperative in the state dedicated solely to exhibiting and promoting contemporary fine-art photography. Visit Monday through Saturday from 10:30 a.m. to 5 p.m. and Sunday from noon to 5 p.m.; check www.abqphotographersgallery.com for more information.

The holiday show at the Adobe Theater is a terrific blend of the classical and the unexpected. Watch the actors at the microphones, scripts in hand, create characters (sometimes more than one character) as they take the audience to 19th century London to meet Marley’s Ghost, Scrooge and Tiny Tim in a simulated radio broadcast of Charles Dickens’ beloved story A Christmas Carol. Music and sound effects happen live onstage with assistance from the “studio audience,” too. (So please, unwrap your crackly cough drops pre-curtain!) The talented Becky Mayo wrote the script and directs. Reservations for the November 30 through December 16 show can be made at 505.898.9222 or www.adobetheater.org.

You may think pastels are just something kids scribble with. Or you can see the world-class, fine art scribbling of the Pastel Society of New Mexico’s 21st Annual National Pastel Painting Exhibition. Featuring 139 paintings by 89 artists, the event runs November 2 through 25 at the Hispanic Arts Center at EXPO NM. Lorenzo Chavez, Susan Ogilvie and William Schneider, all distinguished artists, acted as jurors for the 426 entries, culled from 24 states and Spain. In its fourth year, the Pastel Society also features a juried show of small works (paintings measuring 48 square inches or less). To learn more about these exceptional art exhibitions, visit www.pastelsnm.org.

The time for holiday gift buying is upon us ... again. Why not keep it local and handcrafted, at Artists of New Mexico Galleria? Thursday through Sunday, from 10 a.m. to 6 p.m., this permanent Old Town arts and crafts show features handcrafted items, clothing, food and other giftables from more than 100 artists and artisans. Artists of New Mexico Galleria offers live music, food, coffee and dessert, as well as free parking in the front, side and back of the building at the corner of Mountain and Rio Grande. Mom and Dad can shop in peace, while the kiddos hang in the wonderful garden playground.

Placitas Holiday Fine Arts & Crafts Sale celebrates 31 years of bringing the arts to this small community north of Albuquerque. On November 17 and 18, from 10 a.m. to 5 p.m., join residents and visitors to shop and talk with the artists

> John Galbreath, Macdonald Lake

the

buzz

> Southwest Wines Harvest Staff

> Pastel Society

> Chef Carmen Rodriguez


And look who finally has a beer and wine license! Dish n’ Spoon Cafe and Catering, at 616 Canyon Road in the Mirador Gallery, is ready to toast us all for Friday night dinners after the wine tastings are over. They are now serving dinner treats Thursday through Saturday, offering an ever-evolving menu that changes frequently. Follow them on Facebook or call 505.983.7676 to see what’s cooking. I hear the double chocolate red chile cherry brownies are to die for.

From the “so weird it must be Santa Fe” file, The Inn and Spa at Loretto has introduced the Southwest’s first zero-gravity pedicure and reflexology treatment. I guess some of Southern New Mexico’s Spaceport giddiness has won off on the City Different, because The Inn and Spa at Loretto has purchased two zero-gravity recliners for its spa. The NASA-designed chair allows guests to experience the benefits of zero gravity while being pampered in the aptly named Heels Over Head treatment. The chair’s design reduces the force exerted on astronauts’ spines during the high-speed launch into space, and lord knows putting my feet up and having someone massage them puts me into orbit! (Honey, if you’re reading this, good holiday gift.)

Maybe the only thing I like better than a foot rub is pie. So I’ll be at Holiday Pie Mania 2012 on Saturday, November 10, from 1 to 5 p.m. Admission is free, because you’ll want to save your money for the pie auction and raffle that benefit The Food Depot’s Building Hope Project. The project’s goal is to build a new 16,000-square-foot warehouse on Siler Road to significantly increase storage, volunteer and training space, and capacity to distribute ten million meals per year. Our own Chef Johnny Vee will emcee as you watch pie-making demos by top local chefs and pastry chefs (recipes provided) and bid on your favorite holiday pies, to be freshly baked in time for your holiday eating. At Builders Source Appliance Gallery, 1608 Pacheco Street. Be there or miss out.

If you do miss out, you can hone your dessert baking skills at Santa Fe Culinary Academy’s community classes—especially the pie class on November 13. The Thanksgiving theme continues the rest of that week with side dishes on November 14, vegetarian options on November 15 and high elevation baking on November 20 (cookies and quick breads) and 27 (cakes). Stop reading now, dear. I know a baker who could use the professional tips to adjustment recipes for perfect baked goods in our elevated climate. Okay start reading again. Complete class descriptions, times and costs at www.santafeculinaryacademy.com.

And this will certainly get your blood moving. The World of Burlesque is the theme of this year’s 24th AID & Comfort Gala, on Saturday, November 17, at 8

November 15. The exhibition is free, as are the screenings on Wednesday, November 14, at 1 and 6 p.m. More at www.okeeffemuseumevents.org.

Once you roll yourself away from the dinner table and onto the sofa on the fourth Thursday of this month, your turkey-addled brain may turn to thoughts of shopping. For art. In an historic village a few miles west of Santa Fe. At one of the oldest studio tours in the state. The 39th Annual La Cienega Artist Studio Tour is Thanksgiving weekend, and again this year, Sunrise Springs Resort Center hosts the tour preview of all participating artists’ works, as well as complete works of artists whose studios are just too small to handle visitors. From 10 a.m. to 5 p.m. on Saturday and Sunday, visit artists working in genres such as printmaking, photography, metal sculpture, oil and watercolor, mixed media, hand-painted pottery and fiber arts. Tour maps are available at Sunrise Springs and at all the artists’ studios.

What do you get when you add many hands to many feet? The second annual Many Hands, Many Feet: Belly Dance Festival, November 16 through 18! It’s three days of workshops and performances in Santa Fe and Albuquerque, with local and international dance and percussion professionals that include Egyptian, Turkish, Flamenco, ATS, ITS, fusion belly dance styles and hula hooping. (Who knew the hula hoop could be used in belly dancing?) Many Hands, Many Feet promises to delight and warm our blood (or at least get our toes tapping) as the season’s chill envelopes us. Tickets at www.minaswirled.com.

It’s hard to believe that it’s time for the 2012 Winter Indian Market. (Didn’t we just experience the incredible summer Indian Market?) On Thanksgiving weekend, the Santa Fe Convention Center hosts works by 150 Native artists, demonstrations, an encore presentation of 2012 Class X winning films, a silent auction, a raffle and a fashion row featuring the work of fabulous Native fashion designers. Of special note is internationally known performer Tchin, who, through the art of oral tradition, comedy and colorful magic, shares traditional Native American stories that explain the creation of the world and how things came to be. Visit www.santafeindianmarket.com for more.

p.m. at Buffalo Thunder. The event stars Frenchie Davis from “American Idol” and “The Voice,” Burlesque Noir and DJ Austin Head. Plus, “Queen of the Castro” Donna Sachet serves as mistress of ceremonies. Proceeds benefit Southwest CARE Center, a center of care for HIV/AIDS. But wait, there’s more! Honorary co-chairs Armistead Maupin and Christopher Turner invite you (yes, you) to indulge yourselves at the celebrity chef dinner and live auction the night before at La Posada de Santa Fe. This year’s celebrity chefs are Rocky Durham (Santa Fe Culinary Academy), Mark Kiffin (The Compound), Carmen Rodriguez (Fuego) and Eric DiStefano (Geronimo and Coyote Café). Get your tickets before the fan dance begins at 505.989.9255. Check out Dixon’s best apple crop in years during the 31st Annual Dixon Studio Tour November 3 and 4, from 9 a.m. to 5 p.m. Nibble and crunch your way through eight varieties of heirloom apples and wash them down with fresh pressed cider at the Martinez Orchards, samples from Vivac Winery and the agricultural bounty at Crawford’s El Bosque Garlic Farm. Stop at any or all of the 30-odd studios that throw open their doors for the event; say hi to the artists and check out their work. Visit www.dixonarts.org for a map, or pick one at any tour stop.

Football fans, here’s a tidbit from Rio Chama. The bar has three brand new televisions and the NFL Sunday Ticket. Check their Facebook page for the game schedule, because on Sunday and Monday nights, Chef Russell Thornton is featuring the perfect game pairings, —Chama chile Frito pies and hot wings.

November 15 marks the 125th anniversary of Georgia O’Keeffe’s birth, and what better way to celebrate this wildly influential artist than with a screening of the award-winning short film Bone Wind Fire from filmmaker/painter Jill Sharpe. Bone Wind Fire is a meditation on the work of three artists, each of whom centered much of their work on the environments in which they painted. For Georgia O’Keeffe, it was the extraordinary desert landscapes of New Mexico; Emily Carr painted the lush rain forests of British Columbia; and Frida Kahlo was inspired by the heat and dust of Mexico City. Using spoken excerpts from each woman’s letters and diaries, the film reveals three distinct creative processes in all their subtlety and variety. Sharpe’s exhibition of the same name is also at the Georgia O’Keeffe Museum’s Education Annex through

TAOS

I’ll be heading up to Taos again at some point between November 24 and December 14 to take advantage of a sales tax incentive at participating merchants (because not paying tax on holiday purchases makes the drive that much more beautiful). The tax incentive starts on Small Business Saturday, November 24 at galleries, shops, salons and businesses (sorry, no restaurants or hotels) displaying black and white “Tax Free Shopping Here” decal. Ooh, and there’s free parking, too, at the historic district meters in and around Taos Plaza, from 10 a.m. to 5 p.m. during the same period.

If you miss those shopping days, the annual Yuletide in Taos celebration begins Black Friday and continues through January 1, with a flurry of holiday activities unique to New Mexico, many of them free. Let’s start with the Yuletide Arts and Crafts Fair November 23 through 25 at the Taos Convention Center, then head to the annual Yuletide Caroling and Tree Lighting Ceremony on the Plaza, on Friday, November 30, from 4 to 6 p.m. Taos Mayor Darren Cordova lights the Christmas tree and farolitos with the help of Santa Claus, Mrs. Claus and the Grinch. For a complete list of all events in Taos, Taos Ski Valley and the Enchanted Circle, visit www.taos.org/visit/calendar.

The Four Diamond Award–winning El Monte Sagrado Living Resort and Spa will host the benefit event Festival of Trees and Wreaths with a number of festive activities. First, there’s tree decorating on November 24—and the public’s welcome. Then on November 29, from 3 to 5 p.m., the little ones are invited to a special party to meet Santa Claus, enjoy arts and crafts, decorate trees and partake of refreshments and entertainment. The free Children’s Party is sponsored by the Taos County Chamber of Commerce, Twirl Toy Store and Play Space, and the Harwood Museum of Art. Remember those decorated trees? Get into the spirit on November 30 with hors d’oeuvres, entertainment and a chance to bid on the decorated wreaths and trees, among other items, during a silent auction. All proceeds from the auction will benefit a number of local charities.

> Chef Carmen Rodriguez

> Georgia O’Keeffe

> Tchin


Open Dai ly 11:00am unt i l 10:00pm125 East Palace, Santa Fe, NM 87501

(505) 988-9232 | lacasasena.com

Thanksgiving Dinnerserved from 3-8pm on November 22, 2012.

We also offer THANKSGIVING Dinners TO GO.To Go Dinners will serve 8-10 people

Visit us online at www.lacasasena.com for complete menus.For details or reservations please call 505-988-9232

R E S T A U R A N T • B A R • E N T E R T A I N M E N T

Open Daily from 11am till closing

414 Old Santa Fe Trail, Santa Fe, NM 87501

(505)955-0765 | RioChamaSteakhouse.com

Celebrate the holiday season at Rio Chama!

Book your private party in one of our intimate dining rooms. For reservations please call 505-955-0765

November 17 & 18Saturday & Sunday • 10 am – 5 pm

preview all 80 artists at www.PlacitasHolidaySale.com

Anasazi Fields Winery The Big Tent (east of Presbyterian Church)Placitas Elementary School

80 Artists at 3 Sites

Refreshments at each location • Art Raffle display at the School

PLACITAS HOLIDAY Fine Arts & Crafts Sale

31st Annual

The Placitas Holiday Fine Arts and Crafts Sale is sponsored by the Placitas MountainCraft and Soiree Society, a 501-c3 nonprofit organization.

1407 Borrego Pass Santa Fe, NM 87507

[email protected]

Your best friend’s other “Home for the Holidays”

Katie’s Doggie Bed & Breakfast

Patty Prosser

Day Care or Longer

Proprietor

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mailto: [email protected]

riochamasteakhouse.com

www.PlacitasHolidaySale.com

Please call 505.995.4535 to book your appointment.

309 W. San Francisco Street Santa Fe, New MexicoLocated at Eldorado Hotel & Spa

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Cupcake’s Kate Kruger recommends a blazer to make any outfit look more polished. “You throw a blazer on and it pulls everything together,” she says. “A lot of women say, ‘I have a thousand blazers,’ but maybe they have a thousand black blazers.” Update your look with a splash of color, or an elegant ivory hue, like this Maison Scotch blazer, fitted through the waist with detail at the shoulder “but still very trim, not floofy at all.” As far as fall’s denim-and-boots combo “it’s a lot easier to put a skinny leg jean into a boot than a wider leg.” Level 99 jeans ($124) feature a contrasting rust weave, and Kruger reckons that whatever a woman’s size, most of us can wear skinny jeans if we balance the proportions with footwear. “A larger hip with ballet flats is the wrong proportion,” she explains. “A boot grounds it.” Matisse boots ($241) sport a “comfortable heel that gives a bit of lift without feeling you have to take your boots off after two hours.” Accessories always elevate an outfit from ho-hum to haute style. “If you’re trying to update your look and make it feel fresh without spending a lot of money, I’d say go for accessories.” An Oryany leather bag ($415) features color blocking (“a strong trend”) and detailed hardware that “feels very rich.” Kruger likes the Jeanne Simmons felt hat ($54) for its olive green color and floppy wide brim. It’s practical in sunny New Mexico but also lends a 1970s touch. Says Kruger, “It’s important to incorporate little nods to trends.”

Cupcake Clothing, 322 Montezuma Avenue, Santa Fe, 505.988.4744 www.cupcakeclothing.com

Cupcake Clothing

What’s the fashion flavor this season? Four style gurus offer tips on their favorite looks for fall.


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A black and ivory jacket ($2700) converted from a 1920’s hand-embroidered piano shawl perfectly exemplifies Laura Sheppherd’s passion for creating new garments from beautiful vintage fabrics. And the same goes for a jacket made from repurposed ikat saris from India, in hand-dyed silk ($1100). “In my mind it’s part of the whole ‘70s bohemian revival,” Sheppherd says, “the idea of mixing cultures––with jewelry, with fabrics––and putting it all together to make this great textural ensemble.” Her aesthetic suits the zeitgeist, too. “Since the world is feeling kind of pinched, the whole idea of repurposed elements is really wonderful, because there’s a consciousness of not producing more and more but reutilizing resources we already have.” A necklace ($625) by Californian designer The Rouge Maiden refits a striking century-old medallion with lapis, carnelian and jade, while an Indian wedding sari is transformed into a scarf. “So again, it’s not going into the landfill.” Sheppherd votes for accessories (hers start at $50) as an investment to make an outfit special. Add a pin or broach to a coat as a “way of expressing your individuality.” A Louise Green pillbox hat ($375) with vintage flowers and tulle appeals to Sheppherd’s penchant for “taking a really fantastic hat and wearing it with jeans and a sweater … creating humor and fun, as opposed to everything being so serious. New Mexico has a lot of very free-spirited people, and that can be translated into the way we dress.”

Laura Sheppherd Salon de Couture, 65 West Marcy Street, Santa Fe, 505.986.1444 www.laurasheppherd.com

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a passion for creating new garments from beautiful vintage fabrics...


C E L E B R A T E T H E S E A S O N A TT H E A N A S A Z I R E S T A U R A N T

Make celebrating the holidays at theAnasazi Restaurant a family tradition.

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Taberna La Bocas t o r y b y E R I N B R O O K S

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| Chef James Campbell Caruso


When I first started La Boca, I had some critics tell me I was just jumping on the

trend of small plates. And I said, ‘It’s not a trend, it’s a revolution!’

—James Campbell Caruso

If your idea of dinner consists of an appetizer, entrée and dessert served at a quiet corner table accompanied by the strains of something that sounds suspiciously like elevator music, you may be pleasantly surprised to discover a very different atmosphere at Chef James Campbell Caruso’s new restaurant, Taberna La Boca. The Spanish music’s handclaps and toque guitar are almost overtaken by the collective sounds of voices and laughter. People are gathered around a large community table just inside the entrance where the doors are flung open, blurring the lines between inside and outside. Some sit, some stand and everyone eats. Even your mother would have to admit that here, eating with your hands is proper etiquette. “I hate the ‘fine dining’ concept, and I don’t like entrées,” says Chef James when I ask him about the concept behind Taberna. “We wanted to have a traditional tapas bar like you find in every corner of Spain and bring that to our community. It’s almost like a travel experience—when you come here it’s like you’ve gone somewhere else.” In Spain, tapas evolved as practical snacks to accompany the drinks in taverns. Thin slices of bread or meat were used by sherry drinkers in Andalusia to cover their glasses and keep the fruit flies away. Eventually tapas became a way to increase alcohol sales, since the salty ham or chorizo snacks made tavern-goers thirstier.

The inspiration for Taberna came from Chef James’ travels to Spain. There, the streets are lined with tapas bars, and the idea is to hop from one to another, always with a group of friends—your tapeña—eating and drinking along the way. “Each house has their specialty. You go to one specifically for the fried fish, the next for the razor clams and the third has really good tortilla española,” Chef James explains. The hop starts late, around 10 p.m. when the streets explode with people, and groups of friends hang out together eating and drinking until three in the morning. The community feel of the Spanish tapas bars is what Chef James loves best about the culinary scene in Spain—and what he wants to share with Santa Fe. He says, “In Spain, they’re so passionate about the food and the ingredients and the history and the cooking style, but it’s almost secondary to the space and the social way to gather and eat and share food and wine with your friends.” Although Chef James’ other tapas restaurant, La Boca, is similar, Taberna presents a more casual, communal dining experience. The food is simpler than at La Boca and more focused on traditional-style tapas. The physical space at Taberna is also different from La Boca. Chef James took a cue from La Boca’s tightly spaced tables, which encouraged conversation and sharing between tables, but added a long, 12-seat bar and big community table where people can gather and crowd in. Want to talk to someone at the other end of the table? Just get up, walk over and continue eating and drinking. There’s never a need to wait for food: There are cold tapas on the bar available to order as soon as you walk in. This is definitely a bit of Spain in Santa Fe, a call out to the Basque country’s pintxos (tapas speared with toothpicks) bars, where your bill is tabulated by how many toothpicks have collected on your plate. Chef James says, “My concept is: You’re here, let’s start eating!”


Taberna La Boca Taberna represents no less than a coup against the status quo of dining in Santa Fe. The idea of a single big entrée is giving way to smaller portions that everyone shares. Chef James, who has been nominated for the James Beard Award five times, points out that those in Santa Fe’s innovative culinary scene have been quick to respond to the tapas concept. Our city now has four restaurants focusing on tapas, including El Farol, where James was once executive chef. Since opening in September, Taberna has been full almost every night. Says James, “When I first started La Boca, I had some critics tell me I was just jumping on the trend of small plates. And I said, ‘It’s not a trend, it’s a revolution!’ It’s changing the way we really want to eat in the US.” The price point is low, and the diner is in control; you can choose several tapas and a bottle of wine or just have a glass with a three-dollar tapa during happy hour. This revolution extends to wine. While La Boca serves wine from France, Italy and Spain, Taberna focuses solely on Spanish wine, with great emphasis placed on sherry. The only wine you’ll drink here is wine you’d find in a Spanish tapas bar. Due to the high quality but inexpensive price of most Spanish wines, this is music to a wine lover’s ears. And if you think sherry is an old lady’s sweet after-dinner drink, Chef James will soon change your mind. One of his first trips to Spain took him to sherry country and the seaside town of Jerez, part of the sherry triangle and one of three towns where sherry legally can be made. “There’s something magical

about that area. The sherries smell like they bottled the air in Jerez, this real salty, briny, fresh seafood and sea foam scent that you find in fino sherries, the real fresh, light sherries.” James was one of four chefs nominated to compete in the Sherry Council of America’s Copa Jerez International Food and Sherry Pairing Competition, and listening to him talk about sherry makes me long for his fantastic gambas a la plancha (shrimp with garlic, lemon and olive oil seared on the flat iron grill) or the mariscada verde (shellfish stew with garlic, Albariño, mussels and clams). Many of the tapas served at Taberna are prepared with Spanish wine, like the champiñones al Jerez, a plate of different mushrooms sautéed in fino sherry. This is, of course, the way to drink sherry; alongside tapas, the fresh, salty, tangy wines shine. Sherry comes in several styles meant for several different types of food, as Chef James will explain to you. There are four major styles, and all of sherry making comes down to trying to create a fino, that

fresh, light sherry that is perfect for seafood. “The sherry has a layer of yeast growing on it that protects it from oxidation. Every other sherry down the line occurs because something went wrong with the fino and the yeast died. So they’re all happy accidents.” As the wine ages and oxidizes more, you are left with amontillados, olorosos and cream sherries, which are progressively richer and sweeter, with dried fruit, raisin and nutty tones, better for pairing with dessert. At the end of the line is Pedro Ximénez, a super-sweet, super-rich sherry that’s so thick you can order it at Taberna poured over ice cream! If you don’t immediately get addicted to sherry, there are some other amazing Spanish wines on the list, all reasonably priced. A friend and I ordered the 2011 Louro do Bolo from Valdeorras, a blend of Godello and Treixadura, two grapes from the Galicia region in northwest Spain. This wine is comparable to Chardonnay, with bright citrus fruit, buttery overtones and a toasty oak character. All this points to another of Taberna’s revolutionary qualities, which is its versatility. The restaurant transforms into a café at lunch, with coffee and delicious bocadillos, little sandwiches of rosemary ham, pork shoulder or ahi tuna salad. Tapas are served until 11 p.m., which is great news for Santa Fe’s late-night diners whose options have been, to date, somewhat limited. Chef James also plans to hold educational classes about Spanish cuisine and sherry. In his opinion, added knowledge of food and wine serves to enhance the enjoyment of them. Of course it’s more fun to drink sherry at Taberna, where you can look across the bar and see an Amontillado aging in cask, a gift from the folks at Bodegas Hidalgo, one of the most well-respected Sherry producers in Spain. For Chef James, food and the sense of community it brings to people are a way of life. As he says, “In Spain, everybody’s a chef. There’s a real camaraderie, fraternity. It’s not an obsession with food, it’s just so ingrained that they don’t even think of it. To them it’s like breathing, it’s like, why wouldn’t you enjoy every single meal?” Viva Taberna La Boca! Taberna La Boca is located at 125 Lincoln Avenue in Santa Fe (just down the alley from La Boca). It’s open nightly for

dinner from 5 p.m. to 11 p.m. Hora feliz (happy hour) is 5 p.m. to 7 p.m. Lunch hours are Monday through Friday, from 10 a.m. to 2 p.m. Brunch is served Saturday and Sunday from 10:30 a.m. to 2 p.m. 505.988.7102. www.labocasf.com.


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Oropopo

Do you ever feel like a giant head, like the real You of you resides up behind your eyes, and the rest of your body is just there to carry that brain—jammed full of grandiose opinions, beliefs, assumptions and prejudices—around? (“Uh-oh,” your brain is saying at this point. “Let’s ditch this story and read something else!”)

The last poem Raymond Carver, a lonely hunter of the heart’s deepest emotions, wrote before his death was: “And did you get what you wanted from this life, even so?/I did./And what did you want?/To call myself beloved, to feel myself beloved on the earth.” Our ancient ancestors felt themselves beloved—by the earth itself and all its inhabitants, including their own most intimate selves. Sensing our lack, these ancestors reach across time to leave us signposts, artifacts of silent testimony to this gift, buried in the earth’s surfaces and strata, revealing remnants of ancient mythologies and inexplicable symbols, connections and phenomena. Inexplicable not to them but to us, with our logic-worshipping brains. So we need translators. We’re stuck in tunnel vision; we need explorers who can willingly mine those mysterious, sacred landscapes and connect the dots they find. Meet digital artist Karole Mazeika (pronounced Kah-RO-leh) and her writer husband, Grady Jaynes. Karole has been on a lifelong journey in answer to the question, What anchors you? Before she was born, her grandparents fled Russian occupation of their native Lithuania. Karole was born among oil refineries in the state of Falcón, in Oropopo, Venezuela. (Hence the name of their business, Oropopo.) The family uprooted again when she was 13, to Brazil, and then later to California’s Bay Area. As a result, Karole is fluent in Lithuanian, Spanish, English and Portuguese. She calls her life a mescolanza, Spanish for a motley assortment of things coming together to make a new whole. Karole and Grady have refined the word for themselves to mean “a beautiful mess.” After receiving her undergraduate degree in civil engineering at UC Davis, Karole met Grady on an AOL chatline, and she decided that UNM’s School of Architecture was where she would pursue her Masters. (“Great guy, great school!” she laughs.)

| Grady Jaynes, Karole Mazeika and Henry

s t o r y b y G A I L S N Y D E R

p h o t o s b y K I T T Y L E A K E N


That was 16 years ago. Today, with each of them working full-time careers as well, the couple collaborates in creating “intimate objects for daily use by combining site and culture with contemporary technology,” distinctive and absolutely beautiful jewelry and textiles, each with a very deep-rooted sense of place. Picture Karole, obsessed with landscapes that lure her and the clues she might find buried there, wandering way out ahead of the rest of the pack, on a treasure hunt without a map, mentally filing away any particularly unexpected images, patterns or symbols she sees along the way. Upon her return, she dumps the puzzle pieces into her computer, scrutinizing them for ideas of what she can create based on what she perceives as that landscape’s intention. Because this is such an intuitive (and

mostly wordless) process, trying to define or describe her findings is as hard to do as trying to force a dream into words. “Once I have an idea for a piece,” Karole explains, “Grady and I talk about the intention and then study all the different threads the piece can take or be affected by. I then explore these threads by drafting, researching, lasering, 3-D printing and using different modeling programs. After I feel I’ve exhausted the topics from our original discussion, I sit down with Grady again and show him my results. In my first drafts, I tend toward maximalism, being too literal about fitting all the intentions into one design. Grady is really good at distilling and peeling what have now become distracting layers to reveal the amalgam fused from our dialogues.” There’s a reason very few artists have ventured into this territory: In order to put together all these disparate threads and clues, you have to wrap yourself up completely within the concepts like a giant shawl, studying the whole from afar and then close-up, from every imaginable angle and perspective and viewpoint, perpetually on the lookout for repetitive patterns suggesting alternate images from way out in left field, and then to know what to keep and what to discard. Karole hands me a solid sterling silver pendant hanging below a print-out of an aerial view of one of the ancient Anasazi city Chaco Canyon’s best-known sites. The pendant resembles a little shield, curved inward at the sides. “It’s Pueblo Bonito,” she explains. Pointing back at the aerial view, she says, “Researching and refining it, and [taking into consideration] Chaco’s history, I stripped this photo of anything it didn’t need, bringing it down to its original intention and then just held that idea. See?” The photo has been reduced to a series of dots describing its basic outline. Archeologists have reconstructed the architecture throughout Chaco’s interconnected complex; it was graceful, functional and—in the eyes of many—also eerily futuristic. “Abstracted like that,” Karole points out, “Pueblo Bonito looks like an artifact of an alien spaceship or a meteorite.”

Orop

opo “In the area of Chaco Canyon,” Karole and Grady write for the pendant’s accompanying

narrative, “a civilization etched into the landscape a memory of their culture, preserved by the climate, and still speaking to us in a language of form that is abstract but also visceral. The site has been studied for over 150 years and it still keeps many secrets.” There are two halves of this pendant. “Pueblo Bonito is divided in two by a precisely aligned wall running north and south through the central plaza,” the narrative explains. “This pendant is folded along that wall.” About a week ago, Karole adds, a mother and daughter each bought one of the halves. Chaco Canyon speaks to them, she says, and, for them, the two halves work something like a pair of friendship necklaces. “That’s what I hope for, that people will form their own connections out of what I make.” Using a lost wax method, the pendants are cast with a wax mold 3-D printed in Denmark from Karole’s 3D model and then cast in silver or printed from stainless steel, combining the ancient form of Chaco with contemporary technology. All of their pieces—made from silver, stainless steel, silk, leather—are created not by hand but with the highest-tech digital tools. Commenting on the difference between Oropopo’s techniques and those of traditional native artists, Karole says, “Grady’s family has been in New Mexico for multiple generations, but I came to Albuquerque only 15 years ago—what’s that, a second in Native American time?” Their work, she stresses, comes from their own cultural heritage, contexts and personal experience. “Thanks to the internet, rapid prototyping and other fast-emerging technologies,” she continues, “the access to information and industry that would require an entire lifetime to master we can now obtain in a relatively short period of time. Perhaps this is the largest contrast with traditional methods.” Grady adds “I think we also want to stress that our work doesn’t comes out of a Native American tradition. Those are derived from very specific cultural contexts, a history of experiences, and from relationships to this region that is not our heritage. We have our own relationship to the land and the culture and those indefinable qualities that are New Mexico, and we combine that with our points of view. If there is a shared element between our work and the work that has been done in this region for thousands of years it would have to be a tradition of artists trying to express their understanding of and experience of place. That and trying to make something beautiful, something interesting, or fun which artists have been doing for thousands of years, too.” Sometimes, she adds enthusiastically, she has to learn a whole new program before she can execute an idea. “But then that allows me to manifest something other tools wouldn’t let me do.” “Because Karole has such a tremendous amount of will and confidence and a real clarity of vision,” says Grady, “she’s able to stand up to the tools and not let them take over. The Oropopo studio is a veritable treasure trove of so many disparate art pieces�from the leather constellation bracelet fashioned from a graphic abstraction of a steer skull to the El Malpais bracelet, made from flat plane photographs of the famed badlands, wrapped around spherical beads using 3-D modeling software to create a sequential journey through the region that you wear on your wrist. The Manaña silk scarf series projected onto an aerial view of White Sands is a moire study of patterns in sand. Crop circles. The stunning oryx black coral bracelet, the brightly colored lunar map placemats, “because I thought it would be cool to have dinner on the moon!” Another very striking project is a series of photographs Karole shot of the eclipse this past May. Along her white truck tarp backyard fence she photographed the light images as projected through their mulberry tree. She isn’t sure what she’ll create from this yet, but leaned up beside these is a photo of a Native man wearing a large squash blossom necklace, the circles and semi-circular shapes of which intriguingly echo the shapes of the eclipse. During the day, Karole works as an associate at Antoine Predock Architect, and Grady writes short stories and develops web designs “at home with this guy,” he says, indicating their six-month-old son, Henry on his lap. Grady, whose favorite authors include Faulkner, Tobias Wolff and T. C. Boyle, has taught poetry at UNM and strives, in his own fiction, to be a truthful witness to the life we’re living and experiencing. “If I can do that, with accuracy and heart, then I’ve done my job as a witness,” he says. Of the narratives the couple writes together for each of Oropopo’s pieces, he says, “I help Karole articulate her ideas. I am the anvil on which she throws out her ideas. The works of Karole Mazeika are at Studio L in Old Town Albuquerque. You can view her works online at www.oropopo.com and www.etsy.com/shop/oropopo or contact her directly at [email protected] to schedule a private studio viewing.


“That’s what I hope for, that people will form their own connections out

of what I make.” -Karole Mazeika


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R T 6 6 C E N T R A L . C O M

coming

soon

An Authentic MexicanTaqueria & Tequila Bar

by Chef Mark Kiffin

Serving Lunch & Dinner

7 Days a Week

3423 Central Avenue NE505.255.TACO (8226)

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t a c o s + t e q u i l a

$5 Margaritas All day, Every day!

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$7 Gen Adm, $5 Seniors 60+/Kids 12 & under/Students w/valid ID. Prices vary

Serving up generous portions (and tasty morsels) of independent, foreign anddocumentary �lms since 1966. Check out our menu of �lms at www.guildcinema.com

COMING IN NOVEMBER: THE FILMS OF DANNY LYON, RADIO UNNAMEABLEJOURNEYS TO THE SOUL: JUNGIAN ANALYST ROBERT JOHNSON

BEAUTY IS EMBARRASSING, THE NEW JUAREZ, THE HOUSE I LIVE INTEARS OF GAZA, NUCLEAR SAVAGE, ABOUT CHERRY, LINE OF SIGHTFAT KID RULES THE WORLD, FILM SCORE NIGHT RETURNS, KUMARE

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WORK IS OUR WORK.



2634_33145.indd 4 7/13/11 8:01 AM



Red Wing Shoes


(505) 266-2112








505-717-1535120 Amherst Dr NE









coming

soon


by Chef Mark Kiffin


7 Days a Week





Live. Explore.










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soon


by Chef Mark Kiffin


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Live. Explore.









WORK IS OUR WORK.



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Red Wing Shoes


(505) 266-2112








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Rich Flavors for Fall Fashion’s

Men want fashion “that’ll make a bit of a statement,” according to Scott Stark. “When you wear it, you feel good about it.” For example, a Jose Luis lamb leather jacket ($950) with contrast stitching. “It’s not a suit, and it’s not Western wear, so it’s a very universal, classic piece,” he says. “Wear it with jeans or a dress pant, with a black turtle neck or a shirt.” Visconti dress shirts ($110) with unusual detailing and a pop of color make any outfit special. “They’re bold but classic, so men don’t feel like they’re wearing a teenager’s shirt. They feel like they’re dressed up,” he says. “Very few people have to be corporate in Santa Fe, so they can wear them to work. You can be artistic without being weird.” Stark notes that “women like to see men in color. Once men start wearing these shirts, they love to buy more of them, because they get lots of compliments.” A shearling vest ($625), uncut on the inside, is “rugged yet designer. It gives you a Santa Fe feel but has that little bit of a high-end look that’s maybe more Aspen.” Snazzy black and yellow boots ($50) with a steel toe are fun but also practical in the snow, and for jazzier accessories cufflinks are popular. “It’s one of the ways for a guy to wear jewelry.” Queen’s Ransom’s custom-made cufflinks range in price from $60 to these $7,500 gold, diamond, and ruby spiders, for luxe with plenty of legs.

Queen’s Ransom, DeVargas Center, Santa Fe, 505.986.9091 www.qransom.com

Queen’s Ransom


Rich Flavors for Fall Turner tips purple as important for fall. ‘We’re seeing purple from everyone. Very rich-looking stuff’

Michael Turner describes the geometric and fractal patterns on Jhane Barnes shirts ($145 to $235) as “wearable art.” So no wonder they’re popular in artsy New Mexico. “We have a very dressy-casual culture, as opposed to a shirt-and-tie culture,” says Turner, noting that “my doctor wears black slacks and a Jhane Barnes shirt. That’s his uniform.” Robert Graham shirts have an arty angle, too, with limited editions numbered on the inside just like an art print. “He’s probably the master of detail, and he does anything from mild to wild,” says Turner. Shirts start at $198, to $398 for limited editions. If you are a suit -and -tie man, Robert Talbott seven-fold ties ($250 to $265) pump up the wow factor. “They take a whole meter of silk, and they’re very luxurious.” Looking for color inspiration? Turner tips purple as important for fall. “We’re seeing purple from everyone. Very rich-looking stuff.” A Loominus scarf is another way to enjoy opulence in the festive months, or “rolled-up scrumptiousness,” as Turner puts it. “It appeals to all your senses. Visually, it’s beautifully done, and it feels good around your neck where a lot of scarves tend to be scratchy.” The super-soft hand-loomed scarves (about $265) include the Bailey, specially designed for the store Southwestern colors. Be warned: if you buy a Loominus scarf as a gift have a back-up prepared to avoid a gap beneath the recipient’s Christmas tree. Confides Turner, “Most people who buy them as a gift never give them because they keep them for themselves.”

6640 Indian School Road NE, Albuquerque, 505.881.2750 150 Washington Avenue, Santa Fe, 505.983-8803 www.robertrbailey.com

Robert R. Bailey


The Art of Giving Thanksgiving Dinner at La Posada

La Posada will donate one turkey for every reservation of four or more to The Food Depot.

Book online at Opentable.com • Reservations 505-954-9670

330 E. Palace Avenue, Santa Fe • laposadadesantafe.com

L A D E

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Sake bomb responsibly!


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breakfast | lunch | dinner | sunday brunch505-471-3800 | joesdining.com | 7:30 am – 9 pm daily

2801 Rodeo Rd ~ where Rodeo meets Zia

dining

Joe’s Mission:“to strengthen our health, to

protect our land, and to grow our economy by serving local

sustainable food.”

Thanksgiving dinners have become a delicious tradition at Joe’s.

Reserve yours today!

Full BloomBoutique

Johnny Was Collection

3J Workshop

Biya

Komarov

Not Your Daughter’s Jeans

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Holiday Party Wear& Great Gifts

70 W Marcy StreetSanta Fe505-988-9648Open 7 Days

Join us on the Blue Heron patio at Sunrise Springsfor dining overlooking the tranquil ponds...

Friday Night LocalsParties featuring Music& Dancing, FoodSpecials & $3 Santa Fe Brewing Draft Beer!5–7pm in November

Brunch every SundayAnd make

your reservation forour Traditional

Thanksgiving Buffet 11–4 pm, Nov 22

Winter Hours: Thurs & Sun 11:30am to 7pm • Fri & Sat 11:30am to 8pm242 Los Pinos Rd, Santa Fe (only 20 minutes south of the Plaza)

www.SunriseSprings.com (505) 428-3600


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The Cave Wine BistroSanta Fe’s newest establishment

is changing the rulesIntimate, romantic lighting, jazz

A menu all over the board with unheard of prices coupled with portions designed to be shared

The massive wine list exploring the Globe compliments the cuisine125 + by the glass alone

Never pretentious, always engagingWonderful communal table or private tables

Kitchen open late every night often until 2 amOPENING SOON

Located on the Plaza at Plaza Galeria: 920-9887

A tiny place with just enough room for those of you with good taste!

Reservations:505-983-3328

150 Washington Ave.Santa Fe

In the Courtyard,one block North of the Plaza

santafebullring.comLunch: Tues-Fri 11:30am-2:30pm

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Great publication, great people, great value. Reaches both

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santafebullring.com

VillageI love the concept of a “stay-

cation,” i.e., a mini-vacation in your own town, or at least in

your own neck of the woods. So I was eager to check out a blossoming area in Albuquerque that is just slightly off the beaten path but possesses a charm that’s reminiscent of a tiny neighborhood in Chicago, New York or Toronto—complete with cozy cafes, a bookstore and a food cart. The Duke City is intimidating to many Santa Feans because of its very size and the diversity of its neighborhoods, but I was ready to conquer all and get a taste of a charming neighborhood within a neighborhood.So on a spectacularly gorgeous sunny autumn day––the kind that makes you wonder why you ever lived anywhere but New Mexico––I head south to start my working holiday. I check in to the Hotel Andaluz, in the downtown area. The restoration of the historic hotel

s t o r y b y C H E F J O H N N Y V E E

p h o t o s b y G A B R I E L L A M A R K S


is beautiful. I love the blending of old and new, the reverence for its place in Albuquerque and hospitality history. (It was opened in 1939 by Conrad Hilton and was the fourth hotel in the Hilton chain.) Its modern touches make it both contemporary and comfortable. I plan my day to explore the district of Silver Avenue SE that boasts the two relatively new cafes that will be at the center of my story. Since both are only open during the day on the day I am here, I plan my meals carefully, making sure my appetite is fresh for both dining experiences. The Village, as the compound encompassing the two restaurants is called, sits on a leafy block one south of Central Avenue, and it’s amazing what one block can do. Silver is much quieter than the old Route 66, but it is a designated biking street, so navigation can be tricky. (There are also skateboarders and moms pushing strollers, so take care.) First stop is Limonata, a sister to the popular Torino’s @ Home, which started in Santa Fe years ago and moved to Albuquerque in 2010. Owners Daniela and Maxime Bouneou ventured to create a café one might find in Italy, with a casual menu befitting its location. I think they have succeeded. You order at the counter (I wish that trend would go away, but I’m afraid it’s here to stay), and the food is delivered to the table. The décor is tidy and neat, with large poster-size photos of scenes from the marketplace; peaches, lemon curd and tomatoes fuel your appetite. There are tchotchkes here and there, the tables are unfinished and rustic, and food gifts and knick knacks are on display for sale. Homemade vinaigrettes, cookies and imported Italian foodstuffs reinforce the theme. All the buildings on this block were once apartments, so it’s no surprise there is a shower in the bathroom (now transformed into a potted plant patch). Since dinner is at five, a light lunch seems in order. A Santa Fe transplant to Albuquerque and fellow foodie joins me; she’s a big fan of Torino’s and excited to check out the new venture. I take a quick look around the room here at Limonata, and the mix of diners surprises me. There are more older folks than I expected, given the proximity to UNM. There are also a couple of tables of businessmen—one conducting business loudly on his cell phone (tsk, tsk)—and a few students doing homework, with books and papers spread all over the table. The chalkboard menu is concise, and many of the offerings are

displayed in an enticing case. Our vegetable antipasto is the perfect size to share: ample portions of roasted eggplant, peppers and zucchini, tart braised cippolini onions and succulent olives, all served with herbed goat cheese and crusty homemade bread. A rustic tomato tart with dense crust is sided with a cup of roasted tomato soup (which needed a hit of salt), but both are delicious; we get our lycopene for the week. The house-made lavender lemonade thrills my friend, while my blood orange Pellegrino hits the spot. We skip dessert to save ourselves for dinner, but I wish we’d tried the yummy looking lemon tart. Next time. Having the afternoon to kill prior to our early-bird dinner at P’tit Louis Bistro next door (the bistro is open from 10:30 a.m. to 5:30 p.m. during the week but until 10 p.m. Thursday through Saturday), we take a stroll around the ‘hood. Jerry Lane, owner of the Book Stop next door, offers a welcomed history of the area and the development of Albuquerque. He explains that the city grew up first around the river, then expanded to the railroad and downtown area. It’s funny to think that at one time the State Fairgrounds were way out in the sticks, away from the main populace. I am surprised to learn that the University of New Mexico was founded in 1889. He tells us the reason most homes near Old Town are more Midwestern than adobe is that many of the area’s railroad workers came from that part of the country. The snug shop is jam-packed with books both new and used—well worth a visit. We discuss the growing trends of Kindles and books online and all agree we prefer to hold a book and actually turn the pages. We also agreed that we relish the smell a bookstore has. Lane’s store has been in three other locations,

Village

| P’Tit Louis Bistro

| Daniela of Limonata


but he loves his current spot. “The waiters from next door will stick their heads in and ask, ‘Are you hungry?’ and then reappear with a plate of something,” he says. “It’s that kind of neighborhood.” Across the street is a hip hair salon called Kink, where a wild dye job is in progress, and next door to that is a neat shop called The Urban Store. There we learn from owner Chuck Alex how easy it is to raise chickens in your own backyard, the nuances of composting and, most importantly, how to lead a sustainable life, even in a big city. The store is packed with gadgets for growing herbs and veggies throughout the year, raising bees, making cheese, surviving in the wild, cooking with solar energy and much, much more. Cool stuff. Five o’clock rolls around, and my friend and I are pleasantly surprised to discover that we are hungry again. P’tit Louis Bistro is a picture-perfect replica of a tiny boîte that one might find on the Left Bank of Paris, with a menu to match. The minute bar, gilded mirrors, sconces and ceiling lattice moldings done by owner/chef Christophe Descarpentries and partner John Phinizy are so authentic, it is hard to imagine the space formerly housed an apartment. I am already a huge fan of the first location on Gold Street and just as delighted with P’tit deux. A crisp dry French white wine seems in order, and though I am tempted by a Sancerre, we settle on a gentler priced Picpoul de Pinet. We are now joined by my former apprentice, David, who is a student at UNM and always up for a meal away from the college cafeteria. All the usual suspects are on the menu—exactly what you want and expect from a corner bistro:

endives with Roquefort, mussels in broth, a classic fromage plate, croque-monsieur with the requisite egg on top, duck confit (here tucked into a panini with onion chutney), lemon tart and crème brûlée. We order—and love— them all. Our waiter, Matt, is wonderfully knowledgeable about the food and wine. Chevalier, Piaf and Brel warble over the sound system, and the atmosphere is complete. Cappuccinos tame the lovely buzz imparted by the wine, and I am happy that my big comfy bed and giant flat screen TV at the hotel are not far away. The next morning I notice a young couple pushing a small food cart up Silver and parking it on the corner opposite Limonata. It touts a sign that reads, “Artistic Tamales with a Crazy Twist.” Still full from my dinner the night before (and, shhh, I am headed to Frontier for a breakfast burrito), I vow to return another day to sample the tamale peddler’s wares. So if you, like me, are worn out from the political campaigning, overdosed with cell phone calls, emails, texts and media babble, I have an antidote. Take a trip to this little neighborhood village tucked in the big city. I sure hope PBS survives the election, because as Mr. Rogers would say, “It’s a beautiful day in the neighborhood,” especially at the corner of Silver Avenue and Wellesley Drive.

P’Tit Louis Bistro (505) 314-1111 www.ptitlouisbistro.com/Limonata (505) 266-0607 www.freshcitrus.us


WWW.PACHECOPARK.COM1512 Pacheco Street . Suite D206 . Santa Fe . New Mexico . 87505

Contact: Eric Faust | [email protected] | 505.780.1159

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Contemporary Jazz -Chill - Latin Guitar

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AVAILABLE NOVEMBER ONLYFor one month we will be hand making our two

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Fashionstarts here

| Nancy Arnold of Santa Fe Fabrics


Clothing is a distinctly human characteristic, and the desire to express ourselves as individuals through our dress is almost as old as textiles themselves. For those who sew, or who have custom

clothing made, walking into a fabric store is like walking into a giant closet full of endless possibilities. Sewing offers a chance to create unique garments, to play with colors and textures that you may not find in ready -to -wear clothing, to end up with something that is different and beautiful and you. Santa Fe Fabrics was opened about three years ago by Nancy Arnold, a petite redhead who glows when she talks about her store. “When Linda Armer closed Sew Natural, I think I heard a collective scream of agony––mine the loudest,” she says. “I would just wander around town for the longest time asking people where was a good fabric store. I knew it had to be here, and it wasn’t.” She would hear things like, “No one sews anymore.” Her reaction was, “All those people just disappeared? How can that be?” Nancy decided to fill the void. As market research, she bought bolts of fabric, put ads on Craigslist and had fabric garage sales at her home in Eldorado. “Hundreds of people showed up. It was crazy. Everyone said YES! Go, go, go!” So she plunged in, with no previous retail experience, just “driven by the want to have it.” She was so successful that she quickly outgrew her original space, and a year and a half ago settled into her current location, next to Dulce Bakery. The space is already packed to capacity, with bookshelves overflowing with trims and buttons, barrels of silks, tubes of velvets hanging along one wall, aisles of cottons and linens, and racks of patterns. Something different and new is tucked into every corner. We walk around the store, looking at some bestsellers. We stop to look at a collection of cotton voile slotted into a bookshelf. There are dozens of bolts, in prints and solids. The voile is soft and sheer, draping into delicate folds when handled. Nancy says it’s one of the bestsellers, noting that “people here love sheer, soft fabrics.” It can be used for shirts, lightweight dresses and light, airy curtains in a sunny room. Next to these are the velvets, wrapped on tubes and hung on the wall. Nancy shows me a devoré, hand-painted silk/rayon velvet in greens and golds and black. The design is first hand-painted on the velvet. Then sections of the velvet are etched away, or devoured (hence the term devoré), by chemicals to leave a mixture of the plush velvet and the sheer chiffon background, creating a unique texture. Next to that is one of my favorites, an iridescent washed silk/rayon velvet in a color called tourmaline. The iridescence is created by the use of separate colors woven in the warp and the weft, giving the final product a shimmer, so that it appears to be a different color depending on how it catches the light. This particular velvet has a green warp with a periwinkle weft, the result being a stunning green that appears to have a purple sheen. A little farther down we come to a large display of solid silks: silk crepe de chine, silk charmeuse, and some luscious sueded, or sand-washed, silk charmeuse. Nancy asks if I’m familiar with it, and I admit it is a favorite textile. “It’s easier to sew, right?” she asks. (That, and the fact that you can toss it in the washer and dryer and it only gets softer!) Nancy admits to a weakness for silks, saying, “I’m really in love with things created in Africa, Japan, Asia, Guatemala, Indonesia.” My attention is then caught by some silk crepe de chine stuck casually in a barrel; there are several varieties, each with intriguing prints. Nancy explains that these are part of a new trend in fabric design; an artist creates a design in Photoshop, and it is digitally printed on the silk. The results, in this case, are prints with a tie-dye feeling, sort of swirly and pixilated, in beautiful colors. A very modern look. We look at Nancy’s collection of Guatemalan fabrics, of which she is particularly proud. They are all hand-woven, and Nancy has developed relationships with some of the weavers, allowing her to request colors and patterns specifically for Santa Fe Fabrics. As a result, the store has a huge selection of widths and colors available, including the more traditional reds,

Other local independent fabric stores:Nob Hill Fabrics located at 3810 Central Ave. SE in Albuquerque, (505) 266-0674, http://www.nobhillfabrics.com/

Common Thread is located at 124 Bent Street in Taos (575) 758-8987, http://lloom.blogspot.com/

s t o r y by CA I T L IN R I CHARDS

p h o t o s b y G A B R I E L L A M A R K S

yellows and purples, as well as some more Southwest-feeling earth tones and pastels. People use them for shirts, jackets, pillows, bedspreads––anywhere that needs a splash of color and texture. There is also a basket of finished Guatemalan napkins nearby. We look at cottons from Africa, hand-dyed by women’s co-ops that were formed to help women pull themselves out of poverty. Next to those are Indian block prints on cotton, made the traditional way by people who still use old-fashioned blocks and print them by hand. (“Such happiness!”) There are barrels of dupioni silk, also from India, and barrels of organic knits, another bestseller. Then there is the wall of buttons and trims. So many buttons and trims. Of course you can find buttons merely to finish a shirt, but there are buttons here that can also serve as a starting point. For instance, what could I possibly make that I could use this two-inch wide, lime green, carved coconut shell button on? What whimsical garment would call for a Che Guevara button? There are glass buttons, antler buttons, shell buttons. I also might need a soft brown faux-fur trim. We talk more about Nancy’s success. Just who are the people coming in and buying all this wonderful fabric? Home sewers, dressmakers, designers, movie people, artists, mothers of the bride, visitors from around the country who are sad because they don’t have a fabric store in their hometown. Quite a few men. People who sewed when they were younger, then got busy with careers and families, and now have time and are finding their way back to it. Sewing seems to be enjoying a resurgence. “I think it could be a response to all this technology,” Nancy posits. “There’s an instinct to still have texture and fiber and friends. Stuff that’s important. We almost need more of it now.” People are also demanding better fabrics, more organically grown material and different options. As a result, small fabric store owners are getting really involved with this new direction in the fabric market. “I’m so happy to be a part of that.” Nancy continues. “We’ve been so blessed with good people working here, and the customers have been wonderful. Sewers are good people.” So if you’re looking to create a new look for yourself, something you won’t see the person in front of you at Whole Foods wearing—or if you just want to spruce up an old jacket with new buttons or add some funky trim to the bottom of your jeans—Santa Fe Fabrics is the place to head. I’m already making plans for the tourmaline velvet and the faux-fur trim. But not together.

“walking into a fabric store is like walking into a giant closet full of endless possibilities.”

Santa Fe Fabrics is located at 1100 Don Diego Avenue in Santa Fe. 505.988.5888.They are open Monday through Saturday from 10 a.m. to 5:30 p.m. www.santafefabrics.com.


p h o t o s b y L E N N Y F O S T E R

s t o r y b y TA N I A C A S S E L L E

In our regular column, Tania Casselle introduces us to the people who make Taos hum. This month we meet the people behind the counter of two specialty stores, who’ve made ethical business their living.

Cid BackerIt’s fitting that Cid’s Food Market celebrates 26 years of business in November, the Thanksgiving month. The store is a cornucopia of organic and gourmet goodies for the holiday feast, and it’s pretty much a party year-round in the aisles. “It’s definitely the meeting place in Taos,” says owner Cid Backer. “It’s funny to watch from upstairs; sometimes people will be there over an hour just visiting.” Backer grew up in New York and came to New Mexico to study at UNM. After college, he moved up to Taos. “It was going to be a one-year thing,” says Backer, “and then I’d go to grad school. Never happened!” He and his wife, Betty, committed to the natural food movement long before opening shop together; she had a vegetarian restaurant in Santa Fe, and he was involved in a pioneering New Mexico whole-grain bakery. Today, Backer is enthusiastic about the latest expansion at the store––a new kitchen being built for take-out food––but shows no desire to grow Cid’s into a chain. “I’m a firm believer that if you can make a living from one store, that’s enough. I’m not looking to pile money on top of money. That’s not what it’s about for me, not at all. We’re glad to be part of the community, providing good food for people.” He’ll raise $20,000 for local charities this year, one dime at a time, from the bring-your-own-shopping-bag program. And it saves trees. “It’s a win-win situation,” says Backer. To chill out, he and Betty hit the road in a camper van. “We go to beautiful places and do a lot of hiking.” He also skis, plays tennis and basketball, and soaks at Ojo Caliente. “I’ve always been good at divorcing myself from work when I’m not here.” The store is definitely a family affair. Backer’s son Lee serves as manager, and even his 6-year-old grandson sets to work stocking shelves. “One of my biggest joys in life now, for sure, is my grandson,” says Backer. “Family is really important.” His mother turns one hundred this year, and a party is in the works. She lives in New York and isn’t temped to retire to New Mexico. Cid laughs, “Not enough action for a city girl!”

Find Cid’s Food Market at 623 Paseo del Pueblo Norte, Taos. 575.758.1148. www.cidsfoodmarket.com.(Cid’s anniversary celebration on November 2 and 3 includes giveaways, tastings and barbecue.)

Hthe Taos

Michelle McIntoshMichelle McIntosh, the owner of the eponymous Michelle’s boutique, has a passion for fashion, especially when it’s locally made, one-of-a-kind and fair trade. “There’s not a lot of stuff made in China here!” says McIntosh. Sweatshops are out, and unique women’s clothing, jewelry, accessories and gifts are in—including local artists’ designs on t-shirts and bags. “Artists find me, they really do,” she adds. Maybe that’s because McIntosh is an artist herself. A former actress (“I did General Hospital for about a year, on and off ”), she still performs occasionally and is involved with the Taos Metta Theatre, run by her husband, Bruce, an actor and screenwriter. Acting is in her blood, although she’s quiet about her Hollywood lineage until pushed: Her grandmother was the Oscar-winning Jennifer Jones, and her grandfather was Robert Walker, star of Hitchcock’s Strangers on a Train. “My dad is Robert Walker, Jr., so acting was what I fell into. I grew up on the set of Easy Rider. My dad was in the film, and you can see us [kids] running around in the movie.” She’s also got a great singing voice. “I love acting, but singing’s what I really love to do.” McIntosh was born in Malibu Beach but had visited Taos since she was young, and she and Bruce moved full-time to Taos 19 years ago when she was pregnant with their daughter. “Where we live on the mesa, it’s so amazing. Being out under the stars, just the outdoors, the natural beauty.” Opening a boutique was a natural evolution for McIntosh. She’d worked at her father’s art gallery and at the first Fred Segal in Malibu. “When I was a struggling actress in L.A., that’s what I did to support myself. I always worked in retail. And I’m just a people person. They walk out feeling really good. I love clothing and the way it makes me feel when I buy something I really like.” Her dream is to start a franchise of boutiques echoing her fair trade ethic and featuring work by local artists. Although confessing she’s “married to my business,” in her limited downtime she’s a mean baker, whipping up treats from cheesecake to truffles and buckeye balls. Her secret vice? Scary movies. “I love that adrenaline, I’m such an adrenaline junkie. I love to run on the mesa.”

Visit Michelle’s at 136 Paseo del Pueblo Norte, opposite the Taos Inn. 575.751.3450.

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s t o r y b y D E N É S H E LT O N

When I first call Susan Renick, a muscular, mid-forties blonde crusader of Central New

Mexico’s animal rescue movement, my purpose is to inquire about the inner workings of Rio Rancho’s Second Chance Animal Rescue. “Well, the economy happened,” Susan says, explaining that in the last three years her focus has changed from foster-based services, like those offered at Second Chance, to the kind of long-term facility-based care provided by Corrales Kennel. “People have been surrendering their dogs,” she continues. “They can’t afford to continue caring for their animals. And people are losing their homes, so they can’t foster. We’ve got more dogs needing care, less homes to house them in and less people to care for them. So we had to shift focus.” Susan continues to explain that shelters, organizations, agencies and volunteers often work together. In this case, Susan volunteers at Second Chance, a rescue group without an actual facility. Second Chance relies entirely on fosters for housing the animals, but given the current financial crisis, fostering has diminished, so Second Chance has turned to Corrales Kennel, who they pay for boarding services. Corrales Kennel also serves as Animal Control to the area, so Second Chance supports them in return by helping the Kennel adhere to their no-kill policy. Corrales Kennel is located down a long narrow dirt road surrounded by fields, brilliant fire-colored leaves and epic mountain landscapes. I am in awe of the breathtaking fall scenery in this nook of Albuquerque’s sometimes gritty urban outskirts. At Corrales Kennel, dogs are kept as long as it takes to find fosters and then “forever homes,” sometimes remaining in the care of the facility for years. “Animal rescue is entirely volunteer-based,” Susan continues, emphasizing repeatedly the importance of community support. “Every single person has a full-time job elsewhere.”

The dogs are kept in rows of individual kennels that, while large, sometimes house two medium-sized dogs or one small and one large at the same time. Corrales Kennel provides long dog run areas for exercise, and the animals are also walked and fed by extremely dedicated volunteers. Some dogs, such as Tommy, a golden-haired shar pei-pit bull mix, have been in and out of the kennel system since they were puppies. Tommy was placed in protective custody in Albuquerque when he was six months old. His owner had been arrested, and Tommy was held for three months pending sentencing. Upon incarceration of his owner, Tommy was then taken into animal rescue care. Six years later, he still acts like an excited puppy, and his size often makes that level of energy difficult for potential fosters to manage. “He was never properly socialized,” Susan explains sadly. When I pull into the dirt parking at the kennel, Susan is at the dog run with Tommy, along with a dedicated volunteer and Cricket Mara, a canine-human relationship consultant with The Pawsitive Dawg. Cricket is dressed in a visor, blue polo shirt, jeans and sneakers. She is saddled with a fanny pack, a small spray bottle and various length straps. Tall, take-charge and to the point, Cricket is assisting Susan as she helps Tommy transition to his new foster home. Susan greets me at the gate dressed in a pink tank top and jeans, two sets of glasses on her head. Throughout the day she will pull one down for reading, another for sun. Right now she seems stressed but excited. “In animal rescue, plans are always changing,” she says. “Wanna come?” Today is Tommy’s lucky day. A local elderly woman named Zalla recently met Tommy, fell in love and hasn’t forgotten him. Three months later she is ready to try her hand at fostering him. In the car Tommy cannot contain himself to the back seat. His long, wide pink tongue is hanging out, and his wrinkled face looks ecstatic as he presses his face to the window. Then he gets his neck caught between it and the driver’s side seatbelt trying to reach Susan. Susan is using the drive as an opportunity to talk about volunteering. “We had a stray named Pete who was picked up by animal control. He had two broken legs—we think he’d been hit by a car—and had been dragging himself around by his front legs. Tommy, get back! Medical treatment would cost $7,000, and we didn’t have the money—Tommy!—so we reached out for donations. See? Now you’ve hung yourself...” She pauses and then reaches back to untangle her seatbelt from Tommy’s head. He is literally smiling, completely unfazed. “We got a total of $10,000 for Pete,” she says. “These were not $5,000 donations. These were individual checks from elderly people written out for five dollars.” “You must have gotten hundreds of checks,” I say, amazed. “Yes,” she says, obviously moved. “The community came to our aid, and it saved Pete’s life. We were able to provide medical care for two other dogs as well.” The closer we get to his new foster home, the more excited Tommy becomes, and he has every reason to be. Zalla’s house has a long drive and is surrounded by fenced alfalfa fields. We wait outside while Cricket takes Tommy into the house, and soon Zalla’s husband, George, lets us into a large Southwestern home with southern East Coast accents. Once inside, we walk down a long hallway past a big kitchen, through sliding glass doors and outside again into large enclosed backyard with a safety-covered pool. To the lower right of the sliding doors is a smaller door for the dogs. Outside Cricket is waiting with Tommy, while George holds Doobie, the couple’s nine

ho| Dixie

Rescued Who?W


year-old male heeler mix with no tail. Tommy and Doobie absolutely cannot wait to make each other’s acquaintance. Zalla gets up slowly and greets Susan and me, offering us drinks from an outside cooler as she seats us at a picnic table. Then she sits in a chair beside her walker, and the three of us observe Cricket and George as they integrate the animals. The dogs acclimate with apparent normalcy, leaving room for the three onlookers to talk at the picnic table. I learn quickly that this quiet paradise and the uplifting arrival of this new animal have both come at a time of difficult transition for Zalla and George. The property has been owned by the family for generations, but Zalla and George are living here out of necessity after a recent short sale of their own home. “We lost our house,” George says simply. Zalla and George also have one grown son whose young wife tragically died this past year. More recently, Zalla and George also lost their family dog Benji. Reeling from these multiple losses they just now feel ready to adopt a dog. “I think animals are healing for us, and we can help them.” In the yard, the two dogs work out their new relationship, and George sits down at the picnic table to complete the foster paperwork. Zalla and George plan to adopt Tommy but want to try out a foster situation to be sure this is a fit. Were the couple to adopt Tommy straight out, they would simply email the shelter expressing interest and complete an application which, if approved, would result in a home visit much like what we are doing today. If the visit is successful, the final paperwork can be completed, the $100.00 adoption fee paid, and the animal has found a new forever home. While we wait, Zalla, who is a behavioral therapist, shares her history of fostering dogs and other animals, including a pot-bellied pig. She has also served as a caregiver to disabled adults, sometimes for as long as five years. “We’ve seen animals and people that are so badly taken care of,” she says. “We just think there’s got to be a better way.” I remember something Susan said in the car when she talked about volunteering and the outpouring of assistance that came from the community to help Pete. “In a day and age where you see a lot greed and bad behavior, this [animal rescue work] is an opportunity to see people express unique acts of kindness.” At the picnic table, Susan speaks to the results of difficult times on the more helpless animal members of our population, but when I look around me I am struck by the gift animals can give back. In Zalla and Tommy’s case, the relationship is symbiotic. She gives him a home, and he gives her purpose, a focus during hard times, a companion for Doobie and the unconditional love that can only come from a dog. Perhaps, in this crisp changing November, in the aftermath of such tremendous losses, Tommy can bring her family something small and simple to be thankful for.

For those interested in adoption, Second Chance Animal Rescue can be reached via email at [email protected].

| Bella

| Tommy

| Bunny

| Frodo

| Kavi Leon Chaka

| Joanie

| Zuni


Years ago, I used to meet with a friend at the Santa Fe Baking Company to work on our respective novels. After about an hour, we’d read what we’d written out loud. She’d invariably end up with as much as twice as much, because I had

to keep making this continuous effort to block out the background music and conversations, while, for Frances, sounds were no distraction since she wrote by watching a sort of dream movie spin out in front of her. But I write by listening for a voice that begins telling me the story, and when I’m sitting in the midst of all that cacophony, the voice can’t come through. That’s the way I discovered I’m an auditory learner. Everyone has an individual style of accessing and processing information. But as public education has become more and more concerned with “teaching to the test,” it doesn’t further the system to acknowledge any but the one “old school” method where the class sits in rows of desks, facing the teacher and working at the same pace. (No talking to your neighbor or fidgeting, please.) Ellen Biderman, one of the four original founders of the Santa Fe Children’s Museum, laments this test-driven emphasis. “It results in more product and less process,” she says. “Schools aren’t meeting kids’ needs.” She acknowledges the tremendous stress that teachers are under nowadays. It’s the school system’s failure, she says, not the fault of teachers or children. “When we first started the museum, we hoped it would be a place teachers and parents could see how their kids learn, and that, if you could trust your kids, they could be capable, given the tools and the right environment, to be participants in their own learning.” With the Santa Fe Children’s Museum currently in jeopardy of losing its building, we need to remind ourselves of just how much we as a community gain from the wealth of opportunities this unique and inspiring resource offers. Rachael Kissling, director of education at the museum, says one important mission is to give kids, through hands-on learning, the skills necessary for them to be successful regardless of the challenges that arise throughout their lives. “By allowing kids to learn through play,” she says, “we also hope to instigate a lifelong love of learning that will help to enrich any paths they choose to follow.” Case in point: the Lantern Festival. Bobbe Besold, a local artist who’s orchestrated lots of projects over the years with kids at the museum, describes the recent outdoor event she co-created with Director of Arts of Nature, Grietje Laga. For several hours a day, Bobbe worked on building a larger-than-life-sized crane and simultaneously instructing children as they came in with their parents on how to make their own little lanterns made of willow and special paper. She’s always struck, she says, at the difference between kids’ and grown-ups’ reactions to making art. “Kids would say, ‘Wow, I love this bird!’ and ‘What’s it for?’ and ‘I wanna come!’ They had open-heart enthusiasm, excitement. They were ready to make a lantern! So many of the adults, on the other hand, are shut down, dragging along all this emotional baggage and scared of making art. I’ve had to wade through all that to actually get them to the point of being willing to put a brush to a piece of cardboard.”

s t o r y by GA I L SNYDER

Children’smuseum


But not the kids.“The ones who are physical learners tended to like using the tools I brought to cut the willow sticks. The auditory learners listened and got it right away: willow frame, little door, candle inside. The visual ones looked at mine as a model and then made their own creative decisions about size and the little door. There was math involved, since they had to measure their sticks to the right size and even science. Somebody said, ‘What’s willow?’ and I explained it’s a tree that grows by the water, so it’s bendy and flexible and strong when it dries. Also they knew they’d be lighting their candle and that it would be hot so they’d have to leave a certain distance so the flame wouldn’t catch.” The festival was held later that evening. Parents brought their children back, and, as drummers and a recorder played, the kids marched around in the dark with their lanterns lit. “It was lovely,” Bobbe remembers, “and the bird was magical in the dark. We had a bonfire, Grietje talked about the days getting shorter, and now the nights are longer for dreaming. She explained about migratory birds, and I walked away to the south, holding the bird, and disappeared.” That kind of direct participation gives children life-changing opportunities—and those opportunities transcend what we may think of as educational. “For many years, we had rabbits, snakes and rats at the museum,” says Grietje. “Those last two especially have had a kind of stigma, and so when children get to be up close to them, to touch and hold them, they think, ‘Whoa, maybe I don’t have to be afraid of them or other animals I’m scared of.’ Hands-on experience is so valuable, because it goes straight into the body, and then whenever the child goes back into a similar experience, they can be guided by that. It’s not a mental process.” In fact, when we learn by a hands-on approach, the mind is just a repository; it’s the body that is the active learner. “If an intern is outside working at the museum,” Grietje continues, “we have small tools available for any child who wants to work alongside them for as long as they want. In our cooking programs, the kids help prep the soil, do the planting, the tending and growing, do the harvesting and then they get to cook what they grew.” When children first come into the museum, they’re given an introduction to all the available choices, says Ellen. Some go straight to the places that call them, others tap into several—or even all—before landing in the one they like best. “Each one’s own style is being allowed and appreciated,” Ellen says. “Each one feels legitimized. Everyone succeeds, and, we hope, everyone can be challenged.” Grietje stresses that all children who visit are treated equally and never labeled. “There is no difference between kids with special needs and any other kids at the Children’s Museum. It’s important for all kids, special needs or not, to get to explore and experiment with things at their own level, in a place that’s safe and comfortable for them. That’s very unusual in the mainstream world.” Despite its name, the museum is not just a place for kids; it also hosts an intern program for 16 to 21 year olds. “Teenagers are our most underused sustainable resource,” Grietje notes, “and the museum is one place they’re given quite a bit of responsibility.” Rachael, describing a weekly storytelling program created by one intern, says, “You can feel the excitement as she engages the children to tell her their stories while she documents them. Later they may illustrate them or even act them out on stage.” And, says one mother, the Museum is a great place for grown-ups, too. “Adults get the opportunity to get down and silly with their children, helping them learn while having fun instead of having to be so serious and in charge all the time.”In fact, says Bobbe, only half-facetiously, “I think the museum should have an adults-only time, like they have adults-only swimming in the county pools!” Because at the Santa Fe Children’s Museum, it’s never too late to integrate learning and play.

The Santa Fe Children’s Museum is at 1050 Old Pecos Trail in Santa Fe. 505.989.8359. Go to their website at www.santafechildrensmuseum.org for hours, special events and fund raising endeavors.

4 3N O V E M B E R 2 0 1 2

s t o r y b y M E LY S S A H O L I KStillHungry?

Sweet and Sour Red Cabbagefrom KidsCook!

2 cups shredded red cabbage 1 cup cubed unpeeled apple 1 Tablespoon oil 1 Tablespoon plus 2 teaspoons brown sugar

2 Tablespoons vinegar 2 Tablespoons water ½ teaspoon salt ¼ teaspoon caraway seed

Cut cabbage into small ¼ inch slices. Cut apples into ¾

inch cubes. Heat oil in skillet over medium-high heat. Stir in

brown sugar, vinegar, water, salt and caraway seed. Add red

cabbage and apple, stirring to coat.

Cover and cook over medium-low heat, stirring occasionally.

For crisp cabbage, cook 15 minutes. For tender cabbage,

cook about 30 minutes.

Vegetable Tamales with Red Chile Saucefrom Cooking with KidsMakes 24 tamales

For the wrappers and masa:4 ounces dried cornhusks2 1⁄4 cups masa harina de maiz1⁄2 teaspoon salt1⁄2 teaspoon baking powder1⁄4 cup unsalted butter, melted1 3⁄4 cups warm water

For the Tamale Filling:2 mild green chiles (Anaheim), washed, roasted, peeled and diced

1 medium zucchini, washed and grated

1 cup frozen corn kernels1⁄2 cup grated Monterrey Jack cheese

1 Tablespoon chopped cilantro1⁄4 teaspoon dried oregano1⁄2 teaspoon salt

Soak the cornhusks in hot water until soft and pliable. Tear 3 cornhusks into 1⁄4-

inch strips to be used to tie the tamales.

Make the masa: Put the masa harina, baking powder, and salt into a bowl and mix together. Stir in

the melted butter. Add the warm water and mix well to make a soft dough. In the

bowl, knead the dough gently for 1 minute. Cover the masa and let rest for 10

minutes.

Make the tamale filling: In a bowl, mix together the green chile, zucchini, corn, cheese, cilantro, oregano

and salt. Stir well to combine.

Make the tamales: Lay a softened cornhusk flat on a clean surface. Put a heaping tablespoon of masa

in the center of the cornhusk. Flatten masa with fingertips to about 1⁄8 inch

thick. Put a heaping teaspoon of filling into the center of the masa. Roll up and

tie the ends of the tamale. Steam for 25 to 30 minutes, until the tamales are firm.

Serve with red chile sauce.

Kid Cook! Chef of the Day

by Brianda Leyba


When I was six, I used an electric mixer for the first time. It was Thanksgiving, and I had the distinguished honor of helping my mom make mashed potatoes! Predictably, I lifted the mixer too early—beaters still awhirl—and sent whipped potatoes flying onto every cabinet, counter and flat surface in our kitchen. I was horrified: I was

certainly going to be banished forever from all the fun of helping in the kitchen. Instead, my mother simply laughed and handed me a sponge. For many children, helping out in the kitchen is one of the most enjoyable parts of a holiday meal and, later, one of the most fondly remembered. Even though their help can sometimes seem like more of a hindrance, their joy and enthusiasm make it worth the effort. In our search for kid-friendly holiday recipes, we turned to Cooking with Kids in Santa Fe and KidsCook! in Albuquerque and asked them to share their favorites. These area non-profits specialize in cooking with children. Through cooking classes, school lunches and visits to local schools, both organizations educate children about cooking and increase their positive experiences with nutritious foods. By making healthy food fun, they encourage children to explore, prepare and enjoy fresh, affordable foods from around the world. So this holiday season, grab your little ones and get cooking!

s t o r y b y M E LY S S A H O L I K

Beet and Apple Saladfrom KidsCook!1 16-oz. can julienned beets, rinsed and drained

3 Tablespoons salad oil

3 Tablespoons white wine vinegar

1 teaspoon shredded orange peel (zest)

2 Tablespoons orange juice

1 Tablespoon diced fresh mint or 1 teaspoon dried mint, crushed

1 teaspoon honey

2 cups torn romaine lettuce

1 coarsely chopped tart green apple

2 Tablespoons sliced green onion

Fresh mint for garnish (optional)

Drain beets with hand-held strainer and rinse briefly in cool water.

For dressing, in a small bowl combine salad oil, white wine vinegar,

orange zest, orange juice, mint and honey. Whisk until well blended.

In a medium bowl, combine beets and half of the dressing. Tear romaine

lettuce into small pieces and place in large serving bowl. Quarter apple and remove core. Cut quarters into ½” chunks; combine with romaine lettuce. To serve, toss apple lettuce mixture with the remaining dressing. Using a slotted spoon, put beet mixture over apple mixture. Do not stir. Sprinkle salad with chopped green onions. If desired, garnish with fresh mint.

Learn more about KidsCook! at www.kidscook.us.

Learn more about Kids Cook! at www.kidscook.us Learn more about Cooking with Kids at www.cookingwithkids.net.

Roasted Root Vegetablesfrom Cooking with KidsServes 4 as a side dish

2 carrots2 beets2 potatoes2 parsnips1 onion1 Tablespoon olive oil1⁄2 teaspoon salt1⁄4 teaspoon freshly ground black pepper

1 teaspoon fresh or dried rosemary, optional

Preheat the oven to 425 degrees F.

Wash and peel the carrots, parsnips, and beets. Cut the vegetables into

1-inch wedges and put them into a shallow baking pan, spreading

them to form a single even layer. Scrub the potatoes and cut them

into eighths. Add the potatoes to the pan. Cut the onion in half, then

into 1⁄4 inch thick slices and add to the pan. Drizzle the olive oil over

the vegetables. Sprinkle with salt, pepper and rosemary, if using. Toss the vegetables so that the oil coats them evenly. Bake for 30 to 40 minutes, or until tender and lightly browned.

Red Corn by Judit Valeria


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November 2012