Message from President As we close the doors to Festival 2014 and open new ones for 2016, I am reminded of a spectacular two week stay in Santa Fe. With fond memories of incredible vistas fresh in my mind and green chili peppers still warming my pallet, I’m itching to complete a gourmet challenge. I found a wonderful recipe in Santa Fe to quench this desire and I would love to share it with you. Fabulous Festival Fiesta Dish For best results, prepare with a goodly balance of great caution and wild abandon. Ingredients Assemble a group of dynamic, talented and energetic artists, who are willing to give their ideas and time freely. Add one of each of the following: □ Joyce Estes for presidential support and guidance. □ Gloria Lanza-Bajo for website support and registration, and patient emails. □ Suz Knight for the Art Exhibit and Chapter Quilt show. □ Judith Roderick and Jane Fink for the art exhibit. □ Anne Gordon Fritz for volunteer coordination. □ Carol Geboy-Hunter for advertising and marketing. □ Mitzi Ash, Ursula Wamister and Joanna White for faculty recruitment and oncampus coordination. □ Addie Chernus for the vendor expo, vendor sponsorships, demos and her “Dancing Brush.” □ Terry Tabor and Judith Meeks for the fashion show. □ Sarah Ann Allen and Ashley Nichols for overall support. Other ingredients include: □ A very large bowl to hold all of your festival dreams. □ A pipe or flute to call your team together (a cowbell can be used as a substitute; please adjust as needed). □ Encouragement for all team members to share their ideas and find their voices. o Ever so slowly, fold the teams’ energies into the bowl of dreams until fully combined. o Additional flavors (finishing touches) and spices (last minute thoughts) can be
added before the final steps. To create a dramatic affect, thunderstorms accompanied with hail can be used but sparingly. o Keep an ample supply of good humor, and add in good taste. o In order to develop the best flavors, cover all of the above ingredients and marinate for perhaps months. o Check at regular intervals for quality and stir, as ingredients tend to separate. o During the marinade process prepare the topping and set aside. o Combine 120 enthusiastic attendees and an outstanding faculty of 19 with a sauce or glaze topping of your choice. o Pour the ingredients into a large spring pan. o Bake at a low oven temperature. As this dish rises to the occasion, check often to avoid burning or scorching altogether (adjust for altitude and humidity). o Allow to cool before adding your topping sauce. Preparation time: 18 months. Yield: Serves roughly 150 guests. Now, as your proud president of Silk Painters International, I have an even bigger bowl of dreams. I would like to stir in new members, a fund raising project, a cohesive plan for chapters, a couple of ideas for our Silkworm and some improvements in our website. I invite you all to add your own new ingredients and pour in ideas – the crazy ones as well as the fully formed. Our organization will become even better because our Board of Directors, new and returning, is willing to give their time and talents to us. Remember, it is always the ingredients that are crucial to any great dish or organization. Contact: president@silkpainters.org