Local Flavor April 2012

Santa Fe - Albuquerque - Taos

n e d r a G i ssue Ten Commandments of Gardening Amanda Bramble on Sustainability Old-Timey Stores Old School Ways April 2012

NEW SPRING MENU 3 course prix fixe dinner for $19.95 Tues–Sat 5–8pm PATIO NOW OPEN

Mediterranean & Italian Cuisine

by Chef Owner Steven Lemon

call today: 505.455.2000

Tuesday – Saturday • 11am – 9pm Only 15 minutes north of Santa Fe in Pojoaque 86 Cities of Gold Rd. off of 84/285 www.oeatinghouse.com

Join us on

Celebrate Spring

Celebrate Spring this April and enjoy entrees using seasonal ingredients including fresh crab selections at the Old House Restaurant and refreshingly creative cocktails at the Agave Lounge perfect for the season.

Reservations required. Please call 505.995.4530.

309 W. San Francisco Street

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Santa Fe, NM

EldoradoHotel.com

EASTER BRUNCH

Sunday, April 8, 2012 • 10:00a.m. – 3:00p.m.

MARKET STAND DISPLAY Spring Time Fruits & Berries Danish, Breakfast Breads and Croissants Imported & Domestic Cheese Presentation

EASTER BRUNCH

SUNDAY, APRIL 8, 2012 • 10:3

0A  3:30P

BRUNCH FAVORITES ch le Syrup, Blueberry Pancakes, Fren Map & akes Panc Toast rizo & Scrambled Eggs, Waffles, Corned Beef Hash, Cho ntry Gravy, Western Cou & uits Bisc es, Fruit Filled Crep s, Quiche Lorraine, Link age Scrambled Eggs, Bacon, Saus Potatoes O’ Brien BAR FARMER’S MARKET SAL AD FROM THE SEA lax Display, Boiled Poached Salmon Display, Fresh Grav Shrimp, Salmon Mousse Display SOUPS Posole, Cream of Potato CARVING STATION Ham, Prime Rib Au Jus blettes, Mashed Baked Potatoes, Grilled Corn Cob Potatoes CHEF’S SPECIALTIES Lemon Dill Sauce, Sliced Pork Loin with but Hali d Bake with Mint Sauce, Wild Mushroom Sauce, Leg of Lamb with Rice Pilaf, Fresh Pizzas, Beef Lasagna ASIAN STATION , Asian Spare Ribs, Salt & Pepper Crab, Singapore Crab Pad Thai, anas, Fried Rice, White Sesame Chicken, Thai Fried Ban , Rice Spicy Green Beans & Tofu MEXICAN STATION , Refried Beans, Cheese Enchiladas, Carne Adovada ish Fresh Chicharrones, Span Rice Y DECADENT DESSERT DISPLA

$21.95 per person

$12.95 children under 12

EASTER BRUNCH Sunday, April 8 2012 • 10:00am-4:00pm FROM THE BREAKFAST KITCHEN Yogurt & Berries Parfait Oatmeal Lemon Ricotta Pancakes Belgian Waffle Housemade Cornbread French Toast Spring Quiche Smoked Salmon Benedict Traditional Eggs Benedict Create Your Own Omelet Steak & Eggs Chilaquiles Skillet SPRING SALAD, SOUPS & STARTERS Chilled Lemon Cucumber Soup Green Chile Stew Council Room Salad Shrimp Cocktail Baked Brie CHEF’S SPECIALTIES Chicken Peach Salad Alex’s Not-Quite-Yet-Famous Chicken & Waffles Sandwich French Dip Hoagie Lemon Shrimp Alfredo Grilled Ham Steak Prime Rib Au Jus Braised Lamb Shank

SECOND COURSE “Bacon & Eggs” House Brined Wild Boar Bacon & Quail Eggs Sourdough Crostini, Jalapeno Jelly, Root Vegetable Hash THIRD COURSE (CHOICE OF) Fresh Oysters Habanero Oil, Spinach, Shaved Parmesan Napoleon of Vegetable Quiche Purple Potato, Eggplant, Squash, Red Onion, Balsamic FOURTH COURSE (CHOICE OF) Roasted Lamb Shoulder Mint Demi Glace, Rosemary Risotto, Artichoke Scottish Salmon “Gravlax” Caper Aioli, Sweet Corn, Red Bell Pepper, Organic Potato FIFTH COURSE Dessert Display An assortment of spectacular desserts, celebratory of the spring season Coffee Service $49 per person Marc Quinones-Chef de Cuisine For reservations please call 505.796.7500

SPICE UP YOUR SUNDAY WITH A COUNCIL ROOM SIGNATURE BLOODY MARY Housemade Jalapeno-infused Vodka, Bloody Mary Mix, Cracked Black Pepper, Celery Salt, fresh Lime, with a Red Chile Salt Rim

I-25 & Tramway | Albuquerque, NM | 505.796.7500 | 877.272.9199 www.sandiacasino.com

Inside

ON OUR COVER: Amanda Bramble of Ampersand Sustainable Learning Center

The Buzz

by Christie Chisholm | 08

There’s a definite buzz in the air—and it’s not just spring! Catch up on all the latest news from Santa Fe, Albuquerque and Taos. Everybody reads the buzz…

The Ten Commandments of Gardening

by Kelly Koepke

| 10

First-time gardeners in the high desert should be prepared to meet the devil himself at every turn.

On the Cover: In Harmony

by Gail Snyder | 12

When Amanda and Andy Bramble decided to dedicate themselves to an off-the-grid sustainable lifestyle, they discovered a harmony that extended far beyond their adobe walls.

Wagon Mound Ranch Supply

by Gail Snyder | 18

Los Ranchos de Albuquerque is home to a down-to-earth store that caters to folks who take their country living seriously.

At the Table

by John Vollertsen | 20

Leonard Razatos’ family has been in the restaurant business in Santa Fe since 1947. Chef Johnny Vee heads down Cerrillos Road to join him at the table at the Plaza Café Southside.

Santa Fe Village

by Jeanette Alt Romero | 25

One of Santa Fe’s most charming shopping enclaves is truly a village unto itself, and it’s the twenty-plus shopkeepers who give it its unique character.

Strictly Old School

by Tania Casselle | 30

Meet the two extraordinary young women who founded The Old School in Albuquerque—a sanctuary for classes in “frugal, traditional and sustainable living.”

The Feed Bin

by Gail Snyder | 34

An “old-timey store in a new world” is how one employee describes it.

We call it plain wonderful.

Still Hungry?

by Caitlin Richards | 36

Three local chefs inspired by the early spring harvest each share a favorite recipe straight from the garden.

APRIL 2012 ~ Publishers Patty & Peter Karlovitz Editor Patty Karlovitz Publisher’s Assistant Caitlin Richards Art Director Jasmine Quinsier Cover photo: Kate Russell Advertising: Michelle Moreland 505.699.7369. Mary Brophy 505.231.3181. Leslie Davis Albuquerque 505.933.1345. 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: localflavor @earthlink.net Website: www.localflavormagazine.com localflavor welcomes new writers. Send writing samples to localflavor@earthlink.net 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.

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painting by Ellen Barbara Segner photograph by Fred Seibert

fresh from the farm!

dining Breakfast | Lunch | Dinner | Sunday Brunch

Roland’s special 3-course Prix fixe Easter Dinner featuring succulent Spring Lamb April 8 - Call to Reserve 505-471-3800 | joesdining.com 7:30 am – 9 pm | daily 2801 Rodeo Rd (where Rodeo meets Zia Rd)

Celebrating & serving local farm foods

tomme modern bistro

N o w s e rv i N g o N t h e pat i o weather permitting

A few new items from our lunch menu croque monsieur Gruyere, Ham, Dijon with Pommes Frites $8

southern fried chicken

Potato croquette, brown gravy, bacon braised greens $14

chicken Pate

House-made bread, Cornichons, pickled shallots $8

Katie’s Doggie Bed & Breakfast Day Care or Longer

Patty Prosser Proprietor 1407 Borrego Pass Santa Fe, NM 87507 505.438.0063 pattyprosser.pp@gmail.com

The Spice Lady

Specialty bulk spices, herbs, teas, salts, peppers and curry blends.

Fabulous selection of culinary items. Design your own gift basket.

509 Cordova Rd. Santa Fe (next to CVS)

Buy a little, buy a lot. If we don’t have it, we’ll get it.

Open Daily 10:00-5:00PM Closed Sundays 505-471-3833 • thespiceladysantafe.com

Pinot Noirs are blooming like daffodils – 10% off all of them!

Good April 1-14 when you present this ad.

Not to be combined with other offers.

er! ett b e l itt eel a l u’ll f e n o i W ...Y

Plus perfect wines for your lamb, ham, or Spam!

And Kosher wines for Passover St Francis at Cerrillos STILL in the Crossroads Center Mon-Sat 10am-8pm (505) 984-1582

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reuben

Pastrami, Sauerkraut, Russian Dressing, Rye Bread with Pommes Frites $9

Vichyssoise

Warm Potato & Leek Soup with Croutons $5

turkey melt

Turkey, Bacon & Cheddar on Brioche with Pommes Frites $8

229 Galisteo St. • Santa Fe Open Tues–Sat • Lunch 11:30am–2:30pm • Dinner 5:30–9:30pm 505-820-2253 • www.tommesf.com

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

• New Casual Menu • Full Bar Available

Easter Brunch 11am-4pm

ITALIAN • RESTAURANT BAR • FINE DINING • TAKE OUT

The Finest Italian Cuisine in New Mexico

New Summer hours start April 18: Wed–Sun 11:30am to 9pm 242 Los Pinos Rd, Santa Fe (only 20 minutes south of the Plaza) www.SunriseSprings.com (505) 428-3600

We would like to present to you our new Executive Chef, Cristian Pontiggia from Lake Como, Italy.

Now open at our new location!

We continue to provide you with the most consistent and best creations of authentic Italian cuisine.

Stop by for a complimentary dessert with your coffee!

781 W. Alameda at the corner of St. Francis in Santa Fe 505-501-0612

986-5858 58 S. Federal Place Santa Fe, NM osteriadassisi.com

Haciendas Page 1

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Home Building Santa Fe Style

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HOME / DESIGN / REMODEL

ow h s ng i r sp

JAVA

locally-sourced organically-grown vegetarian & vegan breakfast & lunch

Santa Fe Remodelers Showcase & Expo

RY NT E E RE

F

April 28 - 29, 2012

Tree House

Come to the Shellaberger Tennis Center at the Santa Fe University of Art & Design and get ideas for your new home or remodel project.

1600 Lena St., Santa Fe, 505.474.5543 TreeHousePastry.com

Saturday 10 am to 5 pm Sunday 10 am to 4 pm

sfahba.com haciendasmagazine.com

Yucca St.

ich

M

University of Art & Design

aels Dr.

Siringo Rd.

W. Zia Rd.

St. Francis Dr.

.

St

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Talk to builders, trades, and suppliers of products. Review portfolios of projects submitted in the Showcase and find out who was recognized for Excellence in Remodeling. The official magazine is free at the Expo and sponsor locations.

SANTA FE AREA HOME BUILDERS ASSOCIATION A driving force for quality building in Santa Fe. 1409 Luisa Street, Santa Fe • 505.982.1774

S

A

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T A

F

b o o k s • k i d s • lo v e

328 montezuma ave 780-8051 phone tuesday-saturday 10-6 sunday 12-4

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REMODELERS

A Taste of Life in New Mexico

APRIL 2012

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The Buzz

ALBUQUERQUE

Four awesome female comedians take the stage on Saturday, April 21, for the Sixth Annual Southwest FunnyFest.

Host Dana Goldberg’s a New Mexico native who’s shared the stage with the likes of Jane Lynch, Kathy Griffin, Lady Gaga and President Barack Obama. Fortune Feimster finished as a semi-finalist in NBC’s “Last Comic Standing” in 2010 and is now a writer and performer on E!’s “Chelsea Lately with Chelsea Handler.” A spot on NBC’s “Community,” opening for Bill Maher, and entertaining troops from Bosnia to Bahrain are part of Shawn Pelofsky’s credits. And lastly, Jessica Kirson and her army of quick-witted characters have been all over TV shows, including Comedy Central’s “Premium Blend” and “The Tonight Show with Jay Leno.” Tickets to the 7:30 p.m. event cost $20 to $30, and proceeds will benefit New Mexico AIDS Services.

It all goes down at the KiMo Theatre.

423 Central NW, 505.768.3544, www. southwestfunnyfest.com.

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Here’s a bit for prom-goers (or prom-goers’ parents) only: For the Out west past Grants, in tiny little economically conscious fashionistas Ramah, New Mexico, sits the Wild Spirit planning on attending prom this year, Wolf Sanctuary. They take care of more Thrift Town is offering the opportunity than 50 wolves and wolf-dogs at any to win an iPad 2, a Kindle Fire and an given time, and animals are paired off and iPod Touch. Here’s how it works: To given anywhere from 5,000 square feet to enter, you must either wear a thrifted an acre of roaming space. Campers can set suit, gown or accessory to the prom up tents nearby and listen to a symphony (bought from Thrift Town); borrowed of howls at night, and visitors can witness an outfit for the night; or donated the wolves in an environment that closely prom attire to a local charity. Entries mimics their natural habitat. If you can’t are judged mainly on creativity and make it all the way out to Ramah this the stories entrants include about their month, you’ll also get the chance to see experience. For all the details, visit www. a real live wolf at the South Broadway thrifttown.com. 3900 Menaul NE, Cultural Center. On Thursday, April 872.0647.

19, Wild Spirit Wolf Sanctuary will give a free presentation on wolves, wolf-dogs Lorenzo Pimentel and his wife, Josefina, and the difference between wild and along with their sons, brought worlddomestic animals. A full-grown wolf class custom guitars to Albuquerque will be in tow. The presentation starts and beyond with Pimentel & Sons at 10 a.m. and goes until noon. 1025 Guitar Makers, Inc. Lorenzo will be Broadway SE, 505.848.1320. www. honored in a special tribute concert wildspiritwolfsanctuary.org. at the National Hispanic Cultural Center on Saturday, April 14, in the “Paper Works” offers insight into the Albuquerque Journal Theatre. The next generation of printmakers. Current strong lineup features Hector Pimentel and former graduate students, along y Leyenda, Gustavo Pimentel, Mariachi with a professor of art education, from Fiesta Ranchera, Cosmic Jazz Trio, the the University of New Mexico show Watermelon Jug Band and many more. off techniques in solar gravure, photo Pay your respects to a man who helped polymer, copper etching, lithography and start a local tradition and hear some linocut in this KiMo Gallery exhibit. outstanding music in the process. Tickets Printmakers Monique Belitz, Jennifer to the Pimentel Concert Series: A Tribute Conn, Helen Cozza, Kelly Eckel, Jane Concert Honoring Lorenzo Pimentel Gordon and Laurel Lampela will be cost between $17 and $27, with $5 for around for a free reception on Thursday, students, seniors and NHCC members.

April 5, from 6 to 8 p.m. Catch the show The concert starts at 7 p.m. 1701 Fourth through May 25. 423 Central NW. Call Street SW, 505.246.2261. www.nhccnm.

311 or visit www.kimoabq.org for more org information.

DanceBrazil fuses contemporary dance Your culinary prayers have been answered: with the Afro-Brazilian movement and There is now an African restaurant in capoeira, the martial arts-like traditional Albuquerque. Open now for about dance that rose from the fight against a month, Talking Drums features enslavement in colonial Brazil. Fierce, everything from the comfortably exotic sometimes erotic and rooted in almost (fried plantain) to the adventuresome unspeakably fast bursts of movement, (tripe and entrails–pepper soup). Go for the company has been in action for more the grilled meat on a skewer, the bean than 30 years. You’ve got a chance to balls, the snails or the habañero hot be awed on Saturday, April 28, when

DanceBrazil comes to Popejoy Hall for one performance, at 8 p.m. Tickets range from $24 to $44. Find out more and get a sneak preview of what these dancers can do at www.popejoypresents. com and www.dancebrazil.org. 203 Cornell NE, 505.277.3824.

| Dakota

magazine.com

| DanceBrazil

Fight fires with feet—at least in spirit.

To celebrate Wildfire Awareness Weeks in New Mexico (March 25 through April 7), the National Hispanic Cultural Center hosts a 5k Wildland Firefighter Fun Run and Walk Sunday, April 1. Walk alongside local firefighters to raise awareness about wildland fire.

The walk starts in the NHCC parking lot (1701 Fourth Street NW) and will migrate along the nearby bosque path.

Wildfire preparedness booths will be set up before and after the walk, and Smokey Bear and Sparky the Fire Dog will be around to take picture with the kids, or with you, if you so desire.

There’s a suggested donation of $25 per participant, and proceeds support the families of wildland firefighters who lost their lives or were injured in the line of duty. Registration starts at 8 a.m., and the Run and Walk begins at 10 a.m.

505.246.2261. www.cabq.gov/fire/ events.

SANTA FE

Photo: Gabriella Marks

Even if you haven’t heard of AMP Concerts, you’ve probably been to one of their events. The nonprofit’s philosophy is to complement Albuquerque’s music scene with world, folk, acoustic and Americana music that isn’t often heard here otherwise.

In addition to bringing acts like Arlo Guthrie (April 3), Paco de Lucia (April 22) and John McCutcheon (May 4) to town, AMP hosts workshops, offers free monthly and quarterly series, and is one of the producers of ¡Globalquerque!

This month, catch “Weird Al” Yankovic at the Kiva Auditorium, courtesy of AMP. He’s scored himself three Grammys and 12 nominations, has 31 gold and platinum albums, and has now even written a New York Times– bestselling children’s book titled When I Grow Up. In fact, you can get psyched for his show by going to Bookworks (4022 Rio Grande NW) on Saturday, April 28, for a morning story time reading with the kids at 10:30 a.m.

“Weird Al” won’t be at the reading, but he will be at the Kiva (401 Second Street NW) on Monday, April 30, at 7:30 p.m. Tickets range from $25 to $49 and are available at all Ticketmaster outlets or at www.ampconcerts.org, where you can get more information about this and other AMP shows.

Photo: Allison Bailey

by Christie Chisholm

wings. Definitely go for the ogbono soup, with mango seeds blended, steamed and topped with stew, or the simple fried rice with vegetables. Albuquerqueans have been pleading for an African restaurant for as long as anyone’s been asking their opinion. Now it’s your job to frequent this little gem. 1218 San Pedro SE, 505.792.3221. www.talkingdrumsabq. com.

| Chef Tom Kerpon at Tanti Luce 221

ARCOS Dance opens its Spring Repertory Concert this month with three performances aimed to creatively stretch the company’s skills and imagination. A 90-minute program includes two highly ambitious world premieres, “Contrapuntal by Design” and “Soledades.” Lastly, the classic Uhlemann piece “To Have Everything,” dedicated to Uhlemann’s mother, returns. Catch the performances at the MPD Performance Space on Fridays and Saturdays, April 6, 7, 13 and 14, at 7:30 p.m. and on Sunday, April 15, at 2 p.m. Tickets are $20 for adults and $15 for students.

1583 Pacheco Street, 473.7434. www. arcosdance.com.

Be an angel on April 19th and join friends for dinner at any one of the nearly thirty restaurants participating in our town’s annual Angel’s Night Out. The charity event benefits Kitchen Angels, the agendy that provides free home-delivered meals to neighbors living with chronic and terminal illness. The restaurants reserve 25% of the proceeds from your night out and donate it to Kitchen Angels--yet another way that Santa Fe restauranteurs so generously support our community. Your choices are heavenly: Andiamo!, Asian Restaurant, Azur, Bishop’s Lodge, Cafe Ole, Cafe Castro, Cafe Pasqual’s, Counter Culture, Crumpacker’s, El Meson, Galisteo Bistro, India House, India Palace, Jambo Cafe, La Boca, La Fonda, Los Amigos, Marisco’s, Osteria d’Assisi, Piccolino, Pizza Centro, Pizzeria Espiritu, Plaza Cafe, Pranzo, Ranch House, Ristra, Terra, Tomme and Vinaigrette.

Congratulations to Pranzo Italian Grill on 25 years in business! The fine dining restaurant has been open since 1987 and was taken over by Michael O’Reilly in 2005. This Santa Fe landmark, located in the Sanbusco Market Center, boasts more than 7,000 square feet dedicated to gourmet pastas; freshly baked focaccia; O’Reilly Micro Creamery Ice Cream; and specialty items like garlic, organic herb and red Chimayo chile olive oil. To celebrate its silver anniversary, Pranzo will partner with two local nonprofits.

The partnership will allow the nonprofits to offer supporters membership cards that, when presented at Pranzo, will designate a percentage of their meal purchase to the nonprofits. Go tip your hat to Pranzo for its achievement at 540 Montezuma Avenue, 984.2645. www. pranzosantafe.com.

Photo: Gabriella Marks

That wonderfully intimate downtown spot that was home to Julian’s for years and then Amavi is ready for its next reincarnation. Combine a former corporate executive, a runway model and a more than 100-year-old gorgeous adobe, and you have Tanti Luce 221.

The new eatery, which will focus on eclectic European cuisine fused with Santa Fe style, is the brainchild of Rick Smith. After spending his life as a closet chef, Smith finally decided to ditch his career as an executive for nonprofit foundations and open Tanti Luce 221.

His compatriots in his new adventure are General Manager Missy Auge Juarez, former runway model and bar manager, and Chef Tom Kerpon, whose restaurant history includes the Inn of the Anasazi and Rio Chama. Come to Tanti Luce’s grand opening on Saturday, April 21, to get a taste of what it has to offer—including cocktails, traditional Spanish tapas and a happy hour.

221 Shelby Street, 988.2355, www. tantiluce221.com.

| Michael O’Reilly of Pranzo

And yet another anniversary. Owners David Heath and John Johnson are celebrating their 18th year at the incomparable Rancho de San Juan.

To celebrate the inn’s 18th anniversary they’re offering a free weekend at the illustrious property for a lucky winner of their drawing. To enter the drawing, all dinner guests during the month of April will receive a registration ticket (one per person) for each time they dine in the restaurant. On May 1, a drawing will determine the winner who will get his or her choice of room, champagne on arrival, a three-course meal for two and a complimentary continental breakfast for both mornings. How heavenly is that?

Featuring contemporary images interspersed with photographs borrowed from the Palace of the Governors photo archives, the exhibit charts a fascinating evolution of imagery. At the New Mexico History Museum’s Mezzanine Gallery from May 18 through Nov. 4.

113 Lincoln Avenue, 476.5200. www. nmhistorymuseum.org.

fertility. Plus, admission and parking are absolutely free. Find it all at the Santa Fe County Fairgrounds. 3229 Rodeo Road, 471.6251. www.sfmga.org.

The idea behind Cooking with Kids is simple: Teach children to eat well. The local nonprofit accomplishes this by getting kids in a kitchen and showing them through hands-on activities how to choose and prepare fresh, affordable food. The organization has been chipping away at this goal since 1995, and today more than 4,000 Santa Fe kindergarteners through sixth graders participate in the program. With a new $20,000 check from the Santa Fe Wine & Chile Fiesta, hopefully that number can grow even more. Here’s a salute to you, SFW&CF, for supporting programs that make a difference. To find out more about Cooking with Kids, visit www. cookingwithkids.net.

Spring has sprung! Here’s a good way to celebrate. On Saturday, April 28, the Santa Fe Master Gardeners Association will put on its eighth annual Garden Fair. From 10 a.m. to 4 p.m., listen to speakers on topical garden issues, get in on the best plant sale in town, stock up on new and used garden tools and accessories, and check out a host of exhibitors and demonstrations. This year speakers include David Salman of Santa Fe Greenhouses, who will present “Ornamental Grasses and Companion Perennials: Creating Beautiful, Low Care Landscapes with Grasses.” Next is Tracy Neal of Santa Fe Landscaping, who will discuss “High and Dry and Getting Hotter: Santa Fe Landscaping for the Future.” Soilutions, Inc.’s Jim Brooks will teach you how to conserve your soil through water management, and Joran Viers from the Bernalillo Country Extension Service will talk about improving your garden’s soil | Thank you Santa Fe Wine and Chile Fiesta!

Here’s another good deal for you, especially if you’ve been feeling strained at the gas pump. From now through June 30, you can book the Fuel for Fun package at the Eldorado Hotel and Spa. What you get is a minimum two-night stay in a deluxe guest room and a $50 gas card at check-in. Packages start at $169 a night. For locals, the lure continues to be the Old House—a perennial dining favorite—and the Agave Lounge, Santa Fe’s newest hot spot for nightlife. 309 West San Francisco, 988.4455. www. eldoradohotel.com.

Native American Portraits: Points of Inquiry examines the changing perceptions of Native peoples since around the time of the Civil War. A Taste of Life in New Mexico

APRIL 2012

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e h T Ten Commandments

g n i n e d r a of G

L

et’s face it, gardening in New Mexico can be hard. Harder than in other places. Our soil needs terrific amounts of amending. And that wind! And sun! And Mother Nature’s fickle monsoons that don’t always rain on our sun-parched vegetation.

If you were born to overcome these obstacles, then heed my words. Or rather, heed the words of some expert gardeners, those whose touch turns rocky, barren, hardscrabble patches of desert into blooming oases of edible, sniffable and eye-popping brilliance.

s t o r y b y K E L LY K O E P K E

I. Thou shalt ask the experts.

Julie Anderson, a Master Gardener, recommends the Albuquerque Area Extension Master Gardeners’ website and hotline as a terrific resource for growing anything in the area. Santa Fe and Taos also have their own Master Gardeners organizations, and all offer expertise by phone and in person as well as offering classes.

II. Thou shalt respect the calendar.

The Master Gardeners’ website also has a month-by-month calendar of tasks and advice.

For example, in April this piece of advice must be followed (and I write this without sarcasm or a hint of meanness): “By now your beds should be in top shape and ready to go. (See March ‘Garden Activities.’) Everything that remains from last year’s garden should have made its presence known. Those that did not survive have provided you with new places to plant.”

III. Thou shalt group plants together that have the same water and sun needs.

“Then you can set your irrigation to match what they need and not over or under water,” says Julie. “And plant basil all around the tomatoes. The tomatoes shade the basil and the basil flavors the tomato. Companion gardening at its best.”

IV. Thou shalt use plants to repel pests.

Another verdant digit wielder suggests marigolds as bug repellant around the basil and tomatoes. From personal experience, I can say that this works well and gives some bright color to your wall of green before the tomatoes ripen. Other pest preventers include mint, borage, catnip (which will, as its name implies, attract cats), lavender, nasturtiums and sunflowers.

V. Thou shalt plant for beauty as well as utility.

Pop some clematis (any kind or color) in the ground where the bottom of the plant is shaded and the stems will be in full sun. Or seed sunflowers, or hollyhocks, or daylilies— anything beautiful. “Clematis are simple and so rewarding. They’ll die back and then return with more growth every year,” says Margaret Keller, whose backyard garden boasts more flowers and herbs that any one plot has a right to.

American Gothic by Grant Wood, 1930, Art Institute of Chicago

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VI. Thou shalt garden, even when you have no room.

You don’t have a lot of space in which to grow? Try an Urban Garden from Urban Store or a “Grow Y’Own” by Galisteo local, Ken Kuhne.

A sunny spot of just a few square feet can support their garden-in-abox concepts—and can continue to produce during the winter with the removable cover system.

VII. Thou shalt protect the soil.

Kathy Richter-Sand, whose Albuquerque foothills garden terraces feature herbs, flowers, fruit trees and beautiful views of the city, recommends mulch. In fact, she says to mulch everything in the Southwest garden to help plants retain more water on their roots and stay cooler in the hottest temperatures. She does, so it must be working!

Specializing in indoor gardening and hydroponics, plus New Mexico’s best selection of organic garden supplies!

1051 San Mateo Blvd SE Albuquerque

505-255-3677 • www.AHLgrows.com

Wagon Mound Ranch Supply

VIII. Thou shalt consider a moveable garden.

for all your

“Western Lifestyles”

Kathy also keeps growables in containers, which is a super way to contain unruly plants like mint. Mint will take over your garden if you let it. Don’t let it. Instead, use containers, especially if space is a concern. Pots can be easily moved, provide a way to section off spaces (especially when planted with climbers or tall-growing plants), and can even be planted directly into the ground (remember that mint?).

Herbs do especially well in pots, and there are many varieties of vegetables that have been adapted to container living.

Generally, containers need more water than in-ground planting, but roots will rot if drainage is poor. More feeding is necessary, too, since the nutrients in the soil will be depleted quickly. A great resource for all things container is Finegardening.com. This site, part of the Taunton Press Home and Garden Network, is great for all gardening projects, and especially for ideas and advice on containers.

6855 4th Street NW Los Ranchos, NM 87107 All the way in the back!

505-341-2489 www.wagonmound.com Monday - Saturday 9:30 - 5:30

IX. Thou shalt understand the purpose of the garden.

Do you want to eat what you grow? Cut flowers for your table?

Beautify a drab, colorless space? Put your mark on your landscape?

Provide your dog with endless opportunity to dig? Once you know your purpose, planning the space, researching plant options and allotting the necessary time and resources—including your own energy—is much easier.

A great resource for purpose-driven gardening is Pocket Gardening for your Outdoor Living Spaces, by local writer and editor Stephanie Hainsfurther. The first half of the book is about planning, the second half about putting the plan into action. Whether you want to perk up your landscape with greenery or grow a vegetable bin full of produce, Stephanie’s paperback book combines practical information, worksheets and tips with beautiful photographs, many of which were taken here in New Mexico.

X. Thou shalt not create the Garden of Eden in one summer.

My final garden commandment is one I’ve heeded myself. Every growing season is a learning opportunity. Some plants thrive and others wilt. Start small and work up to a larger plot, more pots or varieties. Frequent other people’s gardens for pleasure, too, and share their vegetable and flower bounty. Patronize the local growers markets for fresh, seasonal and local produce. Vicarious enjoyment is sometimes just as satisfying as digging in the soil oneself.

A Taste of Life in New Mexico

APRIL 2012

11

In Harmony

story by GAIL SNYDER p h o t o s b y K AT E R U S S E L L

| Andy and Amanda Bramble

O

Brambles’ water comes from rain catchment. Over the kitchen sink hangs ne recent Sunday, typical of early New Mexico this handmade sign: “Please use our Sacred Rainwater as if you had carried spring, with bitingly chill winds, the sky low and it up from an Alpine lake in small containers.” Their electricity is supplied ominous with impending snow, Andy Bramble’s by a modest array of solar panels, and they do without most large appliances, infectiously cheerful message on Facebook read, “We’re using solar ovens and composting toilets, instead of the more conventional baking bread in the woodstove and listening to music!” It was versions. They grow their own green vegetables; clothes are washed in buckets, with a toilet plunger employed for suction (“and we have a solar dryer known one of the infrequent days that Andy as a clothesline,” Andy jokes). The coffee grinder and and his wife, Amanda, have had to use “sustainability is blender are hand-operated; there is no TV. They do have a a moderate-sized stereo, a propane stovetop and a their woodstove at all; when the sun’s living within your computer, “green” nine-volt refrigerator in their cold storage room. out, their house is toasty no matter the

“Our house,” says Andy, “connects us with the larger outside temp. But for Andy and Amanda, means. Meeting world outside the door. The main heating source is our local our needs without star, the sun. A row of south-side clerestory windows opens this was just another way to celebrate the sky to us and, with it, the paths of the sun, moon, and life in the Mothership: sprawled by the making toxic, stars. The floor is earthen; the walls are earthen-plastered fire with tunes cranked up high and and curved. And we’re growing food inside that isn’t just destructive embraced by the comforting aroma of a caloric source, it’s also making oxygen in the house. We impacts on the baking bread. both love camping,” he continues, “being outside, and, for

world.”

Neither Andy nor Amanda, both in their late 30s, is a zealot. They simply are having, in their elegantly simple habitat, the time of their lives. Ampersand, a handful of structures nestled in the crook of an arm outside of Madrid, is not only a demonstration site for the practices of permaculture and natural building, passive solar design and wise-water systems, it’s also their home. “We actually feel like we’re living in luxury,” says Andy.

It’s a cheerful, cozy, light-filled house, earth-bermed on the north and west sides, with a woodstove in the corner and shelves stuffed with books. The 12

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us, this house links ‘out’ with ‘in’ in visceral ways. As long as we’re here, that relationship can only deepen.”

Of course, it’s taken a lot of sweat equity to get to this point. Eight years ago, the uninhabited site was in doleful shape. The property was bisected by railroad tracks, built to transport Madrid’s coal, and for many years, the natural watersheds were disrupted. As a result, torrents of re-channeled storm water eventually carved out what is now a ten-foot deep gully. The property was strewn with piles of coal, railroad spikes and metal plates—and it had also been severely overgrazed.

“We first saw this land on a snowy day,” Amanda says. “The realtor brought us through the highest ridge of the mesa, the most gorgeous part.

We’re both lovers of land.”

“I like forests more than buildings,” Andy adds.

“I love boulders and escarpments,” says Amanda, “sunny special little spots, desert plants growing sparsely.”

“The lichen here! There’s so much!” says Andy, “and we likes our lichen.”

Amanda continues her story. “The realtor encouraged us to build up there on the ridge top,” she says. “And yes, the views from up there are incredible. But it had full exposure to sun and wind. We wanted to be downhill, so gravity would drive our rain catchment system, tucked into the canyon—” “—Not,” Andy finishes, “sitting up there dominating the skyline!”

At first, they lived in a yurt (“lots of coal dust blowing around,” Andy remembers), and during that first summer they built a small straw-bale cottage, where they lived while building their bigger oneroom house. In order to qualify for owner financing, they had to complete that house within five years, a deadline that Amanda says tempered their home’s very design.

“I even played with not having a greenhouse,” she says, “but Andy thankfully shot that idea down. It’s way smaller than our original plan, but I’m just glad to have one.” That greenhouse turns out to be the heart of their home.

“Part of a passive solar design involves thermal mass,” Amanda continues as we step down into the sunken greenhouse. “The heat coming in the roof and windows is stored in these four 55-gallon covered drums of water, the most efficient way to store heat, volume-wise. Then the heat rises and enters the house through the clerestory windows. I sit in here in the mornings drinking my tea, feeling the heat circulate through this window as the sun comes up, displacing the cold air and causing a cool breeze as the sun comes around to this side.”

A hose connected to a cistern provides additional rainwater to the greenhouse. Grey water from the shower and the bathroom sink drains out into the greenhouse bed. In order to keep the pipe from clogging, Amanda filters it using knee-high nylons. (“They work perfectly!” she laughs. “I guess no one buys them anymore, so thrift stores sell them super cheap!”) The trapped greywater gunk she then feeds to her worms, which live in a bin by the wall. She has a pumice gravel wick as “surge protector,” preventing water from spilling over the sides.

Castings from additional worms collect there, which are really good for the plants, “so every time water comes through the wick, it fertilizes the plants, too. It’s a living system! I just observe what nature wants to do with what I started.”

In order to get the most from her greenhouse’s limited space, Amanda plants in “stories.” Highest up, hanging above all the other plants, is a salvaged rack with little containers of sprouted seedlings; she’ll plant some in her outdoor garden, some in Madrid’s community garden and give some away to neighbors for trade (“like Jane and Margaret, who let us use their truck”). The

Over the kitchen sink hangs this handmade sign: “Please use our Sacred Rainwater as if you had carried it up from an Alpine lake in small containers.”

A Taste of Life in New Mexico

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In Harmony

next level contains several different kinds of kale, grown to three-foot trees in their second year. With their bottom leaves stripped away, the kale trees allow in light for the lettuce, chard, parsley, purslaine, arugula, peas and French sorrel growing beneath.

Along with the yurt, the first straw-bale cottage and the main house (which they call the Mothership), the Brambles have added a second straw-bale cottage for guests and an outdoor summer kitchen/living room, furnished with comfy weathered armchairs and equipped with running water, a propane stove and kitchen cabinets (picked up off the curb in Santa Fe). All of the structures were built with an assortment of salvaged lumber, posts made from dead piñon trees and even a large piece of driftwood that flowed down to them during a flood. At the top of the hill overlooking the outdoor garden perch the two front seats from the couple’s old Toyota Tercel. (“You don’t have to wear your seatbelts, though!” Amanda laughs.)

Everything at Ampersand is tied together by the notion that necessity is the mother of invention. What it all boils down to, in the end, is sustainability. “For me,” says Andy, “sustainability is living within your means. Meeting our needs without making toxic, destructive impacts on the world.”

When they got ready to settle down and make a home, Amanda says, “I wanted to do it in such a way that protects the ecological diversity of the world, not just making the least possible impact on the ecological system but being regenerative.” What remains, for her, a major learning experience came from their first straw-bale structure.

“It’s a small cottage. The roof catches water whenever it rains or snows, the water goes into a cistern and we use it, along with our grey water, for our plants. Actually living this was for me, an inspiration.”

Amanda’s been farming in deserts her whole adult life, but that first garden at Ampersand, she says, exploded her wildest dreams. From a forlorn, parched and desolate spot suddenly appeared a lush, green oasis. “I was the one who interrupted the unnatural process that had been established there,” she says. “I started storing the rainwater, and I saw how much we can actually improve the land by just using the resources already there—not bringing in lots of extra resources, but just using what already existed.”

Even with no prior experience in permaculture, high desert gardening or solar cooking, Ampersand workshop participants come away empowered. Perhaps sometime in the not too distant future, as word spreads, those of us still grid-dependent will look on from our increasingly costly and cumbersome homes and, seeing how much more fun the growing number of off-grid folks are having, dare to take the plunge. Call it grassroots planned obsolescence, powered not by corporate whim but by We the People!

If you are interested in learning more about Ampersand or the classes that are offered by Amanda and Andy Bramble, go to their website, www.ampersandproject.org.

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Wagon Mound

y l p p u S Ranch

| Owner Bob Bachen

story by GAIL SNYDER photos by GABRIELLA MARKS

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“I jump into stuff with both feet,” says Wagon Mound Ranch Supply owner Bob Bachen, who learned to weld and to shoe horses in Tucson back in the ’70s. “Then I hit the road, picked up an account in the Wagon Mound area, and, because it was challenging back then to find supplies at a good price, I started my own business, one of the largest farrier supply houses in the Southwest.”

That was back in 1978. Bob ended up moving to a ranch up there in the high plains of northeast New Mexico, where he stayed until 2011. His ranch supply business, offering horse tack and horse packing equipment, was well known for its catalog, which featured original sepia-toned drawings and vintage photographs. “Back then, we maintained a solid, hardcore customer circle within the local Colorado– New Mexico UPS delivery route.” The business expanded greatly over the years; then, because it was time for a change, says Bob, he and his partner, Elaine Huismann, decided to move back to Albuquerque.

After selling off the farrier supplies, Wagon Mound Ranch Supply settled last spring into the heart of Los Ranchos de Albuquerque, where they are tucked into a comfortable neighborhood location known as the Village Shops. “Our shop is all the way in the back. It’s a nostalgic store that captures the feeling of an Old West mercantile. We sell products that embody the true spirit of the West: Arbuckles’ Coffee, Geier Gloves, Moore Maker knives, Lodge cast-iron cookware and enamelware.” They also have an extensive book selection of all things Old West—black-andwhite postcards depicting familiar historical personages, CDs, even the metal triangles used to call cowboys in off the range for supper.

“Country living goes with the North Valley,” says Bob. “We’re making baby steps toward building a new customer base. These are home accessories for folks who live the Western lifestyle. We aren’t for wannabes. We’ve got a guy from the East Mountains, for instance—he comes in regularly now to buy his coffee from us.” Relocating, Bob admits, is “a challenge. Our new store is at the end of the line of shops, so there’s room for us to rope off the outside area and do some free concerts once the weather gets warm, some book signings, and some Dutch oven cook-offs.” All of this is reminiscent of Wagon Mound’s previous customer extravaganzas, like the Solano Starlight Ballroom, an event with a band and catered meals that drew a hundred people or more.

Bob’s enthusiasm for the Western lifestyle is genuine. “The American West is romanticized by people all over the world!” he enthuses. “It’s in people’s hearts and souls. The hardships of the Santa Fe Trail, the wagon trains—all of that happened right up through Wagon Mound. I like to call that area The Big Empty. It was so short-lived, but it was a magical time in our history, our culture. There’s still such a big pull toward all of that, the free spirit, excitement, adventure, the openness that existed before barbed wire, before everything got fenced in. It’s Lonesome Dove!”

Everything Wagon Mound Ranch Supply sells will touch the heartstrings of anybody who’s ever yearned to be out on the trail, selfsufficient—just you, your horse and your gear, listening to a chorus of coyotes in the distance and relying on nothing but the stars for guidance. It’s all there, along with employee Mandy Witt behind the counter at the old saloon-style cash register, beneath the Gene Autry poster.

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e l b a T e h t At with Leonard Razatos story by CHEF JOHNNY VEE photos by GAELEN CASEY

of The Plaza Café Southside Life is uncertain; eat dessert first.

It’s an old saying, but it seems to be taking on new meaning these days.

Let’s face it, the times we live in are certainly uncertain. There is pink goop in our ground beef; our food is being genetically engineered behind our backs; restaurants are closing; the politicos and pundits want to tell us who we should love and how and when; and mud flinging has become de rigueur in the media.

I think we all need to chill out and have a nice piece of pie or cake. And not just any ordinary pie or cake. I’m talking about the velvety, voluptuous ones that can only be found at the fabulous Plaza Café Southside. I had heard about the desserts found at the popular café opposite the Regal Santa Fe Stadium 14 movie theaters. I think I even popped in once for a quick bite pre-film when the restaurant first opened. But it wasn’t until recently that I tasted for myself what the fuss was about.

The two sweet treats that do the trick to relieve my stress come in the form of an unbelievably creamy Key lime pie and a slab of red velvet cake topped with a rich layer of flan and bathed in sugar syrup.

When I meet with the man whose confections are so soothing to my sweet tooth, Plaza Café Southside owner Leonard Razatos, the first thing on my mind—before food, drinks or dessert— is the September 2010 kitchen fire that forced him and his family to close the doors of their Downtown restaurant, the original Plaza Café.

“Right off, the question everyone wants to know is when the Downtown restaurant will reopen,” I begin.

“I think in another 90 days,” Razatos replies.

“It has taken a long time to get finished. Luckily, the fire was pretty much confined to the kitchen, so the dining room was only smoke-damaged.”

We’re sitting right behind the dessert case at the front of the restaurant; I have my back to the display so I won’t be distracted by the items on offer. Razatos orders a few dishes for us to sample, as well as the house specialty cocktail, the Hot and Cool Cucumber Margarita. Chef José Rodriguez (whom I know from his time working for Eric DiStefano at various restaurants) comes by to say hello. He tells us he wants to send us samples of a few dishes he is playing with. What a treat!

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Razatos is dashing, relaxed, cordial and hospitable—a rugged looking guy with a big, genuine smile. He’s also the consummate host; I can tell his staff is fond of him and he of them. I ask Razatos to give me an overview of his GreekHispanic family and its rich history in Santa Fe. “My Dad, Dionysi, was born in Greece and as a young man worked in the Merchant Marines,” he says. “He had an uncle who owned a candy store in Denver, so my father headed there when he came to this country. His travels eventually brought him to New Mexico. Family lore tells it that he met my mother when he was on a date with one of her girlfriends. My mother, Beneranda, was from the Clines Corner region of the state and worked at the Capitol.”

How did his family get into the restaurant business?

“The earliest record we can find about the Plaza Café is that it opened in 1905. My father went into partnership with another local Greek family called Pomonis and bought the business in 1947. By the early ’50’s, he had bought out his partner, and it became my family’s solely.”

Razatos and his six siblings grew up working in the cafe. (“I remember standing on a crate and making toast for the crowds at Indian Market,” he recalls with a chuckle.)

But he wasn’t immediately drawn to restaurant work. “I attended Santa Fe High but really didn’t plan on ending up in the family business. I first went to university at San Diego and then on to New York [to] the Parsons School of Design and, eventually, Columbia. I thought I would be a designer or architect.” As Leonard sought fame and fortune and found his way in the world, he had the luxury of always being able to come back to the family business. And after college in New York, he did exactly that.

“I worked at the restaurant for a time and then had to get out of Santa Fe again, heading back to the Big Apple. I worked for Danny Meyer first at The Union Square Café, and then I went over to help open his second venture at The Gramercy Tavern. I was the maitre d’. I learned so much from him; he is such a visionary.” Due to a disagreement in management styles, Razatos soon found himself back in Santa Fe, managing the family restaurant once more.

“In 2003, my family was approached by the owners of the Quality Inn, who had a restaurant space they needed a tenant for,” Razatos says. “That was when we branched out for what was the original Southside location. My brother Robert and I went to develop that space. We were there for five years, and it was tough. They offered us great rent, but the business was much different than Downtown.

What really kept us going is we had a small nightclub on the property, and we started hosting Saturday and Sunday night dances. It was very successful and helped pay a lot of bills. As our lease got close to ending, real estate developer Jeff Branch told me about the spaces being developed here by the movie theaters. He was excited about it and offered us a good build-out assistance, and it seemed like a good investment.”

The new Plaza Café Southside opened in the summer of 2009, with Leonard as the sole proprietor. He used his design background to create the ’50’s cosmopolitan look. A centrally situated square bar allow patrons a great view of each other and of the room in general. Nifty neon strips of light give the room a warm glow. One wall is adorned with hubcaps that nod towards an era when diners ruled. There are cozy booths, lots of comfy banquettes and outdoor

A Taste of Life in New Mexico

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At the Table

seating, to boot. Huge black-and-white photos of Downtown Santa Fe scenes provide a dramatic reminder of sense of place.

Overall, it’s a big space with lots of action and lovely smells emanating from the open kitchen. And, oh—that welcoming dessert case at the front door!

“Our menu has really evolved here,” says Razatos. “We are sister restaurants with Downtown. [They are] similar yet different. I wanted it to have a 50’s diner feel. The same things don’t sell here [as there]. Most of the chile recipes are the same, but we don’t have a lot of Greek dishes on the menu; rather, we do them as specials. My chef José comes from high-end restaurants. His brother worked at the Downtown restaurant.

He was working at Whole Foods at the time [the Plaza Café Southside was being created] and started with me even before we opened.”

By this stage, we have sampled a few of the chef ’s delicious creations: perfect fried calamari tossed with fiery strips of jalapeño; crispy whole smelt in a light batter that Razatos refers to as “fries with eyes”; a beautifully composed salad of dates, beets, blood orange and feta; and a tender grilled pork souvlaki that I loved so much I plan to order it again the next time I return. Clearly, Chef Rodriguez was a find.

I confide that the growth and popularity of the Southside part of town is a mystery to me. Although I find myself heading out Cerrillos road more and more in search of good food, not all the eateries in this part of town flourish. Why, I ask Razatos, does he think the Plaza Café Southside has been so successful?

“It’s funny—depending on how popular the movies playing across the way are, often determines how busy we are,” he says.

“Our business has been growing steadily. We have doubled our business since we moved to the new location.”

I wonder whether Razatos feels more Greek or Hispanic.

“I guess I felt fifty-fifty growing up,” he says. “When I was younger, I was really into Mexican food. Now I’m more into Greek. My mother had to learn to cook Greek dishes; she made a killer leg of lamb. I’ve been to Greece many times and studied with some chefs there.”

Dessert arrives and includes the aforementioned red velvet flan and a decadently moist walnut cake with candied orange, orange syrup and yogurt—certainly a celebration of Razatos’ Greek heritage.

What’s next for the restaurateur?

“Now that we are three years old, I’m kicking around the idea of opening a contemporary Greek restaurant,” he says.

“José and I just got back from San Francisco where we went on an eating tour of primarily Greek places. This summer we are going to Greece together for more research. I don’t have a location yet for my new venture, but it’s my latest dream.”

“How do you stay motivated and inspired in this tough business?” I ask as we finish our last bites.

“I love to eat, and I find great satisfaction in sharing food with people,” Razatos says. “We’re always trying to improve here, and José loves to be challenged.”

With decidedly good food and a welcoming atmosphere and staff, the Plaza Café Southside offers diners the whole package. If you’re having a bad week, I recommend one of their sweet remedies.

And don’t forget to save room for dinner.

The Plaza Café Southside is located at 3466 Zafarano Drive in Santa Fe in front of the Regal Cinemas 14. 505.424.0755. www.plazacafesouth.com.

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™

Santa Fe

THANK YOU

The following individuals, organizations, and businesses have made arTsmart’s 15th annual arTfeast a pleasure for participants and attendees alike, as well as a significant contribution to the creativity of Santa Fe’s young people.

General Fund

media SponSorS

The Coker Foundation

American Art Collector Collector’s Guide Essential Guide, The Hutton Broadcasting Inside Santa Fe Journal Santa Fe KASA Fox 2 KHFM 95.5 KSFR 101.1 Local Flavor Santa Fe New Mexican Santa Fe VIP Santa Fean Magazine Santafe.org Sourthwest Art THE Magazine Trend Western Art Collector

ScholarShip Fasken Foundation Scholarship The Mill Foundation Santa Fe Gallery Association Tyson-Cook Foundation

arTSmarT BeneFacTor Ed and Margaret Roberts Foundation

arTSmarT SupporTer Ed and Alice Lusk Nedra Matteucci Galleries

SupporT a School Bottorff Construction GF Contemporary Michele and Randy Lowrance Santa Fe Society of Artists Poteet Victory

SupporT a claSSroom Richard Wallen Diana Gabaldon and Doug Watkins Zia Insurance

SupporT a STudenT Asiatica Margaret Moore Booker Corky and Laird Brown John Cochran Mary and Robert Harbour El Centro de Santa Fe Jackie M Karen Melfi Collection Jan and Jim Patterson Kitchens by Jeanne, Inc. Kenneth Truse

arTSmarT Friend Leslie and Edward Atler Kimiyo and Anthonay Bennett Cicada Collection Shirley Ross Davis David Gaussoin Claudia Meyer Horn Judith and Phillip Huston, Jr. Ashlyn and Dan Perry Pippin Meikle Fine Art Mary Moore Kathleen Nichols and Douglas Holen Randel C. Shadid, in memory of Mary Silverwood A.W. Stites Winterowd Fine Art

evenT underwriTerS American Art Collector Collector’s Guide Essential Guide Los Alamos National Bank Mary and Robert Harbour New Mexico Bank & Trust Santa Fe Properties Santa Fean Magazine Southwest Art The William & Joseph Gallery

parTially Funded By New Mexico Tourism Department, newmexico.org Santa Fe Lodger’s Tax, santafenm.gov

BuSineSSeS & orGaniZaTionS 222 Shelby Street Gallery Adobe Gallery All Powder Coating of Santa Fe Alpine Sports Altermann Galleries & Auctioneers Amaya at Hotel Santa Fe Anasazi Restaurant & Bar at the Inn of the Anasazi Armadillo Protective Packaging Arroyo Santa Fe Asiatica Barry McCuan Beals & Abbate Fine Art Beestro Bishop’s Lodge Resort Blue Corn Café & Brewery Blue Heron Restaurant at Sunrise Springs Blue Rain Gallery Bobby Levin Body Café Body of Santa Fe Boots & Boogie Bottorff Construction Boxes, Bubbles and Beans Brian Lee, CPA Buffalo Thunder Resort Burro Alley Café Canyon Road Contemporary Canyon Road Merchants Association Carolyn Silver, Quantum Biofeedback Casas de Santa Fe Charles Azbell Gallery Christus St. Vincent Cicada Collection Cos Bar Cowgirl BBQ Darnell Fine Art David Gaussoin David Knowlton Del Charro Saloon at Inn of the Governors Dinner for Two Dish n’ Spoon Café DJ Aztec Sol DJ Joe Ray Sandoval DJ King George Dominique Boisjoli Fine Art Dr. Kristine Ali El Farol Elven Velvet Encantado Resort Essential Guides Evoke Contemporary The Flying Tortilla

Fine Art for Children and Teens Frank Howell Gallery Galerie Zuger Gallery 822 Gaugy Gallery Geet Design Gerald Peters Gallery Geronimo GF Contemporary Giacobbe Fritz Fine Art Golden Eye Golfsmith Gonzales Community School String Orchestra Grapeful Wine Consulting Great Southwest Adventures Guadalupe Café GVG Contemporary Heidi Loewen Porcelain Gallery High Desert Angler Hilton of Santa Fe Hotel St. Francis Il Piatto Cucina Italiana InArt Santa Fe Gallery Inn & Spa at Loretto Inn on the Alameda Inverness Hotel Invisible City Designs Jambo Café Jane Sauer Gallery Jinja Bar & Bistro Joe Wade Fine Art Joyce Robins Justin’s Frame Design Kakawa Chocolate House Karan Ruhlen Gallery Kaune’s La Boca La Casa Sena La Fonda Hotel La Plazuela at LaFonda La Posada de Santa Fe Le Mesa of Santa Fe Lensic Box Office Leoci’s Bistro Lucky Dawg Daycare Luminaria at Inn of the Lorreto The Mansion on Forsyth Park Maria’s New Mexican Kitchen Marisco’s Costa Azul Mark White Fine Art Matthews Gallery McLarry Fine Art McLarry Modern Meyer East Gallery Mill Fine Art Mist Skin Care Museum of Contemporary Native Arts Museum of Indian Arts & Culture Museum of International Folk Art National Distributing Company of New Mexico New Mexico History Museum/ Palace of the Governors New Mexico Museum of Art New Mexico School for the Arts NuArt Gallery O Eating House O’Farrell Hat Company Ojo Caliente Ore House at Milagro Osteria d’Assisi The Palace Restaurant & Saloon The Pantry Restaurant Paper Tiger Peas ‘n’ Pod Catering The Peterson-Cody Gallery

Pharmaca Phyllis Kapp Pinkoyote Pippin Contemporary Pippin-Meikle Fine Art POP Gallery Premier Distributing Raaga Fine Indian Dining Ranch House, The Red Dot Gallery Red Mercantile Republic National Distributing River Trading Post RKW Enterprises, Inc. Road Runner Airport Shuttle & Charter Rooftop Pizzeria Rosewood Inn of the Anasazi Saffron of Santa Fe Sage Creek Gallery Sangre de Cristo Chapter of American Needlepoint Guild Santa Fe Community College Culinary Arts Program Santa Fe Concurso Santa Fe Dry Goods Santa Fe Gallery Association Santa Fe New Mexican Santa Fe Properties Santa Fe Sage Inn Santa Fe School of Cooking Saveur Scottish Rite Temple The Signature Gallery Silver Sun Santa Fe Singleton-Biss Museum of Fine Art Ski Santa Fe The Spice Lady Statements Steaksmith at El Gancho Su Casa Magazine Sunflower Market Terra at Encantado Resort Tomme Tommy Bahama Towa Golf Club Tresa Vorenberg Goldsmiths Tsosie-Gaussoin Turner Carroll Gallery Ventana Fine Art Videotero Vivo Contemporary Waxlander Gallery We Clean Inc. Whole Foods Market Catering Whoo’s Donuts Wiford Gallery The William and Joseph Gallery Windsor Betts Wine & Chile Festival Winter Guide, Journal Santa Fe Winterowd Fine Art Zaplin-Lampert Gallery Zia Diner Zoe & Guido

individualS Anthony Abbate Tana Acton Bruce Adams Jane Adams Cassandra Adams-Harford Gasali Adeyemo Missy & Marty Agnew Ellen Andes Lori Andrews Katy Ashmann, BASH Connie Axton

Save the date! Sunday, September 23, 2012 – arTsmart Golf Tournament

ald ez cV

We’ll see you February 22-24, 2013 for the 16th annual ARTfeast

Jennifer Kluck Peggy Kratka Gloria Kratz Shakti Kroopkin Laura Kroshewsky Carol & David LaRotonda Amanda Lee Steven Lemon Kim Leonard Margie & Mark Lessen Star Liana York Debbie Linsalata Janice Lorraine Jamie Markle Bernard Marks Sharon Markwardt Nina Mastrangelo Barry McCuan Chris McLarry Barbara Meikle Mayo Miller Susanna Mireles-Mankus Monika Moores Patricia Moriarty Dana Morris Kim Müller Anne Mulvaney Marshall Noice Catherine O’Brien Mary Olson Matt Ostrander John Oteri Chuck Pabst Patricia & Ken Palmer Loren Parish Melissa & Pilar Patterson-King Sharon Peterson Karl Peterson Carole Pigott Aleta Pippin Michele Plourde Felicia Ponca Alex Prihoda Angel Ramirez Matt Redington Eric Reinemann Roni Rohr Phyllis Roybal Fernando Ruiz Jonathan Sanchez Genie Shuller Andrea Slade Joseph Sulzberg Amy Summa Merrill Swim Steve Talbot Susan Tatum Christopher Thomson Juanita Thorne-Conner Rebecca Tobey Jami Tobey Al Trujillo Chris Turri Karen Van Hooser Poteet Victory Suzanne Victory Charles Vielleux Judy Wade Gretel Wanenmacher Jean Wells Kim White Richard White Kathy Whitworth Kara Young Toby Younis Gloria Zamora

Ale

arTsmart ensures that Santa Fe and new mexico youth have the opportunity to explore, experience, and engage in the visual arts, a critical component of every student’s education.

John Axton Joseph Badal Judy Bell Julia Bergen Erik Bernsten Martine Bertin-Peterson Amy Birkan Mary Bonney James Bottorff Candy Brenton Victoria Brown Caroline Burnett Anne Burton Trish & Chip Byrd JoDee Chavez David Chavez Claudia Chavez Paula Cho Doug Coffin Jim Cohen Kate Collins Aimee Colmery Mark Connell Nigel Conway Angela Coon Paul Cunningham Susan Curtis Priscilla Dakin Charles Dale Kindle D’Arco Suann Davin Susan & Jeff Davis Stephen Day Diane Deane Derusha Leanne DeVane Marty Dobyns Suzanne Donazetti Sheila Doran-Benyon Elaine Duncan Connie Durand Janet Elder Michael Ethridge Brian Fantl Laurie Farber-Condon Lori Faye Bock Elizabeth Fisher Bonnie French Deborah Fritz Matthew Gantner Corey Garcia Cristina Gonzalez Lynn Grimes Glenda Griswold Bobbie Gutierrez Christopher Hagen Susan Hallsten McGarry Alex Hanna Mary Harbour Sandra Harding Amber Haskell Deb Hawthorne Katy Hees Matthew Higginbotham Linda Howell, PGA Andrée Hudson Yon Hudson Angela Hull Natasha Isenhour Robin J. Laws Andrew Johnson Kerry Johnson Phyllis Kapp Elaine Kidd Bruce King Vicki Kirsch

ArcAttack

K I MO

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8 p.m. Friday, April 27, 2012

eat Corner! At Edi ts, Same Gr th and tauran s Cent e R t ral i Grea n hi o stor Tw ic Ed o ne ighb orhoo d.

“If MIT had a marching band, this would be it!” - Howie Mandel

Adult $20 • Seniors $18 • Students $15 KiMoTickets.com

Event Info 768-3544 or 311(Relay NM or 711) Parking available behind the KIMO Cultural Services • City of Albuquerque Richard J. Berry, Mayor

Savings with Style!!

If you appreciate the styles found at… Crate & Barrel®, Restoration Hardware®, Williams Sonoma Home®, Calico Corners®, Pottery Barn® ,and Room & Board® …and you’re willing to forego the fancy frills of expensive stores, you’ll enjoy the signi�icant savings everyday at Newport Furnishings®!

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Floor Stock Clearance * up to 50% OFF *On select items thru April

Full service home furnishings store including window treatments and area rugs

505.883.9999 | newportabq.com 3530 Pan American Freeway, Suite H

Thurs–Sat 12– 7 • Additional days/time available, please phone

B u y S m a r t . L i v e We l l !

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SM

Santa Fe Village

s t o r y b y J E A N E T T E A LT R O M E R O photos by KITTY LEAKEN

Front row, left to right: Bronwyn Fox-Bern, Keshi, Dawn Bacon-Richards, Santa Fe School of Fashion Design, Erica Hart, Vino del Corazon Middle row, left to right: Steven Traer, Red River Mercantile, Sarah Lee Chavez, Sew What?!, Maya Blue, Crazy Fox, Cassandra, Atelier #14, Clara Ruiz, Doña Clara, Diane Zamost, Wahoo!

Standing, left to right; Eva Toczek, Chuparosa, Joanna Isert, Crazy Fox, Madelyn Dunn, El Nicho, Bear Campbell and Jane Paquin, Guns For Hire, Martin Vazques, Doña Clara, Simon Garcia, The Copper Fetish, Juan Zambrano, Doña Clara, Ani Ramos, Ani of Rose, Debra Belz, Alterations by Debra.

A

stroll into Santa Fe Village is an encounter with the pure, quirky charm of the Old West. From the exterior’s rough stucco to its weathered wood posts, every detail offers visitors hints of what awaits them. Inside, architectural features deliver surprises at every turn: uneven, New Mexico clay-colored concrete floors with the occasional cobblestones showing; superhigh ceilings with exposed antique beams; and log cabin–inspired walls mudded with plaster and adobe.

Make no mistake, this idiosyncratic style was completely intentional. And that’s because this rustic retail compound is a mall like no other. It is, among other things, a friendly space perfectly suited to meandering. Even though it houses fewer than twenty different shops, Santa Fe Village gives shoppers a sense that they are having an adventure just walking through its halls and peeking into the different windows and doors.

The shopping complex’s centrally located Downtown site is rumored to have housed a livery in the 1800s, and in 1929 it was the address of Star Motors and a succession of car dealerships, including a Studebaker outlet. Not until 1971 did this spot transform into the Santa Fe Village we know, with vigas, wagon wheels and rusted iron gates creating an atmosphere reminiscent of a shop-lined backstreet somewhere in Spain or Mexico. That was the original goal of Nicholas Woloshuk, who bought the building in 1970. To bring his vision to life, Woloshuk employed an assortment of skilled carpenters and masons—and then set them to work without drawings or plans. Instead, he defined the size or location of a door or partition by drawing with his hands in the air, or with his foot in the sawdust on the floor.

That image goes far in explaining what makes Santa Fe Village’s aesthetic so unique, but its distinct character doesn’t end with the architectural details. The business owners who operate local shops in this mall are a varied and interesting bunch, as you’ll see below. Their wares are also similarly intriguing—and well worth a look.

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Crazy Fox This women’s fashion outlet store provides personal boutique-level service and high-quality original merchandise—with a twist. “We’re a little different from most downtown stores, because we price at wholesale,” says owner Maya Blue, who shops directly at factories several times a year to select merchandise from the two designer lines that the store carries. The organic cotton, alpaca, wool and silk apparel of Peru-based Indigenous Designs offers the perfect complement to the contemporary, luxurious designer knitwear by the Bay Area’s Margaret O’Leary.

Both lines boast apparel in rich earth tones, highlighted with the occasional shot of color. “These clothes can be worn such a long time with their style and quality,” says Blue. “And for spring, we have a great collection of all new, perfect-weight items.” For style conscious women in Santa Fe, Crazy Fox is a landmark—and they have been in this very location for over 27 years! 505.989.7935.

Wahoo!

Santa Fe Diane Zamost is the first to admit she is extremely picky about what she allows in her store. She refined her trade as a supplier and collector who traveled the country selling vintage Western wear at horse shows, ranch rodeos and stock shows. Her store, Wahoo! Santa Fe, now carries vintage, new and pre-owned cowboy boots, old blankets and shirts from the ’40s and ’50s, accessories (both vintage and new) and jewelry.

But it’s the boots that command her passion.

“Vintage boots have a certain look and line to them,” she says. “There are about 140 steps to making a good boot. They’re individually made, on a last [the solid form around which a shoe is molded], and are just much better made than what you find today—in silhouette, design, workmanship and materials.”

Zamost will soon introduce her own boot line, made the good old-fashioned way and called Wahoo! Santa Fe. 505.577.8200.

Chuparosa “I think every woman should own a boutique and get to play with the clothes!” says Eva Toczek, proprietor of Chuparosa, whose style makes her a walking billboard for her store. “The street front is our business card. So much local traffic, a lot of comeback tourists.” It’s a great business card; the window always features some wonderful garment to catch your eye and entice you inside. Chuparosa (the name means hummingbird) features classic clothing with a decidedly sophisticated edge. “Some lines repeat their classic styles for years and remain very popular, with reasonable prices.” Toczek says, noting that one label has not raised its prices in ten years. Right now Toczek is enthusiastic about three new lines she will debut this spring and summer. “All of that wrapped together is what keeps us here.”

505.988.4116.

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Keshi “You get to Zuni from here.” That’s always been the catchphrase for Keshi, the Zuni Connection, a business that opened 31 years ago and carries more works of art for sale than Zuni Pueblo itself. You’re encouraged to touch the merchandise: fetishes (animal carvings), jewelry and pottery. See which fetish speaks to you, or take the advice of manager Cindy Zivic: “Everyone needs to have a frog to help cure the drought!”

“People find us and then come back every day ’til their vacation ends,” says Zivic. “We have good prices for the Plaza. Keshi sees plenty of locals, New Mexicans from all around the state and tourists from every corner of the earth.” 505.989.8728.

La Cocina de Doña Clara “We are true to Mexico, with food just like we ate growing up in Zacatecas,” explains Juan Zambrano, whose mother Doña Clara prepares the food at this colorful, bright little restaurant, which opened a few months ago in Santa Fe Village. It’s the second location of La Cocina de Doña Clara; the original is on Airport Road.

Popular gorditas are made to order with fresh masa and a choice of 18 fillings. Another specialty is birria, similar to cabrita (baby goat). “People come for it every weekend,” says Zambrano. “People who know about real Mexican food come here for what is authentic, traditional.”

Doña Clara herself passes through the dining room just in time to smile and add, “It’s all cooked with love.”

505.983.6455

The Monks’ Corner If you’re strolling Downtown and suddenly think you hear Gregorian chanting, you’re probably outside The Monks’ Corner, a tranquil store owned and operated by the Christ in the Desert Benedictine Monastery in Abiquíu. The store features carved santos, crosses, jewelry, inspirational ceramic plaques, books, retablo art, and religious antiquities, plus a full line of products by Santa Fe Lavender. And, of course, chanting recorded by the Brothers plays inside and out.

“We do lots of shipping,” says store manager Gail Hulslander, as she addresses a box to Australia. “Our merchandise goes to people around the world.” Plus, shopping here supports a very local cause—all proceeds from sales support the work of the Brothers. 505.982.1915 A Taste of Life in New Mexico

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Vino del Corazón Wine Room

Vino del Corazón owner Erica Hart explains that she’s always worked in the wine industry and knew that she had to someday open a wine room or she’d live with regret all her life. “It’s a part of my French-Italian ancestry; it’s a passion,” she says. Happy customers sit on barstools and sample generous portions of each wine, listening to Hart’s mouth-watering descriptions of what’s in each glass. “When we have a new wine release, we have a private party with family and friends to taste and write the description together,” she says. “That’s why they sound so good!”

An added feature is that all of the wines that Erica carries are local wines from grapes grown in New Mexico. (How’s that for a taste of our local flavor!) The store also carries exquisite dark chocolate truffles and creative wine-related items, such as the matching wheel that tells you which wines pair well with specific foods, such as popcorn, foie gras, and artichokes.

505.216.9469

Clothes and Jewelry Atelier #14 Cassandra travels the world to find jewelry, couture garments and little luxuries. Check out her beautiful beaded lace pieces.

505.982.9112 Copper Fetish Silversmith and copper worker Simon Garcia creates and sells everything from jewelry to wall sculptures in this working studio and store, which also features work by other local artists.

505.690.2527 El Nicho Explore handcrafted Navajo folk art, jewelry and woodcarvings by local artisans. The beautiful blue door on Don Gaspar will lure you in.

505.984.2830 Lynda * Star Studio It is here that Lynda Thompson creates her gemstone angels, which are available for purchase at Mama’s Minerals in La Fonda.

505.501.1946 Red River Mercantile Check out a selection of casual men’s sportswear and accessories that support the Santa Fe lifestyle—because women shouldn’t be the only ones who are welldressed.

505.992.1233 Sacred Mountains Explore work by Navajo jeweler and silversmith Fernando Benally as well as jewelry, sculpture, paintings and pottery from other local artists.

505.990.2522, www.sacrednm.com Santa Fe Tin Works Fred Ray Lopez uses traditional techniques to create decorative and whimsical tin pieces and jewelry.

505.984.2922, www.santafetinworks.com Sew What?! and the Button Connection Sarah Lee Chavez has collected a wonderful selection of antique, vintage and unusual buttons (and she also does alterations).

505.466.8717

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Salon Services Sweetpoppies Skincare Nurture your skin and calm your spirit at this boutique, which also offers skin care and hair removal for men and women.

505.920.2790 Illusions Hair Salon Let Joaquin give you a fabulous new ’do to go with your new clothes and boots.

505.316.0064

Galleries and Gifts Momeni Gallery Peruse new and antique handmade rugs and textiles, as well as home furnishings and jewelry.

505.989.3997, www.momenigallery.com

Services Ani of Rose Ani Ramos designs custom bridal gowns ranging in style from traditional to couture, ensuring that every bride gets a fabulous, unique look for her special day.

227 Don Gaspar, 503.219.8191, www.aniofrose.com Bacon-Richards/Santa Fe School of Fashion Design Dawn Bacon-Richards does fashion design and consultations, and she teaches fashion and sewing workshops to all ages.

505.310.2955, www.santafefashiondesign.com Alterations by Debra Debra Belz does custom fitting and fine tailoring in addition to teaching classes on dressmaking and working with leather and fur.

505.690.9609, www.alterationsbydebra.com Guns for Hire Leatherworks Bear Campbell creates and repairs leather purses, holsters, bags, you name it. He also does silver work.

505.989.7273

Restaurants India Palace Enjoy the cuisine of India in Downtown Santa Fe. Lunch and dinner are served seven days a week.

505.986.5859, www.indiapalace.com

Real Estate Southwest Asset Management Phil Garcia is the man who pulls it all together. Call him if you’re interested in becoming part of Santa Fe Village!

505.988.5792

33rd Annual April AMERICAN 21-29 INDIAN WEEK

8 Days of Dance, Food, Art, & Culture!

April at the Indian Pueblo Cultural Center 1 7&8 14 & 15 21 & 22

11a & 2p 11a & 2p 11a & 2p 10a & 1p 11a & 2p 12p & 3p 23 10a & 1p 11a & 2p 24 10a & 1p 11a & 2p 25 10a & 1p 11a & 2p 26 10a & 1p 11a & 2p 12p & 3p 27 10a & 1p 11a & 2p 12p & 3p 28 & 29 10a & 1p 11a & 2p 12p & 3p

Summer Rain Dance Group - Ohkay Owingeh Pueblo Red Turtle Dance Group - Pojoaque Pueblo Acoma Intercultural Dancers - Acoma Pueblo Dineh Tah Navajo Dancers - Navajo Fontenelle Family Dance Group - Zuni Pueblo/Omaha Great American Indian Dancers - Plains/Kiowa/Dakota Dineh Tah Navajo Dancers - Navajo Fontenelle Family Dance group - Zuni Pueblo/Omaha Great American Indian Dancers - Kiowa/ Dakota Hopi Reed Clan Dancers - Hopi Pueblo Tewa Dancers from the North - Ohkay Owingeh Pueblo Hopi Reed Clan Dancers - Hopi Pueblo Tewa Dancers from the North - Ohkay Owingeh Pueblo Fontenelle Family Dance Group - Zuni Pueblo/Omaha Tewa Dance Troupe - Nambe Pueblo Pollen Trail Dance Group - Navajo Yellow Bird Dance Group - San Carols Apache Apache Crown Dancers - White Mountain Apache Pollen trail Dance Group - Navajo Yellow Bird Dance Group - San Carols Apache Apache Crown Dancers - White Mountain Apache

Join us for dinner or weekend brunch. Patio opens April 11th!

8917 4th St NW

Albuquerque, NM 87114

505.503.7124 Farmandtablenm.com

Dinner: Wed-Sat open at 5pm Brunch: sat-sun 9am-2pm

Easter Brunch – Sunday April 8, 11am to 4pm Champagne after 12 pm Call for details: 505.889.8071 theranchersclubofnm.com

1901 University Blvd. NE in the Crowne Plaza Albuquerque, NM

Month of April 9am-5pm | Native American Children’s Art Show Opens – “Pueblo Core Values: What Will I Contribute?”- Located in the Museum, lower level. Annual art show will feature artwork by Native American students drawing on their creativity as they study the core values of our Pueblo people. In conjunction with our 100 Years exhibition, we will ask our young students how they view the Pueblo core values and how they will contribute to making positive changes in their communities.

April 17 12pm-1pm | Brown Bag Lecture Series - “Marketing the IPCC” with Speakers Tazbah McCullah, Marketing Director, IPMI/IPCC and Nick Pecastaing, Multimedia Specialist, IPMI/IPCC. Located in the Pueblo House Classroom. Volunteers and Members, free of charge.

Visitors, free with admission.

April 18 5:30pm-7:00pm | Coffee and Conversation – “New Pueblo Direction: Young Voices Respond to 100 Years of State and Federal Policy”- Located in the Silver and Turquoise Rooms. Free admission with support from the W.K. Kellogg Foundation. Panelists: Lee Francis IV, Laguna Pueblo & Jodi Burshia, Laguna Pueblo. Lee Francis is the Director of Word Craft which was started by his father, the late Lee Francis III. Lee and Jodi will be joined by some of the youth they have been working with on curriculum pertaining to the 100 Years exhibition. Listen to how the Pueblo youth explain Pueblo history, the process of working on the curriculum materials, digital storytelling and their work on an electronic magazine.

Spring Art Market | April 21, 22 & 28, 29 10am-4pm - Located in the IPCC Courtyard. Buy direct from 50 Native American Artists.

April 25 10am – 4pm | Spring Elders Arts Market - Located in the IPCC Courtyard. The 2012 Spring Elder Arts and Crafts Market is a day dedicated to providing a showplace and opportunity to sell arts and crafts created by elders from the 19 Pueblos.

Indian Pueblo Cultural Center 2401 12th St. NW, Albuquerque, NM 87104 IndianPueblo.org

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Strictly Old School “Gardening is very spiritual: having your hands in the dirt, nurturing the plant and then eating it, incorporating that into your body. Our society has in many ways lost touch with some of the hands-on, practical D.I.Y. techniques, and people are really enjoying getting back in touch with those things.”

– Chuck Alex, Old School’s gardening and composting teacher

s t o r y b y TA N I A C A S S E L L E photos by GAELEN CASEY

I

f you’ve never canned produce, made your own buttermilk or soap, or gathered eggs from your backyard chickens, the Old School in Albuquerque is the place to learn how. The Old School offers classes in the kind of “frugal, traditional, and sustainable living skills” that our great-grandparents might have known but that we, in our reliance on the supermarket checkout, have lost.

“One day I was wishing I knew how to can and how to make bread out of sprouted grains,” says Maggie Shepard, the school’s co-founder.

Shepard is a strong researcher—she worked at the Albuquerque Tribune and now teaches CNM’s journalism course—but even she couldn’t find the help she wanted.

“I’m a learner who needs hands-on. I can watch a YouTube video and read a book, but I like to learn in community with other people. I was at Costco and they were selling sprouted grain bread, and I thought if this kind of product has reached this level of consumerism, there must be other people interested in these skills.”

So in the Field of Dreams spirit of “build it and they will come,” she started her own school, finding instructors to pass on their wisdom by teaching subjects such as gardening, quilting, solar oven cooking, herbalism and, of course, canning and bread-making.

Her hunch proved correct. Since Old School opened in May 2011, the response has been phenomenal, and Shepard says she can barely keep up.

“The demand is insane. People were seeking this knowledge; they’re superhungry for it.” Some classes fill up in 24 hours, and it doesn’t hurt that their fees start in the $7 to $12 range, with low-cost childcare, too.

Shepard believes the school’s success is due to various factors, starting with the American do-it-yourself streak of independence. “People 30

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definitely have a drive to take care of themselves on their own, because they know that somewhere in their past their ancestors knew how to do that, and they feel a loss.”

Then there’s a pendulum swing away from our collective tendency to trust corporations to tell us honestly what’s good for us. “So who do we trust?” asks Shepard. “We trust ourselves, we want to know this stuff.”

As an example, she cites beekeeping, usually thought of as a project best left to experts. “Now, as it’s become more widespread, people realize, ‘Oh wait, I can do this myself!’”

Classes that offer instruction in beekeeping and the tending of backyard chickens are held at instructors’ homes. Others are at the Albuquerque Mennonite Church, which isn’t formally affiliated with the school but is a perfect match in its frugal, self-sustainable philosophy.

(And it’s well equipped with a good kitchen!)

“The cool thing about the Old School is that it’s not just come, get info, leave, and we’re done,” says Shepard. “Students make connections, keep in touch, and the tutors are passionate, saying, ‘Call me any time if you need help.’”

One of those instructors, Chuck Alex, holds the school’s gardening and composting classes at his Urban Store in Albuquerque’s Nob Hill, teaching people to grow their own food year-round. He reckons that even those living in apartments or with just a small yard can grow enough salad greens to feed a couple of people all year, using Urban Store’s threefoot-square raised-bed container gardens. For some of the urban dwellers rushing to pick up a trowel, gardening is a way to save money. For others, it strikes a deeper, more emotional note.

“Gardening is very spiritual: having your hands in the dirt, nurturing the plant and then eating it, incorporating that into your body,” says Alex.

“Our society has in many ways lost touch with some of the hands-on,

|

Old School co-founders, Leila Salim and Maggie Shepard

practical D.I.Y. techniques, and people are really enjoying getting back in touch with those things. The Old School offers so many classes, from sock darning to cheese making to beekeeping. Things we as a society used to do for ourselves, and we’ve gotten away from that.”

Take composting. Alex observes that people are increasingly aware that it’s not such a great idea to throw away their veggie peelings and food scraps, and then (ahem!) go to the store to buy compost. Compost bins and tumblers speed up the composting process and keep the compost contained, which is ideal if you live in an apartment with only a patio or balcony.

Alex has been gardening in New Mexico for 17 years, so he pretty much knows all the problems gardeners encounter in this challenging environment. “I’m a big believer in covering the garden year-round; that’s what I’ve had great success with.” In winter, a cover protects against the cold, and in warmer months it blocks the winds and keeps out bugs and birds. A breathable cover also prevents water evaporation.

Maggie Shepard is quick to note that although Old School was her

| Alexis Corbin, Old School’s cheese-making teacher

idea, it’s a “community project” that thrives on the collaboration of tutors, especially her Old School partner and co-founder, Leila Salim. Salim walks her talk. She makes her own bread, yogurt and cheese, and she teaches classes on making hummus and pita. She studied architecture in college, with a focus on green building, and she also teaches a greywater recapturing class.

“I think there’s a revolution happening,” says Salim. “People are starting to find out how things are made, finding out where our food comes from, and they want to know what’s going into what they’re eating and to do things for themselves. You can save a lot of money, and your money can stay local a lot of times.” Although everyone is so busy today, she suggests that we can choose where we put our time and energy. Do we want to spend half an hour watching TV or use that time to make our own bread? “A lot of things don’t require a lot of prep time, but they require a lot of waiting.”

In her class, Salim shares ways to recycle greywater and reduce water consumption, focusing on the easiest method that gives the most bang A Taste of Life in New Mexico

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for your buck. “It’s called ‘laundry to landscape.’ You set up your washing machine for the output to your garden.” She also teaches how to make your own laundry detergent (or, if you’re not that hard-core, she recommends the best store brands for greywater recycling purposes).

Salim points out that in Japan, people are conscious of reusing water four or five times before they send it on its final journey to the garden. “Here we use potable water for everything, including the garden, which is ridiculous! Grass doesn’t need fluoridated, chlorinated, super-clean water.”

Maggie Shepard acknowledges that many traditional skills the Old School revives were considered hard labor back in the day when people didn’t enjoy the tools we have at our disposal.

“I’m not surprised they didn’t want to do it,” she says. “Making soap over a fire was quite a feat. I’ve learned that these skills are surprisingly easy with a little bit of practice and our current technology.” She’s happy to use an electric immersion blender to make soap, reducing what would be an hour or two of stirring to about thirty seconds.

As the Old School approaches its first anniversary, Shepard says that her biggest surprise is watching the school take on a life of its own. “It caught on fire and it’s still going strong. The eco movement is trendy. I avoid trends, but this is one I can support.”

For more information on The Old School visit their website at www. abqoldschool.com. The Urban Store is located at 3209 Silver Avenue SE in Albuquerque. 505.508.2674. www.urbanstoreonline.com.

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the

n i B d Fee

story by GAIL SNYDER photos by GABRIELLA MARKS

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“An old-timey store in a new world.” That’s how assistant manager Dolores Smith describes The Feed Bin. Walk inside and you’re immediately transported out of big box store mentality to a gentler, more relaxed and congenial time. Feed prices are listed on a chalkboard behind the counter, and while Dolores and manager Greg Gillespie explain the difference between breeds of chicks scratching and cheeping in their bin, customers chat comfortably with each other as they wait in line. In a modest-size but clean and pleasantly organized space, “we’ve got everything you need for a small acreage operation!” owner Bonnie Szidon cheerfully explains. Shovels and tools and brushes and ropes hang alongside various vet supplies; out the back door, water tanks, panels, hay and straw bales are visible. But what they sell the most of is feed.

Starting out as Dooley Feeds in the mid-’50s, this Santa Fe feed store was bought by Bonnie and her husband, Kim, ten years ago. The couple produces Ranch-Way Feeds out of the only certified organic mill in Colorado, independently owned and operated in downtown Ft. Collins since 1863 and Bonnie’s family’s business for the past 43 years. “We sell to a lot of feed stores, also directly to ranches, horse barns, dairies and even the Division of Wildlife! They buy our deer and elk feed.”

Ranch-Way tailor-makes their products for Western feeding, specially mixing each type of feed according to regional climates and forages. “We make feed for alpacas to zebras! And elephant cake for zoos. We have a PhD nutritionist on our staff who formulates our recipes for us.”

A regular customer comes in to buy a bag of Ranch-Way’s organic chicken feed; Bonnie asks her if she’d mind explaining to us why she’s chosen the organic version. “Well, we sell some eggs,” the customer says, “and, more and more, it matters to people that they come from chickens fed organic food. I can’t tell the difference in the taste of the eggs, myself,” she confides, “but my husband claims he can!”

Ranch-Way’s poultry selection also includes chick starter, chick grower, hen scratch and all-grain, all-poultry maintenance diet—not to mention little carrying boxes, complete with breathing vents (labeled “Handle With Care!”), for people buying chicks. Bonnie says the days of purchasing chicks for Easter baskets are on the wane. Now most people are focused on raising backyard laying hens.

Bird seed is one of The Feed Bin’s biggest selling items. There are four choices available in their Little Wings Bird Seed line, one of which is a Santa Fe blend that appeals to nuthatches, jays, chickadees, juncos and others. Customers who have a Little Wings Frequent Feeder card can buy 15 bags within a year’s period and get the 16th for free. Bonnie buys art by local artists for each of the Ranch-Ways feed lines; the Defiance Sacred Horse Feed, for example, displays an arresting painting by Taos-area artist K. Henderson. You can also buy shopping bags made from the feed bags.

Bonnie and Kim are big supporters of the Colorado State University animal and equine science programs. “4-H is the future of agriculture,” Bonnie says. Greg and his kids are also very active in 4-H, while Dolores’ son is in school in Tucumcari studying farrier science. There’s a big “Go Organic” sign in the back of The Feed Bin. “Come out for our annual October sale!” says Bonnie. “It’s outside under a tent. We have the local band Atomic Bluegrass and hotdogs. It’s a really, really good time.”

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The Feed Bin is located at 1202 West Alameda Street in Santa Fe. 505.982.0511. www.feedbinsantafe.com.

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? y r g n Hu Still

story by CAITLIN RICHARDS photos by GAELEN CASEY

T

raditionally a time of renewal and re-growth, spring is marked a little differently for each of us, and it usually has little to do with a date stamped on the calendar. For me, spring starts in February, when pitchers and catchers report for spring training. For my mother, it begins with the first robin she spots. For some, spring is heralded by the first crocus pushing its way up through the snow. For those who make their living feeding us (thank you), spring means more fresh produce, more local choices and lighter, fresher tastes. This month localflavor headed in three different directions to ask three chefs about spring, gardening and cooking for the changing season.

Spring Vegetable Lasagna Created by Chef/Owner Charlene Dulong Bent Street Deli and Café Bent Street Café doesn’t have a garden of its own, but Chef Charlene Dulong always has a vegetable garden at home. It’s a challenge, because Taos has such a short growing season. “I have to start almost everything indoors,” she says, “and use a lot of season extenders such as pop-up greenhouses.” She grows lots of herbs, tomatoes and asparagus and experiments with other vegetables to see what works in her climate.

Love of food runs in the family, and Charlene fondly remembers watching her grandmother make tomato gravy and ravioli. In fact, she says that her earliest garden memory involves “my Italian grandmother in her tomato garden.”

Charlene usually has a vegetable lasagna on her menu, but the specific vegetables change with the seasons. This one uses spring selections such as spinach, carrots and asparagus. Says the chef, “This is a great hot dish for that snowy evening when you thought winter was over.”

Serves 10 to 12 10 cups spinach 2 cups shredded carrots 12 asparagus stems 3 cups mushrooms 9 lasagna noodles 18 slices mozzarella cheese 4 cups ricotta cheese ½ cup white wine 6 cups marinara sauce 3 cups Alfredo sauce 1 cup grated Parmesan 2 tablespoons dried basil Prepare or buy your favorite marinara and Alfredo sauces. Boil 9 lasagna noodles, al dente, and set aside. Sauté carrots and mushrooms in ½ cup white wine; drain and set aside. Lightly steam asparagus and spinach. Set asparagus aside and combine steamed spinach and ricotta; set aside.

To assemble lasagna: In a 12” baking dish spread 2 cups of marinara. Layer 3 noodles, followed by half of ricotta and spinach mixture. Then add all carrot and mushroom mix, followed by 9 slices of mozzarella. Layer 3 noodles and the rest of ricotta mix; layer the steamed asparagus then the rest of mozzarella cheese. Lastly, add the remaining 3 noodles and Alfredo sauce. Top with Parmesan cheese and a sprinkle of dried basil. Bake at 300° for 20-25 minutes or until done. Serve hot with remaining marinara.

Bent Street Café, 120 Bent Street, Taos, 575.758.5787. Open for breakfast and lunch.

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Spring Vegetable Tart Created by Chef Jonathan Perno Los Poblanos “Food is the medicine people should use to take care of their bodies,” says Chef Jonathan Perno. He explains that the body’s needs change with the seasons, as does the appropriate food for those needs.

Los Poblanos is known for its extensive organic farms; the restaurant also boasts a smaller kitchen garden where Jonathan can really get his hands dirty. They grow as much as possible. “February and March are a hard window,” says Jonathan, who’s doing a lot of experimenting with frost blankets and a greenhouse to extend the growing season, so he can have more fresh produce year round. Did he grow up gardening? “We had a garden as kids, but it was more of a chore,” he admits, noting that didn’t really get into it until he moved to San Francisco.

Jonathan explains his la merienda menu. Merienda is a meal to tide one over between lunch and dinner, and it consists of lots of small plates—“smaller portions and a larger variety of food,” as he puts it. It’s about slowing down and enjoying food instead of just eating to fill ourselves up. This delightfully light spring vegetable tart features a savory lemon curd. Says Jonathan, “Citrus brings good things to vegetables.”

Makes two 8” tarts Rugelach tart crust, for two 8” tart shells: 1 pound 3 ounces flour ¼ teaspoon sugar ¼ teaspoon salt 1 pound butter, cubed 1 pound cream cheese, cubed Put all ingredients in mixer bowl and freeze for half an hour. Mix ingredients on medium speed until they come together in a firm ball. (Flour is likely to fly out of the bowl if you don’t have a guard. It will seem like it won’t come together at first, but just keep watching it.)

Wrap and store the ball in the refrigerator for at least an hour to set. Preheat oven to 350°.

Roll mixture to 1/8” and line your tart shell with parchment and fill with dry beans or other pie weights. Bake until golden brown on the edges. Allow crust to cool completely. Remove weights and parchment.

Savory Lemon Curd: 6 egg yolks ½ cup of lemon juice 2 Tablespoons cold butter, cubed ¼ to ½ cup sugar depending on how much sweetness you prefer (the less sugar the better) Salt to taste Place yolks and lemon juice in a bowl resting on top of a small pot of simmering water. Whisk the mixture until it thickens, the taste of the yolk dissipates and the lemon flavor is bright.

Whisk in sugar until smooth. Whisk in butter one cube at a time. Salt to taste. Pour hot curd into tart shells to just ¼” below the rim. Refrigerate until cool and set.

Spinach: 1 pound of spinach, washed and de-stemmed salt and pepper to taste 1 clove of minced garlic Sauté the spinach in a little bit of olive oil, salt and pepper. Add the garlic at the very end and place the spinach in a colander that is sitting inside of a bowl, so that the spinach drains. Allow it to cool. Press any remaining liquid out of the spinach and place spinach in a food processor and process until smooth. Gently spread spinach purée over cooled lemon curd.

Asparagus: 1 bunch asparagus Grill with olive oil salt and pepper to taste. Cool, cut to desired size and arrange densely on spinach puree. Drizzle completed tart with extra virgin olive oil, or garnish with olive oil once plated.

Lamb Stew with Parsnips, Spring Peas and Rosemary Dumplings Created by Chef Michael Gintert Blue Heron Tavern at Sunrise Springs Chef Michael Gintert is blessed with a wonderful kitchen garden at the Blue Heron. The soil has been worked organically since the ’70’s and is very rich. His method of composting with kitchen scraps, coffee grounds and pond algae keeps the soil in great shape for planting squashes, corn, herbs, tomatoes, leeks and “lots of interesting different kinds of onions.” Sunrise Springs is also blessed with natural spring water. “It’s one of the greatest pleasures out here,” Michael says, “It’s so alive.”

Michael is no stranger to gardening. He grew up in Iowa, where his family always had a garden, and he wrote gardening articles for a co-op in Iowa City. A fan of the kitchen garden, he believes that it’s wonderful to “enliven your food with stuff you bring up from your own garden.” Michael denies that gardening in the New Mexico has to be challenging, though. “If you work your soil and have water you can grow almost anything here.”

Serves 10 to 12 2 pounds lamb stew meat, cubed, ¾ inch 1 ½ cups olive oil, divided 8 cups cold water 3 bay leaves 2 cups parsnips, peeled, medium diced 2 cups carrots, peeled, medium diced 2 cups celery, medium diced 2 cups yellow onion, medium diced 3 tablespoons garlic, minced 1 ½ cups all-purpose flour 6 cups cold water or vegetable stock 12 ounces tomato purée 1 ½ Tablespoons fresh thyme leaves, lightly minced 1 Tablespoon fresh ground black pepper ¼ teaspoon bay leaf powder 2 Tablespoons kosher salt Spring peas or pea shoots for garnish In a small stockpot, brown the lamb in ½ cup olive oil, stirring frequently. Cool slightly, and then quickly add the 8 cups of water and the bay leaves. Bring to boil, reduce the heat to simmer, cover and cook the lamb until just tender, one to two hours. Uncover and allow to cool for 30 minutes or more. In a separate stock pot heat 1 cup olive oil, and add the parsnips, carrots, celery, onion and garlic. Continue to cook, stirring frequently, until lightly browned. Add the flour and cook for another minute, blending well. Cool mixture slightly before adding cold water or stock. Blend until flour is well dissolved.

Add cooked lamb and all liquid, tomato purée, thyme, salt, pepper and bay leaf powder. Stir and bring to a boil. Reduce heat to medium-low and cook for 30 minutes.

Dumplings: In a small bowl, combine 1 cup flour, ½ teaspoon baking powder, and ¼ teaspoon salt. Add three eggs and 1 teaspoon fresh rosemary, minced. Stir mixture into a wet dough, then drop by teaspoons into boiling stew, and cook for 5 minutes.

Garnish with tender spring peas.

Blue Heron Tavern at Sunrise Springs, 242 Los Pinos Road, Santa Fe, 505.428.3600, www.sunrisesprings.com.

Los Poblanos, 4803 Rio Grande Blvd. NW, Albuquerque, 505.344.9297, www.lospoblanos.com A Taste of Life in New Mexico

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La Casa Sena

Yummy & Beautiful Easter Baskets Available for Kids & Adults

S a n ta Fe ’s m o s t b e a u t i f u l pa ti o i s ope n.

April 7 & 8 12–5 pm Come decorate your own Easter cupcakes Take them home or eat them on the spot. $3.00 per cupcake with all the frosting, sprinkles, chicks, and flowers that you can pile on!

Call or email to reserve your cupcake.

Experience Chef Gharrity’s Modern, Sustainable Cuisine Infused with Fresh, Local and Seasonal Ingredients LIkE uS on FaCEbook For updatES and SpECIaLS

Visit our website to find out about more upcoming events, classes and specials.

3482 Zafarano Drive • Suite A 505-438-CoCo(2626) • lauren@CoCopelliSantafe.com www.CoCopelliSantafe.com

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70 W Marcy Street Santa Fe 505-988-9648 Open 7 Days

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Savor selections such as Gravlax Salmon Salad, Spanish Benedict, Lamb Roast and Lemon Crème Brûlée complemented by the sounds of Spanish guitarist Roberto Capocchi.

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113 Washington Avenue Santa Fe, NM 87501 (505) 988-3030 innof theanasazi.com

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meet me at 221...

restaurant + bar Grand Opening Saturday April 21 221 Shelby St. Santa Fe 505.988.2355