By Jeff Berg
Filmmaker Karen Kochis a third generation New Mexican, although like most of us, she has moved away only to come back, only to move away and come back again.

Photos by Wes Naman

Established to rescue the lithographic arts, the Tamarind Institute has become an internationally recognized artistic force

By Heather Saxon
Just two short months ago, the Tamarind Institute cut the ribbon to reveal their new LEED-certified building on the corner of Central andStanford, on the very day of their paramount 50th anniversary. World-renowned for helping to rejuvenate the art of lithography, the Institute will further celebrate their commendable achievements at its Fabulous at 50 Symposium and Birthday Bash in commemoration of decades of artistic excellence.

By Cristina Olds

For this group show, artists were asked to loosely interpret the meaning of the word “shift.” What resulted were functional electrical lamps and jewelry (see Robly Glover’s kinetic compass “Necklace for 2012”) and recycled empty vessels spilling light into each other (“Eat, Drink and Celebrate” by Sayaka Ganz, an installation of re-purposed plastic stemware, among others. The five artists featured in the exhibit include a metal worker from Texas, a videographer from Maine, a sculptor from Indiana, an architect from Arizona and an Italian designer.

Photo by Wes Naman

With a simple, inexpensive menu of fresh French fare (and a killer croque-monsieur) a small corner bistro makes a big statement

By Kevin Hopper
Can a sandwich really change your life? It’s such a trivial, fleeting thing when you think about it. It’s only bread, meat, maybe some cheese and some sort of condiment. And after you finish it, it’s only a memory. Given that, how groundbreaking or life-altering can a mere sandwich be?

 

You tell me when you pay a visit to Downtown’s newest jewel of a restaurant: P’tit Louis. Consider it a foodie challenge of sorts. Sometime soon, make your way to the corner of 3rd and Gold. You can’t miss the building; it’s the one that looks as if it was transported from Paris in a time machine from the year 1904. This is reinforced when diners walk in, sit down in one of the few French bistro chairs available in the tiny dining room and take in P’tit Louis’ remarkable atmosphere. 

Photo by Valerie Santagto

Though a festival’s debut year is full of learning experiences, organizers of the Latin Dance Festival have all their steps covered

By Jamie Garcia
The National Hispanic Cultural Center will partner with Guanabana Productions this month to bring the Latin Dance Festival to Albuquerque August 23-29. 

This seven-day festival will take advantage of many of Albuquerque’s local dance venues, and will conclude with a weekend of dance workshops, performances and live music at the National Hispanic Cultural Center, as well as venues throughout Downtown Albuquerque.

By Jeff Berg
Recently, the stars aligned for Albuquerque Film Festival (AFF) director Rich Henrich,which subsequently enabled some of the stars to align for this year’s festival. Only in its second year, the festival has certainly exceeded alot of folk’s expectations with its impressive array of films, panels and film personalities.

A five-year stint in LA helped to shed new light on the career of one of Oregon’s best folk-rock acts

By Logan Greely
Even casual observers of the weather know that Los Angeles gets far more sunny days than Portland. And given the bright, sunshiny outlook of Portland folk- rock act, The Parson Redheads, its move to Los Angeles shortly after forming five years ago has to play into lyrics like, “give all the love that you have” and “try waking up with the sun.”

Photos by Wes Naman

A pair of local CSAs are doing their part to narrow the wide food chasm between grower and consumer

By Kay Vinson
Locavore - One who tries to eat only locally grown foods.

Nowadays, it is increasingly easier for foodies to subscribe to the so-called “locavore” movement, which, as its name suggests, emphasizes the consumption of locally produced, sustainable food sources over those that are mass produced and nationally distributed. This becomes especially true during harvest season, when growers’ markets in the city abound and the need to shop at chain supermarkets decreases considerably.

Story by Chef Sam Etheridge • Photos by Wes Naman
I am often asked, “When I make a certain dish at home, why does it not taste like it does at the restaurant?” The answer is usually in the ingredients that are used to impart more flavor into a particular dish. One of the secrets that many chefs use in a professional kitchen is the use of wine. You would be surprised at how much wine is used in the kitchen (mostly for cooking) and how many dishes benefit from wine.