V.26 No.50 | 12/14/2017
Places of Refuge
Images and psychic states surface at New Grounds
We chat with Lihie Gendler-Talmor about diversity in technique, "Cities of Refuge" and how personal experience influences selection of subject matter.
V.26 No.49 | 12/7/2017
Rockin' Around the NHCC
The Duran family is decking the halls and the galleries this holiday season
The Duran family have decided to share their collection of more than 400 handmade Christmas ornaments by more than 130 New Mexican artists, through an exhibition at the National Hispanic Cultural Center.
Chatting with Campo’s Chef Jonathan Perno
Los Poblanos’ new farm-to-table restaurant opens
Whenever somebody from out of town asks about places worth visiting in Albuquerque, Los Poblanos is always high on my list of recommendations. And now Los Poblanos has opened their new restaurant, Campo, and it’s stunning.
V.26 No.47 | 11/23/2017
Thanksgiving with Mr. Keller
New mayor reflects, looks forward
We talked about the city; we talked about solutions, and because it’s that time of year, we talked turkey, too.
Catching a Buzz with Chicharra
Basses and drums and rocanrol
In Spanish the word for cicada is chicharra—a word that sounds like something the insect might say—but it’s also the name of a local musical project that’s defining the direction rocanrol may likely take in this town. Chicharra is heavy, intricate, informed and affirmatively experimental.
Erin Adair-Hodges' poetry distills experience into verse
Erin Adair-Hodges has a knack for making the particular resonate on a universal pitch, as in one of the opening poems in her first collection, Let's All Die Happy, where she writes of childbirth, “I held him, spent, and knew then there are no truths,/just lungs that labor to form a breath, each one/knocking into the next, until/long trains of them/move a body along, which seems to/need explaining.”
Burqueños Learn to Cook
Jan’s on 4th owners work as private chef, caterer, cooking instructor, baker and farmer
The cooking school, Jan’s on 4th, is inside a 100-year-old adobe home in the North Valley that Jan’s husband, C.E., renovated when they bought the place. It’s a small house, but taking down a couple walls and installing an industrial oven and six-burner rangetop made it into an ideal spot for small classes of aspiring cooks.
V.26 No.46 | 11/16/2017
An Orgasmic Response to Percussion
Kerby’s project is ecstatically awesome
Kris Kerby's long-running “percussion apocalypse” endeavor, ICUMDRUMS, continues to set sonic standards, divining as well as breaking the boundaries of Albuquerque’s avant-garde. Weekly Alibi chats with him to find out more about one of Burque’s most relevant cultural provocateurs.
V.26 No.45 | 11/9/2017
Indigenous Comic Con Round Two
Tewa Tales of Suspense! creator Jason Garcia visits the annual convention
Just in time for Indigenous Comic Con, speaker and exhibitor Jason Garcia tells us about his work.
V.26 No.43 | 10/26/2017
Los Superhéroes de LA
Rolling with Chicano Batman
Chicano Batman creates and performs an informed mix of rousing rocanrol finely intertwined with traditional Latino musical conceits, the soulful R&B of past ages and a progressive political platform that is, at once disarming and infectiously interesting. Weekly Alibi chats with guitarist Carlos Arévalo.
D’Mitri R. Agnes
Alchemy is Easy on the Eye
New confectionary makes sweets that look as good as they taste
From their many-colored quartz point lollipops in flavors like strawberry-basil and horchata de chufa to their piñon and marigold cookies, the self-taught D’Mitri R. Agnes and Jessica Romero create sweets that are unlike anything our city has seen.
V.26 No.42 | 10/19/2017
A Perfect Circle of Acquaintances and Friends
Billy Howerdel converses with August March
Weekly Alibi chats with Billy Howerdel of A Perfect Circle about their upcoming album and each person's role in making it.
The Acre Brings Accessible Farm-to-Table Food to Albuquerque
Shawn Weed makes vegetarian comfort food for everyone—not just vegetarians
While I’m a big fan of the farm-to-table trend and the environmental sustainability that it stands for, I’m less thrilled about the pretensions and price tags that tend to come along with it. Which is why it was so refreshing to talk with Shawn Weed, the chef and restaurateur who has a vision for accessible farm-to-table food at his new restaurant The Acre, opening Nov. 10 in the Northeast Heights.
V.26 No.41 | 10/12/2017
The Drummer as Mastodon
Brann Dailor on music and life
August March chats with Brann Dailor of Mastodon about prog rock, metal and the narrative that has begun to fill up the band’s oeuvre.
V.26 No.40 | 10/5/2017
Red Rock Roasters’ New Tasting Room Offers Expert Coffee Classes
The master roasters teach you how to make your cup of joe the best it can be
At Red Rock Roasters' new, renovated tasting room, Coffee Director Rachel Langer aims to not only teach you how to make your daily cup (or three) taste better, but to demystify some coffee trends while sharing tried-and-true methods so you’ll get the most from your morning cup of joe.