V.20 No.41 | 10/13/2011
In a Pickle
Canning, drying and freezing made easy
In our musty Detroit cellar my mother tended a 5-gallon crock. She was making tsukemono—a fermented cabbage pickle that’s like kimchi but without the heat. Tsukemono was my introduction to homemade pickles that employed a process learned over generations.
Screen Talk at Jean Cocteau Cinema
An evening of behind-the-scenes screenwriting stories, straight-talk advice and good humor with screenwriter and Santa Fe resident Kirk Ellis.
The Link Between Animal Abuse and Human Violence at National Hispanic Cultural Center
The Ataris (acoustic) • alternative, rock • Archabald • indie, post-punk • Painting Promises • post-hardcore • Adam Hooks at GasworksMore Recommented Events ››