V.21 No.24 | 6/14/2012
Eric Williams ericwphoto.com
Jamon’s Frybread Cabana
The rise of the churrasco craze has given people a narrow, if somewhat authentic, view of Brazilian food. There are, indeed, a lot of churrascarias in Brazil—though in my five trips there I’ve yet to see a red-and-green block that you position according to how hungry you are. You can eat all the grilled chicken hearts you want, but until you’ve had rice and beans made by a Brazilian, you haven’t truly sampled the cuisine.
V.20 No.28 | 7/14/2011
Hearty Flavors From a Handful of Seeds
Cooking with whole grains
I came late to whole grains—being brought up eating white rice at every meal. With the possible exception of rolled oats, most of the grains I encountered were hulled, bleached, sweetened and renutritionized before they hit my plate.
The New Mexico Edit at South Broadway Cultural Center
A collection of short clips from filmmakers all over the state. Part of the "Life in New Mexico" collaborative media project.
The Best of Jethro Tull Performed by Ian Anderson at Kiva Auditorium
13th Annual Tour de Acoma at Sky City Cultural CenterMore Recommented Events ››