SELECT title FROM cont_articles WHERE id='' LIMIT 1 Santa Fe Reporter

3 Questions

with Irene Hofmann

3 QuestionsTuesday, October 21, 2014 by Enrique Limón
Dubbed as “small grants for big ideas,” SITE Santa Fe’s SPREAD dinner, happening this Friday, serves as the springboard for the cultural institution’s artistic funding campaign. Hofmann is the chief curator at SITE.

For the uninitiated, what is SPREAD?

SPREAD is a recurring community dinner hosted by SITE Santa Fe that raises funds for artists and creative initiatives. All the money from SPREAD dinner tickets becomes a grant for a New Mexico-based artist. At each SPREAD, diners pay a sliding-scale entrance fee for which they receive dinner and a ballot. During dinner, eight artists, whose applications have been selected by a jury, get up on stage and make short presentations about their work. After the presentations, SPREAD diners vote for their favorite artist. At the end of the evening, the artist who receives the most votes is awarded all funds collected at the door to realize their artistic endeavors.

What can people expect from its fifth iteration?
We focused on artists who have a studio-based practice. Past SPREAD events have largely featured collectives, community-based projects, and theater and performing arts groups. This time, we will meet eight artists who have a more solitary studio practice dedicated to expanding each of their creative visions.

How important to SF’s art scene are grants like this?
As we have heard from many of our finalists and winners, this grant is truly career boosting. Participating in SPREAD is an opportunity for significant visibility for their work, has given artists new tools for talking about their work, and an overall boost in confidence. Many new opportunities have been presented and new doors opened for so many of our finalists. And of course, for the winners of the grants, SPREAD funds have made projects possible that would otherwise be unattainable.

Burn, baby, burn!

Rome if you want to, part two

PicksTuesday, October 21, 2014 by Enrique Limón
Take the current pig-tastic cover as a subconscious homage to The Burning of Rome, who in 2009 made audiences gasp at the San Diego Music Awards when they employed five impaled pig heads during their live performance.

The move, singer Adam Traub told me at the time, was meant to be a nod to Lord of the Flies gone awry. Still, we all had a good laugh, and at the time, all the movers and shakers remembered the band’s name, forever etched from the fleshy Porky Pig meets Saw moment.

Since then, and the band’s move to Los Angeles and mine to Santa Fe, I’ve kept up with the hometown heroes. I’ve cheered from afar watching them on Last Call with Carson Daly and almost caused a three-car pileup down Cerrillos Road when I heard one of their songs play on Radio Free Santa Fe. So, it was with utter excitement, that I welcomed Traub (in the dapper top hat, left), keyboardist Aimee Jacobs, bassist Keveen Baudouin, drummer Danny King and barefoot axe-wielder Joe Aguilar last August for their first Santa Fe appearance. The gig, the gods would have it, coincided with my birthday and dammit, we tore the place up.

Shots of Jameson flowed like manna. Collective beads of sweat flew from all directions and the wooden beam ceiling at the Underground was pounded like it never was pounded before. Closing the place down, the band came to the realization that there were no hotel rooms available thanks to Indian Market, so in my stupor, I suggested we do the short jaunt to SFR headquarters. “We have like, three couches,” I somewhat remember slurring.

The party continued on Marcy Street. Bodies passed out in rock ‘n’ roll torpor until our cleaning lady, Gabrielle, walked in to do her thing at around 6 am and let out a guttural shriek. All but Traub, with his enviable death-like slumber, woke up, and after a cup of coffee or three, breakfast burritos at Tia Sophia’s and a still-drunk walking tour of Santa Fe were at hand. Well, somehow the band was convinced that SF is the place to be as they make their triumphant return on Sunday. Please help me keep the illusion alive and let loose to the soundtrack of their current album, Year of the Ox

Coming full circle, Ox recently won Best Alternative Album at the 2014 SD Music Awards, where they also nabbed Best Live Band and Song of the Year. That’s all [for now] folks!

The Burning of Rome
9 pm Sunday, Oct. 26. $5
The Underground
200 W San Francisco St.

Squash the Squash Spectacle!

The seasonal onslaught of pumpkin-spice-flavored items has got to stop. Here’s how you can help

Food WritingTuesday, October 21, 2014 by Rob DeWalt

Can we have an honest discussion about the dehumanizing and demoralizing nature of the pumpkin spice craze?

According to Fortune’s Beth Kowitt, corporate caffeine pimp Starbucks has sold more than 200 million PSLs (Pumpkin Spice Lattes) since the drink’s introduction. I’ve never had one, nor do I plan to. Ever. To worsen the matter, you can now find pumpkin spice in M&M’s, frozen pancakes and waffles, Pop Tarts, tea, coffee, beer, muffin mix, oatmeal, ice cream, yogurt, body butter…hell, there’s even a Corsair-brand pumpkin spice moonshine, which is perhaps just strong enough to make you forget how much pumpkin spice has infiltrated your lives.

I say NO MORE! To adopt a popular Dune meme for the purposes of weaning you off all this played-out, store-bought garbage: “He who controls the pumpkin spice controls the universe.” Seems to be working incredibly well for the ‘Bucks. But it’s time to take the spice back, one DIY pumpkin dish at a time. Hack the PSL system. It’s easy, and it’s delicious!

Slow-Cooked Spiced Pumpkin Butter

(yields about 2 pints)

2 cups roasted-pumpkin purée (see method below) or canned plain pumpkin

1 cup sugar

1 cup light brown sugar

1 teaspoon cinnamon

¼ teaspoon ground nutmeg

½ teaspoon ground ginger

1/8 teaspoon ground cloves

Jars or freezer containers for storing (not canning!)*

For pumpkin purée:

Preheat oven to 375º F. Carefully cut two pie pumpkins (also called sugar pumpkins) into quarters. Scrape out seeds and stringy guts and reserve in a nonreactive bowl (glass or stainless steel) of warm saltwater for the green chile pumpkin seeds recipe. Place pumpkin pieces skin-side up in tall-sided cookie pans or casserole dishes. Add hot water halfway up the sides of the pans and cover tightly with foil. Roast squash on middle rack until the flesh is soft, about 45 minutes to an hour. Cool completely. Scrape cooked flesh out of pumpkins and pulse in a food processor on high until smooth. Cover and refrigerate until ready to use.

For butter:

Combine all ingredients in a crockpot and stir well. Cover and cook on low for four hours. Stir occasionally to prevent burning on the bottom or scorching on the sides. Store in airtight containers, and refrigerate or freeze.

*IMPORTANT SAFETY NOTE: According to the National Center for Home Food Preservation, it is too dangerous to use traditional home-canning methods in the preservation of puréed squash, because it is too dense, lacks the acceptable levels of acid and contains lots of moisture (PDF: Store some in the fridge for up to eight weeks and freeze the rest for up to a year. But seriously, if you still have some left after a couple weeks, you’re either stingy, dead inside or both.

Chile-Dusted Pumpkin Seeds (yields about three cups)

3 cups fresh pumpkin seeds

2-3 tablespoons red, green or chipotle chile powder

1 tablespoon garlic powder

1/8 cup vegetable oil

Fine sea salt to taste

Soak the pumpkin seeds in a strong saltwater solution (a gallon of warm water with 2/3 cup salt dissolved in it) for three or four hours at room temperature or in the fridge overnight. The solution not only helps season the seeds, it also helps break down the stringy fibers that cling to the seeds after removing them from the pumpkin. Preheat oven to 300º F. Remove seeds from saltwater, pat excess moisture off them with a towel or paper towels, and spread them on a large cookie sheet with sides. Stir the oil into the seeds and sprinkle the chile powder, garlic powder and a little salt all over them. Roast on middle rack, stirring occasionally, until slightly golden and hardened, about 40 minutes to an hour. Depending on the size of the seeds, you may need to adjust the time. Drain cooked seeds on paper towels to remove excess oil and adjust seasoning. Store in an airtight container at room temperature.

Step away from the latte! Here’s a few more ways of getting your pumpkin spice fix.
Rob DeWalt

Buttery Pumpkin Biscuits (yields about 24 three-inch biscuits)

4 cups all-purpose flour

2 ¼ tablespoons baking powder

2 teaspoons salt

1 teaspoon ground ginger

½ teaspoon ground nutmeg

½ to 1 tablespoon chipotle powder (optional)

1 cup (two sticks) unsalted butter, chilled

1 ½ cup pumpkin purée

1 tablespoon honey

½ cup milk or buttermilk

Preheat oven to 400º F. Sift dry ingredients into a large bowl. Cut butter into the dry mixture with a pastry cutter or butter knife until it resembles extra-coarse cornmeal. Stir in the honey, milk and pumpkin purée just until the dough comes together. Wrap in plastic and refrigerate for at least two hours. Gently knead cold dough for about 30 seconds on a lightly floured surface. Roll dough out to ¾-inch thick. Cut out biscuits using a three-inch-diameter biscuit cutter or glass. Place rounds of dough one inch apart on slightly buttered baking sheets. Bake on center rack, turning once during cooking, for about 25 minutes. Cool on wire racks or serve immediately with pumpkin butter.

7 Days


7 DaysTuesday, October 21, 2014 by SFR

State puts all its prisons on lockdown

Inmates reportedly smuggling pumpkin spice lattes.


Vatican reneges on pro-gay statements

Totally ruining last week’s joke.



Sale price includes collection of oversized cowboy hats and cassette tapes.


Breaking Bad action figures take fire

Even a miniature bag of meth is a bad idea.


Creepy Clowns are all the rage

Please choose this over “Ebola doctor” for a Halloween costume.


Santa Fe Mayor gets credit for hospital labor deal

Now we can all go back to complaining about the bills.


Manhattan is picked up for a second season

Take that, 'Longmire'.

Election, What Election?

News BriefsTuesday, October 21, 2014 by Joey Peters

This year’s electoral reality of a lackluster top of the ticket has some Democrats worried about a lower-than-usual turnout to the polls on Nov. 4, spelling trouble for a party with a weakly supported challenger facing a popular Republican incumbent governor.

But local pollster Bruce Donisthorpe is projecting a 2014 general election turnout comparable to any other non-presidential election year. That means somewhere around 600,000 people across the state voting by the close of polls.

“I don’t find anything that suggests that things are going to be significantly lower now than they are in any historical midterm election,” he says.

Presidential election years, which bring more people to the polls, usually prompt a 750,000 to 800,000 person turnout in New Mexico, he adds.

It’s still not much to boast over. That’s because in the grand scheme of things, people just aren’t voting.

During the last midterm election in 2010, just 44 percent of registered voters in New Mexico bothered to show up and vote. Even during the 2012 presidential cycle, just 61 percent of registered New Mexico voters cast a ballot. And those numbers don’t take into account residents who meet the voting age but aren’t registered to vote.

Meanwhile, Donisthorpe will be in the field this week doing one last projection of voter turnout.

Early voting continues locally at the Santa Fe County Clerk’s office through Saturday, Nov. 1. Other county sites for early voting include the Santa Fe County Fair Building, the Pojoaque County Satellite Office, the Eldorado Senior Center and the Old Edgewood Fire Station.

Pump Away

News BriefsTuesday, October 21, 2014 by Julie Ann Grimm

Groundwater pumping at the Glorieta camp appears to be perfectly legal, says a spokeswoman for the Office of the State Engineer.

Despite complaints from neighboring landowners that increased production from wells at the 2,400-acre site has caused problems for their water supplies, the state reports that the camp is “functioning within the limit of the water rights.”

The property formerly known as Glorieta Baptist Conference Center is owned today by a nonprofit called Glorieta 2.0. A sign posted this summer at the campus said a swimming pool was planned for next summer. Officials there say some of the water use this year has been for a recreational lake on the property.

The camp has rights to 869 acre-feet of water per year, but at least five area residents say its use of that water prevents people who live in the area from accessing their legitimate claims to water, too [News, Oct. 1, “Water Wars”].

Lela Hunt, a spokeswoman for the state engineer, told SFR in early October that the district engineer for the area would be available soon for an interview about the matter. This week, she said she would only answer written questions instead.

Glorieta resident Jack Anderson says he’s not happy with the answers from the office so far.

“You’d think that running people’s wells dry would be a problem,” he says, noting that neighbors are crafting a formal written complaint.

The Good, the Bad and the Murray

'St. Vincent' rates high on the Bill Murray scale, falls short elsewhere

MehTuesday, October 21, 2014 by SFR

Stop the presses! Bill Murray is back in a lead role. Short reaction: Meh. Longer reaction: Who really cares whether Murray is in a leading role or a supporting role as long as the movie is good?

As someone who appreciates a good Murray cameo (for example, Jim Jarmusch’s The Limits of Control) and doesn’t always love a Murray lead (see Jim Jarmusch’s Broken Flowers), the idea that he’s taking up a majority of the screen time in St. Vincent isn’t much of a boon. For every Ghostbusters there’s a The Life Aquatic with Steve Zissou.

Now, few movies are Steve Zissou bad. But unfortunately, St. Vincent isn’t Ghostbusters good. Or The Razor’s Edge weird. Or Where the Buffalo Roam head-scratching.

No, St. Vincent is middle-of-the-road seen-it-before. In fact, there’s already a 2014 template for it, and it’s called Bad Words. It stars and is directed by Jason Bateman. In 2008 it was a drama called Gran Torino. The animated version is Up. The trope goes like this: Cantankerous guy (usually but not always old) takes a kid under his wing and becomes less cantankerous.

Murray’s Vince is an in-debt layabout who gambles on the ponies, drinks way too much, has sex with a pregnant Eastern European prostitute (Naomi Watts, who exhibits a heretofore unseen sense of humor), and visits his Alzheimer’s-ridden wife in a luxury nursing home.

Maggie (Melissa McCarthy) and her young son Oliver (Jaeden Lieberher) move in next door. She’s a recently divorced CAT scan tech, and Oliver is a nice, smart dork with a surprisingly pragmatic outlook. Forget about the fact that kids in movies often sound like how the adult writing them wished they’d sounded when they were kids, and take at face value the contrivance of Vince becoming Oliver’s occasional babysitter.

That means Vince teaches Oliver how to fight, how to gamble and how to generally get in trouble. But the good news is Oliver’s such a naturally good kid, even he knows when Vince is showing him how to do stuff he shouldn’t be doing. The story’s one surprise is that Vince suffers a stroke about an hour into the movie, and there’s a decent chunk of screen time devoted to his recovery, which is an appropriately realistic touch in a movie that strives for realism but errs on the side of isn’t-it-funny-a-kid’s-gambling yuks.

As for how Vince becomes St. Vincent, it should be noted that Oliver goes to Catholic school. Praise be to baby Jesus and Pope Francis that Chris O’Dowd is on hand as the worldly and funny Brother Geraghty.

St. Vincent feels cobbled together from other movies (and not always better movies), and for that reason it fails to get the heartstrings singing. Not even Murray’s natural charm, smarm and playful deviousness can save it from feeling like an also-ran. His performance is high on Murrayishness (a plus, probably), and McCarthy does well as the straight man. Plus, the kid is good. The movie, on the other hand, isn’t.



Directed by Theodore Melfi

With Murray, McCarthy and Watts

UA DeVargas 6

103 min.

We Call Upon the Author

'20,000 Days on Earth' documents Nick Cave

OkTuesday, October 21, 2014 by David Riedel

If you’re a casual Nick Cave fan (and do those exist?), 20,000 Days on Earth probably isn’t for you. But anyone who’s delved into Murder Ballads or Prayers on Fire or Grinderman 2 will likely be fascinated.

Some of the documentary feels like free-flowing cinéma vérité type stuff—the scenes of Nick Cave and the Bad Seeds working on “Higgs Boson Blues” in studio, for example—while some of it is highly composed and even appears scripted. Whatever the case, it’s all cool stuff, as is Cave’s ability to find subtext in absolutely everything.

Little time is spent on Cave’s film career—though Ray Winstone, who stars in the Cave-written The Proposition appears—but when there’s this much music, that’s not much of a complaint. Plus, Kylie Minogue pops up to talk about “Where the Wild Roses Grow,” her mid-‘90s single with Cave, and former Bad Seeds Blixa Bargeld talks about how they could have used an editor back in the day, which is a funny conversation considering the 2013 track “Higgs Boson Blues” tops seven minutes.

But this is art, and art doesn’t follow rules except one: The secret to Cave’s success seems to be write, write and keep writing. And that formula has produced a hell of a lot of good work.



Directed by Iain Forsyth and Jane Pollard

With Cave, Bargeld and Minogue

Jean Cocteau Cinema
97 min.

Small Bites

Small BitesTuesday, October 21, 2014 by Alexa Schirtzinger

A longtime favorite for local and visiting ladies who lunch, brunch, breakfast or have any other occasion to enjoy fabulous food, Clafoutis is famous for friendly service, skillfully executed French dishes, and singularly indulgent pastries. Madeleines, macarons, éclairs, croissants—take your pick; they’re all paragons of buttery excellence.

Joy Godfrey

At lunchtime, try a cup of decadent French onion soup and the goat cheese salad, which is huge and completely filling (and even a little bit sinful, despite being a salad). That shouldn’t keep you from hitting up the pastry case before you leave, where you’ll likely get a cheerful merci even when the pleasure’s all yours. The only challenge here is the extremely limited parking—if there’s any way you can walk rather than driving, do so—and, well, trying to keep yourself from coming back every day.

402 N Guadalupe St., 988-1809
Breakfast and lunch Monday-Saturday.
No alcohol. $15-$20

There’s much to be said for the no-frills, down-home restaurant that doesn’t break the bank but still delivers a hearty meal—and Santa Fe’s local pupusa joint typifies that genre.

Joy Godfrey

Pupusas are a Salvadoran specialty: a thick, handmade corn tortilla stuffed with beans, cheese, chicharrones or pretty much anything else you can dream up, and served with mild tomato salsa and a cabbage slaw resembling sauerkraut. This family-owned joint more than delivers on its promise of eminently satisfying Central American street food, with big-as-your-face pupusas stuffed to the gills with everything from steak to the loroco flower, excellent accompaniments, and décor that (despite the restaurant’s location adjacent to the Days Inn) evokes the Salvadoran countryside. Service is friendly and accommodating, making for a perfect culinary adventure sure to whisk you away from the land of green chile and posole.

2900 Cerrillos Road, 474-3512
Breakfast, lunch and dinner Tuesday-Sunday.
No alcohol. $5-$10

Extra Sauce:

SFR’s Restaurant Guide is out, and it’s so friggin’ big that it didn’t fit as an insert in our regular issue. Pick it up at over 50 locations across Santa Fe. You can find a drop list on page 31.

Hankering for a good sandwich? Chicago-based chain Jimmy John’s, which boasts “the world’s greatest,” has opened a new Southside location in the Target shopping center at the old Starbucks location.

Where Tecolote Café once stood, now only rubble. A public records request by SFR shows that a construction company applied for demo permits but no one has yet applied for permission to build a new structure on the site.

3 Questions

© 2014 Santa Fe Reporter. All Rights Reserved.
Powered by WEHAA.COM
Regular Site