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He’s Still Got It
It’s so frustrating to know that Roman Polanski makes great movies—at least in part because he’s such a creep. But so it goes, and here is The Ghost Writer: a classic-seeming new thriller with the recriminative gall to be an inside joke about how we’ve let the real world turn into something like a Roman Polanski movie.
Eating Wrong
A plot for New Mexico’s salvation: From March 11 to 12, Bioneers held the Dreaming New Mexico Food System Summit and something of a soft launch for Dreaming New Mexico’s road map to “an age of local foodsheds and a fair trade state.”
Living Dead
If I were trying to sign on with a gallery, I might think about Skotia Gallery. The high ceilings, dark interior, and happy chirps and hums of staff-selected techno music create a comfortable atmosphere. These details contrast nicely with the often-twisted imagery. The shows are consistently strong, especially in technique.
A Sharp
Years ago, I dated a girl who was intensely into tango. Our relationship was a vicious power struggle so, in an effort to spite her, I refused to dance. Now that I’m making a conscious effort to experience new things, I figured it was a good time to get into tango, so I traveled to the weekly milonga at El Meson.
Eating Wrong
It was a masticatory week for Santa Fe’s restaurants
Devour 2010
In the three years that SFR has published its locavore’s guide to Santa Fe, the local food movement has continued to feel like it’s tilting toward a full-blown renaissance. But the movement has also found some inevitable friction. Food is a key component of the economy, and the progress of a local food movement is tied to the progress of a local economy movement.
Living the Dream
“Farming should be an occupation, a career choice that people can make a really good living at,” Arty Mangan says. To that end, Mangan is working with acclaimed ecologist Peter Warshall to develop a map and pamphlet that plot New Mexico’s way forward into a more sustainable, localized, fair trade culinary future.
Five Ways to Be a Better Locavore…
You can always buy stuff, but how often can you buy essential locavore skills locally?
Where’s the Beef?
When buying meat in New Mexico, one has many options—grass-fed, grass-finished, natural, organic, grain-fed, Slim Jims—but only approximately a 1 percent likelihood that it’s from here. That could change. A 2008 report commissioned by Beef Industry Improvement of New Mexico says branding (the marketing kind) would be a huge boon to the local beef industry.
Saving Dinner
ln a brightly lit classroom at Salazar Elementary School, two dozen 9- and 10-year-olds wield knives, have direct access to large amounts of flour and crowd in tight groups around three small tables, vying for a turn to take part in a single activity. The weird thing is, they’re all perfectly well-behaved.
