It’s been a month full of transitions, and as most those start to solidify I can’t think of a better way to celebrate the next stage in our project and consequently our lives with friends old and new. Thank you everyone who made it to our first two dinners this weekend in our new space, we loved spending it with you.
At the beginning of the month we started to fix/set up the old dance hall in La Madera. The other day while setting things up one of our neighbors stopped in and told us about how after the space was a dance hall it was used to clean and sort Mica, washed in the spring nearby. It’s so warming to have a space that feels so encompassing of what we do, bringing as much life to the project as the project to it. _ With help from our amazing friends we have gotten the space ready for dinners just in time for this weekend. There is still growing to be down here, but we couldn’t be more excited for this new stage in our project!
Working with @themakersarchive was an inspiring project to be part of. If haven’t yet, go delve into the processes of akin inspiring makers!
Our barn in progress 🔥
A few pieces paired with my portrait available tomorrow at the @themakersarchive event at @elreycourt! 🌑 _ Made from wild micaceous clay comprised of sub-equal proportions of rose quartz, kaolinite, and mica with lesser amounts of pink felspar, dug by me in the mountains I inhabit. _ Primitive fired using strictly red cedar from the same mountains the clay was dug. _ Cured with elk marrow and beeswax.
Wild seeds (Indian rice grass, blue flax, pigeeed, annual sunflower) | sunroot | raw honeycomb from taos
Woke up this morning to another beautiful winter lamb.
Why? This is a question I continuity find myself asking ever since I was a little kid. I remember someone asking my mom when I was a child at the grocery store why I asked so many questions. I wanted to know everything. Now a question that accompanies me, why cook delicious food, is that enough? With / Shed everything is meant to be delicious but more then that it’s meant to have a story, a place, a connection, a depth. It’s meant to be challenging to the mind, of myself and those who find themselves at our table. It’s meant to be a perpetual question, why?
For a dish, ground on stone _ canoncito landrace chile | our garlic | squash seeds
I’m psyched to be portrayed by @themakersarchive alongside @aftonlove and @taliamigliaccio representing New Mexico. There will be a rad event on the 17th showing our portraits at @elreycourt in Santa Fe. If you are in the area stop by!
gambel acorn | bear root | biscochito
I’m ever fascinated with the diversity of this land I inhabit. This is a beautiful clay bank we came across while exploring. We dug a little and will be testing it as a possible clay body, can’t wait to see how it turns out!
Rocky Mountain juniper (Juniperus scopulorum) _ The berries are sweetest in the cold months of the trees second year and eating a few before meals helps stimulates digestive acids. We picked these berries and let them semi dry for a few weeks and used them in a hot broth of our pheasants to start the meal.
For a dish Our pheasant | rocky mountain juniper _ Taking a life has always been a dilemma for me. Everything we consume was alive at one point and goes to keeping us alive, but the harvesting of an animal is always the hardest, especially one I raised. This is a ringneck pheasant I raised and harvested, used for the holidays. If I can’t kill it, I shouldn’t be cooking it. It’s an honor to cook food for people that has such a depth of meaning and substance.