The Museum of Indian Arts and Culture is a premier destination for Native art, culture, history, and storytelling. In addition to a robust collection and archive, the museum offers visitors the opportunity to engage with changing exhibitions, public lectures, field trips, events, and renowned artists.
Walk Through Unique Exhibitions the Museum of Indian Arts and Culture
The museum’s unique exhibitions offer visitors the chance to tailor their visit and dive deeper into history, art, tradition, or contemporary topics. The permanent exhibitionHere, Now and Always is one of the first of its kind to be led by a primarily Indigenous curatorial team and also bring Native voices into the gallery. The exhibition features more than 600 objects from the collection and highlights the historic and living traditions of Indigenous communities, including ceramics, jewelry, paintings, fashion, and more. Rotating exhibitions offer unique perspectives on specific artists, science and history, and pop culture.
Family-Friendly Events Year-Round
The museum also hosts an array of family-friendly events year-round. These well-attended events provide a mix of informational and hands-on experiences for all ages. The monthly Native Narratives Speaker Series brings artists, Tribal leaders, and writers to the museum to discuss their careers and also their crafts. The Native Dance Series gives visitors the chance to experience and participate in unique dance traditions from Tribes and Pueblos across the Southwest. The museum’s education program is further amplified with summer programs for children and monthly art activities.
Summer Brings the Indigenous Foodways Festival to the Museum
This summer, visitors should plan to attend the Indigenous Foodways Festival on Saturday, June 20 at the museum. One of the first of its kind, this food festival honors the vibrant culinary traditions of Indigenous peoples across the Southwest. The festival includes demonstrations, hands-on classes, tastings, as well as key presentations by renowned Indigenous chefs.
Visit the Museum of Indian Arts and Culture to experience living traditions. The museum is a space for anyone who wants to learn about important cultural traditions and continue to share their importance for generations to come.
Making jam is a bit of kitchen alchemy. But rather than taking something base and turning it into something precious, it’s a clever way to preserve something precious for the future.
Make a batch of Plum and Pink Grapefruit Jam and you’ve invested in the future. You’ve acknowledged that summer won’t last forever – that eventually the temperature will drop and the days will grow shorter. It’s a recognition that when summer spoils us with a steady succession of stone fruits – apricots, peaches, and plums – we need to eat as much as we can and preserve the rest for a winter’s day.
How to Make Homemade Jam
Making jam couldn’t be easier. You need fruit (naturally), sugar, and citrus never hurts. And time. Time to stir, time to breath in the sweet smell of fruit cooking, and time to witness raw fruit transform into luscious jam. And when you open a jar and spread jam on the base of a pastry case or on a piece of sourdough toast you’ll have your own Proustian moment, as you travel back to a summer’s day, a bowl full of fruit, and a bit of kitchen alchemy.
Cook in the preheated oven until the plums are softened and the skin puckers – about 20-25 minutes.
Remove and allow to cool until you can handle the plums. Remove the stone and chop the flesh into small chunks. Don’t worry about the skin – it’s fine to remove it if it peels off easily, or leave it if not.
Weigh the plums, any juices, and add half the total weight in sugar. Place in a preserving pan or large pot. Finely grate the grapefruit rind over the fruit and sugar mixture, avoiding the white pitch. Add the pinch of salt.
Cover and leave to macerate for an hour or two.
Place the pot with the fruit on the stove and bring to a boil and then reduce the heat to a bubbling simmer. Foam may form but that’s okay – it will cook off. Continue cooking for about 25-30 minutes until the jam starts to thicken and turn glossy. When you stir it along the outer edge of the pan the mixture will pull away.
Decant into your sterilized jars, removing any spills. Place the lid and ring on top of the jar and turn to close. Repeat with the rest of the jars. Go back and tighten the lids fully so you have a secure seal.
If you don’t have enough to fully fill the last jar, that’s okay – place it in the fridge and eat it first!
Story and Recipe by Julia Platt Leonard Photography by Tira Howard
Now, with season two of Tucci in Italy premiering May 11, we’re doing it again. This time, Tucci travels through Naples and Campania, Sicily, Le Marche, Sardinia, and Veneto. Each of these five regions carry different distinct ingredients, techniques, and food traditions.
For each stop, we pair a recipe that connects directly to that region. So when season two drops on National Geographic, Disney+, and Hulu you can join in on the fun by making a recipe for each episode, joining Tucci in his own discoveries.
Recipes for Cooking Through Tucci in Italy Season Two
In Naples and across Campania, Pasta Fagioli is a part of everyday cooking. It comes out of the region’s cucina povera tradition, using beans, pasta, and aromatics to create something filling and practical at a low price. In Naples, it’s often made thicker than a soup and a bit closer to a stew. It’s a dish that’s less about a fixed recipe and more about the method itself. Oh: and the flavor too!
Sicily is home to Pasta alla Norma and you’ll find it all across the region. Eggplant, tomatoes, basil, and ricotta salata form the base, reflecting ingredients that are central to Sicilian agriculture. Even the name is specific to the place. Pasta alla Norma is believed to reference the operaNorma by Vincenzo Bellini, linking the dish back to one of Sicily’s major cultural figures.
In Le Marche, fresh egg pasta is a defining part of the food culture. In turn, tagliatelle is one of the most common shapes. It’s typically paired with a ragù that comes from beef and San Marzano tomatoes as well as a slow cooking technique. It’s a straightforward combination that reflects how central pasta-making is to the region.
Sardinia is where fregula, a small, toasted pasta, originates. This pasta’s texture and flavor come from the toasting process, which gives it a slightly nutty taste. You’ll see fregula in soups or alongside seafood like mussels and fish, tying it back to Sardinia’s geography as an Italian island in the Mediterranean Sea.
In Veneto, Sarde in Saor is a traditional dish with roots in Venice. Sardines are paired with onions, vinegar, and raisins, a combination that reflects Venice’s long history as a trading center because it draws upon flavor influences from the Eastern Mediterranean. Originally used as a way to preserve fish, the dish remains a part of the region’s standard cooking repertoire.
Summer beckons and we answer, spending our long days and starlit nights under the spacious skies of northern New Mexico. Whether we’re off to the opera or popping over to the farmers’ market, it’s time to shift our entertaining from indoors to outdoors with a relaxed and casual air and clothing to match.
The ‘Open Road’ from Storm by Montecristi is a soft and supple version of the classic Western hat. It’s hand crafted from fur felt in a soothing sandstone hue and perfect for dressing up or down. It’s finished with a thin ribbon hat band, matching binding on the brim, and then their signature silver logo hatpin.
Lustrous baroque pearls are prized for their organic shapes and luminosity. Here they’re wrapped in 22k gold with sterling silver-lined glass beads. It’s a necklace that feels both completely contemporary and timeless. Pair it with Bittersweet Design’s ancient Baroque earrings for the perfect match.
Spanish crosses, diamond-shaped “eyes” (ojos) and angular, geometric patterns are at heart of the Los Ojos blanket from Pendleton. The design reverses from black background to white so you can change the look of your bedroom by season or mood.
Based in New York City, design firm 4SDesigns is firmly rooted in Italian style and craftsmanship. This animal print top is stylish yes, but also comfortable and well-made. It’s also part of the expertly curated collection at W Department. Made of 100% cotton, it will wear well whether you’re out for the day or partying under the stars.
This G-2 placemat set from Guatemala is just the thing for setting a summer table for al fresco dining. Handmade in San Juan Comolapa, a pueblo in the Mayan highlands of Guatemala, these placemats are generously sized, made of cotton, and come in a set of six. The plates come from Cafe Pascuals’ second floor gallery.
Somporn Intaraprayong is the self-taught textile artist and designer behind the clothing brand Chinalai Modern. This stunning top is made from a special, dark, naturally-dyed fabric that is from the Hmong people of Thailand. The fabric is then calendered – a special finishing process – to a high gloss by beating egg whites into the fabric. Small strips of indigo fabric are then sewn onto the body of the top, creating eye-catching texture and movement.
There is vintage and then there is Lust & Fond vintage. This Santa Fe boutique sources wonderful, one-of-a-kind designer pieces such as this chic 1970s Gucci cream silk blouse. If you see it and love it, don’t linger – once a piece is gone it’s gone.
This tandem ring dazzles with a Siberian ‘snowflake quartz’ and South Sea Keshi pearl in a 18k yellow gold setting. The interior silver snowflake pattern can’t help but catch the light. Exquisitely crafted, this is more than jewelry – it’s wearable art to enjoy and treasure for a lifetime.
Hold a Malfatti tiny cup or carafe and you hold something handcrafted and also unique. Made from borosilicate glass (the same material used to make laboratory ware), they’re surprisingly strong for something that feels so light and delicate. The perfect way to set your summer table.
Yes, you could wear just one Orsay pavé bangle bracelet from Temple, but more is definitely better. The hand-set cubic zirconia is nestled in brushed metal which is then gold plated over brass. The gems catch and reflect the Northern New Mexico light beautifully.
Lisa Jensen creates fluid ceramic forms that are sensuous and utterly captivating. She builds her forms in coils and also incises each piece with flowing lines that are filled with porcelain color to contrast with the clay body. She leaves her fingerprints and marks of the mallet as enduring signs of the maker. Vanna Curated Living opened recently, and we recommend a visit.
A ceramic trinket tray is the perfect place to stash your favorite ring or earrings on your bedside table. But it’s just as handy as a soap dish, paired with a patchouli and lemon scented bar from soap makers extraordinaire Even Keel.
The Edo fountain is carved from a naturally green-gray granite boulder, so each one is absolutely unique. Water pools gently on the top, and provides the perfect spot for birds to stop by for a drink.
Coral, often associated with healing, protection, as well as transformation, is showcased in this vintage coral squash blossom necklace. It’s orangey-red color seems to glow!
Artist Jessie Baca’s hand-painted chore coat is washable and durable and comes with a striking four-pocket design and railroad stripe fabric. Truly one of a kind.
Firebird is the go-to source for stunning fireplaces but their new showroom, Sage Outdoor Living, is the place to discover beautiful pieces for your outdoor spaces. One of our favorites is their line of Dedon outdoor furniture. Dedon creates lux, woven furniture that is weather-resistant so your outdoor living can be as comfortable and stylish as your indoor life.
Yes, kombucha is the super healthy fermented tea with loads of antioxidants and other goodies our bodies crave. But when it’s kombucha from New Mexico Ferments it’s also seriously delicious. They’ve upped their kombucha game with flavors like Prickly Pear and Hibiscus Lavender, and our summertime favorite, Apricot Mint. Drink it as is, or make it a Apricot Mint Mojito mocktail or cocktail. Either way you’ll be sipping and smiling.
What’s Special About New Mexico Ferments Kombucha?
New Mexico Ferments focuses on small-batch brewing using locally sourced and organic ingredients to make their kombucha stand out from the rest. By working with local farmers, they work towards a sustainable effort. Their kombucha is also unique in its range of flavors. New Mexico Ferments goes beyond what’s already out there by providing types like Prickly Pear, Blue Butterfly, Hibiscus Lavender, Apricot Mint, Grapefruit Rosemary, and Lemon Ginger.
1 small handful of fresh mint, plus additional for garnish
2 oz of light rum (optional)
Instructions
Place the handful of mint leaves at the bottom of a cocktail shaker with the agave or sweetener of your choice and muddle well.
Add the rum, if using.
Slice one wedge from one of the limes and set aside to use as a garnish.
Squeeze the remaining lime juice into the bottom of the shaker.
Shake, then taste and add additional sweetener if desired. Strain into a glass, add ice, and fill the remainder with Apricot Mint Kombucha. Give it a light stir.
Garnish with the lime wedge and additional mint leaves.
Plus try our other cocktail using local ingredients, the Elderberry Spritzer.
Recipe by Julia Platt Leonard Photography by Dave Bryce
The Art of Generosity is a storytelling series made possible through underwriting by the Santa Fe Community Foundation. Each feature shines a light on a local nonprofit shaping the cultural, social, and economic fabric of our region. By elevating these stories, the Foundation furthers its role in connecting people with the organizations as well as causes that help our shared home thrive.
Gerard’s House: Helping Children and Families Through Loss
“New Mexico ranks the highest in the nation for childhood bereavement, with 1 in 7 kids experiencing the death of sibling or parent before age 18,” says Gerard’s House Executive Director Nicole Maes-Gonzales. Gerard’s House supports children and families by providing free bilingual bereavement services to those experiencing the death or separation from a loved one. The organization offers weekly peer support groups, individual sessions, summer camps, teen movie nights, crisis response, and caregiver support to youth aged 3 to 21, as well as adult support groups.
Executive Director Nicole Maes-Gonzales
Maes-Gonzales’ connection to the organization runs deep and her life mirrors that of many of those Gerard’s House serves – she lost a parent at age four, and her only sibling and remaining parent before she was 27. She served first as a volunteer since the organization’s inception in 1997, then as a board member. She became Executive Director eight years ago. Today Maes-Gonzales directs 10 staff and a budget of over $700,000 that comes from individual and corporate donations, foundations, faith communities and local, state, and federal grants. Programs are delivered by more than 70 volunteers ranging in ages from 20 to 94. This dedicated cohort includes mental health professionals, students studying counseling, and those who have suffered their own losses.
For All Types of Grief
For Gerard’s House, grief encompasses not only the death of a loved one, but also separation through incarceration, deportation, abandonment, kidnapping, or borders. To serve this latter growing community, the organization created Nuestra Jornada, a group specially designed for families with immigrant roots from Mexico and Central America that incorporates cultural traditions into healing.
“We’ve also adapted to serve those who don’t feel safe leaving their homes by reactivating the virtual support groups we offered during the pandemic,” she says. Gerard’s House expanded its reach further by opening a physical space in the Española Valley and adding support groups designed with and serving the Native American community.
“There was no place like Gerard’s House for me when I was a child,” Maes-Gonzales says of how Gerard’s House aims to change the stigma surrounding grief and mental health, fostering a grief-sensitive community through education and outreach. “My heart fills when I see kids learning how to support themselves in the future with tools they’ll use over a lifetime. When I think of the ripple effect of how those tools can be extended to partners and community members and that cultural shift, that’s success.”
Strolling into the month of May, we welcome warmer weather, we start planting flowers, and we celebrate one of our favorite events of the year: The Kentucky Derby. At what other event can you find lavish, large-brimmed hats, pastel tone jackets, and focus only on horse racing? While you sit back to watch the races, prepare yourself (and your friends) this Pomegranate Mint Julep. It elevates your usual derby drink with a rosemary simple syrup and fresh pomegranate juice. Talk about a tangy and satisfying way to cheer on your favorite horse (we’ll be rooting on Renegade!).
How Did the Mint Julep Become a Part of the Kentucky Derby?
The association between the mint julep and the Kentucky Derby really extends to southern traditions. The mix of bourbon, sugar, water, and fresh mint dates back to the 1800’s and its popularity rose mainly in the south. As bourbon became associated with the home state of the Kentucky Derby, the mint julep took the spotlight as both refreshing and elegant. The derby officially began serving the cocktail in signature souvenir glasses in 1937 and the rest is history. Now the Kentucky Derby serves around 125,000 mint juleps each year.
The creamy allure of cheesecake is enough to get us into our kitchen and ready to bake up something delicious. This Black Sesame Kiwi Cheesecake elevates your basic cheesecake into an unforgettable recipe. The toasty flavor of black sesame seeds is a great counterpart to the tangy sweetness of kiwi. In order to build this cheesecake up from the bottom we’re starting with a homemade graham cracker crust that uses sesame paste within the recipe. Then, you’ll create the delicate cheesecake center that’s includes little adjustments to make it the best it can be. Finally, a kiwi gelée layers on top that’s shockingly beautiful and adds a different texture to the cheesecake experience.
What is Gelée?
We know gelée looks pretty close to jello but they are two completely different things. The key signifier of a gelée is a lightly-set texture that’s softer than jello and usually uses fruit for flavoring. Plus, it’s usually used within dessert and pastry recipes. A gelée comes from thickening a liquid with gelatin or in our case, the plant-based alternative agar agar. After your layer sets, it’ll end up with a glossy finish that looks almost like a colorful glaze.
The Art of Generosity is a storytelling series made possible through underwriting by the Santa Fe Community Foundation. Each feature shines a light on a local nonprofit shaping the cultural, social, and economic fabric of our region. By elevating these stories, the Foundation furthers its role in connecting people with the organizations as well as causes that help our shared home thrive.
The Forest Stewards Guild (FSG), founded in Santa Fe in 1995, recently celebrated 30 years promoting responsible forest management across the United States. FSG fills a vital niche connecting science, policy, and also landowners across the nation. They offer programs as varied as research, youth training and intern initiatives, to tree planting and innovative wildfire prevention. FSG’s small, passionate staff of 35 is stationed across the country. They operate with a budget of about $5.5 million per year – a combination of federal funding, grants, sponsorships and dues from its almost 900 person membership. Most members also professionally engage with the life of forests such as foresters, wildlife professionals, and water quality experts.
Inside the Forest Stewards Guild: 30 Years of Innovation in Forest Management
Executive Director Zander Evans’ extensive background in ecological research and the human impact on forests took him from Providence, RI to work as a cartographer and spatial analyst with the US Geological Survey, to a PhD from the Yale School of Forestry and Environmental Studies.
“My wife is from Santa Fe. As soon as I finished my PhD in 2006, she was waiting in the driveway with a moving truck ready to return,” he says of his move to New Mexico. He became FSG’s first Director of Research that year, moving into the Executive Director role in 2017.
Zander Evans
A New Headquarters
This year, the organization purchased its 5,600 sq. ft. building on Warner Circle with help from the Santa Fe Community Foundation, the New Mexico Finance Authority, and Washington Federal Bank. Now the staff has office and meeting space. The garage houses firefighting tools, camping gear as well as other equipment vital to its mission of protecting forest health.
Evans believes that responsible forest management is about doing, learning, and collaborating for the long-term. His philosophy is reflected in FSG’s ongoing growth and also community-focused approach.
“The Guild’s work is incredibly rewarding because we see the positive impact of responsible stewardship every day. What I most pride myself on is identifying gaps where we can make a difference. For example, we introduced AI wildfire detection cameras in New Mexico, which was a small but impactful project. It makes me feel good when a small organization like ours can jump in and solve a problem. We have a great team, creative ideas, and are making connections. Those connections are only possible because of individual relationships and trust built over a long time.”
So popular are Plaza Café’s salsas that they’ve bottled them up so you can enjoy them at home. The Chipotle Salsa is hot and smoky thanks to the star attraction of chipotle chiles in adobo. This is one for the heat lover and great with a bowl of chips or drizzled liberally on egg dishes, enchiladas, or a platter of grilled shrimp or fish tacos.
The Norteñois a milder, tomato-based salsa that calls out for corn tortilla chips for a marriage made in heaven. They’ve added a touch of mint which gives this salsa a welcome freshness. Pair with your favorite tacos or a quesadilla for a winning combination.
Back in 1993, Jill Levin – aka Jillipepper – was faced with a glut of tomatoes so she started making salsa for friends and hasn’t stopped since. Her Albuquerque-based business features a line of salsas that includes her signature Red Chile & Pineapple Salsa, which combines the heat of red chile with the sweet tang of pineapple.
When jalapenos are the first ingredient listed, you’ve been warned. This salsa from the folks at Duran Central Pharmacy – the beloved Albuquerque diner-cum-pharmacy – isn’t for the faint of heart. But if you can stand the heat of a New Mexico summer, we know you’ll take to this fiery salsa.
Think Chocolate Maven and you’ll probably think baked goods like their flaky Raspberry Croissants, Triple Chocolate Bundt Cake, or Red Chile Chocolate Pecan Pie. But they know a thing or two about the savory side of life, like their house-made potato chips. They start with razor-thin slices of potato, fry until crispy, and then dust liberally with chipotle chile powder. It’s the ideal snack to accompany a frosty cold beer or a dry-as-the-desert martini.
