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Easy Summer Strawberry Pinwheel Biscuit Pie

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A plate of strawberry pinwheel biscuit pies from TABLE Magazine's recipe

This Easy Summer Strawberry Pinwheel Biscuit Pie recipe begins as biscuit dough and then morphs into a wondrous cross between a shortcake and a cobbler, cooked with fresh strawberries and jam in a pie dish. It’s pretty, as well as pretty delicious.

Tips for Making Our Easy Summer Strawberry Pinwheel Biscuit Pie

If working with conventional grocery store strawberries, start with a full two pounds of fruit. By the time you rid them of their cottony-white cores, you will have sent a quarter to half a pound to the compost heap. If you can start with truly ripe berries, such as the small frais de bois type often available at farmers’ markets, you can get by with 1½ pounds to end up with your needed four cups.

Though this is a strawberry recipe, you can substitute another kind of berry or combine multiple varieties, if you wish. Imagine a mix of blackberries and raspberries over this homemade biscuit dough. A dollop of softly whipped cream would be a welcome final flourish, as would a little moat of plain cream poured around each portion.

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A plate of strawberry pinwheel biscuit pies from TABLE Magazine's recipe

Easy Summer Strawberry Pinwheel Biscuit Pie


  • Author: Cheryl Alters Jamison

Description

Your new go-to summer dessert.


Ingredients

Scale
  • 4 cups strawberries, sliced and white cottony centers discarded
  • About ¼ cup granulated sugar
  • 2 tbsp instant or granulated tapioca
  • 1 cup strawberry jam or preserves
  • 2 tbsp melted unsalted butter
  • Sanding sugar, or other large crystal sugar, optional

For the biscuit dough:

  • 2 cups low-gluten biscuit or pastry flour, or 1¾ cups unbleached all-purpose flour + ¼ cup
  • Cake flour or, less desirably, 2 cups unbleached all-purpose flour
  • 2 tsp baking powder
  • ¾ tsp salt
  • ½ tsp baking soda
  • 3 tbsp lard, well-chilled
  • 2 tbsp unsalted butter, well-chilled
  • ¾ cup + 2 tbsp buttermilk


Instructions

  1. Preheat the oven to 400 degrees.

For the biscuits:

  1. Butter a 9- or 10-inch deep-dish pie pan. Sift the flour, baking powder, salt, and baking soda into a large shallow bowl. Cut the lard and butter into small chunks and add them to the dry ingredients. Combine with a pastry blender just until a coarse meal forms.
  2. Make a well in the center and pour in the buttermilk. With your fingers and a few swift strokes, combine the dough just until it’s a sticky mess. Turn out onto a lightly floured board or, better, a pastry cloth.
  3. Clean, dry, and flour your hands. Gently pat out the dough and fold it back over itself about a half-dozen times, just to smooth. (A dough scraper helps greatly with this.) Pat out again into a rectangle about ½ inch thick. Cover the dough lightly and refrigerate it for about 20 minutes.

For the pie:

  1. Mix together in a medium bowl the strawberries, sugar, and tapioca. Spoon the mixture evenly into the pie pan.
  2. Remove the biscuit dough from the refrigerator. Roll it into a rectangle about 10 x 18 inches.
  3. Spread the jam over the dough, within about ½ inch of the dough’s edges. Then, if it’s too thick to spread without tearing the dough, add just a touch of water to get a looser consistency, but don’t make it runny. Starting from one of the long sides, roll up snugly. Slice into a dozen equal-sized pinwheel biscuits.
  4. Arrange the biscuits evenly with a cut side-up, on top of the fresh strawberry mixture. There will be some gaps between the biscuits but they will fill in as they bake.
  5. Bake covered for 10 minutes, then uncover and continue cooking for 15-20 minutes, until the biscuits are golden brown. After, brush with melted butter while still hot. Sprinkle with sanding sugar, if you wish.
  6. Let stand for a few minutes before serving warm or at room temperature. To serve, scoop out servings around each biscuit, making sure to get a good portion of the berries and juices from the bottom layer.

Story by Cheryl Alters Jamison
Styling by Anna Franklin
Photography by Dave Bryce

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Best Shopping in Boerum Hill, Brooklyn

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The inside of Assembly Line Design Shop in Boerum Hill featuring a white chair on a black display table and wood shelves with wood products in the background.
Photo courtesy of Assembly Line

If you’re planning a trip to New York this summer, an attractive enclave near downtown is an extremely pleasant—and aesthetically enthralling—place to visit. Boerum Hill in Brooklyn is home to a surprising number of design and fashion shops where you can find tableware, small furniture, lighting, and more—most of it concentrated in a two-block area on Atlantic Avenue.

The area is named for a farm owned in colonial times by the Boerum Family. Today, much of the area consists of tree-lined, landmarked blocks, home to rows of brownstones. Zoning prevents tall buildings, especially in the blocks directly below Atlantic Avenue, the area’s main drag.

Boerum Hill is a short taxi/Uber/Lift ride from lower Manhattan; it can also be reached by nearly every subway, including the A, F, 2, 3, 4, 5, N, R, and Q lines.

Housewares and Design Stores in Boerum Hill

An inside of Mud design shop in Boerum Hill with shelves of colored plates and a table set up in the center of the room.
Photo courtesy of Mud

Mud

402 Atlantic Avenue

The brainchild of potter Shelly Simpson, this Sydney-based business features unique and colorful porcelain tableware, lighting, and more. The large and light-filled corner shop is definitely eye candy—but you’ll also want to take everything home.

The inside of Michele Varian design shop in Boerum Hill featuring a small black table in the center and box shelves against the back wall.
Photo courtesy of Michele Varian

Michele Varian

400 Atlantic Avenue

Relocated to Boerum Hill a couple of years ago from Soho, this light-filled emporium features textiles, pillows, wallpaper, lighting, and furniture by Varian herself, as well as product by more than 100 other designers—and dozens of local jewelry designers to boot.

The inside of Assembly Line Design Shop in Boerum Hill featuring a white chair on a black display table and wood shelves with wood products in the background.
Photo courtesy of Assembly Line

Assembly Line

373 Atlantic Avenue

From architecture and design studio General Assembly comes a highly elevated general store is a one-stop shop for everything interior design: furniture, lighting, cabinet hardware—even a line of limewash in collaboration with Ressource, a French wallpaper and paint company.

The inside of Primary Essentials design shop in Boerum Hill showcasing a long table filled with objects, two shelves built into the walls in the background, and two round lamps over the table.
Photo courtesy of The Primary Essentials

The Primary Essentials

372 Atlantic

A wonderful collection of homeware and gifts, much of which is on a long, low table that stretches the length of the front of the shop. You’ll find handmade ceramics by local potters, candles, personal care items, textiles, and a lot more.

The inside of Porta design shop in Boerum Hill with a kitchen counter and shelf above the counter with various household objects on them.
Photo courtesy of Porta

Porta

360 Atlantic Avenue

The tag line “beautiful things for beautiful homes” only tells part of the story. PORTA works with designers and artisans from many countries in Europe to assemble a collection of distinctive items that straddle the traditional and the contemporary.

Fashion Shops in Boerum Hill

A bed designed from products at Layla fashion store in Boerum Hill featuring a pattern blue bed sheet and pillow plus two pink pattern pillows.
Photo courtesy of Layla

Layla

352 Atlantic Avenue

Alayne Patrick’s treasure chest of a store is a mix of bedding, jewelry, clothing and housewares, most of which is created by the owner with craftspersons in India. She also carries vintage rugs, contemporary and antique works on paper, and paintings by Aleishall Girard Maxon.

The inside of M Patmos fashion shop in Boerum Hill with a wood table of purses, a rack of clothes to the left, and an outfit hanging on the back wall.
Photo courtesy of M. Patmos

M. Patmos

358 Atlantic Avenue

Named after its owner, the shop features “modern wardrobe staples and sophisticated, textural knitwear meant to be passed down to future generations.” The focus is on low environmental impact and working with small, family-owned factories and workshops.

The outside of Clare V fashion shop in Boerum Hill with a blue outside and sign sitting in front of the building.
Photo courtesy of Clare V.

Clare V.

57 Bergen Street

Founded in 2008, Clare V. is a hybrid of California cool and European chic, offering handbags, small leather goods, clothing, jewelry, and more. The brand has ongoing relationships with charitable causes, including Every Mother Counts founded by Christy Turlington Burns.

Story by Stephen Treffinger

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The Last Warm Evening: A Curated End of Summer Meal

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A man arranging and serving food on a patio table, surrounded by a variety of colorful dishes.

Scott and Leslie Livingston have worked with Taliesin-trained architect Gerald Lee Morosco for more than a decade to reimagine their sprawling red brick manse in Pittsburgh’s South Hills suburb. Every room in the architecturally eclectic house, from the third-floor suite designed for their daughter to the Craftsman-style kitchen featured previously in TABLE, has been transformed, thanks to Morosco’s and the Livingstons’ shared vision. We gathered together to celebrate the last warm evening before the temperatures drop in this beautiful home.

The Last Warm Evening: A Curated End of Summer Meal

A departure from open concept, the house offers multiple spaces for hosting any sort of gathering — dinner for two around the kitchen island or a formal party in the ballroom-sized living room. On the informal evening in question, however, guests moved freely from the house to covered and open areas just off the dining and kitchen areas.

A cozy and inviting sitting area with a large arched window overlooking a lush, green garden.

Scott, a lawyer, and Leslie, a travel blogger, meticulously tend the front and back gardens themselves. With hydrangeas, impatiens, and other annuals and perennials in full bloom, the couple invited a small group of family, old friends, and new acquaintances to meet one another and enjoy dinner catered by Chef Kevin Hermann.

Two women sitting on stone steps, enjoying a meal together while conversing and laughing.

The party was on a weeknight, which resulted in 100-percent attendance, “not so much because of us but because of the food and the beautiful day,” Scott says. Scott favors weeknight entertaining because many people are away on weekends, and with work looming the next morning, drinking and driving isn’t a concern. “People take it easy — they don’t go crazy,” he says.

Two older gentlemen enjoying a meal together on the patio of a home, surrounded by lush greenery and brick architecture.

The Livingstons like to cook, but hiring a caterer was a smart decision, as Leslie was called to Italy on business and couldn’t attend. “I was the bachelor. I didn’t have to cook or clean up,” says Scott. Instead, he mingled with his diverse group of guests, as they transitioned from indoors and out through the French doors that flank the rear of the house, leading to a balcony with a view of the gardens.

A group of people enjoying a meal outdoors on a patio, surrounded by lush greenery.

The Menu

The meal, served family-style on a picnic table under an umbrella, was inventive but not precious, from Scott’s perspective. “I’m not an overly adventurous eater,” he says. “I don’t remember everything we had; I just know it was delicious.” On the menu were Garden Herb-Cured Salmon Salad, Vegan Chorizo Stuffed Napa Cabbage, Curry Squash Soup, Prosciutto and Sourdough, Moroccan-Spiced Lamb Stuffed Sweet Peppers, and Apple Pudding Cake.

A colorful and appetizing spread of food, including grilled bruschetta topped with prosciutto, and a glass of red wine, set against a backdrop of vibrant yellow and green floral arrangements.

Chef Hermann’s philosophy mirrors Scott’s experience. Using seasonal local ingredients, he creates dishes that put a spin on comfort food, often with hints of Southern fare. “What is a way I can make [stuffed cabbage or peppers] a little bit more exciting, more unique?” he asks. The presentation is as important as the taste, he adds, “It’s like making art. I kind of paint a picture in my mind about what the dish might look and taste like. Something fun, new and unique.”

A group of friends and family gathered for an informal outdoor gathering.

Morosco, who attended the party with his husband, Paul, also keeps an eye on the visuals. He approved of the use of blossoms and leaves clipped from the garden and made into artfully arranged informal table decorations.

A man arranging and serving food on a patio table, surrounded by a variety of colorful dishes.

Crafting a Perfect Party

Hermann is a graduate of the Culinary Institute of America at Hyde Park and has worked at restaurants and clubs around the country. In Pittsburgh he helped conceptualize Eat‘n Park’s Six Penn Kitchen and Hello Bistro, and opened the Porches at Schenley and Siena. He considers himself a teacher. “Part of the passion of being a culinarian is getting people to step out of the box, their comfort zones,” he says. “The joy I have is sharing these recipes so people can try something new.”

But for Leslie’s absence, the party was perfect, says Scott. “Everybody was in a happy state of mind, so it was not hard for conversation to begin. People mingled wonderfully. It was a smashing success. If you bring people together in a beautiful setting with delicious food, there is no way you can lose!”

Story by Susan Fleming Morgans
Styling by Keith Recker
Photography by Dave Bryce
Food by Chef Kevin Hermann

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8 Vacation Essentials to Cook Your Best Meal at Any Rental

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A series of culinary objects on a white background

Summer is upon us, and that means it’s time to talk vacation essentials! You may be heading to a relaxing beachside villa, a secluded lake house, or a rustic cabin with breathtaking mountain views. You’ve been dreaming about this vacation ever since you booked it back in March and thinking about that beach-side cocktail has gotten you through many a meeting that should have been an email. Let’s face it, though, sometimes that rustic cabin’s host did a less-than-stellar job at preparing the kitchen for your stay. Here’s what we recommend to bring to make a meal as satisfying as sending that out-of-office email feels.

1 or 2 favorite knives

Knives that spend their days in a short-term rental are not destined for greatness. They don’t have the same feel as your knives from home, and the last time they were sharpened, you were booking your vacations through a travel agency. Do yourself a favor and bring at least one sharp knife with you. If you bring just one, make it a chef’s knife. It can handle any task from cutting the fruit you found at the farmers market to slicing the cured salami you just had to have from the local provisions shop. If you know you’ll be doing a little more cooking, add a paring knife for more precision. When packing your knives, wrap them separately in a dish towel and secure the towel with masking or painter’s tape. Now you have a bonus item; a dish towel that’s good for any cleanup situation.

Corkscrew

Somehow this seems to be one of the things that is always lacking in a “fully stocked kitchen.” Planning to indulge in some of your favorite wines while on vacation? Pack a corkscrew or wine key like Pulltap’s Professional Waiter’s Corkscrew. Trust me, this will save you immense heartache and the unnecessary act of purchasing one you don’t need. Once you’ve finally arrived at your destination, unpacked, and figured out where the towels are, won’t it be nice to settle in with your favorite bottle of Vino Verde without the drama?

Jigger

The number of short-term rentals stocked with a jigger are proportional to the number of times I’ve travelled and not needed a drink by the time I park my suitcase in a bedroom. That’s to say, few. If your vacation dreams include an Aperol spritz by the pool or a Negroni while you watch the sunset, pack a jigger, and keep your mixologist game strong. I prefer the Oxo steel double jigger, which is small and easy to pack. Need help finding a recipe for a perfect vacation cocktail? Peruse some of the ideas we’ve dreamed up here at TABLE Magazine before your trip.

Coffee brewing equipment

If, like many Americans, your morning ritual includes sitting down with the perfect cup, consider packing your favorite brewing apparatus. I commend those brave enough to pack a Chemex (my own mother goes few places without hers). But for a safer option, I recommend the Aeropress. This lightweight, plastic, easy cleanup brew method is perfect for travel. Bring your favorite beans already ground or pick some up from a local coffee shop when you arrive at your destination.

Top 3 spices

If your host cares for your wellbeing at all, there should be salt and pepper already stocked in your rental. But can one survive on salt and pepper alone? If you hope to grill some local fish, prepare a salad from the farmers market, or whip up an easy dinner in, you may want a little more flavor. Pack three of your favorite spices or spice blends and your vacation-self will thank your current-self. Not sure what to take? A steak seasoning like Victoria Taylor’s Cracked Black Pepper Rub is versatile and can be used to flavor eggs in the morning and anything on the grill in the evening. Za’atar is great for sprinkling over sandwiches on the beach or store-bought hummus for a snack. Furikake from Ajishima Foods will liven up any quick rice bowl or fish dish. Pack your spices inside a food storage container to avoid your clothes having a faint waft of za’atar all week.

Food storage containers or reusable bags

Unless you’re a pro at estimating how much people will eat, you will likely have leftovers. One item I have found almost every short-term rental lacks is food storage containers. Bring 2 or 3 so you can enjoy your leftover pasta salad for lunch the next day or repurpose that extra steak into sandwiches.

Sleep mask

I am loath to leave my black-out curtains at home, but sacrifices must be made in the name of relaxation. If precautions have not been made for sun blockage in your rental, chances are you will be waking up at 6am each morning with the sunrise. This sounds perfectly wonderful to some. However, if you’d like the option of sleeping in after an extra vacation cocktail, pack a sleep mask and revel in the fact that you do not need to set an alarm. Brooklinen carries soft silky masks in a variety of designs so you can even match favorite Pjs.

Portable speaker

Your rental may be equipped with the latest sound system or smart tv. Then again it may not. Give yourself the ability to set the mood with your favorite playlist anywhere by packing a portable speaker. I recommend the Bose Soundlink Micro Bluetooth Speaker. Its small and lightweight but gets great volume. It may even come in handy by the beach or sitting down to a picnic after a morning hike.

Story and photography by Kirsten Chervenak

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3 Portable Grills for Your Summer Cooking

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A small blue portable grill sits on the beach with colorful peppers on top with a picnic basket and blanket sitting behind the grill.

It’s nearly time for barbecue season (or perhaps it always is, depending on where you live—lucky you.) But sometimes you don’t need to involve the behemoth model with multiple burners and collapsible side tables. It’s great for a crowd of 12, but can feel like overkill for dinner à deux. Enter tabletop, portable grills, a no muss/no fuss miniature grill that’s perfect for a few calamari kebabs or a pair of lamb burgers. You can even take these small wonders to the park or the beach!

Portable Grills

A white travel grill with a wood bottom base sits on a white background.

Berghoff Tabletop BBQ from Williams Sonoma

Use charcoal or wood in this sleek steel model that comes with carrying straps and stay-cool silicone handles. Sets up quickly on its cork base and adjustable air flow lets you regulate the temperature.

A blue travel grill with a blue case featuring brown straps sits on a white background.

Mon Oncle Tabletop BBQ from Lumens

So stylish with its briefcase-like design youll want to show it off. (It even has fabric and leather straps and handle.) It comes in blue, green, or gray so you can even match it to your outfit. Perforations let things get really hotbut prevent the shell from overheating. 

A red travel grill with a silver handle and top wooden case sit on a white background.

Venture Gas Grill from Cuisinart

A porcelain enameled cooking grate is just like the big boysand it distributes heat really evenly. Uses propane and has a 9,000 BTU burner. It features a large handle and a wood cover that doubles as a chopping board.  

Story by Stephen Treffinger

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Easy Summer Mocktail: Watermelon-Cucumber NO-jito

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A white man's hand hold a bottle of ginger beer as it sits on a black table. Next to the soda sits a mojito mocktail orange in color.

During hot summer days, if you’re looking to enjoy the cold, thirst-quenching taste of a mojito, without the dehydrating inclusion of alcohol, Blue Sky‘s Tyler Lewis shares the following refreshing Watermelon-Cucumber NO-jito. Grab your friends and some fresh watermelon and cucumber from your local farmer’s market, and mix up this mojito mocktail. Whether you’re new to mocktails or a pro, this is a refreshing, easy to make summer drink. Though drinking is a lot of fun, sometimes ingesting something that dehydrates you in the summer heat isn’t the move. Or you’ve had a few too many the night before. Or, you just don’t want to drink alcohol. No explanation needed. Mocktails are a fun, creative way to spice up your beverage routine. You can also try our Peach Basil Bellini mocktail or Wildberry Sparkler Mocktail, also by Tyler Lewis, for some other inspiration.

What Makes a Mojito?

Something to think about with any mocktail is how it can match the original drink. The mojito is one of the oldest mixed drinks in the world. It originated in the 1500s in Cuba, but gained popularity from the Bacardi rum company in the 1800s. Author Ernest Hemingway was known to be a big fan, and he probably could have benefited from swapping it out with a mocktail every now and then. Our mocktail version obviously doesn’t have the classic rum, but we’ve emulated the flavor with a combination of Seedlip mixer and ginger beer to get both the kick and the acidity of a classic mojito. If you really want to commit to the mojito bit, you can replace that with a zero-proof rum for the same effect.

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A white man's hand hold a bottle of ginger beer as it sits on a black table. Next to the soda sits a mojito mocktail orange in color.

Easy Summer Mocktail: Watermelon-Cucumber NO-jito


  • Author: Tyler Lewis

Description

A delicious non-alcoholic spirit collides with ginger beer, watermelon, and lime juice for the perfect summer drink.


Ingredients

Scale
  • ½ oz fresh watermelon juice
  • ¾ oz lime juice
  • ¾ oz simple syrup
  • 1 ½ oz Seedlip Garden 108 non-alcoholic spirit
  • 4 fresh-cut watermelon chunks
  • 4 fresh-cut cucumber slices
  • Jamaica’s Finest Ginger Beer (or other ginger beer of your choice)
  • Sliced watermelon, cucumber, and lime for garnish


Instructions

  1. Add watermelon juice, lime juice, simple syrup, Seedlip Garden 108, watermelon chunks, and cucumber slices to a shaker with ice and shake vigorously.
  2. Roll into a pint glass and top with ginger beer.
  3. Garnish, serve, and enjoy your mojito mocktail!

Recipe by Tyler Lewis / Styling by Star LaLiberte / Photography by Dave Bryce

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A Look Into the Spanish Colonial Arts Society’s Collection Vaults

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Three wooden sculptures of Santo Ninos figures sit in a line in different poses, all from the Spanish Colonial Society, against an orange background.

Nearing its centenary, Traditional Spanish Market is the oldest juried Hispanic art show and sale of its kind. Started by Mary Austin and the Spanish Colonial Arts Society to promote traditional, local Hispanic arts in 1926, it paused during and after World War II, reopening in 1965. A Youth Market was introduced in 1981 to celebrate how these artistic traditions are passed down through the generations. Plus, to encourage new artists to help those traditions not only survive, but thrive. 

Chart the history of Spanish Market and you’ll also chart the changing face of bultos, three-dimensional carvings of religious figures. While the same saint might appear over the year––say, San Ysidro, patron saint of farmers––the way he is depicted changes in the hands of expert Santeros. Whether the piece is unpainted, allowing you to trace the wood grain along a drape of fabric, or brightly painted and intricately carved, each work is a testament to the artistry and craftsmanship of the people who create them. The Spanish Colonial Arts Society let us into their collection vaults to see some of their contemporary and historic bultos. Spoiled for choice, we share a few of our favorites.  

A Look Into Collection Vaults at the Spanish Colonial Society

A wooden sculpture of San Fiacre under an arch of flowers from the Spanish Colonial Society sits against a brown background.

San Fiacre y Los Patrones del Jardin, 2017, Arthur Lopez, Santa Fe, New Mexico, Wood, gesso, paint, varnish 2017.012 (Purchased at 2017 Spanish Market).

San Fiacre 

Astride a super-sized praying mantis and clutching his signature spade, San Fiacre––patron saint of gardeners and taxi cab drivers––looks ready to make a house call to a gardener in distress. Arthur Lopez’s work is a joyous riot of garden fecundity. Bees and other pollinators land on flowers that entwine a green bower. Lapis-colored butterflies rest for a moment as if in mid-flight. Even the sun–or is it a sunflower?–speaks to a garden well-loved and tended. Even flowers line San Fiacre’s sky-blue cassock.  

Three wooden sculptures of Santo Ninos figures sit in a line in different poses, all from the Spanish Colonial Society, against an orange background.

From left to right: Santo Niño de Atocha, 1999, Richard Salazar, New Mexico, Wood, leather, cotton, grape vine. Santo Niño de Atocha, late 20th-early 21st c., Gloria Lopez, Cordova, New Mexico, Wood, leather. Holy Child of Atocha, Santo Niño de Atocha, mid-late 19th c., Maker Unknown, Mexico (figure), New Mexico (chair), Wood, gesso, water-based paint, fabric.

Santo Niños 

Three dramatically different depictions of Santo Niño de Atocha (the Sacred Child of Atocha) but bound together by a centuries-old artistic tradition. All three don wide-brimmed hats, capes, and staffs, signs telling us that he is a pilgrim. As the patron saint of those unjustly imprisoned, travelers, people in danger (and yes, pilgrims) Santo Niño de Atocha comes equipped with a gourd of water and a basket filled with either food or flowers, always ready to help those in need.  

Story by Julia Platt Leonard / Photography by Tira Howard

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The Do’s and Don’ts of Summer Wines

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Adam Knoerzer pours a glass of summer wines

The temperatures are finally rising, the sun is shining, and you’re ready to enjoy the summer season. You’ve got your beer and pop chilling in the cooler alongside bottles of water, your cocktails are batched and in pitchers ready for enjoyment. But what about summer wines? Does a bottle need to be chilled – and if so, how chilled should it be for optimal enjoyment? And what about all these red wines, how do you handle those when it’s warm? Look no further: this how-to guide gives you the do’s and don’ts for summer sipping:

The Do’s and Don’t of Summer Wines

DO chill your sparkling, white, and dessert wines

Sparkling wines should be on ice in a chiller to keep them as cold as possible for best results (they can warm up a bit in the glass, and this helps keep the bubbles as brilliant as they can be)

Light whites (e.g. Sauvignon blanc, Riesling, Pinot Grigio) should be almost as cold as the bubbly to keep them refreshing and zesty

Medium- and full-bodied whites (e.g. most Chardonnays, Viognier, most white blends) can be served a little warmer than light-bodied whites to allow them to better express themselves. Once they’re cold, feel free to remove them from the fridge or the chiller 30 minutes before serving. Sweet wines of all shades (ice wine, port, sherry, etc.) should follow the same path as your medium- or full-bodied whites

DON’T put ice directly into your beverage

As the ice melts, it will dilute your wine’s flavors and aromas.  For sparkling wines, ice in the glass will temporarily increase the fizz and cause it to go flat more quickly. If you insist on ice in your wine, consider a red or white sangria recipe

DO chill your red wines

Your lightest red wines (e.g. Beaujolais, Cinsault, Pinot noir, Loire Valley Cabernet Franc) are low in tannin and high in acid. So, you’ll want to keep these feeling fresh and juicy by popping them into the fridge around 45 minutes to an hour before serving

Fuller reds (e.g. Malbec, Merlot, Cabernet Sauvignon) should also spend some time chilling to the tune of around half an hour before you’re ready to serve them so the warm temperatures don’t exacerbate their higher levels of tannin and alcohol

DON’T opt for oak

Wines with pronounced notes of oak (e.g. toast, char, vanilla, baking spices) tend to be less successful when the temperatures rise as that can overwhelm aromas and flavors of fruit

You can look instead for wines fermented and matured in stainless steel or concrete. That will preserve the fruitiness and floral character of your wines

DO look for cool climate regions

Wine regions in cooler climates tend to produce wines that are lighter in character due to higher acidity and lower tannin

Seek out both reds and whites from places like France’s Loire Valley, Austria, Germany, Australia’s Yarra or Eden Valley, South Africa’s Hemel-en-Aarde Valley, Chile’s Itata, or even the south of England for British bubbly (yes, it’s good!)

Story by Adam Knoezer
Photography by Laura Petrilla

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Diana Weymar on “Crafting a Better World”

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A blonde woman on a white background with a shirt reading "give a damn"

Diana Weymar never stops stitching. As we spoke on the phone about her upcoming book Crafting a Better World, she was stitching a Miranda July quote from an NPR interview with the author: “Every love story is a hormone story.”

Though Weymar started her Tiny Pricks Project with embroidered versions of former president Donald Trump’s more outrageous statements, these days she’s re-imagined it to include artists and writers. “Part of the Trump era was that he took up so much bandwidth,” she explained. “I had stitched so many things I was in opposition to, so I had to re-frame it.” I later saw that Miranda July piece appear on the Tiny Pricks Project’s Instagram, and felt what so many people feel from Weymar and her work: That I had been a small part of something bigger.

A piece of Diana Weymar's embroidery reading 'Every love story is a hormone story
Via @thetinypricksproject on Instagram

“A Very Stable Genius”

The Tiny Pricks Project had its genesis with Weymar stitching Trump’s 2018 tweet I am a very stable genius into an unfinished piece of her grandmother’s needlework from the ‘60s. Her steady stream of embroidered phrases became a way to process the often upsetting statements she saw on social media.

“There’s a softening emotionally when you stitch something. But, also, what’s the difference between seeing something in a tweet versus seeing it stitched? The most obvious example is ‘Grab ‘em by the pussy.’ It’s one thing to read that in a tweet, but when you stitch it, you actually take in what’s being said.” Embroidering the words is a tender and intimate act, but also establishes a sort of accountability. The bragadocious machismo of Trump’s tweets and recorded remarks sits in contrast to the feminine association with embroidery. But embroidery is also the physical act of pricking into fabric with a needle, something that does have a little bit of vehemence to it. Weymar’s embroidered words subtly amplify the pain behind the statements. “I always think if we had to stitch everything we said, we’d be a lot nicer to each other,” Weymar said.

Individual but Communal

Textile work has the reputation of being the solo act of a submissive, quiet woman. While crafting does have a peaceful solitude to it, Weymar created a community around it. She could have continued simply to make her own textile embroidery pieces, but her next step was to turn it into a public art project.

She invited anyone to send her their textiles or make their own stitch projects. “I wanted people to think ‘you made this, so I could make it too,’” she said. Weymar tried to keep things price-accessible and encourage participants to think about what materials they were using. “Of course, I told people not to send bras and underwear, but they did. And it was awesome! I was happy that some rules got broken. If someone wants to break a rule, they’ll do it and just own it,” Weymar said. “There was one that was a body sock with a burlap sack attached to it with the quote if she wasn’t my daughter, I’d date her on it, this combination of something really feminine with something really rough.” Someone else sent her a hand-sewn necktie in Ivy League colors to represent Trump’s boasting about his education.

A Dinner Party for Slowing Down

The project caught the attention of celebrities and public figures like Jamie Lee Curtis and Gisele Fetterman, who both contributed to Crafting a Better World. Weymar plans to get Crafting a Better World out in September before the 2024 election, because “no matter what happens, things will be tense.” The book is a collection of projects and reflections from activists and artists that responded to the Tiny Pricks Project in some way.

“What I hope the book provides is advice by way of sharing. I looked for a lot of examples, as if you were at a dinner party and got to talk to each person featured.” She’s included everything from a fire ecologist who has a burning practice using indigenous ritual methods to a recipe for “vulva chocolates.” It’s an eclectic mix to make sure it covered a lot of ground while still retaining the lens of social engagement.

“Some people might find it challenging to see how crafting will help anything,” Weymar said. “But it does help us understand narrative.” The brain is ill-equipped to handle the massive amounts of information social media feeds it. Learning to slow down and contextualize what you see and feel is a valuable skill. If something upsets you, don’t just scroll past it. Sit with how terrible it is to say “When you’re a star, they let you do it. You can do anything. Grab ‘em by the pussy.” Add to this the fact that the person in charge of American nuclear arms said that. Voting, marching, and donating to give shape to one’s own individual power doesn’t make the prick of existential despair go away. Crafting might ease it just a little.

Diana Weymar's embroidery of Donald Trump's words on a white wall
Photo by Yvonne Tnt at Lingua Franca Gallery

A Positive Habit

Weymar encourages beginners inspired by the Tiny Pricks Project to give stitching a shot. “There’s an immediate vulnerability to someone stitching for the first time,” she said. “It’s like getting to see someone watch your favorite movie for the first time.”

At the simplest level, crafting and “craftivism” provide something to do with your hands other than hold your phone. “I hope there are things in the book for people who are not craftivists and that people can realize everything can be a craft,” she explained. Weymar wanted to find ways to “transform anxiety into action during troubled times” with Crafting a Better World. Creating something, whether through writing, visual art, or craft is a way to use your hands to take power into your own hands.

Story by Emma Riva / Photo courtesy of Diana Weymar

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4 Recipes for Juneteenth

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Watermelon salad in a spiral bowl, which is placed on a napkin, Pieces of watermelon in a smaller bowl

Juneteenth is a Federal Holiday celebrating the end of slavery in the United States. It is observed on June 19, the day news of the Emancipation Proclamation reached enslaved people in Galveston, Texas, in 1865. In honor of this holiday, Chef Jackie Page suggests a Juneteenth menu of summer dishes, all of them delicious and perfect for observances of what truly makes this country great: All of its people and all of the things we accomplish when we walk together as one.

Fried Chicken

A white plate topped with chicken wings next to a bowl of sauce.

Whether eaten hot right out of the pan or at room temperature as a part of a picnic of a cookout, Fried Chicken is simply an American classic. Chef Jackie Page’s recipe for this delicacy is adaptable too, letting you lean into your skills in the kitchen. Maybe you’ll improvise with some extra black pepper or a bit of dried garlic.

Watermelon Salad

Watermelon salad in a spiral bowl, which is placed on a napkin, Pieces of watermelon in a smaller bowl

If you start with farm-fresh ingredients, every salad is wonderful. But, Chef Jackie Page’s Watermelon Salad balances all the sweet, aromatic, and herby notes and coddles them in a dressing that tingles the tastebuds. Improvisation is also encouraged with adding in red or black beans, fresh corn, or a grilled peach.

Jambalaya

Jambalaya in a bowl placed on a ceramic surface along with a spoon, spices, and lemon

We can’t deny the spicy, savory flavor of Jambalaya that warms our hearts even in the hardest of times. This southern staple brings together large spoonfuls of chicken, shrimp, and sausage bathing in a flavorful broth of vegetables. Chef Jackie Page’s recipe also allows you to change the heat level to your liking by adjusting the amount of cajun seasoning.

Summer Punch

Red Summer Punch sits in a small drinking glass on a small white plate, garnished with lime.

Wash down all these delicious dishes with a refreshing red Summer Punch by our Editor-in-Chief Keith Recker. Made with hibiscus tea and a cherry cinnamon simple syrup this cocktail is both thirst-quenching and made of complex layers. Though it’s really the hibiscus infused gin that makes this summer cocktail such a delight.

Recipes by Chef Jackie Page and Keith Recker / Photography by Scott Goldsmith

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