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Jul

2013

When Comes the Rain

As you might imagine-with New Mexico being a desert and all-rain is scarce here. This year especially we received less than an inch during the first 6 months of the year.

Drought? Perhaps.

Desert life, mostly.

We are fascinated with rain here. We have drainage channels (Arroyo’s) that stand dry most of the time with associated folk tales warning of their dangers (La Llorona). We have levees, we have storm drains, we have firemen specifically trained in water rescue. In the desert.

For when comes the rain, it comes. Hard and fast and cold it comes turning the dry arroyos into raging torrents, flooding streets, and breathing life into this desert community.

In my young children’s lives rain is an oddity, and an opportunity.

The summer rains came the other day.

May

2013

Sketches: El Grullo

Apr

2013

Sketches: The Couple

Some relationships are meant for a reason.

Some relationships are meant for a season.

And a few relationship – just a few – are meant for a lifetime.

Apr

2013

Sketches: Moments

Moments gained. Moments lost.

A look. A gaze. A pause. A burst of energy.

Life comes in stops and starts, flits.

A breath, an exhale, a sigh. A smile. A frown.

And the world turns around.

Don’t blink. Here. Gone.

Moments gained. Moments past.

Mar

2013

Sketches: Applying the Lesson

Last week posted here were a series of images playing with shadows, darkness, and a creative vision with the camera that did not include respecting the in-camera metering system. It seems some of you liked it. I certainly have been enjoying making these images. They were all made with the Nikon D80, a camera that has a limited sensor while still remaining manually customizable. I enjoyed pushing myself within the limits of poor high-iso performance and a single lens.

Then, through the generosity of some incredible people, I came to be the user of a new camera – one with much higher ISO capabilities and manually customizable settings

At first I wondered if the camera might change my approach. But then I decided I didn’t want it to.

What I wanted to do was exploit this new camera’s capabilities while still forcing it to do my bidding.

Essentially using the tool to create what I wanted and not letting the tool dictate the image to me.

I’m happy with the results so far. What do you think?

Mar

2013

Sketches: Dance

Keith Sanchez, the musician I wrote about recently, was making a return engagement at Il Vicino Canteen recently and warranted another listen from me and my family. So we loaded up the car and arranged to meet some friends there for good food, good beer, good company, and good music.

Feb

2013

Sketches: Franken

There is a bit of a tradition in New Mexico of sitting out on a winter’s eve around a fire. It is not that different from other parts of the world where people gather to look into a fire, feel the warmth, commune together, and get lost in thoughts in the dancing flames. Except here in NM the fire is built in a Chiminea, a clay fireplace that is open on one side with a short chimney raising the smoke toward the stars. We had such a gathering in my neighborhood the other day – an impromptu coming together of several families from the block. Parents, kids, neighbors. Food, drink, good conversation. There was laughter, giggles, bantering, warmth, community. Eventually the food was shared and finished, the children were ushered to bed, the sun completed its daily recession, and the glow of the fire drew us toward its respite from the evening chill. Here my neighbor, Herbey, ponders.

Feb

2013

Sketches: Gone Fishin’

A two-fer here today as I play with the way I present these sketches and work through what I am photographing and presenting. A good friend asked a couple of weeks ago about these sketches and why I consider them so. In truth, I consider them sketches because I am trying things. I am trying things out in the field capturing the images, and I am trying things in terms of presenting the images. And I am learning, curiously learning; making stuff. To my mind, this is the process of art, no?

So today, an image – in color – harvested (pardon the pun) from a long series of images made on President’s Day as we spent the day with two neighbor families fishing at Isleta Lakes on the Isleta Tribal Pueblo here in NM. Following the color image is a series I shot with my iPhone and Hipstamatic’s app telling the little story of the day in broad strokes. Let me know what you think. I am playing with storytelling, both in single images and in series of images, and I am limited in my photographing explorations by the necessities of my family. So I do what I can, sometimes wishing I had more time to photograph, but grateful that, as I was reminded, I get to do my hobby all the time….! True that. It is the limits that forges the creativity after all.

The series below you may have seen already if you follow me on Twitter or Instagram as I posted the individual images over the course of the day. Here it is again with two additional images to round out the series. I attempted to capture the cooking process (stuffing the fish with garlic, lemon and herbs, and grilling them in foil) without much success. To my mind that is missing from this series. Lesson learned.

Feb

2013

Sketches: Love’s Lookout

It is Valentine’s week so an appropriately themed image to recognize this day of love, lust, Hallmark, Cupid, arrows, chocolates, roses, dinner dates, etc.

Cupid was on the hunt in Albuquerque yesterday

Feb

2013

Sketches: Matanza

Last week’s sketch provided a glimpse into the Hispano tradition of a Matanza –a pig roast – believed to have begun in Spain during the Moorish occupation. When the Spaniards discovered their Muslim overseers distaste for pork they would periodically slaughter a pig, hold a festival, and enjoy life without the Moors for several days.

This tradition of a pig butchering and festival continued into the new world and exists today in rural New Mexico where families and friends gather to butcher a pig, cook it into Carne Adovada, ribs, chicharrones and other tasty dishes. Often times much of the pig is stored for consumption later in the winter; sometimes the entire thing is consumed.

Each year in Belen, Valencia County, New Mexico the Valencia County Hispano Chamber of Commerce hosts a large Matanza as a fundraiser. 39 sponsored teams gather to butcher pigs and take part in a day long festival celebrating Hispanic heritage in New Mexico. This is serious business as bragging rights for best ribs, Carne Adovada, Iron Pig and other dishes are at stake.

Once again this year I had the pleasure of joining Joe Jaramillo’s team for most of the day getting up close and personal with the pig, the preppers, the cooks, the families, and a raunchy joke or two. I also made friends with Ray Chavez and Danielle Griego, on the Fat Sats Bar & Grill team who featured a large rotisserie slow roasting a full pork loin which attracted a fair share of attention and caused Pavlovian reactions among attendees.

This is not a photo story or essay in the strict sense. This is a sketch, a series of images as I learn the intricacies of the New Mexico Matanza and those that are skilled in its preparation. This is also a big thank you especially to the members of Jaramillo’s Custom Meat Processing of Los Lunas Team and also the Fat Sats Bar & Grill Team for welcoming me into their prep spaces and helping with all my efforts to make some pictures. I hope you enjoy the images.

The day begins before it begins: in the dark. Fires are lit, cook areas prepped, water is boiled, and traditional New Mexican breakfast is prepped: green chile breakfast burritos, potatoes, frijoles. The crew needs to be fed; they have a lot of work to do.

Time moves quickly, as do the preppers. Joe, a custom meat processor by trade, begins the labor intensive process of butchering the pig. There is a chill in the air, but the mood is jovial as families, extended families, and friends meet and greet and pitch in. Everyone, it seems, has a place and a purpose and takes part. This is a family affair; a community affair.

In anticipation of thousands of hungry mouths to feed, the excitement rises as the scent of frying sopapillas and carne adovada begins to fill the air mixing with wood smoke. Food is on the fire!

It’s not all hard work – though there is plenty of that – as the morning progresses the PA system comes to life, followed by the pledge of allegiance (in both English and Spanish) and the Star Spangled Banner. Eventually a series of musical acts take the soundstage with the music piped around the Valencia County Sherriff’s Posse Fairgrounds, the location of the Matanza. Below, a couple takes a break from cooking to dance while Carne Adovada (pork stewed in red chile) is expertly cooked nearby.

“El Perdido” (the Lost One) made an appearance and graced me with a picture.

Periodically through the day I visited the Fat Sats Bar & Grill Team’s prep location. After a few conversations about their recipes for the competitions I was invited behind the scenes to make some picture. Here I met “Country”.

Not content to be one of the most interesting people I’ve met, Country is also the proud owner of this object of male envy, the antique cast iron wood fired soap stove turned cook pot which he lovingly stoked and stirred. He also happily regaled all the curious onlookers with the story of how he came to be the owner of this unique – and hefty – cook pot.

Danielle Griego is a fascination to watch. Responsible for creating most of Fat Sats competition dishes she is a dynamo of creativity, organization, and motivation, and a gracious hostess sharing with me her recipes and samples of her creations.