Michaela DeSoucey discusses the moral arguments and politics of food production and promotion and how they intertwine with social identities, cultural context, and class inequalities.
Visit an historic Santa Fe property and learn about its 1920s history and its current mission as the School for Advanced ResearchThe Campus Tour tells the three stories of the School for Advanced Research (SAR): the organization, the Indian arts collection, and the campus. The nineteen-acre campus on Santa Fe's historic East Side includes about […]
A sneak peek into local, sustainable food with a guided tour of Reunity Resources community farm in the morning, followed by a three-course, vegetarian lunch made of local and seasonal ingredients at Santa Fe’s “secret restaurant,” Plants of the Southwest Kitchen.
Visit an historic Santa Fe property and learn about its 1920s history and its current mission as the School for Advanced ResearchThe Campus Tour tells the three stories of the School for Advanced Research (SAR): the organization, the Indian arts collection, and the campus. The nineteen-acre campus on Santa Fe's historic East Side includes about […]
Visit one of the premier collections of Southwestern Native art in the worldConsider this an unmissable experience when visiting Santa Fe. A more powerful combination of art and spirituality may not exist anywhere in the world. –forbes.comThe Indian Arts Research Center (IARC) at the School for Advanced Research (SAR) in Santa Fe, New Mexico, houses […]
Trailblazing chef, New York Times food critic, and Gourmet magazine editor Ruth Reichl follows the unfolding stories of ranchers in Kansas and Georgia; farmers in Nebraska, Ohio, and the Bronx; a New England fisherman; and maverick chefs on both coasts as they struggle with pandemic challenges.
You are cordially invited to join us and our esteemed guest, Kathleen Merrigan, for a truly special culinary experience. In line with our upcoming Humanities Festival, Food for Thought, we are hosting our first-ever Chef’s Tasting with premier Navajo chef and James Beard Finalist, Justin Pioche.
Creating the Future of Food: From the Nation’s Capital to the Local Farmers Market with Kathleen Merrigan, followed by a panel discussion.
