Vol. 07.16.2017 | Sunday Selects

July 16, 2017

KARINE LÉGER

In a quest for the right balance, Léger arranges and rearranges, assembles and reassembles the growing pile of torn and cut-up paper and photographs collected on her work table. She creates a contemplative space for the viewer to lose – or indeed find – themselves for a moment.

I N Q U I R E

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MICHELLE Y WILLIAMS

Williams seeks to find balance within the work; experimenting and exploring ways to refine her craft without self-constraint. "If I am able to engage the observer, make a connection which couldn't be conveyed verbally and ultimately elicit a visceral reaction - my work is done."

I N Q U I R E

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NOCONA BURGESS

Art is in Nocona Burgess' blood. The descendant of two Comanche chiefs, he grew up traveling the country and around his family of artists. Seeking to develop his own work, Burgess left Oklahoma and found himself in Santa Fe exploring the fusion of traditional forms and contemporary styles of Native art. "I liked the idea of modern Indians; after all that's who I am."

I N Q U I R E

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OBJECTS

Art is in Nocona Burgess' blood. The descendant of two Comanche chiefs, he grew up traveling the country and around his family of artists. Seeking to develop his own work, Burgess left Oklahoma and found himself in Santa Fe exploring the fusion of traditional forms and contemporary styles of Native art. "I liked the idea of modern Indians; after all that's who I am."

I N Q U I R E

Image of Vol. 07.16.2017 | Sunday Selects
Image of Vol. 07.16.2017 | Sunday Selects

A RECLUSIVE MILLIONAIRE'S VAST NEW ZEALAND SCULPTURE PARK

How does a sweeping landscape shape an artist’s creativity? Alan Gibbs found out by building one of the world’s largest contemporary art parks in Kaipara Harbour, New Zealand

R E A D

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GRILLED SHRIMP COCKTAIL

After these plump up from a quick brine, and cook in their shells, they'll eat more like peel-and-eat lobster tails than plain old shrimp.

E A T

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THE SPRING FORWARD

The rosemary-infused in this drink may sound fancy, but it couldn't be easier to make. Start it a day before you want to make the drink.

D R I N K

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STRAWBERRY AND PISTACHIO GALETTE

The author and cook Melissa Clark takes you into her kitchen to show you how easy it can be to make exquisite and delicious meals.

W A T C H

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PODCAST: THE LIMIT DOES NOT EXIST: HOW TO BE EVERYTHING

Did you feel the universe move just a little this past week? We're not surprised. It's because The Limit Does Not Exist sat down

L I S T E N

Image of Vol. 07.16.2017 | Sunday Selects