HUMBERTO'S BOOKS NEWS AND INFORMATION M.A. PROARCHIVE ANNUAL REPORTS M.A. PROFESSIONALS BIOS POLITICAL SCIENCE PRESS RELEASES

Every Day is Magic: Ada Limón

In her 2015 collection, Bright Dead Things, a National Book Award finalist for poetry, Ada Limón writes of moving to Kentucky: “Confession: I did not want to live here.” It’s perhaps not a surprising sentiment coming from a coastally oriented person who was raised in Northern California, attended college in Seattle, and then spent over a decade in New York City.

But Limón and her husband, Lucas, have been in Lexington for seven years now and the effects of settling into this place are noticeable in her new book, The Carrying (Milkweed, Aug.). It’s a phenomenally lively and attentive collection replete with the trappings of living a little closer to nature. While Bright Dead Things is marked by a preponderance of light, such as images of fireflies and neon signs, The Carrying features numerous appearances by various trees, birds, and beetles. Limón also demonstrates a greater willingness to be explicit in naming colors, particularly green. “It’s crazy green, the whole book,” she says. “Lexington is the greenest place I’ve ever lived.” Similarly, where in Bright Dead Things, Limón tells a lot of stories and anecdotes, in The Carrying she is very present in her thoughts and experiences.

As it turns out, these shifts in focus have another, altogether unexpected source. While putting Bright Dead Things together, Limón was diagnosed with chronic vestibular neuronitis, which can cause bouts of vertigo. “If I’m really having vertigo, it’s pretty intense and I really have to focus,”
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Chef Ray Garcia’s Broken Spanish Will Speak L.A.’s Mother Tongue: Mexican Cuisine –

Published January 18, 2015 | By admin

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The former Fig chef joins the city’s Alta California stars in the cocina as he takes over the former Rivera space
January 15, 2015 Bill Esparza Chefs and Restaurateurs, Dining
When Broken Spanish opens in the former Rivera space, chef Ray Garcia will boldly join the ranks of what I’ve been calling Alta California cuisine, a style of cooking from a group of Los Angeles-born pocho (Mexican-American) chefs rooted in the Latin cuisines of their youth, fine-dining experience in our California-cuisine kitchens, and the use of our abundant and diverse local products from L.A. farmers’ markets. Garcia is one of the most respected chefs in Los Angeles, known for his European-inspired cooking. But you could catch him at events where he’d prepare things like whole pig-head carnitas, and Garcia also had tacos and Mexican comfort dishes on the brunch menu at Fig, where he previously served as executive chef…
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Posted in Arts & Entertainment, Food & Nutrition, Front Page Items

Mexican American Proarchive Annual Report for 2022

The American Community Survey is an annual survey administered by the federal government to help local officials and community leaders and businesses understand the changes that take place in their communities. It includes percentages of our population’s graduate school attainment and the employment of Mexican Americans in various occupations. These important factors influence the allocation of federal resources. Mexican American Proarchives uses the data provided by the American Community Survey to better understand how Mexican Americans compare to the general population.