Join the Palms Rancho Park Library for a demonstration and tasting of barbacoa (barbecued lamb) with Gish Bac.
Join the Angeles Mesa Library for a talk on the cuisine of Oaxaca, including the history of Oaxacan food in Los Angeles, with James Beard Award-winning journalist Bill Esparza.
Join the Wilshire Branch Library for a hands-on workshop with Self Help Graphics and the Barrio Mobile Art Studio. Participants will create their own silkscreened posters inspired by Oaxacan imagery.
Join the Sunland Tujunga Branch for a hands-on workshop with Self Help Graphics and the Barrio Mobile Art Studio. Participants will create their own silkscreened posters inspired by Oaxacan imagery.
Local dyer Ashley Thayer will provide an overview of natural dye techniques. We will cover the basic processes of dyeing with demonstrations of two of the most interesting dyestuffs native to Oaxaca: cochineal and indigo (añil). Thayer is a self-taught dyer and uses techniques and materials from all over the world as well as local…
Join the Central Library (International Languages Department) for a film screening of Bob Holman’s documentary, Language Matters, about the dangers of allowing languages to go extinct.
Bob Holman, Vincent Medina and Odilia Romero Hernández with linguist Leanne Hinton In conversation The essence of who we are is wrapped up in our language. What human knowledge is lost when a language goes extinct? Why should we care? Join ALOUD for a freewheeling conversation among language activists working to reclaim indigenous languages in…
Renowned ensemble Grupo Folklórico Huaxyacac shows off the colorful costumes and traditional dances of Oaxaca.
Local dyer Ashley Thayer will provide an overview of natural dye techniques. We will cover the basic processes of dyeing with demonstrations of two of the most interesting dyestuffs native to Oaxaca: cochineal and indigo (añil). Thayer is a self-taught dyer and uses techniques and materials from all over the world as well as local…
Join the Cypress Park Library for a talk on the cuisine of Oaxaca, including the history of Oaxacan food in Los Angeles, with James Beard Award-winning journalist Bill Esparza.
