NICA HORVITZ—ASSISTANT DIRECTOR
Nica Horvitz—who was named BMC’s Assistant Director in April— is no newcomer to the place.
Both of her parents have been residents— composers/musicians Wayne Horvitz and Robin Holcomb. Nica was first an intern in 2010, joined the staff from 2011-2012, and returned this year after 5 years away. “It’s an amazing experience to meet the people who come here and learn about their work; to hear conversations between people who may have never otherwise met, but find they have so much to talk about and share”.
These encounters have influenced her own creative work as well. Nica co-edits Depot magazine along with her friend Anastasia Hill—a print and online journal that gathers work from a broad range of writing and visual mediums centered around a single subject. Recent issues have explored the themes “Reproduction” and “Decision”.
She also produces her own art zines, “made mostly from things I’ve found,” which can include collages, poems and photographs. Most recently she gathered material in Troy, New York, where she lived before returning to BMC. “Troy has a lot of good trash,” Nica confides.
“With historic architecture, a vital downtown, and a riverfront on the Hudson” this city of 50,000 is “an inexpensive and charming place— a good place to start something. You see a lot of collaborative common efforts.”
MAIA PUGH—PROGRAM MANAGER
After joining BMC as program coordinator last spring, Maia Pugh is back this year as BMC’s new program manager.
“I came to BMC to be immersed in the kinds of conversations and work that happen here. I’ve come back this season for that same reason, but also because I’m compelled by the way in which BMC is in many ways a living microcosm, a thriving example of the way I want the world to work. Being part of that is very exciting to me.”
Maia is also excited to be back in the Adirondacks. “The expansive wilderness, the co-existence between preservation and development, and the resiliency of the people and communities here are pretty amazing.”
Spending the winter in Santa Fe and Albuquerque, Maia worked on communications strategy and legal research at the New Mexico Center on Law & Poverty. “I wanted to learn more about law and policy work from an on-the-ground perspective, particularly as the work concerns people living in poverty in New Mexico,” she says. Maia spent a formative part of her youth in New Mexico, and loves the state.
Maia double-majored in Spanish and communications at Luther College in Decorah, Iowa. She was drawn to Spanish out of an interest in the ways immigrants, specifically from Spanish-speaking countries, have brought their rich cultures to the US. And communications fascinated her because it’s “how we form culture and construct reality through our interactions with one another, and our consumption of various forms of media. The idea that our most significant power might lie in our capacity to be intentional about our communication with each other captured me in college and still influences me now.”
Prior to BMC, Maia was on the marketing and communications team, at Frontier Co-op, a cooperatively owned natural food and spice company in Norway, Iowa.
INTABA LIFF-ANDERSON—HEAD CHEF
“I’ve always loved to cook, and believe in the healing possibilities of food — both in a personal sense and a planetary sense,” says Intaba Liff-Anderson, new head chef at BMC. She took over the cooking mitts from Alan Stafford,who moved to Boston after 11 years in the BMC kitchen.
A Hudson Valley native, Intaba studied at the Natural Gourmet Cooking School in New York City and opened FireWorks in Corvallis, Oregon. Her restaurant was ahead of the culinary curve in two ways— serving a bounty of local ingredients grown and foraged in the Willamette River valley as well as preparing most dishes in a wood-fired oven. For the past four years, she’s cooked at the Four Seasons café in Saratoga Springs.
Intaba is excited about is getting more local food on the menu at BMC. “I am really committed to local food,” she explains, “and am reaching out to local farmers and other producers in the Adirondacks.”
She also enjoys being part of the community at BMC — chatting with residents in the kitchen, inviting them to cook with her on occasion, and taking the opportunity when she can to sit in on resident presentations of their work. “What I love about BMC is that it honors the contribution of the individual to the collective,” she says.