Issuu

INTERIM PUBLISHER MARIA BLONDEAUX maria.blondeaux@gmgvegas.com EDITOR SHANNON MILLER shannon.miller@gmgvegas.com

EDITORIAL

Senior Editor GEOFF CARTER (geoff.carter@gmgvegas.com) Managing Editor BROCK RADKE (brock.radke@gmgvegas.com) Arts & Entertainment Editor AMBER SAMPSON (amber.sampson@gmgvegas.com) Staff Writer GABRIELA RODRIGUEZ (gabriela.rodriguez@gmgvegas.com) Staff Writer TYLER SCHNEIDER (tyler.schneider@gmgvegas.com) Contributing Writers KYLE CHOUINARD, GRACE DA ROCHA, HILLARY DAVIS, KATIE ANN MCCARVER Contributing Editors RAY BREWER, CASE KEEFER, DAVE MONDT Office Coordinator NADINE GUY

CREATIVE

Las Vegas Weekly Art Director CORLENE BYRD (corlene.byrd@gmgvegas.com) Marketing Graphic Designer CARYL LOU PAAYAS Contributing Graphic Designers WESLEY GATBONTON, CHRISTINA TRIMIDAL Photo Coordinator LAUREN VINTON Photographers CHRISTOPHER DEVARGAS, STEVE MARCUS, WADE VANDERVORT

DIGITAL

Publisher of Digital Media KATIE HORTON Web Content Specialist CLAYT KEEFER Associate Editor of Social Media EM JURBALA

ADVERTISING & MARKETING

SUNDAY I MARCH 22 11 AM - 3 PM COMPLIMENTARY PROSECCO FOR THE FIRST 100 PEOPLE, OVER 20 ADOPTABLE DOGS & GUINEA PIGS PET PHOTO OP • LIVE MUSIC AND MORE

Associate Publisher ALEX HAASE Senior Advertising Managers MIKE MALL, ADAIR MILNE, SUE SRAN Account Executives LAUREN JOHNSON, MELINA TAYLOR Events Director SAMANTHA LAMB Events Manager HANNAH ANTER Events Coordinator APRIL MARTINEZ Event Sales Coordinator YAZMINE VALMONTE

PRODUCTION & CIRCULATION

Vice President of Manufacturing MARIA BLONDEAUX Production Director PAUL HUNTSBERRY Production Manager BLUE UYEDA Production Artist MARISSA MAHERAS Senior Traffic Coordinator DENISE ARANCIBIA Traffic Coordinator KIMBERLY CHANG Fulfillment Operations Coordinator CASANDRA PIERCE

GREENSPUN MEDIA GROUP

CEO, Publisher & Editor BRIAN GREENSPUN Chief Operating Officer ROBERT CAUTHORN Director of Human Resources SHANNA CHAVEZ GRAY Chief Financial Officer STEVE GRAY

LAS VEGAS WEEKLY P.O. Box 94018 Las Vegas, NV 89193 702-990-2550 lasvegasweekly.com facebook.com/lasvegasweekly instagram.com/lasvegasweekly x.com/lasvegasweekly

All content is copyright Las Vegas Weekly LLC. Las Vegas Weekly is published Thursdays and distributed throughout Southern Nevada. Readers are permitted one free copy per issue. Additional copies are $2, available back issues $3. ADVERTISING DEADLINE EVERY THURSDAY AT 5 P.M.

L A S V E G A S W E E K LY

3 .1 2 . 2 6

Intuitive Forager farmers market photo by Christopher DeVargas

ON THE COVER

18 FARM TO TABLE Las Vegas producers, purveyors and chefs put fresh food above all else. COVER ART Courtesy/Sabin Orr

SELF-CARE & LEISURE Decluttering doesn’t have to be stressful with these expert tips.

NEWS The cost of college tuition in Nevada is about to go up.

SPORTS The Raiders are officially on the road to rebuild.

FILM What to watch at the Nevada Women’s Film Festival this month at UNLV. COMEDY Viral comic Matt Friend unveils his first stand-up hour at the Palazzo.

FOOD & DRINK Milk Bread serves up breakfast treats and delicate desserts.

08 SUPERGUIDE

3 .1 2 . 2 6

L A S V E G A S W E E K LY

SUPERGUIDE THURSDAY MARCH 12

P E

MOUNTAIN WEST BASKETBALL CHAMPIONSHIP Thru 3/14, times vary, Thomas & Mack Center, unlvtickets.com.

S U P E R G U I D E

D E

rstock

tte

LNY TNZ 10 p.m., Discopussy, tixr.com.

SAMMY HAGAR 8 p.m., & 3/14, 3/18, Dolby Live, ticketmaster.com.

IZZYVADIM With Prizmack, Magoh, 10 p.m., We All Scream, tixr.com.

FOREIGNER: THE HITS ORCHESTRAL 8 p.m., & 3/14, Venetian Theatre, ticketmaster.com.

HENDERSON ST. PATRICK’S DAY PARADE The City of Henderson first brought its annual St. Patrick’s Day Festival to Water Street in 2005, meaning some who attended as infants can finally join the big kids table with a Guinness. You don’t need a pot of gold to take in the ever-popular Shamrocks and Shenanigans Parade on March 14, or to browse the classic car show on March 15, but some extra green will surely enhance your experience at the Shamrock Shops marketplace or the weekend-spanning Clover Carnival. Sample some food from more than two dozen vendors before you wind down with some authentic Celtic entertainment or keep the night going at the bars. Either way, sláinte! Thru 3/15, times vary, free, Water Street District, cityofhenderson.com. –Tyler Schneider

PITY PARTY (GIRLS CLUB) With Buddha Trixie, 7 p.m., Beverly Theater, thebeverly theater.com.

S P OT L I G H T E V E N T

SEBASTIAN MANISCALCO 7:30 & 10:30 p.m., & 3/14, Encore Theater, ticketmaster.com. TIËSTO 10:30 p.m., LIV Nightclub, livnightclub.com. ZEDD 10:30 p.m., Omnia Nightclub, taogroup.com.

Courtesy OPPORTUNITY VILLAGE SPRINGFEST Spring just got a whole lot more fun. Join Opportunity Village for 10 days of springtime events with free, all-ages afternoons and 21+ ticketed evenings packed with music, food and good vibes. Come for the day, stay for the night (or both). Springfest at the Magical Forest runs March 13-22. opportunityvillage.org.

AUDIEN 10:30 p.m., Marquee Nightclub, taogroup.com. OMNOM With Matt Faulk, AP, 10 p.m., Substance, seetickets.us.

*Spotlight events are sponsored

(Courtesy/Anthony Campusano)

KEITH SWEAT & JOE 8 p.m., Theater at Virgin, axs.com.

LAS VEGAS SQUARE & ROUND DANCERS Ready to do-si-do into something new? Las Vegas Square & Round Dancers Good Times classes invite beginners to try modern square dancing—high-energy, social, and guaranteed to keep you smiling. This isn’t your grandparents’ square dance. It’s fast-paced, friendly, and set to music that keeps the floor moving. Weekly lessons start on March 12 at 5:30 p.m. at Pasifika United Methodist Church. Classes are offered throughout the Las Vegas Valley, so there’s always one nearby. No partner? No experience? No problem. Laugh, move, make friends and enjoy light exercise—your first class is free! Find more schedules and locations at squaredancelasvegas.com or call 702-526-6192.

PESO PLUMA With Tito Double P, more, 8 p.m., T-Mobile Arena, axs.com

JENNIFER LOPEZ 8 p.m., & 3/14, the Colosseum, ticketmaster.com.

S P OT L I G H T E V E N T

R G

BOXING: MIKE TYSON INVITATIONAL Thru 3/14, times vary, Radiant Brand Complex, miketyson invitational.com.

VEGAS GOLDEN KNIGHTS VS. PITTSBURGH PENGUINS 7 p.m., T-Mobile Arena, axs.com.

TUFF-N-UFF 152 5:30 p.m., Pearl Concert Theater, axs.com.

ILLENIUM Thru 3/14, 9:30 p.m., Sphere, ticketmaster.com.

FRIDAY MARCH 13

3 .1 2 . 2 6

MUSIC

PARTY

ARTS

SPORTS

FOOD

COMEDY

L A S V E G A S W E E K LY

MISC

SATURDAY MARCH 14 NEVADA BALLET THEATRE: LEGENDS & LUMINARIES Music by iconic pop artists Tony Bennett, Lady Gaga and the Andrews Sisters highlights the mixed repertoire presentation Legends & Luminaries from NBT. Choreographer Paul Taylor’s Company B brings nostalgia alongside the melodies of the decade-spanning sister act. Red Angels, an athletic work by Ulysses Dove with music from Richard Einhorn, rounds out the program along with Jessica Lang’s ZigZag, set to classic songs from Bennett including one of his duets with former Strip resident artist Gaga. 7:30 p.m. (& 3/15, 2 p.m.), $35$179, Reynolds Hall, thesmithcenter.org. –Brock Radke

AARON LEWIS AND THE STATELINERS 8 p.m., Pearl Concert Theater, axs.com.

FABOLOUS 10:30 p.m., Hakkasan Nightclub, taogroup.com.

TUFF HEDEMAN BULL RIDING 7 p.m., South Point Arena, ticketmaster.com. ST. PATRICK’S DAY FESTIVAL 5 p.m., New YorkNew York, newyork newyork.com.

VONDA SHEPARD 5 & 8 p.m., Myron’s, thesmithcenter.com.

MARSHMELLO 11 a.m., Encore Beach Club, wynnsocial.com.

SIDEPIECE 11:30 a.m., LIV Beach, livnightclub.com. DAYSHIFT DAYTIME PARTY 6 p.m., Area15, locomotivelive.com.

VEGAS GOLDEN KNIGHTS VS. CHICAGO BLACKHAWKS 7 p.m., T-Mobile Arena, axs.com. Courtesy ANCIENT ECHOES: BAROQUE & MODERN RESONANCE 2 p.m., Rita Deanin Abbey Art Museum, rdamuseum.org. ALI SIDDIQ 8 p.m., Theater at Virgin, axs.com.

BILL ENGVALL 7 p.m., Westgate International Theater, ticketmaster.com.

CHYI CHIN 8 p.m., MGM Grand Garden Arena, axs.com.

MICHAEL BLAUSTEIN 8 p.m., Grand Events Center, ticketmaster.com.

LORNA LUFT 4 p.m., & 3/15, Palazzo Theatre, ticketmaster.com.

E R

ERIC PRYDZ 10:30 p.m., Marquee Nightclub, taogroup.com.

MAU P 10:30 p.m., XS Nightclub, wynnsocial.com.

STEVE AOKI 10:30 p.m., Omnia Nightclub, taogroup.com.

DOM DOLLA 10:30 p.m., LIV Nightclub, livnightclub.com.

DO IT ALL

F O R M O R E U P C O M I N G E V E N T S , V I S I T L A S V E G A S W E E K LY.C O M .

L A S V E G A S W E E K LY

3 .1 2 . 2 6

SUPERGUIDE SUNDAY MARCH 15

S U P E R

S U P E R G U I D E

NASCAR PENNZOIL 400 12:30 p.m., Las Vegas Motor Speedway, ticketmaster.com.

WILLIE FRATTO FARRELL Thru 3/22, 8 p.m., LA Comedy Club, best vegascomedy.com.

LAS VEGAS DESERT DOGS VS. ROCHESTER KNIGHTHAWKS 3 p.m., Lee’s Family Forum, axs.com.

EXHIBIT: LURE OF THE LAND Thru 3/26, Mon.-Thu. 7:30 a.m.-5:30 p.m., Henderson City Hall, cityofhenderson. com..

ST. PADDY’S DAY BASH Thru 3/17, times vary, Fremont Street Experience, vegasexperience.com.

JESS GOPEN & FRIEND 7 p.m., Maxan Jazz, maxanjazz.com.

LAS VEGAS BRASS BRAND 2 p.m., Clark County Library Theater, thelibrarydistrict.org.

U I

DELILAH’S DEAD 4 p.m., Copa Room, tuscanylv.com.

EXHIBIT: THE NEW DEAL IN THE NEW WEST Thru 10/13, Thu.-Mon. 9 a.m.-4 p.m., Nevada State Museum, las vegasnvmuseum.org.

ELLA PRESLYN Noon, Fergusons Downtown, fergusons downtown.com.

FRANKIE SCINTA 7:30 p.m., South Point Showroom, ticketmaster.com.

MONDAY MARCH 16

CHASE B 10:30 p.m., Marquee Nightclub, taogroup.com.

KROMI 11:30 a.m., LIV Beach, livnightclub.com.

NATE BARGATZE Thru 3/18, 8 p.m., Encore Theater, ticketmaster.com.

AYYBO 10:30 p.m., XS Nightclub, wynnsocial.com. BELTRAN & BEN STERLING 10:30 p.m., LIV Nightclub, livnightclub.com.

MUSIC

PARTY

Courtesy

ARTS

SPORTS

FOOD

COMEDY

MISC

L A S V E G A S W E E K LY

3 .1 2 . 2 6

SUPERGUIDE MUSIC

PARTY

ARTS

TUESDAY MARCH 17

SPORTS

FOOD

COMEDY

WEDNESDAY MARCH 18

JONATHAN KARRANT 7 p.m., Myron’s, thesmithcenter.com.

JOEY AVERY 7 p.m., Wiseguys, wiseguyscomedy. com.

S U P E R G U I D E

D E

THE DEVIL WEARS PRADA 6 p.m., House of Blues, ticketmaster.com. MARISSA NADLER With Gracie & Rachel, 8 p.m., the Usual Place, dice.fm.

JIAOYING SUMMERS 7:30 p.m., Copa Room, tuscanylv.com. DJ CLA 11 a.m., Palm Tree Beach Club, taogroup.com. STICKS & KICKS 8 p.m., Eight Lounge, eightloungelv.com. CID 10:30 p.m., Marquee Nightclub, taogroup.com.

S P OT L I G H T EVENT

CARNIVAL CHOREOGRAPHERS BALL 10 p.m., the Portal at Area15, eventbrite.com. LEVERAGE HOUSE 9 p.m., Bel-Aire Lounge, belaire loungelv.com.

UNCOMMONS UNWIND UnCommons Unwind returns in 2026 with weekly free mat Pilates classes on the rooftop with The Good Place from March 18 through the end of September. Bring a mat and a towel and come engage in a rejuvenating workout with your friends. Capacity does fill up, so sign up early. See you every Wednesday at 6 p.m. at UnCommons. Uncommons.com.

*Spotlight events are sponsored

Courtesy

rt es y

NEIL DIAMOND LEGACY CONCERT Thru 3/19, 6:30 p.m., South Point Showroom, ticketmaster.com.

JOHN FOGERTY 8 p.m., & 3/20-3/21, PH Live, ticketmaster.com.

VEGAS GOLDEN KNIGHTS VS. BUFFALO SABRES 7 p.m., T-Mobile Arena, axs.com.

MISC

L A S V E G A S W E E K LY

3 .1 2 . 2 6

S E L F - C A R E

L E I S U R E

A professional declutterer shares an easy approach to tidying up

S E L F - C A R E

L E I S U R E

BY JESSIE O’BRIEN Grant Frailich’s business, Decluttering With Care, helps people tackle rooms bursting at the seams with stuff. He offers services for working parents stretched for time, people who are moving, and family members after their loved ones have passed. But his desire is to help people get organized before that happens. “Once somebody retires and enters the golden years, they don’t want to spend their time going through old stuff,” he says. “A: It’s physically hard. B: It’s mentally hard and emotionally hard.” Getting organized can be challenging for people of all ages. There are valid reasons we hang on to things. Picking what stays or goes causes decision fatigue, which we naturally want to avoid. Items could be sentimental. Sometimes objects are tied to emotional baggage.

Don’t start buying pretty organizing bins. Don’t aspire to have a house that belongs on HGTV. That’s aspirational, but not reality, and can stall people from taking a step toward functionality. “The way I always start is really simple: What’s trash?” Frailich says. Broken lawn chairs and busted old toys can go to the dump or recycling. Same for things you no longer use and that wouldn’t really serve anyone even if they were donated. Next, start thinking about big pieces that are taking up a lot of space. In a garage Frailich worked on, the client had a lot of blown-up pool floaties, which they deflated and stored. “We’re not going to get rid of their pool floaties, but you’re not going to need them for five months. So why are you allowing them to create this visual clutter and take up this space?” he says.

3 .1 2 . 2 6

L A S V E G A S W E E K LY

March 23-25, 2026 LAS VEGAS

When it’s not as obvious to know what to do with an item, Frailich has his version of Marie Kondo’s “Does this bring me joy?” It’s what he calls the FUS System. “Is it fun? Is it useful? Is it sentimental? If it’s fun, keep it. If it’s useful, keep it. If it’s sentimental, keep it,” he says. “Your second blender? It’s not fun. It is not useful. It’s not sentimental.” He says put nostalgic items, such as photo albums, off to the side. Those are hard decisions and can stall the process. For sentimental types, he says, start with unemotional areas like the spice cabinet or bathroom. “Most people are not sentimental about their two half-bottles of shampoo being combined into one,” he says.

EVERy MOMENT

COUNTS For Bar & Restaurant Owners, Operators, GMs, Chefs & Bartenders

Powerful Keynotes

mike cessario

New, unused things can be difficult for people to toss as well. Take a pair of $50 unworn jeans. You may justify keeping them by saying it’s not hurting anything. “The flip side of that is it’s also not doing you any good,” he says. There are a lot of people right now who could really benefit from that $50 pair of pants. People need help. So donating it is a big thing.” Frailich stresses that clutter does not mean failure. He says taking steps to tidy up is about creating a calmer, better space to live in. “Most of the time, if there’s clutter, it means you’ve been living life. You have the means to go shopping, and you have loved ones who give you gifts. That’s all it means,” he says.

ROY CHOI

Aisha Tyler

SAVE

20% USE CODE

LVWEEKLY Shutterstock

barandrestaurantexpo.com

Wade Vandervort - Las Vegas Weekly

THE UNDISPUTED COLLEGE BASKETBALL DESTINATION At SAHARA Las Vegas, round up your crew and catch every matchup with great food, cold drinks and guaranteed premium viewing. Elevated eats, wall-to-wall action and an electric atmosphere—plus enjoy FREE parking and complimentary valet. This is how March basketball should be done. Book your watch party packages now at saharalasvegas.com

MARCH 19 & 20 hoop madness MARCH TO THE FINALS

ESPNʼS #1 SPORTS BAR IN AMERICA GUARANTEED PREMIUM SPORTS VIEWING 8:30AM - TOURNAMENT END SEATING INCLUDES FOOD & BEVERAGE CREDIT

FREE ENTRY | 21+ 240 FT SCREEN FOOD + DRINKS HEATED POOLS & CABANAS

LET’S GO!

L A S V E G A S W E E K LY

3 .1 2 . 2 6

BY SHANNON MILLER

Las Vegas is home to a community of producers, chefs and businesses redefining freshness in food

You are what you eat. That’s as true for humans as it is for plants and animals. From soil to feed, quality makes a difference in the product that ends up on the plate and how we feel after we eat. “It’s a karmic thing. People feel the food. They feel satisfaction from the meal … from the energy and love that a chef puts into it,” says Kerry Clasby, founder of Intuitive Forager. Her company brings some of the country’s best produce

to local residents and chefs through weekly farmers markets Downtown. She and others in Las Vegas’ culinary ecosystem are part of the farm to table movement, in which consumers are getting more curious and conscious about the practices of growing food. And when you start to take a look at the status quo, you might want to get curious, too. Over the past 100 years or so, industrialized agriculture in America has taken the nurturing and joy out of farming and replaced it with a lot of shortcuts—spe-

cialization and consolidation, the use of chemical fertilizers and pesticides, antibiotics and hormones and prolonged transportation and storage of food. The end result is a lot of bland, nutrient-deficient, maybe even toxic food in the mix—especially in Las Vegas, where most food is imported from distances greater than 500 miles away. “After World War 2, we began building super highways. And then, farming became super farms where they used chemicals and mechanized planting, did very little crop

I N T H I S P H O T O I N T U I T I V E F O R A G E R FA R M E R S M A R K E T

Photo by Christopher DeVargas

C O V E R

BACK AT THE FARM Herbs by Diane produces leafy greens, microgreens, other fresh produce and more than 40 kinds of herbs for several local restaurants, including Harvest at Bellagio and Brezza. Owner Diane Greene says there are a few important ingredients to growing good food—knowledge, passion and healthy soil. “I’ve always gardened. My mom gardened. My grandmother gardened. And so I would garden to feed the family,” says Greene, who moved to Boulder City from Santa Monica in 1968. “Mostly, it’s giving the plants lots of good compost. Things taste better and last longer. You know what you’re eating.” Her two-acre garden in Boulder City is partially covered with fencing to keep squirrels, birds, snakes and rabbits away from goodies like lettuce, arugula, Swiss chard, kale and cutting celery. On a Saturday morning, picking Petit Red-Veined Sorrel and edible flowers, sunlight illuminates leaves, flowers and darkly colored soil. The energy they contain is palpable. With growth, there is also decay that in turn fuels more growth. Toward the back of her property, Greene creates and maintains mounds of compost

3 .1 2 . 2 6

to feed the soil—which is very dry, rocky and not conducive to many living things here in the Mojave desert. “We have great big compost piles that we add everything to—except weeds—like the fennel I’m harvesting today. I pull the roots out and put the roots in there, add chicken manure and get it heated up and cooking. By adding lots of compost in, you can grow healthier plants,” Greene explains. Two things you won’t find in her garden: commercial fertilizer or pesticides. “We squish our bugs,” she says. Greene’s business largely delivers to restaurants in Boulder City and Las Vegas. Her products are available for anyone to order online, and she can also be found at the Fresh52 farmers market in Henderson. (See page 23 for a list of local farmers markets.) What drives her is not profits, but relationships with customers and the satisfaction of providing tasty and nourishing products. “This definitely isn’t a money-earning business. It’s hard to do,” Greene says. “You have to be dedicated. … I’m not doing it for the dollar. I’m doing it because I love it. And I like going to the markets and building relationships with people who come to me for what to feed their family.”

B R E Z Z A AT R E S O R T S W O R L D

Courtesy Sabin Orr

rotation, very little cover crop, very little organics,” Clasby says. “We don’t want that. It’s a very hopeful future for our country, but we have to change the food system.” Clasby owns a 16-acre farm in Malibu, California, “organic since 1954,” and is a purveyor for “150 farms up and down the coast” that meet her high standards for growing delicious, nutritious food (more on those standards later). Every Friday and Saturday, her farmers market pops up next to the Plaza in Downtown Las Vegas, providing a point of connection for farmers, consumers and many local chefs. Nicole Brisson frequents the market to find unique ingredients for her menus. The native of upstate New York grew up on 14 acres where her family grew “everything you can imagine.” From a young age, she learned about the natural cycles of food, seasonality and how to preserve fresh food to last through the winter. She carries that experience into her role as executive chef at the Italian-inspired Brezza and Bar Zazu at Resorts World. “I go to Italy pretty much once a year. And when you actually watch an oil pressing, you see an olive is a living, breathing thing. There’s a reason why they pick the olives and process them all throughout the night, because it’s going to start degrading almost immediately after it’s picked from the tree,” Brisson says. “You see the practices that have been done for hundreds of years, and the care. In America, the practices are just a lot faster. Everything goes to slaughter faster. We’re turning crops quicker and working with a lot of nutrient-deficient soil.” Working in one of the world’s top dining destinations, Brisson, other chefs and restaurants and even entire resorts will settle for nothing less than the best ingredients out there—and they’ll pay extra. But farm to table isn’t just for industry professionals or people who can afford to spend an arm and a leg on food. It’s for anybody willing to put a little extra thought and work into where they get their food, and they can get so much in return.

S T O R Y

L A S V E G A S W E E K LY

FRESH TAKE ON FOOD For those who want to venture beyond the nearest chain grocery store and start buying directly from farmers, Clasby has some advice. “When you talk to your farmer, the two questions really are, how do you handle weeds, and how do you handle pests,” Clasby says. “They started using chemicals in the ’50s, so we weren’t really aware of it. That’s why I think the consciousness of this is so important.” She describes the widespread use of DDT through the 1970s and the currently widely used herbicide glyphosate (the active ingredient in Roundup) as “the worst scourge to happen to our food supply.” There are alternatives, Clasby says. And she’s speaking from the perspective of someone who routinely deals with weeds and pests on her own farm in Malibu. “If you’re growing prolifically, the weeds and pests grow prolifically too. And there are farmers who are happy to tell you about how they deal with them. For certain pests, we have a white wasp that helps with the tomato bug. We have ladybugs. We inoculate the soil with beneficial insects that eat funguses and prevent them from thriving,” Clasby says. Once you’ve verified the food was grown chemical free, a third question for your farmer should be, when was it harvested. The answer will give some clues as to how the food tastes— fresher equals more flavor— and how nutritious it is. Clasby and scientists use the term “bioavailability” to talk about how many food nutrients are actually absorbed in the body. Apparently, fresher food

L A S V E G A S W E E K LY

3 .1 2 . 2 6

Intuitive Forager Farmers Market (Photo by Christopher DeVargas)

also equals more nutrients. “It is very important for us to have live food—food that is eaten as close as possible to the time of picking. That’s what makes it a non-inflammatory product. … And old food creates inflammation,” she says. “We go right to the farm, or pick it on our farm, and it goes directly to the market the next morning.” Clasby can “go deep” on what freshness means for nutrition. Having lost both of her parents to “preventable” chronic diseases, she believes in the healing power of food. That’s why she cares so much about the practices that go into growing the food, and brings it to the masses through her market. Clasby says it wasn’t easy opening a farmers market Downtown, which is a food desert, an area where residents don’t have access to the food they need to lead a healthy lifestyle. But she knew it was needed. She accepts funds from SNAP (the federal Supplemental Nutrition Assistance Program, more commonly known as food stamps) to make her products more accessible to low-income shoppers. She believes farm fresh food and the benefits should be accessible to all. Herbs by Diane by Wade Vandervort

Kerry Clasby (Courtesy)

“It is very important for us to have live food—food that is eaten as close as possible to the time of picking.” –Kerry Clasby, Intuitive Forager

“There’s a magic to doing things from scratch. There’s a magic from following your intuition. It guides and can heal you. And that’s going to be a great aid in dealing with the poisons of the world, and having joy,” Clasby says.

MAKING THE MAGIC HAPPEN Somewhere between farm and table, there’s a chef or, as Clasby may describe them, an alchemist who transforms raw ingredients into something truly magical and unique. The best chefs seek out the best ingredients they can find and afford. But not everyone starts from a place of awareness of how food is grown or raised. “I grew up in a very humble upbringing where most of my food came from a box or a can. I didn’t know fresh ingredients existed outside of that,” says Brian Howard, owner of Sparrow & Wolf in Chinatown. “My love for food came through the art, and seeing how much more there was to food. It came from the first time I had a potato that was freshly dug from the ground, and

understanding the sugar content was so different. What I’d been getting for years was a big scam.” You can’t make magic out of scam food. But knowing what it is drives a greater appreciation for food grown or raised with care. And for an acclaimed chef like Howard, only the best will do. “I think it starts with understanding the difference in quality, flavor and taste. Most people don’t understand. They’ve been eating sickly food, to some degree. What’s given to the masses does not have any flavor and, unfortunately, it’s changing the end product,” he says. When it comes to sourcing meat and seafood, Howard and his team pay close attention to how the animals are treated, what kind of environment they’re raised in and what they’re fed. They seek out heritage breeds, which are bred outside of industrial farming and are more suited to their natural environment. And they’re careful to not add to the problem of overfishing. Those practices directly affect the quality and taste, and the customer’s eating experience. “How do you feel after you eat? Do you feel heavy and lethargic after eating a meal? Or do you

3 .1 2 . 2 6

L A S V E G A S W E E K LY

“Most people don’t understand. They’ve been eating sickly food, to some degree. What’s given to the masses does not have any flavor and, unfortunately, it’s changing the end product.” –Brian Howard, owner, Sparrow & Wolf

S PA R R O W & W O L F

(Courtesy)

La Fontaine at Fontainebleau (Courtesy)

feel good, springy and ready to go?” Howard says. Brisson also uses heritage breeds, which are “harder to acquire” and considered more nutritious. Whether it’s plants or animals, she sees the connection between food and health. And that comes from personal experience of being diagnosed with a chronic autoimmune disease that affects the thyroid and requires a lot of nutrient-dense food to manage. “Fifteen to 17 years ago, in my early days with [B&B Hospitality Group], it was my first trip to all the heritage farms in Kansas City and Arkansas. I had pretty recently been diagnosed with Hashimoto’s disease. … That’s what got me interested in [how] what you put into your body really affects your health,” Brisson says.

“Being out with the farmers and seeing that it costs them so much more to do it the right way—the effort put into it and putting their families on the line—I think it’s worth the extra money and confidence to stand behind my plate and my product and really know that I’m giving the consumer the best I can.”

FARM TO THE STRIP Las Vegas wasn’t always a destination for high-quality food and fine dining. It used to be a land of cheap buffets and chain restaurants. But over the years, the farm to table movement has worked its way up to the Strip, where dining happens on a massive scale. Last year, Fontainebleau

Las Vegas went through 3,000 pounds of oranges to make 5,000 gallons of fresh OJ, 13,000 ducks for the Peking duck served at Chyna Club and Washing Potato, 200 tons of flour in its in-house bakery and 64,000 eggs property-wide. How does a resort maintain the quality of food while also dealing with such quantities? Senior vice president of culinary operations Joseph Leibowitz says since Fontainebleau’s opening, he and his team decided to be strategic and intentional about where they get the ingredients for the resort’s portfolio of restaurants. “We all agreed upon not using big, broadliners across the board for our products. That’s where we decided to build relationships with farmers. We’re going to spend a little bit more knowing

L A S V E G A S W E E K LY

that the product is going to speak for itself,” Leibowitz says. Clasby has been helpful with connecting the resort to products from smaller farms, he adds. When it comes to sourcing meat and seafood, Leibowitz often visits the farms to ensure their practices will yield the best possible products. He brings an internal health inspector along to ensure sustainability and quality standards are being met. “We look for fisheries that don’t overcrowd their pens, that are free from sea lice and 100% raised without antibiotics or growth hormones, and that the feed given to them is responsibly sourced. There is a lot of leg work back and forth,” he says. Leibowitz beams when talking about partnerships with meat purveyors Pat LaFrieda on the East Coast and Cross Creek Ranch in Durango, Colorado. LaFrieda provides Prime beef that is the top 5% of all

3 .1 2 . 2 6

Prime graded product. And Cross Creek Ranch offers “the closest thing to A5 American Wagyu as American Wagyu can get.” “We select the cow from birth and utilize all of it on our menus. We’ll take prime cuts and sell them at Don’s [Prime]. We’ll use the bones to make broth for our Cantonese restaurant. It’s really exclusive and sustainable products here,” Leibowitz says, noting the public appetite for such quality food has increased over the years. “Back in the day when I was in the kitchens, it wasn’t as mainstream for multiple types of restaurants to use the creme de la creme of product. … Over time, that definitely has changed. More restaurants understand the importance of a quality ingredient and how it can dynamically change the final presentation on the plate. I think more people today are exposed to it and do appreciate it,” he says.

C O V E R

S T O R Y

•

F A R M

T O

T A B L E

DESERT MOON MUSHROOMS

Fresh, locally grown produce is closer than you think. From family-run stands to sprawling fields welcoming visitors, local farms offer peak-season flavor, community connection and easy access to just picked food.

Don’s Prime at Fontainebleau (Courtesy/Bill Milne)

Rose Creek Farm, operated by Lighthouse Charities, is a two-acre organic farm that began as a community garden before becoming a workforce training program for refugees two years ago. Community outreach coordinator Brityn Bennett describes it as a truly pesticide-free, rotating crop farm, offering whatever is freshly growing. It produces vegetables, fruits, flowers and eggs, with fresh eggs sold year-round at the Frosted Bakery. The farm also offers seasonal subscription boxes and hosts farmers markets every fourth Saturday, featuring freshly harvested goods. (light housecharities.net/rose-creek-farm) –Gabriela Rodriguez

Since 2020, Desert Moon Mushrooms has been a go-to for high quality fungi. Founded by vegan entrepreneurs EvaSara Luna and Enrique Gonzalez, the farm produces 2,000 pounds of mushrooms each week, including nine varieties like oyster, lion’s mane and coral tooth. Their storefront is open Fridays from 2-7 p.m., or by appointment, and they regularly appear at farmers markets. Customers can enjoy discounts on weekly subscription boxes and can find imperfect mushrooms at a reduced price. The farm is also working toward becoming SNAP EBT eligible. (desert moonfarms.com) –GR

3 .1 2 . 2 6

L A S V E G A S W E E K LY

Photo by Christopher DeVargas

HERBS BY DIANE

Desert Moon Mushrooms and Herbs by Diane by Wade Vandervort

Cluck It Farm is deepening its roots in the Valley with its subscription-based, community supported agriculture (CSA) program designed to bring neighbors closer to their food. Members select weekly shares of seasonal produce and freshly laid eggs, available in four, six or 10-item boxes, for home delivery ($6 delivery fee) on Thursdays or Fridays. Chemical and preservative-free, the farm recently moved to a larger space and will reopen CSA sign-ups in mid-March, with plans for a future farm store offering flexible, walk-up purchases. (cluckitfarmlv. com) –GR

Based in Boulder City, Herbs by Diane might have officially become a business in 2007, but Diane Greene has been growing organic produce since 1974, and she’s always done it with the community in mind. While herbs are her specialty—and she grows more than 40 varieties— Greene also grows several varieties of microgreens (radish, sunflower and cilantro are just a few) as well as lettuces and seasonal produce. Find her at Henderson’s Fresh52 farmers market, order online, or volunteer in her garden in exchange for fresh goodies. (herbsbydiane.com) –SM

LAS VEGAS FARMERS MARKET Downtown Summerlin, Saturday 9 a.m.-2 p.m.; The District at Green Valley Ranch, Thursday 10 a.m.-2 p.m.; UnCommons, Sunday 10 a.m.-2 p.m. (lasvegas farmersmarket.com) FRESH 52 FARMERS & ARTISANS MARKET Bruce Trent Park, Wednesday 2-8 p.m.; Solista Park, 1st and 3rd Saturdays 9 a.m.- 1 p.m.; Skye Canyon Park, Thursday 4-8 p.m.; Southern Highlands, 2nd and 4th Saturdays 9 a.m.-1 p.m.; St. Rose Corporate Center, Sunday 8:30 a.m.1:30 p.m. (fresh52.com)

INTUITIVE FORAGER Main Street, Friday 9 a.m.2 p.m., Saturday 10 a.m.-2 p.m. (intuitiveforagerblog. wordpress.com) LAS VEGAS/ FIRST FRIDAY FARMERS MARKET Goodman Plaza at Las Vegas Civic Center, 2nd and 4th Thursdays 4-8 p.m. (lasvegasnevada.gov) ROSE CREEK FARMERS MARKET Rose Creek Farm, 2nd and 4th Saturdays 8 a.m.4 p.m. (lighthouse charities.net) PREVAIL MARKETPLACE Cornerstone Park, Saturday 9 a.m.-2 p.m.; Montagna Park, Thursday 3-7 p.m.; Tuscan Highlands, 4th Sundays noon-4 p.m. (prevailmarketplacellc. com)

L A S V E G A S W E E K LY

3 .1 2 . 2 6

N E W S

IN THE NEWS

I N

T H E

N E W S

FINAL FAREWELL

The Eastside Cannery is imploded early in the morning on March 5. The Boyd Gaming property closed during the COVID-19 pandemic and never reopened. The land where it stood, at Boulder Highway and Harmon Avenue, is expected to become housing. (Steve Marcus/Staff)

ENVIRONMENT

ENTERTAINMENT

Photo by Wade Vandervort

The desert around Jean, just southwest of Las Vegas, regularly draws off-roaders and target shooters, and illegal dumping has left its mark everywhere. To counter the damage, Mint 400 organizers put the energy of their community to work. On March 7, volunteers hauled away roughly 20 tons of trash from the Jean dry lake off-roading area, a stretch of Bureau of Land Management desert that hosts

HISTORY

the Mint and other off-road races throughout the year. Two compacting garbage trucks and six roll-off dumpsters from Republic Services collected the refuse that hundreds of people raked, shoveled, bagged and dragged out of the sand. Since the first cleanup in 2017, volunteers have pulled more than a half-million pounds of trash out of the desert. Mint officials take pride in the ef-

fort. The first event in 2017 removed 15 tons of trash, they said. By 2022, they had removed a quarter-million pounds of trash. The number doubled by 2025. “We’re looking forward to continuing to grow the desert cleanup for years to come, until someday there’s nothing left to clean up,” Mint 400 CEO Matt Martelli said. “Until then, we’d like to remind everyone not to trash the desert.” –Hillary Davis

P.O.P.S. sign going to Neon Museum A beacon for hungry travelers on Decatur Boulevard just south of U.S. 95 will have a new home at the Neon Museum this summer. The sign for Pride of Philly Steaks, better known as P.O.P.S., has been atop the 24-hour sandwich shop’s unique A-frame building since opening in 2002. But the business is shedding it after a remodel and food truck launch. “Donating it to the Neon Museum ensures the piece of history lives on in a place that truly celebrates the spirit of Las Vegas,” said owner Christina Walton. The restaurant remodel added digital menu boards, updated outdoor seating and a revived Benjamin Franklin mural. –Staff POLITICS

“The President chose to bypass the Constitution and launch an unauthorized military action. This is more than ignoring congressional authority—it is disregarding both the U.S. Constitution and the American public, who refuse to be dragged into another unnecessary and endless conflict.” –U.S. Rep. Steven Horsford, D-Nev., in a statement after voting for a War Powers Resolution requiring congressional approval before the United States enters further military conflict with Iran. Members of both the Senate and House, a majority of them Republicans, voted the resolution down.

DAVID COPPERFIELD TO DISAPPEAR FROM MGM After more than 25 years of performing at MGM Grand, David Copperfield is set to conclude his residency at the Las Vegas Strip resort on April 30. According to last week’s announcement from MGM Resorts International, Copperfield will perform 120 more shows over the next eight weeks at his eponymous theater and guests who had purchased tickets beyond April 30 will be refunded. MGM Grand President and COO Mike Neubecker said in the statement: “David has fascinated audiences at MGM Grand and we wish him every success as he embarks on the next chapter of his journey.” –Staff

AP Photo

Off-road community cleans up Southern Nevada desert

L A S V E G A S W E E K LY

3 .1 2 . 2 6

Students on the UNLV campus in 2021. (Photo by Steve Marcus)

HIGHER ED PRICE HIKES Nevada college tuition and fees set to rise by up to 12% by 2028 BY GABRIELA RODRIGUEZ

Attending college in Nevada is about to get more expensive. After a marathon public meeting filled with emotional student testimony in January, the Nevada State Board of Regents voted to approve a three-year tuition increase across the Nevada System of Higher Education (NSHE), raising costs for students beginning in Fall 2026. The board approved the measure in a 8-5 vote following nearly six hours of discussion and public comment. Under the plan, tuition and fees will rise by 12% at UNLV and the University of Nevada, Reno, while community college students will see a 9% increase. University leaders say the hike is necessary to fill a budget gap created by state-mandated staff pay raises. Without additional revenue, officials warned the system could face difficult cuts, including the potential loss of

up to 300 faculty positions. “This action isn’t about expansion,” said Chris Viton, vice chancellor of budget and finance for the NSHE. “This is about stabilization and maintaining the foundation of our core institutions.” The increase will be phased in gradually over three academic years. Tuition at the state’s two flagship universities will rise 3% in the 2026-27 school year, followed by 4% in 2027-28 and 5% in 2028-29. Community colleges will see smaller annual increases by 2%, 3% and 4%, respectively, over the same time period. The decision drew strong opposition from students who say rising costs are already pushing college out of reach. “As you have heard from my colleagues, our student governments representing the voices of more

N E W S

•

E D U C A T I O N

than 27,000 undergraduate students formally oppose the proposed tuition increase,” said Kelechi Odunze, student body president of the Consolidated Students of the University of Nevada, Las Vegas. “Students understand that our institutions face a financial crisis, but what we reject is the idea that those challenges should be placed on the backs of students.” Dozens of students addressed the board during the public comment period, describing the financial pressure of balancing tuition, housing and living costs while trying to stay enrolled. “I am 23 years old and I cannot afford college,” said UNLV student Zina Hajji. “Trust me, I’ve been working and studying and doing what I can to ensure my immigrant parents’ struggles don’t go to waste. But you cannot work a summer job and make enough

3 .1 2 . 2 6

to take a semester anymore.” For many students, Hajji says, the result is an academic path filled with interruptions. “I’ve been forced to choose withdrawal or constant pauses in my academic career because of the pressure that school causes financially,” she said. Data from the federal College Scorecard shows that about 28% of full-time, first-time undergraduate students at both UNLV and UNR rely on federal student loans. Graduated students leave with a median debt load of about $19,000. According to educationdata.org, student debt totals about $12.7 billion across the state as of November 2025, one of the highest totals in the Western region. Some regents expressed hesitation about raising costs for students.

L A S V E G A S W E E K LY

“I recommend that in the 2027 legislative session, the Board of Regents, student leaders and the Legislature meet and figure out a funding solution that works for all of us,” Aaron Bautista said before the vote. “I’m against the tuition hike as it stands. As an elected official, I work for the community that voted me in.” Others argued the increase was unavoidable. “I’m not about raising fees just to raise fees,” fellow regent Pete Goicoechea said. “But folks, we’ve got a hole. It’s a business decision.” For students across Nevada, however, the decision signals a future where the cost of higher education continues to rise and where finishing a degree may become increasingly difficult without taking on even more debt.

Programs that provide academic or financial support for college For many students, the price tag attached to higher education can feel overwhelming. But a range of scholarships, grants and support programs are designed to ease the financial burden and help students stay on track toward a degree. Some programs focus on covering tuition and fees, while others provide academic support and guidance that can be just as critical for students navigating college for the first time. One example of the latter is TRIO, a federally funded initiative available at campuses such as UNLV, UNR, College of Southern Nevada and Nevada State University.

TRIO serves first-generation and low-income college students who are working toward their bachelor’s degree by offering tutoring, advising, federal aid assistance and career or graduate school counseling. At UNLV, about 700 students participate in the program, which includes specialized tracks for general studies, STEM majors and students preparing for careers in education. Other initiatives directly address tuition costs. The Rebel Edge Program at UNLV offers Nevada students from households earning less than $68,000 free tuition and fees for up to 15 credits per semester after other aid

is applied, plus a $1,000 annual book stipend. Community college students may qualify for the Nevada Promise Scholarship, created by the Nevada Legislature, which allows recent high school graduates to attend community college with most tuition and fees covered for up to three years. At UNR, the Pack Promise+ program can provide up to $11,750 in gift aide for tuition, fees and books. For students who are willing to search and apply, these programs show that paying for college may be more manageable than it first appears. –Gabriela Rodriguez

L A S V E G A S W E E K LY

3 .1 2 . 2 6

C U L T U R E

SHOPPING SPREE

Raiders’ rebuild in the image of new coach Klint Kubiak begins now BY CASE KEEFER A significant portion of new Raiders coach Klint Kubiak’s two interviews with the franchise dealt with outlining what type of players he’d like to build the franchise around. That should come as no surprise as a topic of conversation; it’s standard fare for the NFL coaching carousel. But it is notable that Raiders general manager John Spytek has highlighted those discussions in both of his news conferences since Kubiak’s hiring. Spytek is expressing confidence that he knows what Kubiak is looking for in hopes to turn the Raiders into a contender. He’s about to let everyone else in on the secret with the 2026-2027 season, the free agency period that officially began on March 11, and eventually the NFL Draft on April 23. “I think our job in the personnel department is, give Klint as many good players as we can that fit his vision and scheme,” Spytek said earlier this month at the NFL

Draft Combine in Indianapolis. Spytek has ample resources to do so, with the Raiders holding both the most salary cap space, at nearly $120 million, and draft capital, with 11 total picks including two in the top 14. It’s a foregone conclusion that Las Vegas will select Indiana quarterback Fernando Mendoza, last year’s Heisman Trophy and national championship winner, with the No. 1 pick. Some have questioned whether Mendoza should want to come to the Raiders, and if Kubiak should have taken the coaching job fresh off winning the Super Bowl as the Seahawks’ offensive coordinator, given two decades worth of organizational instability. That ignores the edge the Raiders have built with their aforementioned war chest of assets. If they deploy them correctly, a turnaround isn’t just possible, it’s likely—at least over the long-term. “Why not us?” Kubiak asked in his introductory news conference. “Why

Las Vegas Raiders head coach Klint Kubiak during an introductory news conference at the team’s training facility in Henderson on February 10. (AP Photo/Ian Maule)

•

S P O R T S

not this staff? Why not this group of players? So, if you look at it in the lens of, there’s a history of some guys that are in and out of here pretty quick, I look at it as a great challenge. That’s what the NFL is about—competing. So I’d love to go out here and compete and get it done. It’s going to be a process, and we’re going to be about the work.” There’s more mystery about Kubiak’s personnel preferences than any of his predecessors in Las Vegas. Three of the four permanent head coaches in the six seasons since the Raiders moved here were established veterans—Jon Gruden, Josh McDaniels and Pete Carroll. Antonio Pierce was a first-timer like Kubiak, but his pitch ahead of the 2024-2025 season was building on what he accomplished with the same cast of characters as interim coach at the end of the previous campaign. Kubiak’s canvas is comparatively empty, and there’s no definitive evidence on how he would like to fill it in. He merely worked with the pieces at his disposal in his three seasons as a coordinator in Minnesota, New Orleans and Seattle. One principle that looks like a safe bet is Kubiak building from the line of scrimmages out. When asked about developing a young quarterback, protecting him with a strong offensive line was the first thing both Spytek and Kubiak mentioned. Defensively, Kubiak promoted longtime defensive line coach Rob Leonard to coordinator to signal how much the trenches mean to him on that side of the ball. Expect the Raiders to spend significantly on the offensive and defensive lines, both through free agency and the draft. That may sound like common sense, if not standard operating procedure in the modern NFL, but that’s now how Carroll approached the Raiders job a year ago. He wrested a large amount of control away from Spytek and went right back to his old ways. Kubiak won’t have as much control as Carroll, but his philosophies will inform the moves Spytek makes. “We won three games last year,” Spytek said. “We’ve got to be super honest with where we’re at. We’ve got a lot of needs to address, and we’ve got a lot of capital to do it.”

HOOPS IS HERE! AT WESTGATE LAS VEGAS MARCH 1 9 -2 1 , 2026 CATCH EVERY GAME , EVERY SHOT. EVERY UPSET.

• Wall-to-Wall Big Screens • Betting Station • VIP V Booths - Giveaways

$20 5-pack buckets of Bud, Bud Light or Michelob Ultra

RESERVE YOUR SEAT NOW IN THE INTERNATIONAL THEATER! GAMBLING PROBLEM? CALL 1.800.GAMBLER.

ing

s et

ti n Prin g

tu Vir

al Reality

He a

s & Crafts Ar t

Classes

Podcasting

it Dig

D al

ra wi ng Ta

blets

Celebrate Maker March at the Library District through exploring, making, designing & engineering with these FREE events! 3D Printing Training

Learn the basics of using a 3D printer at the Library District. Multiple Dates & Times Enterprise Library AGE GROUP: TEENS & ADULTS

LEGO Club

Build with others to your heart’s content! Every Tuesday 4 p.m. - 6 p.m. Sandy Valley Library

Intro to Machine Sewing and Safety – Ready, Set, Sew! Registration is strongly encouraged. Saturday, March 14 11 a.m. - 1:30 p.m. Friday, March 27 3 p.m. - 5:30 p.m. West Las Vegas Library AGE GROUP: ADULTS (16+)

In the Loop – A Fiber Arts Group

AGE GROUP: ALL

Crochet Club

Learn to crochet or teach someone else. Every Wednesday 5 p.m. - 6 p.m. Sunrise Library

Come crochet, knit, or practice other needlecrafts with fellow crafters. Sunday, March 15 10:30 a.m. - 12 p.m. Centennial Hills Library AGE GROUP: TEENS & ADULTS

AGE GROUP: ALL

Come Out and Clay Jr.

Learn to make some of our favorite storytime pals in clay. Saturday, March 14 10:30 a.m. - 11:30 a.m. Sunrise Library AGE GROUP: PRESCHOOLERS, KIDS

Teen Tuesday – Maker Break Bags

Turn your Spring Break into a Maker Break! We have fun kits to give away. Tuesday, March 17 4 p.m. - 5 p.m. Enterprise Library

Take Better Photos on Your Cell Phone

Learn cell phone camera features, angles, lighting, setting up a shot, and more from photographer Victor Esquivel. Thursday, March 19 3 p.m. - 4 p.m. Rainbow Library AGE GROUP: TEENS & ADULTS

Digital Drawing

Learn digital drawing basics using the Wacom tablet Friday, March 20 11:30 a.m. - 12:30 p.m. Enterprise Library AGE GROUP: TWEENS, TEENS & ADULTS

Maker March Craft Stick Engineering Challenge Join us for the Building Challenge. Saturday, March 21 11 a.m. - 5 p.m. Moapa Town Library AGE GROUP: KIDS, TWEENS & TEENS

AGE GROUP: TEENS

Free and open to the public.

Music Production 101 for Teens

All levels are welcome to join this hands-on workshop. Tuesdays, March 24 & 31 3 p.m. - 6 p.m. Clark County Library AGE GROUP: TEENS

Creating with Canva

Learn how to create amazing and eye-catching graphics, documents, and more. Wednesday, March 25 4 p.m. - 5 p.m. Enterprise Library – Flex Lab AGE GROUP: ADULTS

Teen Maker Fair

Design, build, and create using Cricut machines, laser engravers, and hands-on craft stations. Thursday, March 26 3 p.m. - 4 p.m. Centennial Hills Library AGE GROUP: TEENS

West Las Vegas Library Maker Fair

See and explore the latest trends in arts, crafts, and maker technology! Thursday, March 26 3 p.m. - 5 p.m. West Las Vegas Library AGE GROUP: ALL

Seating and supplies are on a first-come, first-served basis and may be limited. Scan QR Code for more events, programming, and maker resources.

Learn more a TheLibraryDistrict.org/Maker

L A S V E G A S W E E K LY

STORIES FROM THE SEEN The Nevada Women’s Film Festival returns with a burst of bold and inventive visions

3 .1 2 . 2 6

C U L T U R E

•

F I L M

Hollywood Post 43’s Last Stand (March 19, 3 p.m.) No film festival is complete without a zombie thriller. Brenda Garcia, Simone Lara, Lana Ford and Gwyn Laree star as the members of the Auxiliary, who repel the zombie hordes while simultaneously selling 207 raffle tickets. And on one day’s notice!

Sunny Yard (March 19, 8:05 p.m.) The tagline for this local film promises much: “You will laugh, you will cry, people will die.” Director Trina Colon’s comedy/ thriller film debut follows a petty theft that escalates into something much more dark, dangerous and strangely redemptive, set against the sunbaked backdrop of a city junkyard.

Try Your Luck (March 20, 11 a.m.) Elevator goin’ off ! In this creepy, surreal thriller from Brazil, director Guenia Lemos explores domestic violence through the eyes of a young woman (Caroline Roehrig) trapped in a terrifying elevator that can only be controlled through the roll of a die.

The Heart Exhibit (March 20, 1 p.m.) Directors Joffea Burgos and Zoe Malen, of GoodKid film collective, tell a lyrical story of an artist who opens herself up with an expressive, symbolic exhibit … and pays a price for her vulnerability when her art meets public scrutiny.

Anxiety Club (March 20, 7:40 p.m.) Wendy Lobel’s documentary exploration of mental health is conducted through an unexpected, but appropriate lens: standup. Tiffany Jenkins, Joe List, Marc Maron, Aparna Nancherla, Mark Normand, Eva Victor and erstwhile Las Vegan Baron Vaughn talk about the complex and vital relationship between comedy and anxiety.

Lesbians in Boystown (March 21, 11 a.m.) The lesbian bars, cafes and bookstores that once proliferated throughout America’s first “gay city,” West Hollywood, have dwindled. Betsy Kalin’s documentary explores the effect the loss of women-identified spaces has had on West Hollywood’s lesbian and queer community, and how that community now fights to cohere.

Lolly Dagger Eats Sponge Cake (March 21, 6:40 p.m.) Lolly Dagger is writing a play. Lolly Dagger is trying to figure out why someone would tag a wall with “Lolly Dagger eats sponge cake.” And oh yeah, Lolly Dagger has a stalker, which will likely make the playwriting and tag-figuring much more difficult. Melissa Brown, Ruliko Cronin and Felicity Annalyce star in this dark comedy, filmed in Green Valley.

Catalogue of Noses (March 22, 1:4o p.m.) Josie Andrews’ musical comedy about a Jewish teen actor’s rhinoplasty features songs inspired by Fiddler on the Roof, a heartfelt message about cultural assimilation and, spoiler alert, an entire team of dancing noses.

BY GEOFF CARTER

Back for its 12th year, the Nevada Women’s Film Festival returns to UNLV March 19-22. It includes 72 features, documentaries and shorts, both live-action and animated, directed by and starring a diverse array of inventive women filmmakers. Here are just a few of the highlights we’re excited to see.

NEVADA WOMEN’S FILM FESTIVAL March 19-22, showtimes vary, $12-$50. UNLV, nwffest.com.

MARCH MANIA

Get exclusive access to a wholesale jewelry, accessories & watch marketplace normally reserved for retailers.

OPEN TO THE PUBLIC

Open Bar & Game Day Food

TUES. MARCH 17 - THURS. MARCH 19

MARCH 19TH & 20TH | AM, PM, AND ALL DAY SESSIONS

9AM - 6PM

4178 KOVAL LANE, LAS VEGAS, NV 89109 @ELLISCASINOLV

(open until 8PM on Wednesday)

OPTIMIZED

HORMONE LEVELS

CAN IMPROVE THE WAY YOU LOOK & FEEL*

SPECIAL OFFER

199

INCLUDES:

Discover on-trend fashion & jewelry that you can buy and take home with you today!

GET YOUR FREE TICKET Scan the QR code or mention discount code JEWELRY at the registration desk in North Hall of the Las Vegas Convention Center.

INCLUDES: 4 Medical consultation & physical 4 Full body composition analysis 4 Blood work (to establish base line levels) 4 Initial testosterone dose (if eligible) 4 Follow-up for lab review NEW PATIENTS ONLY, CANNOT BE COMBINED WITH OTHER OFFERS.

CONVENIENT LOCATIONS

3365 E. Flamingo Road, Ste 2 Las Vegas, NV 89121 4966 S Rainbow Blvd STE 100 Las Vegas, NV 89118

www.iuventusmedcenter.com (702) 457-3888

PRIX FIXE PERFECTION Italian Style

C E LE B RAT E T H E ART O F ITAL IAN DI NI NG W I TH A CU RAT E D T H RE E -CO U RS E MENU

EX PE R IENCE THE F LAVORS O F ITA LY W ITH A N D IA M O’S N EW PRIX F IXE M E N U, F EAT U R I N G C U RAT ED CO U R S ES C RAFT E D WIT H SEASON A L INGREDIE N TS A N D C LASSIC ITA LIA N IN SPIRATION . B EGI N W I T H YO U R C HO I C E O F SALAD, F O LLOWED BY A N ENTRÉ E SE LEC TION , A N D F IN ISH ON A SW E ET N OT E W I T H A D ES S ERT.

DAILY $6O

4: OOPM - 5: 3OP M 1O: OOPM - 11: OOP M

L A S V E G A S W E E K LY

3 .1 2 . 2 6

Viral comic and impressionist Matt Friend unveils first stand-up hour at Palazzo Theatre BY TYLER SCHNEIDER

From replicating voices from Austin Powers and Inglourious Basterds to amassing more than two million social media followers, Chicago-born comedian Matt Friend certainly knows how to make an impression. His arsenal of more than 250 celebrity impressions has led to career milestones like riffing at the White House Correspondents’ Dinner in 2024; red carpet moments with stars like Jennifer Coolidge, Jamie Foxx and Jeff Goldblum; and roasting Fox News hosts on-air. The 27-year-old is poised to take his next big step with the debut of his first full stand-up hour at the Palazzo Theatre on March 21. You’ve had a relatively quick rise in just a few years. What’s that been like? I do not feel like I’ve made it—yet. I’m aware of how much I’ve done, and I’m very grateful for all these opportunities, but I’m very hungry for more. The closest I’ve felt to making it was performing at the Correspondents’ Dinner. That was a pretty insane moment. I mean, I think you have to have perspective as you’re going along. But as you’re doing it, you just kind of think about the next thing. What are some of your current favorite impressions? Any notable recent additions? In terms of favorite impressions I do, [shifts into Donald Trump voice] “Well, look, obviously, this is the biggest one, because, well, I would say your favorite president is going to suck up oxygen

C U L T U R E

•

C O M E D Y

like you wouldn’t believe—like you wouldn’t believe.” I think [Timothée] Chalamet is having a big resurgence, so that’s been a fun one to bring back. And JD Vance and Gavin Newsom are potential 2028 people I’m looking towards. In the show, it’s also [Jeff] Goldblum, Howard Stern, f**king tennis players, business leaders like Tim Cook, the CEO of Apple. You’ll see it all there. How will the show blend these impressions with stand-up? It infuses a lot of impressions in the context of stories. A typical impressionist might be like, this is Robert De Niro eating a hot dog, but that’s not what I’m doing. Guys like Robin Williams and Eddie Murphy are sort of the blueprint, where they could weave into stuff through their own stories or observations. You don’t feel exhausted when the show’s over, but you’re like, I just witnessed something. That’s what I want people to experience. What else can the audience expect? My goal is just to make you kind of pee your pants laughing—that feeling when you were in class at 13 years old and you weren’t supposed to be laughing but couldn’t control it. That’s the vibe I want. It’s stuff on dating in my 20s and being Gen Z, what I think the world is going to look like with my generation at the helm and imagining us in war. It’s observations on our current political climate and reflections on meeting all these icons of our culture. Through all of that, it’s also a discovery of who I am and what I’m about. It’s going to be a party, and I’m just excited for people to see me in the context of an hour-long show, as opposed to a 30-second clip online. Read more of this interview at lasvegasweekly.com.

MATT FRIEND March 21, 10 p.m., $55-$178. Palazzo Theatre, venetianlasvegas.com.

Courtesy/John Cafaro

L A S V E G A S W E E K LY

3 .1 2 . 2 6

C U L T U R E

•

F O O D

D R I N K

CUBES OF JOY

Japanese-Filipino bakery Milk Bread serves up breakfast treats and delicate desserts BY SHANNON MILLER

Nothing sets you up for the day like a strong coffee and delicious pastry, and Chinatown has a new spot offering just that. Elevate Hospitality Group opened Milk Bread on South Jones Boulevard in December, and it’s already made a splash with homemade breads, pastries and cakes, and delicious, Filipino coffee. Lead pastry chef Yuka Takamizawa says the signature shokupandesal ($6.50) came from mixing her Japanese pastry background with the culinary tastes of the Filipino members of the company. Milk Bread chef Jesus Castillo perfected the recipe, which is a combination of the classic Japanese shoku milk bread and the Filipino pandesal, a popular breakfast roll. The shokupandesal uses milk, yeast, flour, butter, salt and a few other “secret ingredients,” Castillo says, and

Milk Bread’s cube (center), chocolate tart and banana chocolate tart. (Photo by Steve Marcus)

can take up to three hours to rise. The result bread pudding ($6), tropical mango mousse is a fluffy and subtly sweet bread worth ($5.50), Basque cheesecake ($6.50) and varicoming back to each morning. Gobble up ous flavors of spongecakes ranging from taro warmed slices with yuzu or cinnamon butto tres leches to tiramisu ($6.50-$7). ter, or opt for an upgrade. For special occasions, Milk Bread Milk Bread’s wildly popular has an assortment of expertly crafted MILK BREAD 3431 S. Jones “cubes” ($8.50) are hollowed out cakes for every type of palate (starting Blvd., 702shokupandesal filled and topped at $37, pre-order at least 48 hours 804-8899. with icing flavors including ube, in advance). The green tea chiffon Wedneschocolate, strawberry, blackbercake comes layered with a cream that day-Monday, 9 a.m.-5 p.m. ry, lemon, pistachio and other combines chestnuts, white chocolate seasonal options. and red bean. The yuzu rare cheeseThe pastry case contains many cake is sandwiched between a graham other delectable goodies, the most highly cracker crust and yuzu jelly. recommended being the cheese rolls ($1.50), Whether you’re looking for a humble which can be consumed in five to six bites breakfast or a sophisticated birthday cake, as the perfect complement to rich, FilipiMilk Bread has you covered. no-roasted Kapeng Barako coffee ($6.50). Don’t glaze over the refrigerated case, which contains different flavors of brûlées ($5), creamy tarts topped with fresh fruits ($7 and up), comforting

Totally

Breaded Tofu with Korean Sauce Plate

TOFU!

1075

LASVEGASWEEKLY.COM/FIX

Tofu coated with panko (bread crumbs), deep fried, then dipped in our delicious Korean Sauce.

AVAILABLE ALL DAY, NOW THROUGH APRIL 5! $

875

NOW OPEN!

Prices may vary at locations. Take Out prices shown. Dine In prices slightly higher. Sorry, no substitutions. While supplies last. Other restrictions may apply.

Breaded Tofu Burger with Korean Sauce

4TH LOCATION IN NEVADA!

ZIPPY’S AT SUMMERLIN - 10810 W. CHARLESTON BLVD. BADURA AVE. • S. HUALAPAI WAY • S. EASTERN AVE. DINE IN

TAKE OUT

BAKERY

zippys.com

60 YEARS OF SERVING HAWAII’S COMFORT FOOD

SUBSCRIBE FOR FREE to the Weekly Fix, the digital edition of Las Vegas Weekly! Stay up to date with the latest on Las Vegas concerts, shows, restaurants, bars and more, sent directly to your inbox!

Valid online only. One coupon per customer per visit. Add-ons available for an additional charge. Offer expires 6/30/26. © POP IP, LLC.

SCAN NOW FOR

 LARGEST QUALITY SELECTION OF

TOBACCO PRODUCTS  OVER 68+ PREMIUM & GENERIC BRANDS  2 CONVENIENT LOCATIONS LAS VEGAS PAIUTE TRIBAL SMOKE SHOP & CIGAR SHOPPE Mon-Sat 7AM-7PM I Sun 8AM-5:30PM 1225 N. Main St. Las Vegas, NV 89101

COUPONS SNOW MOUNTAIN SMOKE SHOP & GAS STATION Mon-Sun 6AM-7:30PM I Pay-at-Pump Open 24/7 US 95N @ Exit #99

Come See! As one of the nation’s top-selling master-planned communities, many have already discovered Cadence is a unique and special place. With its combination of value, lifestyle and community; it’s the perfect place to address your future. If you haven’t visited…come and see. Follow a walkway. Explore Central Park. Marvel at the views. Tour model homes. Meet potential neighbors. Because once you’re here, we’re confident you’ll want to address your future too.

50+ MODELS NOW OPEN Plan your visit at CadenceNV.com

SPECIAL OFFER:

215

LASTING RESULTS. REAL CHANGE. Includes an initial consultation with a licensed medical provider, a full physical exam, complete body composition analysis, and your first dose of medication. New patients only, cannot be combined with other offers

2 CONVENIENT LOCATIONS: 3365 E. Flamingo Road, Ste 2 Las Vegas, NV 89121 4966 S Rainbow Blvd STE 100 Las Vegas, NV 89118

LAS VEGAS SQUARE & ROUND DANCERS LEARN MODERN SQUARE DANCING

FIRST CLASS FREE

Be Fit. Be Healthier. Be the Best Version of You. No Experience Needed.

Great For All Ages - teens to seniors.

JOB LISTING Manager, Aeronautic Base Maintenance – positions offered by Allegiant Air, LLC (Las Vegas, NV). Oversee aircraft maintenance ops in compliance w/ FAA 14 CFR, manufacture specs, General Maintenance Manual (GMM), & OSHA. Offering salary of $120,171 - $150,000 /year. Please submit resume to jessica.lowe@allegiantair.com. Reference Job ID: 9825199. Allegiant as a national air carrier is deemed an essential service provider during declared national and state emergencies. Team Members will be required to report to their assigned trip or work location during national and state emergencies unless prohibited by local, state or federal order. We welcome all individuals from varied backgrounds and experiences to apply. Our company values the unique perspectives and talents that each person brings to our team. For more information, see https://allegiantair.jobs

THE ULTIMATE COLLEGE HOOPS EXPERIENCE. 4 WATCH PARTIES. 4 GREAT VENUES. DOWNTOWN LAS VEGAS MARCH 18-22 & 26-29

MEGA MARCH CIRCA SPORTSBOOK AT CIRCA RESORT & CASINO THREE STORIES OF GLORY 78 MILLION PIXEL SCREEN FOOD & BEVERAGE PACKAGES BOOK YOUR SEAT AT CIRCALASVEGAS.COM

MANIA UNDER THE SUN STADIUM SWIM AT CIRCA RESORT & CASINO 143 FT SCREEN POOLSIDE VIEWING EXPERIENCE

MANIA THE SUN UNDER

VARIETY OF SEATING OPTIONS RESERVE YOUR SPOT AT CIRCALASVEGAS.COM

BIG BRACKET

GALAXY WATCH ZONE FREE WATCH PARTY LEVEL 3 GALAXY BALLROOM AT CIRCA RESORT & CASINO HIGH-RESOLUTION DISPLAYS CIRCA | SPORTS® SATELLITE BETTING STATION COCKTAILS & CONCESSIONS LEARN MORE AT CIRCALASVEGAS.COM

MARCH HOOPS

NOT YOUR ORDINARY FREE VIEWING PARTY 12TH FLOOR DETROIT BALLROOM AT THE D LAS VEGAS HIGH-RESOLUTION DISPLAYS CIRCA | SPORTS® SATELLITE BETTING STATION COCKTAILS & CONCESSIONS LEARN MORE AT THED.COM