Artifacts&Amulets

10/08/2026

A little teaser of the 30 something new pieces I made for Junkstock Weekend Two.
Straight from the bench, fresh silver, unusual stones, a whole lot of hand fabrication, and a couple of vintage Nebraska treasures just in time for Saturday’s Husker tailgate. 🌽🏈
Every piece has its own story, and I might have gotten a little carried away with the details. Again.
These one-of-a-kind pieces will be available at Junkstock this weekend, along with a fresh restock of sterling silver pearls and some new treasures.
Come see me!

10/05/2026

Weekend One, you were incredible. 🩵
I’m still trying to wrap my head around what an amazing weekend it was. To everyone who stopped in, tried something on, took home a new piece, bought one of the Accession bags, brought a friend back to the booth, or simply came by to say hello... thank you.
There is something pretty special about watching pieces I’ve spent months making find their people.
And apparently, you all had some very strong opinions about what you liked.
So while I should probably spend the next few days recovering, I’ll actually be back at the bench getting to work.
Weekend Two will have NEW pieces.
New stones. New silver. A few things I hadn’t originally planned to make. And judging by what disappeared this weekend, maybe a little less turquoise and a few more surprises. 👀
Thank you for one hell of a first weekend, Junkstock.
Now give me a few days. I’ve got some making to do. 🔨✨
See you October 9–11 for round two.

10/02/2026

Today’s the day! Come find me in the livery building look for the giant mushroom and my turquoise buffalo out front spot 226. Can’t wait to see you all

09/30/2026

09/28/2026

The bench has been BUSY.
A little peek at some of the new pieces headed to this weekend. Hand-fabricated sterling, turquoise, old coins, fossils, stones I’ve been hoarding for entirely too long… and a few things that got a little out of hand.
Everything is one of a kind. Once it’s gone, it’s gone.
Which one are you making a beeline for? Come find me in my normal spot the livery building.

09/26/2026

Some things are made to be carried.
Others are made to be kept.
MEDICINE BOW
Hand-cut leather. Hand-laced edges. Sterling silver and turquoise. Built slowly, one piece at a time, with every mark of the maker left behind.
One of one.
Made by hand.
Made to become an artifact of your life.
Part of ACCESSION, my newest collection of one-of-a-kind bags.
Making its debut at Junkstock next weekend.

09/25/2026

ACCESSION
Some things are made to be used.
Some things are made to be kept.
Accession began with materials I’d collected because I couldn’t leave them behind. Beautiful hides. Vintage textiles. Old conchos. Turquoise. Pieces with age, wear and a story that started long before they reached my workbench.
I brought them together the way I make everything at Artifacts & Amulets: slowly, by hand, and without any intention of making the same thing twice.
Every bag in Accession is one of one.
Made to be carried.
Made to be worn in.
Made to collect a few stories of its own.
ACCESSION debuts at Junkstock
October 2–4 + October 9–11
Once a piece is gone, that particular combination of materials is gone with it.
One of one. Always.

08/17/2026

NEW MEXICAN GREEN CHILE 🌶️
Taking a little break from bag making because it’s Hatch Green Chili season! My recipe is a more traditional New Mexican recipe vs the Colorado style most people here in Nebraska and Midwest are familiar with.
New Mexican green chile is traditionally made as a sauce, with meat added later if you want it. Colorado-style green chile is more commonly cooked with the meat right in it like pork, I like the Option of adding meats later so I choose the sauce style. It also freezes great. Now go grab some green chilis and roast those suckers on a grill or I’ve even used my gas stove just lay them on the burner to char the skin. Let them cool and peel that skin and dice them up and your all set can also freeze the diced chilis for use later they do get hotter over time just an FYI
YOU’LL NEED:
• ½ small onion, diced
• 2–3 Tbsp minced garlic
• ½ stick butter
• 1 Tbsp beef or bison tallow
• 1 cup diced green chiles
• Flour, enough to lightly coat everything
• 2 cups warm water
• 2–3 Tbsp chicken or beef bouillon
• About ½ can diced tomatoes
• 1 Tbsp tomato paste
• Cumin, garlic salt & pepper to taste
TO MAKE IT:
Sauté the onion and garlic in the butter and tallow until fragrant.
Add the green chiles and sauté for another minute or two.
Sprinkle with enough flour to lightly coat everything. Cook for a few minutes to get rid of the raw flour taste.
Slowly stir in 2 cups warm water and 2–3 tablespoons bouillon. I use chicken or beef depending on what I’m serving the chile with.
Let it simmer until it starts to thicken, then add the diced tomatoes and tomato paste.
Season with cumin, garlic salt and pepper to taste and let everything simmer together.
That’s it. 🌶️
Use it as a sauce over burritos, enchiladas, eggs, potatoes or just about anything that needs a little New Mexico in its life.
And yes... I measure most of this with my heart. 😂