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Author: Edible Santa Fe

Early Winter Issue: Wellness

READ THE DIGITAL EDITION For this issue of edible, we examine the state of our wellness through the health of the lands and waters that surround us. From a recent proliferation of fracking wells near Chaco, which potentially contaminate water for drinking, irrigation, and livestock, to ongoing threats to local bee populations due to herbicide and pesticide use, we take stock of how seemingly distant and outside contaminants can affect the foods we consume. As winter settles in, and the scent of green chile gives way to wafts of juniper smoke in the air, we reflect on how our...

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Honey Soy Salmon Filets

photo by Caroline Attwood These Honey Soy Salmon Filets are the perfect addition to your weekday meal. They’re a quick and easy dish that also packs a healthy punch. Pair it with poached green beans tossed in a light vinaigrette and some roasted potato medallions for a full meal. Honey Soy Salmon Filets Yield: 4 servings Ingredients: 1/2 cup honey 1/2 cup light soy sauce 1/4 cup rice wine vinegar 1/4 cup mirin 1 tablespoon white miso paste 4 fresh salmon filets, 4-6 ounces each Instructions: Whisk the honey, soy sauce, vinegar, mirin, and miso paste together until smooth....

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Honey: Sweeter by the Teaspoon

Photo by Calum Lewis How do you take your honey? Drizzled over a slice of toasted artisan bread slathered with butter? Squeezed into a cup of your favorite hot tea? Baked into cinnamon sweet bread with cream cheese icing? Or just straight up off the spoon? Regardless of how you like it, know that every drop is a precious gift from a tiny bee with only a five to seven-week lifespan. To produce a single pound of finished honey, some 20,000 bees have actively gathered nectar and converted it into honey one-twelfth of a teaspoon at a time for...

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The Acre: Something Comfortable for Everyone

by Ric Murphy · photos by Stephanie Cameron On a busy fall morning, I managed to track down Shawn Weed, owner and executive chef of The Acre, to discuss the background and philosophy behind the newly opened Albuquerque restaurant that serves up simple, creative vegetarian food for a variety of palates. “I’ve got something for you. It’s roasted butternut squash soup, with toasted pepitas,” Weed declared. With that, a smile danced across my face. I soon became convinced The Acre will make a lot of people happy with its delicious food, warm welcoming atmosphere, and Weed’s pleasant demeanor. Weed is originally...

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Fracking in New Mexico

Creates Uncertain Future for Land and People By Michael J. Dax · Photos by Stephanie Cameron On a brisk autumn day outside Counselor in New Mexico’s northwest corner, bluebirds dip and dive as cows lazily graze on sparse, late-season forage amid a sea of sagebrush. If not for the seesawing of a nearby pumpjack and the hum of a generator powering the rig, the scene might not warrant a second glance. Wide open vistas and occasional outcroppings of badlands once distinguished the stretch of US 550 between Cuba and Farmington; yet over the past decade, dozens of hydraulically fracked...

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