As we learn from the stories in this issue, there is important work to be done in the winter—in the garden, in the kitchen, in our food systems—and this year, the occasion to nourish the roots of a healthier, more just and equitable local food system has taken on renewed urgency.
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An Interview with Dylan Storment, Director ofWine & Spirits, and Wine & Spirits staff...
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Several initiatives across the state are laying important groundwork for increased local food sovereignty. In “Why Sourcing Local Food Matters,” Lois Ellen Frank explores how New Mexico programs are making a difference for future generations.
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In “Busy Winter Waiting,” Marisa Thompson addresses a host of winter gardening concerns, including winter watering, mulching, and protecting young trees from a type of trunk splitting known as “southwest injury.”
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Building a restorative relationship with the land is essential to a sustainable and equitable future. In “Planting Seeds for Community Needs: Two Chicanas’ Story about Project Feed the Hood,” Divana Olivas and Stefany Olivas discuss how Project Feed the Hood’s community garden serves as a hub for programs from cookouts and gardening workshops to school visits from nearby elementary and middle schools.
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Inspired by the nonprofit Bartenders Against Racism (B.A.R.), based in Washington, DC, edible New Mexico reached out to Natalie Bovis of The Liquid Muse in Santa Fe to create a cocktail that would engage our readers to take action.
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This guide can help readers keep their dollars local and support small farmers, producers, and businesses in New Mexico. From vegetables to meat and from pantry staples to coffee and tea, all of these featured services have online ordering with delivery or shipping options around the state.
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By Grace Lapsys Sans rival means “without rival” or “unrivaled” in French. Where I grew up in the...
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By Marie Yniguez Red chile and meat is my favorite holiday dish because at every family gathering,...
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In episode #30 of 5 Minute Friday we are getting takeout at Sobremesa in Albuquerque, opening up our New Mexico Harvest CSA, and cooking parsnip whipped potatoes with red chile.
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