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Author: Edible Santa Fe

Warm up to Butternut Squash

Fall cooking certainly centers around a few notable and versatile ingredients, not the least being the so-called winter squashes. Grocers are stocked full of these hard-skinned and oddly shaped squashes this time of year making them a reasonably priced and flavorful addition to a variety of dishes and preparations. Butternut squashes, in one form or another have existed for hundreds if not thousands of years and are distinctly of the Americas. Unlike their summer counterparts like zucchini and yellow squashes, butternut and its sisters like pumpkins, hubbard and kabocha squashes develop hard outer skins and firm flesh which allows...

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Fall: Make a Difference

READ THE DIGITAL EDITION In every issue of edible, we strive to highlight individuals and groups who are civic minded; environmentally conscious; and active in local, national, or global food-related causes. For this issue, we center on those whose work has made a big impact on various scales, from a billionaire who wants to “save everything” to a small non-profit that wants to make sure their neighbors have access to a good meal. We discover how global conflicts have led to the establishment of roots in New Mexico soil and healing through community support. Earlier this fall, as the...

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Best Food Truck: My Sweet Basil

An Interview with Cassie Adams and Vernon Pajarito Edible recognizes this group of amazing individuals and organizations for their work to create healthy, sustainable food systems in New Mexico. We determine these awards through reader nominations and a reader poll. The local food movement is a grassroots effort that often involves late nights, backbreaking work, dirty fingernails, and being a generally good sport. In an effort to showcase these individuals, organizations, and businesses for their work to build a stronger local economy and a robust local food system, each issue this year spotlights several of the winners with interviews about the...

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Best Organization, Farm to Table

Edible recognizes this group of amazing individuals and organizations for their work to create healthy, sustainable food systems in New Mexico. We determine these awards through reader nominations and a reader poll. The local food movement is a grassroots effort that often involves late nights, backbreaking work, dirty fingernails, and being a generally good sport. In an effort to showcase these individuals, organizations, and businesses for their work to build a stronger local economy and a robust local food system, each issue this year spotlights several of the winners with interviews about the work they do. Top left, clockwise: Farm to...

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Blood + Sand + Smoke

Halloween is only a few days away and for most of us, that means figuring out what to dress up as, where to go and what to do. Long forgotten are the days of going door-to-door, hunting for as much candy to fill our pillow-cases or our plastic jack-o-lanterns as possible. Most of us have traded that in for something different, whether it’s doling out the candy or heading off to a costume party all our own, we still deserve our own treats this time of year. Trade in your childhood candy for a grown-up treat. The Blood +...

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