“I hope the wild bees will like all these materials,” says beekeeper and artist Valerie Roybal. Corrugated cardboard pieces, along with an array of bamboo, bricks, mud, wood, clay pots, and logs, form a dense buffet of materials arranged inside a wooden frame. The artfully constructed patterns of material dotted with holes are designed with a purpose in mind: to attract New Mexican pollinators. This “Bee Hotel for Wild Bees and Native Pollinators,” permanently installed at the City of Albuquerque Open Space Visitor Center, is one in a series of events organized by 516 Arts called Cross Pollination, curated by...Read More
Author: Sophie Putka
Have you ever asked yourself where you could snag micro greens, framed artwork, French pastries, lip balm, flowers, and dog treats all in one trip without leaving the city? The answer: The Rail Yards. The ever-growing Rail Yards Market sits tucked in a quiet corner of 1st Street, in a blacksmith’s building from 1917 restored to its former glory. Every Sunday, the space comes alive for hordes of visitors and locals alike, offering an ever-growing spread of local produce along with local art, prepared food, and educational entertainment. I talked with Alex Paramo, Marketing Director for the Rail Yards...Read More
Roasted, tender carrots loaded with flavor contrast beautifully with crunchy, bright micro greens, creamy avocado and cool yogurt in this dish. Try it with any kind of root or roast-able veggie and whatever’s fresh at the Rail Yards Market or the Downtown Growers’ Market! Look for micro greens from Mountain View Growers and carrots from Two Rabbit Farms. From and adaptation of April Bloomfield and Jean-Georges Vongrichten’s recipe on Smittenkitchen.com Serves 4 Prep time 1.5 hours total Ingredients: Carrots: 1 teaspoon cumin 1 teaspoon coriander 2 teaspoon fresh thyme leaves 1 teaspoon salt Freshly ground black pepper Red chile...Read More
Animal Welfare Approved Eggs at El Pinto photos by Stephanie Cameron Today is a special day at El Pinto. The hens have started laying green eggs. One pastel-hued specimen sits on the table in front of Jim Thomas, co-owner of the New Mexican food powerhouse, as he describes El Pinto’s recent egg-laying program and their new Animal Welfare Approved (AWA) certification. El Pinto Restaurant and Cantina, long a beloved favorite of tourists and local chile-lovers alike, is the first restaurant in the nation using their own on-site Animal Welfare Approved pasture raised eggs. The AWA certification has extremely high...Read More
April 20 @ 7:00 pm - 9:30 pm
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