In the Time of Bees
Mariko O. Thomas tunes into the bee clock with three northern New Mexico beekeepers, inspiring us to join her in wondering what humans might learn from bees, whose collaborative practice is their means of survival.
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Category: Foodshed
BEYOND WATERPOCKET FOLD: EATING WELL IN BOULDER TOWN
“Hope you enjoyed your Little Death trail,” my sister texted after reviewing the itinerary I’d...
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Portrait of a Farmer: M. Karlos Baca and 4th World Farm
Ungelbah Dávila talks with M. Karlos Baca of 4th World Farm on the Southern Ute Nation in Colorado, founder of Taste of Native Cuisine and a cofounder of the I-Collective.
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WELCOME TO FARMINGTON
“Welcome to Farmington,” Alexandria Bipatnath explores three Native-run food businesses in the midst of the Bisti Badlands.
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Designing Agricultural Landscapes for Human Well-Being
In “Designing Agricultural Landscapes for Human Well-Being,” Robin Babb explores New Mexico projects that incorporate the intentional placement and design of agricultural landscapes—an approach that accounts for human well-being rather than just efficiency.
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Designing New Downtown Destinations in Old Downtown Spaces
Jennifer C. Olson talks with two entrepreneurs who are bringing modern-day perspectives and new hangouts to old downtown Albuquerque spaces.
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Water is Life
In “Water Is Life,” Shahid Mustafa reflects on what extended drought means for southern New Mexico farmers.
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INDIGENOUS FARM HUB
The Indigenous Farm Hub (IFH) cultivates seventeen acres in Corrales, providing 140 families with produce through their CSA program.
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Jesus Guzman
Jesus Guzman farms on about six acres split between four parcels in Nambé, growing blue and red corn, chicos, beans, onions, peas, garlic, and, lately, drought-tolerant asparagus.
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Ashokra Farm
The farmers at Ashokra Farm in Albuquerque’s North Valley have a dream of collective ownership, a model integrating shared responsibility, shared management, and shared profits.
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Love in a Cup
Cassidy Tawse-Garcia visits with blue corn farmers across New Mexico, who share their techniques for farming this ancient food in an arid landscape and what the crop means to them.
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Food Gathering Traditions OF HIGH-MOUNTAIN GENÍZARO COMMUNITIES
Moises Gonzales traces the history of wild foods such as quelites, asparago, verdolagas, and the fruits of various cacti, which were essential to earlier Indigenous and Genízaro communities and remain staples of New Mexican cuisine today.
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First Foods From Shiprock
Alexandria Bipatnath introduces Zachariah and Mary Ben, owners of the Shiprock-based Bidii Baby Foods, which specializes in creating greater access to traditional foods in the early childhood years.
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Local Lexicon of Squash
In “Local Lexicon of Squash,” leticia gonzales visits with local growers and seed savers who share their expertise on the diversity of squash and the bounty of seeds being cultivated across the Southwest.
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Holy Frijoles
Ungelbah Dávila-Shivers explores the historical and cultural significance of beans—pintos, limas, Anasazis, and more—to her family and the Indigenous peoples of the West.
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Mad About Mushrooms
Beauty, Flavor, and Science Converge on a Taos Foray By Ellen Zachos · Photos by Stephanie Cameron...
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The Secrets of Piñon
In “The Secrets of Piñon,” Annie Montes considers the fate of a tree that holds significant cultural, economic, and ecological importance in the Land of Enchantment.
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State of the Meat Market
Briana Olson explores the state of New Mexico’s meat market after the pandemic made the shortage of small-scale processors even more painful for producers.
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Youthworks Social Justice Kitchen
YouthWorks staff share how this Santa Fe–based organization has expanded to include a youth culinary training program that not only provides mentorship and opportunity to young people but also serves the local community.
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