Lessons from La Milpa
Madeleine Bavley shares lessons from La Milpa Comunitaria, a young project bringing people together around the garden on Santa Fe’s Southside.
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Category: Foodshed
The Power & Possibility of Our Rural Grocery Stores
Emily Arasim Beltrán shares what she’s learned from a deep dive into the past, present, and—hopefully—the future of local grocery stores in rural northern New Mexico.
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Meet the Farmers Growing New Mexico Grown
Sophie Putka sits down with three suppliers for New Mexico Grown to learn about their path to agriculture and the ongoing challenges in getting their produce to the people who need it most.
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On Hunger’s Cutting Edge
Checking in with food banks, pantries, and hubs at a precarious time, Sarah Mock finds people working to develop more holistic modes of distributing food to those who need it.
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Mountain to Plate
In honor of the desert mountains and grasslands we call home, we’re sharing stories behind two plates featuring locally raised chicken and beef.
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Conservation and Care
Victoriano Cárdenas talks with Taos Land Trust director Darien Fernandez about cultivating community stewardship of public lands.
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A Day in the Life with Grass Nomads
In conversation with a new-generation cattle rancher, we tread the line between domestic and wild, gaining a fresh respect for cows along the way.
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What Telesfor Farm Teaches About the Future of Farming
Reporting from a joyous young farm in Albuquerque’s South Valley, Nina Katz considers one of the primary hurdles in starting a farm: acquiring the land itself.
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Eat Chile, Know the Land
In a questioning meditation on our state’s most beloved crop, Divana Olivas reflects on how chile ties us to place.
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Drinking Water in Albuquerque
Erin Elder takes us on an illustrated tour of the plant that treats river water for drinking in Bernalillo County.
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Tending the Seeds of Land-Based Leadership in Northern New Mexico
Poet and Taos native Victoriano Cárdenas talks acequias, farming, and genízaro identity with Dixon grower and mayordomo Joseluis “Agua y Tierra” Ortiz y Muñiz.
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IT TAKES A FOODSHED
When it comes to getting locally grown food onto local plates, New Mexico Harvest does it all.
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Capulin Canyon
Ungelbah Dávila reports on an Indigenous-led project to restore watersheds in the long aftermath of wildfire.
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THE ART OF MAKING WATER
In considering recent efforts to protect local waters from “forever chemicals,” Las Cruces–area grower Shahid Mustafa’s eye is on the water underground.
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The Once and Future River
Reporting from Gallup to the banks of the Zuni River, Sarah Mock shares modern approaches to the ancient art of water collection in communities contending with the repercussions of federal acts.
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Indigi-tal Foodways
Ungelbah Dávila writes about the role digital platforms play in the rise of modern Indigenous food businesses.
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Back of House
From dishwasher to sous-chef to line cook, the people working in restaurant kitchens are some of the hardest workers in the industry, and they don’t often get much shine.
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The Art of Sourcing Locally
Lynn Cline digs into the art of local sourcing, talking with a few northern New Mexico chefs and restaurateurs who take their ingredients quite seriously.
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From the Street to Kitchen
From a garden in Albuquerque’s South Valley to the kitchen at the New Mexico State Penitentiary, innovative culinary programs are cultivating new pathways to meaningful work for New Mexicans reentering the community.
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