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Category: Magazine

Early Summer 2023: Design

In the spirit of this whole-bodied season, the issue of edible embraces all the senses and focuses on the design in everything around us—the shades on the windows we look out of while eating breakfast, the chairs we sit on at lunch, the art on the walls of the rooms where we meet for dinner.

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Spring 2023: Farmers

In this issue of edible, we celebrate farmers—in particular, those who practice the art of growing vegetables. Farmers today are people who commit to competing in a field increasingly dominated by robots and consolidation; who choose the outdoors, the tactile, the scent of onions freshly pulled from the earth; and who must adapt, even more than others, to a constant state of uncertainty and change.

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Late Winter 2023: Three Sisters

This issue of edible New Mexico shows us how the practice of intercropping squash, beans, and corn is more than a historical practice—these stories of the Three Sisters are stories in the present tense, stories where the past refracts the future.

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Early Winter 2022: Canopy

In this issue, we learn from Annie Montes that mycorrhizal fungi are likely crucial to the survival and regeneration of thousands of acres of precious piñon forest, which shares its humble canopy and its seeds with diverse species—humans included.

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Fall 2022: Investments

The questions with an investment are often: Is this money well spent? What is the likelihood that I’ll get a return? Not all investments, though, are so easily quantified. In this issue of edible, we consider investments in a more holistic sense.

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Early Summer 2022: The Good Life

What constitutes the good life is subjective and, as the stories in our new issue suggest, multifaceted. In the pages of the Early Summer issue, writers investigate ways to reform our relationships with other animals, plants, and the planet itself; to celebrate a sense of community that comes from gathering once again, such as for a matanza; to appreciate all the little things, like making coffee each morning, that make up the day.

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Early Winter 2021: Chile

Chile is what gives so much New Mexican food its sense of warmth and comfort, its subtle flavor and its fiery soul, its color and its meaning. The legacy of chile in southern New Mexico, despite large-scale chile fields with harvests destined for export, has and continues to have a rich and vibrant local chile culture rooted in a proud history of chile production, processing, and innovation. From southern New Mexico to the northern reaches of the state, we explore the role of chile in our local restaurants, cuisines, and culture.

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Late Summer 2021: Travel

This issue of edible meets you at the height of summer. Still healing from a difficult year, we celebrate the bounty of the season’s harvests with a sense of gratitude for those who have sustained our food community, working on our local farms, in our grocery stores, and in our restaurants. In this spirit, we move forward with hope for the possibilities, appearing like the welcome sight of a monsoon cloud on the horizon, of a reopening state.

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Late Winter 2021: Growing Justice

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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