ACEQUIA CITY
Emily Vogler traces the Rio Grande through Albuquerque’s extensive network of ditches and makes a case that they are integral to the city’s health and character.
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Category: Fall 2024
Acequias and the Art of Growing Vegetables without Plastic
Willy Carleton reflects not only on the risks but on the rhythms, the mentorship, the elegance of irrigating with acequias.
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Cooking with Tea
This edition of Cooking Fresh explores the many culinary uses of tea—whether black, green, white, or oolong.
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ACEQUIA CASE STUDIES
Here, we’re sharing reports on a few of the many ways that citizens and community leaders are working to preserve the acequias.
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The Tradition of Acequias in Corrales
Jacob White reports on the acequia infrastructure of Corrales.
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Baked Jasmine Pearl Custard
As jasmine tea leaves steep in the cream mixture, the pearls unfurl and infuse their floral essence into every luscious bite of this bain-marie-style custard.
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Prototypes: Tending to the Acequias
Emily Vogler experiments with non-concrete alternatives to acequia erosion that could also support the many interconnected functions of the ditches.
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Burmese Lahpet thoke
The key ingredient in this Burmese Lahpet Thoke (tea leaf salad) is the fermented tea leaves, which give the dish a slightly tangy and earthy flavor.
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A New Mexican in Paris
Candolin Cook reflects on the three best things she ate in the City of Lights.
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Carrot, Coriander, and Lapsang Souchong Soup
This recipe uses smoky Lapsang souchong tea to add complex umami notes to a coriander-forward soup.
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Story Riders
The Story Riders program combines bicycles, the natural beauty of the bosque and a sense of community to enrich the lives of young people.
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Apples to Apples
From vitamin-rich lunch-box staple to simple, saucy dinner accompaniment, the apple is one of our most loved and versatile culinary go-tos.
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Apple and Formosa Oolong Syrup and Mocktail
This recipe makes use of the inevitable apple waste from making pies, along with Formosa oolong, a semi-oxidized tea that falls somewhere between green and black.
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Matcha Doughnuts
Matcha adds a bold color and a fresh, grassy, sweet flavor to this doughnut recipe.
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Landing Softly in the Valley
Northern New Mexico acequias are not only utilitarian but also spiritual, their systems of governance deeply imbued with practices that simultaneously protect the waterways’ health and healthy community relations.
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Earl Grey Tea Cake
Cream Earl Grey from New Mexico Tea Company gives this tea cake its velvety vanilla undertones.
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In the Flow at Sassella
Lynn Cline visits with Chef Cristian Pontiggia, who draws on his own rich heritage and commitment to community.
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Fall 2024: Acequias
This issue celebrates acequias, the ditches familiar as breath to many who’ve grown up in New Mexico.
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Eggplant with Hot Honey and Basil
This dish is a healthy weeknight meal for two, seasoned with pork, basil, and spicy hot honey.
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Skillet Sausages and Apples with Pecan Vinaigrette
This one-skillet dish combines spicy sausages, tender sweet apples, crisp bitter greens, and toasted pecan vinaigrette to make a simple weeknight meal or dinner to impress.
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