Le Déjeuner at Mille
Drawn both by the spirit of France’s ban on dining at work and by the baguettes, we visit a bakery and café in Santa Fe where you’re invited to let lunch last.
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Category: Late Summer 2026
Tasting the Microwild
Naturalist Priyanka Kumar writes of how her love for apples, orchards, and wildlife has drawn her to steward patches of nature that she calls microwilds.
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Pining for Green Piñon Cone Syrup
This recipe for mugolio, made from foraged green pine cones, first calls for getting to know the interwoven lives of the Southwest’s juniper-piñon forests.
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The Many Lives of Lunch
By Sarah Mock Postconsumer food waste audit “Weigh the Waste” in the UNM La Posada...
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Flank Steak with Veggies and Chimichurri
Flank steak is the ideal protein for a sheet-pan dinner: quick, simple to cook, and relatively affordable.
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Almond Butter and Jam Bars
These fruity bars deliver all the PB&J flavor you love, but are naturally sweetened, vegan, and gluten free.
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School Lunch Grows Up
THE HUNGER-FREE STUDENTS’ BILL OF RIGHTS ACT IN NEW MEXICO By Sarah Wentzel-Fisher Lunch tray with...
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Late Summer 2026: Lunch
Wherever you eat lunch and however much time you can take on it, we hope that it nourishes you—and that these stories do, too.
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