Category: Late Winter 2021

Ceci’s African Kitchen

In “Ceci’s African Kitchen,” Ungelbah Davilá-Shivers speaks with Ceci Tadfor and explores her Cameroonian menu, which celebrates cuisine from Africa’s best-kept secret. Tadfor is a chef, culinary instructor, and cookbook author who shares Cameroonian food, and the culture of her native Cameroon, with the world.

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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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Why Sourcing Local Food Matters

Several initiatives across the state are laying important groundwork for increased local food sovereignty. In “Why Sourcing Local Food Matters,” Lois Ellen Frank explores how New Mexico programs are making a difference for future generations.

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Busy Winter Waiting

In “Busy Winter Waiting,” Marisa Thompson addresses a host of winter gardening concerns, including winter watering, mulching, and protecting young trees from a type of trunk splitting known as “southwest injury.”

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Planting Seeds for Community Needs

Building a restorative relationship with the land is essential to a sustainable and equitable future. In “Planting Seeds for Community Needs: Two Chicanas’ Story about Project Feed the Hood,” Divana Olivas and Stefany Olivas discuss how Project Feed the Hood’s community garden serves as a hub for programs from cookouts and gardening workshops to school visits from nearby elementary and middle schools.

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Eight Around the State: Special Delivery

This guide can help readers keep their dollars local and support small farmers, producers, and businesses in New Mexico. From vegetables to meat and from pantry staples to coffee and tea, all of these featured services have online ordering with delivery or shipping options around the state.

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