Road Runner Chile
Denise Chávez shares a meditation on a sacred New Mexico ritual: the procurement and processing of roasted green chile, preferably straight from the farmers who raise it and oversee its harvest.
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Category: Stories
Learning How to Cook in New Mexico
Nancy Zastudil attends a trio of local cooking classes, seeking to triumph over blandness and find more ease—and more flavor—in her home kitchen.
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Neon Nights in Nob Hill
By Robin Babb Photos by Stephanie Cameron Although historic Route 66 spanned the entire state, I’d...
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Inventing a New Mexican Dolma
Learn to create a one-of-a-kind New Mexican Dolma recipe that combines vibrant ingredients and robust flavors.
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Tulsi Ushers In the Sensation of Spring
Sudha Rani Kailas shares an ode to tulsi, an herb sacred to Indian and Ayurvedic tradition that has found its way to more than one high-desert garden.
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History and Hybridity
In a brief history of local grape growing and winemaking, Joe Scala talks with local growers and winemakers about the merits of hybrid grapes—and the challenges of working with them in a region long dominated by European vines.
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Letting Ingredients Lead
In a story that’s equal parts restaurant news and kitchen philosophy, Sarah Wentzel-Fisher revisits an old conversation with Chef Jonathan Perno about an underappreciated culinary technique: listening.
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Gallup Gems
Briana Olson dines out in Gallup, and determines that the town on the edge of Indian Country should be a mandatory lunch stop.
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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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A Seat at the Table
Chef Israel Rivera offers a plea to give people who cook for a living the chance to eat at top-tier restaurants.
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Growing the Next Generation of Farmers
Traveling to Shiprock, Ungelbah Dávila visits with a visionary duo who started their own nonprofit in order to build on—and share—their success by training other Native farmers and food entrepreneurs.
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CLAY STORIES
In this photo essay tracing plates and cups from restaurants and bars and cafés to the hands of the potters who make them, Ungelbah Dávila stills us with the beauty of clay.
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On Albuquerque’s Tortilla Trail
Albuquerque is a flour tortilla lover’s delight, and a Route 66 travelder would do well to stop at any of these three restaurants for some prime example’s of New Mexico’s favorite chile accessory.
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Catching the Rain with Reese Baker
Victoriano Cárdenas visits with Reese Baker, a Santa Fe land steward who builds rain gardens that bring office parks and community spaces back to life.
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Borderland Bebidas
Through her investigation of bebidas fronterizas, a story that is both memoir and inventory of borderland drinks, Denise Chávez celebrates the grandmother of pots and pans: the olla.
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OLD GLASS, NEW COMPOSITIONS
Briana Olson visits with Shelby Kaye and Chris Bogle of Broken Arrow Glass Recycling, a homegrown facility that, each month, turns fifteen tons of discarded glass into art, landscaping material, decor, and drinking vessels.
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Desert Dirt and How to Fix It
Casey Williams of Full Circle Soil Health offers prescriptions for how to heal our desert dirt.
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Laguna Burger
Ungelbah Dávila kicks off our series showcasing Route 66, the paved arterial that cuts through the East Mountains and across the state; first stop: Laguna Burger.
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