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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Category: Stories
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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Mountain to Plate
In honor of the desert mountains and grasslands we call home, we’re sharing stories behind two plates featuring locally raised chicken and beef.
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A Day in the Life with Grass Nomads
In conversation with a new-generation cattle rancher, we tread the line between domestic and wild, gaining a fresh respect for cows along the way.
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What Telesfor Farm Teaches About the Future of Farming
Reporting from a joyous young farm in Albuquerque’s South Valley, Nina Katz considers one of the primary hurdles in starting a farm: acquiring the land itself.
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Three Places to Imbibe in Funky Marfa, Texas
Stephanie Cameron dips into the windswept town of Marfa to sip sotol, mezcal, and tequila.
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The Roads to Taos Are Low, High, and Delicious
Riding to Taos and back with Nina Katz, we get insider tips on tortas and more, including what may be the secret to one restaurant’s staying power in a tiny old town in the mountains.
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Izzy’s Road Trip
Chef Israel Rivera, en route to Truth or Consequences for a healing soak, makes the case for exiting the highway both for the food and the rocks.
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