The Sour Milk of Stanley
Nina Katz visits Arroyo Runs Through It in Albuquerque’s East Mountains to learn how they turn sheep milk into creamy, tart, tangy yogurt.
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Category: Stories
Ethical Hedonists
We visit with New Mexico’s small but mighty crew of cheesemongers, curators and tenders of an ancient tradition.
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Remembering Harvest
Writing of their community winemaking tradition, Brook Brooks compares fermentation to an interspecies dance party.
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OLD ROUTE 66: STILL THE HEART OF DOWNTOWN ALBUQUERQUE
This edition of Savor the Mother Road highlights places to lunch on some of the most storied blocks of Route 66.
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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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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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FOOD WITH SOUL ON THE MOTHER ROAD
Covering a less-traveled stretch of old Route 66, Ungelbah Dávila samples the fare at two independent-spirited venues.
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Tres Niños: A Curious Eggsperiment
Shahid Mustafa of Tres Niños Farm Fresh Eggs offers a few words of caution about how to keep chickens.
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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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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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