In this episode of Digging In, we bring a chef to a farm to explore how the relationship between chef and farmer can work. We want to answer the following questions: What does local farming entail? Is it financially possible for restaurants to execute seasonal menus using produce from within our state borders? Does this matter to diners? In this first episode we begin to seek out the answers to these questions.
*Editors note: chef David Gaspar de Alba is the former chef of Radish & Rye. Since the making of this video, he has gone on to be a farmer at Silver Leaf Farms and caters for private events.
Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.
Latest posts by Edible New Mexico (see all)
- Late Winter 2021: Growing Justice - January 13, 2021
- Campo at Los Poblanos Historic Inn & Organic Farm - January 12, 2021
- Why Sourcing Local Food Matters - January 11, 2021
