It is the season of gathering on patios, in gardens, at farms, over cocktails, at tables illuminated by chandeliers or candles or summer’s late dusk. And in the spirit of this whole-bodied season, this season of growth, this issue of edible embraces all the senses. It is a savory electropop ballad of place, a sweet classic rock chorus giving rise to change, a jazz riff on taste.
Why design? Because, as says designer and founding president of the Eames Institute of Infinite Curiosity John Cary, “Design functions like the soundtrack that we’re not even fully aware is playing.” It is in the shades on the windows we look out of while eating breakfast, the chairs we sit on at lunch; it is in the art on the walls of the rooms where we meet for dinner. It is in the workarounds we rely on in our kitchens. It is in our gardens. It is in the arrangement of food on our plates.
In these pages, we share the perspectives of two culinary entrepreneurs and the architects working with them to remake historic buildings in downtown Albuquerque. With Mariko O. Thomas, we immerse ourselves in the space at two Taos restaurants, tempted not only to visit those places but to sink into and revel in every meal we sit down for. We explore the art of presentation and include blueprints for a dinner party to remember.
We also consider agricultural space, featuring two farm projects that illustrate the possibilities of designing for the well-being of the humans who will use them. Writing on fashion design that draws inspiration from local landscapes and foodways, Christie Green investigates the practice of deepening the connection to animals hunted or raised for food by preserving and using their hides. Turning to her own backyard, Marisa Thompson offers tips on designing a habitat that welcomes wildlife.
If there is a common refrain in these stories, it is the belief that good design, like good food, is rooted in place. To be sustainable, whether with a brewery or a farm, means designing space that will last. Whatever your vantage, this issue of edible politely urges you, empowers and entreats you, to believe that you and your guests, your team, your people—our people—deserve it.
It is the season of gathering on patios, in gardens, at farms, over cocktails, at tables illuminated by chandeliers or candles or summer’s late dusk. And in the spirit of this whole-bodied season, this season of growth, this issue of edible embraces all the senses. It is a savory electropop ballad of place, a sweet classic rock chorus giving rise to change, a jazz riff on taste.
Why design? Because, as says designer and founding president of the Eames Institute of Infinite Curiosity John Cary, “Design functions like the soundtrack that we’re not even fully aware is playing.” It is in the shades on the windows we look out of while eating breakfast, the chairs we sit on at lunch; it is in the art on the walls of the rooms where we meet for dinner. It is in the workarounds we rely on in our kitchens. It is in our gardens. It is in the arrangement of food on our plates.
In these pages, we share the perspectives of two culinary entrepreneurs and the architects working with them to remake historic buildings in downtown Albuquerque. With Mariko O. Thomas, we immerse ourselves in the space at two Taos restaurants, tempted not only to visit those places but to sink into and revel in every meal we sit down for. We explore the art of presentation and include blueprints for a dinner party to remember.
We also consider agricultural space, featuring two farm projects that illustrate the possibilities of designing for the well-being of the humans who will use them. Writing on fashion design that draws inspiration from local landscapes and foodways, Christie Green investigates the practice of deepening the connection to animals hunted or raised for food by preserving and using their hides. Turning to her own backyard, Marisa Thompson offers tips on designing a habitat that welcomes wildlife.
If there is a common refrain in these stories, it is the belief that good design, like good food, is rooted in place. To be sustainable, whether with a brewery or a farm, means designing space that will last. Whatever your vantage, this issue of edible politely urges you, empowers and entreats you, to believe that you and your guests, your team, your people—our people—deserve it.
Tomatillo Cucumber Summer Soup
This cool and refreshing Tomatillo Cucumber Summer Soup can be made well ahead of time and served cold.
Tomato Ice Cream with Candied Basil
In our recipe for Tomato Ice Cream with Candied Basil, the sweet tanginess of tomatoes combined with cream and sugar is a marriage made in heaven.
Zucchini Carpaccio
This recipe features a thin-sliced raw Zucchini Carpaccio, brightened with Parmesan, lemon, and fresh herbs.
Crostini
All you need to make crostini is olive oil, a loaf of quality bread, and the toppings of your choice—for a summer dinner party, we went with Shishito Romesco Crostini and Honey Pecan Crostini.
Designing Agricultural Landscapes for Human Well-Being
In “Designing Agricultural Landscapes for Human Well-Being,” Robin Babb explores New Mexico projects that incorporate the intentional placement and design of agricultural landscapes—an approach that accounts for human well-being rather than just efficiency.
Steak Pizzaiola
Get the recipe for Steak Pizzaiola, a seared steak with a hearty pomodoro sauce that allows garden and in-season tomatoes to shine.
Pasta al Pomodoro
Pasta al Pomodoro is our go-to recipe when we have fresh tomatoes; pasta is the perfect vessel to make them shine, and the pomodoro sauce can also be used in a variety of other recipes.
Designing New Downtown Destinations in Old Downtown Spaces
Jennifer C. Olson talks with two entrepreneurs who are bringing modern-day perspectives and new hangouts to old downtown Albuquerque spaces.
Romancing Home
In “Romancing Home,” Mariko O. Thomas immerses readers in the warm and welcoming atmospheres of two Taos eateries, The Love Apple and Manzanita Market.
Food for Thought
In “Food for Thought: The Art of Presentation,” Diaz takes us on a historical tour of food presentation, from the elaborate feasts of ancient Greece and Rome to medieval banquets to the nineteenth-century French art of plating, and offers a few concrete tips for setting your own memorable table or buffet.
Sharing Space in Your Backyard Habitat
Marisa Thompson offers tips on designing a backyard habitat that welcomes wildlife, focusing on three essential aspects—food, shelter, and water.
Vivác Winery
Vivác Winery, the 2022 Local Hero for Beverage Artisan, Wine, is situated in the oldest wine-grape-growing region in the United States and features vineyards near six thousand feet, four owners in one family, and a deep commitment to community.
Paloma
Paloma, the 2022 Local Hero for Restaurant, Santa Fe, serves fresh, lively dishes that use as many local ingredients as possible.
Safe House Distilling Co.
Safe House Distilling Co., the 2022 Local Hero for Beverage Artisan, Spirits, creates craft spirits and canned cocktails that are available throughout New Mexico.
The Skillet
The Skillet, the 2022 Local Hero for Gastropub, is commonly referred to as an “art bar,” with the majority of the artwork at the Las Vegas restaurant created by chef and owner Isaac Sandoval.
