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Fall 2023: Collaboration

Fall 2023: Collaboration

What is a harvest festival if not a community work party? It is nearly impossible to imagine a meal—much less a feast—that is not the fruit of collaboration. But, as anyone who has ever worked the line or the floor at a restaurant, who has ever wept over a lost crop, or who has ever hosted a harvest festival knows very well, collaboration is not always easy. It requires making space for the lives of others, adapting to their rhythms, listening, tasting, sharing, and sometimes adjusting the timeline or the recipe.

In this issue of edible, we celebrate the art of cooperation—its beauties, its challenges, and, above all, the wealth that can be wrought from it. Reporting on food co-ops in the state, farmer and co-op veteran Shahid Mustafa reflects on the “funk” of the cooperative, writing of the way co-ops can empower and energize community. Mariko O. Thomas tunes into the bee clock with three northern New Mexico beekeepers, inspiring us to join her in wondering what humans might learn from bees, whose collaborative practice is their means of survival. And micro-baker and cook Cassidy A. Tawse-Garcia shares stories of entrepreneurs who have made their way thanks to shared kitchen spaces.

Turning toward the table, we dine at a Santa Fe restaurant whose chef suggests that feeding people is itself a collaborative act. Jessica and André Kempton introduce us to a high-desert farmer raising and milling wheat for them and other bakers in northern New Mexico. Too, the Local Heroes featured here—community planners, all—exemplify the landscape-changing power of collaboration. Speaking of the nonprofit she cofounded nine years ago, Erin Garrison declares that Food is Free Albuquerque was born from abundance. Living as we do amid preoccupations of scarcity, in labor as in resources, we invite you to consider what else might likewise be made from the bounty that, seen and unseen, surrounds us.

What is a harvest festival if not a community work party? It is nearly impossible to imagine a meal—much less a feast—that is not the fruit of collaboration. But, as anyone who has ever worked the line or the floor at a restaurant, who has ever wept over a lost crop, or who has ever hosted a harvest festival knows very well, collaboration is not always easy. It requires making space for the lives of others, adapting to their rhythms, listening, tasting, sharing, and sometimes adjusting the timeline or the recipe.

In this issue of edible, we celebrate the art of cooperation—its beauties, its challenges, and, above all, the wealth that can be wrought from it. Reporting on food co-ops in the state, farmer and co-op veteran Shahid Mustafa reflects on the “funk” of the cooperative, writing of the way co-ops can empower and energize community. Mariko O. Thomas tunes into the bee clock with three northern New Mexico beekeepers, inspiring us to join her in wondering what humans might learn from bees, whose collaborative practice is their means of survival. And micro-baker and cook Cassidy A. Tawse-Garcia shares stories of entrepreneurs who have made their way thanks to shared kitchen spaces.

Turning toward the table, we dine at a Santa Fe restaurant whose chef suggests that feeding people is itself a collaborative act. Jessica and André Kempton introduce us to a high-desert farmer raising and milling wheat for them and other bakers in northern New Mexico. Too, the Local Heroes featured here—community planners, all—exemplify the landscape-changing power of collaboration. Speaking of the nonprofit she cofounded nine years ago, Erin Garrison declares that Food is Free Albuquerque was born from abundance. Living as we do amid preoccupations of scarcity, in labor as in resources, we invite you to consider what else might likewise be made from the bounty that, seen and unseen, surrounds us.

Bread Soup with  Swiss Chard

Bread Soup with Swiss Chard

Inspired by the sopas de pan from Chiapas, Mexico, this Bread Soup with Swiss Chard recipe, uses the abundance of swiss chard growing in our fall garden.

Reunity Resources Community Farm

Reunity Resources Community Farm

Reunity Resources Community Farm, the 2023 Local Hero for Farm, Central New Mexico, promotes a close-loop system in which they strive to reunite the community with resources that would otherwise be wasted.

Atapiño and Apple Cake

Atapiño and Apple Cake

This Atapiño and Apple Cake recipe is our twist on an apple brandy cake using Santa Fe Spirits Atapiño Liqueur.

Pinto Bean Soup

Pinto Bean Soup

This edition of Last Bite, brought to you by Rio Grande Credit Union, offers a budget-friendly Pinto Bean Soup recipe.

Cafecito

Cafecito

Cafecito, the 2023 Local Hero for Café / Coffee Shop, serves Argentine and Armenian cuisine in a greenhouse-style dining room.

Fermented Green Chile

Fermented Green Chile

An alternative to roasting, this recipe for Fermented Green Chile provides an opportunity to dip your toe into fermenting peppers, which can be used for developing hot sauces and other condiments.

“Let’s Start a Co-op”

“Let’s Start a Co-op”

Reporting on food co-ops in the state, farmer and co-op veteran Shahid Mustafa reflects on the “funk” of the cooperative, writing of the way co-ops can empower and energize community.

Growing Grains in the High Desert

Growing Grains in the High Desert

In “Growing Grains in the High Desert,” Jessica and André Kempton introduce us to Daniel Hutchison of Big Wheel Farm, who’s raising and milling wheat for bakers in northern New Mexico.

Cooking Together

Cooking Together

In “Cooking Together,” Cassidy A. Tawse-Garcia shares stories of entrepreneurs who have made their way thanks to shared kitchen spaces.

Miso-Roasted Butternut Squash and Harvest Salad

Miso-Roasted Butternut Squash and Harvest Salad

Our recipe for Miso-Roasted Butternut Squash and Harvest Salad features two of our favorite autumn ingredients, squash and apples, and checks all the boxes for seasonality and layers of texture and flavor.

In the Time of Bees

In the Time of Bees

Mariko O. Thomas tunes into the bee clock with three northern New Mexico beekeepers, inspiring us to join her in wondering what humans might learn from bees, whose collaborative practice is their means of survival.

The Kitchen Confidential

The Kitchen Confidential

Candolin Cook dines at The Kitchen at Plants of the Southwest, a hidden gem tucked away at the end of a dirt path teeming with native plants.

Caramelized Garlic and Onion Bisque

Caramelized Garlic and Onion Bisque

In our Caramelized Garlic and Onion Bisque recipe, we cook the onions and garlic slowly over low heat to allow them to caramelize and develop a lovely nutty flavor.

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