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Early Summer 2018: Groundswell

Early Summer 2018: Groundswell

The Women & Food Issue: In this issue of edible, we recognize a few of the hard-working, creative women who are shaping New Mexico’s cuisine. We note their work among an increasingly audible chorus of voices demanding equity and respect—a groundswell of long-building efforts born generations prior—to celebrate the positive gains but also to highlight the many steps that remain on the path toward equality.

Foraged: Spruce Tips

A Sweet and Savory Wild Seasoning by Ellen Zachos The mountains of northern New Mexico are chock full of stately evergreens. While most people know that pine nuts come from piñon pines, very few realize that spruce trees also offer up excellent flavor to the...

Spruce Tip Ice Cream

by Ellen Zachos One of the easiest ways to enjoy the flavor of spruce tips is to infuse them in simple syrup, then use that syrup to make spruce tip ice cream or sorbet. It’s a refreshing and unusual way to end a meal: a dessert that embodies the flavor of...

Early Summer 2018: Groundswell

READ THE DIGITAL EDITION The Women & Food Issue: In this issue of edible, we recognize a few of the hard-working, creative women who are shaping New Mexico’s cuisine. We note their work among an increasingly audible chorus of voices demanding equity and respect—a...

Basil and Pistachio Crusted Lamb with Apricot Reduction

Basil and Pistachio Crusted Lamb with Apricot Reduction 2 tablespoons pistachios, toasted 1 bunch (about 2 cups) basil leaves 3 garlic cloves, divided 6 tablespoons freshly grated Parmigiano-Reggiano 1/2 cup breadcrumbs Salt 2 racks of lamb (approximately...

In this issue of edible, we recognize a few of the hard-working, creative women who are shaping New Mexico’s cuisine. We note their work among an increasingly audible chorus of voices demanding equity and respect—a groundswell of long-building efforts born generations prior—to celebrate the positive gains but also to highlight the many steps that remain on the path toward equality. We seek stories among the increasing number of women who have taken leadership roles in historically male-dominated professions. We celebrate their achievements with a clear eye on the ongoing issues of harassment, wage disparity, and societal preconceptions of traditional gender roles that not only make these women’s work all the more impressive, but also point to the long path toward solving these issues that remains.

This is by no means a comprehensive portrait of the roles women play in our state’s food economy. There are many more farmers, chefs, restaurateurs, and food advocates doing important work, not to mention the many women who work as ranchers, dairywomen, front-of-the-house workers, policy makers, and food brokers shaping our culinary landscape daily. But this is a start, and we at edible pledge to continue telling their stories in every issue.

We encourage you to take an active role in supporting these women-owned and women-led businesses and organizations through your patronage, advocacy, and word-of-mouth recommendations. We call on the many supportive and proactive men of the food industry to act as allies and to speak up when they see harassment and discrimination. And we encourage the diverse women in leadership roles in these communities to “link arms” (as restaurateur Cherie Montoya says in our “#Cheflife” feature) with women who are just starting out or are in less powerful positions to ensure that we continue to lift each other up.

We are glad, in our own small way, to spotlight a handful of women here and to let them know we are cheering them on.

Foraged: Spruce Tips

A Sweet and Savory Wild Seasoning by Ellen Zachos The mountains of northern New Mexico are chock full of stately evergreens. While most people know that pine nuts come from piñon pines, very few realize that spruce trees also offer up excellent flavor to the...

Spruce Tip Ice Cream

by Ellen Zachos One of the easiest ways to enjoy the flavor of spruce tips is to infuse them in simple syrup, then use that syrup to make spruce tip ice cream or sorbet. It’s a refreshing and unusual way to end a meal: a dessert that embodies the flavor of...

Basil and Pistachio Crusted Lamb with Apricot Reduction

Basil and Pistachio Crusted Lamb with Apricot Reduction 2 tablespoons pistachios, toasted 1 bunch (about 2 cups) basil leaves 3 garlic cloves, divided 6 tablespoons freshly grated Parmigiano-Reggiano 1/2 cup breadcrumbs Salt 2 racks of lamb (approximately...

Edible Santa Fe

Edible Santa Fe

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.
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Edible Santa Fe

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.

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