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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.

Apricot Slaw

Apricot Slaw Serves 4 Fresh apricots with sweet and spicy chile paste make this recipe stand out from your ordinary slaw. We recommend Kinna’s Laos Chile Paste, which can be found at La Montañita Co-op or at www.kinna.net. 3 apricots, sliced 1/2 pound Napa...

Roasted Cherry Sorbet

Roasted Cherry Sorbet Makes 1 quart 2 pounds of sour cherries, pitted 1 cup water 2/3 cup sugar 1 tablespoon lemon juice Kosher salt Preheat oven to 400°F. In a roasting pan with sides, mix pitted cherries with sugar and a generous pinch of salt. Toss well...

Cherry Salsa

Cherry Salsa Serves 4 Brighten up grilled chicken, fish, or pork with a side of this salsa, or eat with your favorite corn tortilla chips. 3/4 pound sweet cherries, pitted and roughly chopped 1 tablespoon sugar 1/4 cup lime juice (about 2 limes) 1 teaspoon...

Apricot and Cherry Mostarda

By Stephanie Cameron This Italian condiment can be served alongside grilled meats or fish, or with bread and cheese. Apricot and Cherry Mostarda Makes 2 pints 1/3 cup dry white wine 1/4 cup dry mustard 1 pound fresh apricots, sliced 1 cup pitted fresh...

Add the Agriculture Industry to the #MeToo Movement

By Sayrah Namaste and Florencia Asbury White bandana worn by women farmworkers represents fighting back against sexual violence. The white bandanas featuring an illustration of Dolores Huerta were worn in celebration of Cesar Chavez Day in Albuquerque this...

Apricot BBQ Sauce

This apricot BBQ sauce is sweet and tangy with a nice kick of red chile. It tastes great on grilled chicken or pork chops. Apricot BBQ Sauce Makes 4 half pints 4 pounds apricots, pitted and diced 1 1/2 cups apple cider vinegar 3/4 cup honey 1 cup onion,...

Native Sisters

By Roxanne Swentzell · Photo by Stephanie Cameron Left to right: Roxanne Swentzell, Marian Naranjo, and Beata Tsosie. Mothers and food go together naturally. Our mother is our first nurturer. We grow inside her womb, keeping warm and fed from her body...

Women Farming in the South Valley

SpeakEasy Gardens and Los Jardines Institute Grow Food and Foster Solidarity By Robin Babb · Photos by Stephanie Cameron When I show up at SpeakEasy Gardens, I’m surprised to see some teenage girls working in the hoophouse. They don’t look like farmers:...

Eat with your Hands, Speak with your Food

Talking Drums Gives Albuquerque a Taste of Africa By Candolin Cook · Photos by Stephanie Cameron “I’m boring!” insists Toyin Oladeji, chef/owner of Talking Drums, as I pepper her with questions about her life and business. She is too modest. Although the...

Nourishing Simplicity

With a Slovakian Twist at Dolina By Jenn Shapland · Photos by Douglas Merriam Left: Borscht made with beets, sauerkraut, potatoes, yogurt, and coriander sauce. Right: Makovnik, a rolled yeast bread with ground poppy seed and grated...

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.

Apricot Slaw

Apricot Slaw Serves 4 Fresh apricots with sweet and spicy chile paste make this recipe stand out from your ordinary slaw. We recommend Kinna’s Laos Chile Paste, which can be found at La Montañita Co-op or at www.kinna.net. 3 apricots, sliced 1/2 pound Napa...

Roasted Cherry Sorbet

Roasted Cherry Sorbet Makes 1 quart 2 pounds of sour cherries, pitted 1 cup water 2/3 cup sugar 1 tablespoon lemon juice Kosher salt Preheat oven to 400°F. In a roasting pan with sides, mix pitted cherries with sugar and a generous pinch of salt. Toss well...

Cherry Salsa

Cherry Salsa Serves 4 Brighten up grilled chicken, fish, or pork with a side of this salsa, or eat with your favorite corn tortilla chips. 3/4 pound sweet cherries, pitted and roughly chopped 1 tablespoon sugar 1/4 cup lime juice (about 2 limes) 1 teaspoon...

Apricot and Cherry Mostarda

By Stephanie Cameron This Italian condiment can be served alongside grilled meats or fish, or with bread and cheese. Apricot and Cherry Mostarda Makes 2 pints 1/3 cup dry white wine 1/4 cup dry mustard 1 pound fresh apricots, sliced 1 cup pitted fresh...

Add the Agriculture Industry to the #MeToo Movement

By Sayrah Namaste and Florencia Asbury White bandana worn by women farmworkers represents fighting back against sexual violence. The white bandanas featuring an illustration of Dolores Huerta were worn in celebration of Cesar Chavez Day in Albuquerque this...

Apricot BBQ Sauce

This apricot BBQ sauce is sweet and tangy with a nice kick of red chile. It tastes great on grilled chicken or pork chops. Apricot BBQ Sauce Makes 4 half pints 4 pounds apricots, pitted and diced 1 1/2 cups apple cider vinegar 3/4 cup honey 1 cup onion,...

Native Sisters

By Roxanne Swentzell · Photo by Stephanie Cameron Left to right: Roxanne Swentzell, Marian Naranjo, and Beata Tsosie. Mothers and food go together naturally. Our mother is our first nurturer. We grow inside her womb, keeping warm and fed from her body...

Women Farming in the South Valley

SpeakEasy Gardens and Los Jardines Institute Grow Food and Foster Solidarity By Robin Babb · Photos by Stephanie Cameron When I show up at SpeakEasy Gardens, I’m surprised to see some teenage girls working in the hoophouse. They don’t look like farmers:...

Eat with your Hands, Speak with your Food

Talking Drums Gives Albuquerque a Taste of Africa By Candolin Cook · Photos by Stephanie Cameron “I’m boring!” insists Toyin Oladeji, chef/owner of Talking Drums, as I pepper her with questions about her life and business. She is too modest. Although the...

Nourishing Simplicity

With a Slovakian Twist at Dolina By Jenn Shapland · Photos by Douglas Merriam Left: Borscht made with beets, sauerkraut, potatoes, yogurt, and coriander sauce. Right: Makovnik, a rolled yeast bread with ground poppy seed and grated...

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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