Late Summer 2020: Essential

This issue is dedicated to those essential workers of the food industry. The very fabric of our communities in recent months has been held together in part because of these workers, from farmworkers to trash collectors, line cooks to delivery drivers, meatpacking plant workers to grocery clerks to food pantry organizers. Their work, which has for too long been undervalued, underpaid, and undersupported, has always been essential. In the wake of multiple national supply chain breakdowns, the essential nature of their work is now clearer than ever, and we print this issue as a call to support them however possible.

​It’s been three long, heartbreaking months since a new issue of edible New Mexico has been on stands. This period has seen the novel coronavirus wreak havoc on bodies, businesses, and our way of life. In New Mexico, the virus has hit Native communities especially hard. This has also been a time in which we have seen a heightened national focus on racial injustice in the United States, following the murder of George Floyd. Anxiety and anguish have reached dinner tables and streets across the nation.

But through all of the darkness of these days and nights, there have also been acts of heroism and kindness, and reasons for hope. The Black Lives Matter movement continues to gain momentum in its cause for equality, accountability, and real, systemic change. Grassroots organizations stepped up to help Navajo Nation when the federal government (once again) let them down. Essential workers, including those in the food industry, have worked around the clock to keep us safe and fed, and our society functioning, as best it can.

This issue is dedicated to those essential workers of the food industry. The very fabric of our communities in recent months has been held together in part because of these workers, from farmworkers to trash collectors, line cooks to delivery drivers, meatpacking plant workers to grocery clerks to food pantry organizers. Their work, which has for too long been undervalued, underpaid, and undersupported, has always been essential. In the wake of multiple national supply chain breakdowns, the essential nature of their work is now clearer than ever, and we print this issue as a call to support them however possible.

In these pages are just a few perspectives on the many efforts around our state to help protect and heal communities shaken by crisis. Through the stories of several local restaurateurs, farmers, gardeners, designers, and local food advocates, we see a common thread of persevering strength amid well-founded concern and uncertainty. These are just a few of the many stories of people fighting to preserve and strengthen our local food system as the pandemic continues to unfold.

As many commentators have noted, the crises surrounding public health, the economy, and deep-rooted racial injustice are closely connected. Running through each is the need for a stronger sense of community and solidarity. Edible pledges to support our local food and BIPOC communities however we can. More on our evolving efforts to support BLM, Black food businesses, food justice, and BIPOC voices can be found on our website ediblenm.com. We will continue to keep you updated on the crisis in Navajo Nation and share resources to help Indigenous communities. And, of course, we will continue to ask everyone to support and eat local.

*A special note from edible co-editor Candolin Cook:

After five rewarding years at edible New Mexico, this will be my last issue as co-editor. I am stepping down to spend the next year completing my doctoral dissertation in history, with the help of a Russell J. and Dorothy S. Bilinski Fellowship and the L. Dudley Phillips Memorial Fellowship. Working for edible has been such a fun, delicious, inspiring, and eye-opening opportunity. It has made me a better writer, community member, advocate, and eater. I will still be part of the edible family in other capacities, but would like to take this opportunity to thank Stephanie and Walt Cameron, Willy Carleton, Briana Olson, Margaret Marti, and all the writers, food professionals, and readers I’ve had the pleasure to work with and get to know. I know I will take this experience with me and continue to learn from all of you. See you around the table.