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Late Summer 2020: Essential

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.

Cooking Together: Mediterranean Night

By Stephanie Cameron During the COVID-19 pandemic, most found themselves cooking at home more than...

Mediterranean Night: Flourless Chocolate and Olive Oil Cake

Flourless Chocolate and Olive Oil Cake Olive oil heightens the intensity of the chocolate. Don’t...

Mediterranean Night: Tzatziki

Tzatziki Tzatziki is a traditional Greek yogurt and cucumber sauce with fresh herbs. Leftovers are...

​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.

Cooking Together: Mediterranean Night

Cooking Together: Mediterranean Night

By Stephanie Cameron During the COVID-19 pandemic, most found themselves cooking at home more than ever before—both out of necessity and an abundance of time. Even if by happenstance, we also found ourselves amid the rebirth of a local food revolution. Families who...

Mediterranean Night: Flourless Chocolate and Olive Oil Cake

Mediterranean Night: Flourless Chocolate and Olive Oil Cake

Flourless Chocolate and Olive Oil Cake Olive oil heightens the intensity of the chocolate. Don’t be afraid to experiment with different chocolate bars from one of New Mexico’s artisan chocolatiers, such as the Lavender Lemon Bar from Eldora Chocolate. 7 ounces...

Mediterranean Night: Tzatziki

Mediterranean Night: Tzatziki

Tzatziki Tzatziki is a traditional Greek yogurt and cucumber sauce with fresh herbs. Leftovers are an excellent dip for veggies or pita chips and will keep for up to 4 days in the refrigerator. 2 cups grated cucumber (about 1 large cucumber)1 1/2 cups plain Greek...

Mediterranean Night: Moroccan Lamb Meatballs

Mediterranean Night: Moroccan Lamb Meatballs

Moroccan Lamb Meatballs Quintessential Mediterranean spices will make these meatballs the centerpiece of the meal. This recipe also works with ground beef, chicken, or turkey. 1 pound ground lamb1 small onion (grated (1/2 cup, including juices))1/2 cup breadcrumbs or...

Mediterranean Night: Pita Bread

Mediterranean Night: Pita Bread

Pita Bread Homemade pita bread is worth the time to make because it tastes a hundred times better than store-bought pita. It might seem intimidating, but this is a straightforward recipe to execute. 1 cup warm water (110°F)2 teaspoons active dry yeast1 teaspoon...

Mediterranean Night: Hummus

Mediterranean Night: Hummus

Hummus Let the seasons be your guide and get creative with your hummus, beginning with the basic recipe below. For variation, add 1–2 cups roasted veggies. Store leftover hummus in an airtight container and refrigerate up to 1 week. 1 15- ounce can of chickpeas1/4 cup...

Touch and Grow

Touch and Grow

Resources for Gardening in New Mexico By Marisa ThompsonI get it. Gardening in New Mexico can be frustrating, to put it mildly. Add my propensity for forgetting to water—or forgetting to turn the water off—and it’s a miracle there’s anything green in my yard at all....

State of the Restaurant Industry

State of the Restaurant Industry

A SOCIALLY DISTANT ROUND TABLE By Briana OlsonHallie Harris, Jade Johnson, and Codie Bachman at Revel in Silver City. Photo by Kelsey Patterson. In the last days of May and the first week of June, I talked with local restaurant owners and advocates about their love...

Pivot or Perish

Pivot or Perish

Local food committed to feeding community in the face of COVID-19 By Sarah Wentzel-FisherIn a long but short three months, we’ve seen many local businesses getting extremely creative in providing food to their communities and actively expanding and shaping our local...

Critical Aid for the Navajo Nation and the Pueblos

Critical Aid for the Navajo Nation and the Pueblos

By Robin Babb · Photos by Stephanie Cameron Chenoa Bah (left) and Amy Yeung (right). On May 18, the Navajo Nation’s COVID-19 infection rate surpassed that of New York State to become the worst in the country. As of June 9, the total number of confirmed positive cases...

Giving the Gift of Growing

Giving the Gift of Growing

Food Is Free Albuquerque launches itsgarden box program in response to the pandemic By Joanna Manganaro Toto Aside from being known as the summer before COVID-19 hit, the summer of 2019 in Santa Fe will be remembered for its bumper crop of apricots. As tree branches...

Open Doors, Open Dialog

Open Doors, Open Dialog

The Shop Stays Connected Through Social Media By Jason Strykowski As the Ides of March passed, Israel Rivera, chef and owner of The Shop, had great cause for concern. It looked as if it were only a matter of time before coronavirus regulations might force him to shut...

Revolution Farm

Revolution Farm

An Interview with Alex Pino, Farmer Local Hero: Best Farm, Santa Fe Photos by Douglas MerriamAlex Pino was born and raised in Chicago, then moved to New Mexico at age twenty. After years working unfulfilling jobs and seeking solutions to the industrialized food...

Lois Ellen Frank, PhD

Lois Ellen Frank, PhD

Chef/Owner, Red Mesa Cuisine, LLC Olla Award/Local Hero Award Photo by Daphne HougardLois Ellen Frank, PhD (Kiowa) is a Santa Fe–based chef, Native foods historian, culinary anthropologist, educator, and James Beard Award–winning cookbook author, photographer, and...

Nathan Mayes

Nathan Mayes

Executive Chef/Partner at Paloma Best Chef, Santa Fe Photos by Douglas MerriamNathan Mayes grew up splitting time between Austin and Santa Fe, working in several acclaimed restaurants in both cities. After spending time cooking in New York, Mayes returned to Santa Fe...

De Smet Dairy Farms and Creamery

De Smet Dairy Farms and Creamery

An Interview with Erica and Mike de Smet Local Hero: Best Farm, Greater New Mexico Photos by Stephanie CameronMike and Erica De Smet with their sons Landon and Logan. De Smet is a third-generation, truly local dairy farm in Bosque Farms, New Mexico. The farm is unique...

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Edible New Mexico

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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