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Late Summer: Democracy

Late Summer: Democracy

Throughout this issue, we offer a wide-ranging portrait of our state’s political landscape through the lens of food and agriculture. We explore the possibilities of industrial hemp in New Mexico, inquire why most beef raised in New Mexico is exported despite the centrality of cattle ranching to our agricultural economy, and look into the deep cuts to the Supplemental Food Assistance Program in the proposed federal Farm Bill that could destabilize already vulnerable populations and undermine local businesses.

Tickled Pink Paloma

By Quinn Stephenson of Coyote Cafe & Cantina 1 1/2 ounces Roca Patrón Silver 3 ounces pink grapefruit juice, freshly squeezed 1/2 ounce fresh lime juice 1/2 ounce soda water 1/2 ounce cardamom-infused simple syrup Agave syrup Pop rock candy, for garnish To...

Electing to Eat Well

A Conversation with Candidates about Food in New Mexico Interviews and Introductions by Willy Carleton Gubernatorial candidate Michelle Lujan Grisham bunching carrots at a farm in New Mexico. Photo courtesy of Michelle Lujan Grisham campaign. With the...

Zucchini, Tomato, And Cream Salad

This recipe comes from Jonathan Perno, Chef at Los Poblanos. Learn more about him, here. Zucchini, Tomato, and Cream Salad 4 ounces cherry tomatoes, halved 2 tablespoons extra-virgin olive oil Juice of one lemon, halved Handful of parsley leaves Handful of...

Chefs Talk Wine

Campo at Los Poblanos and Vivác Winery Recipe by Jonathan Perno, Executive Chef · Photos by Stephanie Cameron This is edible’s third installment of “Chefs Talk Wine,” where we ask a chef to pick a favorite local wine and create a recipe that celebrates...

Meat Matters

Growing a Market for Our Mountain Ranchers and Farmers By Briana Olson Angus on the range of Angus Cimarron Ranch in northern New Mexico. Photo by Stephanie Cameron. “There is no market,” Mike Callicrate tells me. “The market died; it's gone. The...

Sandia y Pepino Margarita

Recipe by Rosewood Inn of the Anasazi Anasazi Restaurant, Bar and Lounge The Sandia y Pepino Margarita is one of the many cocktails you will find along the Santa Fe Margarita Trail. This margarita is a perfect complement to a hot summer’s day. 1 1/2 ounces...

Ideal Pairings: Terracotta Wine Bistro

By Jenn Shapland · Photos by Douglas Merriam Left: Catherine O'Brien and Glenda Griswold. Right: Mezze Plate with roasted red pepper hummus; pickled tricolor cauliflower; carrot, feta & raisin salad; quinoa salad; kale pesto; and dolmas. It's a tale as old...

A Hard to Bill to Swallow

Farm Bill's SNAP Cuts Would Hurt New Mexico Exchanging a WIC check at the Española Farmers Market. Photo courtesy of the New Mexico Farmers' Marketing Association. In certain ways, Socorro County can be considered New Mexico’s heartland. It is in the...

Open Fields Preserved

Corrales Voters Pass Bond to Support Farmland Preservation By Lisa Brown · Photos by Stephanie Cameron Aaron and Elan Silverblatt-Buser of Silver Leaf Farms prepping conservation easement for first planting. Voters in the Village of Corrales spoke with an...

Ratatouille Tart with Tomato-Onion Jam

6–8 servings Tomato-Onion Jam 1 pint 2 teaspoons olive oil 2 cups red onions, sliced Lyonnaise-style (thinly from end to end) 1/4 cup shallot, finely diced 2 pounds Roma or other meaty tomatoes 1 1/2 tablespoons lemon juice 1/2 cup honey 1/2 teaspoon salt 1/2 teaspoon...

This November, Americans will head to the polls to vote in what many political pundits are calling the most important midterm election in decades. New Mexicans will decide on a new governor, one Senate and three House seats, a State Supreme Court position, and several other state and municipal offices. As a publication dedicated to empowering readers to make a difference in our food system, this edition of edible looks at some of the critical food issues facing our state and at the candidates who will potentially have the power to shape local and national policy for years to come. If there is an underlying argument to every page in this issue, it is that a strong local food system is foundational to a strong democracy, one where we all share a stake in the long-term health of our land and water, in the growth of local businesses, and in our greater community’s ability to eat well.

Throughout this issue, we offer a wide-ranging portrait of our state’s political landscape through the lens of food and agriculture. We explore the possibilities of industrial hemp in New Mexico, inquire why most beef raised in New Mexico is exported despite the centrality of cattle ranching to our agricultural economy, and look into the deep cuts to the Supplemental Food Assistance Program in the proposed federal Farm Bill that could destabilize already vulnerable populations and undermine local businesses. We also re-examine fracking in northern New Mexico, and look to the Village of Corrales for a template of how a community can support its local farmers, one acre at a time. Finally, we talk with Michelle Lujan Grisham and Stephanie Garcia Richard, candidates for governor and land commissioner, respectively, as well as Senator Martin Heinrich and US representative candidate Deb Haaland. Through these conversations, we hope readers will better understand these candidates’ positions on issues that directly impact our local food options and our broader landscape.

“There’s nothing more political than food,” the late Anthony Bourdain would often say. The pages that follow bolster Bourdain’s point. In New Mexico—one of the hungriest states in the nation—the basic questions of who gets to eat, and what they get to eat, are both political at their core and as salient as ever. When it comes to supporting local food, we often encourage readers to vote with their wallets. This fall, we also hope you make your voices heard at the ballot box.

Tickled Pink Paloma

By Quinn Stephenson of Coyote Cafe & Cantina 1 1/2 ounces Roca Patrón Silver 3 ounces pink grapefruit juice, freshly squeezed 1/2 ounce fresh lime juice 1/2 ounce soda water 1/2 ounce cardamom-infused simple syrup Agave syrup Pop rock candy, for garnish To...

Electing to Eat Well

A Conversation with Candidates about Food in New Mexico Interviews and Introductions by Willy Carleton Gubernatorial candidate Michelle Lujan Grisham bunching carrots at a farm in New Mexico. Photo courtesy of Michelle Lujan Grisham campaign. With the...

Zucchini, Tomato, And Cream Salad

This recipe comes from Jonathan Perno, Chef at Los Poblanos. Learn more about him, here. Zucchini, Tomato, and Cream Salad 4 ounces cherry tomatoes, halved 2 tablespoons extra-virgin olive oil Juice of one lemon, halved Handful of parsley leaves Handful of...

Chefs Talk Wine

Campo at Los Poblanos and Vivác Winery Recipe by Jonathan Perno, Executive Chef · Photos by Stephanie Cameron This is edible’s third installment of “Chefs Talk Wine,” where we ask a chef to pick a favorite local wine and create a recipe that celebrates...

Meat Matters

Growing a Market for Our Mountain Ranchers and Farmers By Briana Olson Angus on the range of Angus Cimarron Ranch in northern New Mexico. Photo by Stephanie Cameron. “There is no market,” Mike Callicrate tells me. “The market died; it's gone. The...

Sandia y Pepino Margarita

Recipe by Rosewood Inn of the Anasazi Anasazi Restaurant, Bar and Lounge The Sandia y Pepino Margarita is one of the many cocktails you will find along the Santa Fe Margarita Trail. This margarita is a perfect complement to a hot summer’s day. 1 1/2 ounces...

Ideal Pairings: Terracotta Wine Bistro

By Jenn Shapland · Photos by Douglas Merriam Left: Catherine O'Brien and Glenda Griswold. Right: Mezze Plate with roasted red pepper hummus; pickled tricolor cauliflower; carrot, feta & raisin salad; quinoa salad; kale pesto; and dolmas. It's a tale as old...

A Hard to Bill to Swallow

Farm Bill's SNAP Cuts Would Hurt New Mexico Exchanging a WIC check at the Española Farmers Market. Photo courtesy of the New Mexico Farmers' Marketing Association. In certain ways, Socorro County can be considered New Mexico’s heartland. It is in the...

Open Fields Preserved

Corrales Voters Pass Bond to Support Farmland Preservation By Lisa Brown · Photos by Stephanie Cameron Aaron and Elan Silverblatt-Buser of Silver Leaf Farms prepping conservation easement for first planting. Voters in the Village of Corrales spoke with an...

Ratatouille Tart with Tomato-Onion Jam

6–8 servings Tomato-Onion Jam 1 pint 2 teaspoons olive oil 2 cups red onions, sliced Lyonnaise-style (thinly from end to end) 1/4 cup shallot, finely diced 2 pounds Roma or other meaty tomatoes 1 1/2 tablespoons lemon juice 1/2 cup honey 1/2 teaspoon salt 1/2 teaspoon...

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.
Edible Santa Fe

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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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