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Late Winter 2020: Art + Food

Late Winter 2020: Art + Food
The stories you will find among these pages feature a mere handful of the artists and makers throughout New Mexico who use food to engage identities, communities, relationships, histories, and futures. Each draws attention to how food—and ultimately, our social and cultural relationships with it—makes meaning, whether through natural or contrived actions. It is that local community, especially the artists who compel us to dig deeper, to whom this issue owes its flavor.

Wedded Bliss

By Natalie Bovis, The Liquid MuseServes 1 2 ounces OM Vanilla & Rose Liqueur* 3/4 ounce...

Caffè Granita Con Panna Montata

By Claire KahnServes 4 Caffè Granita con Panna Montata (frozen coffee with whipped cream) was my...

Artful Table

Claire Kahn's Edible New Mexico–Inspired seriesClaire Kahn, Artful Table (Flint), 2019, bead...
The stories you will find among these pages feature a mere handful of the artists and makers throughout New Mexico who use food to engage identities, communities, relationships, histories, and futures. Each draws attention to how food—and ultimately, our social and cultural relationships with it—makes meaning, whether through natural or contrived actions. It is that local community, especially the artists who compel us to dig deeper, to whom this issue owes its flavor.
Wedded Bliss

Wedded Bliss

By Natalie Bovis, The Liquid MuseServes 1 2 ounces OM Vanilla & Rose Liqueur* 3/4 ounce Caravedo Pisco 1/2 ounce pomegranate juice 2 ounces Gruet Brut Lemon twist for garnish In a shaker filled with ice, add OM Vanilla & Rose Liqueur, pomegranate juice, and...

Caffè Granita Con Panna Montata

Caffè Granita Con Panna Montata

By Claire KahnServes 4 Caffè Granita con Panna Montata (frozen coffee with whipped cream) was my mother’s favorite dessert. In the sixties and seventies, she would get it at a sweets shop in Florence, Italy, called Perchè No?, which translated means Why Not? In their...

Artful Table

Artful Table

Claire Kahn's Edible New Mexico–Inspired seriesClaire Kahn, Artful Table (Flint), 2019, bead crochet. Photo by Stephanie Cameron. After having a conversation with Ali DeMoro of Patina Gallery in Santa Fe about the aesthetic beauty of food, and becoming inspired by the...

Eating at Edible Carnival

Eating at Edible Carnival

A traveling farm spectacle educates on the origins of our food By Claude SmithEdible Carnival, Rolling Field, 2019, pipe, steel, trailer wheels, rubber, wheat, burlap, coir, stilts, weed whip, solar panel, plumbing, water, 6 x 17 x 12 feet. Photo by Russell Bauer....

Creative Pollination

Creative Pollination

Artists Educate on Bees, Bats, and the Importanceof Local Ecosystems to Food Sovereignty By Robin Babb In the past several years, honeybees have justifiably received a lot of press as a threatened species and a cornerstone of our food system that’s crucial to the...

The Art of Industrial Food

The Art of Industrial Food

A Conversation with Three Roswell Artists By Willy CarletonJustin Richel, Endless Column (Toast), 2017–18, urethane plastic, acrylic, 36 x 4 x 4 inches. Photo courtesy of Justin Richel. With my stomach rumbling and an $120,000-duct-taped banana suspended on the canvas...

Vida Verde Farm

Vida Verde Farm

An Interview with Seth Matlick, Owner/Farmer Local Hero: Best Farm, Albuquerque Photos by Stephanie CameronSeth Matlick, Bennett Clark, and Alicia Robinson-Welsh in the hoop house at Vida Verde Farm. Vida Verde Farm is a vegetable farm located in the Duranes and North...

The Burque Bakehouse

The Burque Bakehouse

An Interview with Sarah Ciccotello, Owner/Founder Local hero: Best Food Artisan Photos by Stacey M. Adams The Burque Bakehouse pastries. Sarah Ciccotello grew up both in Colorado and in Italy, where she picked up a deep-seated love of all things culinary. She moved to...

Bow & Arrow Brewing Co.

Bow & Arrow Brewing Co.

An Interview with Shyla Sheppard, Owner/CEO Local Hero: Best Beverage Artisan, Beer Photos by Stacey M. Adams Shyla Sheppard of Bow and Arrow Brewing Co. Growing up, Shyla Sheppard recalls her grandmother working in her garden, making their traditional foods, and...

Witness Whiteness

Witness Whiteness

In Conversation with Jami Porter Lara By Briana OlsonArtist Jami Porter Lara has a history in the kitchen; she started baking to entertain herself as a girl in the East Mountains of Albuquerque and once spent nine months working as a pastry chef for Jennifer James....

Culinary Fluidity

Culinary Fluidity

The Corn Maiden Showcases Indigenous Ingredients in Fine Dining Cuisine By Robert Salas · Photos by Stephanie Cameron At the Corn Maiden at the Hyatt Regency Tamaya Resort in Santa Ana, two New Mexico–born chefs are combining classic and modern techniques, locally...

Arts and Crafts

Arts and Crafts

Kim Arthun Looks Ahead with Thirsty Eye Brewing Company By Michael Dax · Photos by Stacey M. Adams When Kim Arthun opened Exhibit 208 in Albuquerque twenty years ago on Central, the twentieth-century rules dictating the art market were still very much in effect....

Eight Around the State: Carne Adovada

Eight Around the State: Carne Adovada

By Stephanie and Walt Cameron Publishers Stephanie and Walt Cameron are sharing some of their favorite finds around New Mexico in edible’s Eight Around the State. For this issue, they searched for one of our state’s quintessential dishes: carne adovada. Carne adovada,...

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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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