Turquoise mined from the earth represents the sky—brilliant in New Mexico even in January. The state necklace, known as squash blossom, was drawn from the blossom of a pomegranate, fruit that traveled from the Maghreb to Spain to Mexico to the Rio Grande Valley. The pomegranate symbolizes fertility because of its many seeds; it represents death because it is the fruit that bound Persephone to Hades, creating winter. Some say Persephone ate four seeds, some say seven; almost all agree that her marriage to Hades was a tale, a myth, devised to explain the mystery of the seasons, and a means to promise earth dwellers that spring and growth would come again.
In this issue, tuning into the hidden fertility of the season, we celebrate shifts, renewal, transformation. In one feature, we learn about local culinary and garden programs sparking joy, change, and paychecks among some of the state’s least visible residents: those living on probation and in prison. In another, we highlight Albuquerque food pop-up businesses taking the leap to brick and mortar. Sarah Mock, writing of farm succession planning, finds ranchers and farmers considering the lives of land that will outlast them, and Lynn Cline follows radish scraps from a bowl of ramen to Reunity Resources’ compost pile.
Snowy slopes and wine festivals aside, winter also calls many of us inward. In sharing stories of shifts more personal in nature—a journey toward intentional eating, an exploration of socializing without alcohol—we inevitably consider how individual choices ripple outward. Local agriculture advocate Sarah Wentzel-Fisher invites us into the culture of cheesemaking, reporting on the potential embodied in New Mexico’s inaugural session of Sour Milk School. For the home kitchen, we offer fresh (and frozen) perspectives on cooking fish—and, as a bonus, a recipe for winter panzanella made with the fabled seeds of the granada, or pomegranate.
Today, thanks in part to an innovative culinary program, a man who spent most of the past thirteen years incarcerated stands free and clear in the kitchen at Escondido in Santa Fe, processing the fabled fruit for chiles en nogada. Nothing is static; no state of being is permanent. Whether with a tea-based mocktail or a glass of local wine, we invite you to join us in toasting to this delicious secret of winter.
Turquoise mined from the earth represents the sky—brilliant in New Mexico even in January. The state necklace, known as squash blossom, was drawn from the blossom of a pomegranate, fruit that traveled from the Maghreb to Spain to Mexico to the Rio Grande Valley. The pomegranate symbolizes fertility because of its many seeds; it represents death because it is the fruit that bound Persephone to Hades, creating winter. Some say Persephone ate four seeds, some say seven; almost all agree that her marriage to Hades was a tale, a myth, devised to explain the mystery of the seasons, and a means to promise earth dwellers that spring and growth would come again.
In this issue, tuning into the hidden fertility of the season, we celebrate shifts, renewal, transformation. In one feature, we learn about local culinary and garden programs sparking joy, change, and paychecks among some of the state’s least visible residents: those living on probation and in prison. In another, we highlight Albuquerque food pop-up businesses taking the leap to brick and mortar. Sarah Mock, writing of farm succession planning, finds ranchers and farmers considering the lives of land that will outlast them, and Lynn Cline follows radish scraps from a bowl of ramen to Reunity Resources’ compost pile.
Snowy slopes and wine festivals aside, winter also calls many of us inward. In sharing stories of shifts more personal in nature—a journey toward intentional eating, an exploration of socializing without alcohol—we inevitably consider how individual choices ripple outward. Local agriculture advocate Sarah Wentzel-Fisher invites us into the culture of cheesemaking, reporting on the potential embodied in New Mexico’s inaugural session of Sour Milk School. For the home kitchen, we offer fresh (and frozen) perspectives on cooking fish—and, as a bonus, a recipe for winter panzanella made with the fabled seeds of the granada, or pomegranate.
Today, thanks in part to an innovative culinary program, a man who spent most of the past thirteen years incarcerated stands free and clear in the kitchen at Escondido in Santa Fe, processing the fabled fruit for chiles en nogada. Nothing is static; no state of being is permanent. Whether with a tea-based mocktail or a glass of local wine, we invite you to join us in toasting to this delicious secret of winter.
A Shift to Eating More Fish
This edition of Cooking Fresh offers a selection of recipes and cooking techniques that work well with a variety of fish species, along with a guide to choosing sustainable options.
From the Street to Kitchen
From a garden in Albuquerque’s South Valley to the kitchen at the New Mexico State Penitentiary, innovative culinary programs are cultivating new pathways to meaningful work for New Mexicans reentering the community.
Farms Too Shall Pass
In an exploration of farm succession planning, Sarah Mock finds ranchers and farmers considering the lives of land that will outlast them.
FROM POP-UP TO BRICK AND MORTAR
Ungelbah Dávila highlights three Albuquerque food pop-up businesses taking the leap to brick and mortar.
Braised Steelhead Trout with Creamed Kale
This recipe gently cooks delicate trout fillets in a white white sauce, leaving perfect flakes that soak up the flavors of the braising liquid.
Intentional Eating
Shahid Mustafa shares his “intentional eating” evolution, from vegetarianism and veganism to a diverse diet that favors ethically sourced ingredients.
From Table to Farm
How One Restaurant’s Shift to Composting Food Waste Benefits the Entire Community By Lynn Cline · Photos by Allison RamirezRadish tops at Mampuku Ramen going into Reunity Resources’ compost bins.After diners have savored bowls of fragrant tonkotsu, shoyu, curry, and...
SOUR MILK SCHOOL
Sarah Wentzel-Fisher invites us into the culture of cheesemaking, reporting on the potential embodied in New Mexico’s inaugural session of Sour Milk School.
Rockfish with Caper and Tomato Pan Sauce
In this recipe, we sear the fish, a method that creates a crispy crust and tender, moist interior.
Wine-Poached Atlantic Salmon
Moist and tender poached salmon can be flaked on salads or mixed in with pasta, but it is also great served whole with lemon, butter, and roasted veggies.
Dry January in The Duke City
In honor of Dry January, Robin Babb explores the Duke City’s nonalcoholic drink scene.
Lobster Four Ways in Portland, Maine
Stephanie Cameron ate her way through the city of Portland, Maine, highlighting four must-stops during lobster season.
Sablefish Tacos
Creating a quick marinade and using the broiler to cook the fish makes these flavorful tacos an easy meal to put on the table.
Red Chile Simple Syrup
Use Red Chile Simple Syrup to make killer chile-lime soda, spice up an old-fashioned, or bump up your hot chocolate or latte.
Winter Panzanella
This warm winter panzanella is made with the fabled seeds of the granada, or pomegranate, sourdough, root vegetables, squash, fresh parsley, and a bright grapefruit juice dressing.
