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Late Winter Issue: Do It Yourself

Late Winter Issue: Do It Yourself

New Mexicans are hardworking, resourceful, and creative. This issue is for those willing to get their hands dirty and do it themselves. We explore the processes of starting a sourdough, growing sweet potatoes, and making your own goat cheese, all in the hope that demystifying these techniques will provide inspiration in the kitchen and garden. In each of these pages you will find an affirmation that the process of making something yourself can offer its own rewards of knowledge, enjoyment, and satisfaction. The extra time and energy, the love and sweat, can transform an otherwise ordinary product into a meaningful expression of ourselves.

Resourcefulness Provides Purpose for Ironwood Farm

By Michael J. Dax · Photos by Stephanie Cameron Top left, clockwise: Michael Dax tastes Chris Altenbach's hydroponically grown celery; the well-curated scrapyard waiting to be reimagined as farm tools; a steam-powered corn sheller (circa 1890s); and a...

A Glass of Spring

Turn Plum Blossoms into a Delicate Liqueur By Ellen Zachos I first drank plum blossoms in Denver. It was a rainy afternoon and I was hunting for morels when the scent of something floral and intoxicating distracted me. (It takes a lot to distract me from...

Late Winter Issue: Do It Yourself

READ THE DIGITAL EDITION New Mexicans are hardworking, resourceful, and creative. This issue is for those willing to get their hands dirty and do it themselves. We explore the processes of starting a sourdough, growing sweet potatoes, and making your own goat cheese,...

Caballero

by Quinn Stephenson, Coyote Cafe & Cantina A perfect cocktail to spice up your Valentine's Day, the Caballero combines some of Mexico’s most tantalizing ingredients. Caballero 2 ounces añejo tequila 1 ounce Carpano Antica sweet vermouth 1 heavy dash of...

Best Farm, Albuquerque: Rio Grande Farm

An Interview with Sean Ludden, Farm Manager Photo by Stacey M. Adams An edible Local Hero is an exceptional individual or organization working to create innovative, vibrant, and resilient local food systems in New Mexico. Last fall, edible readers...

Best Organization, Kitchen Angels

An Interview with Tony McCarty, Executive Director Photo by Stacey M. Adams An edible Local Hero is an exceptional individual or organization working to create innovative, vibrant, and resilient local food systems in New Mexico. Last fall, edible readers...

In our busy lives, when we contemplate our next meal, convenience often beckons through the warm glow of drive-thru signs or the ease of opening a box or bag. Time is a luxury, and the thought of baking bread or growing vegetables can feel daunting, if not impossible, for those of us unfamiliar with the processes. But making food from scratch doesn’t require magic—just a little effort, instruction, and inspiration.

New Mexicans are hardworking, resourceful, and creative. This issue is for those willing to get their hands dirty and do it themselves. We meet Adam Danforth, a nationally renowned butcher with a mission to introduce chefs and home cooks to a more thoughtful and sustainable approach to butchery. We also pay a visit to Chris Altenbach in Albuquerque’s South Valley, where he shows us how he has repurposed and reengineered everyday items and machinery to create unique farm tools at Ironwood Farm. We explore the processes of starting a sourdough, growing sweet potatoes, and making your own goat cheese, all in the hope that demystifying these techniques will provide inspiration in the kitchen and garden. And, finally, we turn to New Mexico’s rapidly growing beer scene to examine how experimentation in brewing can lead to delicious, wholly unique results both at home and at our favorite watering holes.

In each of these pages you will find an affirmation that the process of making something yourself can offer its own rewards of knowledge, enjoyment, and satisfaction. The extra time and energy, the love and sweat, can transform an otherwise ordinary product into a meaningful expression of ourselves. We celebrate those expressions here and encourage you to go and make something that money can’t buy.

Resourcefulness Provides Purpose for Ironwood Farm

By Michael J. Dax · Photos by Stephanie Cameron Top left, clockwise: Michael Dax tastes Chris Altenbach's hydroponically grown celery; the well-curated scrapyard waiting to be reimagined as farm tools; a steam-powered corn sheller (circa 1890s); and a...

A Glass of Spring

Turn Plum Blossoms into a Delicate Liqueur By Ellen Zachos I first drank plum blossoms in Denver. It was a rainy afternoon and I was hunting for morels when the scent of something floral and intoxicating distracted me. (It takes a lot to distract me from...

Caballero

by Quinn Stephenson, Coyote Cafe & Cantina A perfect cocktail to spice up your Valentine's Day, the Caballero combines some of Mexico’s most tantalizing ingredients. Caballero 2 ounces añejo tequila 1 ounce Carpano Antica sweet vermouth 1 heavy dash of...

Best Farm, Albuquerque: Rio Grande Farm

An Interview with Sean Ludden, Farm Manager Photo by Stacey M. Adams An edible Local Hero is an exceptional individual or organization working to create innovative, vibrant, and resilient local food systems in New Mexico. Last fall, edible readers...

Best Organization, Kitchen Angels

An Interview with Tony McCarty, Executive Director Photo by Stacey M. Adams An edible Local Hero is an exceptional individual or organization working to create innovative, vibrant, and resilient local food systems in New Mexico. Last fall, edible readers...

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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