In these winter months, we’re drawn to the comfort of stews and broths, evenings inside while something aromatic simmers or braises. We curl up in fuzzy blankets; outside, we slip on warm jackets and gloves. Often, we forget the connection between what we eat and what we wear. In an era of mass-produced textiles, not only because of the rise of synthetics but also because many in the United States are even more disconnected from clothing production than from the growing of food, it’s easy to forget that fiber has a life source too.
In New Mexico, the connection between food and fiber is embodied in sheep, who arrived more than four hundred years ago and have shaped the land and cultures of this place ever since. In this issue of edible, they are in the spotlight, offering a source of reflection on ways our local food culture can be materially more than food—tactile and textile—and immaterially more than business.
In these winter months, we’re drawn to the comfort of stews and broths, evenings inside while something aromatic simmers or braises. We curl up in fuzzy blankets; outside, we slip on warm jackets and gloves. Often, we forget the connection between what we eat and what we wear. In an era of mass-produced textiles, not only because of the rise of synthetics but also because many in the United States are even more disconnected from clothing production than from the growing of food, it’s easy to forget that fiber has a life source too.
In New Mexico, the connection between food and fiber is embodied in sheep, who arrived more than four hundred years ago and have shaped the land and cultures of this place ever since. In this issue of edible, they are in the spotlight, offering a source of reflection on ways our local food culture can be materially more than food—tactile and textile—and immaterially more than business.
EX NOVO Brewery
Local Hero: Beverage Artisan, Beer An Interview with Joel Gregory, ownerBefore going to college in San Luis Obispo, California, where he got his degree in electrical engineering, Joel Gregory was raised in Corrales. Later, he and his wife moved to Portland, Oregon,...
Lentil and Parsnip Soup With Umami Vegetable Broth
Food loses flavor when it’s pressure-cooked, but by using a rich vegetable broth like the Umami Vegetable Broth, you can make this stew as delicious as one that’s been slow-cooked. LENTIL AND PARSNIP SOUP WITH UMAMI VEGETABLE BROTH 4 tablespoons extra virgin olive...
Irish Stew With Lamb Bone Broth
Food loses flavor when it’s pressure-cooked, but by using a rich bone broth like the Lamb Bone Broth, you can make this stew as delicious as one that’s been slow-cooked. IRISH STEW WITH LAMB BONE BROTH 2 pounds lamb stew meat (cut into 1-inch cubes (shoulder or leg...
Broths, Stocks, and Winter Comfort in a Bowl
As the adage goes, all bourbons are whiskey, but not all whiskeys are bourbon. The same goes for broth and stock: all broths are stocks, but not all stocks are broths. While there is no consensus on definitions, one way to consider the traditional difference between...
The Giving Sheep
Words and photos by leticia gonzalesToni Broaddus with the dye vats and skeins of freshly dyed wool at Tierra Wools. It is running toward early afternoon in Chama, and I am sitting with Molly and Antonio Manzanares outside their store, Tierra Wools. Travelers of US 64...
RoadRunner food bank
Local Hero: Nonprofit An Interview with Sonya Warwick, Director of Communications and EventsRoadrunner Food Bank warehouse in Albuquerque.Photo courtesy of Roadrunner Food Bank. Roadrunner Food Bank, a Feeding America member, is the largest nonprofit in the state...
CHURRO
A Taste of What Was, and What Could Be By Susan DeFreitas · Photos by Koa Kalish Churro dinner hosted by the New Mexico Fiber Arts Center at the Los Luceros Historic Site. On a crisp October night, I rolled up to the Los Luceros Historic Site. This Territorial-era...
Cutbow Coffee
Local Hero: Beverage Artisan, Non-Alcoholic An Interview with Paul Gallegos, Owner Photos by Stephanie CameronNew Mexico native Paul Gallegos learned the art of coffee roasting during a twenty-seven-year tenure at California-based Peet’s Coffee, the provenance for...
Good Vibes
Come for the Food and Stay for the Bar at Palace Prime By Candolin Cook · Photos by Stephanie CameronLeft: Bluenose bass with roasted carrots and potatoes and a cauliflower puree. Right: The Mayan Monk with mezcal and Green Chartreuse. The first time I stepped foot in...
Juniper Appreciation
Words and Photos by Ellen Zachos Many New Mexicans dread the onset of juniper season, when massive clouds of pollen keep people with allergies indoors for weeks at a time. But I’m here to praise our native junipers, which are tough, attractive, drought-tolerant plants...
The Folly of Grocery
By Cassidy Tawse-Garcia · Photos by Stephanie CameronPolk’s Folly Butcher Shop and Farm Stand in Cedar Crest. I pull into the parking lot just past Cedar Crest Tire on Highway 14 and head for the front door, passing a sign cheerfully announcing, “Pigs Sold Here.”...
Allison Jenkins
Local Hero: Chef, Santa Fe An Interview with the Executive Chef at Arroyo Vino Photos by Douglas MerriamAfter earning a BA in literature from Trinity University in San Antonio, Chef Allison Jenkins left her home state of Texas to attend the Culinary Institute of...
Rude Boy Cookies
Local Hero: Food Artisan An Interview with Mike Silva, Co-Owner Photos by Stephanie CameronWe are New Mexico’s premier specialty cookie shop, enhanced with a touch of ska flavor (ska and reggae music playing daily, and mod fifties/sixties ska decor). Along with...
Sacred Sheep
By Ungelbah Dávila-ShiversAl Hoceima and her fellow ewes. Photo by Ungelbah Dávila-Shivers. The autumn sunlight filters through the yellow cottonwood leaves, illuminating the sheep corral and casting a halo around Al Hoceima, Dr. Teresa Smith de Cherif’s Navajo-Churro...
Read on ISSUU
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.
