Things to do this fall:
New Mexico Really Cooks!
Would you like to share with the world what’s really special about traditional New Mexico foods and dishes? In 2012, the Museum of New Mexico Press will publish Tasting New Mexico: 100 years of New Mexico Cooking by four-time James Beard award-winning cookbook authors and longtime New Mexico residents Cheryl and Bill Jamison. The recipe and history-infused publication is being produced by the MNM Press to coincide with the New Mexico Centennial in 2012, coordinated through the state’s Centennial Foundation with the New Mexico Department of Cultural Affairs.
Tasting New Mexico will feature recipes for 100 of the most beloved traditional dishes of the state, and will describe how these dishes developed and evolved, including special local variations in their preparation. The book will also trace the agricultural and ranching heritage of New Mexico, and will relate stories about notable cooks, restaurants, and food products that contribute to New Mexico’s distinct culinary flavors. The book will include many photos illustrating New Mexico food history too.
The Jamisons look at this project as bringing their food writing careers full circle. Their first foray into food writing began 20 years ago with the Rancho de Chimayó Cookbook. It was followed by some dozen books including The Border Cookbook. Smoke & Spice, The Big Book of Outdoor Cooking & Entertaining, American Home Cooking, A Real American Breakfast, and Around the World in 80 Dinners, all of which have allowed them to research foods throughout the world.
The Jamisons are currently soliciting recipes, stories and photographs from residents around the state for possible inclusion in the book. Those with recipe ideas and information to contribute should send them to firstname.lastname@example.org no later than November 1, 2010.
Calling All Beeroisseur’s and Barley Literati and Ale Carts:
According to RealBeer.com and a recent poll they did ‘beer snob’ is preferred over ‘beer aficionado’ or ‘beer enthusiast’, and Beeroisseur and Barley Literati are possible terms that may be coined to describe, uhh.. beer nuts. If you are any of the above, you’ll want to mark your calendar for October 16th and find a designated driver to join your crafty brethren at the 3rd annual Albuquerque Hopfest.
Presented by Sierra Nevada Brewing Co., Albuquerque Hopfest is dedicated to the enjoyment of fine craft brews. More than 2,000 craft brew enthusiasts are expected to attend this years festival to learn about, celebrate and sample more than 100 specialty and micro-brewed beers. “Our event has grown so much over the past two years that we’ve had to move it to accommodate the state’s beer enthusiasts,” says Marne Gaston, Event Producer of the 2010 event, “and this year’s event is going to be the best yet!” Tickets are $30 in advance and $40 at the gate for general admission, including a souvenir tasting glass and up to 24 different beer samples, or $45 in advance/$55 at the gate for VIP admission. Designated drivers receive general admission entry to the festival for only $10.
Albuquerque Hopfest will be held on Saturday, October 16th from 2 pm.to 8 pm at O’Neill’s Pub, 4310 Central. Music begins at 2 pm and beer sampling takes place from 3 pm to 6 pm. Tickets are available at www.albuquerquehopfest.com.
Earth Care’s Food Youth Cadre
Frustrated with high rates of childhood poverty, food insecurity, the growing threat of climate change and general lack of services for youth here in our own backyard, Earth Care, a non-profit dedicated to youth leadership, created the Youth Food Cadre Program. The group formed the Santa Fe Food Project Coalition to support the Youth Food Cadre, and was recently awarded $130,000 grant from the Corporation for National and Community Service’s AmeriCorps Program. This September, a group of ten young professionals from all over the country arrive to jump start the program; each Cadre member will be placed strategically throughout the food system to expand important food programming and address critical food security & justice issues in northern New Mexico. The program is hosted by Earth Care in partnership with the City of Santa Fe, Santa Fe County, Santa Fe Public Schools, Cooking with Kids, the Santa Fe Farmer’s Market Institute, and the Santa Fe Alliance.
Their mission: To build a sustainable, just local food system that addresses the needs of the local environment and the community’s most vulnerable populations. Cadre members will manifest this mission through nutrition education, policy research & advocacy, community organizing, service learning, urban agriculture, entrepreneurship, civic engagement projects.
The program, made possible through Federal AmeriCorps Funds and support from local foundations and individuals, is still accepting donations. For more information on the project or to make a donation, visit www.earthcare.org.
Los Poblanos Inn and Cultural Center
Los Poblanos Inn and Cultural Center in Los Ranchos is becoming well known for their amazing, special themed dinners. Driving up from Las Cruces or down from Taos means you will have room at the Inn as they recently finished construction on fifteen new rooms. On October 16th the Inn will offer a five course wine dinner prepared by Chef Jonathan Perno, featuring Cask-aged traditional Balsamic Vinegar from Monticelllo New Mexico. Owners Steve and Jane Darland of Aceto Balsamico Monticello will be discussing uses and history of Balsamic Vinegar. Dinner begins at 6pm, $85 per person, tax and gratuity is additional. In addition, Los Poblanos offers hands-on culinary classes, held in the re-purposed 1930s industrial space, which is now their catering and production kitchen. Classes are designed so guests practice new culinary tips and tricks, and then enjoy a sit-down meal at the end of the class. Upcoming classes for fall include Thursday, September 23rd Fall Harvest class from 2pm – 5pm, which will include harvesting and preparing seasonal veggies and fruits fresh from the farm; then on Thursday, October 7th the class will focus on winter squash. Classes are $50 per person, with a 15 person limit, and like their dinners – sell out quickly. For more information, visit www.lospoblanos.com, or call 505-344-9297.
Beneficial Farms CSA extends CSA to ABQ
Steve Warshawer of Beneficial Farms CSA in Santa Fe – farmer, entrepreneur and La Montañita Coop Enterprise Development Specialist has added yet another enterprise to his to-do list – Warshawer has brought the year-round Beneficial Farms CSA to Albuquerque. The CSA is a collective of 40 regional, family farms, and all use sustainable, chemical-free methods, natural fertilizers and pest management. The primary suppliers are located within La Montañita Co-op’s defined local foodshed (within 300 miles of Albuquerque) and range from the Southern Rockies to the Mid and Lower Rio Grande.
The cost of a fruit and vegetable share is $25 per week, with optional additions of weekly shares of NM produced eggs, artisanal cheese and grass-fed ground beef. Or, set up a Farm Account. With a Farm Account, you can easily manage your food purchases with the CSA, including your weekly share of fresh local foods, weekly add ons or special orders. You decide the amount of money you want to contribute ($150 up to $2,000) and once your account reaches a certain balance, you will receive an email prompting you to recharge your Farm Account.
Online sign up is available, with a Marketplace for extra, add-on items like organic quinoa, honey, frozen green chile and dried pinto beans. Members pick up their CSA shares on Fridays, from 4-6 pm at the La Montanita Coop Warehouse, 3361 Columbia Dr NE Albuquerque, NM 87107. For more information, and to sign up, visit: www.beneficialfarm.com, or call Priscilla Remke at 505.453.3360
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.