Late Winter 2026: Food Access
This issue of Edible New Mexico is dedicated to food access: not only where food comes from but how food flows and whom it feeds.
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Tag: farming
What Telesfor Farm Teaches About the Future of Farming
Reporting from a joyous young farm in Albuquerque’s South Valley, Nina Katz considers one of the primary hurdles in starting a farm: acquiring the land itself.
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Fall 2025: Land
The stories in this issue of edible New Mexico invite you to find more ways to taste the land you live on, to know and love the lands where your food is grown.
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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.
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Intentional Eating
Shahid Mustafa shares his “intentional eating” evolution, from vegetarianism and veganism to a diverse diet that favors ethically sourced ingredients.
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ACEQUIA CITY
Emily Vogler traces the Rio Grande through Albuquerque’s extensive network of ditches and makes a case that they are integral to the city’s health and character.
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Acequias and the Art of Growing Vegetables without Plastic
Willy Carleton reflects not only on the risks but on the rhythms, the mentorship, the elegance of irrigating with acequias.
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Landing Softly in the Valley
Northern New Mexico acequias are not only utilitarian but also spiritual, their systems of governance deeply imbued with practices that simultaneously protect the waterways’ health and healthy community relations.
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Fall 2024: Acequias
This issue celebrates acequias, the ditches familiar as breath to many who’ve grown up in New Mexico.
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Rare Breeds
In “Rare Breeds,” local pig farmer Zach Withers considers climate-adapted animal husbandry.
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Late Summer 2024: Cross-Pollination
In this issue, we dive into the complexities of making and discover anew what is clear to anyone who studies the world closely: creation comes from relationships, connections, casual and concerted intersections and receptions. In a word, cross-pollination.
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Early Summer 2024: Neighborhoods
In this issue of edible New Mexico, we kick off summer with a celebration of neighborhoods around the state.
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The Many Facets of Whiskey Creek Zócalo
At Whiskey Creek Zócalo, Jennifer C. Olson finds a constellation of garlic- and tree-growing, rural community building, pizza baking, and art making.
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Spring 2024: Mountains & Creeks
This issue of edible New Mexico is devoted to life in the mountains, to the place-based ways to tend our lands and forests through whatever comes.
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Where The Water Lands
Southern New Mexico farmer Shahid Mustafa begins to untangle the matter of water rights in a desert climate.
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Farming, Nizhoni Style
At Nizhoni Farms with Ungelbah Dávila, we learn that the farm’s reason for being is our own health.
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Early Winter 2023: Rituals
In this issue of edible, we explore rituals: the multiplicity of practices through which New Mexicans find shape, meaning, and sustenance.
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Forged in Fire
Beating Swords into Plowshares with Desert Forge Foundation By Darren A. Raspa · Photos by Sergio...
Read MoreCan Biodynamics Save Terroir? Part 1
The new guard is in tune with the public’s need for transparency and truth in advertising. They’re generally concerned about the welfare of the planet and believe changes need to happen regarding sustainability. They’ve made the distinction between farming and Winemaking. Coming to understand that the greatest wine always starts in the vineyard, and the best vineyards not only are in the right places for the right vines, but are farmed sustainably. Winemaking, as such, is more of a way of shepherding along the process from juice to wine to make sure nothing goes awry.
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