Lessons from La Milpa
Madeleine Bavley shares lessons from La Milpa Comunitaria, a young project bringing people together around the garden on Santa Fe’s Southside.
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Tag: Three Sisters
Love in a Cup
Cassidy Tawse-Garcia visits with blue corn farmers across New Mexico, who share their techniques for farming this ancient food in an arid landscape and what the crop means to them.
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Food Gathering Traditions OF HIGH-MOUNTAIN GENÍZARO COMMUNITIES
Moises Gonzales traces the history of wild foods such as quelites, asparago, verdolagas, and the fruits of various cacti, which were essential to earlier Indigenous and Genízaro communities and remain staples of New Mexican cuisine today.
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First Foods From Shiprock
Alexandria Bipatnath introduces Zachariah and Mary Ben, owners of the Shiprock-based Bidii Baby Foods, which specializes in creating greater access to traditional foods in the early childhood years.
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Local Lexicon of Squash
In “Local Lexicon of Squash,” leticia gonzales visits with local growers and seed savers who share their expertise on the diversity of squash and the bounty of seeds being cultivated across the Southwest.
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Holy Frijoles
Ungelbah Dávila-Shivers explores the historical and cultural significance of beans—pintos, limas, Anasazis, and more—to her family and the Indigenous peoples of the West.
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Cooking Fresh: Three Sisters Recipes
These basic formulas are essential to completing more complex recipes featuring the Three Sisters. All of them can stand on their own or be added as side dishes to a meal—and making a pot of beans on Sunday is a great jump on meal prep for the week.
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Late Winter 2023: Three Sisters
This issue of edible New Mexico shows us how the practice of intercropping squash, beans, and corn is more than a historical practice—these stories of the Three Sisters are stories in the present tense, stories where the past refracts the future.
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