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Roundup at Ranney Ranch
Ranney Ranch beef is unique in that it is not finished. They sell most of their cattle as young beef direct to consumers shortly after they have been weaned. The Ranneys process the beef in Fort...
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Growing Cactus and Succulents Outdoors and in the Greenhouse
One of the leading succulent and cactus experts in the country, Woody Minnich has traveled the world in search of rare and beautiful specimen for over 45 years. He lectures all around the country (he...
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Pueblo Harvest Café’s Chef Michael Giese Named Chef of the Year
Executive Chef Michael Giese CEC, CCA, of the Indian Pueblo Cultural Center’s Pueblo Harvest Café was named Chef of the Year by the New Mexico Restaurant Association at their annual Hospitality...
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A Mind-Body Connection with Agni Ayurveda
Over the span of our lives, we get bogged down with toxins that were unable to be properly eliminated from our system. This can be due to an overload of a certain nutrient, prescription drugs that are...
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Local Hero: Andrew Cooper, Best Chef
Everything I do is about a story. I love food and I love to create. People always ask me how I come up with my ideas. The answer is very simple. I let the farmers tell me about their products and from...
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Local Hero: Marble Brewery, Best Beverage Artisan
An Interview with Ted Rice: "I'm very grateful for all of the support and loyalty we receive from New Mexicans. Albuquerque is a long way from where I grew up in Long Island, but being a brewer has...
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Local Hero: Farm & Table, Best Restaurant
Being able to work with over sixty-five local farmers, ranchers, dairies, cheese makers, winemakers, brewers, and food artisans is so amazing. Not only do we contribute to our local economy, but we...
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Local Hero: Second Street Brewery, Best Pub
Everyone at Second Street is family—employees and customers alike. We love to celebrate accomplishments with each other. We are a shoulder to cry on. Earlier this year we had an employee who was very...
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ROASTED LEEKS WITH CANDIED JUJUBES & FRESH HERBS
Executive Chef Jonathan Perno of Los Poblanos Historic Inn and Organic Farm demonstrated this great fall recipe at the annual Local Food Festival and Field Day.
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Apple “Bird’s Nest” Salad by Pascale Beale
This dish was inspired by a dessert I read about in Gabrielle Hamilton’s cookbook, Prune. She makes luscious apple galettes baked in small ramekins with sugar sprinkled between each layer of apples....
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Pear and Pomegranate Pavlova by Pascale Beale
I first made Pavlova with my good friend Michael. He had his mum’s recipe and it was fabulous. I’ve since become slightly addicted to this dessert. In fact, last summer could have been called the...
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Local Hero: Camino de Paz, Best Farm
Camino de Paz School and Farm (CDP) is a private Montessori middle school for grades seven through nine in Santa Cruz. The school’s curriculum is fully integrated with the activities of the farm where...
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Digging Carrots by Eugenia Bone
For years I was trapped in the mentality that carrots’ primary role in my kitchen was as part of the tripod upon which many Italian dishes stand: carrots, onions, and garlic. Now, when I go to the...
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Local Hero: Bang Bite, Best Food Truck
Bang Bite gives me the chance to express myself. I serve what I like, say what I want, hire who I like. My trailer is freedom. By 3 or 4pm, I'm done and on my way to home. Sometimes I wonder how many...
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Candied Acorn Squash from Johnathan Perno
Jonathan Perno, of La Merienda at Los Poblanos Historic Inn & Organic Farm, is fiercely committed to a farm to table philosophy, the Slow Food movement, and developing a hyper-regional culinary...
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Green Chile Stew
New Mexico green chile stew is the perfect candidate to make on a Sunday and then live off of the rest of the week. It's spicy, savory, and hearty! So pull out a bag of green chile from your freezer...
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Open Call for Entries for The Fence 2016 Photography Exhibition
THE FENCE is an annual outdoor photography exhibition series, with an annual audience of more than 3 million visitors. In it’s 5th edition this year, we’re pleased to announce the addition of a $5,000...
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Insalatadi Cavolo, Finocchio e Pere from Piatanzi
In Piatanzi, the Lukes envisioned a neighborhood spot where food and drinks would flow abundantly, bringing family, friends, and the community together. They know firsthand how food has a way of...
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Red-seeded Citron Melons
This past summer, several vines volunteered themselves in my backyard, most likely from the compost. I waited patiently to see what fruit they might bear. As the small round and striped fruits started...
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Rustic Cauliflower Soup by Monte Skarsgard
Skarsgard Farms draws its inspiration from Monte Skarsgard’s agricultural heritage and the family farm in North Dakota. He started his business in 2003 on four acres borrowed from the Los Poblanos Inn...
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