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Food Sovereignty

The Food Sovereignty Project: Reclaiming Native Health and Wellness Traditions

In partnership with the National Museum of the American Indian, Washington, D.C., the Museum of Indian Arts and Culture (MIAC) is presenting the two-day event, The Food Sovereignty Project, followed by a Community-wide celebration on Museum Hill, focusing on how New Mexico tribes are reincorporating traditional foods into their diets to foster greater health and wellness in their communities.… Read More

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New Chef in Town: Edgar Beas and Lamb Saddle Recipe

Edgar Beas has been appointed executive chef of Rosewood Inn of the Anasazi. With his new cooking philosophy, Chef Beas’ dishes pay homage to indigenous cooking practices that include the use of hot stones and branches from local trees and shrubs to infuse a smoky flavor into many of the Inn’s new meat dishes. Get the recipe for Naturally NM Lamb Saddle, Sandia Mountain Morel, Sweet Corn, Farm Egg Yolk, Basil, Piñones.
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Kale Salad with Oranges from Sol Harvest Farm

Many restaurants claim a farm-to-table ethic, but rarely do you actually find an organic farm in full production only a couple hundred yards from restaurant tables. This kitchen-to-garden proximity is precisely the case at Farm & Table, in Albuquerque’s far North Valley. Ric Murphy partnered with the restaurant in January 2012 and has farmed the land just west of the patio. Sol Harvest farm supplies food directly to Farm & Table and to the public, with two weekly market stands held on the patio of the restaurant.
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  • Paella time! #ediblenm #loyaltolocal

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  • Another great dish from the @bowandarrowbrewing Pop-Up: beefsteak tomato tartare with cured egg yolk and threaded flank steak. Well done chef Myles Lucero! #ediblenm #loyaltolocal #popup

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