Sandoval is attempting to fuse localized knowledge with scientific training. What she does is alchemy. Perhaps unintentional, perhaps by design, yet, whatever her motivation, she’s quietly and successfully achieving her goals and the proof is in the pudding every Saturday at Santa Fe Farmer’s Market.
She and I have been here together on so many frosty mornings, so many packets ripped open, so many trenches dug, so many seeds tucked into the ground just inches apart. But on this morning it isn’t about the detail.
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As I enter the Milagro Winery Tasting room in Corrales, I am immediately awe-struck by the breathtaking view of the sunset reflecting on the Sandias through the window. Sitting at the bar lined with wines, I started talking with Rick and Mitzi Hobson about their delightful winery.
Native New Mexicans Ezra and Sonia Leyba are the husband and wife team behind the former Santa Fe Tea Company, a local business known for its line of hand-bottled kombucha – a fermented drink made from tea. The couple, along with Taos resident Ryan Leon and other supporters, are actively fundraising for ZIA Energía Philanthropic Beverages, a new company that will offer all-natural beverages as well as community support throughout New Mexico.
Pie speaks to us of home and family, of holiday cheer and summer fun. The New Mexico Pie Company is a family affair; when Andrea Schulte decided to open her own bakery, she recruited her mom and dad to help. They do a brisk business at the Downtown Growers’ Market all summer, offering seasonally changing pies, quiches, hand pies, as well as whimsical whoopie pies and “pie tarts” (like PopTarts, but handmade with high-quality, all-natural ingredients.)
Amid a flurry of restaurant activity in the North Campus / West Nob Hill area where I live, a gem brimming with potential quietly opened its doors last week. Occupying the space next door to Amore’s Pizza at 2933 Monte Vista, The Shop Breakfast & Lunch is the brainchild of childhood friends Israel Rivera and Grant Sibley, and promises a fresh concept for the area.
Last weekend, we were looking for a quiet couple’s adventure off the beaten path. When I found Anasazi Fields Winery online, I knew it would be the perfect afternoon trip out of the city. Just 30 minutes north of Albuquerque on I25 and a few miles east of on NM165, we were in the village of Placitas.
The ladies confidently sat across the table from me as I took my first few sips and asked, “What do you think?” in a way that seemed as if they already knew the answer. Even though their cider is just being made public, it’s evident their intimate knowledge of its properties are innately a part of them.
After 5 years of adding layers of mulch I can now dig down beneath the top several inches and harvest the beautiful, rich, dark soil beneath.
By day, the Los Alamos Co-op is a bustling market with colorful veggies, presses to make peanut or almond butter (depending on what suits your fancy), and descriptive placards describing the origin of the tasty locally-sourced goods. But by night, once a month, the little café transforms into an off-beat cooking school. The café tables become a venue for cutting boards and preparation: the store is the muse and the scientist is the chef.
A veteran of the restaurant industry, Ziggy Rzig has done it all – dishwasher, busser, line cook, bartender, chef, proprietor of an international food market and now, restaurant owner. His desire to discover and cultivate a niche and introduce a new concept to Santa Fe led to the opening of the Omira Bar & Grill in 2013.
“Many people want to include more organic and local foods in their meals, but feel it’s not within their budget,” says Tony McCarty, Kitchen Angel’s executive director and a member of the LOMB organizing committee. Local Organic Meals on a Budget (LOMB)—a collaboration of Kitchen Angels, the Santa Fe Farmers Market Institute, the Santa Fe School of Cooking, and Home Grown New Mexico—offers classes featuring affordable, healthy ingredients taught by some of Santa Fe’s finest chefs. “We show you how to shop for and prepare delicious local, seasonal meals—for less!”