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Ryan Davidson and Sam Ryerson rope calves.

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 Sumner, and this short trip, for most of their cows, is the only fossil fuel their production requires.
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Ranch Diaries: Ways to reduce the inevitable risks

Since we unloaded our first steers in November, we’ve built our herd to about 600 animals. They’ve ranged all over the 30-square-mile Number 5 pasture, utilizing it well. Now we’re getting ready to move them to the south end of the ranch, where the other part of our lease is. After gathering the steers into a smaller fenced trap, we’ll take two days to drive them 20 miles across the ranch to another pasture.
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Modern General Springs Into Gardening Season

Erin Wade, Chef/Owner of Vinaigrette salad bistro and Modern General, is kicking off the spring gardening season with Sunday Afternoons at Modern General. Sunday Afternoons will run one Sunday each month and cover a topic spearheaded by experts, artisans and other inspired individuals looking to share their unique passions and visions with Santa Fe.
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NM Ranch first to be Certified Grassfed by AWA

L6 Cattle Ranch in Corona, NM, is the first farming business in the U.S. to be Certified Grassfed by AWA. This is the only certification and logo in the U.S. and Canada that guarantees food products come from animals fed a 100% grass and forage diet, raised outdoors on pasture or range for their entire lives, and managed according to the highest welfare and environmental standards on an independent family farm.
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Zoe Economou – Ciudad Soil and Water Conservation District

You can find Zoe Economou most Thursdays at the Nob Hill Growers' Market, behind a table full of marvelously unusual things - fava beans or other uncommon types of beans, artichokes, sometimes even fennel pollen! She is active in many South Valley community initiatives, and she is a member of the Board of Supervisors for Ciudad Soil and Water Conservation District.
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If There’s Squash Bugs In Heaven, I Ain’t Staying: Evelyn Losack and Stacia Spragg-Braude

If There’s Squash Bugs in Heaven, I Ain’t Staying is a thoroughly entertaining and thought-provoking read for any gardener who has ever dreamed of having his or her own farm, or anyone interested in the rich history of Corrales. In this book, Stacia Spragg-Braude beautifully captures the life and energy of her friend Evelyn Losack, beloved music teacher and third-generation Corrales farmer.
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Marjory Sweet

Marjory Sweet – Sterling Gardens

When Marjory Sweet came to New Mexico from her native Maine, she never intended to become a farmer. It started simply with desire to be outdoors as much as possible, then she fell in love with gardening. One thing feeds into another, and she connected with Eli Burg and Amanda Mione of Chispas Farms. That relationship blossomed into a partnership, and now the three co-manage Sterling Gardens, a one-acre plot on Sunset Gardens road.
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Shauna Pearson – Educating the Next Generation of Farmers

Shauna Pearson is farm manager and supervisor of the highly successful internship program at Skarsgard Farms, New Mexico's largest Community-Supported Agriculture (CSA) operation. The program is designed for people who have little to no experience with farming. The goal, says Pearson, is to give each intern the tools to pursue their own operation. And in fact, the program has launched the careers of many local farmers.
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Can Biodynamics Save Terroir? Pt. 3

Most consumers are unaware of the fact that winemakers can choose from around 350 aromatic and genetic yeasts, the variety allowing wineries the ability to make a wine to please a particular sector of the global wine market while the true, un-manipulated taste of wine from healthy, Biodynamically farmed vineyards has been kept on the fringes of the wine world for the past several decades. What's come to be accepted as "good" and "valuable" oftentimes is the creation of science and technology, a process that in the history of wine making - is somewhat of an anomaly.
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  • This was one of our favorite #nmrestaurantweek stops @rwinnofanasazi - thanks for the great pic @santafecooking #ediblenm #simplysantafe

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  • These kabobs at @miladpersianbistro are outstanding! Chef Neema is cooking up a sampler you won't want to miss for #nmrestaurantweek - make you reservations now. #ediblenm #simplysantafe #newmexicotrue

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  • We checked out the handmade ravioli on the @osteriasantafe #nmrestaurantweek menu! Where are you dining this week? #ediblenm #loyaltolocal

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  • The green chile cheeseburger at The Owl in San Antonio is the bomb! #ediblenm #ediblesmackdown #travelnewmexico

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  • Where's you next stop for restaurant week? This stuffed poblano at @amayarestaurant is pretty fabulous! #nmrestaurantweek #ediblenm #simplysantafe

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  • Cowboy Irish Nachos at @littletoadcreek to tide us over until the next restaurant #ediblenm #roadeats #travelnewmexico

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  • Santa Fe Restaurant Week starts today. So many great menus and dishes to check out like the chicken mole at @laposadasf - make your reservations now. #nmrestaurantweek #ediblenm

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  • Where in the world is edible? #travelnewmexico #roadtrip #roadeats #ediblenm

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  • New York Strip with green Chile mashed potatoes and Brussels sprouts! @laposadasf for #nmrestaurantweek menu next week. Make your reservations now! #ediblenm

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  • Cavatelli with Perigord truffle, poached egg, and ham hock! @rwinnofanasazi for #nmrestaurantweek next week. Make your reservations now! #ediblenm

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