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Better Call Somebody…Green Jeans Is Bringin’ It

Last week, I was at the ground-breaking/crane party for what I hope will one day end up as a location in a Better Call Saul episode - a refurbished steel-shipping bin/hydroponic farm set in an indoor/outdoor community courtyard up the street from the Indian School Whole Foods, nestled between the Hampton Inn and Hotel Cascada, the Green Jeans Farmery is a preview of one possible future for 'Burque'.
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Between Dream and Ecstasy: Apollo, Dionysus and the Art of Jonathan Blaustein

As a blogger for the NY Times as A Photo Editor, Jonathan Blaustein uses his intuition to cut to the heart of the matter with verve and a confidence that thoughtfully illuminates the broad variety of subject matter thrown his way. The writing's allowed him to examine the artistic process from idea to finished product through the eyes of the pundit, giving him a more rounded view of his own work and the artistic impulse.
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Grow Your Own, Drink A Beer

Albuquerque is about to join New York and London on the cutting edge of green design with the Green Jeans Farmery project, an indoor/ outdoor community courtyard surrounded by various steel freight bins containing to-go food businesses, a coffee shop, chocolate and wine bar, spice depot, hydroponic farm, and anchored by Santa Fe Brewing Company's 130-Seat Tap Room.
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How Biodynamic Farming Spawned Organic Farming

For coming on a decade now, I've often wondered when Biodynamic farming will really catch on in a big way; at least as big as its offshoot concept, Organics. Granted, there are times when it seems huge strides are being made in Biodynamic's extended acceptance; however, when one mentions it in everyday conversation, they're often met with a blank stare.
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Taos Winter Report 2015

Here you will find a list of what Taos has to offer the intrepid traveler; hand-crafted beer, locally-sourced produce, buffalo, trout and lamb, and a music-scene that continually fires on all cylinders. I've been ruminating this past fortnight on what should be included in this post, and while acknowledging this list may not be exhaustive, it represents what can confidently be put forth as among the best experiences in the area.
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The Burger Stand @ Taos Ale House

When a restaurant that specifically calls itself a “burger” place opens up, I somehow feel there’s a challenge that the ownership is laying down to the general public. In other words, the simplicity of the claim is meant to imply, “nuff’ said.” As burger aficionados will tell you, it’s all about the interplay of the burger with the bun. Does the bun sop up just enough juice to penetrate, yet not overpower it?
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From Patagonia to Nuevoméxico: A Tale of Two Sauces

Generally, chimichurri is a mélange of olive oil, vinegar and finely chopped parsley, oregano, onion, and garlic, seasoned with salt, cayenne and black pepper - although recipes vary from family to family, with myriad variations creating a broad spectrum of acid and spice. In Argentina, the term Che is used in much the same way bro is used in the US, and is an apt descriptor for Burden. Despite his ultra-cool upbringing, he's a down-to-earth guy that looks you in the eye when speaking, is quick to smile, and in conversation one can see his agile mind working like clockwork behind his steel-blue eyes; traits that undoubtedly have served him well in the backwaters of the world when he's gone to propel himself into its raging rivers in a kayak.
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The Architecture of Taste: Matt’s Gluten-Free Bakery’s Blueprint for New Mexico Food Production

Matt Thomas and I were sitting in the shade outside World Cup coffee shop in downtown Taos on a recent picturesque spring day deep in conversation, when he suddenly went silent, his deep blue eyes going inward. We'd been discussing how his experience and philosophy as an Architect had unexpectedly transitioned into his current role as Owner/Baker of Matt's Gluten-Free Bakery when he got quiet.
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Barrel of Memories: Black Mesa Winery at the Forefront of New Mexico’s Wine Resurgence

Black Mesa's Winemaker Karl Johnsen and I are standing in the Winery's barrel room stacked high with barrels of various heights and sizes and chatting about nothing in particular while I snap sundry photos, when it occurs to me that all the barrels have words on them. My interest piqued, I walk around on my own and take note of some of them in an attempt to determine what it's all about.
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All We Are Saying Is Give Sheep A Chance

White is quick to point out the unfeasibility of raising sheep solely for slaughtering. "The sheep can't pay for themselves," she earnestly tells me in her common-sense New England manner. "Oftentimes ranchers make just enough to pay the taxes on keeping the animals," she adds, "That's why our motto is, 'give sheep a job,'" now matter-of-factly meeting my gaze with her intense blue eyes.
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