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Pickle Purveyors

Angie Rodriguez and Maria Gamboa are cousins from opposite sides of the Rio Grande valley with a common mission: to provide natural food products that inspire healthy eating and living. They co-own Valley Gurlz Goodz in Albuquerque and primarily produce spicy pickled green beans. These beans serve well as a satisfying nosh on their own, as a crunchy ingredient in pasta salad, or as a peppery garnish for a tall Bloody Mary cocktail.
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Where There’s Smoke, There’s Honey

I'm waiting in a parking lot on the other end of town for Jason to show up and take me to one of his tucked away bee spots. He's got them all over the valley, the variety of terroir evident in the taste of each individual honey. I'm eagerly anticipating his arrival, as he's promised to break open one of his 2012 bottles of Mead, the ancient honey wine that's the original alcoholic beverage of mankind.
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heidi

Cooking up Economic Development for Rural NM

Something is stirring at the Mixing Bowl, the community commercial kitchen at the South Valley Economic Development Center in Albuquerque, New Mexico. This small food business incubator will celebrate a decade of success in 2015 by asking the New Mexico State legislature to fund development of a dozen other similar kitchens throughout the state. If funded, the La Cocina Initiative will help a dozen existing, underutilized commercial kitchens in rural communities in New Mexico build out programming based on the successful Mixing Bowl model.
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matt-glutenfree

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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Cultivating a Valley of Wealth: Taos Valley Honey

The process of starting Taos Valley Honey took several years. The bees had to produce enough honey for Jason to harvest reasonable quantities to sell. He has sold his honey in stores around Taos for about five years—most of his initial business was at the Taos Farmers Market and other local events. Now Jason sells his product at Cid’s, Taos Herb Company, and other stores in and around Taos, as well as the Farmers Market. In addition the Honey Cottage in Colorado Springs, Colorado sells and ships his honey around the country.
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Old Town Farm

Serenity in the City: Old Town Farm

I pride myself in finding places off the beaten path, so I was surprised to find Old Town Farm just minutes away from the hustle and bustle of Albuquerque’s Old Town and Downtown. An instant sense of calm came over me when I arrived at the spacious farm’s entrance lined with giant trees. I made my way to a very classic looking house to meet Linda Thorne, who along with her husband Lanny Tonning, has owned and operated the twelve-acre farm since 1977.
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dominique

Fruit in the Desert: Urban Orchards

The harvest is plentiful this summer. You can tell it’s pickin’ time when the tree limbs bow toward the ground, but this year, they are breaking from the weight of their bounty. One usually has to seek out fruit in the desert, but for Dominique Dupont, founder of Urban Orchards, fruit is all she sees – often pulling to the side of the road to discover new harvesting grounds.
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A New Wave of Chocoholics: Choco Canyon Artisan Chocolates

Chocolate lovers have been known to travel a long way to get their fix, but the people who once resided at Chaco Canyon might be able to lay claim to being the first chocolate connoisseurs in what is now the United States. Anthropologists discovered remnants of chocolate found on pottery at Chaco Canyon that suggest the existence of a vast trade network for cacao all the way from Central America. Steve Whitman, founder of Choco Canyon Chocolates used his historical knowledge of chocolates to come up with the name for his company. He aims to link the new wave of chocolate enthusiasts to enthusiasts of the past.
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