This month we are honoring Fabiola Cabeza de Baca Gilbert, a New Mexico Cooperative Extension pioneer who documented local culture and preserved local recipes more than 75 years ago. Even today, her documentation of food and culture can continue to inspire New Mexicans to nourish themselves by eating culturally relevant…

Corrales Growers’ Market is going on its third year keeping connected to its customers using GoodFoodNM, the New Mexico Farmers’ Marketing Association’s text messaging program, which sends weekly in-season market reminders to subscribing customers of New Mexico farmers’ markets, farm stands, and CSAs, along with tips on seasonal eating, local…

The COVID-19 crisis is teaching us how valuable a local food supply really is. It goes beyond supporting a local economy, which sometimes doesn’t seem to directly impact our families or day-to-day lives. Now we’re learning that a local food supply is more than a vague concept: It’s a necessity,…

We live in a time when recipes are everywhere, yet fewer people cook meals at home than ever before. We’re cooking less not only because it’s tough to put a balanced meal on the table after work, but also because many lack the knowledge necessary to know what all of those instructions…

Ancestral peoples of the southwest knew how to deal with shifting and unpredictable climate patterns. For thousands of years they learned about and adapted to changes in terrain and moisture patterns, and selected their domesticated and wild food plants accordingly. Many of their techniques are still practiced today by the…

No one is born knowing how to cook. Like everything else, cooking must be learned including the tools, techniques, and terminology that go along with the craft. The terminology can sometimes be confusing, especially when definitions provided by online sources conflict or are unclear. Is it bouillon or stock? Broth…

Can you afford to throw out food? Probably not, but you might be doing exactly that (up to 40% of food is wasted, according to the USDA). The biggest contributors to food waste are the perfectly edible peels, stalks, stems, and cores that we mindlessly toss into the garbage. But these can be nutritious and…

The ways in which we get food into our kitchens varies, from growing our own, to buying from farmers and ranchers, to visiting local grocery store chains. But significant changes are coming to our food supply system. How will you shop to get the freshest, best tasting, healthiest foods for…

When most people think of genetically modified foods (GMOs), they immediately ponder the health impacts. But there are six things that are frequently excluded from the debate about GMOs in the food supply that need to be understood: 1) We lose control once the GMOs are let loose in the…

While we frequently hear how important it is to “eat your greens”, what we don’t hear is how important it is to eat a wide variety of greens! While greens — lettuces, cruciferous leafy greens, spinach, chard, and more — are indeed nutritional powerhouses, they don’t all supply the same nutritive benefits….