By Denise Miller / For the Journal Published: Wednesday, June 22, 2016 ALBUQUERQUE, N.M. — Perhaps the most extraordinary thing about eating food that has just come out of the ground is that everything tastes spectacular. Enter Seth Matlick’s radishes. Who knew that the unassuming radish could be the…
By Denise Miller / For the Journal Published: Wednesday, May 18, 2016 ALBUQUERQUE, N.M. — It’s hard to say where Marjory Sweet looks happier. Is it in the field when she bends down to uncover a row of budding spigarello or in her kitchen where she casually tends the sauté pan?…
The deadline to register for the 2016 Market Manager Conference is February 26th! The conference will be held March 11 and 12. REGISTER NOW to avoid a late fee. The conference is free for up to two representatives from each member market and for NMFMA board members. (But even if you owe…
By Denise Miller / For the Journal Published: Thursday, January 28, 2016 Since 2010, low-income New Mexicans have benefited from a powerful and growing program that addresses challenges of food access and improved nutrition all while stimulating market demand for locally grown produce – the Double Up Food Bucks…
Save the date for the 2016 Market Manager Conference! The conference will be held March 11th and 12th in Albuquerque at the Carpenters Union (the same great location as last year). Our theme for this year’s conference is “resilience,” and we look forward to exchanging ideas and information about what resilience means…
Yes, there are farmers’ markets that run during the winter in New Mexico! And you can find more than just local dried beans and chile powder at these markets. (But who doesn’t love dried beans and chile powder?) Many farmers continue to grow fresh greens in hoop houses, or provide…
By Denise Miller / For the Journal Published: Wednesday, October 21, 2015 We’re all still learning how to make locally grown and raised foods a significant part of our diet, but Executive Chef Chris Pope at Zinc Wine Bar & Bistro has some pretty clear ideas of how to make…
By Denise Miller / For the Journal Published: Wednesday, September 16, 2015 So you want to cook like a restaurant chef, but not quite sure how to go about it? Enter Catherine O’Brien, executive chef and co-owner of TerraCotta Wine Bistro near the Georgia O’Keeffe museum in Santa Fe. If…
By Denise Miller / For the Journal Published: Wednesday, August 12, 2015 What takes top billing at a gastropub, the drinks or the food? At Soul and Vine Restaurant in Albuquerque, a creative chef and the use of local farm fresh ingredients help give the upper hand to food. “The…
DENISE MILLER/FOR THE JOURNAL The farm-to-table buzzword is well-established now at restaurants across the country, and many chefs are finding ways to thoroughly integrate the locavore ethic into their kitchens. Yet it’s not every day we hear about locally sourced food in tandem with Asian cuisine. But at Mu Du…
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