Spring 2020: New and Next

THE STORY OF LOCAL FOOD, SEASON BY SEASON IN NEW MEXICO

“In these uncertain times” is a phrase we hear a lot of these days. While the future has always been—and will always be—uncertain, contemporary concerns about the health of our bodies, economy, political system, and planet have left many of us feeling especially anxious and, at times, helpless. The pages in this issue of edible, however, are all about action and vision. From transforming the meat industry to remembering to bring our reusable bags, we showcase how groups and individuals in our food community are working toward a more promising future.

We look at the visionaries fusing food with art and science at the Electric Playhouse; delve into the possibility of spirulina becoming a more ubiquitous super food; and discover new techniques for accelerating the aging process of whiskey—many of us could use a stiff drink right about now. Our feature on food halls shows how the business model may inject much-needed capital and growth into our state’s largest city. And our pieces on the future of meat production and plastic consumption, respectively, challenge us to think openly and critically about our complicity in the climate crisis and the steps we’re willing to take to combat it.

As we go to print, the news on COVID-19 has been developing at a dizzying pace. As we face the uncertainties ahead, we pause to remember what is most important. We encourage all in our community to remain safe and follow the guidelines issued by public health experts, and support local how and when you can. We offer these pages with the hope that they can provide some inspiration for the future as we all now work together toward maintaining the health and well-being of our community.