In the wide open spaces and breathtaking mountain scapes that make up New Mexico, fertile terrain for food production is a rare commodity. In this issue we look to the land. We examine the creative ways New Mexicans maximize our precious and limited farm land: how ranchers improve soil quality through holistic practices; how urbanites reclaim land for growing veggies; and what New Mexicans are doing to get more young people back on the land to farm. All levels of the food chain that support local food help keep New Mexico’s agricultural land in production. This support is vital for land-based communities, a resilient economy, and healthy ecosystems. We also explore what makes New Mexico taste like New Mexico. What is our desert terroir? How are local chefs and vintners using the unique flavors of our landscape to raise the culinary bar and push the traditional Southwestern palate?
