SANTA FE | ALBUQUERQUE | TAOS
Farm & Ranch
SIMPLE REVOLUTION? FARM!
JUNE 2015
A TASTE OF LIFE IN NEW MEXICO
UNCORKED! THE 24TH ANNUAL
VINTAGE ALBUQUERQUE WINE &FOOD
& ART FESTIVAL
BENEFITING ARTS EDUCATION PROGRAMS IN NEW MEXICO
JUNE 24-27,2015 TICKETS ON SALE VINTAGEALBUQUERQUE.ORG
vintage albuquerque
GRA N D C RU SPON SOR
Over the past 24 years, Vintage Albuquerque, the southwest’s largest charitable wine, food and art festival has raised millions of dollars for arts education programs for New Mexico children. This year’s June Wine Week is shaping up to be one of the best events ever! Benefiting the Albuquerque Youth Orchestra, Art in the School, NDI-New Mexico, New Mexico Jazz Workshop and The Links, the fun & food will be flowing, and thousands of New Mexico children will be touched by creativity, imagination and inspiration that may alter the course of their lives. With so many different activities over the 4-day fiesta, there’s something for everyone to enjoy. Find out more and order your tickets now. vintage albuquerque.com V I N TA G E A L B U Q U E R Q U E I S P R O U D T O H AV E H A R R I S O N H E I T Z A S 2 0 1 5 VA HO N O R A RY C H A I R , A N D H E I T Z C E L A R S A S O U R F E AT U R E D W I N E RY.
Vintage Albuquerque is a 501c3 non-profit charitable organization.
Open June 9th
Dinner Tuesday – Saturday 5pm
Sunday Brunch 10am – 3pm
548 Agua Fria St • Downtown Santa Fe (505) 930-5325 • radishandrye.com
Jo Bi
in u rth s on da Ju y Ce n e 8 le b r fo r at io our n!
Come celebrate TWENTY years at your beautifully remodeled neighborhood trattoria! Lunch M-F 11-2 · Dinner Nightly at 5 322 Garfield Street, Santa Fe 505.995.9595 • AndiamoSantaFe.com Andiamo – Established 1995
A Taste of Life in New Mexico
JUNE 2015
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Make sure you’re covered at beWellnm.com.
Inside
changes in your life?
Buzz
by Kelly Koepke 10
What’s in, what’s out, what’s hot, what’s not.....that’s the buzz!
Art Buzz
by Kelly Koepke 14
Gallery shopping or just gallery hopping, you can count on Local Flavor for the latest news.
Simple Revolution? Farm! by Gail Snyder 16
Albuquerque’s South Valley is home to one of the most remarkable little farms around. Join us as we get a lesson in biointensive planting—a simple revolution that only begins to describe what Patricia and Scott Allaire are all about.
The Radical Center by Gordon Bunker 22
Ranchers and conservationists working toward common goals … now that is radical thinking. Don’t miss this interview with Courtney White, one of the founders of an organization that is changing how the Southwest sees its future.
The Local Flavor Pantry by Katrina Eller 26
You can thank writer Katrina Eller for all of the tasting and research that went into this new feature—a directory of our favorite pantry items made on the farm by the farmers themselves.
Taberna
by Kelly Koepke 28
Meet the newly-appointed executive chef of Taberna, Kiko Rodriguez. He has quite a story to tell and quite a passion for where he is taking one of Santa Fe’s favorite restaurants.
Local Flavor Favorites by Mia Rose Poris 34
Two premier events for foodies in June—we couldn’t possibly choose one over the other! So here you have it, two local favorites—ARTfeast Santa Fe and Vintage Albuquerque.
Harvest The Sun
by Mariel Nanasi 36
The organization New Energy Economy was founded “to build a carbonfree energy future for our health and the environment.” We invited founder, Mariel Nanasi, to tell you about its many initiatives––and most especially, the solar greenhouse project at Tesuque Pueblo.
From Photosynthesis to Photovoltaics by Stan Crawford 38
Relying on solar power is nothing new for farmers. And in these times solar power is looking more like the future than ever before.
Ask a Pro
by Phillip de Give 42
When you go to a local wine shop you can always count on service from a real pro. This month we’re looking for some sound advice on summer favorites.
Still Hungry?
by Caitlin Richards 44
Any chef worth his salt is cooking farm fresh and local these days, but the recipes we have for you this month have one very special feature—each one was created right in the farmer’s kitchen and each one has a special story.
ON OUR COVER: Scott and Patricia Allaire’s Simple Revolution? Farm! 4
JUNE 2015
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Featuring local, organic and
sustainable products when in season
Enjoy dinner on our new patio... Beautiful New Mexico Sunsets included!
730 St. Michael’s Drive • Santa Fe 505-471-0440 • loyalhoundpub.com
LocalFlavor-Painter-4.5x5.75_Layout 1 3/10/15 12:25 PM Page 1
Our credit union fits your New Mexico lifestyle.
Checking • Savings • Real Estate Loans • Auto Loans Personal Loans • Credit Cards • Online/Mobile Services
Your hometown financial cooperative since 1954 www.dncu.org (505) 455-5228
A Taste of Life in New Mexico
JUNE 2015
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MAGAZINE.COM
JUNE 2015 PUBLISHERS Patty & Peter Karlovitz
EDITOR Patty Karlovitz
PUBLISHER’S ASSISTANT Michelle Moreland
WEB EDITOR Melyssa Holik
COPY EDITOR Holly Myers
ART DIRECTOR Jasmine Quinsier
My first South India style meal at the exceptional Paper Dosa.
PREPRESS Scott Edwards Can’t believe my baby has already completed Kindergarten! Here we are celebrating over some fresh coconut water at his favorite restaurant, Jambo Cafe.
AD DESIGN Alex Hanna
ADVERTI S I NG SANTA FE Lianne Aponte 629.6544 Kate Collins 470.6012
ALBUQUERQUE Ashley Schutte 504.8130 Sheridan Johnson 917.975.4732
THOUGH SHE BE BUT LITTLE, SHE IS FIERCE! I love you to the moon and back Madpie! Kindergarten grad 2015.
Taking the May issue’s advice and checking out some great live music at Madrid’s Mine Shaft Tavern! That’s Fable from Liberation Front next to me.
COVER PHOTO Joy Godfrey
WRITERS Gordon Bunker Stan Crawford Katrina Eller Phillip de Give Kelly Koepke Mariel Nanasi Mia Rose Poris Caitlin Richards Gail Snyder
PHOTOGRAPHERS Joy Godfrey Gabriella Marks Mariel Nanasi
223 North Guadalupe #442 Santa Fe, NM 87501 Tel: 505.988.7560 | www.localflavormagazine.com Subscriptions $30 per year. Mail check to above address.
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© Edible Adventure Co.‘96. All rights reserved. No part of this magazine may be used without the permission of Edible Adventure Co. Local Flavor accepts advertisements from advertisers believed to be reputable, but can’t guarantee it. All editorial information is gathered from sources understood to be reliable, but printed without responsibility for erroneous, incorrect, or omitted information. JUNE 2015
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Letter The Farm and Ranch Issue is a sentimental favorite for readers and staff alike. Chickens and cows and pigs–and kids on tractors–what’s not to like? This year however, there was a certain energy that seemed to be literally pulling us to do an entirely different kind of farm and ranch issue then we had done before. More earnest. More resolved. Enter Courtney White founder of the Quivira Coalition, an unlikely alliance of Southwestern ranchers and environmentalists who believe that they share common goals that can only become a reality by standing staunchly together in the “radical center”–the place where real change happens. Enter Stan Crawford–farmer, author and activist who not only believes in a future that depends on solar power–but lives this belief every day in the small farming community of Dixon. Enter Mariel Nanasi, the feisty New Mexican who founded the New Energy Economy organization determined to build a carbon-free energy future for us all. We meet up with them on the Tesuque Pueblo where they are building solar powered greenhouses. And finally, enter Patricia and Scott Allaire, the striking couple on our cover whose farm in Albuquerque’s South Valley is a model of “biointensive farming and biodiversity along with companion and succession planting.” The purity and simplicity of it–the common sense of it is what struck me the most. That, and the very name of their farm. Simple Revolution? Farm! I could not stop laughing at the playful humor of it–the boldness of it. I could not wait to meet these two–and I just knew that you would love meeting them, too. Side by side with farm and ranch stories there’s plenty of stuff to remind foodies of why they love Local Flavor. First up is the inside story of what in the world possessed James Campbell Caruso to tinker with his pitch perfect restaurant, Taberna. A certain chef named Kiko Rodriquez is the answer–and we agree with him one hundred percent! Wine connoisseur Philip de Give reminds us of why Santa Feans should thank their lucky stars that they live here when he visits four locally owned wine shops headed up by some amazingly knowledgeable folks. As he sets out on his assignment to find out what’s new in great summer wines he forewarns us: “get ready for some eclectic and adventurous recommendations–the independent retailers of the City Different have a different take on the world of wine and their choices rarely include what can be found in the larger chain stores.” Now, that’s what we call Local Flavor! We are particularly proud of the project that our intern, Katrina Eller tackled in order to give you an entirely new resource on our website–an online directory called the Local Flavor Pantry. Katrina tracked down more than 30 area farmers who create items for the pantry–home grown and home crafted just for you. The research was a bit of a burden but we never heard any complaints about the tasting assignments. Great job, Katrina! And now, sit back, slow down, and savor the flavor…….
GOOD FOOD & GOOD DRINKS AT GOOD PRICES ...OPEN LATE!
Photo: Joy Godfrey
101 W. Alameda Inside Inn of the Governors Downtown Santa Fe 505-954-0320 • delcharro.com
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it’s closer than you think.. Local ingredients, served locally. We seek out the freshest, seasonal organic produce, meats and fish. Then we serve it up with flair and attentive service right in your neighborhood. Join locals supporting locals. Deliciously.
OLD TOWN ALBUQUERQUE 505.766.5100 www.seasonsabq.com
HISTORIC NOB HILL
ALBUQUERQUE HEIGHTS
505.254.ZINC(9462)
505.294.WINE(9463)
www.zincabq.com
www.savoyabq.com
The Old Windmill Dairy in Estancia, NM.
ALBUQUERQUE, SANTA FE 505.850.2459 www.tasteabq.com
. .truly local.
b y K E L LY K O E P K E
ALBUQUERQUE Notice the covered windows across from UNM are now paper-free? Lobo Beast 101 Brewing Company is open—a new sports bar concept from Sham Naik, proprietor of Nob Hill’s popular Bistronomy B2B. This one has craft beer brewed in the U.S. on the brain. Offerings range from Longboard Lager from Hawaii’s Kona Brewing Co. to Moose Drool Brown Ale from Big Sky Brewing Co. in Montana. Eight of the eponymous 101 taps will feature brews from in-house Lobo Beast 101 Brewing. New England Culinary Institute grad Jordan Holcomb is executive chef, having created a menu of “the best, freshest and most homemade bar food in Albuquerque,” like crab and spinach flatbread, ale-brined and grilled chicken tenders, organic popcorn with house-made chipotle, wasabi, Sriracha or bacon oils. Sports bar-y plates like meatloaf sandwiches, ribs and sausages are also on the menu. Check their Facebook page for details.
Photo: http://jimalmand.com
Mother’s Day may be the top dining day of the year, but dads deserve some culinary love too. On Father’s Day, Zinc has a special prix fixe menu featuring rotisserie prime rib, with Jack Hansen’s upbeat finger-style guitar from 11 a.m. to 2 p.m. and Santa Fe blues musician Jim Almand in the Cellar Bar from 6 to 9 p.m. Dads and potential dads will love the “One Bourbon, One Scotch, One Beer” flight for the evening, too. Visit zincabq.com for details and reservations.
| Jim Almand performing at Zinc
Right next to Naik’s Bistronomy B2B, in the other half of the old Vivace space, work is underway for a new 80-seat, street food-style eatery called Canvas Artistry. The name conjures food with a side of art and co-owner Jesus Gomez says there will be a rotating roster of artists working in all mediums featured on the walls. The menu focuses on international street food. Think tacos to fideo, with a full liquor license and creative cocktails. Keep an eye out for an opening date and buzz us when you’ve been there. 10
JUNE 2015
Festival Flamenco Internacional de Alburquerque returns for its 28th time June 7 through 13. The most daring, innovative and electrifying flamenco artists will grace the city for seven days and nights of thrilling flamenco concerts and workshops at the National Hispanic Cultural Center and Rodey Theatre on the UNM campus. Distinguished as the most important and longest standing flamenco event outside of Spain, Festival Flamenco is a true celebration of cultural exchange and, of course, flamenco. This global event includes a number of workshops along with spectacular performances by world class performers like Antonio Canales y Compañía and Adela Campallo, Concha Jareño y Compañía and David “El Galli” Sanchez. Head to ffi28.org for a complete list of performers and info on workshops, the kids camp and tickets. Flying Star Cafe and Satellite Coffee now offer eco-conscious customers free access to state of the art solar energy technology to charge their phones and power their computers, thanks to local company Plug.Solar. “Flying Star Cafe has always focused on bringing the best—from delicious food to first rate service—to our customers and our community,” says Jean Bernstein, Flying Star Cafe and Satellite Coffee founder and CEO. “When we heard that there was a local company with the technology to allow our customers to use solar energy to power the devices they use every day at our cafes, we jumped at the opportunity to work with them. Partnering with local businesses, taking care of our community, and giving customers services they can feel good using—that’s what Flying Star Cafe is really all about.” Solar charging stations are available at the Flying Star Cafes on Menaul and at Paseo and Wyoming, and the Satellite Coffee on Central across from UNM. Viva solar power! There’s a lot going on at Civic Plaza this summer. On Truckin’ Tuesdays, sample an array of Albuquerque’s best food trucks for lunch by the fountain, on the grass or in the shade by the stage.
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After months of sold out shows, Chatter Sunday is giving back to the community that has so enthusiastically embraced its unique brand of chamber music and nurtured its growth. On June 28, Chatter presents the same concert of the music of Samuel Barber, Edgard Varese and Terry Riley at both the usual 10:30 a.m. time and at a second show at 3 p.m. These are also pay-what-you-wish performances from $2 up. Methinks reserving tickets in advance is in order, as both shows are likely to sell out. Visit chatterabq.org/ boxoffice.
SANTA FE Welcome to town Todd Hall, whose accolades include guest chef for the James Beard Foundation’s Best Hotel Chef in America series. He’s been named executive chef for La Posada de Santa Fe, having helmed the world’s first fourstar Mexican restaurant, La Hacienda in Scottsdale, and brought upscale Mexican cuisine to Boston’s waterfront with acclaimed restaurant Temazcal Tequila Cantina. He comes to Santa Fe from The Little Nell in Aspen to leads the resort’s culinary operations. This includes the opening of Julia, A Spirited Restaurant & Bar, named for the resort’s historic original owner, muse and reputed ghost, Julia Staab. The restaurant will feature innovative, locally sourced dishes and an extensive selection of fine wines and spirits, every evening beginning June, and
on Sundays for breakfast and brunch beginning in July. For reservations call 505.986.0000. Welcome to town, Chef!
| Chef Todd Hall
La Posada is one of two Santa Fe inns named among the 10 best hotel spas in the country by USA Today. The Spa at La Posada de Santa Fe and the Inn and Spa at Loretto are named numbers four and five, respectively. Considering the list includes The Omni Grove Park Inn, The Ritz-Carlton Lodge Reynolds Plantation, The Phoenician and the Mandarin Oriental Las Vegas, we’re in good company. A big restaurant sized hole was left in the Railyard when Flying Star departed. The hole will be filled by Bang Bite Filling Station’s Enrique Guerrero, who will open 500 Market in time for summer’s tourist crowds. Guerrero expects to open this new three-meal-a-day bistro concept by mid-July. He’s also in charge of the bowling alley on the second floor, Strike Bowl and Brew, which will include eight bowling lanes, pool tables and video games, and have its own kitchen, expected to open in mid-June. This is great news for the Railyard as summer approaches.
Photo: Kitty Leaken
the
BUZZ
Wednesdays at 5 p.m., check out Sunset Market, with growers, prepared foods, local crafts vendors and games the whole family can enjoy. Fridays throughout the summer, bring the family for ABQ Food Fridays from 4 to 8 p.m., with food from a different local restaurant each week and craft beer by Marble Brewery, then stick around for free movies on the Plaza. Park under Civic Plaza and bring your own seating for the films that start at dusk. These events run all summer long and admission is free; learn more at civicplazapresents.com.
| Enrique Guerrero
ARTSmart’s Art Feast has moved from February to June 12 and 13, a warmer time to pair up the city’s finest restaurants and caterers with Santa Fe’s world renowned art districts of Canyon Road and Downtown. Tickets include three hours and two days to sample fabulous food, awe-inspiring art and entertaining exhibitions. More at artfeast. org—and don’t miss our story on the event, it’s this month’s Local Favorite!
Izanami at Ten Thousand Waves has a dynamite sake dinner planned for June 18. This five-course experience (a special menu The Zia Diner now offers a build your from Chef Padberg) with sake pairings own Bloody Mary bar and a make by Musashino Brewery and its fourth your own Mimosa bar on Saturdays generation owner Hisashi Kobyashi-san. and Sundays. They’ve had an amazing Musashino is in a region of Japan called response to the concept already in the Niigata, renowned as one of the best areas first couple of weeks. Here’s how it for growing rice and fermenting sake because works: order your shot of vodka and then of its deep snow and abundance of clear, proceed to the table with all the juices and pure water. Reservations at 505.428.6390 or yummy fixings for a custom-built Bloody tenthousandwaves.com. Mary. The Mimosa bar works much the same way—with a delicious selection It is time, the 18th time in fact, to get your of bubblies at varying price points for Greek on at the annual Santa Fe Greek mixing with juices and fresh fruits. What Festival, June 19 and 20 at the Santa a perfect complement to an early visit to Fe Community Convention Center. the Farmers’ Market, your brunch/lunch It’s sponsored by St. Elias the Prophet at Zia, or a hike or bike ride. Available Greek Orthodox Church and everyone’s from 11 a.m. to 3 p.m. each weekend day. invited for food, pastries, music, dancing Hurrah for getting exactly what you want, and beer and wine, too. Father Dimitrios and nothing you don’t, in your adult Papadimitropoulos will teach Greek beverages! dancing, New Mexico’s premier Greek band The Aegean Sounds will serenade festival
attendees and the entertaining Palamakia Dancers perform both nights. Shop at the Greek Agora for gifts and jewelry, as well as Greek foods, and bid for services and gift certificates at the silent auction. Some of our finest local restaurants will be there. Plaza Café Southside, Tortilla Flats, Upper Crust Pizza, Tomasita’s, Atrisco Cafe, Pyramid and Omira. Visit steliasnm.org/santa-fe-greek-festival/ for complete details. Opa!
Photo: Gabriella Marks
Each year, Arroyo Vino gathers all the local wine distributors to pour over 70 wines, mostly rosé. This year’s Rosé Extravaganza on June 6 has Arroyo Vino’s Chef Colin Shane serving food from their new outdoor BBQ, as well as tastings from Pranzo’s Steve Lemon and at least one other local notable. Don’t love rose? Fear not, there will be summer whites, great reds and superb bubbles, too. A portion of the proceeds go to local youth charities, and the event sells out. So get your tickets at arroyovino.com.
| Wise Fool New Mexico’s BUST
June 26 and 27, join Wise Fool New Mexico’s 13th annual BUST Circus Camps for an exciting and beautiful show featuring skills in acrobatics, trapeze, fabric, stilts, clown, physical theater and more! The Armory For the Arts Theater hosts 3 performances as the finale of the BUST Women’s Circus Intensive. Each year this six-week circus camp brings women of all ages together to challenge
A Taste of Life in New Mexico
themselves and inspire each other to often unheard of new heights of physical and emotional expression through the arts. The women will be creating their own acts with the help of teachers and coaches to illustrate these concepts from their own voice. It will be a show not to be missed. Tickets at BUST2015. brownpapertickets.com. LaDonna Harris will attend the Native American Advised Endowment Fund’s benefit screening of LaDonna Harris: Indian 101 on June 11 at the Jean Cocteau Cinema. The evening’s program includes a pre-screening reception with Ms. Harris, as well as a brief postscreening discussion. Proceeds from the evening will benefit the Fund at the Santa Fe Community Foundation. Harris has been a renowned civil rights activist for over five decades and her activism has resulted in many landmark policy shifts, including the return of Blue Lake to the Taos Pueblo. In her role as President of Americans for Indian Opportunity (AIO), she has instituted the extraordinary American Indian Ambassadors Program to train Native professionals to incorporate their own tribes’ traditional values and perspectives into their work, while building a global, indigenous coalition. Seating is limited, so go to www.santafecf.org for tickets. Continued on page 12
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Can we reshape humanity’s deep future? That’s the question Oxford University professor Nick Bostrom asks on June 7 in a lecture sponsored by the School for Advanced Research. Bostrom spends much of his time calculating the possible rewards and dangers of rapid technological advances—how such advances will likely alter the course of human evolution and life as we know it. At the James A. Little Theater at the NM School for the Deaf. More info and tickets at sarweb.org/specialevents/ bostrom. Many Santa Feans can trace their roots back centuries. Others of us are curious if we could. June 5 through 7, the Genealogical Society of Hispanic America hosts Mujeres Memorables at the Drury Plaza Hotel. If you are interested in learning about how to trace your family roots, this is the place to be. The Genealogical Society of Hispanic America promotes Hispanic genealogical and historical research and education to expand awareness and knowledge of Hispanic culture, history and traditions. Sign up at gsha.net.
Pair your glass with a cheese or charcuterie plate for a light nibble (the bites). Then try the Brown Bag Special: $5 gets you a glass of wine out of a paper bag wrapped bottle. Guess the region and the grape and you win a prize. Don’t guess correctly? You’re still drinking a $5 pour. What’s not to like? Check parcht.com for hours, etc.
Photo: Yi-Wen Jiang
JUNE 2015
chan luu free people michael stars rails red engine splendid velvet
| Pärcht Bottleshop + Bites
Taos School of Music has been nurturing young talent for more than half a century, so they take great pride in announcing the Young Artists of 2015. This is their 53rd season bringing great chamber music to the mountains of northern New Mexico. Trained at the nation’s finest conservatories with distinguished solo and group performance experience at venues such as June 10 marks the beginning of the the Kennedy Center, Severance Hall and 2015 season of St. John’s Music on the the Sydney Opera House, this year’s 19 Hill. Each Wednesday through July 22, young artists represent the cream of the crop thousands of people come out to dance, of future classical artists poised to take the eat, play and of course to listen to great international concert stage. With a lifetime music at this grassy outdoor festival. Visit of musicianship in violin, cello, viola and facebook.com/sjcmusiconthehill for the piano, their credentials include the Julliard complete line up, which includes Jono School, New England Conservatory Manson with Brothers Keeper, Hillary and Cleveland Conservatory. For the Smith and Soul Kitchen and Son complete concert schedule and tickets visit Como Son. taosschoolofmusic.com. The season runs Now’s the time to be outside enjoying June 21 through August 10. the glorious weather. Why not learn something, too? At the Los Alamos Nature Center, you can see native fish, ants on their own farm and rocks that explain themselves when you poke them. The center also includes a planetarium, where a domed ceiling can display anything from a laser light show (planned for July) to a map of the constellations. The space will also host talks on subjects from bighorn sheep to honeybees to where to find waterfalls in northern New Mexico. Located at the Pajarito | Hotel St. Bernard, Taos Ski Valley Environmental Education Center, 2600 Canyon Road in Los Alamos, the Center Angel Fire opens for the summer with a new RV resort, expanded bike park trails will also include gardens and rooftop solar energy panels. Visit peecnature.org. and new fly fishing lake. The new stateof-the-art RV resort offers guests a scenic 35-acre location to camp and play. The TAOS resort’s popular bike park, ranked number Thirsty? Are you, in fact, parched? Then one in the Southwest for the second year head to Pärcht Bottleshop + Bites for in a row, will nearly double its trail access one of its 20 wines by the glass, beer, to over 100 miles and offer a first-of-itscheese and charcuterie, hand-selected kind Gravity Pass. This year there’s also a by Kevin Hunter and Nicolette fully stocked fly fishing lake at the summit, Casale. Pärcht, open at 103 East Plaza and fishing camps, lessons and rental underneath the Gorge Restaurant, serves equipment. The resort is already home to coffee from Santa Fe’s Iconik Coffee New Mexico’s largest zipline tour, an 18Roasters, too. Choose from a wide hole PGA Championship golf course and variety of reasonably priced wine and mountain lodge, so hie thee hence! More at beer (the bottle shop) and more on tap. angelfirervresort.com. 12
contemporary clothing...
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seventy westmarcy marcy street • 505.982.1399 • •wearaboutssf.com seventy west street • 505.982.1399 wearaboutssf.com
Now Open! 11am till late, 7 days a week patio seating • live music happy hour 4-6 pm daily $20 bottles of wine mon-thurs before 6pm
Come try our buffalo lasagna made with local Lamont’s buffalo!
NOW OPEN! SPIRITED DINING FROM OUR NEW AWARD-WINNING CHEF In 1882, Abraham Staab built a Victorian mansion on property that is now part of La Posada. Abraham’s elegant wife, Julia, entertained her guests in incomparable style. Legend has it that Julia so loved her home that she has never left it.
In Historic Old Town
Live music every Friday, Saturday and sunday Free all summer at the Gazebo Friday and Saturday 7 - 8 p.m. • Sunday 2 - 4 p.m.
Today, we honor her name and legendary hospitality with the opening of Julia, A Spirited Restaurant & Bar. The restaurant features innovative, locally sourced dishes by award-winning chef Todd Hall and an extensive selection of fine wines and spirits.
For more info call: 311 (Relay NM or 711) or 505.768.3556 or visit www.CultureABQ.com
For info: 311/711 or 505.768.3556 or www.CultureABQ.com Historic Old Town Cultural Services Department, City of Albuquerque, Richard J. Berry, Mayor.
Historic Old Town
For reservations, please call 505-986-0000 or visit opentable.com
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utilization of symbolism and their use of vibrant colors tell the tale of their Mexican heritage, while their artistic metaphors are a reflection of their cultural roots and their life as immigrants and contemporary world citizens. For info, call 505.660.2923.
ALBUQUERQUE Sad news. Albuquerque artist and gallery owner Fermín Hernández passed away in May after a car accident in California. Hernández owned Fermín Hernández Fine Art & Studio in Albuquerque’s Old Town. His good humor and graphic designs will be missed. The gallery is open by appointment, contact Emily at 505.366.8787. Our best to his family. His loss will be felt. Nubes Viajeras (Roaming Clouds) is an exhibit by Jade Leyva and Armando Adrian López at Art Shack in Madrid. Both artists, exceptional Mexican magical realism painters who now call New Mexico home, will be at the opening June 27. The exhibition is an exploration of new beginnings, a celebration of the artists’ strong Mexican roots, and a look forward towards the future unknown. Both are visionary artists with a deep connection to the world around them and to our magical relationship to Mother Earth. Common to both Lopez’ and Leyva’s art is a love for all living things, evident in their use of morphing character, nature and their depiction of extraordinary relationships. Both are visual storytellers. Their imagery and
Happy 25th anniversary to ARTScrawl Albuquerque! Celebrate citywide June 5 with openings and receptions throughout Albuquerque’s eclectic and diverse gallery scene, and then mark your calendar for June 20 for Artful Saturday along Route 66. All that afternoon, TAG Studio Gallery, Sixty Six Contemporary Art Gallery and OT Circus will be open with artist demonstrations, discussions and meet the artist opportunities. For a complete schedule of the month’s exhibitions, visit artscrawlabq.org.
SANTA FE Congratulations to the Center for the Study of Southwestern Jewelry at the Wheelwright Museum, making a splash with an all-day celebration for Wheelwright Museum members on June 6 and a public day on June 7. The brand new Center includes the first museum gallery anywhere devoted permanently to the past, present and future of Native American jewelry and related traditions in the Southwest. Public day events include food vendors, artist demonstrations with Dale Edaakie, Isaiah Ortiz, Norbert Peshlakai and Charlene Reano, children’s activities, hoop dancing and story telling. Wheelwright.org has details. There is no better place to enjoy art than by taking a walk at Santa Fe Botanical Garden. Yep, you read that right. Because The Power of Place, an invitational art exhibition, features works by New Mexico’s most celebrated sculptors. Artists include: Kevin Box, Bill Barrett, Doug Coffin, David DeStafeno, Tammy Garcia, Phillip Haozous, Allan Houser, Estella Loretto, Frank Morbillo, Arlo Namingha, Dan Namingha, Michael Naranjo, Bill Prokopiof, David Pearson, Gilberto Romero and Roxanne Swentzell. The sculptures, most bronze, steel and stone, are along the Garden’s Art Trail, which meanders along the highest point of the Garden, overlooking the lush flower beds below. More info at santafebotanicalgarden.org.
TENTH ANNUAL
ALBUQUERQUE | SANTA FE
JULY 10-AUGUST 6, 2015 A C O L L A B OR A TIV E PR OJECT OF TH E O UTP O ST P E RFOR M A NCE S PA CE T HE L E N SI C P E R F O R M ING A RTS CENTER TH E S A N TA F E J AZZ FOUND A TION
TAOS
The sixth annual CURRENTS New Media Festival sets the stage for well-established and emerging new media artists, pioneers in the use of new technologies as creative tools, to work together in an atmosphere of open exchange and professional networking. June 12 through 28, CURRENTS is a platform for over 100 new media artists, performers and presenters from the United States and 13 other countries to explore works of new media, video and interactive installation, 3D printing, Oculus Rift, robotics, single channel video and multimedia performance. Admission is free to all exhibits, screenings, workshops, panel discussions and performances. Visit currentsnewmedia.org for the schedule, artists and more.
VINICIUS CANTUARIA FRIDAY, JULY 10, 8PM/OUTPOST/ABQ
MARC CARY FOCUS TRIO:RHODES AHEAD SUNDAY, JULY 19, 7:30PM/LENSIC/SANTA FE
THE KLEZMATICS SATURDAY, JULY 11, 1-4PM/OLD TOWN PLAZA/ABQ
LENI STERN AFRICAN QUARTET CAL HAINES’ FLORA PURIM PROJECT TUESDAY, JULY 21, 6PM/SANTA FE PLAZA
INPOST ARTSPACE RECEPTION PAINTINGS BY JONATHAN BALDWIN: A RETROSPECTIVE + FILM SUNDAY, JULY 12, 2-4PM/OUTPOST/ABQ
RENÉ MARIE WEDS/THURS, JULY 22/23, 8PM/OUTPOST/ ABQ
LAVAY SMITH & HER RED HOT SKILLET LICKERS WEDNESDAY, JULY 15, 6PM/MUSIC ON HILL/ST JOHN’S COLLEGE/SANTA FE JOHN TRENTACOSTA & FRIENDS WITH GIACOMO GATES, ALI RYERSON, MICHAEL MOREALE, ARLEN ASHER, BOB FOX & EARL SAULS THURSDAY, JULY 16, 8PM/OUTPOST/ABQ LAVAY SMITH & HER RED HOT SKILLET LICKERS FRIDAY, JULY 17, 8PM/HILAND THEATER/ABQ ROOMFUL OF BLUES LENI STERN AFRICAN QUARTET + 15 ACTS ON 3 STAGES SATURDAY, JULY 18, 2–10:30 PM ROUTE 66 SUMMERFEST/NOB HILL/ABQ JAZZ BRUNCHES SUNDAY, JULY 19, 11AM SELECT NOB HILL RESTAURANTS/ABQ CHRISTIAN MCBRIDE TRIO
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Where better to celebrate the blossoming of creativity than the patio garden at the Taos Art Museum at Fechin House? For the first time ever, join neighbors and visitors for an auction of artist-designed birdhouses and demonstrations of contemporary fiber arts and Pueblo pottery. Admission to the garden, grounds and parking is always free. The Garden Party starts Friday, June 19, and goes through Sunday, June 21, featuring the art and crafts of 16 Taos artists. Prices for items on sale start at $10. Bring the kids for the museum’s free treasure hunt. More at taosartmuseum.org/events. html.
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THE LEGENDARY COUNT BASIE ORCHESTRA DIRECTED BY SCOTTY BARNHART WITH GUEST VOCALIST, CARMEN BRADFORD FRIDAY, JULY 24, 7:30PM/LENSIC/SANTA FE MEET THE ARTIST: A.B. SPELLMAN WITH NEA JAZZ MASTER KENNY BARRON SATURDAY, JULY 25, 2PM/LENSIC/SANTA FE NEA JAZZ MASTER KENNY BARRON TRIO W. STEFON HARRIS SATURDAY, JULY 25, 7:30PM/LENSIC/SANTA FE DOUG LAWRENCE NEW ORGAN TRIO WITH BOBBY FLOYD & DAVID GIBSON SUNDAY, JULY 26, 8PM/OUTPOST/ABQ ESPERANZA SPALDING PRESENTS EMILY’S D+EVOLUTION PRESENTED IN PARTNERSHIP WITH AMP CONCERTS THURSDAY, AUGUST 6, 7:30PM/LENSIC/ SANTA FE
NEWMEXICOJAZZFESTIVAL.ORG | 505.268.0044
NEW MEXICO JAZZ FESTIVAL
Speaking of sculpture, Modernist Prints, 1920-1970 runs through June 19, through July 11 at William R. Talbot Tansey Contemporary’s Fine Art, It is an exceptional exhibition exhibition of work of New Mexico scenes and nonobjective from Brian Russell prints from 20th century artists including is on display at their Frank W. Benson, Robert Blackburn, new sculpture center Charles M. Capps, Louie Ewing, Gene on Canyon Road. Kloss, Paul Landacre, Janet Lippincott, Continuum showcases Arnold Rönnebeck, Earl Stroh and Theo Russell’s impressive White. East Coast artists began to travel repertoire with large, to New Mexico in the late 19th century, outdoor works in the attracted by the clarity of the air, the sculpture garden and charismatic light, and the vibrant colors smaller scale indoor of the landscape. Kindred spirits—artists, works. Russell, well into writers and free thinkers—followed in his career and having their wake, eventually forming the Santa | Convection by Brian Russell mastered the craft of Fe and Taos art colonies in the early 20th Tansey Contemporary metal forging, was century. During this active and fertile time, Cast glass and forged metal sculpture avant-garde artists in New Mexico adapted driven to incorporate color into his work. Years of experimentation and Cubism and other current stylistic movements to internationally conducted research led him to express the exoticism of Southwestern landscapes and developing his own glass casting technique and cultures, embracing many forms of printmaking for the current manifestation of his artistic vision, a their expressive potential. Go to williamtalbot.com beautiful fusion of forged metals and cast glass for more. and crystal. To read Russell’s full artist statement, biography and resume and to preview the show, visit tanseyvontemporary.com.
New Mexico Art League SUMMER SCHEDULE OF WORKSHOPS, EXHIBITS AND EVENTS
JUNE Abstract Splash Color/ Pouring on Paper with Ming Franz June 5 - 6 Friday and Saturday 9 AM to 4 PM Pushing Beyond Realism with Dawn Emerson June 8 - 12 Monday through Friday 9 AM to 4 PM The Applied Palette/ Getting Color Right with Waid Griffin June 13 - 14 Saturday and Sunday 9 AM to 4 PM
How to Not Make Mud with Carol Carpenter July 11 - 12 Saturday and Sunday 10 AM to 4 PM Painting Light in the Landscape with Paul Murray July 13 - 17 Monday through Friday 9:30 AM to 4:30 PM Monotype Workshop with Alice Webb July 18 - 19 Saturday and Sunday 9 AM to 4 PM
Botanicals in Watercolor with Jan Denton July 20 - 23 Monday through Thursday Discovering the Landscape 10 AM to 4 PM in Collage Painting Land, Sea with Alice Webb and Sky in Watercolor/ June 16 - 19 The Roland Hilder Method Tuesday through Friday with David Chavez 10 AM to 3 PM July 27 - 31 Japanese-Style Woodblock Monday through Friday 9 AM to 4 PM Printing Without a Press with Mary Sweet June 22 - 26 Monday through Friday 10 AM to 3 PM
JULY Still Life Painting with Qiang Huang July 7 - 10 Tuesday through Friday 9 AM to 4 PM
AUGUST Finding Inspiration through Mixed Media with Julie Maas August 1 - 2 Saturday and Sunday 10 AM to 4 PM The Language of Painting the Figure with Cynthia Rowland August 3 - 7 Monday through Friday 9 AM to 4 PM
Painting the Landscape in Oils with Jeff Otis August 8 - 9 Saturday and Sunday 9 AM to 4 PM Painting Clouds and Sky in the Landscape with Tom Blazier August 12 - 14 Wednesday through Friday 9 AM to 4 PM Creative iPhone Photography with Bree Lamb August 15 - 16 Saturday and Sunday 10 AM to 3 PM Landscape: Trees, Rocks, Water, Clouds and Mountains with Maria Cole August 17 - 21 Monday through Friday 9 AM to 4 PM Collage-a-thon! with Valerie Roybal August 22 - 23 Saturday and Sunday 9 AM to 4 PM The Contemporary Still Life with Shana Levenson August 24 - 28 Monday through Friday 9 AM to 4 PM Color Theory with Lea Anderson August 29 - 30 Saturday and Sunday 9 AM to 4 PM
SEPTEMBER Painting en Plein Air in New Mexico with Waid Griffin September 9 - 12 Wednesday through Saturday 9 AM to 4 PM
VISITING ARTIST DEMO Beyond Realism by Dawn Emerson June 7, Sunday 5:30 PM to 7:30 PM please call for tickets/reservations
LOCAL COLOR DEMO The Portrait in Charcoal by Shana Levenson August 30, Sunday 5:30 PM to 7:30 PM
EXHIBITS The Art of the Flower an exhibit of prints, drawings and paintings May 30 - July 11 Artists’ Reception: June 6 5 PM to 7:30 PM New Works by New Mexico Art League Faculty July 18 – August 29 Artists’ Reception: July 25 5 PM to 7:30 PM
CALL FOR ENTRIES Biologique: an art exhibition designed and inspired by nature Prospectus will be availabe to download June 15
For registration and more detailed information visit newmexicoartleague.org All classes are held at 3409 Juan Tabo NE Albuquerque, NM (505) 293-5034 Gallery hours: 10 AM to 4 PM Tuesday – Saturday
? n o i t u l o v e R e l p Sim story by GAIL SNYDER photos by JOY GODFREY
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Patricia and Scott Allaire of Simple Revolution? Farm!
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Farm!
emember your mom’s advice when you’d come home complaining about the neighborhood bully? “Just keep walking,” she’d say. “Don’t engage.” But that sounded crazy. It felt like, if you wanted to save your skin, your only choice was to cringe with shame as he helped himself to your lunch money every day. But transformative change is like aikido—you let the opposition take itself down with its own momentum, suddenly creating a possibility for transformative change. And that’s the concept behind Patricia and Scott Allaire’s Simple Revolution? Farm!
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You might have to say that out loud a few times. It’s sort of a shorthand version of: “Feeling crushed by a nature-phobic world of befouled wilderness, disappearing pollinators and astronomical food prices? Looking for a way to fight it? Stop overthinking! There’s a simpler path to revolution—start farming!” Located in a residential neighborhood of Albuquerque’s South Valley, Patricia and Scott’s farm fits into their conventionally-sized backyard, yet they grow enough to feed themselves as well as to sell at weekly local farmers markets, following the principles of biointensive farming and biodiversity, along with companion and succession planting. Contrary to real estate’s famous emphasis (Location, Location, Location), the emphasis here is on Soil. When they first laid eyes on this property 21 years ago, in their search for a place to farm, what Patricia and Scott beheld was a wasteland: hardpacked dirt, pounded, scraped and sun-scorched, with glinting glass shards halfburied beneath the surface. Not a tree, not a cactus. “It was the biggest property we could afford,” says Patricia, “and we fell in love with it.” The backyard today is full of big and small generously spreading trees, their branches extending wind protection and shade to the multitudes of thriving green plants, their beds stretching to the back boundary where chickens, ducks and hogs live. Neither Patricia nor Scott grew up farming, or even planting family gardens (except for Patricia’s Aunt Winny). But they both loved being outdoors and, back in the early 1990s, when permaculture was still mostly unfamiliar, they had just begun exploring gardening in the Southwest. After committing to their new home in the South Valley, Patricia says, “We couldn’t afford a rototiller or a tractor. So I dug in hard.” And she did—not just figuratively but literally. They moved into the 750-square-foot adobe, gradually adding straw-bale rooms, while Patricia read up on permaculture and then took a three day course in Boulder with biointensive pioneer John Jeavens, father of Ecology Action. It’s a process born of several like minds, and includes ancient farming as well as newer permaculture techniques along with the concept of French intensive planting. “You use no fossil fuels, for fertilizer or for farm
machinery,” Patricia goes on. “Instead of planting in rows, you plant in honeycomb formations. It’s a balance of labor and energy, with the major components being water, soil and me—human power. Oh,” she adds, “and also compost.” The first step was the hardest. Before planting anything, they had to prepare the severely depleted, empty of nutrients, rock-hard moonscape out back. This required the process of double digging. After delineating the bed, you dig a 12-inch trench across its width, setting the soil from it aside. Then, with a spading fork, you loosen the soil 12 inches below the trench floor, aerating it. This process is repeated for the next trench alongside the first. As you finish digging that second trench and forking the soil below it, you fill its empty space back in with its original soil. Repeat, until the entire bed has been double dug, filling in the last trench with the soil from the first one. It’s recommended that compost be combined with the soil in order to return nutrients from the organic matter, including the roots of the plants themselves. Now the soil has greater drainage capacity, so that water reaches much further down, meaning it holds the water like a sponge, allowing for more efficient water use while allowing plant roots to grow that much deeper as well. “Our huge yields,” Patricia says, “are a reflection on the surface of what we see beneath it”—bigger, more healthy plants fed by longer, more healthy roots. She points to a young sunflower plant that’s invaded the lettuce bed. “Pull that out,” she tells me. A little nervously, concerned that I’ll break off the plant, leaving the root, I do. It slips right out. Patricia nods at my hand, the entire plant dangling from it. “The soil’s like a warm cake of butter!” she says, and that’s exactly what it feels like. Planting in honeycombs rather than rows allows more efficient use of bed space so more plants can grow per square foot, leaving very little available space for weeds. “In this technique, your bed is always just as wide as your reach. You never step into the bed itself, you work around its sides.” Companion and succession planting are two factors that expand the farm’s biodiversity. Still crouched beside the lettuce, Patricia points out very tiny new plants peeking out from beneath the lettuce leaves. “These lettuces grow very low to the ground. With peppers just starting beside them in the bed, the lettuce is the nurse plant, helping to toughen the peppers up as they get bigger. But the lettuce only has another few weeks to go and then it’s too hot for them, so as they finish, we’ll replace them with something else—maybe carrots.
“Every suburban household should have three chickens to
eat their leftovers and then they can compost their waste. And have fresh eggs!”
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Farm!
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With companion planting, you always have to be thinking three to six weeks ahead of time. The plants that work together form a guild, or community, the species supporting each other.” And, in order to provide balance that’s lacking in monocrop farms, she recommends integrating perennial crops, as well. Use of open pollinated seeds also allows for genetic diversity. Through the several decades of establishing their farm, both also have kept outside careers, Patricia as a therapist who owns her practice, Scott as a case manager, owner of his own company. They also raised their two kids, with Patricia homeschooling them through the sixth grade. Scott reminds Patricia of when Barbara Kingsolver’s book—Animal, Vegetable, Miracle, a memoir about the author’s family homesteading experience—came out and they both laugh. “Friends asked us if we’d read it and then they’d say, ‘Oh, yeah,’ realizing we were living it.” They remember going out to dinner as a family when their son was about four. Hearing menu choices, he asked his parents,
Plant a Row This spring, plant an extra row in your garden for those who are hungry. Donate your bounty to The Food Depot!
“The soil’s like a warm cake of butter!” “Do you think they slaughter the chickens themselves?” Now, aged 20 and 21, both kids have gardens of their own. Interns from UNM, and many of their kids’ peers, are becoming interested in what they do here at Simple Revolution? Farm! “This is our activism,” Patricia says. “We know what our watershed is: the river and the aquifer. Where does our local food live and come from? Albuquerque used to be some of the most fertile land in the state. Now the South Valley, often referred to in a negative way”—“Dangerous, polluted, scary,” Scott interjects—yeah, this poorest part of the Valley, is our largest foodshed!” Early on, the couple began a community garden down the street. It’s since languished but meanwhile they’ve encouraged lots of their friends, also students and even customers at the Downtown Growers’ Market, to start up farms here. Speaking to customers about the soap she makes and sells with lard rendered from their pigs, Patricia laughs about always looking for a chance to start what she calls “the oil conversation.” Scott says, “Every suburban household should have three chickens to eat their leftovers and then they can compost their waste. And have fresh eggs!” One of the most transformative things they’ve done is to start a neighborhood association. “[Change] has to start on a micro level,” says Patricia. “You shape the vision by talking to your neighbors, empowering them. We got the speed humps put in on Sunset. But bigger than that, we helped save land that was zoned agricultural from being rezoned to commercial, right here on Sunset!” “This developer came in,” says Scott, “wanting to build 250 apartments, a convenience store, a drug store and medical building. Because we were an established neighborhood association, we got to have a voice, a seat at the table, and it changed the dialogue between the County and the Zoning Commission.” “It’s a small victory,” Patricia adds, “but it creates awareness, motivation” to stop gentrification in their foodshed. “This is a really important thing, not just a fad!” That’s the simple revolution: farming. By the single selfempowering act of planting and raising your own food, you’re improving the soil of your foodshed, providing comfortable pollinatorfriendly environments for birds and bees, planting trees that help clean the air, building community by creating trading possibilities with your neighbors, withdrawing your support for high priced food trucked in from whole different time zones, eating more healthily, learning selfreliance and being an example of it for the kids in your community, getting exercise, communing with nature, and breathing fresh air. “Farming,” says Scott, “is an act of optimism.”
For more information,
ENDING HUNGER IN NORTHERN NEW MEXICO
1222 A Siler Road Santa Fe, NM 87507 505-471-1633 ext. 12 jgentry@thefooddepot.org www.thefooddepot.org
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A Taste of Life in New Mexico
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RADICAL CENTER story by GORDON BUNKER
I
n the mid-1990s, Courtney White, a Sierra Club activist, had had his fill of what he calls the “conflict industry.” Grazing wars between ranchers and environmentalists netted little if any progress toward fixing the issues. More often they resulted in deadlock and opposing sides becoming further entrenched in what each believed was right. “I suspected that [we] had more in common than different,” says Courtney in his thoughtful, measured way. “So it was important to step away from this kind of conflict machine that was running full speed at the time, and try to find some peace.”
it for about four or five years as a cattle ranch. We became members of the New Mexico Cattle Growers’ Association, which was kind of a trip for former Sierra Club activists! It was good to make that journey, to understand all sides of these issues. We got very well educated in both the benefits and challenges of local grass-fed food production.” Unfortunately, the 2008 economic crash precipitated the coalition’s selling the ranch. Courtney continues, however, “I am very grateful for the opportunity to learn ranching from the inside.” Building economic and ecological resilience is at the core of what Quivira does. “Thinking about the larger challenges,” says Courtney, such as climate change and providing for ever growing populations, there are “shocks to the system. They’re slower shocks but they’re still profound. How do you brace for changes? How can you build resilience into these systems?” Courtney inquires. “Well, when you restore a degraded riparian area, it now has resilience for the next drought or the next flood. There are things you can do physically to these creek systems to restore them. We’ve done a lot of that work.” Literally. Quivira has a number of programs bringing people together to roll up their sleeves and have at it. Courtney says, “Many ranchers by their nature are resilient, they’ve stuck around through a lot of change over the last couple hundred years here. So droughts, all kinds of conflict including changes in land management, fires—it’s resilience, hanging in there. But how to manage a drought for example … the kind of cattle management we advocate is resilient to these kinds of shocks. The way the world is changing, particularly climate change, [ranchers] are trying to set themselves up for hotter, dryer times.” The matter of being resilient applies not only to agribusiness. “I think there’s important lessons for those of us living in cities,” says Courtney. “How resilient are we? We pat ourselves on the back but let’s face it, we’re probably not as resilient as we think. This came home to me in 2006 when there was a tremendous snow storm that shut down Albuquerque, shut down both highways. A reporter wrote a story, how long would it take to empty the store shelves of food? It was six days. That’s not very resilient. So that shows you how you start thinking about these things.” For urban areas in the west, building resilience into water supplies, for example, is an issue. Courtney continues, “It seems there’s going to be less of it and we got a lot of straws in our water system. How do we figure this out without entering into conflict, particularly between urban and rural? California’s going through this, we need to watch California carefully. We need to be thinking about how to be resilient in all our lives.”
“...the radicalness here is not to
Together with fellow Sierra Club activists Barbara Johnson and Jim Winder, who by the way is a rancher, Courtney went on to co-found the Quivira Coalition in 1997. He had seen the word quivira on a Spanish Colonial map used to designate unexplored territory. “So we’re trying to find some common ground with ranchers,” he says. “It was like going into unexplored territory.” When the group started, “we got shot at from all sides. But what’s important here is we weren’t just singing Kumbaya. We were pushing a suite of practices, new things on the ground as something we can rally around. We were talking about progressive cattle management practices, we were talking about reversing environmental degradation, how to fix creeks, talking about local food, grass fed food, things that we could do that were in the interest of everyone.” “One of our early principal goals,” says Courtney, “was to energize what was called the radical center.” The idea is brilliant and profoundly simple. “The center was where things happened, so that you had practical positive pragmatic things we can do together. It wasn’t left, it wasn’t right, it was practical centrism.” But why radical, I ask. “Because we have a culture that likes to fight,” replies Courtney. “Just likes to brawl with each other and it doesn’t like to find points of contact where we can work together. And so the radicalness here is not to be more extreme, but is exactly flipped, to be more cooperative, to be more working together to accomplish goals.” To date, Quivira’s achievements from collaborative effort include direct benefit to at least one million acres of rangeland, 30 linear miles of riparian drainages and 15,000 people. The land management practices Quivira promotes are not based only on textbook science. They’ve been employed directly. “A ranch on Rowe Mesa was given to us by local conservationist Bill deBuys. “We managed
be more extreme, but is exactly
flipped, to be more cooperative, to be more working together to accomplish goals.”
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A Carbon Ranch
Concept by Courtney White. Artwork by Jone Hallmark. Courtesy of Chelsea Green Publishing
Book Cover: Courtesy of Chelsea Green Publishing Photo: Courtney White
In the spring of 2010, Courtney found inspiration visiting the Nicasio Native Grass Ranch in Nicasio, California, where the idea—again brilliant in its simplicity—is to soak up greenhouse gasses in soil by promoting healthy plant life. Born from this experience is Quivira’s Carbon Ranch Project. “The potential to lock up CO2 in rangeland soils is huge,” says Courtney. “There are a lot of rangelands, and a lot of them are degraded, frankly. If you can restore them, re-carbonize them, get green things to grow again, this is one of the silver linings about having these degraded landscapes across the west. It’s kind of like pouring water out of a glass. Now you have a glass that’s half full, it’s half full of carbon and the potential to refill that glass up to store a lot of carbon is pretty cool.” Courtney’s ability to see potential where I see hard used land is, in itself, inspiring. “Well managed ranches can sequester more greenhouse gasses than they produce,” he says, “so they can be net neutral or net positive. You can’t say that about a feedlot. There’s nothing soaking up CO2 in a feedlot, it’s just all emissions.” And this doesn’t simply mean a lot of extra work for ranchers. “Grass fed is a value added product,” says Courtney. At the end of the day, “it’s more money in their pockets. Many of these practices improve the productivity of the land. More cows on your land … growing more grass the land becomes healthier and more productive, less prone to fire and drought. It can be win, win.” Courtney also points out La Montañita Co-op has been instrumental in providing a marketplace for locally raised grass fed beef. He continues on climate change, “There’s no sense of crisis, therefore no one’s willing to pay to sequester carbon. It’s going to be growing on us rather quickly here, so the | Courtney White at Carbon Ranch A Taste of Life in New Mexico
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RADICAL CENTER message I want to get across is we don’t have to wait for some high technology to come down the road and save us. Low technology, which is grass and photosynthesis, creeks, water, mud, cows—we can do a lot with the technology we have. It’s just a way of looking at the world differently.” While Courtney considers himself a “professional daydreamer,” I think visionary would be more accurate. “Everything’s still the same, it’s just suddenly you realize this landscape has got a different kind of potential.” He admits Quivira’s efforts are relatively small scale. To tackle the larger problem, he says, “What’s missing is how do we economize it, how do we make this work? I think it’s [between] urban, where people who are worried about climate live, and rural, who can implement the work. It’s bringing those two worlds together and kind of closing the circle here. That’s where the radical center comes in. Urban and rural, which tend to be on different planets, hardly contact each other, they need to spend more time talking to each other through food, and I mean, the water that people drink in cities comes from rural landscapes, right? So how that landscape is being managed impacts directly the people in the cities. Having those two planets talk to each other, kind of visit each other is going to become increasingly important. Now, as the crisis comes down on us it becomes how do we connect the dots, that’s the challenge we’re facing.” “We live in an age of consequences. We’ve been partying hard for 60 years,” says Courtney, “and the idea that we’re not going to have a hangover, I don’t know who told us that, but there’s a hangover.” Though ever the optimist, he concludes, “What’s cool about today is we know all this stuff, good science. Microbiologists are my heroes. What they know about soils? Whoa! And we have all these practitioners, ranchers and farmers, they go out and do all this stuff, and they know what works. So with the science knowledge and practical knowledge, we have the tools, the toolbox is well filled up. Twenty years ago that toolbox was pretty empty. Now we just need to figure out how to grab those tools and get doing stuff.”
Courtney White is the author of numerous books on environmental subjects. His latest, “The Age of Consequences: A Chronicle of Concern and Hope,” published by Counterpoint, is available from local booksellers and youknow-where. Courtney’s website is awestthatworks.com. For more information on the Quivira Coalition, go to quiviracoalition.org or call 505.820.2544.
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The Local Flavor
Pantry s t o r y b y K AT R I N A E L L E R
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hen you stop by the Saturday farmers’ markets in Santa Fe, Albuquerque or Taos, you could sample some mouthwatering jams made from Heidi’s organic raspberries. You might purchase savory wild dill chevre from Old Windmill Dairy to slather on a slice of bread. In the evening, perhaps, you will soften the mood with the light of a beautiful beeswax candle from Buckin’ Bee Honey. But don’t stop there. At the farmers’ markets, you can also find cider, dried herbs, spices, mustards, smudge sticks, lotions, and more— all handmade by local farmers from the raw materials produced at their farms. These farmers are following an ancient tradition when they create merchandise from their own agricultural products. For generations, our ancestors put up their own preserves, made their own cheeses, and medicated with wild herbs. The rise of industrial agriculture in the 20th century, particularly after World War II, took the creation of pantry items away from the farm kitchen. Now, the supermarket, not the farm, is the source of all food items for the average consumer. Many farmers have joined the movement toward value-added agriculture, a practice that brings growers and consumers back together. Farmers are learning not only to sell their raw products but to turn those products into tasty, useful, and essential pantry items that people in the community can buy directly from the farm. The creation of pantry items on-farm is both economically wise and environmentally friendly. These goods do not travel thousands of miles to reach customers. Many of these local pantry items are produced organically, so they are not packed with the chemicals of commercial processing. We at Local Flavor are great supporters of local shopping, and we want to help you stock your pantry year -round with goods from nearby farmers. We are excited to introduce you to our very own Local Flavor Pantry, an online directory of farmers in the area who have joined the valueadded movement. Come visit us at localflavormagazine. com!
Exclusively on our website www.localflavormagazine.com Dozens of unique local items for your pantry. 26
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Images: AlenaKaz and pimonova
“The Pantry, where New Mexican and American cuisines meet.” Serving Breakfast, Lunch, and Dinner all day from 6:30am-9:00pm. 1820 Cerrillos Road • 505-986-0022 • pantrysantafe.com
FARM RANCH STAY Enjoy a fantastic summer menu and beautiful patio dining! See our website for a list of special dinners & reservations.
A Taste of life in New Mexico localflavormagazine.com
8917 4th St NW
Albuquerque, NM 87114
505.503.7124 Farmandtablenm.com
Dinner: Wed-Sat open at 5pm Brunch: sat-sun 9am-2pm
A Taste of Life in New Mexico
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izanami LF june 2015_Layout 1 5/21/15 3:51 PM Page 1
Kitten
015 2 l a v i Fest
い！ かんぱ
izanami + niigata sake dinner niigata is renowned as one of the best areas for growing rice & fermenting sake due to its deep snow & abundance of clear pure water.
izanami is proud to
welcome hisashi kobyashi-san, 4th generation owner of musashino brewery for a 5-course sake pairing dinner june 18th. meet kobayashi-san & enjoy special sake from his brewery along with chef padberg’s special menu for one night only.
thursday, june 18th. $79 per person 5 course dinner with sake pairings, seatings any time between 5 – 10 pm. $79 per person + tax & gratuity. reservations highly recommended.
100-200 cats/kittens Available for
Adoption $25/kitten or $40 for 2 Waived fee > 1 yr. old Saturday July 25th 9am-5pm & Sunday July 26th 10am-4pm
izanami
at
PetSmart
3561 Zafarano Dr. Santa Fe, NM 87507
Info at:: Call: 505-753-8662 email: evhsmobile @ gmail.com
428-6390 for reservations or www.tenthousandwaves.com
This is How We Brunch
Every Sunday BAR AND GRILL An Upscale Joint
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Hand Crafted Bloody Mary’s
$ 2.50 MIMOSAS New Brunch Menu
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NOB HILL BAR 3128 CENTRAL UPSCALEJOINT.COM RESERVATIONS: 505.266.4455
TABERNA
stor y by KELLY KOEPKE photos by GABRIELLA MARKS
C
onventional wisdom says you don’t fix something that isn’t broken. And there was nothing broken about the tapas and wine concept of Taberna. Certainly, Santa Feans had embraced James Campbell Caruso’s downtown Spanish tavern.
Sharing most of the menu (and the kitchen) with Caruso’s other restaurant, La Boca, often gave the impression that Taberna soaked up the overflow from the smaller space. The two differed primarily in Taberna’s casual, freer feel, thanks to live music and dance several days a week. So when Taberna announced a new menu recently, many of us who follow the Santa Fe food scene were surprised. And concerned. Would Taberna lose the bohemian spirit and outstanding reputation for delicious food and lively atmosphere it had cultivated since opening in 2012? No. Not just no. Hell no. A lively Saturday night demonstrated that the concept of Spanish style tapas, wine and entertainment has instead jumped to the next level. In distancing Taberna slightly from its sophisticated older sister, newly appointed Executive Chef Jose “Kiko” Rodriguez has kept what worked, added more of what people love, and changed the menu enough to set it apart in Santa Fe’s crowded restaurant environment.
| Chiles Frios Rellenos En Escabeche: Ahi tuna salad stuffed jalapeños, white onions, carrots, oregano
| Executive Chef Jose “Kiko” Rodriguez A Taste of Life in New Mexico
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TABERNA
| (Left to right) Pescado A La Veracruzana: traditional Veracruzan style barramundi. Costillas Ahumadas: Achiote smoked pork ribs Zooga Malaga, Brazilian Guitarist/Singer/Songwriter (Above) Pastel De Tres Leches Y Mango
Chef Kiko’s culinary makeover, what’s being called “Nuevo Latino,” draws from his Veracruz roots, influenced by 10 years of tutelage under notable Santa Fe cuisine masters. While working as a dishwasher at Inn of the Anasazi a decade ago, Rodriguez took a second job prepping salad at La Casa Sena for Chef Patrick Gharrity. Those learned knife skills came in handy when he went to work for Caruso two years later at (much missed) Delicasa. “I was making Italian-style sandwiches for James at Delicasa, and working my way up to pantry cook and eventually the hot line at Anasazi Oliver [Ridgeway],” says Rodriguez. “Then after about eight months, James asked me to come over to his new restaurant La Boca. I did, and kept the Anasazi job. I spent six years at both jobs before James asked me to come to La Boca full time as his sous chef. At first, I was hesitant and told him I needed to ask my family. That was Friday. On Monday, I accepted.” Caruso recognized Rodriguez’s raw talent and the potential to grow into a great chef. “He’s got that great combination of working hard and being interested in getting things right, and genuinely pleasing the customer, and has a great attitude,” he says. “So that’s all before culinary skills, and the main things you need to be a great chef. We can teach culinary skills. But people who rise to a higher level have the combination of all the things that make it work.” Rodriguez demonstrates modesty about his own talents (which include running the kitchen for Caruso at both Taberna and La Boca when Caruso is at MÁS at Albuquerque’s Hotel Andaluz) when he deflects credit for the delicious flavors of Taberna’s Nuevo Latino menu. He points to the similarities between Spanish cuisine and culture and the foods and culture of his native Veracruz, Mexico—both heavily influenced by seafood and bold combinations of ingredients. “In Veracruz, gambas a la plancha is called something different but it’s the same dish. We make paella in Veracruz, but use tomatoes instead of saffron. And 30
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our dances are similar to flamenco. So I’m taking the looser, colorful ways of Veracruz and using the ingredients in Spanish style tapas,” he says. But recognizing similarities is one thing. Putting them together with Taberna menu favorites to create something new is another. So let’s talk about the new menu. Dubbed Nuevo Latino for its reinterpretation of Old World Spanish tapas with New World ingredients and flavors, its additions include a trio of Mexican moles, more seafood tapas paired with tropical fruits, and the introduction of veggies and herbs like plantains, chayote squash and hoja santa, a peppery mint-like spice used in the kitchen and for healing. Caruso says, “Kiko and I engaged in discussion for many years, and talked for almost a year about changing the concept at Taberna. Once we came up with the concept we wanted, it was very easy to see Kiko doing it. He’s a Nuevo Latino himself. He’s very progressive and his cooking is not traditional Latino, not traditional Mexican, not old world European. It’s a modern synthesis of all those things—his own style of Nuevo Latino, based on his own style of cooking and ideas from living here in Santa Fe, which has this whole other aspect of being Latino.” But back to the food. We tried the outstanding Peruvian inspired ceviche de atun with papaya-ginger hot sauce and sweet potato chips. Think mild acid instead of the bold bite of citrus fruit, paired with the zip of pickled red onion. Savoring this delicious concoction took us back to our own South American adventures—certainly we were disappointed when the last chipful disappeared. Until we sampled the robaldo en salsa de mole amarillo. This yellow mole took some experimentation to get just right, Rodriguez says. And it is absolutely right, especially when providing the base for perfectly pan seared sea bass, sautéed oyster mushrooms and crispy green beans. This
| Coktel de Camaron: Chilled shrimp, cucumber, avocado, cilantro, onions, tomato salsa picante, Jamon Serrano and lime salt
mole, of mango, yellow bell pepper, other yellow fruits and vegetables and white chocolate, is deep, rich and creamy. A recommended sherry pairing brought out the delicate fish without overwhelming either the wine or the complexity of the sauce. A traditional southern Mexico mole verde, featuring the peppery bite of the hoja santa, smothered (in the best way) our costillas de res. The braised short ribs fell apart to the fork, and a mouthful of the rice, plantains and mole, flavored by tomatillo and spinach, received a needed kick from the carrot escabeche. The pickled vegetables took the dish to a higher plane than the humble mole would promise. As pleasing as the rest of what we devoured from the savory menu was, including the rock solid queso fundito with duck and customer favorite gambas a la plancha—and boy were they ever pleasing—the standout of the night was dessert. A trio of sweets included another traditional delight boosted to the next level—the mango tres leches cake. Adding mango puree to the cake itself, then drizzling with mango sauce? Genius. The reason for the deceptively small portion of the decadent Mexican chocolate torte in a coconut crust—more of a deconstructed truffle—quickly became evident. By the fourth (and last) bite, the overwhelming richness had done us in. Fortunately, we saved the best for last: a nest of crunchy meringue holding a generous dollop of Greek yogurt, topped with tropical fruits flavored with herbs. The perfect end full of bright flavors and interesting textures. Other menu additions showcase the flavors of the Latin world south of our borders, too. Mini Cuban sandwiches served open faced. Braised short rib sliders with guava barbecue sauce. A seafood stew in coconut broth with chile de arbol tostado. “The menu is a starting point,” says Caruso. “We’ll do more ceviche and more seafood with a more Peruvian and Ecuadorian style. And we’ll put our
patio to use, rocking the afternoon with drinks and grilled foods, like an extended happy hour.” Taberna’s paella Tuesdays will become parrillada Saturdays. On the regular menu is parrillada de Taberna—an Argentine inspired mixed grill of rib eye, house made pork sausage and achiote smoked pork ribs with a chimichurri sauce. Saturday lunch debuts in June with a different, special parrillada each week, and Rodriguez and his crew cooking on the patio. “We’ll let customers know ahead of time on Facebook or in the newspaper what the mixed grill is. We’re going to do meats, fish, chicken, and change each week,” he says. “We’re also introducing homemade aguas frescas, different flavored sangrias and happy hours from 5 to 6 each day where some items will be half off.” Already known as a place where those who want to stay up past 10 p.m. can find food, drink and music, Taberna now has something planned on its permanent stage every night of the week, taking entertainment to the next level, too. Mondays are now open mic night for those with an urge to show off their skills, perhaps on the guitars provided by the restaurant. Other Latin flavored offerings include jazz, Spanish flamenco, Spanish guitar and Veracruz influenced jarochos from a group from Albuquerque. “Jarochos are dances from Veracruz similar to flamenco. They’re colorful and loose and include guitar and many dancers,” Rodriguez adds. “Now my job is to teach everyone—the staff and the customers—about both cultures and cuisines—Veracruz and Spain.” We’re all eager to learn, Chef. Taberna is located at 125 Lincoln Avenue in Santa Fe. 505.988.7102. labocasf.com. A Taste of Life in New Mexico
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Fundraiser Dinner for SC Inc., a NM non-profit
Five Course Dinner with Wine under the Stars featuring organic, local foods grown or produced within a 100 mile radius of the Center for Ageless Living 3216 Hwy 47 South LL, NM 87031
Menu items prepared by the Green House Bistro & Bakery
Thank you for your support and Bon AppĂŠtit 866-1936 Los Lunas greenhousebistro.com 32
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ARTfeast Santa Fe
ARTsmart invites you to EAT!
the 18 th Annual Edible Art Tour is now a Summer Event... Join Us! TWO EVENINGS Friday & Saturday, June 12 & 13, 5–8 pm TWO ARTS DISTRICTS Downtown on Friday Canyon Road on Saturday
Indulging in art, food and wine is an act of giving.
TRUE
MORE THAN 40 GALLERIES & RESTAURANTS swing open their doors, serving world-class art and cuisine. View the lineup at: artsmartnm.org
FALSE
A GREAT TIME FOR A CREATIVE CAUSE All proceeds benefit ARTsmart, a nonprofit that raises funds for art programs serving NM youth. TICKETS only $35/person, which includes BOTH nights Lensic Box Office: ticketssantafe.org or 505.988.1234 Online at artsmartnm.org; At participating galleries More information, please contact ARTsmart at 1516 Pacheco St or call 505.992.2787
together with
2015
Pink Adobe
Edible Art Tour
SATURDAY June 13th • 5 to 8pm
FRANK BALAAM & ANGUS
JOHN AXTON & JENNIFER DAVENPORT
Kinetic Color
Cosmopolitan Color Contemporaries Opening Reception • Friday, June 26, 2015 • 5 to 7pm
Opening Reception Friday, June 12, 2015 5 to 7pm •
•
VENTANA FINE ART 400 Canyon Road
•
Santa Fe, New Mexico 87501
•
505-983-8815
•
800-746-8815
•
A Taste of Life in New Mexico
www.ventanafineart.com
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Local Flavor
S
ummertime is intrinsically bound to childhood. It’s a time when school is out and families take vacations; it’s a time when children spend endless hours playing in the clear, sharp light and the enveloping heat of the outdoors; it’s a time of imagination and exploration, emancipation and fun. For adults, of course, summer can be a
Photo: Kira Randolph, ARTsmart
“I Made It!” Plate by Brooklyn Martinez |
| Tesque Elementary Tile Project
time of nostalgia and longing—alas, we never really escape the sweet ideal of summertime’s vast, beach-like expanse of freedom. But it’s June now, after all, and who says adults can’t have a little fun? This month heralds in two delectable warm-weather treats, created for adults and benefitting kids—true libations to the child summoned forth by summer breezes who lives in all of us, no matter our age. In Santa Fe, ARTsmart New Mexico, which in the past has held its ARTfeast Edible Art Tour in the chill of February, takes over downtown and Canyon Road galleries for a true tribute to the arts, both culinary and visual. Down in the Que, Vintage Albuquerque brings us top notch vintners from the U.S. and abroad—as well as our finest local chefs—for four days of delectable food, drink and merriment in support of arts education in New Mexico. We’re thrilled to see the visual and culinary arts united for such an important cause in our beautiful state. Here’s to food, wine, art and the child of summer in all of us! On June 12 and 13, local nonprofit ARTsmart New Mexico—which provides art materials and instruction to elementary through high school-aged kids—joins forces with the Santa Fe Gallery Association for the annual ARTfeast Edible Art Tour at esteemed downtown and Canyon Road galleries. Founded 18 years ago by members of the Santa Fe Gallery Association, the Edible Art Tour was the group’s first fundraising event, aimed at raising money for public schools. The warm-weather ARTfeast (welcome to summer, EAT!) pairs local restaurants with top notch galleries for two evenings of delicious food, fabulous art—a delectable “gaze and graze” treat for the senses—and a sweet excuse to wander around historic Santa Fe while sampling its culinary and visual arts. Over the course of two evenings, upward of 40 galleries and 40 restaurants and caterers come together to give foodies and art lovers a chance to mingle, taste and see what Santa Fe’s world class art and culinary scenes have to offer. The two-day event is a steal, with $35 buttons that are good for both nights. Friday evening pays tribute to downtown galleries, with delicious openings that join the art scene with local, celebrated chefs. To name just a few of Friday’s participants: Inn at Loretto’s Luminaria joins Abbate Fine Art, Buffalo Thunder’s Red Sage joins Blue Rain Gallery, Terra Cotta joins David Copher Gallery, and Loyal Hound Pub joins Galerie Zuger. The beautiful and savory scene continues Saturday on Canyon Road as, to name a few participants, The Teahouse joins Bill Hester Fine Art, Dinner for Two joins Giacobbe-Fritz, Museum Hill Cafe joins Matthews Gallery, Osteria d’Assisi joins Meyer Gallery, La Casa Sena joins Nüart, and Jambo joins Pippin Contemporary. In all, 42 galleries and restaurants join talents; for a complete list of galleries and their partnering restaurants, visit artfeast.org. With local culinary and visual talent coming together for a two-day takeover of historic Santa Fe’s galleries, the ARTfeast is arguably the most complete taste of the City Different’s art scene. This is, after all, the perfect excuse to step into the glowing evening light, sample our local flavors and benefit New Mexico’s children. Purchase buttons at the ARTbarn (1516 Pacheco Street) between 10 and 4 p.m. weekdays; at the Lensic Performing Arts Center; at any participating gallery; or online at artfeast.org/artfeast-events/summer-edible-art-tour.
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Favorites for June 2015
F
story by MIA ROSE PORIS
rom June 24 through 27 in Duke City, local chefs and vintners from around the U.S. and abroad join forces for four days of fine art, worldclass food and superb wine. Now in its 24th year, the highly anticipated Vintage Albuquerque continues to celebrate and benefit New Mexico arts education programs.
| Opening night gala at Zinc
Photos courtesy of Vintage Albuquerque
This year’s wine week celebration begins with an opening gala in celebration of wine from Heitz Wine Cellars of Napa Valley. The evening, held at Zinc, features Harrison Heitz of the Heitz family, who is an integral member of the Heitz marketing team and both a lover and a connoisseur of food and wine. Renowned guest chef John Sedlar will create an exclusive multi-course menu to be specially paired with select wines from the Heitz Cellars. Chef Sedlar, whose 30-year career in Los Angeles put him on the map as one of the nation’s most acclaimed chefs, now manages Eloisa at the Drury Hotel in Santa Fe. The evening is a not-to-be-missed intimate taste of the best of what both a premiere vineyard and a world-class chef have to offer. The following evening, at 7 p.m., an assortment of local, independently owned restaurants join Vintage Albuquerque at their separate locations to create the Winemaker Dinners. It’s an evening to explore flavors, texture, aroma and presentation, as each chef creates a specialized dinner menu based on wines provided by the vineyard the restaurant is paired with. The restaurants have all priced the dinners at $95. The dilemma? How to choose. This year, Artichoke Cafe pairs with Vias Imports of Italy; Corn Maiden at Tamaya with Huneeus Wines; Elaine’s with Valdivieso of Chile; La Merienda at Los Poblanos Historic Inn and Organic Farm with Silver Oak & Twomey Cellars; Ranchers Club with Ferrari-Carano of Sonoma; Farm & Table with Stoller Family Estate of the Willamette Valley in Oregon; Savoy with Merry Edwards Winery of Sonoma; Torino’s with VARA of Spain; and MÁS at Hotel Andaluz creates a meal paired with classic wines of Spain. The ultimate Vintage event—the place to sip, taste and see and be seen—is held on Friday at the Anderson Abruzzo Albuquerque International Balloon Museum. Over 30 wineries come together to pour over 100 wines as local restaurants create delectable appetizers to pair with the libations. This is arguably the culinary extravaganza of the year, with the big names of the local culinary scene gathering in one place to showcase the best in their trade. Plus the wine flows freely, and an auction of art, jewelry, wine and more gives us all an excuse to do a little shopping … and benefit art education while we’re at it! The concluding day brings us the Big Event at the beautiful Los Poblanos Historic Inn and Organic Farm. This is when the wallets open wide and benefactors bid on incredible wines, fine art and even vacations. Los Poblanos’ talented chef, Jonathan Perno, says that such a wonderful evening truly inspires him to get creative with the food. (If you’ve never tried the chef ’s locally sourced creations, boy, are you in for a treat.) Annually, Vintage Albuquerque designates a featured artist, who donates a work to be sold at the live auction. This year, Kandy Tate donates a portrait, the subject of which will be the buyer’s choice. Over the years, more than three million dollars has been donated to support arts education in New Mexico. For Chef Jonathan Perno, both the event and its cause hit close to home. “My daughter Aidan is really drawn to all forms of the arts,” he says, “and if this is a way that I can help raise funding for such a good cause, I’m all in.”
| On Saturday night at Los Poblanos
For tickets or more information, visit vintagealbuquerque.org. A Taste of Life in New Mexico
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Harvestthe Sun story by MARIEL NANASI
Editor’s note: Local Flavor invited Mariel Nanasi, the founder of New Energy Economy, to submit an article for our Farm and Ranch issue.
C
oal is the single greatest cause of climate change. When we boot up our computers or flick the light switch, most of us are getting our electricity from the Public Service Company of New Mexico’s (PNM) coal plant. Most people know New Energy Economy for our work to close coal. We also create opportunities for
energy alternatives, with real world solutions. New Energy Economy uses model solar electric system installations as a means to: 1) demonstrate the financial, environmental and health benefits of solar to hundreds of people; 2) repurpose money previously allocated to utility bill payment for vital programs that service the community; and 3) build durability for our community institutions through a highly visible and notable community project with well-established local partners. We call this energy democracy. New Energy Economy develops community-scale solar energy installations on fire stations, community centers and tribal facilities to expose the vision of what’s possible and educate the public about the economic, health and environmental benefits of renewable energy. To date, we have installed six solar systems throughout New Mexico, including: Crownpoint Chapter House on Navajo Nation, the Taytsugeh Oweengeh Intergenerational Center at the Pueblo of Tesuque, the City of Santa Fe’s largest fire station, Santa Fe County’s fire stations in Tesuque and in Chimayo, and the Zona Del Sol Youth and Family community center. Our latest solarization partnership was again with the Pueblo of Tesuque— this time solarizing two green hoop houses.
| Emigdio Ballon, Agriculture Director at Tesuque Pueblo
Photos compliments of New Energy Economy
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What’s particularly novel about this solar installation is that it will extend the growing season all year long and allow fresh vegetables and herbs to be enjoyed locally. Just like radiant heat in your home, tubes containing water were placed underground and are heated by solar so that the temperature in the green houses never falls below freezing. In the warmer months flaps on the sides of the greenhouse can be rolled up. Fresh strawberries, chilies, peach, apricot and apple trees are now growing all year round. Elders can enjoy the organic food grown for free. We are now in the process of documenting everything from electricity generated annually to pounds of broccoli harvested in order to replicate the success for other communities, especially in the far north, like in Alaska and Canada. Local farms are key to building resilience in the face of climate change by reducing the need for food imports, strengthening local self-reliance, and contributing to carbon sequestration and sustainable land management. All together, these model solar projects will save more than 1.2 million gallons of water and displace 15-plus tons of carbon emissions over the lifetime of the systems. Perhaps most importantly, these projects prove the viability and benefits of solar through model examples. This strategy of building the energy solutions that communities need today in order to demonstrate that renewables are feasible now is critical in the face of the obstacles to solar and wind development, particularly in the state of New Mexico. Our current energy mix through PNM, the regulated monopoly investor-owned utility, is 60 percent coal, 20 percent nuclear, 13 percent gas, five percent wind, one percent utility-scale solar and one percent customer-produced solar. Yet the state of New Mexico is ranked second in the country for solar potential and sixth in the country for wind potential. New Mexico could lead the country in renewable energy deployment and could even be a net exporter of solar, but barriers advanced by PNM present ongoing challenges in our state legislature, the Public Regulation Commission and the courts. In the past year, we have successfully overcome many challenges in these arenas and are making real progress to shift energy investments at the state level. Our model solar energy projects have played a pivotal role in demonstrating that solar is a prudent financial investment that provides a hedge against energy price hikes, provides energy savings and provides enormous environmental and human health benefits. These projects have helped change the hearts and minds of decision makers and the public, who now recognize that renewable energy is not a dream for the future but an opportunity for today. This latest project was a joint endeavor of the Pueblo of Tesuque, the Christensen Fund, New Energy Economy and First Nations Foundation, with the incredible insight and hard work of Carl Rosenberg, Brian Combs and William Longo. At its heart is Emigdio Ballon and his vision of healthy food for a beautiful community. The crew from the farm at the Pueblo of Tesuque has been instrumental in making it flourish
| Tesuque Pueblo
today! According to Ballon: “This project is so important because we are re-making our Pueblo sustainable and independent. We don’t have to pay any corporation for our way of life. We are working in harmony with this place to produce crops and seeds, and we recognize that some seeds need more attention than others. The seeds, the earth, the water are essential elements that help us keep our tradition. The father sun is the life force that makes growth and harvest possible!” We will have a harvest celebration at the end of the summer to celebrate and the community is welcome. Solar celebration events, held in conjunction with the solar system unveilings, attract hundreds of community members, including local leaders, youth, elders and musicians. Our Sol Not Coal projects provide hands-on education about the financial as well as environmental and human health benefits of clean energy. To learn more about these projects or to join us at the Pueblo of Tesuque solar harvest, please visit our web site, newenergyeconomy.org. The greatest antidote to depression is activism. Got time? Got money? Got SOL? We welcome your involvement. Mariel Nanasi is the executive director of New Energy Economy, a civil rights attorney, a mother and a feisty climate activist.
A Taste of Life in New Mexico
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Competitive Prices S t o pLargest I n Selections & Stock Up Friendly Staff for all of your summer celebrations Something for every Taste Temperature Controlled Wine Cellar Wine Manager on Duty We also carry over 20 varieties of keg beer
Presently Stocking:
Wine tasting every Saturday 4pm - 7pm
Over 3500 Wines 800 Beer Choices 105 Single Malt Scotches 220 Types of Vodka 222 Tequilas 136 Types of Rum
FINE WINE & LIQUOR
Est. 1981
Established 1981
505.455.2219 Competitive Prices
Española
kokoman@cybermesa.com Largest Selection Hwy 84/285 • Pojoaque Friendly 12 miles North Staff of Santa Fe
N
Over 20 varieties of keg beer Wine tasting every Saturday 4pm - 7pm Temperature Controlled Wine Cellar Something for every taste...
Presently Stocking Over 3,500 Wines • 1,000 Beer Choices 105 Single Malt Scotches • 390 Types of Vodka 222 Tequilas • 157 Types of Rum Conveniently located 12 easy miles north of Santa Fe and on the way to all your favorite destinations in Northern New Mexico...
505-455-2219 • kokoman@cybermesa.com 34 Cities of Gold Road • Hwy 84/285 Pojoaque 87506
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Taos
Pojoaque Exit #502
Images: Deadklok
Notes:
From Photosynthesis s t o r y b y S T A N C R AW F O R D
to Photovoltaics
I
t’s rare to pick up a newspaper and not find at least one headline about solar and wind power, electric cars and battery development. Renewable power is here, and here to stay.
Not that it’s ever gone away. As a farmer, I’ve lived off of photosynthesis for the past 40 years, and of course sun-powered storms have brought the rain and snow that allow plants to tap into the nutrients in the soil. And fossil fuels, though not renewable, being compressed organic matter from eons past, began as plants and creatures ultimately powered by the sun. Sailing ships have been with us for millennia, windmills for hundreds of years. What’s historically new are silicon-based photovoltaic cells that can convert sunlight into electricity, though harvesting sunlight for electricity seems a natural extension of using it to grow crops. In the small community in which I live, the Embudo Valley of Northern New Mexico, a half dozen or more residents have installed rooftop photovoltaic systems. There are at least four electric cars in the area, one of them homebuilt. The Embudo Valley Library and the Dixon Co-op are about to build a solar shade structure cum bandstand that will significantly cut the Co-op’s electric bills. The village even hosts is own solar company, Mark Johnson’s Sol Luna Solar, which has built solar systems all over Northern New Mexico, including the 7KW system that powers my house and farm and recharges my Chevy Volt. Going solar is the quickest way to reduce one’s carbon footprint and, by extension, reduce the enormous economic power of the fossil fuel industry. And given the drop in the cost of PV panels and generous tax credits for all types of renewable systems, including the purchase of new hybrid and electric cars, I will venture to suggest that anyone paying income tax at this point would be foolish not to take advantage of the present situation. Waiting for prices to drop further or waiting for the next technological breakthrough just helps the fossil fuel companies stay in business that much longer and of course does nothing to reduce the causes of global warming. “If not now, when?” There are other economic benefits of rooftop solar. Local companies, and there are perhaps a dozen in operation in Northern New Mexico now, provide construction jobs
for local people, jobs that pay better than what gas station clerks earn, for example. These jobs increase the economic multiplier effect—the number of times a dollar circulates in a community before it sails off to distant suppliers—thereby benefiting all local businesses. When the Dixon Co-op halves the amount it pays for electricity, it will improve its bottom line significantly and the Coop will more easily be able to keep prices affordable and upgrade its facilities and offer better financial security to its dedicated employees. And of course it will be significantly reducing its carbon footprint. Change requires change. My mental radar now knows the location of four 240 volt charging stations for my Chevy Volt in Santa Fe, four hours for a full charge, which gives me 40 miles on the battery before the gas generator kicks in, and one 120 volt station, which gives me a boost of 10 miles in a couple of hours. Most recently, I was able to recharge the car in the underground parking garage in the Railyard while watching a movie at the new Violet Crown Theater—all free, as Violet Crown validated my parking ticket. Plugging the car in every night in the garage is not a chore, though remembering to take the cord needed for 120 volt charge stations (240 volt stations have their own cord) sometimes feels like one, especially in cold and wet weather, though cordless charging stations may eventually become the norm. Gas stations will feel the effect of cars that need no gas or, like mine, need it only every 700 to 1,000 miles. The shift to more fuel efficient vehicles is already detectable in declining gasoline taxes. Electric utilities are seeking a surcharge from rooftop solar owners who use the grid as their battery, seeing a threat to their conventional business model that calls for endless and often mindless expansion. Household batteries recently announced by Tesla could eventually cut out the electric utilities altogether for many users. But change we must, if we are to have any hope of saving the planet from our present and past excesses. What is encouraging, perhaps faintly, is that so much is happening in renewable energy despite little support from the government, aside from tax credits. Imagine how fast we could move if Congress got behind this effort with a Renewable Manhattan Project. Until that happens, it’s up to us as individuals and as small groups to keep the ball rolling.
Stanley Crawford has been farming with his wife RoseMary in the Embudo Valley since the 1970s. His most recent novels are “The Canyon” (UNM Press) and “Seed” (FC2/University of Alabama Press).
A Taste of Life in New Mexico
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Every ad tells a story... our 70,000 readers want to know yours! To advertise with us contact: Santa Fe & Taos: Lianne Aponte 505.629.6544 lianne@localflavormagazine.com Kate Collins 505.470.6012 kate@localflavormagazine.com
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Wendy McEahern
Sheridan Johnson 917-975-4732 sheridan@localflavormagazine.com
photo: Kate Russell
last spaces for rent
I advertise in localflavor because it works. With such a loyal targeted following, my message gets to the people I want. For over fifteen years localflavor has been “getting the word out” for Il Piatto and my business has continued to grow. Thanks Patty and to your wonderful staff!!
– Matt Yohalem, Chef and owner, Il Piatto 40
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A Tierra Concepts’ Creation
Contact Eric Faust 505.780.1159 Eric@TierraConceptsSantaFe.com www.pachecopark.com
• 130 sq' - 1,160 sq' available • ideal for office and retail • within walking distance to the Railrunner • boasts great amenities • restaurant on site • hi-speed internet • great landscaping • great neighbors • the owners are on site Visit Pacheco Park and see why this could be your best business decision ever.
2.8 MILLION NEPALESE PEOPLE STILL NEED HELP
Mike Morse
where the Craic is Mighty!
Global Outreach Doctors is a Santa Fe based volunteer non-profit delivering medical, food and other assistance to the earthquake victims in Nepal. Your donation makes a difference globaloutreachdoctors.org/donate Thank you to local businesses for your support: Christus St. Vincent, Rinse Design, LocalFlavor Magazine, Hilton Buffalo Thunder, Invisible City Designs, Santa Fe Spirits, Golden Eye, Spirit of the Earth, Baca Street Studios, Amaya at Hotel Santa Fe, Wearabouts, Laura Sheppherd, Iconik Coffee, and The Tea House
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Enjoy Garbo’s Restaurant & The Starlight Lounge Featuring Lunch, Dinner, Bar Menu & Live Music Executive Chef Arnoldo Arvizo
Transport yourself across the pond at New Mexico’s most authentic Irish Pub!
19 beers of integrity and the Southwests’s most extensive selection of fine and rare scotch whiskies, served alongside our perfectly-executed traditional menu of fine pub fare. Featuring our Famous Fish and Chips. Food Served Daily, 11am-11pm Fridays and Saturdays until 12am
Stay fit in our state-of-the-art Fitness Center & Spa Featuring hot tubs, steam rooms, massage & facials You don’t have to live here to experience The Montecito Santa Fe A Guest Membership is available for all non-residents
Call to Schedule a Tour Today at 505.428.7777 The Montecito Santa Fe 500 Rodeo Road, Santa Fe, New Mexico 87505 www.MontecitoSantaFe.com
www.2foolstavern.com
505.265.7447 • 3211 Central Ave • In Historic Nob Hill
A Taste of Life in New Mexico
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story by PHILIP de GIVE
J
Our first retailer owns what is probably the longest standing and established store in town–– Kokoman Fine Wine and Liquor. Keith Obermaier opened his shop in Pojoaque in 1981 which gives him a rare level of experience providing fine wine to Santa Fe customers. The store’s location also puts him in a unique position to serve customers in Los Alamos and Taos. Keith starts honestly with, “This building scares people off, so we make up for it with better prices.” He likes to carry wines that are organic, biodynamic, and from smaller producers. The store will show these wines, and more, during its busy Saturday tastings. “Yes, we carry the classic wines of Europe and have even been cellaring many examples of those wines over the years before selling them. We have even been contacted by other retailers checking to see if we have older vintages for their customers.” Turning to our mission of stocking our summer cellar, Keith suggests: “In the $20 or less category, Sinskey Vin Gris of Pinot Noir is a delicious dry Rosé that has so much going for it. It is rare and allocated so grab this wine while you can.” (Geek alert: The tem gris is used to indicate a “gray” wine in France and the USA, since it is halfway between “black” and “white.” Pinot Noir is a black or dark-skinned grape and short fermentation of its juice on the skins gives a gray, or pale rose color.) Keith also recommends Round Pond Napa Sauvignon Blanc because “they harvest the grapes for this wine twice: once, early for acidity and the second time, later for fruit and viscosity.” This is a different style of Napa Sauvignon Blanc, a little more floral and rich, showing body and complexity. Every year, Wine Spectator lists their Top 100 wines of the year and Round Pond Sauvignon Blanc made the grade this year. Finally, since June means barbecue, Keith suggests Seghesio Zinfandel, another perennial high scoring wine in Wine Spectator for its fruit and fuller body. “Drink it and put some into the barbecue sauce!” is his recommendation. This is to continue the Italian-American tradition of putting Chianti in the spaghetti sauce––both are perfect pairings. Kokoman Fine Wine and Liquor is located at 34 Cities of Gold Road in Santa Fe. 505.455.2219. kokomanliquors.com.
Jon Paul Leos at La Casa Sena Wine Shop, a Certified Court of Master Sommelier retailer in Santa Fe, has taken on the challenge of emphasizing wines from lesser known regions. “We cater to everyone’s favorites, but we focus our buying power away from the major regions and go to Piedmont, Germany, the Loire Valley and Austria.” To his customers, he will often segue to another region or varietal, and the conversation goes like this: “Like Malbec? Try Dolcetto. Sauvignon Blanc? Let’s look at Grüners. Pinot Grigio? Then try a dry Riesling. Cabernet? Have you tried Brunello? If you like Pinot Noir, consider Barbera.” He likes the convenience of the store’s downtown location and the fact that the store has access to the restaurant’s Wine Spectator award winning wine list of 1800 wines, all of which are available in the shop. His go-to wines for the season under $20 are Theo Minges Halbtrocken (half-dry) Riesling: “A great value, since it is a liter bottle; an excellent almost-dry Riesling, perfect with salads and Asian specialties.” He also loves Bieler Pere et Fils Rosé from Provence, bone dry and delicious, a blend of Grenache, Syrah and Rolle (known as Vermentino in Italy). Under $30, his choices are Nicholaihof ‘Hefeabzug’ Grüner Veltliner from the Wachau region in Austria, “from a prestigious estate and a great introduction to better Grüners.” He also recommends a sparkling Rosé from Chablis in Northern France, Val de Mer Brut Nature Rosé, produced in the Champagne method from 100% Pinot Noir grapes––totally dry, but with plenty of Rainier cherry fruit in the nose and on the palate. La Casa Sena Wine Shop is located in Sena Plaza at 125 East Palace Avenue in Santa Fe. 505.988.9232. lacasasena.net/wine-home/.
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une has finally arrived! It’s time to reset our internal thermostats and it’s time to reset our wine choices. Start by using adjectives like “crisp, lean, and rosé” to describe what wines you’re thirsting for and start thinking salads, veggies from the garden and outdoor grilling for your menus. The next thing to do is to head out to a local wine shop to stock up for summer. In Santa Fe, get ready for some eclectic and adventurous recommendations––the independent retailers of the City Different have a different take on the world of wine and their choices rarely include what can be found in the larger chain stores.
Barbara Bjorn, at Susan’s Fine Wine & Spirits, grew up in California during the 60’s and 70’s with wine people. She started in retail at an early age and became a wine aficionado selling local California wines. She went to The French Culinary Institute in New York City to take the Wine Captain course given by The Sommelier Society of America. She is also a Certified Court of Master Sommelier. She started at Susan’s in November of last year and continues to maintain the incredible international diversity of wines and spirits there. She is quick to point out “a store like this is difficult to find in California.” (This is true when you consider Santa Fe has a population of only 70,000 people––you would need to visit a major metropolitan market in California to reproduce the selection she oversees.) Her summertime faves? For $20 or less: “Tormaresca Chardonnay from Apulia, in Southern Italy, for its surprising quality at the price, its light crisp fresh taste and its minerality.” In the same general price range, she also mentions Gruet Brut, a mostly Chardonnay Methode Champenoise bubbly, made in New Mexico, for its evident dry Brut character, and mixability. “If you haven’t had it, you have to have a St. Germain Cocktail made with Gruet Brut. Simple and so refreshing.”
St. Germain Cocktail · · · ·
Pour 1.5 ounces of St. Germain Elderflower Liqueur into a Collins glass with ice cubes Add 2 ounces of Gruet Brut Stir gently. Top with soda water Garnish with a lemon twist
Finally, for those Rosé lovers looking at a slightly higher price point, she recommends Aix Côtes de Provence Rosé. She describes it as “a Côtes de Provence with a bit more ‘umph’ a dry blend of Grenache, Syrah, and Cinsault”. Susan’s Fine Wine and Spirits is located at 1005 South St. Francis Drive in Santa Fe. 505.984.1582 sfwineandspirits.com. Finally, we go to the newest shop in town, Arroyo Vino, which opened in 2011. The owners also have an adjoining restaurant, recently voted as having one of the Top 100 Wine Lists in America by Open Table. Managing partner, Brian Bargsten, is our third Certified Court of Master Sommelier retailer in Santa Fe. He prides himself in “putting great wines in the customer’s hands and exposing them to our excellent selection. We find incredible values at every price point.” He takes several trips a year to visit wineries in Europe and California and comes back with gems. His dry Rosés are always included in summer recommendations. In fact, the store holds a yearly extravaganza in June that benefits a non-profit and showcases 60 wines, many of them Rosés. His every day dry Rosé pick, is Schlosskellerei Gobelsburg Cistercien Rosé from Austria. The wine is made from two grapes indigenous to Austria: Zweigelt and St. Laurent along with Pinot Noir. Brian adds a confidential aside, “The winemaker for this winery is incredibly thoughtful and makes a rose of tremendous complexity.” For Sauvignon Blanc, another warm-weather white, Brian likes Greywacke Marlborough Sauvignon Blanc from New Zealand. The Greywacke moniker refers to New Zealand’s peculiar bedrock subsoil. It is often found in river bottoms in the Marlborough district, certainly one of the most famous in the world for this varietal. For this wine, he exclaims “Kevin Judd, the winemaker, formerly at Cloudy Bay, put that winery on the map and, now at Greywacke, has made a delicious wine that has great value!” Finally, he recommends two wines both made from Chardonnay, but quite different in style. Domaine Costal Chablis is from the highly regarded import portfolio of Kermit Lynch. It is a small family owned winery in northern Burgundy producing a tight and complex wine that would beautifully accompany oysters, ceviche, and fish dishes. In contrast, Brian returned from a winery trip to Sonoma this spring and brought the Ramey Ritchie Russian River Chardonnay into the store. Not inexpensive––so save it for a special occasion––but a perfect single vineyard wine that strikes just the right note of balanced oak and varietal complexity. Even a non-Chardonnay drinker would agree with that assessment as Ramey is generally acknowledged as one of the finest producers of Chardonnay in California. The Shop at Arroyo Vino is located at 218 Camino La Tierra in Santa Fe. 505.983.2100. arroyovino.com. With all these choices, you can continue to explore a fabulously varied world of wine this summer. The right wine with summer cuisine is so enjoyable. And whatever wine you choose, please don’t miss out on trying the beautiful dry Rosé wines that arrive every spring. Just because the wine is a pretty pink color does not mean it is sweet. Real men (and women) drink dry Rosé and the ones listed above are all dry and eye-openingly delightful. But don’t forget––if you find one you like, stock up because the availability is short. I would also suggest that you get on the email list of your local independent retailer. They will keep you posted about their weekly and monthly tasting events as well as special deals that come along. Take advantage of the wonderful expertise that these local stores offer; your family and friends will appreciate your insider savvy wine picks. Then raise a glass to June and toast summer’s late arrival! A Taste of Life in New Mexico
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L L I T S HUNGRY? Mary Dixon, Green Tractor Farm
Photo: Gabriella Marks
Local Flavor first talked with Mary Dixon last year, when she and her husband Tom were getting ready to hand over the reins to their daughter Rachel and sonin-law Ned. That transfer is complete now, though Mary and Tom still help out. In the past year they’ve added another certified organic acre of growing space and two hoop houses to extend the growing season of some produce year round and also to start delicate plants, such as tomatoes, early. Mary says this recipe for Fast Pickled Fast Pickled Beets Beets is special “because our volunteer 1 bunch beets, cut into bite sized pieces Josie, who is now a (about 2 cups) dear friend, worked 1 bay leaf ¾ cup cider vinegar with us for six years 3 Tablespoons sugar and made us lunch ¼ teaspoon salt once a week, wrote 1 teaspoon yellow mustard seeds down the recipes and ¼ teaspoon cumin seeds compiled them so ¼ teaspoon fennel seeds I have a ‘cookbook’ 1 medium onion, thinly sliced (about ¾ from the vegetables cup) that come out of the field.” Cook the beets in water with the bay leaf
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until tender. Drain, reserving ½ cup of the cooking liquid. When they are cool enough to handle, rub off the skins. Combine the cooking liquid, vinegar, sugar, salt and seeds in a large saucepan and bring to a boil. Add the beets and onions and return to a boil. Remove from the heat and cool. Refrigerate overnight in a glass container to let the flavors blend. These pickles will keep, refrigerated, for at least two weeks.
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Farmer’s Market in Santa Fe on a Saturday and you’ll see how integral these people are to our community and how much locals enjoy knowing the people who raise their food, from vegetables to meat to honey. This month we revisited several of our past favorites to see what they were up to.
Steve Wall, Buckin’ Bee Honey I had a difficult time staying focused while talking to Steve because I find bees so fascinating. I kept asking questions that had nothing to do with honey, and Steve, who draws you in with his ready laugh, was more than happy to talk about the secret life of bees. (The choosing and crowning of a new queen sounds like something out of Shakespeare.) What’s new at Buckin’ Bee Honey? Steve is now selling top bar bee hives with bees and also allowing volunteers to come and help with daily operations “in Evil Stepmonster Sweet Potatoes exchange for some hands-on2 ¾ sweet potatoes experience and an opportunity ¾ cup honey to pick my brain.” ½ cup milk Of course I had to ask about 1 teaspoon vanilla the evil stepmonster named ⅓ cup butter in his recipe. “Dad married a 2 eggs woman who was just pure evil,” Steve laughs. No one liked her, Cut sweet potatoes into 1-inch chunks but she did leave the family with and steam until tender. Mix with all other this recipe that “even my mother ingredients and place in a 10 by 14 inch baking dish. serves.” Steve says that you can Topping: substitute honey in almost any 1 cup shredded coconut recipe that calls for sugar, with 1 cup chopped pecans the general rule of thumb that ⅓ cup flour if a recipe calls for one cup of ⅓ cup brown sugar sugar you use ¾ cup of honey ⅓ cup melted butter and reduce the liquid in the recipe. Anywhere honey won’t Combine the first four ingredients. Add butter. work as a substitute? “Brownies. Sprinkle over sweet potatoes. Bake at 375° for It will ruin them.” 20 minutes, until brown.
Photo: Amiel Gervers
story by CAITLIN RICHARDS
Local Flavor has been tuned into and talking to the New Mexico farming community for 20 years and in that time a lot of very special people have appeared on our pages. Just stop by the
Kristen Davenport Katz – Boxcar Farm
-- lambsquarter, dandelion, kale, chard, turnip greens, dock, early plantain, wild mallow. Be more careful with strong-flavored greens like arugula or sorrel, but those work, too. You can also add any fresh herbs (wild or no) such as wild monarda, oregano, thyme. The wild greens add wonderful flavors but also good nourishment -- these plants are often filled with minerals and vitamins.
Photo: Gabriella Marks
Local Flavor spoke with Jesus and his partner Kate last June (“Chiles, Beans and Chicos”). When I call Jesus to see what’s new and ask him to share a recipe with us, he is busy trying to catch up on reseeding some chiles and tomatoes that have been hit by a heavy frost. Arranging a time to meet, Jesus says he’s available early in the Jesus’ Posole morning. I grew up in 4 cups dried red or blue corn the country, so I have 5 quarts water an inkling, but still I Salt to taste ask, “What’s early to Chile powder to taste you?” “About 4:30,” Meat of your choice (pork is he responds, laughing. traditional) We agree to meet in the afternoon. Combine corn and water in a slow Jesus concentrates cooker. Cook until soft, approximately on corn, beans and 8 to 10 hours. Add salt, chile powder and meat. Cook until meat is done. chiles, staples of the New Mexico diet. He says his recipes are all basic recipes that he considers starting points for developing bigger meals. Like his crops, his recipes are the building blocks for New Mexico cooking. What’s new in the field? He’s expanded, but is mostly planting the same crops, though now in addition to his orange, blue and yellow corn, he is planting corn for popcorn.
Photo: Stephen Lang
Jesus Guzman
Raising Kids on the Farm (Local Flavor, May 2012) first introduced us to Kristen and her family. The past three years have seen some changes, Boxcar Farm is “moving slowly towards more perennial crops and herbal products.” Kristen also finds that “Balancing the desire to live on the land and still provide the kids with a quality education and plenty of basketball, music lessons, theater productions and other extracurriculars is a challenge.” The kids are also showing some entrepreneurial spirit: “Ella has a big row of sweet peas (the flowers, not the vegetable) to sell bouquets at market Boxcar Farm Wild Greens Soup and Silas plans to propagate succulent 1/2 pound spinach plants to sell at 1 cup each of 3 kinds of other greens - dandelion greens, nettles greens, market.” quelites or other wild green Kristen chose the 1/2 cup chives or green onions Wild Greens Soup 1/2 cup cilantro (or parsley if you hate cilantro) 1 teaspoon sea salt because she likes to 2 potatoes, either Yukon type or Desiree help raise awareness of 2-3 cloves garlic the foods that grows 1 good sized onion easily for us. “Having 3 Tablespoons olive oil just spent a weekend 1 Tablespoon butter cursing and struggling 2-3 teaspoons Chimayo red chile to rid my yard of Soup broth or water weeds I am intrigued at the idea of looking Wash and chop greens and chop the potatoes. Combine all the greens at them as a source of (including herbs and green onions) in a soup pot with salt, butter and enough water to cover and simmer for about 35-40 minutes. In the good. Dandelion can meantime, chop the onion and cook over low heat in a skillet with be a bit bitter but it some olive oil until good and brown and caramelized. This can take up mellows nicely with to 20-30 minutes. cooking.” Nettles (which have to be When the onions are about done, crush a clove or four of garlic cooked to get rid of into the pan as well and sizzle just long enough (1-2 minutes) to start their stinging hairs) are cooking the garlic. Then add the onion pan to the pot of greens, add about 3 to 4 cups of broth or water, and cook another few minutes to more mild with a nice meld the flavors. Then, puree the mix, either with a hand (immersion) earthiness. Quelites, blender or a regular blender, although be careful not to burn yourself. an invasive weed, have Then return to the stove to heat a bit more and add spices -- we like more nutrition per the Chimayo red chile and sometimes a bit of coconut aminos, but you ounce than most other could add cooking wine, lemon juice or any other flavoring you like. greens. “Go on a walk Sometimes just the herbs are enough. and gather some.” Kristen suggests. You can put any wild or garden greens you want into this recipe
A Taste of Life in New Mexico
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KEEP IT FRESH Farmers Market Open TUESDAYS & SATURDAYS
7am-1pm
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Wed June 10, 6:30 - 8:30pm
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www.santafefarmersmarket.com Saturdays year-round | 7am-1pm (winter hours: 8am-1pm) Tuesday Market | May-Nov. | 7am-1pm (winter hours: 8am-1pm) Southside Market | July-Sept. | Tuesday 3pm-6:30pm 1607 Paseo de Peralta | 505-983-4098 | www.santafefarmersmarket.com
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Santa Fe’s Source for Fine Fermented Foods
Lacto-Fermented Half-Sour, Hot and Spicy, Kosher Dill, and Garlic Pickles · Sauerkraut · Escabeche
Our Popular Happy Hour Continues! 4–6pm Monday–Friday $5 Well & Wine Drink Specials • Try Our Gourmet Taco Menu! Plus 50% off our Famous Classic Appetizers Join us for Father’s Day Brunch, Sunday June 21st!
1413 West Alameda One-half mile west of Solana Center
Lunch Monday–Saturday • Sunday Brunch • Dinner Nightly 231 Washington Ave Santa Fe • 505-984-1788 • santacafe.com • 46
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www.BarrioBrinery.com
Summer’s Here! And our New Garden Bar is Open!
LUNCH • DINNER • BAR
Reservations 505.982.4353 653 Canyon Road compoundrestaurant.com
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four great summer exhibits
upstairs galleries
on the mezzanine
Painting the Divine: Images of Mary in the New World
Setting the Standard: The Fred Harvey Company and Its Legacy
Exquisite Spanish colonial paintings reveal the power of faith so far from home.
Who tamed the Wild West? A British entrepreneur and the Harvey Girls, one linen napkin at a time.
Poetics of Light: Pinhole Photography Amazing images—historic and contemporary— made with a centuries-old technology.
Fading Memories: Echoes of the Civil War Explore New Mexico’s role in the war and how we remembered, then and now.