SANTA FE | ALBUQUERQUE | TAOS
Balancing Mind & Body SLACKLINING
in New Mexico
FIELD NOTES
from a Hiker
VERDE JUICE
Cold-pressed
MARCH 2015
A TASTE OF LIFE IN NEW MEXICO
Independent Living
Assisted Living
Discover The Montecito Santa Fe Enjoy full dining in Garbo’s Restaurant Bar Menu in the Starlight Lounge Prepared by Executive Chef Arnoldo Arvizo
Also featuring a full bar and exciting live music & cabaret
Join Us at the Bar in March! Our Popular Happy Hour Continues! 4–6pm Monday–Friday $5 Well & Wine Drink Specials plus 50% off our Famous Classic Appetizers And Introducing Our Special New Gourmet Taco Menu! At the bar only. 7 days a week. Plus Our Nightly Dinner Special: 3-Courses only $35 per person
Garbo’s is open Monday—Friday Dinner: 5:00—8:00pm Lunch: 12:00—2:00pm Starlight Lounge is open Wednesday—Friday Happy Hour: 5:00—6:00pm Bar Menu: 5:00—8:00pm
Stay fit in our state-of-the-art Fitness Center Relax in our hot tubs and steam rooms Indulge with a massage or facial in our Spa Fitness Center/Spa Hours Sunday—Saturday: 7:00am—8:00pm
You don’t have to live here to experience The Montecito Santa Fe A Guest Membership is available for all non-residents Social (Restaurant & Bar): $2/month ~ Fitness Center Plus: $45/month
Call to Schedule a Tour Today at 505.428.7777
231 Washington Ave Santa Fe • 505-984-1788 • santacafe.com •
OPEN EVERY SATURDAY winter hours: 8am-1pm Local Produce Year-Round
All-day Parking $1 in the garage under REI
www.santafefarmersmarket.com WIC & EBT accepted
1 EBT dollar = 2 dollars to spend at the Farmers Market 1607 Paseo de Peralta | 505-983-4098
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The Montecito Santa Fe 500 Rodeo Road, Santa Fe, New Mexico 87505 www.MontecitoSantaFe.com
Elevating Santa Fe’s optical experience with refreshing & artistic independent eyewear.
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Visit us at 851 W. San Mateo in Santa Fe, or call 505.780.5151 for delivery details. verdejuice.com
Cold-Pressed Juice
A Taste of Life in New Mexico
MARCH 2015
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INSIDE The Buzz … and the Art Buzz by Kelly Koepke 10
Who’s buzzin’ all over town to get the latest scoop?—Local Flavor’s very own Kelly Koepke, that’s who!
Learning the Ropes by Gordon Bunker 14
We’re looking for slackers—folks who can’t wait to kick off their shoes and join the slightly crazy slacker on our cover.
Plants That Nourish by Mia Rose Poris 18
For centuries, New Mexicans have looked no further than their own landscape for plants to nourish their skin and body. Today it is a respected cottage industry that has brought new meaning to the words local and organic.
Café Bien
by Andrea Feucht 20
Chef Ernesto Duran exemplifies a new generation of chefs dedicated to honoring the ingredients in their kitchens and the farmers and ranchers who make it possible.
Verde
by Eve Tolpa 25
Fresh cold-pressed juice is an absolute phenomenon on both coasts but relatively new to New Mexico. If Kelly Egolf has anything to say about it, it will soon be on everyone’s list to try. (Caution: It’s positively addictive!)
Local Flavor Favorite by Lily Carbone 28
Our favorite event for the month of March is in Albuquerque, where the 23rd annual Chocolate Fantasy is about to be unveiled.
Notes from the Field by Gordon Bunker 30
Tackling a 13-mile hike with a 3,000-foot elevation gain is a challenge for even an experienced hiker. Tag along vicariously with writer Gordon Bunker—we’re certain you’ll be inspired to strike out on your own!
Christ in the Desert Monastery by Gail Snyder 34
In this issue devoted to the concept of balance—both mind and body— we could think of no better place to explore the idea than at a retreat at the venerable monastery in Abiquiù, Christ in the Desert.
Still Hungry?
by Lily Carbone 36
To wind up our wellness issue, we ask four chefs to give us tips on how they prepare their favorite “super ingredient”—that one healthy ingredient they can’t live without.
ON OUR COVER: David W. Moench in the Sandias 4
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MAGAZINE.COM
MARCH 2015 PUBLISHERS Patty & Peter Karlovitz
EDITOR Patty Karlovitz
Happy
PUBLISHER’S ASSISTANT Lily Carbone
Birthday
WEB EDITOR Melyssa Holik
we’re
ART DIRECTOR Jasmine Quinsier Sense threw a fabulous party to celebrate the grand opening of their new downtown location. I even brought by new puppy, Lizzie….
PREPRESS
ArtFeast auction--the perfect place to clown around and have fun for a great cause. Being on the Board of ArtSmart has its perks!
Scott Edwards
AD DESIGN Alex Hanna
ADVERTI S I NG SANTA FE Lianne Aponte 629.6544 Kate Collins 470.6012
On a winter day there’s nothing like a bowl of French onion soup at the Owl Café. Is it spring, yet?
ALBUQUERQUE Enjoying a stolen moment with my sweet daughter today!
Ashley Schutte 504.8130 Cara Tolino 363.1046 Andrea Blan 907.3202
COVER PHOTO Mauro Barletta
Experience delicious food brought to you by local farmers, ranchers and food artisans. Join us Wednesday - Sunday and for these special dinners. March 10 – Farm & Table’s 3nd Birthday Dinner Celebrating Farmer Ric and Sol Harvest Farm Five-Course Dinner with Local Beer & Cider Pairings One seating at 6:30pm | $65 March 31 – The Art of Eating: A Women & Creativity Dinner with Guest Chef Cristina Martinez Five-Course Dinner with Wine Pairings One seating at 6:30pm | $75 April 21 – Marble Brewery Anniversary Dinner Five-Course Beer Dinner Mingle 6:00pm & Dinner 6:30pm | $65 Seating for these special prix-fixe dinners is limited. Please RSVP by emailing reserve@farmandtablenm.com
8917 4th St NW
Albuquerque, NM 87114
505.503.7124 Farmandtablenm.com
Dinner: Wed-Sat open at 5pm Brunch: sat-sun 9am-2pm
WRITERS Gordon Bunker Lily Carbone Andrea Feucht Kelly Koepke Mia Poris Gail Snyder Eve Tolpa
PHOTOGRAPHERS Stephen Lang Kitty Leaken Gabriella Marks
223 North Guadalupe #442 Santa Fe, NM 87501 Tel: 505.988.7560 www.localflavormagazine.com Subscriptions $30 per year. Mail check to above address. © Edible Adventure Co.‘96. All rights reserved. No part of this magazine may be used without the permission of Edible Adventure Co. localflavor 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.
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Mardi Gras party with my mini me!
Schwanfelder Family
Good nutrition is vital for an infant’s brain development.
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Get beh
ot!
The Food Depot recognizes that limited access to diapers poses serious health risks and economic consequences for babies and families. For this reason, The Food Depot specifically collects diapers and infant supplies to distribute to families via a network of partner agencies.
ep er D
ENDING HUNGER IN NORTHERN NEW MEXICO
dn the Diap
LIFT YOUR SPIRITS AT LA POSADA
Spa Treatment Specials Locals receive 20% off all treatments through March 31st Try our Margarita Pedicure – includes an actual Margarita from our bar! Santa Fe’s Best Happy Hour Half off ALL food on the bar menu plus daily drink and featured beer specials Monday–Friday from 4:00pm–6:00pm and 9:00pm–10:00 pm
HUNGER IS CLOSER THAN YOU THINK
Easter Brunch Buffet Sunday, April 5th - 10:00am–3:00pm Adults - $55, Children 12 and Under - $25
Donate Now!
2014 Diaper Depot.indd 1
www.thefooddepot.org
For spa or Easter brunch reservations, please call 505-986-0000
330 East Palace Avenue laposadadesantafe.com 7/14/2014 11:28:11 AM
A Taste of Life in New Mexico
MARCH 2015
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B
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LETTER
EAT
Specializing in: f
Rotisserie “Smart” Chickens seasoned with Fresh Herbs g
Seasonal Soups, Salads & Sandwiches
for upcoming events, specials & food activities
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Photo: Kira Randolph
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Homemade Pot Pies
The concept of balance—having a sense of one’s equilibrium, stability—seemed to work its way into this health and wellness issue quite on its own. We started with slacklining—a slightly zany physical past time enjoyed mostly on our college campuses. It was great fun looking for local “slackers” —folks who might kick off their shoes and join the fearless slacker on our cover, Dave Moench, as he highlines in the Sandias. What we soon found out, however, was that for local slackers it was far more about the pure Zen of it all, the inward search for balance and a deeper understanding of what it means to be connected. Then we turned to hiking. Surely asking a writer to tackle a 13-mile hike with a 3,000-foot elevation gain would inspire everyone to get out there and break a sweat. Actually, the writer takes a wrong turn on the trail and his “Notes from the Field” turn a bit more reflective … Finally, we were on firmer ground with our other stories—looking to native plants that have healed and restored New Mexicans for centuries; chefs who share their go-to ingredient when they want to eat healthy; downtown diners that break the mold and the much anticipated opening of Verde. Verde—the juice bar that has Santa Fe buzzing about nutritionally complete profiles, cold-pressing, live enzymes, micro-nutrients and most of all, loving your veggies—all two pounds of them! If you are concerned that we have abandoned our more sybaritic nature rest reassured. The deliciously decadent gala, Chocolate Fantasy, was named our Local Favorite event of the month. | Alex Hanna––an integral part of Team Flavor and a great drinking buddy!
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SEVENTH RAY SKIN CARE
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A Taste of Life in New Mexico
MARCH 2015
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Photo: Gabriella Marks
Photo: Kate Russell
| MartĂŹn Rios
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| Andrew Cooper
A Taste of Life in New Mexico
MARCH 2015
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™
THANK YOU! to all of ARTsmart’s underwriters, sponsors, supporters, and donors of the 18th Annual ARTfeast Events.
L
3RD ANNUA
Gala & Concert-Only Tickets Available
uerque Mu
seum
MAY
AY FRID
q At The Albu
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SPRING HIGHLIGHTS Sheila Jordan-Cameron Brown Patti Littlefield-John Rangel Lee Konitz Bobby Shew Carla Van Blake Roshan Jamal Bhartiya Vijay Iyer Trio ABQ Slam Grand Slam Poetry Championships Andy Milne’s Dapp Theory
Alice Blumenfeld: Sueños Flamencos John Abercrombie Baracutanga Branford Marsalis Rova Saxophone Quartet Raquel Rivera & Ojos de Sofia Barbara Bentree Eric Bibb Tim Berne’s Snakeoil ABQ Songwriter Showcase
ICP Orchestra Souren Baronian Plus Jazz Classes for Youth & Adults; Visual Arts Exhibits & More!
210 Yale SE 505.268.0044 www.outpostspace.org 12
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New Mexico Art League SPRING SCHEDULE OF CLASSES, EXHIBITS AND EVENTS
MONDAYS
THURSDAYS
SATURDAYS (cont.)
LOCAL COLOR DEMOS
Introduction to Portraiture
Painting the Landscape en Plein Air
Introduction to Abstract Painting in Acrylics
Techniques of Chinese Brush Painting
with Tom Blazier April 9 – May 28 8:30 AM to 11:30 AM
with Arden Hendrie April 11 – May 29 1 PM to 4 PM
by Ming Franz March 1, Sunday evening 5:30 PM to 7:30 PM
Visual Diary 2/ Sketching Outdoors
SUNDAYS
with Shana Levenson April 6 – May 18 9 AM to 12 Noon Painting the Landscape in Pastel
with Anita West April 6 - June 1 (no class April 13) 1 PM to 4 PM TUESDAYS
Color and Composition in Watercolor
with Carol Carpenter April 7 – May 26 9:30 AM to 12 Noon
with Vasili Katakis April 9 – May 28 9 AM to 12 Noon Color and Composition in Watercolor
with Carol Carpenter April 9 – May 28 1 PM to 3:30 PM FRIDAYS
Imagination Art Group for Children
More Techniques in Watercolor: Aquabord
with Tina Yara-Nieto Ongoing class 4 PM to 5:30 PM for 6 years and older.
with David Chavez April 10 – May 29 9 AM to 12 Noon
Introduction to Painting in OIls
No Instruction Ongoing class 9:30 AM to 12:30 PM
with MJ Manford April 7 – May 26 5:30 PM to 8:30 PM WEDNESDAYS
Introduction to Drawing and Painting
with Maria Cole April 8 – May 27 9 AM to 12 Noon Painting the Landscape in Oils
with Waid Griffin April 8 – May 27 1 PM to 4 PM Open Life Drawing Session
No Instruction Ongoing class 5:30 PM to 8:30 PM
Chinese Brush Painting in Watercolor
with Ming Franz Ongoing March 1, April 26, and May 3 1 PM to 4 PM Painting in Watercolor
with Ming Franz Ongoing March 15, April 19, and May 17 1 PM to 4 PM Open Life Drawing Session
No Instruction Ongoing class 1 PM to 4 PM
From Sketching to Painting
by Vasili Katakis March 29, Sunday 5:30 PM to 7 PM The Portrait in Charcoal
by Shana Levenson April 19, Sunday 5:30 PM to 7 PM
SPECIAL EVENT
Black & White {the affair}
Preview and Fundraiser March 7, Saturday 6 PM to 9 PM tickets now available
Open Life Drawing Session
Painting the Interior Space in Oils
with Wade Griffin April 10 – May 29 1 PM to 4 PM SATURDAYS
Draw What You See
with Denali Brooke April 11 – May 30 9 AM to 12 Noon Building a Portfolio for Teens
with Shana Levenson April 11 – May 16 (no class April 25) 1 PM to 4 PM
WORKSHOPS
Introduction to Plein Air Painting/ The Great Adventure
with Waid Griffin March 14, Saturday 9 AM to 4 PM The Applied Palette/ Getting Color Right
with Waid Griffin March 21 – 22 Saturday and Sunday 9 AM to 4 PM The Painting Process/ the Landscape in Pastel
with Mike Mahon March 26 – 28 Thursday through Saturday 9 AM to 4 PM
EXHIBITS
Black & White/ An exhibit of black & white drawings and photographs March 10 – April 17 Reception: March 14 Saturday, 5 PM to 7:30 PM New Mexico Art League Student Works April 22 – May 22 Reception: May 2 Saturday, 5 PM to 7:30 PM CALL FOR ENTRIES
Gardens of New Mexico/ An Exhibit of Flower Paintings Prospectus will be available to download on March 29th!
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
Fall Schedule of Classes and Workshops at the New Mexico Art League
photos by KITTY LEAKEN
T
Learning
he state of being fit is as different for each of us as the way we live, and to the extent that we live and work in our minds, our mental fitness is as important as physical. Heap on to our brainy lives a seemingly limitless barrage of stimulus vying for our attention, and well, if you happen to have a length of webbing and two trees to suspend it from, it’s time to walk a slackline. Speaking with slackers David Moench and Jamie Spencer-Zavos, it becomes clear right away that, for them, slacklining is very much about focusing their minds. Yes, it’s physical but mostly it’s a meditative thing. David, who grew up in Placitas, New Mexico, told me, “It was invented by people rock climbing in Yosemite Valley, who wanted to take rest days. They’d play around, bouncing on webbing, in the campgrounds on their off days.” This makes perfect sense. If ever there was a sport and a group of people all about focus, it’s rock climbing and climbers. David has been slacklining since 2009. “I started in college at Humboldt State University [in Arcata, California]. I was good friends with ‘Sketchy’ Andy Lewis, who went on to become a professional slackliner. He taught me how, got me into it.” In the world of slacklining, Lewis is some pretty heady company. A year or so ago at the Banff Mountain Film and Book Festival, I saw a feature on Andy.
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the ropes
story by GORDON BUNKER
Watching him free-solo (that is, solo without a safety leash) on a highline hundreds of feet off the ground … I find myself holding my breath just writing the sentence. In its simplest form, a slackline is a length of webbing—similar to rope, but flat in sections instead of round—suspended from two points. Various devices, such as pulleys, can be added to control tension. The sport is divided into three primary categories. Tricklining is usually done only a few feet off the ground and includes flips, backflips even, and a variety of yoga-like balancing poses. Longlining is fairly self explanatory: running uninterrupted spans from a hundred into the thousand foot range. Lastly,
|
Jamie Spencer-Zavos at St. John’s College
there’s highlining, which David defines as any line high enough that “if I fell off and didn’t have a harness on I’d have a better chance of dying than living.” This is his preferred style. “When you’re on the line, it takes just as much concentration with your brain as it does physical ability,” says David. “I use it as a meditation getaway from life, and I do it because it’s fun.” He continues about the physical aspect of slacklining: “You have your arms up above your head pretty much the entire time. The core, the sides of your body, your arms, are all getting used.” And of course balance is key. “You slowly build that,” he says. “It’s kind of like learning to ride a bike, you fall off for a week and then suddenly it clicks, you get it, you’re on it.” David has slacklined all over the country. “When I’m driving, all I’m looking at is different rocks to put a line up between and walk on it.” I assume he also looks at the road once in a while. “It takes me places, I’ll tell you that,” he adds. Close to home, he’s highlined in “the Jemez and Sandia Mountains, and a little bit in the Sangres.” Some of his most memorable experiences however, he’s scouted out further afield. “Moab, Utah, and Smith Rock in Oregon are my two favorite places,” he says. When highlining, David uses a harness “at all times. I’m not trying to play around with death quite yet,” he says. Picturing a remote spot in the mountains and a line strung high above terra firma, I ask him if he freaks
out. “Every time!” he replies. “You handle it by trusting your abilities and yourself and the gear that you put up. Every time I do a highline, I’m terrified. I scoot out and I’m scared and I’m like, ‘Wait, I can do this, I can do this ... I’m not going to die, I’m not going to die.’ And I stand up and I do it. That’s kind of the mental picture in my head.” David is an enthusiastic proponent of the sport. “It’s an inexpensive sport to start off. It’s fun, it gets people outside, makes people healthy both mentally and physically. Anyone can do it.” Anyone? Like me? Ha, ha. “Most people who look at it, they try it once, they think it’s impossible. That’s definitely not true.” Well, I wouldn’t go so far as to say impossible, but it looks pretty close. David however is adamant. “Doesn’t matter if you’re overweight, or if you’re 75.” I then catch up with Jamie, who’s in his junior year at St. John’s College in Santa Fe and has been slacklining “on and off for about four years.” He recounts getting started at St. Mary’s College in Maryland. “One day I saw some people slacklining. One of the cool things is generally people who slackline are very encouraging to people who want to try.” Jamie’s preferred style is doing longlines. I ask if he’s been inspired by any particular slacker, and he has. “I think her name is Faith Dickey,” he says. “She’s really cool, she has a very nice style. A lot of men who are into slacklining, they, like, grunt a lot and are very much into, like, being very powerful on the line. She’s much calmer and graceful.” For Jamie, slacklining is a balance (no pun intended) of mental, physical and social practice. “There’s something about the focus that really appeals to me,” he says. “Having to hold my focus and hold my balance and learning how to do that has helped me to stay mentally balanced while at school.” I’m curious if slacklining is a meditation for him. “Oh yeah, super meditative!” he replies, adding, “Concurrently, I developed a really intense practice [of ] sitting meditation.” Jamie has found he’s doing less of this and slacklining has taken its place. “I think I’m much more suited to slacklining as a way of meditation because if you break that focus or that meditative state of mind there’s an instant physical reminder.” We both laugh. “You, like, fall off the line.” He finds this “really helpful because that’s a poignant reminder of the mind body connection, that maybe you don’t get in a more mentally based meditation practice.” He comments on the physical side. “There’s a ton of core stuff that’s going on.” Like David, when he’s on the line he holds his arms in the air. “The muscular response is so fast that it gets really tiring to move my arms, constantly moving them to help me retain my balance,” he says, adding, “the core benefits are enormous. There’s, like, constant presence in the act itself.” Slacklining for Jamie is also part of his physical regimen. “During the winter I snowboard pretty hard, then in the summer I slackline. I lift weights, which helps a lot.” He also does some rock climbing. “They all work with one another.”
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Learning
the ropes
There are a couple trees on campus where Jamie likes to set up the longline. In keeping with his beginnings at St. Mary’s, he likes to share both the activity and the occasion. “People show up, sometimes I set it up pretty low on purpose so people can get on it and try it. I’ll help people try to learn. People will hang out with me even if they’re not slacklining. It’s nice to have other people around.” Commenting on the importance of being in the out of doors, he says, “Mostly it’s just a really nice excuse to spend time outside. I’ve done it inside once in a climbing gym, but it was a lot harder to do. When I get into slacklining, I’ll spend, like, hours doing it. It’s really cool because it gets me off the internet. It’s hard to find something that will do that.” One of the beauties of slacklining is its simplicity. Get a truck tie down from your local hardware store, find a stout couple of trees and go for it. However, if you’d like to connect with other slackers, learn the ropes, or webbings as it were, we have confirmed slackline sightings on the campuses of the University of Art and Design and St. John’s College in Santa Fe and UNM in Albuquerque. Also, where you find climbers, you tend to find slackers.
Here are a few resources on the web:
Full bar • Famous BBQ • Much More!
Albuquerque Rocks the Slackline + Acro!!! facebook.com/media/set/?set=a.659462270769034.1073741842.1 78542602194339&type=1 Albuquerque Slackline Community Google+ plus.google.com/communities/103501324916708491304 Yogaslackers New Mexico facebook.com/YogaSlackersNewMexico Santa Fe Climbing Center, Santa Fe climbsantafe.com Stone Age Climbing Gym, Albuquerque climbstoneage.com
Smokin’
Taos Rock Gym, Taos taosrock.com
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2571 Cristos Rd, Santa Fe (across from the Auto Park near Kohls) 505-424-8900 • info@theranchhousesantafe.com
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Try our new local drink list featuring Santa Fe Spirits Hoppy Hour- 1-3 p.m. and Happy Hour- 3-7 p.m. 125 Washington Santa Fe 505.988.4900 HotelChimayo.com
Happy Hour Monday - Friday- 4-7 p.m. With Oyster Bar Tues - Fri See Chef Taka at our Sushi & Raw Bar Tues-Sat- 4-10 .p.m 309 W San Francisco S. Santa Fe 505.995.4530 EldoradoHotel.com
Patio season is almost here! Albuquerque's best patio will be open for seating during the sunny weather! Happy Hour Monday - Thursday 4-7 p.m. Friday 4-6 p.m. Located in Hotel Albuquerque at Old Town 800 Rio Grande Blvd. NW Albuquerque 505.222.8766 HotelAbq.com
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Café Bien story by ANDREA FEUCHT
photos by STEPHEN LANG
“Don’t beat the heck out of that broccoli—you’re taking the vitamins out of it,” Chef Ernesto Duran says to one of his prep chefs while telling me about how much he loves locally grown vegetables and the opportunity to cook them simply. He pauses on the other end of the line to answer someone nearby, then says, “I gotta go—call you right back. Sorry!” And I remember where he is—a clinic waiting room. You see, he’s been feeling under the weather for a few days and finally decided to just have someone take a look. The irony of talking about nutrients and health in general is not lost on either of us—it is very much on his mind, both to allow him to do the work he loves and to nurture his customers at his downtown Albuquerque restaurant, Café Bien. Health. This is a simple term that can carry a lot of baggage in our culture. Health can be defined in either negative or positive terms: for example, “not being in a state of sickness” versus “robust, vital and strong.” Health is often idolized, especially near the start of each calendar year, only to have the passage of time, old habits and the temptation of easily obtained pleasures derail meaningful progress. But where does the New Year’s resolution idea of health meet up with a more sustainable philosophy of taking care of ourselves? And where in the heck does a vegetable-loving New Mexican chef fit into this whole story? It starts in Las Vegas. Thirty-one years ago, Ernesto Duran began his life near Las Vegas, New Mexico. He grew up absorbing the idea of home cooking from a mother who insisted on family dinner every night. I’m going to wager that, as in my own childhood, Ernesto’s exposure to things like fast food and packaged treats was rare and reserved for special occasions. He knew that eventually he’d be on his own and wanted to know how to cook for the rest of his life, rather than just winging it like many young adults do. Ernesto took every home economics class he could in school (how many kids do you know who like home ec, especially––gasp–– boys!?) and set off for college in Denver to pursue his chosen career—accounting. Yes, really. Luckily for Ernesto and his future customers, a fork in the road appeared one summer break about 10 years ago when Ernesto was in Albuquerque. You see, in addition to the understanding that cooking would be an essential tool for his future home life, he had worked part-time jobs in restaurant kitchens through high school and college, though it hadn’t occurred to him that it could be a career. Yet. He interviewed for a cooking gig at the Hyatt Regency, thinking it would be a good temporary job. The chef, Hans Fedlin, had other plans for the position—he wanted a protégé with a commitment to the kitchen. Once Ernesto’s cooking talents were identified, he was given chance at the job, but only if he suspended school and stayed at least a year. He accepted and thus began his professional cooking career, with jobs in Albuquerque, Santa Fe (Señor Lucky) and Arizona while learning both business acumen and how to make local ingredients shine on a menu. He returned to the Hyatt under Jeremy Peterson in 2007, working his way up to chef de cuisine at Forque, the hotel’s restaurant, in 2012. Chef Peterson gave him the guidance and freedom to put his own touches | Co-Owner Lindsay Cavazos on recipes, which led to a complete menu overhaul shortly after Ernesto became Chef Ernesto. 20
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A Taste of Life in New Mexico
Chef Ernesto Duran
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At Café Bien, the menu focuses on brunchy plates that combine the best of three worlds: local ingredients, simple preparation and comfort food tastiness. Here, his creativity is only limited by his budget (perhaps the brief accounting spell wasn’t such a bad thing after all) and his ingredients still come first. That means when he gets locally-raised organic pork, he doesn’t just put pork chops on the menu and call it a day. Each cut, each part: all are valued, though possibly none are more enjoyed than the process leading to his pork belly confit, a slow fatty cook-down that results in a gelatin-rich broth perfect for his green chile stew. All ingredients are used as flavor builders—and that makes for healthy, nutrient-dense dishes. Chef Ernesto’s touches abound on his menu, starting with his favorite dish, “bacon and eggs.” No mere two-egg diner special, here the inspiration begins with a great eggs Benedict. The hearty foundation of the plating is a green chile potato pancake, topped with eggs gently poached and sauced in Hollandaise. The bacon consists of fat cubes made from that revered pork belly confit, forktender and perfect. The mashup of careful cuisine with Chef Ernesto’s creativity has no better example than his vegan hash, easily dismissed as the token healthy item on the menu but worth a serious look. Meat eaters adore a great corned beef hash—with the appeal of crispy griddled hash browns and the saltiness of cured meat, it’s kind of a no-brainer. But Chef Ernesto does not ignore the animal-averse. He combines tofu and spicy vegan chorizo with the traditional potatoes and then everything is cooked to a crispy hash mess—as it should be—with a cornucopia of veggies like tomatoes, leeks and asparagus. It’s a dish that shows this kitchen doesn’t just phone it in for those with dietary restrictions, and it shows the care that goes into each plate. On the surface, a dish like Café Bien’s bacon and eggs might not sound like an obviously healthy meal, but healthy doesn’t have to mean low fat or extra fiber or something out of the USDA nutrient playbook. I think there’s room to consider that health in our food comes from many angles: quality of ingredients, cooking methods that draw out nutrients rather than obliterate them and the mood of the people who cook and eat. We’ve all eaten while angry or distracted and know that digestive woes are likely then. We’ve also eaten in a positive context and spent hours in a happy glow—this is what health food is all about, whether it is pork belly or peaches. At Café Bien you’ll find enjoyment, friends, a shared table any time you’d like. Because, again, it is not so much about having sinfree desserts or a gluten-friendly tasting menu, or even serving only foods that come from 3.9 miles away or closer. Chef Duran admits that he might not be the poster child for healthy chefs when it comes to his own habits, but talking with him, his appreciation for real food comes through louder than the clinic’s PA system. And that’s what matters. According to him, you take care of your neighbors, you eat what you can from local providers; that’s a great way to begin a health movement for most of us. Café Bien is located at 400 Central Avenue SW in Albuquerque. 505.246.2436. cafebienabq.com. 22
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MARCH 2015
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898-6121
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18th Annual Einstein Gala
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6100 Coors NW (at Montaño Plaza)
"New Mexico's BIGGEST Science Party of the Year"
Verde
s t o r y b y E V E T O L PA
photos by GABRIELLA MARKS
G
reen. As well as being a color, it’s a term for a highly nutritious leafy vegetable and a descriptor for an ecologically sustainable way of life. Quite fittingly, it’s also the name (in Spanish) of Verde, the cold-press juice bar that Kelly Egolf opened last fall.
When she came upon the empty space on San Mateo—in a Santa Fe neighborhood with 15 fitness facilities—Kelly knew she had found the perfect location for Verde. But that was just the beginning of the appeal. “One of the things that drew me to [the building] was the skylights,” she says. There was, however, “no duct work, no sinks. We had to build everything out from four walls.” Today, roughly a third of Verde’s 3,000 square foot space is taken up by the storefront, which is clean, sleek and minimal, with picture windows, bright white walls and fresh accents of (what else?) green. The remaining two thirds, in the back, houses roll up doors for produce delivery, two separate kitchens (one for washed produce and one for unwashed), ample storage areas for glass bottles, a space that will soon house a walk-in fridge and, of course, the juicer. Surprisingly diminutive, it is the smallest two-part cold press available for commercial purposes. Kelly and her staff have nicknamed it Bess the Cold Press, and they might eventually add a second one. Bess consists of a grinder on the top and a press on the bottom. Kelly compares Bess to “an old cider press you’d see on a farm, where you crank the wheel to get juice from apples. It’s like that, only with stainless steel blades.” Roughly 25 pounds of raw, organic fruits and vegetables are shuttled into a very long tube, so there’s no chance that human digits will come even remotely close to contact with a blade. The produce is then given a very quick shred, and the resulting pieces of carrot, apple, celery, cucumber, pineapple and whatnot accumulate in a bag. Then 2,000 pounds of hydraulic pressure is applied; this squeezes the juice out.
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Verde
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Lizz Redman and Kelly Egolf
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Verde staffers run the press twice to extract the maximum amount of juice, and what’s left in the bag is fibrous and very dry plant-matter waste— nearly 11,000 pounds of it every month. “We pay a nonprofit to bring it to Payne’s [Nursery] for compost,” says Kelly. “It keeps it out of the landfill, and we’d rather return it to the earth.” Soon, she plans to allow people to come by and pick it up for use in their own gardens. Not everything gets run through Bess. Whole-leaf greens, for example, don’t get juiced. If they did, they’d lose all their fiber. Instead, kale, spinach, parsley and mint are macerated in the Vitamix, a take-no-prisoners megablender. Spices and seeds also are given the Vitamix treatment once a week. They are first ground to a powder, then a little juice is added to create what Kelly calls a “smooth emulsification.” Most cold-pressed juice bars serve straight-up juice only. Not Verde. Kelly combines the cold-pressed liquid with the blended greens, seeds and spices to create a different sort of drink altogether, a “hybrid between a juice and a green smoothie.” Only a handful of juice bars in the country serve this particular type of beverage, and Verde is one of the only ones that does so here in New Mexico. (Fresh cold-pressed juice in general is relatively new to the region, though Kelly cites two businesses that offer it, Rasa in Santa Fe and Squeezed in Albuquerque.) It takes about five minutes to make two and a half gallons of juice. The process is a slow one, so Verde can’t press on demand. Instead Kelly schedules massive juicing sessions three times a week. In contrast to juicers that employ friction, the cold-press process involves no heat, and because cold-pressed juices have a shorter shelf life than those that are heat-processed, it’s best to drink them within three days of pressing. Each bottle of Verde juice is given a time stamp, so there’s no doubt as to its freshness. Verde’s menu features about a dozen juice varieties that change with the seasons. Green Goddess combines pineapple, kale, spinach, carrot, parsley, wheatgrass and lemon with chia and pumpkin seeds. Boasting 11 grams of protein and 26 percent of the recommended daily amount of fiber, it is, says Kelly, “probably our most popular” blend. (Verde’s menu lists calorie and protein counts for each drink.) Maple Lemon Aid is a tart and refreshing green tea-based blend that incorporates maple syrup “that comes from an organic farmer in Massachusetts.” Kelly mentions that her kids “literally beg” for the juice known as Hydrating Sweetness, a recipe wherein apple juice balances out a veggie mixture that’s heavy on cucumber (with its high water content, cucumber is especially good for skin). “Raw apple juice is so completely different from pasteurized apple juice,” she notes. “If you’re buying a juice box for your kid, you’re buying juice that is months and months old.” Fresh cold-pressed apple juice, on the other hand, contains soluble fiber, enzymes and pectin. Kelly is well versed in the nutritional properties of all Verde’s ingredients. “Celery [juice] is like a sports drink. When you feel like reaching for Gatorade, go for that instead. It helps you create an electrolyte balance,” she says. “Parsley is incredibly high in iron and a big source of vitamin C, which is a great anti-oxidant.” Then there’s the sourcing of ingredients. “We’re committed to buying locally as much as we can,” says Kelly, explaining that the amount varies throughout the year from growing season to growing season. When buying local is not feasible, she weighs her options carefully and makes “smart choices,” such as getting her winter produce from Veritable Vegetables, a California distributor that works with farmers who employ sustainable practices.
As much as possible, she cuts out the middle man and buys direct. Verde’s turmeric root comes from a farmer in Hawaii; honey is from New Mexico producer Star G Honey, in Mosquero; cayenne comes from Abiquiú’s Red Mountain Farm and tea is from Agapao Coffee and Tea in Santa Fe. In addition, says Kelly, “We literally grow our wheatgrass here in the store, supplemented by Sungreen Living Foods, a great local farmer who grows wheatgrass and micro sprouts.” (Verde also produces its own coconut milk and coconut water from scratch.) One way Kelly makes it easy to drink your greens is by offering juice subscriptions. “We pack juice in little bitty coolers and deliver them to homes and offices three times a week,” she says, “like the old milkmen.” Verde is in the process of setting up an e-commerce capability on its website, so customers will be able to manage their subscriptions online. In the meantime, they can be set up via phone or email. Kelly plans to introduce food in late spring, focusing, she says, “on mostly raw, convenient, grab-and-go” items. The menu, designed by Lizz Redman, chef and operations manager at Verde, will feature things like ready-to-eat salads, porridge, wraps that don’t involve bread and carrot-date nuggets. This summer, Lizz is rolling out a line of popsicles; pineapplecoconut milk and cacao nut milk-beet are just two of the flavors on offer. Verde will also likely be setting up a pop-up juice bar in Collected Works Bookstore in the near future. At the foundation of Verde is a commitment to sustainability. “We invested in a special dishwasher that recycles steam,” says Kelly, touching on the company’s zero-waste business model. “We throw so little away. Everything goes to compost, including our compostable straws. Glass bottles are reused until the printing wears off, then recycled.” That ethos is also carried over into graphic design, printing and T-shirts, as well as equipment purchasing. Despite many of those goods and services being available online for less money, they’re all procured locally. And, importantly, Verde’s 15 employees, eight or nine of whom are full time, are paid a living wage. “For all this we pay extra,” says Kelly. “Values are important to us.” Verde takes no shortcuts. It’s a business that lives up to the green in its name. Verde Juice Company is located at 851 W. San Mateo in Santa Fe. 505.780.5151. verdejuice.com.
Also in New Mexico: Rasa Juice Bar, 815 Early St., Santa Fe. 505.989.1288. rasajuice.com. Squeezed Juice Bar, 7900 San Pedro NE and 3339 Central NE, Albuquerque. squeezedjuices.com.
A Taste of Life in New Mexico
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Wendy McEahern
last spaces for rent
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A Taste of Life in New Mexico
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m o r f d s l e e t i f e No th
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The convergence of Frijoles Creek with the Rio Grande
H
iking backcountry trails, of which there are many in Northern New Mexico, is one of my favorite things to do. Long distances require that the hiker maintain a state of calm, both in body and mind, constantly adjust exertion to conditions and conserve energy. In maintaining this balance, your mind becomes quiet and distinctions between person and place fade away … the best nourishment for the soul I know. One such hike is to the Stone Lions Shrine in Bandelier National Monument. It covers 13 miles round trip, beginning from the visitor’s center, over widely varied terrain and nearly 3,000 feet total elevation gain. This hike tests my mettle and teaches me valuable lessons every time.
sound is as soothing in the desert. At the top is a trail intersection. Quickly glancing at the sign, I go left. Walking on the mesa is a delight. I startle a pair of mule deer browsing in a thicket. They saunter across the trail a mere 30 feet away, stop, look at me, I look at them. They are healthy, with thick coats and deep obsidian eyes. The moon, about three-quarters full, slowly sets behind the peaks of the Dome Wilderness. Soon, though, it’s apparent that Corral Hill, the landmark which should be to my right, is falling away behind me. This is not the correct trail. Now the better part of a mile out of my way, I feel a wave of disappointment roll through me. Two extra miles could put the Lions out of reach. Corral Hill is in sight, and for a moment I consider bushwhacking and cutting the corner. Short cuts, however, often turn into long cuts, so I turn around. Back at the intersection, I study the sign and see my error. Lesson learned: rushing and not . . . paying attention to the surroundings is almost always a mistake. Still The trail climbing out of Frijoles Canyon is covered in hard packed snow and ice. My agitated, I focus on slowing down and accepting what comes. spikes are strapped onto my pack, but I’m too charged up about the hike to stop and put Walking the mesa just south of Corral Hill, I enjoy my stride. them on. The warble of Frijoles Creek follows me up the wall; running water—no other Disappointment and anxiety fade, all is well. Sections of the trail 30
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story by GORDON BUNKER photos by SALLY KING Compliments of Bandelier National Monument
are wet from snowmelt. Now in early morning they are frozen; I make mental note that later they will be mud and will be slower going. Lummis Canyon opens up before me, this is the first to cross. Being fresh on the day, I find Lummis a nice taste of descent and climb—this afternoon, with 10 or 11 miles under my boots, it will be a trial. On the next stretch of mesa I’m wondering whether this hike is about the journey or the destination. Should I push to the Stone Lions? I don’t know. Enjoy what comes. Don’t worry about it. Deer, coyote, bobcat and mountain lion droppings appear on the trail. It would be a great honor to encounter a mountain lion, perhaps the most elusive of North American cats. The great quiet cleave of Alamo Canyon opens before me. The walls are for the most part impassable rock escarpment. Any sign of other hikers’ tracks disappears. The narrow trail falls through millions of years of geologic history. The sun feels good. Picking the way down, my full attention is on my footing. My knees take a beating. The shady and cool inner canyon world awaits. Since the fire in 2011, these canyons have flooded repeatedly. In some places, the landscape is completely changed; in others, tangles of uprooted trees and brush and heaped up washes of stone remain. Deep in the canyon, complete silence descends upon me. I stop, close my eyes; it is now just my heartbeat and breathing. Standing there, a chill sets into me. Moments pass, my mind is completely still. The plaintive call of a lone canyon wren then pierces the silence and my heart. Neither of us is alone any more. Climbing out of Alamo is an arduous task. My pace slows to the terrain, many small steps. This is the north facing wall. Long stretches of the trail are snow covered, but the snow has not been packed by other hikers so traction is good. Overgrown brush swishes and rattles against my pant legs; in places it’s so thick that following the trail is a challenge. I am now on my own in a vast and little-traveled land, and mistakes can carry high consequences. I’m breathing hard and pick my way with care. The muscles in my legs burn, pulled taut they sing, my body is the instrument. I rejoice at reaching the top of the canyon. Views of the Jemez, the Dome Wilderness, the Sandias, the Sangre de Cristos and Truchas Peak are spectacular. Almost there, I think, wherever there may be, after one final mesa cruise. But no! A relatively small branch of Alamo lies ahead, tossed in for good measure. With each step I’m now thinking each one out is one more back. Each footfall is a step pushing myself too far. The Stone Lions are about a mile away. In my mind I’m charging, pushing. Go. Keep on. Make it. But every part of my body says stop. This is too much, I need to listen. There’s the return, with half a day on the trail already worn into me to think about … and so I stop. Journey trumps destination. The Stone Lions will have to wait.
Sitting on a rock outcrop with sweeping views of the mountains and the Yapashi Pueblo ruins, I pull off my boots and socks. Unhappy feet (aka blisters) can spoil the day, so I let mine dry in the sun and use fresh socks for the remainder of the hike. Perfectly content with this spot, I inhale a bottle of water and a small lunch and write a few notes. Above the slight breeze I hear a bird call, just one little hoot, but distinctive. Then another … yes, the call of sandhill cranes. In a moment, it’s many voices, intensifying. I search the sky. Simply a turn of the wing and they’re invisible, then another and there they are, a small flock, heading north. They fly in a V formation, then bundle up into a round-ish group, fly around in circles, then form another V and on they go, curious creatures. This sure sign of spring stirs deep. I am at peace, thankful for food and water. Glad to be in this place, far away from four walls and a roof, computers, phones— networks carrying arcane signals at the speed of light. Here it is just nature at work, both my own and that around me. Everything makes sense, has its pace and season. Being part of this backcountry place pulls at me. It is time to go, however, to retrace my steps. Two more flocks of sandhill cranes fly over. Searching the sky, I see them, lose them, listen to them. Again, Alamo Canyon is before me. Even as I descend, the approaching ascent hovers in the back of my mind. Cold air draining from the Jemez slips down the canyon; it sieves through towering ponderosa pines. Pausing on the sandy floor, listening to the wind in the high crowns, I hear spirits talk. The separation between place and self is now gone. The spot where the trail leaves the canyon is obscured by brush and flood tangles. I keep close watch, it’s easy enough to walk right past and on up canyon. Finding it, I make my way through the brush and head up. My legs ache immediately. Now it is all about endurance. Climbing out from the opposing wall’s shadow is like walking into an oven. The heat is intense, both the beating down of the sun and the heat radiating from the sunsoaked rock wall. Beads of sweat run down my face; my palms are soaked. This is the toughest stretch. Moving very slowly, I conserve my waning energy, my heart pounds, I hurt, but at the same time … I feel great. I’m with it, in it, this canyon rock world. Every few minutes I stop just long enough for my pulse to slow, then continue. Gravel crunching under boots is the only sound. One step, then another—oh for that rim.
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Once on the mesa it all seems like easy street, except of course for Lummis Canyon. Walking along, I scare up small flocks of juncos. They dart up to safety in the branches of juniper and piñon. The soft puttering of their wings is the sweetest, most endearing of sounds. I am so grateful to hear it. With one flock I stop and wait. Eventually they come out of hiding and go back to their junco doings in the grasses and scrub. When I move, they stay put; things are okay. Wet sections of trail are now mud and I slither and slog to get through. Late afternoon light streaks across the landscape. Winter colors glow. Silver, tawny gold, greens drab and rich, greys, dusty lavender. As I tap into last reserves, Lummis comes and goes. My mind and heart are full of place. Heading down into Frijoles Canyon, I at last put on the spikes. They’re like magic, walking on glare ice is as on dry ground. At the base of the trail, a man in crisp sports wear reads a sign. We say hello. This is the first time since greeting the mule deer this morning that I’ve said a word. My voice sounds strange to me. The path to the parking area is paved, predictable and unyielding underfoot. Someone starts a pickup truck with a loud exhaust. The percussive bark hits me like a slap in the face. I want to go back. Knowing this is the greatest lesson. I always want to go back, to where life’s contrivances fall away, where my mind is quiet and when thoughts come, they are simple.
and 103.7 Albuquerque
Contemporary Jazz Chill - Latin Guitar Music You Won’t Hear Anywhere Else in New Mexico!! Listen on-line: 1037theoasis.com
For more information on hiking Bandelier go to nps.gov/band/index.htm, or call: 505.672.3861, ext. 517. To read Gordon Bunker’s account of a 3-day backpacking trip in Bandelier (the first in a three part series): gordonbunker.blogspot. com/2014/05/backcountry-part-i.html.
SPRING FEVER Concert! Saturday, April 11 Grammy Award Winning Producer–Guitarist Paul Brown! Saxman Vandell Andrew A Special Performance by vocalist Michael Herndon! African American Performing Arts Center at Expo NM
Tickets & Information at: 1037theoasis.com
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Presents the 23rd Annual
CHOCOLATE FANTASY Calling all Chocolatiers!
A black tie gala benefiting the New Mexico Museum of Natural History Foundation
Saturday, March 14th 6:30 pm - Midnight
Sandia Resort & Casino
We invite you to join us as we soar into an elegant world filled with the beauty and grace of the birds of paradise. Tickets: $200 per person Reserved tables of 10: $2,500 Reserved half tables for 6: $1,500
To purchase tickets, call (505) 841-2876 www.naturalhistoryfoundation.org
Cash prizes and medallions awarded!
If you would like to participate as a chocolatier, please call (505) 841-2859 or email psolano@naturalhistoryfoundation.org for more information. Anthony Smith, Eldorado Hotel & Spa
Gilles DesNous, Route 66 Casino
Aude Laau, Le Paris French Bakery
Charity Teague, Hyatt Regency Tamaya
Ashley Briand, The Canyon Club at Four Hills
G. Heywood, Island Grill
Meagan Saavedra and Belle Wolters, Sandia Resort & Casino
Dolores Aragón, Heavenly Chocolates
David Reed, Sponsored by Dave-n-Buster’s
Navajo Technical University
Thank you to our generous sponsors: Presenting Sponsor: KPMG LLP Gold Sponsors: Bank of America/Merrill Lynch, Intel, LithExcel Marketing Services Provider, Wells Fargo Silver Sponsors: Bank of the West, Tucker and Karen Bayless, Bohannan Huston Inc., General Mills, Marketing Solutions, Mercedes Benz of Albuquerque, New Mexico Educators Federal Credit Union, New Mexico Gas Company, Sandia National Laboratories/Lockheed Martin/Technology Ventures Corporation, Tinnin Enterprises, US Bank Bronze Sponsors: Albuquerque The Magazine, All World Travel, Beauchamp Jewelers, Clear Channel Outdoor, Frank Frost Photography, KOB TV 4, Local Flavor Magazine, Sandia Resort & Casino, 99.5 Magic FM, 770 KKOB News Radio
A Taste of Life in New Mexico
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Christ
in the desert monastery
T ONY O’BRIEN, A QUIET M OM ENT, M ON ASTE RY OF C HR I ST I N THE DE SE RT, 1996, AVAIL ABL E IN VARIOUS SIZES, COURT ESY OF VE R VE GALLE RY OF PHOTOGR APHY
I
yearn for happiness, I ask for help, I want mercy and my love says, “Look at me and hear me, because I am here just for that. I am the moon and the moonlight, too. I am your flower garden and the water, too. I have come all this way, eager for you, without shoes or shawl. I want you to laugh, dissolve all your worries. To love you, to nourish you. I will bring you roses. I, too, have been covered with thorns.”
—Rumi, 13th century mystic Persian poet story by GAIL SNYDER photos by TONY O’BRIEN
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W
ith the arrival of our annual health and wellness issue, we decided it was time to shelve the heavy holiday treats in exchange for ingredients that nourish the body and brain. We asked four local chefs known for their emphasis on healthy, wholesome food to share their favorite super ingredient with us. Along with tips on getting the most out of their super ingredient, they also gave us a recipe for you to try at home. We’re confident all will leave you feeling lighter, healthier and ready to embrace the greener days ahead.
The Shop Chef Israel Rivera Kale!
Chock-full of essential vitamins A, C and K, as well as minerals like potassium, iron and manganese, kale is a super ingredient that not only keeps your taste buds happy, but your entire body as well. “I’ve always got kale on hand,” says Chef Rivera. “I love it because it has so many uses; you can cook it a million different ways or use it raw in salads. It holds up great with any dressing too. Kale is one of my favorites for an awesome, healthy breakfast.” Kale, Mushroom and Squash Breakfast Tacos Serves 1-2 1 Tablespoon olive oil 1 Tablespoon butter 1 handful cremini mushrooms, sliced 1 bunch kale, chopped into small pieces ⅓ roasted butternut squash, peeled and chopped into small cubes Salt and pepper Green chile (optional) 2 eggs 3 blue corn tortillas 1 handful toasted pepitas 2 Tablespoons queso fresco, crumbled Place the olive oil and butter in a hot pan and add the mushrooms. Make sure the pan is very hot because you want to sear the mushrooms. Next, add the kale and squash to the pan and toss around. Add salt and pepper and continue to move the mixture until the kale starts to wilt, then add green chile to taste. Make sure to not overcrowd the pan; it will cool down the mixture too much and the pan needs to stay hot to cook the eggs. Break the eggs in a bowl, whisk together and then add to the pan. Scramble. Once the eggs are almost done cooking, remove pan from heat and add your seasoning (remember that the eggs will continue cooking for a minute or so after you remove them from the heat, so be sure to take them away a little before they’re done). Heat the tortillas however you like—I prefer to put them straight on the flame for a few seconds on each side. Place your egg mixture into the tortillas and finish with crumbled queso fresco and toasted pepitas for a little crunch.
The Shop Breakfast & Lunch is located at 2933 Monte Vista Blvd. NE in Albuquerque. 505.433.2795. theshopbreakfastandlunch.com.
Body Cafe Chef Juan Carlos Ruvalcaba Cauliflower!
Cauliflower has a plethora of health benefits that make it a must-have item on your next grocery list. It’s packed with vitamins and nutrients, which not only act as powerful antioxidants, but also help reduce the risks of certain cancers and inflammation-mediated diseases such as arthritis and obesity. “There are plenty of great ways to use cauliflower,” says Chef Ruvalcaba, “like gluten-free tempura cauliflower florets with vegan ranch or grilled tofu over a puree of smoked cauliflower and curried potatoes on the side.” Moroccan Spiced Cauliflower Soup (vegan, gluten-free) Serves 4-6 2 Tablespoons olive oil 1 leek, cut in half lengthways, rinsed and sliced crosswise 2 cloves garlic, finely chopped ½ teaspoon ground cumin ½ teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon freshly grated nutmeg ½ teaspoon turmeric ⅛ teaspoon harissa paste or chile flakes (optional) 1 medium-large cauliflower, chopped into small florets ½ cup water 1 liter vegetable stock salt and pepper to taste 1 or 2 Tablespoons fresh lemon juice Handful of chopped fresh coriander (plus extra for garnish) Heat 2 tablespoons of olive oil in a large pan over medium heat. Cook the leek with a pinch of salt for 3 or 4 minutes until softened and then add the garlic and all the spices, stirring to coat. Cook for another minute or so. Add the cauliflower florets and water to the pan and stir to coat in the spices. Pour in the vegetable stock. The cauliflower should be completely covered by the stock; if not, add some water and season well with salt and black pepper. Bring to a boil, then lower the heat, partially cover and simmer for about 12 minutes or until the cauliflower is really tender. Carefully puree the mixture with a stick blender or in a processor, taking care not to splatter hot soup everywhere. When the texture is completely smooth, add a squeeze of lemon and the fresh coriander and blend again. Pour the soup back into the pan to reheat and taste for seasoning; add more salt or lemon if desired. You may need to add a bit more stock or water to thin down the soup to the desired consistency. Serve topped with some fresh coriander.
Body Cafe is located at 333 West Cordova Road in Santa Fe. 505.986.0362. bodyofsantafe.com/body_cafe.html.
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modern alchemy
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2/24/14
2:00 PM
The Vagina Monologues Saturday, March 14th @7PM Santa Fe Women’s Club
CLASSIC S A N TA F E DINING
Tickets are $35 ($25 for students) Half of the ticket price will benefit the Santa Fe Mountain Center a local non-profit that supports LGBTQ youth
Fusing Southwestern and Argentinean flavors to create a unique dining experience.
by Eve Ensler
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Prix Fixe Lunch and Dinner Menus available
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Live music every Saturday night with Jesus Bas
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Private dining available
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For reservations, please call (505) 988-3236
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A NA SAZ I RESTAURANT Rosewood Inn of the Anasazi 113 Washington Avenue Santa Fe, NM 87501 (505) 988-3030 · rosewoodhotels.com
Seats are limited, reserve early! Purchase tickets at www.ripetolife.com/performances
A Taste of Life in New Mexico
MARCH 2015
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