Late Winter 2019 Archives

Taste of Clay

Sep 18, 2019 | Foodshed, Late Winter 2019

In “The Taste of Clay,” Marjory Sweet investigates the mysteries and delights of the micaceous pots of Northern New Mexico.

Foraged: Canaigre

Mar 28, 2019 | Foodshed, Late Winter 2019, Recipes

Dessert from the Desert Story and Photos by Ellen Zachos I first saw canaigre at Chaco Canyon, but...

Chorizo and Grits Bowl

Mar 21, 2019 | Eat, Late Winter 2019, Recipes

Chorizo and Grits Brunch BowlServes 42 1/2 cups water1 cup milk1 teaspoon salt (more to taste)1/2...

Handmade Pottery and the Locavore Movement

Mar 21, 2019 | Foodshed, Late Winter 2019

By Jen DePaolo Pottery from various Gathered pop-up dinners. Photos courtesy of Gathered.I’m on a...

Sweet Potato Falafel Bowl

Mar 13, 2019 | Eat, Late Winter 2019, Recipes

Sweet Potato Falafel BowlMakes 12 falafel1 medium sweet potato, roasted and skin removed1 15-ounce...

Making Their Mark, with Love

Mar 7, 2019 | Foodshed, Late Winter 2019

International District Workshop Creates Opportunities and Textile ProductsBy Nora Hickey · Photos...

Tahini Kale Salad

Mar 7, 2019 | Eat, Late Winter 2019

Tahini Kale SaladServes 48 large kale leaves, stemmed and cut into small pieces1 lemon, juiced1...

Asian Bison Bowl

Feb 28, 2019 | Eat, Late Winter 2019, Recipes

Asian Bison Bowl Serves 41 pound ground bisonFreshly ground black pepper to taste5 cloves garlic,...

A Los Lunas Café with a Foreign Accent

Feb 28, 2019 | Eat, Foodshed, Late Winter 2019

Europa Coffee.Tea.Bakery Mixes Farm-raised Fare with Finds from AbroadBy Joanna Manganaro Toto ·...

The New Mores of “Less”

Feb 21, 2019 | Foodshed, Late Winter 2019

How Two Local Plant-based, Gluten-free Producers Are Reimagining the Art of the TreatStory and...

Bowl of Sunshine

Feb 14, 2019 | Late Winter 2019, Recipes

In recent decades in the United States, it has become increasingly popular to serve food in bowls, some of which has traditionally been served on a plate. Grain bowls, poke bowls, paleo bowls, burrito bowls, and more have taken center stage at restaurants and at home. This bowl recipe features squash and dried calendula petals.