With more than 120 varieties of heirloom fruits, vegetables, and grains, in addition to milk goats, laying hens, sheep, rabbits, and geese, Chispas Farm is the embodiment of diversified agriculture in Albuquerque’s South Valley. In this episode, we talk with farm manager Casey Holland, who has been with Chispas since 2017, about mentorship and building a legacy farm.
NOSA Restaurant & Inn sits at the end of a secluded gravel road in Ojo Caliente. As the sole chef and innkeeper on duty, Graham Dodds preps, cooks, plates, and, often, checks guests in, all while tending to whatever is simmering on the stove. In this episode, we talk with Dodds about the inspiration behind his multicourse prix fixe menu, which changes not only with the seasons but every weekend of the year.
Chris and Yana Whitson are the owners of Farm to You by Bomvida. They’re passionate about bringing you 100 percent local products at their three locations in Belen, Albuquerque, and Grants. In this episode, we talk with Chris about why supporting local businesses is so important. He shares how spending just ten dollars a week on local goods can make a big difference in our economy and how their market is helping seventy local producers get fair prices for their products.
Ihatov Bread and Coffee opened its doors in Albuquerque’s Nob Hill in 2020 and recently celebrated its fifth anniversary. In this episode, we interview the husband-and-wife team, Nobu Mizushima and Yuko Kawashimo, who embrace a zen approach to baking, delivering happiness in every loaf of bread and pastry. We discuss how the flow of water parallels the art of baking and the importance of being able to respond to ever-changing circumstances.
Andrea Romero and Sage Hagan of Sile Patures are first-generation farmers with New Mexico roots, building their dream from the ground up. In this episode, Sage shares his passion for sustainable agriculture and ethical animal husbandry, and we talk about the wins and losses that come along with a small ranch operation.
Tina Archuleta is the owner and chef of Itality Plant Based Foods, a vegan restaurant dedicated to environmentally sustainable business practices. In this episode, we speak with Tina about her deep connection to growing food, food processing, and cooking. She shares how she incorporates her cultural heritage into the menu using Indigenous ingredients.
Los Poblanos Botanical Spirits released their first bottles of gin in 2022. In this episode, we chat with head distiller Jamie Lord and distillery sales manager Drake Tyler about the development of their gin and what makes it unique in the world of spirits. Hint: It might be the lavender. We also explore the history and ethos of Town & Ranch, the distillery’s headquarters.
Emigdio Ballon is the Agricultural Director of Tesuque Pueblo and has championed sustainable agriculture and seed preservation at Tesuque Pueblo, where his leadership has helped restore traditional growing practices. A tireless advocate and educator, he supports Indigenous farmers and seed keepers throughout the Southwest and South America. In this episode, we share fresh asparagus and explore the deep relationship between land, culture, and resilience.
Sugar Nymphs Bistro began as a collaboration between Ki Holste and her partner, Kai Harper, when they resettled in Peñasco in 2001. In this episode, we talk about community, high-altitude baking, the “tinies,” and being seen.
Keegan Tranquillo knows he wants to be outside for a living, and from birding to farming, he has found a path to fulfilling that dream. In this episode, we are talking about the seasons, the extremes of farming in the Southwest, adventurous eating, supporting farmworkers, and the birds.
From creating nutritional labels to helping open a restaurant with Hue-Chan Karels, Erica Tai has learned by leading in the kitchen. In this episode, we are talking about Alkemē’s culture-to-table concept, taking inspiration from Vietnamese, Taiwanese, Korean, and Hawaiian Pacific Rim cuisine, and having fun while creating whatever they can dream up.
Ojo Conejo has big dreams for the future in Ojo Sarco. In this episode, we are talking about homesteading, manure, Rose the dairy cow, fresh milk, and feeding the community.
Clark Case was pivotal in conceptualizing and establishing a local market in 2003 and became an employee in 2020. In this episode, we are talking about how the Dixon Co-op puts $400,000 back into the community annually by creating jobs, buying from local producers, and paying rent to the library.
Loose Leaf Farm is a small half-acre operation in the Village of Los Ranchos. In this episode, we are talking about community, CSAs, tools, leasing land, dwarf goats, limited-edition tomatoes, and all the things that make this little farm go.
On top of the story behind Left Turn Distilling, we get a history lesson on prohibition, cocktails, and Old Tom Gin. In this episode, we talk with owner and distiller Brian Langwell, who has been chasing Bugs Bunny since he was a kid and, along the way, found his way into spirits. Left Turn is the oldest distillery in Albuquerque and is creating more than your typical gin, whiskey, and vodka.
From the diverse beer list to the posh pub food to the dynamic atmosphere, Steel Bender Brewyard has become a community staple in Los Ranchos de Albuquerque. In this episode, we sit down with some of the brew crew: Ben Lenetsky, head brewer, and co-owners Ethan and Shelby Chant. They tell us all about their brewing process and how they embrace the industrial aspects of “steel benders” throughout their brand.
How does an Italian find himself opening a winery in Ruidoso? Jasper Riddle of Noisy Water Winery tells us about his path to becoming a vintner and prolific wine producer, grape grower, and grape buyer. Riddle also shares how he and his town are faring as they recover from the 2024 South Fork Fire.
From TVI to CIA, Randall Watson has had quite the journey to get to his position as pastry chef atFarm & Table. He creates pastries and desserts that are low in sugar but high in flavor. In this episode, we chat with Watson about the changing season and the ingredients that inspire what is on the dessert menu.
For nine years, Quarter Celtic Brewpub has been serving up elevated bar food and award-winning beer. In this episode, we talk with with owner Ror McKeown, head brewer Brady McKeown, and head chef Niccolas Lux. They emphasize they are "quarter" Celtic, so you won't just find outstanding fish and chips and shepherd's pie on the menu but also fried green chile strips and poutine.
New Mexico Ferments kombucha is served in more than 130 bars, restaurants, cafés, spas, shops, and yoga studios around the state, and now they have expanded to the shelves of Albertsons. In this episode, we talk with Kara Deyhle about scaling up to meet demands and how they keep the same quality. And we can’t chat about kombucha without talking about the SCOBYs that make it possible.