Alibi V.20 No.7 • Feb 17-23, 2011 
Sautéed scallops and shrimp on a bed of hot wakame tea salad, topped with crispy fried shallots

Mina's Dish

Cooking With Tea

Brew a world of flavor from this versatile plant

Tea has had multiple applications for centuries—but only recently by Westerners—as an exciting component in Asian cooking: to infuse flavors into meats, jazz up marinades and sauces, and to create broths and garnishes. Here, food writer Mina Yamashita shares one of her favorite recipes.

Food for Thought

We’ve Created a GMOnster

Genetically engineered plants will affect organic dairy and meat

The Obama administration struck a blow to freedom in food and agriculture late January when the USDA deregulated genetically modified alfalfa seed. The agency’s decision threatens to deprive farmers of the right to produce GM-free milk and meat, while denying consumers the right to purchase it.
Courtesy of Big Jim Farms

EVENT HORIZON ()

I-Pick, U-Pick, We All-Pick Chiles

U-Pick Green Chiles and Farmers' Market

Enjoy an afternoon on the farm and pick green chiles, ranging from mild to extra hot with onsite roasting. Other fruits and vegetable are also for sale.
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Chowtown Restaurant Guide

Whether you’re more familiar with the French Riviera or the French Quarter, there are plenty of places in Albuquerque to get a taste of authentic French cuisine. Read Hosho McCreesh’s review of Le Quiche Parisienne in this issue, and check out these other restaurants in the city that will cater to your wanderlust and make you feel, if only for the evening, that you’re dining in the City of Lights. Bon appetit, mes amis.