A better life for egg-layers and the humans who love them
By Ari Levaux
The age-old debate over which came first seems close to being resolved in favor of the chicken. After years of hens being treated as little more than egg-dispensers, concern is rising for the well-being of the layers themselves. Meanwhile, the practice of personal flock-keeping is on the upswing. Across the country, and in many parts of the world, chicken-first approaches are supplanting the simple quest to create the cheapest eggs possible.
Showcasing N.M.’s emerging artisanal cider industry in a unique environment. This festival amplifies the senses, from tasting local cider to pie eating, chuckwagon cooking, film screening, photography and likely some two-stepping or line dancing.
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.