Sep 8 - 14, 2005 

The Dish

All the News that's Fit to Eat

By Laura Marrich

From Farm to TableThe New Mexico State Fair kicks into gear this weekend, and with it comes parking-lot green chile, Navajo tacos and batter-dipped novelty foods out the yin-yang (Twinkie-on-a-stick, anyone?). But you must notcannotstep foot off the fairgrounds without a visit to the New Mexico Country Store, located in the Agriculture Building at Expo New Mexico. The store is an ephemeral courtyard market, organized by the New Mexico Department of Agriculture and home to a statewide harvest of prized produce and cottage-industry products. It's the closest thing we've got to a culinary cross section of our state. Stop in for some apple-sweet onions or bag of blue corn-piñon pancake mix. You will not be disappointed.

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The Morel, the merrier

Food for Thought

Going Deep with Black Dog and the Frenchman

By Chef Boy Ari

"Where the %$@# is the Frenchman?" growled Black Dog, pacing in front of his half-built mushroom dryer. Last news we had, the Frenchman was near Watson Lake, Yukon. When the Frenchman drops off radar, it's usually because he's armpit-deep in morels. The Frenchman's absence was doubly disturbing to Black Dog, because we weren't.

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