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.
Vanessa Partricks

EVENT HORIZON ()

Drag Yourself to Brunch

Legs and Eggs: A Drag Brunch Extravaganza

Enjoy a special, elegantly curated brunch menu featuring comedy and musical performances by Albuquerque's finest drag entertainers. Reservations recommended.
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EVENT HORIZON ()

Sweet and Saucy

Rebel Donut Beer Pairing

Featuring four of Rebel Donuts' most famous recipes paired with some favorite beers on tap.
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