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 Apr 4 - 10, 2013 
El Pinto owner Jim Thomas takes a hands-on approach to keeping his restaurant green.

Food News

Vermiculture

Thriving and writhing at El Pinto

By Christina Hartsock
El Pinto is a busy place and therefore generates a lot of food waste. Owners Jim and John Thomas didn’t want to keep throwing all that biodegradable material into the trash, so about six years ago they started experimenting with a form of composting they’d learned about on a visit to Chihuahua—vermicomposting. Composting with worms.

Food Interview

Leaves and Asphalt

Stanley Crawford and the center of the universe

By Gail Guengerich

Stanley Crawford, novelist, memoirist and garlic farmer is telling me about the experience of driving back to his home near Dixon after a day of shopping, movie-going and dinner in Santa Fe. He talks of leaving the barrage of consumer goods and emerging into the Rio Grande canyon; the feeling of being suddenly surrounded by rocks and juniper and piñon.

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via Pixabay

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Cheesy Sins of the Past

The Macaroni and Cheese Festival

By Joshua Lee
Browse the delicious wares of over 30 vendors, enjoy wine and beer tastings, live music, entertainment and games.
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Chowtown Restaurant Guide

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