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V.20 No.32 | 8/11/2011
Ray Sisneros knows how to grow a cabbage.
Courtesy of the Cuba Farmers’ Market


Market Report: Cuba

The little turnip that could

Only about eight booths long, the Cuba Farmers’ Market has a big heart. And since there’s not always enough booty to go around, getting there early is recommended. Cuba is a hub for a large, beautiful and funky area. The market is a distillation of the surrounding mountains, canyons, valley and scrubland, and it foments a sense of community that’s been waiting to happen. Locals are “over the moon about it,” says Shari Smoker of the UNM Prevention Research Center, which helped create the market last year. “They just love it so much. It’s giving people a place to have a sense of community and talk to their neighbors and get to know their growers.”
V.20 No.29 | 7/21/2011
A trio of grilled romaine hearts are filled with lentil salad in an herby vinaigrette.
Sergio Salvador



Local meats, exotic flavors

Pastoral paintings of thoughtful, grass-chomping cows adorn the red walls of Albuquerque’s brand-new designer burger joint, bRgR. The restaurant’s lineup of burger names could double as the course catalog of a tantric yoga ashram, including (in order of the stages of spiritual growth) the Harmonic, Elation, Euphoria, Jubilation, Ecstasy, Nirvana and, finally, Enlightenment. The beef, which is grass-fed and grain-finished, comes from Heritage Ranch, a national beef company that matches local beef producers with consumers, state by state.
V.20 No.28 | 7/14/2011
Pratt Morales opened Golden Crown Panadería 35 years ago.
Sergio Salvador


Golden Crown

Adobe carb laboratory gets grow room

The most local salads in town might come from a bakery. An indoor growing operation—lights, fans, reflectors and of course plants—was germinated in the west end of Golden Crown Panadería last April. For the counter staff, it's almost too local for comfort, as the expanding tangle of greens, tomatoes and peppers is growing into their workspace. If you order one of the appropriately named “huge” salads, they find the scissors and start snipping. They also make one of the best loaves of green chile bread on the planet.
V.20 No.26 | 6/30/2011
Sergio Salvador


Market Report

Early birds and late-bloomers in the North Valley

View in Alibi calendar calendar

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V.20 No.23 | 6/9/2011
Veggie frittata
Sergio Salvador


Cafe Green Photos

The unpublished pics

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V.20 No.22 | 6/2/2011
Gorgonzola cheese and applewood-smoked bacon beef up the Five Star Burger.
Sergio Salvador


Five Star Burgers

Meat that’s bloody well done

Last week I explained the new direction this review column is taking, including the fact that I’ll no longer be eating or writing about mystery meat. There are many shades of mystery, and this simple-sounding mandate was tested numerous times during my first attempt to follow it at Five Star Burgers—with tasty results.
Jeff Drew


Eating the Change We Seek

The Alibi's new local-centric mandate for food criticism

At the Alibi, we’ve always had high standards for the food we cover, and now we’re aiming higher—by turning our gaze down upon the earth beneath our feet and toward local foods. Without abandoning the appreciation of good cooking, we're expanding our criteria to include the processes that bring the ingredients to the kitchen—an area where too much food criticism, and too many restaurants, fall short. Welcome to Locovore.

V.20 No.20 | 5/19/2011
Ari LeVaux

Food for Thought

Chicken From Scratch

When the roosters get tough, the tough make coq au vin

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Eric Williams


Do It Yourself, Honey

Urban farmers take living well into their own hands

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V.20 No.16 | 4/21/2011
By summertime, you’ll be looking at this.
Ari LeVaux

Food for Thought

Three Gardens in One

A springtime strategy for maximum yields

Searching for the best crops to plant with garlic, Ari LeVaux developed a technique called "tossing seeds randomly." He put all the seeds he didn't get around to planting last year into a jar, shook it up and threw them by handfuls. This experiment produced the "garlic patch friends" and a springtime strategy for maximum yields.

Tomorrow's Events


Concurrent exhibitions focused on navigating changing environments. Part of the HABITAT: Exploring Climate Change Through the Arts Series.

Lindy Gold • piano at Ranchers Club

Horticulture and Garden Railroad Volunteer Training at ABQ BioPark Botanic Garden

More Recommended Events ››
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