Torinos’ @ Home
The pig face is local!
Occitania is a cultural region centered on the narrowest part of the Iberian Peninsula. It includes Mediterranean and Atlantic coasts, rugged mountains, fertile valleys, and grape terrace-filled hills. This land of figs and fish is mostly French but includes parts of Spain and Italy. The Northern Italian restaurant Torinos’ @ Home, off Jefferson in the Journal Center, is the next best thing to a plane ticket to Occitania’s northeast corner.
Market Report: Cuba
The little turnip that could
Local meats, exotic flavors
Adobe carb laboratory gets grow room
Early birds and late-bloomers in the North Valley
Throughout the growing season, New Mexico is home to fresh food markets every day of the week. You can follow the progression of summer by watching the diversity of produce unfold like a kaleidoscope on vendors’ tables. And you can travel to markets around the state and marvel at the differences that elevation and latitude make in what can be grown.
The Urban Store
Green living sprouts up from the concrete
The Urban Store has been open since January and is the brainchild of Kathy Isaacson and co-owner Chuck Alex. The Nob Hill shop, on Silver, is deceptively ordinary. Issacson sports a T-shirt bearing the store’s working philosophy—“grow, eat, return.” How simple is that?
There’s nothing average about this Jo
If you had to pick a single Albuquerque street on which to dine for the rest of your life, you could do worse than Fourth. The diversity of restaurants on this North Valley artery is matched by a uniform unpretentiousness, as if by some silent but Spanglish-speaking truce. Dennis Apodaca has built a restaurant empire on a single half-mile stretch of that pavement. First came Sophia’s Place, named after his daughter. Then came Ezra’s Place, named after his son. And finally Jo’s Place, named after his mom, joined the block party in March.
Cafe Green Photos
The unpublished pics
We had some shots from Locovore’s recent visit to Cafe Green that we liked too much not to share ... kind of like that crème brûlée.
Fresh ideas in seasonal cuisine
Meat, of all the ingredients a restaurant serves, is arguably the most deserving of care in how it is sourced. Unless, perhaps, the name of the restaurant in question is Cafe Green. At the three-year-old Downtown breakfast and lunch joint, the greens of both the salad and the chile persuasions are local. And some of the meat on the menu is too, if you consider Pueblo, Colo, to be local. (We do.)
Five Star Burgers
Meat that’s bloody well done
All Cooped Up
I’m tagging along with Michael Foltz and Marissa Evans visiting feed suppliers in the North and South Valleys. Today’s the day to populate the backyard coop Foltz has been building for the past few months using mostly recycled wood and fittings. It’s a cozy roost to house seven or eight birds, with a run protected by chicken wire. A nice little goat-fence-style gate opens into the small enclosure.
Eating the Change We Seek
The Alibi's new local-centric mandate for food criticism
Food for Thought
Chicken From Scratch
When the roosters get tough, the tough make coq au vin
Coq au vin, literally “rooster in wine,” is a recipe that can be simple or complex. My version is geared toward those starting with a big, tough old rooster in the yard, but it works with any chicken. An old hen would also do the trick, but I don't kill my hens. So that leaves the roosters, the meaner the better.
Do It Yourself, Honey
Urban farmers take living well into their own hands
A colony of 80,000 bees holds enough sting to kill you—actually, it holds enough to kill about 80 of you. But sitting a few feet away from a hive that’s nearly as tall as she is, Chantal Foster is unfazed as yellow-and-black honeybees whiz by on a pollen-fueled highway. Maybe it’s because, with rare exception, the potentially deadly flying insects seem to have no interest in her. The bees are on a mission, and it’s about getting frisky with flowers, not ferocious with humans.