V.21 No.22 | 5/31/2012
Eric Williams ericwphoto.com
The omnivore’s deliverance
By Ari LeVaux
More and more, hamburgers are treated as high art. And Holy Cow is among Albuquerque’s vanguard of upscale burger parlors. The outdoor patio—on Central where Bob’s Fish and Chips used to be—is protected by a corrugated roof. Inside, you can dine on hamburgers at a table or the bar. The feeling is rowdy and friendly. A portrait of a single word, “burgers,” hangs from an otherwise bare wall.
V.21 No.6 | 2/9/2012
Sergio Salvador salvadorphoto.com
A Recipe for Love
Albuquerque’s best chefs share a five-star dinner at home
By Christie Chisholm
All right, sweethearts, here’s the deal. Valentine’s Day is on Tuesday, which means restaurants are booked solid or filling up fast. If you haven’t already made a reservation, you could be gambling with your love life. But there’s no need to panic.
V.20 No.7 | 2/17/2011
Food for Thought
We’ve Created a GMOnster
Genetically engineered plants will affect organic dairy and meat
By Ari LeVaux
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.
V.19 No.29 | 7/22/2010
Vegetables I Have Known
By Marisa Demarco [ Mon Jul 19 2010 4:24 PM ]
Oh beets, with your vivid, royal coloring, the shock of hot pink spiraling through you like Mother Nature’s own blacklight poster. I am so in love, I clicked on a NYT recipe for a salad of shredded you. My eyes juiced your image, regarded only briefly the measurements and directions, and then returned to you, a root the color of guts in my dreams.
Follow the recipe or throw caution to the wind as I did and trust your own gut as it resonates with the most bewitching of vegetable forms. (How could I have ever scoffed at still lifes?)
Let the juices stain your fingers as you shred the mighty beet with your common cheese grater. Squeeze in half a lemon after scornfully discarding the seeds. Taste. Another half a lemon, then, or not. Do the same with oranges.
Drizzle just the slightest bit of olive oil. Tip your palm cupping just a touch of salt. Stir. Taste.
Make a lot. Over days in your fridge, the flavors commingle and mellow. The citrus, less bright. The beet, less earthy.
Like ĺkaros, my ambition spurred me to dig up yet more roots for grating. The passé carrot found new life with sesame oil. Since I posses no mixing bowl and own only, instead, a purple Kool Aid pitcher, I shoveled my pile of three shredded carrots into this container. Sesame oil goes far, flavor-wise, so a few drops was all this dish required. Next, peeled tomatoes, chopped and strained, were added as a second layer. A touch of sweet Mirin and rice vinegar spilled onto those.
A little salt goes a long way in this dish, too. A couple of hearty stirs dispersed the tomatoes and carrots. (Not too many, or the delicate flesh of the tomato may be pulverized.) Once served, top with unadorned avocado.
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