Alibi V.25 No.34 • Aug 25-31, 2016 

Food News

Kellys Under New Ownership

Kellys Brew Pub (3222 Central SE ) in Nob Hill closed down for a few days last week, but reopened Friday with a brand new owner. Santa Fe Dining now owns the eatery, but President Jim Hargrove assures patrons that most of the staff and menu have stayed the same, although the format might have changed a little and the number of beers offered will be reduced to closer to 20.

View Kelly’s in Alibi Chowtown Chowtown

Black Olives-Gate Continues

The Black Olives Matter campaign by Paisano's Italian restaurant is still making national headlines. First they put up what was supposed to be a cheeky sign, then—when a ton of people got offended, ironically driving the restaurant's profits through the roof—they turned up the heat with a t-shirt. Last Sunday, protesters gathered outside the restaurant, carrying signs of their own that said, “The black struggle is not for sale.”

The Dangers of Green Chile

A food product company in the South Valley has been leaving a mess all over the streets. According to drivers in the area, the company's trucks aren't properly tying down the green chile peels that they're transporting, and many of them end up in the road, which is not only messy, but dangerous too since the peels tend to be slimy and rotting. Yuck.

The Pleasures of Green Chile

Every day brings us a little closer to the Green Chile Cheeseburger Smackdown. Hosted by local food publication network, Edible, the Smackdown will bring out some of the state's master burger-makers and promises to be a 5-Alarm freakout. The battle royale goes down Sept. 9 at the Santa Fe Railyards. Tickets can be bought here.

Watch the Menu

Ever wondered why it's such a big deal for restaurants to list if a dish has peanuts or not? The Albuquerque Journal's Joel Jacobson spins a tale of warning for us that involves peanuts, lazy restauranteurs and manslaughter.

Pueblo Cookbook, a Vehicle to the Past

The Pueblo Food Experience Cookbook: Whole Food of Our Ancestors is a cookbook that illustrates how the first people of our great state dined. It shines light on Native traditions that could easily disappear forever if we're not careful. Essays also appear, speaking to the importance of reverence and gratitude for our sustenance, and how a community's food habits define its spirit.