Mina's Dish
Cooking With Tea
Brew a world of flavor from this versatile plant
Tea has had multiple applications for centuries—but only recently by Westerners—as an exciting component in Asian cooking: to infuse flavors into meats, jazz up marinades and sauces, and to create broths and garnishes. Here, food writer Mina Yamashita shares one of her favorite recipes.
Food for Thought
We’ve Created a GMOnster
Genetically engineered plants will affect organic dairy and meat
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.
Courtesy of Big Jim Farms
EVENT HORIZON ()
I-Pick, U-Pick, We All-Pick Chiles
U-Pick Green Chiles and Farmers' Market
Enjoy an afternoon on the farm and pick green chiles, ranging from mild to extra hot with on-site roasting. Other fruits and vegetable are also for sale.
Image via Pixabay
EVENT HORIZON ()
An Apple a Day
The Magnificent Cider Fest
Showcasing N.M.’s emerging artisanal cider industry in a unique environment. This festival amplifies the senses, from tasting local cider to pie eating, chuckwagon cooking, film screening, photography and likely some two-stepping or line dancing.
Chowtown Restaurant Guide
Whether you’re more familiar with the French Riviera or the French Quarter, there are plenty of places in Albuquerque to get a taste of authentic French cuisine. Read Hosho McCreesh’s review of Le Quiche Parisienne in this issue, and check out these other restaurants in the city that will cater to your wanderlust and make you feel, if only for the evening, that you’re dining in the City of Lights. Bon appetit, mes amis.
