See artwork about not always fitting in in the art world and rejection in other facets of life from artist Sara MacNeil. Runs through 1/31. Performances by dancer Ariel Burge and comedians Danger K Varoz and Caitlin Minton.
After reading Gail Guengerich’s review of this Asian fusion bakery, I had to run out and try it immediately. I’m happy to report that it’s every bit as good as she says it is. Even if they were out of whoopie pies.
When I started getting fussy about which meats I’d eat in the line of duty, I knew it might limit the pool of restaurants I could choose from. But I also hoped my quest for clean meat would draw places out of the woodwork that I otherwise would have missed. Ariana Halal Market and Café is one such place.
After 12 years of feeding students at Escuela del Sol montessori, Robin Day and her husband Tom Day began selling her cooking to the public. The initial idea, she told me, was to take advantage of a semi-captive audience: parental units that are obligated to drop by the building twice a day, having been briefed by their kids on how good the food is.
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.
Nothing beats the sugary fragrance of tender, fried dough. The doughnut is a pastry made to be eaten fresh—best with morning coffee or tea. I decided to seek out Albuquerque shops dedicated to the glazed, sprinkled, filled and frosted treats, and found only four independent shops competing with four Dunkin' Donuts and two Krispy Kreme locations.
It’s Los Ranchos Growers’ Market opening day, and when I arrive at 7 a.m., a lively crowd is already jockeying for position around the stalls. I find Hand To Mouth Foods, LLC where Jeffrey Lee and wife Elaine DiFederico offer tables full of starter plants, assorted greens and carefully packed early harvests. I’m looking for breakfast, and in the midst of the greens is a tempting array of baked goods. I walk away munching a piñon-spangled custard tart, saving an onion galette and a fruit tart for later.