food and beverage
V.29 No.31 | 7/30/2020
Xanthe Miller
Know Your Ingredients
That’s Quite a Pickle!
Preserve your veggies for future feasts
If the monsoons have sent your garden into overdrive in the last few weeks, you're likely looking for a way to deal with the bounty once your crisper drawers fill up. One quick option is to pickle something!
V.29 No.29 | 7/16/2020
Food for Thought
#LetUsServe-ive
New Mexico Restaurant Association campaign leaves bad taste in mouth
The #LetUsServe campaign, being hosted by the New Mexican Restaurant Association, is a digital peaceful protest wherein restaurant employees within the state hold up signs, asking Governor Lujan Grisham to pretty please reopen indoor dining for restaurants.
V.29 No.28 | 7/9/2020
Dan Pennington
Restaurant Review
Familiar and Forgotten
La Placita Dining Rooms offers comfort and nostalgia
Dining in the time of corona means social distancing, which is something La Placita Dining Rooms pulls off with ease. The amount of space they have means that you could have 50 people dining in the same building and you might not ever see them.
V.29 No.27 | 7/2/2020
Dan Pennington
Food for Thought
Service Industry Faces More Challenges During the Pandemic
It takes two to tango to make restaurant service function
With restaurants cautiously reopening throughout June, it’s become a weird trek back out into a world we once knew, with some of us hoping to sit down and eat something that isn’t burned and unseasoned by our inattention in the kitchen. For restaurant owners this has become a double-edged sword.
V.29 No.19 | 5/7/2020
photo courtesy Roadrunner Food Bank
Food News
Local Food Banks See Decline in Their Bread and Butter
Demand Rises as Donations Drop
Food banks are seeing a steep rise in the number of people in need of food but an increase in costs too. with a decrease in donations.
V.29 No.18 | 4/30/2020
Food News
Don’t Bite the Hand that Feeds You
Keep Calm and Support Local Farmers damnit
As with every other underlying problem, COVID-19 has illuminated the importance of having a resilient local food system. We’re realizing that local food supply is a necessity—and should be made a permanent part of our food shopping choices as a hedge against uncertainty.
V.29 No.13 | 3/26/2020
Dan Pennington
Food for Thought
On Metaphors and Pizza
Dion’s delivery is a welcome change during the end times
We’ve been told for years that it was logistically impossible. In terms of infrastructure, Dion’s just didn’t have any way to implement a delivery system. Yet, here in the midst of the storm, Dion’s rolled out the necessary changes to deliver, making sure pizzas got where they needed to be.
V.29 No.12 | 3/19/2020
Dan Pennington
Food News
No Time For Panic
Locals come together and create community support
With rapid shifts in what can and cannot happen within a restaurant, there is unease from everyone about what will happen to our favorite dining establishments as eating out will evaporate over the next few weeks.
Food for Thought
Toilet Paper Won’t Save You
A guide on stocking up responsibly
Let’s say maybe you’ve never had to rely on cooking at home for two weeks straight before, and you don’t want to risk going out to eat. What should you grab to be stocked up and happy, without overstocking?
V.29 No.11 | 3/12/2020
Eric Williams Photography
Restaurant Review
A Food Hall For All
Sawmill Market is set to be the next big thing in eating
Locally owned businesses growing into huge spaces is fantastic, but isn’t it more fun to have a location with a little bit of everything for everyone? Smaller local businesses can finally get a foothold and step up with a new place called Sawmill Market, New Mexico’s first food hall.
Eater's Digest
St. Patrick’s How To Guide
As next week is the unofficial spring kick-off, St. Patrick’s Day (March 17), we’ve got some celebration tips to help keep you green and happy.
V.29 No.10 | 3/5/2020
Eric Williams Photography
Restaurant Review
Let’s Roll, S-A
S-A BBQ brings the smoke to Green Jeans
S-A BBQ is still fresh, having been open for just over three months and they’ve hit the mark with good food, carving out a unique identity at Green Jeans.
Alexis Garza
Food News
A Dark Roast Is Rising
Casa De Luna preps to open Downtown
It’s fair to say that when it comes to being iconic in Albuquerque, our coffee shops hold the award. Now, we face new contender, Casa De Luna.
V.29 No.9 | 2/27/2020
Eric Williams Photography
Restaurant Review
Danny Loves Choche
Don Choche brings authentic Mexican to Nob Hill
Don Choche has brought their style to Nob Hill in a location brimming with restaurants and they’ve found a niche that allows them to stand uniquely above others with their immense servings and incredibly affordable pricing structure. You owe it to yourself to get in there now, before it becomes the next go-to spot that has you waiting outside for a chance to sneak in for a bite.
Sunny 505
Food News
M’Tucci’s Twenty-Five Brings Italy To You
A new venture with new ideas
You may have eaten at M’Tucci’s Italian before, but don’t assume M’Tucci’s Twenty-Five is the same old hat as before.
