Claim Ownership5-Minute Fridays
Subscribed: 2Played: 34
Subscribe
© Edible New Mexico
Description
5 Minute Fridays is a podcast that highlights the winners of Edible New Mexico’s Local Hero Awards: people making contributions in the realm of good food work in New Mexico and contributing to a more robust local food system in our state. We share food stories served up with a side of levity—and no, no episode is actually five minutes. We have a lot of fun while discovering new ways to think about and understand the food (and drink) that lands on our tables and the people who put it there. Each season, co-hosts Stephanie and Walt Cameron deliver a new episode on Fridays.
36 Episodes
Reverse
Ray Naranjo of Manko Native American Fusion uses modern and ancestral cooking techniques, pushing the limits of what is known, unknown, and forgotten about the Indigenous food cultures of North America. In this episode, we talk with Naranjo about the years of kitchen experience that brought him to his work today.
When Liz Gaylor opened tiny grocer ABQ in 2020, her goal was simple: make it easier for people to eat local every day. Stocked with New Mexico-sourced meats, dairy, grains, produce, and herbs along with locally roasted coffee, her small shop has become a hub for community and connection. In this episode, we discuss the realities of running a neighborhood grocery store and how her café and prepared foods are helping to make eating local more accessible to everyone.
Kosmos Restaurant & Astropub, housed in a 1930s-era warehouse in Albuquerque’s Wells Park neighborhood, opened its doors in 2018. In this episode, we talk with owner Jerry Miller and head chef Cheyne Bishop, who together have created an eclectic dining experience that goes far beyond typical bar food.
Sean Sheehan started chasing his dream of becoming a vintner in his own backyard ten years ago—and his home is still the heart of his operation today. In this episode, we talk about Sheehan Winery’s growth over the past decade, the science behind winemaking, and the push to put New Mexico wines on the map alongside Napa and the Willamette Valley.
With more than 120 varieties of heirloom fruits, vegetables, and grains, in addition to milk goats, laying hens, sheep, rabbits, and geese, Chispas Farm is the embodiment of diversified agriculture in Albuquerque’s South Valley. In this episode, we talk with farm manager Casey Holland, who has been with Chispas since 2017, about mentorship and building a legacy farm.
NOSA Restaurant & Inn sits at the end of a secluded gravel road in Ojo Caliente. As the sole chef and innkeeper on duty, Graham Dodds preps, cooks, plates, and, often, checks guests in, all while tending to whatever is simmering on the stove. In this episode, we talk with Dodds about the inspiration behind his multicourse prix fixe menu, which changes not only with the seasons but every weekend of the year.
Chris and Yana Whitson are the owners of Farm to You by Bomvida. They’re passionate about bringing you 100 percent local products at their three locations in Belen, Albuquerque, and Grants. In this episode, we talk with Chris about why supporting local businesses is so important. He shares how spending just ten dollars a week on local goods can make a big difference in our economy and how their market is helping seventy local producers get fair prices for their products.
Ihatov Bread and Coffee opened its doors in Albuquerque’s Nob Hill in 2020 and recently celebrated its fifth anniversary. In this episode, we interview the husband-and-wife team, Nobu Mizushima and Yuko Kawashimo, who embrace a zen approach to baking, delivering happiness in every loaf of bread and pastry. We discuss how the flow of water parallels the art of baking and the importance of being able to respond to ever-changing circumstances.
Andrea Romero and Sage Hagan of Sile Patures are first-generation farmers with New Mexico roots, building their dream from the ground up. In this episode, Sage shares his passion for sustainable agriculture and ethical animal husbandry, and we talk about the wins and losses that come along with a small ranch operation.
Tina Archuleta is the owner and chef of Itality Plant Based Foods, a vegan restaurant dedicated to environmentally sustainable business practices. In this episode, we speak with Tina about her deep connection to growing food, food processing, and cooking. She shares how she incorporates her cultural heritage into the menu using Indigenous ingredients.
Los Poblanos Botanical Spirits released their first bottles of gin in 2022. In this episode, we chat with head distiller Jamie Lord and distillery sales manager Drake Tyler about the development of their gin and what makes it unique in the world of spirits. Hint: It might be the lavender. We also explore the history and ethos of Town & Ranch, the distillery’s headquarters.
Emigdio Ballon is the Agricultural Director of Tesuque Pueblo and has championed sustainable agriculture and seed preservation at Tesuque Pueblo, where his leadership has helped restore traditional growing practices. A tireless advocate and educator, he supports Indigenous farmers and seed keepers throughout the Southwest and South America. In this episode, we share fresh asparagus and explore the deep relationship between land, culture, and resilience.
Sugar Nymphs Bistro began as a collaboration between Ki Holste and her partner, Kai Harper, when they resettled in Peñasco in 2001. In this episode, we talk about community, high-altitude baking, the “tinies,” and being seen.
Keegan Tranquillo knows he wants to be outside for a living, and from birding to farming, he has found a path to fulfilling that dream. In this episode, we are talking about the seasons, the extremes of farming in the Southwest, adventurous eating, supporting farmworkers, and the birds.
From creating nutritional labels to helping open a restaurant with Hue-Chan Karels, Erica Tai has learned by leading in the kitchen. In this episode, we are talking about Alkemē’s culture-to-table concept, taking inspiration from Vietnamese, Taiwanese, Korean, and Hawaiian Pacific Rim cuisine, and having fun while creating whatever they can dream up.
Ojo Conejo has big dreams for the future in Ojo Sarco. In this episode, we are talking about homesteading, manure, Rose the dairy cow, fresh milk, and feeding the community.
Clark Case was pivotal in conceptualizing and establishing a local market in 2003 and became an employee in 2020. In this episode, we are talking about how the Dixon Co-op puts $400,000 back into the community annually by creating jobs, buying from local producers, and paying rent to the library.
Loose Leaf Farm is a small half-acre operation in the Village of Los Ranchos. In this episode, we are talking about community, CSAs, tools, leasing land, dwarf goats, limited-edition tomatoes, and all the things that make this little farm go.
On top of the story behind Left Turn Distilling, we get a history lesson on prohibition, cocktails, and Old Tom Gin. In this episode, we talk with owner and distiller Brian Langwell, who has been chasing Bugs Bunny since he was a kid and, along the way, found his way into spirits. Left Turn is the oldest distillery in Albuquerque and is creating more than your typical gin, whiskey, and vodka.
From the diverse beer list to the posh pub food to the dynamic atmosphere, Steel Bender Brewyard has become a community staple in Los Ranchos de Albuquerque. In this episode, we sit down with some of the brew crew: Ben Lenetsky, head brewer, and co-owners Ethan and Shelby Chant. They tell us all about their brewing process and how they embrace the industrial aspects of “steel benders” throughout their brand.
Comments
Download from Google Play
Download from App Store
United States