Santa
Fe Food Heritage:
Food Santa Fe:
Organizations and events promoting food
awareness
Food
& Art | Farmers
Market | Cooking
with Kids | Children's
Museum Garden | Ecoversity
| Bioneers |
Fallen Fruit
Project | Restaurants
& Cafes | Frito-pie
| Kaune's Grocery
Company |
Santa Fe
New Mexican | SF
School of Cooking | Slow
Food Santa Fe
Where else but in Santa Fe would you find
a ten foot tall corn plant towering over
more conventional ornamentals at one of
downtown's busiest crossroads?
The
Food Show: Politics, Pleasure &
Pain
Santa Fe presented a unique food related
art exhibit.
New Mexico State Capitol Building
(October 14-December 16, 2005)
"Eating is perhaps
our profoundest enactment of our connection
with the world." Wendell Berry
The Santa Fe Council
for the Arts and the Capitol Art Foundation
presented The Food Show: Politics,
Pleasure and Pain in 2005 at the
State Capitol building in Santa Fe.
The exhibit featured photography, sculpture
and video that dealt with one of the
most essential elements of life and
culture: food.
Some years ago the
idea for The Food Show grew
from the observation that most Americans
have no clue where their food comes
from and nor do they seem to care. This
disaffection encourages the loss of
small farms, family farmers and ranchers
(and their integral importance in our
communities), the indiscriminant use
of pesticides, herbicides, chemical
fertilizers and genetic engineering
in agribusiness, loss of diversity,
hunger, obesity and a lack of appreciation
for the miracle of food.
The offerings of
The Food Show included
photographs by Alvaro Antonio Garcia,
Miguel Gandert, Bobbe Besold, Jo Whaley
and Janet Russek; Colette Hosmer’s
sculptural work of food made from earth,
soil and sand, Celia Rumsey’s
installation and sculptural work, painter
David Nakabayashi’s Consumption
Series of modern retablos, video artist
Susanna Carlisle’s dance-like
installation, Peter Woytuk’s huge
sensual food forms, Joe Girandola’s
original work dealing with Mad Cow Disease,
a banquet by Steina, plates of petals
by Erik Hoffner, meat paintings by Mike
Geno, seeds and dinnerware by Eddie
Dominguez and a food mandala by Chrissie
Orr, Ana MacArthur, Sam Stevenson, James
Bohn and Willem Malten.
Here
are more photos of The Food Show.
Read
the full review and get links to the
artists here.
Santa
Fe Farmers Market
Rated one of the ten
best in the nation and soon to have
a permanent covered space, too.
Cooking
with Kids
Cooking with Kids grew out
of the efforts of a local student nutrition
advisory council to improve school food.
Lynn Walters initiated the program in
1995, based on food acceptance research
conducted by Antonia Demas, Ph.D., and
inspired by the work of Cookshop and
The Hartford Food System. The program
began as a volunteer effort in two public
elementary schools in Santa Fe, New
Mexico. Over 4,000 Kindergarten through
sixth grade students in eleven schools
now participate in the program. We are
encouraged by the consistent support
from public and private sources, Santa
Fe Public Schools, and the generosity
of the philanthropic community.
Cooking with Kids
founder, Lynn Walters
Don't tell kids what
not to eat: instead, introduce a healthy
variety. " The goal is not to get
rid of any foods," says Walters,
"but to help them appreciate the
array of beautiful and delicious food
there is out there." Learn
more about this vital program here.
Santa Fe's
Cesar Chavez Elementary School Cafeteria
Ranks in Top Ten Nationally
(Nick Jr. Family Magazine,
Feb/March 2005)
" At Cesar Chavez school, kids
prepare their own snacks. The lesson
includes food history and nutritional
information. but mostly it involves
smelling, tasting and touching ingredients
as they're transformed into edibles.
"It's about sensory exploration,"
says Lynn Walters, the local chef who
brought her "Cooking With Kids"
program to the Santa Fe schools nine
years ago, believing that once kids
know what goes in a dish, they're likely
to try it. The school offers a full-scale
salad bar, with as much local produce
as possible. Kids attend tastings, learning
the difference between varieties of
apples or melons. Pizza is still a favorite,
but the kids have become more discriminating,
exhibiting a willingness to try new
foods.
A typical menu: black
bean tostadas, lettuce & tomato,
salsa, dried peaches, milk.
Sometimes featured: Ecuadorian potato
patties---"llapingachos"
The school has 500-600
students with 100% on free or reduced
lunch.
The
Santa Fe Children's Museum garden
and rainwater cachement project
The Santa Fe Children's
Museum is a discovery-based learning
center for children 2 to 12 with interactive
exhibits including bubble-making,
a climbing wall, and ongoing art and
science programs both indoors and
out. The museum's outdoor area, Earthworks,
has a children's garden, a butterfly
garden area, a small pond, musical
instruments and a greenhouse to explore.
Children and visitors also have the
chance to interact with animals such
as rabbits, rats, snakes, birds, and
more!
The museum's Annual
Harvest Festival is an afternoon of
dancing, live music, freestyle art,
and a creative community sculpture
project. Visitors can meet local farmers
and help make bread in the horno,
as well as harvest the Earthworks
garden including pumpkins, squash,
and other edible seasonal delights.
It's a time to explore the tastes
of autumn and enjoy outdoor science
explorations,
Here is a close-up
of the horno adobe bake oven cover.
The SFC Museum's
"Earthworks": Rainwater
Harvesting Demonstration System
The outside grounds
are home of an outdoors learning center.
It is, dubbed "Earthworks",
and features a collection of exhibits
including: gravity and human powered
watering systems, rainwater cachment
system, biofiltration system, reuse
of water, wetlands, berms, swales
and an assortment of interactive water
exhibits for children.
"The rain cachment systems forms
the heart of our outside garden,"
according to Erin O'Neill, the Earthworks
Garden Manager for the Santa Fe Children's
Museum. "It supplies water to
the garden, the pond and the children
exhibits and is a system we are quite
proud of," she says.
The water cachment system was built
in 1997 and designed by local landscape
architect Anne Nelson. It features
a playful water cascade for children
to play with and a set of berms and
swales for the overflow which wind
through the garden and play areas.
Rainwater is harvested off both the
roof and the parking lot. Water off
the over 6,000 square foot (557 square
meters) roof funnels into two different
systems. One system feeds a large
cistern for use in the garden and
a second set of downspouts funnel
to a series of holding tanks that
eventually run into the pond system.
The rainwater harvesting system consists
of gutters and multiple downspouts
feeding one tank capable of holding
10,000 gallons (37,900 liters) of
water. The tank is above ground and
is playfully painted to fit right
into the surrounding play and learning
area (see picture).
In an area that gets only 14 inches
(35.5 centimeters) of rain a year,
it is critical to teach young children
how to manage and conserve water as
well as capture as much rain as possible
in order to reduce the monthly water
bills for the non-profit museum. All
overflow from the tank flow into the
garden and not wasted or put into
the local stormwater system. The cistern
supply a gravity fed irrigation system
and hoses to water the extensive garden.
The Museum also drains water off
the over 25,000 square foot (2,322
square meters) parking lot into a
set of berms that run through the
garden area. This system of berms
and resulting swale result in no storm
water runoff leaving the site. It
percolates into the ground and brings
positive results to the local water
table, while supplying water to support
the plants in the garden. The surrounding
garden and plants in turn provide
habitat for beneficial insects and
support a greater diversity of plant
and wildlife.
The Earthworks garden is a simple,
understandable model of sustainable
methods for cleaning and reusing harvested
rainwater. This model can be easily
reproduced by businesses and homeowners
alike for a reasonable amount of time
and money; plus it provides monetary
and aesthetic value for years to come.
Learn more about the H2O Rainwater
Harvest project here.
Visit Santa Fe Children's Museum's
website here.
Ecoversity:
Santa Fe's home for permaculture
studies and learning.
“We’re
only truly secure when we can look
out our kitchen window and see
our food growing and our friends working
nearby.”
---Bill Mollison, co-founder of Permaculture
From the Ecoversity
website: "The richness of EcoVersity’s
programs comes from the richness of
the community around us. We began
as a learning center in 2001, and
since grew into a tiny ecovillage,
a working community of residential
students, ecological activists, interns,
practitioners and local folks. At
EcoVersity, we practice land stewardship,
celebrate diversity, life, each other’s
talents and beauty, our gardens, our
discoveries, our learning and our
mistakes, compost for future success!"
"The core values are based on
ethics of care of the earth, care
of people and reinvestment of surplus.
For us this also means sustainable
living, land-based learning and sharing
knowledge with others. People come
from diverse backgrounds, with varied
interests and levels of experience.
The shared goal is to learn how to
live in ways that are more ecologically
and socially sustainable and to acquire
practical skills for this endeavor."
"EcoVersity’s adobe campus
is located in a historically rich
and culturally diverse neighborhood
in Santa Fe, NM. The 11-acre expanse
of land stretches between traditional
Agua Fria Village and the Santa Fe
River, on open drylands populated
with sagebrush, chamisa and yucca
plants, jack rabbits and quail. The
Sangre de Cristo mountain range towers
to the east, and gentle rolling hills
to the west afford a great view of
sunsets. In Santa Fe, the sun shines
nearly every day and the climate is
ideal, characterized by moderate temperatures
in winter and summer, low humidity,
blue skies and breathtaking sunsets."
"The main compound is an adobe
Pueblo style building centered around
a traditional courtyard. It is surrounded
by gardens, ramada shade structures,
orchards and open lands. The scale
of the main compound is home-like
and non-institutional. Our facilities
include a library, a lecture hall,
a studio/lounge, administrative offices,
summer kitchen, composting toilets,
solar showers, two student yurts and
classrooms. Every indoor space has
access to the outdoors where a lot
of learning, nature observation and
knowledge sharing take place..
EcoVersity’s campus serves
as a model-in-progress for sustainable,
community-oriented living. We model
living approaches that can be equally
informative for urban or remote locations,
as we utilize a variety of methods
when it comes to gardening, renewable
energy use and water management. We
capture and use rainwater, plant wildlife
habitats, and retrofit our buildings
for energy efficiency and natural
lighting. We grow some of our food
on the land, use composting toilets
and solar showers; we protect the
biodiversity on the land, and work
as an element of social change in
our world. Our students design and
build the campus structures and gardens,
applying their skills in co-creating
this space for themselves and the
next generation of students. Whether
or not you are taking classes at EcoVersity,
feel free to visit our campus to see
for yourself!"
The Heart of EcoVersity, our summer
kitchen is part of the microcosm of
the garden, and is surrounded by a
food forest. Sheltered from the elements,
one can still smell the fragrance
of the garden, hear chirping of song
birds and watch visitors stroll around.
We cook using propane, solar cookers
and a traditional horno, made out
of cob.
Learn
more about Ecoversity here.
El
Museo Cultural de Santa Fe
"El Museo seems more like a community
center, or like a home," they
say. And to this, we respond, "Yes,
a museum is a home... it is the home
of the MUSES! All nine of them!"
In that sense, El Museo is the essence
of a museum, It is a place in which
creativity is stimulated and allowed
to flow. It is a place in which dreams
imagined can come true.
We call El Museo, "a Center
of Hispanic Culture and Learning."
In its very existence, in its way
of welcoming and sharing with others,
in its way of being, El Museo is a
representation of the Hispanic family
traditions. It is a place where one
learns through shared experience.
It is a home. It is your home, a place
to which everyone is equally welcome.
We showcase and promote Hispanic art,
culture, and history. We not only
incorporate the traditions of Northern
New Mexico, but also celebrate the
culture of the larger Latin and Central
American Diaspora that make up our
community.
The multiple uses include a kitchen
for teaching students how to cook
traditional dishes using native foods,
such as corn, beans, squash and chiles.
An entry court and garden is based
on the Spanish building concept of
gardens and courts.
Learn
more here.
Bioneers
The Collective Heritage
Institute, aka Bioneers, was founded
in 1990, when Kenny Ausubel and Nina
Simons assembled Bioneers for the first
annual Bioneers conference, a gathering
of scientific and social innovators
who have demonstrated visionary and
practical models for restoring the Earth
and communities.
Bioneers was conceived
to conduct programs in the conservation
of biological and cultural diversity,
traditional farming practices, and environmental
restoration.Our vision of environment
encompasses the natural landscape, cultivated
landscape, biodiversity, cultural diversity,
watersheds, community economics, and
spirituality. Bioneers seeks to unite
nature, culture and spirit in an Earth-honoring
vision, and create economic models founded
in social justice.
Restoration addresses
the premise that "sustainability"
is problematic in the context of an
environment that is already depleted.
As Paul Hawken has noted, sustainability
is simply the midpoint between destruction
and restoration. The goal of Bioneers
is restoration, addressing the interdependent
array of economics, jobs, ecologies,
cultures, and communities.
Bioneers are biological
pioneers who are working with nature
to heal nature and ourselves. They have
peered deep into the heart of living
systems to devise strategies for restoration
based on nature's own operating instructions.
They come from many cultures and perspectives,
and all walks of life.
Bioneers are scientists
and artists, gardeners and economists,
activists and public servants, architects
and ecologists, farmers and journalists,
priests and shamans, policymakers and
citizens. They are everyday people committed
to preserving and supporting the future
of life on Earth. They herald a dawning
Age of Restoration founded in natural
principles of kinship, interdependence,
cooperation, reciprocity, and community.
Learn
more about Bioneers here.
Read
about their Focus on Food and Farming
project here.
Fallen
Fruit Project: Second Street Neighborhood
Map
Not letting anything go to
waste.
Learn more about the
Fallen
Fruit Project and how you can
map your neighborhood.
Some
of Santa Fe's Restaurants & Cafes
Santa Fe is reported to have
the greatest diversity and number of
restaurants per capita than any city
in America.
Cloud
Cliff
For twenty years the
Cloud Cliff Bakery, Café and
Artspace has nourished its customers’
souls and appetites. We work every day
to refresh its status as one of the
most vibrant, yet enduring, components
of Santa Fe life.
Cloud Cliff Bakery,
Café and Artspace was founded
in 1984. It began when Willem Malten
took over the Better Bunz Bakery which
had been founded by Pat Krug in the
barrio of Santa Fe. In 1985 the bakery
moved to a larger space closer to the
center of the town, and opened up a
small coffee house and a pizza counter.
With that, Better Bunz became Cloud
Cliff Bakery and Café.
This phase ended with
an eviction notice late in 1988, necessitating
another move, to the present Cloud Cliff
premises on 2nd Street. Willem and his
crew took an 8000 ft warehouse and within
three months relocated the old bakery
and constructed a full restaurant complete
with a beautiful old oak floor recycled
from a local gymnasium.
Initially the area
around 2nd Street was considered to
be "dangerous" and run-down.
With the coming of Cloud Cliff, however,
the neighborhood has been transformed
into a "hot" alternative area,
bustling with artisans and small businesses.
Willem and his crew
have created a unique, enduring Santa
Fe treasure, a meeting place not just
for those who enjoy the legendary, award-winning
breakfasts and lunches, but also for
a network of performers, activists,
farmers and artists who supply and refresh
the place.
This reverence for
local, fresh produce is clear from the
menu at Cloud Cliff, as it is from the
delicious breads and pastries that are
available at stores and other restaurants
all across Northern New Mexico.
Since its inception,
the Cloud Cliff Café has welcomed
activists and artists with a strong,
committed point of view, giving them
a platform and an appreciative audience.
From Ralph Nader, Winona La Duke, Amy
Goodman and Greg Palast to Iranian master
Oud player Rahim Al Haj and latin band
Correo Aereo the Cloud Cliff continues
to encourage and promote these voices
and perspectives.
The Café has
also developed its own unique Artspace
– in keeping with its principal
of integrating, not segregating, art
into everyday life - its customers are
surrounded with beautiful art, often
of a type and quality not available
elsewhere. Much of this art can be purchased
by Café customers, or online
at the Kanseki website.
El
Farol
El Farol ("The
Lantern" in Spanish) is the oldest
restaurant and cantina in Santa Fe,
dating back to 1835. Located near the
top of Canyon Road, it serves up award-winning
Mediterranean food and continues to
be one of the most popular late night
watering holes, offering patrons live
music and a usually packed dance floor
Wednesday through Saturday nights. The
music tends towards Flamenco, Latin,
Jazz, Soul and Blues and usually gets
hopping after 10 pm.
La
Fonda
When Santa Fe was founded
in 1607, official records show that
an inn, or la fonda, was among the first
businesses established. More than two
centuries later, in 1821, when Captain
William Becknell and his retinue forged
a commercial route across the plains
from Missouri to Santa Fe, they were
pleased to find comfortable lodging
and hospitality at la fonda on the Plaza.
Literally the inn at the end of the
Santa Fe Trail, La Fonda still occupies
the southeast corner of the Plaza where
travelers of all descriptions have been
welcomed for almost 400 years.
The current La Fonda was built in 1922
on the site of the previous inns. In
1925 it was acquired by the Atchison,
Topeka & Santa Fe Railroad, which
leased it to Fred Harvey. From 1926
to 1968, La Fonda was one of the Harvey
Houses, a renowned chain of fine hotels.
Since 1968, La Fonda has been locally
owned and operated and has continued
a tradition of warm hospitality, excellent
service and modern amenities while maintaining
its historic integrity and architectural
authenticity.
La Plazuela
Breakfast, lunch and dinner are served
daily in the hotel’s colorful
enclosed skylit restaurant famous for
its hand-painted windows. An award-winning
culinary team prepares a choice of Northern
New Mexico and Nuevo Latino favorites.
The
Geronimo
The Geronimo of the
title isn't the famous Apache medicine
man, but rather Gerónimo Lopez,
who built an adobe house for his family
of 13 in 1756 (or perhaps it's Gerónimo
Gonzalez, who bought the place in 1769.)
Either way, the restored building stands
today as one of Santa Fe's most popular
restaurants. Owner Skoglund and head
chef DiStefano go for broke, throwing
simplicity to the wind in this highbrow
collection of 125 of Geronimo's most
savory delicacies.
An early disclaimer
can be read as either a call to arms
for challenge-seeking gourmets, or a
retreat signal for those without a foie
gras budget: "We know that some
of the techniques we describe may, at
first glance, seem a bit daunting...
we have occasionally referred to hard-to-find
items...." This is no understatement,
as exemplified by such entrées
as "Quick" Braised Rabbit
Saddle with Matzo Scallion Dumplings,
and Mesquite-Grilled Peppery Elk Tenderloin
with Garlic Confit Potatoes and Exotic
Mushroom Sauce. Before attempting either,
one might indulge in a Martini Shot,
consisting of Vodka Sorbet with puréed
cucumber topped off with crème
fraiche and "a generous dollop
of caviar." The salads chapter
offers lighter, though similarly complex,
alternatives. As counterbalance, the
authors interject interesting, even
soothing, passages on the life of the
restaurant and the restaurateur way
of life.
Copyright © Reed
Business Information, a division of
Reed Elsevier Inc.
Pasqual's
Cafe Pasqual's is named
for the folk saint of Mexican and New
Mexican kitchens and cooks, San Pasqual.
The restaurant bakes dozens of loaves
of bread, churns gallons of ice cream,
creates chile sauces by the potful,
and hand-chops the ingredients for crocks
of salsas.
Visit
their website here.
Pink
Adobe
"The Pink Adobe is much loved Santa
Fe tradition with a history as colorful
as the woman who first opened its doors
in 1944. Affectionately known to locals
as "The Pink," restauranteur
Rosalea Murphy started out serving Dobe
burgers and ended up defining an era
of hospitality and good cheer.
Rosalea's family, including
her daughter Priscilla Hoback, and grandchildren,
Joe Hoback and Denise McKibben, continue
the tradition with a 40-year old menu
that includes Steak Dunnigan (named
after one of Rosalea's friends who asked
for a steak smothered in green chili
and mushrooms), Porc Napoleone, Tournedos
Bordelaise, and Shrimp Remoulade. The
Pink is housed in a 300-year-old former
barracks with six fireplaces that warm
the intimate dining rooms. The Dragon
Room next door, a famous watering hole
for locals and celebrities alike, showcases
such local talent as Paul de Lago (Thursdays
and Saturdays), and Alex Maryol (Fridays).
In 1956, Rosalea published
her first cookbook entitled Cooking
With a Silver Spoon, to soon be followed
by collector's item The Pink Adobe Cookbook.
Her third cookbook, In The Pink, was
published in 1993 and is available at
the restaurant. The second edition of
The Pink Adobe Cookbook will be arriving
in spring 2003, and her famous green
chili relish, red chili barbeque sauce,
and rum hard sauce are available at
Kaune's and Alberton's.
Rosalea made it a point
to host large Thanksgivings dinner for
her family and friends, often complimenting
traditional turkey and stuffing fare
with red and green chile. "Rosalee
lived on Upper Canyon Road," Joe
recalls. "One year she added on
a huge master bedroom. She was so excited
about it that she set up a table for
15, and we had Thanksgiving dinner in
her new bedroom."
Though the restaurant
is closed on Thanksgiving, the Pink
Adobe is famous for their El Viernes
(Friday) de Thanksgiving menu, with
offerings that include turkey and seafood
gumbo, beer batter biscuits, Creole
salad, French apple pie, and Creole
Mary. "
Source
for this article and recipe for Rosalee's
famous French apple pie here.
The
Shed
Locals have probably
been bemoaning the influx of newcomers
since Spanish conquistadors first rolled
through Northern New Mexico in the 16th
century. The Shed only goes back to
1953 — ancient history in restaurant
terms — but here old-timers seem
to tolerate interlopers just fine. Perhaps
it's the soothing effect of the carne
adovada's deep, herby flavor, the pork
so tender it falls apart at the touch
of a fork. Or maybe it's the Santa Fe
Brewing Co.'s Nut Brown Ale, which makes
such a stellar accompaniment to the
dish. It could be the cheery room, drenched
in sunlight and dripping with hanging
plants, or the engaging presence of
the Carswell family keeping the place
running smoothly, or the thought of
a piece of mocha cake for dessert. Most
likely it's the enchiladas — the
perfect vehicle for the best red chili
in town (and in Santa Fe that's really
saying something).
Here's
a complete directory of Santa Fe's restaurants.
Santa
Fe restaurant reviews here.
Here's
a list with brief reviews of Santa Fe's
restaurants serving mainly New Mexico
cuisine.
Frito
Pie...a Santa Fe tradition
This woman was taking
a break from Indian Market to eat a
Frito Pie served out of an actual Frito
package. She told me that though the
old Woolworth's on the Plaza was gone,
they still make Frito Pies at the rear
of the old store, now dubbed the Five
and Dime.
The recipe for Frito
Pie may originate with Teresa Hernandez
who worked at the Santa Fe Woolworth's
counter in the 1960's. Other food historians
contend it was a popular dish in Texas
for generations. Elmer Doolin was so
inspired by his frito pie lunch one
day in San Antonio that he paid $100
for the recipe. He experimented with
mass producing the frito corn chip base
of the dish and started the Frito part
of what became Frito-Lay Corporation
in Dallas in the 1930's.
Basically, you spread
three cups of corn chips in a baking
dish. Sprinkle a half cup of chopped
onion and and half cup of grated Cheddar
cheese, pour 3 cups of chili over that,
and top with another cup of chips and
onions and cheese. Bake at 350 degrees
for 15 to 20 minutes.
Read
more about Frito Pie's disputed origins.
Kaune's
Foodtown
When Henry Spencer
Kaune established a grocery store in
downtown Santa Fe, N.M., in 1896, he
introduced a sparkling new specialty
food—Coca Cola. Offering a selection
that included “dried beans to
caviar,” the transplanted Illinoisan’s
food store has been central to the Santa
Fe community for 108 years.
“Kaune’s is a Santa Fe tradition,”
says Cheryl Pick Sommer, who purchased
the 8,300-square-foot market in November
2003. “My first food memory is
of doughnuts from Kaune’s. This
is a part of Santa Fe’s history
that needs to adapt to remain an important
piece of the future.”
The history of Kaune’s Foodtown
reflects a firm that never strayed from
its central mission, yet continually
adapted to the economic and competitive
environment. Kaune Grocery Company was
born in 1896, when New Mexico was still
a territory and Santa Fe had 8,000 residents.
A local history says, “San Francisco
Street was lined with four dry goods
and general merchandise stores, several
restaurants and saloons, billiard parlors,
clothing and jewelry stores, cigar and
liquor stores, barber shops, a bank,
telegraph and post offices, meat markets,
and three wholesale and retail groceries.
“Henry Kaune was not deterred
by all this competition. He had an idea:
Offer high-quality, rare, hard-to-get
foods, along with the usual staples
at competitive prices; give courteous,
prompt service with fair honest dealing
in a pleasant, friendly atmosphere;
and deliver for free.”
More than 108 years later, Kaune’s
is still operating on that philosophy.
The sole difference: Home deliveries
now cost $7 within city limits, $10
in the suburbs. Pick Sommer, who was
the store’s attorney before purchasing
the market, believes in that philosophy
yet recognizes the challenges imposed
by well-funded supermarket and natural
food chains. She says, “It’s
a romantic notion to own a specialty
supermarket. But this is also a tough
business.
Read
the full report about Kaune's here.
The Kaune Grocery Company
Records (1886-1950) have been archived
at The Palace of the Governors
Fray Angélico Chávez History
Library. A
guide to the collection can be viewed
here.
Santa
Fe New Mexican publications
The Santa Fe New Mexican,
the West's oldest newspaper, has been
covering various aspects of the city's
food heritage and organizations dedicated
to food awareness for decades.
In recent years the
newspaper's Santa Fe Real Estate
Guide has published over forty
histories of Santa Fe and northern New
Mexican neighborhoods. Nineteen
of these are available online.
Paul Weideman is SF
Real Estate Guide's editor and
the reporter for the "Neighborhood"
series. These reports contain invaluable
information on the foodways and farming
traditions of these localities. Weideman
is sensitive to the often "hidden"
histories of these traditional but rapidly
transforming communities. Weideman's
portraits cover the earliest days of
these neighborhoods with their long
gone corner markets, groceries, butchers,
bakers and kitchen gardens. His articles
frequently conclude with examples of
the skyrocketing contemporary property
values.
Weideman says he has
about a dozen more neighborhoods to
cover and then make it all available
in a book.
Santa
Fe School of Cooking
Located in beautiful
Santa Fe, New Mexico, just steps from
the historic Plaza, The Santa Fe School
of Cooking is an internationally acclaimed,
recreational culinary school and market
specializing in foods of the southwest.
Master the flavors
of the real Southwest with a cooking
class reflecting the unique cultural
mix of Santa Fe. Our Cooking Classes
are offered several times a week and
include menus of traditional New Mexican,
Native American, Mexican, Spanish, vegetarian
and contemporary Southwestern cuisine.
Our classes, taught by some of the best
chefs in Santa Fe, are not only entertaining
and educational, but delicious too.
Annual
Food-themed Events & Fund Raisers
February:
Edible Art Tour:
Santa Fe schools ARTsmart
The Great Cookie
Caper: benefits area Girl Scouts,
chefs use cookies in desserts
Winefest:
food and wine event benefits Santa Fe
Pro Musica.
May
Taste of Santa
Fe benefits Museum of New Mexico's
Palace of the Governors
June to August
Tailgate Picnics:
Santa Fe Opera
July
Fouth of July Pancake
Breakfast for United Way
New Mexico Wine
Festival benefits 21 New Mexico
wineries
August
Ice Cream Sunday:
Santa Fe Children's Museum
September
Fiesta de Santa
Fe
Santa Fe Wine &
Chile Fiesta
October
Harvest Festival:
El Rancho de las Golondinas
Slow
Food Santa Fe
Slow Food U.S.A. is
a non-profit educational organization
dedicated to supporting and celebrating
the food traditions of North America.
From the spice of Cajun cooking to the
purity of the organic movement; from
animal breeds and heirloom varieties
of fruits and vegetables to handcrafted
wine and beer, farmhouse cheeses and
other artisanal products; these foods
are a part of our cultural identity.
They reflect generations of commitment
to the land and devotion to the processes
that yield the greatest achievements
in taste. These foods, and the communities
that produce and depend on them, are
constantly at risk of succumbing to
the effects of the fast life, which
manifests itself through the industrialization
and standardization of our food supply
and degradation of our farmland. By
reviving the pleasures of the table,
and using our tastebuds as our guides,
Slow Food U.S.A. believes that our food
heritage can be saved.
Slow Food U.S.A. believes
that pleasure and quality in everyday
life can be achieved by slowing down,
respecting the convivial traditions
of the table and celebrating the diversity
of the earth's bounty. Our goal is to
put the carriers of this heritage on
center stage and educate our membership
on the importance of these principles.
We hope you will join us.
Slow Food U.S.A. oversees
Slow Food activities in North America,
including the support and promotion
of the activities of 140 local chapters,
each called a "convivium,"
that carry out the Slow Food mission
on a local level. Each convivium advocates
sustainability and bio-diversity through
educational events and public outreach
that promote the appreciation and consumption
of seasonal and local foods and the
support of those who produce them. Local
contact for Slow Food Santa Fe.
Eating
History of Santa Fe | First
Americans | Colonial
| Territorial/Statehood
|
| Food Santa
Fe: guide to organizations promoting
food awareness |
Click
on the images below to visit all the
New Mexico Food Heritage Exhibits.
