AUGUST/SEPTEMBER 2015 DEPARTMENTS 2
GRIST FOR THE MILL By Willy Carleton and Sarah Wentzel-Fisher
58 THE THIRD PLATE QUESTION Interviews with Jennifer James and Nelle Bauer, and with Joseph Wrede
63 EDIBLE NOTABLES
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CONTRIBUTORS
67 EAT LOCAL GUIDE
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FRONT OF THE HOUSE
72 LAST BITE
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Antidote for the Ordinary by Candolin Cook
COOKING FRESH Gathering New Mexico's Abundance, From Desert to Forest by Amy White
LIQUID ASSETS Foraged Cocktails by Ellen Zachos
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EDIBLE 101 The Green Chile Cheeseburger by Stephanie Cameron
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TOOLS OF THE TRADE Modern General by Stephanie Cameron
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LOCAL HEROES Lynn Walters, Farm Shop at Los Poblanos, Second Street Brewery
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AT THE CHEF'S TABLE Modern Wild Edibles by Katherine Mast
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WILD THING Looking for Elk on the Divide by Rachel Shockley
Bang Bite Paletas by Enrique Guerrero
FEATURES
O N T H E C OV E R
edible
MEMBER OF EDIBLE COMMUNITIES
SANTA FE ®· ALBUQUERQUE · TAOS The STory
of
LocaL food, SeaSon
by
SeaSon
30 QUEEN OF BEES: GATHERING LIGHT By Melanie Kirby
34 AMONG THE SILENT BROTHERS By Darren A. Raspa
40 THE WILD, THE INTIMATE, AND THE RIO GRANDE CUISINE SHUFFLE
Gathering
ISSUE 39 · LATE SUMMER · AUGUST/SEPTEMBER 2015
By Willy Carleton
44 GORDON’S GRAFTS By Mark DeRespinis
48 MEETING NEEDS WITH GLEANING AND SEEDS
Mushrooms: Foraged by Joshua Johnson. Oyster mushrooms, chanterelles, and porcini. Photo by Stephanie Cameron.
By Eric Payseur
52 SOTOL: A SPIRIT WITH THE TASTE AND SMELL OF THE DESERT By Tom Barry
WWW.EDIBLESANTAFE.COM
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