Deborah Madison’s new book is fuel for fruit fanatics. The three words of the title, Seasonal Fruit Desserts, contain many suggestions—the most blatant and mouthwatering of which are conjured by the word “desserts,” written in giant typeface on the book’s cover. That emphasis probably plays well in booksellers’ aisles but, in practice, it’s almost a constraint: The book is actually a page-by-page insurgency against the over-sugared, unimaginative indulgences that plague the American plate.
In the three years that SFR has published its locavore’s guide to Santa Fe, the local food movement has continued to feel like it’s tilting toward a full-blown renaissance. But the movement has also found some inevitable friction. Food is a key component of the economy, and the progress of a local food movement is tied to the progress of a local economy movement.
“Farming should be an occupation, a career choice that people can make a really good living at,” Arty Mangan says. To that end, Mangan is working with acclaimed ecologist Peter Warshall to develop a map and pamphlet that plot New Mexico’s way forward into a more sustainable, localized, fair trade culinary future.
When buying meat in New Mexico, one has many options—grass-fed, grass-finished, natural, organic, grain-fed, Slim Jims—but only approximately a 1 percent likelihood that it’s from here. That could change. A 2008 report commissioned by Beef Industry Improvement of New Mexico says branding (the marketing kind) would be a huge boon to the local beef industry.