By: Sarah Gustavus
September is a great month at farmer’s markets around New Mexico. Are you a member of a local CSA (Community Supported Agriculture)?
My family signed up for the Red Tractor Farm CSA this year.We enjoy creating meals around the produce each week, but it’s occasionally a challenge to make sure that we use it all before it those gorgeous vegetables turn into mush and end up in the compost.
Food waste is a hot topic now across the United States. Chef Dan Barber created a pop-up earlier this year in the Blue Hill restaurant in New York City. He called it wastED and a group of chefs turned items that are normally discarded into great meals. Sidsel Overgaard, a reporter who worked in New Mexico for several years and is now based in Denmark, wrote a great story this week for NPR’s food blog, The Salt, about food waste in another part of the world – Denmark Might Be Winning The Global Race To Prevent Food Waste.
If you like beer and kombucha, or love to read about innovations related to food, then this is for you – Entrepreneurs, Los Alamos scientist seek fusion of another sort. In Santa Fe, there’s also a new resource for food entrepreneurs. The Santa Fe New Mexican recently covered The Kitchen, a commercial kitchen in development in the state’s capitol.
We usually focus on food in New Mexico, but I was so excited to read recently about new food halls in across the country- The 17 Most Anticipated Food Halls in the USA. I personally look forward to someday visiting the James Beard Public Market after it opens in Portland.
Have you seen a great story this week about food, in New Mexico or beyond?
Tell us about it in the comments!