Farm & Table – Albuquerque, New Mexico
For the past quarter century or so, American chefs and the dining public have increasingly embraced the concept of farm-to- table cooking. It makes great sense from an environmental and an economical standpoint and as the Smithsonian Magazine wrote, “the farm-to-table movement is at once hip and historic.” Its historical aspects are especially relevant in agrarian New Mexican villages where farm-to-table hasn’t always been a “movement,” “concept” or “trend.” It’s been a way of life, especially in the state’s frontier days when food wasn’t nearly as plentiful as it is today. Enchanting as it may be, New Mexico is a land which can be harsh and unforgiving as Native American pueblos and early settlers found out when, for centuries, they…