SantaFe.com

Lunch with Danny and Maria Rhodes is a simple but tasty affair: miso soup and heaps of intensely flavored oyster mushrooms on toasted Sage Bakehouse whole-wheat bread. We’re sitting at the dining table of their rented 19th century adobe house north of Española. Outside, past a stand of trees, the flat plain that Maria farms as Lady Bug Fields stretches east towards the Rio Grande. In the other direction, out of sight, are the shed and greenhouse that house Desert Fungi, Danny’s mushroom growing business. This is their seventh season at the Santa Fe Farmers’ Market, and fifth for their...

Monday, June 9, 2008
by Barry Fields and Jennifer Spelman (Photographer) • localflavor magazine

What Georgia Maryol is probably best known for in Santa Fe is the popular Tomasita's restaurant.

“I spent half my life there,” she said Thursday of her three decades of ownership. “I raised my kids there.”

But after attending a recent meeting at Santa Fe High about Texas-based Tecton Energy's proposal to drill for oil in the Galisteo Basin, Maryol has added a new passion: supporting local farmers as a way to cut down on the community's need for oil.

Maryol has donated $100,000 as a challenge grant for the Santa Fe Farmers Market Building in the Railyard. Any donation the market receives...

Friday, December 21, 2007
by Polly Summar • Journal Santa Fe

I’d never been to a poultry farm before and I didn’t know quite what to expect on my visit to Pollo Real in Socorro. The truth is, it’s not that fancy; chicken wire and polyurethane sheets become lightweight yurts–trailer homes to keep the chickens dry during the winter and in spring perfectly functional brooding houses. “Everything on the farm comes from what you have laying around to make it work,” Tracey Delehanty told me, noting my curious looks.

Joel Salatin, a guru of the sustainable-food movement who has won cult status among farmers for his innovations in pastured poultry, puts...

Monday, May 1, 2006
by Emily Beenen • localflavor magazine