EPISODE 4 – You know it’s been said that if you eat locally grown food and you wear locally produced clothing you’re apart of New Mexico’s agricultural history. Legendary explores that history from it’s humble beginnings to a multi-billion dollar enterprise.
How New Mexico Chile became Legendary
New Mexico’s famous chiles are not only a huge part of state culture and its economy, but they are renowned around the globe.
Farm To Table
Chef Carrie Eagle of Farm & Table in Albuquerque’s North Valley knows about the vitality of fresh-from-the-vine produce. As the executive chef of the restaurant, she works in concert with Sol Harvest Farms, which is situated on the same campus as Farm & Table. She’s also a recent winner of Food Network’s “Chopped.”
New Mexico grows in winery and brewery industries
Long known as the Land of Enchantment, connoisseurs of fine wines and malty beer brews are seeking out New Mexico as a destination for top products in those fields.
The Disappearing Family Ranch
While the number of beef cattle grazing on New Mexico pastures and raised in feedlots does not change all that much every year, the number of ranches does change – inching downward every year as more ranch children leave agriculture.
Native American agriculture continues to sustain pueblos
Long before New Mexico was known for signature crops like green chile, for centuries one of the primary foods came on a cob. Corn not only helped pueblo Indians native to the state sustain their lives, but in some cases determined where they would live.
Categories: Legendary New Mexico