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Call for Artists: 2014...
September 10, 2014 (8:00 am)
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2014 Pastel Society of...
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FOOD
NM craft beer wins major national kudos
Beer
Thursday, 16 October 2014
ImageBy The Beer Geek
I told you our breweries were good. And I know that most of you reading this are local, so you already knew this to be true. But it was at the Great American Beer Festival awards ceremony in Denver on Oct. 4, where New Mexico breweries walked away with eight medals, that America’s brewing community truly received notice.
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All waffles, all the time
Review
Wednesday, 15 October 2014
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Offshoot of Tía Betty Blue’s draws enthusiasts to new Nob Hill breakfast/lunch spot
 
By Katixa Mercier
The comforting aromas and treats of brunch are no longer bound to the confines of the weekend. Tia B’s La Waffleria (located on Campus and Amherst) offers sweet and savory waffles to the early riser or the sleep seeker, seven days a week. Who do we have to thank? The man who brought Tia Betty Blues to Albuquerque: Daniel Boardman.
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Donning rose-colored gin goggles
Cocktails
Wednesday, 15 October 2014
ImageBy Randy Kolesky
About a week ago, I was hanging out with a lady friend and my penguin buddies, knocking back some pisco sours, when inevitably one or more of said penguin buddies had to start griping about how much it sucked to be a penguin these days. Global warming this and global warming that … yadda yadda. The ice is melting. The food chain is being compromised. Skrillex is taking over our breeding grounds with EDM festivals.
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Bacon lover's unite!
Festival
Tuesday, 14 October 2014

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Southwest Baconfest offers hundreds of bacon dishes and two bacon-eating contests to lovers of all things bacon

By Marissa Higdon
Bacon is awesome. In fact, it can be inspiring. Just check out the bacon-based poetry on Southwest Bacon Fest ’s website. As one entry puts it, “Bacon is the BOMB!/Without bacon/My life would be just WRONG.” Unless you don’t eat bacon, you probably agree with this assertion and should join over 50 food vendors in a celebration of salty, savory, sizzlin’-hot bacon.

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Cider complements NM's spice-based cuisine
Column
Friday, 03 October 2014
ImageBy Nelle Bauer
In college, I was the kicker for a nationally ranked women’s rugby team. After I scored my first conversion points as a rookie, I went through the traditional post-game initiation ritual of “shooting the boot”: The same boot I wore on my sweaty foot to score those two points became the vessel from which I downed a beer. Thus confirmed my relationship with beer: gross. In all fairness, it could have been the dank nastiness of drinking out of my own shoe, but I’ve yet to regain my love of the beverage. As a cooking ingredient, however, I’m forever intrigued with beer and its fermented cousins.
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Welcome to the Hatch Chile Fiesta — in Texas?
Column
Friday, 03 October 2014
ImageBy Dave DeWitt
To promote my book Dishing Up New Mexico, Storey Publishing and Central Market recently sent me on a four-day book tour in Texas doing chile pepper demos at the Central Market Cooking Schools in Dallas, Fort Worth, Austin and Houston. This, of course, was during their really-big-deal Hatch Chile Fiesta, now in its 18th year, as Texans abandon their beloved jalapeños and switch to “Hatch” chiles. And I saw the shipping boxes, so the chiles (or at least some of them) are indeed grown in and around that tiny town in New Mexico’s Mesilla Valley.
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