Plant-Forward: The Real Food Conversation

“Are ears ‘real food’?” is one question that might have come to mind during Mike Tyson’s Super Bowl plug for MAHA’s new dietary guidelines. (For the record, as far as we know, Tyson didn’t actually swallow any of Evander Holyfield’s ear during their infamous 1997 boxing match—he just bit off a piece.)

“Isn’t Mike Tyson vegan?” is another question — and the answer is somewhere between “sort of,” “sometimes,” and “he used to be.” There are other questions worth raising about Tyson’s new role in the “real food” movement, but what truly stands out is the paradox at the heart of today’s beef-forward messaging.

America’s original real food movement was actually led by vegetarians. From The Farm Vegetarian Cookbook to the Moosewood Cookbook, early advocates of “natural foods” leaned not just vegetarian, but often vegan.

While modern plant-based diets can sometimes rely too heavily on ultra-processed products, many food writers continue to gravitate toward restaurants and food trucks that focus on whole ingredients — vegetables, nuts, and legumes.

This week, we’re highlighting a few standout plant-forward stories and cookbook reviews from recent years.

Vegan Survival Guide to Albuquerque

Not long ago, finding truly vegan food in Albuquerque was a challenge, often ending with little more than a disappointing salad. But in recent years, the city has seen a welcome rise in dedicated vegan and vegetarian restaurants — along with more thoughtful plant-based options at traditional eateries.

In his “Vegan Survival Guide to Albuquerque,” Mitch Marty rounds up reliable plant-based dining spots across the city, offering a valuable resource for both local vegans and visiting guests.

All Vegan, All Day in Santa Fe

Certain global cuisines naturally lend themselves to vegan dining — Jamaican, Thai, and Ayurvedic traditions among them. Santa Fe’s vibrant food scene reflects this diversity.

In “All Vegan, All Day in Santa Fe,” Aria Chiodo explores the city’s wide range of plant-based dining options, showing just how accessible and flavorful vegan eating has become.

Chef Dhiru’s Unique Flavor

When New Mexico vegans need catering for weddings or special events, many turn to Chef Dhiru of Marigold Kitchen.

In “Chef Dhiru’s Unique Flavor,” Chiodo speaks with the veteran chef about his pivot to take-out service during lockdown and his decision to remain focused on catering — a shift that provided better work-life balance and expanded creative freedom.