A Day in the Life with Grass Nomads

A Day in the Life with Grass Nomads

In “A Day in the Life with Grass Nomads,” Ariel Greenwood reflects on the rhythms of a cattle ranch in Mora County—from the grazing patterns of elk to the abundance of wild greens to the keen discernment of cows. “I think a quality about cows that a lot of people don’t appreciate is how sensitive they are, emotionally and physically to our energies. They are a reflection of how peaceful or unsettled we are with ourselves.”

Cooking Fresh: Hot Honey

This edition of Cooking Fresh focuses on condiments to heat up your fall. Hot honey has been trending for a while now, showing up in many restaurants and recipes. With this sweet and spicy drizzle, it may take some trial and error to find the heat level you like, and you can use either dried or fresh peppers. Our simple recipe for Red or Green Hot Honey is just a starting point for experimenting.

In Memory: Florence Jaramillo (1930–2025)

We are deeply saddened to share the passing of Florence Jaramillo, lovingly known as “Mrs. J,” on Monday, September 22, 2025, at her home in Chimayó. She and her beloved restaurant, Rancho de Chimayó, were honored as an edible New Mexico Local Hero in 2017. We invite you to revisit this interview with Florence and celebrate her remarkable legacy.

Florence Jaramillo started Rancho de Chimayó with her husband, Arturo, in 1965. For more than fifty years, the restaurant has been a favorite of locals and travelers alike. When asked what led her to a life in the restaurant business, Florence answered, “I had always worked in some form of accounting. I always was interested in cooking and different foods. My dad was a very good cook. When we opened the restaurant, I worked in the kitchen. I learned how to make chile and how to increase the quantity. I made some French recipes that my father taught me for weekend specials. I always like working in the kitchen.”

Ihatov Bread and Coffee Celebrates Five Years

Ihatov Bread and Coffee opened its doors in Albuquerque’s Nob Hill in 2020 and recently celebrated its fifth anniversary. In this episode, we interview the husband-and-wife team, Nobu Mizushima and Yuko Kawashimo, who embrace a zen approach to baking, delivering happiness in every loaf of bread and pastry. We discuss how the flow of water parallels the art of baking and the importance of being able to respond to ever-changing circumstances.