Sean Sheehan started chasing his dream of becoming a vintner in his own backyard ten years ago—and his home is still the heart of his operation today. In this episode, we talk about Sheehan Winery’s growth over the past decade, the science behind winemaking, and the push to put New Mexico wines on the map alongside Napa and the Willamette Valley.

With more than 120 varieties of heirloom fruits, vegetables, and grains, in addition to milk goats, laying hens, sheep, rabbits, and geese, Chispas Farm is the embodiment of diversified agriculture in Albuquerque’s South Valley. In this episode, we talk with farm manager Casey Holland, who has been with Chispas since 2017, about mentorship and building a legacy farm. 

NOSA Restaurant & Inn sits at the end of a secluded gravel road in Ojo Caliente. As the sole chef and innkeeper on duty, Graham Dodds preps, cooks, plates, and, often, checks guests in, all while tending to whatever is simmering on the stove. In this episode, we talk with Dodds about the inspiration behind his multicourse prix fixe menu, which changes not only with the seasons but every weekend of the year. 

Chris and Yana Whitson are the owners of Farm to You by Bomvida. They’re passionate about bringing you 100 percent local products at their three locations in Belen, Albuquerque, and Grants. In this episode, we talk with Chris about why supporting local businesses is so important. He shares how spending just ten dollars a week on local goods can make a big difference in our economy and how their market is helping seventy local producers get fair prices for their products. 

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. 

Andrea Romero and Sage Hagan of Sile Patures are first-generation farmers with New Mexico roots, building their dream from the ground up. In this episode, Sage shares his passion for sustainable agriculture and ethical animal husbandry, and we talk about the wins and losses that come along with a small ranch operation.

Tina Archuleta is the owner and chef of Itality Plant Based Foods, a vegan restaurant dedicated to environmentally sustainable business practices. In this episode, we speak with Tina about her deep connection to growing food, food processing, and cooking. She shares how she incorporates her cultural heritage into the menu using Indigenous ingredients.

Los Poblanos Botanical Spirits released their first bottles of gin in 2022. In this episode, we chat with head distiller Jamie Lord and distillery sales manager Drake Tyler about the development of their gin and what makes it unique in the world of spirits. Hint: It might be the lavender. We also explore the history and ethos of Town & Ranch, the distillery’s headquarters.

Emigdio Ballon is the Agricultural Director of Tesuque Pueblo and has championed sustainable agriculture and seed preservation at Tesuque Pueblo, where his leadership has helped restore traditional growing practices. A tireless advocate and educator, he supports Indigenous farmers and seed keepers throughout the Southwest and South America. In this episode, we share fresh asparagus and explore the deep relationship between land, culture, and resilience. 

Sugar Nymphs Bistro began as a collaboration between Ki Holste and her partner, Kai Harper, when they resettled in Peñasco in 2001. In this episode, we talk about community, high-altitude baking, the “tinies,” and being seen.