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. 

Keegan Tranquillo knows he wants to be outside for a living, and from birding to farming, he has found a path to fulfilling that dream. In this episode, we are talking about the seasons, the extremes of farming in the Southwest, adventurous eating, supporting farmworkers, and the birds. 

From creating nutritional labels to helping open a restaurant with Hue-Chan Karels, Erica Tai has learned by leading in the kitchen. In this episode, we are talking about Alkemē’s culture-to-table concept, taking inspiration from Vietnamese, Taiwanese, Korean, and Hawaiian Pacific Rim cuisine, and having fun while creating whatever they can dream up.

Ojo Conejo has big dreams for the future in Ojo Sarco. In this episode, we are talking about homesteading, manure, Rose the dairy cow, fresh milk, and feeding the community.

Clark Case was pivotal in conceptualizing and establishing a local market in 2003 and became an employee in 2020. In this episode, we are talking about how the Dixon Co-op puts $400,000 back into the community annually by creating jobs, buying from local producers, and paying rent to the library. 

Loose Leaf Farm is a small half-acre operation in the Village of Los Ranchos. In this episode, we are talking about community, CSAs, tools, leasing land, dwarf goats, limited-edition tomatoes, and all the things that make this little farm go. 

On top of the story behind Left Turn Distilling, we get a history lesson on prohibition, cocktails, and Old Tom Gin. In this episode, we talk with owner and distiller Brian Langwell, who has been chasing Bugs Bunny since he was a kid and, along the way, found his way into spirits. Left Turn is the oldest distillery in Albuquerque and is creating more than your typical gin, whiskey, and vodka.