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.

From the diverse beer list to the posh pub food to the dynamic atmosphere, Steel Bender Brewyard has become a community staple in Los Ranchos de Albuquerque. In this episode, we sit down with some of the brew crew: Ben Lenetsky, head brewer, and co-owners Ethan and Shelby Chant. They tell us all about their brewing process and how they embrace the industrial aspects of “steel benders” throughout their brand.

How does an Italian find himself opening a winery in Ruidoso? Jasper Riddle of Noisy Water Winery tells us about his path to becoming a vintner and prolific wine producer, grape grower, and grape buyer. Riddle also shares how he and his town are faring as they recover from the 2024 South Fork Fire. 

From TVI to CIA, Randall Watson has had quite the journey to get to his position as pastry chef atFarm & Table. He creates pastries and desserts that are low in sugar but high in flavor. In this episode, we chat with Watson about the changing season and the ingredients that inspire what is on the dessert menu. 

For nine years, Quarter Celtic Brewpub has been serving up elevated bar food and award-winning beer. In this episode, we talk with with owner Ror McKeown, head brewer Brady McKeown, and head chef Niccolas Lux. They emphasize they are "quarter" Celtic, so you won't just find outstanding fish and chips and shepherd's pie on the menu but also fried green chile strips and poutine.

New Mexico Ferments kombucha is served in more than 130 bars, restaurants, cafés, spas, shops, and yoga studios around the state, and now they have expanded to the shelves of Albertsons. In this episode, we talk with Kara Deyhle about scaling up to meet demands and how they keep the same quality. And we can’t chat about kombucha without talking about the SCOBYs that make it possible.

In this episode, Chef Myles Lucero talks about the ingredients that go into his dishes, and we discuss how Native ingredients are staples used in Italian, French, or any other cuisine. His commitment to working with Native people on his team at Prairie Star Restaurant means that someday, we might see more Indigenous-owned and -run restaurants. 

The Indigenous Farm Hub engages Indigenous communities in creating a network of farmers and families to strengthen local and sustainable food systems. In this episode, we are talking with Alan Brauer and Rebecca Grashuis about the impactful work they are doing and the search for the 1 percent who will be our farmers of the future.

La Boca creates a tapas experience that makes you feel like you have been transported to the streets of Spain. In this episode, we talk with Chef James Campbell Caruso about tapas culture, travel to Spain, music, and sherries and how they play out at his restaurant.

Eliza Esparza is the badass chef leading the team at Farina Pizzeria & Wine Bar. She has worked at Farina for fourteen years and built a team that she calls family. A wizard with pizza, she also cures and smokes meats, ferments veggies, and does everything from scratch in her kitchen.