Local Flavor’s November Issue


It’s November, All Soul’s Day, and Winter is closing in.

As each month comes to an end, I eagerly watch my inbox for the missive from Local Flavor’s editor, Cullen Curtiss, and like clockwork,they arrive in time for me to post at the beginning of the new month. When Local Flavor approached me earlier this year, as a Sponsor of taoStyle, I was both flattered and honored; they are not only a truly substantial print publication (out of Santa Fe), but also have their own awesome online presence.

I saw the relationship as an incredible opportunity to introduce taoStyle’s mostly International following, to a broader region – the magazine can and does, cover far more ground than my Taoscentric little blog – spreading the New Mexico love far and wide! It’s become a partnership I’m so very thankful for. This month Local Flavor riffs on a theme of gratitude also. It’s in the air.

Cullen Curtiss writes: During the month of thanks, an issue devoted to stories about people who go beyond saying or giving thanks they act thankful.

SHOWING REVERENCE TO THE EARTH. In this essay by Amanda Bramble, founder of Ampersand Sustainable Learning Center, you will be taken on a gentle how-to journey into connecting with the Earth, and thereby showing your thanks. Ever try washing your hair in rain water?

CHILDREN OF THE EARTH. Tag along with writer and photographer Gabriella Marks during her day at 20-year-old Camino de Paz School & Farm, a 10-acre agricultural Montessori school in Santa Cruz. Gabriella writes, “…teaching personal responsibility to the next generation through real-world lessons on a thriving small farm is a sterling example of what sustainable agriculture can, and in fact does, look like.”

CHEFS FOR CHANGE. Did you know, when it comes to health and nutrition, what’s remarkable is that second to only medical professionals, chefs are the most trusted voice in America? Read about New Mexico chefs who have been called to a higher duty than just cooking us a great meal away from home.

COMING HOME. In this personal interview, we learn a lot about hometown boy Chef Sean Sinclair who has returned to cook with passion at Luminaria. He says, “I’m in love with cooking and have been for a very long time.”

MARKET STEER STEAKHOUSE. On the gate leading to her family ranch was this sign: “And to protect and care for the land, God made farmers and ranchers.” And now Chef Kathleen Crook takes care of her diners. She has moved her good work and magnanimous spirit to the kitchen, where her differentiator is, you guessed it, beef, 100-percent USDA prime beef.

STILL HUNGRY? Recipes and Seventh Generation-thinking from Santa Fe’s Joe’s Dining, and Albuquerque’s Rosemary and The Grove Cafe & Market.

WASTE NOT, WANT NOT. Decades ago, long before the farm-to-table movement, cookbook author and culinary educator James Beard wrote, “It is true thrift to use the best ingredients available and to waste nothing.” Now, an inspiring book from the James Beard Foundation titled Waste Not: How to Get the Most From Your Food—Recipes and Tips for Full-Use Cooking from America’s Best Chefs.

For more of this month’s issue of Local Flavor, you can pick up a copy of the print edition at 500 locations Statewide, including Cid’s aqui en Taos. Or visit them online at the site linked below this post.



All images thanks to Local Flavor