5-Minute Fridays

Through his dedication and hard work, Jonathan Ashworth, of Arroyo Vino, has become known as one of Santa Fe’s best servers, consistently going above and beyond for his guests. In this episode of 5-Minute Fridays, we talk about the diplomacy and delicate balance of details needed to be an exceptional server, and along the way, Jonathan shares some anecdotes on unusually big tips.

Tractor Brewing has been around for more than two decades, not only making award-winning beer but also contributing to their community through donations and by cultivating inclusive, neighborhood-driven spaces where live music, local art, and community-led events regularly bring people together. In this episode of 5-Minute Fridays, we talk with Jeremy Kinter about the challenges of operating a brewery when the industry as a whole is on a downward trend.  This episode is brought to you by Quivira Coalition.

Market Steer Steakhouse delivers a modern take on the classic steak house and is dedicated to the fine art of front-of-house hospitality. In this episode of 5-Minute Fridays, we visit with general manager Kristina Goode and executive chef Kathleen Crook and chat about all things beef, regional sourcing, and the service that has made them one of Santa Fe’s premier dining spots. 

Located in the Railyard in Santa Fe, As Above, So Below is creating spirits and cocktails with a sense of place. In this episode of 5-Minute Fridays, we talk with Chris Hobdy and Caitlyn Fitzgerald of the bar team, discussing everything from seasonal drinks to their gin and vodka collaborations with Elvira, mistress of the dark.

Elizabeth Bibiano may have stumbled into cooking and veganism, but she has become a wizard at plant-based cuisine. In this episode of 5-Minute Fridays, we talk with the co-owner and executive chef of Vegos about her and her husband’s passion to show New Mexicans that the dishes they grew up eating can still be enjoyed on a fully plant-based diet.

Nizhoni Farms is a Native-owned vegetable and animal farm founded to promote food sovereignty in tribal communities and underserved groups and areas. In this episode of 5-Minute Fridays, we visit Los Lunas to chat with owners Julianna and John Reece about the diversity of their agricultural operation and the role of cultural reclamation and education on their farm. 

Lilia Avila is a graduate of Three Sisters Kitchen’s Food Business Training Program and now helps other entrepreneurs launch small food businesses in Albuquerque. In this episode of 5-Minute Fridays, we talk about learning on the job, building her own Fiesta On the Go products, and how she’s using that experience to guide the next generation of food makers.

Project Feed the Hood is dedicated to bringing food literacy into classrooms and bringing students out to green spaces through collaborations with schools and the community, which has led to the creation of over seventy school gardens and green spaces across New Mexico. In this episode, we visit the farm in southeast Albuquerque and chat with the team currently working the land, lead food justice organizer Zia Martinez, and site manager Anton Becker-Stumpf.

Rebecca Freeman delivers stunning desserts at Coyote Cafe and Santacafé, defined by refined artistry, imagination, and years of experience. In this episode of 5-Minute Fridays, we dive into her inspiration, her favorite flavor combinations, baking at high altitude, and why dessert is always worth ordering.

Lost Cultures Tea Bar is located in the heart of the Sawmill District in Albuquerque, and they prove not only that a good mixed drink is possible without alcohol, but that a good social space is equally possible without it. In this episode of 5-Minute Fridays, we talk with Ryan Brown about creating nonalcoholic drinks inspired by different cuisines and ingredients. 

Ray Naranjo of Manko Native American Fusion uses modern and ancestral cooking techniques, pushing the limits of what is known, unknown, and forgotten about the Indigenous food cultures of North America. In this episode, we talk with Naranjo about the years of kitchen experience that brought him to his work today.

When Liz Gaylor opened tiny grocer ABQ in 2020, her goal was simple: make it easier for people to eat local every day. Stocked with New Mexico-sourced meats, dairy, grains, produce, and herbs along with locally roasted coffee, her small shop has become a hub for community and connection. In this episode, we discuss the realities of running a neighborhood grocery store and how her café and prepared foods are helping to make eating local more accessible to everyone.

Kosmos Restaurant & Astropub, housed in a 1930s-era warehouse in Albuquerque’s Wells Park neighborhood, opened its doors in 2018. In this episode, we talk with owner Jerry Miller and head chef Cheyne Bishop, who together have created an eclectic dining experience that goes far beyond typical bar food. 

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. 

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.

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.

This thirty-year-old production bakery where every pastry and pie is handmade is just getting started. In addition to being found on grocer’s shelves around the state and running a café in Santa Fe, the Chocolate Maven Bakery & Cafe has opened a hot new night spot, Unit B. Featuring husband-and-wife team and owners Dharm Skotting-Segal and Cassie Ramos and their daughter Harirai Khalsa.

What makes a great cocktail bar? The vibes, the drinks, and, of course, the bartender. Mary Francis Cheeseman has been serving customers in Albuquerque at The Copper Lounge and Los Conejos for four years.  As a certified sommelier, she brings a unique aspect to her role as a bartender and storyteller.

Street Food Institute has been helping launch food entrepreneurs around the state since 2014, and they are preparing for a big move in late 2024 to the historic Barelas neighborhood. In this episode, we are chatting about the tenacity and growth of this mighty nonprofit. Featuring executive director Tina Garcia-Shams.

We are checking in with the creative minds behind Albuquerque’s Apothecary Lounge. Not only are the bar’s 360-degree views of the city stunning, but their creative cocktails are fanciful and tasty. Featuring Jake Larragoite, the hotel’s director of food and beverage, and lead server Nora Garcia.

These rock stars empower food entrepreneurs to innovate, grow, and support the local food economy. Featuring Hilary Kilpatric and Andrea Abedi, the founders of The Kitchen Table Santa Fe.

We are speaking with a farmer, a vintner, and a coffee roaster dish on what makes The Farm Stand a little slice of heaven in Corrales. Featuring Elan Silverblatt-Buser of Silver Leaf Farms, Rick Hobson of Milagro Vineyards, and Zach Smith of Candlestick Coffee Roasters.

We get the scoop on all the delightful flavors being whipped up at an ice cream shop in Midtown Albuquerque. Featuring Dimitri Eleftheriou of Heidi’s Jam Factory and Ice Cream Shop.

This week, we are talking with the kings of comfort food and getting into the good, the bad, and the ugly (and yes, maybe we even shed some tears). Featuring Mike Mondragon of Mighty Mike’s Meats and Mike White of High Point Grill & Taproom and 505 Food Fights.