Holy Guacamole
This podcast released an episode every week between 2020 and 2023. The idea was to share first-hand stories from restaurant owners, cafe owner, travel businesses and more.
PODCAST
37: ALBUQUERQUE FARM & TABLE
Stewarding their land and serving gorgeous meals in Albuquerque's North Valley. What you'll notice when you arrive is a working farm, a restaurant, outdoor spaces purposed into picnic areas, and a team of professionals. This is the brainchild of a father and daughter team. David Montoya purchased the farm forty years ago, rather than seeing it turned into a housing development. Daughter Cherie Montoya who envisioned the working farm could also be serving amazing meals, overlooking a beautiful kitchen garden, the expansive farm and David's cattlefield with grazing cattle.
Today's interview is with Rosa Zamora who weaves together the nine year history of Farm & Table. Rosa's role as Manager, allows us to see the behind-the-scenes--the pandemic pivots and the energy of a terrific team. Chef Steve Riley landed Edible's Local Hero award during the pandemic. A New Mexico native, he is proudly bringing forward the permaculture at the farm with sunchokes, tomatoes, peppers, a new herb garden to name a few. In spite of the pandemic Farm and Chef has kept on as many team members as they can, including Wine Director James Krajewski. Let's not leave out the good work of the rest of the team: Manager Max Wager, Pastry Chef Vanessa Martinez and Lead Line Josh Loveless and Sous Chef Jens Peter Smith. Clearly they recognize their role caring for a farm in the best of times, and eagerly recognize their role of creating a special corner of the world where diners can get into nature, get away from their day to day, and experience a dinner or a picnic...or a subscription!
Check out more on Farm & Chef. Follow on IG. When you are in Albuquerque experience this lovely spot on your own.
36: H3IRLOOM. HOTSAUCE TO HERITAGE
Dave and Martha share wonderful stories with husband and wife duo, Chef David and Tonya. A power couple who are making a mark in Baltimore and far beyond. This year saw them release their first product line: SOSU and SWEAT hot sauces. These sauces are available for nationwide shipping today at 10am EST (visit h3irloomshop.com to purchase). There is a third coming very soon, and it's truly a secret sauce! At the same time their gorgeous catering kitchen is operating out of the new event venue, The Sinclair. The hot sauce and the high-end catering are two entities of an impressive food group that will eventually encompass a farm.
Why is Chef David and Tonya's story so compelling? They are telling the story of their ancestors. They are bringing the African Diaspora into view with what unites all of us--food, flavors and tastes we know at our tables. It's that proverbial kitchen table that David deftly communicates connections to the past.
If you don't know about these two, there is so much to learn. Start with their website H3irloom Food Group. David & Tonya are also active on Instagram where they regularly host conversations via Black Food Folks.