
Candolin Cook
Articles
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Jan 2, 2025 |
newmexicomagazine.org | Candolin Cook |Steve Gleydura
1 Explore nature on film. Los Alamos Nature Center presents National Parks Adventure, an immersive IMAX film narrated by Academy Award–winner Robert Redford, on Saturday at 2 p.m. Celebrating the 100th anniversary of the national parks, the film follows world-class mountaineer Conrad Anker, adventure photographer Max Lowe, and artist Rachel Pohl as they hike, climb, and explore America’s majestic parks. 2 Get folky.
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Nov 20, 2024 |
l8r.it | Candolin Cook
ON A SOUTHWESTERN slope of the Sangre de Cristo Mountains near Velarde, an organic vegetable farm is generating some serious heat. “The dry climate of New Mexico lends itself to making a hotter pepper,” says Joe Marcoline, who co-owns Walking Trout Farm and Taos Hum Hot Sauce with his wife, Loe. Taos Hum launched in early 2019 after a bumper crop of hot peppers coincided with concerns about how to generate income during the farm’s fallow winter months. “We started with seven cases.
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Nov 20, 2024 |
newmexicomagazine.org | Candolin Cook
ON A SOUTHWESTERN slope of the Sangre de Cristo Mountains near Velarde, an organic vegetable farm is generating some serious heat. “The dry climate of New Mexico lends itself to making a hotter pepper,” says Joe Marcoline, who co-owns Walking Trout Farm and Taos Hum Hot Sauce with his wife, Loe. Taos Hum launched in early 2019 after a bumper crop of hot peppers coincided with concerns about how to generate income during the farm’s fallow winter months. “We started with seven cases.
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Nov 8, 2024 |
l8r.it | Candolin Cook
A LATE SUMMER SATURDAY MORNING at the Santa Fe Farmers’ Market is an olfactory experience. There’s the unmistakable aroma of green chiles roasting over open flame, herbaceous notes from marigold garlands, and, near the front entrance of the pavilion, sweet and nutty wafts of griddled blue corn pupusas. “You can really smell the freshness of that blue corn masa,” marvels La Mesa Farms co-owner Mesa Ruiz while flipping a bean and cheese-stuffed disk on his comal.
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Nov 8, 2024 |
newmexicomagazine.org | Candolin Cook
A LATE SUMMER SATURDAY MORNING at the Santa Fe Farmers’ Market is an olfactory experience. There’s the unmistakable aroma of green chiles roasting over open flame, herbaceous notes from marigold garlands, and, near the front entrance of the pavilion, sweet and nutty wafts of griddled blue corn pupusas. “You can really smell the freshness of that blue corn masa,” marvels La Mesa Farms co-owner Mesa Ruiz while flipping a bean and cheese-stuffed disk on his comal.
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