Global Chronicles

Ick! I was forced to eat beats when I was younger—the ones from a can. Then my Mother would add some onions and much-too-much vinegar and let this mixture marinate a few days. Then I grew up and made my own beet-onion-vinegar mixture from scratch. And voila—I became a beet convert, this and other ways. Read my newest encounter with beets—and love affair!

After innumerous trips back, I’ve now come to terms with my inexperience and have grown to appreciate the high desert’s crags and wisps. My recent journey to the Sangre de Cristo Mountains outside of Santa Fe was no exception.

As I wrote in my last edition, let me travel the world with you and capture its essence in food and drink as seen within local cultures! All with an eye towards nutrition and healthy eating. And how many foods and beverages keep travelers and residents at their finest. This time it’s around the Jemez Pueblo, a federally recognized tribe located in north-central New Mexico, about 50 miles northwest of Albuquerque or about 75 miles from Santa Fe!

Let me travel the world with you and capture its essence in food and drink as seen within local cultures! All with an eye towards nutrition and healthy eating. And how many foods and beverages keep travelers and residents at their finest. This time it’s Santa Fe, New Mexico!

From a gorgeous dinner setting high in the Peruvian mountains to a seemingly lowly airport stand, coffee reigns supreme here. Though I planned to limit my indulgences, Peruvian coffee and its relatives were just too intoxicating in both aroma and taste.