Farm to Restaurant

“We now have 30 restaurants as members so far; 15 or so of them are very consistent, ordering every week. Their hearts are in the game—they need no convincing!” Nina Yozell-Epstein

For our fledgling Farm To Restaurant Delivers program (F2R), brainchild of the Santa Fe Alliance, it’s the classic underdog story. Due to a sluggish and unpredictable economy, visitors and residents alike are thinking twice about the efficacy of each expenditure they make. As a result, Santa Fe chefs, all of whom are walking a fine line between creative innovation and keeping prices down, are less likely than usual to court unnecessary risks. Meanwhile, even in the best of times, northern New Mexico is a challenging place for food growers. According to Jacona Farm owner, Phillip Loomis, “with the extreme cold this past winter, a dry and unusually windy spring, the fires and smoke earlier this summer and, through it all, the long drought,” 2011 has been the most difficult he’s ever experienced in 20 years of farming.

And yet, despite such daunting odds, Santa Fe’s Farm to Restaurant program, not quite two years old, stands in the forefront of this pioneering movement: It’s one of the most successful in the entire country! How is that possible? Like all good underdog stories, this one involves a vast, interdependent web of people—from chefs to farmers to grassroots organizers to people like you and me—for whom Cole Porter could have written, “The difficult I’ll do right now/The impossible will take a little while.”

In matters of food appreciation, Santa Fe has had a head start over many other parts of the country. As a unique destination spot, the City Different has always had more than our share of world-class restaurants. And our farmers’ market (which actually began way back in the late ‘60s, with a group of farmers selling their produce on Saturdays from the back of their trucks) has become a vital, bustling crowd pleaser in its permanent year-round home at the Railyard. Continue reading