Field to Fork: That's How Fresh Our Words Must Taste
A few weeks ago, in New Mexico, John and I visited Los Poblano's, a historic inn and organic farm in Albuquerque. Nestled in the heart of the Rio Grande Valley, with the Sandia Mountains in the background, we drove through a shaded alleyway of ancient cottonwoods surrounded by 25-acres of fragrant lavender fields. A red Farmall tractor greeted us on the way to the restaurant, reminding us that our dinner at Campo's would be a "field to fork" experience, as much about feeding the soul as filling the stomach. Here is John, with the Sandias on the horizon behind him. The farm has been distilling botanicals for a few decades, which I learned while browsing the featured cocktails on the menu. John indulged in a glass of Hervé Villemade Pinot Noir/Gamay, Cheverny, from the Loire Valley region of France, while I indulged in a Lavender Gin cocktail with Crème de Violette, lemon, sparkling wine and LP lavender syrup that claimed to capture the essence of the Rio Grande Valle