Eating History Short Films

At the heart of Navajo farming is the concept of harmony with nature. The Navajo people believe that all elements of the natural world are interconnected and must be respected. This philosophy dictates that farming should be done in a way that preserves the balance and health of the environment. It is a holistic approach where the land, plants, animals, and humans all play crucial roles in maintaining ecological equilibrium.

Matthew Rembe, Executive Director, and Christopher Bethoney, Executive Chef of Los Poblanos, describe the innovative farm-to-table culinary experiences, history, and innovations of Los Poblanos. Situated in the heart of the Rio Grande River Valley, this location boasts 25 acres of lavender fields, enormous cottonwood trees, and lush formal gardens.

Robert Martinez, our State Historian, vividly narrates the rich history of ranching in New Mexico. Cows, sheep, chickens, and pigs have been staple foods for centuries. From cowboys as far south as Hobbs to the ‘last sheep rancher’ in northern New Mexico, Martinez brings to life the challenges and victories of these dedicated ranchers.

First grown by Pueblo and Hispano communities, New Mexico is proudly known as the Chile Capital of the World. From large-scale production in the south to small farmers in the north, it’s a paradise for chili lovers—whether you prefer red, green, or Christmas.