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FULL EPISODE

From Page to Stage: Producing a World Premiere

From Page-To-Stage goes behind the scenes with the Santa Fe Opera’s Director of Production Chelsea Antrim Dennis. She shares what it takes to transform creative ideas into reality for the world premiere opera “The Lord of Cries.”

AIRED: August 14, 2021 | 0:27:15
ABOUT THE PROGRAM
TRANSCRIPT

REPORT FROM SANTA FE IS MADE

POSSIBLE, IN PART, BY GRANTS

FROM THE NATIONAL EDUCATIONAL

ASSOCIATION OF NEW MEXICO, AN

ORGANIZATION OF PROFESSIONALS

WHO BELIEVE THAT INVESTING

IN PUBLIC EDUCATION IS AN

INVESTMENT IN OUR STATE'S

ECONOMIC FUTURE, FROM THE

NEW MEXICO MUNICIPAL LEAGUE,

A BETTER NEW MEXICO THROUGH

BETTER CITIES AND FROM THE

>>LORENE: HELLO, I AM LORENE

MILLS AND WELCOME TO A VERY

SPECIAL EDITION OF REPORT FROM

SANTA FE, OUR GUEST TODAY IS

CHERYL ALTERS JAMISON. MY GOSH,

YOU ARE ONE OF AMERICA'S

EXPERTS ON HOME COOKING AND

YOU ARE AMERICA'S PREMIERE

FOOD WRITER. YOU AND YOUR LATE

HUSBAND, BILL, WROTE 18 BOOKS,

YOU HAVE WRITTEN SO MANY MORE,

I AM SO HAPPY TO HAVE YOU HERE.

>>CHERYL: THANK YOU SO MUCH,

IT'S GREAT TO BE WITH YOU, I AM

SUCH A FAN OF YOURS, TOO, THANK

YOU FOR GETTING ME ON THE SHOW.

>>LORENE: OH YES, IT'S LONG

OVERDUE. YOU ARE A COOKBOOK

AUTHOR, FOOD EXPERT, YOU ARE

A RADIO HOST OF A SHOW CALLED

HEATING IT UP , BUT WHAT I

MOST LIKE ABOUT YOU BECAUSE

IT IS SO APPROPRIATE, YOUR

KIND OF TAGLINE IS "EXCITED

ABOUT FOOD." AND I AM NOT

TOO EXCITED ABOUT FOOD EXCEPT

WHEN IT IS IN FRONT OF ME,

I AM NOT THE COOK, BUT YOU

MAKE EVERYBODY, YOU CELEBRATE

LIFE, YOU BRING JOY TO WHAT

YOU ARE DOING AND YOU MAKE

EVERYBODY EXCITED ABOUT FOOD

AROUND YOU. SO COME AND MAKE

US EXCITED ABOUT FOOD.

>>CHERYL: WELL I WOULD

LOVE TO TRY TO DO THAT,

IT'S MY FAVORITE THING.

>>LORENE: SO, OTHER PEOPLE

HAVE NOTICED THIS. YOU HAVE

RECEIVED FOUR JAMES BEARD

FOUNDATION AWARDS, FOUR OF

THOSE BEAUTIFUL BRONZE MEDALS.

YOUR BOOKS HAVE SOLD MORE

THAN TWO MILLION COPIES.

>>CHERYL: YES.

>>LORENE: AND, YOU WERE NAMED

THE EDIBLE NEW MEXICO LOCAL

HERO, THE BEST FOOD WRITER

TWICE, YOU WERE THE FOOD

EDITOR OF NEW MEXICO MAGAZINE

FOR A WHILE. THE RADIO SHOW

I LISTEN TO EVERY WEEK IS

CALLED HEATING IT UP , BUT

YOU HAVE BECOME REALLY AN

AUTHORITY ON AMERICAN REGIONAL

CUISINE AND SO I WOULD LIKE TO

TALK ABOUT SOME OF YOUR BOOKS.

>>CHERYL: SURE.

>>LORENE: AND YOU CAN TELL US

A LITTLE ABOUT THEM. THIS IS

YOUR NEWEST, IT IS CALLED,

TEXAS Q AND THIS IS ABOUT

TEXAS BARBEQUE, RIGHT?

>>CHERYL: IT IS INDEED.

>>LORENE: AND IT CAME OUT

DURING THE PANDEMIC.

>>CHERYL: RIGHT SPLASH INTO

THE MIDDLE OF THE PANDEMIC AND

IT GOT DELAYED A LITTLE BIT.

I HAVE TO TELL YOU A STORY

PEOPLE DON'T KNOW IS THAT IT

WAS PRINTED IN CHINA AND IT

WAS DELAYED BECAUSE THERE WERE

NO PEOPLE IN CHINA AT THE

BEGINNING OF THE PANDEMIC,

EVERYBODY WAS HOME EITHER SICK

OR TRYING TO AVOID GETTING SICK.

AND SO MY BOOK WAS SITTING ON

A DOCK TO BEGIN WITH SO IT

WAS DELAYED COMING OUT IN THE

FIRST PLACE AND THEN IT FLEW

STRAIGHT INTO THE PANDEMIC

HERE IN THE US. SO WE DID

EVERYTHING WE COULD BY ZOOM

YOU KNOW TO PROMOTE THE BOOK

AND ALL BUT I AM DELIGHTED

TO BE ABLE TO BE IN PERSON

WITH YOU NOW TO TALK ABOUT IT.

>>LORENE: WELL ALSO

IT IS SUMMER.

>>CHERYL: YES.

>>LORENE: AND PEOPLE WANT TO

HAVE VARIETY IN THEIR BARBEQUE,

THEY WANT TO PERFECT THEIR

BARBEQUE GAME AND SO YOU HAVE

THIS BARBEQUE BOOK, BUT YOU

HAD ANOTHER VERY FAMOUS ONE.

>>CHERYL: RIGHT, SMOKE AND

SPICE , I GUESS WE DON'T HAVE

IT OUT ON THE TABLE HERE.

>>LORENE: IT SOLD

A MILLION COPIES.

>>CHERYL: IT SOLD ABOUT A

MILLION AND A HALF AT THIS POINT

OVER THE YEARS AND I AM VERY

FORTUNATE THAT IT HAS BEEN IN

PRINT CONTINUOUSLY FOR OH,

25 YEARS AT THIS POINT AND

IT IS STILL REALLY LOOKED AT

AS ONE OF THE CLASSIC BOOKS

ABOUT AMERICAN BARBEQUE.

>>LORENE: IT IS ONE OF THE

FOUNDATIONAL WORKS, YOU KNOW,

ABOUT AMERICAN BARBEQUE.

SO I RECOMMEND THAT.

>>CHERYL: YEAH.

>>LORENE: THERE IS ANOTHER ONE

THAT I REALLY, WELL, EVERYONE

KNOWS THIS ONE WITH FLORENCE

JARAMILLO, YOU WROTE THE

RANCHO DE CHIMAYO COOKBOOK .

>>CHERYL: I LOVE BEING ABLE TO

TELL THE STORY OF FLORENCE

AND THE JARAMILLO FAMILY

AND HOW THE FAMILY WAS AMONG

THE SETTLING FAMILIES OF THE

CHIMAYO VALLEY SOME 400 YEARS

AGO. AND HOW THINGS DEVELOPED

WITH THE RESTAURANT WHICH IS

NOW OVER 50 YEARS OLD WAS A

WONDERFUL STORY TO TELL, I WAS

REALLY PROUD AND HAPPY TO BE

ABLE TO WORK WITH FLORENCE AND

HER DAUGHTER, LAURA, TO TELL

THAT STORY FULLY AND TO PUT

THOSE RECIPES INTO PRINT TOO.

>>LORENE: OH I KNOW.

>>CHERYL: THERE ARE SO MANY GOOD

DISHES, THE CARNE ADOVADA, THE

BLUE CORN PANCAKES, THEY ARE

ON THE COVER THERE, TOO, YUM.

>>LORENE: ALL RIGHT. WELL I,

TOO, LOVE FLORENCE JARAMILLO.

>>CHERYL: I KNOW YOU DO.

>>LORENE: AND IT IS ONE OF

OUR FAVORITE PLACES TO GO,

MY DAUGHTER EVEN GOT

MARRIED THERE. BUT SHE WAS

NAMED A LIVING TREASURE OF

SANTA FE, SHE WAS THE FIRST

NON SANTA FEINO TO BE NAMED

A LIVING TREASURE BECAUSE SHE

HAS CONTRIBUTED SO MUCH TO

NORTHERN NEW MEXICO, FOOD AND

CULTURE AND EVERYTHING ELSE.

>>CHERYL: OH AND SHE HAS

BEEN SUCH A SUPPORT OF THE

ESPANOLA VALLEY, THE CHIMAYO

AREA, SO MANY KIDS GREW UP

WORKING IN THAT RESTAURANT

THAT ARE NOW GROWN BUT THEY

LEARNED SOME OF THEIR FIRST

WORK SKILLS BEING PART OF

THE RANCHO DE CHIMAYO FAMILY.

>>LORENE: THEN SHE HELPED

THEM ALL GO TO COLLEGE, TOO.

>>CHERYL: YES.

>>LORENE: CERTAINLY MY HERO

OF THE NORTH IS FLORENCE

JARAMILLO OF THE RANCHO DE

CHIMAYO RESTAURANT.

THIS COOKBOOK IS WONDERFUL.

>>CHERYL: WELL, THANK YOU

IT HAS BEEN A PLEASURE

TO WORK ON WITH HER.

>>LORENE: JUST ONE MORE

NEW MEXICO ONE, THIS IS

A CLASSIC, TOO. HOW LONG

HAS THIS BEEN OUT?

>>CHERYL: THAT CAME OUT IN 2012

BECAUSE IT WAS A BOOK DONE IN

CONJUNCTION WITH THE NEW MEXICO

STATE CENTENNIAL. AND, ANYWAY

YES, SO TASTING NEW MEXICO

CAME OUT AT THE SAME TIME.

>>LORENE: TASTING NEW MEXICO

IT'S ALL NEW MEXICO RESTAURANTS.

>>CHERYL: YEAH.

>>LORENE: AND YOU AND BILL

WROTE THIS TOGETHER.

>>CHERYL: YES, THAT WAS ONE

OF OUR LATER BOOKS TOGETHER.

>>LORENE: YES, WELL THEY

ARE WONDERFUL. NOW YOU

HAVE SOME THERE YOU ARE

GOING TO TELL US ABOUT.

>>CHERYL: OH MY GOODNESS AND

THERE ARE FEW OTHERS OVER HERE,

YES. OKAY. I PULLED THIS ONE

BECAUSE WHILE I HAVE WRITTEN

A LOT ABOUT OUTDOOR COOKING

AND BILL AND I DID TOGETHER,

FROM SMOKE AND SPICE ON, WE

HAVE WRITTEN ABOUT SLOW SMOKED

BARBEQUE, WHICH IS A

DISTINCTIVELY DIFFERENT THING

FROM HIGH HEAT GRILLING, THEY

ARE RELATED BUT WE COULD TALK

ABOUT THAT IN DEPTH IF YOU

WANT TO. ANYWAY, THOSE BOOKS

TEND TO BE LARGE, INVOLVED BOOKS

AND WE WANTED TO DO SOMETHING

THAT WAS JUST EASIER,

QUICK AND EASY.

>>LORENE: HOLD IT UP

A LITTLE BIT.

>>CHERYL: HERE IT IS.

>>LORENE: A 100 GRILLING

RECIPES YOU CAN'T LIVE WITHOUT ,

WELL THAT'S COMPELLING.

>>CHERYL: IT HAS HEADNOTES AND

ALL THE INFORMATION YOU NEED

BUT IT DOESN'T HAVE THE BIG

STORIES AND THINGS LIKE THAT

THAT ARE PART OF A LOT OF

OUR BOOKS. SO IF YOU JUST

WANT TO GO INTO THE KITCHEN AT

NIGHT ON A WEDNESDAY

EVENING AND FIGURE OUT WHAT

TO MAKE FOR DINNER BASED ON,

YOU HAVE SOME CHICKEN BREASTS

OR WHATEVER. THIS IS A GOOD

BOOK FOR YOU IN THAT CASE.

>>LORENE: NOW THE NEXT ONE

IS ONE OF THE FOUNDATIONAL

BOOKS OF AMERICAN COOKBOOKS.

>>CHERYL: RIGHT.

>>LORENE: IT'S CALLED

AMERICAN HOME COOKING .

>>CHERYL: YES AND THIS WAS A

BEARD AWARD WINNER, AND IT

ALSO WON THE OTHER MAJOR

COOKBOOK AWARD THE SAME YEAR,

THE INTERNATIONAL ASSOCIATION

OF CULINARY PROFESSIONALS AWARD,

SO I AM VERY PROUD OF THAT.

AND IT IS A LOOK AT, YOU KNOW,

AMERICAN HOME COOKING THROUGH

THE GENERATIONS, THROUGH A

COUPLE OF CENTURIES AND ALL

AND IT'S A BOOK I AM JUST

REALLY PROUD OF, IT WAS SO

MUCH FUN TO PUT TOGETHER

AND TO TRAVEL AROUND THE

ENTIRE COUNTRY IN THIS CASE.

>>LORENE: AND EATING ALL

THE REGIONAL CUISINE.

>>CHERYL: OH YES.

>>LORENE: AND TWO MORE THAT

ARE KIND OF MORE SPECIFIC BUT

HAVE FABULOUS RECIPES IN THEM.

>>CHERYL: OH, WE WERE TALKING

ABOUT RANCHO DE CHIMAYO,

AND I FOUND WHEN WE DID THAT

BOOK, I REALLY LIKED HELPING

TELL SOMEONE ELSE'S STORY,

TOO. AND I HAVE WORKED WITH

FOLKS WITH A COUPLE OF OTHER

RESTAURANTS TO TELL THEIR STORY,

THE PERINI RANCH STEAKHOUSE IS

ONE OF THESE PLACES THAT IS IN

THE MIDDLE OF NOWHERE SOUTH OF

ABILENE, TEXAS, BUT IT IS IN

SUCH DEMAND. THE PEOPLE BEHIND

IT, TOM AND LISA PERINI, IT IS

ACTUALLY ON TOM'S FAMILY'S

RANCH, THEY HAVE TURNED IT INTO

SUCH A DESTINATION PLACE AND

THERE IS SUCH AN INTERESTING

STORY BEHIND TOM'S FAMILY AND

HOW HE WENT OFF TO THE BIG CITY

AND THEN ENDED UP COMING BACK

TO RUN THE FAMILY RANCH AND

DECIDED, HE GOT SOME ADVICE,

IT WAS IN THE TIME OF THE

EARLY 80S WHEN BEEF PRICES

WERE TANKING AND SOMEBODY

SUGGESTED TO HIM THAT HE MIGHT

DO BETTER WITH BEEF ON THE

PLATE THAN ON THE HOOF. SO HE

OPENED A RESTAURANT, JUST A

LITTLE ROADHOUSE, BUT IT AFTER

IT FOUND ITS AUDIENCE, IT

STARTED TO DO REALLY WELL

AND LISA CAME INTO THE PICTURE

AND EXPANDED THE MENU AND THEY

HAVE JUST BEEN SUCH A TERRIFIC

TEAM AS COLLABORATORS ON IT

AND NOW THEY HAVE A COUNTRY

MARKET AND A MILLION OTHER

ENTERPRISES AND ALL OF THAT.

THEY ALSO SELL A BEEF

TENDERLOIN IN THE MAIL THAT

IS SO GOOD AND SO INCREDIBLE.

ANYWAY, IT WAS FUN TO WRITE

THIS BOOK WITH THEM BECAUSE THEY

HAVE BEEN LONG TIME FRIENDS

AND IT IS A FASCINATING

STORY. AND IT JUST HAS SUCH

GORGEOUS PHOTOS IN IT, TOO,

BY WYATT MCSPADDEN, WHO IS A

TERRIFIC TEXAS PHOTOGRAPHER,

TEXAS BASED ANYWAY.

>>LORENE: BUT BACK TO

SANTA FE, LOOK WHAT YOU HAVE.

>>CHERYL: YES, WE ARE BACK

HERE AND JUST DOWN THE STREET

FROM WHERE WE ARE RECORDING

IS RESTAURANT MARTIN, THE

RESTAURANT OF MARTIN RIOS

AND HIS WIFE, JENNIFER WHO

RUNS THE FRONT OF THE HOUSE.

CHEF MARTIN IS A LONG TIME,

OH MY GOSH, I THINK HE'S HAD

NINE NOMINATIONS FOR JAMES

BEARD AWARDS AND HE HAS

RECEIVED SO MANY OTHER HONORS

OVER TIME. HE IS VERY SOFT

SPOKEN AND HE NEVER, YOU KNOW,

GOES OUT THERE AND PROMOTES

HIMSELF, SO TO BE ABLE TO TELL

HIS STORY OF HOW HE GREW UP

IN MEXICO AND LEARNED ABOUT

FOOD FROM HIS MOM AND HIS

GRANDMOTHER THAT WERE RUNNING

A STAND IN THE GUADALAJARA

MARKET. AND THE FAMILY ENDED

UP COMING HERE TO SANTA FE

AND HE ATTENDED SCHOOL FOR

A BIT, BUT EDUCATION WASN'T

AS VALUED IN HIS FAMILY AT

THAT TIME AND HE DROPPED OUT

OF SCHOOL TO BE A DISHWASHER

AND HE JUST WORKED HIS WAY UP.

THE CHEF AT THE THEN SHERATON

HOTEL, SAW SOMETHING IN HIM,

GAVE HIM A COPY OF ESCOFFIER'S

COOKBOOK, THE FAMOUS FRENCH

COOK AND STARTED ENCOURAGING

MARTIN TO THINK OF SPECIALS

TO MAKE, YOU KNOW, ON CERTAIN

NIGHTS IN THE RESTAURANT AND

THAT WAS KIND OF THE BEGINNING

OF THE COOKING FOR HIM.

ULTIMATELY, I SHOULDN'T SAY

ULTIMATELY BECAUSE HE'S GONE

TO MANY OTHER THINGS, BUT ONE

OF THE THINGS THAT I THINK

IS SO INTRIGUING ABOUT MARTIN

IS THAT HE BECAME CHEF OVER

AT THE EL DORADO HOTEL WHEN IT

WAS NEW HERE IN SANTA FE, AND

WITHOUT A HIGH SCHOOL DIPLOMA,

WITHOUT ANY CULINARY TRAINING,

HE BECAME EXECUTIVE CHEF AND

GOT THAT HOTEL RESTAURANT, YOU

KNOW, FOUR DIAMONDS FROM TRIPLE

A AND ALL THAT. I MEAN HE BECAME

SO FAMOUS FOR THE QUALITY OF

THE FOOD BUT HE DIDN'T HAVE THAT

BACKGROUND SO HE ALWAYS FELT

LIKE HE WAS LACKING SOMETHING

AND ONCE HE AND JENNIFER GOT

TOGETHER, THEY DECIDED THAT IT

WOULD BE GREAT FOR HIM TO GO

TO THE CULINARY INSTITUTE OF

AMERICA, THE CIA. IT IS A FOOD

CIA. ANYWAY, HE ATTENDED THERE,

HE ENDED UP BEING CHOSEN TO HAVE

AN INTERNSHIP, EXTERNSHIP AS

WE CALL IT IN VONNAS, FRANCE,

WITH GEORGE BLANC, WHO IS A

MICHELIN THREE-STAR CHEF,

ONE OF THE MOST FAMOUS CHEFS

IN FRANCE AND MARTIN ENDED

UP IN HIS KITCHEN, IT IS

AN AMAZING SUCCESS STORY.

>LORENE: YES.

>>CHERYL: ULTIMATELY THEY

DECIDED, WE ARE SO ARE SO

FORTUNATE, THAT THEY DECIDED

TO COME BACK TO SANTA FE AND

THAT'S WHERE HE ULTIMATELY

OPENED RESTAURANT MARTIN. TO BE

ABLE TO TELL THAT STORY AND

TO BE ABLE TO HELP TRANSLATE

MARTIN'S SOMEWHAT COMPLEX

RECIPES SO THAT HOME COOKS

COULD ACTUALLY ACCOMPLISH THEM

WAS SUCH A TREAT FOR ME TO HAVE

THAT ROLE WITH THEM, I WAS

VERY HONORED TO DO THIS, TOO.

>>LORENE: WELL ONE BOOK THAT

I DIDN'T HAVE BUT IT IS MY

SEGUE BECAUSE I AM GOING TO

ASK WHERE YOUR INTEREST IN

COOKING AND FOOD CAME FROM.

WE DON'T HAVE IT HERE, BUT IT

IS A COOKING WITH KIDS COOKBOOK

BECAUSE YOU HAVE ALWAYS BEEN

AN ADVOCATE THAT KIDS SHOULD

LEARN THE JOY OF COOKING, THEY

SHOULD BE EXCITED ABOUT FOOD.

>>CHERYL: I THINK THAT IS

VERY IMPORTANT.

>>LORENE: AND SO YOU HAVE

SUPPORTED COOKING WITH KIDS

CLASSES, YOU KNOW, WHAT WAS

YOUR RELATIONSHIP TO FOOD

LIKE WHEN YOU WERE A KID?

>>CHERYL: I AM GLAD YOU ASKED

THAT BECAUSE THAT REALLY WAS

MY INSPIRATION. AS A SMALL

CHILD I WAS LUCKY THAT I HAD

GRANDPARENTS WHO YOU KNOW HAD

THE BIG GARDENS AND WHO WOULD

ALWAYS TAKE ME UNDER THEIR WING

AND COOK. I PROBABLY MADE A

REAL MESS OF THINGS LIKE MASHED

POTATO PANCAKES AND ALL OF THAT,

BUT I HAD SUCH FUN IN THE

KITCHEN WITH THEM AS A SMALL

CHILD. MY PARENTS WERE ALWAYS

ENCOURAGING ME TO COOK TOO,

AND PROBABLY SOME OF THOSE

MEALS LOOKING BACK ON THEM

MIGHT HAVE BEEN BROWNIES AND

CHOCOLATE CHIP COOKIES, BUT YOU

KNOW EVERYBODY KEPT ENCOURAGING

ME TO COOK AND I JUST ENJOYED

DOING IT AND I CONTINUED TO

DO THAT THROUGH HIGH SCHOOL

AND BEYOND AND YOU AND I WERE

TALKING ONE TIME RECENTLY ABOUT

AT THE TIME THAT I WAS OF THAT

AGE IN THE 60S AND EARLY 70S,

THERE WEREN'T REALLY MUCH

IN THE WAY OF CAREER PATHS

FOR FOOD AND I DIDN'T SEE ANY

DIRECTION FOR THAT IN MY LIFE,

SO I WENT ON TO ARTS MANAGEMENT

AND FUNDRAISING AND THINGS LIKE

THAT INSTEAD. BUT I HAD ALWAYS

COOKED, I KEPT COOKING AND WHO

KNEW I COULD FIGURE OUT A WAY

TO IT AS A CAREER EVENTUALLY IN

LIFE AND THAT CHILDHOOD MEMORY

IS SO IMPORTANT AND I WANT TO

CARRY THAT OVER FOR OTHER KIDS

THROUGH THE COOKING WITH KIDS

PROGRAMS AND WHAT THEY DO IN

SANTA FE SURROUNDING SCHOOL

DISTRICTS AND SUCH TOO, IT IS

SO MUCH FUN TO WORK WITH THEM.

>>LORENE: WELL WE ARE SPEAKING

TODAY WITH CHERYL ALTERS JAMISON

AND WE JUST DID THE BOOKS FOR

THE WHOLE FIRST HALF OF THE

SHOW. BUT THERE IS ANOTHER

ELEMENT, YOU HAD A WONDERFUL

MARRIAGE TO YOUR SOUL MATE

AND YOUR PARTNER, BILL JAMISON,

TOGETHER YOU WROTE 18 BOOKS.

ALAS WE LOST HIM SIX YEARS

AGO, BUT YOU DID NOT LET ANY

GRASS GROW UNDER YOUR FEET,

YOU STARTED THIS WONDERFUL RADIO

SHOW CALLED, HEATING IT UP .

AND YOU DO JUST EVERYTHING

THAT IS HAPPENING IN FOOD AND

COOKING EVERY WEEK ON THE

RADIO AND YOU JUST OBSERVED

YOUR 5TH YEAR ANNIVERSARY?

>>CHERYL: YES, I DID.

>>LORENE: YES, OF BEING ON

THE AIR, HEATING IT UP.

>>CHERYL: YEAH, I DO THIS WITH

KTRC AND IT IS ONE OF THE HUTTON

BROADCASTING STATIONS HERE IN

NORTHERN NEW MEXICO AND IT'S

BEEN SUCH FUN FOR ME BECAUSE

SCOTT HUTTON LETS ME COVER

WHATEVER FOOD TOPICS I WANT

TO DO. AND SO I TRY TO COVER

A COMBINATION OF THINGS, LOCAL

PEOPLE, YOU KNOW RESTAURANTS,

FARMERS, PEOPLE FROM THE KITCHEN

STAFFS, I HAVE HAD PEOPLE WHO

COMPOST, COMPOST OUT OF FOOD

WASTE. JUST ANYTHING THAT KIND

OF RELATES TO FOOD, I LIKE TO

WORK INTO THE SHOW AND THEN I

ALSO TRY TO COVER TOPICS THAT

ARE THINGS I THINK SANTA FEANS

AND NORTHERN NEW MEXICANS

SHOULD KNOW ABOUT THAT ARE

HAPPENING ELSEWHERE. SO THAT

MIGHT BE A COOKBOOK FROM, OH FOR

HEAVEN SAKES, JACQUE PEPIN OR

SOMEBODY LIKE DORIE GREENSPAN,

THOSE ARE REALLY BIG NAMES IN

THE FOOD WORLD TODAY AND

I HAVE BEEN VERY LUCKY THAT

THEY WILL TALK TO ME TOO.

>>LORENE: THE BON APPETITE

MAGAZINE CALLED YOU AND BILL

TOGETHER "THE KING AND QUEEN

OF GRILLING AND SMOKING,"

SO YOU HAVE WORN A CROWN FOR

SOME TIME. ONE LITTLE ADVENTURE

THAT YOU HAD THAT CHARMED ME,

BILL RICHARDSON GAVE YOU THE

APPOINTMENT TO BE NEW MEXICO'S

FIRST CULINARY LIAISON AND YOU

WORKED OUT OF THE TOURISM

DEPARTMENT AND YOU ACTUALLY

ESTABLISHED THE GREEN CHILE

CHEESEBURGER TRAIL?

>>CHERYL: YES.

>>LORENE: HONEST TO

GOODNESS THIS IS SUCH A GOOD

IDEA, PEOPLE COME TO

NEW MEXICO FOR THE FOOD.

>>CHERYL: I KNOW.

>>LORENE: WE NEED YOU BACK AS

A CULINARY LIAISON. LOUISIANA,

PEOPLE GO TO LOUISIANA

FOR THE FOOD, SAN FRANCISCO

FOR THE FOOD, THEY COME

TO NEW MEXICO FOR THE FOOD.

>>CHERYL: YES. IT IS FUNNY

THAT WE ARE TALKING ABOUT

THIS BECAUSE AT THE TIME THAT

GOVERNOR RICHARDSON CAME INTO

OFFICE, I WAS TALKING TO HIM

AND I WAS JUST GIVING HIM A

LITTLE BIT OF A HARD TIME,

BECAUSE AT THAT POINT THE

STATES YOU JUST MENTIONED

LOUISIANA AND CALIFORNIA IN

PARTICULAR, WERE DOING BIG

CAMPAIGNS THAT WERE TOURISM

ORIENTED AROUND THEIR FOODS.

>>LORENE: YEAH.

>>CHERYL: AND I WOULD SEE THAT

AND I THOUGHT FOR HEAVEN SAKE,

WE HAVE EVERY BIT AS MUCH AND

EVEN A LONGER CULINARY HISTORY

AND THIS VERY UNIQUE COOKING

STYLE AND WE ARE LUCKY THAT ON

TOP OF THAT TRADITIONAL FOOD

STYLE WE HAVE HERE, WE HAVE JUST

AMAZING CULINARY RESOURCES FROM

EVERY CHEF IMAGINABLE DOING

EVERY KIND OF CUISINE IN THE

WORLD ALMOST AND I FELT LIKE

THAT WAS REALLY LACKING FROM THE

PROMOTIONAL CAMPAIGNS BEING DONE

AT THAT TIME ABOUT NEW MEXICO.

SO I WAS YOU KNOW RIBBING

HIM A LITTLE BIT ABOUT IT.

>>LORENE: AND HE SAID...

>>CHERYL: YES, WE SHOULD BE THE

STATE THAT HAS THE, YOU KNOW,

THE BIG REPUTATION IN THIS,

FORGET CALIFORNIA WINE COUNTRY

AND NEW ORLEANS. OH SURE,

THOSE ARE GREAT, BUT WE HAVE

EVERY BIT AS MUCH AND I THINK

MORE. AND HE SAID, YOU KNOW,

YOU ARE RIGHT, I THINK I WANT

YOU TO DO THIS AND I AM LIKE

I WASN'T LOOKING FOR SOMETHING

TO DO, I HAVE ALL THESE BOOKS

TO DO, I HAVE PLENTY OF WORK.

HE IS LIKE, NO, YOU HAVE SUCH

PASSION ABOUT THIS, I WANT YOU

TO DO THIS AND I THOUGHT, WELL,

OKAY, I DO HAVE THIS PASSION

AND I DO KNOW HOW TO DO THIS

AND I DO KNOW HOW TO TALK

ABOUT THIS, OKAY, WHY NOT?

>>LORENE: YES, ABSOLUTELY.

>>CHERYL: OH, IT WAS

SUCH FUN.

>>LORENE: YES AND I ACTUALLY

DO BELIEVE THAT NEW MEXICO

TRUE , WELL NEW MEXICO TRUE

FLAVORS IS A REALLY IMPORTANT

PART OF THAT, SO I WOULD

LOVE TO SEE THAT REVIVED.

>>CHERYL: YEAH TO MAKE ONE

MENTION TOO OF THE GREEN CHILE

CHEESEBURGER TRAIL BEING ONE

OF THE FIRST BIG PROJECTS THAT

PEOPLE SAW, BECAUSE WHEN WORKING

WITH SOME OF THOSE GREAT FOLKS

OVER AT TOURISM AT THAT TIME,

MARTIN LEDGER AND MIKE CERLETTI.

>>LORENE: MIKE CERLETTI.

>>CHERYL: YES, YEAH, JEN HOBSON

AND RICHARD EEDS. WE ALL WANTED

PEOPLE TO UNDERSTAND THAT FOOD

WASN'T JUST FINE DINING AND

CHEFFY THINGS, OF COURSE THEY

ARE A PIECE OF THIS AND ARE

IMPORTANT, BUT THAT THIS IS

SOMETHING THAT EVERYBODY CAN

AFFORD, THAT EVERYBODY CAN

EXPERIENCE, AND THAT IS SO

PART AND PARCEL TO NEW MEXICO

AND WHAT'S MORE NEW MEXICAN

THAN A GREEN CHILE CHEESEBURGER.

SO TO BE ABLE TO PUT TOGETHER

THAT GROUP OF RESTAURANTS AND

MAKE THAT INTO A TRAIL THAT HAS

GARNERED SO MUCH NATIONAL AND

INTERNATIONAL ATTENTION AS IT

HAS TURNED OUT. WHAT A FUN ONE

AND WE DID OTHER PROJECTS,

TOO, BUT THAT ONE IS JUST

KIND OF, IT'S SO FUN AND

IT IS REALLY A GREAT DEAL.

>>LORENE: WELL I NEED TO CALL

UPON YOUR ABILITY TO PROSELYTIZE

AND TO GET OTHER PEOPLE EXCITED

ABOUT FOOD. THERE ARE A LOT OF

PEOPLE WHO DON'T COOK, THEY

CAN'T OVERCOME THEIR FEAR OF

FAILURE, THEY DON'T HAVE ANY

MENTORS, NOBODY IS SHOWING

THEM HOW TO BOIL AN EGG OR

THERE IS NO TIME TO COOK,

IT IS TOO TIME CONSUMING.

>>CHERYL: PEOPLE THINK IT

IS SO TIME CONSUMING.

>>LORENE: AND SO HOW CAN YOU GET

THEM EXCITED ABOUT FOOD, TO KNOW

THAT THIS IS WITHIN THEIR SKILL

LEVELS AND THE FUN OF IT, PLUS

ACTUALLY SERVING SOMETHING

WONDERFUL THAT YOU HAVE MADE,

IT'S ONE OF THE NICEST GIFTS

YOU CAN GIVE SOMEONE.

>>CHERYL: IT REALLY IS AND YOU

KNOW, OBVIOUSLY WE CAN TAKE

BETTER CARE OF OURSELVES IF WE

CAN COOK GOOD FOOD FOR OURSELVES

AND OUR FRIENDS AND OUR FAMILIES

AND ALL OF THAT TOO. I WOULD

LIKE TO RECOMMEND THAT IF PEOPLE

ARE INTERESTED, THEY COULD GO

TO MY WEBSITE THERE ARE SOME

VERY EASY RECIPES, THERE ARE

RECIPE VIDEOS YOU CAN FOLLOW

ALONG. THERE ARE THINGS ON THE

SANTA FE SCHOOL OF COOKING'S

WEBSITE THAT I HAVE DONE TOO

TO TEACH PEOPLE HOW TO DO THIS.

>>LORENE: I WANT TO GO

BACK TO THE WEBSITE.

>>CHERYL: SURE.

>>LORENE: WHAT IS YOUR

WEBSITE ADDRESS?

>>CHERYL: OH, MY WEBSITE

IS EXCITEDABOUTFOOD.COM.

>>LORENE: IT IS A BEAUTIFUL

WEBSITE AND WHAT I LOVE IS THAT

YOU ARE VERY GENEROUS WITH

THE HOW-TO VIDEOS, WITH THE

RECIPES AND THEN I LOOK AT

IT AND I THINK, WELL MAYBE

I COULD DO THAT.

>>CHERYL: YOU COULD.

>>LORENE: YES, I KNOW AND SO

THAT IS JUST SO WONDERFUL

THAT YOU ARE KIND OF AN

EVANGELIST FOR POSSIBILITY IN

MAKING PEOPLE'S LIVES RICHER.

>>CHERYL: YEAH AND NOT

EVERYTHING TAKES A LONG, LONG

TIME TO COOK. YOU KNOW SOME

OF THESE DISHES YOU CAN PUT

THEM TOGETHER MORE EASILY

THAN YOU CAN ORDER TAKEOUT.

>>LORENE: YES,

THAT'S TRUE.

>>CHERYL: GOING THROUGH THE

DRIVE THRU LINES SOMEWHERE.

YEAH, YOU WILL HAVE SOMETHING

MUCH BETTER AND YOU CAN

MAKE EXTRAS AND EAT IT FOR

THE NEXT DAY, FEED LOTS OF

PEOPLE WITH IT, TOO.

>>LORENE: WELL WHAT WOULD YOU

SAY TO SOMEONE WHO DOESN'T

COOK, WHO ALMOST DOESN'T SHOP,

WHAT WOULD BE THEIR FIRST STEP

TO LIKE MAYBE SAY THEY LOVE

GREEN CHILE CHEESEBURGERS

OR BLUE CORN TORTILLAS

OR SOMETHING LIKE THAT.

>>CHERYL: RIGHT, YOU KNOW IT IS

PRETTY EASY TO PUT AN ENCHILADA

TOGETHER BECAUSE YOU JUST DO

DIFFERENT STEPS. I WAS JUST

THINKING ABOUT YOU CAN MAKE

GREEN CHILE SAUCE AND SURE THIS

TIME OF YEAR IS WHEN WE START

TO GET OUR NEW MEXICO CHILES

IN FRESH. TO ME THAT WAS ONE

OF THE THINGS THAT I WAS SO

EXCITED ABOUT WHEN I MOVED HERE

BECAUSE I MOVED HERE IN 1980

IN AUGUST AND I JUST WAS SO

EXCITED THAT GREEN CHILES WERE

GOING TO BE FRESH AND ROASTED.

>>LORENE: RIGHT,

FRESH AND THE SMELL.

>CHERYL: YES, WE ARE RIGHT AT

THAT POINT RIGHT NOW, OF COURSE,

THAT IS A REALLY SPECIAL TIME.

YEAH, YOU CAN GET FROZEN CHILE

THAT'S CHOPPED AND IT IS PEELED

AND IT IS READY TO GO AND IT

COMES TOGETHER IN A SAUCE JUST

YOU KNOW IN 10 MINUTES. IT IS

NOT AT ALL HARD, JUST A LITTLE

BIT OF A BASIC MIXTURE OF SOME

OIL AND MAY BE A LITTLE FLOUR,

YOU DON'T EVEN HAVE TO HAVE

THAT AND A LITTLE STOCK AND

MAYBE SOME GARLIC OR ONIONS.

YOU HAVE GOT THIS WONDERFUL

SAUCE THAT CAN THEN BLANKET

ALL KINDS OF DISHES, I WAS

MENTIONING ENCHILADAS.

>>LORENE: YEAH.

>>CHERYL: YOU KNOW YOU CAN PUT

THAT ON YOUR CHEESEBURGER WHICH

WOULD BE EASY, YOU KNOW YOU CAN

DO THAT OR YOU CAN PUT IT ON A

PIZZA FOR HEAVEN SAKES, YOU CAN

DO ANYTHING WITH IT. TO MAKE

ENCHILADAS YOU JUST NEED SOME

OTHER TORTILLAS AND OF COURSE

IT IS NICE TO MAKE YOURS FROM

SCRATCH TOO, BUT THERE IS NO

REASON YOU CAN'T BUY SOME OF

OUR QUALITY TORTILLAS THAT ARE

IN STORES AROUND HERE AND THEN

FILL THEM WITH, YOU COULD DO

ROTISSERIE CHICKEN THAT YOU

CAN PICK UP AT THE GROCERY

STORE, YOU CAN JUST DO A CHEESE

FILLING FOR EXAMPLE AND JUST

LAYER IT TOGETHER. AND ONE THING

YOU DON'T EVEN HAVE TO DO IS

ROLL THEM UP THE WAY A LOT OF

PEOPLE THING ENCHILADAS MUST BE,

YOU COULD JUST STACK THEM UP

IN A PAN AND JUST DO THEM FLAT,

THAT'S A VERY NEW MEXICO THING.

>>LORENE: YEAH.

>>CHERYL: THEY ARE SO DELICIOUS

THAT WAY, THAT'S EASY.

>>LORENE: ONE OF THE THINGS

THAT YOU BRING IN ESPECIALLY

IN TASTING NEW MEXICO BUT ALSO

IN THE RANCHO DE CHIMAYO BOOK,

YOU TALK ABOUT THE MAJOR

ELEMENTS OF NEW MEXICO FOOD,

RED CHILE, GREEN CHILE,

BLUE CORN, THE HISTORY...

>>CHERYL: BEANS, SQUASH.

>>LORENE: BEANS, SQUASH,

THE THREE SISTERS.

>>CHERYL: THREE SISTERS, YES.

>>LORENE: THE HISTORY, WHY

IT IS IMPORTANT, HOW IT HAS

BEEN PART OF THE INDIGENOUS

CULTURE, THE HISPANIC CULTURE.

>>CHERYL: THEY JUST BLEND

TOGETHER AND THEY ARE SO

DIFFERENT THAN IN ANY OTHER

SOUTHWESTERN AMERICAN STATE OR

IN MEXICO. OUR FOOD IS REALLY

DISTINCTIVE, IT RELATES TO

THOSE OTHER CUISINES BUT IT'S

OUR OWN SPECIAL THING AND

TO BE CELEBRATED, I THINK.

>>LORENE: AND I SEE WHY THEY

WANTED YOU TO BE THE FOOD EDITOR

OF NEW MEXICO MAGAZINE BECAUSE

I KNOW PEOPLE WHO COLLECT

YOUR ARTICLES, THEY ARE NOT

KEEPING THE MAGAZINE ANYMORE,

BUT THEY HAVE A LITTLE STACK

OF YOUR ARTICLES ABOUT

THE HISTORY OF RED CHILE.

>>CHERYL: OH, THAT IS

NICE TO HEAR.

>>LORENE: WHAT THE DIFFERENCE

IS AND ALL OF THAT, SO.

>>CHERYL: I LIKE TO PUT FOOD IN

CONTEXT FOR PEOPLE TO UNDERSTAND

WHERE IT COMES FROM AS OPPOSED

TO JUST RECIPES. RECIPES ARE

GREAT, YOU FIND A MILLION OF

THOSE, PROBABLY TEN MILLION

ONLINE, BUT ONE OF THE THINGS

THAT I THINK IS STILL VALUABLE

ABOUT BOOKS IS THAT YOU HAVE

SOMEBODY'S POINT OF VIEW AND

A REAL COLLECTION OF IDEAS

THAT HAVE BEEN PUT TOGETHER.

AND IF IT IS A GOOD BOOK,

YOU HAVE A REAL THREAD OF

CONTINUITY THROUGH THAT AND

YOU REALLY LEARN SOMETHING

WHATEVER THE TOPIC IS, YOU

LEARN IT VERY FULLY AND

IT IS NOT JUST PULLING

SOMETHING OUT OF LEFT FIELD.

>>LORENE: OR CUT AND PASTE

FROM HERE AND THERE, YOU

HAVE BEEN ABLE TO INTEGRATE

ALL OF THIS BECAUSE YOU HAVE

BEEN DOING THIS FOR SO LONG.

>>CHERYL: YEAH, YEAH.

>>LORENE: SO, ARE YOU WORKING

ON ANOTHER BOOK, ALSO I WANT

TO COME BACK TO THIS.

>>CHERYL: OH SURE.

>>LORENE: TEXAS Q BECAUSE

IT DIDN'T HAVE, IT HAD

A PANDEMIC ROLL OUT.

>>CHERYL: RIGHT.

>>LORENE: SUMMER AND BARBEQUE.

>>CHERYL: GO TOGETHER AND

EVEN WITH OUR GETTING TOWARDS

THE LATER PART OF THE SUMMER

HERE, BUT IT IS GREAT WEATHER

TO BE OUTSIDE COOKING, IT IS

A LITTLE COOLER RIGHT NOW.

>>LORENE: IT IS SAFER,

PANDEMICALLY.

>>CHERYL: YES, BECAUSE WE HAVE

HAD SO MUCH RAIN IT IS NOT SO

FIRE PRONE IN OUR STATE AT THIS

POINT. BUT ONE OF THE REASONS

THAT I WANTED TO DO THIS BOOK,

TEXAS Q IS BECAUSE OUR FIRST

BEARD AWARD WINNING BOOK AND

OUR FIRST REALLY HUGE BREAKOUT

BOOK WAS SMOKE AND SPICE.

AND IT CELEBRATED THE AMERICAN

BARBEQUE TRADITION AS IT EXISTED

AT THAT TIME IN THE 1990S AND

TOLD THE STORY OF THIS HISTORY

THROUGH THE AMERICAS AND THE

IDEA OF THIS TECHNIQUE THAT

REALLY BEGAN WITH CARIBBEAN

NATIVES AND SUCH AND WENT INTO

THE AMERICAN SOUTH AND BLACK

PRACTITIONERS AFRICAN AMERICANS

AND SUCH REALLY PERFECTED IT,

AND IT MOVED SOMEWHAT WEST BUT

IT STAYED PRETTY MUCH A SOUTHERN

THING. AND TEXAS, IN THAT SENSE,

BEING SORT OF THE SOUTH AND

SOUTHWEST BUT IN THIS CASE IT

RELATES KIND OF HEAVILY TO THAT.

ANYWAY, AT THE TIME THAT WE

DID THE BOOK, IT WAS REALLY

LOOKED AT AS A DYING TRADITION.

HEALTH DEPARTMENTS WEREN'T

ALLOWING PLACES WITH THESE

FIRES AND SAWDUST ON THE FLOORS

AND THINGS LIKE THAT, IT JUST

WASN'T FITTING THE TIME AND

IT IS VERY TIME CONSUMING AND

LABOR-INTENSIVE PROCESS TO COOK

BRISKETS FOR 16 HOURS OR PORK

BUTTS OR WHOLE HOGS, OH MY GOSH,

IT IS SO PARTICULAR TO THE

AMERICAN SOUTHEAST. ANYWAY,

WE THOUGHT IT WOULD BE GREAT

TO CELEBRATE THIS, TO TALK

ABOUT IT, MAYBE WE CAN HELP

RESUSCITATE SOME INTEREST IN

THIS AND WE CAN ALSO HAVE A

HECK OF A TIME TRAVELING

AROUND THE AMERICAN SOUTHEAST

AND SOUTHWEST EATING MORE

BARBEQUE. SO WE DID THAT AND

THAT BOOK CAME TOGETHER INTO

SMOKE AND SPICE AND IT REALLY

ENDED UP TAKING OFF AND IT

HIT THE ZEITGEIST, I MEAN

IT JUST WAS AT THE TIME THAT

AMERICANS WERE LOOKING FOR

MORE AUTHENTICITY IN THEIR

FOODS AND PEOPLE WERE KIND OF

CELEBRATING SLOW FOOD ALL OF

A SUDDEN INSTEAD OF JUST FAST

FOOD AND SUCH. AND A BUNCH

OF YOUNGER PRACTITIONERS GOT

EXCITED ABOUT THIS BECAUSE

AT THE TIME IT LOOKED LIKE

IT WAS ALL GOING TO BE SORT

OF OLDER DYING PEOPLE YOU

KNOW THAT WERE STILL OUT THERE

DOING THIS WORK TO SLAVE OVER

A FIRE FOR ALL THESE HOURS.

ANYWAY, IT JUST TOOK OFF AND

I THINK HELPED RESUSCITATE THE

BUSINESS OF BARBEQUE TO SOME

DEGREE TOO. BUT I HAD BEEN

WANTING TO COME BACK TO THAT

TOPIC AND TEXAS BARBEQUES HAVE

ALWAYS BEEN KIND OF CLOSEST TO

MY HEART PARTIALLY BECAUSE

IT IS CLOSEST TO US IN NEW

MEXICO AND LOTS OF FAMILY OVER

THERE AND SO LOTS OF VISITS

TO TEXAS OVER TIME. SO TO BE

ABLE TO TALK ABOUT THE OLD

TRADITIONS, THE BRISKET, THE

RIBS, THE SAUSAGE THAT COME

OUT OF THE GERMAN TRADITIONS,

FOR EXAMPLE IN CENTRAL TEXAS.

TO TELL THAT STORY WAS FUN

BUT TO ALSO SEE WHAT'S BEEN

HAPPENING IN THE 25 YEARS

SINCE I FIRST PUT TOGETHER

SMOKE AND SPICE . AND NOW

THERE IS VIETNAMESE INFLUENCE

AND KOREAN INFLUENCE AND

AGAIN ALL THESE YOUNG FOLKS

WHO HAVE GOTTEN INTO IT.

>>LORENE: AND TRANSFORMED IT.

>>CHERYL: YES, YEAH SO I WANTED

TO TELL THAT STORY TOO.

>>LORENE: WELL YOU HAVE TOLD

THAT STORY AND MANY OTHER

STORIES AND ALAS WE ARE

TRAGICALLY OUT OF TIME. BUT IT

HAS BEEN SUCH A PLEASURE, OUR

GUEST TODAY IS CHERYL ALTERS

JAMISON, THE QUEEN CERTAINLY

OF BARBEQUE AND A FOOD EXPERT,

EXPERT ON AMERICAN HOME COOKING.

THANK YOU FOR TAKING THE

TIME TO JOIN US TODAY.

>>CHERYL: OH THANK YOU FOR

HAVING ME, WHAT A PLEASURE TO

TALK TO YOU ABOUT ALL OF THIS.

>>LORENE: I KNOW, NOW I AM

HUNGRY. I AM LORENE MILLIS,

I WOULD LIKE TO THANK YOU OUR

AUDIENCE FOR BEING WITH US

TODAY ON THIS SPECIAL EDITION

OF REPORT FROM SANTA FE .

REPORT FROM SANTA FE IS MADE

POSSIBLE, IN PART, BY GRANTS

FROM THE NATIONAL EDUCATIONAL

ASSOCIATION OF NEW MEXICO, AN

ORGANIZATION OF PROFESSIONALS

WHO BELIEVE THAT INVESTING

IN PUBLIC EDUCATION IS AN

INVESTMENT IN OUR STATE'S

ECONOMIC FUTURE, FROM THE

NEW MEXICO MUNICIPAL LEAGUE,

A BETTER NEW MEXICO THROUGH

BETTER CITIES AND FROM THE

STREAM COLORES ON

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