REPORT FROM SANTA FE IS MADE POSSIBLE, IN PART, BY GRANTS FROM THE NEW MEXICO MUNICIPAL LEAGUE, A BETTER NEW MEXICO THROUGH BETTER CITIES AND FROM >>LORENE: HELLO, I'M LORENE MILLS, AND WELCOME TO REPORT FROM SANTA FE .

I AM EXCITED TO HAVE AS A GUEST TODAY CHERYL ALTERS JAMISON, WHO IS ONE OF AMERICA'S PREMIER FOOD WRITERS.

YOU WEAR SO MANY HATS, YOU DO SO MANY WONDERFUL THINGS, BUT THANK YOU FOR JOINING US.

>>CHERYL: IT'S MY PLEASURE, AS ALWAYS, TO BE HERE WITH YOU IN THE STUDIO.

>>LORENE: ALWAYS, ALWAYS.

SO YOU'RE A COOKBOOK AUTHOR, A FOOD EXPERT, A RADIO HOST OF A SHOW CALLED "HEATING IT UP," BUT WHAT I LOVE THE MOST IS YOUR TAGLINE, WHICH IS "EXCITED ABOUT FOOD."

AND BY THE TIME PEOPLE HAVE LOOKED AT YOUR VIDEOS, YOUR RECIPES ONLINE AND YOUR WEBSITE AND YOUR WORLD TOURS AND ALL THESE THINGS, EVERYONE ENDS UP EXCITED ABOUT FOOD.

AND SO, WE'RE IN THE WINTER DOLDRUMS, IT'S SNOWING, PEOPLE AT HOME, AND YOU'RE GOING TO OFFER A REALLY CREATIVE, DELICIOUS WAY FOR THEM TO SPEND THEIR TIME.

THANK YOU FOR DOING THIS.

>>CHERYL: SURE.

I HOPE SO, YES.

WELL, THERE'S NOTHING MORE EXCITING THAN FOOD TO ME, YOU KNOW, THERE'S SO MUCH WRONG IN THE WORLD RIGHT NOW AND WE CAN FOCUS ON ALL OF THAT, BUT HONESTLY, THERE'S NOT A LOT OF THAT WE CAN CONTROL INDIVIDUALLY.

WHAT WE CAN DO IS BRING OUR FRIENDS AND OUR FAMILY AROUND THE TABLE TO CELEBRATE THE JOYS, THE SMALL THINGS IN LIFE THAT REALLY ARE WHAT MAKE IT VERY SPECIAL AND THAT WE CAN TAKE A BREAK FROM THE REST OF THAT STUFF.

>>LORENE: WELL, IT'S SUCH A COMMUNITY BUILDING TO BREAK BREAD TOGETHER, TO SHARE FOOD TOGETHER, SO YOU COULD ACTUALLY INCLUDE SOME ACQUAINTANCES THAT MAY BE NOT FRIENDS AT THE TABLE AND THEY WOULD ALL FEEL THAT COMMUNAL EXPERIENCE OF SHARING FOOD TOGETHER AND ENJOYING EACH OTHER'S COMPANY.

>>CHERYL: I THINK THAT'S QUITE TRUE.

I THINK THAT IF YOU HAVE A MISUNDERSTANDING WITH SOMEBODY, IT'S EASY TO SIT DOWN TOGETHER WITH THAT KIND OF EXPERIENCE HERE AT THE TABLE, LIKE WE'RE SHARING TODAY.

>>LORENE: EXACTLY, EXACTLY.

I THINK WINE WOULD BE INVOLVED IN THOSE ONE.

>>CHERYL: WINE IS ALWAYS A GOOD THING TO INVOLVE IN THOSE DINNERS.

MAYBE SOME BIG REDS RIGHT NOW, WHICH ARE VERY GOOD IN THIS KIND OF COLD WEATHER.

>>LORENE: YEAH, THAT'S TRUE.

SO YOU HAVE GOTTEN SO MANY AWARDS, YOU'VE GOTTEN FOUR JAMES BEARD FOUNDATION AWARDS, YOUR BOOKS HAVE SOLD OVER 2 MILLION, DO YOU HAVE A COUNT ANYMORE?

>>CHERYL: I DON'T KNOW, I HAVEN'T COUNTED LATELY.

YES, BUT THERE'S SOMETHING LIKE THAT.

>>LORENE: BUT THEY KEEP ON SELLING BECAUSE YOU HAVE AN INCREDIBLE ABILITY TO COMMUNICATE AND AGAIN, TO GET PEOPLE EXCITED ABOUT FOOD.

>>CHERYL: I FEEL VERY FORTUNATE THAT THEY ARE STILL OUT THERE AND STILL SELLING.

>>LORENE: WHO MADE YOU A LOCAL HERO, WAS IS EDIBLE NEW MEXICO .

>>CHERYL: YES, THEY HAVE MADE ME A LOCAL HERO TWICE.

>>LORENE: BEST FOOD WRITER, YOU GOT THAT AWARD TWICE.

YOU'RE THE FOOD EDITOR FOR NEW MEXICO MAGAZINE.

>>CHERYL: I HAVE BEEN, NOT CURRENTLY I STILL DO WRITE FOR THEM FROM TIME TO TIME.

>>LORENE: AND ALSO, YOU HAD FOR FIVE YEARS A RADIO SHOW CALLED "HEATING IT UP."

>>CHERYL: ACTUALLY, EIGHT YEARS, EIGHT YEARS.

IT'S ON HIATUS RIGHT NOW, BUT IT MAY BE BACK SOON.

>>LORENE: BUT ALSO I SEES THEY ARE AVAILABLE ONLINE ON YOUR WEBSITE.

>>CHERYL: THAT'S RIGHT, SO YOU CAN ALWAYS LISTEN.

>>LORENE: I WANT TO MENTION YOUR WEBSITE BECAUSE IT'S EXCITEDABOUTFOOD.COM, RIGHT?

>>CHERYL: RIGHT.

>>LORENE: BECAUSE YOU CAN FIND RECIPES VIDEO, HOW TO VIDEOS, VERY GOOD FOR PEOPLE LIKE ME, PHOTOGRAPHS OF HOW IT'S SUPPOSED TOO, MINE NEVER DO AND MORE.

ONE OF THE WONDERFUL THINGS THAT YOU OFFER ARE INTERNATIONAL TOURS, SO TELL ME A LITTLE ABOUT THE PLACES YOU TAKE SOME LUCKY GROUP OF PEOPLE.

>>CHERYL: WELL, I JUST I HAVE TO SAY, GOES BACK TO MY TIME IN COLLEGE AND I WAS VERY LUCKY AS A JUNIOR IN COLLEGE TO GET TO STUDY IN SALZBURG, AUSTRIA.

AND BEING RIGHT SMACK IN THE MIDDLE OF EUROPE GAVE ME THE OPPORTUNITY, OR AT LEAST I TOOK THE OPPORTUNITY, VIRTUALLY EVERY WEEKEND TO TRAVEL ALL AROUND THE CONTINENT.

AND WHILE I LOVED THE MOUNTAINS AND THE SALZBURG AREA, AND THAT WAS PART OF THE INCENTIVE FOR ME, MOVING TO THE ROCKY MOUNTAINS ULTIMATELY LATER IN LIFE, WAS THAT I WANTED TO BE IN MOUNTAINS AND SNOW, SOMETIMES.

I ALSO FOUND THAT I ABSOLUTELY ADORED THE SOUTH OF FRANCE IN PARTICULAR, AS WELL AS THE WESTERN, SOUTHERN, WESTERN COAST OF ITALY, THE AMALFI COAST AREA IN PARTICULAR.

AND SO THOSE ARE SOME OF THE AREAS THAT I GET TO TAKE TOUR GROUPS TO NOW, AND THESE ARE VERY SMALL GROUPS, THESE ARE NOT LIKE SOME BIG OLD BUS TOUR.

WE TAKE TEN LIKE-MINDED PEOPLE AND THE FOCUS IS CULINARY AND WINE, AND WE SEE ALL THE LOCAL SIGHTS.

WE DO ALL THE GOOD SHOPPING AVAILABLE IN THESE LOCATIONS, BUT THE EMPHASIS IS REALLY ON FOOD AND WINE AND SHARING THAT AROUND THE TABLE TOGETHER.

WE DO SOME COOKING, BUT WE BRING ALL KINDS OF PEOPLE IN WITH DIFFERENT EXPERTISE.

WE HAVE A FRENCH MICHELIN STARRED CHEF FRIEND WHO COMES AND DOES A DISH FOR US, YOU KNOW, AND THEN STICKS AROUND TO HAVE DINNER WITH US ONE NIGHT AND TALK ABOUT WHAT IT'S BEEN LIKE TO BE IN THAT CAREER.

WE WORK WITH SOME HOME COOKS; WE JUST DO A LITTLE OF EVERYTHING.

AND THEY DO HAVE PLACES RIGHT NOW IN THE TWO TOURS FOR THIS YEAR AND JUNE IS TO PROVENCE, WE STAY IN A 12 BEDROOM VILLA RIGHT OUTSIDE OF SAINT REMY, ONE OF THE LOVELIEST VILLAGES IN THE SOUTH AND HOME OF ONE OF THE BEST MARKETS EVER, ANY PLACE.

AND THEN ALSO ON THE AMALFI TOUR WILL BE JUST RIGHT OUTSIDE OF POSITANO OR A LITTLE INN, WE WOULD TAKE OVER THE WHOLE INN AND IT OVERLOOKS THE BEAUTIFUL SEA FROM THE CLIFFS THAT ARE SO EXTRAORDINARY IN THAT PART OF ITALY TOO, WE'LL BE RIGHT ON THE COAST IN AMALFI.

SO AGAIN EARLY OCTOBER FOR THAT TRIP AND PEOPLE CAN FIND ALL THE DETAILS ABOUT THE ITINERARIES AT EXCITEDABOUTFOOD.COM.

>>LORENE: GREAT, WELL SOMEDAY I WOULD LOVE TO JOIN YOU.

>>CHERYL: WHEN YOU'RE NOT DOING QUITE SO MANY THINGS, YOU DO NEED TO COME.

>>LORENE: YES, YES.

YOU ARE CONSIDERED AN AUTHORITY ON AMERICAN REGIONAL CUISINE.

SO TELL ME ABOUT THAT, I MEAN, OF COURSE, WE'RE LIVING IN A PLACE OF REALLY UNIQUE REGIONAL CUISINE, BUT WHAT ARE SOME OF YOUR FAVORITE REGIONAL CUISINES?

>>CHERYL: WELL, I'VE JUST ALWAYS BEEN FASCINATED BY FOODS FROM DIFFERENT AREAS.

AND I HAVE TO SAY TOO SOME OF THAT TIME IN EUROPE, BACK IN COLLEGE HELPED ME FOCUS MORE ON, IN AMERICA, WE DO HAVE SOME OF THESE TRADITIONS.

WE DON'T MAYBE CELEBRATE IT AS MUCH, AT LEAST AT THAT TIME, YOU KNOW, A NUMBER OF DECADES AGO, AS PEOPLE DO IN OTHER PARTS OF THE COUNTRY, BUT TRYING TO FIGURE OUT, YOU KNOW, WHAT IS SPECIAL TO THE DIFFERENT AREAS.

AND ONE OF THE REASONS I MENTIONED I WANTED TO BE HERE IN NEW MEXICO BECAUSE OF THE MOUNTAINS, WELL, THAT IS PART OF IT.

BUT MY INITIAL IDEA WAS I WANTED TO BE SOMEWHERE IN THE ROCKIES, YOU KNOW, JUST MAYBE COLORADO OR WHATEVER, BUT IT'S WHEN I STARTED LEARNING ABOUT THE SPECIAL FOODS OF THIS AREA, YOU KNOW, THE EMPHASIS ON THE GREEN AND THE RED CHILES IN PARTICULAR, AND THE EMPHASIS ON A CUISINE THAT INCLUDES, YOU KNOW, THE INDIGENOUS CULTURES OF THIS AREA, YOU KNOW, THE PUEBLO AND PEOPLE'S INGREDIENTS AS WELL AS THE WHAT THE SPANISH BROUGHT.

AND THEN EVEN WE ANGLOS BROUGHT A FEW THINGS ALONG THE WAY AND IT BLENDED HERE IN A WAY THAT IS TOTALLY DIFFERENT THAN ANYWHERE ELSE IN THE AMERICAN SOUTHWEST OR NORTHERN MEXICO.

AND I LOVE THAT ABOUT IT AND I NEEDED TO LIVE WHERE THAT WAS ON THE TABLE.

>>LORENE: YES.

AND THERE ARE OTHER REGIONAL, WELL OF COURSE.

JUST A MINUTE.

SO YOU'VE WRITTEN MANY, MANY, MANY BOOKS, BUT I'D LIKE TO SHOW OUR GUESTS SOME OF THEM, BECAUSE SOME OF THEM DO FOCUS ON REGIONAL AREAS AND SOME OF THEM ARE GLOBAL.

SO COULD YOU SHOW US A COUPLE OF THE BOOKS.

>>CHERYL: YOU WANT TO START HERE IN NEW MEXICO, WE CAN DO THAT.

>>LORENE: OKAY.

>>CHERYL: HIDING DOWN HERE, THERE'S A COUPLE OF THINGS.

TASTING NEW MEXICO IS AN OVERVIEW OF THE FOODS IN THE AREA THAT MY LATE HUSBAND AND I WROTE IN CONJUNCTION WITH THE NEW MEXICO STATE CENTENNIAL, WHICH WAS IN 2012 AND WE'VE JUST PASSED THE ANNIVERSARY OF THAT IN THE LAST WEEK OR TWO, ANYWAY.

THIS IS A WONDERFUL BOOK.

JUST AS AN OVERALL, YOU KNOW WHAT DO NEW MEXICANS EAT TRADITIONALLY AND THAT'S AVAILABLE ALL AROUND.

THEN I HAVE A GREAT HONOR TO WORK FLORENCE JARAMILLO AND HER LOVELY FAMILY AND STAFF.

I KNOW YOU'RE WELL ACQUAINTED WITH THEM.

>>LORENE: OH YEAH.

>>CHERYL: AT RANCHO DE CHIMAYO, UP IN THE LOVELY VILLAGE OF CHIMAYO.

AND SO THIS IS THEIR COOKBOOK, THIS IS NEW MEXICAN DISHES, BUT IS TOLD WITH THEIR STORY.

THEY WERE AMONG THE SETTLING FAMILIES, THE JARAMILLO'S, WERE AMONG THE SETTLING FAMILIES IN THE CHIMAYO VALLEY SOME 400 YEARS AGO.

AND IT'S A GREAT HONOR TO BE ABLE TO TALK ABOUT THAT HISTORY AND THEIR ROLE IN THAT VILLAGE OVER TIME.

>>LORENE: FLORENCE IS SUCH A WONDERFUL WOMAN AND THE EPITOME OF THE PERFECT HOSTESS.

SHE WELCOMES DINERS IN WITH SO MUCH WARMTH AND THEN IT'S MATCHED BY THE WARMTH AND THE WONDERFUL NEW MEXICAN FOOD.

>>CHERYL: IT IS.

>>LORENE: IT'S REALLY WORTH A TRIP IF PEOPLE HAVE NEVER BEEN THERE, GO TO THE RANCHO DE CHIMAYO.

>>CHERYL: YOU KNOW, I LOVE THE FACT THAT THE FRONT OF THE RESTAURANT IS JUST LOADED WITH THOSE BEAUTIFUL CHILE RISTRAS.

THOSE THAT ARE ON THE FRONT OF THE RESTAURANT ARE TYPICALLY THE ACTUAL CHIMAYO CHILE RISTRAS.

CHIMAYO CHILE IS VERY FAMOUS FOR ITS FLAVOR AND JUST, YOU KNOW, REDOLENCE AND THERE'S NOT ENOUGH OF IT BEING GROWN TO SATISFY ALL THE NEEDS AND DESIRES OF RESTAURANT DINERS, BUT THEY SAVE IT FOR THEIR CARNE ADOVADA, IN PARTICULAR.

I ALWAYS HAVE TO ORDER THAT WHEN I'M UP THERE.

>>LORENE: YES.

NOW, ANOTHER AREA OF EXPERTISE FOR YOU IS TEXAS, RIGHT?

>>CHERYL: THAT'S TRUE.

WELL, LET'S SEE, WE'VE GOT ONE BOOK HERE.

THERE ARE SEVERAL THAT ACTUALLY HAVE TEXAS IN THE NAME, BUT BECAUSE IT'S WINTER, I THOUGHT I'D BRING THIS ONE ALONG.

IT'S TEXAS SLOW COOKER .

AND WHILE WE CAN USE SLOW COOKERS ANY TIME OF YEAR OR AN INSTANT POT WITH A SLOW COOKING FUNCTION ON IT, THIS IS, I THINK, THE TIME THAT PEOPLE THINK ABOUT, THOSE STEWS, THOSE ROASTS AND THINGS.

AND YOU CAN DO SOME GREAT THINGS IN A SLOW COOKER, BUT IF YOU JUST THROW A FEW THINGS IN AND FORGET ABOUT IT, WHAT YOU'RE GOING TO END UP WITH IS THE GREY MEAT AND GRAVY SYNDROME, IS WHAT I CALL IT.

WITH JUST A LITTLE OTHER, YOU KNOW, WORK, AND I CAN TELL YOU THAT IN THESE RECIPES YOU'LL END UP WITH SOMETHING REALLY FLAVORFUL AND REALLY BEAUTIFUL OUT OF YOUR SLOW COOKER AS WELL.

BASICALLY, THESE ARE BIG, BOLD FLAVORS.

YOU KNOW, MARKETING PEOPLE DECIDE THAT, YOU KNOW, TEXAS'S NAME SHOULD BE ON THE BOOK, BUT THESE ARE GREAT FLAVORS FOR ANYBODY IN THE SOUTHWEST WHO LIKES, YOU KNOW, BOLD, BOLDLY SEASONED FOOD.

>>LORENE: YES.

AND EXPANDING BEYOND TEXAS, WE HAVE YOUR GLOBAL SMART BOOK.

>>CHERYL: YES.

AS YOU KNOW LORENE, I'VE WRITTEN A LOT ABOUT SMOKE COOKING OVER THE YEARS, STARTING WITH A BOOK CALLED SMOKE AND SPICE.

>>LORENE: THIS IS A CLASSIC.

WHAT DID " BON APPETIT" SAY ABOUT YOU.

THEY SAID, GOSH, CAN I FIND IT.

>>CHERYL: MAYBE IT'S ON HERE, I DON'T KNOW.

>>LORENE: LET'S SEE.

>>CHERYL: IT SAYS THAT WE ARE THE KING AND QUEEN OF GRILLING AND SMOKING.

>>LORENE: ABSOLUTELY.

YES, SO THIS IS A CLASSIC, THIS IS THE BASIC BARBECUE VERSION.

>>CHERYL: THIS REALLY HELPED PUT MYSELF AND MY LATE HUSBAND ON THE MAP AS AUTHORS.

IT WAS OUR FIRST BEARD AWARD WINNER OF FOUR.

SO IT REALLY GOT A LOT OF PEOPLE PAYING ATTENTION TO US NATIONALLY.

WHICH WAS SOMETHING AS YOU KNOW HAS SERVED ME WELL OVER A LOT OF DECADES.

SO THAT IS SMOKE AND SPICE .

YES, IT SURE HAS.

YEAH.

SO THAT IS SMOKE AND SPICE .

AND IN THAT BOOK, IT IS THE ONE THAT REALLY CELEBRATES AMERICAN BARBECUE TRADITIONS AND HERITAGE.

SO IT'S THE BEEF BRISKET AND THE PORK BUTTS AND THE WHOLE HOGS AND THE TRADITIONS THAT HAVE BEEN FOUND A LOT TO THE AMERICAN SOUTH IN PARTICULAR.

THERE ARE EXTRANEOUS PLACES, CHICAGO AND AS FAR NORTH AS KANSAS CITY AND SUCH TOO, THAT HAVE BARBECUE TRADITIONS.

BUT A LOT OF IT IS FOCUSED LIKE FROM TEXAS EAST THROUGH THE CAROLINAS AND SUCH.

IT WAS A JOY TO HAVE A CHANCE TO JUST GO TO ALL THESE AREAS AND TEST IT AND EAT IT.

HANG OUT WITH THESE PITMASTERS AND FIND OUT WHAT WAS SPECIAL ABOUT IT.

FOR THAT BOOK WE COOKED IN MEMPHIS IN MAY, WHICH IS ONE OF THE GREAT BARBECUE COMPETITIONS IN THE COUNTRY.

>>LORENE: OH MY GOODNESS.

>>CHERYL: GOT TEAMED UP WITH A BUNCH OF RICE FARMERS FROM ARKANSAS AND HELPED THEM COOK THEIR WHOLE HOG FOR THAT COMPETITION.

WE DID PLACE IN THE TOP 20, WHICH AT >>LORENE: GOOD FOR YOU.

>>CHERYL: THAT WAS FUN.

BUT ANYWAY, IN THE COURSE OF LEARNING A LOT ABOUT BARBECUE AND SMOKE COOKING, I'VE LEARNED, YOU KNOW, HOW YOU CAN TAKE THAT FLAVOR AND USE IT IN OTHER WAYS TOO.

WITH THOSE KINDS OF CUTS THAT WERE TRADITIONALLY PART OF AMERICAN BARBECUE CULTURE, THERE ARE VERY TOUGH THINGS THAT NEED TO COOK MANY, MANY HOURS TO BE TENDER AND TO BE EDIBLE.

AND SO, AS I WAS MENTIONING PORK BUTTS AND THINGS LIKE THAT, BUT YOU CAN TAKE THE SAME CONCEPT, THE IDEA OF SLOW, LOW HEAT WITH SOME SMOKE, AND JUST USE THAT WITH ANY FLAVORING, YOU KNOW, WITH ANY INGREDIENT, PROTEIN LIKE A CHICKEN BREAST OR A FISH FILLET AND JUST ADD SOME SMOKE FLAVOR TO IT AND END UP THEN CREATING A WHOLE DIFFERENT KIND OF DISH.

AND HAVING TRAVELED THE WORLD, I'VE SEEN SOME OF THESE THINGS DONE IN OTHER PLACES AND THEN I JUST STARTED PUTTING IDEAS TOGETHER MYSELF FOR WHAT I THOUGHT WOULD BE GOOD WITH A SMOKED INGREDIENT, WITH A PASTA OR WITH SOME, YOU KNOW, A SALAD OR WHATEVER THAT USES A MORE INTERNATIONAL ARRAY OF SEASONINGS.

>>LORENE: WONDERFUL.

WE'RE SPEAKING TODAY WITH CHERYL ALTERS JAMISON ABOUT ALL OF HER WONDERFUL WORK, HER FOUR JAMES BEARD FOUNDATION AWARDS MILLIONS OF COPIES OF YOUR BOOK SOLD.

YOU KNOW, YOU ACTUALLY DO MAKE ME EXCITED BY THE TIME WE'RE DONE TALKING ABOUT ALL THIS.

>>CHERYL: DEFINITELY, WE NEED TO EAT.

>>LORENE: YES, YES.

ALSO, ONE OTHER ELEMENT THAT YOU'VE DONE THAT IS SO IMPORTANT, YOU DIDN'T BRING IT, BUT YOU HAVE A COOKING WITH KIDS COOKBOOK.

WHAT A GIFT FOR A KID TO BE ABLE TO COOK TO LEARN HOW TO REALLY CREATE GOOD FOOD TO FEED MOM AND DAD, MAYBE WE SHOULD BE SO LUCKY.

BUT HOW DID KIDS REACT, HOW EMPOWERING IS IT FOR A KID.

>>CHERYL: I THOUGHT WE MENTIONED THAT.

IT'S A BOOK ACTUALLY THROUGH THE ORGANIZATION HERE IN SANTA FE, BASED HERE IN SANTA FE CALLED COOKING WITH KIDS AND THEY'VE BEEN ACTIVE FOR, GOSH, 25, MAYBE EVEN 30 YEARS AT THIS POINT.

AND THEY ARE IN A NUMBER OF THE SANTA FE PUBLIC SCHOOLS AS WELL AS IN SOME OF THE OUTLYING AREAS, I BELIEVE THIS PROGRAM IS IN ESPANOLA AND SUCH NOW, TOO, AND SOME OF THE SCHOOLS THERE.

WITH THESE PROGRAMS THEY BRING IN, IT'S A REALLY COMPREHENSIVE IDEA AND THEY BRING IN CULINARY EDUCATORS TO WORK WITH THE KIDS AND THE TEACHERS, AND THEY LEARN ABOUT THE SOCIAL OR GEOGRAPHICAL BACKGROUND OF FOODS FROM DIFFERENT AREAS.

SO THERE WILL BE A UNIT LIKE FROM ETHIOPIA WHERE THE KIDS ARE LEARNING WHERE ETHIOPIA IS AND WHAT PEOPLE SPEAK AND WHAT THEY EAT, AND THERE WAS A FAMINE AND WHY AND ALL THESE KIND OF THINGS AND THEN THE KIDS ARE LEARNING TO EAT SOMETHING THAT THOSE KIDS EAT, IN THIS CASE, IT'S LENTILS.

CAN YOU IMAGINE, LIKE IN ONE SEMESTER THERE ARE KIDS ALL OVER SANTA FE EXCITED ABOUT EATING ETHIOPIAN LENTILS.

>>LORENE: YEAH, YEAH, YEAH.

>>CHERYL: BUT IT'S BECAUSE THEY GET A CHANCE TO UNDERSTAND HOW COME THE FOOD IS IMPORTANT, THEN THEY GET TO MAKE IT THEMSELVES IN THE CLASSROOM, IT'S PART OF THE CLASSROOM ACTIVITY, AND THEN THEY GET TO EAT IT IN THEIR OWN CAFETERIA TOO AND THEY GET COPIES OF THE RECIPES THAT THEY CAN TAKE HOME.

AND WE GET ALL THESE COMMENTS, THE STAFF DOES ROUTINELY ABOUT, YOU KNOW, THE PARENTS BEING ABSOLUTELY FLABBERGASTED THAT THEIR KIDS ARE NOW EATING, YOU KNOW, FRESH PRODUCE AND SUCH, AND THAT THAT'S WHAT THEY FAVOR RATHER THAN JUST, YOU KNOW, CHIPS AND JUNK.

BUT IT'S THAT WHOLE PROCESS THAT THE STAFF HAS CREATED IN WORKING WITH THE PUBLIC SCHOOLS THAT, YOU KNOW, BRINGS IT INTO THEIR LIVES IN A WAY OF, OKAY, NOT JUST EAT THIS BECAUSE IT'S GOOD FOR YOU.

>>LORENE: THAT'S WONDERFUL.

>>CHERYL: AND IT'S BEEN GREAT FUN TO WORK ON THAT BOOK FOR, YOU KNOW, FOR COOKING WITH KIDS .

DEBORAH MADISON AND I, YOU KNOW WHO DEBORAH MADISON IS.

>>LORENE: YES, SHE'S A WONDERFUL COOKBOOK WRITER.

>>CHERYL: SHE AND I DID THE FOREWORD FOR THAT.

>>LORENE: THAT'S GREAT.

HEY, WHERE DID YOUR INTEREST >>CHERYL: I WAS A LUCKY KID IN THAT I HAD THE GRANDPARENTS WHO HAD THE BIG GARDENS AND WHO WOULD TAKE THE TIME TO COOK WITH ME, I LIVED CLOSE ENOUGH TO THEM THAT I COULD HANG OUT WITH THEM AND THEN MY PARENTS HAD, YOU KNOW, GARDEN AND SUCH TOO.

BUT IT WAS FROM THOSE EARLY EXPERIENCES, BOTH OF GOING OUT AND, YOU KNOW, HAVING THE INTERACTION WITH GETTING TO PICK LETTUCE AND BEANS AND THINGS IN THE GARDEN AND THEN MY GRANDPARENTS HAVING ENOUGH PATIENCE WITH ME TO LET ME COOK WITH THEM AND TO MESS UP THE KITCHEN.

AND I LOVED THAT AND I ALSO WAS A KID THAT DIDN'T REALLY LIKE THE STANDARD MEAT AND POTATOES FOODS OF THE MIDWEST PARTICULARLY AND SO MY PARENTS AND MY GRANDPARENTS ENCOURAGED ME TO TRY TO FIND OTHER FLAVORS AND THINGS THAT I LIKED.

SO THAT KIND OF SET ME ON MY LITTLE WORLD ADVENTURE OF FINDING MORE FLAVORS THAT SEEMED OF INTEREST TO ME TOO AND I LOVE EVERYTHING, REALLY.

BUT THAT'S WHAT GOT ME GOING, IS HAVING THAT EXPERIENCE WITH, YOU KNOW, WITH GRANDPARENTS.

THAT'S SOMETHING THAT I'VE TRIED TO PASS ON TO MY STEPDAUGHTER AND MY GRANDKIDS AND SUCH AND I SEE THAT IT'S TAKEN, ENERGY WITH YOUR LATE HUSBAND, BILL JAMISON, YOU WERE ABLE TO JUST DEVELOP THIS INTEREST AND BECOME THE KING AND QUEEN OF GRILLING AND SMOKING.

THAT'S WHAT BON APP�TIT CALLED YOU.

TOGETHER YOU WROTE 18 FOOD RELATED BOOKS, AND THEN UNFORTUNATELY, HE PASSED AWAY.

BUT IN A WAY, HE LIVES ON IN THESE FLAVORS.

AND THEN YOUR JOY, YOU'RE GETTING EVERYBODY EXCITED ABOUT FOOD.

>>CHERYL: I LIKE TO CONTINUE TO DO THAT, THAT'S RIGHT.

>>LORENE: YES.

SO GOVERNOR BILL RICHARDSON WAS ONE OF YOUR FANS AND HE SET UP, I THINK, THE FIRST, YOU WERE >>LORENE: AND YOU CREATED TOGETHER, YOU PUT TOGETHER THE GREEN CHILE CHEESEBURGER TRAIL IN NEW MEXICO.

>>CHERYL: AMONG MANY OTHER THINGS.

THAT WAS JUST A REALLY INTERESTING TIME AND I HAD A CONVERSATION WITH HIM AND KNOWN HIM FOR A LOT OF YEARS AND WHEN HE CAME INTO OFFICE AS GOVERNOR, YOU KNOW, I HAD BEEN SEEING THINGS, LIKE THE STATE OF CALIFORNIA AND THE THEY DO HAVE GREAT FOOD TRADITIONS, TOO AND OURS IS EVERY BIT AS IMPORTANT HERE IN NEW MEXICO.

AND SO I JUST HAD MADE, YOU KNOW, SORT OF A YOU KNOW, WELL, IT WAS A COMMENT AND IT WAS A BIT OF A CRITIQUE THAT SAID NEW MEXICO COULD DO BETTER.

THAT WAS, OF COURSE, YOU KNOW, ALL HE NEEDED TO HEAR TO GO, OKAY, YEAH, YOU'RE RIGHT.

YOU'RE GOING TO DO THIS.

AND ANYWAY, OF DOING VARIOUS PROJECTS, WE PUT THAT TOGETHER, WE PUT SOMETHING TOGETHER CALLED THE CULINARY TREASURES TRAIL THAT RECOGNIZES ESTABLISHMENTS THAT WERE AT LEAST LIKE 50 YEARS OLD, THAT ARE STILL IN BUSINESS BECAUSE SO MANY RESTAURANTS NEVER MAKE IT MORE THAN A HANDFUL OF YEARS AND WE HAVE SOME REALLY WONDERFUL PLACES AROUND THE STATE LIKE RANCHO DE CHIMAYO, THEY WERE TALKING ABOUT, LA POSTA DOWN IN THE SOUTH, SO MANY MORE THAT ARE ALL AROUND HERE TOO.

BUT THAT CELEBRATED THOSE AND JUST DOING OTHER PROJECTS TO TRY TO GET PEOPLE TO UNDERSTAND WHAT WAS IMPORTANT ABOUT OUR FOOD.

YOU KNOW, THIS MIX OF THE INDIGENOUS AND THE HISPANIC AND ANGLO THAT DOESN'T EXIST IN OTHER STATES IN THE AMERICAN SOUTHWEST, AND IT DOESN'T EXIST IN THIS FORM IN MEXICO EITHER, IT'S OUR OWN UNIQUE THING AND IT'S SO DARN >>LORENE: ALSO NEW MEXICANS WHEN THEY TRAVEL, THEY LOOK FOR CHILE ANYWHERE THEY CAN, I WAS RECENTLY IN NEW ZEALAND AND THERE WAS A SANTA FE RESTAURANT THAT DIDN'T TASTE QUITE THE SAME, BUT HUSHED MY MOUTH.

I WAS JUST HAPPY TO HAVE SOME CHILE AND TO FIND OUT HOW POPULAR IT WAS EVEN DOWN THERE, EVEN THOUGH PEOPLE HAD NO IDEA OF WHAT REAL CHILE IS LIKE.

BUT IT WAS WONDERFUL TO SEE THAT EXPANSION.

THERE'S BEEN A SHIFT IN INFLUENCE IN FOOD WRITING AND CULINARY TRENDS, BECAUSE NOW PEOPLE ARE FINALLY WANTING TO KNOW THE CULTURAL CONTEXT AND THE HISTORICAL CONTEXT WHICH YOU PROVIDE SO BEAUTIFULLY IN YOUR BOOKS.

>>CHERYL: IT HAS BEEN IMPORTANT TO ME TO TRY TO GIVE THAT BACK STORY ON HOW THESE FOODS DID DEVELOP AND WHY THEY'RE IMPORTANT AND WHO REALLY, YOU KNOW, PUT THEM TOGETHER TO BEGIN WITH.

I AM HONORED TO TELL THOSE STORIES.

>>LORENE: BUT FOOD WRITING HAS CHANGED SO MUCH IN THAT RESPECT, I THINK YOU'RE KIND OF ON THE LEADING EDGE, THE CUTTING EDGE OF THAT, BECAUSE IT USED TO BE RECIPES.

>>CHERYL: IT WAS JUST SORT OF LIKE AUNT SALLY'S KITCHEN OR SOMETHING LIKE THAT, I DON'T MEAN TO DISPARAGE ANYBODY NAME AUNT SALLY.

>>LORENE: NO, I DON'T EITHER.

>>CHERYL: BUT THERE'S MORE TO IT, YEAH, THERE'S REAL SUBSTANCE AND FOOD HAS THE ABILITY TO CHANGE THE WORLD.

I MEAN, IT'S WHAT'S MORE IMPORTANT TO OUR LIVES THAN BEING ABLE TO SIT DOWN AND EAT AND TO HONOR THAT.

I KNOW YOU AND I HAVE TALKED ABOUT, LIKE JOSE ANDRES, THE CHEF WHO HAS THE WORLD CENTRAL KITCHEN.

WHEN HE SAW THINGS WRONG, THAT GOVERNMENTS WEREN'T COMING IN AFTER THAT HURRICANE IN PUERTO RICO ORIGINALLY AND HE JUST DECIDED, I'VE GOT TO DO SOMETHING, AND I KNOW HOW TO FEED PEOPLE AND I KNOW HOW TO GET ON THE GROUND AND DO THAT AND MARSHAL CHEFS AND BRING THEM TOGETHER AND WE CAN MAKE THINGS BETTER FOR PEOPLE.

I MEAN, LOOK AT WHAT HE'S DONE OVER A DECADE OR SO.

>>LORENE: EVERY NATURAL DISASTER HE IS THERE WITH HIS CREW FEEDING TENS OF THOUSANDS, SOMETIMES EVEN MORE, DOESN'T MATTER.

BUT HE KNOWS HOW TO FEED THEM, HE GIVES THEM FOOD THAT THEY'RE USED TO, YOU KNOW, AND THEY DON'T BRING IN SOME FOREIGN CUISINE.

THEY WANT COMFORT FOOD, THEY WANT THE FOOD THEY KNOW AND HE JUST FEEDS THEM, NO QUESTIONS ASKED.

HE COMES IN WITH A TEAM, THEY HAVE LINES AND ANYONE CAN EAT, IT'S A REALLY SAINTLY CALLING THAT HE HAS.

HE GOES IN WHERE THERE ARE EARTHQUAKES, FIRES, FLOODS, HE'S THERE FEEDING THE PEOPLE.

>>CHERYL: WHATEVER THE DEVASTATION IS, HE'S FIGURED OUT HOW TO MAKE IT WORK IN THOSE SETTINGS, HOW TO BRING IN WHAT STOVES ARE NEEDED, WHAT FIRES ARE NEEDED, WHATEVER, EVERYTHING THAT'S NECESSARY TO ACTUALLY FEED PEOPLE SO THAT THEY CAN HAVE THEIR DIGNITY OF THESE MEALS AND ALL.

THAT'S VERY IMPORTANT WORK.

>>LORENE: AND THERE'S AN INTERESTING FOOD JUSTICE MOVEMENT.

BRYANT TERRY WAS HERE DURING THE LITERARY FESTIVAL THIS YEAR, AND HE HAS A BOOK CALLED BLACK FOOD , BUT HE ALSO TALKS ABOUT PROVIDING FOOD TO THE HUNGRY WITH NO QUESTIONS ASKED, JUST YOU'RE HUNGRY, YOU'VE HAD A DISASTER, WE'RE COMING IN TO FEED YOU.

AND IT'S JUST BEAUTIFUL INSIDE THE KITCHEN AND OUT.

>>CHERYL: WE HAVE GOOD ORGANIZATIONS HERE ON THE FOOD DEPOT IN PARTICULAR.

>>LORENE: OH MY GOODNESS.

>>CHERYL: ALL THE WORK THEY HAVE DONE ALL ALONG AND THEN WHAT WITH THE PANDEMIC AND EVERYTHING THAT HAPPENED, THEY'RE NOT THE ONLY ORGANIZATION HERE IN NORTHERN NEW MEXICO, BUT THEY ARE SUCH A HUGE ONE AND HAVE SO RISEN THE OCCASIONS HAVE BEEN WAY, WAY MANY, INCREASING IN NUMBER.

>>LORENE: YEAH, YEAH.

BUT I DO WANT TO TALK TO YOU ABOUT THE ROLE OF THE PANDEMIC AND HOW IT'S AFFECTING PEOPLE COOKING AND EATING.

PEOPLE SPEND A LOT MORE TIME ON THEIR HANDS AND NOW WE'RE IN THE MIDDLE OF WINTER WHERE PEOPLE WANT COMFORT FOOD AND SOUPS AND SPICY THINGS TOO.

SO WHAT ADVICE DO YOU HAVE FOR PEOPLE NOW WHO ARE HOLED UP SNOWBOUND AND ALSO A LITTLE CAUTIOUS ABOUT THE PANDEMIC AND NOT GOING OUT, IT WAS A DANGER TO BE INSIDE IN THE RESTAURANT, SO THAT WAS >>CHERYL: I THINK IT'S REALLY EASY AND NICE TO BE ABLE TO MAKE, YOU KNOW, DISHES FOR YOURSELF THIS TIME OF YEAR.

I THINK SOME THINGS ARE REALLY FAIRLY, TO ME IT COMES EASILY AND THINGS AND THEY'RE PERFECT FOR THIS TIME OF YEAR.

I MEAN, YOU CAN BUY ROTISSERIE CHICKEN AT THE GROCERY STORE AND TURN THAT INTO A COUPLE OF MEALS OF SOUP, FOR EXAMPLE.

I MEAN, BY EATING WHAT YOU WANT AS THE MEAT AND MAYBE MAKING SALAD OR SANDWICHES, BUT THEN YOU'VE GOT THAT INCREDIBLE CARCASS THAT HAS ALL THIS FLAVOR TO IT.

MAYBE A LITTLE BIT OF MEAT AND PUT THAT IN A POT AND SEASON IT, SAVOR IT, ANY KIND OF WAY.

I LIKE ADDING SOMETIMES ADDING CARROTS BECAUSE THEY'RE A LITTLE BIT SWEET AND LOTS OF ONION AND OK GO NEW MEXICAN ADD GREEN CHILE TO IT.

>>LORENE: YES OF COURSE.

>>CHERYL: OR YOU CAN DO SOMETHING MORE ASIAN BY ADDING GINGER TO IT AND MAYBE RICE INSTEAD OF NOODLES.

YOU CAN DO DIFFERENT, YOU KNOW, STARCHES AND THINGS WITH THAT.

EGG DROP SOUP, YOU KNOW, WHICH IS THE ASIAN THING, BUT IT'S ALSO A GREEK THING, AVGOLEMONO, WHEN YOU PUT LEMON JUICE WITH IT.

JUST A LOT OF THINGS YOU CAN DO FROM THE VERY BASIC IDEA OF, OKAY, I HAVE A CHICKEN AND I HAVE THIS.

I'VE BEEN MAKING LATELY, BEEF BOURGUIGNON, THE FRENCH DISH, WHICH, YOU KNOW, HAS A FANCY NAME, BUT BASICALLY, IT'S A RED WINE BEEF STEW.

>>LORENE: ONE OF THE OTHER RESOURCES THAT YOU HAVE IS THAT YOU'RE ON FACEBOOK AND YOU RECENTLY DID MAKE BEEF BOURGUIGNON, YOU HAD PICTURES OF IT AND IT WAS SO INSPIRING TO ME, EVEN WATCHING YOUR FACEBOOK POSTS, I WOULD GET EXCITED ABOUT FOOD.

BUT I WANT TO REMIND PEOPLE THAT YOUR WEBSITE IS EXCITEDABOUTFOOD.COM AND THEY CAN GO AND GET RECIPES, HOW TO VIDEOS, PICTURES OF THE FINISHED PRODUCT MINE NEVER LOOK LIKE THAT, BUT I JUST AM SO GRATEFUL FOR WHAT YOU BRING TO ALL OF THIS.

>>CHERYL: THANK YOU AND MOST, NOT ALL THE BOOKS, ARE STILL IN PRINT IN BOOKSTORES, BUT MANY OF THEM ARE, SO PLEASE SUPPORT YOUR LOCAL BOOKSTORES IN OUR AREA OR YOU CAN FIND THEM >>LORENE: YES, I'M SO GRATEFUL.

OUR GUEST TODAY IS CHERYL FOOD SCENE AND A GREAT AUTHOR.

SO THANK YOU FOR COMING AND INSPIRING US THIS WINTER.

>>CHERYL: WELL, IT'S BEEN MY PLEASURE TO BE WITH YOU AGAIN, I ALWAYS ENJOY OUR TIME TOGETHER, WHETHER WE'RE AROUND THE TABLE OR NOT.

LET'S DO THAT NEXT.

>>LORENE: LET'S DO THAT, TOO, THANK YOU SO MUCH.

AND I'M LORENE MILLS, I'D LIKE TO THANK YOU, OUR AUDIENCE, FOR BEING WITH US TODAY REPORT FROM SANTA FE IS MADE POSSIBLE, IN PART, BY GRANTS FROM THE NEW MEXICO MUNICIPAL LEAGUE, A BETTER NEW MEXICO THROUGH BETTER CITIES AND FROM