Brian Hieggelke

One of the prouder accomplishments of our grandparents' generation was the conquest of the American food supply. No longer dependent on their own output, they left the farm and moved to the city. Improved preservation and distribution took the local, and largely seasonal, element out of produce. Most foods were suddenly always available. Ironically, one of the noteworthy movements of our times is the resurgence in interest in local foods. The best new restaurants pride themselves on working directly with farmers and food artisans, and farmers' markets are popping up everywhere. Acclaimed cookbook author Deborah Madison is a board member and former market manager of the Santa Fe Area Farmers' Market. She visited more than 100 other markets, and has just published "Local Flavors: Cooking and Eating from America's Farmers' Markets." It's not only a book of recipes featuring the typical products of markets, but it's also a fine narrative on this earthy trend. As she points out: "When you think about it, the farmers' market is really about the only place left in our lives where we can interact with someone who makes something we use." Madison offers both philosophical and practical tips for the market-goer: after all, not only is it enriching to talk to the farmer who grew your food, but he usually has great recipes, too.

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