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