Moving is never easy. Especially when you are about to turn thirteen, forced to leave a lush paradise for a barren wasteland and afflicted by a know-it-all-smart-aleck for a brother. With an old lady for her new neighbor and parents who think looking at rocks is fun, Micay has only her geeky brother to console her. At least he understood that beach bunnies were not meant to be desert rats. Though she is determined to remain miserable in her new life, little does she know that her neighbor is more than meets the eye and will set her on a grand and ancient adventure that challenges all her preconceived ideas. Land of Enchantment is a fresh take on an old adage, don't judge a book by its cover, and showcases the little known grandeur of the truly enchanting state of New Mexico (yes, it really is a part of the United States). Keywords: Tween, Adventure, Archaeology, Mystery, Discovery, Imagination, History, Artifacts, Moving, Self-Discovery

New Mexico native and travel and food writer Carolyn Graham goes beyond the standard restaurant guide to detail her personal experiences traveling and eating around the state. The result is a distinctive road map of flavors, ingredients, and fusions that bring these New Mexico food trails to life. This guide is for those who are ready to hit the road and want to be informed about the places they are visiting. It’s for foodies, travelers, adventurers, and eaters who want to go beyond the online reviews to explore the culture and people of New Mexico through its cuisine. New Mexico Food Trails takes readers and road trippers on a tour of the state with their taste buds, through towns large and small, where cooks and chefs are putting their own spin on New Mexico’s most famous ingredients and dishes. Take a delicious journey to find and experience some of the best dishes, drinks, flavors, textures, and terroir in the Land of Enchantment.

"[A] thoughtful and compelling elegy to a troubled man, a broken love, and a broken dream of the west."—Leslie Jamison, New York Times bestselling author of The Empathy Exams An MSN Best Book of 2016 Set against the stark and surreal landscape of New Mexico, Land of Enchantment is a coming-of-age memoir about young love, obsession, and loss, and how a person can imprint a place in your mind forever. When Leigh Stein received a call from an unknown number in July 2011, she let it go to voice mail, assuming it would be her ex-boyfriend Jason. Instead, the call was from his brother: Jason had been killed in a motorcycle accident. He was twenty-three years old. She had seen him alive just a few weeks earlier. Leigh first met Jason at an audition for a tragic play. He was nineteen and troubled and intensely magnetic, a dead ringer for James Dean. Leigh was twenty-two and living at home with her parents, trying to figure out what to do with her young adult life. Within months, they had fallen in love and moved to New Mexico, the “Land of Enchantment,” a place neither of them had ever been. But what was supposed to be a romantic adventure quickly turned sinister, as Jason’s behavior went from playful and spontaneous to controlling and erratic, eventually escalating to violence. Now New Mexico was marked by isolation and the anxiety of how to leave a man she both loved and feared. Even once Leigh moved on to New York, throwing herself into her work, Jason and their time together haunted her. Land of Enchantment lyrically explores the heartbreaking complexity of why the person hurting you the most can be impossible to leave. With searing honesty and cutting humor, Leigh wrestles with what made her fall in love with someone so destructive and how to grieve a man who wasn’t always good to her.

The journalist takes us on a fascinating journey into the heart of chile culture that includes the history of the plant, the role of migrant farm labor, problems faced by farmworkers, research on chile breeding, pesticides, the salsa wars, changes in U.S. eating habits, and the impact of NAFTA.

A cookbook devoted to the family friendly, tailgate party classic--featuring more than 60 tried-and-true recipes--from veteran cookbook author and Americana expert Robb Walsh. Americans love chili. Whether served as a hearty family dinner, at a potluck with friends, or as the main dish at a football-watching party, chili is a crowd-pleaser. It’s slathered over tamales in San Antonio, hot dogs in Detroit, and hamburgers in Los Angeles. It’s ladled over spaghetti in Cincinnati, hash browns in St. Louis, and Fritos corn chips in Santa Fe. In The Chili Cookbook, award-winning author Robb Walsh digs deep into the fascinating history of this quintessential American dish. Who knew the cooking technique traces its history to the ancient Aztecs, or that Hungarian goulash inspired the invention of chili powder? Fans in every region of the country boast the “one true recipe,” and Robb Walsh recreates them all—60 mouth-watering chilis from easy slow-cooker suppers to stunning braised meat creations. There are beef, venison, pork, lamb, turkey, chicken, and shrimp chilis to choose from—there is even an entire chapter on vegetarian chili. The Chili Cookbook is sure to satisfy all your chili cravings.

Beginning in the seventeenth century, townsfolk and rural dwellers in the remote Spanish colonial city of Santa Fe maintained a provocative interest in mysterious and miraculous visions. This preoccupation with the afterlife, occult forces and unearthly beings existing outside the natural world led to early witch trials, stories about saintly apparitions and strange encounters with spirits and haunted places. New Mexican author Ray John de Arag�n explores the time-honored tradition of frightening folklore in the Land of Enchantment in this intriguing collection of tales that crosses cultures in the dark corners of the southwestern night.

Chow down on Calabicitas with Red Serranos and slake your thirst with a Prickly Pear Margarita. Dave Dewitt brings together 145 recipes that exemplify the diversity, ingenuity, and unique flavors of New Mexican cuisine. In addition to revealing the secrets behind regional delights ranging from Chipotle Pumpkin Seed Pesto to Spicy Chocolate-Raspberry Muffins, Dewitt offers a glimpse into New Mexico’s vibrant food scene with engaging profiles of local food producers. Pass the Buffalo Green Chile Eggrolls!

The author and filmmaker known as the “Chile Chica” serves up the pepper’s “role in New Mexico’s history, heritage, culture, and of course, cuisine” (SantaFe.com). To some, chile might be considered a condiment, but in New Mexico it takes center stage. Going back four centuries, native tribes, Spanish missionaries, conquistadors and Anglos alike craved capsicum, and chile became infused in the state’s cuisine, culture and heritage. Beloved events like the annual Fiery Foods Show bring together thousands of artisans specializing in chile. The Chile Pepper Institute at New Mexico State University devoutly researches the complexity of chile and releases carefully crafted varieties. Legendary farms like Jimmy Lytle’s in Hatch and Matt Romero’s in Alcalde carry on generations-old practices in the face of dwindling natural resources. Acclaimed restaurants continue to find inspiration in chile, from classic dishes to innovative creations. Join local author and award-winning documentary filmmaker “Chile Chica” Kelly Brinn Urig for the enchanting history of chile. “A colorful book loaded with photos, most taken by Urig as she traveled the state interviewing people and tasting traditional foods . . . The Chile Chica and her generation are the future of the chile industry if it’s to survive. Pay attention to them.” —Santa Fe Travelers “For both the film and the book she let chile and the people who grow it and cook it do the talking.” —Albuquerque Journal

Jameson's book combines the lore of chili with over 125 recipes organized by history, geography, fact, and folklore. His recipes reflect traditional and nontraditional ingredients and include wild game, seafood, and health and vegetarian varieties, as well as celebrity favorites. "The Ultimate Chili Cookbook" includes explanations of terms, ingredients, and techniques for a quality bowl of chili. He also lists the top 10 chili cookoffs which attract thousands of afficianados across the country and are prime outlets for author appearances and selling books. He plans to update all of this information, broaden the appeal beyond Texas, and expand the celebrity section.