Santa Fe Travelers: our 5 favorite post from our first year

Our blog, Santa Fe Travelers, is a year old today. It’s been an exciting year. We got in a little travel to share with readers, went across the pond to Ireland via phone and emails to create some great stories, but mostly, we wrote about our home town, Santa Fe, New Mexico and the surrounding area. We are in the travel business and we encourage people to discover The City Different and fall in love with it as we have. Our main mission is to share what it offers. Here are five of our favorite posts from our first year.

Two things are really important in New Mexico: food and history. Chiles, the official New Mexico State Vegetable, have been part of the state’s food tradition for a long time. If you want to know more, read Were chiles always in New Mexico?

Freshly harvested chiles at the Santa Fe Farmers Market.jpg

Freshly harvested chiles at the Santa Fe Farmers Market, photo Steve Collins

While we’re on local history, New Mexico and the southwestern United States are filled with cliff dwellings. Puye Cliffs, the ancestral home to the current-day Santa Clara Pueblo, pulled us here. This is the simple version of Why we live in Santa Fe? 

Puye Cliffs, photo Steve Collins

Cliff dwellings at the Puye Cliffs near Santa Fe, NM, photo Steve Collins

If you follow the blog, you know we love food. More importantly, we love eating fresh, locally produced food. We are very thankful for the year-round Santa Fe Farmers’ Market. While here, you too can Eat like the locals in Santa Fe.

Saturday at the Farmers' Market in Spring, photo Steve Collins

A spring Saturday at the Santa Fe Farmers' Market, photo Steve Collins

We’ve done some great interviews this year with folks in the food industry. We’ve talked to chefs, food writers, cooking instructors and food producers. These have been some of our favorite posts to research and write. The interview with Ireland’s Darina Allen co-founder of the Ballymaloe School of Cookery stands out. Ireland’s culinary legend Darina Allen and the Ballymaloe Cookery School and Darina Allen, Ireland’s voice for eating fresh from the farm, the two resulting posts were highlights of the year. It’s a bit of cheating, but we so loved talking with two other Irish food folks,  Chef Paul Flynn and Clonmel butcher Pat Whelan, that we included links to those posts as well.

Darina Allen with students in Herb Garden, photo courtesy Ballymaloe Cooking School

Darina Allen with students in herb garden at Ballymaloe, photo courtesy Ballymaloe Cooking School

We have been to some great hotels in our travels. One of our favorite is The Post Ranch Inn in Big Sur, California. We love the casual elegance, the incredible Pacific views and the subtle, excellent service. Staying there was magical and writing about it brought back wonderful memories. We can’t wait to go back to Big Sur to relax and rejuvenate at Post Ranch Inn.

View from Sierra Mar dining room, Post Ranch Inn

The view from the Sierra Mar restaurant at Post Ranch Inn, photo Steve Collins

In truth, we love what we do and our blog posts are our children. If you’re a parent, you know how that is. While you may secretly have a favorite, you really love them all. Thanks to all our readers for supporting us during our first year. We raise our glasses filled with Ginger Peach Margaritas to the next one.

Author’s note: While not a traditional travelblog, where people mostly write about their travels, we write mostly for yours. If you plan a trip to Santa Fe, Santa Fe Travelers has a lot of helpful information to offer. If you want our help planning your Santa Fe experience, contact us.

 

 

 

 

 

3 Responses to “Santa Fe Travelers: our 5 favorite post from our first year”

  1. Traveling Ted
    December 3, 2011 at 4:02 pm #

    Congrats on a great year. Look forward to reading for many more.

  2. Leslie
    December 4, 2011 at 8:09 am #

    It’s been a great year! Here’s to continued success in 2012 🙂

    • Billie Frank
      December 4, 2011 at 9:23 am #

      Thanks for the good wishes and thanks for contributing one of our top stories of the year.

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