A few weeks ago, in New Mexico, John and I visited Los Poblano's, a historic inn and organic farm in Albuquerque. Nestled in the heart of the Rio Grande Valley, with the Sandia Mountains in the background, we drove through a shaded alleyway of ancient cottonwoods surrounded by 25-acres of fragrant lavender fields. 
A red Farmall tractor greeted us on the way to the restaurant, reminding us that our dinner at Campo's would be a "field to fork" experience, as much about feeding the soul as filling ...