Farina’s

Farina: Crafting a National Culinary Icon in Albuquerque"

In the culinary constellation of Albuquerque, Farina Pizzeria and Wine Bar shines with the intensity of a star that's earned its place in the national spotlight. The journey to acclaim began with a simple yet ambitious goal: to create a pizza that was nothing short of perfection. Stew Dorris, transitioning from the world of fine drinks at Artichoke Cafe to the precision of pizza making, knew that the foundation of Farina's future success rested on the trials and triumphs of experimentation. Thousands of pizzas later, Farina emerged, not just as a local favorite, but as a beacon of pizza excellence recognized across the country.

General Manager Orion Guimond attributes this acclaim to an unwavering commitment to quality—a refusal to compromise on ingredients or to diminish the value of their dedicated staff. It's this philosophy that has propelled Farina to the forefront of the pizza scene, with their traditional Margherita—a symphony of house-made fresh mozzarella and a time-honored recipe—serving as the crowd favorite and a testament to the universal appeal of a classic done right.

Yet, Farina is more than its Margherita. It's a gallery of gourmet creations like the Formaggio di Capra, adorned with house-cured pancetta, each pie a canvas where the thin, bubbly crust with its signature char speaks of the fiery embrace of an 800° oven. The downtown location buzzes as a see-and-be-seen venue, its wine list a curated collection of conversation starters, while the Northeast Heights outpost welcomes groups with its expansive seating and a full bar, setting the stage for memories in the making.

The ambiance of Farina marries rusticity with contemporary flair; exposed brick walls at the downtown establishment whisper tales of the past, even as they showcase the vibrancy of local artistry. And in a gesture that extends the Farina experience beyond its doors, the offer to take home a ball of their prized dough invites patrons to partake in the craft of pizza making within their own kitchens.

With personal favorites that range from the meat lover’s Carni to the vegetarian delight Melanzane, from the spicy kick of Pepe Caldo to the tender Pork Shoulder Sandwich, Farina's menu is a parade of culinary diversity. And for those sweet endings, the Butterscotch Budino and the robust flavor of their Gorgonzola Dipping Sauce are not to be missed.

In the spirit of Dan Pashman, Farina is celebrated not just for its pizza but for its ability to merge tradition with innovation, quality with community, and food with art. This pizzeria and wine bar isn't simply a place to eat; it's a place where every bite is a journey, every meal an exploration, and every visit a chance to savor a slice of Albuquerque's finest.

Transform Your Pizza Box into a Food Dehydrator (AKA: Pizza Flakes Maker)

Stop throwing away produce!

Every year, Americans waste about 30-40% of their food supply, which then contributes to the 8% of global greenhouse gases that cause climate change. Let's save the planet one slice at a time and turn that old pizza box into a DIY food dehydrator! This hilariously easy project will transform your leftovers into delicious dried snacks.

Materials:

- 1 large pizza box (clean, without grease – yes, that means ordering another pizza)

- Aluminum foil (to make it shiny like your future)

- Plastic wrap (because who doesn't love plastic?)

- Black construction paper (very goth, very functional)

- A utility knife or scissors (sharp objects: handle with care!)

- Tape (the universal fixer of all things)

- A small fan (optional, if you want to go high-tech)

- Wooden dowels or skewers (also optional, but let’s get fancy)

- Mesh or cheesecloth (to keep it all in place)

Instructions:

1. Prepare the Pizza Box:

Open that pizza box and line the inside with aluminum foil, shiny side up. This will reflect heat and make your box look like a science experiment. Cover the bottom of the box with black construction paper. This will absorb heat and add to the mystery.

2. Create a Window:

On the top of the pizza box lid, cut out a rectangular window, leaving about a 1-inch border around the edges. Make it artsy. Cover the window with plastic wrap and secure it with tape. This will allow sunlight in and create a greenhouse effect. Now your pizza box is officially smarter than your last smartphone.

3. Create Air Vents:

Cut small air vents on the sides of the pizza box to allow for airflow. You can make these by cutting small flaps and folding them back slightly. These vents are like your dehydrator’s nostrils.

4. Optional: Add a Fan:

If you have a small fan, place it near the air vents to enhance airflow. This will help to speed up the drying process and make you feel like an engineering genius.

5. Create Racks:

If you have wooden dowels or skewers, create racks to hold your food. Simply poke holes in the sides of the box and insert the dowels through the holes, creating a grid. Now it’s looking like a mini barbecue. Alternatively, use a piece of mesh or cheesecloth to lay your food on inside the box. It’s like a hammock for your snacks.

6. Place Your Food:

Arrange your food items on the racks or mesh, ensuring they are spread out evenly and not touching each other. Give them space to breathe – it’s yoga for your veggies.

7. Position Your Dehydrator:

Place the pizza box dehydrator in a sunny spot outside. The plastic wrap window should be facing the sun to maximize heat absorption. Your neighbors will be jealous of your eco-friendly contraption.

8. Monitor and Rotate:

Check on your food periodically and rotate the box if necessary to ensure even drying. You’re basically a helicopter parent for dehydrated snacks. Depending on the weather and the type of food, drying times can vary from several hours to a couple of days. Patience, grasshopper.

Dehydrating Specific Foods:

Red and Green Chiles:

Preparation: Wash and dry the chiles. Slice them into rings or halves, removing seeds if desired. Fun fact: Spicy foods can increase your metabolism by up to 8%! Drying Time: Chiles typically take 1-2 days to dry completely. They should be brittle and break easily when fully dehydrated.

Tomatoes:

Preparation: Wash and dry the tomatoes. Slice them into ¼ inch thick slices or cut cherry tomatoes in half. Did you know tomatoes are technically a fruit? Mind blown. Drying Time: Tomatoes can take 1-3 days to dry. They should be leathery and pliable when done.

Popular Herbs (e.g., Basil, Oregano, Thyme):

Preparation: Rinse herbs and pat dry. Remove leaves from stems if they are large. Herbs can improve memory by up to 75%. Okay, I made that up, but it sounds good! Drying Time: Herbs generally dry within 1 day. They should crumble easily when touched.

9. Enjoy Your Dehydrated Food:

Once your food is sufficiently dried, remove it from the dehydrator and store it in an airtight container. Congrats! You’ve just saved the planet one dehydrated snack at a time.

This DIY food dehydrator is an easy and cost-effective way to preserve your favorite foods using just a few household items. Happy drying, and remember, every little bit helps in the fight against climate change!