Wind, allergies, sunshine in some places, snow in others, we all know what that means; it’s officially Spring in New Mexico! But a seasonal change is definitely on its way, and that not only brings changes in the weather, it also affects what we feel like eating. Soups, stews and hearty meals give way to lighter dishes and fresher ingredients, with a renewed focus on spring vegetables.

Think February, and what immediately comes to mind is Valentine’s Day. Taking a day to celebrate love and romance with an abundance of hearts, flowers, and of course, chocolates, crosses all boundaries of race, religion, age and nationality. It also adds color to the traditionally bleak days of winter.

It’s no secret that there is a connection between food and mood. That is a universal truth, a proven part of the human condition. Certain foods trigger the brain’s pleasure centers, producing dopamine that makes you feel good. The chosen target can be sweet or savory, healthy or unhealthy, chicken soup or chocolate, depending on your mood, your health, the weather, or where you grew up.

Joseph Wrede did not set out to become a chef. His parents were artists and that was the path he initially intended to follow. But food was also a passion, and they loved to entertain, so food and art were major influences, growing up. That led to a toss-up between art school and culinary school, and food finally won.

As soon as the air turns crisp and the leaves start to fall, pumpkins seem to pop up everywhere – on porches, in pies, and even in the grocery aisles, from pumpkin flavored coffee pods and chocolates, to muffins, yogurt and even popcorn.

Few things capture the spirit of New Mexico like its chile. More than just an ingredient, chile is woven into the state’s identity, spicing its cuisine, shaping its traditions, and influencing its arts throughout the community.