One of the pleasures of summertime is sinking your teeth into a sweet, juicy melon, and cantaloupe stands out from the crowd for more than just its unusual name.

There’s something about corn that feels like summer. As chef Joseph Wrede recalls, “I grew up in Ohio, a huge agricultural state, where a popular saying was ‘Knee high by 4^th. of July.’ That meant that if the locally grown corn was up to the farmers’ knees, or higher, by then, the crop was on track for a successful harvest in August.”

Think rhubarb, and the first thing that comes to mind is likely to be strawberry rhubarb pie. That winning combination of sweet and tart is one of summer’s best treats, but looks can be deceiving, because there is much more to rhubarb than meets the eye.

The story of sheep in New Mexico began in the 1500s, when the churro, a hardy breed of sheep, was brought here by Spanish explorers.

There is something about asparagus showing up, that makes us feel spring has finally triumphed after its long-drawn-out, turbulent battle with winter. Those bright green spears are one of the clearest and most welcome signs that the season really has turned a corner at last.

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.