AI Summary
5 min read🎙️ The Voices & The Context
- The Format: A lively radio interview replay on the "Slow Food Santa Fe Out Loud" segment of the Garden Journal show, featuring hosts chatting with a guest chef about his restaurant and philosophy.
- The Key Players:
- Guest: Graham Dodds, Executive Chef and Owner of NOSA near Ojo Caliente, NM—nominated for the James Beard Award Best Chef Southwest, known for solo-cooking hyper-local, farm-to-table tasting menus.
- Hosts: Nina Rosenberg and Lyset Johnson from Slow Food Santa Fe—warm, enthusiastic duo with great chemistry, bantering on local food scenes and teasing Graham about his Texas roots.
- The Vibe: Educational and inspiring, with a fun, foodie enthusiasm—celebrating slow food, local farms, and leisurely meals in northern New Mexico's high desert.
🗝️ Key Themes & Topics
The episode dives into slow food principles through Graham's story, spotlighting hyper-local sourcing, seasonal creativity, and community-driven dining in a stunning rural spot.
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What you'll learn
- 1 (00:00) **🎙️ Introduction: Graham Dodds**
- 2 (03:37) **Career Path and Influences**
- 3 (06:51) **Arrival in New Mexico and NOSA Origins**
- 4 (09:58) **Restaurant Vision and Setting**
- 5 (12:38) **Local Sourcing and Farms**
- 6 (18:37) **Signature Dishes**
- 7 (20:25) **Operations and Dining Experience**
+ Full timestamped outline available in the app
Show Notes
Lissa Johnson and Nina Rosenberg interview Chef and Owner Graham Dodds of NOSA Restaurant near Ojo Caliente. While much of this interview originally aired in June 2023 we've updated it in honor of Graham's nomination for the 2026 James Beard Best Chef of the Southwest Award.Â
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