Every Friday morning, Adam Woodley wakes hours before the first rays of sunlight illuminate Wheeler Peak in northern New Mexico. While the valley is still dark, Woodley heads to the Taos County Economic Development Corporation to load a refrigerated truck with locally made hummus and tabouli; gluten-free quinoa cookies; fresh sprouts; and pots of mint, basil and flowers. By 4 am, Woodley begins the loop between Taos and Albuquerque, with stops in Santa Fe and Los Alamos, to deliver these goods to dozens of groceries, restaurants and even to personal homes. He picks up items from others along the way, like flats of wheatgrass in Santa Fe, to deliver further on his route or carry back to Taos. His delivery work—which can fill an 18-hour work day—is one of the integral parts of New Mexico’s blossoming local food movement....Read the full story.

Published in the October/November 2014 issue of Edible Santa Fe.