To Download The
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Carlos O'kelly's
DUBUQUE365.com CARLOS o’KELLY’S BY RICH BELMONT Carlos O’Kelly’s is a curious name for a Mexican restaurant, By the way, did you know Sauce and topped with more Fuego Sauce and sour cream. isn’t it? Well, not really when you consider this restaurant refried beans are never It comes with 2 sides: Black Beans, Traditional Mexican Rice, does not serve Mexican food as defined as the food of twice fried? Most of the Cantina Fries or Papas O’Kelly. Papas is the Mexican Spanish Mexico. The people who love Carlos O’Kelly’s go there often time the beans are not fried word for potatoes and these are mashed with a fabulous because it serves New Mexico cuisine, the regional style of at all. The name refers to 4-cheese blend. cooking of the US state of New Mexico. sometimes red or black beans but usually pinto Darrel and David Rolph started in the restaurant business as beans that are possibly fried Pizza Hut franchisees in Coralville, IA and formed their parent or baked but almost always company Sasnak Management in 1975. Even though they were stewed. The name is based making pizzas Darrel had a passion for Santa Fe style on a mistranslation: in Mexican Spanish the prefix “re” is an cooking. He was always inspiring his cooks to try new recipes informal emphasis meaning “very” or “well” which has been for food we now call the cuisine of New Mexico. confused with the English “re” indicating repetition. Therefore frijoles refritos actually means well-fried beans not fried- again beans and is still a misnomer since frying is not the usual cooking method. -
Table of Contents
Table of Contents Convention At-A-Glance ........................................................................ 2 - 3 2015 Convention Theme .............................................................................4 Abecedarians Unite! ....................................................................................5 Featured Speakers ................................................................................... 6 - 8 Sigma Kappa Delta Events ...........................................................................9 Special Presentations and Workshops ................................................ 10 - 13 Student, Faculty, and Alumni Events ..................................................14 - 17 Special Topics: Education, Diversity, Common Reader ........................... 18 Scholarships and Awards Ceremony ......................................................... 19 Business Session, Caucuses, and Regional Networking ............................20 Student Leadership Positions .................................................................... 21 Suggestions for Chairs and Moderators ....................................................22 Concurrent Sessions A - J ...................................................................23 - 60 Index of Concurrent Sessions .............................................................61 - 71 Chapter and Sponsor Anniversaries................................................... 72 - 77 Past Delta Award Winners and Honorary Members ................................78 Board of Directors -
Mexican Dishes Are a Specialty Of
Southwest_ND2006_doc 9/28/06 11:33 AM Page 56 Mexican dishes are a specialty of many restaurants in the American Southwest, like the beef tacos pictured here; a cowboy grills T-bone steaks Southwest style (opposite). Bureau Taco photo courtesy of the courtesy of photo Taco photo other Visitors Bureau; and Convention Austin Visitors and Convention Scottsdale the courtesy of 56 NOVEMBER/DECEMBER 2006 Southwest_ND2006_doc 9/28/06 11:33 AM Page 57 Tastes of the Southwest From Frito pie and green corn tamales to chili cookoffs and prickly pear margaritas by Libby Boren McMillan n kitchens across west Texas, New I Mexico, and Arizona, menus revolve around ancient traditions and Wild West ingenuity, as well as area crops, Mother Nature, and the queen of all Southwestern ingredients, the chile. America’s great Southwest was born of many cultures, and a meal there reflects the diverse influences (and languages) of Native Americans, Mexicans, Spanish explorers, and herds of cow- boys, all of whom played vital roles in defining and redefining what is perhaps the most unique part of the United States. While Texas takes its culinary cues from the cowboy, neighboring Mexico, and some honest- to-goodness “Chili Queens,” Arizona menus are often inspired by both desert and mountains, an abundance of locally grown produce, and nearby California. New Mexican food is a genre all its own, neither Tex-Mex nor Mexican, but a slowly achieves high pop culture status as the aptly named Frito pie. evolved fusion of Native American recipes, The tales of how chili was created are as varied as its ingredients from regional ingredients, and south-of-the-border tra- cook to cook. -
Employer Guide 1 Recruiting for Your Workforce Just Got Easier
BE BOLD. Shape the Future. Office of Experiential Learning Corporate Relations and Career Events 2020-2021 he Office of Experiential Learning (OEL), Corporate TRelations and Career Events (CRCE) would like TABLE OF to welcome you to New Mexico State University, the CONTENTS land-grant institution of New Mexico. We appreciate your interest in NMSU and know that you will discover 2 Connect with us on a talented and job-ready pool of candidates for your HANDSHAKE organization. NMSU is a comprehensive research institution of 3 Corporate Relations and Career Events Services higher education dedicated to teaching, research, public service and outreach. As a Hispanic-serving institution, 4 Virtual Recruitment NMSU serves a multi-cultural population of students and community members across the state. 5 Education Abroad Our Las Cruces campus has an enrollment of approx- Internships imately 14,000 students from 50 states and 82 foreign countries. We are classified as a comprehensive Doctorial/ 6 Cooperative Education Research University (high research activity) by the Carne- and Internship Program gie Foundation for the Advancement of Teaching. NMSU is accredited by the Higher Learning Commission. 8-15 Estimate of Graduates The rich multi-cultural heritage and strength of our academic programs are reflected in the qualifications of 16 Companies Who Hire and Recruit Aggies the students whom you will have an opportunity to meet and ultimately recruit to be part of your organization. 20 NMSU Administration Our goal is to provide a variety of services that will assist you in filling your crucial staffing needs while offering our 21 Office of Experiential students unique career opportunities. -
The 10 Essential Ingredients of a True New Mexican Kitchen— Regardless of Your Zip Code
Tasting NM / classics Back to Basics The 10 essential ingredients of a true New Mexican kitchen— regardless of your zip code. by PETER BG SHOEMAKER I’M NOT A NATIVE New Mexican, but I eat like one. And I’m getting to the point where I’d like to cook like one as well. So it seemed a good idea to explore and share what real New Mexican cooks think are the most important ele- ments in a New Mexican kitchen. My first stop was a series of cookbooks produced in the 1960s by the women of the Española Hospital Auxiliary. The recipes in the hand-illustrated, photocopied, and hand-stapled booklets were divided among Indian, Hispanic, and Anglo dishes, and very useful for cluing me in on particular ingredients. I then spent some time with Janet Malcolm, chef and manager of the famed restaurant Rancho de Chimayó—which just received a James Beard America’s Classics Award—to find out what a lifelong New Mexican cook cooking for discerning New Mexicans con- Clockwise from above: Piñon siders important. Finally, I spoke with Kathleen Wall, a cel- nuts, tortilla press, dried posole, blue cornmeal on ebrated Jemez ceramic artist who is a veteran chef behind husks, yellow squash, zucchini. years of public and private feasts at her pueblo. Together they offered an authoritative set of basics for eating and cooking New Mexican standards. photo by INGA HENDRICKSON 66 NEW MEXICO // MAY 2016 WWW.WRIGHTSGALLERY.COM 1. CHILE Chile adds the spice to New Mexico’s life- blood. This is only barely a metaphor. -
Desert Exposure's
Chihuahua Hill gardens Super New Mexico Picturing the rodeo exposure page 12 page 22 page 28 Biggest Little Paper in the Southwest FREE Our 19th Year! • June 2014 Winner of 4 Top of the Rockies awards from the Society of Professional Journalists! 2 JUNE 2014 www.desertexposure.com www.SmithRealEstate.com Call or Click Today! (575) 538-5373 or 1-800-234-0307 505 W. College Avenue • PO Box 1290 • Silver City, NM 88062 Quality People, Quality Service for over 40 years! Nice 3b/2ba w/ open floor plan, Fixer upper with lots of potential. Borders the Forest! 3b/2ba custom Country living on almost 5ac. vaulted ceilings, & great view. Tile Great investment or sweat equity home on over 9ac with barn & Well maintained Cavco 4b/2ba w/ floors thruout. Lg garage w/ project. Comes with furniture. outbuildings. Saltillo tile, vaulted open floor plan, vaulted ceilings, shelving & workshop space. 2 $59,500. MLS #31156. Call Becky ceilings, custom cabinets & views. wonderful views, outbuildings and storage bldgs included. $229,000. MLS Smith ext. 11. 20 min from town. $279,000. MLS #31007. privacy. $159,500. MLS #31086. Call Becky #30939. Call Becky Smith ext. 11. Call Becky Smith ext. 11. Smith ext 11. Bright open floor plan w/ sun Private, unique location near golf In the pines near Pinos Altos! Spacious 4bdrm, 2-story w/ room, over-sized garage & course. Numerous upgrades Roomy 3b/2.5 ba on almost 2.5 spectacular views! New carpet, forever views! Trex deck, custom including custom cabinets, granite private acres. Large kitchen, new paint, refinished hardwood floors, hickory kitchen cabinets. -
Desert Exposure
Wind power Co-op at 40 Surprising creosote exposure page 22 page 26 plant, page 30 Biggest Little Paper in the Southwest FREE Our 19th Year! • July 2014 2 JULY 2014 www.desertexposure.com www.SmithRealEstate.com Call or Click Today! (575) 538-5373 or 1-800-234-0307 505 W. College Avenue • PO Box 1290 • Silver City, NM 88062 Quality People, Quality Service for over 40 years! LIFE IN THE REDUCED GREAT INVESTMENT PROP- FOREST – HIGHLY VISIBLE COMMERCIAL COUNTRY LIVING - NO ERTY! 4-plex with 4 spacious 2BR Surrounded SPACE WITH LIVING QUAR- RESTRICTIONS! 4BR/2BA home apartments on 1ac in Indian Hills. by Mother TERS! Almost 5000 sf on close to on nearly 5ac with good well, Strong income, easy to keep Nature & pines, this 5.4ac one of a an acre with fenced yard and areas for gardens & horses, above rented. $279,000. MLS #30556. Call Becky kind place borders nat’l forest on 1 side. garden. Currently leased $262,000. MLS ground pool, deck w/ super views & much, Smith ext. 11. Shown by appt. Main house, guest house & garage + round #31008. Call Becky Smith ext. 11. much more. $155,000. MLS #31086. Call studio. $59,500. MLS #31305 . Call Becky Becky Smith ext 11. Smith ext. 11. Great views and privacy from this Great get-a-way or fulltime living Log cabin awaiting finishing Spacious 4bdrm, 2-story w/ spacious 4b/2.5 ba on almost 3ac near Lake Roberts. Nice open touches. Nice views, privacy and spectacular views! New carpet, in Indian Hills. All this at a great floor plan, arctic insulation plenty of trees on a little over 3ac, paint, refinished hardwood floors, price! $305,000. -
New Mexico Tourism Department Tourism
NEW MEXICO TOURISM DEPARTMENT 491 Old Santa Fe Trail Mark Trujillo Santa Fe, New Mexico 87503 Indian Tourism Director Tel: 505-827-4104 Email: [email protected] Fax: 505-827-7402 www.newmexico.org NEW MEXICO Scenic beauty is the number one reason visitors come to New Mexico, the Land of Enchantment. The geological makeup includes high mountain ranges, desert terrain, great plains, marvelous canyons and of course, the Rio Grande River which runs right through the center of our beautiful state north to south. We are also famous for our New Mexican cuisine with a spotlight on the chile! The almighty chile is honored throughout the state at festivals TRANSPORTATION and cook-offs. The “official state question” Albuquerque International Sunport serves major is: “Red or Green?” airlines. Las Cruces utilizes El Paso as its main airport. TOURIS M ATTRACTIONS 16 National Parks and Monuments Albuquerque is on the Amtrak and Greyhound Bus 32 State Parks Lines. 7 National Forests and Grasslands Interstate 40 runs east-west. Carlsbad Caverns Interstate 25 runs north-south. Cities/Towns: Santa Fe, Albuquerque, Interstate 10 runs west out of Las Cruces. Ruidoso, Los Alamos, Las Cruces, Taos, Farmington, Carlsbad Pre-Columbian Ruins of Chaco Canyon, CLIMATE Bandelier, Salinas Pueblo Missions, El New Mexico has four distinct seasons and averages Morro and the Gila Cliff Dwellings 256 days of sunshine each year. The southern half Puye Cliffs in Santa Clara Pueblo of the state is typically warmer than the northern half. Rocky Mountains The climate does vary considerably from one region to Route 66 another. -
ALBUQUERQUE VISITOR's GUIDE Prepared for FJC National
ALBUQUERQUE VISITOR’S GUIDE Prepared for FJC National Workshop for Bankruptcy Judges (April 18-20, 2016)1 A. A Very Short Introduction to Albuquerque Albuquerque is New Mexico’s metropolis, with an area population of about 900,000. The next biggest city, Las Cruces, has about 200,000, while Santa Fe tallies a paltry 150,000. True, Santa Fe is much older, has tons of history, and is much more of a tourist destination, but Albuquerque is a real city. Unlike Santa Fe, in Albuquerque it is hard to find New-Agers, affected would-be artists, Native American flute music, movie stars, howling coyotes, or rich Texans. The Rio Grande runs the length of the state and bisects Albuquerque. The city sits in the Rio Grande Valley and spreads up both sides. The Hyatt hotel, which is downtown, is 5,000 ft. above sea level, two miles east of the river. To the east the city rises toward the Sandia Mountains, which run generally north and south along the city’s eastern edge. Elevation at the base of the mountain is about 6,500 ft.; the peak is 10,500 ft. West of the river the “west mesa” slopes up from the valley bottom, culminating in the five volcanos that form the western skyline. Albuquerque can be divided roughly into Downtown, Old Town, Uptown, the North and South Valleys, the Northeast and Southeast Heights (shown as the “Eastside” on the attached map), and the West Side. Surrounding towns include Rio Rancho, Bernalillo, Los Lunas, Corrales, and Placitas. Route 66 ran through Albuquerque before I-40 was built. -
22-29 Ndzym02/Chile Beer
hile! In beer? Nothing strikes more fear into the hearts of which case you receive both. New Mexican cuisine constitutes beer judges than the words chile beer. “That one will defi- an homage to the chile plant, with dishes such as carne adova- C nitely have to be judged last in the flight—wouldn’t want da (hunks of pork stewed in red chile sauce), chile re-llenos to ruin our palates, would we?” (whole green chiles stuffed with cheese, battered and deep What would possess a brewer to deliberately put hot chile fried) and huevos rancheros (a fried egg or two served on a peppers into a perfectly good beer, and why would anyone blue corn tortilla, smothered in red or green chile), to say drink it? Let’s peel this chile and see. nothing of the more pedestrian enchiladas, tamales, burritos and tacos. WWhhyy BBrreeww wwiitthh CChhiilleess?? “Chile,” by the way, is the preferred spelling in New Mexi- In New Mexico, where the official state question is “red or co. “Chili” is that eastern/Texan concoction of tomatoes, beans green?” it’s just natural to want to put chile in beer. Red or and meat, and “chilli” is the spice powder mixture that con- green refers to your choice of chile to be slathered on top of tains ground chile and other things like cumin. Sure, chili is your meal. Appropriate answers also include “Christmas,” in good in its own right, but that’s not what we’re talking about. Drinking Chile Beer When is the best time to drink a chile beer? A tall, cold, spicy one goes naturally with New Mexican food, blending with and accenting the southwestern flavors. -
Dining Options
Santa Fe Dining Options The Bull Ring – 150 Washington – (505) 983-3328 Voted “Best Steak” and “Best Place to be seen in”, this Santa Fe institution is a must for steak lovers! (Reservations required) Café Pasquals – 121 Don Gaspar – (505) 983-9340 Colorful, casual atmosphere serving cuisine inspired by New Mexican and Old Mexican traditions for over 31 years. Serving breakfast, lunch, and dinner. (Reservations accepted for dinner only – strongly recommended) El Farol – 808 Canyon Rd – (505) 983-9912 A Canyon Road favorite featuring innovative Spanish cuisine specializing in tapas. Live entertainment nightly. (Reservations accepted) Coyote Café – 132 West Water – (505) 983-1615 Exciting menu in a sophisticated setting. Seasonal rooftop cantina is both reasonably priced and lots of fun! (Reservations suggested) Anasazi – 113 Washington – (505) 988-3236 Fine dining at the Rosewood Inn. American cuisine infused with regional ingredients. Serving breakfast, lunch, and dinner. Enjoy nice weather by dining on the patio. (Reservations accepted) Blue Corn Cafe – 133 West Water – (505) 984-1800 Variety of food featuring New Mexican cuisine, pub fare, specialty burgers. Seasonal patio. Amavi – 221 Shelby – (505) 988-2355 Santa Fe’s most romantic décor, alfresco dining, and comfortable lounge. Southern European inspired fare utilizing seasonal, local ingredients. 315 Restaurant & Wine Bar – 315 Old Santa Fe Trail – (505) 986-9190 French bistro cuisine featuring new dishes each day. One of the city’s hotspots under Chef Louis Moscow. La Casa Sena & La Cantina – 125 East Palace – (505) 988-9232 La Casa Sena has an extensive wine list in a historic setting with a lovely garden patio. -
The Art of Blending Tradition, Culture, and Cuisine
The Art of Blending Tradition, Culture, and Cuisine ~ New Mexico, green chile peppers form the culinary foundation for creating a tapestry of flavors found in our traditional recipes. Cervantes selects the finest New Mexico grEEn Chile, HArvested at thE pEak of flAvor And captures thE essence of classic New Mexico cuisine with this flavorful and HEalthy salsa. Three generations of our family continue to preserve and perfect authentic New Mexico chile recipes. Our New Mexico Green Chile Salsa is the result of this commitment to preserve time-honored recipes - many of which are more than 100 years old. BlenDED for today's HEAlthIEr lifestyles, CervAntes salsas and sauces retain the richness of traditional flavors, but with less salt, fewer calories, and no fat or cholesterol. We invite you to enjoy one of New Mexico's most celebrated Foods with tHIs All-naturAl salsA from thE mAgical LAnD of Enchantment ~ a place with a passion for its world-famous cuisine, eclectic lifestyle, and artistic culture. Gi/4}i:JE£/J-G-. ~4/SCS .••Made with Natural Ingredients ~ The Art of Blending Tradition. Culture. and Cuisine Sun-Ripened New Mexico Chile Pods, Salt, Lemon Juice, Garlic, Unbleached Wheat Flour, Spices. wn New Mexican cuisine, centuries of influence Wheat from Native American, Spanish, Mexican and ContAIns Northern European traditions create a tapestry of Nutrition Facts Amount /SErving %DY* flavors. The culinary foundation - the native chile ServoSize 1/4c (67g) Total Fat Og 0"10 pepper - rich in color, texture, flavor, and aroma Servings (8) Trans Fat 09 00/0 serves as our Spice of Life.