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Features

  • Submitted to the Optic

    Alicia Chacon and Jessica James have been busy this summer interning at the Mora San Miguel Electric Cooporative, Inc.

    The CEO/General Manager of the Mora-San Miguel Electric Cooperative, Inc., Alex Romero, has had internship programs with UNM and NAU prior to coming to the cooperative.

    He entered an agreement with Luna Community College to start an internship program for business students.

    This summer was the first step for the program. Chacon and James were selected for the program.

  • EDITOR’S NOTE: Elizabeth Karmel is a grilling and Southern foods expert and executive chef at Hill Country Barbecue Market restaurants in New York and Washington, as well as Hill Country Chicken in New York. She is the author of three cookbooks, including “Soaked, Slathered and Seasoned.”
    By Elizabeth Karmel
    The Associated Press
    BLT sandwiches are synonymous with summer. And the only thing better than a BLT sandwich is a grilled BLT pizza!

  • By Margaret McKinney
    Highlands University
    The New Mexico Highlands University Donnelly Library presents a free reading and discussion group titled “Let’s Talk About It: Muslim Journeys.”
    The books are available at Donnelly Library, thanks to a National Endowment for the Humanities grant awarded to the library for the Muslim Journeys collection.

  • Submitted to the Optic
    Making maps of the land in which we live is long standing. For example, the first map to show North and South America as two distinct continents yet joined together by land was produced in 1550. At the same time maps are not always realistic representations of the natural world.

  • EDITOR’S NOTE: Sara Moulton was executive chef at Gourmet magazine for nearly 25 years, and spent a decade hosting several Food Network shows. She currently stars in public television’s “Sara’s Weeknight Meals” and has written three cookbooks, including “Sara Moulton’s Everyday Family Dinners.”

    By Sara Moulton
    The Associated Press

  • Submitted to the Optic

    The Santa Fe Opera will present a four-day symposium on Oscar Wilde in conjunction with the world premiere of Theodore Morrison’s opera Oscar.

    The symposium begins on Thursday with a keynote address by Merlin Holland, author and only grandchild of Wilde. The keynote address takes place at 6 p.m. Thursday at the Santa Fe Woman’s Club, 1616 Old Pecos Trail in Santa Fe.

  • Submitted to the Optic

    Rocky Mountain Youth Corps (RMYC), a non-profit organization based in Taos, has been awarded a contract through the New Mexico Mortgage Finance Authority to implement the federal Department of Energy’s Weatherization Assistance Program.  

    Qualified low income homes in Taos, Colfax, Union, Mora, Harding, San Miguel, Guadalupe and Quay counties receive services to improve residential energy efficiency.

  • By Elizabeth Karmel
    The Associated Press
    Sometimes the promise of leftovers is almost more exciting than the meal itself! And who says leftovers can’t be planned?

  • EDITOR’S NOTE: Sara Moulton was executive chef at Gourmet magazine for nearly 25 years, and spent a decade hosting several Food Network shows. She currently stars in public television’s “Sara’s Weeknight Meals” and has written three cookbooks, including “Sara Moulton’s Everyday Family Dinners.”

    By Sara Moulton
    The Associated Press
    Even though fruit and cheese tend to go together like soup and sandwich, the first time I saw watermelon and feta cheese paired up on a menu it struck me as very odd.

  • By Eric Martin

    Las Vegas Optic

  • By Sara Moulton
    The Associated Press
    If you’ve never tasted fresh lemonade, you don’t know what you’re missing. It’s just so much more vivid than the supermarket stuff, much more about the lemon and less about the sugar.
    True, juicing the lemons can be a pain, but the process becomes very near painless if you start by softening the lemons in the microwave for 30 seconds. Then all you have to do is add sugar syrup — a mixture of sugar and water, heated until the sugar is dissolved — and some cold water. Done.

  • The Associated Press
    Who says salsa has to be made from tomatoes? Or dumped unceremoniously from a jar?
    With all of summer’s bounty, there are plenty of fresh fruits and vegetables that make fantastic salsas. Scoop them up with chips or crackers, or add them to sandwiches, salads, burgers and tacos. We came up with three simple salsas, but they are easily tweaked to whatever is fresh or happens to be in your refrigerator. Switch out the apples for peaches or plums, even chopped strawberries. Don’t like dill? Opt for basil or tarragon.

  • By Sara Moulton
    The Associated Press
    Just because summer seems to scream for pie doesn’t mean we are eager to crank up the oven. This is especially true at the Fourth of July, when we’d rather focus on the grill and preparations for fireworks.

  • By Margaret McKinney
    Highlands University

    The New Mexico Highlands University Ray Drew Gallery presents an exhibit of the university’s eclectic fine art collection through Aug. 12.

    The Ray Drew Gallery is in the university’s Donnelly Library, 802 National Ave. The gallery is open Monday through Friday 8 a.m. to  5 p.m., and on Saturday and Sunday from 1 to 5 p.m.

  • By Alison Ladman
    The Associated Press
    Who says the traditional Easter ham has to be traditional?
    We understand that there is good reason for many traditions, particularly when it comes to food. After all, many food traditions earned their place because they are simply delicious. The glazed ham is a fine example. And that’s why we decided not to mess with that part of this spring staple.

  • By Alison Ladman
    The Associated Press
    A little retro and a whole lot of fun, cream cheese mints are the perfect way to keep little hands busy during Easter dinner preparations.
    Make up the dough, then let the kids play around with different flavors and colors (or not, if you’re trying to avoid pink and green hands). They also can form the mints in a variety of shapes. Consider making lemon mints, classic peppermints, or orange cream mints. You even could do mocha mints with coffee and chocolate extracts.

  • By Russell Contreras
    The Associated Press
    Evil eye. Magical fright. A sick soul.
    These are all afflictions usually treated by traditional Mexican healers known as curanderos. And this summer, an Albuquerque museum is planning an exhibit on the magical art of curanderismo, or the practice of traditional Mexican folk healing.