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Features

  • The audition for the Missoula Children’s Theatre production of Beauty Lou and the Country Beast will be held at 10 a.m. on Aug. 6 at Ilfeld Auditorium on the New Mexico Highlands University campus.

  • By J.M. HIRSCH
    AP Food Editor

    People have been eating it for thousands of years, yet still no one can tell me why it should be peeled. So I don’t, and neither should you.

    “It” being fresh ginger, the gnarly brown root that lives amongst the grocer’s Asian produce. And the flavor is so much better than dried, you must get to know it.

  • By Alison Ladman
    For The Associated Press

    Whether you dress your potato salad with mayo or belong more in the vinegar camp, the beauty of this picnic staple is that it so wonderfully accommodates just about anything you care to add. And if the flavors are big and bold, all the better.

    So this year we decided to take a basic vinegar potato salad to the next level.

    We added all the trimmings you’d typically expect on an Italian grinder.

  • By Margaret McKinney
    Highlands University

    New Mexico Highlands University cultural anthropology professor Mario Gonzales was honored with the Hispanic Writer Award to attend the Taos Summer Writers’ Conference that started on Sunday and finishes on July, 22.
    Named as one of the top ten writers’ conferences in the country, the event is now in its 14th year.

  • By Alison Ladman
    For The Associated Press

    Pulled pork is a treat often reserved as an occasional indulgence. Which probably is good, since it tends to be made with some of the fattier pieces of pork, which then are smothered with a sugary sauce and piled on a white roll. Trouble is, we love pulled pork and we wanted a version we could feel good about enjoying a little more often.

  • By J.M. Hirsch
    AP Food Editor


    It’s hard to not love an ingredient that loves fat.

    And that’s exactly what sage does — it partners perfectly with foods rich in oils and fats. That’s why it is so common in hearty holiday foods.

  • By Alison Ladman
    For The Associated Press


    Ready for a cool and refreshing soup hot off the grill? It’s got to be gazpacho.
    Gazpacho is the perfect healthy summer food. It’s jammed with all manner of vegetables, including the tomatoes and zucchini that tend to overrun our gardens, and traditionally is served cool to help beat the summer heat.

  • By Michelle Locke
    For The Associated Press

    The parade of retro treats marches on. And this summer it seems the foodie hipster scene has declared shaved ice is the hot “new” old way to stay — and be — cool.

    “We have lines. People are really excited about it,” says David Carrell, one of the operators of the New York City-based People’s Pops, which specializes in shaved ice, along with ice pops, both made with fresh fruits and herbs.

  • By Alison Ladman
    For The Associated Press

    As all-American desserts go, it’s hard to beat apple pie, especially for the Fourth of July.

    But celebrating a big holiday shouldn’t have to involve making a big healthy eating sacrifice. So in honor of our nation’s independence, we decided to create an apple dessert that lets us have our pie and our healthy habits, too.

  • By J.M. Hirsch
    AP Food Editor

    Pretty to look at, but what do you do with it?

    That about sums up how most of us feel about star anise. And that's why it's mostly been relegated to the backwaters of spice cabinets in the U.S. What most people don't realize is that star anise actually is a deliciously potent spice that can do amazing things for your cooking, especially for meat.

  • Solar power has been around for decades, but until recently most area residents have seen it as a novelty rather than a real option for their own homes and businesses.

    That view has changed in recent years with Renewable Energy Credits, or RECs, and tax credits currently being offered that make converting to solar energy more affordable.

  • By Elizabeth Karmel
    For The Associated Press

    During a recent visit to a food festival in South Carolina, I was lucky enough to be invited to the home of Nathalie Dupree, cookbook author and Southern entertainer extraordinaire.

  • Burger King makes promise

    Burger King on Wednesday became the first major U.S. fast-food chain to pledge that all of its eggs and pork will come from cage-free chickens and eggs by 2017.

    The move by the world’s second-biggest burger chain helps it satisfy growing demand among customers for humanely produced fare and adds fuel to an industry-wide shift to consider animal welfare when purchasing food supplies.

  • By Margaret McKinney
    Highlands University

    International Magicians of the Year-The Spencer’s Theatre is coming to the Meadow City with a show at 7 p.m. this Tuesday in Ilfeld Auditorium.

    Kevin and Cindy Spencer have been called modern-day Houdinis who leave their audiences spellbound with their unique blend of high-tech spectacle, drama and danger.

  • The public is invited to join the Mora Valley Community Health Services, a nonprofit organization, and the Mora Mountain Mamas, a local women’s organization, at the Senior Citizens Center in Mora for a fundraising dinner from 11 a.m. to 2 p.m. on Sunday, April 15. The cost is $7 for adults and $5 for children.

    The fundraising dinner is being held to benefit the ambulance service and the Senior Citizens Program in Mora. The Mora Clinic does receive some assistance for these two programs, unfortunately the funds do not cover the entire operation of either service.

  • The atmosphere was pleasant all around, and the westward view of Camp Luna from the front window only added to the ambiance as Liz and Paul Conescu shared their story.

  • Submitted to the Optic

    Spring is starting off great; for Las Vegas, the town is humming with people everywhere. But, best of all, the citizens of Las Vegas joined with groups from all over to help Keep Las Vegas Beautiful by picking up all the loose windblown litter.