The Daily Word in Olympic butts, Albuquerque bomb threats and bunker children
Three American soldiers killed by an Afghan pretending to be a cop
The memorial for the Sikh temple victims is happening today.
July: Hottest. Month. Ever.
There was a bomb threat at Pro’s Ranch Market
A new early species of human was discovered
Deceased Beastie Boy Adam Yauch is supernaturally awesome.
You, too, can learn to speak four languages in a year.
Play with Politico’s nifty swing state map
Seven missing athletes from Cameroon probably defected in London. It happens.
“If you could see the earth illuminated when you were in a place as dark as night, it would look to you more splendid than the moon.”
Sometimes you love God so much, you just wanna make your children live in an underground bunker for their entire lives.
Romani people in France continue to get merde-ed upon.
“Walking Dead” deleted zombie horde scene
Anonymous hacked Australia.
The Stranglers’ Hugh Cornwell does a mariachi “Golden Brown.”
Have a gooey, flaming National S’more Day!
Eeeee! Who you callin’ turkey, chicharrón?
This week in Food, Ari LeVaux visits decades-old Chicharroneria Orozco’s new digs on Bridge and samples a golden-fried plate of turkey tails (aka colitas de pavo), one of the few non-pork meats in the place.
In other chicharrón news, that’s the name of the porcine sidekick carried around by Lynette ("Shit Burqueños Say") in a new series of New Mexico State Fair commercials. Felicidades to Blackout Theatre and Expo New Mexico for a local marketing campaign that’s actually, and awesomely, local.
Best of Burque Restaurants 2012: Vote in our poll!
Who has the best food truck in Albuquerque? The most slurp-worthy noodles? The biggest portions? You tell us!
Indulge your inner restaurant critic and cast your vote in our Best of Burque Restaurants 2012 poll. There are oodles of categories to choose from, and you can save, add and change your answers as much as you’d like. Voting ends on Tuesday, September 4, at noon. Then we’ll tally up our readers’ votes and announce the winners in our Best of Burque Restaurants issue on October 11. Bon appétit!
Park yourself at the Skarsgard Farms Harvest Truck tomorrow morning
The newest food truck to cruise through Albuquerque is also the freshest: The Harvest Truck is an enticing prepared foods project from Skarsgard Farms (née Los Poblanos Organics) CSA, offering a weekly changing lineup of burritos, salads, sandwiches and smoothies—in some cases, made with ingredients pulled from the ground that very morning. For now, the Harvest happens at Los Ranchos Growers’ Market on Saturdays from 7 a.m. to 1 p.m.
Give Dad the gift of jerk chicken satay with spicy pickled watermelon rind
This spring, Zinc's classy and unpretentious Cellar Bar uncorked a monthly series that pairs award-winning cuisine with local breweries. June's dinner just happens to fall on Father's Day. Forego aftershave and socks in favor of housemade boudin blanc sausage, red leaf lettuce topped with apricots and duck confit, and beer-braised short ribs in mole BBQ sauce—all matched up with La Cumbre beers. $35 gets Dad a five-course prix-fixe dinner with pairings on Sunday, but seating is limited: Call 254-9462 right this very instant, or start shopping for ties.
Scapes on a train
No, not snakes on a plane. Scapes on a train—or more specifically, garlic stalks stir-fried with pork and oyster sauce in the dining car of a Chinese train bound for Ulaanbaatar, Mongolia. In this week’s Food Section, globetrotting food critic Ari LeVaux talks about the pulse-quickening moment he first encountered garlic flowers and stalks—collectively called scapes. Scapes are in season right now, and preparing them at home is inexpensive and easy. (Unlike some of the other international train rides Ari has taken.)
Alibi wins an AltWeekly Award for Sam Adams’ “Breaking Bad” arts feature!
Three cheers for the Alibi’s very own patriot / arts editor, Sam Adams! His fascinating profile on the Albuquerque-centric AMC show “Breaking Bad”—including candid insights from actors Bryan Cranston, Aaron Paul and Anna Gunn—garnered a second-place spot in the super-competitive 2012 AltWeekly Awards. Take a moment to revisit “Raising Hell in the Land of Enchantment,” then raise a glass of Sam Adams to Sam Adams.
Visions of the Aztec: A demolition gallery
Marking the one-year anniversary of the death of the iconic Route 66 motel
The first of three pieces documenting the life and death of the famed, doomed Aztec Motel.
It was one year ago this week that punk rock print maestro Patrick Shorty documented the Aztec Motel’s demolition.
By most accounts, the Aztec was the oldest surviving motel in New Mexico—it was six years older than the El Vado, which the city designated as a landmark site and spared from development a few years back.
The hodgepodge of paintings, bottles, tile, pottery and tchotchkes that positively bloomed off the stucco was painstakingly installed by Phyllis Evans in the ’90s. She was a professor at Michigan State University who sometimes lived at the motel and treated it like a retirement project.
I’d like to point out that the Aztec is renowned (everywhere but here, it turns out) as a folk art heritage site. It’s featured in art books and tons of websites, and it a was a priority stop on Larry Harris’ Orange Show Eyeopener Tour, a roving event that hits important regional folk-art environment landmarks.
Many thanks to Shorty for sharing.
Ye olde childe labour
Young folks at the Spring Festival and Children's Fair can roll out tortillas and bake bread in an horno just like their colonial New Mexican forebearers. Unlike their 18th-century counterparts, all the activities on Saturday and Sunday at El Rancho de las Golondrinas (334 Los Pinos, Santa Fe) will be fun, not forced. Visit golondrinas.org for a full schedule of pint-sized, old-timey events from 10 a.m. to 4 pm. each day.
Say “Oui!” to crepes in Downtown Albuquerque
Somewhere off of Central, there’s a little Parisian-style crepe stand with tons of worldly ingredients to choose from, like organic greens and North African harissa. Find out where in this week’s Food Section.