Saturday, August 19, noon-9pm
It's Aug. 19, 2017. You're getting evaluated by a real medical doctor. You're making tie-dye. You're learning more about your medicine. You're supporting legalization of a useful plant. You're eating delicious food. Where are you? At the first annual New Mexico HempFest of course! Entry is totally free, and parking is a measly $1 per car at the Albuquerque Balloon Fiesta Park. You are roaming around enjoying live music from local bands, a Hemposium tent with exciting speakers, a kids' activity area and dozens of regional artists, farmers, educators, plus lots of tasty food trucks. You're with all your friends and family at this all-ages, family-friendly event and having an absolute blast celebrating New Mexico's hemp industry.
Wednesday, August 23 beginning at 6pm
The most ferocious of prehistoric reader polls is back
What's your favorite New Mexican food? What's your favorite dinosaur? Ok, now put them together and what do you get? An Enchiladodon? A Chileopteryx? A Tacoraptor? A Sopaipillatops? Awesome! Get ready for the T. Rex of “Best of City” contests: The original Best of Burque Restaurants will be hitting Weekly Alibi racks and website on Thursday, Oct. 12. The polls are open now. Vote on your favorite Frito pie, vegetarian food, Japanese restaurant and local brewery. Let your voice be heard! Rawr!
How I almost learned to play an instrument without trying very hard
I’m sure some people still think hackers are internet troll-type losers who spend their days cracking codes, infiltrating databases and basically screwing up the system. Well, those people haven’t been to Quelab. Quelab, for those of you who aren’t in the know, is a local hackerspace right here in Burque. If you’re anything like me, who had no preconceived notions of what a hackerspace would entail (minus watching that terrible Angelina Jolie movie in the ’90s), then you might find yourself pleasantly surprised.
A whale bit my legs off and all I got was sex with a musclebound Belgian
It’s possible the ailments afflicting the French drama Rust and Bone are not the result of anything culturally specific. They could simply be the the sole artistic bias of writer-director Jacques Audiard, with no reflection on his fellow, Sorbonne-educated countrymen. But damned if—in their dark, existential, ennui-riddled self-importance—they don’t feel oh-so-French.
“King of the Nerds” on TBS
TBS’ reality competition “King of the Nerds” isn’t anything television hasn’t seen before. It’s one of those “Survivor”-meets-“The Real World” shows that tosses a bunch of people into a house, gives them some prize money to fight for, then sits back and watches as they bump one another off in their quest to become the last man or woman standing. The show gets major bonus points, however, for going all the way with its concept.
It must be an exceptional quality that brings The Peking Acrobats to Albuquerque’s Popejoy Hall on January 20th for their fourth consecutive year of body-bending spectacle. After all, to accommodate everything from big-name Broadway shows to world-class dance troupes, a venue’s got to be selective.
Street food steps out at Urban Hotdog Company
Gripping drama targets the gritty details of warmaking
Several Sundays ago I was bumbling about the downtown breezeway, standing in lines and taking my turn gathering up the freebies offered to the homeless. At the end of one line stood a man I knew only by face and circumstance. He asked a moment of my time. I obliged. He explained he'd listened-in to one of my diatribes and was intrigued. He thought it worthy of print, suggested I write it down and submit it for publication. I blushed under my beard, thanked him for the flattery and said I would think about it.
“1600 Penn” on NBC
International Theatre Festival returns with puppets, masks and a giant igloo
Local Spin fuses past and present sound
Breakfast at Grandma’s K & I Diner
Bone stock is neither soup nor broth, but it is the base for both and can be used in the making of nearly any savory dish. An ingredient rather than a finished product, stock doesn’t taste like much on its own. And making it right is a lot more involved than boiling a leftover turkey carcass.