The Russians Are Coming
By Mina Yamashita
Hays Honey and Apple Farm
Ken Hays is wild about bees. He began beekeeping as a hobby in 1968. He would continue working as an air traffic controller until 1988, when the bees claimed him full time. With fellow beekeepers Joe Wesbrook and Andy Duran, Hays covers New Mexico with more than 150 hives and gathers a thousand pounds of honey every week. They collect spicy tamarisk (salt cedar) honey from Socorro, mesquite from T or C, sweet clover from “up north,” desert candle from southern New Mexico, and varieties including early and late summer, floral and more. With permission from farmers, the Bureau of Land Management and the forest service, he places hives on land where the pollination often benefits the local agriculture and flora. The honeys range in color from pale gold to deep amber, and their flavors reflect the bees’ foraging areas.
Sergio Salvador salvadorphoto.com
Bailey’s on the Beach
By Ari LeVaux
The concept of Bailey’s on the Beach, at Central and Girard, seems to put some people off at first, most notably because it’s not situated on a beach. On the other hand, “Bailey’s on the Taco Bell Parking Lot” doesn’t have the same ring. In any case, a few minutes on the restaurant’s third story deck at sunset will earn Bailey’s the benefit of the doubt.
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Spanish Olive Oil Tasting at National Hispanic Cultural Center
Alfonso J. Fernández López and Alberto Moya Carraffa teach how to appreciate the different flavors and textures of olive oil. Reservation recommended.
Bread and Song at q-Staff Theatre
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