Gus Pedrotty—Gus, as he likes to be known—stopped by Alibi Headquarters to discuss a bid for mayor that began as idealistic—and some would say unlikely—but has since been transformed into one of the more vital and remarkable candidacies that have passed through this high desert city in ages.
He spun and he spun but President Bush got nowhere with his ballyhooed speech on the Iraq War last week. All his mighty spinning went for naught. He should have saved his breath.
Dateline: Korea—The Korean Baseball Association has ruled that players can no longer wear frozen cabbage leaves. “The KBO rules and regulations committee on Tuesday reached a decision that cabbage leaves should be considered as odd materials,” a KBO spokesman told the Australian Free Press. The committee investigated the use of cabbage leaves by players after the cap of pitcher Park Myung-hwan of the Doosan Bears fell to the ground during a game against the Hanhwa Eagles on Sunday, revealing a frozen cabbage leaf. Park said he began using cabbage leaves last year after hearing from a local TV station that U.S. baseball great Babe Ruth had used them to cool off.
Kids + Films—Is your child interested in filmmaking? The Continuing Education Department at UNM is offering a chance for kids to make their own digital video movies with a junior filmmaking class this summer. “Film Fantasy Camp” will take place July 11-15 from 9 a.m. to 5 p.m. Kids will learn camera operation, lighting, sound and grip techniques. They'll choose scenes, schedule, shoot and edit their projects. The class will conclude with a screening for family and friends. Cost is $295, but the kids should learn a lot and they will be out of your hair for an entire week. The classes will take place at Rio Grande Studios. For more information, call 277-6036 or visit their Web site at dce.unm.edu.
Residents of the 505, or the Kirk as I like to call it, should be proud of local musician Paul Salazar who has been invited to take part in a New York songwriters' showcase where he'll be performing for industry bigwigs. What's more is that you can witness his Monday, July 11, performance at CBGBs, and Sunday, July 17, performance at The Bitter End on a live webcast. Just go to www.cbgb.com at 7:45 p.m. (our time) on the 11th, and to the www.bitterend.com at 6:45 p.m. on the 17th. His show at The Bitter End also marks the release of his new album At The Helm, so give him a pat on the back when you see him perform at the District (on the Downtown Fourth Street Mall, here in the Kirk) on Wednesday, July 20, and Friday, July 22.
Friday, July 8; KiMo Theatre (All-ages): What's more New Mexico Americana than the KiMo Theater? Catch a little Friday night opry at the KiMo, headlined by our Albuquerque boy Nels Andrews and his El Paso Eyepatch. Nels brings his gravelly voice to the stage, making music that comes from the deep shadows and haunts of living. His award-winning songwriting is a steely drive through the pasts of people and places. Also on the bill is the family band The Next Chapter, whose deft picking of Celtic, bluegrass and fiddle tunes is driven by Jeanne Page's hammer dulcimer. Raising Cane will bring their New Mexico brand of southern bluegrass to the stage with original stories and rambling melodies. Rounding out the local flavor is the old-time sound of the six-member Placitas Mountain Band. A true New Mexico Americana showcase might include some corridos and Native drumming, but this evening ought to satisfy connoisseurs of the standard—if ambiguous—Americana genre. The show starts at 7 p.m. $12. 768-3544.
I never would have guessed it, but it looks like Glenn Danzig may be to the music world what Kevin Bacon is to the movie world. If you're unfamiliar with the game Six Degrees of Kevin Bacon, it hypothesizes that Kevin Bacon is the center of the cinematic universe. That means that you can link anyone in film to him through six degrees of separation or less, mostly because he was a member of so many ensemble casts.
The soulful Detroit Cobras champion rock and roll that predates Johnny B. Goode. Mostly obscure covers, they play what you'd have heard on "race" stations catering to northern inner city and southern rural blacks from pioneer DJs Hunter Hancock or Jocko Henderson (later capitalized upon by whites like Alan Freed). Rock and roll only in retrospect; in its time this was still called rhythm and blues. The Cobras aren't cheeseball revivalist hipsters but adore music that inspired the well-known "originators," music that makes even the best of Chuck Berry look like docile bubblegum.
Over 60 artists, celebrities and community leaders from around the country have been asked to transform simple wooden boxes into elaborate works of art. These boxes will be sold at a special celebrity art auction on Friday, July 8, from 7 to 10 p.m. at the National Hispanic Cultural Center to raise funds for the center's foundation. There'll be music by Jasper along with wine and tapas. Tickets are $25. To order, call 766-9858. You can preview the art as well as read about each artist at www.nhccnm.org. (Click on the yellow "Tesoros" box.)
I'll never forget my first dim sum experience. I was studying cooking at the China Institute in New York and there was a special midterm dim sum banquet thrown for our class. A master chef named Chef Ma prepared the feast. The experience blew me away. I had never seen so many dishes served at one sitting and there were exotic animal parts like shark fins in soup dumplings, chicken feet with black bean sauce and even duck webs, which I tried for the first (and only) time. There were so many wonderful tastes, textures and sensations that I became an instant dim sum lover. It's not that difficult to make your own dim sum dumplings. These duck dumplings are always a huge hit when I serve them. Peking duck is readily available at oriental markets and goyza wrappers are even sold at supermarkets these days. You'll need a crimper, a small plastic press, to form the dumplings, found at oriental markets or most cooking stores. This recipe is from the Chinese Favorites cooking class that I teach at Ta Lin International Market's cooking school. You can find a current schedule of classes on line at www.talininc.com.