Chronicle The CNM
Volume 19 | Issue 25
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November 26, 2013
c o m m u n i t y
c o l l e g e
Chit Chat Pg. 5
Fan Tang Review Pg. 6
CNM Bistro Review pg. 6
Holy Cow Review Pg. 7
Golden Crown Review Pg. 7
Left-over Turkey Ideas Pg. 8
NEWS Student, staffers show hidden talents at fundraiser
2 | The CNM Chronicle
By Jonathan Baca Copy Editor
The first ever CNM’s Got Talent event was held at the Workforce Training Center on Thursday, November 21, and seven members of the faculty and staff and one student put on a show in an effort to raise money for student scholarships, while proving that our school does indeed have some very talented people in its ranks. This was the first talent show of its kind at CNM, and although it was a little rough around the edges, there were some very impressive acts, and around $200 was raised through admission and food sales. Door prizes were raffled off throughout the night, including gift certificates and gift baskets. Although only one student actually performed on stage, students helped put the show on in several other ways. The beautiful star shaped awards that were given out to the performers and judges were made by students from the welding program, and members of
November 26, 2013
the film production program helped set up the stage, and were on hand to capture the event on camera. The event was hosted by Enrollment Services Coordinator Jessica Kimbrough and Achievement Coach Charnia Parrish, and considering that they were given the job at the last possible minute, they improvised rather well, despite stumbling over a few names and facts. Better planning on the part of the organizers in the future could easily help to avoid this issue. A panel of judges, including Hospitality and Tourism Instructor, Dr. David Jackson, Jim “Grub” Graebner from the film production program, Theater instructor Joseph Damour, and the Chronicle’s own Rene Thompson, rated each act on stage presence, technical ability, creativity and originality, difficulty, appearance and costume, and overall entertainment value. The three top scoring performers received cash prizes, and all contestants got to take home one of the handFirst place went to made plaques. Ashley Wafford, assistant
PHOTOS BY JONATHAN BACA
store manager at the book- of ‘Yesterday’ by Mary Mary. the house with her amazing store, for her vocal rendition Wafford truly brought down voice, literally bringing tears see
Suit up
Westside campus expands Art Program
PHOTO COURTESY OF LEA ANDERSON
Emily Watson carefully crafts a bowl on one of westsides 15 pottery wheels.
By Daniel Montaño Managing Editor
Things are firing up on Westside Campus as art faculty are looking to build on the success of the first-ever Ceramics course offered, Lea Anderson, Art Instructor, said. Anderson said because the Ceramics course hit its
maximum capacity this semester, she wants to try to expand on the Art Department at Westside to bring in more students and offer more courses. “It’s such an awesome program, but I think a lot of people don’t know it’s available,” she said. If enrollment at Westside picks up, faculty will be able
to offer more courses that can take advantage of CNM’s newest studio, Anderson said. The Ceramics lab at Westside, which opened this semester, features state of the art equipment, including a brand new top-of-theline Geil Kiln, which is an oven for heating and setting ceramics, she said. The lab is also capable of pit firing, where pottery is baked in a pit in the ground, raku firing, a Japanese form of baking pottery, as well as having a glaze room stocked with supplies and 15 wheels for sculpting pottery, bowls and more, she said. “We have an excellent studio. The equipment is fantastic,” Anderson said. Most of the students who attend Westside campus live on that side of town, but Anderson wants to start bringing in more students from Albuquerque’s east side, she said. Students often do not make the trip over to the Westside Campus, and are missing out on an amazing opportunity to work on a gorgeous new campus full of state-ofthe-art technology that Anderson calls “CNM’s best kept secret,” she said. see
WESTIDE on page 9
TALENT on page 9
JCS hosts business clothing exchange By Stacie Armijo Staff Reporter
What better way to give back to the community, than to give some old clothes, shoes, or accessories, with the fifth annual Job Connection Services Clothing exchange on Thursday Dec. 12 from 9 a.m. to 2 p.m. at the Main campus cafeteria, said JCS Manager Anna Watkins. Everyone is welcome to attend whether in need of, or giving clothes, and JCS wants as many people as possible to attend and show support for students in need, she said.
Students who have questions about what they should bring or about the event should call 2243060 for more information, she said. The event is aimed at providing those in need with professional business attire, she said. Watkins said that people who bring in clothing will be given ticket stubs and can then redeem each ticket for an item of clothing, or people can just donate to the cause. JCS employees want anyone who can benefit to come to this event, whether he or she can donate something or not, she said.
“You can contribute by coming and making this successful, by finding something that works for you. That is going to make us happy,” Watkins said. What JCS needs most is men’s attire and plus sizes, but can use whatever students or faculty are willing to donate or exchange, she said. Watkins explained that more than anything JCS will need professional clothing, not clothing that would be inappropriate for a work environment, she said. “We are looking for clothes primarily that people can wear to interviews that see
CLOTHING on page 9
GRAPHICS BUY ANGELICA MANZANARES
EDITORIAL Bulletins NEWS OPINION
November ovember 26, 2013 N 26, 2013
The CNM CNM Chronicle Chronicle The
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To submit items for Campus Bulletins, please email news item with a maximum of 150 words to: mariechronicle@gmail.com or call 224-4755.
student organizations
cnm
ECOS Accepting New Members
Free Bus and Parking Passes
The Executive Council of Students is accepting new members. ECOS meets every Friday at 4 p.m. in ST 12-A. For more information,email esarvis@cnm. edu.
Current students qualify for a free general parking pass and AbqRide bus pass. The passes can be obtained at the Main campus Student Activities Office. Name, schedule, and student ID number are required. For a general parking pass vehicle and drivers license information must be provided. To register the online parking system for the free general parking sticker log-in to myCNM and follow links from the “transportation” section.
Come check out M.E.Ch.A. CNM’s chapter of el Movimiento Estudiantil Chicano/a de Aztlan meets every other Thursday search for “M.E.Ch.A de CNM” on Facebook, or email at mechacnm@gmail. com for meeting locations and times.
PTK all the way…to the bank Join Phi theta Kappa and get access to $87 million in scholarships, career resources, leadership development and more. Members must have at least a 3.5 GPA, completed 12 or more credit hours and have a declared major. Contact Tracy Laforteza, tlaforteza@ cnm.edu, for more information.
Veterans For Educational Success Student Club Bringing together Veterans in an effort to assist each other in being successful in college. Come join us at the meetings for coffee, chat and ideas to benefit Veteran students and find volunteer opportunities in the local community. Where: Rio Rancho Campus. Meetings: Bi-weekly every second Friday at 1p.m and forth Friday 9 a.m If interested email advisor at hramos4@cnm. edu for specific dates and times.
Correction: Issue 24, Volume 19, in the article “Program gives free money to students who save” ‘household income...’ should have read: ‘household assets...’
events
Corrections
AstroZombies sleeping bag drive AstroZombies and Comic Cause! are collecting “new adult cold weather” sleeping bags to distribute to the homeless this holiday season. For each bag donated, you will be entered to win gift certificates and other prizes from local businesses. Drawing to take place on Dec. 24. 3100 Central Ave SE, (505) 232-7800
The Marble Market This Saturday, in between “Black Friday” and “Cyber Monday” is Albuquerque’s “Small business Saturday,” and Marble Brewery’s celebrating by hosting local artisans who will be selling jewelry, pottery, body products, cheese, chocolates and more. Live music by Seth Hoffman, food available for purchase at The Supper Truck. Nov. 30, Noon to 4 p.m. 111 Marble Ave NW, (505) 243-2739
Thanksgiving Turkey Trek TCR Race productions presents the thirteenth Annual Turkey Trek 5k run/fitness walk and kids 1k, proceeds benefit The Storehouse. Thursday Nov. 28, starting at 9 a.m. at the National Museum of Nuclear Science and History, 601 Eubank Blvd SE. Come work up an appetite before dinner and help out those in need this Thanksgiving.
JOB CONNECTION TIP OF THE WEEK
Résumés
See an error in the newspaper? Let us know! Email errors or concerns to Rene Thompson at: renetchronicle@gmail.com or call 224-4755.
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FREE to CNM students, faculty, and staff up to 15 words and $0.40 per word after. Regular Rates $0.40 per word. $3.00 per week for bold header. Deadline
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Access the online jobs database at www.cnm.edu/look4jobs. or call 224-3060 for more information.
Keep résumés to one page for as long as possible. Then students will be ready for a two-page résumé when you have extensive experience that is relevant, or related, to the job you’re trying to get. Readers typically spend less than one minute reviewing résumés for the first time, so it is needed to capture their attention by showing clearly that one has the knowledge, skills, and/or experience that an employer is seeking.
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CNM CHRONICLE CLASSIFIEDS services “TRABAJANDO CON USTED HOY PARA ASEGURAR SU FUTURO” WHITTENBURG LAW FIRM
Immigration Attorneys - Criminal Defense 707 Broadway Blvd NE, Suite 100 Albuquerque, NM 87102 (505) 247-9300
for sale Vintage diamond wedding ring. Size 7: can easily be sized to fit. Appraised at $11,200. On Sale: 5,900. (505) 463-8628
wanted UNM IS RECRUITING WOMEN WITH ASTHMA FOR RESEARCH STUDY.
If interested, please contact study coordinator at 9256174 or 269-1074 or tarchibeque@salud.unm.edu TYPE 2 DIABETES RESEARCH HRRC #13-073
Have you had type 2 diabetes for less than 5 years? Are you currently only taking Metformin to treat your diabetes? You must have been at least 30 years of age when you were diagnosed (if you are an American Indian, you must have been at least 20 years old at the time of diagnosis) and are willing to add another diabetes medication to your treatment plan. You will be compensated for time and travel. If interested, please contact. Elizabeth at 272-9887 or 272-5454. Email at evaldez@salud.unm.edu
EDITORIAL
4 | The CNM Chronicle The CNM Chronicle 525 Buena Vista SE, ST 12b Albuquerque, NM 87106 Ph. 224.4755 Copyright © 2013 The CNM Chronicle | This newspaper, its design and its contents are copyrighted. editorial
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Rene Thompson editor-in-chief renetchronicle@gmail.com Daniel Montaño managing editor danielmchronicle@gmail.com Jonathan Baca copy editor jbacachronicle@gmail.com newsroom
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November 26, 2013
Remember the true meaning of Thanksgiving Editorial
By the Chronicle Editorial Board During the holidays one finds that family and home should be top priorities, especially during thanksgiving. But do most people really take the effort to have that quality time needed with family, or do most
just catch up on TV shows, play video games, or watch the whatever game happens to be on that day, while everyone else does the same, waiting for thanksgiving dinner to be done? This holiday we should all take the time that is really needed with loved ones, by putting down the cell phone, or whatever device happens to be in one’s hands, and
really take that quality time with those who mean the most to us. We never really know if and when we could lose the ones we love, and making sure we spend quality time with one another is key to having successful relationships, and to having a fulfilling life with the families we so dearly love. In a time with cell phones, Facebook, and school taking up so
much of one’s time and attention, we cannot forget that it is crucial to make sure we all take the time to care about and enjoy time with our loved ones. The Chronicle hopes that everyone at CNM has a safe and happy Thanksgiving with family and friends.
Nick Stern senior reporter chroniclestern@gmail.com Stacie Armijo staff reporter staciechronicle@gmail.com production
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Marie Bishop production manager mariechronicle@gmail.com Angelica Manzanares layout designer angelicachronicle@gmail.com
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Daniel Johnson business manager Djohnsonchronicle@gmail.com Brandy Valles distribution manager bvalles2@cnm.edu Jasmine Chavez distribution assistant jasminechronicle@gmail.com James Andrew Scott ad sales manager jscottchronicle@gmail.com advisory
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Jack Ehn faculty adviser jehn@cnm.edu editorial board
Rene Thompson Marie Bishop Daniel Johnson Daniel Montaño opinion
Views expressed on the Opinion page are those of the individual writer and do not necessarily represent the beliefs of all CNM Chronicle staff. advertising
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CARTOON BY NICK STERN
November 26, 2013
By Nick Stern
Senior Reporter The month of November is National Native American Heritage Month and the entire country is taking part, which means that CNM is as well, according to CNM.edu. On Nov. 13, Main Campus held a Native American Resource Fair in the Student Services Center Food Court, which involved representatives from different community resource organizations on to provide services to Native Americans, according to the website. On Nov. 15, CNM participated in the nationwide “Rock Your Mocs” day, which is a national campaign that encourages all Native Americans to wear the traditional moccasins of their tribes, and is meant to inspire cultural pride for Native Americans across the country, according to the website. Yolanda Pacheco, Associate Director of Academic Advisement and member of a Native American tribe in California said, “We wanted to recognize American Indian Month in a special way. We have 1,900 Native Americans who are students on campus.”
STUDENT LIFE School celebrates Native pride Tamara Francisco, CNM Library employee, said she is very happy that the school acknowledges and celebrates heritage month and believes it is very important to be aware of Native American culture. “I’m so glad that we celebrate it and that CNM does acknowledge it. It brings a lot of awareness to other students that the Native American culture is important to everyone,” she said. Fransisco is part of the Navajo tribe which played a big part in the Second World War when they created codes as “code talkers” which still are unbroken to this day, she said. Sheldon Blackhorse loves CNM’s participation in the month and also used to be part of the Kiva Club at UNM and is an active participant in
Native American issues, he said. He tries to get perspective on native issues at CNM when he is not working in the Student Resource Center, he said. “I’m very proud that CNM honors Native American Month, especially with library and public speaking,” he said. According to whitehouse. gov, President Barrack Obama said that National Native American Month is held to encourage everyone to honor the rich culture of Native Americans and to strengthen the relationship between the United States and each and every tribal nation. Obama also said it is important not to ignore the painful history Native Americans have endured before the government started
to change its former destructive policies. “As we observe this month, we must not ignore the painful history Native Americans have endured — a history of violence, marginalization, broken promises, and upended justice,” Obama said. As a part of the nationwide celebration every year, the Natural Resources Conservation Service (NRCS) distributes a poster across the nation to commemorate American Indian Heritage Month and a different state is selected to design the poster each time, and Michigan was the chosen state for this year, according to the Michigan State University Website. The painting, by Michigan artist Shirley Brauker, depicts three Native American women harvesting
The CNM Chronicle
wild rice and wearing calico outfits decked with ribbons, according to the NRCS website. It was in the early twentieth century that people first tried to set aside a day to recognize the contributions that Native Americans have made, contributions which have helped the establishment and growth of the United States, and nearly 80 years later a whole month was set aside to recognize the importance and culture of Native Americans, according to the official Native American Heritage Month website. As early as 1915, the Annual Congress of the American Indian Association pushed for, and created, a day of remembrance and recognition called American Indian Day on the second Saturday of
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every May, according to the official website. The previous year Red Fox James, a Blackfoot Indian, rode horseback across the country to get approval from every state for a national day of celebration, and presented endorsements of 24 state governments to the White House, according to nativeamericanheritagemonth.gov. Then, almost a century later in 1990, George H.W. Bush approved a joint resolution which designated November as “National American Indian Heritage Month” and November 29 as Native American Heritage Day, according to Michigan State University. Similar proclamations have been made each year since 1994, under different names, the University site said.
GRAPHIC COURTESY OF SCHOOLS.SMCPS.ORG
Suncat Chit Chat By Rene Thompson Editor-in-chief
“What are you thankful for this holiday season?”
Alexandra Zurkan
Maurice Williams
“I guess I am thankful for my supportive family, who supported me coming down here for school, as I’m from Michigan.”
Social services major “Family, and not having to go to class.”
Jacqueline Michelle Gallegos,
Culinary Arts major “I’m really thankful for my family, for supporting me to come to college.” Briana Brill, Communications major “I’m thankful that we have such a great opportunity for people to go to school, and my family.”
Oscar Montes
Pre-Health Science major “I’m thankful that I have all my family, so I mean anything with family is the best thing to have.”
Sheldon Blackhorse
ALL PHOTOS BY RENE THOMPSON
Electronic Tech. major “I’m thankful for my family, my brothers and sisters, and basically to have a job that keeps me on my toes mathematically.”
REVIEW
6 | The CNM Chronicle
November 26, 2013
Culinary Arts students serve upscale five-course feast By Rene Thompson Editor-in-chief
James Lamoreux preping for service with student.
2096 Advanced culinary class of 2013.
This year’s culinary students have truly outdone themselves with their fall inspired menu in Chef James Lamoreux’s 2096 advanced culinary and service skills course. For three weeks starting on Thursday Nov. 7 and ending on Thursday Nov. 21 the class not only developed and executed a five course menu, but also learned to serve the food they were making, developing skills in both front and back restaurant etiquette, Lamoureux said. The Chronicle got to have the pleasure of being invited to this exclusive restaurant experience located in the new Robert P. Matteucci (RPM) building café, which was designed for occasions such as this, so students can learn how to run a restaurant from all facets.
The menu was motivated by a fall theme with hearty and earthy flavors to warm up on a cold night. The broiled N’wallins shrimp with vinaigrette slaw and the brandy and port infused pate were completely contrasting tastes from one another. The shrimp was flavorsome, but had maybe a bit too much kick with the spices, and almost made one cough if not warned about the generous amount of cayenne pepper, but the slaw complimented the dish quite nicely. The pate was pretty bland, and was served with baby portions of ground egg, capers, chives, Dijon style mustard and toasted baby baguette slices. The pate itself had flavors of bacon, but did not have much else as far as seasonings which made it very mild in comparison to the shrimp.
The soup and salad portion of the menu definitely stepped it up from the appetizers with a seafood bisque and crimini mushroom and spinach salad with candied bacon, which were both mouthwateringly wonderful. The bisque was creamy and had the perfect amount of seasoning, which included a dollop of caviar. The mushroom and baby spinach salad had a light applewood bacon based vinaigrette, and overall had smokey, sweet, and salty flavors that were a flawless combination of tastes. The apple-wood smoked candied bacon was especially good and was the highlight of the dish. One of the main courses was the roulade of herbed lamb loin stuffed with house ground herb sausage and smoked paprika jus pommes savoyarde, as well as roasted garlic baby spinach. The baby spinach was surprisingly tasty, but the
potatoes were a bit undercooked, although they were seasoned very well. The lamb was tender and flavorful, which had a startling amount of fat, but really added to the savor. For dessert the pear almond tart and vanilla creme brule were a great finishing touch to a an already phenomenal meal. The tart had a perfectly cooked pastry crust that had Acacia Prechtel skinning hints of almond with ripe tomatoes for service. pears that was not too filling for an after dinner delight. The crème brule was perfectly heat torched and had a perfect thin layer to crack into to find the decadent vanilla filling inside that was made from real vanilla beans. Overall the Chronicle gives the culinary department café four and a half stars out of five stars, and would recommend highly if it were not an exclusive end of semester event.
PHOTOS BY RENE THOMPSON
Appetizers, starters, entrees, and desserts from the 2096 advanced culinary class of 2013.
Fan Tang offers fantastic eats
or tofu, and some dishes also offer the option of Copy Editor pork or vegetarian. In addition to the tofu, Fan Tang is an Asian many dishes have a gluten free Fusion restaurant in Nob option, making this a great Hill, a neighborhood known restaurant for people with for some of the best eating in those special dietary needs. the city. On the same block as Fan Tang also offers some of the most celebrated beer, wine and sake, with an eateries in Burque, Fan Tang impressive selection of domesoffers stellar food at a price tic and imported drinks. that won’t break the bank on During happy hour, date night. which runs from 3 to 6 and The atmosphere is clean from 8 to close, adults can and minimal, with warm order from the kid’s menu, lighting, comfortable seating, and for a measly five bucks and a great view of the street they can get a perfectly through the huge windows sized portion of most of that line the wall. the entrees. For the quality The dining room felt like of the food, this is a killer an upscale bistro, spare and deal, and might even leave spotless, with clean lines, an enough money for a couple open kitchen, warm, earthy of IMAX tickets. colors and modern décor. The service was fast and Food is ordered and attentive, as the restaurant paid for at the counter, then was inexplicably nearly empty. brought out to the tables. But The food also came out quickly. this is not Panda Express, For appetizers, the although one might not be able spring rolls were simple; just to tell from the prices, which cabbage, celery and carrots were very reasonable. in a delicate, flaky wrap. The In addition to their soups veggies were crisp and fresh, and salads, the entrees include and the orange ginger glaze the usual suspects of Asian sauce was delicious, adding a food: pad thai, low mein, and strong tanginess to the otherfried rice, along with several wise simple flavors. curry dishes and some other Hot tea came in four more unique offerings like the varieties, and was served Vietnamese favorite of pho. loose-leafed in an impresFor each entrée, the sive iron teapot. customer has their choice Up next was the kid’s of chicken, beef, shrimp, size Coconut Curry Chicken,
By Jonathan Baca
an ample portion of food for the ridiculous price of $5. A mix of chicken and fresh vegetables simmered in a yellow coconut curry sauce with a side of rice, this is an exciting and unique dish. The curry sauce provided the perfect amount of spice, giving a little heat in the back of the throat without taking away from the other flavors. The chicken was a tad overcooked, but that was easily forgiven as the snow peas, peppers, and onions were fresh and crispy, offering the perfect mix of textures. The shitake mushrooms and water chestnuts further added to the textural canvass. Over all, it was the highlight of a terrific meal.
Jade shrimp with asparagus
Up next was the Coffee Chicken, one of Fan Tang’s “signature” dishes. It did not taste much like it sounds, but it was a great dish with an interesting flavor. The chicken is rubbed with French coffee, then stir-fried in sauce with hot peppers and green beans and served with rice. The chicken had very crispy skin, almost like it was breaded, but the meat inside was perfectly tender. The coffee flavor was not very prominent, but the sauce was wonderful, sweet at first then finishing off with a significant kick. The seaweed salad served with it had a vinegary tanginess that was a perfect balance to the chicken. Finally, one of the e v e n i n g ’s specials was the Jade Shrimp w i t h
asparagus. Eight huge shrimp were cooked in a shitake mushroom and cashew nut pesto sauce, and served on a bed of rice. The presentation of this dish was gorgeous, artfully plated with four full, firm spears of asparagus, which were cooked perfectly to crisp-tender, something that so many restaurants cannot pull off. The shrimp was also not overcooked in the slightest, firm and fresh without a bit of stringiness. The pesto sauce was a bit on the salty side, but was a very unique flavor, and is something that is not often seen in an Asian restaurant. All in all, Fan Tang is a terrific restaurant. Their blend of flavors from all over Asia with some Western influences results in some fun and unique dishes. The food alone was very impressive, but combined with the outrageously low prices during happy hour;
Coconut curry shrimp
this restaurant offers one of the best bargains in town. Fan Tang earns four out of five stars for its excellent food, reasonable prices and cozy, upscale atmosphere. Next date night, save some money for the movies and go to Fan Tang for some upscale Asian eating on the cheap.
Fan Tang 3523 Central Ave NE, Albuquerque, NM 87106 Monday to Thursday 11a.m. to 9 p.m. Friday to Saturday 11a.m. to 10 p.m. Sunday at 12 noon to 9 p.m. Happy Hour: 3 to 6 p.m. and 8-close Fan-tang.com
PHOTOS BY JONATHAN BACA
Spring rolls
November 26, 2013
REVIEW ‘Holy Cow’ builds heavenly burgers
The CNM Chronicle
By Nick Stern
Senior Reporter Experiencing a cheeseburger and fries at Holy Cow, located at 700 Central Ave SE in the heart of EDO, was nothing short of a religious experience that needs to be practiced again and again by all carnivores and omnivores alike. First off, the service was great and the servers were very approachable and nice. The grub was nothing short of incredible and should leave most burger lovers longing for more even after having to loosen their belts a few notches. The prices are a bit steep, especially for the average college student who does not have money growing out of his or her book-bag, but the large portions of high-quality food are worth every penny spent.
Upon entering the small and neat looking angular interior of the restaurant, patrons are greeted with a big and friendly smile and the favored line, “sit anywhere you want,” with options being outside, inside, next to the window, at the booth along the wall, and of course the bar with its old fashioned curved design. Once a table is chosen, servers waste no time in getting drinks and taking orders with a friendly attitude the entire time. There are the usual drinks to order from, sodas to shakes and malts to spirits, which included a noticeably large selection of beers from local breweries. Roswell Alien Ale, Santa Fe Brewing Company and Marble Brewing Company are just a few of the local beers Holy Cow has to offer.
Christopher Medina, one of the owners of Holy Cow, said that they love to support everyone in the community and that they are trying to get more beers on tap by next spring. “We have a lot of local brewed beers and we are trying to get 18 more beers on tap in spring, and we will have even more local breweries. We just love our community and the neighborhood and we love to support everybody,” Medina said. During the Chronicle’s visit, after getting the beverages and ordering a Holy Cow Burger with a side of hand-cut french-fries, the wait was only five minutes before the server came back with a big basket of shoestring fries and what looked like one of the tallest burgers in burger history. Each burger is topped with lettuce, tomato and onion and the Holy Cow Burger is no exception, but it also has pecan wood smoked bacon, American cheese and Thousand Island dressing. The first bite was jawdropping good, which was convenient because it was such a big burger. The mouth of any average-sized individual would have trouble fitting the burger. The meat itself was prepared medium with just a little bit of pink in the middle, and
it was obvious from the first bite that the cow that was martyred for this Holy Cow Burger was well taken care of, being local grass fed beef. Every ingredient tasted fresh and even the bun was toasted to perfection. The burger was absolutely amazing from the beginning to the end and it was actually slightly disappointing to have an empty plate at the end of it all. The fries were nice and crispy, and they were made shoestring style and served in abundance, which helped curb the impulse to buy another burger. Everything at Holy Cow is made from scratch and all the produce is local, Medina said. The beef is organic, grass fed livestock that comes from local farms, because Medina believes that quality food is important no matter how casual the location might be, he said. “Casual does not mean the quality of the food has to be compromised. We do everything from scratch. Everything we have is local produced products,” he said. The meal was absolutely satisfying and future visits to Holy Cow are greatly anticipated.
The atmosphere was very neat with a football game being watched on the big screen television at the bar and hip music being played on the stereo the whole time. The restaurant is very laid back and seems like it would be a great location to hang out with close friends to eat, talk and simply enjoy life with the amazing food Holy Cow has to offer. Medina described the building as mid-century modern and also said just about everything, including the tables, chairs, and bar, was fabricated to fit the desired scene. Medina renovated the old “Bob’s Fish and Chips” that closed in 2006, and has helped to rejuvenate the downtown neighborhood, with plans in the works to renovate and open the old “Milton’s” building across Central for another new restaurant as well, according to bizjounals.com. Medina said he hopes to have the new restaurant up
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and running by January of this next year. The menu is not huge, but it really does not need to be, because chances are good that each item is just as delicious as the next. Medina recommended the Holy Cow Burger, which is easily the best seller followed closely by the Green Chile Cheeseburger, he said. Holy Cow is also known for their salads, such as the Chicken, Cherry and Gorgonzola salad, and their Ahi Tuna sandwich with sashimi-grade tuna, wasabi Asian slaw, avocado, and miso aioli, he said. Holy Cow easily deserves five out of five stars considering there was not one thing that went wrong during the Chronicle’s visit. Everything was actually surprisingly better than anticipated and should be experienced by just about anyone who appreciates a great burger.
Holy Cow
PHOTO BY NICK STERN
The Holy Cow burger is the top selling item.
700 Central Ave SE Monday through Saturday: 11 a.m. to 10 p.m. Sunday: 11 a.m. to 9 p.m. Or at: holycownm.com
PHOTO BY NICK STERN
The portions at Holy Cow are big enough to stop one’s heart.
The crown kings of Burque bakeries Old Town opened in 1972 and has been at its current location Staff Reporter since 1980, which is owned Golden Crown Panaderia by Pratt Morales and his son is an old-fashioned neighbor- Chris Morales. On November 18, 2013, hood bakery that one can go to for the wide variety of choices, Golden Crown was featured but end up going back time on Diners, Drive-in’s and and time again because of their Dives hosted by Guy Fieri on the Food Network Channel. friendly staff. Golden Crown is one The episode showcased their of the best places to get peasant dough and whole pizza, pastries, bread and wheat turkey bread. For Thanksgiving the smoothies, located at 1103 bakery makes breads that are Mountain Rd NW. One of the things that shaped liked Turkeys, and they most people love about this offer it with pheasant dough, place is that they offer a free whole wheat and green chile. There is a huge outdoor biscochito when walking in patio as well as inside seating, the door. Their biscochitos are and Chris Morales said that hands down the best in New they hope to enclose their patio Mexico, and the cookie alone in the near future. The ordering counter makes it’s worth the trip. At the time Chronicle has glass cases that encompass went into the restaurant it was all of their tasty pastry treats, filled with patrons enjoying such as biscochitos in original their meals. Golden Crown and chocolate, chocolate chip has such a homey feel, it is easy cookies, empanadas, Mexican to forget that one is not at a wedding cookies and peanut friend’s house, instead of a very butter cookies, that are all mouthwateringly delicious. welcoming establishment. Their chocolate chip and This gem of a place located near Albuquerque’s peanut butter cookies are
By Stacie Armijo
chewy, moist, and make it very hard to have just one. Biscochitos are the official state cookie of New Mexico and Golden Crown sells “Lots and lots of them,” Morales said. “I really enjoy making the biscochitos. There is something very soothing about having your hands in the dough, rolling it out and cutting it, then afterwards your hands smell like cookies for the rest of the day. The biscochitos are a very fun cookie to make,” Morales said. In addition they offer a wide variety of breads, such as bolillos, baquette, and green chile. The green chili bread is wonderful to take home and use for making French toast and grilled cheese, which adds a New Mexico feel to everyday treats. Their slogan is, “Who would know crust better than a baker!” rings true when it comes to their appetizing choices of pizza. The pizza comes in peasant dough, green chile, and
blue corn crusts along with a wide variety of toppings. “Right now our blue corn crust pizza is our best-selling one,” Chris Morales said. The green chile pizza dough is especially spicy, yet sweet and can be ordered with any pizza. The blue corn pizza with pepperoni and green chile is scrumptious, with its fresh ingredients, delectable sauce had a killer taste and kick only found in Albuquerque. They also do some amazing latte art in the vast array of drink choices that they offer. Their coffee is steaming hot and has the best roasted flavors. They also offer two flavors of smoothies, in mango raspberry and mango coconut, that feature real chucks of mango is them, and had the right blend of mango and coconut that infused fruity goodness from beginning to end. The shakes they serve are smoth and creamy, and come in either chocolate or coffee flavors that are filling all on their own.
Golden Crown Panaderia 1103 Mountain Rd NW, 87102 505-243-2424
Hours of operation: Tuesday to Saturday 7 a.m. to 8 p.m., Sundays from 10 a.m. to 8 p.m. and closed on Mondays. For more information go to goldencrown.biz/wp/. They also have a vast selection of sandwiches that are also included on the menu. The Chronicle gives Golden Crown Panderia a five out of five star rating because of their friendly staff, wide array of choices and their mouthwatering treats. Praise also goes
to Pratt and Chris Morales for always making their patrons feel at home. “This is the one place to come down and hang out and feel like you are back at home,” said Chris Morales.
PHOTO BY STACIE ARMIJO
Golden Crown’s arched entry invites patrons in with a homey feel.
FEATURE Going cold turkey
8 | The CNM Chronicle
By Stacie Armijo Staff Reporter
Thanksgiving is a time to spend with family and enjoy an amazing meal, and once the day is done there are many things one can do with the leftovers, said Julian Griego, part time Culinary Instructor. The Chronicle sat down with Griego to find out his favorite recipes for leftovers and to learn a little bit more about the chef himself. Griego is a graduate of Le Cordon Bleu Culinary School and spent 10 years working in the industry, he said. “Holidays are pretty special to me because up until I was hired here at CNM, I always worked on holidays. This will be my first time off in 10 years,” he said. Griego was the executive sous chef at Savoy and had the opportunity to think up specials, build menus and create new things, he said. “After working at it for a good solid ten years, I got really burnt out and I decided to switch my career,” Griego said The opportunity to teach was presented to Griego, and he started at CNM in March 2013, Griego said. As a chef working in a kitchen, there was a teaching element involved because Griego would teach his staff and show them how to make the dishes he created, he said. Because of his experience teaching in the kitchen, CNM was a natural fit for him, he said. “My favorite thing about teaching is that I love being able to help people learn. There is something really gratifying there,” he said. Griego currently teaches Culinary 1010, Culinary 1110 and is a tech for Culinary 1112, but next year he will be teaching that class as well, he said. In Culinary 1010 students learn the basic fundamentals of cooking; Culinary 1110 is an introduction to culinary skills, and in Culinary 1112 class students learn fish fabrication, how to prepare lobsters, oysters and more, he said. From there students move on to the restaurantkitchen where they learn how to actually run a restaurant, Griego said. “To be here with the students and see that excitement that I once had, my passion for cooking has been reinvigorated,” he said. Students also do live cooking and service in the last culinary class, he said. “As chefs we teach students a life skill to help them work in this industry. That is what I really like about it,” Griego said.
November 26, 2013
What to do with Thanksgiving leftovers
A lot of people interested in this field see chefs on TV and assume that cooking is glamorous, when in reality, most chefs work in a hot, sweaty kitchen for up to 16 hours a day, he said. “It’s a lot of hard work. Most culinary students who really love food are extremely passionate about it and recognize that it is an art as well as a science,” said Griego. In addition to teaching, Griego is also a student here at CNM working on a chemistry degree. He plans on transferring to UNM to continue education once he graduates, he said. “I want to finish my bachelors in chemistry with a minor in education. I want to be able to teach in other departments at CNM and at other schools,” he said. Griego tells his students all the time that if you really love food and you really love what you do that this industry is an amazing job, he said. “I love working here at CNM and working with the students. I plan on being here a long time,” he said. Griego grew up eating red chili, beans and potatoes and now, every holiday, he tries to get his family to try different things, he said. Here are a few recipes from Griego to help with what to do with Thanksgiving leftovers.
Coffee Can Ice Cream Two different sizes of coffee cans Put the ice cream in the small can, seal tightly Put the smaller can in the larger can along with ice and rock salt Seal the large can tightly Shake the large can vigorously for about 10 minutes. You can throw or roll it around Continue shaking, rolling, or throwing until the ice cream is formed Remove ice cream from the bowl and serve.
PHOTO COURTESY OF AFFECTIONFORDETAIL.BLOGSPOT.COM
Pumpkin Pie Ice Cream Yields: 1 quart of Vanilla Ice-cream 2.5 cups heavy whipping cream 2/5 cups half-and-half 1 cup sugar 1 tablespoon vanilla extract 2 cups of chilled leftover pumpkin pie crushed into small pieces Directions Combine the cream, half and half, sugar and vanilla extract. Fill ¾ of your ice cream maker cup with this mixture and set the ice cream maker to on. Once the ice cream is mostly set, pour in the crumbled pie pieces and mix until deeply chilled. This may involve mixing a couple of batches of ice cream depending on size and speed of your ice cream maker. “If you do not own an ice cream mixer, go to wikihow.com and search 5 ways to make ice cream. The coffee can method is my favorite,” Griego said. Provided by Wikihow.com PHOTO COURTESY OF ICECREAMED.COM
Green Chile Turkey Pot Pie
“This recipe is a great use of leftover turkey with a New Mexican twist. You can take the easy route and buy a premade crust, but if you are feeling really ambitious, you can try making your own crusts from scratch. I have included a recipe for Pate Brisee, which is a classic pie crust recipe,” Griego said. “This recipe also gives good purpose to the turkey carcass. Instead of throwing the leftover bones in the trash, add it to a gallon stock pot with a little onions, carrots, celery, water and spices of your choosing. Simmer the mixture for 45-60 minutes to create flavorful broth,” Griego said. Pate Brisee Pie Crust Ingredients 1 ½-2 cups all purpose flour ¼ teaspoon salt Pinch of sugar 4 oz (1/4 stick) of whole unsalted butter, chilled and cut into ¼” cubes 4 tablespoons of cold water
Directions Combine sugar, salt and flour in a medium bowl and whisk until combined. Using a wooden spoon mix and crumble the mixture until it resembles beach sand. Add the water and continue to mix until the dough comes together and resembles play dough. Wrap the dough in plastic wrap and allow to chill for 45 minutes. Once chilled the dough is ready to roll. Roll your chilled pate brisee dough into a little more than a 10” x ¼” disk and set aside. For the filling: The recipe includes a mixture of carrots, celery and onions which cooks know as a mirepoix but you can substitute any leftover vegetables. For example: if you served steamed broccoli alongside your Thanksgiving Day turkey feel free to use that instead of the mirepoix. 4 tablespoons butter
1 small onion, minced 2 stalks celery, chopped 2 carrots, diced Chopped roasted chile to taste 1 teaspoon each of dried thyme, basil and oregano Salt and pepper to taste 2 cups of homemade Turkey broth (or premade chicken broth) 1 ½ cups chopped turkey leftovers (pick your favorite cuts) 3 tablespoons all-purpose flour Directions Pre-heat oven to 425 degrees F Place two tablespoons of the butter in a large
skillet. Add the onion, celery, carrots, green chile, dried herbs, and salt and pepper (if using leftover vegetables, omit adding onion, carrots and celery and simply melt the butter over low heat and add the dry herbs. You will add the leftover vegetables later). Once the raw vegetables are coated with butter, add the flour until the mixture resembles a lightly blonde color. This is known as a blonde or light roux and will be used to thicken our pie filling. Add the turkey broth and bring to a
simmer, stirring constantly until the filling become lightly thick. Stir in your cooked turkey and you are ready to finish the pie. Pour the mixture into a 10” pie pan and cover with your pre rolled pie crust. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F and continue baking for 20 minutes or until crust is golden brown. Allow the pie to cool slightly and enjoy.
PHOTO COURTESY OF 37COOKS.BLOGSPOT.COM
CONTINUED
November 26, 2013
TALENT
|9
commenting on poverty and social issues. Third place went to Marketing Specialist for the Marketing and Communications Office Katy Boyles, who performed with her women’s barbershop quartet Pitch, Please, holding down the low end in the group’s nearly pitch-perfect four part harmony. Singing ‘When You Wish upon a Star’ and ‘Trickle Trickle,’ the group impressed the audience with their harmonies and coordinated movements on stage. They did a great job representing Albuquerque’s barbershop community, and Boyles really
went down into the deep end, hitting a few low notes that many guys could not. Several other noteworthy performances were given, including a comedy routine by instructor Mary Broemil. Broemil’s jokes were surprisingly funny, but it was her slightly awkward but heartfelt delivery that really got the crowd laughing. Among other things, she discussed her aversion to makeup, her mother being the world’s first goth, and her suspicion that Sandia Labs was secretly manufacturing cosmetics. Security Officer Toryn Terrell, who is also a minister
and choir leader at his church, gave an inspiring performance as he belted his way through a Boyz II Men song and the gospel tune ‘I Surrender.’ Terrell has a formidable set of pipes, and also brought a few people to tears. Another pair of singers was Sharon Gurule from Academic Advisement and Hannah Shures, the only student to perform. The two sang a lovely duet, harmonizing well on their rendition of the tune ‘Different Worlds’ by Jes Hudak. Despite a few awkward moments and a disappointingly low number of student
performers, the show made for a pretty entertaining night. The organizers want to make CNM’s Got Talent an annual event, and hopefully it will continue to raise money and help showcase the hidden talent that resides in the people who stroll the halls and offices of the school every day. With a few tweaks in the production, more advertising, a bigger turnout and more participation from students, this event could definitely become an entertaining and beloved new tradition here.
intro to Ceramics next semester, and she said she believes the class has the potential to bring more students to the Westside and into the world of art. Ceramics is the sort of art that appeals to a wide range of people and can help open students’ eyes to the many different facets of visual creativity, Harvey-Newlands said. “It’s something a lot of people like to work with. Clay is a very interesting medium,” she said. Harvey-Newlands said the class teaches the basic, fundamental skills of sculpting and working with clay through both hand-building and wheel-throwing
techniques, and discusses the basics of glazing and kiln firing. The class also teaches students the importance of sculpting and pottery as objects of cultural, historical and personal means of expression, she said. “Definitely, it’s been a huge success. We’re thrilled to expand on it,” Harvey-Newlands said. Anderson said Ceramics I does have some pre-requisite courses, but if students who have not taken the required courses are interested in the class and have some experience with clay, they may be able to get into the class by speaking with an instructor.
While the Art Department at Westside campus does not hold as many sections and offerings as the Main Campus does; it does host much of the same classes. Along with being the only location for Ceramics courses, Westside is the primary location for Printmaking classes as well, Anderson said. All of CNM’s art classes are transferable to UNM, and many of the teachers, including Harvey-Newlands, teach at both schools, so CNM art classes are held to the same standard as UNM courses, Anderson said.
“All of our instructors are professional, experienced artists. We have really great people, and we care a lot about our students,” Anderson said. Art courses sharpen skills that can be applied to any profession or course, Anderson said. Creating a piece of art is basically solving a creative puzzle, Anderson said, which helps sharpen critical-thinking skills and adds to a well rounded course-load. “A lot of times people think of artists as just creating an object, but it’s not that simple,” she said. The Westside campus offers art courses in the evening and on weekends as
well as at traditional times, and non-art majors are more than welcome to enroll, Anderson said. The Westside Campus Art department offers Drawing, Intro to Studio Art, Art Practice and several other courses that have no pre-requisites and count as a Fine Arts elective credit, Anderson said. Studies have shown that taking art classes helps crosstrain the mind, Anderson said, which can provide a host of benefits to students and even help improve test scores. “These skills are very applicable to any profession,” Anderson said.
on Monday, Dec. 2 at the JCS in the SSC, room 207, and the employees there will be more than happy to help, would be appropriate for she said. an interview in their field,” JCS expects to get an Watkins said. array of clothing in a variPeople who are interested ety of sizes, styles, and can drop off clothes starting colors, she said.
“We get clothing that is in excellent condition. We also get clothing that is very high quality. We did get a call from someone asking if they could bring in scrubs, which would be fine for someone working in the medical field,” Watkins said.
At last year’s event the clothing that was not exchanged or was left over was donated to Big Brothers and Sisters of Central New Mexico, she said. “There is no limit on the amount of items someone can bring in; we have people who
donate boxes full of clothing,” Watkins said. Watkins said that JCS will be getting other employees from student services to pitch in by helping to sort clothes and assist people with their exchanges, she said.
Watkins hopes to make it just like any retail boutique, where students can shop for what they are looking for at this event, she said. “It is a golden opportunity to come find clothing that you can get at the best price: zero dollars,” Watkins said.
Continued from Page 2
to t he eyes of many in t he audience. She has performed for audiences here and abroad, and says that she writes her own music, hoping to encourage others through her singing and songwriting. She was certainly the highlight of the evening, delivering a powerful performance that was truly impressive. Despite blowing everyone away with her voice and stage presence, Wafford was extremely humble in accepting her award.
The first runner up was part time instructor and ACE Learning Center Supervisor Donald McGiver, who performed three original poems that were inspired by some of his favorite jazz musicians. In addition to hosting and producing The Spoken Word hour on KUNM, McGiver is also an award winning poet, author of several books, and has hosted numerous poetry events, including the 2005 National Poetry Slam. McGiver’s poems were simultaneously smooth and energetic, using the rhythm of language to evoke the emotion and musicality of Miles Davis and other jazz heroes, while
The CNM Chronicle
WESTSIDE Continued from Page 2
“It’s beautiful — it’s a shame we don’t have more people coming over,” she said. Anderson thinks the low enrollment from east-siders is caused by students misunderstanding how far away the campus really is, she said. In reality, the campus is less than a 10 minute drive west of Cottonwood mall, she said. “Probably biggest challenge is getting people to come over because they think it’s too far away for some reason,” she said. Julianne HarveyNewlands will be teaching
CLOTHING
Continued from Page 2
10 | The CNM Chronicle
ENTERTAINMENT
Chronicle Crossword:Dinner Time
November 26, 2013
Dif ficulty: Medium
Down 1. A bread made from cornmeal and typically leavened without yeast 3. A pie type made of the large orange fruit found at Halloween. 5. A dish of potatoes, typically prepared with milk and butter. (Two Words) 8. A jellied sauce made for holidays traditional accompaniment to turkey. (Two Words) 10. Hard-boiled eggs with the yolk mashed with mayonnaise and seasonings and returned to the white. (Two Words) 12. A small bread meant for one person. 13. A sweetened dairy-based beverage traditionally made with milk and/or cream, sugar, and whipped eggs, often containing various alcohols 16. A pie type made of a smooth nut, similar to a walnut 19. A secondary meat prepared from the upper part of a pig’s leg salted and dried or smoked.
Across
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2. Yellow, North American cereal plant that yields large grains, or kernels, set in rows on a cob. Its many varieties yield numerous products, highly valued for both human and livestock consumption. 4. The edible starchy tuber of a climbing plant, widely distributed in tropical and subtropical countries. 6. A Pre-Columbian soup or stew from Mexico, made with pork, chili, and other seasonings 7. A rolled tortilla with a filling typically of meat and served with a chili sauce; originating from Mexico. 9. A Mexican dish of seasoned meat wrapped in cornmeal dough and steamed or baked in corn husks. 11. Unfiltered, unsweetened, non-alcoholic beverage made from apples. (Two Words) 14. A large mainly domesticated game bird native to North America, eaten at big meals usually on Thanksgiving and Christmas. 15. The bean of a plant, often prepared in a casserole for the holidays. (Two Words) 17. A mixture used to stuff poultry or meat before cooking. 18. An edible gourd, the flesh of which may be cooked and eaten as a vegetable. 20. A fruit pie with a rich crust on top, or a shoemaker.
CAMPUS NEWS
November 26, 2013
The CNM Chronicle
| 11
Good-hearted students bring life saving training school wide By Stacie Armijo Staff Reporter
More than 800 students now know how they can help save a life, said Nicole Rodriguez, Culinary Arts major. Rodriguez helped to put on a school wide event as part of her events planning class called Project Heart Start, which is a 40 minute long training session conducted by a skilled trainer, where participants learn how to correctly perform chest compressions, assess a victim of sudden cardiac arrest, call 911, and use an automated external
defibrillator to recognize the signs of a heart attack, she said. “I think it is beneficial to know what to do in order to help save someone’s life,” Rodriguez said. The campus training series, which took place from Nov. 18 to 22, was sponsored by Charlene Selbee’s Event Planning class, which Rodriguez is enrolled in, and was the third annual event, Rodriguez said. Selbee’s students had been organizing and planning this event since the beginning of the semester, and this year’s eventewas the
biggest yet, training 200 more students this year than last and going to 40 classes ranging from business marketing to science, Rodriguez said. “We had quite a few departments sign up. We are very excited about that,” she said. Although this was not certified training, it did teach the basic, hands-on steps, so students will be more aware of what do to in an emergency situation, Rodriguez said. Each session was led by a training facilitator, who trained as many people as possible on hands only CPR,
which can actually be useful more often than most people think it can, Rodriguez said. “Someone falling and going into cardiac arrest or having a heart attack happens more often than we think,” Rodriguez said. Suzanne TierneyDiefendorf, Tourism and Hospitality major, is also in Selbee’s event planning class and said that when Project Heart Start first came to CNM, it was a one-time event that people could attend if they wanted to learn. Now, instructors can actually sign up to have the training taught in
their class, so more students get exposed to this potentially life-saving preparation, TierneyDiefendorf said. The responsenwas overwhelming, TierneyDiefendorf said. “It has been amazing to see the good hearted students who want to do something productive and take a life skill away from this. It really brought up my motivation to be part of this,” Tierney-Diefendorf said. Rodriguez stressed the importance of Dr. Barry Romo, who started Project Heart Start and is the head of the foundation, and who is
also working hard to spread the word to get as many people as possible signed up, she said. Tierney-Diefendorf said students who are interested in the program, but did not have their instructor sign up for the event, can call 8432814 or email dorotheeh@ nmhi.com at the NM Heart Institute to get the training on their own time. The New Mexico Heart Institute will be holding a class that will teach this valuable life skill on Thursday Dec. 19, according to projectheartstartnm.org.
Photo courtesy of projectheartstartnm.org
You are not alone. SUVA students are different, creative and challenge the status quo. Call today to learn more about a university that’s as unique as you are. 505.254.7575 suva.edu BA Interior Design, Illustration, Graphic Design, Animation, Advertising & Marketing BFA Fine Arts, Photography MFA Painting and Drawing, Photography, Motion Arts
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12 | The CNM Chronicle
SPECIAL EVENT Gathering of Mages
November 26, 2013
International card tournament comes to town By Daniel Montaño Managing Editor
Hundreds of enthusiast gathered at the convention center to battle.
Hordes of players descended upon the Albuquerque Convention Center last weekend, with Doomblades, Nightveil Specters and Lifebane Zombies in hand, ready to do battle. Over 1,000 people from all corners of the country met to vie for a piece of the $30,000 in prize money available at Albuquerque’s first ever official “Magic the Gathering” Grand Prix, Jody Godard, tournament organizer, said. MTG is a collectible trading card game where each match represents a battle between two wizards, known as planeswalkers, who use spells, creatures and items to defeat their opponents, and Godard and her husband, Glen, have been hosting tournaments since the game was invented in 1993, she said. Although there are several MTG tournaments every week in Albuquerque, last weekend marked the first time an official Grand Prix, as part of an international series, came to the city and it went off without a hitch, Godard said. “This weekend was absolutely a success,” she said. Over 860 players signed up for the main event of the grand prix, the winner of which walked home with $3,500, Godard said. Side events with smaller cash prizes were played throughout the weekend as well, and early on in the event every one of the over 1,000 seats were taken, she said.
Although Godard said there were over 500 out-of-towners registered for the event, locals came out in force. “I think a lot of people were excited to have something here in their hometown,” she said. Players competed not only for money, but for invitations to play in the professional tour, alongside professional MTG players, Goddard said. The weekend also featured artists who work with Wizards of the Coast, the company that owns MTG, Goddard said. The artists were selling prints of MTG artwork, signing and altering cards featuring their artwork and talking about all things MTG, she said. “That’s one of the really terrific things about a Grand Prix: they are truly a festival of magic,” she said. Cosplay was in full force at the event as well, with people dressing up as their favorite characters within the game, she said. “They just livened the whole place up. It just makes people smile,” she said. Goddard had to bring in 52 judges, some from as far away as Toronto, and 21 volunteers to keep the event running, she said. “It takes a lot of people to run these things,” she said. MTG really does bring people together in a gathering, as the tournament culture of the game has grown in recent years, Wiley Jephson, local MTG judge and player said. Jephson works at Twin Suns, a comic and gaming store located
at 6301 Riverside Plaza Lane, and has seen growth in the number of people starting MTG for the first time, or getting back into the game after several years, he said. “People come all the time, they bring their friends and they have fun, even if they lose sometimes,” Jephson said. While tournament play has grown in popularity, there has also been a resurgence in people playing with their friends at home, Jephson said. “And that’s cool, you know, Magic is still gathering them that way,” he said. MTG started in 1993 and holds a Guinness world record for being the “first modern trading card game,” according to guinessworldrecords.com. Wizards of the Coast estimate there are more than 12 million MTG players worldwide, making it one of the most popular tabletop games in the world, according to Guinness. Godard said the game attracts people from every walk of life. “You get all sorts of players, and they’re all brilliant. There are World Series of Poker players, engineers, moms and dads, casual fans and professionals,” she said. Following the success of the first ever Albuquerque Grand Prix, Goddard said she is not sure whether there will be a future event. Wizards of the Coast chooses where tournaments will be held, and there are cities the world over that are waiting for their turn to host an event, she said.
Several artist were on hand to sign cards and sell prints.
Artist could create one-of-a-kind playmats for players. Guests dress up as their favorite characters. From left to right: Romona Lopez as Chandra Nalar, Amanda Cohen as Liliana Vess, Simone Mularkey as Gideon Jura. PHOTOS BY ADAM STYBORSKI, COURTESY OF GATHERINGMAGIC.COM