Issue 25, Volume 19

The CNMChronicleVolume 19 | Issue 25 November 26, 2013/cnmchronicle thecnmchronicle.wordpress.comT h e s t u d e n t v o i c e o f C e n t r a l n e w M e x i c o c o m m u n i t y c o l l e g e

Fan Tang

ReviewPg. 6

Golden Crown ReviewPg. 7

Holy Cow

ReviewPg. 7

CNM Bistro

Reviewpg. 6

Left-over Turkey IdeasPg. 8

Chit ChatPg. 5

2 | The CNM Chronicle November 26, 2013

see CLOTHING on page 9

NEWS

By Stacie ArmijoStaff Reporter

What better way to give back to the commu-nity, than to give some old clothes, shoes, or accesso-ries, 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 wel-come to attend whether in need of, or giving clothes, and JCS wants as many people as pos-sible 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 224-3060 for more informa-tion, she said.

The event is aimed at providing those in need with professional business attire, she said.

Watkins said that people who bring in cloth-ing 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 suc-cessful, 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 will-ing 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 envi-ronment, she said.

“We are looking for clothes primarily that people can wear to interviews that

By Daniel MontañoManaging 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, includ-ing a brand new top-of-the-line 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-of-the-art technology that Anderson calls “CNM’s best kept secret,” she said.

Suit upJCS hosts business clothing exchange

Westside campus expands Art Program

By Jonathan BacaCopy 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 fac-ulty and staff and one student put on a show in an effort to raise money for student schol-arships, 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 raf-fled off throughout the night, including gift certificates and gift baskets.

Although only one stu-dent 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

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, includ-ing 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, creativ-ity 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 hand-made plaques.

First place went to Ashley Wafford, assistant

store manager at the book-store, for her vocal rendition

of ‘Yesterday’ by Mary Mary. Wafford truly brought down

the house with her amazing voice, literally bringing tears

Student, staffers show hidden talents at fundraiser

PHOTOS BY JONATHAN BACA

see TALENT on page 9

see WESTIDE on page 9

Emily Watson carefully crafts a bowl on one of westsides 15 pottery wheels.

PHOTO COURTESY OF LEA ANDERSON

GRAPHICS BUY ANGELICA MANZANARES

November 26, 2013 The CNM Chronicle | 3EDITORIALEDITORIALNEWSOPINIONTo submit items for Campus Bulletins, please email news item with a maximum of 150 words to: [email protected] or call 224-4755.

Bulletins

services

wanted

UNM IS RECRUITING WOMEN WITH ASTHMA FOR RESEARCH STUDY.

If interested, please contact study coordinator at 925-6174 or 269-1074 or [email protected]

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 [email protected]

“TRABAJANDO CON USTED HOY PARA ASEGURAR SU FUTURO”WHITTENBURG LAW FIRM

Immigration Attorneys - Criminal Defense707 Broadway Blvd NE, Suite 100

Albuquerque, NM 87102(505) 247-9300

for sale

student organizations cnmECOS Accepting New Members

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 [email protected].

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 [email protected] 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, [email protected], for more information.

Free Bus and Parking Passes

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.

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 studentsand 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 [email protected] for specific dates and times.

Cash, Check or Credit Card

MC, Visa, Amex, and Discover

12 p.m. Thursday prior to publication

FREE to CNM stu-dents, 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.

Daniel JohnsonPhone: 505.224.3255

Fax: 505.224.4757CNM Chronicle525 Buena Vista SE, STE. 12BAlbuquerque, NM 87106

Classifieds may be submittedvia email to: [email protected]

CNM Chronicle Classified

CorrectionsSee an error in the newspaper?

Let us know!Email errors or concerns to

Rene Thompson at:[email protected] or

call 224-4755.

Deadline

Pricing

Payment

CNMCHRONICLE CLASSIFIEDS

JOB CONNECTION TIP OF THE WEEK

Access the online jobs database at www.cnm.edu/look4jobs. or call 224-3060 for more information. Résumés

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.

November 26, 2013 The CNM Chronicle | 3events

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.

Vintage diamond wedding ring. Size 7: can easily be sized to fit.Appraised at $11,200. On Sale: 5,900.(505) 463-8628

Correction:Issue 24, Volume 19, in the article “Program gives free money to students who save”

‘household income...’ should have read: ‘household assets...’

4 | The CNM Chronicle November 26, 2013EDITORIAL

525 Buena Vista SE, ST 12b Albuquerque, NM 87106 Ph. 224.4755Copyright © 2013 The CNM Chronicle | This newspaper, its design and its contents are copyrighted.

editorial | 224.4755

Rene Thompson editor-in-chief [email protected]

Daniel Montaño managing editor [email protected] Baca copy editor [email protected]

newsroom | 224.4758

Nick Stern senior reporter [email protected]

Stacie Armijo staff reporter [email protected]

production | 224.4752

Marie Bishop production manager [email protected]

Angelica Manzanares layout designer [email protected]

business | 224.3255

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editorial board

Rene ThompsonMarie BishopDaniel JohnsonDaniel 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.

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ChronicleThe CNM

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 what-ever 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 relation-ships, 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.

Remember the true meaning of Thanksgiving

CARTOON BY NICK STERN

November 26, 2013 The CNM Chronicle | 5STUDENT LIFE

By Nick SternSenior 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 organi-zations on to provide services to Native Americans, accord-ing to the website.

On Nov. 15, CNM participated in the nation-wide “Rock Your Mocs” day, which is a national campaign that encourages all Native Americans to wear the tradi-tional 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.”

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 cel-ebrate it and that CNM does acknowledge it. It brings a lot of awareness to other students that the Native American cul-ture 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 cre-ated 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 per-spective on native issues at CNM when he is not work-ing 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 his-tory 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 vio-lence, marginalization, broken promises, and upended jus-tice,” Obama said.

As a part of the nation-wide 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

wild rice and wearing calico outfits decked with ribbons, according to the NRCS website.

It was in the early twen-tieth century that people first tried to set aside a day to rec-ognize 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 recogni-tion called American Indian Day on the second Saturday of

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 gov-ernments to the White House, according to nativeamerican-heritagemonth.gov.

Then, almost a cen-tury 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.

School celebrates Native pride

S u n c a t C h i t C h a t

Alexandra Zurkan “I guess I am thankful for my supportive family, who supported me coming down here for school, as I’m from Michigan.”

Jacqueline Michelle Gallegos, Culinary Arts major

“I’m really thankful for my family, for supporting me to come to college.”

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.”

Briana Brill, Communications major

“I’m thankful that we have such a great opportunity for people to go to school, and my family.”

Maurice Williams Social services major“Family, and not having to go to class.”

Sheldon Blackhorse Electronic Tech. major

“I’m thankful for my family, my brothers and sisters, and basi-cally to have a job that keeps me on my toes mathematically.”

ALL PHOTOS BY RENE THOMPSON

By Rene ThompsonEditor-in-chief

GRAPHIC COURTESY OF SCHOOLS.SMCPS.ORG

“What are you thankful for this holiday season?”

6 | The CNM Chronicle November 26, 2013REVIEW

By Jonathan BacaCopy Editor

Fan Tang is an Asian Fusion restaurant in Nob Hill, a neighborhood known for some of the best eating in the city. On the same block as some of the most celebrated eateries in Burque, Fan Tang offers stellar food at a price that won’t break the bank on date night.

The atmosphere is clean and minimal, with warm lighting, comfortable seating, and a great view of the street through the huge windows that line the wall.

The dining room felt like an upscale bistro, spare and spotless, with clean lines, an open kitchen, warm, earthy colors and modern décor.

Food is ordered and paid for at the counter, then brought out to the tables. But this is not Panda Express, although one might not be able to tell from the prices, which were very reasonable.

In addition to their soups and salads, the entrees include the usual suspects of Asian food: pad thai, low mein, and fried rice, along with several curry dishes and some other more unique offerings like the Vietnamese favorite of pho.

For each entrée, the customer has their choice of chicken, beef, shrimp,

or tofu, and some dishes also offer the option of pork or vegetarian.

In addition to the tofu, many dishes have a gluten free option, making this a great restaurant for people with those special dietary needs.

Fan Tang also offers beer, wine and sake, with an impressive selection of domes-tic and imported drinks.

During happy hour, which runs from 3 to 6 and from 8 to close, adults can order from the kid’s menu, and for a measly five bucks they can get a perfectly sized portion of most of the entrees. For the quality of the food, this is a killer deal, and might even leave enough money for a couple of IMAX tickets.

The service was fast and attentive, as the restaurant was inexplicably nearly empty. The food also came out quickly.

For appetizers, the spring rolls were simple; just cabbage, celery and carrots in a delicate, flaky wrap. The veggies were crisp and fresh, and the orange ginger glaze sauce was delicious, adding a strong tanginess to the other-wise simple flavors.

Hot tea came in four varieties, and was served loose-leafed in an impres-sive iron teapot.

Up next was the kid’s size Coconut Curry Chicken,

an ample portion of food for the ridiculous price of $5. A mix of chicken and fresh veg-etables simmered in a yellow coconut curry sauce with a side of rice, this is an excit-ing and unique dish.

The curry sauce pro-vided the perfect amount of spice, giving a little heat in the back of the throat with-out 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 mush-rooms and water chestnuts further added to the textural canvass. Over all, it was the highlight of a terrific meal.

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 tangi-ness that was a perfect balance to the chicken.

Fina l ly, one of the e v e n i n g ’s s p e c i a l s 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 aspara-gus, 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 influ-ences results in some fun and unique dishes. The food alone was very impressive, but com-bined with the outrageously low prices during happy hour;

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 offers fantastic eats

PHOTOS BY JONATHAN BACA

Spring rolls

Fan Tang3523 Central Ave NE, Albuquerque, NM 87106Monday 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-closeFan-tang.com

PHOTOS BY RENE THOMPSON

Appetizers, starters, entrees, and desserts from the 2096 advanced culinary class of 2013.

Culinary Arts students serve upscale five-course feastBy Rene Thompson

Editor-in-chief

This year’s culinary students have truly out-done themselves with their fall inspired menu in Chef James Lamoreux’s 2096 advanced culinary and ser-vice skills course.

For three weeks start-ing 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, devel-oping skills in both front and back restaurant eti-quette, Lamoureux said.

The Chronicle got to have the pleasure of being invited to this exclusive res-taurant 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 moti-vated by a fall theme with hearty and earthy f lavors 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 f la-vorsome, 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 f la-vors 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 apple-wood 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 under-cooked, 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 fin-ishing touch to a an already phenomenal meal.

The tart had a perfectly cooked pastry crust that had hints of almond with ripe 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 deca-dent vanilla filling inside that was made from real vanilla beans.

Overall the Chronicle gives the culinary depart-ment café four and a half stars out of five stars, and would recommend highly if it were not an exclusive end of semester event.

James Lamoreux preping for service with student.

Acacia Prechtel skinning tomatoes for service.

2096 Advanced culinary class of 2013.

Coconut curry shrimp Jade shrimp with asparagus

November 26, 2013 The CNM Chronicle | 7REVIEW‘Holy Cow’ builds heavenly burgers

Holy Cow700 Central Ave SE

Monday through Saturday: 11 a.m. to 10 p.m.Sunday: 11 a.m. to 9 p.m.

Or at: holycownm.comPHOTO BY NICK STERN

The Holy Cow burger is the top selling item.

By Nick SternSenior Reporter

Experiencing a cheese-burger and fries at Holy Cow, located at 700 Central Ave SE in the heart of EDO, was noth-ing short of a religious experi-ence that needs to be practiced again and again by all carni-vores and omnivores alike.

First off, the service was great and the servers were very approachable and nice.

The grub was noth-ing 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 col-lege 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 inte-rior 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 get-ting 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 brewer-ies. We just love our commu-nity and the neighborhood and we love to support everybody,” Medina said.

During the Chronicle’s visit, after getting the bever-ages 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 jaw-dropping good, which was convenient because it was such a big burger.

The mouth of any aver-age-sized individual would have trouble fitting the burger.

The meat itself was pre-pared medium with just a little bit of pink in the middle, and

it was obvious from the first bite that the cow that was mar-tyred 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 abso-lutely 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 loca-tion 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 abso-lutely 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 tele-vision 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 fab-ricated 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” build-ing across Central for another new restaurant as well, accord-ing to bizjounals.com.

Medina said he hopes to have the new restaurant up

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 consider-ing there was not one thing that went wrong during the Chronicle’s visit.

Everything was actually surprisingly better than antici-pated and should be experi-enced by just about anyone who appreciates a great burger.

PHOTO BY NICK STERN

The portions at Holy Cow are big enough to stop one’s heart.


Golden Crown Panaderia is an old-fashioned neighbor-hood bakery that one can go to for the wide variety of choices, but end up going back time and time again because of their friendly staff.

Golden Crown is one of the best places to get pizza, pastries, bread and smoothies, located at 1103 Mountain Rd NW.

One of the things that most people love about this place is that they offer a free biscochito when walking in the door.

Their biscochitos are hands down the best in New Mexico, and the cookie alone makes it’s worth the trip.

At the time Chronicle went into the restaurant it was filled with patrons enjoying their meals. Golden Crown has such a homey feel, it is easy to forget that one is not at a friend’s house, instead of a very welcoming establishment.

This gem of a place located near Albuquerque’s

Old Town opened in 1972 and has been at its current location since 1980, which is owned by Pratt Morales and his son Chris Morales.

On November 18, 2013, Golden Crown was featured on Diners, Drive-in’s and Dives hosted by Guy Fieri on the Food Network Channel. The episode showcased their peasant dough and whole wheat turkey bread.

For Thanksgiving the bakery makes breads that are shaped liked Turkeys, and they offer it with pheasant dough, whole wheat and green chile.

There is a huge outdoor patio as well as inside seating, and Chris Morales said that they hope to enclose their patio in the near future.

The ordering counter has glass cases that encompass all of their tasty pastry treats, such as biscochitos in original and chocolate, chocolate chip cookies, empanadas, Mexican wedding cookies and peanut butter cookies, that are all mouthwateringly delicious.

Their chocolate chip and peanut butter cookies are

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 after-wards 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 peas-ant 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 amaz-ing latte art in the vast array of drink choices that they offer.

Their coffee is steam-ing hot and has the best roasted flavors.

They also offer two flavors of smoothies, in mango rasp-berry 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.

They also have a vast selec-tion 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 mouthwa-tering 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.

The crown kings of Burque bakeriesGolden Crown Panaderia

1103 Mountain Rd NW, 87102505-243-2424

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/.

PHOTO BY STACIE ARMIJO

Golden Crown’s arched entry invites patrons in with a homey feel.

8 | The CNM Chronicle November 26, 2013FEATURE

Coffee Can ICe Cream

Pumpkin Pie Ice Cream

Green Chile Turkey Pot Pie

PHOTO COURTESY OF AFFECTIONFORDETAIL.BLOGSPOT.COM

PHOTO COURTESY OF ICECREAMED.COM


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 spe-cial 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 spe-cials, 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 teach-ing element involved because Griego would teach his staff and show them how to make the dishes he created, he said.

Because of his experi-ence 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 teach-ing that class as well, he said.

In Culinary 1010 stu-dents learn the basic funda-mentals 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 restaurant-kitchen where they learn how to actually run a restaurant, Griego said.

“To be here with the stu-dents and see that excitement that I once had, my passion for cooking has been reinvigo-rated,” he said.

Students also do live cooking and service in the last culinary class, he said.

“As chefs we teach stu-dents a life skill to help them work in this indus-try. That is what I really like about it,” Griego said.

A lot of people interested in this field see chefs on TV and assume that cooking is glamorous, when in real-ity, 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 recog-nize 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 educa-tion once he graduates, he said.

“I want to finish my bache-lors 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 reci-pes from Griego to help with what to do with Thanksgiving leftovers.

Yields: 1 quart of Vanilla Ice-cream 2.5 cups heavy whipping cream2/5 cups half-and-half1 cup sugar1 tablespoon vanilla extract2 cups of chilled leftover pumpkin pie crushed into small piecesDirectionsCombine 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

Two different sizes of coffee cansPut the ice cream in the small can, seal tightlyPut the smaller can in the larger can along with ice and rock saltSeal the large can tightlyShake the large can vigorously for about 10 minutes.You can throw or roll it aroundContinue shaking, rolling, or throwing until the ice cream is formedRemove ice cream from the bowl and serve.

PHOTO COURTESY OF 37COOKS.BLOGSPOT.COM

“This recipe is a great use of leftover turkey with a New Mexican twist. You can take the easy route and buy a pre-made 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 min-utes to create flavorful broth,” Griego said.

Pate Brisee Pie CrustIngredients

1 ½-2 cups all purpose flour¼ teaspoon saltPinch of sugar4 oz (1/4 stick) of whole unsalted butter, chilled and cut into ¼” cubes4 tablespoons of cold water

DirectionsCombine sugar, salt and flour in a medium bowl and whisk until com-bined. Using a wooden spoon mix and crum-ble the mixture until it resembles beach sand. Add the water and con-tinue 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 mix-ture of carrots, celery and onions which cooks know as a mirepoix but you can substitute any leftover vegetables. For example: if you served steamed broc-coli alongside your Thanksgiving Day turkey feel free to use that instead of the mirepoix.4 tablespoons butter

1 small onion, minced2 stalks celery, chopped2 carrots, dicedChopped roasted chile to taste1 teaspoon each of dried thyme, basil and oreganoSalt and pepper to taste2 cups of homemade Turkey broth (or pre-made chicken broth)1 ½ cups chopped turkey leftovers (pick your favorite cuts)3 tablespoons all-pur-pose flour

DirectionsPre-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 con-stantly 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 pre-heated oven for 15 min-utes. Reduce oven tem-perature to 350 degrees F and continue baking for 20 minutes or until crust is golden brown. Allow the pie to cool slightly and enjoy.

Going cold turkeyWhat to do with Thanksgiving leftovers

November 26, 2013 The CNM Chronicle | 9CONTINUED

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 misun-derstanding 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 chal-lenge is getting people to come over because they think it’s too far away for some reason,” she said.

Julianne Harvey-Newlands will be teaching

intro to Ceramics next semes-ter, 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 dif-ferent 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 sculpt-ing and working with clay through both hand-build-ing 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, histor-ical 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 experi-ence 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 offer-ings 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 pro-fession 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 creat-ing 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-req-uisites and count as a Fine Arts elective credit, Anderson said.

Studies have shown that taking art classes helps cross-train 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.

CLOTHING Continued from Page 2

would be appropriate for an interview in their field,” Watkins said.

People who are interested can drop off clothes starting

on Monday, Dec. 2 at the JCS in the SSC, room 207, and the employees there will be more than happy to help, she said.

JCS expects to get an array of clothing in a vari-ety of sizes, styles, and 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 help-ing 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 opportu-nity to come find clothing that you can get at the best price: zero dollars,” Watkins said.

to the eyes of many in the 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 perfor-mance that was truly impres-sive. Despite blowing every-one away with her voice and stage presence, Wafford was extremely humble in accept-ing her award.

The first runner up was part time instructor and ACE Learning Center Supervisor Donald McGiver, who per-formed 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

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, hold-ing 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 har-monies 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 notewor-thy performances were given, including a comedy routine by instructor Mary Broemil. Broemil’s jokes were surpris-ingly 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 manufac-turing 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 sing-ers was Sharon Gurule from Academic Advisement and Hannah Shures, the only stu-dent 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 disappoint-ingly 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.

TALENT Continued from Page 2

10 | The CNM Chronicle November 26, 2013ENTERTAINMENT

Down1. A bread made from cornmeal and typically leavened without yeast3. 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 alcohols16. A pie type made of a smooth nut, similar to a walnut19. A secondary meat prepared from the upper part of a pig’s leg salted and dried or smoked.

Across2. 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 seasonings7. 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.

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More than 800 stu-dents 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 plan-ning 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 recog-nize the signs of a heart attack, she said.

“I think it is beneficial to know what to do in order to help save some-one’s life,” Rodriguez said. The campus train-ing 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 situa-tion, Rodriguez said.

Each session was led by a training facili-tator, who trained as many people as pos-sible 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 Tierney-Diefendorf, Tourism and Hospitality major, is also in Selbee’s event plan-ning 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 stu-dents get exposed to this potentially life-saving preparation, Tierney-Diefendorf said.

The responsenwas overwhelming, Tierney-Diefendorf said.

“It has been amazing to see the good hearted students who want to do something produc-tive and take a life skill away from this. It really brought up my motiva-tion 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 843-2814 or email [email protected] 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 valu-able life skill on Thursday Dec. 19, according to pro-jectheartstartnm.org.

Good-hearted students bring life saving training school wide

Photo courtesy of projectheartstartnm.org

12 | The CNM Chronicle November 26, 2013SPECIAL EVENTGathering of Mages

International card tournament comes to town

PHOTOS BY ADAM STYBORSKI, COURTESY OF GATHERINGMAGIC.COM

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.

By Daniel MontañoManaging Editor

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 cor-ners 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, tourna-ment organizer, said.

MTG is a collectible trad-ing card game where each match represents a battle between two wizards, known as planeswalk-ers, who use spells, creatures and items to defeat their oppo-nents, and Godard and her hus-band, 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 inter-national series, came to the city and it went off without a hitch, Godard said.

“This weekend was abso-lutely 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, along-side 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 art-work 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 char-acters 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 some-times,” 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 guiness-worldrecords.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.

Hundreds of enthusiast gathered at the convention center to battle.

Several artist were on hand to sign cards and sell prints.

Artist could create one-of-a-kind playmats for players.

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Issue 25, Volume 19