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Happy Birthday Jesus

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By: David Conde

David Conde, Senior Consultant for International Programs

In an old Christmas movie there is a scene where the gathered children sing Happy Birthday to Jesus. This take on Christmas simplifies the rather complex story of Bethlehem, the manger, the angels, the shepherds, the Three Wise Men and their gifts and the impending danger to the new-born King.

For children it is uncomplicated to celebrate Jesus’ birthday like they celebrate theirs. I can imagine the kids having a party with cake and ice cream and not thinking about the fact that the transformative figure they are feasting is no other than the Savior of the world and the author of a new belief system two thousand and twenty one years ago.

We might say that the children look at the Christ Child as one of their own. After all, is it not their innocence that he used as a lesson on how to get to heaven? In this example, Christ also emphasized childhood as the most important and precious period in our existence. It is the wasted condition of adult life that brought him to Earth and his ministry.

One way the New Testament offers for achieving a childhood state of grace is the notion of being born again. Christ demonstrated part of that concept in his baptism by John the Baptist in the River Jordan.

In every culture, coming to the water is also a return to origins for the transformation of an individual from one state to another. For Jesus, the ritual symbolized his transition from his Father’s essence to become part of the common day world to carry out his work. We know this because when he went away after his resurrection, he sent the Holy Spirit to his disciples. That was what he came with at birth.

Both concepts became an accepted part of Christian belief with different variations. Catholics baptize their children at birth because of original sin attributed to Adam and Eve, a notion that we are all sinners at birth and therefore need to be baptized. Protestants generally baptize a young adult that has consciously repented of sin and made a commitment to their faith. Many sects in this category also promote a spiritual baptism based on the concept of Pentecost and the original transformation by the Holy Spirit of the disciples.

Both of these teachings contribute to the belief in being born again. Being born again connotes the idea of dying to the life of sin and being born to new forgiveness. These beliefs and sacraments tend to complicate an important part of the Greatest Story Ever Told. Children that celebrate Christ’s birthday would want to celebrate it with cake and ice cream or in Latin American, a “Rosca de Reyes” bread with baby Jesus figurines stuffed inside.

In other words, the birth of Christ can be seen as a simple affair that requires only a fiesta to record a timeless moment of transformation. However, it has become more than that because of its role and meaning to our civilization. In the larger context Jesus’ birth, death and resurrection (rebirth) are foundational moments of Christianity. Organized religions make these key moments basic to their teaching and framework of their faith.

Yet, there is a lot of value in simplifying Jesus’ ministry on Earth because in doing so, the truth of his words and deeds would be most powerful. Being happy for his birthday, sad for his death and elevated by his second birth and prom- ise to return has no equal in clarity.

Merry Christmas to all and Happy Birthday Jesus.

The views expressed by David Conde are not necessarily the views of la Voz bilingüe. Comments and responses may be directed to News@lavozcolorado.com.

How much is that doggie in the window?

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By: Ernest Gurulé

La Voz Staff Photo

While on-line shopping may have reduced trips to the malls to fight the brick-and-mortar crowds, there’s still that one gift that requires a ‘hands-on’ checklist, one that’s often ignored. It’s the list that includes terminally cute and cuddly, impossible to resist puppies and kittens. They’re gifts that’ll be remembered, alright, but oftentimes for all the wrong reasons.

“Getting animals as presents can be OK if there’s forethought and planning,” said Colorado State University small animals veterinarian, Dr. Cindy Sotelo. But quite often, both are missing in action as these fur babies, gushing with interminable love and affection, melt both hearts and judgment.

Impulse pet buying, said Sotelo, isn’t the same as gifting almost anything else. With children, that ‘perfect’ Christmas toy—high or low tech—is often forgotten as soon as its batter- ies go dark. Out of sight, out of mind. But a pet is not just a gift, said the CSU vet. A pet, Sotelo said, “can live a long time.” In fact, some birds can actually outlive an owner. Serious thought should be a factor in any decision involving gifting a pet that depends on care and commitment.

People who gift puppies, kittens, hamsters, guinea pigs or any number of animals as presents often “tend not to think long term,” said Sotelo. The lifetime of a pet also means a long term investment in everything from food and grooming to vet care, things often not factored into the buy.

Buyers must decide what they want. Purebred or pound? Puppy or an older pet? Purebreds are neither cheap nor always what the seller advertises. Puppy mills, often run by careless, thoughtless breeders more focused on profit than animal welfare, continue to exploit the pet market often selling animals with congenital health conditions. Many unforgivably capitalize on uninformed buyers. Sotelo advises a little bit of homework before buying.

Petbudget.com, a site that tracks puppy prices, says the average cost of a puppy with papers averages around $1,300. A more affordable option is adoption, visiting a local animal shelter where an animal—already vaccinated, spayed and neutered— can be found for anywhere from $50 to $500. Don’t be influenced by pedigree, said Sotelo. “Shelters are just as good as breeders,” she said. Sotelo strongly suggests to also weigh other factors before buying.

The popularity of a breed often dictates its cost. Boutique puppies often come with sticker shock. Goldendoodles, Golden Retriever-poodles, or Labradoodles, Labradors-poodles, routinely fetch prices up to $3,000. French bulldogs, a breed growing in popularity for their temperament and friendliness, about the same.

“Choosing a pet,” she said, “has a lot to do with lifestyle.” Consider the pet’s needs first. Larger dogs need the space for exercise and play. Smaller ones can live comfortably in an apartment.

Buyers who fall in love with a kitten should think beyond the ‘cute kitten’ stage. A couple of basic check-offs are parentage and personality. Seeing a cat’s parent will tell you how big it’ll grow as well as offering a peek into its future, big cat personality. It might also hint at its long term health. Pets, both dogs and cats, don’t come with warranties and future vet costs can break the bank.

Dr. Sotelo advises potential pet owners to always con- sider buying pet insurance along with the pet. As with humans, unforeseen circumstances can be costly. “They can have emergent issues,” said Sotelo. If an animal eats something it shouldn’t, the meter keeps on running. Dogs, for example are notorious for eating chocolate, something that can be toxic—and expensive. Treatment can run as high as $3,000. Surgeries are also costly and can be an only option anytime in an animal’s life. Average costs for pet insurance is anywhere from $30-$50 per month.

But for the majority of the country’s pet owners, pet insurance is a luxury. It’s estimated that nearly 30 percent of house- holds with pets do not have the income for vet care. Also, in the paper “Underdogs: Pets, People and Poverty,” author Arnold Arluke writes that 66 percent of pets in poverty have never seen a veterinarian.

In cities and towns across the country, there exists some- thing called ‘vet deserts,’ communities where there is neither a close-by veterinarian or, if there is one, a medical option that is too costly. Because an expensive medical treatment can be out of reach, some pet owners often opt for euthanizing the animal. Others simply abandon it.

“It’s really sad,” said Sotelo when an animal is treated as a throw-away. “It happens all year round.” Worse, said the southern California native, is when an owner just can’t handle animals “that are peeing and pooping in the house” and make the decision to get rid of them. But there are options to explore before abandoning an animal because of discomfort with its habits or behavior, something that regularly happens “after the holidays,” said Sotelo.

Pounds or shelters should always be explored. They’re also worth investigating when confronted by out of reach medical costs. “I often find that shelters have pretty good things like low-cost clinics. They also do spay and neuters fairly cheaply.” Sotelo, who owns two dachshunds, has also used shelters for basic animal health issues.

Giving a pet as a holiday gift is not always a bad idea, said Sotelo. It can also work out wonderfully. But before making the decision to give one, it might be a good idea to both discuss and research the plan. Pets, unlike PlayStations, are things you can’t just walk away from.

Student of the Week – Marissa Chacon

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Marissa Chacon – Antonito High School

Photo courtesy: Marissa Chacon

Profile

Marissa Chacon is a high school senior at Antonito High School who currently holds a 4.0 GPA. Chacon is a member of the National Honor Society, Vice President of student government, High School Basketball bookkeeper, member of Future Farmers of America, and a varsity volleyball player. 

Favorite Book: Diary of an Oxygen Thief

Favorite Movie: Safe Haven

Favorite Subject: Mathematic

Favorite Music: Pop/HipHopbutlovesalltypesofmusic

Future Career: Nursing as a pediatrics nurse practitioner

Hero: My uncle Michael

Favorite Hobby: Sports

Favorite Social Media Follow: Not a huge social media follower

Words to live by: “Pain is temporary”

Community Involvement: Chacon currently helps at South Conejos’ School District Head Start and along with her senior class helped organize a pet supply drive for a local animal shelter.

Why is Community Involvement important? “It is always good to help make your community better by helping others. Community involvement allows others to improve the community we live in.”

If I could improve the world I would…

“Help others be able to find employment easier for those who may be struggling with difficulties in life like homelessness, hunger and those that need help in general.” 

College of choice: Chacon has been accepted to the University of Colorado at Colorado Springs and the University of Colorado at Denver. Chacon has also applied at Fort Lewis College, Red Rock Community College, Metropolitan State University, Adams State University, Colorado State University at Pueblo, Pikes Peak Community College, and Regis University.

Sopaipillas for the holidays

By: La Voz Staff

During the holidays, many Latino families stick with traditional tamales, enchiladas, biscochitos, posole and more. New Mexicans and southern Colorado families like their red chile with pork, green chile with pork to smother their tamales and enter the favorite sopaipillas.

Sopaipillas are a family favorite and can be eaten with your New Mexican meals or as a des- sert with honey. You can also stuff these sopaipillas with your choice of meat (hamburger, shredded beef, pork), beans and cheese, smothered with green or red chile or both affectionately known as (Christmas) in New Mexico.

These puffy delights are a comfort food that become addictive after the first one.

Below is a recipe for sopaipillas. Enjoy with your holiday meals! Buen Provecho!

Photo courtesy: La Voz Staff
  • 2 cups flour
  • 2 teaspoons of baking powder
  • 1 teaspoon salt
  • 2 tablespoons of vegetable shortening
  • 3/4 cup of warm water
  • 2 cups of oil for frying

Preparation

In a bowl sift the baking powder, flour and salt. Add the shortening. Slowly add the water until the dough is moldable. Divide the dough into 5 pieces, spread each piece of dough on a lightly floured surface until it forms a circle (like a tortilla) and cut into 4 pieces.

Heat the oil in a deep saucepan. When the oil is very hot, add the cut pieces and fry on both sides until they brown evenly.

Drain them on paper towels. Serve alone, with honey, or stuff with red or green chile and beans topped with cheese.

Sopaipillas have been a staple in homes across Colorado and Northern New Mexico for years around the holidays and beyond.

The history behind these delightful pillows of fried dough comes from Spanish Moor settlers. The Spaniards version at the time were called “sopaipa” a Spanish word that came from the Mozarabic language which means bread soaked in oil.

It is believed that the sopaipillas of today are desendants of early Sopaipa’s brought to the Southwest sometime in the late 1500’s. Sopaipillas were so popular in the Southwest at the time that the indigenous Native Americans of the region accepted them into their culture and the start of Native American Fry Bread was born.

So the next time you sink your teeth into a fluffy golden pillow, know that it’s history’s roots re deep in New Mexican culture.

An out of balance world is a danger to democracy

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By: David Conde

David Conde, Senior Consultant for International Programs

The dissolution of the Soviet Union (1988-1991) left the United States as the sole superpower with all of its advantages and responsibilities of a world in transition. The lines of demarcation established by these powers began to disappear as well as the competition for the hearts and minds of the third world. For most, it was about an American victory over a foe that had been the adversary of democracy for almost a century. Yet, hidden in plain sight was the fact that the Soviet Union’s fall was from within.

The United States did not defeat the Soviet Union in some great battle or war. It was the latter’s leadership that read its last will and testament before dissolving the country and leaving the member states to fend for themselves.

As the United States began its life as the sole superpow- er, a new kind of war, terrorism, matured to take the place of a dead enemy. The same year that the Soviet Union ceased to exist (1991) the United States and its allies launched the Gulf War to take back Kuwait from Saddam Hussein. The Gulf War and its aftermath, the invasion of Iraq 12 years later marked the last time that a conventional war was conducted to solve a geopolitical problem. Even then, state sponsored terrorism was the excuse that led to the invasion and occupation of the country.

The 21st Century brought with it 9/11, wars in the Middle East, Iraq, Afghanistan, the Great Recession and a slow realization that we were projecting our power in the wrong part of the world. Like the saying states: “If India and China is not in your present, you have no future.”

The greatest challenge to America however, is Americans. The fact that the Soviet Union fell from within should be the strongest lesson as to what could happen to the United States.

President Abraham Lincoln wisely chose to first preserve the union when the Confederacy decided to go its own way. Everything else became a secondary consideration.This is the challenge we face today in this country. The population is changing and that change is causing the emergence of a strong interest in reinventing America. I do not believe that there are major issues with the notion of reinvention. The nation has reinvented itself numerous times as you would expect of a country built and heavily influenced by immigration.

Up into the middle of the 20th Century however, immigrants were largely from Europe coming through Ellis Island into New York and then westward. In the cities, they became the urban poor with little political power. It is in the vast lands of the west that these immigrants made their mark. Many times fleeing oppression the immigrants embraced democracy and added hard work to their realization as Americans. Though not from Europe, the immigration process has continued unabated. The difference is that these are Americans from the Western Hemisphere coming to America. Mostly Latinos, the immigrants bring with them the same zeal for democratic ideals and the same work ethic that built the country. They are joined by others that share their heritage, values and desires for an inclusive America.

Democracy is a fragile political condition that requires unending work to be successful because the will of the people is always so diverse. Yet consensus achieves the blessings of liberty, freedom and prosperity.

That is the challenge of our day. It requires for a people to seek unity in the face of tyranny.

The views expressed by David Conde are not necessarily the views of La Voz Bilingüe. Comments and responses may be directed to News@lavozcolorado.com.

Colorado in a state of drought

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By: Ernest Gurulé

It was the storm the city, the state, the entire region had waited and hoped for. But when the sun rose on Friday morning past, everything people expected, a thick coat of white, never fully materialized. The snow came, but it was neither a thick coat nor anywhere near what was forecast. It was akin to waiting for a big Fourth of July lightshow only to get a single sparkler. A tiny one, at that.

Population centers all up and down the Front Range got what can only be called a dusting. Denver’s official measurement was 1.6 inches; Lakewood, 2.5; Aurora, a single inch of snow. The mountains, thankfully, got mea- surements that seemed close to normal. Aspen measured fifteen inches of snow; Pagosa Springs, a foot.

The lack of snow makes life more convenient for sure. But we need it. Until Friday, Denver had gone snowless for more than 230 days, the last snow was April 23rd. It might be time to worry, say weather watchers.

There is short term drought and long term drought, said Greg Heavener, a Pueblo-based government meteo- rologist. The former, he explained, is going a “matter of weeks” with no precipitation. Long term, months without seasonal precipitation, “That’s what we’re experiencing across the state.”

But snowfall is just part of the equation, said Heavener. There’s also well below normal rainfall levels combined with record summertime heat. This weather trifecta, no longer an anomaly, has impacted whole economies in Colorado, especially farming and ranching, a $47 billion slice of the state economy.

“For the past twenty years conditions in Colorado often have been dry,” said the Rocky Mountain Farmers Union Bob Kjelland. “Getting through one or two dry years is a challenge. Getting through twenty is wearing.”

Because Colorado is considered a high desert region, farmers and ranchers depend on one of nature’s ‘freebies,’ the natural growth of vegetation that animals graze on. But the drought has dried up normal moisture in the soil, said Heavener. “The top couple of centimeters (of soil) are extremely dry,” he said. A lot of vegetation has simply disappeared.

While Colorado’s farmers and ranchers do what they can to conserve water and employ best practices to cope with limited precipitation, they’re also battling on another front, said Kjelland. Farm income continues to ebb downward, he said. Factors include a trade war along with a spike in seed, fertilizer and fuel costs. “Farm and ranch families are dealing with uncertain times and also are fac- ing increasing stress.”

In dry years, said Kjelland, it costs more to grow hay and corn—livestock feed. Dealing with those costs often means thinning herds. With fewer animals, meat prices rise. It’s a predictable cycle and one we’re now in. Unless there’s a change in weather patterns—more seasonal moisture—it may last awhile, he said.

Farmers and ranchers are not alone in what has become a ‘ground hog day’ weather cycle. The state’s ski industry, a business that generates nearly $5 billion to the state’s economy, is suffering. Not only is it dealing with the same lack of moisture as agriculture, but warmer tem- peratures are making it difficult to create their own snow. Across the high country, normally busy ski runs are now just open patches of dry, brown mountainside.

While last week’s snow was more than welcome, said Colorado State Climatologist Russ Schumacher, it moved the needle only a bit closer to normal. Drought conditions, he said, improved “only marginally west of the Continental Divide, not east.” The drought monitor map “looks sort of the same…pretty much all of the state is in drought.”

The extended dry period, along with a bleak forecast ahead could portend a new normal. That could mean a repeat of summers past as Colorado has been devastated by a slew of high country wildfires. The state’s three larg- est wildfires all occurred in 2020 and Colorado’s biggest blazes have been recorded just since the beginning of the new century. It should be noted that most of the fires have been man-made. But thousands of acres of dry mountain kindling provided more than enough fuel.

The Fort Collins-based Schumacher who is also on fac- ulty at Colorado State University said current meteorology is great at short term predictions, not so great looking over the horizon. “Where it’s hard to predict is one-to-five years’ time scale. There’s a lot of variability.” But, based on the most current data, “projections show continued warming… that’s the trajectory we’re on right now.”

The drought has been a mixed bag for Colorado’s reservoir system. A few, those on the western side of the Continental Divide show levels as low as 65 percent of normal. On the eastern side of the divide, things look sig- nificantly better, though not quite at capacity.

Dillon Reservoir, the city’s largest reservoir and which sits approximately seventy miles west of Denver, “is cur- rently about 78 percent full,” said Denver Water Board’s Todd Hartman. “Overall, Denver Water’s reservoir system is at about 84 percent capacity, which is also about typical for this time of year.”

Urban areas of Colorado will weather the drought bet- ter than the eastern plains, the San Luis Valley and parts of the western slope, said Kjelland. But every type of farm operation is now or soon will be affected. “Potato growers in the San Luis Valley, peach growers on the Western Slope, vegetable growers along the Front Range and cattle and sheep ranchers,” he said. As long as this latest blow from nature lingers, the pain that accompanies it also remains. “Even hope dries up over time.”

Chicken Enchiladas will score you points at this year’s Christmas party

By: La Voz Staff

Last week we gave you a receipe for one of the holiday season’s most notable comfort foods, pozole. This week we continue the trend by offering you one our favorite dishes to make for Christmas. Chicken Enchiladas Nuevo Mexico style can seem a bit intimidaing for some but in all honesty it’s simplicity and perfect pairing of chicken, cheese wrapped in corn tortillas smothered in green chile sauce will set all your wories aside this holiday season. 

Photo courtesy: La Voz Staff

Ingredients:

  • Oil or Manteca
  • 1/2 cup onion chopped
  • 3 cloves garlic minced
  • 2 Tbsp flour
  • 1.5 cups chicken broth
  • 1 cup diced green chile chopped (roasted Hatch or Pueblo is preferred)
  • 1.5 tsp ground cumin divided
  • 1 lb chicken breast boneless, skinless
  • salt and pepper to taste
  • 12 corn tortillas
  • 2 cups cheddar cheese shredded

Instructions:

  1. Preheat the oven to 350 degrees. Lightly grease a 9”x13” baking dish.
  2. Add oil to a pot over medium heat. Add in onions and saute 4 minutes.
  3. Add in garlic and saute an additional 1 minute. Sprinkle in flour and stir well, browning to a light golden.
  4. Slowly add in chicken broth, stirring constantly, until a sauce forms.
  5. Add in diced green chile, 1/2 tsp ground cumin, and salt to taste. Blend, if desired (preferred).
  6. Bring a medium pot of water to a boil.
  7. Add in chicken breasts and boil until cooked through, about 20 – 25 minutes.
  8. Remove chicken from the pot, shred with two forks, and transfer to a bowl.
  9. Season with salt and pepper to taste and 1 tsp ground cumin. Stir well.
  10. Warm tortillas up in the microwave for 60 seconds, until pliable. You can also lightly oil a comal and warm your tortillas to pliability, keeping them covered with a towel.
  11. Add 2 – 3 tbsp of cooked chicken to the center of each tortilla, then top with 1 tbsp of cheese.
  12. Roll up and place seam side down in the baking sheet. Repeat with remaining tortillas.
  13. Pour green chile sauce over the rolled enchiladas (about a cup, but you can adjust to your preferences).
  14. Top with remaining shredded cheese.
  15. Bake at 350 degrees for approximately 40 minutes, until cheese is melted and bubbly.

Garnishment:

Garnishing your enchiladas is completely up to you. They can be eaten shortly after baking just the way they are or you can add chopped green onion with sour cream and a couple sprigs of cilantro and or queso fresco.

Celebrating Tonantzin the Virgin of Guadalupe

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By: David Conde

David Conde, Senior Consultant for International Programs

December the 12th marks the last time the Virgin of Guadalupe appeared to Juan Diego to give him the command that transformed the Catholic world of the Americas. All of the communications she had with San Juan Diego were as an Indian mother seeking to assure a place for her pre-Columbian children that were now wards of the Spanish Empire.

In doing so, she also assured a place for all of the descendant Indian and Mestizo communi- ties as they navigated the catastrophic difficulties of the 300-year Spanish colonial rule and the decades of displacement and instability of a nation in development. In her time as a faithful companion to her children she has taken her banner to all of the Americas including the United States.

One of the curious things about religious icons is that they tend to reflect the color, ethnicity and race of those they have chosen to advocate for and defend. It is not surprising therefore that Jesus Christ, for example, is depicted as light complected and even blonde and blue-eyed in the regions that look like that. In other parts of the world with darker people, the Lord gets darker too. The same is set to happen as the people of our country become darker. At some point the “Brown Virgin” will fit very well with the catholic com- munity in our emerging America.

I have had occasions to visit Mexico City during the week-long festival ending with the special offerings to the Virgin. Prominent among the pilgrims that come to pay hom- age are the Indian communities throughout the country that come in their full regalia.

To these communities, the Virgin is Tonantzin, mean- ing “Sacred Mother” in Nahuatl, the language of the Aztec Empire. In the pre-Columbian pantheon Tonantzin is the counterpart to Coatlicue (Serpent Skirt) the mother of Huitzilopotchli the god of the Mexica (Aztec) Civilization and the lord commanding the principle pyramid alters of the nation.

Coatlicue and Tonantzin represent the 2 sides of the Great Mother archetype. Coatlicue the Terrible Mother is not only the goddess of childbirth, but also of violence and chaos as she birthed Huitzilopotchli as a full-grown man so that he could immediately take on his adversaries and fight his way out of her womb.

Tonantzin takes on the role of the Good Mother that although depicted as an abstract symbol in her origins in Mesoamerica, she relates to a people in transition in her human form. Not only that, she also mirrors the physical image of those she came to serve.

Mount Tepeyac, the site of the Virgin’s appearances has the old and new Basilicas and the chapel at the top of the hill first built to honor her. The old Basilica has been restored and now serves a museum.

The new one is very modern-looking and holds the original image that was on the poncho worn by Juan Diego in which he carried the roses sent by the Virgin of Guadalupe to Bishop Zumarraga as proof of her appearance and her wish to have a temple constructed there. When Juan Diego opened his garb to show the Bishop the flowers, it was the image of the Virgin that was revealed.

December 12th also begins the Mexican Christmas season in earnest. There is much to see in the displays and much to experience in Mexico City and elsewhere in the country.

La Calsada de Guadalupe, the route to the Basilica, is the place to be on the 12th. There, worship takes many forms.

The views expressed by David Conde are not necessarily the views of la Voz bilingüe. Comments and responses may be directed to news@lavozcolorado.com.

Denver Zoo Celebrating 125 years

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By: Ernest Gurulé

Photo Courtesy: Keeper Erik Bowker – Denver Zoo Facebook

Determining which is the best zoo in the country is not as easy as it might seem. There are all kinds of lists and all kinds of zoos—as many as 3,000—and there seems to be no set pattern for pinpointing the ‘best of the best.’ But the Denver Zoo, now in its 125th year, is as close to a sure thing as any, consistently rated in the top ten of American zoos.

The opportunity to see exotic as well as familiar animals up close and personal has always been a human fascination. In Denver, zoo visitors can see 3,500 animals and 500 species.

The ancient Greeks are said to have had the first real collection of animals for public viewing. But it would be several centuries later before the first contemporary zoos opened. Austria’s Tiergarten Schonbrunn and France’s Ménagerie du Jardin des plantes, opened in the late 18th century. The Paris Zoo was abandoned during the French Revolution.

The curiosity and awe of viewing nature’s exotica remains strong today. Denver’s Zoo, said Communication Director Jake Kubé’, is Colorado’s “most visited cultural des- tination,” attracting more than two million visitors a year. Of course, zoo attendance, like so many other places, was also a casualty of COVID.

During COVID’s darkest days, the zoo actually locked its doors during what would have been peak visiting season, resulting in both a lost opportunity for visitors and meteoric drop in zoo revenue, the primary source of the facility’s oper- ating budget. “It destroyed it,” said Kubé. “Seventy percent of (zoo) revenue” comes from admissions.

When it finally did reopen, COVID’s impact was obvious and dramatic. Normal visitor traffic plunged from “fifteen to twenty thousand on a busy day” to around 3,000, Kubé said. Admission was restricted to “only 500 people an hour.” The economic ripples from COVID put never before imagined constraints on the facility. Still, despite the virus, the zoo’s animal population still needed to be fed and attended no mat- ter its impact on the rest of the world.

With vaccines and a newfound wealth of knowledge about the virus, zoo numbers are now moving in the right trajectory and, fortunately, offsetting operating expenses, which Kubé said is “a million dollars a month just in food costs,” or about $125,000 each day.

While there are an estimated three thousand zoos in the U.S., said Kubé, less than 250 are accredited by the Association of Zoos and Aquariums. In order to receive the AZA’s imprimatur, zoos must meet the highest standards in both care and environment for the animals. The benchmark for each, he said, has changed dramatically over the years.

“We adhere to the strictest, highest standards of animal care and management,” said Kubé. “We have a team of wild- life biologists and animal behavioral experts” that ensure animals are cared for in the most humane way possible. This evolution began when it became obvious that warehousing animals was neither a benefit to the animals nor to visitors.

For decades, zoos operated in what might today be thought of as a dark age mindset in the treatment of animals. Knowledge about how to treat and care for them often came from circuses or traveling animal exhibits. There were no such things as zoo biologists and animal behavioral expert positions here or anywhere else.

Change began in the 60’s and 70’s, said the Zoo’s Albuquerque native “when, really, conservation became a topic and (zoos) started adapting to match the times.” No longer were the animals there just to please the public. Barred cages and darkened enclosures that once housed everything from big cats to primates began disappearing, replaced by open spaces that, as close as possible, replicated more natural settings.

In Denver, Bear Mountain, once a state of the art enclosure—a near replica of what was then thought to be a natural environment for bears—now sits vacant, a monu- ment to yesteryear. But in 1919, when it was constructed at a cost of $50,000—more than $650,000 in today’s dollars—it was thought revolutionary; an almost nature-like enclosure.

Time and a reawakening in the treatment of animals changed that mindset. “We learned more about bears and realized over time, and we tried to adapt that exhibit to what we know about the animal.” Bear Mountain, he said, simply became obsolete.

Denver’s zoo today also provides among the finest veter- inary care for its population as can be found anywhere, said Kube’. Its hospital, which sits on the 80-acre zoo grounds and gets support from the Colorado State University College of Veterinary Medicine & Biomedical Sciences, can treat most health issues that animals might experience. “We’re capable of treating a teeny, little four-gram lizard up to a thousand pound animal,” like a Grizzly Bear or camel. Zoo veterinarians recently diagnosed and treated “lions, tigers and hyenas” for COVID, said Kube’. No animals died from the virus.

As 125 years of captivating visitors comes to an end, the Denver Zoo will continue its long tradition of ‘Zoo Lights.’ This year’s version, the 31st, began on November 22nd and continues through January 2nd. Visitors can tour the grounds that are illuminated with more than two million LED lights. Admission ranges in price from $15-$25. Masks are required in all enclosed facilities.

Tis the season for Pozole Colorado

By: La Voz Staff

We are in the midst of the holiday season and while we try to recover from our food comas induced by our overindulgence of tryptophan, mash taters and pumpkin cheesecake we gear up for yet another round of comfort foods for Christmas.

We can’t think of a better comfort food for the Holiday season than Pozole Colorado. While pozole isn’t just a holiday food and can be enjoyed anytime of year, it just hits better for Christmas and we can’t argue. The following recipe was offered by one of La Voz employees.

Ingredients:

  • 2 tablespoons of Olive Oil – (for sautéing)
  • 3 1⁄2 lb Pork Roast – boneless or bone in. Bone in is recommended. (Remove meat from bone but use bone for added flavor)
  • 1 large white onion
  • 6-8 garlic cloves
  • 4-6 ancho chile peppers
  • 4-5 dried guajillo chile peppers
  • 3-6 dried arbol chile peppers
  • 2 bay leaves
  • 1 tablespoon of Mexican oregano
  • 6 cups of chicken broth
  • 3 15oz cans of white hominy drained and rinsed
  • Three limes, one juiced other two for garnishment. • Salt and pepper to taste
  • 2 avocados sliced for garnishment
  • 4 thinly sliced radishes
  • One bushel of cilantro cut for garnishment
  • 1⁄4 head of shredded cabbage
  • Tostada shells or tortilla chips

Pozole Colorado

  1. Cut pork off bone (if boneless cut pork into large 2 inch chunks) into 2 inch chunks and season with salt and pepper liberally on all sides of each chunk of pork.
  2. Remove seeds from all dried chile pods. (remove seeds from Ancho, Guajillo and Arbol chiles).
  3. Brown pork on all sides in a 6-8 quart Dutch oven on medium high turning the chunks after brown- ing each side for 2-3 minutes. Add bone to pork.
  4. Cut onion into quarters and add to pork chunks along with dried chilies, garlic cloves, 6 Cups of chicken broth and a teaspoon of salt. Try to push the dried chilies under the chunks of pork and onion so that they are submerged and not floating on the surface.
  5. Simmer for 50-60 minutes until pork is tender enough to push your spoon through the pork and easy to shred.
  6. Remove the pork and shred in a separate bowl and set aside.
  7. Discard bay leaves and remaining bone.
  8. Place the onion, hydrated chilies and garlic into a blender along with the remaining broth and pureeinto a thick red sauce.
  9. Return red sauce to Dutch oven along with shredded pork and white hominy.
  10. Add the juice of one lime and bring pot to medium. Let Pozole Colorado simmer medium low until ready to serve.

Garnishment

Adding garnishment to your Pozole Colorado is completely up to you, however; using all the garnishments listed in the recipe above is highly recommended.

Ladle two scoops of Pozole Colorado in your favorite bowl, adding Mexican oregano, cilantro, cabbage, radishes and avocados along with salt to taste. Tostada and or tortilla chips can be used as a vessel for this delicious Pozole Colorado recipe. You may also want to dice some white onion and fresh jalapeño to also use as garnishment.

Advice: keep in mind that the best-prepped meals are products of great preparation and planning. Having all your ducks in a row instead of running around trying to find ingredients can make all the difference in the world.