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A MESSAGE FROM THE PUBLISHER

GREETINGS, AND THANK you for taking time from your day to thumb through our rst issue of LOCAL CONNECTIONS MAGAZINE.

LOCAL CONNECTIONS is NOT just another magazine full of advertising.

LOCAL CONNECTIONS is NOT a tourist guide, though visitors will nd value in reading our magazine.

LOCAL CONNECTIONS is not another alternative to the newspaper. We do NOT feature time sensitive stories or advertising that are headlines today and bird cage liner tomorrow

IN THE FRENZY of surviving day to day, it is easy to get caught up in life and ignore, or forget, the wonders that make our town, home. It is easy to get ourselves in a rut and fail to see that which gives our town a warm fuzzy place in our hearts. And, it’s easy to forget the folks who came before us and are responsible for making our home what it is today.

YES, YOU WILL nd advertising in this magazine. You will nd that local small business will almost exclusively make up the advertising found herein, for, it is small Mom and Popbusiness that drives the economic engine that provides goods, services, employment and the tax base the provides for the growth and vitality of our home.

IN THE COMING months, we will bring you stories of what makes our home what it is today, stories to help you with everyday living and showcase the Mom & Pop businesses who provide the goods & services that will drive our home into the future.

WE HOPE THAT you will enjoy our little magazine, and please, tell the merchantswho support us that you heard about them either here in LOCAL CONNECTIONS magazine or on our social media pages on Facebook, Pinterest and YouTube.

Thank you.

HOW TO REACH US

LOCAL CONNECTIONSP.O. BOX 6033

Lubbock, Texas 79493Phone: 806-224-8226

localconnectionsmagazine@gmail.com

For Lubbock: DiscoverLubbockFor Ruidoso: DiscoverRuidoso

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QUICK ANDEASYBBQ SAUCE

1/2 cup ketchup2 tablespoons brown sugar2 tablespoons Worcestershire sauce1 tablespoon cider vinegar1 dash hot pepper sauce1 teaspoon garlic powder1/4 teaspoon mustard powder1/4 teaspoon salt

DIRECTIONS:

In a small saucepan over medium heat, stir togetherthe ketchup, brown sugar, Worcestershire sauce,vinegar, hot pepper sauce (more or less to taste),garlic powder, mustard powder and salt.

Bring to a simmer

Remove from heat and allow to cool slightly.

Brush onto your favorite grilling meat.

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LUBBOCK’S FIRST MERCHANT

George Washington Singer was born May 24, 1844, Ashland County, Ohio. Although a Lutheran, he joined the Quakers after marrying Rachel Underhill, daughter of Harvey Underhill. George folowed the Underhills, along with his wife and daughter from a previous marriage, to the Quaker settlement of Estacado, Texas. There, near Lubbock Lake in Yellow Horse Canyon, where four military roads crossed, Singer built a small one-room store. There he catered to freighters and cowboys from nearby ranches. Singers store was a well known landmark

by 1885. The Singers handled the local mail and served meals at their home. Their oldest son, Perry, was born in 1883, making him the first white child on record to be born in Lubbock County. A local settler with the name of De Quazy, gave the Singers competition with his own store also in Yellow Horse Canyon. De Quazy was the official postmaster for Lubbock in the Spring and Summer of 1884. His venture was short lived. Reservation Indians from Oklahoma, cowboys and travelers were welcome to camp out around the store which was never locked; even when the Singers were away. Never, did a customer betray Singers’ confidence. His flowing beard and ever present buffalo gun made “Old Man” Singer a legend among West Texas Cowboys. In 1886, a “Mexican” arrived at the Singer home while he was away, he was given a meal and allowed to wait for Singer at the store. When Singer returned, the man peppered the house with bullets, tied Singer to a tree, and set the store on fire. The fire spread to the ammunition which exploded, killing the thief/arsonist.A erroneous story arose stating the Singer had freed himself from the tree and killed the thief. The

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Singers immediately set out for Colorado City to get lumber and provisions, rebuilding their store about a half mile from the original site. The first religious service in Lubbock County was held at Singers’ store May 24, 1890, by Rev. H.M. Bandy, a Church of Christ minister. In 1891, after the town of Lubbock was founded, Singer moved his business to the corner of Main Street and Avenue H. Governor JamesS. Hogg

appointed Singer as the County’s first tax collector and State official in 1891. Wishing better educational opportunities for his children, Singer sold his store and lot to George S. Beatty, November 1897. Singer and his family moved to Stark, Kansas before developing a prosperous farm near Chanute. Singer died December 22,1910, while on a visit to Urbana, Kansas. He was buried in Chanute. His widow resided there until her death in 1933.

SENIORS BEWARE!You ARE the TARGET!

tageous estate planning tool, have become acommon source of con- sumer scams offeringsubstandard products at cut-rate prices to unsuspecting clients. If you are a senior, youare more likely to receive offers for seminars forestate planning and other wealth management ad-vice, usually including a free meal. Official sounding companies promote living trustsas a surefire way to save thousands ofdollars in lawyers fees, taxes, probate costs, and to protect privacyand avoid long court delays. Trusts do accomplish most of thesetasks if set up properly. However, these scams use misrepresentations, scare tactics andhigh-pressure sales techniques to persuade seniors to purchase pre-packaged living trusts at inflated prices or hidden charges >Pg7

Living Trusts, while an effective and advan-

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LUBBOCK PIANO GALLERY

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MAKE SURET O R E A DALL OF THEFINE PRINT!

Do not fall victim to the song and dance. Be alert for tactics like false affiliations and exaggerated benefits. For example, a company claiming their product is endorsed by AARP. AARP does not make such endorsements. There has been articles in AARP that promote the benefits of trusts, but they do not promote com-panies or particular products. Other sales tactics to watch out for are time limited or packaged deals that do not allow you to buy only the products you need. A trust is a valuable tool and you buy it primarily to avoid the time and expense associated with probate. The trusts that come from Trust Companies are massive documents which are not personalized for your family and are difficult to comprehend. This is the very thing that you are trying to avoid. The most dangerous fact of purchasing a trust from a trust company is that they always leave the most important part of setting up a trust, “funding” to you. They give you instructions on how to complete the funding(transferring assets into the trust), but if any step is missed, your trust and estate plan may fail completely because you will be forced into probate.

They do this because they don’t care if the trust is working for you or your family. They only care about selling you a “pack-age”. The solution is to seek out an attorney who will complete the process from start to finish and make sure your trust is working properly. Trust companies don’t want anything to do with you after you have paid for your trust. They often say you can amend the trust, make changes, etc; but they don’t live or work in your town, nor are you a client of theirs. They make their money selling trusts; not taking care of clients. As a legal professional, attorneys have a duty to clients under their license to practice law, which trust companies do not have. There is no incentive for a trust company to counsel clients on their options and potentially no retribution for false or misleading information.

JulieAnne Hufstedler Leonard, PCAttorney at Law

505 Mechem Drive * Ruidoso(575) 257-1010

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Refinished & Repurposed TreasuresAnd Can’t Do Without Gems!

233 2nd StreetCapitan, New Mexico

575-258-1070OPEN

MAY thru AUGUSTFridays 1PM - 6PM

SAturdays 10AM - 6PMand by appointment

INGREDIENTS

4 tablespoons Extra Virgin Olive Oil

1 pork shoulder/butt (2-3 lbs)

Salt and pepper

3 medium yellow onions2 thinly sliced, 1 chopped

1 bottle Negra Modela or other Mexican beer

Juice of 3 limes

4 cloves of garlic, sliced

1 teaspoon Mexican oregano

1 tablespoon cumin

1 tablespoon ground coriander

2 cans or 12 fresh tomatillos, chopped

4 to 5 New Mexican green chilies or 3 poblano peppers, charred, peeled and seeded

1 tablespoon honey

1 quart chicken stock

3 tablespoons masa or cornmeal

1 can pinto beans,

Optional Toppings:

Cilantro

Raw red onions, Chopped

Pickled red onion rings

Fritos or corn tortilla chips

Queso Fresco, crumbled or other mild cheese

Lime Wedges

NEW MEXICAN

GREEN

CHILE CHILIby Rachael Ray 5/7/12

Serves4-6

PREPARATION

Pre-heat over to 325F

Heat a small Dutch Oven over medium-high heat with two turns of the pan with about 2 tablespoons of EVOO. Season the pork liberally with salt and pepper on all sides and brown to a deep golden color

Top the browned pork with a pile of sliced onion. Add the beer and juice of 2 limes to the pot. Cover & roast for 2 to 2 1/2 hours until tender. Shred the pork with forks and set meat back into the drippings

Heat a large Dutch Oven over medium head, adding the remainin EVOO. To the hot oil add the chopped onions and garlic; season with salt, pepper, oregano, cumin and corriander. Cook to tender.

If using canned cooked tomatillos add one can of them to a food processor with the roasted chili peppers, seasoned cooked onions, garlic and honey. Puree, then retirn to the stove and stir the remaining can of tomatillos and stock.

If using fresh tomatillos, soften the onions for 5 minutes, then add the tomatillos and cook 10-12 minutes more until the color of the tomatillos pales and they have cooked down to a thick sauce. Puree the cooked tomatillo sauce with the chili peppers and honey. Return puree to the pot and stir and combine with the stock.

Marry the pulled pork and it’s drippings to the chili base, stir in the masa & pinto beans. Simmer for 45-50 minutes to thicken. Serve in shallow bowls with toppings of your choice.

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New Mexico's sun-soaked soil and cool high-desert nights frame the return of wine making to the oldest wine producing region in the country. High desert climate and ideal soil feed Cabernet Sauvignon, Chardonnay, Johannisburg Riesling, Merlot, Pinot Noir, Sauvignon Blanc, Zinfandel and other classic grapes and fruits to produce award-winning wines.

The first grapevines planted in New Mexico were brought in 1629 to Senecu, a Piro Indian pueblo south of Socorro, by Franciscan and Capuchin monks for Mission San Antonio de Padua. The Mission was located along of the Rio Grande, north of the present village of San Antonio. The cuttings brought by the missionaries were a variety of Vitis vinifera, commonly called the "mission grape".

Wine production began at Senecu in 1633 and continued for over 40

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years, providing the sacramental wine for New Mexico.

The first California vines were planted in 1769 at the Mission of San Diego de Alcala.

By 1800 New Mexico was wine country. The area along the Rio Grande extending roughly from Bernalillo to Socorro and from the vicinity of Mesilla to El Paso had well established vineyards.

By 1812, Indian raids were hav-ing such a dramatic effect on trade that wine was the only revenue-producing product.

The 1880 census indicated that New Mexicans had 3,150 acres of grape vines, almost double that year for New York State. Wine was such a popular beverage that by 1884 New Mexico was fifth in the nation in its production; almost a million gallons annually.

By 1900, the Rio Grande had de-

posited enough sediment along its

bed to elevate the channel above

the surrounding terrain. Floods oc-

curred frequently converting once

fertile land into a swamp. Grape-

vines developed root-rot, and alka-

line deposits coated the vines, low-

ering yields.

From a high of almost a million

gallons a year, wine production fell

to 1,684 gallons in 1910. No legal

wine was reported in 1920.

The rebirth of the New Mexico

wine industry began in 1978. New

Mexico now has 42 wineries and

tasting rooms, producing almost

700,000 gallons of wine a year. The

state's wine industry is once again

well established.

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The Habanero pepper has a maximum hotness of 350,000 Scoville Heat Units. That's nothing—like ea�ng an Altoid—compared to the mouth-searing Trinidad Moruga Scorpion. It tops out at over two million SHU and has just been named the world's ho�est pepper.

As super-hot peppers go, Scoville ra�ngs can vary greatly within a variety depend-ing on the growing condi�ons—the harsher the environment, the ho�er the peppers will be. That's why researchers from New Mexico State University's Chile Pepper In-s�tute, at the behest of the hot sauce industry, developed a new method of deter-mining a variety's average burn.

The team planted 125 plants of the ho�est known varie�es—the Trinidad Moruga Scorpion, the Trinidad Scorpion, the 7-pot, the Chocolate 7-pot and the previous world record holder, the Bhut Jolokia. Once ripe, several peppers from each type were harvested, dried and ground to a powder. From that powder, the team ex-tracted capsaicinoids (the compounds that give peppers their heat) and rated them. The Trinidad Moruga Scorpion averaged 1.2 million SHU with some individual fruits measuring a face-mel�ng two million-plus SHU.

These peppers are so hot that the team went through mul�ple sets of gloves during the harvest because the Scorpion's capsaicin, "kept penetra�ng the latex and soaking into the skin on our hands. That has never happened to me before," said senior re-search specialist Danise Coon.

It's like the Chuck Norris of peppers, there is no amount of milk that can quench that sort of burning. I think I'd rather eat a real scorpion than try to consume one of these. ( Reprinted from the AP)

THE WORLD’S

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CLOUDCROFT: 9000’ ABOVE STRESS

In the 1890s, the El Paso and Northeastern Railroad arrived in the

newly founded town of Alamogordo intending to continue the rail

line north to the mining town of White Oaks and beyond. This re-

quired a steady supply of timber. In 1898 the Railroad sent a survey

crew into the Sacramento Mountains to determine the feasibility of

extending a line up the summit to harvest the forests.

The crew reported that not only was it possible, but the area could

attract visitors. The name of Cloudcroft–a pasture for the clouds–was

suggested and work on the line soon began.

By the end of the year, the rail line had been extended as far as

Toboggan Canyon, and construction was started on a pavilion at the

summit to provide accommodations for the anticipated tourists. It co-

nsisted of a dining room, kitchen, parlor, entertainment hall, and 40

tents set on wooden platforms.

In May 1899 the railroad reached Cox Canyon and in June 1899,

"The Pavilion" was formally opened by John Eddy. The first visitors

rode the train as far as Toboggan and finished the journey by stage-

coach. Favorable reports in newspapers quickly made Cloudcroft a popular destination. An additional

resort, The Lodge, was built as a more upscale alternative to The Pavilion.

The rail line arrived in Cloudcroft in early 1900, and in June 1900 the train depot was finished, located

just west of The Pavilion. Meeting the trains became a daily activity in the village, with three arriving

each day, bringing lumber, mail, and passengers.

The Lodge burned down; it was rebuilt at its present location in 1911. The Pavilion burned twice in

the 1920s, but was rebuilt each time to conform to the original plans.

The Lodge at Cloudcroft hosted numerous famous guests, including Judy Garland, Gilbert Roland,

Clark Gable, and Pancho Villa. In the 1930s the resort was managed by Conrad Hilton, who was born and

raised in San Antonio, New Mexico. Hilton was familiar with The Lodge and wanted to be closer to his

family as his own hotel chain slowly began its climb to prominence.

As automobiles grew in popularity, the rail line began to lose money. Passenger service ended in

1938, and the last freight train ran in 1947.

Since then, tourism in Cloudcroft has grown beyond The Lodge and Pavilion to Burro Street near

Highway 82, where many small shops and restaurants are located and where summer street dances are

hosted. The town's population remains at between 700 and 800 residents.

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In early July 1947, a mysterious object crashed on a ranch 30 miles north of Roswell. The Roswell Army Air Field (RAAF) issued a statement claiming to have recovered a crashed “flying disk,” and an article ran on the front page of the Roswell Daily Record. The next day, however, the RAAF changed its statement to say that the object was a weather balloon. The statement sparked im-mediate controversy and has continued to be a topic of debate.

MainStreet Roswell, Roswell Parks and Rec-reation, Roswell Museum and Art Center, the Roswell Runners Club, and Roswell Lodgers Tax are inviting UFO enthusiasts and skeptics alike to join in the celebration of this “de-bate,” with the 65th anniversary of the Roswell Incident with the UFO Festival June 29-July 1, 2012.

Guest speakers, authors, live entertain-ment, a costume contest, a pet costume con-test, parade, a low-rider and funny car show and contest highlight this family-friendly event.

For more information, go to:

www.ufofestivalroswell.com

WHEN IT COMES TO BUYING or SELLING

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PRE-SORTSTANDARD

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P A I DEDDM

***** ECRWSS *****

LOCALPOSTAL CUSTOMER

Local Connections MagazineP.O. Box 6033Lubbock, Texas 79493806-224-8226

We offer the largest selection of furniture handmade in Mexico, & most pieces can be customized to your particular size and color.

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