My name is Rich Ringrose, and I am the new Publisher for Albuquerque City Lifestyle. A transplant by way of Connecticut and Virginia, my family and I have come to love Albuquerque and have made it home.
My plan is to continue to bring you compelling stories and photographs from around town and throughout New Mexico to capture our great scenery, people, and businesses.
As we enter October, we are once again excited to welcome people from all over the world to the Albuquerque Balloon Fiesta where we showcase everything that makes Albuquerque a wonderful place to live and do business.
I look forward to meeting you around town!
RICH RINGROSE, PUBLISHER @ALBUQUERQUE_CITY_LIFESTYLE
October 2023
PUBLISHER
Rich Ringrose | rich.ringrose@citylifestyle.com
CONTRIBUTING WRITERS
Richard Lakin, Angela Broockerd, Sam Lage
CONTRIBUTING PHOTOGRAPHERS
Richard Lakin, Janie Jones
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
VICE PRESIDENT OF SALES Tiffany Slowinski
EXECUTIVE DIRECTOR OF HR Janeane Thompson
DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson
TECHNICAL DIRECTOR Josh Klein
CONTROLLER Gary Johnson
AD DESIGNER Josh Govero
LAYOUT DESIGNER Andi Foster
2023 is almost over and home buying in central New Mexico is rapidly changing. Call Alexis Hassley at Equinox Realty to discuss what the real estate market means for you.
ALEXIS HASSLEY • OWNER/BROKER
505.485.2881
alexis@equinoxrealtynm.com
@equinoxrealty.com
PHOTOGRAPHY BY MELINDA SUE GORDON/UNIVERSAL PICTURES
Last summer saw the cultural impact of “Barbenheimer” with the simultaneous release of two blockbuster movies on the same day; “Barbie,” a film about a fashion doll that has been around since 1959, and “Oppenheimer,” a film about the first test of an atomic bomb in 1945 in New Mexico. Notable was that they both bucked the trend of sequels and super hero movies. Bank of America said that the combined effect produced a significant bump in consumer spending on movies, and much has been written about the revitalization of the theatre business after years of feature films being relegated to streaming platforms during the pandemic.
“Oppenheimer” is the highest grossing WWII movie ever, and it is fundamentally a New Mexico story with many local filming sites. Director Christopher Nolan, known as a stickler for authenticity, wanted to convey the original ambiance of a secret and isolated, yet picturesque location, to chronicle the life of J. Robert Oppenheimer, a conflicted and enigmatic figure who became known as the Father of the Atomic Bomb. Played by Irish actor Cillian Murphy, he portrays the physicist who spent childhood vacations horseback riding and camping in New Mexico. He once quipped that his dream was to combine theoretical physics
with life in the deserts of New Mexico, something that he was eventually able to do on a 7,200 foot plateau at Los Alamos.
Los Alamos, however, is now too modernized to pass for a 1940s encampment, so a rustic replica was built on an isolated stretch of The Ghost Ranch near Abiquiu, New Mexico, formerly the home and studio of artist Georgia O’Keeffe. Many of the actors found that the isolated location and breathtaking scenery added to their performance, far away from the distractions of a Hollywood soundstage. New Mexico has long had a reputation as an environment conducive to creative work.
Other locations include Lamy and Santa Fe, as well as interior shots of the actual house that Oppenheimer and his family lived in at Los Alamos, and the Fuller Lodge which served as a dining hall for the residents of the facility.
One original site does not appear in the film...the actual location where the bomb was detonated, The Trinity Site near Alamogordo, New Mexico. It is on the grounds of the White Sands Missile Range so it is
extremely restricted. The Trinity test site was re-created near Belen, New Mexico. However, twice a year the site is opened to the public and there is a marker showing Ground Zero. This year the open house is on October 21, and April 6 next Spring.
For more information the National Park Service website is https://www.nps.gov/whsa/learn/historyculture/ trinity-site.htm
“Oppenheimer” is the highest grossing WWII movie ever, and it is fundamentally a New Mexico story with many local filming sites.
Bringing participants and spectators from all over the world, Albuquerque’s most iconic event starts October 7th and runs for nine days at Balloon Fiesta Park. Officially titled The Albuquerque International Balloon Fiesta presented by ExxonMobil, this is its 51st year and features 546 Primary Pilots from Austria, Belgium, Brazil, Canada, Czech Republic, France, Germany, Lithuania, Luxembourg, Mexico, Poland, Spain, Switzerland, Ukraine, United Kingdom, and the United States. It is the largest balloon festival in the world.
There will be 107 special shape balloons showcased this year, as well as a viewing of a solar eclipse on Saturday, October 14. NASA will be handing out complimentary solar eclipse viewing glasses to guests that morning. Other featured activities include live music, food vendors, artisans, spectator balloon rides, and “glow” presentations where hundreds of balloons light their burners in the dark.
“One of the highlights of the Balloon Fiesta are the mass ascensions where all of the balloons that are participating launch in two waves.”
“By 1978, it was the biggest balloon festival in the world and had acquired a permanent site. These days, it has a huge impact on the local economy, bringing in over 200 million dollars in tourism in 2022.”
This year, Albuquerque Balloon Fiesta Park will also be the site of the FAI World Long Distance Gas Balloon Championship. First staged in 1906, the pilots compete for the farthest distance achieved non-stop from the launch site. Last year the event was held in St. Gallen, Switzerland. The winning team traveled close to a thousand miles before landing. It is a prestigious world aviation event and will occur on the first day of the Balloon Fiesta.
One of the highlights of the Balloon Fiesta are the mass ascensions where all of the balloons that are participating launch in two waves. This occurs around 7:00 AM on both weekends and Wednesday, and takes about 90 to 120 minutes to get all of them in the air. The sky is literally filled with balloons and it is quite a spectacle. It takes a lot of coordination to make this happen safely and experienced launch directors facilitate the operations on the ground.
So, why is Albuquerque the global center of hot air ballooning? Much of it has to do with geography. Albuquerque has a weather pattern called “the box effect” created by the high Sandia mountains to the east and a group of mesas to the west that envelop the Rio Grande Valley. This creates relatively predictable wind conditions where the low altitude air currents flow to the south and the higher elevations flow to the north. Balloons can ascend and then actually land on the spot from where they launched despite having very little control over their direction of travel. Essentially, the pilots can “steer” by changing their elevation and taking advantage of this effect.
Another factor is the enthusiasm and creativity of the Albuquerque hot air balloon community. The balloon festival had humble beginnings when in 1972 a group of balloonists launched 13 hot air balloons from a mall parking lot. By 1978, it was the biggest balloon festival in the world and had acquired a permanent site. These days, it has a huge impact on the local economy, bringing in over 200 million dollars in tourism in 2022.
Launch schedules can change due to weather. The local TV stations update launch conditions and schedules throughout the event. Further details can be found on the event website: balloonfiesta.com
Jasper Riddle, President and Owner of Noisy Water Winery, has the bona fides to be a winemaker. He told us “I come from a family of fruit farmers and am fifth Generation on my mom’s side of the family who emigrated from Italy. I got my love for wine from my dad who was a sommelier and appreciated the delicate intricacies of wine.”
The winery started in 2009 in the mountains of Ruidoso with a small four person team and production. Now they have about 150 employees and farm more than ten different vineyards around New Mexico, as well as two of their own in Engle and Rincon. Noisy Water has six tasting rooms in New Mexico including locations in Ruidoso, Alto, Albuquerque, Cloudcroft, and Red River.
A recent visit to the tasting room in Old Town Albuquerque found it to be a really spacious and airy place. It’s very inviting with over-stuffed chairs and a lot of local art, and it is a great place to socialize and meet up with friends. They offer small bites and charcuterie, as well as a selection of gourmet items: olive oil, balsamic vinegar, and cheeses.
The tasting rooms offer events like tours and private tastings to create a community around their products. They have a Taste of New Mexico Wine Club that ships members a half case from their cellar quarterly.
Noisy Water has an impressive variety of wines. Jasper told us, “We work with over 50 different varietals at the winery, and make over 60 different wines. Some will be very familiar to most drinkers like Cabernet, Chardonnay, and Pinot Noir, but we also work with lesser known varietals like Aglianico, Chambourcin and Montepulciano.”
A big part of Noisy Waters Winery’s approach to winemaking is both sustainable farming and using New Mexico sources for their craft. Jasper is very committed to conscientious use of water resources...an important practice for growing fruit in the desert. He said, “We focus on New Mexico first and make sure all the fruit in the state is purchased and used before looking anywhere else. It is important for us to grow the wine industry here sustainably and be stewards of the land, by taking care of our soil and water.”
Jasper explained his company philosophy as “ To make a showcase of New Mexico in the bottle. We take our craft seriously, but not much else. We believe that people drink wine for fun, not for status or prestige. Anyone is welcome when coming to a Noisy Water Tasting room, whether they have never had wine, are a novice or an expert, we’ve got a place for everyone.”
Details about their various locations and offerings can be found on their website: https://www.noisywaterwinery.com/
Apples are the trademark fruit of fall, and with the many varieties to choose from, there is an apple that is sure to please any palate. They can be included in both sweet and savory dishes and are delicious and incredibly healthful. We all have heard the saying, “An apple a day keeps the doctor away.” While they aren’t a cureall, apples are packed full of polyphenols, antioxidants, vitamin C, B vitamins and fiber. Make the most of autumn’s best produce and the flavors of fall with these simple recipes.
Easier than pie but with all the same textures, this gooey warm dessert is sure to please. For simplicity, this can be made with a premade crust.
Crust:
• 1 1/2 cups flour
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1 stick cold unsalted butter, cubed
• 1/4 cup iced cold water
Filling:
• 2 apples, peeled and sliced into thin slices
• 1/4 cup packed dark brown sugar
• 1 1/2 tablespoons flour
• 1 1/2 teaspoons lemon juice
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• Caramel sauce
• Optional: 1/4 chopped walnuts or pecans
Crust:
(Note: If running short on time, store bought crust works great, too.)
Mix flour, salt and sugar together in a bowl. Cut in the butter. Add water and mix until moistened. Lightly knead the dough and then form into a ball. Next, flatten dough into a thick circular form and refrigerate for one hour.
Filling:
Mix the apples, flour, lemon juice, cinnamon, nutmeg and brown sugar together in a bowl.
Assemble and Bake:
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Roll the dough into a circle and set on parchment paper. Arrange apples in center of dough, leaving about one inch of space for the edges. Fold crust over the apples and press to seal edges. Drizzle with caramel sauce and sprinkle with pecans or walnuts. Bake for 35 minutes. Serve with caramel sauce and ice-cream.
This take on the classic grilled cheese is sure to satisfy your fall cravings. With the combined flavors of savory and sweet, it packs a punch for your taste buds.
• 1/4 red onion, sliced
• 2 tablespoons brown sugar
• 1 tablespoon olive oil
• Sliced sourdough bread
• 1-2 tablespoons butter
• 4 ounces Brie, sliced
• Fig jam, or preferred choice of jam
• 1 Granny smith apple, sliced
• Arugula
• Thinly sliced ham, optional
Heat olive oil in the skillet and add sliced onions. Cook for a few minutes and then add brown sugar. Sauté until soft. Set aside. Butter the outside of the sourdough bread. Next, spread jam on the inside of both slices. Add cheese, apples, onions and arugula. If using meat, add as well. Top with slice of bread and grill on skillet until both sides are toasted and cheese is melted. Serve and enjoy!
This Indian-inspired dish is the perfect fall topping for pork chops and also pairs nicely with ham. This is so easy to make and will fill your kitchen with the aroma of fall.
INGREDIENTS:
• 4 tablespoons butter
• 2 cups Granny Smith apple, chopped
• ¼ cup pecans or walnuts
• 1/3 cup apple juice
• 3 tablespoons brown sugar
• 3 tablespoons dried cranberries
• 1 teaspoon lemon juice
• ¾ teaspoon cinnamon
• ½ teaspoon nutmeg
INSTRUCTIONS:
Heat butter in saucepan, then add remaining ingredients. Cook over medium heat until the sauce has cooked down and the apples are tender. Serve over pork chops. Enjoy!
This fall classic is the perfect treat for a cozy fall dessert.
Filling:
• 6-8 apples, peeled and sliced
• ½ cup dark brown sugar
• ¼ cup flour
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
Topping:
• ¾ cup flour
• ¾ cup dark brown sugar
• 1 teaspoon cinnamon
• ½ cup cold butter cubed
• 1 cup oats
• ¼ cup pecans, chopped
Preheat oven to 375 degrees. Lightly grease pie plate or baking dish. Mix all filling ingredients together and place in baking dish. Prepare topping by combining the flour, brown sugar and cinnamon in a bowl. Cut in butter using a fork or pastry cutter. Stir in oats and pecans and sprinkle over filling until covered. Bake for 45 minutes and serve with caramel drizzle and vanilla ice cream.
Do The Monster Mash With These Fall-Focused Cocktails Perfect For Halloween Festivities
ARTICLE BY SAM LAGE | PHOTOGRAPHY BY NICOLETTE MARTIN
• 2 ounces cachaça (Brazilian sugar cane rum, silver rum can be substituted)
• 1 ounce Galliano liqueur
• 1/2 ounce lemon juice
• 1/2 ounce brown sugar & cinnamon syrup
• 2 tablespoons pumpkin puree
• fresh nutmeg
Combine all ingredients except for the nutmeg in a shaker tin. Add ice and shake vigorously until sufficiently chilled and blended. Strain through a mesh fine strainer into a martini glass or other decorative glassware without ice. Shave fresh nutmeg over the top as a garnish and enjoy!
• 1 1/2 ounces vodka
• 1 1/2 ounces chocolate liqueur
• 1/2 ounce Frangelico liqueur
• graham crackers
• marshmallows
Combine all ingredients except for the graham crackers and marshmallows in a shaker tin. Add ice and shake vigorously until sufficiently chilled and blended. Crush graham crackers in a plastic bag to make a fine powder. Coat half of a martini glass with your crushed graham crackers and strain your cocktail into the coated martini glass. Layer the top of the drink with marshmallows and toast with a crème brûlée torch. Enjoy!
BEFORE YOU CREATED DONA VEGA MEZCAL YOU WERE IN FASHION. WHAT A BIG TRANSITION. CAN YOU TELL ME WHAT INSPIRED YOU TO LEAVE FASHION AND STEP INTO THE WORLD OF SPIRITS?
I had my own PR company and decided to take a hiatus to spend time with my kids. I’ve always been fascinated with going to restaurants and checking out the cocktail menu. I love seeing the different herbs and recipes bartenders create.
I began noticing that while tequila was very popular, mezcal was rarely on the menu. This piqued my interest. I didn’t mean to start a brand, I just wanted to learn about mezcal and get my mind doing something fresh and new. It was exciting to start a new project.
I realized it was time for me to do something different. I needed a change of pace. So you had zero experience in the spirits industry. What did you do next?
I wanted to see how mezcal was made, and how the agaves were harvested. I traveled to Oaxaca and had a guide take me around the various palenques (farms). I wanted to make sure the product and process was sustainable and ethical before committing to a partner. My kids were still small at the time so I would be there for 2 days and come back to the states, then head back to Oaxaca. I traveled back and forth for some time until I settled on our partners.
The whole idea and concept behind Dona Vega is to produce a mezcal product that challenges the current perception of mezcal. For example, the worm in the bottle and the burn it causes in the throat on the first sip; that’s been the overall impression.
I wanted to create a product that was approachable, lighter in smoke, with a smooth first sip, especially because it’s unexpected. So it was approachability infused with my creative playfulness from my fashion background that I bridged together to bring Dona Vega to life.
I was recently told a story about my great grandfather. He was a miner and had the mentality that women should stay at home, care for the kids and the house. He unfortunately became injured and was no longer able to work. It was the women in the family that stepped up and began importing products from the big city to sell to the local villagers. It was anything from sewing kits, tequila, hair brushes, and other necessities. So in the end, it was the women in my family that were the breadwinners. They were the entrepreneurs.
I LOVE THAT STORY AND YOU’RE CERTAINLY FOLLOWING IN THE ENTREPRENEURIAL FOOTSTEPS OF YOUR ANCESTORS. HOW HAS THE RESPONSE TO DONA VEGA BEEN SO FAR? Great! We received the double gold award in 2021 and 2022 from the San Francisco World Spirit Competition. This is the most prestigious spirit competition in the US. As well we’ve won the gold award for 2021, and 2022 of the Sip Awards International Consumer Tasting, and the gold in the Denver International Spirits Competition for 2021. As well as the Fifty Best for 2020 of Espadín and Tobalá. It’s been such an exciting time.
WOW, CONGRATULATIONS SONYA! WHAT MAKES DONA VEGA MEZCAL STAND OUT?
I think it’s that smooth first sip that is unexpected and approachable. When someone is buying Dona Vega they’re getting a higher grade espadin (agave). These are Espedin Capone which means they’re agaves that have fully matured at approximately 8-9 years old. We wanted to bring a perfectly ripe agave that will be sweeter, and without additives. It’s the cleanest there is.
DONA VEGA IS AN ALL FEMALE RUN BUSINESS FROM OWNER TO PRODUCTION. CAN YOU TELL ME MORE ABOUT THIS?
We have an all female distillery team which is not common for palenques. Hortensia Hernandez Martinez and her two daughters are the team of palenques. Hortensia is a fifth generation mezcalera. If you were to unexpectedly walk into their palenque you would see them bottling or working on some part of the process.
CONTINUED >
One of my favorite photographs of our team is the hero shot. The photo shoot was outside from 7am until 7pm. It was a very hot, very long day. At one point we all happened to close our eyes at the same time to get a brief reprieve from the burning hot sun. This was the shot. It’s beautiful.
You mention Dona Vega is about sustainability. Can you tell me more?
The sustainability cycle is about everything being able to be repurposed. For example, chickpeas and corn are placed in the soil to produce flavor. They’re then sold for home consumption. They can then be used for adobe, feed for horses, etc.
We’re currently sold in ten states and looking to expand. Within that expansion we want to stay true to ourselves. Dona Vega is about authenticity and approachability. It’s an artisanal, hand-crafted mezcal.
I’m new to the spirits industry. I’m female, and I’m mexican. I have this fire and drive and I want to succeed at what I do. I wanted a challenge when I began Dona Vega and it’s been very well received. I wouldn’t do anything differently.
“We have an all female distillery team which is not common for palenques. Hortensia Hernandez Martinez and her two daughters are the team of palenques.”
RioGrandeCu.org/Zia
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