New Mexico
Fires drive more wildlife into Ruidoso
While these wildfires keep burning, the people in the community can expect to see wildlife in more common areas.
While the South Fork and Salt wildfires keep burning, it’s not just structures and houses that were lost in the Village of Ruidoso, but the homes of wildlife in the area.
It’s not uncommon to see elk, wild horses, or even a bear in Ruidoso. As wildfires ripped through the area, some were concerned about these animals. But experts say they should be adapted to wildfires.
“Animals in New Mexico have been adapted to deal with wildfires as part of their natural dynamic. Our plant-animal communities are pretty resilient to fire,” said Melissa Garnett, a spokesperson with the New Mexico Department of Game and Fish.
Garnett says residents should expect to see more animals.
“In times of fire like this, those ranges can be temporarily, changed. so we’re seeing more animals in town.”
Residents in the area told me they had seen an increase in wildlife.
Garnett says as wildlife moves to new areas, they’re using the roadways and warns people to be extra careful. “There’s also been some reports, wildlife-vehicle collisions that have come in. People need to use extra caution when they are driving”
She says there is no telling how many animals are displaced, but says it’s going to take some time.
“It’s still very early. there’s, it’s going to take some time to get the full environmental impact of this fire. and our conservation experts will assess the impact of this fire and any post-fire recovery that is needed. But not until after the fire has been fully extinguished,” said Garnett.
If you see an injured animal, contact the New Mexico Game and Fish Information Center.
New Mexico
New Mexico weather alert: Dense fog and snow expected along I-40 this week – Travel And Tour World
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For Celina’s Biscochitos that means making double if not three times more biscochitos to make sure locals and people nationwide have a sweet taste of New Mexico tradition.
ALBUQUERQUE, N.M. – If you’re from New Mexico, there’s a popular sweet treat that will be on the dessert table this holiday season, biscochitos.
While you can buy them year-round, the holidays are especially busy for bakeries who specialize in making them.
For Celina’s Biscochitos that means making double if not three times more biscochitos to make sure locals and people nationwide have a sweet taste of New Mexico tradition.
“We probably do on average about anywhere from about, this year, probably about maybe 400 to 600 dozen a day,” said Celina Grife, co-owner of Celina’s Biscochitos.
It’s no easy job making biscochitos.
For the past 14 years, Celina’s Biscochitos has been making her grandma’s recipe. This year, just like the rest, there is a high demand for our state’s official cookie, especially during the holidays.
“We’re just trying to keep up with the demand. So everyday by the end of the day, we’re just trying to scramble to make sure that we have enough cookies on the shelf for our customers, so that way they can pick them up at the end of the day,” said Grife.
They’re making anywhere from 4,000 to over 7,000 cookies a day. That’s two to three times more than what they usually make outside of the holiday season.
Over the years, Grife has added more than just their traditional cookie.
“Our very first flavor was the red chile biscochito. And then one thing lead to another, we just started playing with it,” Grife said.
Now they offer red and green chile, lemon, blue corn pinion and chocolate chip. This isn’t just the unique, different flavors they offer, it’s the tradition they carry on.
“We are one of the few commercial companies that are still making them the traditional way. So we still use lard, and by lard, I mean the old-fashioned blue and white container that everybody uses at home,” said Grife. “We still use brandy in our product as well. We still use the old fashion anise.”
One thing Grife has learned over the years is that for some people, a biscochito is much more than just a cookie.
“This is very personal to people, and I had no idea how personal it was to people. I could be working at an event, and I’ll have people say, ‘No, I can’t have yours because my mom or my aunt or my uncle.’ Whatever! Somebody makes them in the family,” said Grife. “Or we get somebody who doesn’t have that family member with them anymore, and they try ours, and they’re kind of like, ‘This brings back so many memories.’”
Grife says their goal is to keep that traditional biscochito flavor and texture, in every cookie they make.
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