gringo transportation, uber cannot legally provide its services in the state of sinaloa because only...
TRANSCRIPT
GRINGOVOL. 4 ED. 07 • MAY 29TH, 2017 • NO BAD NEWS
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Ensenada is a rich agricul-tural state: Open-air and en-closed farms abound in the Ma-neadero area and produce vast crops of tomatoes, cucumbers, broccoli, spinach, and other vegetables, as well as sunflow-ers and a variety of decorative flowers. To the north, toward Tecate, olive orchards and wine vineyards abound.
The open-air farms are sub-ject to weather anomalies, damage by insect predators, drought, contaminated water supplies and even outright theft. Hence, the prolifera-tion of the enclosed, climate-controlled monolithic farming “factories” has occurred, and
Food For ThoughtIs Hydroponic Farming the Future for Baja?
BY DAVID BEYER
these operations produce vast amounts of fresh food that is consistent in quality and free from most of the problems which regularly plague the open-air farms.
These farming facilities are easily recognizable by their sheer size, in addition to their traditional white “warehouse” appearance. A new one has just begun production at the bottom of the hill south of Ensenada.
Unfortunately, even the enclosed operations must use large quantities of water to pro-duce their crops successfully. While some of the farms enjoy the luxury of having their wells,
many of them are dependent on an inconsistent and drought-threatened water supply.
Although a recent series of rainstorms has bolstered the existing reservoir temporarily, the water supply is going to be stretched by an increasing pop-ulation, an anticipated surge in tourism and the hot summer months ahead, aggravated by the relentless factor of global warming.
To survive the inevitable, and to ensure longevity, farm-ers must begin to seek ways to produce high-quality products while simultaneously consum-ing far less water.
An obvious solution (and one that has been in practice for centuries) is hydroponics.
The word “hydroponics” is derived from two Greek words, which mean “water” and “work.” This makes sense because, over the centuries,
Farmers in San Quintin are already using hydroponic techniques to address the water problems in the area
Baja’s options for craft beer keep expanding at a tremen-dous rate. It looks like just a few weeks pass before you start hearing about a new beer that
CONTINUED ON PAGE 4
Craft Beer Anyone?Local Gringo starts brewery and nails it
BY OLIVER QUINTERO
someone is brewing and start-ing to sell. Most are just minus-cule craft brewers that produce just a couple of kegs every month and take advantage of
.COM May 29th, 20172
Que Pasa in Baja?BY OLIVER QUINTERO
Rosarito gets new beach trash cans. A local surf school was able to get a donation of 60 trash cans that they are now painting in order to make them more attractive and mo-tivate people to throw their trash in the cans.
Trash has been a big prob-lem in our beaches, mainly because of the poor education shown by visitors who throw the trash in the sand instead of taking it to the nearest trash can.
The local surf school says that their goal is to have at least three cans in each beach, very artistically painted, so they grab your attention right away.
“The community can also
pitch in to make changes in our society. We must not always depend on the govern-ment to improve, We should also look for the means to contribute by taking care of the environment, in this case taking care of our beaches by helping to clean them”,
said Carlos Luna, local surf instructor.
The surf school is aim-ing to have the 60 trash cans painted and installed by July 20th which is the
international surfing day. If you want to help them
out contact them through their page on facebook: Es-cuela De Surf Locales.
How’d you like to live in a bubble? You can now! The new Campera hotel located in the wine valley offers the experience of outdoor sleeping without any of the hassles. For this, they built 12 transparent spheres where the guests have a full bed, bathroom, heating and A/C. They do seem pretty comfy, and the main selling point is that you get to sleep in them with great views of the vineyards and a full view of the starry Guadalupe Valley sky right from your bed.
The bubbles can be rented online through Airbnb at about $200 USD per night, a little more on the weekends. More information at www.
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A 90% occupation rate on hotels during the event week-end is expected so be cautious if you're coming to Ensenada and don't have a reservation yet.
Talking about the race. A group of 9 different ejido land representatives protested and threatened the city saying that if they don’t make good on their promises to cough uo the money to pay for fixing the dirt roads previous to the
race they will close their roads and won’t let Baja 500 racers go through.
The ejidos are asking for about $20,000 USD in order to fix the dirt roads just after the race so they can have good roads the whole of the year.
Right now the roads are only fixed before the race, so this leaves with locals having good roads for just about a month of the year. You can
camperahotel.comBaja 500 almost here.
The state tourism office an-nounced that they are expect-ing about 100,000 spectators for this year Baja 500 off-road race that starts on June 1st. About 200 teams have been registered from all over the
United States, Canada, France, Germany, Japan and Mexico.
The event starts on Thurs-day with the official Monster Energy Kick-Off party, Friday the racers register and Satur-day at 5:30 AM the race starts. Official results for the race are going to be posted on Sunday, and an awards ceremony will be celebrated at noon.
SENIORS 50% OFFYOUR CHECK*
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CONTINUED ON PAGE 7
.COMMay 29th, 2017 3
What’s Going On In This Country? BY
SAN
TIAG
OVE
RDUG
O
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Journalism is publishing something that somebody
doesn’t want printed.
Published bi-monthly and distributed in Mexico & The
United States
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Everything else is just public relations
More deportees, fewer criminals A Mexican Foreign Affairs Undersecretary says that while the number of ille-gal immigrants being deported by the United States remains low, things could change. He also noted a change in the kind of people who are being sent back to Mexico.
Rather than fewer deporta-tions, there has been a shift in the deportees’ profiles. Instead of Mexicans caught trying to cross the border, the U.S. is sending back people who aren’t dangerous, have families and work. You know, normal people, not criminals and drug dealers.
DREAMers (undocument-ed immigrants aged under
31) have also been deported, which had never happened before Donald Trump took office.
According to Mexico’s Im-migration Institute (INM),
50,000 Mexicans have been repatriated from the United States so far this year. The highest number ever recorded was 600,000 in 2010.
Teachers protest May 15 was Teacher’s Day in Mexico, but instead of celebrating, many teachers spent the day protesting.
There were marches in at least nine cities, with teachers demanding that talks about the long-hated education reforms start
again with the federal gov-ernment. An estimated 4,000
people protested in Mexico City.
The yearly march marks a renewal of the
teachers’ protests, whose purpose is
to call for the repeal of the 2013 education re-
forms and the reinstatement of teachers fired after they refused to be evaluated or after missing classes to go on strike.
Uber drivers and taxis clash There’s tension in Maza-tlán between Uber drivers and taxi operators. There were at least three confrontations between the two sides, some coming to blows. Uber began in Mazatlán, Los Mochis and Culiacán last October but taxi drivers there, and elsewhere in Mexico, were not happy about it.
According to the state’s deputy director of traffic and transportation, Uber cannot legally provide its services in the state of Sinaloa because only two organizations are au-
thorized and licensed to do so. Uber drivers have been fined as a result. The fine ranges from approximately $80 USD
for first-time offenders to more than $1,800 for repeat offenders.
Cab drivers whine that they have to pay for a special li-cense, license plates, insurance and an identification card that certifies their training. Uber drivers only have to pay their affiliation fees.
Mazatlán, which has more than 500,000 people, has 1,490 licensed taxis. It also has 11,900 hotel rooms, so Uber figures there is enough clientele for everyone. But there won’t be any clientele if the two sides can’t figure out a way to play nice with each other.
More beer than Germany Mexico overtook Germany in beer production last year to become the fourth largest brewing country in the world. That sounds like a good reason for a celebratory cerveza!
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.COM May 29th, 20174
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REN DRAKE HILL
A few weeks ago a troop of trolls broke into the Club de Ninos y Ninas at their new digs and stole everything that was not nailed down… and even a few things that were. Musical instruments, costumes, computers, kitch-
en equipment and supplies, and sporting equipment were among the items pinched.
In case you were unable to attend the Club’s recent fundraiser, you can still help them with donations and con-tributions. For PayPal dona-tions, go to the Club’s website:
agricultural physiologists dis-covered that plants absorb their nutrients from ions in the water. The soil itself is ac-tually counterproductive and superfluous: Removing the soil from the process allows for a 90% reduction in the amount of water necessary for the plant to thrive!
The biggest problem facing the proponents of the hydro-ponics industry is the start-up cost of their housing facilities. One of the primary obstacles was the expense of the concrete growing beds, which were later replaced by plastic. The sub-irrigation systems also replaced the stationary pods that hin-dered the consistent availability of vital nutrients. One by one, the problems were addressed, and the costs were reduced. Still, the start-up costs are significant, beginning with the purchase or leasing of land, and
FOOD FOR THOUGHT...
continued from page 1http://.www.clubrosarito.org, and click on the Donate Now button. You may also sign up for the Club’s “Give Me Five” monthly donation program. If you would rather pay with a personal check, please make the check out to: Club de Ninos
Y Ninas Seccion Rosarito A.C. and mail to Priscilla Sperry at PO Box 189010/PMB 378, Coronado, CA 92178-9010.
Please help support this important venture that helps to keep at risk children of Ro-sarito off the streets in a safe environment with positive
reinforcement and construc-tive activities.
If you would like additional information on contributions, or donating items to Club may be able to use, please contact Rosy Torres at [email protected]; 661-110-1875, or Gil Sperry: [email protected]; 1-619-887-9288. ,
continuing with the building of the structure and installation of the support mechanisms used in controlling the environmen-tal conditions within it.
Currently, the most effi-cient hydroponic techniques in operation use no sub-strata (or anchoring material) for the roots. The “ebb-and-flow” system, for example, allows the plants to absorb nutrients directly from ions in a strictly liquid process.
The cost becomes rapidly offset by the profit gained when high-quality, fresh, pesticide/herbicide-free food is made available to consumers de-manding and willing to pay for it.
The techniques of hydro-ponics have been developed
for over two thousand years by many different civilizations. The hanging gardens of Baby-lon used an early version of this science. The Aztecs of Mexico created their floating gardens, and the ancient Chinese also used this technique. Ancient Egyptian hieroglyphic records dating back several hundred years B.C. reveal that even then there was knowledge of the value of growing plants solely in water.
By the 1970’s, the virtues of hydroponic gardening had become so widely appreciated that even traditional farmers and home gardeners began to investigate and use the tech-nology on some level. Mean-CONTINUED ON PAGE 9
A few option to help the Boys and Girls Club
.COMMay 29th, 2017 5
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that to experiment with their flavors sacrificing consistency in their production because for many it's more a hobby than a business.
But every once in a while major players come to town and start real businesses around the craft beer move-ment, this is the case of Cer-veceria Transpeninsular in Ensenada that opened it’s
doors with roaring success in January this year offering lo-cals a great mix of beer, food, a comfy bar, and great ambiance.
Collin Corrigan, the driv-ing force behind the brewery, talked to us about his love for Baja with a passion. He vividly explained how he got to know
CRAFT BEER ANYONE?...
continued from page 1
NO COVERAGE? NO PROBLEM!
Baja for the first time when he was just four years old, and his parents decided to take a road trip to Cabo, "I continued to come many times when I was growing up, and I got bit by the Baja bug," he says.
Collin majored in culinary arts in San Francisco, but after finishing school and working in restaurants for a while, his hobby for skateboarding took him into the screen printing business.
In 2007, after a few years providing technical support to
screen printing companies lo-cated in Mexico he decided to start his own business which he tells us did extraordinary well until his biggest clients, suppli-ers of giants like Walmart and Target, began to demand more credit and more product in order to meet their goals. "We
were getting killed!", He said. He and his business partner
decided then that they were going to downsize his busi-ness by divorcing their biggest clients that had small margins.
With a little more time on his hands, he talked to his busi-ness partner about opening a brewery that was open seven days a week, and that offered consistent quality on the beer, an idea that had crossed his mind many times before when he had to stay in Ensenada and found himself looking for a good beer on a weekday.
His partner was thrilled with the idea, and they started to work on the project right away.
They hired Callaway Ryan, a master brewer that had plen-ty of experience in the business and their brewing process started.
Corrigan did an excellent job on their location while Ryan focused on bringing us the best beer he could.
Brand new professional equipment was ordered from Portland, Oregon that would allow them to brew about 1800 barrels of beer per year, that’s about 4,860 full kegs per year for those of us who are not expert on beer technicalities.
The malts and hops they use are all imported from Vancouver, Washington and Eastern Seattle, places with
a long history of producing high quality ingredients for brewing.
Collin says that his primary objective is to have a beer that is both, consistent and pro-gressive. Consistent because he
says that his beers will always taste the same and progressive because he likes experimenting with new brews, offering great surprises like his North East-ern IPA called Neblina.
They also have a kitchen with a good selection of bar foods: truffle fries, nachos with carne asada, onion rings stuffed with mozzarella, wings, and ceviche are just some of the things on the menu. They also carry a couple of local wines from Roganto just in case you decide to go
with someone that prefers the grapes over the hops.
Cerveceria Transpeninsu-lar is a perfect place to enjoy a couple of beers surrounded by great people. Interestingly enough an ex-pat following
has already been established in the brewery.
Don’t miss the chance to taste a great beer, food and meet new people, including Collin himself who is there most of the time. They open seven days a week from noon to midnight, and they are lo-cated on the Transpeninsular Highway (Tijuana - Ensenada) about 700 ft south of Hotel Coral. They have plenty of parking space and security guards to watch your cars while you drink. ,
.COM May 29th, 20176
The Police are poised to step up their efforts to shake down foreigners now that our federal gendarmes sent to protect us from them are being recalled.
People! Do not feed these thieves, you only make it worse for yourself and for everyone else. If nobody gives them money, they will stop asking.
If you are stopped, and you have actually made a boo boo, ask for a ticket and go down to the police sta-tion later on or the next day, or even the next week, and pay it. They will take your driver’s license to insure that you show up, and that’s OK. They do not want your license, and there is nothing they can do with it. You will get it back.
If you have not broken any law, just keep asking for a ticket. “Dar may un teeket por favor”. Be polite but be firm.
If they threaten you or get nasty, write down their name, or if they are not wearing their name badge, (mandatory, but still it’s common for them to stick it in their pocket), then haul out your phone and take their picture. That’s like holding a mirror up to a vampire, and they will jump in their car and scurry away like cockroaches when you turn on the light. They will let you go with some face saving mumble like, “just a warning this time”.
It’s extremely rare for them to write a ticket, and for sure they will not cite you when you haven’t done anything wrong. And, if you have broken a law, the ticket is ridiculously small. Man up and go down and pay it, don’t take the cowardly/lazy way out and throw money at the officer.
OK, once more now, altogether, “dar may un teeket” This police extortion would stop in a week if everyone would grow a back
bone and stand up to them. If it doesn’t stop, then it’s your own fault.UPDATE: We heard that the police are now using the new "tinted windows
law" to shake down foreigners. It is in fact illegal to have your windows tinted if they are dark enough that you can't see inside of the vehicle. The law says that the officer should give you a chance to remove the film of the windows right then and there and you will not get a ticket, if you get the ticket you will have to remove it to get your license back anyway. If it's too dark get rid of it! Better to comply with the law than to support corruption every week.,
What To Do If You’re Stopped By The Police
ENGLISH SPEAKINGAA meetings in Ensenada
Call for timesand locations:
(646) 174-7770 or(646) 244-7116
CHARLY’S PLACEEnjoy delicious food, drinks and a great environment. Always!
KM 37.5 Rosarito-Ensenada Free Road. Almost across theSt. from the big Jesus. Ph. (661) 613-2685 US. (619) 663-1587
Legalized Weed Coming To MexicoBut don’t start lighting up in public just yet, unless you have a medical condition
BY MARY JUWANNA
As the U.S. becomes more progressive on its stance on marijuana, and more states are voting to legalize it, Mexico is watching closely and might soon follow.
Mexico's Congress passed a bill recently approving the use of marijuana for medicinal purposes, the latest in a series of legal changes and court rul-ings that have relaxed weed laws in Mexico. The mea-sure passed in a general floor vote with 371 in favor, seven against and 11 abstentions. Under the new bill, THC, the psychoactive ingredient in
marijuana, is now classified as "therapeutic." The govern-ment has allowed the impor-tation of medicine containing cannabidiol (CBD), an active chemical ingredient of mari-juana, on a case-by-case basis since 2015.
The new bill was ap-proved by the Senate in December, with sena-tors overwhelmingly voted (98-7) to legal-ize medicinal marijuana. This came just eight months after Mexico’s president, En-rique Peña Nieto, proposed a review of national drug
policy, saying he was open to the idea of legalizing it for medical use. Nieto, who was once a vocal opponent of drug legalization, is expected to sign the bill.
The bill is a logical stop on the path to full legalization, which cannabis advocates say would quell gang activity that has plagued Mexico for years. On its website, Congress made a statement saying: "The rul-ing eliminates the prohibition and criminalization of acts related to the medicinal use of marijuana and its scientific research, and those relating to the production and distri-bution of the plant f o r these purposes.”
The government also con-sidering decriminalizing pos-session of small quantities (an ounce or less) of marijuana, but that measure was stalled in Congress. Recreational marijuana is still broadly pro-hibited in Mexico, but in 2015 the Supreme Court granted four people the right to grow their own marijuana for per-sonal consumption, opening the door to legalization.
Since lighting up joints for fun is still illegal, Mexicans cross the border to the U.S., where they can easily get weed, and bring back small quantities for their own enjoy-ment rather than to sell, and it is these folks who will be
affectedWhy cross the border for
marijuana? For starters, the Mexican marijuana sold by street dealers in Tijuana has a roughly two percent con-centration of THC, while the California-grown product's concentration can exceed 30 percent. As soon as it became legal to grow marijuana in some states, our smarty pants guys improved the product beyond anything any Mexican grower ever did. Marijuana is now flowing south, not north.
Although Mexico is still a much more conservative
country than the U.S. when it comes to legalized pot, Mexicans are warming up
to the idea. Nearly a third of voters in Mexico currently support legalizing marijuana
for recreational use; in 2008 only 7% approved of legal pot.
When the vote to legal-ize medicinal marijuana in Mexico was cast in the Senate in December, 98
out of 127 senators backed it, with just seven votes against.
Newspapers were filled with stories of cannabis’s potential in the treatment of a host of conditions. Even the Catholic Archbishop of Mexico City gave his blessing to the bill.
Like a pothead’s bedroom, though, the path to full le-galization is strewn with ob-stacles. Peña’s Institutional Revolutionary Party (PRI) is torn between pandering to its traditional base and appealing to younger Mexicans who, like their peers elsewhere, are more relaxed about cannabis. The PRI’s poor performance in last June’s governors’ elec-tions was partly blamed on Peña’s proposed reforms of marijuana and gay-marriage laws, which may have alien-ated social conservatives. Since then, decriminalization has been delayed.
For those of you excited by the possibility of being able to light up legally here, don’t get too excited yet. Politi-cians are unlikely to race far ahead of public opinion. But California may hint at things to come: 46% of Latinos there voted in favor of legalization in 2010. This time, exit polls put the figure at 57%. And President Nieto has gone on record as suggesting that the U.S. and Mexico must be on the same page when it comes to marijuana policies. With more and more states passing bills that legalize medicinal and recreational marijuana, it might only be a matter of time. ,
.COMMay 29th, 2017 7
Advertise here!Call (646) 1794599
Baja's Restaurant Guide
GRINGO
Closed Tuesday • 10 to 9pm • Ph. (661) 110 7373 • KM. 52 Tij-Ens Free Road, Rosarito
MONDAY - THURSDAY3 TACOS FOR $3.99
Margarita Happy Hour 2x1
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RESTAURANT & CANTINA
FRESH SEA FOOD
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Margaritas$3.00
Everyday!Km. 52 Old Road to Ens
Ph. (661) [email protected]
Happy Hour Mon-Fri 2-6PMMexican Combo w/salad $7.00
Piña Colada Fri-Sat $4.00 All dayKM 73 Tij-Ens Toll Road • Ph (646) 155-8179
FB: LaSalinaCantina • [email protected]
Open 7:00AM to 7:00PMClosed TuesdaysOn the Plaza at Benito Juarez Blvd and Guadalupe Victoria St. Next to OXXOPh. (661) 111 2922
FREE Mezcal TastingWith your meal order
Authentic mexican food and products from the Oaxaca region
Mi Lindo MichoacanPork Carnitas • Asada • AdobadaTortas • Burritos • Tacos
CarnitasBenito Juarez Blvd. #104 • Opposite corner from Banamex • Ph. 661 120 1603
Open Everyday from 8AM to 8PM
Well Drinks 2:00 to 6:00 PM • $2.00 USD EverydayReservations 661 613 2043 | Old Bahia Cantiles Location
TuesdaySpecial Prizes For MenHappy Hour Menu Specials
ThursdaySpecial Prizes For LadiesFried Chicken Special
Santos & Alfredo
are back!Rest.
Bar
QUE PASA IN BAJA?...
continued from page 2
imagine how those roads end after the race.
They have a contract with the city that says that the roads have to be maintained in the 15 days following the race which of course never happens.
911 just gets serious. Due to the high number of prank-
calls that the 911 call center is receiving, just about 20,000 this year, authorities have de-cided to increase penalties for prank callers. If someone gets caught doing pranks, he/she will be charged with a federal crime.
The fine for being a joker is about $2,000 USD and a pos-sible 2-4 months in jail.
Pemex helps out. The Ensenada government re-ceived a donation of 5,000
tons of asphalt in order to help the city with the widespread pothole problem that it has. Marco Novelo, City Mayor, said that the asphalt would be used to fix the streets with more traffic. The mayor also stated that they are expecting this to be the first of several as-phalt donations from PEMEX.
Public transportation pro-tests. Owners of public trans-portation buses protested this week in Ensenada city hall
regarding the lack of support from authorities to increase their prices. Currently, they charge 10 pesos, but they say that is not nearly enough, spe-cially now that officials made them buy new buses.
They say that the current price is not sustainable for them and that they won’t be able to make their buses payments if the city council doesn’t approve a raise to at least 13 pesos.
Discounted auto parts. In an effort to drive up their car sales, KIA Mexico has stated that they will offer discounts of 60% in car parts stolen from their vehicles. The program includes the front and rear bumper, logo, grille, lights and side mirrors.
You know that car theft is pretty bad when companies try to attract customers with this kind of discounts. Geeze! What does this say about our country?
Shell gas ready to open. This year the Dutch gas com-pany Shell is planning to open it’s first gas stations in the country after the law was changed to allow foreign in-vestment in the sector. They said that at the start they would buy the gas from PE-MEX and treat it with their additives, but their two-year plan is to import their fuel if the infrastructure is already there. ,
Live Music: Friday, Saturday & Sunday
.COM May 29th, 20178
ROSARITO BEACHEvery Sunday 4pm. Cultural Sundays in the park. Local
Mexican and American dancers and musicians. At the IMAC in Abelardo L. Rodriguez park, west of Banamex. Facebook IMAC Rosarito. Free.
Every Sunday 2:00 – 4:00 pm at the IMAC Central Park (behind the Banamex on Juarez) Dancing for seniors. Salsa and merengue (among others) tunes designed to not throw out a hip. www.facebook.com/IMAC Rosarito
Second Sunday of every month, Pet sterilization by the Baja Spay and Neuter Foundation at the Centro de Diagnos-tico Clinico Vetrinario, ave. Queretaro #2331-3, Col Cacho, Tijuana. 200 pesos, 661-124-3619, or Robin at www.BajaS-payNeuter.org.
Last Sunday of every month, Jewish Chaburah. [email protected].
Every Monday, 11:30 am – 1:00 pm, Beginning Spanish at Club Marena clubhouse, taught by Susana Schinkel. $6. [email protected].
Every Monday, 10:45 am, duplicate bridge at Baja Gold Bridge Club, KM 42 at the Rosarito Beach Christian Church. [email protected].
Every Monday, 1:00 – 2:30 pm, Advanced Spanish read-ing/comprehension class at Club Marena clubhouse, taught by Susana Schinkel. $6. [email protected].
Every Tuesday – Rotary Club meets at Rosarito Beach Hotel. 664-376-2620.
Every Tuesday. 9:00 am. Board Meeting for Yo Amo Rosarito at Ortega’s Buffet. See what events are under consid-eration or volunteer to help plan and run upcoming events.
Every Second Wednesday (except December). 10 am. Friends of the Library meeting at main library of IMAC building next to Abelardo Rodríguez Park. Promotes read-ing and literacy in Rosarito. www.friendsofthelibrary.com.mx. 661-612-3659.
Every second and last Wednesday, 1:00 – 3:00 pm Cruz Roja Primo Tapia bingo at El Pescador Restaurant, km 44. Raising money for an ambulance in Primo Tapia.
Every third Wednesday (except December), 10:00 am, Flying Samaritans General Meeting at Villas Del Mar Club-house. www.flyingsamaritansrosarito.org; Susan Smith @ [email protected]; US: 1-858-240-2360; MX: 661-100-6066.
Every Third Wednesday, 10 am, Meeting of Rosarito Sister Cities at City Hall, Fojadores Room, 2nd floor. Information and RSVP: [email protected].
Every third Wednesday (except December) 2:00 – 4:00 pm, Flying Samaritans bingo at California Fresh (across from El Nido). Bingo lunch specials. Parking in rear.. www.flyingsa-maritansrosarito.org; [email protected], MX phone: 661-100-6066; US phone: 1-858-240-2360.
Every Thursday. 8:30 am. Local Board of Realtors (APIR) meets at Oceana Grill. Good place for buyers or sellers to find a Realtor
Every Thursday, 2 pm Drop-in Spanish learning oppor-tunity with PhD teacher Gilda Munoz. Learn Spanish while having fun and learning about Mexican culture. For learners of all levels. At The Coffee House (San Antonio del Mar toll road exit, between Plan B and Oxxo). Donation $8, includes coffee. 664-596-9940. www.spanishinbaja.com.
Every Second Thursday. 10 am. Cruz Roja volunteers gen-
eral meeting at Rosarito Beach Hotel. www.cruzrojarosarito.org.mx. Paul Flowers, 661-612-3455.
Every Third Thursday. 10 am. General Meeting for FRAO, Foreign Residents Assistance Office. Open to the public. Usually held at the Rosarito Beach Hotel but contact FRAO office prior to meeting to verify. Different speakers brought in. [email protected].
Every Fourth Thursday of the month, 12 pm, Baja Babes, the Rosarito Chapter of the Red Hat Society for ladies over 50 monthly luncheon. Each month a different restaurant. [email protected].
Every Friday. 4pm. Spanish class main library, by IMAC, in Abelardo Rodriguez park behind BanaMex. Free but dona-tion appreciated.
Every Saturday, 10:00 am at IMAC Central park. Chess for all ages. www.facebook.com/IMAC Rosarito.
Every First Saturday. 10am. United Society of Baja California (USBC) general meeting at Casa Blanca Restaurant, Rosarito Beach Hotel. Good info for the English speaking community of charitable, community service and social organizations. www.unitedsocietyofbaja.org. 661-614-1113.
Every Saturday 9 a.m. at the Playas La Mision Beach: Full body workout. Everyone works at their own level. $5 per class. Bring yoga mat & towel. North end of parking lot of the beach and look for the big purple ball.
Every First Saturday. Noon-sundown. Open Studio Art Walk, a free tour of galleries in Rosarito Beach Hotel com-mercial center. Meet artists at work in their studios. [email protected]
Every Third Saturday. 1pm. USBC, United Society of Baja California, monthly potluck dinner, at La Maroma sports bar, across from Burger King. Different theme every month. Usually live entertainment. Free. Membership $20 per year.
Every day but one day at a time AA Grupo Gringo meets daily #16 Mar Meditteraneo (two blocks behind Del Mar Beach Club). Saturday, 3:00; Sunday, Monday, Thursday: 10:00 am; Tuesday, Wednesday, Friday: 6:00 pm. Additional meetings in Cantamar (just south of the footbridge) Tuesday and Friday, 10:00 am. 661-614-1678.
May 31, Wednesday, 10 – 11:30 am, Special meeting of USBC at Rosarito Beach Hotel, Casablanca Room. US Con-sul General of the Tijuana Otay Mesa Office, William Ostick speaking, and answering your questions. Subjects include Visas, what the Consulate can and can’t do for you. Judy: [email protected].
May 31, Wednesday, 5 pm, Orchestral Concert at CEART Rosarito. Free. 661-116-5243.
June 3, Saturday, 10 am – 4:30 pm; Friends of the Library’s Hidden Gardens Outdoor Spaces Tour. Tickets: $12, members; $15, non-members. Available at Click-On.com, and Mail room at Oceana Plaza, and via PayPal at the website. Raffle. www.friendsofthelibrary.com.mx. Facebook: RosaritoFOL.
June 3, Saturday, 6 pm; Baja Sand Black & White Gala Affair Fashion Show and Gourmet Dinner at Calafia Hotel. Three-course dinner. 1000 pesos (about $58 US). Reservations required. Tickets: Bajasand.org/es/baja-gala-affair.
June 4, Sunday, 10 am; Not Church at Poco Cielo Restau-rant & Bar in La Mision. Special breakfast menu afterwards. Information: [email protected].
June 7, Wednesday, 10 am; Workshop on Emergency con-tingency and safety plans for families in case of emergency, at
Calendar of EventsAll prices are in U.S. dollars unless otherwise noted.
Rosarito government building, “Fojadores” room 212. Email: [email protected].
June 7, Wednesday, Flying Samaritan’s Luncheon and Cookie Wars. Vote for your fave cookie. Susan Smith: [email protected]; 661-100-6066.
June 9, Friday, 7pm AND June 10. 11, Saturday and Sunday, 2pm; Rosarito Theatre Guild presents A.B, Gurney’s “Love Letters.” $12 Members, $15 non-members. www.ro-saritotheatre.org; 664-631-3320.
June 9 & 10, Friday and Saturday, 18th Midnight Mad-ness Racquetball tourney at Rosarito Beach Hotel. Friday: 9 pm Singles ($20); Saturday, 10 pm, Doubles ($10). Karaoke. 619-581-7121.
June 10, Saturday, 2 pm, Ruben’s Sabor de Baja Restau-rant opening at new location, south of the new Happy Hour (formerly Bahia Cantilles), km 43.5. www.faccebook.com/ Ruben Torrez.
June 15, 16, Thursday and Friday, 7pm; June 17 & 18, Saturday and Sunday, 2pm: “Who’s Afraid of Virginia Wolff” at Rosarito Theatre Guild. All tickets $25. www.rosaritotheatre.org; 664-631-3320.
June 17, Saturday, 1 pm; USBC Members BBQ at Leo’s Restaurant. Not a member? Show up, join, and enjoy a free lunch. RSVP Judy at [email protected].
June 30, Friday, Deadline to apply to volunteer at Baja Blues Fest, to be held August 18 – 20 at Rosarito Beach Hotel.
July 1, Saturday, 3 – 10 pm; 8th Annual Fourth of July Beach Party at Rosarito Beach Hotel benefiting the Flying Samaritans free clinic. Julio Acosta, Maryam Malak, Flashback, dancing and more! VIP tickets (guaranteed seating under tent): $15; General tickets: $8. [email protected]; 858-240-2360; 661-100-6066.
Please send submissions for the calendar to Ren Drake Hill at [email protected].
ENSENADASundays, 11am; Bible Study with Mark Neafie, Director
of Agua Viva Ministries in Maneadero at the old UPS office (with CARE sign) in Cantu. Everyone is welcome. Info and directions - Mark: 646 141 7734.
Mondays and Wednesdays,10am. Hatha Yoga Classes in La Bufadora on Betty's ocean view patio. All levels. Mats available. Donation suggested 50-80 pesos. Monday with Ella, Wednesday with Betty. Contact [email protected].
June 1 – 4, Thursday – Sunday, 49th SCORE Baja 500 Race, starting and finishing in Ensenada. Round 2 or four-race 2017 SCORE Desert Challenge. http://score-international.com.
June 11, Sunday, 1pm; Hawaiian Party Potluck at Punta Banda Yacht Club. Donation: $6 or 120 pesos. Live entertain-ment. Bring an appetizer, side or dessert. RSVP Mike: 646-154-2760 or [email protected].
June 17, Saturday, 12 – 4 pm; Companeros de Baja Norte invites you to Derby Daze. Enjoy the Derby with salads and cold cuts. $10. Proceeds benefit scholarships and less fortunate of the Ensenada area. RSVP Vicky: daisy.may1985Whotmail.com or 646-248-3079 or Trish: [email protected].
July 1, Saturday, 9am – 12pm; All the Pretty Horses 10th anniversary Rescue and Rides. BBQ; games, entertainment, and more. 619-581-7121.
Please send submissions for the calendar to Ren Drake at [email protected].
.COMMay 29th, 2017 9
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FOOD FOR THOUGHT...
continued from page 4
WHAT'S GOING ON IN THIS...
continued from page 3
Beer production increased by just over 8% in 2016, to-taling 10.5 billion liters. The main force behind the in-dustry’s growth has been exports, which grew by 13% to 3.2 billion liters, which is directly related to popularity of Mexican brands. Brands like Tecate, Tecate Light, Dos Equis, Estrella, Montejo and Modelo Especial have fol-lowed the example set by industry trailblazer Corona years ago, which is now sat-isfying thirsty people in 180 countries.
The domestic market is also on the rise. Per-capita beer consumption was 57 liters in 2010, but by last year that figure had increased by almost 11%, to 63 liters. That’s more than 16 gallons for every man woman and child. Are you doing your part?
Who’s hungry? Thousands of people lined up for hours in the city of Aguascalientes (which is about 2.5 hours from Guadalajara in the un-likely event you know where Guadalajara is), for what local authorities billed as the most tacos al pastor in the world. No word on whether Guin-ness was on hand to verify the record, so we went to Guin-ness’ site. A search turned up 582 records for various tacos al pastor.
Five tons of pork went onto the trompo, or vertical spit, set up at the San Marcos national
while, scientists and analysts continued to investigate and develop methods of making the system more efficient and more profitable. The most obvious driving force in the prolifera-tion of hydroponic farming is the fact that fresh, healthy food can be grown anywhere, in any climate, even in areas where the soil is non-arable and/or the climate is unsuitable for normal outdoor farming methods.
The advantages of the hy-droponic method are numer-ous. Hydroponic plant produc-
fair, where locals and tourists chowed down on more than 200,000 tacos, courtesy of the municipal government.
People went through more than 2,200 pounds of tortillas and vast amounts of salsa at the event. Everyone was served four tacos each, which seems a bit stingy if you ask us. We can easily eat twice that amount!
More pipeline mayhem There was a violent clash over on the mainland between federales and gasoline pipeline thieves that killed 10 people in one night.
Four soldiers and six gas thieves died during two con-frontations. Army personnel were responding to a report of
a pipeline theft in progress but when they arrived at the scene the thieves opened fire, killing two soldiers.
Authorities said later that soldiers were unable to return fire because their attackers had taken cover behind women and children.
The soldiers withdrew but returned later that night when they were fired on once again, this time by gunmen travelling in a convoy of trucks. There were no women or children present this time around and the soldiers fired back. Two more soldiers died in the sec-ond clash.
The official version of events is being rejected by some residents, who claim the military opened fire on inno-cent people who were fleeing a swarm of bees. Bees! Hey, we don’t make this stuff up.
In related news At least
eight armed men broke into a vehicle impoundment lot, tak-ing back the trucks they used to steal gas from pipelines.
At almost the same time that police were announcing they were proceeding with charges against two men ar-rested after being caught in the act, the armed men were in the process of repossessing their trucks.
Soldiers toss in the towel After more than a decade battling ruthless drug cartels, Mexico’s battered army wants a law that would require them to return to their barracks and put the fight back in the hands of the police.
Since this whole drug war fiasco started at the end of 2006, about 150,000 people have died in the violence, in-cluding hundreds of soldiers as well as scores of police and members of other security forces. And journalists! Let’s not forget the journalists who gave their lives for their craft.
The bloody struggle has also taken a heavy toll on the reputation of the armed forces, exposing one of Mexico's most respected institutions to the corrupting influence of organized crime and the risk of extrajudicial killings. One commanding officer explained it this way: “We're not going to resolve the problem. It's a problem with more social and economic aspects than we can solve.” ,
still open-field, farmers (such as Jose Pablo Santana and his grandfather) are beginning to embrace the hydroponic system for obvious reasons: Groundwater must be treated due to its high saline level, thereby making it a very costly commodity; using less water reduces cost, thereby ensuring a more affordable product for the consumer; once treated, the nutrient solution may be recycled, further reducing pro-duction costs; and enclosing the fields reduces wind damage and all but eliminates insect infestation, resulting in a more consistently high-quality crop.
Hydroponics has come a long way since Babylon, ancient Egypt and the Aztecs. Scientists insist that it will be the pioneer farming technique for devel-oping the possibility of life on other planets. NASA studies it and integrates it into the space program. The U.S. Navy is test-ing hydroponic gardening on board submarines. The research is an ongoing process and will have many applications into the future. ,
tion uses much less land surface to provide much more food, and may even be “stacked,” as in high-rise multi-level structures. Again, a hydroponic green-house can produce as much food as a conventional outdoor field covering 10 times as much space, and can guarantee a con-sistent level of quality unheard of in traditional farming!
Obviously, the fact that hydroponics enables plant pro-duction without the necessity of soil allows for the production of food in areas with non-arable land or very limited space.
Again, because hydroponic greenhouses are environmen-tally controlled, the use of herbi-cides and pesticides is virtually eliminated. A further advantage is that our land, air, water and food are environmentally more pure and healthy.
Hydroponic farming al-lows for the production of food year-round, without regard to “season.”
In the San Quintin Valley, hydroponic strawberry pro-duction on a large scale has already begun. Although most of the farming in the area is
.COM May 29th, 201710
Cooking Like A MexicanBY ALEJANDRA SARACHAGA
Phone It or Text It InYou can call or text Oliver at (646) 179 4599 Mail It InYou can mail it along with your check to:Oliver Quintero, PMB-80 PO BOX 189003, Coronado, CA, 92178Make check payable to Oliver Quintero
Email It InYou can email it to [email protected]
How easy are those choices? Hint: Very easy.Cost is only 80 cents a word, and that includes posting your ad in our online version as well as the printed edition.We do take credit cards.
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CONTINUED ON PAGE 12
When we think of Mexican cooking, various ingredients and recipes come to mind, but only a few have the mysticism and history of our traditional mole (pronounced mol-ay). It’s true that mole is a Mexican invention, but there is a lot to
learn and appreciate about the complexity of this dish. There is an impressive diversity in the color, preparation, complexity and changes that mole has un-dergone over time.
Mole comes from the Na-huatl word "molli," meaning
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sauce or mix. The refinement of this dish did not come dur-ing the pre-Hispanic times, but during the Spanish rule of ancient Mexico. This delicious dish has been enjoyed in several variations throughout history by figures of upper and middle class
in Mexico. Some of the historic figures who are said to be mole lovers are Sir Juana Inés de la Cruz, Emperor Maximilian and Empress Carlota, and President Porfirio Diaz, among others.
It was in the great convent kitchens, during the times of the
Viceroyalty of New Spain, when nuns (along with the natives) came up with the name mole and created the preparation process. There are many legends and myths about how mole was created. Some say that it was accident; that while a monk was dancing and fooling around, he knocked into the kitchen table and a bunch of ingredients just fell into a bowl.
I really disagree with this theory, because everything that has to be done to cook this amazing dish is far too com-plicated than anything that could happen just by boiling a bunch of stuff together. I think it was more a matter of trial and error, and that it took several tries before mole came to be what we know it as today. I also think mole has continued to improve over time, and along with maintaining the original recipes, there will always be a cook or chef coming up with some new idea that will continue the evolution of mole.
There are many different types of moles, as many as there are regions of our Mexican re-public. It’s safe to say that there
.COMMay 29th, 2017 11
Fish Report BY GARY GRAHAM
Coronado IslandsAlthough boat traffic has
been light because of inconsis-tent weather conditions, those who are having a look have been rewarded with some nice 12- to 20-pound yellowtail with the weather side of North Is-land, the Middle Grounds and
the South Kelp Reef (SKR) be-ing the best bet. Even if the fish are not showing under birds, slow-trolling sardines and/or mackerel has been producing good results. Usually early morning and late afternoon is the best time. Even in the wind, iron and plastics thrown tight to North Island on the lee side and under the birds at the Middle Grounds scored numerous calicos. Both yellows and bonito are breezing around and willing to eat slow-trolled sardines and Rapalas along with surface iron on the drift.
Tijuana Bull Ring and belowAs the water cleaned up,
action improved; there are spots of barracuda and some yellowtail. Try slow-trolling sardines or slow-trolling X-Rap 20’s or 30’s.
A much better option than drifting is fishing the bottom for sand bass and sculpin. None of the halibut or the big
flatties that normally show this time of year are around.
EnsenadaSpeaking of consistent,
Punta Banda continues to have a good grade of yellowtail up to 20 pounds, mostly tight to the Island along the kelp line, also some fat bonito from 5 to 10 pounds under the birds feeding on bait.
When the surface action slows, the bottom fishing is a good way to limit out on rock-fish and lingcod.
Not much news farther off-shore. Mostly party boats which are there are seeing tuna on the
Fish Killer Of The Week
surface but catching fewer as they refuse to bite.
San QuintinSpotty weather, cold water
and a few visiting anglers at the Island yielded an occasional yellowtail and some calico bass on the surface along with scratchy bottom fishing. In the Bay a few locals found a few decent-sized halibut and keeper corvina. It appears that the conditions are finally begin-ning to be more spring-like as sea temps begin to rise.
Upper Sea of CortezIn a mere four years, Pesca
La Baja SEPESCABC has es-tablished itself as one of the “must-attend” family tourna-ment series in Baja – not only drawing residents of commu-nities where they are held, but also drawing a growing number of anglers from California and beyond. What’s not to like? A competitive event, it is a fiesta wrapped in a proven tourna-ment formula attractive to both locals and visitors.
While most tournaments in Baja have a “cause”, Pesca la Baja simply celebrates sportfishing and the individual communi-ties of anglers who share a common passion for the sport,
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merged with the challenge and rewards of winning, of course.
The numbers of participants or spectators has grown every year as has the enthusiasm for the event. It manages to blend local and visiting anglers into a unique celebration of sport-fishing in towns and villages throughout Baja Norte where “Pesca la Baja” thrives.
Total immersion comes in many shapes. Fishermen from outside Baja and beyond that I’ve spoken with over the years delight in the chance to share their passion for fishing with local anglers, in many cases creating lasting bonds of friendship during these two-day events that have allowed an introduction to Baja’s rich family and fishing culture. Of course, under normal circum-stances, this is often something that can only be accomplished after years of residing or travel-
Nice catch in bottom fish category by Roberto Valadez, Mexicali, B.C. at San Felipe “La Pesca Baja.”
ing and exploring the rugged coast of Baja.
The first of the 2017 series was held recently at the local dock in San Felipe on the Sea of Cortez; 130 anglers on 35 boats departed early Saturday morning under sunny skies with moderate wind.
The second event will be held at San Luis Gonzaga, June 16-17 and will be based at Ho-tel Alfonsina’s, followed by the third at Bahía de Los Ángeles, on July 21-22 at the local launch ramp.
Then, the location moves west across the Baja Peninsula to the Pacifica at Ensenada, August 25-26 at API Sport-fishing Docks before the fifth and Grand Finale, September 22-23 at the Old Mill Hotel in San Quintín.
For more information http : / /w w w.p es ca labaja .com/,
.COM May 29th, 201712
is a mole for each state, and some of them have more than one. Oaxaca, for example, has eight different kinds.
If we look at the range of colors, we can find a mole in almost any shade. There’s the green mole, with its base of
kernels and green tomatoes, and the yellow mole, made with yellow chilhuacles chiles. There’s also the classic and distinctive mole poblano, with its rustic
COOKING LIKE A MEXICAN...
continued from page 10
and traditional dried chiles; the rich Oaxacan black mole; the original but not as well-known fruit mole michoacano; and a new, but equally tasty, white and pink mole poblano mole of Taxco, with its base of white chocolate and beets.
The mole we’re making to-day is a newer version of white mole. Its base is a nut paste that is similar to walnut sauce (the sauce used for the chiles in wal-nut sauce dish). This version has been adapted to be similar to its counterpart, traditional mole, just with the inclusion of white chocolate. This mole is some-times used for weddings so it is sometimes called Bride’s Mole, and is becoming an increasingly popular dish.
White Mole (serves 10. If you’re going to go to all this trouble, make it worth it.)
Ingredients:½ onion3 garlic cloves4 chiles gueros peppers (The
chile güero is any greenish yel-low chile.)
½ cup sesame seeds¾ cup peeled almonds¾ cup shelled peanuts¾ cup shelled walnuts¾ cup white pine nuts
1¼ cup coconut flakes 1 cup coconut milk1 cinnamon stick3 cloves½ teaspoon nutmegWhite pepper to taste1 cup raisins ½ plantain1 cup white chocolateSugar to taste1 tortilla1 slice white bread 1 tablespoon powdered con-
sommé4 cups of milk or 2 cups of
sour cream
½ cup butter2 cups white wineChicken brothProcedure:1. Remove the seeds from
the peppers. (Use gloves, the heat from the peppers can be irritating.)
2. Fry the plantain with a little butter.
3. Toast the tortilla and bread on a grill, but don’t let it brown.
4. Fry the onion and garlic in butter.
5. Roast the sesame seeds, peanuts and pine nuts, without letting them brown.
6. Boil the raisins and co-conut.
7. Soak the almonds and walnuts in hot water for 15 minutes, and then peel.
8. Blend all ingredients, and then gradually mix in the broth and milk.
9. Fry mixture.
10. Add the chocolate and white pepper.
11. Add in the salt and sugar, if needed.
12. Allow the mixture to thicken, stirring continuously.
This mole goes well with poultry and fish, so just place the cooked meat on the plate and pour the white mole on it. You can serve it with some diced or sliced yellow apple as garnish, or sliced peaches. ,Porque todos
necesitamos opciones
KM. 22 Ens-Tij Toll RoadBaja, Mexico