One Los Alamos Diversity Int’l. Week: Day 7 Ethiopia

The Ethiopian cabbage dish Atakilt Wat. Courtesy photo

One Los Alamos News:

There are two classic international recipes for this 7th and final day of One Los Alamos Diversity Week: Atakilt Wat and Misr Wat from Ethiopia by Mulu Ayele.

Ayele came to the United States from Ethiopia in the late 1980s. She has been in Los Alamos for the past 14 years.

Ayele has worked in various businesses in the county in addition to being a homemaker.

Her first recipe is the Ethiopian cabbage dish Atakilt Wat (vegan, gluten-free healthy and delicious).

Prep and cook: about 1 hr for 5 servings.


  • ½ cup of oil


One Los Alamos Diversity Int’l. Week: Day 6 Turkey

Turkish Baklava. Courtesy/Neslihan Ceren

One Los Alamos News:

The recipe for day 6 of One Los Alamos Diversity Week is Turkish Baklava by Neslihan Ceren.

Ceren is from Turkey. She teaches different genres of dance to ages 3 and up (Ballet for children, Belly Dance and Bollywood Fusion). Ceren also works at Los Alamos Public Schools (Mountain Elementary School). She lives in Los Alamos with her husband, son Semih and daughter Sare Beste.

“Baklava has been the most popular dessert in the Turkish Empire including the Ottoman Empire,” Ceren said. “The recipe I am sharing with you originated in the


One Los Alamos Diversity Week Recipe: Day 5 Venezuela

Venezuelan Arroz con Coco (Coconut Rice Pudding) by Isolina Viloria. Courtesy/wikipedia

One Los Alamos News:

The recipe for day 5 of One Los Alamos Diversity Week is Venezuelan Arroz con Coco (Coconut Rice Pudding) by Isolina Viloria.

Viloria is from Valencia, Venezuela. She moved to Los Alamos 14 years ago. She enjoys hiking, biking, traveling, dancing, puzzles and board games. 

This is a very simple but delicious recipe commonly made in Venezuela especially in the coastal region where there are many coconut palm trees. It is traditionally served during  Easter.


  • 2 Cups Basmati


One Los Alamos Diversity Week Int’l. Recipe: Day 4 Poland

A bowl of Polish borscht garnished with dill and a dollop of smetana (sour cream). Courtesy/wikipedia

One Los Alamos News:

The recipe for Day 4 of One Los Alamos Diversity Week is Polish Borscht from a Polish friend of One Los Alamos.

Recipe for the Polish version of Borscht


  • 1.5 liters of broth
  • about 220 ml of beetroot juice
  • 4 red beets
  • 2 potatoes
  • 2 carrots
  • 1 parsley
  • 1/2 season
  • 1 small white onion
  • a piece of celery
  • clove of garlic
  • 0.5 cups Hansel beans
  • a small bunch of dill
  • 2 tablespoons of cream
  • a slice of butter
  • 1 leek


  • black pepper
  • bay leaf
  • ground cumin
  • sugar
  • vinegar
  • salt to taste



Business Spotlight: Pig + Fig Celebrates 5th Anniversary!

Co-owner Laura Crucet celebrates 5th anniversary of Pig + Fig Tuesday. Photo by Bonnie Gordon/ladailypost.com

Los Alamos Daily Post

Pig + Fig marked its 5th year in business Tuesday, Jan 19 in White Rock.

Chef Laura Crucet and her father, Fernando Crucet took over the location of the former Rosebud Café on Rover Boulevard in 2015. Two years later, the tiny restaurant was bursting at the seams.

 “We started out with just 21 seats and five employees, serving just breakfast and lunch,” Laura remembered. “We didn’t even have a kitchen.”

Three years ago,


Pajarito Mountain Kicks Off 2021 Ski Season Sunday!

Pajarito Mountain begins its winter operations Sunday, Jan. 24. Courtesy/Pajarito Mountain

Pajarito Mountain News:

  • Passholder Appreciation Days Jan. 22-23

Pajarito Mountain begins its winter operations Sunday, Jan. 24, with two special appreciation days reserved especially for passholders Friday, Jan. 22 and Saturday, Jan. 23. 

The Aspen lift and Beginner’s Lift will be running and service 4 runs. 

After unseasonably warm and dry conditions, resort staff are thrilled to be opening the mountain.

“Mother Nature took her time getting us the snow we needed to open,” said Pajarito Director


Diversity Week International Recipe: Day 2 China

Instant Pot Chicken Congee with condiments. Courtesy/KokHeong McNaughton

Recipe by KokHeong McNaughton

KokHeong McNaughton is Asian American, born and raised in Malaysia and became a naturalized US citizen. She has lived in Los Alamos for more than 45 years.

McNaughton is retired, with her immediate family around her and living in the same neighborhood within walking distance from one another. She enjoys gardening and cooking and has been teaching Taiji and Qigong in Los Alamos for many years.

Chicken Congee is the Chinese version of Chicken Soup for the Soul. It is easy to digest and is therefore


Pig + Fig Closing Tonight To Celebrate 5 Years In Business!

Today’s Box Lunch includes chicken salad with chicken breast, apples, celery, onions, fresh herbs and mayonnaise on butter croissant; Sea salt potato chips; Fresh-baked cookie and choice of drink. Order online here or call 505.672.2742. Take it home, or enjoy it on the restaurant patio. Courtesy/Pig + Fig Café

Pig + Fig Café News:

Pig + Fig Café is offering lunch today but will close at 5 p.m. for a small staff gathering to celebrate its 5th anniversary.

Five years ago, on Jan. 19, 2016, Pig + Fig Cafe opened in an 1,800 square foot strip mall location.

They had 20 seats, 20 menu items and five employees.


Pajarito Mountain Cafe Launches New Online Food Ordering

Pajarito Mountain Cafe is open 11 a.m, to 2 p.m. Wednesday through Sunday exclusively for outdoor seating on the patio or takeout. Courtesy/Pajarito Mountain


Pajarito Mountain Cafe has launched a new online food ordering system.

Guests may visit www.pajarito.ski/eat to order food online. The system will alert guests when the food is ready. 

The cafe is open 11 a.m, to 2 p.m. Wednesday through Sunday. Featuring exclusively outdoor seating on the patio or takeout, guests can enjoy a variety of options from the menu. 

Pajarito Mountain hopes to open the mountain for winter


New Mexico Harvest Supports Local Food Networks

New Mexico Harvest has started providing home delivery to Los Alamos and White Rock. Courtesy/NMH

New Mexico Harvest News:

Do we have a broken food system? Some would argue it has been broken for years.

If COVID taught us anything, it’s how much we rely on necessities like fresh food, medicines, and even toilet paper. Prices for foods like garlic have skyrocketed 30 percent as the majority of garlic consumed in the US is produced in China. Meat producer, Tyson Foods, nearly went bankrupt because their processing plants were temporarily shut down due to the pandemic.

People all around the country