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Author Archives: Elaine Tassy / Journal Staff Writer

Luis A. Ramos Jr., center, hugs Cindy Romero, mother of Martin Romero, who passed away in January at age 14. Martin’s father, John Romero, stands at right. Ramo received an award from the Albuquerque Public School Board for his work with the Home Hospital Program at a meeting Wednesday. (Marla Brose/Albuquerque Journal)

APS program takes school to home-bound students

When 14-year-old Martin Romero, a baseball lover and Rio Grande High School freshman, was diagnosed with a brain tumor in September 2013 and then died from it only four months later, his parents took it hard.

A barren lot near the intersection of Central Avenue and 60th Street bears descansos honoring Kee Thompson, rear, and Allison Gorman, front. The two men were beaten to death in the lot last month. The descansos are a traditional tribute usually erected at the site of an often violent death. (Jim Thompson/Albuquerque Journal)

Descansos pay tribute to dead, comfort to mourners

James Yazzie, a 63-year-old Navajo man from Church Rock, sits in his car in a gravel and dirt lot near the intersection of Central Avenue and 60th Street, where a savage assault recently made national headlines.

Taos Pueblo is a UNESCO World Heritage Site. (Courtesy of Lenny Foster/Taos Pueblo)

Taos is so close and yet so far from the ordinary

Feasting at the country’s oldest pueblo, trekking mountains with a llama along to lug the heavy stuff, hiking in 242,500 acres of natural wilderness, and then kayaking the Rio Grande?

A fudge brownie frozen custard sundae with sauce, cherries and nuts comes from Chillz. (Dean Hanson/Albuquerque Journal)

Chill out with these new options

Frozen custard, custom-made ice cream and gelato offer new options for beating the summer heat

Sachielle Samedi makes du riz djon djon, a rice dish in which the broth of dried Haitian black mushrooms is used to flavor it. (Greg Sorber/Albuquerque Journal)

Haiti in the heart

Annual picnic lets ex-pats and friends enjoy the island’s distinct foods, flavors and fellowship