FIRE SEASON Field Notes from a Wilderness Lookout
Philip Connors
In his reflective prose, Philip Connors captures the solitude, beauty, and perils of the Gila National Forest from his vantage point of a wilderness lookout in southwestern New Mexico. The author’s insightful observations of his natural surroundings, coupled with his thoughtful introspection, create a vivid expression of life as a fire lookout. This memoir not only serves as an inspiring account of wildfire surveillance but also delves into the profound connection between man and the untamed wilderness. The tale leaves readers with a lasting sense of awe and admiration.
Host, Emily Withnall
Emily Withnall is the editor of El Palacio Magazine, a New Mexico Department of Cultural Affairs publication dedicated to the art, history, and culture of the Southwest. On her entertaining PodCast Encounter Culture, she shares conversations with a diverse array of insightful and entertaining guests. Her interviews dive deeply into the rich stories that illuminate New Mexico’s multifaceted cultural life. Emily was born in Taos and raised in Las Vegas, New Mexico. Today, she lives in Santa Fe.
4XPEDITION Adventurer
Join outdoor adventurer, Scott Leuthod and his wife Heather on a three-day overland journey through northern New Mexico’s Valle Vidal section of Carson National Forest. This 45-minute adventure episode is part of an adventure series exploring the Southwest with several episodes showcasing lesser-known areas of New Mexico, Arizona, Colorado and Utah. In the Valle Vidal episode, the host takes viewers through the region by vehicle, on foot and by mountain bike to uncover much of what this stunning landscape has to offer those who find themselves adventuring here.
Stream it: 4X On YouTube
Northern New Mexico’s Exotic Ice Cream Flavors
A stop at Taos Cow (now with two locations–Arroyo Seco and Taos) is a must for summertime tantalizing tastes. The vendor offers premium, all natural, RBGH free ice cream treats. Favorite flavors among locals include Luscious Cherry Ristra (chunks of dark chocolate and piñion nuts giving it a Southwest twist), Piñion Caramel (Vanilla ice cream with piñion and vanilla caramel chunks), Mexican Chocolate (chocolate ice cream with cinnamon and dark chocolate chunks), and Lavender (flavored with organic New Mexican culinary lavender seed) ice cream flavors. Taos Cow also serves breakfast and lunch items as well as gourmet coffee and tea.
Get your licks: Taos Cow Website