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View Article  Beetle! A biological solution to saltcedar infestation

Once established, the saltcedar is a tenacious tenant. Its root system is substantial with a tap root sometime reaching 15 feet deep and secondary surface roots which soak up rainfall. It tolerates drought, heat, cold, salinity, fire and flooding. But this is not the worst part.... by Jim Glendinning    more »
View Article  Batopilas, Old & New: a town deep in the Copper Canyons of Mexico, built on silver mining

In the town itself, life is generally quiet except at times of religious or national festivals. Parked pickups with flat tires alternate with sleeping dogs. An occasional car negotiates the one-way street. Tarahumara men regularly come down from their homes on the sierra to buy provisions; otherwise they are little seen. During the cooler months (October – April) a bus or Suburban from Creel delivers dazed or excited visitors each day except Sunday to the plaza. The local folk pay little attention to visitors but are polite and helpful when asked a question. A variety of hotels ($10 - $80) and a small but adequate selection of restaurants cater to visitors. by Jim Glendinning    more »
View Article  Looking after neighbors in need: House Home for street children in Ojinaga

A tour of the new quarters reveals two dormitory rooms, 15 beds to a room, each bed with an orange cover (girls) and blue (boys). The oldest boy teenager has an adjacent room to himself. This is Luis, a 17-year old whom the ACH staff hopes will go to college. If he does, he will be the first one to do so in the 15 years of ACH’s existence and a role model for the others. Meanwhile, there are plans to turn the old dormitory space into a computer room and library. by Jim Glendinning    more »
View Article  Wa'Chahuri, the Place of the Aromas: a tough hike in a remote part of Mexico's Copper Canyon

Hours later, the vegetation changes. We have crossed a watershed and are dropping down. It is hotter but not stifling. We now see organ cactus and saguaro cactus. Gregorio gives us a piece of papachi to eat, a fruit with spiky yellow skin and brown jelly inside. It tastes slightly bitter but serves to take my mind off my ass which is suffering after 7 hours in the saddle. As it happens, the need for careful steering of my horse, a responsive, sure–footed animal, makes me forget the aches and pains. And the scenery is glorious. by Jim Glendinning and Dave Mattson    more »