Part-time instructors deserve better

Editorial By: The CNM Chronicle Editorial Board

Since the Administration and Governing Board see fit to pay part-time instructors a pathetic annual wage, they should at least have the decency to pro­vide these dedicated instructors with a decent work space.

In the article “Deplorable portable: Part-time instructors unhappy with office space,” adjunct instructors spoke only about a fraction of the problems they face in their office on Main Campus.

Aside from what was mentioned, the bar that ensures the entry doors shuts completely is broken, the windows are without screens, the carpeting is filthy, the walls are in desperate need of paint, the whole office has only seven comput­ers and one printer and the instructors desks are separated only by filing cabinets.

At an institution that boasts more than 30,000 students and can buy up property because it has a pretty back­yard (see Volume 18 Issue five’s “CNM to purchase more property”) no one should be left to contend with such a pathetic workspace.

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Column: What to do with all this damn leftover turkey

By: Steve “Mo” Fye, Copy Chief/Food Writer

It is the annual question: What can be done with all this turkey? The ubiq­uitous turkey sand­wiches are often dry and boring. Dry chunks of breast meat or stringy, fatty dark meat on a slab of bread is no way to treat this noble fowl. Here are a few suggestions to breathe new life into the leftover bird.

A bright and tasty Turkey Salad can be made easily by substi­tuting cooked turkey for the protein in a favorite tuna salad or chicken salad recipe.

A half cup each of finely diced or shred­ded red onion, car­rots and celery to two cups of shredded turkey breast meat produces a lovely base. Add ¾ cup of may­onnaise, a few good squeezes of lemon juice and a bit of the zested peel, some salt and pepper and a dash of hot sauce (Sriracha is ideal) and the result is a salad that is ter­rific over some fresh greens or on toasted sourdough bread.

Nuts, espe­cially southern New Mexico pecans, are in season right now, so a handful of pecan pieces will add crunch and flavor.

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