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3 days ago


SOME ARE SUPER LOYAL TO THIS SOUTH SIDE NEIGHBORHOOD BAR AND RESTAURANT - Best Burger in town @ Beer Barel - This according to Molly Leri who ate there recently.

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14 hours ago

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3 days ago

# RED CHILE AND SPANISH RICE RECIPES FROM A COOK BOOK AUTHOR AND NATIVE OF PUEBLO - by JoAnn Coffee Johnson - Here is the recipe for red chile i times this by 3 times if you want a lot of sauce to cover enchiladas.

3 tablespoons shortening

3 tablespoons flour

2 tablespoons red chile (i use ground Red chile molido puro Fernandez brand)

Chicken stock

tomato sauce

garlic powder



dash of oregano

Melt shortening in a dutch oven pan and add flour to make a roux. Blend it well then add chile powder to it and blend Again. Add Chicken broth ((i use a whole 4 cups when i make this x three) Add a can of tomato sauce to your own taste. Add spices and mix well. simmer mixing frequently! Dont let the sauce burn. Assemble the enchiladas with fried corn tortillas, hamburger, cheese, onions etc. Roll them and place them in a baking dish lined with some of the enchilada sauce. Cover with the rest of the sauce and top with monterrey jack and colby jack cheese. Bake them in a 375 degree oven until hot and bubbly.


Meanwhile start your spanish rice. This is a moist rice cooked in butter with onions and chile or green pepper. I use both.

1/2 onion diced fine

1 bell pepper diced fine

Chopped jalapeno or anaheim peppers

1 cube butter

1 can whole peeled tomatoes blended

2 cups chicken broth

dry rice

melt butter in an electric skillet. I use my electric skillet because After everything is mixed I simmer the rice on the Warm setting to let the rice absorb the liquid. Add onions and bell peppers and let it cook on med low until onion is clear then add dry uncooked rice enough to cover the bottom of skillet and let it cook a couple of minutes stirring it until rice has absorbed the butter. pour in the chicken broth and half the tomatoes and jalapenos and set it to warm adding salt and pepper and covering it with the lid. check it often adding water and the rest of the tomatoes giving it a couple stirs. Recover it and let it absorb the liquid until the rice is cooked.

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2 days ago

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6 days ago

**A NOW NATIONAL, MIDWEST FAVORITE - CULVERS RESTAURANT IS COMING TO PUEBLO'S SOUTH SIDE - THIS ACCORDING TO A SIGN OFF PUEBLO BLVD NOT FAR FROM LOWE'S** - Although not formally announced on their website, many have spotted the sign announcing "help wanted" on Pueblo's south side. While I haven't been to this restaurants, I asked Google for some help and found out it's a midwest favorite that has been expanding throughout the US. The chain now has more than 500 locations in 22 states. They have had long time locations in Fountain and Colorado Springs, but this is their first opening in Pueblo.

It's a family favorite type of restaurant that offers classic American fare (cheeseburgers, onion rings, and chicken tenders) and sweets including milkshakes, frozen custards, and floats. Some items aren't for those who are diet conscious, including many of the the burgers (although they feature some lower fat versions), but they also serve from their extensive menu, fresh salads, grilled chicken sandwiches and fish dinners that are more on the healthy side.

Here's the history from their own website: "In 1984, Craig and Lea Culver, along with Craig’s parents George and Ruth, opened the very first Culver's in the family’s beloved hometown of Sauk City, Wisconsin, and began serving ButterBurgers and Frozen Custard.

Craveable as our signature combination is, the Culver family knew right away that although the business is centered around the food, it is really about the people. While folks can vividly recall the first time they bit into a ButterBurger or tasted a scoop of rich, creamy Fresh Frozen Custard, it’s our way of welcoming guests that truly makes Culver’s delicious."

Those who love Culver's, according to restaurant reviews, rave the most about their basic signature combination of ButterBurgers, Fresh Frozen Custard and Wisconsin Cheese Curds.

Their famous ButterBurgers are served with a lightly toasted bun which a 4-incher, which are a Wisconsin creation and obsession. Culver’s ButterBurger uses 100% Midwest beef that is fresh, never frozen, and each burger is cooked to order on the grill, meaning it'll take a longer wait then typical fast food (and yes they have drive throughs) but those who love the burgers say its worth the wait.

Here’s the basic ButterBurger line-up at Culvers:
* ***ButterBurger “The Original.”*** Single patty with nothing on it, though you can add onions, pickles, tomatoes, lettuce and condiments.
* ***ButterBurger Cheese.*** This is the basic butter burger with the addition of American cheese. It’s a two-patty affair with three slices of cheese – one on top of each patty and one underneath the bottom patty.
* ***Cheddar ButterBurger.*** Another two-patty burger, this time with three slices of Cheddar cheese. There’s another version of this burger with the addition of bacon, which is always a good thing to add to a burger.
* ***Mushroom and Swiss.*** This two-patty burger comes with white button mushrooms sautéed in butter, salt, pepper, parsley, a touch of garlic and three slices of Swiss cheese. The mushrooms will be found underneath each patty.
* ***The Culver’s Deluxe.*** This one consists of two patties, three slices of cheese, lettuce, tomatoes, sweet red onions and mayo. You can also get a version of the Deluxe with bacon.
* ***Wisconsin Swiss Melt.*** This sandwich has two beef patties topped with Swiss cheese and tangy red onions under each patty, served up on lightly toasted and buttered rye bread.
* ***Sourdough Melt.*** Two beef patties topped with aged Wisconsin cheddar cheese, grilled red onions pressed into the patties, served on lightly buttered, toasted sourdough bread.

Here's info from a review Franchise Chasers:

Their famous Frozen Custard is the same style that began in Coney Island back in 1919 and was served at the 1933 Chicago World’s Fair where it was popularized, launching Wisconsin as the frozen custard capital of the world.

Frozen custard is different from ice cream in that is that it has egg yolks in it, which give it a creamier, richer texture than ice cream. It also has less air then ice cream, making it smoother. At Culvers fresh batches are made each day in three flavors - vanilla, chocolate and their unique “flavor of the day” that varies by location.

Here’s the array of offerings in Culver’s Fresh Frozen Custard menu:
* ***Cones and Dishes.*** Your vehicle of choice when it comes to the Fresh Frozen Custard can be a cake cone, waffle cone, chocolate-dipped waffle cone or a plastic dish.
* ***Sundaes.*** The base for each sundae is the chain’s vanilla frozen custard with the following variations: Turtle Sundae (roasted Southern pecans plus hot fudge and savory caramel drizzled over vanilla frozen custard, topped with a maraschino cherry); Carmel Cashew Sundae (buttery caramel drizzled over vanilla frozen custard with whole roasted cashews and topped with a maraschino cherry); Fudge Pecan Sundae (vanilla frozen custard smothered in Culver’s own gooey hot fudge—a combination of rich dark and milk chocolate—topped with lightly salted, whole-roasted Southern pecans and a maraschino cherry); Banana Split (three scoops of vanilla frozen custard between a fresh, split banana, topped with fresh strawberry topping, hot caramel, hot fudge, whole salted pecans, three dollops of dairy fresh whipped cream, and a maraschino cherry).
* ***Handcrafted Beverages.*** These are milkshakes made with the chain’s Fresh Frozen Custard. You can get chocolate, vanilla, raspberry, strawberry (all four of which can also be malted), mint and mint chip (with chocolate flakes). You can also get a root beer float made with vanilla frozen custard and Culver’s own brand of root beer.
* ***Concrete Mixers.*** These are super-thick milkshakes (you’ll eat these with a spoon) to which you can add two different mix-ins from a wide range of choices including traditional choices (Hot Fudge, Hot Caramel, Butterscotch, Mint, Brownie, Salted Caramel, Peanut Butter, Marshmallow Creme, Candy Sprinkles, Whipped Cream, Chocolate Syrup), fruit (Strawberries, Blueberries, Raspberries, Cherries, Bananas, Peaches, Blackberries); nuts (Almonds, Peanuts, Cashews, Pecans) or various chunks of candy (Reese’s Peanut Butter Cups, Reese’s Pieces, Nestle Crunch, Snickers, Oreo, Cookie Dough, Butterfinger, Heath, Andes, M&Ms). Sizes include mini, short, medium and tall.

What many enjoy about Culver's is its small town type of nostalgic feel, with interiors featuring blue and white tiles and real hospitality lacking t many chains. What the family was going for was tasty burgers, great deserts as well as classic comfort food like as real mashed potatoes, green beans, fresh fried chicken, crinkle-cut fries, onion rings, beef pot roast, and no fewer than 18 homemade soups and chili.

Expect their prices to be a bit higher than other fast food chains, but Culver's say that the quality of food and service make up for it. Let us know at this food group what you think of their food once they open - or if you've traveled and eaten at a Culver's share your experience here. Note they are hiring as the sign says if you are looking for work. Their website is www.culvers.com

Parts of this story came direct from www.franchisechatter.com/2015/01/20/a-bit-of-nostalgia-the-culvers-menu/

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3 days ago

**IN 2009 THE PUEBLO BOARD OF WATER WORKS BEGAN BUYING MILLIONS OF DOLLARS IN WATER RIGHTS FROM A HANDFUL OF LANDOWNERS TO RESULT IN ABOUT 20,000 ACRES OF FARMLAND THAT WILL FORMALLY LOSE OLD TIME WATER RIGHTS IN LESS THAN A DECADE WITH MUCH ACREAGE ASSUMED TO BE CONVERTED TO NEW HOUSING DEVELOPMENTS, THUS "EXTERMINATING SOME OF THE BEST FARMLAND" IN THE STATE HERE IN PUEBLO COUNTY ACCORDING TO THE MANAGER OF CSU'S AG RESEARCH CENTER** - A study was done by the Pueblo Food Project that included a survey of locals, businesses and farmers regarding food resources in Pueblo and the result is at this google drive link. In that study, that about 20,000 acres of farmland will lose water rights was revealed, a fact I put some research into thus far, as I explore the history of local food and farms, quoting some other sources herein this post - drive.google.com/file/d/1Z6pVvsEkHaf1PSWrai738Wh8qD1vpXsb/view

According to my research and directly from this article, The Bessemer ditch serves 20,000 acres of farmland from the St. Charles Mesa to Avondale, south and east of Pueblo. The Bessemer Irrigation Company has call rights to approximately 24,000 acre-feet at 392 cubic feet per second, the first 322 of which are among the oldest on the Arkansas River. In 2009 the City of Pueblo began the purchase of 6000 acre feet, or roughly ¼ of the Bessemer ditch water right. This will augment the city’s water supply by approximately 20%. All water is stored in the Pueblo Reservoir (Lake Pueblo), and the company no longer has separate storage capacity.


A part of the deal that the Board of Water Works made with some local farmers, was that most of the water would be leased back to farmers for about 20 years from the date of sale in 2009 on, and that any leasing of water outside the ditch would give priority to Pueblo County, with the exchange of water rights said to help provide support for local non-agricultural growth after a century of primarily agricultural activity, particularly on the Charles Mesa, which has experienced a great amount of subdividing and new construction.

The Chieftain quoted an opponent of the sale of water rights that began in 2009 in a story a year after the sale of water rights to the Pueblo Board of Water Works (directly from the paper) and they also reported that the Board was offering landowners three times the price of water rights on other valley ditches with some farmers refusing to sell quoted in articles from that time period:

Not everyone is happy with the sale of the Bessemer Ditch water rights to the Pueblo water board.

“My concern is that we’re headed down the road where they buy more water to the point where there is nothing left to support agriculture,” said Mike Bartolo, a Bessemer shareholder who manages the Colorado State University Agricultural Research Center at Rocky Ford.

Bartolo was a vocal opponent of last year’s change in the bylaws of the ditch that make it possible to use the water outside the area historically irrigated by the Bessemer Ditch. The vote, 2-1 in favor of changes suggested by the Pueblo water board, cleared the way for the sale.

“The municipal interests can’t see beyond the end of their spreadsheets,” Bartolo said. “They are exterminating the best farm ground in the state.”

Bartolo has seen the effects of ditch sales from the Rocky Ford Ditch, now almost completely owned by Aurora, except for the research center and other holdouts. A 20-year agreement to lease back to farmers only delays the demise of agriculture, he said.

“A lot of what happens in the future is up to the board of water works,” Bartolo said.


But another article quotes a former Board of Water Works member, Jim Gardner regarding the transaction of water rights in 2010, with a history going back to a drought about a decade before:

One of the major acquisitions Gardner played an instrumental role in is the purchase of the Bessemer Ditch.

“That goes back years ago, during the drought of 2001, 2002,” Gardner said. “And I was worried about the Western Slope curtailing our water through the mountains.

“And I said, ‘We’ve got to buy more native water.'”

And the city did just that, securing 32 percent of the Bessemer Ditch.

“It’s going to cost a lot of money but it’s native water, and the federal government can’t mess with us. Now, we’ve got a lot of water but we need security.”


The Board also owns several direct flow rights on the Arkansas River. Quoted directly from ColoradoGov - "These direct flow rights can be used as needed when they are in priority, they can only be used once, and with one small exception, they cannot be stored.

The majority of the Board’s direct flow rights are very senior. Of the 93 cubic feet per second (cfs) of direct flow water the Board owns, 73 cfs have a priority date of 1874 or earlier. With the exception of July and August of 2002, the rights with priorities of 1874 or earlier have always been in priority.

According to streamflow reconstructions based on tree-ring data, 2002 was the worst drought year in the Arkansas Basin in 300 years. This indicates that at least 73 cfs should be available to the Board in all but the most severe and infrequent of drought conditions.


In addition, according to ColoradoGov, "The transmountain rights can be held in storage until needed and can be reused and completely consumed, as long as return flows are accounted for and the water recaptured. These water rights include the Busk-Ivanhoe Water System, the Ewing Ditch, the Fryingpan-Arkansas Project, the Homestake Project, the Independence Pass Transmountain Diversion System (Twin Lakes Reservoir and Canal Co.), the Wurtz Ditch and the Wurtz Extension Ditch.

The transmountain water rights’ diversion structures are located at high elevations and therefore have relatively small drainages above them. Their annual yields are dependent on the amount of snow pack in the specific drainage area for each right and those yields can vary greatly because of the year-to-year and spatial variability of snowfall. In recent years the yield from these water rights has ranged from a high of 25,853 af in 2006 to a low of 10,600 af in 2012.

Currently, most of the water from the transmountain rights is held in reserve in the Board’s storage reservoirs. Water from the transmountain rights is often temporarily leased to other water users, but will be heavily relied upon in the future to meet the Board’s increasing potable water needs and Comanche demands.

The Board has several decreed exchanges that allow reuse of its transmountain water and enable the Board to more efficiently utilize all of its storage space. The Board can exchange the transmountain component of its water returning to the Arkansas River back upstream to its intakes and reservoirs. This includes water discharged from the City of Pueblo Wastewater Treatment Plant, from the discharge of the Comanche Plant to the St. Charles River, and from the percolation of landscape irrigation to the Arkansas River alluvium. The Board can also exchange water among reservoirs and exchange water from its transmountain sources into reservoirs that are not on the main-stem of the Arkansas River, such as Clear Creek, Twin Lakes and Turquoise Reservoirs. The successive reuse of the Board’s transmountain water by exchange can approximately double the yield of that water.

Although this article is dated, it says: With no immediate threat of failing to meet customer demands, the Board is implementing a three-pronged approach to expand, enhance, and improve its water supply over the next 25 years. This approach includes the following three elements:
1. Continuing the Wise Use water efficiency program that will continue, along with increased passive conservation, to reduce per capita demand.
1. Increasing reuse efficiency by improving return-flow management of fully consumable transmountain water.
1. Converting previously purchased Bessemer Ditch shares to municipal use.

The Board’s primary tool for demand management since 2003 has been its Wise Use program. As Pueblo’s mandatory restrictions on outdoor water use in response to the 2002 drought were lifted in the spring of 2003, an educational campaign began that has been in continuous operation up to the present day.

The Wise Use program was designed to serve many different target audiences by providing usable conservation information in a wide variety of delivery formats.
*  Newspaper advertisements
*  The Kids Guide to the Arkansas River
*  Billing inserts
*  Television advertising
*  Event Sponsorships
*  Home and Garden Show
*  Western Landscape Seminar
*  Xeriscape classes
*  Xeriscape garden tours
*  Southeastern Colorado Children’s Water Festival
*  Speakers’ Bureau/Classroom Visits
*  Public/private partnerships (home improvement stores)

Direct from the Chieftain's September 2010 article including a repeat of the quotes from Bartillo explaining how and why some farmers agreed to sell their precious water rights to the Board:

It’s been the kind of year farmers on the Bessemer Ditch like: plenty of sunshine, lots of water in the ditch and few problems with hail.

It’s also been nearly a year since the Pueblo Board of Water Works began closing contracts for its purchases of water rights on the ditch. The water board now owns about 27 percent of the shares on the ditch, and is buying a limited number of additional shares as they come up for sale.

“Right now, financially, we’ve acquired what we’re comfortable with to meet our needs for the next 30-40 years,” said Alan Hamel, executive director of the Pueblo water board. “I don’t see any more major purchases in the next seven or eight years.”

Still, the water board is acquiring a few more shares. This year, the board budgeted $3 million to purchase another 300 shares. In 2009, the board bought about 5,300 of the 20,000 shares on the Bessemer Ditch.

Only about 67 shares are sure to be purchased this year, however, as the board looks at its financial options in repairing or replacing a failed water tank at the Westmoor site southwest of Pueblo.

“The rest are on hold for now as the board looks at its capital plans. We are looking at replacing one or both of the tanks at Westmoor,” Hamel said.

The board’s offer to allow farmers to lease water back for 20 years was so popular -- 97 percent took the deal -- that it was difficult to find land to revegetate this year, so that program was delayed.

The board has completed engineering for three measurement and control stations, and plans to build them when the ditch is dry, during winter water storage from Nov. 15-March 15. The estimated cost is $250,000-$300,000.

“The structures will allow the Bessemer to control local flooding, protect the ditch and improve the efficiency of running water in the ditch,” Hamel said.

The board also is working with one landowner to set up a lease-fallowing program, where the landowner would keep one-third of his water and irrigate a different portion of the farm each year. That way, none of the land would be permanently removed from production, Hamel said.

“It has the potential to serve as a model for future shares, or possibly for some we have already purchased,” Hamel said.

In the next year, more engineering work is planned. A change case, which would allow other uses for water now decreed agricultural, will not be filed until late 2011 at the earliest, Hamel said.

Those who sold water rights say things have gone smoothly and are continuing to farm as they did in the past.

“It’s worked wonderfully,” said Joe Pisciotta, a former board member whose son runs the family farm at Avondale. “We’re still farming as we always have.”

The Pisciottas sold about 95 percent of their water rights to the Pueblo water board, and have invested most of the money.

“There weren’t too many improvements that needed to be made,” Pisciotta said.

Clay Fitzsimmons, a Vineland farmer, said he is in a similar situation. He also kept a few shares, but sold most to the water board.

“Let’s just say the money was invested in a product that got a better return than banking on the weather,” Fitzsimmons said. “By being able to lease the water back, we were able to farm without changing a single thing.”

Other farmers who sold were able to pay off bank loans, debt on equipment or even add acreage, Fitzsimmons said.

“When we first entered into it, there was some apprehension, but the water board soon put that to rest,” Fitzsimmons said. “It’s been a good fit.”

Not everyone is happy with the sale of the Bessemer Ditch water rights to the Pueblo water board.

“My concern is that we’re headed down the road where they buy more water to the point where there is nothing left to support agriculture,” said Mike Bartolo, a Bessemer shareholder who manages the Colorado State University Agricultural Research Center at Rocky Ford.

Bartolo was a vocal opponent of last year’s change in the bylaws of the ditch that make it possible to use the water outside the area historically irrigated by the Bessemer Ditch. The vote, 2-1 in favor of changes suggested by the Pueblo water board, cleared the way for the sale.

“The municipal interests can’t see beyond the end of their spreadsheets,” Bartolo said. “They are exterminating the best farm ground in the state.”

Bartolo has seen the effects of ditch sales from the Rocky Ford Ditch, now almost completely owned by Aurora, except for the research center and other holdouts. A 20-year agreement to lease back to farmers only delays the demise of agriculture, he said.

“A lot of what happens in the future is up to the board of water works,” Bartolo said.

The water board could continue leasing to farmers in the future and commit to preserving the agricultural nature of the land under the Bessemer Ditch. They could encourage young farmers and use the water to support new agriculture-related economic development, Bartolo said.

“There are ways of doing it, but the bottom line is that there is only so much water and eventually, it will leave the soils dried up when water is taken away from the land,” Bartolo said.

Leonard DiTomaso, who opposed the water works’ bid to change the bylaws and briefly served on the Bessemer board as an opponent of the sale, said the only regrets he hears are from others who would like to sell.

“There are more who would sell if they could,” DiTomaso said. “The larger ones are those who had the opportunity, but it’s really a matter of time before someone else comes in with an offer.”

More on the history of the Bessemer Ditch direct from Colorado Fuel and Iron:

The Bessemer Ditch Company was first incorporated in May of 1888 as a joint venture between several local businessmen and the Colorado Coal and Iron Company. Though CC&I is not mentioned by name in the incorporation papers, it was issued one half of the initial twenty thousand shares of stock. The stock was sold at $10.00 per share to raise capital for the company, and the shareholders were required to donate land for the ditch and indemnify all land that was to be irrigated from the ditch in order to secure a $200,000 loan to finance construction of the waterway. How CC&I fulfilled the latter requirement is unknown, but it possible that the company may have started construction on a ditch prior to 1888, and gave/sold it to the Bessemer Ditch Company. The May 1889 listing of major stockholders and number of shares was;
CC&I 10,000 shares, Robert Grant 1600, J.N. Carlile 1500, Orman & Crook 1440, J.A. Writer 189, W.L. Graham 600, M.N. Mergue 160, A.S. Dodge 80, John Dougherty 490, H.J. Fitch 10, and there were 3931 un-issued shares.

Construction began in June of 1889 under the supervision of an engineer from New York by the name of Joesph Simons. After about a month the president of the corporation inspected the work in progress and was infuriated at the low quality of the workmanship and materials used. A special board meeting was called and Simons was fired. What happened after this is mostly speculation from piecemeal evidence as most of the corporation’s records were lost in the 1926 flood.BessemerDitch2.1.jpgOriginal head-gate of Bessemer Ditch Bessemer Ditch Corporation is believed to have been reposed by unnamed creditors after CC&I's merger with the Colorado Fuel Co. in 1892, and its assets were sold to a new corporation, the Bessemer Irrigating Company. The ditch had been completed sometime prior to this, and it measured a total length of 43 miles at this time, 5 miles of which ran through the city of Pueblo. CF&I, the successor company to CC&I, divested itself of the ditch and took their 1884 water right of 118 cubic feet per second with them. CF&I subsequently constructed a new ditch for its exclusive use.

Not quite all the records were destroyed, and from the smeared remains of the minutes of a 1920 meeting it is clear that 400 shares were sold at $125.00 per share to finance repair to the siphon at the St. Charles River Crossing. The siphon was unique in this part the state, and it allowed the Bessemer Ditch to cross under the St. Charles River even though the ditch is somewhat (though not greatly) higher than the river. At the time of the siphon’s original construction it was the longest (2970 feet, 905 meters) known wooden siphon. The following year was the great flood, and a great deal of damage was done to the ditch. Most of the repair work was financed by a loan from the Pueblo Savings and Trust Company.[ ](southerncoloradohistory.wikispaces.com/home#_ftn1)

The Ditch operated smoothly after its reconstruction until the completion of the Pueblo dam in the late 1960s. In addition to shortening the length of the ditch by 13 miles the Head Gate was now located 50 feet or more up the face of the dam; consequently the water entering the ditch was now quite clear of any silt. The result was disastrous for the irrigation company. In the past silt from the spring runoff acted as a self-sealing agent for the ditch. The relatively clean lake water began to inundate the foundations and basements of homes near the ditch on its five-mile course through the city of Pueblo. It was estimated that seepage from the ditch had risen by 18% to a total of 30% of the water passing through the ditch.

After the irrigation company lost a court battle with the Bureau of Reclamation (the US government agency ultimately responsible for the Fryingpan-Arkansas Water Diversion Project, including the Pueblo reservoir and dam) Colorado’s US Senator Gary Hart secured an “earmark” to provide funding to line the canal. The repairs were completed in 1982


Another article with the history of the Ditch:


An interesting article on water rights east of Pueblo County that quotes the "buy and dry" techniques of cities buying up water rights in rural areas, making farms dry up (and a topic I want to research further as well):


Compiled by Jenny Paulson. Historic photos of the Bessemer Ditch.

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6 days ago

# **IF YOU WANT QUALITY DINNERS AT AN AFFORDABLE PRICE, TRY 'PRIME ON A DIME COOKING AND CATERING" - THIS FAMILY OWNED BUSINESS JUST CELEBRATED THEIR ONE-YEAR ANNIVERSARY AND SERVES THURSDAY, FRIDAY AND NOW SATURDAY FROM 5:30 TO 8:30 PM** - This family owned business was established in 2019 by longtime cook Anthony Gallegos and his wife Latasha. Their young daughter, Kira, and his mother, Carol, also help operate their up and coming food business.
# Their signature is their prime beef, used in their custom burgers, including the Prime Bacon Burger, Holy Guac and their version of the fmous Pueblo Slopper, which is named their Prime Slopper, featuring Pueblo Chiles, Prime Beef, Cheddar Cheese, Lettuce, Tomato, Onion, with fries on the side for just $9.
# If you are looking for Authentic Pueblo Eats types of meals, try their Pueblano, a sandwich served with Spicy Braised Pork, Green Chile Strips, Roasted Garlic Aioli, Provolone Cheese and French fries - or some of their Pueblo style Mexican food, including their Chile Cheese Fries, Prime Pork Chimi, Enchilada Stacks Green or red Chile, Green Chile Enchilada Casserole and Smothered Pork and Avacado Burrito.

# You can also take home a quart of green Chile and pints of Spanish rice and/or beans.
# If you are up for American comfort food, you'll be amazed at the large servings of homemade style dinners - Country Fried Steak, 719 Country Fried Chicken, Country Fried Chicken Breast (with mashed potatoes, country gravy and a side for just $10 or the Prime Pork Chop Dinner for just $9. They also have kids meals.

# The family cooks most of their food from a kitchen at 224 S Union Avenue and they also have a food truce as featured on Facebook -https://www.facebook.com/Primeonadime/. If you want to pickup food, you can order online at www.primeonadime.net and call when you arrive at their Union address and they'll bring your order to your car. They also cater to those having small gatherings.
# A special thank you to our community for supporting our locally owned businesses such as this one in these difficult times - Jenny Paulson / Authentic Pueblo Eats

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6 days ago

Stuffed with Thanks(giving) is back! Now running January 21-24. Postponed due to the November wave of COVID-19 infections, it's now time to bring this fun, funny and sentimental comedy to the stage (kind of).

And here's the best part- this show is Drive-In Theatre! How safe is that? Come in your car and see a live performance while you listen on your radio (much like a drive-in movie). Your contact with workers, actors and other patrons is minimal to none. We will have carhops available for some drive-in food and concessions, as well as a wide array of hot chocolate to keep you toasty on those winter nights.

Now, it may be a little weird thinking about Thanksgiving in January, but if you're like us, so much went wrong and was postponed in 2020, what's wrong with having a little fun and showing gratitude in January?

Tickets are $20 per vehicle, no matter how many you bring, and to make the experience the best possible, only 19 vehicles allowed per performance! Get your tickets today at www.steelcitytheatre.org or call 719-994-8298

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1 week ago

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1 week ago

PUEBLO / FRONT RANGE TEST GARDEN 2021 - GARDENING IN A CITY WHERE LONG TIME LOCALS OFTEN SUGGEST NOT PLANTING UNTIL MOTHER'S DAY IN MAY - AND OF COURSE USING MIRACLE GROW... but having grown up on a small scale ten acre farm in Oregon where our family of six grew so many types of fruit and veggies I'm wanting to figure out how to mass produce here in Pueblo, my home of fifteen years now, where I've been a success at many harvests. My frustration, as with many of you, is that the weather is so unpredictable in the spring and fall, and so hot in the summer months.
While we have ideal conditions to grow and harvest at the very least our famous Pueblo chiles (a plant which I'm going to use as an indicator in my Pueblo / Front Range Test Garden in town), it's also ideal to plant other plants if the soil is prepared right and season extenders and protectors are used. Let's garden this year Pueblo, spending as little as possible... and growing crops as year-round as possible.
Here in January, the journey begins, with a new Facebook group (TBA soon) and a new website to track our experiments and show you how to grow and enjoy home grown food.
Here's a start - the average "last frost date" which is May 2nd and next Ill be sharing dates to start plants indoors and outdoors and what can be planted inside under grow lights now through the end of January as well as outside in milk or water jugs.
Join in. Grow. Be healthy. Stay safe.

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3 weeks ago


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