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Press Check 2011

Out of the Shadows: The Women of Southern New Mexico

By Abbas Ghassemi, Series Editor
CRC Press

Geothermal Energy Book CoverBill Boehm obtained his master’s degree in history from New Mexico State University in 1997 and worked in the NMSU Library’s Archives and Special Collections Department from 2000 to 2006. When he accepted a position as an archivist for the National Guard Bureau, he had a monumental event to document: Hurricane Katrina. “In Katrina’s Wake” shows how Katrina first grew from a seemingly routine Category One hurricane in Florida into a behemoth storm in the Gulf of Mexico, bringing more than 150 mph winds and large swells of water upon hundreds of thousands of people. Through interviews with more than 25 soldiers and airmen, the book details the National Guard’s role in what became the largest relief mission in human history when 80 percent of New Orleans flooded and killed more than 1,800 individuals. The book is available for download at www.ng.mil/news/archives/2010/04/katrina_report_2005.pdf

The Professor of Secrets

By William B. Boehm, Renee Hylton and Maj. Thomas W. Mehl
Historical Services Division – Office of Public Affairs, National Guard Bureau

In Katrina’s Wake: The National Guard On The Gulf Coast  Book CoverBill Boehm obtained his master’s degree in history from New Mexico State University in 1997 and worked in the NMSU Library’s Archives and Special Collections Department from 2000 to 2006. When he accepted a position as an archivist for the National Guard Bureau, he had a monumental event to document: Hurricane Katrina. “In Katrina’s Wake” shows how Katrina first grew from a seemingly routine Category One hurricane in Florida into a behemoth storm in the Gulf of Mexico, bringing more than 150 mph winds and large swells of water upon hundreds of thousands of people. Through interviews with more than 25 soldiers and airmen, the book details the National Guard’s role in what became the largest relief mission in human history when 80 percent of New Orleans flooded and killed more than 1,800 individuals. The book is available for download at www.ng.mil/news/archives/2010/04/katrina_report_2005.pdf

The Professor of Secrets

By William Eamon
National Geographic Press

Professor of Secrets Book CoverWilliam Eamon, dean of the Honors College at New Mexico State University, knows when to hold a secret close and when it needs to be shared with the world. In the case of his most recent book, “The Professor of Secrets,” he takes readers on a journey through Renaissance Italy and Spain to uncover the secrets of Leonardo Fioravanti, a brilliant, forward-thinking and utterly unconventional doctor. Along the way, readers encounter sorcerers, plagues, alchemy and charlatans. Eamon’s path to research this book was just as intriguing. Over the course of five years, he retraced Fioravanti’s steps, picking up clues about his life and medical practices from deep within the dark archives of libraries in cities such as Venice, Florence and Naples. Now that sounds like an adventure!

The Complete Chile Pepper Book: A Gardener’s Guide to Choosing, Growing, Preserving, and Cooking

By Dave DeWitt & Paul W. Bosland
Timber Press

The Complete Chili Pepper Book CoverDave DeWitt and Paul Bosland both have strong ties to chile peppers at New Mexico State University. DeWitt, also known as the “Pope of Peppers,” is an adjunct associate professor and chair of the board of the New Mexico Farm and Ranch Heritage Museum. Bosland, a regents professor at NMSU, leads the university’s chile breeding and genetic research program. Together, both serve the Chile Pepper Institute where DeWitt is a board member and Bosland cofounded and directs the operation. So when the two decided to join forces to write “The Complete Chile Pepper Book,” it made complete sense. The book provides detailed profiles of the 100 most popular chile varieties, including information on how to grow chiles, how to diagnose and remedy problems and how to process and preserve chiles. It also includes 85 recipes that highlight both the heat of chile peppers and their more subtle flavor qualities.

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