TAKE CARE OF YOUR WATER. KEEP IT CLEAN. Properly dispose of hazardous wastes, pesticides, and fertilizers. Call UTEP EH&S to schedule waste pickups. Deseche correctamente los residuos peligrosos, pesticidas, y fertilizantes. Llama al departamento EH&S en UTEP y agenda fecha para recoger los desperdicios.
Recycle oil, antifreeze, and other vehicle fluids, or dispose of them properly to prevent the pollution of stormwater, groundwater and the Rio Grande. Recicle aceite, anti-congelante y lubricantes o disponga propiamente de ellos para prevenir contaminación del sistema de drenaje pluvial, mantos acuíferos y el Río Bravo. Do not dump waste, chemicals, paint, custodial waste, and general rubbish items (tires, old car parts, shopping carts, etc.) into storm drains, channels, or ditches. No tirar basura, aparatos electrodomésticos, muebles, llantas, y chatarra a canales y acequias del sistema de drenaje pluvial. Keep material out of the stormwater conveyance system (curbs, gutters, sidewalks, streets, drains, culverts, and arroyos). Dispose of grass, leaves, yard waste, and construction debris properly. No tapar el flujo pluvial a canales, alcantarillas y arroyos con basura. Disponga correctamente de deshechos de jardin (césped, ramas, y hojas), así como basura de construcción.
Leave natural vegetation in place where possible to prevent erosion. Si es posible, deje crecer la vegetación en forma natural para evitar la erosión.
Storm drains are easily identified with “NO DUMPING” decals at stormwater inlets. Alcantarillado de aguas pluviales es identificado con anuncios de “NO REVERTIR DESECHOS AQUI”
HERTZOG BUILDING, ROOM 170 (915) 747 - 7124 • EH&S@UTEP.EDU
La última y nos vamos En un abrir y cerrar de ojos, me tengo que despedir de ti Minero Magazine. Fue un honor y placer servir un año como tu editora en jefe y otro como reportera. Vivimos un año con muchos retos. Nos tuvimos que adaptar a una nueva forma de vida y aprender a trabajar en equipo remotamente. Estoy muy agradecida y orgullosa por todos los resultados que nuestro equipo lograron. Hoy más que nunca es vital tener publicaciones y medios que estén comprometidos con la comunidad fronteriza de El Paso y Ciudad Juárez. Minero Magazine, se ha encargado de mantener un alto nivel en las narrativas de nuestra frontera. Como medio estudiantil, tenemos el compromiso de ser un puente de información para nuestros estudiantes. En este último año creamos más contenido para nuestro sitio web y redes sociales. En esta edición, Entrepreneurship on the Border, plasmamos la resiliencia de la comunidad fronteriza ante la pandemia. Emprender una idea, un negocio, o adaptar un negocio a la nueva normalidad no ha sido fácil. Sin embargo, nuestra gente ha sabido hacerlo, por eso dedicamos esta edición a la perseverancia y dedicación de estos emprendedores.
Gracias a Grecia Sánchez por la confianza. Gracias Brandy Ruiz por tu energía e ideas innovadoras. Gracias a Juan Pablo, Antonio, David, Anahy, Salette, Emilia, Ariel, Emily, Jasmine, Jasmin, Crystal e Isabel por sus aportes y dedicación a Minero Magazine. Esto no hubiera sido posible sin cada uno de ustedes y sus ideas. Gracias por seguir trabajando hasta el último momento a pesar de las circunstancias. A todos aquellos que nos leen, comparten y nos dan retroalimentación gracias. Gracias por dejarnos contar historias que reflejan nuestra comunidad fronteriza. ¡Esta revista no sería posible sin ustedes! Adiós Minero Magazine, adiós UTEP, gracias por todas las enseñanzas. Fue un privilegio formar parte de esta institución, de este departamento y de cada edición. Go Miners! Gracias.
María Ramos Pacheco
Nuestra reportera Anahy Díaz nos lleva hasta el corazón de Socorro, Texas ubicado a 15 millas de El Paso a conocer dos nuevos negocios. Casa del Humo: una food truck colorida, que invita a probar su receta secreta de salsa BBQ. Justo enfrente, se encuentra Mission Trial Brewrey: una cervecería artesanal que ofrece nuevos sabores de cerveza, como “Churro” stout. Ambos negocios abrieron sus puertas en el 2020. Hablando de sabores únicos, nuestra reportera Ariel Castillo, nos sumerge en los deliciosos caldos de Kaedama. Dicho negocio pertenece a dos paseños que han dedicado su tiempo y energía para crear este negocio. Ariel nos cuenta los retos que el dúo ha pasado para mantenerse a flote durante la pandemia. Por otro lado, a través de nuestra reportera María Salette Ontiveros: Planted Earth, un negocio en ruedas que nació con la necesidad de conseguir comidas y snacks más saludables en El Paso. Mandy Castillo, convirtió una pequeña van en su negocio, que se va moviendo de un lado a otro para brindar smoothie bowls y treats para perros. Así mismo, exploramos como Studio G, una incubadora de negocios de UTEP, que orientó y ayudó a un estudiante a expandir su negocio de stickers y artículos de oficina. Dichos artículos tienen como fin promover la ciencia y la presencia de mujeres en dicho campo. Esta edición demuestra lo importante que es trabajar en equipo para salir adelante. Me despido de Minero Magazine con alegría y tristeza. Nunca es fácil decir adiós, pero al saber que se queda en muy buenas manos me voy tranquila. Gracias Verónica González, por no dejarme tirar la toalla y darme la oportunidad de ser parte de este equipo. Gracias Tracy Roy por siempre tener una respuesta a todas mis dudas.
Foto por Gaby Velásquez
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Mandy Castillo pictured with her daughter Autumn Espinoza in front of her food truck 6
Planted Earth: Healthy Body and Soul on Wheels
Local food truck provides plant-based options for El Pasoans Story by María Salette Ontiveros Photos by Emily Autumn Velasquez Design by David Cruz
After years of posting recipes on her Castillo used to be a teacher, but Instagram account, her followers she decided to work full time in her became interested in what it takes to small business because she was not have a healthier diet. Mandy Castillo, having enough time to do everything daughter, sister and now a first-time she enjoyed. mom, launched a business on wheels: “Because I would go shopping all day Planted Earth. Saturday and then cook at 6 a.m. and When Castillo was studying education then deliver at 6 p.m. at night,” said at the University of Texas at El Paso Castillo. (UTEP), she learned about the benefits “I talked to somebody about opening a of consuming organic food and taking business that turned into a food truck, care of the planet. She staked out what had a lot of help along the way when I foods integrate her diet, and with this, started to ask the right people, and then she decided to start eating healthier. that’s how I got started,” said Castillo. “I’m not a vegan, but most of my food is like without animal products,” said Castillo. She practices diverse diets, from organic, paleo, vegetarian and plant based. One day, someone asked her to make a whole week of meals.
For most busy people a healthy lifestyle sounds difficult to achieve, however, with enough discipline and courage it becomes reachable. The demand for places that serve healthier options is growing in El Paso. Vegetable-based Planted Earth specializes in superfood, smoothie bowls, dog treats and smoothies, serviced from a mobile food van that traverses the city of El Paso. It is not found in a specific place. The van can be found traversing the city, visiting
“I would say try it out, support local businesses because some of them have like the best stuff, especially this one, and you are supporting their family business too” Billy Jones 7
popular spots in parks such as Chuck Heinrich Memorial Park, Holly Springs Running Park, Travis White Park and Dick Shinaut Park. “The name came actually because my husband suggested it, and then at the next day I thought it was a good idea, and I knew that I wanted something like earth friendly and green in the title,” said Castillo. Brianna Castillo, Mandy’s cousin, is a regular client of Planted Earth food truck and likes how Mandy’s food is unique. “Honestly I loved Acai bowls and I usually try them like all around the United States but what I liked the most it’s that is very fresh, and I’ve never been so addicted to granola, like every time she does it, I ask her to save one pound for me and then I buy it,” said Brianna Castillo.
Sometimes the food truck will be located at the same spot for a week and then change locations every day.
Food Truck Regulations
“The thing that represents the most about this business is her personality like she is very fun, independent, individual and that she designed the bowls, she designed everything and that everything is so
Ac co r d i n g t o t h e C i t y of El Paso Mobile Food Vending Guidelines the mission of the Food Inspection program is to help avoid food and waterborne illness to protect the health and the safety of the community. In the U.S. 128,000 people are hospitalized and 3,000 die of foodborne diseases every year. Their goal is to promote health and safety while creating a business-friendly atmosphere.
Every food truck registered in the City “The thing that represents the most of El Paso need to have a series of about this business is her personality licenses, permits, and certificates such like she is very fun, independent, as Mobile Food Establishment City individual and that she designed the License, Food Handler Certificate (within bowls, she designed everything and 30 days), Mobile Health Permit, and Food that everything is so plant- based,” Manager Certificate (if preparing food said Brianna. inside the unit). The industry of food trucks is made up The City of El Paso Mobile Food Vending of establishments primarily engaged Guidelines establish that if someone in preparing and serving meals from a wants to park a food truck, they may mobile truck. Food is normally prepared, sell at a private commercial location stored and cooked on the food truck.
plant-based.” Brianna Castillo such as a parking lot with permission from the property owner, additionally food trucks may sell on a public street if you follow all parking laws and all city ordinances. In order to open her business, it took Castillo a year of planning and six months of establishing the business. She used her pension money after she quit her teaching job and got a loan in order to start running her business.
Satisfied Clients Gary and Billy Jones, a couple from Washington D.C. became regular customers for Castillo’s food truck. “When we arrived to El Paso, I was trying to find like healthy places on Instagram and I found her Instagram and ironically, we were just across the street, we were at the park one day and her food-truck just came up and we tried it out,” said Gary Jones. “I usually order the Tsunami bowl and a Bark bowl for our dog too.” The Tsunami bowl consists of a mix of blue spirulina, pineapple, banana, mango, coconut milk and on top chunks of pineapple, banana, coconut, and homemade granola. The Bark bowl is based with a mix of banana and peanut butter. “I would say try it out, support local businesses because some of them have like the best stuff, especially this one, and you are supporting their family business too,” said Billy Jones.
The Chocolate Snaccident bowl 8
Some of the problems that Castillo faced was that there weren’t many people who were willing to guide her, and she had many unanswered questions. “There aren’t a lot of people that are going to help you,” said Castillo. “Some went as far as saying ‘just Google it.” She ended up pairing up with another business owner who guided her on how to run a food truck. Other than facing problems, Castillo has learned a lot of lessons, but mainly to help those in need. “I just figure, like, you know what, if you can be helpful to somebody, you’re going to get it back instead of being like the harsh person that they were to me,” said Castillo.
Castillo wants to provide for “I am vegan so there is not a lot of the community opportunities to options here in El Paso, so I saw an make food that is beneficial to advertisement on Instagram, and their body and give back to the it was on this side of town, and I environment by eating food from the decided to try it out,” said Serena ground. Ramirez, who is studying art at UTEP. “Eating fast food, is cheaper and temporary, but in the long run, you “I would recommend like plant-based know, El Paso has like the most eating places because they are a lot diabetes numbers and it’s just healthier like in the long run and because we’re not meant to eat that you don’t see a lot of things like this way every day, all the meals of the around, specially like this one in the Northeast,” said Ramírez. day,” said Castillo. In El Paso County, nearly 55,500 adults aged 20 and older had been diagnosed with diabetes in 2016, the latest data available from the CDC show. That’s about 9.6% of the adult population. That represents an increase of nearly 24% from 2010, when 44,781 adults in the county had been diagnosed with diabetes.
Castillo can be reached at her Instagram: “@Plantedearthep”, she posts weekly schedules on where she will be serving food and helping the community of El Paso to have a better diet.
En Breve
por María Salette Ontiveros Mandy Castillo, quien es hija, hermana y mamá primeriza, estableció el negocio sobre ruedas: Planted Earth (Tierra Sembrada). Se especializa en comida saludable y orgánica: licuados, tazones de frutas y bocadillos para perros. Castillo solía ser una maestra, pero decidido trabajar tiempo completo en su negocio porque no estaba teniendo tiempo suficiente para hacer todo lo que ella disfrutaba. Cuando Castillo estaba estudiando en la Universidad de Texas en El Paso (UTEP), ella aprendió sobre la comida orgánica y sus beneficios. E s to la hizo te ne r un inte ré s y e l e g ir cual co mi da in c luiría s u dieta, y con esto, ella comenzó a alimentarse más sanamente. “No soy vegana, pero mi comida es sin productos animales”, dijo Castillo. Castillo practicó diferentes dietas, desde orgánica, paleo, vegetariana y a base de plantas. Después de algunos años de estar publicando en su cuenta de Instagram lo que preparaba para sus comidas, sus seguidores comenzaron a es tar interesados en que hacer para tener una dieta más sana.
Idealmente basado en plantas es que viene literalmente de las plantas, se ha convertido en una palabra de moda ya que mucha comida vegana reclama ser a base de plantas, pero no lo son. Cada día en El Paso crece la demanda por negocios que ofrezcan opciones, más saludables. De acuerdo a City of El Paso Mobile Food Vending Guideliness, que se encarga de establecer las reglas para los camiónes de comida en la ciudad. El programa de la misión de la inspección de la comida es para evitar alguna enfermedad transmitida por el agua para proteger la salud y seguridad de la comunidad. En Estados Unidos, 128,000 personas son hospitalizadas y 3,000 mueren de alguna enfermedad transmitida por el agua cada año. Su meta es promover la salud y seguridad mientras crean negocios que ayuden a mantener un ambiente sano.
Gar y y Billy Jones, una pareja de Washington D.C. se volvieron clientes regulares del negocio de Mandy. Después de mudarse a El Paso, Gary Jones estuvo buscando en Instagram lugares que ofrecieran platillos de comida saludables. Mientras visitaba el parque cercano a su casa, encontró el camión de comida y decidieron probar su comida. “Comiendo comida rápida, es más barato, pero en el largo plazo, El Paso tiene los números en diabetes más altos, y es solo porque no estamos educados a comer de esa manera cada día, todas las comidas del día”, dijo Castillo. Cas tillo pue de ser localiz ada en su página de Instagram “ P l a n t e d e a r t h e p ”, e l l a p u b l i c a horarios semanales sobre donde va a estar sirviendo su comida y ayudando a la comunidad de El Paso a tener una mejor dieta.
Para poder abrir su negocio, le tomo a Castillo un año de planeación y seis meses estableciendo su negocio. Ella uso su pensión que tenía guardada después de que renuncio a su trabajo de maestra y pidió un préstamo para poder establecer su negocio. 9
Kaedama:
Japanese Flavor on the Border Local owners bring cozy corner building serving up flavorful and authentic noodles Story by Ariel Castillo / Photos by Jasmine Reyes / Design by David Cruz
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A large steamy bowl of ramen noodles, soaking in broth, with finely cut scallions, vegetables, a soft boiled egg and a choice of meat. A cozy outdoor and indoor environment, trendy music and friendly staff is what locals can get Kaedama.
In the border city, it isn’t difficult to spot an assortment of Mexican restaurants on almost every corner, in almost every shopping center. However, a sprinkle of diversity in flavors and aesthetics can always add to the personality of El Paso.
Kaedama, a pastel yellow building, is a local restaurant situated on 204 Boston Ave. renowned for authentic Japanese noodles. It has an inviting environment for both the students at the University of Texas at El Paso (UTEP) and all locals alike.
Vanessa Galvez, 20, a multimedia journalism major student at UTEP, who likes to try new local businesses, said one of the biggest things that stood out to her about Kaedama was the warm and hospitable environment.
In addition to the twinkling lights that are strung across the outside of the restaurant, it has a rainbow-colored fence that frames the patio area where customers are free to sit, eat and enjoy the ambiance.
“I’m very big on environments and I like to feel comfortable,” said Galvez. “It was very cute, and I had never previously tried actual ramen, so I was excited.” Upon walking up the ramp to get to the front door, you’re greeted with
an overwhelming aroma of the broth used for the ramen noodles to bathe in, which entices customers to try something new. Within the four yellow walls sit around five tables, all which are near one another, making for a compact area but keeping to the snug and personal experience customers anticipate. “Even though the building is small, it gives off a very quaint and cozy vibe,” said Mike Rosales, a 20-year-old business management student at UTEP. Kaedama, which means “an extra serving of noodles” in Japanese, opened in April of 2016. Local owners, Gabriel Valencia and Andrés Palacio, who met while working at another local restaurant, Sabertooth,
“We sat down and talked about it, and we had already been experimenting with ramen at the time just for the fun of it.” Gabriel Valencia
At the start of their business, Palacio and Valencia experienced long lines of customers, waiting to taste some authentic ramen noodles with an El Pasoan twist. Some days they even ran out of product because the lines were long.
sparked up the idea to convert a As the number of Kaedama lovers classic Volkswagen (VW) bus into a began to grow, the concept of noodle restaurant on wheels. a physical location grew more “Andres had just gotten a VW bus appealing and seemed to be more because he had one before, but it reasonable. Although a crowd exploded,” said Valencia. “He wanted favorite, the iconic black VW bus had another one, and he got it, so maybe simply been outgrown, and it was two weeks after, we saw a concept for time to give the noodle lovers what a VW bus that had been turned into a they wanted:a noodle restaurant… food bus.” not on wheels. The duo came to the realization that a food bus was something well within their abilities, and they worked together to try and make their vision a reality. Palacio and Valencia had a family friend build the bus into an appropriate working space from which to sell food. The process took around six months to complete, but Valencia said the timing could have been shortened.
With Kaedama only being about two minutes from the UTEP campus, the restaurant became a hit among college students looking for a cute lunch spot or even an intimate date before the pandemic hit.
Galvez was not the only student who had taken comfort while visiting Kaedama. Rosales, a ramen noodle fan, said his first impression was that the quality, in both service and food, was superb. His admiration for the decor and the music drove “It could have taken way less, but him to conclude that the overall feel Andres and I had to keep working at of the restaurant plays a big part in Sabertooth to make ends meet while his liking of Kaedama. we got ready to launch,” said Valencia. “The quality of the food is During the completion of the bus, the unmatched. The restaurant itself duo was still undecided on the items provides an atmosphere that they wanted to incorporate on the welcomes you and beckons you to menu or the overall brand for their come back for more,” said Rosales. business. Through the workings of social “We sat down and talked about it, and media, Valencia and Palacio were we had already been experimenting able to build their customer base with ramen at the time just for the by taking advantage of the free fun of it,” said Valencia. “There hadn’t advertising that platforms like really been a place to get authentic Instagram and Facebook have Japanese ramen noodles in El Paso.” to offer. After a period of trial and error, the The sharing, liking, and following creation of Kaedama’s specialty, a hot from people all over El Paso have bowl of ramen noodles soaked in the helped create Kaedama’s fan base. customer’s choice of broth, topped with a variety of vegetables, was With the rise of the pandemic, business brought to life, and the ramen noodle has slowed and the numbers that were restaurant on wheels was launched. produced before COVID-19 are not the same as the numbers now.
For a few months after the pandemic hit, Kaedama was relying on online orders to help push them through the troubling time. At the start of the pandemic, Valencia said their restaurant was strictly takeout, and for that reason, their waitstaff was being paid the same wage as their cooks. “Tips just weren’t a thing at the time,” said Valencia. However, thanks to the internet, customers were able to place orders through their website, which could be found linked on Kaedama’s Instagram and Facebook page. Valencia says that although numbers have dropped, he wouldn’t say that Kaedama is struggling, and he attributes that to their loyal customers. Kaedama continues to follow the CDC guidelines in order to keep both staff and customers safe and has reopened their indoor seating. However, with the limited space within the restaurant and COVID-19 guidelines that need to be met, the wait for a table could last up to an hour, but customers don’t seem to mind as the line to enter continues to grow. “We rely on our loyal customers; they love us, and we love them. We appreciate them coming throughout all of this.” Said Valencia. Valencia and Palacio hope to open a second location for Kaedama by then end of this year, or the latest, the start of 2022.
“The quality of the food is unmatched, the restaurant itself provides an atmosphere that welcomes you and beckons you to come back for more.” Mike Rosales 11
“We rely on our loyal customers; they love us, and we love them. We appreciate them coming throughout all of this.” Gabriel Valencia
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En Breve
Por Ariel Castillo
Kaedama, se encuentra cerca de la Universidad de Texas en El Paso (UTEP) y es famoso por sus auténticos fideos ramen japoneses y un ambiente que pinta un espacio acogedor con un patio colorido. Los dueños de Kaedama, Gabriel Valencia y Andrés Palacio, abrieron este negocio en abril del 2016 cuando tuvieron la idea de convertir una furgoneta Volkswagen clásica en una combi de fideos sobre ruedas.
A medida que el número de clientes comenzó a aumentar, el dúo experimento largas filas de personas esperando para probar la especialidad de Kaedama: un plato de fideos y verduras cubiertos con una caldo tibio.
La idea de una ubicación física comenzó a volverse más atractiva y, aunque muchos desarrollaron el amor por el autobús negro mate, simplemente se les había quedado chico. Por lo que Valencia y Palacio optaron Valencia y Palacio eligieron por un local, que ahora se los fideos ramen como platillo encuentra en el 204 de la principal porque se dieron Avenida Boston. cuenta que no había muchas opciones para comer un plato de ramen auténtico en El Paso.
Aunque el negocio se ha desacelerado con el aumento de COVID-19, Kaedama continúa atendiendo a aquellos con ansias de fideos mientras se mantiene al día con las pautas de salud de los CDC. “Confiamos en nuestros clientes leales; ellos nos aman y n o s o t r o s l o s queremos. Agradecemos que hayan venido a lo largo de todo esto”, dijo Valencia. Valencia y Palacio esperan abrir una segunda ubicación para Kaedama a finales de este año. De no ser posible, más tardar, a principios de 2022.
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A PESAR DE L A PANDEMIA, SURGIERON NUE VOS NEGOCIOS LOCALES Un camión de comida: Casa del Humo Una cervecería: Mission Trail Brewer Historia por Anahy Díaz / Fotos por Juan Pablo de Anda de Alva /
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Diseño por David Cruz
Casa del Humo, un camión de comida ubicado en el corazón de Socorro, Texas está decorado con un estilo de imágenes grafiti. En la esquina derecha del camión hay una imagen de la Virgen María rodeada de líneas amarillas y corazones rojos. En el centro, se encuentran tres pinturas de antiguas construcciones de adobe con un sol naranja y amarillo iluminando el sendero de las casas. Dentro del camión hay una cantidad igual de arte. El propietario, Gabe Padilla, quien estudio administración en la Universidad de Phoenix, dijo que no se considera un chef, prefiere el título de “artista gastronómico”, ya que ha descubierto que cocinar es más que una mezcla de ingredientes, es un arte que junta la creatividad y la individualidad. Fue la pasión por compartir el arte que se encuentra en la salsa BBQ, lo que lo llevó a abrir Casa del Humo en enero 2021 a pesar de los obstáculos que presentaba la pandemia del COVID-19. “Creo que cada vez que abres un negocio, independientemente del período de tiempo, habrá miedo”, dice Padilla. “La pandemia aumentó el miedo porque no sabes qué esperar”. Según Padilla, estos temores incluyen la incertidumbre de no saber si a la gente le gustará la comida o mucho menos vendrá a probarla durante una pandemia. A pesar de este temor, Padilla dijo que las ventas han sido buenas. “Las ventas han sido buenas, todavía es una nueva empresa para la comunidad”, dijo Padilla ya que su negocio no
ha parado de vender desde que se estableció. “No ha sido tan lucrativo, pero la riqueza que obtienes al hacer lo que amas y lo que te apasiona es incomparable” dijo Gabe Padilla. Antes de Casa del Humo, Padilla era dueño de “El Paso’s Wurst”, un camión de comida desde hamburguesas, hot dogs hasta galletas de chocolate fritas, que se ven en eventos populares organizados en Fort Bliss y Abundant Living Faith Center en la Ciudad de El Paso. Queriendo reflexionar sobre cómo podía hacer las cosas mejor, dejó de operar el camión y se enfocó en trabajar en su trabajo corporativo. Este período de reflexión se extendió hasta el comienzo de la pandemia, cuando se dio cuenta de que si quería que su negocio de camión de comida prosperará, tenía que hacer las cosas de manera diferente. “La abundancia de felicidad no se compara con cuando trabajaba en un trabajo corporativo”, dice Padilla, quien renunció a su trabajo para priorizar Casa del Humo. “Aunque ese sueldo fijo no está llegando, no puedes compararlo con cuando estás haciendo lo que amas”. El camión de comida ha recibido apoyo de los residentes en Socorro, compartió Padilla, y algunos de ellos han llegado al negocio caminando o siendo vecinos cercanos. Sin embargo, su travesía para abrir el negocio siguiendo el protocolo de la ciudad, fue todo, menos rápido. Según
Padilla, el mayor desafío fue registrar su negocio en la Ciudad de El Paso, quien ha estado trabajando de forma remota o bajo estrictas regulaciones de salud. Estas limitaciones han dado lugar a que empresas como Casa del Humo, realicen el proceso de registro por teléfono o en el sitio web de la ciudad. A solo unos metros de la Casa del Humo, ubicada en la misma plaza de Socorro, se encuentra Mission Trail Brewery. Al igual que Padilla, la cervecería recién establecida está tratando de dar a conocer su nombre en medio de una pandemia. Con el entusiasmo de ser parte de la escena cervecera en El Paso y brindar un lugar relajante para los residentes, los propietarios y Pásanos Travis Stoner, Rick Razo y Heath Williamson con la ayuda de su equipo acogieron su inauguración en marzo. “De todos modos, abrir un negocio es un riesgo”, dice Razo. “Pero como nos había dicho Travis, ‘¿Qué mejor momento para beber?” dijo Rick Razo. Al igual que Casa del Humo, el proceso de apertura de un negocio durante un tiempo que depende de los servicios en línea llevo tiempo. Sin embargo, el equipo utilizo este tiempo como una ventaja para configurar correctamente la ubicación de la cervecería y poner a correr el negocio. “No teníamos forma de saber en qué nos íbamos a meter”, dijo Stoner. “Pero usamos eso para nuestra ventaja, pudimos ir más lento y enfocar nuestro tiempo en la barra”.
“Las ventas han sido buenas, todavía es una nueva empresa para la comunidad, ya que su negocio no ha parado de vender desde que se estableció. No ha sido tan lucrativo económicamente, pero la riqueza que obtienes al hacer lo que amas y lo que te apasiona es incomparable”. Gabe Padilla
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Hasta ahora, el negocio y fluyo de clientes continua para la cervecería a pesar de la pandemia. “El simple hecho de que nos hayan aceptado en esta pequeña comunidad local de manera tan inmediata y con los brazos abiertos, me encanta y creo que es genial”, dice Stoner. Clientes como los amigos Raquel y José Martínez de Socorro creen que es importante apoyar a las pequeñas empresas, especialmente durante una pandemia. “Esto es lo que tenemos que hacer, apoyar localmente y apoyar a nuestra comunidad”, dice Raquel Martínez. Los amigos estuvieron presentes el día de la gran inauguración de la cervecería, su primera vez visitando el local.
“Necesitamos apoyar a las personas que quieren hacer cosas buenas por nuestra comunidad”, dijo Raquel. “Esperamos que esté aquí durante mucho tiempo.” A medida que la cervecería, junto con el resto del mundo, comience a adaptarse a cómo se verá el mundo después de la pandemia, espera expandir su ubicación y sus proyectos. “Esperamos sumergirnos en el reciclaje y la ecología en un futuro previsible”, dice Williamson. “Queremos construir un espacio verde, y hasta una cervecería al aire libre”.
“[El] 2020 también fue relativo a la visión 20/20 y ver las cosas con claridad. Donde ha habido mucho dolor, [el] 2020 también fue un año de realización para nosotros “, dijo Padilla. “Todo está encajando y anticipamos que mejorará cada vez más con el tiempo”. Casa del Humo está ubicado en 10167 Socorro Rd., abre de jueves a sábado de 3 p.m. -6 p.m. Mission Trail Brewery se encuentra en 10179 Socorro Rd. y abre de miércoles de 3 p.m.-10 p.m., jueves y viernes de 3 p.m. - a medianoche, sábado de 12 p.m. - media noche y el domingo de 12 p.m. – 8 p.m.
Casa del Humo también espera expandir su negocio en un futuro después de la pandemia, al establecerse en un edificio o abrir más sucursales.
In Brief by Anahy Díaz
In the heart of Socorro, Texas sits “art on four wheels.” At least that’s how Gabe Padilla, owner of the food truck Casa del Humo, sees his business. Pa d i l l a , w h o s t u d i e d b u s i n e s s management at the Universit y of Phoenix, said he does not consider himself a chef but rather a “gastronomic artist”, since he has discovered cooking is more than a mixture of ingredients, i t is an ar t t ha t br ing s crea t i v i t y an d individuality together in a dish. The love for the craft led him to quit his nint-to-five job and open Casa del Humo in January, despite the obstacles posed by the COVID-19 pandemic. “I think every time you open a business, regardless of the time frame, there will be fear,” said Padilla. “The pandemic increased that fear because you don’t know what to expect.” According to Padilla, these fears include the uncertainty of not knowing if people will like the food or much less, will come to try it during a pandemic. Despite these fears, Padilla said sales have been good. “It is still a new company for the community,” said Padilla. “It hasn’t been that lucrative financially, but the wealth you get from doing what you love and are passionate about is unmatched.” 16
However, his journey opening the business, following city protocol, was anything but easy. According to Padilla, the biggest challenge was registering his business with the City of El Paso, who has been working remotely or under strict health regulations. Just a few meters from the Casa del Humo, located in the same Socorro plaza, is Mission Trail Brewery. Like Padilla, the newly established brewery is also managing sales and city protocols amid a pandemic. Like Casa del Humo, the team found opening a business during the pandemic requires more time than usual. However, they used the time to its advantage by making sure it correctly established the brewery. “We had no way of knowing what we were going to get into,” said Stoner. “But we used that to our advantage, we were able to slow down and focus our time on the bar.” So far, business and customer flow hasn’t stopped. Clients like Raquel and José Martínez, who were present the day of the brewery’s grand opening, believe it is important to support small businesses during the pandemic.
“This is what we have to do, support locally and support our community,” said Raquel Martínez. “We need to support people who want to do good things for our community.” As the brewery, along with the rest of the world, begins to adjust to the “new normal,” it hopes to expand its location and projects. “We look forward to diving into recycling and going green for the foreseeable future,” said Williamson. “We want to build a green space, and even a beer garden.” Casa del Humo also hopes to expand its business in the future by opening more establishments. “2020 was also about 20/20 vision and seeing things clearly. Where there has been a lot of pain, 2020 was also a year of fulfillment for us,” said Padilla.”Everything is falling into place and we anticipate that it will get better and better over time.” Casa del Humo is located at 10167 Socorro Rd and opens 3-6 p.m Thursday through Saturday. Mission Trail Brewery is located at 10179 Socorro Rd and is open 3-10 p.m., Wednesday, 3 p.m. - 12 a.m., Thursday and Friday, 12 p.m. - 12 a.m., Saturday and Sunday from 12 - 8 p.m.
Rick Razo pours a glass of the Mission Trail Brewery’s handcrafted beer for its customers at Socorro, Texas on Saturday, March 27, 2021 during its grand opening event.
“Necesitamos apoyar a las personas que quieren hacer cosas buenas por nuestra comunidad. Esperamos que esté aquí durante mucho tiempo”. Raquel Martínez 17
STUDIO G ACCELERATES SKILLS, HELPS BUILD LOCAL STARTUPS ENTREPRENEUR STUDENT AT UTEP CREATES SCIENCE STICKERS FOR THE ADVANCEMENT OF WOMEN IN STEM
Story by María Ramos Pacheco / Photos by courtesy Jessica Hess / Design by David Cruz 18
Capsule, blood collection tube,
that she could make a “cool logo”
syringe, microscope, multichannel
to represent
pipette and petri-dish are only a
were doing.
few of the science stickers sold at Cell Kulture Co. An online store that promotes science for women funded by Jessica D. Hess with the help of Studio G.
student at the University of Texas at El Paso (UTEP), always wanted to combine her passion for science and art but thought that these two careers were not combinable. Cell Kulture Co. started with 10 products and now they have 60. Over time, more than 4,000 items were sold since Hess began in January 2019, after she won a competition with Studio G. accelerator
for
U T E P s t u d e n t s a n d alumni to bolster their entrepreneurial skills by providing opportunities to attend and participate in startup workshops, presentations from local and innovators, business contests, and multidisciplinary
hackathons,
The creation of Studio G at UTEP is a partnership between UTEP’s
After her project, she decided to
Mike Loya Center for Innovation
dive into designing and saw the lack
and Commerce and the Arrowhead
of stationery items for women in
Center at New Mexico State University
science. This inspired the making of
(NMSU), where Studio G originated.
the first products in her store.
Hess, a biological science Ph.D.
Studio G, hub
the work they
STUDIO G
“Sometimes we get students who
“So, I have stickers and stationery
want to start working on their
that can be used specifically in
business ideas but have no clue how
the laboratory. My whole shop is
to start. So, we help them out with the
science-themed,” said Hess.
mentorship, pre-recorded classes,
Hess had never imagined herself as an entrepreneur or a business owner. All she wanted to do was empower other females in science and inspire others to see the field as
online networking events and grant applications,” said Mia A. Gomez, an international business student at UTEP and the principal consultant at Studio G.
something fun, to look at science with
Studio G was launched in February
a different perspective.
2020, then the pandemic hit, and
“Having an interest in science is enough. You don’t need to be the
since then, they adapted to serve their clients 100% online.
smartest in the room, or you don’t
For Hess, Studio G was a key factor in
need to feel intimidated by all of our
helping develop her business idea:
fancy, technical jargon. Science can
combining science and art. She had
be fun, and it can be understood
an idea of what she envisioned, but
by anyone, no matter your age or
Studio G gave her the skills to polish
background,” said Hess.
her thoughts and obtain grants to
and to receive mentorship and training for forming new business ventures or expanding existing businesses for free. Before the pandemic, Hess spent most of her days in the labs at UTEP working with her colleagues. One day a professor asked her and her team to present a project, and they needed
“Having an interest in science is enough. You don’t need to be the smartest in the room, or you don’t need to feel intimidated by all of our fancy, technical jargon. Science can be fun, and it can be understood by anyone, no matter your age or background.” Jessica Hess
to create a logo. Hess decided to take the lead and discovered quickly 19
expand her business. She learned
With more than 500 members,
“I think our position is really
about Studio G via UTEP emails.
Studio G is working closely with
important as consultants because
entrepreneurs on the border to make
we’re helping them kind of like
their business or ideas bloom.
achieve their dreams. So, I think
“I was selling products, but I couldn’t figure out how to increase my sales. I just didn’t know what I was doing.
“What I really love about my work
I entered the business competition
is seeing like on the intake meeting
because they made it very clear
where you’re in the one-on-one
that you would be learning it was
session with the student, and just
for beginners, you know, no matter
seeing, their eyes glow up when they
what stage of business you’re in,”
talk about like their business idea,
said Hess.
it’s encouraging,” said Gomez.
that’s just really special to be part of someone’s dream and, like, help them accomplish it,” said Gomez.
Process of applying to Studio G Fill out Application at http://ow.ly/cwYw30qRkw7
Receive Acceptance Email from Studio G UTEP
Schedule Intake meeting using calendar provided in acceptance email.
Complete Intake meeting with Studio G UTEP consultant.
Receive follow up email with new client’s account and password, subscription to Mail Chimp, and next steps guide with program access instructions
Enroll online Curricula (Talent LMS)
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Sign Up for Professional Advising
Join our networking hour
Access to funding Opportunities via Grants and Business Competitions
En Breve por María Ramos Pacheco Cápsula, tubo de extracción de sangre, jeringa, microscopio, pipeta multicanal y placa de Petri son solo algunas de las calcamonias científicas que se venden en Cell Kulture Co., una tienda en línea que promueve la ciencia para mujeres creada por Jessica D. Hess con la ayuda de Studio G. Hess, estudia un Ph.D. en ciencias biológicas en la Universidad de Texas en El Paso (UTEP), siempre quiso combinar su pasión por la ciencia y el arte, pero pensó que es t as dos c ar reras no se fusionaban. Ce ll Kul t ure Co. co m e n zó co n 10 productos y ahora tienen 60. Con el tiempo, se vendieron más de 4,000 artículos desde que Hess comenzó en enero de 2019, después de que ganó un concurso con Studio G. Studio G es un acelerador para los es tudiantes de U T EP que quieran obtener habilidades empresariales. Este brinda opor tunidades para asistir, participar en talleres de inicio, presentaciones de innovadores locales, concursos de negocios, hackatones multidisciplinarios, donde reciben tutoría y capacitación para formar nuevos emprendimientos comerciales o expandir negocios existentes de forma gratuita. Antes de la pandemia, Hess pasaba la mayor par te de sus días en los laboratorios de UTEP trabajando con sus compañeros. Un día, una profesora le pidió a ella y a su equipo que presentaran un proyecto y necesitaban crear un logotipo. Hess decidió tomar la iniciativa y descubrió rápidamente que podía hacer un “logotipo atractivol” para representar el trabajo que estaban haciendo.
Después de su proyecto, esto la inspiró en la elaboración de los primeros productos en su tienda. “ O f r e zco c a l co m a n i a s y m a t e r i a l de of icina que se pueden usar específ icamente en el laboratorio. Toda mi tienda tiene el tema científico”, dice Hess. Hess nunca se había imaginado a s í m i s m a co m o e m p r e n d e d o r a o propietaria de un negocio. Todo lo que quería hacer era empoderar a otras mujeres en la ciencia . “Tener interés por la ciencia es suficiente. No necesita ser el más inteligente de la sala, o no se debe sentir intimidado por toda nuestra palabras técnicas y elegantes. La ciencia puede ser divertida y cualquier persona puede entenderla, sin importar su edad ”, dice Hess. Studio G se lanzó en febrero de 2020, luego llegó la pandemia y, desde entonces, se adaptaron para atender a sus clientes 100% en línea. Para Hess, Studio G fue un factor clave para ay udar a desarrollar su idea de negocio: combinar ciencia y arte. Tenía una idea de lo que imaginaba, pero Studio G le dio las habilidades para pulir sus pensamientos y obtener subvenciones para expandir su negocio.
“Vendía productos, pero no sabía cómo aumentar mis ventas. Simplemente no sabía lo que estaba haciendo. Entré en la competencia empresarial porque dejaron muy claro que aprenderías que era para principiantes, ya sabes, sin importar en qué etapa del negocio te encuentres ”, dice Hess. La creación de Studio G en UTEP es una asociación entre el Centro Mike Loya de Innovación y Comercio de UTEP y el Centro Arrowhead en la Universidad Estatal de Nuevo México (NMSU). “A veces tenemos estudiantes que quieren empezar a trabajar en sus ideas de negocios pero no tienen ni idea de cómo empezar. Entonces, los ayudamos con la tutoría, las clases pregrabadas, los eventos de networking en línea y las solicitudes de subvenciones ”, dice Mia A. Gomez, estudiante de negocios internacionales en UTEP y consultora principal de Studio G. Con más de 500 miembros, Studio G está trabajando en estrecha colaboración con empresarios en la frontera para hacer florecer sus negocios o ideas. “Creo que nuestra posición es realmente importante como consultores porque les estamos ayudando a lograr sus sueños. Entonces, creo que es realmente especial ser parte del sueño de alguien y, como, ayudarlo a lograrlo”, dice Gomez.
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