Feb. 27-March 1, 2012
Santa Fe, New Mexico


Welcome Reception

Tuesday, February 28: 5:30-7 p.m.

Join us for an informal get-together held in conjunction with the poster session. Take this chance to renew old acquaintances and make new connections. The reception will include a selection of complimentary appetiers and non-alcoholic beverages, and a no-host bar.

Banquet and Awards Ceremony

Wednesday, February 29: 6:30-9 p.m.

The Southwest Fire Ecology Banquet and Awards Ceremony will feature an invited speaker, dinner, and the presentation of the Association for Fire Ecology’s Henry Wright Award for Lifetime achievement in Fire Ecology in Grasslands and Shrublands.

Invited Speaker: Dr. Julio Betancourt

Dr. Betancourt is the Project Chief of the National Research Program of  the Water Resources Division of the U.S. Geological Survey. His research focuses on ecosystem and watershed responses to climate variability on different temporal and spatial scales. Along with his colleagues and students, he has contributed to networks of rodent midden and tree ring data in the Americas. He has designed, tested and/or applied a wide variety of approaches, including historical documents and photographs, instrumental hydrological and climatic data, long-term vegetation plots, tree rings, stable isotopes, ancient DNA, biometrical measurements, alluvial stratigraphy, and even ice cores to reconstruct the past. He applies this historical knowledge not only to fundamental questions of science, but also to contemporary issues facing management of water and other resources.

Fee: $45/person. Registration and payment in advance required.

Choose from three entree selections:

  • Free Range Chicken Breast: Char-grilled and served with black bean roasted corn relish, chipotle barbecue vinaigrette, buttermilk Yukon gold mashed potatoes and mango salsa.
  • Pork Tenderloin: Pan seared medallions accompanied by roasted pinon-saffron couscous and tomatillo demi-glace.
  • Vegetarian Tamales: Steamed and served with calabacitas rancheras, black bean mash, mango salsa and roasted tomato coulis.

If you have any special dietary restrictions, please be sure to indicate them on your registration form.