Showing posts with label Food & Drink. Show all posts
Showing posts with label Food & Drink. Show all posts

Tuesday, January 21, 2014

South America News Roundup May 11, 2012: Dignified Death in Argentina, Quinoa in the Andes, Floods in Paraguay, Water Cannons in Chile

article from May 11, 2012
by Julie R Butler

Argentina: Dignified death law

The Argentine Senate has approved a “dignified death” law by a vote of 55-0, with 17 abstentions. The law was already passed in the Lower House last year. It eliminates the need for family members to find a judge who would sign a court order to refuse treatment or put an end to life-support.

Medical ethicists assure that removing feeding tubes is more humane than force-feeding the dying because the human body naturally shuts down its systems and can even induce feelings of euphoria that make the passing more calm and comfortable. Euthanasia is expressly prohibited by the new law, and the patient or representative must have signed document stating their wishes before a notary and two witnesses.

The Andes: Quinoa exports soar

Quinoa, a grain-like member of the spinach family, has been grown for food in the Andean regions of Ecuador, Bolivia, Peru, and Colombia for thousands of years. It is high in protein and has an excellent amino acid profile and good amounts of calcium, iron, and phosphorous. Like many indigenous foods, it was once looked down upon as “Indian food,” fit only for the poorest of the poor. But now, it has become a profitable cash crop for Peru and Bolivia, with a growing market in industrialized nations.

While this is good news for the farmers of these countries, it also raises several concerns. Suitable land is scarce in regions of Bolivia, causing violence over land claims. Another issue is that all of this nutritious food will be exported, leaving none left for the poorest of the poor.

Paraguay: Widespread flooding

Devastating floods began to hit the Chaco region of western Paraguay in mid-April. Some areas could not even accommodate emergency helicopters because of a lack of dry land.

The Paraguayan Chaco is nicknamed “Infierno Verde” (Green Hell), due to its extreme weather. The heat in the summer is intense, and the agriculture in the region has been plagued by extended droughts in recent years.

Heavy rains there continued through the end of the month, causing the affected area to spread to the capital city of Asunción, the latest region to have been declared a “state of emergency” due to flooding along the banks of the Río Paraguay.

As of April 29, 1,000 people had to be evacuated in Asunción and about 500 in Concepción, 570 km from the capital, while some 70,000 have been displaced in the Chaco.

Chile: Piñera, polls, and police

Recent news out of Chile serves as the perfect follow-up to the point I made recently in my article about the "Red Diaper Baby."

First, there is the recent polling that has Piñera’s approval rating dipping lower than it has ever been since he became president of Chile in 2010. This, despite the healthy economy, as food and fuel prices have fallen over the past few weeks. Political scientist Jose Viacava says that Chileans want more than good economic indicators; they are pushing for deeper reform in the country’s political and economic model. At least the president can take solace in the fact that the Concertación, the center-left opposition party, fares even worse in the polls. Perhaps part of the reason for so much discontent is that the carabineros spent US$6.7 million on 10 new riot control vehicles equipped with water cannons, feeding directly into the point that education reform activist, Camila Vallejo, was making in her response, as reported by The New York Times, to Piñera’s comment that “nothing in life is free. Someone has to pay”:

“Obviously someone has to pay, but there’s no reason why it must be families financing between 80 and 100 percent of it.” Why not the state — through taxes on large corporations, the nationalization of resources, a reduction in financing for the military? When yet another march ended in violence, Vallejo and her fellow students collected hundreds of tear-gas shells and brought them to La Moneda. “Here are more than 50 million pesos worth of tear-gas bombs,” announced Vallejo, money, she said, that could have been spent on education. Students formed the shells into a peace sign on the plaza, and Vallejo crouched in the center. The resulting image was published all over the world.

Julie R Butler is a writer, journalist, editor, and author of several books, including Nine Months in Uruguay and No Stranger To Strange Lands (click here for more info). She is a contributor to Speakout at Truthout.org, and her current blog is Connectively Speaking.
email: julierbutler [at] yahoo [dot] com, Twitter: @JulieRButler

Experience the Finest of Mendoza

article from January 22, 2012
by Julie R Butler

The city of Mendoza, Argentina, is many things: a leafy desert oasis, an important agricultural center, a travel hub, a cultural gem, a wine connoisseur’s paradise, and a base camp for outdoor adventures in the high Andes, to name a few of those things. While the name Mendoza is probably most closely associated with wine, there is something for everyone in this provincial capital.

Mendoza is among the top most-visited cities in the country, along with Buenos Aires and Córdoba, with its wide, tree-lined avenues and relaxing, shade-filled parks being a welcome respite from the crush of humanity in those two megalopolises. The setting is nothing less than spectacular, with the Cordón del Plata towering from the west, behind which looms the highest peak outside of the Himalayas, Cerro Acongagua.

Some who fly into Mendoza might find it hard to believe that they are in a semi-desert climate because of the agreeable greenery and the gurgling fountains. And flying into Mendoza from international destinations via Lima, Peru or Santiago, Chile can be advantageous because the hefty reciprocity fee that is charged to US, Canadian, and Australian passport holders at both of the airports that serve Buenos Aires is not charged here (if you book your bags through at Santiago, you will not be charged the fee in Chile, either). From here, the closest major destination is Santiago, a nine-hour bus trip (allowing two-hours for the border crossing); while within the country, Córdoba is ten hours to the north by bus. So you might as well stick around for a while before heading off again.

Wine tours are what Mendoza is famous for throughout the world. Traditional bodegas (the word used in Argentina for wineries), can be found in nearby Luján and Maipú. Tours range from do-it-yourself bicycle tours that will include a wine tasting, as long as you show genuine interest in making a purchase, to personalized private tours that include gourmet meals. One and a half hours to the southwest is the Valle de Uco, where you will find many innovative, foreign-owned wineries that are moving beyond the famous Malbecs and other wines that are enjoyed by the Argentines, producing world-class blends with a growing number of grape varieties that are new to the region.

If art and culture are your passions, then Mendoza has much to offer. Visits to art and historical museums will be interspersed with pleasant strolls through the beautiful city center with its many plazas (where you are likely to find artists with their easels, capturing the ambiance for posterity); lingering coffee breaks at the numerous cafés (where the people-watching is superb, as long as it is not siesta time); shopping excursions for leather goods or wine (great bargains are to be had); and delicious meals that range from traditional Argentine beef barbecues to modern cuisines (mmmm!).

Then there is the natural splendor of the Andes Mountains to explore. Activities include everything from day hikes to serious mountaineering excursions, rafting to paragliding, fly-fishing to horseback riding, and anything else that you can image the Western Hemisphere’s highest mountains to offer.

All that activity calls for a spa treatment! Termas de Chachueta comprises a network of hot springs that are located just an hour away from the city. The full luxury treatment includes masseuses, Jacuzzis, and more, with a buffet lunch, to boot. Or, you can simply soak in the warm healing waters in a relaxing natural setting.

Back to the city: You will find it to be bustling in the morning and very quiet during the hot afternoon hours of siesta, springing back to life for the evening and into the nighttime, when the youth come out to see and be seen. The dinner hours begin at 8 pm, theater or music shows do not begin until after 10 pm, and the bars and dance clubs are empty until about 1 am, with the party going on into the wee hours.

In order to experience the best of Mendoza, I recommend Posada de Rosas Garden Apartments. My husband and I visited the posada recently and had the chance to sit down and talk to the proprietors, Ellen and Riccardo, over coffee and croissants.

A tour of the grounds revealed three elegant studio apartments, each opening onto a captivating courtyard that includes a lush garden, a romantic terrace, a grape arbor, a very inviting swimming pool, and of course, a parilla, or Argentine barbecue. During the heat of the day, the earthy colors in the sitting area in the residential home at the front of the property was the perfect setting for our little gathering, from where the play of bright sunlight off the patio just outside created the peaceful ambiance of a quiet oasis in the middle of a bustling city.

During out chat, I was even more impressed with the character of Ellen and Riccardo, finding them not only to be very interesting people, but also very professional, very attuned to what travelers need, very informed about the region, very attentive to every little detail, and wonderful hosts. They operate Amazing Mendoza Tours, a highly regarded tour company that offers different kinds of excursions and tours, including cooking classes, visits to artists’ studios, and much more. They very successfully take advantage of the knowledge and skills of a professional travel writer and an artist, with both of them being experienced travelers, themselves.

And if all of that were not enough, well, you know what they say about location (location, location). Posada de Rosas is within easy walking distance of Mendoza’s main square, Plaza Independencia, in one direction and Parque General San Martín, the 420-hectare park that is considered to be one of Mendoza’s highlights in the other direction, as well as the vibrant nightlife center of “Aristedes.”

So when you come to Mendoza, be sure to make bookings and purchase travel tickets well in advance, particularly if it is during the high season, December to March.

[Image of Mendoza via Wikipedia]

Julie R Butler is a writer, journalist, editor, and author of several books, including Nine Months in Uruguay and No Stranger To Strange Lands (click here for more info). She is a contributor to Speakout at Truthout.org, and her current blog is Connectively Speaking.
email: julierbutler [at] yahoo [dot] com, Twitter: @JulieRButler

Monday, January 20, 2014

Uruguay: The Sweet Spot

article from May 11, 2011
by Julie R Butler

After having enticed you with some images of Uruguay's lovely beaches, this article is meant to serve up a few observations about this little nation that I like to call the Dulce de Leche in the Argentina-Brazil alfajor.

So let me begin with what I think is one of the most important concepts to understand about Uruguay: the Alfajor. An alfajor is a cookie sandwich, and if you think I am exaggerating about its importance (maybe I am, but only a little), take a look at the Marley Alfajores Facebook page, which shows just how hip a snack can be.

It is, of course, the dulce de leche, a creamy, caramel-like substance, that makes the alfajor, and that is another important concept to understand about Uruguay. All Uruguayans, I’m pretty sure, love dulce de leche, while I cannot say the same about the mate that most Uruguayans can’t live without. A Uruguayan who declines to drink mate, a tea-like substance that is usually poured into a gourd-like (or an actual gourd) container into which boiled-like water (very hot but never boiling!) is carefully poured,and sipped through a straw-like implement (they call it a pipe) is a rebel ...with or without a cause.

And so, you see just how cohesive Uruguayan culture is. Cookie sandwiches are totally hip, while not going through life with a gourd in one hand and a thermos of not-boiled-but-still-hot-enough-that-you-nearly-burn-your-lips-when-you-sip-it-through-that-metal-straw-thingy water tucked under your arm  is “radical” ...and some people think Uruguay is boring!

I have heard many a yanqui complain that the food in Uruguay is boring. It does seem to be true that Uruguayans generally do not have a taste for spicy foods. But I would argue that it is a case of overstimulation on the part of the yanquis, not lack of flavor of the food. And again, this issue of cultural cohesiveness is involved. I have mentioned before the multiculturalism of Uruguay, yet when it comes to food, there is not a Korean barbecue, a Greek café, a Chinese takeout, a California grille, a southern-fried chicken, a Boston clam chowder, and a Mexican, Thai, and Indian restaurant in every city. There are some ethnic restaurants in Montevideo and probably in Punta del Este (I have to admit, I’ve never been there), but my point here is that in developing nations, one doesn’t have the luxury of eating radically different foods every day of the week. “Variety” means that there are half a dozen types of empanadas available, or three kinds of sauces to put over your choice of five shapes of pasta, or you can have that hamburger completa – lettuce, tomato, onion, mayo, bacon, cheese, and a fried egg – or simple. After a while, the lack of condiments made with high-fructose corn syrup, of the disguising of the flavorlessness of factory-produced fruits, vegetables, and meats by artificial “flavor-enhancers,” and of exotic spices and heavy sauces, all replaced by the beauty of keeping things simple, might just grow on you, if you let them.

I am also not exaggerating when I say that Uruguayan beef is the best in the world. Why, even the New York Times says so. I am a person who didn’t eat red meat (I stuck to fish and chicken for reasons outlined in the book Diet for a Small Planet) for over twenty years, but now I do. I was never a fan of beef. Now, I am really looking forward to the day when I can have some of that lovely, grass-fed by law, all natural, Uruguayan beef. Pass the chimichurri!

A few notes:

For more about living in Uruguay, Uruguay Expat Life (up-to-date as of January 2014) is a great source of useful information.

And this is the main reason why I have accepted Uruguayan beef into my life.

Julie R Butler is a writer, journalist, editor, and author of several books, including Nine Months in Uruguay and No Stranger To Strange Lands (click here for more info). She is a contributor to Speakout at Truthout.org, and her current blog is Connectively Speaking
email: julierbutler [at] yahoo [dot] com, Twitter: @JulieRButler

Language Learning: The Very Hungry Expat

article from December 16, 2010
by Julie R Butler

I recently wrote a post that listed some ways to practice Spanish before your move abroad. There are many more things you can do that will help you get a leg-up on language before you leave, too. One is to watch all the episodes of the adorable Mexican cooking show, La ruta del sabor (watch YouTube videos of the program, or keep your eye out for it on satellite TV).

I am suggesting this program in particular because it is appealing on so many levels. To begin with, the young host is so affable that you will see him as a friend, cheerily encouraging you to join him in his journeys to various places in Mexico to learn about their regional dishes. Then there is the fact that the show always begins with a little segment about each location, so you will get a taste of the various flavors of Mexico’s heritage and culture. And then, of course, you get to find out the most authentic way to prepare great Mexican foods – all while learning Spanish from native Mexican speakers.

You will definitely need to learn some cooking terms in order to read the directions on packages of pasta, rice, sauce mixes, etc., to set up or find your way around your kitchen, and to enhance your gastronomic experiences by being able to read recipes such as the one your neighbor scratches out for you for that fabulous budín that she is always bringing over. Why not let your stomach motivate you to learn all the Spanish you can in preparation for your move abroad?

There are many, many more cooking videos in Spanish on YouTube, in addition to all the cooking shows on Spanish language TV. The cooking network elgourmet.com is produced in Buenos Aires, has an extensive website, and features a stellar lineup of the best celebrity chefs from all over Latin America and beyond. As a sophisticated answer to La ruta del sabor’s cute, casual approach, the cosmopolitan Spanish is a much harder to follow.

As long as I am talking about Latin American cuisine, I must mention The Mija Chronicles. This blog is written in English by Lesley Téllez, who started Eat Mexico Culinary Tours. There is so much to learn about language and culture when talking about food. And need I remind you that it is not just in the kitchen where you will want to know food terminology, because you have to feed yourself some way or other, whether it be in restaurants or by hitting the fresh produce stands that abound all over Latin America? Probably not, but I just did, anyway. So even English language culinary talk is useful, as it covers the names of various food items in Spanish and explains what they are.

Checking all this out might lead to travels abroad with the confidence that you will be eating very well. At the very least, it is making me one very hungry expat.

Buen provecho!

Julie R Butler is a writer, journalist, editor, and author of several books, including Nine Months in Uruguay and No Stranger To Strange Lands (click here for more info). She is a contributor to Speakout at Truthout.org, and her current blog is Connectively Speaking

email: julierbutler [at] yahoo [dot] com, Twitter: @JulieRButler

Saturday, December 28, 2013

Mexican Cuisine Gets Its Comeuppance


article from November 23, 2010
by Julie R Butler

Mexico’s food is finally getting its due, reports Tim Johnson of McClatchy Newspapers. ¡Órale!

According to the article, culinary experts say that “diners sometimes fail to appreciate the richness of a cuisine with vast regional variation and use of aromatic herbs and plants, nothing like the cheesy nachos and brittle tacos many Americans eat at restaurants.”

I’m no expert, but I have been saying this for years. The food I ate while in Mexico was astoundingly different from what is served up at countless restaurants across the United States, starting with a bowl of fish soup that I tried, even though I am not a big fan of fish soup, upon arriving at the Sea of Cortez for the first time ever just north of Santa Rosalía in Baja California. It was my first taste of how full of wonderful surprises Mexico could be.

And I will never forget that chicken with mole poblano I had somewhere along the Gulf of Tehuantepec one sweltering evening, sitting inside the front part of someone’s house that served as a small restaurant. Mmm – mole... I had heard about mole from a Mexican woman who explained to me with relish (no, not that kind of relish) how complicated and time consuming the mole sauce is to make, so I had to try it. Basic mole contains several types of chilies, nuts and seeds, tomatoes, Mexican chocolate, and spices such as cinnamon. Different fruits and many other ingredients that are often closely guarded secrets are added. Describing the flavor is like trying to describe what music sounds like to a deaf person – think William Hurt in Children of a Lesser God. Mmm – William Hurt...

Another fond memory I have is of the fish fillet a la Veracruzana that I had to try while we were in the state of Veracruz, in a little Mexican resort town on the Gulf Coast. It is an Italian-style tomato sauce with olive oil, garlic, onions, bay leaf, capers, and sometimes olives.

One of the biggest differences between the food in Mexico and what is served in the States is the cheese. Mexican cheese is either crumbly and somewhat salty, to be used sparingly, or something more like Jack or mozzarella cheese that melts better. And rather than the sour cream that gringos assume should be dolloped over everything (which is not to say that the stuff is not available at the store), heavy cream might make an appearance on the table.

Another difference is that the sauces are far more refined than what is served in the states. Different regions, of course, all have their specialties. And the point of all the different chilies is, for the most part, not to provide the hottest burn, but to endow their distinctive flavors.

So, while the impression of Mexicans is that everything tends to be over-the-top, as in giant hats and bushy bigotes (mustaches) and flashy clothes and exaggerated drama, underneath this boisterous imagery, there is plenty of room for variety and refinement and exquisite taste sensations.

Julie R Butler is a writer, journalist, editor, and author of several books, including Nine Months in Uruguay and No Stranger To Strange Lands (click here for more info). She is a contributor to Speakout at Truthout.org,
and her current blog is Connectively Speaking
email: julierbutler [at] yahoo [dot] com, Twitter: @JulieRButler