NOTAS SUELTAS JULIO 9, 2010

“In the business world, everyone is paid in two coins: cash and experience. Take the experience first; the cash will come later”.
Harold S. Geneen

 

La técnologia y lo que viene: Ayer, Martes 6, fui invitada a una presentación del proyecto de la fundacion “Puerta 34” de Castilla y León, España. Su proyecto consiste en usar toda la técnologia que se está usando ahora……para formar puentes virtuales entre Washington State y Castilla y León. 

Para los que han estado asistiendo a nuestras presentaciones desde el principio de este año, y los que saben de nuestro planes…. Nuestra idea es, claro, sin ningun fondo, ni socios;  solo una replica pequeña de lo mismo que estuvieron presentando en la parte negocios. Su proyecto de ellos, abarca también educació y oncología. Ya estan vinculados con la UW, y con Fred Hutchison. Ojalá que con el empuje de ellos, se abran mas puertas para el negocio de importación/exportación con nuestra America Latina.

Me dió mucho gusto  saber que nuestra idea no es tan loca, sino mas bien futuristica, de usar las herramientas del Internet.

 

Para los negociantes Latinos del area.- Y hablando de herramientas….Estoy en el proceso de formar una lista electrónica dedicada solamente a los Micro-negociantes, y Pequeños-negociantes. Ya empecé con los estudiantes de mi grupo en Washington Cash, e invito ahora  a quienes quieran entrar. La lista es GRATIS, y la armé en Google Groups.  (Si quieren usar google mail, me gustaria mandarles invitaciones para que entren). Desde esa lista podran mandar mensajes ya sea para anunciar sus ventas, o pedidos de ayuda; por ejemplo, una Sra.empresaria necesitaba una persona que la ayudara por un fin de semana, y asi por el estilo.

Acerca de Washington Cash  Ayer también fué la reunión de mi grupo de Washington Cash. Yo sigo encantada de ese proyecto. Nos han hecho formar grupos y eso nos está haciendo que formemos un lazo especial entre nosotros. 

Creo que les comente acerca de otra oportunidad, esta vez para gente mayor de 55 años. Lo unico malo es que aunque califico por la edad (mas que califico!), es solo para King County y Snohomish County. Y que hayan tomado las clases de negocio.

 

 

Noticias de Quipunet.- Se acuerdan del ultimo evento Pro-fondos que hicimos a favor del grupo de Trabajo #18? Bueno, Dana Raynolds ya está en Perú, y como la puse en contacto con una prima que es profesora de música de un colegio particular en Lima, ella me manda el siguiente mensaje que ha mandado allá en Lima y lo esta compartiendo con nosotros:

“Estimados colegas, músicos, docentes en general:

Por encargo de Luzmila Mendívil, catedrática de la facultad de Educación de la Pontificia Universidad Católica de Perú, apoyo con informarles acerca del conversatorio que sobre educación, música y artes integradas en general; se llevará a cabo este MARTES 13 a 6pm. en dicha universidad, (ver detalles en adjunto).

Sölo puedo recomendarles que traten de asistir pues pude comprobar ayer mismo (en el nido en el cual trabajo), el gran "dominio" de clase (expresión y música) de Dana Reynolds, aún tratándose de niños pequeñitos.

Además. presentará este martes, su CD de canciones originales, todas sobre "valores" para… y de…. niños y adolescentes, como también diversos materiales didácticos, videos, etc...

Como habrán leído en su curriculum que les enviara anteriormente, no sólo tiene maestrías y/o estudios de educación y educación músical, sino también en danza,  expresión y música, estimulación de la creatividad de los niños y adolescentes, etc...Sin otro particular y agradeciendo a QUIPUNET por permintirmos conocer a Dana, reciban un saludo cordial

Charo Guevara de Bedoya

(PD.- Favor re-enviar a quienes les pueda interesar. GRACIAS)

 

Desde Oregon, la Sra. Doris Rodriguez Platt nos manda lo siguiente:

In celebration of Peru's Independence Day on July 28, I am going to share a story about anticuchos, a traditional dish loved by many of our guests.

Andina’s menu celebrates the traditions and history of Peru with a selection of typical dishes, among which are causas, cebiches and of course, anticuchos. The most traditional of the anticuchos on our menu are the Anticuchos de Corazon, which are pieces of beef heart, that are first marinated in a mixture of ají panca (a Peruvian dry red pepper), vinegar, garlic, cumin, and salt then grilled. At Andina we serve them with a side of fried yuca, and rocoto (an Andean hot pepper) sauce for dipping.

Many of our historians believe the word anticucho comes from the Quechua word antikuchu (anti=Andes, kuchu=corte or cut). Other scholars believe it is a melding of the words Quechua words anti meaning Andes and uchu meaning aji (a hot pepper). Linguists argue that it comes from the Quechua word antic-uchu, a name given by  ancient Peruvians to a very hot soup, prepared with a special pepper from the jungle.

THE HISTORY OF THE ANTICUCHO
According to documents in the National Library of Lima's archives, anticuchos came to life in the 16th-century, after Peru became a Spanish colony. The Spaniards brought their own style of cooking into the country, along with foreign ingredients such as beef (which replaced llama meat), garlic, cumin and vinegar. It was African slaves, not Peruvians or Spaniards, that mixed Spanish staples with native hot peppers to create the iconic dish now known as anticucho. This is the folk tale that I love to tell our guests when they ask me who invented anticuchos and how they became such a delicious food, loved by poor and rich.

It was common for wealthy Spaniards who came to live in Peru to build big haciendas. In the coastal region, especially on the central coast of Peru, those haciendas were cotton and sugar plantations sustained by the labor of black slaves brought by the Spaniards from Africa. The hacendados (owners of the haciendas) periodically slaughtered a cow for food, and would then give the innards—which they considered garbage—to their slaves.

Because the slaves needed to eat, they were forced to make the innards edible. But how? They saw how Andean people seasoned their food with native hot peppers, and they had access to Spanish ingredients such as garlic, vinegar, cumin and salt, through those that worked in the hacienda kitchens. Why not mix it all together and make a sauce to season the innards? They did and were surprised by the delicious flavor. Soon the innards were diced into bite-sized pieces and soaking in the marinade for hours. Now to the cooking.   The absence of adequate stoves forced them to cook over a fire, but how would they hold the tiny pieces of meat to grill them? The answer was surrounding them. Sugar cane stalks were ideal skewers. The anticucho was born and it was delicious! Anticuchos were invented by the slaves as a response to their hunger and their ability to use what they had, applying both imagination and common sense.

The tale continues. One day a group of slaves were cooking anticuchos and the hacendado rode by on his caballo de paso (a fine Peruvian horse). Suddenly he was hit with a delicious aroma wafting from the slave quarters. In a booming voice, he ordered his slaves to bring what they were cooking to him immediately. He tasted the dish and just as quickly fell in love with their flavor and texture. Without knowing exactly what he was eating, he ordered that from that day on every time his slaves made anticuchos his table would also be provided a generous serving of anticucho so he, his family and friends could enjoy them as well. This tradition carried forth generation after generation into today, where no table of wealthy or important Peruvians is complete without anticuchos, especially during  events and festivities.

ANTICUCHOS AS A STREET FOOD
After the slaves were freed in 1874, they moved from the fields to the cities to start a new life. They were desperately poor, so father, mother and children all have to work to survive. In addition to duties at home, mothers started selling anticuchos on neighborhood corners. Attracted by the smell, passersby would stop, enjoy an anticucho, then continue on. It quickly became a daily habit for Limenos (citizens of Lima) and the number of anticucheras grew until cities like Lima and Ica had anticucheras on almost every corner.

Ricardo Palma, author of “Tradiciones Peruanas” (1874) mentions in his book that every day at 3:00PM, Limenos enjoyed a fresh, juicy anticucho with an ear of grilled corn at their neighborhood anticuchera. Today it is common to see carts selling anticucho on city corners, outside of coliseums and churches, around the plaza de Toros (bull fighting arena) and during religious processions.

I adopted this tradition during my college years in the coastal city of Trujillo. Every afternoon at 4:00 pm at the corner of the university, where the main library was located, a humble carretilla (cart) owned by a black woman, started to churn out anticuchos. The delicious smell penetrated through the open windows of the library, making it impossible for us to study. The powerful temptation drove us to abandon that place of knowledge, and everyone, including all the library staff, left to get in line for an anticucho. No anticucho has ever tasted like the ones I ate at 4:00 pm every day on that corner in Trujillo.

As you see behind a great dish, it is a great story, that is very close to my heart. Come to Andina and enjoy our anticuchos. Have a good summer!

Hasta la próxima!