It’s Geography Awareness Week!

Every year, around the second or third week in November, National Geographic Society celebrates Geography Awareness Week (GAW).  As a National Geographic Society Explorer, I have made it one of my missions to promote the study of geography in the class room.  In the U.S., the study of geography is not mandatory.  This sad reality means that many young people, mostly our Anglo students in the U.S.  have no idea that they  possess culture or are part of the human continuum that we call, “diversity.”  Geography teaches us that our respective cultures become part of us as we mature from infants to adulthood, gathering preferences, inter-sectional identities, belief systems, and ways-of-knowing, depending on what part of the world we call home.

It’s a great honor to be part of National Geographic Society as an explorer.  While I don’t get to travel to the far reaches of the globe, I help students look at the world with geo-spatial lenses.  I teach them to ask questions, which we call, “geo-inquiry.”  I have an example:

  • Ask: Framed question from a location-based perspective so that you understand the challenge
  • Acquire: the resources needed to study the question further, such as research data
  • Examine your data, and watch for patterns that begin to emerge
  • Analyze the data to see which factors influence other factors
  • Act on your knowledge to determine a problem-solving approach

–Develop your message for your intended audience to create visuals to communicate information

Let me break this down even further.  Suppose I parachute out of a plane, and I don’t know where I am.

  1. Where is this place? (Ask)
  2. What is the topography? What is the climate?  Am I surrounded by mountains?  Can I see snow on those mountains? Why am I surrounded by a treeless sandy plain but I can see mountains about 25 miles (40.2 km) in every direction? What else can my surrounding tell me? Have I been to a place like this previously?  (Acquire data)
  3. After I take in all this data, I can begin to examine it to create a hypothesis on my location. (Examine)
  4. Analyzing my data, I begin to realize that I am somewhat familiar with the surroundings.  About 25 years ago, I remember that I climbed Blanca Peak, a 14,000 Feet (4267.2 meters) peak at my 11:00 o’clock as I face south.
  5. I can now act on my knowledge to find my way to the nearest town in this valley.  Where am I?  I am at the Great Sand Dunes National Park in Colorado, United States.

Geography asks us to consider all our surroundings and to recognize how we humans interact with our environments.  It asks us to consider place and what makes place important to us.  Here are some other questions we ask through geography:

“What is?  or Which is?

“Where is?”

“What has changed?”  “Since when”?

“How has it changed?”

“Which spatial patterns exist?”

“What if?”

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My students pointing to their places of origin!

Here are some other geography “tid-bits.”

  • Did you know that Geography is considered the “Mother of Sciences”?  Geography’s study field embraced the entire universe and later bore many children, among them astronomy, botany, geology, and anthropology.
  • Did you know that Climatology is the study of how climates are created and what they do the environment?  Climatology is a long-term study of the geographic world.
  • Did you know that Human Ecology, the study of humans in their environments, is a unique field of Geography?  This form of geographic inquiry aims to clarify the relationships between natural environments and varying activities of humans.
  • Did you know that geography explores human systems, which include culture, economics, migration, and politics?
  • Did you know that geography explores physical systems such as land forms, climate, and rivers?

Geography is wonderful!  Some people think that technology, such as map programs, will do away with maps and atlases.  I hope not.  The joy of exploring the world through maps remains a great excitement for those of us who grew up with maps.

If you would like to hear geography linked  with music, listen to High Plains Public Radio, online at hppr.org.  Silver Rails: Music of the World in the Folk Tradition airs Saturday, November 9, 2:00 to 4:00 p.m. Central Time.  Lynn Boitano and I will be your host for music, geography trivia call-in, and lots of geography information.  We will be celebrating Geography Awareness!

Thank you for reading!

 

Tomato Soup and Toasted Cheese

Why does a toasted cheese sandwich and tomato soup “hit the spot” in the winter months?  I’m not sure that was a childhood staple for you, but I grew up in the mountains, and when we came home from sledding, skating, or skiing, that particular menu item filled our bellies and warmed our hearts!   Perhaps Mom and/or Dad fed us that because bread, cheese, butter, and tomato soup we cheap and filling to seven hungry children.  To this day, I think my siblings would say that it’s a “go to” meal.  Well, except my sister, Eileen.  She watches her weight.  I just watch my weight…grow.

If this is your first time reading me, I took a different job within the institution of higher education where I once serve as a faculty member for 13 years.  In this iteration, I am now in a different department where I serve as director of intercultural learning (that’s another story).  So, I am living in temporary quarters until we sell a house and buy one.

One of my roommates, Regan, bakes a fantastic loaf of sourdough bread!  My other roommate has a friend who makes hard cheese (white cheddar), and I like to make tomato soup from scratch.  Together,  served a delicious and simple meal.

My tomato soup:

12 Roma Tomatoes (blanched, peeled, and blended, or chopped finely)

6 ounces (170g) of homemade pesto (I’ve offered my recipe for this a number of entries ago, but you likely have a good recipe yourself).

4 mushrooms of your choice

1/4 of a small onion or 2 shallots

One cup of red wine

1 block of cream cheese (8 ounces/227g)

1 tablespoon (14.2g) olive oil

Begin by heating oil on medium heat.  Add onions/shallots and cook until transparent.  Add mushrooms, and cook until water has evaporated.  Add tomatoes, and cook until liquid has dissipated.  Add wine, and cook until the alcohol has evaporated, but the flavor remains.  Now add the pesto.  You get your salt, more oil, and texture from the pine nuts in the pesto, so you don’t have to add too much more salt, but make sure it’s to your taste.  If you want a smoother soup, you can use an immersion blender, here.  When your soup reaches a thick point, and you are getting close to serving it, add the cream cheese with the heat lowered just a little bit.  Here it is.

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While you’re watching your soup come together, you can build your toasted (sometimes called, “grilled cheese”) sandwiches.  We sliced the lovely sourdough bread, buttered it on the outside, and laid the sliced cheese.  For the two-sided, enclosed sandwich, we buttered two slices of bread to put on the outside so that it made contact with the griddle.  We used a toaster oven for the open-faced, toasted cheese sandwich.  Both are wonderful!  Now, you may think that my tomato soup looks a little like Welsh Rarebit.  I don’t put Worcestershire sauce, or dry mustard, or flour, or stout, but you could modify this recipe to be Welsh Rarebit, which is also quite delicious.  Leave out the pesto, wine, and mushrooms, however.

When we assembled our tomato soup and toasted cheese sandwiches so that we could dip the sandwiches into the soup.  The next morning, for breakfast, I poured the thick soup over my toasted cheese sandwich.

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As with all meals, eat them with people you love and who allow you to be who you are.

Thank you for reading.

Food in Social and Intercultural Interactions!

In the past three months, I’ve attended a Diwali (The Hindi celebration of Light in the Darkness) in my rural Kansas town, thanks for my friends and colleagues from India.  Two days later, I had a wonderful Filipino meal, which included Pancit, stews, and bread.  There I watched as my friends, Karen and Jonathan, parents witnessed their first snowfall, back in November.  All this while, I had the honor of interacting with a wide range of folks.  I learned a little more about them by sharing in their cultural celebrations and the foods of their regions and countries.  It’s my favorite thing to do!  I walk away, a little fuller in my stomach, heart, and mind.  I will chronicle some of the events, here.  The food from the Diwali included curry spices, chick peas, basmati rice, potatoes, chicken, and, in the white bowl, Gulab Jamun, these wonderful little pastry-like rounds soaked in syrup.  This food fed my soul!

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Eating with my friends, who hail from the Philippines, we were treated to pancit, a clear noodle and vegetables dish with lovely flavors of garlic and savory flavors of pork (the preference of our host).  We were also treated to a stew with beef and Lumpia, a spring roll of vegetables and meat.  Yes!  Also the first snow for Karen’s parents!

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Well, it’s been a few weeks since this pleasant evening out on the porch, but I’ve wanted to tell you about it for a while.  We call it, “Happy Hour”.  We each bring food and drink to share.  In addition to the homemade pizzas, cheese, and dessert that I offered, my friends brought cooked carrots, the best Leche de flan from my friend, Karen, who apparently learned to bake this velvety, smooth custard in her home country of the Philippines.  She’s pictured above with her parents’ first snow fall while on a visit to the U.S.  Another friend offered her sweet carrots, and another brought apple cobbler, and we had chicken pot pie.  In such “happy hours”, I’d say the conversation stands as the most important aspect with food bringing up a close second.  I found it interesting that, on this particular occasion, the men sat outside, and the women sat inside.  Hmmmm….I wonder why this happened. more-party-goers.jpg

For an appetizer, I made my own type of Bourisin cheese by draining whole-milk, Greek style yogurt in a hanging cheese cloth.  I added my own blend of dehydrated vegetables for a tangy cheese spread.  One of my favorite things to do is make pizza dough and have all the trimmings of vegetables, meats, cheeses, sauces (marinara and pesto are my favorite sauces to have available), and attendees make their own pizzas.  We have a great time.  Here are some of the offerings for this lovely October evening: 1) My “Boursin” cheese nestled in a clay pot, 2) Baked pizza with pesto, and 3) Leche de Flanimg_3742[1]img_3744[1]

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It’s Time to Return to Blogging

Too much time has passed since my recent blog dating back to September when I paid tribute to our deceased daughter.  Since that time, I visited by home town, as the featured photo shows, and I’v had a life-changing event: a new job!

Now, I have been on my new job, which was a move from one department to another at the university where I work for nearly one month.  I have gone from social researcher and community educator to another exciting job that works to ensure the success of multicultural students.  Now remember, “multicultural” means all cultures!  One thing that I’ve realized in my work with the many cultures, ethnicities, and dominant populations these past 25 years is that many think the word, “multicultural” means anyone who is not White and middle-class (in the United States).  That means finding common definition or understanding to assure that 1) Every human is from a culture, 2) Everyone has an ethnicity (belonging to a social group that has a common national or cultural traditions), and 3) Every human can find common ground from which to build a relationship.  As you can see, I have my work cut out for me.

One thing I didn’t report, here, is that my former work was at an agricultural experiment station in SW Kansas.  Now I am on the campus, which is 4.5 hours away.  That means sell a house and buy a house.  Wish me luck.

So, in terms of friendships that change because they have become long-distance, I have wonderfully close friends in my former town.  I will see them often, for now, because I go “home” on the weekends. I am making new friends, too.  I will return to my soon-to-be former home this weekend to eat, drink, and be merry with my friends.  I love them dearly.  I have gone to a few dinner gatherings since being in the town of my new position.  Since many of our readers like food, I will share a newly-created appetizer that I took to one of the gatherings.

It’s a fruit, cheese, and nut medley, and I’ve named it, “Fall Colors”.

1 bag of fresh cranberries

2 oranges

1/2 cup (64g) coconut sugar

2 teaspoons (8.5g) Chinese 5 spice

One “log” of goat cheese

1 cup (28g) shelled walnuts

Brandy or vanilla is optional (brandy would be added during cooking and vanilla added when removed from the heat)

To make the compote, chop the oranges (peeling and all) and combine with the other ingredients in a saucepan to cook gently until the liquid comes out of the cranberries and oranges and the compote is thickened.  Remove from the heat.  If you use vanilla, add it now.

After the compote has cooled, place the goat cheese on a plate, and arrange the compote around the cheese, and top with the walnuts.

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When you scoop it up, make sure you have a nice distribution of the cheese, compote and the nuts so that you have the advantage of all the flavors.  It goes well with nut crackers, and enhances the taste of red wine.  I call it “Fall Colors”, because cranberries and oranges are fresh at this time in the Northern Hemisphere.

Enjoy, and thank you for reading.

Cooking with Wild Game

First of all, I should tell you about my featured photo, which has little to do with my story today.  The community in which I live hosts a wide cross-section of refugees and other immigrants, so I like to visit their markets.  Keep in mind that my county is 40,000 people, and the city where I live has about 26,000 inhabitants.  Today, I visited the Burmese, the African (I’ve told you about their delicious tea-making), and the El Salvador markets.  From each store, I purchase a variety of cooking ingredients.

Pictured here is the betel nut, which comes from the areca palm (Areca catechu).  The nuts are known their stimulant properties much like coffee and tobacco.  In fact, those who make a regular practice of chewing these nuts expose themselves to a variety of ill-health conditions such as rotting teeth and mouth cancers.  I purchased the half nut that you see here.  I like the patterns.  The convolutions remind me of the brain.

I really want to talk about cooking with wild game today.  I am a deer hunter, because I love the taste of venison.  I hunt white tailed deer.  They are a beautiful animal: graceful and lithe.  Part of me rather mourns before I take the shot, and even more when the animal goes down.  I always thank the creature for giving his or her life so that I have a bountiful table.  Debra Hunting

Today, I made a wonderful marinara sauce for topping a plate of pasta.  My ingredient list:

  • I pound (.45 kg) of ground venison
  • 5 cloves smashed garlic
  • 1/2 yellow onion
  • 1 large bunch fresh basil (chopped)
  • 1 spoonful of OGB (my mixture of olive oil, garlic, and basil). Venison is super lean and needs some oil
  • 4 Tablespoons (56.7 g) tomato paste (I like to purchase large jars of tomato paste at the African Store. It comes from Instanbul)
  • 1/2 Cup (113.4 g) red wine
  • Salt and pepper to taste
  • Usually, I add mushrooms, but in the absence of the tasty fungi, I used my dehydrated mix of onions, mushrooms, and celery.

Let simmer on stove top until all ingredients are blended. I like to prepare my sauce in the morning.  Then I place it in the refrigerator.  At noon, we come home and prepare the pasta and re-heat the marinara.  Here’s my sauce:

Venison Marinara

If I would have remembered to take the picture of sauce on the pasta, it would have made more sense.

When cooking with wild game, the flesh often takes on the flavors of what the animal eats.  In Colorado, where I grew up, the high snowfall hinders access to grains, leaves, and other browse.  Consumers of that meat will say, “That’s really gamey!”  My grandmothers used juniper berries to neutralize the strong flavors, which worked beautifully.  It works wonders for mutton, too.  My grandmothers fed us mutton all my years growing up, and I never noticed the strong flavors, thanks to juniper berries (Rocky Mountain or Utah junipers).

In Kansas, where I live and hunt, the deer enjoy farm fields of sorghum and corn, much to the chagrin of local crop producers.  Kansas venison tastes quite delicious!  I hope you get to try it sometime.

Last summer, my friend Bob, when rabbit hunting.  When he returned, he called to ask if I would/could make something out of rabbit.  I said, how about rabbit cacciatore, hunter’s style rabbit?  I use passata (rich, strained tomatoes), garlic, fresh rosemary and basil, mushrooms, and white wine.  I cut the rabbit in pieces as one would with chicken.  Simmer until all ingredients are well blended and the liquids are thickened.  Serve with pasta, white wine, and lots of crusty bread to sop up the rich juices.  Here I am with a skinned rabbit.  My friend, Adrian, is married to the rabbit hunter, Bob.

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Hopefully, I have frightened you with this talk of eating beasts, large and small.

Thank you for reading.

Saturday at Home and Creating in the Kitchen

We have not been home for many weekends, so this weekend, we stayed home.  Dale mowed the ever-growing lawn because of an unusually wet July.  The wet July also gave rise to ants!  I cleaned shelves, placed oil of peppermint in every nook and cranny to ward off the little creatures. We woke up to clear counter tops and shelves in the kitchen, so those essential oil home remedies work!

All that work in the kitchen did not stop me from cooking.  I love to cook, and the summer’s bounty contributed greatly to locally-sourced meals.

So, Saturday lunch was simple.  Menu:

  • chicken fried venison steaks
  • baked and mashed sweet potatoes
  • Spanish rice made with a wild/sweet/black rice mix.

I live in a region of Kansas popular for its hunting opportunities.  Hunters come from other countries and from different corners of the U.S. to hunt for pheasant, quail, and deer in this region.  Having grown up in Colorado, I know the wonders of great-tasting venison.  However, I am loathe to say, that Kansas venison may be a bit better.  Colorado deer resort to eating sage and lichens when the snows are too high for their usual forage.  When someone says, “This venison is strong!”  He or she is reacting to the tastes of sage and lichens, for example.  My Native grandmothers would crush juniper berries and rub it onto the meat, and that neutralized the “strong” flavor in any wild game and old mutton.  Try it sometime.  It really works.  Kansas venison does not need juniper berries, because this wild game feeds on corn and sorghum, which makes for wonderful tasting meat!

Okay.  How did I prepare this meal?

Before frying my venison in a combination butter and sunflower oil, I dusted it with sprouted wheat flour, and sprinkle some seasoned salt.

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I like sprouted wheat flour from my childhood.  The grandmothers used it cooked as a gruel with milk and sugar.  They did the same with ground blue corn, and called it, “chackawe”.  The Spaniards called it, atole. It was said to fixed “what ailed you!”

The sweet potatoes were simply baked.  I scraped the baked flesh into a bowl, added salt, ¼ teaspoon of brown sugar, and butter.  I mashed them and served with a pat of butter.

This version of Spanish rice:

In a tablespoon of oil, sauté onions, yellow sweet pepper, (some of my dehydrated tomatoes, onions, and green chili), and 1 cup of rice until veggies are soft and the rice is browned.  Add about 2 cups of chicken stock and bring to a boil.  Lower heat and simmer for up to 40 minutes until liquid is absorbed.  In the end, I didn’t like the rice mix, because the wild and brown rice took longer to cook than the sweet rice.  It was a little hard to judge.

I looked for the history of “Spanish Rice”, but I just kept finding recipes for “Mexican Rice”.  Having eaten my way through Spain, about 10 years ago, I wonder if what we call Spanish rice, is a form of Spain’s “paella” (pie-yay-yah), which is rice, veggies, fish, sausage, chicken, and flavored with saffron.  So, since saffron was not readily available when Spain was colonizing what is now New Mexico and, a bit later, Meso, Central, and South America. What we cook today, may be a cousin to paella.    I’ll keep looking.  If you know, let me know.

So, that was lunch.  We ate a wonderful supper (dinner), too.

Menu:

  • Fish tacos with marinated cabbage topping
  • quinoa garden salad

Here’s how I prepared it.

2 cod fillets – Sautéed in ghee (clarified butter) and olive oil and seasoned with a dried “fish tacos” seasoning.

I sliced the cabbage and tossed with olive oil, sherry vinegar, smoky salt and garlic powder.

We grilled the locally sourced corn tortillas made freshly on a daily basis.

The quinoa salad:

  • 1 ½ cups cooked quinoa (keen-wah) – a lovely South American grain
  • 3 ears of grilled corn cut off the cob
  • 1 ½ cups black beans
  • 1 large grilled zucchini (not too large!)
  • 5 green onions
  • 2 TBS snips of celery (off my celery plant from my window pot)
  • 1/2 cup thawed sweet yellow and red pepper (I had thawed my chopped/frozen pepper for the noon meal.  This was the other half cup).

My dressing for this salad: olive oil, lime juice, sherry vinegar, seasoned salt, chili powder, and cumin.

Toss and chill before serving.

Fish Tacos and quinoa salad

Try these meals.  Let me know what you think.  If you don’t have one or more of the ingredients, don’t hesitate to substitute.  It’s fun to experiment.  I don’t use a lot of measurements.  Use what works for you.

Thank you for reading.

 

 

 

Regional Foods of Patabamba – Peru

A few years ago, I went on a study trip to Peru.  I wrote about it previously.  Of course, I’m always up for a new adventure in eating, though I love interacting with people with different backgrounds from my own. (Which is every day, really!  I don’t have to go to another country to do that!). My study group and I took many trips in-country, so I will talk about those from time to time.  This story begins in Cuzco, and it includes food, too!

The Cuzco church bells pealed at 4:00 a.m.   We ate a lovely breakfast of ham, cheese, eggs, fruit, granola made with puffed millet in place of our traditional oatmeal, liquid yogurt, and hot espresso.  Espresso is the only type of coffee served in Cuzco!  Having only been a consumer of coffee for a few years, this was strong for me, but it proved to be beneficial in the high altitude.  Cuzco is considered the Peruvian Andes and is 11,152’ altitude.  Coming from a mountainous region in Colorado, I adjusted quite well.  As for the espresso and any coffee in Peru, I must say that there was no such thing as a bad cup of coffee in Peru.  After a lovely breakfast, we chewed on some coca leaves for good breathing, and then, we boarded the bus to Patabamba.

Patabamba, in Quechua, means “upper flat.  Originally, it was Patapompa, but the Spanish colonizers changed it to Patabamba.  From what I could gather regarding Quechua, it is a complex language, which was largely replaced with Spanish after Spain’s invasion in the 15th Century.  Many of the remote villages around Cuzco are functionally monolingual speakers of Quechua.  It is a beautiful language with only three vowels (i, a, u), and in some words the vowels are completely devoiced (silence, a stop, or a sort of throaty sound).  I was able to observe the language in action when village members relayed instructions to one another as they prepared our most sumptuous and interesting meal of the whole trip. At first, I did not understand that the, aforementioned, stops, hisses, and throaty sounds were part of the language.  Then after, I learned to listen for the “devoiced” part of the language that is Quechua (Ketch-wah).

Our menu of lamb, chicken, llama, potatoes, sweet potatoes, lima beans (cooked in their pods), plantain, and blocks of farmer cheese were baked in a rock “oven” especially built for the occasion.   We watched as the hole was dug, and then lined with the rocks.  The most impressive was the dome built by the large stones leaning against each other. The crowing touch came when the “keystone” was placed in the ground oven.

Peru Oven

The domed rock oven was filled with wood fuel and burned until the rocks were hot.  When the rocks reached the target temperature, the dome was deconstructed by first removing the cap stone which held all the stones in place.  The rocks that made the dome were removed, and the raw foods were placed on the hot stones.  The cheese was wrapped in brown paper before being place on the other ingredients.  When all the food was in place, green branches with yellow flowers still in place, were spread on top of all the foods.  Then large sheets of heavy plastic were laid out on the green branches.  Then the moisture-rich soil dug to make the cooking pit was spread out on the plastic until nothing, but soil was visible.  The food stayed in the “oven’ for 35 minutes, and voilà!  We ate the most agreeable meal with cups of coca tea to wash it all down.  The meats, plantain, and vegetables cooked to perfection.   We ate with our hands.  I ate my potatoes with the peelings still intact, and I noticed that the villagers peeled their potatoes.   It was my favorite meal of the trip.

Peru cooked in Patabamba

While the meal was cooking, my fellow travelers and I met the elders of the village.  The elders, male and female, invited us to try on their beautifully dyed and woven dresses, ponchos, capes, and hats for photo opportunities.  One of the featured photos in a past blog was me and one of the elders.

After interacting with the village elders, we went for a walk to gather plants and flowers.  That was followed by a lesson on the plants used for dying wools for weaving.  The flowers gathered that day became the dyes of brilliant reds, yellows, and blues from which all other colors were made.  After spending a fine luncheon with the villagers, they set up a store for us to purchase handmade clothing, wraps, and hats.

What struck me most was the happiness of the people.  They seemed to be quite contented.  As they told us about their plans for promoting the village for tourism, which includes home-stays, I wondered if the influences that would inevitably follow would interfere with the peace they appeared to possess.  I wonder how they are faring these few years later.

Thank you for reading.