An t-Albannach NEW YORK CALEDONIAN CLUB Promoting Scottish Heritage ● Established 1856 NYCALEDONIAN.ORG NEWSLETTER ● WINTER ISSUE 2020

NYCC Chieftain Sue Ann McDevitt Honored in Glasgow Photo courtesy Muir Brown, Deputy Head of Membership Services, RCPS-Glasgow n Friday, 22nd November, 2019, Sue Ann OMcDevitt was admitted to the Faculty of college is a huge validation for practitioners in Asia and Africa. For me, Travel Medicine, Royal College of Physicians and this was a personal/professional goal. This honor is all the more special Surgeons, Glasgow (RCPSG). This penultimate as it is not one I would get in the U.S. Nurses here do not get invited to join honor was the result of years of study, clinical the medical associations. practice, developing curricula, and educating To reach this goal, I have counseled many people on how to travel safe- medical staff in the specialty practice of Travel ly and maintain health, had some fabulous mentors to help me along the Medicine. The ceremony was held at the Univer- way, developed and presented educational programs for medical profes- sionals and lay-persons, help establish a nursing organization for this spe- sityIn Sue of Glasgow’sAnn’s words: magnificent Bute Hall. cialty and with a committee from this organization, developed criteria by which all nurses in the US should practice. Another goal met this year was The ceremony was overwhelming. From the authoring a section in the 2020 CDC Health Information for International “ Travelers, the international standard for medical professionals. robing, the official photographs, and on to the I had my own cheering squad for the day, which made the event even more to not tear up! Of course, having to focus on not majesty of the setting in Bute Hall, it was hard tripping on the steps up to the dais kept emotions in check. The day’s event began with the piper special: My sister Nancy who flew in from Virginia, Alexander Millar, Tom for a short cocktail reception as we were rained (and chilled) out of hold- leading RCPSG President Jackie Taylor and the Higgins and Billy Couper. The assembly moved to the Hunterian Museum ing it in the Cloisters, before moving on to the College building for jazz, canapés and drinks. We ended the evening with a celebratory dinner at Hall. The physician and surgeons received hon- Deans of each branch of the college into to Bute

Medicine cohort. Needless to say, it would have TheOh, and Bothy the for tripping classic up Scottish the stairs fare. thing—that happened when I had a pic- ors first, followed by the dentists then the Travel been best for my nerves to get it over earlier, but ture taken with the Dean of Travel Medicine, Jane Chiodini, and her hus- not my call. The recipients of the honours came band, Dr. Peter Chiodini, on the dais after the museum reception. At least from around the world as admittance to the it wasn’t in front of the whole audience!” ....continued on page 3

NYCALEDONIAN.ORG AN T-ALBANNACH NEWSLETTER PAGE 1 HAIL TO THE CHIEF Winter 2019-20 / Dear Members

and to your families, the very best for the Holidays. May you be blessed with joyful abun- danceI, along of with love, thefriendship entire Board and good of the health New for York 2020, Caledonian the start ofClub, another wish new to extend decade. to Andyou may you share your abundance with those who have less.

Don’t forget to snap up your Ceilidh early bird tickets and your Burns Night tickets. Our is on Saturday, January 25, 2020 at India House. I do hope you come!

84TH CHIEF

LORRAINE BELL And“We’ll leaving tak a youcup with o’ kindness the essence yet. of For Burns: Auld Lang Syne.” Happiest of Holidays!

84th Chief of the New York Caledonian Club -Lorraine Bell

Upcoming Event

Celebration of Alexander Hamilton’s Birthday, Sunday, January 12th, 2020!

Please join your fellow Club members (guests are invited as well) for a slice of birthday Our first official event of 2020 will be to celebrate the birthday of Alexander Hamilton!

12, 2020 from 3:30 until 5 pm at our Chief’s Residents Lounge on the Main Floor at 959 1cake,ST Avenue, coffee betweenand a wee 52 dram and 53alongrd Sts. with There a talk is noon admissionAlexander forHamilton this event on Sunday, (donations January are welcome though). Why not make it an evening as well and join the Club for a light Pub Dinner at Parnell’s st Avenue for a Scottish Session starting at 7 pm! Come for all or part – your choice! right next door (Dutch Treat) then go onto the Sutton Inn on 1

Please RSVP to [email protected] if you would like to join us.

An t-Albannach, the newsletter of the New York Caledonian Club, published several times a year. ISSN#1520-89

The New York Caledonian Club, Inc. (Est. 1856), is a 501(c)3 nonproft, charitable, educational and literary organization and is open to anyone Editor-in-Chief: Barbara Lynn Rice with contributions from many. interested in and Scottish-Americans Visuals Editor: Yonas R.

NYCALEDONIAN.ORG AN T-ALBANNACH NEWSLETTER PAGE 2 Sue Ann McDevitt Historical note: The Royal College was chartered by Nancylynn McDevitt years old and predates the Royal College of Physicians PHOTOS BY andKing Surgeons, James VI Edinburgh on November by 82 29, years. 1599 making it 420

Greeting RCPS-G President Jackie Taylor Dr Peter Chiodini, Faculty of Travel Medicine, with Dean Jane Chiodini & Sue Ann McDevitt

Bute Hall Cheering Section

NYCALEDONIAN.ORG AN T-ALBANNACH NEWSLETTER PAGE 3 SAINT ANDREW’S NIGHT, DECEMBER 7TH, 2019

What a wonderful turnout for our Saint Andrew’s Dinner in - earlytendance December – we shared at the stories,Tailor – toasted the unofficial absent official friends New and Yorkpar- Caledoniantook in a delicious Club’s Pub. buffet There dinner were accompanied more than 40by ofa fewus in wee at drams! Thank you to the members of the New York Caledonian Club Monroe and her dancers for their Highland Flings! It was a Pipewonderful Band whonight played to be together beautifully and that celebrate evening the and Patron to Kendra Saint of Scotland.

NYCALEDONIAN.ORG AN T-ALBANNACH NEWSLETTER PAGE 4 Marti Dorais

PHOTOS BY

NYCALEDONIAN.ORG AN T-ALBANNACH NEWSLETTER PAGE 5 BLASTA! (Tasty!) Recipe

Have you ever made Cullen Skink? Here’s Davine Sutherland to tell you about her recipe for this

You may also visit her website at seaboardgaidhlig.com for more recipes and news in Scotland. delicious , which is reprinted in both English and Scottish Gaelic by her kind permission.

Brot Inbhir Cuilinn Cullen Skink

Tha mi uabhasach measail air adag smocte agus fortanach gu leòr

- everyI’m extremely week with fond a wealth of smoked of haddock – freshand lucky and smokedenough gum bi Lachaidh, fear-èisg à Bucaidh, a’ tighinn gach seachdain to have Lachie the fishman from Buckie coming round thugainn agus adag aige am pailteas – fileadan ùra is smocte, ad agan dearga (no Finnan haddiesmar a theirear orra) agus fiù ’s fillets,Though Finnan I do love haddies, smoked and haddock even Arbroath fried in smokies. the traditional adag-smocteGed is toil leam Obar gu Bhrothaig.mòr adag air a praidhigeadh air dòigh thraid- way with milk added to the pan at the end, there are lots of iseanta, le bainne air a chur ris a’ phana aig an deireadh, tha rea- other tasty recipes. One of them, Cullen Skink, is now pret- ty famous, and you see it in posh restaurants nowadays - sabaidhean blasta eile ann. Tha aon dhiubh, Brot Inbhir Cuilinn no Cullen Skink mar as fheàrr a dh’aithnichear e, gu math ain- versionwith exotic I prefer ingredients, after trying but originallylots of different it was justones. a simple,For me plidhmeil, agussàthach tha beathachaile ri fhaicinn aann bh’ an ann. taighean-bìdh Agus ’s ann spaideilmar a tha san an latha rea- thefilling, taste nutritious of the haddock soup. And is thethat’s most what important my recipe thing is – –the it an-diugh, le grìtheidean cian-annasach, ach bho thùs ’s e brot sìm doesn’t need too many other ingredients which would overpower that. It was Finnan haddies that they used tra- sabaidh agamsa – an tionndadh as fheàrr leam às dèidh dhomh aiomadh bhiodh reasabaidh ro làidir. fheuchainn. Dhòmhsa ’s e blas na h-adaig an what I also prefer if available, and as long as I have enough rud as cudromaiche – chan eil feum aice air cus ghrìtheidean eile timeditionally to remove in the the Moray bones. Firth They fishing make the villages, best stock. and If that’s not, ’S e adagan dearga a chleachdadh iad ann am bailtean iasgaich and if the taste isn’t strong enough, you can add a little you can use smoked haddock fillets, preferably on the skin, Linne Mhoireibh, agus ’s e sin as fheàrr leam fhìn, ma bhios iad though of course you can if you want to. lerim craiceann faotainn a- aguschleachdadh, ma bhios agusùine agammura nah-eil cnàmhan blas a’ bhrotaa thoirt làidir asta. shop-bought fish stock. And I don’t usually peel the taties, Nì iad an sùgh as fheàrr. Air neo, faodaidh tu fileadan adaig smocte Ingredients (6 good portions) gu leòr, cuir beagan sùigh-èisg às a’ bhùth ris. Agus mar as trice · 2 Finnan haddies (c. 600 gr.) OR smoked haddock Grìtheideancha rùisg mi am (6 buntàta, pòrsanan ach faodaidh matha) tu ma thogras tu. · 1 onion fillets (c. 500 gr.) 500 gr.) · 2 leeks · 12 uinneanadag dhearg (mu 600 gr.) NO fileadan adaig smocte (mu · 2 leigeas · 3–4 medium potatoes · 400 ml. + 200 ml. water · 50 gr. butter · 3–4 buntàta meadhanach · 450 ml. milk · 400 ml. + 200 ml. uisge · 50 gr. ime · Parsley or chives as garnish · 450 ml. bainne · Black pepper · Piobar dubh · Peirsill no creamh-gàrraidh mar sgeadachadh

NYCALEDONIAN.ORG AN T-ALBANNACH NEWSLETTER PAGE 6 Davine Sutherland stòbha air teas meadhanach. Leig leis goil agus bruich an adag air PHOTOS BY aCuir socair an adag mionaid ann amno dhàpraidheapan eile. Fhad mòr ’s a le bhios 400 gr.an uisget-iasg fuar a’ bruich, air an on a medium heat. Let it come to the boil and simmer it agus geàrr a’ phàirt gheal ann an sliseagan tana. Put the haddock in a big frying pan with 400 gr. cold water geàrr an t-uinnean agus a’ phàirt uaine de na leigeasan gu mìn, Nuair a bhios an adag deiseil, thoir am praidheapan dhen teas. slicefor a thefurther white couple part thinly.of minutes. While the fish is cooking, chop the onion and the green part of the leeks finely, and

Thoir a-mach às an uisge i agus cuir gu aon taobh i. Cùm an heat. Take the haddock out of the water and put to one t-uisge mar sùgh-èisg. Cuir pana mòr eile air an teas leis an ìm. side.When Keep the fishthe iswater cooked, as stock.remove Put the another frying panlarge from pan theon Bruich na leigeasan agus an t-uinnean air an socair anns an ìm mu the heat with the butter. Cook the leeks and the onions dheich mionaidean gus am fàs iad bog ach fhathast soilleir. Anns gently in the butter till they are soft but don’t let them Cuiran eadar-ama am buntàta geàrr agus am am buntàta piobar ann dubh an dhan ciùban phana beaga. agus cuir mun brown, for about 10 minutes. Meanwhile cut the taties cuairt iad am measg nan leigeasan fad mionaid no dhà, an uairsin into small cubes. Add the taties and black pepper to the pan and stir them cuir riutha an t-uisge san do bhruich an t-iasg tro chriathar mhìn. in with the vegetables for a couple of minutes, then add AnnsLùghdaich an eadar-ama an teas agus thoir leig an leis craiceann a’ bhuntàta agus bruich na cnàmhangus am bi eàs bog. na sieve. Reduce the heat and simmer until the taties are soft. the water in which you cooked the fish, through a fine t-iasg ann am bleideagan gu faiceallach, a’ toirt an aire nach bi Meanwhile remove the skin and the bones from the Fin- cnàmhanh-adagan beagaagus cuir air amiad fàgail air ais ann. sa phraidheapan fhalamh. Bris an nan haddies and put these back in the empty frying-pan

Nuair a bhios am buntàta bog, thoir am pana dhen teas agus cuir sure no small bones are left in them. for now. Carefully break the haddies into flakes, making am praidheapan a-rithist air leis na cnàmhan, an craiceann agus When the taties are soft, take the pan off the heat and put

200 gr. uisge gus an goil e, agus mar sin bidh beagan sùigh-èisg a back the frying-pan with the fish bones and skin and 200 bharrachd agad. Cuir ris a’ bhrot e, tron chriathar mhìn. Thoir an dàrna leth den ghlasraich às a’ phana agus cuir e gu aon Removegr. cold water.about Boilhalf ofthem the upvegetables to make froma little the more soup stock, with taobh. Cuir an dàrna leth de na bleideaganadaig agus am bainne and add this also to the soup, again through a fine sieve. - and the milk into the pan with the soup and puree it all can-buntàta. a slotted spoon and set aside. Put half the haddock flakes dhan phana, agus pronn e gu mìn le inneal-measgachaidh no plo Teasaich am brot a-rithist agus cuir e ann am bobhlaichean le finelyReheat with the asoup blender and serveor tatie in masher.bowls with a large spoonful spàin mhòr den ghlasraich agus de na bleideagan-adaig nach deach a phronnadh. Sgeadaich le peirsill no creamh-gàrraidh e. with parsley or chives if wished. Eat with crusty bread or oatcakesof the reserved and butter. haddock flakes and vegetables, garnished

Ith e le aran cruasbach no aran-coirce agus ìm.

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