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ECFG-El Salvador-2020R.Pdf
ECFG: Central America Central ECFG: About this Guide This guide is designed to prepare you to deploy to culturally complex environments and achieve mission objectives. The fundamental information contained within will help you understand the cultural dimension of your assigned location and gain skills necessary for success (Photo: US Army infantry officer works with Salvadorans to complete a rope system spanning El Salvador’s Lempa River). E The guide consists of 2 parts: CFG Part 1 “Culture General” provides the foundational knowledge you need to operate effectively in any global environment with a focus on El Salvador Central America (CENTAM). Part 2 “Culture Specific” describes unique cultural features of Salvadoran society. It applies culture-general concepts to help increase your knowledge of your assigned deployment location. This section is designed to complement other pre-deployment training. (Photo: US Ambassador to El Salvador Jean Elizabeth Manes chats with a Salvadoran student during Friendship Day). For further information, visit the Air Force Culture and Language Center (AFCLC) website at www.airuniversity.af.edu/AFCLC/ or contact the AFCLC Region Team at [email protected]. Disclaimer: All text is the property of the AFCLC and may not be modified by a change in title, content, or labeling. It may be reproduced in its current format with the express permission of the AFCLC. All photography is provided as a courtesy of the US government, Wikimedia, and other sources. GENERAL CULTURE PART 1 – CULTURE GENERAL What is Culture? Fundamental to all aspects of human existence, culture shapes the way humans view life and functions as a tool we use to adapt to our social and physical environments. -
Curbside June Menu 2021
Updated on 5/26/21 *Menu subject to change. Monday Tuesday Wednesday Thursday Friday Saturday Sunday 3 4 5 6 BREAKFAST June 3rd until July 22nd BREAKFAST BREAKFAST BREAKFAST Cinnamon Glazed French Toast Breakfast Bun Breakfast Bread Loaf (variety) Cereal Bowl (variety) Meals Served: Breakfast and Lunch Fresh Potato 1 Fresh Cherries Fresh Apple Slices 100% Fruit Juice (variety) Meal Service Days: Mondays (3 days worth of meals) & Thursdays (4 days worth of meals) K E LUNCH E Schools serve 9:00 am to 10:30 am: 1) Desert Meadows, 2) M.C. Cash, & 3) Rogers Ranch LUNCH LUNCH LUNCH Chicken W Bus stops serve 9:30 am to 10:30 am: 1) 53rd Ave & Glass Ln, 2) 39th Ave & Maldonado Rd, Beef Pepperoni or Cheese Pizza Beef & Green Chile Burrito Lasagna Roll Up Hummus Cup Fresh Potato Fresh Potato Marinara Sauce Cup & 3) 35th & Estes Way Flatbread Rounds Frozen Italian Ice Cup Fresh Peach Slush 100% Fruit Juice Fresh Cherries *No Meal Service on Monday, July 5th* BREAKFAST 7 8 9 10 BREAKFAST 11 BREAKFAST 12 13 BREAKFAST BREAKFAST Pancake on a Stick BREAKFAST BREAKFAST Pop-Tart (variety) Mini Bagels filled with Cream Mini Waffles (variety) Soft Oatmeal Round (variety) Fresh Orange Cinnamon Toast Breakfast Bar Turkey Sausage & Egg Tornado Fresh Tangerines Cheese 100% Fruit Juice (variety) Hash Brown Rounds 2 Applesauce Cup Applesauce Cup 100% Fruit Juice (variety) K LUNCH E LUNCH E LUNCH LUNCH Turkey & Cheese Hawaiian Bun LUNCH LUNCH Breaded Chicken Filet LUNCH W Mini Cheeseburgers Bean & Cheese Burrito Sandwich Mac & Cheese Turkey & Cheese Lunch Kit Cheesy -
Cross-Cultural and Experiential Learning in El Salvador for Extension Specialists: Lessons Learned in the Field Nadia E
Proceedings of the 14th Annual Conference Latinos in the Heartland: Shaping the Future: Leadership for Inclusive Communities A multistate conference about integration of immigrants June 10-12, 2015 in Kansas City, Missouri www.cambio.missouri.edu/Library/ Cross-Cultural and Experiential Learning in El Salvador for Extension Specialists: Lessons Learned in the Field Nadia E. Navarrete-Tindall*, W. Sue Bartelette*, and Casi Lock** Lincoln University of Missouri Cooperative Extension, Native Plants Program* Independent Consultant** Abstract A delegation from Lincoln University (LU) Cooperative Extension of Missouri partic- ipated in a 12-day exchange program that included visits to communities and institutions in Central and Western El Salvador. The delegation included LU Native Plants Program (LU-NPP) staff and members of four communities in Missouri. The objectives were: 1. For the LU delega- tion to be immersed in the Salvadoran culture and learn how communities protect their resources and use native plants in their daily lives; 2. To exchange lessons learned between the LU-NPP, Salvadoran educators, producers, farmers, and communities; and 3. Identify organizations or agencies interested in forming alliances with the LU-NPP. Joint collaborative efforts between LU and organizations in El Salvador will help empower small farmers and will further advance agricultural and ecological education for low-income students in El Salvador and in Missouri. During site visits, local leaders from different agencies and community organizations and the LU delegation engaged in conversations to learn from each other’s experiences. Salva- doran specialists were surprised to learn that Lincoln University also works with low-income communities and that farms in Missouri do not only grow cash crops. -
Ethnic Dining
Antonello Ristorante 714.751.7153 Korean Taco Mesa 949.642.0629 Orchid Restaurant 714.557.8070 Kitima Thai Bistro 949.261.2929 The Best Of 3800 South Plaza Drive, Santa Ana 647 West 19th Street, Costa Mesa 3033 Bristol Street, Costa Mesa 2010 Main Street, Suite 170, Irvine Southern California Hashigo Korean Kitchen 714.557.4911 www.antonello.com www.tacomesa.net Enjoy an intimate atmosphere highlighted by soft music and dishes of Persia. www.kitima.com 3033 Bristol Street, Suite M, Costa Mesa Antonello Ristorante has captured the essence of Old World authenticity with a Taco Mesa offers healthy, authentic and innovative Mexican cuisine made from Unique entrees such as soltani, mahi kabob and chicken barg are featured. Top Enjoy a most unique and exotic Thai cuisine at Kitima. This artistic restaurant www.hasigorestaurants.com new cuisine - Cucina Nostalgica Italiana. The authentically Italian dishes, made only the freshest ingredients. No lard, MSG, preservatives, coloring or other off your meal with a bottle of wine. offers a creative, contemporary ambiance while you sample such entrees as It’s East meets West at Hashigo Korean Kitchen where great service and a with freshest ingredients, are created by Executive Chef Barone with occasional additives are used. This Zagat-rated location takes pride in its commitment to salmon supreme and beef satay. Kitima is certain to leave you with a wonderful comfortable environment sets the tone. Enjoy a traditional meal or taste Russian assistance from Cagnolo’s mother, Mama Pina, whose influence is ever-present, the highest sanitation standards, values and genuine hospitality. -
Prostart Standards and Courses
ProStart Content Area: BMM Grade Level: HS POS: 2 Approved by the Nebraska State Board of Education, November 2016 Fundamentals of Food and Nutrition Course Description This course is designed to provide students with the base foundation knowledge of food selection and preparation needed to successfully fuel the human body through consumption of food and resulting food energy. With a beginning foundation of nutrition, students will learn basic preparation skills and the short-term and long-term wellness consequences as a result of nutritional intake, as well as being exposed to careers related to the food industry. Course Code: 090107 Endorsements to Teach: FACS Programs of Study to which this Course applies HSE.HS.3 Nutrition and Wellness HSE.HS.4 Food Science BMM.HS.1 Culinary Arts BMM.HS.2 ProStart BMM.HS.1.3 Identify and apply the elements of meal planning, meal preparation, and meal service. BMM.HS.1.3.d Identify basic table setting and meal etiquette. BMM.HS.1.7 Demonstrate professional food preparation techniques for all menu categories. Review and apply culinary terms and abbreviations, equivalents, recipe yields, and BMM.HS.1.7.a proper measuring techniques with correct equipment. (Mise en place, equivalents) Select and explain the appropriate use and care of small appliances and equipment for BMM.HS.1.7.b specific product preparation and culinary applications. BMM.HS.1.8 Apply proper procedures for knife handling and knife use. BMM.HS.1.8.a Identify types, use and care of knives. BMM.HS.1.14 Explain current dietary recommendations. BMM.HS.1.14.a Appraise reliable sources of nutrition information. -
Authentic Mexican Cuisine Bien Venidos A
BIEN VENID OS A PLA ZA TTTTrestaurantIIIIKKKK ALALALAL AUTHENTIC MEXICAN CUISINE Aperitivos - Appetizers Ceviche de Camarones .................................................................................................. $15 Shrimp, cilantro, tomatoes, onions, fresh lime and avocado served with saltine crackers Nachos ...................................................................................................................................... $13 Crispy golden corn tortilla chips topped with refried beans, pico de gallo, melted Monterey Jack cheese, jalapenos and olives. Meat of choice: steak, chicken, veggie, chorizo. Hot Chicken Wings ...........................................................................................................$11 Choice of bleu cheese, habenero mango or buffalo sauce with crispy celery Tostada ..................................................................................................................................... $10 Crispy golden tortilla, topped with refried beans, lettuce, onion, Mexican cream and cotija Cheese, choice of chicken, steak or veggie. Guacamole Fresco .............................................................................................................. $11 Avocado, jalapeño peppers, onions, tomatoes, cilantro and fresh lime with tortilla chips Queso y frijoles fundidos ...............................................................................................$7 Cheese and beans dip with house chips Chorizo a la Mexicana .......................................................................................................$7 -
October 2020 E Building the Annandale Marketplace
$6.99 Annandale Chamber of Commerce NDEAVOR October 2020 E Building the Annandale Marketplace www.annandalechamber.com Shred fest Great 2 Success Soothing Strings Calm Covid Anxiety The Reunion Music Society 3 Real Estate: Fast Moving Market By: Ralph Brooker, President, Reunion Music Society 4 VOTE 5 Pupusas Express 8 Liberty Language 9 FACETS Opens Doors The JCC : Programs 10 for the Community 12 VIEW ON NATURE Flying Dragons 14 Butterfly Theme Park At its 25th anniversary concert, the NOVA Annandale Symphony Orchestra, with the combined Northern Virginia Chorale 15 Insurance: Flooding and New Dominion Choraliers, performs Carl Orff’s Carmina Burana, conducted by Christopher Johnston. Nov. 2019. with More Frequency At the Beginning has just given a sparkling performance of Rodrigo’s The Contents of a Concierto de Aranjuez and other substantial works. 16 It’s 1994. Gladys Watkins and Herb Smith, Lady’s Handbag-1854 The collaboration has paid off in spades. Professors of Music at the NVCC Annandale 17 A Jacket with No Tails campus, propose an idea to their friend and It didn’t take 24 years to reach that level, though. colleague, Dr. Claiborne Richardson, eminent At the very first concert on April 15, 1994, conduct- MEET THE ARTIST: music educator and member of the NVCC ed in part by Dr. Richardson, the orchestra present- 18 Board. Your community music association, Bob Simoniz ed Samuel Barber’s Serenade for Strings, Copland’s the Reunion Music Society, has a mission of Lincoln Portrait (narrated by Dr Ernst himself) and The ARTS are Being serving the community through music, but it is Fanfare for the Common Man, and other substantial 20 too small to form a symphony orchestra. -
Latin America Travellers Guide
Latin America Travellers Guide Peru, Ecuador, Galapagos, Colombia, Brazil, Uruguay, Bolivia, Argentina, Chile, Mexico,Guatemala, Belize, Honduras, Costa Rica, Panama, Cuba The Latin America and Polar Travel Specialists WELCOME TO LATIN AMERICA Finally, your Latin America journey is about to begin. If you are reading this Travellers Guides it means that you are about to set off on the adventure of a lifetime. Hosting a variety of incredulous terrains, distinct cultures, intriguing histories and hordes of wildlife, Latin America has something for everyone. From the lush islands of the Galapagos and jungles of the Amazon, to the heights of Machu Picchu and the Andes, to the turquoise waters of the Caribbean and the red earth of Atacama Desert, Latin America is a land as beautiful as it is diverse. You will find a little bit of everything here. Latin America offers an array of opportunities from thrill-seeking to deep relaxation. Whether you are looking to kayak your way through the Lakes District, trek across Patagonia, learn to salsa in Cuba, explore an ancient civilization, scuba diving in Belize or relax on the white sand beaches of Rio de Janeiro, Latin America has something for you. And don’t forget to try out the amazing cuisine while you’re there. Let the sights, sounds and smells of Latin America captivate you during your trip. We know it won’t take long before you’ve fallen in love with these diverse and stunning regions. Please read carefully through the handbook as it contains some important information and helpful hints that will help you to prepare for the day-to-day activities and alert you on some things to expect while travelling in Central and South America. -
Pupusas De Queso with Curtido and Salsa Roja – El Salvador Makes 8 Servings
Pupusas de Queso with Curtido and Salsa Roja – El Salvador Makes 8 Servings Pupusas The Salvadoran pupusa 2 c maseca (from Pipil pupusawa) is a thick, hand-made corn 1 pinch of salt tortilla (made using masa 1½ c water de maíz, a maize flour 1 c queso fresco or farmer’s cheese, grated dough used in Latin American cuisine that is 1 T fair trade olive oil stuffed with one or more of Curtido the following: cheese (queso) (usually a soft ½ head of cabbage, shredded Salvadoran cheese called Quesillo), fried pork rind (chicharrón), 1 large carrot, grated chicken (pollo), refried beans (frijoles refritos), or queso con loroco (loroco is a vine flower bud from Central America). There is also the ½ medium yellow onion, thinly sliced pupusa revuelta with mixed ingredients, such as queso (cheese), ½ c vinegar chicharrón or bacon, and frijoles (beans). Some more creative ¼ c water pupuserías found in western El Salvador serve pupusas with exotic ingredients, such as shrimp, squash, or local herbs. ½ t salt Pupusas were first created by the Pipil tribes which dwelled in the 1 t dried oregano territory which is now known as El Salvador. Cooking implements for ½ to 1 t red pepper flakes their preparation have been found in Joya de Cerén, "El Salvador's Pompeii", site of a native village that was buried by ashes from a Salsa Roja volcano explosion, and where foodstuffs were preserved as they were 3 medium tomatoes, chopped, or 1 15-oz can of being cooked almost two thousand years ago. The instruments for their tomatoes preparation have also been found in other archaeological sites in El Salvador. -
Teacher's Resource
Teacher support materials to use - Brief Plot Summary Discussion Questions Historical Photos for Discussion Detailed Plot Summary Historical Background What Did You Read? – Form Book Report – Form Word Play Activity Fill in the Blanks Review Activity Fill in the Blanks Activity Full Text Answer Key Brief Plot Summary Neighbors. In the 1980s in El Salvador, the struggle for power between the government’s army and the Guerillas, causes widespread damage and death. A peasant couple, Ramón and Pilar, see their neighbor being taken away, his wife killed, and his house burned. Ramón becomes involved in a protest and is marked for death. He tries to escape to the U.S. but is returned to El Salvador and discovers that his village was destroyed and his family gone. He again crosses the US border and is rescued from death in the desert by two nuns. He is given sanctuary by a couple in Texas. While there, he learns that his family is safe. Together again, they move to Maryland where they work in a restaurant. After several years they work to help others gain protected status and sanctuary in the U.S. Think about it Neighbors Discussion Questions Chapter 1: Ramón and Pilar 1. What is a civil war? 2. Why do you think the Archbishop’s words got him murdered? 3. Is it possible to be both poor and happy? 4. What did “disappeared” mean in El Salvador at the time of this story? Chapter 2: Felipe 1. What is El Cadejo? What does it mean? Why do people believe in such things? What does it mean to say something is not real but is real? 2. -
Buen Apetito, Bolivia! Local Food Project, by ICCO & the Postcode Lottery
Buen apetito, Bolivia! Local food project, by ICCO & the Postcode Lottery 1 Buen apetito, Bolivia! Local food project, by ICCO & the Postcode Lottery In Bolivia, deprived youngsters are trained as chefs who promote the traditional cuisine. The demand for locally produced food increases and local farmers receive more money for their produce. The result is a better life for poor farmers and for the youngsters who have better job-perspectives as chefs. In short Project name Buen Apetito, Bolivia! Applicant ICCO Country Bolivia Objective Increasing the demand for local, sustainably produced food by training youngsters as chefs who promote local dishes Target group Deprived urban youngsters and poor farmers in Bolivia Duration 3 years Requested budget € 1 325,607 Themes Local market development, food security, poverty reduction, vocational education, sustainable agriculture and health Photos Gustu, MPB, ICCO 2 Buen apetito, Bolivia! Local food project, by ICCO & the Postcode Lottery Menu Starter Introduction 4 Chef's special The project 5 For who? 6 What we are going to do 8 Planning 10 Dessert Results & impact 11 Dutch dishes Communication plan (summary): Tasty and Local 12 Our chefs Who are we? 13 Price list Budget 16 Annex: specified budget communication plan 18 Buen apetito! 3 Buen apetito, Bolivia! Local food project, by ICCO & the Postcode Lottery “ I have unlimited confidence that we can improve the world through food. My dream is that we can inspire a generation of young Bolivians to create prosperity and hope by working together to exploit Bolivia’s food commodity basis” Claus Meyer, co-founder of the best restaurant in the world, NOMA INTRODUCTION Food concerns everyone and everything. -
Catering Menu
CATERING MENU BETHANY ATHLETIC CLUB Bethany Blvd Curbside Pickup 15670 NW Central Drive | Portland, OR 97229 971.371.7610 | bethanyathleticclub.com BREAKFAST PLATTERS BREAKFAST BURRITO BAR | 10.50/PERSON SANDWICH PLATTER | 45.00 SMALL | 70.00 LARGE Eggs, sausage, real bacon bits, tortillas, sour cream, scallions & cheese Turkey club, ham & cheese, tuna, BLT & egg salad served with a fruit bowl WRAP PLATTER | 45.00 SMALL | 70.00 LARGE BREAKFAST PASTRY PLATTER | 45.00 SMALL | 65.00 LARGE Chicken caesar, turkey club, Thai chicken crunch, tuna & vegetarian Assortment of scones, muffins, sweet breads, biscuits & other delicious hummus pastries BUFFET DELI PLATTER | 10.50/PERSON Assortment of deli meats, cheeses & breads. Accompanied with tomatoes, pickles, lettuce, banana peppers, olives & cucumbers. Served with potato salad or coleslaw DESSERT PLATTER | 50.00 SMALL | 80.00 LARGE Assortment of mini dessert pastries BEVERAGES LA CROIX | 1.25/PERSON WATER BOTTLE | 1.00/PERSON LEMONADE | 10.00/GALLON Choose from a variety of lemonade flavors APPLE JUICE | 10.00/GALLON COFFEE | 10.00/GALLON ICED TEA | 10.00/GALLON Small platters serve 10 people & large platters serve 20 people See additional platters under breakfast & appetizers APPETIZERS SOUPS & SALADS SATAY SAMPLER | 12.00 SMALL | 14.00 LARGE SOUP | 40.00/GALLON (SERVES 10 PEOPLE) A mouthwatering display of grilled chicken satays with a dipping sauce Chicken tortilla, vegetarian soup (please inquire within), cream soup (please inquire within) VEGGIE TRAY | 35.00 SMALL | 55.00 LARGE Assortment