There, I conducted my first cooking workshop ... and everything went well!
On the menu: four salads, each based on a cereal (maize, rice, pasta, and starchy king of the Andes, potatoes), to which is added a different protein source (eggs, bologna, goat cheese , and the last corn and red beans, cereal and legume, eaten together, provide all the essential amino acids). Each salad was also composed of market vegetables: cucumbers, carrots, cauliflower, broccoli, tomatoes ... and a specific dressing (ketchup / vinegar / red pepper, mustard / vinegar / oil, lemon / cream / avocado ...).
with Colin and Charlotte, we have prepared the ingredients, new utensils, and recipes in the tables also purchased for the occasion, and then wait for Moms! I was a little nervous at first, but everything went well Each group got to make a salad, sometimes asking for advice on the size you should take the buckets of vegetables, or the dosage of vinaigrettes, but everyone involved all the way! When all was ready, we arranged the buffet tables to 'prove' together (I say try because it was the 5, so a little early for us to eat, but here it seems quite normal to make a fourth meal in the evening ... We'll have to get used). Each one had a little bit of salad, and some even paid a weight to carry home leftovers. All seemed determined to repeat the experience next week, but will be they who proposed a plate. Apparently, we will teach how to do the bowl, that is the peanut soup. In fact, this soup is part of the food consumed daily. Most of the time served as input, but also sometimes as a main dish soups are much more consistent than ours. A cereal and comprising most of the time meat are thicker than our soups of pureed vegetables. By contrast, the salads are rare and are not considered as complete meals often are composed of grated vegetables (onion, carrots, tomatoes) and accompany the meat and cereals or potatoes!
Are these different visions that make the exchange is successful! I think the promotion of health before going through a ton of nutritional advice, must pass through the promotion of taste and pleasure of cooking. I stopped thinking it would be inappropriate to international cooking workshops. Now I think these should be accompanied by Bolivian food shops (I was afraid of falling into "eaten as I'm more healthy "). In short, everything depends on the way to address this issue! The workshops can give each other ideas, to take pleasure in cooking while caring for the balance of the menus.
In fact, I think that here as in France, people are cooking less and less not because they lack the taste for good things but by the lack of "basic culinary knowledge, and the same is connected to a loss of food references. Just questioning children (French and Bolivian) on the origin of what they eat to realize the gulf has widened between new and old generations. Most of our parents still had relatives peasants, contact with nature. Now, industrialization broke this essential link. In France, AMAPs and enthusiasm for organic products is born by the fear of long-term consequences of extensive and intensive agriculture, which produces for the masses more and more processed products, and thus far is their "roots."
Bolivia remains a poor country where the rural exodus is recent and massive. A former food shortages were added problems of poor eating habits. Children, pregnant women and young mothers are most affected. In the city, a large proportion of the population is living in a situation chronic poverty. Despite a very high unemployment rate in cities, many farmers are leaving their camps where living conditions have continued to worsen. The prospect of finding work and benefit from better living conditions encourages them to broaden the poor outskirts of cities, the same which are implanted Ayni libraries. When one goes to libraries, it becomes the difference in living standards between the center of Sucre and its suburbs with streets bordered by waste.
To move to happier subjects, let me tell you the last weekend!
On Saturday we visited the cemetery of Sucre, known as one of the most Latin America beautiful. Despite its colonial style, we need to recognize that it is quite original. For a few pesos, a child made us a tour of mausoleums of presidents of the nineteenth century erected at the entrance. He showed us the memorial built in commemoration of the conflict that chained the transfer of the Capitalia from Sucre to La Paz. Commemorates the death of 27 students massacred 400 peasants when celebrated in two villages in the region of Chuquisaca. The farmers would have cut the heads of the students and their ears to make necklaces. Then they would have drunk the blood of their skulls. Following this sad episode, and La Paz had won while carving and economic power, the government decided to transfer. Small paradox: the monument consists of a statue of the Motherland, a symbol of national unity, crowned by a broken column means that the conflict between Sucre and La Paz is not over! In fact, (and it is my great despair), many of Sucre are upset with Evo Morales Why? Mainly because of conflict between Sucre and La Paz for the "Capitalia", ie the title of capital of Bolivia. In summary, the judiciary is in Sucre, but the government is based in La Paz, which involves many logistical complications. The problem is that none of the two cities are willing to give up his title, that pays more than the prestige, jobs ... Parades "by Capitalia 'are frequent in Sucre but leaves soon to be interesting to see that the seemingly endless conflict.
Saturday night we went to the farewell of two French volunteers who worked to Nantes, a friend of Ayni association that deals with working children in the center of Sucre. Summary: Bolivians are well revelers! Unlike Europe, but not often take when they drink, take loooong! Mickaël and Marie (the two volunteers to be) had expected a baril of chicha, a corn-based alcohol, peanuts and fruits, with particular taste, widely consumed here. For us, French used to perfect hygiene, the baril hinted insects and other ID (waste not identified) to float in, but taken by the atmosphere and after a few glasses of appetizer, swayed me. And needless to say that when you have your tutumi Bolivia chicha (bowl made from the shell of a tropical fruit), it is difficult to reject the offer. Then need to soak in the liquid lips and pretend if you took a big gulp). There was also a small band of Bolivian music with flutes, panpipes and charango (small guitar 8 string, originally equipped with an armadillo shell). They played a good part of the night while we farandoles around them. We talked until dawn and find enough people, we invite our turn home the following Friday. It will be our first party in the department. Maybe start by making a K'oa in the afternoon with the library staff (kind of barbecue accompanied by Andean rituals to honor the Pachamama, and then continue with a party "normal." We pretty quickly release the oven I went buy today with Max (not hide them to have an oven here is a luxury ... but as we started to get tired of always eating the same thing, we decided to invest all together)! We plan to make homemade pizzas and quiches to train at the next hearing workshops! It is rather long
then here I stand. Thanks for your emails, do what I can to answer them all. Hope you are well and think of you! Beware
. Hugs Marion
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