Tooth Whitening White Spots

First workshop and first encounters

Ça and est, j'ai mon premier atelier Mene-cuisine ... et ça s'est passé well!
Au menu: quatre salades, chacun sur une base cereal (maïs, riz, pâtes, et le roi des Andes starchy, the pomme de terre), à laquelle s'ajoutait source of protein binds Different (œuf, mortadella, feta cheese, and most recently, I played on the complementation of maize with beans, a cereal and legume, eaten together, provide all the essential amino acids)! Each salad was also composed of market vegetables: peppers, carrots, cauliflower, broccoli, cucumbers, tomatoes and a vinaigrette ... specific (ketchup / vinegar / red pepper, mustard / vinegar / oil, lemon / sour cream / avocado ... ).

with Colin and Charlotte, we have prepared ingredients, new utensils, and recipes on tables also purchased brand new for the occasion, and then we waited for the moms! I was a little nervous at first but everything went well. Each group has managed to make his salad, asking some advice about the size that would have the cubes of vegetables or salad dressings on the dosage, but all have participated until the end! When everything was ready, we have prepared the buffet tables to "taste" together (I say taste because it was 17H, and therefore a bit early for us to eat, but here it looks pretty normal to make a fourth meal in the afternoon ... we will have to get used!). Each had a little of each salad and some have even repaid one peso to take leftovers home. All have appeared determined to repeat the experience next week, but this time, it is who will offer a plate. A priori, we will learn the sopa de mani, ie the peanut soup. In fact the soup here is part of the food consumed daily. Often served as a starter, but also sometimes as a main dish, this soup is much richer than ours. A cereal and comprising mostly of meat, they are much thicker and dense than our mixed vegetable soup. Conversely, the salads are rare and are not considered food. They often consist of shredded vegetables (onion, carrots, tomatoes) and serve as an accompaniment to meat and grain or potato earth!
These are different visions that make fruitful exchange! I believe that the promotion of health before going through tons of nutritional advice and must pass through the promotion of taste and pleasure of cooking! I stopped thinking it was inappropriate to do workshops with international cuisine, but provided they are accompanied by Bolivian cooking classes (I was afraid of falling into the "eat it like me cleaner "). In fact, everything depends on the approach to the thing! The workshops help to give each other ideas, to take pleasure in cooking, while taking care to balance menus.

In fact, I think that in France, as here, people are cooking less and less not for lack of taste for good things but for lack of "basic knowledge" itself due to disorientation . You only question the child (or Bolivian French) about the origin of what they eat to be aware of the gulf has widened between new and old generations. Most of our parents still had peasant parents in direct contact with nature. Now, industrialization has broken this vital link. In France, the AMAP and the craze for organic products were born of the fear of long-term consequences of the expansive and intensive agriculture, which produces products for the masses more and more processed, and therefore away from their "roots".

Bolivia remains a poor country, where rural depopulation is a recent and massive. Nutritional deficiencies were added the old problems of junk food. Children, pregnant women and young mothers are most affected. In the city, much of the population still live in chronic poverty. Despite high vacancy rates in cities, Many farmers continue to leave the countryside where living conditions have steadily deteriorated. The prospect of finding work and enjoy better living conditions lead them to poor neighborhoods of cities, even where they are located libraries Ayni. When one goes to libraries, we feel the difference in living standards between the center of Sucre and its surrounding districts with streets lined with garbage and shacks.

These are strange graves in the cemetery floors of Sucre. They are like small microphones waves! The visitors have a key that allows them to open the small window at the grave to lay flowers and messages!

To make subjects more gays, let me tell you the last weekend!
Saturday we went to visit the cemetery of Sucre, known as one of the finest in Latin America. Despite its colonial style, we must recognize that it is quite original. For a few pesos a child we did the tour of the imposing mausoleum of the nineteenth century presidents who stand at the entrance. He also showed us the monument built in remembrance of the conflict that led to the transfer of capital from Sucre to La Paz. It commemorates the deaths of 27 students massacred by some 400 farmers while they were partying in two small villages in the region of Chuquisaca. Farmers have cut the heads of the students and their ears to make necklaces. Then they would drink the blood of their skulls. It was after this sad episode, La Paz have won the same period in size and economic power, we decided to move the government from Sucre to La Paz. Little paradox: the monument is composed of a statue of the motherland, a symbol of national unity, surmounted by a broken column means that the different between Sucre and La Paz is not resolved! In fact, (much to my despair), the sucreñses (inhabitants of Sucre) are rather hostile to 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 headquarters in La Paz, which creates a lot of logistical complications. The problem is that none of the two cities is ready to give up his title, which he refers, beyond the prestige, jobs ... Parades "for the capitalia" are frequent Sugar but was quick to lose interest so this conflict seems endless.

Here are my roommates in full: Maxime, Coline, Charlotte, Charlotte, Assia, and Mickael .

Saturday evening, we went to the despedida (farewell party) of two French volunteers who worked for Nanta, an association partner Ayni workers who care for children in the center of Sucre (j ' Will certainly have the opportunity to discuss it). Appraisal: Bolivians are good partiers! Unlike us, they do not drink often but when they drink, they drink a lot! Mick and Mary (both voluntary leaving) had planned a can of chicha, an alcohol made from corn, peanut and fruit, taste, widely consumed here. For us French, accustomed to a healthy flawless, the drum was a little scary because of insects and other DNI (unidentified detritus) that floated in, but taken away by the atmosphere and after a few glasses of drink, I've been tempted. And we must say that when a Bolivian hands you his Tutume chicha (bowl made with the hull of a tropical fruit), it's hard to refuse. It is customary to dip politely lips (pretending to swallow a large mouthful anyway). There was also a small group of Bolivian music, with quenas, zampoñas (panpipes), and charango (small guitar with 8 strings, originally provided with an armadillo shell). They played a good part of the night while we were farandoles around them. We talked until dawn and met a lot of people, we invited our turn to come home next Friday. This will be our first party at the apartment. We certainly start by making a post K'oa afternoon with library staff (kind of barbecue surrounded by Andean rituals in honor of Pachamama (Mother Earth)), then this will continue with an evening "normal." We can not wait to open the oven nice that I went to buy today with Maxime (I will not deny that having an oven here is a luxury ... but as we started to get tired of eating the same thing, we decided to invest all together)! We planned to make pizzas and quiches home to train for upcoming workshops!

It's been very long so I'll stop there. Thank you for your mails, I do my best to answer everyone. I hope you are well and think well of you!

cuidense. Abrazos

Marion