13 Ekim 2012 Cumartesi

Review: The Neruda Case ... and More Bits and Pieces

To contact us Click HERE


Review
The Neruda CaseRoberto Ampuero,translated by Carolina De RobertisRiverheadBooks (2012)

Rolando Hinojosa once told me that writers should write books, not book reviews. Ieventually understood what he meant (at least, what I think he meant) and I cutback on reviews for La Bloga and other outlets. However, every once in a whileI come across a book that spurs me to write a few words of praise, despiteRolando’s wise lesson, because the book is special in some way, or several ways.
TheNeruda Case by Roberto Ampuero is one such book.
TheNeruda Case is the first of Ampuero’s books to be translated into English,although he has long been published worldwide. He is a professor at the University of Iowaand has lived in the U.S.for years. His reluctant detective, Cayetano Brulé, is the protagonist in aseries of novels that are immensely popular. Brulé is a Cuban living in Chile. Ampuerois a Chilean who has spent time in several of the countries that serve asbackdrops to his stories including Cuba,East Germany, Bolivia, and Mexico, all featured settings inThe Neruda Case.
Roberto Ampuero
The bookliterally spans the globe and decades of time. It begins in 2006 when Bruléfixates on a photograph of Pablo Neruda, which in turn launches him intoremembrances of his first case. The reader then steps into the turbulent Chileancrisis of 1973. Allende’s government is on the verge of a violent collapse. Thepoet is on the verge of dying. But he has one last project to fulfill and heengages the young Brulé to carry it out.
Brulélives with his activist wife in Valparaíso, although the marriage is on therocks. He encounters the celebrated poet Neruda at a party, and eventually thetwo meet privately to discuss Neruda’s quest. He wants Brulé to find DoctorBracamonte, whom Neruda had known thirty years earlier in Mexico City. Brulé assumes the doctor may bea last hope for the poet, who is suffering from prostate cancer. He doesn’trealize, of course, that he has not been told the entire story and that he isabout to embark on an adventure that will throw him into the midst of the ColdWar and the international tensions that existed when capitalismand socialism competed for hegemony in Europe, Latin American and Asia. And only later, as he tracks down clues around the world, does he understandthat his search is for something much more precious and personal to Neruda thanthe doctor’s expertise.
Salvador Allende and Pablo Neruda
But thebook is not a political diatribe. Far from it. This is a fast-moving thrillerwith a sprawling tableau, satisfying doses of suspense, and three-dimensionalcharacters. Famous and infamous historical figures dot the literary landscapeincluding Salvador Allende, who appears in a wonderful scene with Neruda that dramatizesthe last time the two men saw each other. Brulé’s odyssey brings him in contactwith several of Neruda’s mistresses, writers, poets and artists of theculturally fertile seventies, Che Guevara’s girlfriend, cold-blooded Stasiagents from East Germany,the jazz musician Paquito D’Rivera, and even the play Life of Galileo byBertolt Brecht has a role in the plot.
Georges Simenon
That playis a signal for one of Ampuero’s themes. Brecht’s drama centers on Galileo’storment when he sacrificed his scientific and philosophical views in order to survive persecution. In a sense, Galileocreated another version of himself. At one point in the book Neruda commentshow he has re-manufactured himself several times, played several differentparts over the course of his life, and it is almost too obvious when Neruda tellsBrulé that he should create another persona for himself, that of a detective.Neruda, the poet, the artist-creator, instructs Brulé to use the mysteryfiction of the great Georges Simenon as detective training manuals. Neruda believes that Simenon's illustrious detective, Maigret, can transform the young Brulé into the investigator that Neruda needs at that particular time of his life. In thisway, fiction and reality intermingle, art and life compensate one another, andthe reader is faced with a multi-layered mystery that satisfies on all levels.
One ofthe main aspects of the book is Ampuero’s fictional glimpse into thecomplicated, contradictory, and very human character of Pablo Neruda. The fivechapters are named after women who played key roles in the poet’s life. Neruda’swomanizing and, frankly, scandalous treatment of his wives and mistresses areessential to the story the author writes. But so, too, are the poet’s artistic accomplishments,his iconic role in Chilean history, and his impact on all those who came intocontact with him. 

Ampuero admitted to an interviewer that Neruda made apowerful impression on him when he was a child and lived in the sameneighborhood as the poet. He went on to say:
“I wrotemy novel about Neruda, staying true to the actual history of Chile between1970 and 1973, because I admire him as a poet, because I was curious about himas a neighbor, and because his personal life intersected with crucial momentsof 20th-century history.
“But I had another, powerfulreason for writing my novel. Sheltered by the license of fiction, I strove toportray the Neruda of flesh and blood, the real human being with his grandeurand meanness, loyalties and betrayals, certainties and doubts—the poet whocould love passionately and at the same time leave everything to embark on anew affair, a more feverish and impassioned one, that would allow him to writebetter poetry. Neruda was a towering poet, a sharp politician, a human beingwho searched tirelessly for love, and a man who enjoyed the pleasures ofbourgeois life. He contradicted himself. It isn’t easy to write a novel thatcaptures the real human being, as Neruda’s fame is so solid and universal thatwritten works about him tend toward the apologetic and adulatory, keeping himon a pedestal. I believe that both his genius as an artist and his authenticside as a man spring from his complex spirit, his light and shadow, and thepassion of his human condition.”

You can read the entireinterview here.

Thequibbles I have with the book relate to a few glitches that probably need to beexplained by the translator. Overall, the prose is excellent and one of theauthor’s main talents is that he never intrudes into the story that is actedout by his characters. But some sentences are awkward and seem out of place.Certain passages appear to be repeated, or at least the narrative thrust ofthese passages show up more than once. But, these are minor.  I recommend The Neruda Case and eagerly anticipatemore from Roberto Ampuero. 


Bits and Pieces BRACERO PROGRAM -- HISTORIC GUEST LABOR PROGRAM BETWEEN U.S. AND MEXICO FEATURED IN SMITHSONIAN EXHIBIT AT REGIS UNIVERSITY  [from Regis University website]In addition to viewing one of the most interesting and relevant exhibits about the labor guest worker programs between the United States and Mexico, the orchestrator behind Regis University’s two-month hosting of the historic Smithsonian exhibit Bracero Program wants visitors to the exhibit to gain an understanding of the human face behind the Bracero Program.
Regis University, Colorado’s only Jesuit Catholic university, is hosting the Smithsonian Institution’s travelling exhibit called Bittersweet Harvest: The Bracero Program, 1942-1964, through Oct. 28 in the University’s Dayton Memorial Library.

“The Bracero exhibit is intriguing because of the individual stories that comprise it,” said Nicki Gonzales, assistant professor of history at Regis University and the individual orchestrating the exhibit at the University’s North Denver (Lowell) campus “I want people to recognize that each laborer had a story that was just as rich and just as important as the observer’s. I would like those who view the exhibit to come away with a more complete picture of our nation’s history and an appreciation for the contributions that Mexicans have made. The Bracero history is a transnational story, as is much of our history.”

Begun in 1942 as a temporary war measure to address labor needs in agriculture and the railroads, the Bracero Program eventually become the largest guest worker program in U.S. history. Small farmers, large growers, and farm associations in California, Arizona, New Mexico, Texas, Arkansas, and 23 other states hired Mexican Braceros to provide manpower during peak harvest and cultivation times. By the time the program was canceled in 1964, an estimated 4.6 million contracts had been awarded. 

Bittersweet Harvest, a new bilingual exhibition organized by the Smithsonian’s National Museum of American History and circulated by SITES, examines the experiences of Bracero workers and their families, providing rich insight into Mexican American history and historical background to today’s debates on guest worker programs.

Consisting of 15 freestanding, illustrated banners, the exhibition combines recent scholarship, photographs from the Smithsonian’s collection, and audio excerpts from oral histories contributed by former contract workers.

Gonzales’s extensive background in history is evident as she discusses in almost reverent tones the individual stories that comprise the Bracero exhibit and the many questions raised by the exhibit.

“On one hand, you have the US desperate for labor during and after WWII, and on the other, you have a group of men who make the decision to leave their homes and families in Mexico for opportunity in the US,” Gonzales explained. “The individual stories behind that decision are fascinating...what were their lives like prior to leaving, what did they give up in making the decision to leave, what were their experiences like in the US--with all of the challenges that brought: racism, classism, exploitation, broken promises...yet, they were able to create a culture, to survive, and to send money home....all meanwhile aiding the American economic machine, contributing in vital ways to our country's victory in WWII...until the mid-1960s, when America would pass a landmark immigration law, partly in response to the results of the Bracero program. And, finally, the question of what effects did their decision to leave Mexico as a Bracero have on the rest of their lives...and the lives of their children and grandchildren?”

In addition to the exhibit, Regis University will sponsoring numerous additional activities in conjunction with the exhibit. Among those are a Bracero Program Oral History Project, a Romero Troupe Theater performance and actor talk-back, and a labor history panel featuring four professors and activists.

The Bracero Program Oral History Project
includes students and faculty who are gathering oral histories from former Braceros and their family members. These interviews, as well as any artifacts will be exhibited near the Smithsonian exhibit. These video interviews will be stored in the archives of Regis University's Center for the Study of War Experience, a nationally-recognized archive of oral histories and artifacts related to war-time experiences. 


The Romero Theater Troupe will perform a short play on the history of the Bracero program through the Bracero laborers' experiences. A panel of speakers will follow the performance. The labor history academic panel is expected to feature experts presenting their work on the Bracero Program and related topics. Several additional supporting events will be conducted during the next two months in conjunction with the exhibit at Regis University.

For more information, on the exhibit or to participate in one of the projects, contact Gonzales at ngonzale@regis.edu or Sonia Del Real at sdelreal@regis.edu.









James Luna Presents Making Do: Performance and Installation Premiere

Wednesday, October 3 or Friday, October 5 7:00 p.m.

Performance artist James Luna premieres his unique art installation and performance piece, Making Do, created specifically for a limited engagement at the Denver Museum of Nature & Science.

This special premiere includes a performance by Luna, a chance to view the installation, and an artist’s reception.

In Making Do, Luna explores a “survival skill” developed by his California Indian peoples to endure in a post-contact world. Luna conveys how Indians cleverly “made do” in hopes of maintaining an Indian life while coming to grips with the loss of the “free” lifestyle they once lived.

Luna, a Pooyukitchchum/Ipai native, is a world-renowned performer and artist who has produced a variety of artworks illustrating his artistic, social, and political commentary.


$15/member, $18/nonmember
Ricketson AuditoriumCash bar reception to follow.

Reservations are required as space is limited. Call 303.370.6000 (M-F, 9-5) or click here to purchase tickets online.


Scholastic Art & Writing Awards






 State Out of the Union at the Tattered Cover
State Out of the Union: Arizona and the Final Showdown Over the American Dream  Jeff Biggers

Oct 11 2012 7:30 pm Colfax Avenue

[from The Tattered Cover website]

Days after President Obama beseeched his fellow lawmakers in the State of the Union ‘to come together as a people, Republicans, Democrats, Independents,” and “find common ground, even as we're having some very vigorous debates,” the extraordinary effect of Arizona’s sagebrush rebellion had already rippled across the country.

In the alarming and fascinating State Out of The Union, award-winning author Jeff Biggers shows how the Arizonification of America is in full swing. More than 25 state legislatures have already introduced copycat anti-immigration bills of Arizona’s controversial SB 1070. But immigration reform is just the opening salvo—in Arizona, and for the 2012 elections.

With one of the most radical Tea Party factions in control of its legislature, Arizona and its growing bevy of wingnut politicians have not only dislodged Sarah Palin as one of the most popular jokes on late night TV shows, but have set in motion one of the most alarming challenges to federal authority in history. The legislature has passed several bills challenging federal authority on gun laws, Medicaid, and the rights of undocumented children to attend school or go to the emergency room. One bill debated in the state congress proposed prohibiting "courts from considering international law or legal percepts of other nations or cultures when making judicial decisions." Another bill required federal environmental inspectors to register with the sheriff whenever its representatives enter one of Arizona's fifteen counties. One Forbes reporter wrote that the bill could be summed up in three words: ”Stay outta Arizona.” As a precursor to the 2012 election, Arizona defiantly unveiled its vision of a Tea Party America—that may be our future.

About the Author


Jeff Biggers is the American Book Award-winning of The United States of Appalachia, and In the Sierra Madre. He has worked as a writer, radio correspondent and educator across the United States, Europe, India and Mexico. His award-winning stories have appeared on National Public Radio, Public Radio International and in numerous magazines and newspapers, including The Washington Post, The Nation, The Atlantic Monthly, Salon, among others. He splits his time between Tucson and Illinois. His website is: www.jeffbiggers.com

Pueblo Chile and Frijoles Festival Saturday, September 22, 2012 - 10:00am - Sunday, September 23, 2012 - 4:00pmThis annual event set up by the Greater Pueblo Chamber of Commerce features entertainment tents, vendors, and of course, roasting chiles and produce for sale. Cost: $2 entry fee for festival. During the Festival the museum will have the popular Pony Rides along with free admission to the trading post featuring living history presentations and the Native Thundering Voices Community featuring singing, dancing and drumming. The Pueblo Herb Society, Pride City Quilt Guild and Pueblo Handweavers Guild will also demonstrate their crafts. The museum’s galleries will be open with admission at just $1 per person. For more information: 719.583.0453.
El Pueblo History Museum Information
301 North Union
Pueblo, CO 81003



Later.

Staggering down las calles de Denver's Northside

To contact us Click HERE

by Rudy Ch. Garcia
Three Chicanos who live and practice their arts in Denver: aretired factory worker, now artist and music aficionado; a former practicinglawyer turned novelist; a formerly employed bilingual teacher who sculpts hisgardens and fiction.
Thursday night we walked the blocks of what natives call theNorthside. The gentry, developers and transplants have taken out much of itsculture, much as they take out weeds from their yards and the characteristicarchitecture of the neighborhood homes to replace them with foo-foo plants andminimalist houses. So, we walk the blocks, commenting on our loss and deridingthe substitutions.
The second floor apartments on 32nd & Zuni where mexicanofamilies once could afford to live and send their niños to neighborhood schoolsto learn to read and write in their native language are now hundred thou condoswhere Spanish is much less heard, if at all. The former residents relocated tooutlying areas where rent is cheaper and instruction their kids receive now allin English.
The flat-roofed buildings that once housed bars where one ofour fathers and a father-in-laws drank themselves into alcoholism and exchangedstories of cómo era when they grew up in the San Luis Valley or crossed overlooking for more than just cantinas with cold beer and pool tables.
The old tequila bar that served the best chorizo con huevosbreakfast and where you could order obscure tequilas for less than half theprice of the yuppie establishments that sit there now with no Spanish speakersto speak of and food prices that make you wish you weren't hungry. The formerbar owned by relatives of a Jalisco distillery family who succumbed to a lavishpurchase offer that ousted one of the best places to compose fiction on aSaturday morning.
The Anglos passing by us, wondering quien sabe qué about us,some not daring to look up from the dog they're walking nor respond to a hello,no matter that the only difference between the three of us and gringo drunkswho'll later pepper the sidewalks are our physical features.
A plethora of restaurants/bars overloaded with customerswith too much discretionary funds, too much searching for identity and culturein an area they helped strip of the same.
Multi-stored structures marring the skies with the barenessof concrete and glass where once stood brick homes with families, children whowere sent to public, not charter or private schools, where the music ofquinceañeras and birthdays formerly rang out on weekends, and now thousanddollar bikes and BMWs mutely sit on patios or out front.
The old, Chicano bar-Italian restaurant still open. Stillserving cheap drinks and its neo juke box blaring oldies. A kitchen fire andfire alarm end a brief stay.
We walk the sidewalks, the three of us. Admitting somebenefits of progress, though much of that is limited to one day being in aposition to sell our houses for much more than we paid and then being in theposition of leaving what once was.
We talk of places and times and remember-whens; we drinkmore, but not enough. Celebrating recent individual accomplishments; wishingeach other well and future luck. We can't do the same for the old DenverNorthside. The name itself has been taken from us, regurgitated as a string of truncatedlabels more descriptive of the money entering the area, the overpopulation ofdrinking places, the higher income levels of the encroaching gentry.
We had a good time anyway. Because we know more andnotsimply about the history  of thisarea. We experienced things here that stay with us, in our artwork and literaryworks. We still feel it. Live it. Lamenting the changes doesn't change that.
Es todo, hoyRudyG

FUNDRAISER in Support of the 3rd Annual Children's Poetry Festival in El Salvador

To contact us Click HERE

Un Solo Sol KitchenSaturday, September 29, 2012
11:00am until 2:00 pm
 1818 E. 1st St.,
 Los Angeles, CA 90033
Tel: (323) 269-8680
Menu: Traditional Salvadoran Plate [$15]
Pupusa (Revuelta or Loroco with Cheese)
Sweet White Corn Tamale
Fried Plantain

Live Children's Music with Sara Quintanar, Authors readings & Raffles

The proceeds will provide:
- 800 tote bags for all the children in attendance
- 800 books, pencils, bookmarks to include in tote bag
- 800 lunches and refreshments for the children
- Decorations for the festival: banners, balloons and mascots
- Transportation for children to and from the festival
- Airfare, hotel and meals for participating children's book authors

Raffle/ Rifa

Buy one, two or more tickets. You can get these prizes courtesy of Curacao. By participating in this raffle, you are supporting the next poetry children's festival in El Salvador. One ticket for 3 dollars or two tickets for 5 dollars. The raffle will take place on September 29 at Un Solo Sol Kitchen.

A good way to buy tickets will be to donate at http://www.active.com/donate/poetryfestival . We will put the tickets in the raffle for you.



 Auction at Piñata Art Gallery


Please join us on Friday, Oct 5th at the Piñata Art Gallery in San Francisco! Beautiful works available for auction - plus wine and ceviche reception.





Southwest Meets Midwest

To contact us Click HERE


by guest-contributorLucrecia Guerrero

Lucrecia Guerrero




            Saturday,October 13, 7:00 p.m. Melinda Palacio, award-winning writer and a regularcontributor to La Bloga, will appearat the “Writing Out Loud” author series at the Michigan City Public Library inMichigan City, Indiana.    This is the“Writing Out Loud” program’s twenty-eighth season and has, in the past,featured writers such as Frank Delaney, Joyce Carol Oates, Gwendolyn Brooks,Jane Hamilton, and Andrew Greeley. Robin Kohn, thelibrary’s public relations and programming director, recently stated in The News Dispatch that she believes “eachof the authors for this year’s program has demonstrated relevance to an area ofpublic interest—including regional politics, history and current popculture.”   Melinda’s novel Ocotillo Dreams, set in Chandler,Arizona during the migrant sweeps of 1997, fits nicely into Kohn’s descriptionof this year’s lineup of authors.               It is certainly heartening to know thatfor the last two years, Kohn has included U.S. Latina writers.  This year Melinda Palacio presents, andlast year I was one of the featured authors.  After an interview by Dr. Jane Rose, I introduced my novel Tree of Sighs, set in the Southwest andMidwest.  This year, Robininvited me to interview Melinda Palacio before her presentation.  I eagerly accepted for I’m quitefamiliar with Melinda’s work and admire her writing, not only her prose but herpoetry.             Melinda’sOcotillo Dreams and my Tree of Sighs were both published byASU’s Bilingual Press in 2011, and that is how Melinda and I came to beacquainted.  Shortly after beingintroduced via email, Melinda invited me to join her at a reading at theTattered Cover Bookstore in Denver, Colorado.  Our relationship as writer-supporting-writer and as personalfriends has steadily grown. 
Lucrecia Guerrero and Melinda Palacio at the Tattered Cover
            Forsome of the audience at the Michigan City Library event, this may be theirintroduction to Melinda’s writing. But I’m sure it won’t be the last that they hear from this talentedauthor.  Melinda holds aB.A. from UC Berkeley and an M.A. from UC Santa Cruz.  A 2007 Pen Center Emerging Voices Fellow, Melinda was morerecently named a Top Ten New Latino Author of 2012 by Latino Stories.  Melinda’s chapbook FolsomLockdown won the Kulupi Press 2009 Sense of Place Award.  OcotilloDreams won the Mariposa Award for the Best First Book at the 14thAnnual Latino Book Awards 2012 and a PEN Oakland Josephine Miles Award.  HowFire is a Story, Waiting a full-length book of poetry forthcoming from Tia ChuchaPress, has garnered a blurb from none other than Juan Felipe Herrera,California’s Poet Laureate 2012. He concludes an amazing quotation with these words:  “I don’t think there is anything likethis book.  ¡Brilliantísima!” NeedI say more? Melinda alwaysdelivers a powerful reading, so her audience at the “Writing Out Loud” programwill not be disappointed.  Andduring the interview I will ask Melinda questions about Folsom Lockdown, OcotilloDreams, and How Fire Is a Story,Waiting, allowing the audience to learn more about her creative process   
Lucrecia Guerrero grew up on theU.S./Mexico border but has lived and taught in the Midwest for years.  She holds an M.A. in English and anM.F.A. in Creative Writing.  Herstories have been published in journals such as The Antioch Review. Chasing Shadows, her collection of linked short stories waspublished by Chronicle Books in 2000. Tree of Sighs, her debut novel,was published by Bilingual Press in 2011. Tree of Sighs was awarded aChristopher Isherwood Foundation Award and the Premio Aztlán Literary Award.   


Weird Ronnie's fish guts

To contact us Click HERE

A short magic realism tale about a bilingual teacher and a strange kid from the neighborhood

byRudy Ch. Garcia   

Isaw Weird Ronnie yesterday, the third-grader who lives down the street andaround the block from me.  As hisrotundous, roly-poly shape closes the distance between us, I see he's up to hisusual--kicking at a pit bull through a fence, snagging wasps to pull off theirwings, and chasing first-graders whose legs he's threatening to pull off.  I take a break from weeding discardedwhiskey bottles from my cactus garden and ask him what he's doing, 'cause helooks a little sad."Nuttin."He says that a lot.  Like that time he was in an empty lotburying a pair of red shoes and pink socks and I asked him what he was doing,he said, "Nuttin."  Itake that to mean he's thinking of things to keep himself busy.  Idle hands, you know.Anyway, as I crouch there,yanking prickly pear needles out of my forearm, I ask him if he knows anythingabout the boy over on the street who was reported missing."Nope." "You know the boy,"I say, "the one that use to call you loco.  What'd you do, kill him?"  I say jokingly, before I can catchmyself.I remember too late that thelast time I made a remark like that my car wouldn't start for days.  Whatever I worked on--the battery,plugs, wiring--when I tried starting it, nothing happened.  Except, Weird Ronnie'd be standingnearby, smirking his ghoulish little grimace.  Finally I told him I was sorry if I'd had hurt his feelings,and his beamy little eyes lit up and my car started--all by itself.SoI'm wondering now if I'm in trouble for joking with him about the missing kid,when he says, "Nope, he's okay. I made sure he had enough air and water for a couple of days."Since that kid's already beenmissing for four days, I get distracted, my hand slips off a rock, and Iget a cheek full of cactus needles. While I'm yanking those out, I decide to change the subject.Ialso noticed Weird Ronnie looked a little thinner than usual.  If you've never seen him, well, he'sdefinitely plump, though he wasn't always that way.  When he was real young he was pretty skinny, up until thetime those kidnappers left that scrawled ransom note about getting his littlesister back.  His parents nevercould read the note to figure out where to send the ransom, so they never gother back.  But Weird Ronnie didplump up.  Go figure.Anyway, I say, "You'relooking trimmer.  You been workingout?"  I can't help giving hima nervous chuckle."Nope.""What you beeneating?""Nuttin.""Nuttin?  Haven't your parents been feedingyou?""Nope.""Why not?""Ain't been home sinceTuesday."I'm worried again.  The first time this happened, it tookthe cops a week, a subpoena and two court orders to get them to come back.  I hoped this wasn't going to last aslong because the neighborhood lost a lot of cats during that episode.So, I have to ask, "Wantsomething to eat?""Yup."  (He also says that a lot.)"What would youlike?  How 'bout sometamales?""Nope. Got any fish gutsor chicken lips?"Ilaugh and say I don't think I have either one, but I take him in and fix him apeanut butter sandwich, with a little tuna laid on, and tell him it's close tofish guts.  He gives me a big smilethat shows his cracked, black teeth. While I'm looking for something for him to drink, I ask how school is."Okay.""How the sixth-graderstreating you?"  I always hearthey tease him something awful, for his weight, teeth, and all the rest."Fine."We don't talk much while hefinishes the tun-- ... uh ... fish guts sandwich.Then he tells me,"You're always building things. You got any extra wood?""Yup."  (Sometimes I say that.)"You know how to build across, like a big crucifix?""Sure, that's easy.  What size you need it?""Big enough for asixth-grader."Imanage to think up a quick lie and tell him I don't have the right kind of woodfor that.  I'm not sure about thestare he gives me, but I can tell he's thinking.As we head out onto the frontdeck, Weird Ronnie grabs my hand, jerking me so I have to look into hiseyes.  "You know, I know thatwasn't at all like fish guts, right? It was tuna, huh?  My uncleMario used to give me tuna."Idon't know if it's his clammy hand or his tone of voice that bothers memore.  Like the feeling you get ina nightmare about swimming, when something underwater grabs your leg and youcan't get away no matter how much you try to shake and shake it off.The tone of his words bothersme 'cause I remember his uncle Mario was never the same after he babysat WeirdRonnie one week.  Last I heard, theuncle had been transferred to a federal institution 'cause the state hospitaldecided they couldn't treat him."I'll try to do betterthan tuna next time," is all I can think of saying.  With that he lets go of my hand andstrolls away down the sidewalk.  Heseems to have given my wrist a rash, but I'm glad he at least leaves with ahalf-smile on his face.  I alwaystry what I can to get along with him.AsI watch him turn the corner of the block, I remember the nice house that usedto be on that vacant lot, before all the arsons.  But since most of the adults do pretty much whatever WeirdRonnie wants now, luckily the fires don't happen as often anymore.Just before I go in for theevening, I'm thinking how much could real fish guts cost.  And what could it hurt to make him onemeasly cross?## #

12 Ekim 2012 Cuma

Why and How to Freeze Blueberries

To contact us Click HERE
Ahh, summer. Full of hazy days, humid nights, and lots and lots of blueberries. Those sweet orbs of azure joy are welcome anytime of year, but especially right now, when they provide a fruitacular (fruitacular?) balm for the grossest weeks of summer.

That's a flowery way of saying that blueberries are currently on major sale at both my supermarket and Costco, going for about $0.16/ounce. That's just about as cheap as they'll get around here, and I want to preserve the bounty for the winter months. (That's when I  crave blueberry pancakes, but have to usually settle for acorn squash pancakes. It's just not the same.)

Fortunately, freezing blueberries for future use is easy as (blueberry) pie, and a heckuva lot cheaper than buying off-season ones come January. All you need to do is follow these simple steps. You'll thank me come Christmas (because surely, there's no one more deserving of expensive gift-like things than a babble-prone, extremely lax blogger you barely know.)

Anyway, let's get to it. 

Step 1: Cut a hole in the box. Buy an Ark-of-the-Covenant-sized carton of blueberries from your local farmer's market, big box store, or preferred fruit venue.


Step 1.5: Get some freezer baggies while you're at it. Honestly, they're nice to have around, regardless. Tom Bosley was right on.


Step 2: Take a picture that you may someday use as a computer background. Make sure it is well-lit and in focus, so people (note: your mom) think(s) you're super awesome.


Step 3: Measure out your desired amount of blueberries. It could be in cup or half-cup increments, or by weight. Whatever you prefer. For my own nefarious purposes, I did eight ounces at a time.

Step 4: Place the blueberries on a small baking sheet. Stick that sheet right in your freezer.

NOTE: Blueberries are weird in that you should generally wait to wash them until right before using 'em. Less mushiness that way.


Step 5: Freeze for a few hours. Overnight is best.

Step 6: While the freezing process is occurring, watch the finale of Friday Night Lights and contemplate your values. Hope that someday you may make Coach Taylor proud.


Step 7: Once berries are frozen through, pour them into a freezer-safe Ziploc baggie. Get as much air out as possible, using a straw or your purty, purty mouth. Then, label that sucker.

NOTE: You do not have to write "Frozen Blueberries," as so brilliantly demonstrated here. Odds are you'll know they're frozen when you remove them from ... wait for it ... yep, the freezer.


And that's pretty much it. The blueberries should keep for a couple of months this way. (If you start seeing major freezer burn or frost buildup, it's probably a pretty good indication they should be used soon.) Try them in smoothies, crisps, or the aforementioned flapjacks. Viva la France!

Stumble Upon Toolbar

Little Expense, Big Savings: What's Your Favorite Frugal Buy?

To contact us Click HERE
We purchased this toothpaste squeezer doohickey for $0.99 cents about four months ago: 


Since then, we're buying way less toothpaste. It should save us quite a few bucks in the long-term, too, provided we don't lose it / the cat doesn't eat it / it doesn't get sucked into the sweltering pit of despair we call "outside right now."

Which leads us to this softball question for a fiery Friday:

Sweet readers, what's your favorite frugal buy?

Do tell! Pass it on!

Stumble Upon Toolbar

I Made Bread! It Was Easy. You Can Too.

To contact us Click HERE
You know when it's August, but your iPod thinks it's December, and it plays "Do They Know it's Christmas," and you find yourself silently mouthing "Tonight thank god it's them, instead of YOUUUUUUUUUUUUUU" at a nice Asian man who clearly thinks you're about to steal his bag of lychees?

I love that.

I also love bread, but have never in my whole puff attempted to make it until this summer, assuming it was roughly as complicated as re-wiring the Hadron Collider. Then, it dawned on me that, a few years ago, Mark Bittman  published a recipe for five-minute, idiot-proof, no-knead artisan bread. It's since been updated and refined by half the population of Guam, but the essentials are there: four ingredients, a bowl, a pot, and time. So I tried it myself, and whaddayaknow? It's the best. Seriously. In all seriousness. Squared. I will eat this and nothing else until I die, presumably, of choking on bread.

Here's how you make it. (Do it! We'll have a bread party.)

First, gather your ingredients. They are:
  • 3 cups of bread flour
  • 1 little packet of active dry yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 cups lukewarm water
If you plan on making this baby a lot in the future, bite the $4 bullet and purchase a package of yeast from CostCo or something. It is approximately four billion times cheaper than buying it envelope by envelope, a.k.a What I'm Currently Doing.


Second, you get a large, non-reactive mixing bowl and combine your dry ingredients, a.k.a. The Ingredients You Didn't Get From the Tap.


Third, add water and stir until it becomes a spongy, dough-like mass, a.k.a. Mr. Squishy. Don't overstir, or something bad will happen. I'm not exactly sure what, but aren't you scared now?


Fourth, cover that baby. With plastic and rubber bands. Then, leave it out for at least four hours, but for as long as several days, refrigerating after those first 240 minutes. (Note: The longer it sits, the better it will taste. I've gone up to three days.) If you have a cat that's prone to eating dough (er, not that I know any cat like that) ...


... hide it somewhere, like the Cave of Caerbannog, where it will be guarded by a rabbit so foul, so cruel, that no man (or cat) has yet fought with it and lived.


A cabinet will also be sufficient.

Eventually, your dough will expand like crazy, to about three times its former size. It will also appear softer and slightly wetter. (Note cat in lower part of photo, stalking wet dough for potential lunching. His lobotomy is scheduled for tomorrow.)


Fifth, cover a clean cooking surface (a counter, mayhaps) with a thin sheen of olive oil. Turn the dough out on to the surface, and fold it over two or three times. Cover everything with plastic wrap, and let it sit at least 30 minutes, but for up to 2 hours. If it's been refrigerated, it must be given enough time to come to room temperature. It must!


Sixth, while the dough lounges around, move your oven rack to the lower third of your oven. Then, preheat that sucker to 450 degrees F. Grab a pot or Dutch oven, cover it, and stick it in there, to warm along with the oven.

This is mine. It's a 3-quart hard anodized piece of Calphalon, but I'm fairly sure any sizable, oven-safe covered pot will do. (Have doubts about yours? Look it up on the interwebs.)


Seventh, once everything is good to go, CAREFULLY remove the hot pot from the oven and VERY CAREFULLY place the dough into it. SUPER CAREFULLY cover it, and COLOSSALLY CAREFULLY place it back into your oven. Bake for 30 minutes. I CAN'T EVEN EXPRESS HOW CAREFULLY YOU SHOULD remove the cover. Bake an additional 15 minutes, or until the top of your bread is nicely browned. If you see it starting to burn, get it out of there.

Eighth, flip the bread out on to a wire cooling rack. It should look something like this:


And one more time, in black and white, for posterity:


Ninth, once it's cool enough to handle, eat that bread. It may seem like a big loaf at first, but I promise on all that is good and pure, none of it will go to waste. Here's the above loaf, 30 seconds later:


And finally:


Happy baking!

Stumble Upon Toolbar

My Dinner with Aline

To contact us Click HERE
This post was written by Leigh, who usually pens CHG's Veggie Might column.

Greetings darling CHG readers! I've missed you ever so. The most exciting thing happened since I was here last. I went to Rwanda to teach crochet to the girls of the Ubushobozi Project, and I'm bursting with joy to share with you a first-hand account of your generosity in action.

You may recall that Ubushobozi is a vocational training center that teaches at-risk teenage girls sewing and life skills that set them on a path of empowerment and self-sufficiency. Students are provided lessons, materials, a sewing machine, a salary and a daily meal, health care for themselves and members of their households, and so much more. They learn to be independent, how to run a business by selling the tote bags and clothes they make, and that people are invested in them and their success.

And they dance…do they ever dance!

Back in the spring, Kristen and I introduced you to Aline, who was in particular need of a kitchen. Aline studies and works at Ubushobozi to support her two sisters and ensure the youngest, Diana, gets the formal education not afforded to Aline and Olive, the older sister.


The sisters' house was in disrepair. The roof leaked, the windows had no shutters, the door had no locks, and of special interest to the CHG community, the house had no kitchen. The girls cooked on a charcoal stove outside in the elements rain or shine, and when the rain was too much to light a fire, they took their cook pot to a neighbor or, as often, went without supper. You rallied to Aline's aid and quickly raised $200 so Aline and her sisters could build a new kitchen.

Immediately, after the fundraiser in March, a terrible rainstorm took off Aline's leaky roof and damaged the walls of her house. With our blessing, the Ubushobozi directors allowed Aline to use the kitchen money to make emergency repairs to her roof and walls, and as soon as the rains passed, replenished the kitchen money from the general fund.

Cut to August: Aline has one of the swankiest houses in her village, with doors that lock and everything.


On my visit, our crew, that included me, directors Betsy and Dolinda, and founder Jeanne, rode on motorcycle taxis (oh dear Maude, I thought I was going to die) to the girls' village to check out their digs. Our first stop was Aline's house. The village was immediately abuzz with the news that "mzungus" (non-Africans) had arrived.


Escorted by a number of small children from the village, Betsy and I almost burst into tears when we saw Aline's house. The crumbling mud bricks we'd seen in photos were smoothed over with an adobe-like clay. A new tin roof gleamed in the sun. Doors and shutters were obviously new, with shiny locks to protect the girls at night. Diana took us around back.

There it was: Aline's kitchen, a brand-new mud-brick structure standing fresh and bright among the banana trees and bean poles. It had ventilation windows near the roof and a stone floor. Since it was the dry season, the stove was still outside, but the kitchen stood ready to withstand the rains to come—the rains that are pounding them now.


Aline poked her head from inside the house, just emerging from a bath.

"One minute," she said smiling, and popped back inside. A few minute later, she joined us outside, draped in vibrant fabric, showing off her kitchen and posing for pictures. She disappeared again and Diana led us to the living room.

Their tiny house was neat and tidy. The only light came through the high windows. We sat in wicker chairs around a wooden coffee table and chatted and laughed with Diana and Faustin, Ubushobozi's gardener, who also lives in the village. We marveled at all the work that had been done. After about 30 minutes, Aline finally joined us, fully dressed in a polo shirt and long skirt, proffering heaping plates of food.

"I cooked," she exclaimed, proudly serving her guests.

The meal was a delicious stew of potatoes, chayote, onions, and spices. I was only able to identify the chayote after I asked what we were eating. Aline jumped to her feet, disappeared for a moment, and returned to plop a chayote on the coffee table in front of me. She called it something else, but I can't recall the Kinyarwanda name.


After our fabulous, filling meal of squash and potatoes, we took 100 or so more pictures with Aline and Diana and made motions to leave. But it was not goodbye. Our group grew in number with every home visit, and this was merely our first stop—and first meal.

If you're still not sure of your impact on these sisters, Dear Readers, know this: these girls' lives have been changed. Because of your generosity, they are now protected from the rain and from robbers, they can eat a full meal despite the weather, and they have a pride in their home that is visible on their faces. And this pride extends to others in their community. They are an inspiration to those around them, and the more their lives improve, the more they can do to help their friends and neighbors.

Okay, I'm going to cry again. Thank you, CHG readers, for your constant support of us, Aline, Ubushobozi, and the good you do wherever you go.

Stumble Upon Toolbar

A Beginner's Guide to Beans, Plus 42 Bean Recipes

To contact us Click HERE
This article first appeared in October 2009.
Some will balk at their flavor and size. Many will have texture issues. And still others just won’t enjoy the farting.

But know this: there are few cheaper, healthier, and more versatile foods than the humble bean. Members of the legume family, beans can be found everywhere from gourmet restaurants to campfire cauldrons. They’ve been vital to the survival of certain populations, and instrumental to the development of particular cuisines. Also, they taste good.

Still, there are folks out there unfamiliar with chickpeas and pintos, kidney and black beans. And for them, CHG proudly presents the following: a breakdown of why beans are wonderful, plus 42 tried-and-true recipes in which to use them.

HEALTH BENEFITS

Low in fat, high in protein, and astronomically high in fiber, beans work beautifully as the main components of recipes, but also as fabulous alternatives to meat. This is for a few reasons: A) they create a complete protein when paired with nuts, seeds, or grains, B) their chemical composition makes you feel sated longer than a lot of other foods, and C) they have a bulky and substantial mouthfeel, so you never feel deprived. Studies have found them to be solid tools in weight loss and maintenance, and integral to the prevention of all kinds of diseases.

If that ain’t enough for you, this WebMD blurb is pretty convincing: “In a recent study, bean eaters weighed, on average, 7 pounds less and had slimmer waists than their bean-avoiding counterparts -- yet they consumed 199 calories more per day if they were adults and an incredible 335 calories more if they were teenagers.” Sweet.

P.S. True to the well-known rhyme, beans make you both smartier and fartier. They contain both certain vitamins that improve brain function AND undigestable sugars, which lead to exciting intestinal activity, which leads to gas. So there you go.

PRICE

Grown globally from Ethiopia to Australia, beans are some of the most plentiful - and subsequently cheapest - edibles anywhere. A pound of dried beans in Brooklyn will generally run about $1, and will produce four to six cups of food after rehydration.

Compare that to meat. In my neighborhood, a pound of chicken breast (one of the healthier animal options) runs $1.69 on sale. It shrinks slightly when cooked, ultimately producing around two cups of poultry.

Let’s do some math, then. One cup of cheap chicken is $1.69 divided by two, or $0.85. One cup of beans is $1.00 divided by five, or $0.20. Using these (incredibly) rough numbers, chicken breast is 425% the price of dried beans.

Of course, the numbers will vary by area, sales, and math skills, but you get the idea.

DRIED OR CANNED?

It’s a controversy as old as storage itself: dried or canned beans? On one hand, dried beans are universally cheaper, and widely considered to possess a creamier consistency and better overall flavor. On the other hand, canned beans aren’t terribly expensive themselves, and the taste difference is pretty negligible when you’re talking about everyday kitchen use.

The tiebreaker, then, is time. If you have the wherewithal, forethought, and 90 to 480 minutes to rehydrate a bag of dried chickpeas, you’ll be rewarded in kind. If you‘re throwing dinner together and an hour-long prep time is crazy talk, canned beans are the way to go.

It’s worth noting that if respected cooks aren’t using canned beans already (Giada DeLaurentiis, Sara Moulton, etc.), they’re starting to come around. Even die-hard dried fans like Mark Bittman have been giving props to metal dwellers recently. Meaning: don’t fear the Goya.

INTRODUCING … THE BEANS

If you’ve ever tried chili, hummus, minestrone, Texas caviar, Mexican food, Indian food, Italian food, or, er, refried beans, you’ve already experienced the wonder of the bean. They’re omnipresent in cuisines all over the world, and come in a range of flavors and sizes that can be adapted to thousands of dishes. Here are six of the most common found in the U.S., along with a few recipe suggestions for each.

(A quick note before we get to the beans themselves: there are a zillion types of legume, and some [like the soybean] are rocketing in popularity stateside. But to keep things manageable, we’re sticking to a few big ones.)

Black Beans
Used frequently in Latin cuisines, the black bean is a small, ebony bean with an earthy flavor. I find it pairs very well with grains, and makes for a stellar soup.
Black Bean and Tomato Quinoa
Black Bean Brownies
Black Bean Burrito Bake
Black Bean Salad with Fresh Corn
Black Bean Soup
Calabacitas Burritos
Stuffed Peppers with Black Beans and Corn

Black-Eyed Peas
A terrible band, but a wonderful food, black-eyed peas are all over Southern cuisine. Like other beans, they’re great sources of fiber, folate, and protein. Unlike other beans, you will always feel like they’re looking at you.
Black-Eyed Pea (Texas) Caviar
Black-Eyed Pea Salad
Collard Greens and Black-Eyed Peas

Cannellini/White Beans
There are a ton of variations on the white bean, but I dig cannellinis in particular for their creaminess and flavor. Found in many Italian dishes, you’ll find that Microsoft Word often corrects its spelling to “cannelloni,” which is annoying.
Escarole and White Beans
Garlicky Long Beans and Beans
Grilled Zucchini with Quinoa Stuffing
Guacamole Bean Dip
Penne with Lemon, Potatoes, and Cannellini
White Bean and Tarragon Soup
White Chicken Chili
Spinach and Cannellini Bean Dip

Chickpeas (Garbanzo Beans)
Without chickpeas, there would be no hummus. And without hummus, there would be no joy. Vital to Italian, Indian, and Middle Eastern cuisines (among others), the plentiful and versatile garbanzo bean can be found in virtually every form, from dip to stew to flour (though I have yet to see a chickpea smoothie). Due to its subtle flavor and increasing ubiquity in the U.S., I like to think of the chickpea as a gateway bean; if you like it, odds are other legumes will soon follow.
Beets and Greens Curry with Chickpeas
Chickpea Salad
Couscous with Chickpeas, Tomatoes, and Edamame
Curry in a Hurry
Greek-Style Chickpea Salad
Lemony Light Hummus
North African-style Chickpea Salad
Pasta e Ceci
Pasta with Zucchini and Chickpeas
Pasta with Broccoli and Chickpeas
Pindi Chana (Spicy Chickpea Curry)
Roasted Chickpeas
Shredded Zucchini and Chickpeas Over Polenta

Kidney Beans (red and pink)
Substantive and quite large in comparison to other common legumes, kidney beans go great on salads and substitute fabulously for meat in chilis and stews. And seriously, what’s a frugal kitchen without red beans and rice?
Chili Corn Pone Pie
Pumpkin Turkey Chili

Pinto Beans (Frijoles)
Wonderful on their own and even better mashed, these pink-brown legumes claim the great honor of being the only bean my mom likes. Also, I could be talking out my neck here, but I find pintos a little sweeter than black beans and chickpeas.
Refried Beans
Swiss Chard with Pinto Beans and Goat Cheese

Multiple Beans
Each of the following recipes use more than one type of bean.
Bodega Beans (any)
Camp Stove Veggie Chili (black, kidney)
Curried Chickpeas and Black Beans (chickpeas, black)
Easy Vegetarian Bean Chili (any)
Gallo Pinto (pinto, black)
Indonesian Curried Bean Stew (chickpeas, black, kidney )
Light Leftover Turkey Chili (black, kidney)
Turkey Chili with Beans (white, pink, kidney)

And that's our ballgame. Readers, how about you? What are your favorite bean recipes?

~~~

If you like this article, you might also dig:
  • 20 Cheap, Healthy Dishes Made From 10 Pantry Staples
  • How to Tell if a Recipe is Cheap and Healthy Just By Looking at it
  • Spend Less, Eat Healthier: The Five Most Important Things You Can Do

Stumble Upon Toolbar