Globe Aware January 2017

NEW-BANNER
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Happy New Year!

Thankful for the past, and looking towards the future. Here are a few ideas for your next adventure in service:

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It’s better to give than to receive

How do you bring in the New Year? Here are a few unique traditions from some of our program locations around the world:

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Romania: One of the most unique and interesting things to witness is the vibrant mask-dances that take place throughout the country. These dances consist of cosutmes from all reaches of the animal kingdom and represent death and rebirth and their symbolic personages. There are deep cultural ties to every dance and is definitely something worth seeing if you are in Romania this time of year.

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Philippines: Eating black eyed peas is does not hold the same good luck charms during this time of year. In the Philippines, eating pancit is the go to dish for bringing one good luck for the upcoming year. Eating sticky rice is also meant to strengthen a family’s bond. Maybe it is time to spice up your edible traditions!

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Guatemala: Some Guatemalans choose to celebrate the Mayan New Year due to their history and geography. Their calendar consists of 18 months with 20 days each. There is actually a 19th month made up of only 5 days called Wayeb that was set aside for specific rituals.

Try your hand at making your own Pancit

philippines 2Ingredients
  • 1 pound boneless, skinless chicken breasts
  • 1 pound pork loin, trimmed and halved
  • 1 tablespoon Safflower or light Olive Oil
  • 1 Yellow Onion, diced
  • 3 large cloves of Fresh Garlic, minced
  • 1-1/2 cups chopped Green Cabbage
  • 3/4 cup grated Carrot
  • 1 (6-8 ounce) thin Rice Noodles
  • 1 to 1-1/2 teaspoons Chinese 5-Spice
  • 1/2 teaspoon Kosher Salt, more or less to taste
  • 1/4 teaspoon White Pepper
  • 3 tablespoons low-sodium Tamari
  • Sliced Green Onions, for garnish
  • Lime Wedges, for serving
Directions

Place the chicken and pork into a medium pot, fill with enough water to cover. Crack the lid and bring to a boil. Reduce to a simmer and poach for 20 minutes. Remove and cool before dicing into bite size pieces. Reserve the cooking liquids.

Heat oil in a large wok or 12-inch cast iron skillet over medium-high heat. Add onions and cook 2 to 3 minutes or until soft. Add garlic and cook for 1 minute. Add in the diced chicken and pork, cooking until the edges are golden brown, about 5 minutes. Next, add in the cabbage and carrot and cook for 2 minutes.

In the meantime, place the rice noodles into a bowl, completely cover with hot tap water and soak for 8 minutes.

Season the meat and vegetables with salt, pepper and Chinese 5-spice. Add in a couple ladles of the reserved liquids and 3 tablespoons of tamari.

Drain the rice noodles and add into the wok, use two wooden spatulas and toss them into the pork and cabbage mixture until heated through, adding more ladles of cooking liquids as desired.Garnish with sliced green onions and lime wedges.

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