Our Mexico Rediscovered Program gives volunteers the opportunity experience a side of Mexico that few travelers ever get to see. You will have the opportunity to become a participant for change rather than a normal volunteer spectator.
The program, located in Cuernavaca (about 2 hours outside Mexico City), is far from the glitz and glamour that the popular coastal Mexican resort towns offer international tourists. Cuernavaca, nicknamed the "City of Eternal Spring," is famous for its warm stable climate and its rich history and colonial architecture.
Volunteers will have the opportunity to do traditional sight-seeing in historic Cuernavaca, visit a Temazcal (Prehispanic Nahuatl healing steam bath), and attend a lecture on poverty and country development. A series of cross-cultural learning activities, such as cooking demonstrations and games of futbol (Spanish for soccer) are planned to be a fun, yet educational, way to become immersed in a new culture.
Fundraiser – Bringing Water to San Pedro de Casta
In our previous newsletter, you read about Beth Karbe’s trip to San Pedro de Casta, how she fell in love with the place and it’s people, how she was inspired to do something and that she was putting together a fundraiser. Remember? Well, Beth has it all coming together tremendously.
She has created a facebook event page here; there will be food and drink, live music, an amazing silent auction, and you can even get a t-shirt at the event to help support the cause. She is calling it, "Bringing Water to San Pedro de Casta".
The t-shirt and Beth at work:
The major water source for San Pedro requires irrigation ditches and the people of the community lack the funds for the equipment needed to break through the heavy rocky soil, for engineering help, and for acquiring other needed resources. Beth saw this need and wants to make a difference. In her own words:
“It's just that I fell in love with that community, those people, their magnificent hearts, and want to do what I can from here to help. San Pedro is truly a very special place.”
And Beth is truly a very special person. She didn’t rest when she got back from San Pedro; she went to work visualizing what needed to happen:
“Obviously, for a lasting system, we will need bigger, better, more reliable pipes (laid deeply in the ground). And a system that will work in the short term, but also one that can be expanded later on to fulfill more needs. In other words, it seems important to get it done right, and the people of San Pedro deserve that.”
Then, with enthusiasm and pupose, she created the vision and set the tone for the event. Again, in her own words:
“The fundraiser is a big project I am envisioning. I am envisioning it with awareness of the time, energy, effort, and stress involved, but also with joy, excitement, hopefulness, and belief. This CAN be done!”
It IS being done! Beth has put together a dedicated team of wonderful people who share her passion for helping others. They are doing a terrific job and they are working unbelievably hard to make this fundrasing event a great success.
Everything is coming together in beautiful, organic, synergistic ways for the team, which is what happens when people come together with caring, purpose and love to get something done. Way to go team! The date is Friday, November 4 • 7:00pm - 10:00pm at United Church of Gainsville.
If you are in Gainesville, you don’t want to miss this. Hearing Beth talk about her adventures is inspiring and she will have pictures from her trip. If you are not in town, then donate to this great cause!! Below is the link to donate online. Under campaign you are sponsoring, PLEASE put "Bringing Water to San Pedro de Casta".
Travel for Good - New Entries Are In - Be Sure To Vote!
Well, it is that time again. The latest Globe Aware winner, Tiffany Schively, is back from her trip and voting for the next winner has begun. We have several entries for our trips in the voting round for the new contest.
Finding the Globe Aware entries is a little confusing, but if they mention Ghana or Cuzco in the title, you’re on the right track. If you would like to vote for one of our trips as your choice, heres a list of the titles of the entries to help you navigate to them.
The current contest voting continues through December 14, 2011 with the finalists announced on the 25th and the four winners on December 31st. There are two contest cycles a year and they select four winners (or teams of winners) each cycle. Winners will have six months to take their volunteer vacations. Check out the chart below for more information!
Enter today and help us make the world a better place, one trip at a time.
Sour Citrus Pork Tacos with Caramelized Root Vegetables
The Mexican staple, the tortilla, is still prepared much the same way as it was traditionally. Maize, and lime, cooked on a stone slab. Meat also plays a big part in traditional Mexican food. Many of the meats eaten today were an addition from the Spanish. The soldiers from Spain combined their imported diet of rice, beef, pork, chicken, wine, garlic and onions with the native foods of pre-Columbian Mexico which included tomatoes, beans, chocolate, corn, vanilla, avocado, papaya, pineapple, chili peppers, squash, sweet potato, peanut, fish and turkey. Root vegetables have been part of the traditional diet for millenia. Try this updated pork and root vegetable combination for a delicious pairing. And, heaven forbid, don’t stop there. The amazing Mexican dessert standard that follows is delightful.
Several corn and whole wheat tortillas
1 teaspoon canola oil
12 ounces pork loin, cut into 2 1/2-inch chunks
Salt and black pepper as needed
1/4 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lime juice
2 tablespoons freshly squeezed lemon juice
1/2 onion, cut into large chunks
3 garlic cloves, crushed
1/2 teaspoon dried Mexican oregano
1/4 teaspoon ground cumin
1/2 cup low-sodium chicken broth
3 cups root vegetables (mixture of beets, parsnips, sweet potatoes, butternut squash, or celery root), diced
1/2 cup red onion, thick julienne
4 fresh thyme sprigs
Non-stick cooking spray, as needed
Preheat conventional oven to 400 degrees F.
Heat oil in saute pan over medium-high heat. Pat pork dry and season with salt and pepper as desired then add to hot pan and sear on all sides until browned. Transfer pork to small saucepan over medium heat and add orange juice, lime juice, lemon juice, onion, garlic cloves, Mexican oregano, cumin, and chicken broth; bring to boil, cover and transfer to oven and cook for 1 hour. Remove from oven, pull out pork and shred with two forks; keep warm.
In large mixing bowl, combine diced root vegetables, red onion, fresh thyme sprigs and season as desired with salt and black pepper, tossing while coating with non-stick spray. Spread vegetable mixture in a single even layer across a non-stick baking pan. Roast in preheated oven for 40 minutes or until crispy and tender. Remove from oven; keep warm.
Heat tortillas. Place tortillas on flat on work surface and divide shredded pork evenly and top evenly with crispy root vegetables. Serve immediately with fresh orange wedges.
Tres Leches Cake (Three-Milk Cakes
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 eggs, separated
1 1/2 cups granulated sugar
1 1/2 cups water
1 teaspoon almond extract
Preheat oven to 350 degrees F. Grease and flour a 13 x 9 x 2-inch (3-quart) baking dish.
Combine flour, baking powder, baking soda and salt.
In a separate bowl, beat egg whites, adding sugar gradually, until stiff. Add egg yolks, 1 at a time; beat well. Add flour mixture, water and almond extract.
Mix on slow speed. Pour into prepared pan and bake 30 to 40 minutes, until cake tester comes out clean. Cool cake. Cover and refrigerate overnight.
3 tablespoons cajeta (goat's milk caramel spread from Mexican market)
1 (5 ounce) can evaporated milk, divided
1 (14 ounce) can sweetened condensed milk
2 cups whipping cream
2 teaspoons vanilla extract
1/2 cup corn syrup
Pierce cake all over with a fork.
Place cajeta in glass measuring cup. Add 1/4 cup of the evaporated milk; stir, then beat vigorously until blended.
Combine cajeta with sweetened condensed milk, remaining evaporated milk, cream, vanilla extract and corn syrup in 2-quart saucepan. Heat to boiling, whisking constantly.
Pour Milk Mixture over cold cake, 1 cup at a time, letting it absorb between additions.
1/2 cup whipping cream (chill cream, bowl and beaters well)
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup sour cream (can use light)
2 tablespoons confectioners' sugar
1 teaspoon Frangelico (hazelnut liqueur)
Beat cream, adding granulated sugar gradually until cream holds peaks.
Stir in vanilla extract. Combine with sour cream, confectioners' sugar and Frangelico.
Spread evenly over cooled cake. Refrigerate until served.
Serve in squares, spooning some of the Milk Mixture from the bottom of the pan over cake.
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