 Last month we announced a new ongoing project and a call for volunteers to help us build a new community center in Costa Rica. We are happy to report March has been a busy month in the Orosi Valley, as 20 volunteers of all ages traveled to help the beginning stages of construction.
Their time, sweat, and smiles brought life and encouragement to this product, and we are so proud of their efforts! As a reminder, the center will benefit approx. 190 families in the community, and have space for various classes such as community security, sexual-education, domestic violence, and church classes. It will also provide a space to host celebrations, senior gatherings, and serve place for both school and church board meetings.
We need your help to finish this undertaking, so we encourage you to sign up to have fun helping others in the beautiful Orosi Valley!
Please visit our website to view available dates this summer CLICK HERE
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Save while you serve: most of our programs have a price increase going into effect on June 1st.
Register before then to get today’s prices.
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 On May 5th many Americans with gather to celebrate Cinco de Mayo, but many may not be entirely sure the reason behind the holiday. Contrary to popular belief Cinco de Mayo is not a celebration of Mexico’s Independence Day. Mexico’s Independence Day is actually September 16.
So what exactly is Cinco de Mayo, and why are we drinking margaritas on May 5th?
It celebrates a most unlikely victory in the Battle of Puebla against a powerful French Army in 1862. While this victory didn’t free Mexico from the French, the win symbolized unity and hope for the country.
Mexicans observe and celebrate Cinco de Mayo with family gatherings, fireworks, feasts and more: the best place to go for the festivities is the city of Puebla, where the famous battle took place. Cinco de Mayo celebrations are more important for Mexicans living outside of Mexico, particularly in the United States. The holiday has evolved as a day to celebrate Mexican heritage.
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 “For my first service abroad trip, I could not have asked for a better experience. I was blessed with a wonderful group, a wonderful guide, and a wonderful community to work with. My favorite experience was getting to know the people of the La Flor community. They were the most genuine, giving & thoughtful people. Without speaking Spanish well, I could still communicate with smiles and gestures, as they did too, and I could feel how sweet they all were. Doing service projects for their community made me feel like I was leaving some of myself with them. Personally I grew on this trip. I learned a lot about myself and others. I built relationships. But most of all I was inspired. Coming back to the U.S. was an adjustment, I could have stayed in Costa Rica and volunteered forever. I miss it tremendously. But I'm glad I have the memories I do.” – Jocelyn Fifer, Costa Rica
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Chalupas
 This Cinco de Mayo, try your hand at making Chalupas, an iconic Poblano street food Chalupas Poblanas (Thick Tortillas Fried with Salsa) (adapted from Saveur) Ingredients
- 1 cup masa harina
- 1 tsp canola oil
- 1 tsp kosher salt
- ½ cup salsa roja
- ½ cup salsa verde
- 1 large white onion, finely chopped
- Finely shredded cooked chicken (optional)
- ½ cup queso fresco
Directions
- Make the tortillas: Combine masa harina, oil, salt, and 2⁄3 cup plus 1 tbsp. warm water in a bowl, and stir until dough forms. Knead dough in bowl until very smooth but not sticky, about 3 minutes. Using your hands, pinch off pieces of dough and shape into about twelve 1 1⁄2″ balls, each weighing about 1 oz. Heat a 12″ cast-iron skillet over medium-high heat. Working in batches, flatten each ball, and add to skillet; cook, turning once, until blackened in spots on both sides and cooked through, about 4 minutes. Transfer and divide tortillas between two baking sheets in a single layer and set aside.
- Place salsa roja and 2 tbsp. water in a blender, and purée until very smooth, at least 2 minutes. Transfer to a bowl, clean out blender, and repeat with salsa verde and another 1⁄2 cup water; transfer salsa verde to a separate bowl. Using a spoon, place about 1 tbsp. salsa roja on top of half the tortillas, spreading it to the edges; repeat with salsa verde and remaining tortillas. Divide onion among all tortillas, and top with shredded chicken, if you like.
- Return skillet to stove, add lard, and heat over high heat until it begins to smoke. Working in batches, add tortillas, salsa sides up, and cook, basting tops with some of the hot lard, until crisp at the edges, about 1 minute. Using a metal spatula, transfer tortillas to a serving platter, and sprinkle with queso fresco; serve immediately.
Enjoy!
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Facebook
Facebook recently converted our old Globe Aware Volunteers page.
The new format doesn’t allow an easy way to post and share photos.
To keep up to date with our projects and fun, be sure to like us at https://www.facebook.com/globeaware
To share photos, friend and then post to “Shanti Shahani GlobeAware”.
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Globe Aware in the News
TimeOutDubai explains how a family volunteer vacation can address entitlement CLICK HERE
Pick up the March 2017 edition of Money magazine to read the feature article on Cultural Awareness, Globe Aware and our volunteer vacation program in Thailand.
In the News-Globe Aware has been featured as a Top Eco-Traveling Enthusiast of 2017 for Sustainable Voluntourism! CLICK HERE
Check out our recent feature in this United Airlines article - 5 volunteer vacations to take with your family CLICK HERE
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Globe Aware
6500 East Mockingbird Lane, Suite 104
Dallas, Texas 75214-2497 |
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