Tim Costa Blog 5

6 Ingredients

Vegetarian.  Serves 20

Produce

1/2 tsp.   Garlic Powder

Baking and Spices

1 (1 ounce).       Ranch dressing

Packet                mix, Dry

2 tbsp                Red pepper flakes

Oils and Vinegars

1 cup.            Canola oil

Snacks

1 box        Saltine Crackers, 

                  Unsalted

Tools and Equipment

2                  Glad plastic 

                    containers (8 cup)

Above me is the ingredients to making a seasoning for saltine crackers in my family. The reason I chose this ingredient is because my family is notorious for bringing a big bag of them to family events or holidays. I remember When my mom first made them, I was a young high school student and my family was always in charge of bringing the deserts for Thanksgiving. However that year my mom found this recipe that she thought would be good for snacking on before the main dinner. Luckily my Mom was right. The crackers were a huge hit. My cousins gave the crackers the nickname "crack crackers" because they are more addictive to try then crack. Every Thanksgiving and family event from that point on my cousins would call or text my Mom to make sure she would make some to bring over. The taste is basically a really spicy but good saltine cracker. My aunt and friend tried to replicate making them but they never turn out the same as compared to my Mother's crackers. To this day we do not know how she makes them so good. I chose to talk about these crackers because they are my favorite thing to snack on before the Thanksgiving meal. I am much more of a salty than sweet guy.  Also it is better to snack on something salty before, rather then when you already have a full stomach after the meal and then you're trying to eat something sweet. There have also been a few occasions in the past when my Mom has forgot to make the Saltine crackers, and when we had shown up to the family event everyone would grill my Mom on why she did not bring them. So not only are they good, but they also bring people closer together which brightens up the mood. Once I get my own kitchen and bother my mom to teach me how to make them, I might attempt to make them for special occasions as well. Such as when I have friends over or even if my family decides to visit. I also enjoy this tasty snack because I never had a seasoning like the one listed above on a cracker. It is a pretty unique taste if you ever get the chance to try it and will probably leave you wanting more. That is if you enjoy spicy and salty things. If not, then this might not be the snack for you. 

Blog 5

My favorite recipie is Menudo. Menudo is a traditional Mexican soup and it has always been my favorite thing to eat Even in 100 degree weather. This is my favorite dish becuase it was a speacial meal that we only ate on the weekends it was something that I always looked forward to it. Menudo reminds me of family and makes me think of happy memories. Whenever I would eat it I would be with all my family just sitting around the table in the morning eating and talking. You can add lots toppings such as Chile, dried oregano, lime, onion and cilantro which are my favorite, you also eat it with tortillas on the side. Many people don’t like it becuase of the texture of the tripe but the broth is so full of flavor.

Ingredients

• 2 Pounds of Rumba Meats Honeycomb Tripe
• 1 Liter of Water
• ½ White Onion
• 1 head of garlic about 4-5 cloves
• 1 Branch of Fresh Oregano
• 1 Branch of Fresh Rosemary
• Salt
• Guajillo Sauce 2 pasilla peppers, 2 guajillo peppers, salt, pepper, cumin, clove of garlic
• 1 Can of Beef Stock
• 1 Can of Hominy
• 2 Potatoes cut into medium sized cubes

Instructions

• Clean the Tripe with water and vinegar, and then rinse.
• Trim the fat around the edges of the tripe.
• Cut the Tripe into small chunks and add it to a pot with boiling water and cook for about 25 minutes.
• Drain the water and rinse the Tripe again. Set aside.
• In a large, clean pot add a liter of water, the garlic, onion, salt, fresh herbs, beef stock, potatoes, and tripe.
• Bring to a boil and let cook for 20 minutes.
• Make the guajillo sauce by removing the seeds and stem from the pasilla and guajillo peppers, and boiling them for 15 minutes in water. Drain the water and blend the softened peppers with one clove of garlic, salt, pepper, onion, and cumin. Strain the mixture with a strainer.
• Add the guajillo sauce and the hominy to the pot with the rest of the ingredients and let cook for an additional 10 minutes.
• Serve with lime, onion, and cilantro.

Nutrition

Calories: 281kcal | Carbohydrates: 19g | Protein: 29g | Fat: 9g | Saturated Fat: 3g| Sodium: 25mg | Potassium: 459mg | Fiber: 3g | Vitamin C: 16.2% | Calcium: 4.7% | Iron: 19.7%

Blog 5

My favorite food to cook is steamed skate. Not everyone might know what a skate is, it is a fish that looks like a stingray and this recipe can be replaced by a stingray if you want. Skate and stingray are widely consumed in Asian countries and seen as a delicacy. I had a chance to eat steamed skate at a Korean restaurant in Los Angeles a few years ago and absolutely fell in love with the food. For people that do not like fish, or doesn’t like visually displeasing food, I do not recommend trying my recipe. I had a hard time trying steamed skate as it didn’t look appetizing to me when I first saw it. However, if you like to try new food and have exceptional taste, I recommend you to try my recipe. The reason why I’m sharing this recipe is because steamed skate became our family’s favorite after I cooked it at my home a couple of times. I want people to enjoy and try new foods that they never had before.

    The first steamed skate I ate had a dry rub of Korean chili paste, (Gochujang) and sesame seeds mixed with other ingredients. The fish was dry but had a nice taste. Skate tastes like chicken and fish mixed together. Skate is covered with soft cartilages that are found in every part of the body and it is exceptionally crunchy. When eaten with its soft meat, you can truly experience a new world of texture. The second steamed skate I tried was covered in a soy sauce based broth and was very moist and tasted a lot like soy sauce. My recipe that I learned combines the two recipes.

Ingredients:

• 5-9 pieces of skate
• One spoonful of minced garlic
• Two spoons of Gochujang (Korean chili paste)
• Four to six spoons of soy sauce

-For gochujang and soy sauce, add as much as you want, keeping the mixture’s thickness almost like honey

• One spoonful of sesame seeds
• Three pinches of finely diced scallions
• Half spoon of sugar
• One whole radish, Korean or Japanese radish

         -Buy something that you can fill the bottom of a pot

Step 1. Please mix garlic, gochujang, soy sauce, sesame seeds, scallions, and sugar in a bowl.

           -Cover the bowl with something and put it in the fridge for at least 30 minutes to an hour.

Step 2. Prepare the skate. Inspect the meat by skimming through every part with your finger to look for any unskinned parts. If you feel something sharp and feel like sandpaper, cut that part out with a knife.

Step 3. Get a pot big enough and fill the bottom of the pan with radish cut into 2 or 3 inches width wise. Pour water so the radishes are half submerged.

Step 4. Put the skate on top of the radish. Turn on the gas on between high and medium and put the lid on the pot. Cook for 10 to 15 minutes.

Step 5. Serve the skate with the sauce you put in your refrigerator!

Blog 5

CRAB FRIED RICE

BY: Sydney Vann

Crab fried rice is a popular meal for Thai and Chinese people. It has amazing flavors and can be served in many ways and it can be customized to however you like it. 

Main ingredients:
- 1 1/3 cups of water
- 3 tablespoons of vegetable oil
- 1/2 tablespoon of sugar
- 2 teaspoons of salt
- 1/4 pound of cooked crab meat (real or artificial)
- 2-3 cloves of chopped garlic

Optional ingredients:
- Shrimp and other seafood
- Onions (thinly sliced or wedges)
- 1 tablespoon of chopped cilantro
- Half of a cucumber (sliced)
- Pineapple (sliced)
- 1 lime (sliced)
- Bell pepper (sliced)

Begin cooking: 
1. Place water and rice in a saucepan, bringing it to a boil.
2. Reduce the heat, cover the saucepan, and leave it to simmer for 20 minutes.
3. In a separate pan, add oil (just enough to grease the surface). Once the pan is hot, add the garlic and onions. Stir for about two minutes.
4. Add sugar and salt in the rice, stir, and let it cook for another 5 minutes.
5. Increase the temperature of the heat and add the crab meat. OPTIONAL: add the sliced cilantro, green onion, bell pepper, and pineapple. Let cook for another 2-5 minutes, until the crab meat is heated through.
6. Garnish with sliced of lime and cucumbers.

** OPTIONAL: if you used pineapple, you can slice the whole pineapple in half and use it as a bowl to place the rice in (as seen in the image above)**

Personally I've eaten this many times growing up and it tastes delicious on its own, but if you're a sauce person like I am, I'd recommend adding spicy sauces such as Sriracha or Tabasco for extra flavor and a little kick. If you're not a fan of spicy sauces, then I'd recommend soy sauce instead.

Blog 4

Arlington Meets Las Vegas

I moved to Las Vegas, Nevada my freshman year of high school, the food in Vegas is pretty much a variety, Vegas is a variation of all types of food rather than just one, it is culturally diverse food wise and people wise. I feel Vegas is a place to test your taste buds on different types of food from different cultures that are foreign to you and it's a place to get into new things. It's also the place of take out, or eating out in a way, I feel while living in Vegas I've ate out rather than an home cooked meal. Ivory-Anna, moved to Arlington, Texas during her second year of middle school she is now in her junior year of college at UT Arlington. Ivory-Anna tells me that in her city the majority culture is African type food, BBQ, and Soul food. Ivory-Anna stayed in an apartment across the street from the campus, and she ate out more that at home, but she ate homemade type food, food from the place she worked at called Cheddar's Scratch Kitchen, a southern food, Texas based restaurant. I asked Ivory-Anna if she was willing to try new foods out of the ones she's been exposed to since she's pretty limited to certain foods unlike I am in Las Vegas. She answer that she maybe be is but she feels we are both limited since I lack the authenticity of the food she has and vice versa, there is certain types of food she wouldn't try due to the high standard that she holds to food that she is already aware of, for example she wouldn't eat KFC over Popeyes. I asked Ivory-Anna if the African cultured food she’s had compared to African American cultured food?  She replied yes, African American and African food compared to each other are basically comfort food yet in different way, due to how they are prepared. I asked Ivory-Anna if now that she is away from Arlington, if comfort food has herder her from trying different foods here in Las Vegas or Reno? She followed with yes in a sense, when she tries other places she tries to find food that closely resemble the foods in Arlington if not she doesn't have a need to try it and tries to stir clear from that. I asked Ivory-Anna when she thinks back to home in Arlington what was the first food that comes to mind. She replied with country fried chicken which is chicken fried twice. I asked if that was considered a general/basic food, traditional? She replied with yes it's a go to, something they could have on the regular that is considered to remain the same. Ivory-Anna is still opted to revert to her comfort food while in new areas, she tries to introduce herself to new things but is in a way picky, she finds herself trying to find food similar to home to remain close to home while away, ironically for comfort.

blog 4 Interview Script

For this blog, I went outside the normal culture of food that we are used to. Many are so comfortable with the food we eat on a day-to-day basis in the US, and we don't usually explore other cultural foods. I interviewed one of my friends, Ryan Phen, who is from Malaysia, and always asks me to try his family's foods, in which I always do, and experience a culture shock. I asked him a series of questions that relate to the Malaysian culture and how his experience has changed since he's moved to the US.

~How have you blended your Malaysian food roots with American culture?

A lot of times I miss the food and ingredients found in Malaysian food culture so when I’m cooking/eating, I will substitute with what is available here. And sometimes these new experiments end up being delicious. It helps that Sacramento (where Ryan came from before college) is diverse with different cultures, so I’m able to try new foods that I would never have eaten in Malaysia. So not only am I blending my Malaysian roots with American culture, but I’m also taking from other cultures a as well. It’s a melting pot!

~Tell me a bit about Malaysian food culture and how it is so unique.

I love spicy. Malaysians love spice, be prepared to sweat when you eat Malaysian food. What I love the most about Malaysian food culture is that it’s a blend of so many other cultures. You have the traditional native culture that is a blend of Chinese and Malay people, also known as nyonya. Malaysia also has a strong Indian culture, as well as many Western influences because of British colonization. So it’s possible to eat from each culture in one sitting.

~What are some of your favorite Malaysian dishes and ingredient combinations?

Some of my favorite dishes are nyonya kuih (dessert), roti of any kind (we serve roti with everything), and durian and other tropical fruits. My favorite is Pakistan mango, which is only available in back home.

~Street food is a huge in Malaysia. Tell me a bit about the most popular street dishes.

Char Kuey Teow is very popular in Kuala Lumpur. The national dish is nasi lemak, a combination plate of curry, sambal, egg, and cucumber with rice. And roti is also super popular at street carts. These are all foods that were very easy to access and also very cheap back home. Some people tend to look down on the street food but that didn't stop me from eating it almost everyday. Also most of the food here is abundantly filled with spices.

~What should trourists know when going to food carts in Malaysia?

My advice for tourists who want to eat at Malaysian street carts and hawker halls is to scope out what other people are eating before you decide which stall to visit. And I always check out how clean the stall is before deciding if I want to eat there. Also, bring your own napkins. They don’t provide them for you.

~If someone wanted to explore Malaysian food culture, which dish would you choose and why?

Definitely char kuay teow.  It’s a delicious blend of stir fried noodles, fish cakes, and seafood in a rich and spicy sauce. It’s a simple yet flavorful example of Malaysian cuisine and a great dish for a first-time Malaysian food experimenter.

Blog 4 - Interview

For my interview I decided to interview a friend of mine/pen pal, her name is Labdhi and she is from India. Most of our conversations consist of like our different cultures and food sometimes. I thought it would be a good idea to ask her the four simple questions since she is from a different culture and literally on the other side of the globe and she might have a different experience with cultural food than what we have here in the U.S.

Q: What is your favorite food? Why?
A: My favorite food is Dosa because it´s plain and delicious

Q: Has food from your culture had an influence on you?
A: Yes, in a way, it´s inculcated a sense of variation around me considering the different cuisines we have here.

Q: Does food hold a special place in your life?
A: Yes, surely and as unusual as it may sound, I have noticed I really get angry when I´m hungry.

Q: Do you think cultural food can have an impact on the way a person experiences a specific culture?
A: Yes, it can because food is undoubtedly a pivotal aspect of experiencing a culture

Q: Who did/does the cooking in your family?
A: My mother and sometimes my older sister

Q: Out of all the different foods from different cultures or countries that you have tried which was your favorite?
A: The south Indian cuisine is my favorite of all

Tessa Blog 4

Hello, my name is Tessa Pieretti and for this assignment I have decided to interview my Aunt Bonnie. Unlike me who was born and raised right here in Reno Nevada, Bonnie moved a whole lot growing up. There are so many differences between my life here, and her life in a completely different region. She considers herself from St. Louis, MO (ages 10-16). She attended schools in a fantastic school district which not only prepared her well for higher learning, but also for life. Bonnie was blessed to be surrounded by a very multi-cultural community that introduced her to many different customs & traditions. At 16, her family moved to Dallas, TX. Unlike St. Louis, Dallas is very materialistic & emphasizes importance of displayed wealth.

She has been married 23 years to Christian. They have two great boys, Jim (21, student-athlete) & Harrison (12, local brainiac). Their family loves baseball & most sports. Being the only female in the house (including animals), Bonnie basically lives in a locker room & wouldn’t have it any other way.

Bonnie works in commercial printing as a production manager. She is a ‘jack of all trades, master of none’ which means she knows about a lot of stuff but can’t actually do it. She has been in printing for almost 25 years & absolutely loves it. The work challenges her industry knowledge, strategy, time management, multi-tasking & inter-personal skills.

I asked Bonnie 12 different questions about her childhood and the different ways food has impacted it;

Tessa: What restaurant was your favorite to go to as a kid, being that you grew up? Why is it your favorite and what kinds of memories do you have from this place?

Bonnie: Barnaby’s in St. Louis – we would go there for birthdays. It was a ‘St. Louis style’ pizza family restaurant. You could go to a window & watch them make the pizza. Sometimes the guys would throw dough at the window or miss catching it & let it land on their face, on purpose. At your table was a little black box. When your order was ready, the box would flash ‘ORDER IS READY’ – we thought that was so cool!

Tessa: What was your absolute favorite food to eat when you were 10-15 years old? Just one or more things that you loved to eat, and why was it so important to you?

Bonnie: I have always loved popcorn! I remember eating a lot of it especially when I would get home from school. My mom taught me how to make it (pre-microwaves!) on the stove & that was a regular snack for me. I still prefer it made on the stove as opposed to microwave.

Tessa: Who in your family did all the cooking? Did you enjoy the food that they made, or just kind of act like it?

Bonnie: My mom always did & still does all the cooking. If left to him, my dad could burn water. Because my dad traveled all week & he was super picky; my mom loved being able to cook what she wanted to eat. Most times it was great – she’s an excellent cook! I was introduced to a lot of gourmet meals at an early age. I was not & am not a fan of lamb chops with mint jelly or cow tongue (she tricked us into eating it by saying it was beef, should have called it barf). Don’t see that changing. Ever. Due to its epic failure, we often refer to the Great Split Pea Soup Incident & laugh about it to this day! (We all hated it, Amy especially. She hated it so much after tasting it, she cried & called it ‘furry’. My mom caved & took us all out to Wendy’s (which never happened, she hated fast food).

Tessa: What type of food is your hometown famous for, if any? If there is one, did you personally enjoy it or not really care much for it?

Bonnie: St. Louis has a famous area downtown referred to as The Hill & is located in a historic part of downtown. The buildings are very old & perfectly restored to their original forms. There are a lot of very high-end Italian restaurants frequented by visiting celebrities & the socially elite. The food is fantastic! The service is impeccable! Dining at any of these restaurants is not just a meal, it’s an event. I’m sure every large city has restaurants like these. I had the pleasure of dining at Tony’s as a going-away present from my best friend & her mom. Mrs. Pendleton grew up with the owner. We received premium seating & service – the food was incredible! Haven’t had an experience like it since.

Tessa: What kind of food is your favorite? For example, Chinese, Mexican, American, Italian, Thai, Indian, etc. Why is that specific type your favorite and what kind of significance does it bring to you?

Bonnie: Being as my family (parents) & husband are all from New Jersey, Italian is king in our house. My mom makes incredible Italian food & has taught me well. My husband’s family has wonderful recipes we enjoy. When we make a favorite recipe, it usually serves as a great reminder of where our families started & what we ate growing up.

Tessa: Growing up, was health and nutrition a big deal in your home or in your city? If it was or was not, why do you think that is?

Bonnie: My mom was strict when it came to junk food & sugar. We didn’t have a lot of it in the house & when/if we did, she was a Snack Nazi about it. Easter & Halloween candy was rationed. Fortunately for me, vegetables were always served with dinner. (My sisters probably would not share my gratitude.) My grandmother was a very good cook & was very disciplined about nutrition, which clearly rubbed off on my mom.

Tessa: Is your specific hometown on the wealthier side of things, or is it on more of a poverty level? How do you think that impacted or influenced what you ate while growing up?

Bonnie: My family was blessed & we lived in a very nice part of suburban St. Louis. My father’s job afforded us to live on one income. My mom had time to carefully plan & prepare nutritious meals.

Tessa: Are there any types of foods that you deeply hate? It may be from a region, or just any single food you just cannot stand?
Bonnie: I am a picky eater. I do not like anything with mayonnaise or sour cream. I especially do not enjoy spicy foods – I have always had a high sensitivity to peppers.

Tessa: What is your guilty-pleasure food, and why do you think that is?

Bonnie: Carbs. Carbs. Carbs! As a kid, I was a spaz. I had way too much energy & as a competitive swimmer, still didn’t wear out. I ate a lot of bread & carbs because I would burn it off. I still love when the grocery store sends home all foods sponsored by the letter P: popcorn, pizza, pretzels, pasta, potatoes. I know I shouldn’t eat it, but I do. The end.

Tessa: Do you see any changes being made with food and the way people eat in the next 10-20 years? Why or why not?

Bonnie: Yes, in the age of instant information, we’re better educated about benefits/detriments of food. We have access to which companies to trust as a source & base this knowledge when making food choices.

Tessa: Growing up, did your family sit down every night, or most nights to have dinner all together? How do you think that impacted you and who you are today?

Bonnie: We usually sat down as a family, depending on our swim practice schedules. Most people don’t realize the importance of family dining time & how that bonds you together. Daily struggles & celebrations are shared during that time. I believe it is something that families should strive to do more often than not.

Tessa: Last but not least, do you believe the internet and social media has impacted food today? Not just the internet but TV as well. Commercials, food shows, cooking shows? An example would be using models in fast food commercials to influence people to buy and eat their food.

Bonnie: Definitely yes on all of the above. These media allow for both positive & negative influences. Recipe sharing is so easy! Promoting food prep services (Blue Apron, Fresh Table, etc.) is great for busy families/individuals. Based on our country’s obsession with food, I think people with food issues (both spectrums of eating disorders) are not considered by users or marketers. Constant attention to food online & on tv just feeds the obsession & I think that negatively affects those who struggle with eating disorders.

Using models in fast food commercials is as old as time itself & I don’t see that changing. Using emaciated models to promote a (food, dietary) product gives the end user a false sense of hope &/or expected results. Marketers are finally realizing this doesn’t work well. What I do see changing is the diversity of models to include plus sized people, racially diverse, physically handicapped, etc. – all in an effort to make the end user feel included in the intended demographic. Less celebrities & more ‘people like you & me’ are promoting fast food & food in general.

Daniel Blog 4

Blog #4

My name is Daniel, I have lived in California all my life, I live in the dorms now and its great. As a kid I have eaten all types of different cultured food. Since I am from California, I wanted to interview someone who isn't from california. I asked one of my friends who is from minnesota to help me with this interview.

Question 1: What food would you eat on a monday night?

Since she has sports games on monday nights she likes to get pizza at roundtable with her family.

Question 2: What was is your favorite food?

If I had to choose I would pick Mexican food as my favorite type of food. Specifically, because I love burritos and nachos.

Question 3:Are there any fast food restaurants that you like?

I am not much of a fan for, fast food places because of how unheally they are.

Question 4: What are some foods that you hate?

I hate broccli because it looks like a little tree and I dont want to do that.  

Question 5: What kind of snacks did you eat?

My favorite snack would have to be friut snacks and goldfish becasue they were such a good lunch snack for me as a kid.

Vanessa Blog 4

Vanessa: So how does food have an impact on your life?

Bree: I love food.

Vanessa: What makes food important to you and your lifestyle?

Bree: I don’t eat meat on Fridays because of Catholic tradition.

Vanessa: So earlier you mention that you loved food. Can you elaborate on that? Do you like to cook

Bree: Yes I love to cook. My whole family cooks and I practically grew up in the kitchen

Vanessa: When you cook does it bring you closer to home

Bree: Yes when I miss my family I cook things that we used to make all of the time when I was home.

Vanessa: Is there anything else that food does for you?

Bree: No that’s it.

Vanessa: Thank you

Sienna Blog 4

For this blog post, I am interviewing my brother in law Pedro. He was born in Mexico and has Hispanic parents who feed him food from their culture and ethnicity. I've been privallige to have tried his mom’s food and it is the best Mexican food I've ever had. I, on the other hand, was born in California but raised in Nevada off of what you would call stereotypical American food. I learned a lot of neat facts about my brother in laws favorite foods from Mexico.  Below is the transcript of our interview.

Me:                                      What is your favorite meal?

Pedro:                                                            Carne asda Tacos

Me:                                                                  Do you have a favorite place to get the food? 

Pedro:                                                              Um, I would say in town, not really, but I've heard of really good restaurants out in California. The southern part.                        

                                                                   

 Me:                                                                Do you have a favorite food that your mom makes?

Pedro:                                                            A favorite food that my mom makes. I would have to say ironically again, but fish tacos, her way of making the actual fish is wildly different than what I'm used to having here.

Me:                                      What is something strange that people in America eat compared to Mexico?

Pedro:                                                             Hard shell tacos

Me:                                                                 What is your favorite thing to cook?

Pedro:                                                             Um, I cook a lot of things. I can't really say I have a favorite one. I go with what's easiest. So just the basic spaghetti's uh, yeah.

Me:                                                                 What do you think of the Americanized version of Mexican food?

Pedro:                                                               In my opinion, it is all trash. You cannot call something Mexican                                                                            and have it Americanized, you can call its Texmex, but then                                                                                                        people confuse it to the actual authentic Mexican dish, which in                                                                                                        my opinion is not okay.

Me:                                                                                                  Do you know, do you have a favorite fake kind of Mexican food                                                                                                               or place?

Pedro:                                                               No.

Me:                                                                                                  Okay. Um, what is your favorite food you remember having like a                                                                                  family event? So like birthday, funeral, stuff like that.

                                                           

Pedro                                  Things we always do. Whether it be a birthday special occasion that I've noticed is Carne Asada, that's just grilled steak and we usually pair it up with chicken and other stuff.

Me:                                      What is your favorite sweet thing from Mexico?

Pedro:                                                               Anything involving Tamarind. That's a special kind of fruit, but the Hispanic culture likes to mix it in with spicy, like salt and lime, which gives it a new depth of flavor.

Me:                                                                    Is food prepared specially in any way before cooking it? Like your meat before it is killed?

Pedro:                                 Um, I don't think it does. I think it's just depending on the skill of the person cooking it that makes it tastes different than other places.

Me:                                                                    What is your favorite snack from Mexico?

Pedro:                                 Any fruit especially watermelon

Me:                                      Thank you for taking the time to answer questions for me.

Pedro:                                                               Your welcome let me know if you have any more questions. I would be happy to answer them.

Rigo: Blog 4

Hi my name is Rigo Cardenas I am a Freshman attending the University of Nevada Reno, I’m studying Civil Engineering and a minor in business. The culture where I come is a mexican based culture my parents have influenced me in many ways as in how to work, take care of myself, and the taste of the mexican culture as in food. As a young kid the taste I grew up with is a spicy and authentic taste, in almost every mexican there is at least some spice in it which makes it very tatsey and why I say authentic is because every food has to be made at home from scratch just how my mom  has been doing it for years. That is a brief introduction of who I am and the food I eat because of my culture. Today I will be interviewing my line brother Cameron Aguillard who is from , but you may call him CJ. He attends the University of Nevada Reno as a first year and he is studying Veterinary Science. His family's culture is Black or African American and they taught him as black man to be kind and helpful to everyone, even if they are strangers. As a young child, he grew up around the performing arts starting in the first grade with his first performance “Three Billy Goat Gruff” as the 2nd oldest goat. His first experience to the arts brought out a different person than others see him, alone and shy. However, the arts has made him a better person. This continued through high school as he advanced in skills and won multiple awards in the past, but one thing he will share from his experience is that “No one is done learning about the arts.” Well, that is his brief introduction of who he is and the performing arts he comes to love his culture.

Transcript

Speaker 1:                 00:00             So today's episode, blog number four. My name is [inaudible] Cardinez and we have a special host today. Hello everyone. I'm Cameron, but you all may call me CJ. So today we are talking about food and our culture and food. Me, I'm Mexican and I grew up as a young kid eating like Mexican Tyson foods, like Burritos, Tacos, both solar a lot, this et cetera like you can see in the streets and everything else and it could say as consists of spicy food as well. But today we are talking about Cj's culture. Okay. Also you are in order stereotypes of my culture. Basically it's black or African American, whichever one comes first. Um, you all know the stereotype of a chicken fried chicken or watermelon. That ain't true. We like other types of varieties such as re goes Rico's culture, food or like what is it, Chinese food or uh, let's see.

Speaker 1:                 01:03             Other than that, yeah, I just feel like it will be like, you know, those types of, those types of things. Culture. But yeah. All right. Cj, what's that? What do you eat on an everyday basis? Boy, everyday basis. I wouldn't have to say chicken Alfredo. [inaudible] Alfredo growing up as a kid, what your, what was your most favorite for your mom? Made Macaroni and cheese with dyno check gets, I can't tell them what diamond chickens is. Okay. So Donald Chang is a form of chicken nuggets, but just the shake of dinosaurs. You feel that? Saber dinosaurs. Okay. What is your favorite food to eat? My favorite fatigue is um, case Adidas. All cheese case. It is, but like rice on the side. All race. And what is your favorite traditional food to eat? Traditional. Favorite food would have to be corn pudding on thanksgiving. You're that corn pudding on the only entire you?

Speaker 1:                 02:09             Yes, sometimes on thanksgiving, but we sometimes usually make it for Christmas dinner as well. Oh. Can you tell us about your Christmas dinner? Like what type of fluids you have? Types of foods. It's basically like some from thanksgiving, but also what's a, we instead of like chicken for thanksgiving, we usually do him or we just do maybe like yams or dressing a little bit in there. So yeah, during the, all right. That's so, uh, what's your favorite part of your culture? Like, can you tell us about it? Um, my favorite part of my culture is basically the arts actually that we grew up with. So basically what in the old days or ancestor, we'll usually do blues or jazz songs. And, uh, I basically grew up around that. And then after I got more into the performing arts there because of that. So. All right. Um, so yeah, that would be, that'd be the, be the editor, today's post, which is blog number four. Thank you for watching my interview with our lovely guest, Cameron. Thank you. I try.

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