June NINSletter and news roundup

“If I were a spice I would be cumin”- Chef Carlos Moreira-Nieto

IMG_3249.JPG

Cumin (Cumimum cyminum)

  • Cumin was brought to South America by spanish conquistadors who got the idea from the Muslim Moors in Spain

  • Cumin is indigenous to Egypt- it was one of the may spices used in embalming!

  • The resemblance to caraway seeds has caused much confusion- the Hindi word for both is Jeera, and in German the word is kummel

  • In Germany it signifies loyalty- brides carry it along with salt and dill during the marriage ceremony as a pledge of faithfulness

Carlos en fuego!

Carlos en fuego!

Serving up some delicious eats

Serving up some delicious eats

A ceviche masterpiece

A ceviche masterpiece

A recipe for you from our former Spice of the Week Carlos of Pucquio. Check out his interview on the instagram feed! These are his words:

So my recipe for you is a very hearty dish that brings comfort to the body and nurtures the soul . Its name is Seco. This dish is believed to have originated in the northern part of the Peruvian coast in the region of Lambayeque where originally is made with goat, pumpkin and "Chicha de Jora" a fermented brew from the Jora corn, a very appreciated type of corn in Peru. This dish had travel from town to town, changing little by little giving up new versions of it.  In Lima is often braised in cilantro , tomatoes, garlic , some golden potatoes are braised along and then peas are added.  WE serve this dish with a copious amount of rice and stew beans.  This is my mom's version of it ( the one that touches my very heart and soul) and it uses beef instead of goat. 

Seco

04lb Beef for stew or short rib

01Qt Light beer

02 ea medium roma tomato

06ea garlic cloves

08 lg golden potatoes (i.e. Yukon) quartered 

01 bunch cilantro thoroughly washed 

Salt 

Pepper

Cumin

EVOO ( extra virgin olive oil) 

Blend together the cilantro with the tomato and the garlic with the beer , creating an even smooth liquid. 

Season the meat evenly with evoo salt pepper and cumin. Preheat oil in a large pot and brown the meat until dark golden brown and set aside to rest for about ten minutes.  meanwhile add the chopped potatoes and scald them in the oil, add the cilantro mixture and put back the meat in to the pot.  Top the preparation with beef stock ( chicken is ok) to make sure the meat is fully cover.  Brin to a boil and then inmeciately reduce the heat lower than a simmer, a very gentle simmer.  Continue cooking for two hours and check the meat.  Optionally you can add some peas and cubed carrots.  Serve with rice and / or beans if desired. 

Seco Peruano!!

Seco Peruano!!

If you are in the Bay Area an this food looks mouth watering to you make sure you look into cooking classes with Chef Carlos at Pucquio on June 9! call him at 4156903052!

May 2019 News Round Up

Cassandra Talley Esq.

Well, folks we’re back at it again and not much has changed in terms of the tenor of this administration’s stance on immigration—legal or otherwise. Its still a whirlwind of anti-immigrant rhetoric coming out of the White House and until 2020 I’m not sure it’s going to change. We’ve got three articles this month that represent a broad spectrum of the immigration news cycle. Let’s start with Trump’s statement regarding tariffs for goods crossing the Mexican border.

On Thursday Trump announced he’d release a “big league” statement on immigration. And, late Thursday evening he delivered:  The Trump administration is proposing that a 5% tariff will be levied against imported goods from Mexico starting June 10th. That 5% tariff will be increased each month until it maxes out at 25% in October. Trump faults Mexico for not doing enough to stem the flow of immigrants into the US yet I can’t see how a tariff is going to make any difference in that regard. Obviously, a tariff is paid for by the US importer who then passes that extra cost onto the consumer (a.k.a. you and me) so the logic behind this move is baffling. Markets haven’t reacted kindly to this move nor have large businesses and consumer groups.

You could argue that tourism isn’t “immigration” at all…and you’d probably be right. But international tourism relies upon the same legal system (visas, Customs and Border Protection, ports of entry into the US, etc.) that governs more permanent migration, so it is still pertinent to the overall immigration discussion. This article explores the somewhat hidden cost of decreased tourism due to the trade wars with China (and now Mexico). The article quotes a rather astonishing figure: the average Chinese tourist spends 18 days in the US and spends $7,000 per trip. Now let’s multiply that number by the total number of Chinese tourists last year (2.9 million visitors) and we get a rather staggering figure. At the end of the day, cities that count on tourism dollars to power their local economies are going to start seeing repercussions from the trade policies enacted by this administration. 

The Trump Administration has made illegal immigration one of its top priorities, however, this New York Times article astutely points out that while the individuals who cross the border illegally are being targeted, the employers who hire them are not. While over 112,000 migrants were prosecuted for illegal entry in a twelve-month period, by comparison, only a paltry 11 employers faced criminal charges for employing them in that same time period. 

I’m ending with an article about another migrant child who died in U.S. custody. I don’t think I have the heart to provide a synopsis. Children dying is awful enough but children dying while incarcerated for a misdemeanor crime for which they are not legally culpable is a bridge too far gone. 

Future Events!

Check out our Events tab to be up to date but here’s a cheat sheet

June 29: NINS charity night from 6-9 pm at Tonic Bar in San Francisco- there will be swag and hot dogs!

July 24: nonprofit night at Mad Oak bar in Oakland

October 5: Big time party at impact hub in Oakland, bring your diapers its gna be a wild ride

vibha gupta