Indigenous America (I AM)

By: Amanda Radar

Gallo Pinto: the controversy continues...

International travel provides an incredible opportunity to not only meet new people and see new places, but also to try new, delicious, strange, and sometimes controversial foods.  On your semester, you might have the opportunity to try East African ugali, Peruvian cuy, Indian naan, or Australian kangaroo!  In central America, you will most certainly try gallo pinto, a popular meal claimed as the national dish of both Nicaragua and Costa Rica.  This hearty, healthy, and filling dish is your basic rice and beans, mixed with spices like cilantro, red pepper, garlic, and onions.  In Costa Rica, black beans are used, while in Nicaragua, red beans are preferred.  Gallo pinto is typically served for breakfast, often with a side of scrambled eggs and coffee.  While neither country can agree on the origin of gallo pinto, citizens of both countries claim it as their own, and add their own variations to the basic recipe.  Try making it yourself and add your own twist!          

Basic Gallo Pinto recipe:

4 to 6 servings

Ingredients

• Oil -- 2-3 tablespoons
• Onion, finely chopped -- 1
• Bell pepper, finely chopped -- 1
• Garlic, minced -- 2-3 cloves
• Cooked red (kidney) or black beans, drained, liquid reserved -- 2 cups
• Salt and pepper -- to taste
• Hot cooked rice -- 2 cups

1. Heat the oil in a large skillet or sauté pan over medium-high flame. Add the onions, bell pepper and garlic and sauté for about 2-3 minutes, or until cooked through.
2. Stir in the drained beans, some of their reserved liquid, salt and pepper. Bring to a boil, then reduce heat to medium-low and continue to simmer until heated through.
3. Add the rice and stir into the beans and heat through. Adjust seasoning and add a little more bean liquid if necessary. Serve hot.  Disfruta!  (Enjoy!) 

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• experience Dominican lifestyle with an artisan host family 
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• Throughout your explorations you will discuss art criticism, aesthetics, history, and lifestyle while reflecting upon our American culture 
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Herbs for our Journey

Following in the footsteps of our last newsletter and the popularity of the section on herbs, here is the latest installment to help you to supplement that medicine cabinet of yours, written by Portland Herbalist Katelyn Rose. 

We are all on a journey. Regardless of where we are or what we do one thing cannot be denied, Mother Nature has provided us with countless support through the plant kingdom. Those fantastic medicinal plants we walk by on the sidewalk and think are just a weed, or the gems we love enough to cultivate and grow in our gardens. Truth be told, they always seem to be just waiting for us to say "Hey you, down there. Would you mind helping me out?" And once you extend that invitation, there is so much wisdom we can learn from them. So here are a few plants I have found invaluable in my practice as an herbalist. Whether you are planning a camping trip, traveling abroad or wish to stash a few all purpose herbs in a first aid kit, I feel the following are useful in countless situations.

Lavender essential oil (Lavendula angustifolia) is to me, the perfect example of how beautiful, fragrant, and effective a remedy can be. It is one of the most versatile herbs used today. Lavender essential oil is superior for burns, helps relieve inflammation, and its antiseptic properties prove very useful for wounds. It helps to ease nausea, headaches, nervous tension, insomnia, and has an overall relaxing effect on the nervous system. A great traveling companion and plant ally!

Plantain (Plantago major) is a very common, medicinal weed. It is now located on all continents, and is a wise plant to familiarize yourself with. It is an edible whose leaves are used as the primary herbal drawing agent. It is revered for its ability to pull splinters, dirt, pus and infections out of wounds, along with insect bites, bee stings, and snakebite venom. Plantain's demulcent properties make it useful for soothing inflammation and irritations, and its antimicrobial properties only help wounds heal more effectively. For best results a poultice is generally used, either by chewing the fresh leaf or adding a bit of water to the dried leaf and applying it directly to the wound. Adhere with a band aid or wrap, and you will be amazed how quickly the body can heal with the right support!

Fennel Seeds (Foeniculum vulgare): We should all be so wise as to eat Fennel Seeds daily! I have learned to keep a small bag in my purse so I can munch on a few between meals during the day. Fennel is a gentle, effective herb used to treat indigestion, gas and flatulence, abdominal pain and spasms of the gastro-intestinal tract, while aiding with coughs and congestion. The seeds can be made into a tea, powdered, or eaten whole.

Rescue Remedy is a blend of five flower essences formulated by Dr. Edward Bach. Flower Essences are a mild, gentle remedy that works with emotional imbalances within the body. They have been used with much success not only by adults, but children and pets alike. Rescue Remedy is a blend designed for helping one to deal with crisis situations and immediate problems; be it waiting in traffic, large crowds, an upcoming exam, emergencies or traumas, or just "one of those days". A great addition when traveling as it helps promote a calm, peaceful mind. And don't we all deserve a little more of that!

Katelyn Rose is a Traditional Herbalist who works at The Herb Shoppe in Portland, OR. Located at 3327 SE Hawthorne Blvd. The Herb Shoppe serves the community as a wonderful resource for organic bulk herbs, tea blends, classes and a shared love of plants. Come visit us!