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| GLOBAL EXPERIENCE NEWSLETTER | AUG/SEPT 2012 |
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| STUDENT FEEDBACK CORNER | |
"The Makrypodis family was the second family I was staying with and I have never imagined that a family could be so friendly remaining that the first family I was with wasn't as good as them. Thank you for this experience."
Janine Haertel staying with Makrypodis family
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| HOMESTAY HOST INSURANCE-PLUS | |
The homestay Host Insurance-Plus cover is AUD $100 or $110 per year depending on the cover option selected, including all statutory charges, premium and brokerage.
You are not limited in the number of students you can host during the insurance year - only one confirmation of cover each year.
When you register with this insurance, please quote reference as follows:
AUS01
For further info please visit:
www.homestayhostinsuranceplus.com |
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F R O M T H E D E S K
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In the welcoming of the new season, I wish everyone is feeling well and with good energy to enjoy the warmer days.
We look forward to welcoming lots more students in the coming months where outdoors life becomes a priority for most of us and guests love it.
To our clients, a big Thank you for trusting your students to the care of our Global Experience Host Families, we always endeavour to provide the best possible quality of service for your peace of mind and ours.
As Christmas approaches fast, the theme of an open heart and loving thoughts is extended as we invite hosts to put their names down to welcome students during the summer and festive season. We will be receiving many individual students plus Study Tours from different parts of the world just before the end of the year and within the first few months of 2013. We want to make sure these students find the right Global Experience family to be with, so please contact us if you feel you are one of these special hosts with rooms available during the festive time.
In this issue, we are pleased to feature Carolina Bugedo, Aaron Braikenridge and their 3 boys as "Host of the Month"; they are an open and warm family. They are culturally sensitive due to their own family mix, Carolina with a Chilean and Aaron with Australia Aboriginal descent. Many of our students have provided excellent feedback about their stay with this young dynamic family. Congratulations to this caring host family!
I have just enjoyed the reading about the cultural feature in this newsletter, very interesting and informative, at least for me, even though I was born in South America, there were a lot of things I did not know about Brazil, great country with the most high vibe people, food, fashion and colours. Let's hope you will find the information on that vast land and the recipe of the month as interesting as we do.
Until next issue
Sonia Ortega
Managing Director
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HOST FAMILY OF THE MONTH - CAROLINA BUGEDO AND AARON BRAIKENRIDGE
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By Carolina Bugedo
 We love hosting students and do our best to make sure it's an enjoyable stay. It is nice to think we are doing a good job as host parents. My husband is of Aboriginal descent and I am of Chilean descent. We both work for the government and send our sons to Catholic school. We have 3 sons, Andre aged 8, Noah aged 5 and Isaac aged 4.  We have been a homestay family for over seven years now. We love having students from around the world to come and stay with us and enjoy learning about their cultures and having them learn about ours. It is a great opportunity for our sons to also learn about the lives and cultures of students from other countries and also to appreciate what we have and how lucky we are.  We have a great home for students. They have a comfortable bedroom and a bathroom to themselves. We love having friends and family over for BBQ's and getting out to parks for picnics whenever we can. All our students seem to love being involved with the booking and we often have 'food parties'. I'm sure most students also have fun with our three sons playing in the backyard or on the beach. We try to keep things simple and explain what we are doing that day or night and if they understand and are happy. It helps to have the boys who love to play and we do live a reasonably relaxed life which the students seem to enjoy.  Having hosted many students over the years, we have learnt a lot about their cultures so we try to incorporate small parts of their customs into our everyday life. We discuss the cultural differences and pay respect to the way they have been raised and live their lives at home with their families. Try to relate on some levels so they know we understand them regardless of the level of their English.  We have had many students who we felt like they have become part of the family. We have kept in contact with many who we hope will return one day to visit us again. As we are a family with 3 boys, having female students who are interested in cooking and 'girl stuff' has been special and we always miss them when they go. It has taught us the families in all parts of the world are the same in many ways. They have children who are blessed with many talents and a love of adventure and that dream of a bright future. It is uplifting to experience young men and women who are positive and excited about life. A lesson for us all about enjoying life and being thankful for what we have.
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BRAZILIAN WORLD
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 The culture of Brazil presents a very diverse nature reflecting an ethnic and cultural mixing occurred in the colonial period involving mostly Native Americans, Portuguese and Africans. In the late 19th and early 20th centuries, Italian, German, Spanish, Ukrainians, Polish, Arab and Japanese immigrants settled in Brazil and played an important role in its culture, creating a multicultural and multiethnic society.
The diverse cultural background has helped boast many celebrations and festivals that have become known around the world, such as the Brazilian Carnival and the Bumba Meu Boi. The colourful culture creates and environment that makes Brazil a popular destination for many tourists each year. The Brazilian Carnaval is an annual festival held fourty six days before Easter. Carnaval celebrations are believed to have roots in pagan festival of Saturnalia, which, adapted to Christianity, became a farewell to bad things in a season of religious discipline to practice repetance and prepare for Christ's death and resurrection.
 The official language of Brazil is Portuguese. It is spoken by about 99% of the population, making it one of the strongest elements of national identity. Reflecting the mixed ethnic background of the country, Brazilian Portuguese is a variation of the Portuguese language that includes a large number of words of Native American and African origin.
About 2/3 of the population are Roman Catholics. Catholicism was introduced and spread largely by the Portuguese Jesuits, who arrived in 1549 during the colonization with the mission of converting the Indigenous people. The Society of Jesus played a large role in the formation of Brazilian religious identity until their expulsion of the country by the Marquis of Pombal in the 18th century.
Brazilian cuisine varies greatly by region. This diversity reflects the country's mix of natives and immigrants. This has created a national cooking style, marked by the preservation of regional differences. Since the colonial period, the fejioda directly linked to the presence of blacks in Brazilian land, has been the country's national dish. Rice and beans, also present in the fejioda, and considered basic at Brazilian tables, is highly regarded as healthy because it contains almost all amino acids, fiber and starches needed for our body.
 Samba is among the most popular music genres in Brazil and is widely regarded as the country's national musical style. It developed from the mixture of Brazilian and African rhythms brought by slaves in the colonial period and originated in the state of Bahia.
As a society with strong traditional values, the family in Brazil is usually represented by the couple and their children. Extended family is also an important aspect with strong ties being often maintained. Accompanying a world trend, the structure of the Brazilian family has seen major changes over the past few decades with the reduction of average size and increase in single parent, dual worker and remarried families. The family structure has become less patriarchal and women are more independent, although gender disparity is still evident in wage difference.
Brazil inherited a highly traditional and stratified class structure from its colonial period with deep inequality. In recent decades, the emergence of a large middle class has contributed to increase social mobility and alleviate income disparity but the situation remains grave.
If invited to a Brazillian's house, bring the hostess flowers or a small gift. Orchids are considered a very nice gift but avoid purple ones. Avoid giving anything purple or black as these are mourning colours. Handkerchiefs are also associated with funerals, so they do not make good gifts. Gifts are opened when received. Arrive at least 30 minutes late if the invitation is for dinner. Arrive up to an hour late for a party or large gathering. Brazillians dress with a flair and judge others on their appearance. Casual dress is more formal than in many other countries. Always dress elegantly and err on the side of overdressing rather than under dressing.
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PATIENCE & TIPS ON HOW TO DEVELOP IT
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 Patience is the ability to tolerate waiting, delay or frustration without becoming agitated or upset. It's the ability to be able to control your emotions or impulses and proceed calmly when faced with difficulties. It comes from the Latin word pati which means to suffer, to endure, to bear.
Needless to say, patience does not come easily to most of us and it's probably harder now to be patient than historically it has ever been.
In today's world of 'instant everything', technological advancements and readily available credit have allowed us to obtain, experience and consume practically anything we want - almost immediately.
Do we even need to be patient anymore?
Well, if we want to reach our goals, have successful relationships and achieve personal peace, the answer is a resounding yes! Anything worthwhile and of importance cannot take place right away. It takes time, dedication and effort to achieve; so even in this day and age, patience is a virtue.
The Benefits of Developing Patience:
1. Reduces stress levels and makes you a happier, healthier person
When you learn and practice patience you don't get as angry, stressed or overwhelmed. You are more in control of your emotions and in a better position to deal with difficult situations with ease and poise. This promotes longevity and makes you a happier, healthier person.
2. Results in better decision-making
When you are patient you take the time to assess the situation, see the big picture and weigh any pros and cons. The chances of making a big mistake lessen because you avoid making it in haste. Taking the time to problem solve requires patience and deliberation.
3. Helps develop understanding, empathy and compassion
You are automatically more understanding and compassionate with others when you yourself are patient. Patient people take the time to process what they go through and are able to determine what it takes to overcome obstacles so they are more understanding of others. This results in better, more fulfilling relationships with spouses, friends, children and bosses.
4. Helps you understand and appreciate the process of growth
As mentioned earlier anything worthwhile takes time and effort to achieve. As the old saying goes "Rome wasn't built in a day". Planning, growth, evaluation and measurement all take time and taking time takes patience.
Tips on How to Develop Patience
* Take a day where you make patience your goal for the entire day
Make a concerted effort to take your time and think about everything you do, be mindful and live in the moment. At the end of the day, observe all the ways in which you've made smarter decisions, got along better with others and actually understood what took place. Learn to do it on a daily basis. Developing patience is much like physical exercise because it requires persistence and effort.
* Slow down
If you have the tendency to rush around and try to hurry things up, want things done immediately and can't wait for things to take their natural course, STOP. Take several deep breaths before you act or make a move.
* Practice delaying gratification
When you want to reach for that dessert, second drink or buying your tenth pair of red shoes, stop and think about it first. Maybe you don't need or want any of them that badly after all. You can save yourself some money or added calories.
* Practice thinking before you speak
At times we blurt out the first thought that comes into our heads without considering the consequences. If we're patient, pause and go over what we want to say, we can avoid hurting or offending others.
Patience is definitely a valuable character trait to develop. It may appear to be passive, however it is an active, purposeful and necessary form of self discipline. Without patience many of our actions would be counter-productive and ultimately much time and energy would be wasted spinning our wheels. Surely patience is a time tested virtue.
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RECIPE OF THE MONTH - Burghul Meatballs with Hot Sauce Recipe (Quibe)
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Ingredients
375ml (1½ cups) beef stock
120g (¾ cup) burghul (cracked wheat)
2 tbsp olive oil
4 garlic cloves, crushed
1 onion, finely chopped
1kg minced beef
½ cup mint, finely chopped
⅓ cup flat-leaf parsley, finely chopped
¼ tsp cayenne pepper
Vegetable oil, to deep-fry
Coriander leaves and lime wedges, to serve
Molho Apimentado (hot sauce)
2 vine-ripened tomatoes, chopped
½ small onion, chopped
3 long red or green chillies, chopped
1 garlic clove, chopped
2 tbsp olive oil
2 tsp white vinegar
1 tsp caster sugar
Cooking Method
Place stock in a large pan and bring to the boil. Remove from heat and stir in burghul. Set aside for 30 minutes or until burghul is softened and liquid is absorbed.
To make filling, heat 1 tbsp oil in a large frying pan over medium heat. Cook both half the garlic and onion for 8 minutes or until onion is browned. Increase heat to high, add one-third of the beef and cook, breaking up meat with a wooden spoon, for 3 minutes or until browned. Add 2 tbsp water, reduce heat to medium and cook for a further 5 minutes or until liquid is evaporated. Transfer to a bowl, season with salt and pepper, and cover.
Combine burghul with remaining 1 tbsp olive oil, garlic, onion and raw beef. Add herbs and cayenne pepper, and stir until well combined. Season. Cover with plastic wrap and refrigerate for at least 20 minutes.
Shape raw beef mixture into 25 balls and cover with plastic wrap to prevent them from drying out. Take one ball, flatten to an 8cm patty, then spoon 1 tsp cooked beef filling onto the centre. Lightly press the filling into the patty, then shape the edges around to enclose the filling. Shape into an oval and place on a lined oven tray. Repeat with the remaining beef filling and balls.
Fill a deep-fryer or large pan one-third full with vegetable oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in batches of 5, gently drop burghul meatballs into oil and fry, turning halfway, for 3 minutes or until browned and cooked through. Remove with a slotted spoon and drain on paper towel. Cover with foil to keep warm.
To make molho apimentado, process all ingredients in a food processor until almost smooth. Season (For a chunkier sauce, finely chop tomatoes, onion, chillies and garlic, and combine with remaining ingredients.)
Serve burghul meatballs with molho apimentado, coriander and lime wedges.
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"Failure is simply the opportunity to begin again, this time more intelligently."
- Henry Ford -
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