World We Imagine Part 3

For the Hispanic community, mental health and mental illness are often stigmatized topics causing prolonged hardship in silence. Additionally, the Hispanic community faces unique barriers that challenge access to mental health services which results in reduced help-seeking behaviors. Only 5% percent of psychologists identify as Hispanics that can provide services in Spanish, making them a rare commodity. Poor communication with health care providers is a critical issue because language barriers restrict access to quality care. 

Spanish-speaking Americans are less likely to receive the mental health care that they need. In fact, about 30% of Hispanic people with a mental illness receive treatment compared to 50% of white Americans. It’s so important that a therapist knows the culture and language of their patients. People can better convey their feelings and needs in their primary language and may become frustrated or stop therapy altogether if their therapist doesn’t understand their beliefs and values. 

To address the treatment gap in the Latinx community I would like to create an organization that serves as an online one-stop-shop for bilingual mental health resources. This organization would be called Salud! The online platform for Salud! would offer access to online bilingual therapists, links to bilingual mental health screenings, and also Spanish reading materials about mental illnesses and self-acceptance. Salud! intends to harness the growing potential of online therapy which can help narrow the treatment gap because therapists don’t have to be in the same location as their clients, and it’s increasingly covered by insurers. 

Navigating the mental health care system can be really intimidating for people seeking help for the first time. As an organization, Salud! would also provide patients with guidance for ensuring people are aware of all the resources available to them and how to make use of them. Mental health can be challenging, but finding resources that accommodate people's backgrounds shouldn't be. 

World We Imagine Part 1

When I imagine a better world I think of a place where every individual is aware of the power they have within to view themselves and others without judgment. I believe in the power of self-love. People who truly know and love themselves can't be hateful towards others. So what I'm trying to say is that self-love works as powerfully for the individual as it does for the collective of humanity. 

I have struggled with OCD and anxiety since my earliest childhood memory, but I never took steps toward healing until I was a freshman. When I was a kid, I used to get so frustrated with myself and my thoughts. I internalized a lot of anger and negativity because I did not understand myself, much less accept myself. Unfortunately, mental health was just never a conversation in school or my household when I was growing up, my parents were never educated about it so they didn't know how to identify what I was struggling with. After conducting my own google and Reddit searches, I realized I was not alone and I could receive help. I started going to therapy which was transformative for my life. I started to learn that love is the ultimate healer, and you can't heal what you try to ignore. It's hard to confront the parts of yourself you spent a lot of time pushing down, but the process of doing this brought me a new kind of compassion I had never had for myself. Eventually, I noticed my inner frustration started to lose its edge, and the acceptance I was developing for myself was projecting outwards. Good vibes don't expire, they multiply. 

I would want my contribution to a better world to be some initiative that communicates the power of self-love. I would want this initiative to have a huge focus on making mental health awareness and resources accessible in underserved communities, specifically immigrant or first-generation communities. Maybe this could mean offering resources in people's native language. I know mental health awareness has come a long way which is amazing, but I personally experienced the disparity in my community. I think if more people had the opportunity to be heard and learn to understand themselves, then this would be a small step in the right direction to a more compassionate world. 

Random Post #2

The Spirit of Aloha 

It's been a little over a month since I moved to Oahu with 2 of my friends, we plan on staying here until right before Christmas. If you've ever been to Hawaii you're probably familiar with the aloha spirit. This is my first time here in Hawaii and before getting here I (ignorantly?) thought aloha was just meant to say hello or goodbye. Within my first few days, I learned aloha is a way of life. In its basic form, it means compassion, love, and peace. It's also the idea that sending and receiving positive energy never dies but multiplies and spreads over to others.

We live on the west side of Oahu which is hardly touristic and I had heard mixed things about the locals' feelings towards mainlanders. I'm happy to say we have been shown aloha in more ways than I could have imagined. People are exceptionally friendly in the simple ways you'd expect such as smiling and greeting you as a stranger, but then there's a different sort of kindness that I have experienced. 

Hawaiians show spontaneous gestures of generosity. The best way to describe it is probably just through some examples. There was this one really hot day, my friends and I were trekking home from the beach and we had run out of water hours ago, we didn't have our phones or money. We walked up to a food truck and asked for a drink from their water hose and the owner stepped out of the truck with ice-cold bottles of water for each of us. Our neighbor, Francis, often comes over to gift us bags full of mangos and papayas from his trees and teaches us Hawaiian pidgin phrases. One day our other neighbor, Boy, randomly bought us 2 buckets of KFC chicken with all the sides for dinner! Camilo is our other neighbor that lives behind our house and he often barbecues. When he sees us hanging out in the yard he'll toss a bag of smoked meat over the fence and tell us to enjoy, he's a guy of few words but it's aloha. 

Aloha is about giving more than you receive and showing kindness to others through actions, even in the smallest forms. Each gesture of kindness always strikes me because it's so unexpected and different from how we treat each other in other places I have lived in. The spirit of aloha has already left a lifelong impression on me. I love how living on this island is teaching me about mutual regard for others and the importance of daily expressions of compassion. 

Growing a Farmer Post #2

 Growing a Farmer

by Kurt Timmermeister

Growing a Farmer is the story of how a man left the restaurant he owned in downtown Seattle and moved to a nearby island, accessible only by ferry or boat, to start his own farm. Timmermeister conveys a realistic picture for us as he explains the various components of farming. I really enjoyed the way the author mixes technical information about the land and animals with anecdotes of his experiences and adventure. Timmermeister's writing style demonstrates how the experience of farming is not just routine, physical labor which is often the view associated with modern farming. The way he incorporates his passion, humor, and failures into his chapters shows how farming is a process that is challenging and also incredibly rewarding. 

My favorite chapter was on vegetables. I used to grow a variety of vegetables with my mom at home so I was looking forward to reading about Timmermeister's experience. In this chapter, he goes on a tangent about wondering how potatoes form underground, how pumpkins grow huge from little seeds, and how cows produce milk from eating grass. I thought it was cool that even an experienced and educated farmer ponders the creation of the food he cultivates. His inner monologue reminded me of my own curiosity about growing and tending vegetables. This chapter, along with the rest of the book taught me how humans/farmers have a connection to the origins of food, there is a synergetic relationship between ourselves, the earth and the food we grow and consume. 

"I want to take credit for most of the food produced here. I planted the seed. I milked the cows. I fed the lambs. In reality, there is something greater at work. Not sure exactly what it is but it is a force far greater than myself" (Timmermeister 181). 

Since my mom grew up on a farm, she always instilled an appreciation for the origins of food in our family. I believe reading this book has deepened that appreciation and also taught me the importance of respecting the work and life that goes into our food. When we disassociate ourselves from the origins of our food we are more likely to waste it, eat poorly, and develop more disassociative consumer behavior. This book does a great job of taking the reader back to the basics and acknowledging the roots of what we consume. 

Growing a Farmer Post #1

 Growing a Farmer 

by Kurt Timmermeister

The back cover of this book features a review that I really liked: "Timmermeister's book is perfect for anyone with agrarian fantasies" - Food & Wine. I decided on this book because I've always been intrigued to learn more about what it takes to have a farm and care for it. Like I mentioned in a previous post, my mom grew up on a farm so she would often spill some anecdotes about farm life. Along with this, I believe it's super important to be familiar with the production processes behind the food we consume. This book is giving me a close-up into all the hard work and technical components that make up a farm, which is interesting to read about and reinforces my belief that our food culture is very disassociated with the origins of our produce.  

So far I've been really enjoying Timmermeuster's writing style, it's casual but also very detailed in terms of explaining the duties of the farm and conveying the emotions he experiences throughout his journey of becoming a farmer. He demonstrates so much passion for food and finding sustainable farming techniques, and he often lightens up the tone by adding some humor. Timmermeister explains he never intended to be a farmer, but being one feels right. I really enjoy reading books by authors that are moved by their gut feelings and persist despite their failures in the process, so I'm excited to get further into this book and learn more about his story! 

AMDP Investment Proposal

 TO: Clark Hansen, CEO, AMDP 

FROM: Cynthia Aceves, R&D, AMDP

DATE: 9/30/2020

SUBJECT: Recommendation to Invest in GT's Living Foods

As a member of the Research and Development Department, this week I would like to recommend investing in GT's Living Foods, a company whose driving purpose is to spread a message and philosophy that food is medicine through always raw, unpasteurized, and fully fermented offerings. After thorough research, I have determined GT's Living Foods' business conduct aligns with Anima Mundi's worldview and shows promising growth in its industry. 

AMDP Investment Standards 

Investment opportunities at AMDP comply with the following standards which represent socially responsible and sustainable business conduct: 

Triple Bottom Line (TBL)

An accounting framework that uses the power of three - people, planet, and profit - to evaluate the performance of businesses by combining the standard metrics of financial success with environmental impact and social justice (Rudowski). 

• Profit: A company's income after all expenses and have been deducted from revenues is the traditional measurement of a company's success and the original "bottom line" ("Triple Bottom Line").  
• Planet: Indicates a business is committed to mitigating its ecological footprint by leveraging logistics to mindfully manage resources and reduce waste. Eco-conscious businesses also invest in renewable energy sources ("Triple Bottom Line"). 
• People: Refers to the way in which a business carries out operations with individuals in society such as employees, customers, suppliers, and local communities (Rudowski). 

Corporate Social Responsibility (CSR)

Efforts demonstrated by a corporation to contribute to social and environmental goals in their business operations and meeting the expectations of shareholders. CSR can be a strategic management concept that addresses issues such as responsible sourcing, anti-corruption measures, and social equity ("What is CSR"). 

Social Enterprise

A cause-driven business that aims to obtain sustainable revenues for the purpose of maximizing benefits to society and the environment for the common good. The priority of a social enterprise is to reinvest profits into their social objectives (Barone)

Carbon Footprint 

The total greenhouse gas emissions released into the atmosphere caused directly and indirectly by a business. Carbon footprint is measured as tons of carbon dioxide emitted per year, this measurement also takes into account all other noxious greenhouse gasses such as methane and nitrous oxide (Osmanski). It is critical for a company to make initiatives to reduce its carbon footprint because greenhouse gas emissions exacerbate the harmful effects of climate change. Businesses can reduce their carbon footprint by investing in renewable energy, reduce business travel emissions, and implementing waste-reduction strategies (Wood). 

The Story of GT’s Living Foods

What started as a passion project in George Thomas (GT) Dave's home kitchen in 1995 has become the #1 best-selling and most-loved Kombucha brand in the world. Dave was a Southern California kid raised by parents practicing Eastern philosophy and in the early '90s they were gifted Himalayan Mother SCOBY (Symbiotic Culture of Bacteria and Yeast), used to make kombucha. In ancient Eastern cultures, kombucha was called the “Tea of Immortality.” Authentically fermented kombucha naturally produces living probiotics, active enzymes, and electrolytes known to support gut health and boost the immune system. (“GT’s Living Foods: FAQ). Intrigued by kombucha's ancient healing properties, the Dave family began brewing their personal batches of the pungent, fizzy tea at home.

In 1994, GT's mother was diagnosed with a highly aggressive form of breast cancer and drank homemade kombucha throughout her recovery process. Her doctors were astounded by her miraculous healing process which she credited to GT's kombucha. Inspired by his mother's experience, Dave made it his mission to make kombucha accessible for everyone. At the age of just 15, Dave began bottling the fermented tea in his home kitchen and became the first to put kombucha on shelves in the US, awarding him the prestigious title of the “Kombucha King.”

Community Healing and Wellness

As a company, GT's Living Foods' driving mission is to serve the wellness of its community. Dave started crafting kombucha from his kitchen not to become a billionaire, but because he truly believes in his product and has a passion to support the wellness of others which persists as the company's intention. The billionaire entrepreneur explains "

Profit and integrity don't coexist well. The creative process in making a high integrity product in a way that our consumers connect with is the most fulfilling aspect of what we do" (Bronner). In previous years, Dave has partnered with non-profit organizations such as Lady Gaga’s Born This Way Foundation to collaborate their efforts towards supporting the physical and mental wellness of young people (Dobos). Every bottle of GT’s Enlightened Kombucha features an uplifting quote from its community of fans. As an entrepreneur, GT Dave understands it’s the little things that truly allow for a brand to connect with its community and deliver its central message about healing and wellness.

The Kombucha King’s Profit

GT’s Living Foods is an independent, family-owned, and operated company worth over $900 million. GT's fermented products can be found in over 55,000 retailers across North America and Europe ("EY Announces..."). Dave has declined numerous acquisition offers for the sake of preserving the integrity of his company's mission. Being the first to put the drink on US shelves, Dave is currently still the largest kombucha manufacturer, owning 40% of the US kombucha market (Sorvino). GT's Living Foods shows great future growth potential as the company dominates the kombucha market which is projected the be a multi-billion-dollar category by 2025, with expected growth at an annual rate of 17.5% from 2018-2023 (Bronner). 

Understanding the impact of COVID-19 on current markets is essential for new investments. Although the pandemic continues to transform the growth of various industries, the direct impact of COVID-19 on the kombucha market is positive and is expected to continue growing (“Research Report: Kombucha Market”).

Mother Nature is the Inspirer

GT's Living Foods holds strong commitments to being conscious of its environmental impact concerning ingredient sourcing, waste production, and packaging. All the ingredients are sourced from certified organic farms within the US, Central, and South America. The company’s explosive growth has never daunted Dave into changing its authentic, small-batch brewing process for enhanced productivity. Small-batch brewing preserves the integrity of the product and also keeps the company mindful of its waste production (“GT’s Living Foods: FAQ”). GT's Living Foods is proudly partnered with Owen-Illinois Inc. for packaging its kombucha and other fermented goods in pure, recycled glass. (“GT's Glass Journey”). Owen-Illinois Inc. upholds demanding sustainability practices and future goals, such as striving to increase the global average of post-consumer recycled products to 50% by 2025, for reference, the 2017 baseline was 38% (“O-I’s Sustainability Goals”).

Recommendation

I recommend investing in GT’s Living Foods because the company dominates the global kombucha industry which shows substantial future growth. The impact of COVID-19 has been positive in the kombucha market, which I believe is a crucial investment standard during these unprecedented times. GT’s Living Foods has trailblazed the market of wellness beverages and intends to preserve the integrity of the sacred, healing beverage. In addition to its commitment to the authenticity of its product, GT’s Living Foods aims to serve and connect with its community, and also exercise sustainable production practices. Dave wishes to express to consumers that Mother Nature is the world's greatest healer through its products and business conduct, which I believe is a great philosophy for AMDP to support.

Works Cited

Barone, Adam. "Social Enterprise" Investopedia, 3 February
2020. https://www.investopedia.com/terms/s/social-enterprise.asp

Bronner, Stephen J. “The Creator of the Kombucha Category Says the Term ‘Serial Entrepreneur’ Makes Him Sick to His Stomach.” Entrepreneur, 14 January 2019.

Dobos, Elizabeth. “GT’s Living Foods Launches Bloom for Spring.” Worldtea News, 23 April 2018. https://worldteanews.com/tea-industry-news-and-features/budding-products-

kombucha-launches-from-small-batch-to-big-box

“EY Announces GT Dave of GT’s Living Foods as Entrepreneur of the Year® 2020 Semifinalist

in Greater Los Angeles.” Precision Newswire, 09 July 2020. https://www.prnewswire.com/news-releases/ey-announces-gt-dave-of-gts-living-foods- as-entrepreneur-of-the-year-2020-semifinalist-in-greater-los-angeles-301091053.html

“GT’s Glass Journey: GT’s Kombucha.” Youtube, uploaded by GT’s Kombucha, 06 May 2019, https://www.youtube.com/watch?v=j3yQyRMrYXc&feature=youtu.be

“GT’s Living Foods: FAQ” GT’s Living Foods, https://gtslivingfoods.com/faq/raw-kombucha/ “O-I’s Sustainability Goals.” Owens-Illinois Inc. https://www.o-i.com/sustainability/ Osmanski, Stephanie. "How is Your Carbon Footprint Measured" Green Matters, 29 December

2019. https://www.greenmatters.com/p/how-is-carbon-footprint-measured
“Research Report: Kombucha Market (2020-2024) Health Benefits of Kombucha to Boost the

Market Growth” Business Insider. https://www.businesswire.com/news/home/20200904005102/en/Research-Report- Kombucha-Market-2020-2024-Health-Benefits-Of-Kombucha-to-Boost-the-Market- Growth-Technavio

Rudowski, Evan. "Tripple Bottom Lines: What are they, how to implement them, and ... should

you?" Medium: Firm Ethics, 12 December 2018. https://medium.com/firm-ethics/triple- bottom-lines-what-are-they-how-to-implement-them-and-should-you-d083dc9186e3

Sorvino, Chloe. “Tempest in a Tea Bottle: Billionaire GT Dave Brewed a Fortune (And Plenty of

Bitterness) From Kombucha.” Forbes, 09 May 2019. https://www.forbes.com/sites/chloesorvino/2019/05/09/gt-dave- kombucha/#4c5fc36c55b5

"Triple Bottom Line - A Simple Explanation" University of the People: The Education Revolution. https://www.uopeople.edu/blog/triple-bottom-line/

"What is CSR" United Nations: Industrial Development Organization (UNIDO).

https://www.unido.org/our-focus/advancing-economic-competitiveness/competitive-

trade-capacities-and-corporate-responsibility/corporate-social-responsibility-market- integration/what-csr

Wood, Michael. "4 Ways to Reduce Your Businesses' Carbon Footprint" Business, 22 November 2019. https://www.business.com/articles/reduce-business-carbon-footprint/

RANDOM Post #1

My Dream Last Night 

Last night, when I wasn't completing this assignment on time (sorry about that Professor, honest mistake!), I fell asleep watching Narcos with my friend. I love Narcos and we were rewatching the episode where Pablo Escobar is about to get captured. Every so often when I fall asleep watching a movie or TV show, my dreams will be inspired by whatever I was watching. As I started drifting to sleep I remember hearing a barrage of gunshots come from the TV, the scene where they kill Escobar. 

In my dream, it's nighttime and I'm at home, except it's not a house I've ever lived in before. It's a childhood friend's house. Her house had more windows than walls so you could see the outside super clearly. I'm hanging out with an odd group of people, but I don't consider that in my dream. There's my high school French teacher, the Trader Joe's cashier I saw earlier that day, and some other random people. I have this overwhelming sense of being in danger and I start freaking out about all the open windows. I tell everyone to get down, someone was going to break into the house. No one listens to me and I start trying to pull down all the blinds, a task that felt never-ending. Suddenly I see a group of guys walking towards the house, each one pointing a gun in my direction. I back away from the windows as they start shooting and I realize I'm alone, no one else is in the house anymore. Is this a set-up? I run to the garage thinking, I just need to get in the car and escape. Except the attackers are somehow already in the garage and we're shooting at each other. Where did I get a gun from? I start feeling bullets hit me and I crawl under my car. Then Pacho, my favorite character from Narcos, pulls me out from under the car and, sparing the gruesome details, kills me. 

While I was "dying" I remember thinking this isn't real. Usually, when I realize I'm dreaming I wake up, except for this time the whole thing restarted! It was like those movies where someone relives the day and gets killed differently each day. I don't remember how many times I died but when I finally woke up Netflix was showing that "Are you still watching" message and I was in red alert mode. For a couple seconds, I could literally feel my mind scrambling to figure out what was real or not. Was I shot? Is someone in my house? Am I still dreaming? Imagine that scene from Spongebob where he forgets his name, that was me. If you haven't seen it, it's pictured below. Knowing I wouldn't be able to fall back asleep soon, I got on Reddit and started reading into what it means to die repeatedly in one dream. 

I learned dying in your dreams isn't necessarily a bad omen but anyway, I'm thinking I won't be falling asleep to Narcos again anytime soon lol. 

American Like Me Post #2

September 20th 

Not exaggerating when I say this book is one of the most impactful reads I have encountered. A lot of the stories in this book felt familiar to me, being a first-generation kid growing up between the cracks of various cultures, while others were so eye-opening. It was refreshing to read these truthful and intimate narratives that described feelings and experiences I have had in my own life, but not quite the wisdom to understand them. 

At a certain point, this book started feeling like a self-discovery/self-love guide. Although I think I have developed my awareness of my identity a lot since my childhood, there are still parts of my cultural background that I struggle to understand. For example, my parents have always had a very intense attachment to our family. I used to think it was their devotion to traditional Mexican family values and I would get frustrated by their loose interpretation of boundaries. I always wished they would just chill out. The chapter by Roxanne Gay led me to a huge realization about my own parents and family. In her chapter, she explained how her Haitian immigrant parents "parent forever and unapologetically." She explained they do this because as immigrants in a harshly foreign environment, literally, all you have is each other, your family. 

"They [parents] are people who have spent their whole of their lives crossing borders that were, often, unfriendly, and unwilling to welcome them. They could not, I imagine, tolerate inhospitable borders within their own family, so they loved us in a wild, irrepressible, boundless way. They taught us to love that way in return, and so we do." 

This part of her chapter honestly made me emotional. It's a strange and remarkable feeling when you read someone's writing and it resonates so deeply, leading you to personal realizations. My parents are not Haitian, but the sentimental story of immigration translates. I shared this with my brother and sister and they were as impacted as I was. I love that reading this book gave me the opportunity to be moved by so many people's deep reflections about cultural struggles that I have, at times, struggled to navigate on my own. 

EXPERT Final Draft

 September 16th 

                                            A Short Guide 

             for Pairing the Right Salsa with Your Next Mexican Meal!

Salsa is the centerpiece of Mexican cuisine. Quite literally, the bowl of salsa always sits in the center of the table. My dad likes to say salsa is one of the most misunderstood Mexican foods. It's not a generic mix-and-match condiment, nor is it only meant to be enjoyed with chips! Just as in French cooking, béchamel and béarnaise sauces complement specific dishes and ingredients, Mexican cooking also recognizes that salsas serve a variety of flavor functions. A perfect salsa will highlight the green, herbaceous flavors of fresh chiles and the raisiny sweetness of dried chiles (Garcia). 

Overwhelming spice is never the intention of good salsa. Rather it's having the ideal heat and flavor combinations to complement a meal such as seared skirt steak or braised pork belly carnitas. In this guide, I will describe the ingredient and flavor profiles of some traditional Mexican salsas while also explaining which meals they suit best!

                   Chiles: Fresco (Fresh) vs. Seco (Dried)

Salsas can be made with fresh chiles such as serranos or they can be made with dried chiles like ancho chiles. Did you know once a fresh chile is dried it takes on a new name? A chipotle chile is simply a smoke-dried jalapeño. Although these chiles are essentially the same pepper, their fresh flavors are distinct from their dried alter-egos. Dried chiles taste spicier because they develop an intense, smoky flavor in the drying process. 

Raw salsas are usually chunky, so the flavors further develop as you chew. You taste the tangy heat from the fresh chiles and the acidity from tomatoes. The flavors of a raw salsa are simple yet explosive. There aren't many ingredients in a salsa cruda but each one packs a punch. Cooked salsas have a slow burn with a deep flavor because they're made with a variety of dried chiles and the fresh ingredients are often charred. According to my mom, there are three main cooking techniques for chiles in a salsa (Cardenas): 

• Charred or lightly toasted on a dry surface for smokiness
• Lightly fried for creaminess
• Simmered in water for brightness 

The Salsas 

Salsa Verde 

Salsa verde is bright and tangy. This salsa introduces us to one of the most key ingredients of all Mexican salsas: the tomatillo. If you've never tried a tomatillo it's just a Mexican green tomato. A tomatillo is juicy, tart, and salty which gives this salsa its signature flavor.  In a salsa verde, the ingredients get a quick and even char on a comal, which is just a flat pan that looks like a griddle.  

Ingredients

• Charred tomatillos
• Charred jalapeño 
• Charred onion 
• Charred garlic 
• Cilantro 
• Salt
• *Add avocado to make an Avocado-Tomatillo Salsa

Pairing: Salsa verde is known as a taco salsa. I'm sure you've seen the green and red bottles at a taco truck! The acidity from the tomatillos balances the rich flavor of the meat in a taco. Salsa verde pairs well with any taco, but if you added avocado try this on grilled shrimp tacos, ASAP. "In Mexico we say that the meat is what makes a good taco, but the right salsa is what makes it exceptional" (Taco Chronicles). 

Salsa de Molcajete

This is my favorite salsa because it combines fresh and dry chiles. All the fresh ingredients are charred and mashed together in a molcajete dish which makes it a smoky, chunky salsa that sits on the spicy side. A molcajete dish is a throne for Mexican salsas. It's very similar to a mortar and pestle but a molcajete is bulkier because it's traditionally made from volcanic stone. The molcajete was first used by the Aztec and the Maya, so it's basically a pre-Hispanic food processor (The Yucatan Times). 

Ingredients 

• Charred tomatoes 
• Charred serranos
• Charred jalapeños
• Arbol chiles (toasted on a comal)
• Lightly charred onion 
• Lightly charred garlic
• Cilantro 
• Salt

Pairing: There's really nothing like a fresh salsa de molcajete paired with a carne asada (grilled steak) because a simple steak will highlight the charred flavors of the salsa. This salsa also pairs well with potato dishes and cheesy meals.

Salsa Roja 

Salsa roja is a reliable classic. A salsa roja less spicy and brighter than other salsas because it does not incorporate dried chiles and none of the ingredients are charred. This salsa might seem like the kind you get at Tex-Mex restaurants. I think those salsas are pretty terrible because they add corn syrup and red bell peppers. Authentic salsa roja is delicious because it highlights the fresh flavor of simple ingredients and has some mild spice.

Ingredients 

• Tomatoes (simmered in water)
• Serranos (simmered in water)
• Onion (simmered in water)
• Garlic (simmered in water)
• Cilantro
• Salt 

Paring: Salsa roja's mild and tasty profile make this the perfect salsa to pair with a runny egg breakfast! In fact, salsa roja's time to shine is usually at breakfast when you're craving a gentle spiciness to start the day. This salsa is also great for those that don't want such a spicy salsa on their tacos. 

Chile Macho 

This salsa is spicy! Just a few drops goes a long way. A typical recipe calls for 4 times the amount of chiles as it does tomatoes! After blending the ingredients together, chile macho is strained so the salsa itself is a runny, potent sauce. All the chiles in this salsa are dried so the flavor is deep, smoky, and striking. The guajillos are simmered for creaminess and the rest of the dry ingredients are charred or lightly fried. 

Ingredients 

• Arbol chiles (lightly fried)
• Guajillo chiles (simmered in water)
• Charred tomato 
• Charred garlic 
• Vinegar
• Whole peppercorns
• Salt 
• Water

Pairing: This salsa is paired with soups and stews since the creamy consistency allows for the salsa to integrate well into a broth. Soups and stews with rich cuts of meat best complement this salsa. The heat from the chiles deepens the flavor of a broth while the vinegar cuts some of the richness from the meat. Chile macho is most often seen around the holiday season when everyone is enjoying a warm and comforting meal. Every Christmas my family prepares a huge pot of pozole (hominy stew) with chile macho. 

Hay mas que una manera de pelar ajos!

Spanish idiom translation: there’s more than one way to peel garlic! Of course, there are many interpretations and varieties of the salsas I mentioned. Even various cities in Mexico critique each other's traditional versions because they feature ingredients that are native to their region. Everyone thinks their salsa is better! What everyone agrees on, however, is that no meal is complete without a fresh, handmade salsa that balances with the wide range of flavors in any Mexican dish.

Works Cited

Cardenas, Rosa. "The 3 Cooking Techniques for Chiles" Interview with Rosa Cardenas (my mom). 09 September 2020. 

Garcia, Ricardo. "Salsa Misunderstandings/What makes a good salsa?" Interview with Ricardo Garcia (my dad). 09 September 2020. 

"Molcajete, a cultural heritage that gives unique flavor to the Mexican cuisine," The Yucatan Times. 27 April 2019. https://www.theyucatantimes.com/2019/04/molcajete-a-cultural-heritage-that-gives-unique-flavor-to-the-mexican-cuisine/ 

Taco Chronicles. Directed by Carlos Perez Osorio, Season 1, Episode 3, Netflix, 2019. 

EXPERT Draft

 September 9th 

                                            A Short Guide 

             for Pairing the Right Salsa with Your Next Mexican Meal!

Salsa is the centerpiece of Mexican cooking. Quite literally, the bowl of salsa always sits at the center of the table. My dad likes to say salsa is one of the most misunderstood Mexican foods. Salsa is not a generic mix-and-match condiment, nor is salsa only meant to be enjoyed with chips! Just as in French cooking, béchamel and béarnaise sauce complements specific dishes and ingredients, Mexican cooking also recognizes that salsas serve a variety of flavor functions. A perfect salsa will highlight the green, herbaceous flavors of fresh chiles and the raisiny sweetness of dried (Garcia). 

Overwhelming spice and heat are never the intentions of good salsa, rather it's finding the right heat balance to complement a seared skirt steak or braised pork belly carnitas. In this article, I will describe the ingredient and flavor profiles of a few common Mexican salsas while also explaining which meals they suit best!

                     Salsas Crudas (Raw) vs. Salsas Cocidas (Cooked)

Salsas can be made with fresh chiles such as serranos, jalapeños, and poblano, or they can be made with dried chiles like chipotle, guajillo, and ancho. Did you know once a fresh chile is dried it takes on a new name? A chipotle chile is simply a smoke-dried jalapeño and an ancho chile is a dried poblano pepper. Although these chiles are essentially the same pepper, their fresh flavors are distinct from their dried alter-egos. Dried chiles will taste spicier because they're smoky and develop an intense flavor in the drying process. 

Raw salsas are usually chunky, so the flavors develop as you chew, you taste the pungent heat from the fresh chiles and acidity from tomatoes. The flavors of a raw salsa are simple yet explosive, meaning there aren't many ingredients in them but each one packs a punch. Cooked salsas have a slow burn with a deep and rich taste because they're made with a bunch of different dried chiles and the fresh ingredients are often charred. According to my mom, there are three main cooking techniques for chiles in a salsa (Cardenas): 

• Charred on a dry surface for smokiness
• Lightly fried for brightness 
• Simmered in water for creaminess 

The Salsas 

Salsa Verde 

Salsa verde is bright and tangy. This salsa introduces us to one of the most key ingredients of all Mexican salsas: the tomatillo. If you've never tried a tomatillo it's just a Mexican green tomato. A tomatillo is juicy, sour, and salty which gives this salsa its signature flavor.  In a salsa verde, the ingredients get a quick and even char on a comal, which is just a flat pan that looks like a griddle.  

Ingredients

• Tomatillos
• Jalapeño 
• Onion 
• Cilantro 
• Lime juice 
• Salt
• *Add avocado to make an Avocado-Tomatillo Salsa

Pairing: Salsa verde is known as a taco salsa. I'm sure you've seen the green and red bottles at a taco truck! The acidity from the tomatillos balances the rich flavor of the meat in a taco. Salsa verde pairs well with any taco, but if you added avocado try this on grilled shrimp tacos, ASAP. "In Mexico we say that the meat is what makes a good taco, but the right salsa is what makes it exceptional" (Taco Chronicles). 

Salsa de Molcajete

This is my favorite salsa because it combines fresh and dry chiles and all the ingredients are charred and mashed together in a molcajete dish which makes it a smoky, chunky salsa that sits on the spicy side. A molcajete dish a the throne for Mexican salsas, it's very similar to a mortar and pestle but they are much heavier and bulkier because they are made from volcanic stone. The molcajete was first used by the Aztec and the Maya, so it's basically a pre-Hispanic food processor (Yucatan Times). 

Ingredients 

• Tomatoes 
• Serrano chiles
• Jalapeño
• Arbol chiles
• Onion
• Cilantro 
• Salt

Pairing: There's really nothing like a fresh salsa de molcajete paired with a carne asada (grilled steak) because a simple steak will highlight the charred flavors of the salsa. This salsa also pairs well with potato dishes. 

Salsa Roja 

Salsa roja is a reliable classic. This kind of red salsa is similar to the salsa de molcajete, except it's less spicy because it does not combine dried chiles and salsa roja is usually not mashed in the molcajete. This salsa might seem like the kind you get at Tex-Mex restaurants. I think those salsas are pretty terrible because they add corn syrup and red bell peppers. Authentic salsa roja is delicious because it has a bright flavor as well as some mild spice and tanginess. 

Ingredients 

• Tomatoes 
• Jalapeño 
• Onion 
• Cilantro 
• Garlic 
• Lime 
• Salt 

Paring: Salsa roja's mild and tasty profile make this the perfect salsa to pair with a runny egg breakfast! In fact, salsa roja's time to shine is usually at breakfast when you're maybe craving a gentle spiciness to start the day. This salsa is also great for those that don't want such a spicy salsa on their tacos. 

Chile Macho 

This salsa is spicy! Just a few drops goes a long way. A typical recipe calls for 4 times the amount of chiles as it does tomatoes! What also makes this salsa different is that it's strained after blending so the salsa itself is a runny, potent sauce. All of the chiles in this salsa are dried so the flavor is deep, smoky, and striking. The guajillos are simmered for creaminess and the rest of the dry ingredients are charred. 

Ingredients 

• Arbol chiles
• Guajillo chiles
• Tomato 
• Vinegar
• Garlic 
• Whole peppercorns
• Salt 
• Water

Pairing: This salsa is paired with stews and soups since the creamy consistency allows for the salsa to incorporate well into soup dishes. Stews and soups with rich cuts of meat best compliment this salsa. Chile macho is most often seen around the holiday season when everyone is enjoying a warm and comforting meal. Every Christmas my family prepares a huge pot of pozole (hominy stew) with chile macho. 

~

Of course, there are many interpretations and varieties of the salsas I mentioned. Even various cities in Mexico critique each other's traditional versions because they feature ingredients that are native to their region. What everyone agrees on, however, is that no meal is complete without a fresh, handmade salsa that balances with the range of flavors in a Mexican dish.  

Works Cited

Cardenas, Rosa. "The 3 Cooking Techniques for Chiles" Interview with Rosa Cardenas (my mom). 09 September 2020. 

Garcia, Ricardo. "Salsa Misunderstandings/What makes a good salsa?" Interview with Ricardo Garcia (my dad). 09 September 2020. 

"Molcajete, a cultural heritage that gives unique flavor to the Mexican cuisine," Yucatan Times. 27 April 2019. https://www.theyucatantimes.com/2019/04/molcajete-a-cultural-heritage-that-gives-unique-flavor-to-the-mexican-cuisine/ 

Taco Chronicles. Directed by Carlos Perez Osorio, Season 1, Episode 4, Netflix, 2019. 

American Like Me Post #1

 September 8th 

American Like Me by America Ferrera

Oh man, do I wish I would have had the opportunity to read a book like this when I was younger! When Prof Hansen talked about this book in class I knew it would be an exceptionally relevant read and that it would resonate deeply with me. Growing up I definitely struggled to understand my cultural identity, and it took me many years past my childhood to realize my racial and cultural differences were not anything I should have ever tried to disguise. 

"It took a long time of defending myself to realize I didn't have to. Not to anybody. I am who I am. I am what I am." - America Ferrera

The parts where America Ferrera and Reshma Saujani describe their inner conflicts with their names really hit home! Basically, when my mom got pregnant she agreed to let my older brother and sister pick my name. My brother and sister agreed to pick a perfect white name for me so I could be spared of the hassle of a Mexican name no one would be able to pronounce. My sister's name is Guadalupe and my brother's name is Cesar. They certainly weren't finding their names on any keychains, but they made sure I would. It's just kind of funny to me my parents were down with the idea because they can't pronounce Cynthia how it's supposed to. They say Cintia, and they spell it that way too.