22 —Lancaster Farming, Saturday, January 1, 1972 Chester County IFYE Enjoys Brazilian Food—Well, Editor's Note: Miss Davids McCartney, Chester Springs, Chester County, is an In ternational Farm Youth Ex change (IFYE) delegate assigned to a Youth Develop ment Project (YDP) in Sao Paulo, Brazil, where she is assisting in the development and expansion t-II type programs. Following is her report on foods in Sao Paulo: Rice and beans, rice and beans' That’s all I heard about Brazilian food before 1 left the States And it is typical of the Br zailians But here I am living m a , Japanese home and working mostly with Japanese and Nisei (Brazilians born of Japanese parents) m a state of Brazil where the Japanese rank third in population after the Portuguese and Italians 1 had a good sampling of nee and beans the first live weeks of my stay We three YDP’s (Youth Development Project) stayed in a boarding house for Japanese students in the city of Sao Paulo There white rice cooked with water and oil, cooked dry beans and their juice, and a little pork rind are the main parts of two meals a day It is incredible the amounts of these they eat and still remain thin' The national dish “leijoada” (the dry beans are called feijao) seems to me to be the usual feijao cooked with a little more meat My Japanese family doesn’t follow this Brazilian pattern We eat rice at lunch and supper, but rarely have feijao These two meals are equal in size and type of foods U is hard for my family here to believe I can make lunch of a can of soup and a sandwich at home, and eat it in a few minutes Meals here take a lot of time and elfort to prepare There’s no quick rice, but pressure cookers aie used often In lour months I think only four cans ol lood have been used in our house In fact, so few canned loods are used that can openers other than the pry type are just being introduced in the city of Sao Paulo I brought one to my family, and it is quite a novelty Here in Pompeia my reputation precedes me in many places People are astonished that I, a foreigner, eat and like their loods Several times I’ve been greeted with, “0, you oat everything'” I’ve found a lot of new foods, or new ways of preparing familiar loods Here the oven is rarely used aril -dmost everything is fried in lots ol oil—usually peanut oil I’ve had to get used to this Even cheese is tastier when dipped in oil' Thank you, I’ll take mine plain As my Japanese sistei says, the Japanese use everything Carrot greens and scallion tops are very tasty and often com bined with other vegetables, dipped in a batter and fried in deep fat My family has adopted my name of “spiders” for the resulting product which looks as if it has vegetable legs extending from the solid body However, one thing which I do taste is a sort of pasty sauce of raw fish stomachs It is used like jelly on bread, as a topping for the nee, or even plain There is a variety of fruits and vegetables, and the climate provides for fresh things all year round Most of the Japanese have large gardens and many do truck farming On our farm we are almost self-sufficient In our'back' yard we have oranges, lemons, papayas, mangos, bananas, cocoanuts, pineapples, peaches, and several tropical fruits that are not known in the U.S Food seems plentiful, yet many people are undernourished The “Alliance for Progress” supplies powdered milk and other staples to schools for needy children I can’t forget coffee Brazil is the world’s leading producer, and the U S is the largest buyer, but the U S coffee-drinker wouldn’t realize it is the same beverage when he tries it here It is very strong and usually very sweet Brazilians regard U S coffee as almost tasteless colored water I (a “water American”) I eel like hiding every time the coffee comes out when I’m visiting Luckily it is always served in almost doll-sized cups, so I can manage Breakfast in my Brazilian- Miss Davida McCartney Japanese home consists of bread Likes Brazilian Food and co " ee and f hat milk The 10 a m. lunch is rice, a □l(10l ■\ \ \ \ v BEE-LINE SUPPLY CENTER For special occasions, my family pitches in to make Japanese sweets out of feijao. The cooked, strained, and sweetened beans make a filling for a pastry and are usually baked The pastry for “manju” is a rather traditional one of flour, but the one for “moti” is dif ferent. I was surpinsed one day to see my brother pounding cooked rice in a hollowed-out tree stump with a huge wooden mallet Between pounds, my mother slapped a little water on the rice and eventually it turned into a dough that was wrapped around the filling The resulting treat was eaten thus, or baked or fried. New from Agway the System 7 Silo, with the only really new ideas in 20 years 0 You’ll never have to climb a silo again. An enclosed lift whisks you to the top. And there’s less chance of a fall, because a catwalk connects the lift with the filling door. At last, there’s a safe, effortless way to check on filling and operation of the unloader. Unloads faster with less power— A new Hustler 740 chain unloader cuts like a chain saw and scoops loosened silage to an inside chute. And it unloads from the very top of the silo wall. The automatic silo— A new Auto-Flo control center gives true automatic control of your feeding operation. As the silage level drops, the unloader drops with it to maintain a steady output. No manual leveling— With the distributor attachment, the Hustler 740 converts easily into a powerful silage distributor that fills this big new Agway silo even and level to the top of the wall. 0 Fewer trips to the top— Special steel doors attach to steel frames to form an inside chute for unloading. Several doors may be retracted at one time—so you avoid frequent trips to change the unloader output from door to door. 0 From gleaming, colorful rooftop to sturdy base, this concrete-stave silo has the features you need and want. Craine staves are the strongest m the business. Extra hoops contain pressures without strain. Special coatings assure freedom from acid attack. For complete information on sizes, availability, financing and other details, contact your Agway store or representative and ask for a call by an Agway Farm Systems Salesman. 24 HOUR SERVICE DAILY Most of It salad of cucumber and tomatoes, some cooked greens (often with a little egg mixed in), fish, and oranges for dessert. At 1:30 is “cafe”-bread and coffee again, and hot milk, I use a mixture of hot milk with just enough coffee for flavor. At the 6:30 supper there is rice, of course, potatoes cooked with just enough meat for flavoring, “spiders”, salad, and oranges. One day when we had fried potatoes at lunch and mashed potatoes at the evening meal, my family of nine consumed just 10 pounds of potatoes. I’m really enjoying the food, and although everyone tells me that rice and oil don’t make people fat, I’m having a hard time convincing my clothes of it. 1027 Dillerville Rd., Lancaster, Pa. Ph: 717-397-4761 _g_g •5
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