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
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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.
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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
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