EPFV: Carnivorous Based Culinary Practices by

Culture: Mentions of family, memory, emotions, and culinary innovations

mabarca18 — 2024-11-27 16:51:57 UTC

History: Mentions of specific moments of times and places that have led to shifts in culinary practices at the personal and/or collective level and at the regional and/or national/international level

mabarca18 — 2024-11-27 16:54:07 UTC

Environment: Mentions that have impacted the landscape of urban, rural, and desert areas as well as the health of people, animal welfare and the plant in general due to culinary practices due to different food systems.

mabarca18 — 2024-11-27 16:56:26 UTC

The interconnection of flavor and health as one affecting the other or one impacting the other.

mabarca18 — 2024-11-27 16:58:45 UTC

Specific reference on politics and/or economics impacting personal, regional and/or national/international culinary practices.

mabarca18 — 2024-11-27 17:01:37 UTC

Nostalgia

mabarca18 — 2024-12-21 12:27:55 UTC

Lucy Fischer-West: the reference to Pig's Knuckles and sauerkrnut--German in origin reflects cultural nostalgia for her German father. Her Mexican mother learn to cook these meats for her German husband.

Raúl Gonzalez (Chef Rulis): Venison--a flavor that takes him to his childhood in Quito, Equador when his father introduced him to the flavor of this meat at the age of 5 years old.

Acknowledgment of others cultural and familial culinary memories

mabarca18 — 2024-12-21 12:33:48 UTC

Lucy Fischer-West: reference specifically to "chicken and dumpling" as a Southern dish her late-husband, John O. West grew up eating.

In term of her own Mexican upbringing she reference her style of Pozole and Chicken soup.

Universal healing belief

mabarca18 — 2024-12-21 12:40:29 UTC

Lucy Fischer-West: the reference to Chicken soup

Lucy Fischer-West: adding a tarragon rather then parsley to Chicken and Dumplings

Weaving strands of Culinary DNA

mabarca18 — 2024-12-21 12:48:22 UTC

Lucy Fischer-West: Chiles en nogada, Chicken 'n Dumplings, Pozole, Chiles rellenos, Courgette Soup (Squash soup)

Leti & Miguel Hernadez: Green Cheese Asadero; Jalapeño Chedder Sausage; Ghost Pepper Cheese Sausage

Raúl Gonzalez (Chef Ruli)s: Making Sushi rolls with a boarder twist; chiles toriados (Chinese method); chiles en nogada

Elisa Licona Southern: chiles en nogada

Mercados (specialize groceries) vs. box stores

mabarca18 — 2024-12-21 12:52:57 UTC

Lucy Fischer-West: in reference to hers and her mother's (later only hers) process of "hunter and gather" --going to the Mercados in Juárez, specifically to the meat market and buying "never frozen" meats.

Ease crossing the international boarder: "Sin fronteras"

mabarca18 — 2024-12-21 12:59:36 UTC

Lucy Fischer-West: buying meat in the food markets in Juárez (1960s to 1990s)

Connecting Past to Present

mabarca18 — 2024-12-21 13:09:20 UTC

Machelle Wood: The Magoffin House and the first publish El Paso cookbook in (XXXX). In particular the reference to Octavia Magoffin's recipe for Albondiga's--which have been recreated by Chef Puga's for Texas Historical Commission (in 2017 or 2018), as well as included as a cooking demonstration within the monthly cooking classes at the Magoffin House.

Raúl Gonzalez (Chef Rulis): Bring the sea food practices and flavor of his childhood in Quito, Ecuador to his restaurant The International Kitchen: such as gambas (shrimp).

His restaurant's name, International Kitchen, reflect the many cultures that form part of El Paso's culinary practices: Chinese, Japanese (1980s with Maquila Industry), Middle Eastern (1890s), Spanish, U.S. Southern foods, regional and Latin American foods. He mentions the history of trading spices and the local history of Salt Flats --war over salt/

Albóndigas

mabarca18 — 2024-12-21 13:16:27 UTC

• Machelle Woods (Historical context)

• Elisa Licona Southern (Historical, Cultural, familial context)

Mexicanizing /regionalizing

mabarca18 — 2024-12-21 13:21:59 UTC

Leti and Miguel Hernandez (Joe Hryszko): Transforming German style making sausage with local, recognizable names and ingredients such as: chorizo, pico de gallo, Green Cheese Acadero, Jalapeño and Habanero sausage.

Also making cultural similarities such as Schnitzel and Milanesa as well as Blood Sausage and Morsilla

Raúl Gonazlez (Chef Rulis): Speaking of the event La cochesa at local farm La Capilla, he mentions a corn with lamb dish that tasted like a combination of Vietnamise Pho and Mexican Pozole.

Respecting/recognizing food source

mabarca18 — 2024-12-22 14:30:26 UTC

Raúl Gonzalez (Chef Rulis): Le cochesa event where he and his assistant chef, Matteo, engage on a killing of a lamb for a feast. "If everyone experience this, there might be a lot less people eating meat. If they continue to eat it, more power to them."

Hormonal manipulation (infusion of chemicals)

mabarca18 — 2024-12-22 15:26:22 UTC

Raúl Gonzalez (Chef Rulis): Uncheck capitalism leads to problems--such changing the natural /biological size of a chicken to resemble a turkey.

Support to local economy

mabarca18 — 2024-12-22 15:49:00 UTC

Raúl Gonzalez (Chef Rulis): gathering meat suppliers, as much as possible, within the local community. "A win-win" situation by keeping money circulating within the community. One example is an event in 2019 in "La Capilla" in New Mexico--included the killing and cooking of a lamb.

Balance sustainability

mabarca18 — 2024-12-23 15:12:53 UTC

Raúl Gonzalez (Chef Rulis): in references to the experience of slaughtering a lamb, he suggest if more people understood that a living animal must give up its life (and we must do the killing) that perhaps more of us would become vegetarians (or at least consumed more vegetables then meat), therefore this would reduce the demand for the industrialization of meat production.

Flavor and memories of place

mabarca18 — 2024-12-23 15:15:40 UTC

Raúl Gonzalez (Chef Rulis): The flavor, experience, memory of eating venison. If tasted it without knowing what it was while living in Quito; years later in El Paso during a "show and tell" activity in 6th grade, classmates brings venison from a hunting trip. As soon as Raúl tasted it: he is transported to Quito, to the place and occasion when he first tasted a piece of meat his father offer him.

Ancestral vs. contemporary diets

mabarca18 — 2024-12-23 15:20:00 UTC

Raúl Gonzalez (Chef Rulis): Paradox of abundance of food (all sorts) in our modern industrialize world, our ancestors had better dies then we do.

Cattle historical migration/origin

mabarca18 — 2024-12-23 17:17:54 UTC

Elisa Licona Southern: Her connection to Corralitos, Casas Grandes as a ranch she grew up in and has many relatives is a key connection to the large Mexican industry of cattle ranching---which extends to the U.S.