Wairarapa News : January 25th 2012
23 WAIRARAPA NEWS, JANUARY 25, 2012 EDUCATION CONTACT THE COLLEGE OFFICE FOR FURTHER INFORMATION: Phone: 06 -- 378 6074 Email: firstname.lastname@example.org Fax: 06 -- 378 2462 Website: www.makoura-college.school.nz MAKOURA COLLEGE WE'RE GOING PLACES - GET ON BOARD SERVICES (MILITARY) ACADEMY Provision of a Military based programme: • To develop skills conducive to work in the services, tertiary education and other professions •WithafocusonNCEALevel1and2 achievement • Open to Year 12 and 13 students • Full time programme -- 5 school days per week • 20 placements are available TRADES ACADEMY Provision of Trade Training programmes in: • Small Motors -- 1 day per week • Fashion and Beauty -- 1 day per week • BCITO Building -- 1 day per week • Full time and part time positions are available to Year 12 and 13 students currently enrolled in a New Zealand Secondary School YEAR 9 SCHOLARSHIPS FOR 2012 Three Scholarships are available for eligible Year 9 students: • Who have proven leadership skills in either academic, sporting or cultural areas • Scholarship will cover the cost of school curriculum fees and standard school uniform for the successful applicant • Length of scholarship -- 1 year 4257302AA Exciting New Programmes at Makoura College COLLEGE CAMPUS UPGRADE NOW UNDERWAY STARTING DATES FOR 2012: Year 11 -- 13: Friday 3 February Year 9 -- 13 All Students: Tuesday 7 February UNIFORM SHOP: Open weekdays from Monday 30 January - 10.00am to 4.00pm 3397422AN Nigel Clayton Sales Dept Nigel Clayton Sales Dept Nigel Clayton - Sales Dept Nigel always puts total energy into his work and goes about the day with a smile and helpful approach to all his merchandising and customer service duties. During the Christmas and New Year period, Nigel was not fazed or distracted by the heavy retail trading period and was always willing to take on extra challenges to ensure Breadcraft were well represented in the market. Well done Nigel! Charity: SPCA Muy bueno: Cooking, Mexican style, with Janet. Make it Mexican from your kitchen CONTINUED Page 24 Janet Seager's passion for Mexican food was ignited in early 1993 when, after completing a BA in Spanish, she found herself in Mexico sam- pling every kind of street food she could get her hands on. Having recently moved to Wairarapa from Canterbury, Janet is just about to start a Mexican cooking course at Wairarapa College Adult Com- munity Education evening classes called Make Mine Mexican and would like to take a culinary tour to Mexico later in the year. Janet has been back to Mexico several times. She returned in 1997 to write her MA thesis, and a chance meeting with the legendary Diana Kennedy led her to explore the local market of Patzcuaro and experiment with recipes from Diana's regional cookbooks. I return to Mexico whenever I can, most recently in 2010 when I attended classes at The Mexican Home Cooking School in Tlaxcala, Mexico.'' She has tutoring experience in ESOL in Community Education programmes and short com- munity education courses on Mexico for Travellers at Auck- land and Canterbury universities, and most recently, tutoring with Wairarapa REAP. Janet also had considerable input into recruiting and train- ing volunteer refugee support workers as Regional Co- ordinator for Refugee and Migrant Services between 1998 and 2003. My goal is to introduce New Zealanders to the rich variety of Mexican cuisine. For many people dining in Mexican restaurants in New Zealand, Mexican food consists of nachos, burritos and enchiladas with a homogenised flavour, barely differing from one menu choice to another. These offerings are often surprisingly bland, con- sidering a general belief that Mexican food is blisteringly hot, and full of chillies.'' While authentic Mexican cuisine is usually highly seasoned, the effects of herbs, spices and chilli varieties result in subtle, aromatic dishes of varying degrees of heat, often controlled by the consumer, depending on choices made from a variety of table sauces and condiments customarily pro- vided with a meal. We don't think twice about the inclusion of chocolate, peanuts, corn, tomatoes, squash, beans, avocado, vanilla, coconut, chilli and turkey in our day-to-day menus. However, these foods were unheard of in 15th and 16th century Europe until they were introduced by the returning Spanish conqui- stadores. Conversely, the Spanish introduced into Mexico such staples as beef, pork, mut- ton, citrus fruits, wheat, sugar, milk, cheese, garlic, vinegar and wine. A feature of Mexican cooking which is not apparent when eat- ing outside of Mexico is how healthy it is. While Mexican cooks may use cream, cheese, butter and other animal fats, these are used in moderation, to enhance flavour not to smother it. Mexican cuisine is produced using whole foods. Every day, all over Mexico, women spend time in the local outdoor markets choosing the best and freshest produce for the family's meals. Daily staples are beans, corn, fresh fruit and veg- etable, meat and fish. Processed foods form a very small part of the daily diet of the majority of Mexicans.'' In these days of food allergies and greater awareness of the inherent dangers in chemicals used in processed food, Mexican food is a very healthy option. It can be adapted for those with special dietary requirements: the gluten intolerant; the lactose intolerant; those who wish to eat a healthier, balanced diet, with or without meat.
January 18th 2012
February 1st 2012