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Forum Monthly Newsletter November 2010 www.amsoc.com.br The Gourmet Issue The Gourmet Issue 2011 AmSoc Yearbook: A

Forum

Monthly Newsletter November 2010 www.amsoc.com.br

The Gourmet Issue

The Gourmet Issue

2011 AmSoc Yearbook:

A Window into São Paulo

Sweet life in Brazil

Page 6: Natasha de Carvalho’s angle on the Brazilian obsession with all things sweet, including a guide to the most popular Brazilian sweets.

The perfect Caipirinha

Page

10:

What’s

in

it,

what

Cachaça to

use

and where

to

sample

the

best

ones

in

São

Paulo.

Le Pain

Page 12: A review of the new bakery in Pinheiros which has recently employed a student of the Vivenda da Criança Professional Center.

Barra Doce

Page

13:

Where

to

find

the

supplies you need to start baking

all those batches of Christmas cookies.

Our Mission The American Society of São Paulo promotes friendship by organizing social, cultural and athletic
Our Mission
The American Society of São Paulo
promotes friendship by organizing
social, cultural and athletic events for
its diverse membership; encourages
integration with the Brazilian society;
and supports the American traditions
of education, philanthropy and
volunteerism.

By now you should have received the The American Society of São Paulo’s 2011 Yearbook. The annual publication aims to connect expats living in São Paulo with one another, and its 176 pages contain member contact numbers and a wealth of information about restaurants,

bars, events, and services in the São Pau- lo area. For those looking for information about which doc- tor to see, which church or school

looking for a place to do your grocery shopping, or simply need to understand

all the different forms of identification in

Brazil. In accordance with AmSoc tradition, each year we invite a local artist to donate a piece of artwork for the yearbook’s cover page. This year’s cover features the work of São Paulo artist Olivia Fleischfresser, whose oil-on-canvas works grace many

American homes in

the city. Olivia is a São Paulo native, though she spent several years liv- ing in the New York area. Her work is on display at RAD Art Gallery in Harts- dale, NY, and in private collections around the world. Though Olivia is mostly known for her larger-than-life depictions of fruits and vegetables and her subtle use of color and texture, we chose a sample of her work featur- ing doors and win- dows, a theme we hoped to empha- size in this year’s

Forum Monthly Newsletter November 2010 www.amsoc.com.br The Gourmet Issue The Gourmet Issue 2011 AmSoc Yearbook: A

is the best fit for

your family, or how to get in- volved with the community, the yearbook is a per- fect guide. With pages of informa- tion about emer- gency numbers, volunteer organi- zations, church- es, schools, and much more, the book is an ideal guide to living in

São Paulo. O n e - f o u r t h of the American Society’s fund- ing comes from advertising in the yearbook. The businesses listed have paid to place their ads in the publi-

cation. Many of the businesses included

have loyal customers among the expat community, and they have placed ads in the yearbook numerous times. This year, of the 28 ads listed, Team Work Trans- portation Company is the hightlight this year. With so much trusted information about all aspects of life in São Paulo, the AmSoc 2011 Yearbook should be your

first place of reference the next time you need to find anything, whether you are

publication: the American Society seeks to open doors for expats living in São Paulo to a new life here in Brazil, where we hope families will take advan- tage of all the city and the country have to offer. Moving to a new country can be a daunting experience, but it can also provide new, rich learning opportunities and frequently makes families grow even closer. We hope that the 2011 Yearbook will enrich your experience in São Paulo, providing a window into this vibrant, dy- namic city.

The President’s Corner

By Tim Scott, AmSoc president By now you may have noticed that this issue of the
By Tim Scott, AmSoc president
By now you
may have noticed
that this issue
of the Forum
is dedicated to
connoisseurs of
food and drink.
“Now, finally”,
y o u m a y b e
saying, “a topic I
can really relate
to!” If there is

anything that São Paulo does not lack,

it is an endless number of places to satisfy our quest for variety, surprise, pleasure and comfort in food. I’m pleased to relate that years of expat experience have led me to enjoy plenty of foods that I’d have quickly turned my nose to prior to having left the comfort of my meat and potatoes youth. In southern Missouri, adventuresome eating was medium rare steak, rather than well done; it was an occasional salmon, fried to a crisp; or, it was precisely once every two weeks, taco salad. Yes, on Sundays after church we had

a standard rotation. The first Sunday

was beef pot roast, slow cooked with potatoes and carrots and heaps of gravy in an electric skillet. The second Sunday was taco salad with ground hamburger, chips, salsa, and cheddar cheese; followed the next Sunday by, pot roast. (Note to my children; we almost never went out for lunch on Sunday…) In college, I was basically

a connoisseur of Kraft macaroni and cheese, peanut butter with jelly sandwiches and big plates of pinto beans with cornbread. And at that point in my life, an exotic fruit was pineapple, the canned variety precut in nice rings. However, during my last year of college I met an exotic fruit that

changed my life; the mango. How,

you are thinking, can a mango do that much for you? Well, it was on a spring break trip in Nicaragua

that I first ate a mango, and spent a

few hours resting in the cool shade of some giant mango trees. Those delicious, sweet mangos were unlike anything I had ever tasted and I can still feel the juice dripping down my chin and arms. However, the real exotic part of the trip is that during those few days by the mango trees, I met who would become my wife (a native of El Salvador). Next spring will be 20 years since that time, and

I am still in love with my wife, and with mangos. Both are a blessing in my life; and I never would have dreamed that someday we would share a chapter of our life together in Brazil, a place with an abundant supply and variety of mangoes. Gourmet dinning is a popular form of entertainment in São Paulo, but it need not be limited to high

end restaurants. You can find many

simple restaurants that deliver an amazing quality of food. Brazil is

a country blessed by an abundance of foods and cultures, creating an exotic mix of choices. But perhaps none better though than the simple, succulent mango.

Abraços, Tim

The President’s Corner By Tim Scott, AmSoc president By now you may have noticed that this

Forum is published monthly, with the exception of January and July, by

Lynn Cordeiro, editor and layout

The American Society of São Paulo

The American Society of São Paulo

Forum is printed by EGB. (http://www.egb.com.br)

Views expressed in Forum do not necessarily reflect those of

the American Society board of governors, members, or staff.

Rua da Paz, 1431 04713-001 São Paulo, SP Tel: (11) 5182-2074 Fax: (11) 5182-9155

Forum reserves the right to edit content for brevity and/or clarity.

forum@amsoc.com.br

   

About Forum

The President’s Corner By Tim Scott, AmSoc president By now you may have noticed that this

The American Society of São Paulo

Newcomer profile

The American Society of São Paulo Newcomer profile Name: Jose and Marcela Lizarraga Origin, time here:

Name: Jose and Marcela Lizarraga

Origin, time here: We are from Mexico

originally, but we’ve been in the U.S. for more than twenty years. Most recently we were living in South Lake,

near Dallas, Texas. We moved to São Paulo at the beginning of February

Winner of trip to Bahia

Those of you who were at the fun evening of the Playback theater on Sunday October 24th know a lucky

person won our raffle prize of a 4

night stay at the Premium Hotel for two adults and up to two children in Sauipe Resorts in Bahia. Actually you didn’t need to be present to win but only contribute to our fund by buying a ticket and raise money for the American Society Community Action Committee and their charitable projects with underprivileged children. This great prize started with Rick Rubeiz arriving from his vacation at Sauipe with his wife and two 5 year old boys in July. They spent a week there and went on and on about the hotel, and its infrastructure. There are several hotels but the Premium is top. All the hotels have access to 15 tennis courts, 18 hole golf, horses and nautical club , wonderful beach and of course a “children’s club” with planned activities all day. Every evening there were shows and fun activities too.

We contacted their offices and

asked if they would contribute a

resort stay to be raffled off at our

“Playback Theatre Fundraiser “ for the Community Action Committee . Their immediate generosity made an impact on our sales and will make an even bigger impact on the children in the institutions we support.

more as an adventure than a frustration otherwise you go nuts.

Have ‘saudade’ for anything back home?

In terms of security issues, we miss the freedom of being able to move around without having to constantly watch your back. Also, the U.S. is very strong in terms of extra-curricular activities. You can practice whatever activity you want, even if you live in the most remote town. It’s not that these things don’t exist here, but it’ll be in an expensive

club, or far away, and not the same

kind of intensity. Another thing we miss from home: the purchasing power. Everything is so expensive here!

Progress with Portuguese: Our daughter,

who has been completely immersed in Portuguese since day one, barely has an accent now. Marcela has had

to help her a lot with homework, and

  • 2010. has had to deal with issues relating to the apartment, so she has had an opportunity to learn. Jose has asked

Why São Paulo? Hotels.com, which is part of Expedia Inc., decided to move their Latin America Headquarters from Dallas to São Paulo, and Jose was one of 2 employees selected to come down and set up operations here. Hotels. com exists in several Latin American countries; its Brazilian website is Hoteis.com.

Best things

so

far? It’s

been

a

great

opportunity for our daughter Ariana, who is 9 years old, to learn a new language. She’s studying at a Brazilian school and she is completely local after 9 months. We’ve also been very impressed with how much we have been welcomed by the Brazilian people. We always brag that Mexicans are warm, welcoming people, but the Brazilians are doing a great job.

everyone in his office not to speak to

him in English, so he can learn more Portuguese!

Favorite place to hang out:

We have

met so many people, between Ariana’s school, at American Society events, at our church where there are a lot of expats, and where we live. We’re enjoying the friendships we’ve built. It doesn’t matter where we go, but we enjoy the atmosphere. We’ve had more social events here than in the last 10 years in the States.

Early frustrations: The biggest issue has

been the paperwork and the tremendous bureaucratic process. But when you move to another country with another language and culture, you have to have an open mind. You have to see it

PRESIDENTIAL STYLE RETREAT

Set within 138 acre private estate on mountaintop with helipad. Perfect Venue: Celebrity/Political/Business. Ultimate Privacy. Main Residence 3,700 sq ft Open-Plan Living, Mezzanine library and.

separate level complete Leisure Complex with gym, heated pool and BBQ. 6 Additional Guest Villas with own outdoor pool, large lounge and total cuisine complex including chef’s apartment.3,200 sq ft Loft-Style Atelier. Multiple outbuildings housing workshops, pavilion stabling, storage. 4 individual staff houses for personnel/security. Own water source:

turbine, reservoir, stream. Solar Heating. Satellite/Sky/Internet.

Full details: joao.andre@bluewin.ch

American golfers seek 3rd straight victory over Scots in upcoming Challenge Golf Cup

From the desk of John Kennedy, Director of AMSOC Athletics

This year’s Challenge Golf Cup (our version of the “Ryder Cup”) will be played on November 26th at the prestigious and arduous golf course of the San Fernando Golf Club. It will also be a charity fund raiser amidst lots of bells and whistles that accompany a professional golf event, including corporate sponsors and “brindes”, door

prizes, a raffle as well as cocktails to

accompany the award ceremonies. Up to 100 golfers are expected to join in a lively sporting event, not only between Americans and Scots, but also Brazilians, Argentines, Brits, Aussies, and other nationalities who will decide to join one team or the other. This year

is the fifth edition of the Challenge

Golf Cup and the score stands at 2 – 2

with the American Society winning the last two times. The Cup has its origins in 1991

as an annual sporting event between the St Andrews Society of São Paulo (Scots) and the American Society of São Paulo (Americans). Originally, the competition involved the several sporting events such as golf, tennis, soccer, tug-o-war, bridge, volleyball, and trivial pursuit. Over the years it

became difficult to organize and find

a place for all these events, thus the annual competition was reduced to just a friendly golf match between the

two societies. Then in 2005, the annual golf match took on a more competitive posture when avid golfer Sean Hutchinson of the Scots challenged American, and sports enthusiast, John

Kennedy to a golfing challenge where

the winners would play for the “Munro” Cup. Thus was born The Challenge Golf Cup. The reason it is called the Munro Cup is because Norman Munro, a previous president of the St Andrews Society, and a true Scot, donated a cup to commemorate this Annual Competition and to foster camaraderie amongst our two great Nations, although the USA is a lot bigger than Scotland!

American golfers seek 3rd straight victory over Scots in upcoming Challenge Golf Cup From the desk

Finals of AmSoc’s Softball Championships

Scouts Bazaar

On Saturday November 6th the Carajás Scouts are holding a Bazaar which

includes a raffle draw with many prizes

including a trip.

Carajás Scout Bazaar Date: Saturday, November 6th Time: 11am onwards Address: Rua Bela Vista, 39, Alto da Boa Vista

Save November 7th

Softball games from 10-4pm At CT Yakult Park in Ibuina

Homerun Derby Finals at 1pm Day

BBQ starts at noon Burgers, hot dogs, soft drinks, beers and Ice cream

Background:

The Carajas Scout Group has been providing activities to São Paulo’s international community for nearly 85 years. The Bazaar is a fundraising activity in their effort to be able to buy their own grounds for activities.

Scouting aims at giving youngsters an environment in which they can build character and learn, as much as possible through their own experiences, citizenship, leadership, teamwork and respect for the environment. Scouting is the largest youth organization in the world, with 28 million members.

The American Society of São Paulo

São Paulo’s Americans celebrate Thanksgiving

The American Community in São Paulo has always celebrated the Thanksgiving holiday in style, and this year will be no exception. The Graded PTA is organizing an event on Sunday, November 21, called “Let’s Give Thanks Together.” The celebration will be held at Graded School, in Morumbi, from 11 a.m. to 4 p.m. and will feature musical performances, games, activities, and a Thanksgiving meal. The U.S. Marines will hold the opening ceremony, which will include the musical talents of Graded students. Vendors and charities will be selling goods throughout the afternoon, and children will be able to join in a number of activities during the day. From noon to 4 p.m. families can enjoy a traditional Thanksgiving meal, including turkey, cranberry sauce, and homemade pumpkin and apple pie. Tickets for the event will go on sale as of October 25. Adult admission costs R$30, children ages 5 to 12 pay R$15, and kids under 4 years old can join in the fun for free.

In addition, the Thanksgiving Annual Ecumenical Service will be held this year at St. Paul Anglican Church on Tuesday, November 23, from 7:30 p.m. to 8:30 p.m. The church is located on R. Comendador Elias Zarzur, 1239, in Alto da Boa Vista. The Presidential Thanksgiving Proclamation will be read, and the Erik Poliak award announcement will be made. Turkey sandwiches and cookies will be provided by Vivenda da Criança. We encourage families to come together to participate in these celebrations and give thanks for their good fortune.

Tiffany event hosts AmSoc’s CAC

The American Society of São Paulo São Paulo’s Americans celebrate Thanksgiving The American Community in São

On Wednesday October 6 , The Tiffany’s store in Shopping Cidade

Jardim was filled with AmSoc and

friends supporting the Tiffany event “Petals for a Cause”. Vouchers were purchased at R$120

as a donation to our charitable projects and each one was given a chance to

choose a white flower

to win one

of the ten prizes given by Tiffany’s. Champagne, delicious cupcakes, chocolates, cotton candy and popcorn for the kids were offered throughout the afternoon and evening. We raised over R$14,000 for our supported children’s institutions. The winners of prizes worth almost R$18,000 total were:

Oliveira, Lucia Nunes, Silvinha Rosenthal, Ginny Naegeli, Daniela Nanni Rubeiz, Molly Daiane Faricy. Two prizes (Tiffany watch and heart necklace) were not picked as

we did not sell all the vouchers but Tiffany donated them to CAC to

auction or raffle off. This was an

incredible result and made us proud to be part of the American Society. We thank Tiffany for their support of our charitable causes and choosing AmSoc to take part in this amazing event.

Asli Scott, Leia Tiazzi, Maria Beatriz

Could life in Brazil be too sweet?

By Natasha de Carvalho

So far, this month has been a sugar binge, with my son’s birthday party, Children’s Day and another Brazilian traditional celebration, St Cosme and St Damião’s Day, on which my kids

received five bags of candy from total

strangers. As a result, after about two straight weeks of being hyperglycemic, I’m on a total sugar fast. Ironic then, and torturous, that I had promised to write a piece on Brazilian s w e e t s a n d treats. A n y o n e that’s ever tried to eliminate sugar in Brazil is, like me, going to very quickly realize h o w m u c h sugar there is in Brazilian food. Once you start

r e a d i n g t h e

labels you find

it in everything f r o m f r u i t

j u i c e s

a n d

breads to so- called ‘healthy’ cereals. If it isn’t refined, it’s mascavo sugar. If the packet says sugar-free, it probably contains a chemical sweetener or, at the very least, honey. Of course, the Brazilians have a special relationship with sugarcane that might explain the cultural sweet tooth. For nearly two hundred years their economy was founded on it. It was produced with the sweat, blood and tears of slaves imported by the Portuguese from Africa, and exported to Europe until the market collapsed due to competition from the French Antilles. Even today, Brazil is the world’s largest producer of sugarcane. Cachaça, of course, is distilled from it. It is also converted into ethanol for flex-fuel cars. More importantly, it is still put to

delicious use in an array of traditional Brazilian ‘doces’. Once upon a time, sugar and candies such as these would have been rare treats, little luxuries in a country where historically, poverty and malnutrition have been great problems. Today the situation is happily, but also in some ways shockingly, different. In the past decade, the social

It seems that as the Brazilian middle class explodes, so does its waistline. Increasingly, the Brazilian population is shirking traditional home-cooked meals like rice, beans and fresh juices in favor of now-affordable convenience foods, soda and fast-food restaurants. A recent study concluded that around 50% of adult Brazilians are obese, that’s 38 million people, an obesity epidemic second only to that in the US. With it comes all manner of health-related problems. Brazil, for example, has 22 million diabetics. So much for the bikini nation! Speaking to her about her s o n ’s o b e s i t y, I have come to realize how little u n d e r s t a n d i n g L u i z a h a s o f basic nutrition. M y c h i l d r e n absolutely love her food. Her recipes, even savory ones, almost always call for cream, sugar and condensed milk! If that fails, then it is undoubtedly fried in inches of oil and then buried in salt (Salt! That’s another whole can of worms). Lucky enough to have a good health plan from her husband and able to get professional medical advice, she has started making changes that will turn her son’s future around. But in that respect she is lucky. For many millions of Brazilians, nutritional advice and information is scarce. The slavery that supported the sugarcane industry may have been abolished a long time ago, but until something is done to improve the education and awareness of the middle classes, they will remain slaves to their sweet tooth.

Could life in Brazil be too sweet? By Natasha de Carvalho So far, this month has

demographics of Brazil have changed dramatically, with over 30 million citizens climbing out of poverty and joining the exploding middle class. This positive change is attributed in part to the social programs of almost- ex-President Lula, including a family allowance, schemes that enable people to buy their own homes and increases in the minimum wage. My maid, Luiza, is a typical member of this demographic. She and her husband both work. They are building their own house. They have one son. He is thirteen. But here’s the thing:

He weighs 102kgs. That, ladies and gentlemen, is morbid obesity. He has

serious heart problems and difficulty

walking.

The American Society of São Paulo

Brazilian Sweets

By Natasha de Carvalho

The Brigadeiro

Of all of Brazil’s sweet treats, the brigadeiro is probably the most beloved, and is mandatory at birthday parties. A diminutive, saccharine orb of chocolate, condensed milk and butter covered in chocolate sprinkles, they were invented during a presidential campaign in the 1940s and named after handsome candidate Brigadier (obviously) Eduardo Gomes. (He didn’t win!) It’s also used as a frosting

candy, the latter features eggs and is a distinctive smooth, glossy yellow circle. My favorites though are the peanut-candies like Pé de Moleque (rascal’s feet), which are peanuts encased in hard toffee, and Paçoca, a softer candy with ground peanuts and sugar.

Doce de Leite

Finally, Doce de Leite is a national obsession. The smooth, thick, golden

milk toffee was developed in South

America during the sugar boom. It’s

used liberally as a filing for cakes and

pastries, to sweeten desserts and also eaten on its own with a spoon. It is so indescribably yummy that at the point of writing this I am seriously thinking about breaking my sugar fast and running to the kitchen cupboards. I think I love it so much because when it is eaten in hard fudge form, it’s a dead ringer for Scottish tablet. I haven’t yet found the Brazilian equivalent of the deep fried Mars Bar though.

Natasha and her British-Brazilian husband are life-long ex-pats, clocking up well over 30 different homes in over

a dozen different countries. Together they have lived in Paris, Philadelphia and São Paulo. They have finally settled in Rio de Janeiro with their two young children, where Natasha is a freelance writer and has her own blog about the trials and tribulations of adapting to life in Brazil http:// becomebrazilian.blogspot.com/

The American Society of São Paulo Brazilian Sweets By Natasha de Carvalho The Brigadeiro Of all

for cakes, the likes of which my father–in-law brings home at the children’s supper time, that decimate any illusions I may have had regarding their balanced, nutritious meal, and keep them up all night on a chocolate- induced high!

Coconut based sweets

Another birthday staple is the Beijinho (the little kiss). Similarly small, it is made with shredded coconut and often coated in sugar crystals. Strangely, they also often have a single clove pushed into their tops. Be warned! Coconut also features strongly in traditional Cocada and Quindim. The former is a straightforward coconut

The American Society of São Paulo Brazilian Sweets By Natasha de Carvalho The Brigadeiro Of all
The American Society of São Paulo Brazilian Sweets By Natasha de Carvalho The Brigadeiro Of all
The American Society of São Paulo Brazilian Sweets By Natasha de Carvalho The Brigadeiro Of all
The American Society of São Paulo Brazilian Sweets By Natasha de Carvalho The Brigadeiro Of all

Graded School turns 90

On the morning of October 17, 1920, Mrs. Ruth Kolb and Miss Bell Ribble began teaching six students in a two-room schoolhouse on Avenida Sao João, in the heart of São Paulo. Graded School was born, the result of the bold vision of the American Chamber of Commerce and several A m e r i c a n companies w h o s e m e m b e r s a n d employees w a n t e d to create a school that would prepare their children for elementary, secondary, and higher education in the United States. The experiment was a success, and the school has followed a steady path of growth and improvement in response to the changing needs and demands of its community. From its beginnings on Avenida Sao João, the school has had several addresses over the years. For a time, it operated on land owned by Mackenzie College. From there, the school had its own campus close to Avenida Paulista. Finally, in 1961, the school built its new home on Avenida Giovanni Gronchi, at the time a rural hilltop overlooking the city and surrounded by forests, pastures, and rock quarries. Since then, the school community has developed an expansive campus, adding buildings and other educational spaces when necessary. Throughout the years, the four pillars of the Graded experience- academics, athletics, arts, and community service- continued to grow and evolve into truly impressive programs for students of all ages and nationalities. Today, Graded is considered one of the best

international schools in the world, a well-used resource and model for other schools seeking to balance a world class international education with a strong program in the host country language and culture. Born of a few American expatriates looking to ensure an

are invited to join the fun. Your ticket guarantees a memorable evening with wonderful friends, great music and dancing, special cocktails and food, and much more in a setting that only Fasano can offer. There will be opportunities for you to take pictures with old and new friends in the photo booth and lots of space to mingle in Fasano’s elegant lounge seating arrangements. Tickets cost R$300 per person and can be purchased at Graded School with a check or credit card. You can also contact Lika Kishino at lika.kishino@graded.br or

3747-4813.

For 90 years Graded’s students, teachers, staff, parents, alumni, and corporate partners have sustained and deepened Graded’s mission, perpetuating the qualities of an institution dedicated to excellence, committed to learning, and empowered to create a better world. The school continues that tradition as we prepare students to meet the challenges and opportunities of the 21st century.

Graded School turns 90 On the morning of October 17, 1920, Mrs. Ruth Kolb and Miss

excellent education for their children, Graded is now a thriving international school of 1220 students from more than

40 countries. It’s been 90 years since that fateful

day

in

1920 when G r a d e d

School first

o p e n e d .

The

entire

G r a d e d community

will

be

c o m i n g

together

at

a gala event

on

Friday,

November

1

9

t

h

,

at

Casa

Fasano

to

c e l e b r a t e

i momentous o c c a s i o n and

t

h

s

you

Graded School turns 90 On the morning of October 17, 1920, Mrs. Ruth Kolb and Miss

Thanksgiving in São Paulo

The American Society of São Paulo

NOVEMBER. The month of our most famous American holiday considered by many to be more important
NOVEMBER.
The
month
of
our most famous American holiday
considered by many to be more
important than Christmas. Here in São
Paulo, Thanksgiving takes on even
turkey from the supermarket or from the
Sadia outlet on Rua Fortunato Ferraz,
659, Vila Anastácio. Tel. 11-2113-
turkeys or other Thanksgiving dishes,
go to any of the American sites: Martha
Stuart, Food and Wine, Allrecipes and/
3045.
On Avenida Escola Politécnica
inside the USP campus, you can find
more significance as we ex-pats try to
preserve our national holidays not only
all the Perdigão products at a discount,
as well. Check out the sites of both
for ourselves but for our children’s
companies.
sake.
For
Brazilians, the
anticipation of
being invited
to a “real”
Thanksgiving
dinner
in
“real”
A m e r i c a n
a
or Epicurious. Some will even translate
recipes to Portuguese, in case your
maid is helping you!
Happy cooking and happy eating.
Don’t forget: extend the invitation to
your Brazilian
friends. They
will be really
pleased and so
will you. It is
all within the
spirit of the
day of Giving
Thanks.
home is great.
H o w e v e r,
the preparation
of a traditional
Where
to
go:
Santa Luzia
feast
can
A l a m e d a
become
a
bit
Lorena,
1471
overwhelming
-
São
Paulo
when searching
Tel.:
(11)
for
specific
3897-5000
ingredients.
Although most
everything can
be found these
days in the
sophisticated supermarkets of Santa
Maria, Santa Luzia and Pão de Açucar,
the turkey itself sometimes requires
special ordering. The free range, not
seasoned ones tend to be scrawny so
often it is better to settle on a Sadia
Santa Luzia
will
also
be
having
pumpkin
pie
for sale.
If
you
end
up
with a “peru
temperado”, you can soak the turkey for
about 6 hours in white wine (or water)
with some chopped parsley and spring
onions. This lessens the garlic taste
a bit. For exact recipes for roasting
See
also
our
article
on
page 5
about Thanksgiving events within our
community.
Fellowship Community Church The Welcome Place since 1921 Phone (11) 3253-7609 www.fellowship.com.br Sunday’s 09:00 am -

Fellowship Community Church

The Welcome Place since 1921

Phone (11) 3253-7609

www.fellowship.com.br

Sunday’s

09:00 am - Walking in Faith Classes (English and Portuguese) 10:30 am – Worship Service (English only) 06:00 pm – Culto em português

Conveniently located on Rua Carlos Sampaio, 107 – Bela Vista

Just a block and a half from the Brigadeiro Metro station on the Avenida Paulista

How to make a traditional caipirinha

By Catherine Balston

The world is slowly starting to

discover

the phenomenon of, and

suffer the hangovers of, arguably the most delicious of Brazil’s “exports”; the caipirinha. In trendy bars from New

York to London you will find barmen

crushing limes with sugar and adding ice and cachaça to serve the drink that

has been a firm favorite in Brazil for

decades.

The taste of a caipirinha is like nothing else I’ve ever tried – the initial

coarse sugar, you’ll need some extra elbow grease when you mix it up with the lime.

3)

Ice. A traditional caipirinha is

meant to be a very strong cocktail, so

use whole ice cubes, not crushed or cracked ice, so that you can enjoy it slowly without all the ice melting.

4)

Also

known

as

pinga

or

aguardente, it is produced through the

(cachaça de coluna). It should smell of sugar cane and

not alcohol and shouldn’t burn your throat. Some good brands to try are:

Montanhesa Prata (Minas Gerais),

Germana (Minas Gerais), Magnífica

(Rio de Janeiro), Corisco (Rio de Janeiro), Maria Izabel (Rio de Janeiro). These can all be bought online at www.

barril514.com.br/ and delivered in São Paulo for a freight charge of

R$20.

eye

watering

 
   

kick of cachaça

Recipe

for

and sour lime

a

traditional

juice followed

caipirinha

by

a soothing

s

y

r

u

p

y

I’ve sipped

sweetness

as

to melt and the

and

slurped

the ice begins

my way from bar to bar in

flavors mingle.

my search for

C a i p i r i n h a s

the

perfect

are

an assault

caipirinha (all

on the senses,

in the name

but

boy

do

of

research

they

taste

of

course).

good and leave

I’ve

spoken

you

wanting

to aficionados

to go back

from

Veja

for

seconds,

“barman

of

thirds,

fourths

the

year”

and

...

well

at

Souza (from

that point my memory tends

bar Veloso in Vila Mariana)

to

become

a

to the self-

little hazy.

fermentation and distillation of sugar

proclaimed Rei do caipirinha (King of caipirinhas) who has been

The basic ingredients

keeping locals and tourists alike happy

1) Fresh limes. Both the juice and

cane juice. Cachaças envelhecidas are aged in wooden barrels that give them a

for years at his Friday night barraca on the streets of Lapa, Rio de Janeiro. No

the oil in the skin add to the distinctive

distinctive flavour and brown colour,

doubt there are many approaches to

sour flavor of a caipirinha. Limão

and are enjoyed neat.

galego (a “key lime” in the USA) is the

best to use for its higher acidity. Limão

2) Sugar. Brazilians use açúcar

refinado, white cane sugar, which you’ll

quickly, so if you’re using a more

making the perfect caipirinha, but this

Dark envelhecidas are not used to

recipe is for a traditional one, in which

taiti (Tahitian limes) can also be used.

make caipirinhas though – look for a colourless cachaça. In spite of the old saying “quanto pior a cachaça, melhor

you can savor the cachaça and sour- sweetness before all the ice melts.

a caipirinha” (the worse the cachaça,

1)

Get a lowball, rocks glass, or

find in any Brazilian supermarket. It is fine textured, meaning it dissolves

the better the caipirinha!) – it is worth using a good quality cachaça, produced in a traditional method (cachaça de

tumbler. It’s best to make the caipirinha in the glass you will serve it in, to get the proportions right.

alambique) rather than industrial

The American Society of São Paulo

2)

Cut

the top and bottom off

a lime. Then slice it in half from top

to bottom (i.e through the stem end rather than across the middle).

7)

Enjoy

and marvel at how

... your Portuguese improves with each

caipirinha!

3)

In the middle of each lime

If you are using a cheaper or less palatable cachaça, you may prefer to deviate from the traditional recipe

and use a cocktail shaker the

 

and give

mixture

a really good shake before serving. This

breaks

up

some of the

ice,

diluting

the cachaça and dissolving more of the sugar, making

the

first

few

sips smoother. You can also

try

using

other

fruits

instead

of

lime, such as strawberries, kiwi, passion

fruit

or

pineapple.

half you will see a white core. Slice a V shape in to the middle to remove this white core (which gives a nasty bitter taste).

4)

Cut

half

the

lime

into

slices or wedges

and put

in

the

glass. Add 2 heaped teaspoons of sugar (you can

add

more

at

the

end if you prefer

it

sweeter).

Never use more

than

half a lime

per glass.

 

5) Muddle (mash) the sugar and lime together well with a muddler to let the sugar absorb into the lime juice.

6)

Fill

 
The American Society of São Paulo 2) Cut the top and bottom off a lime. Then

Catherine

Balston is exploring the flavors of

the glass up to the top

with ice cubes and then fill to the top

with cachaça. Give a really good mix before serving.

Brazil in her blog www.squirtinglimes. com

The American Society of São Paulo 2) Cut the top and bottom off a lime. Then

Where to enjoy a traditional caipirinha

Veloso Bar

  • R. Conceição Veloso, 56, Vila Mariana,

Tel: 5572-0254 http://www.velosobar.com.br/

Bar Astor

Rua Delfina, 163, Vila Madalena, Tel:

3815-1364

http://www.barastor.com.br/

Where to try something a little different

Caipirinhas with mango, ginger and lime zest or strawberry and cinnamon at

Obá

  • R. Dr. Melo Alves, 205, Jardim Paulista,

Tel.: 3086-4774. http://www.obarestaurante.com.br/ Mango and red peppercorn caipirinhas

or star fruit with basil at

Drosophyla

Rua Pedro Taques, 80, Tel: 3120-5535

http://www.drosophyla.com.br/

The American Society of São Paulo 2) Cut the top and bottom off a lime. Then

Le Pain employs student of Vivenda da Crianca

Cleber started working at LePain in August of this year. He was among

the 12 participants of the first bakery

class organized by the Vivenda da Criança Professional Center. He had to go through 240 hours of training and a recruiting process to be picked by Joao

Consorte, the owner of LePain. Cleber started working the night shift but was quickly promoted to work with the main baker during the morning shift. According to Joao, Cleber showed a lot of responsibility and curiosity to learn more from the very beginning.

Now, Cleber is working side by side with the baker and learning a lot every day. Cleber admits that his job is very far from his home, almost two hours, but he knows that his commute is worthwhile investment into his new career.

Le Pain, Pinheiros

By Kimberley Milera, AmSoc member

Le Pain opened in May 2010 in the small area of Pinheiros. Located on

one of the main streets in this area the

with a different flavor and fruit filling.

For instance, I tried apple cake with

apple filling and vanilla frosting while

different types of breads. I was also told they may have the best croissants

in the area; soft, buttery and flakey. The

padaria

serves

up more than

just

your

average bread.

With

seating

located outside along the street, a nice covered area still open

to

the

outside

and

another

area in back

for those rainy days we don’t

like

to

speak

about.

The

atmosphere

is

casual

as

are

most

padarias

but there is

more of a

stylish

feel

to

this place

as

there is

a wall

of foliage along one side, high ceilings

and purples walls. When I first walked

breads are made daily and ready to eat. Make sure to take some home with you as there are many options and probably not enough room in your stomach. Beyond the basic bakery, and dessert area there is the regular menu and buffet. On the weekends they have the normal breakfast buffet of cakes, breads, hot dogs and juices for around $R 24 per person. The menu ranges from a nice selection of sandwiches on fresh breads, $R 9, chicken parm with rice and fries, $R 18, omelets, and daily specials. They have a wide range of foods that would serve many people’s tastes.

Le Pain Padaria Av. Pedroso de Morais, 1037 Pinheiros, SP http://www.lepain.com.br/blog/

Le Pain employs student of Vivenda da Crianca Cleber started working at LePain in August of

a few other options were chocolate,

chocolate with doce de leite frosting,

in still in my work out clothes I felt a

The first thing you notice when you

or strawberry. After my first initial

little underdressed.

reaction to the cupcakes you move on the nice selection of small pastries

walk

in

is the cupcake

tower sitting

with most ranging from $R 3-7 each.

in

the

corner

of

the display. Not

a

Behind these delicacies there is the

common treat found here in São Paulo but known to many of us foreigners. To my delight, they are not just your average cupcake. Each one is created

bakery section with many different types of breads ranging from multi- grain to plain to wheat. From what I have read they actually serve up to 30

Wilson’s Zucchini Bread - a perfect Thanksgiving recipe

This dark, sweet, and moist bread comes from the recipe books

  • 1 1/2 tsp. vanilla extract

  • 3 tbsp. lemon juice

The American Society of São Paulo

Things we missed

What Kim missed: Sour Cream

of the matron of Wilson Farms of

zucchini” if you can find it.

  • 1 tbsp. apple cider vinegar

  • 2 C lightly-packed, grated

zucchini

  • 1 C raisins, currants, cherries,

etc.

What she found:

Lexington, MA, where the summers

To make SOUR CREAM

I use 1

are hot and humid, and zucchini

Danone Ativa plain yogurt and mix it

is always overgrown and over-

with Coalhada. Coalhada can be found

sized. Use the extra-large, “bread

3/4 C chopped nuts

in any supermarket and you can use the regular or the light version. Very simple and works! Great for

  • 3 C white flour

Sift the dry ingredients together.

dips, and on top of a baked potatoe!

  • 1 tsp. baking powder

Beat the eggs with the sugar, oil,

tsp. baking soda

  • 1 vanilla, lemon juice, and vinegar.

‘Things we missed’ is a new column

tsp. salt

  • 1 Gradually beat in the dry ingredients.

that introduces products and services

tsp. cinnamon

  • 2 Stir in the zucchini, adding fruit and

1/2 tsp. nutmeg

that are new or were hard to find in

nuts if you like. Divide between

Brazil. If you have an idea for a product

  • 3 two greased loaf pans and bake at

eggs

or service that could be featured please

  • 1 3/4 C brown sugar

350° for 50-60 minutes.

write to forum@amsoc.com.br

  • 1 C vegetable oil

Wilson’s Zucchini Bread - a perfect Thanksgiving recipe This dark, sweet, and moist bread comes from

BarraDoce: A Baker’s Paradise

When my son called and said he was coming home for a weekend, I was thrilled and began making plans to prepare his favorite foods. Angel Food cake was one. But no cream of tarter! (For those of you who don’t bake, cream of tartar is a must for this cake.) Off I went to all the grocery stores and even Santa Luzia. No luck! I called my friends who bake but no cream of tarter. Then someone mentioned the baking store BarraDoce. I’d never heard of it, but desperate for cream of tartar, off I went. What a fantastic shop! For those who enjoy baking, it has just about everything imaginable: a wide

variety of molds for chocolates, cakes, cupcakes and cookies, colored sugars for cookies, cake decorating supplies, materials for packaging - and cream of tarter! Truly a baker’s paradise! BarraDoce has an excellent website. Click on “como chegar” for a map with easy directions. They also have a super blog with all kinds of baking ideas and recipes. Click on “nosso blog” to learn the latest on this sweet shop.

BarraDoce Av. dos Eucaliptos, 301 Moema www.barradoce.com.br

Wilson’s Zucchini Bread - a perfect Thanksgiving recipe This dark, sweet, and moist bread comes from

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For more information, contact Dr. Morhaime at 5538-0099 or 9669-8057 or visit www.expatpsychologist.com.

American Psychologist Services for Expats

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American-Licensed

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Math and Science Tutor

Former Graded and Chapel teacher, with 20-years experience, tutors Math, Physics, Chemistry, and Science for all levels, including but not limited to the IB, IGCSE, SAT-I & II, AP and Brazil- ian vestibular. Elementary and middle school students are also welcome (all subjects). Call Fernando Knijnik at (11) 2533-3965 or 9134-6700.

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In search of tutor (lady), home support for school, children between 6 and 8, native-like English, CV to marcia.pineda@pashal.com

Place a

calendar

The American Society of São Paulo

Learn more about this month’s AmSoc events (highlighted) at www.amsoc.com.br.

November 2010

Important Dates: 2 all souls Day (Br) / 15 proclamatIon of the repuBlIc Day (Br) 20 Black conscIence Day (Br) / 25 thanksgIvIng Day (us)

 
 
  • 4 Thursday

International Wives of

Lunch and optional museum visit to Museu da Casa Brasileira at noon. For

Brazilians Lunch

further information please contact Naomi at naomi.linguist@gmail.com

 
  • 4 Thursday

Vida Jovem Benefit Art

Brazilian contemporary art auction and cocktail will take place at MuBE from 7 to 11 pm. Guided tour of the exhibit starts at 2 pm.

 
  • 6 Saturday

AmSoc Christmas Angel Party

At Chapel School from 11:30 am to 5:30 pm.

 
  • 7 Sunday

Softball Championship

See page 4

 

Wednes-

INC Monthly Coffee, Red

To be held at Emporio Santa Maria. For more details please contact president@

  • 10 day

Rose and General Assem- bly

newcomers-sp.com.br

     

Pick-up games to be held at Graded School from noon to 5 pm. Please contact

  • 13 Saturday

Flag Football Games

John Kennedy at john@kennedy-partners.com or visit www.amsoc.com.br for more details.

 
  • 19 Friday

Graded 90th Anniversary Party

See page 8

 
  • 19 Friday

Outward Bound Backpacking Weekend

For more information contact Chris Sheridan at vpevents@newcomers-sp.com.br

 
  • 20 Saturday

235th Marine Corps Birthday Ball

For more information contact Diezmanne@state.gov or PerezMJ@state.gov

 
  • 21 Sunday

Graded’s Thanksgiving Celebration

See page 9

 
  • 23 Tuesday

AmSoc Thanksgiving Ecumenical

See page 5

 
  • 26 Friday

5th Munro / Challenge Golf

See page 4

     

Pick-up games to be held at Graded School from noon to 5 pm. Please contact

  • 27 Saturday

Flag Football Games

John Kennedy at john@kennedy-partners.com or visit www.amsoc.com.br for more details.

Personal Trainer

Place a calendar The American Society of São Paulo Learn more about this month’s AmSoc events
Piano Class
Piano Class
Place a calendar The American Society of São Paulo Learn more about this month’s AmSoc events

I will come to your home, office, or

workout facility and create an exercise/

fitness program tailored to your health concerns, fitness goals, and schedule.

For adults and children, individuals or groups. Sessions in English, Spanish, or Portuguese. For more information please contact Daniela Franco at (11) 9739-6191 or dsf29@hotmail.com.

Beginning and advanced music classes for piano or keyboard. Special method for children 4 years and older, teenag- ers, adults and senior citizens. Classes in Portuguese or English. Contact: Sue- ly Azevedo, 8456-5365 – 48 year old music teacher with 30+ years of suc- cessful experience! Class in your house in Morumbi and South Area.

Classified

A classified of up to 350 characters costs R$45 for AmSoc members and R$80 for non-members. To place a classified please call (11) 5182-2074 from 8:30 a.m. until 1 p.m., or send an e-mail to amsoc1@ americansociety.com.br.

A Note to Our Readers

Forum does not check all of the advertisers appearing in this newsletter. We urge you to use these services; however, thoroughly check prices and services prior to finalizing any service or purchase agreement.

f lipside Cooking by substitution
f lipside
f lipside

Cooking by substitution

f lipside Cooking by substitution By Sue Banman Sileci , AmSoc member This is the Forum’s

By Sue Banman Sileci, AmSoc member

This is the Forum’s “Gourmet Issue” and you’d better believe I tried to weasel out of writing anything this month because, as I’ve said several times before, I’m

not a good cook. And I’m certainly

not a gourmet. But then I decided to share a cooking story with you.

mixture. Though we’ve never mentioned it, much less made it, again, “Sue’s Orange-Apple Pop-Tart Delight” was just what we needed.

See, here’s the deal. I’ve always said I couldn’t cook. But I think my Pop-Tart dessert was a rather bright idea. And if I can’t cook, how did I come up with the

idea when my sister and brother-in-law didn’t?

The answer? Living in Brazil.

When I first moved to São Paulo 24

About 15 years ago I was back in Denver for a few weeks to enjoy time with my family. I’d soon be leaving for Brazil again and still hadn’t spent much time with my sister Chris and her husband Paul. If I wanted to see them one more time, I’d have to drive up to their campsite and spend a night in their tent, which would be their last night of a two-week camping trip. So I hit I-70 and found them sitting at a picnic table

in Rocky Mountain National Park. Since they were low on food, we went in to Estes Park for dinner and came back after

dark to sit around the campfire.

years ago, I discovered that I had to take a step backward in my cooking. There were so many things I wanted that they didn’t have here. Maple syrup? No. But, said a friend who’d lived here longer than me, I could buy maple extract in the U.S. and make my own syrup. I want maple syrup now. My friend suggested a little bit of powdered sugar on the French toast instead. Dang it, I don’t have powdered sugar in the house. So, she said, you can whir regular sugar in the blender and it becomes powdered sugar. Really? Yup. It worked.

And on and on it went. I took one

Just as the fire started blazing, Paul

said, “We should’ve gotten ice cream before we left town.” I was hungry too. My sister confessed that she was fantasizing about smores, but we didn’t have marshmallows, nor chocolate, nor graham crackers. We sat in silence. I

finally asked, “What do you have?” and

they said they had some orange juice, an apple and some Pop-Tarts. “Let’s eat that,” I suggested. They groaned. They’d been eating Pop-Tarts from the box for two weeks straight.

And that’s when inspiration hit me. I lit the camp stove and poured a cup of orange juice into a skillet. As it heated, I cut the apple into tiny slices and added it to the orange juice. After a few minutes, the orange juice boiled down to a syrup and the apple pieces softened. I then turned off the heat, and broke two cinnamon Pop-Tarts into little pieces, sprinkling them over the orange juice

step back, a good step, and learned to be

flexible about cooking. There are a few

things Brazilian stores simply don’t carry.

Others you can only find downtown. Some

are outrageously expensive and, we’ve all seen, some basic items are suddenly unavailable in any of the supermarkets in a given neighborhood. (Stick margarine is a recent example.) And for those of us who don’t love cooking, sometimes you just don’t plan the week well and forget to buy garlic.

You learn to substitute. Peanuts in the blender may not become Jiff peanut butter, but they become a type of peanutty paste that has its uses. Unsweetened chocolate squares? Brazil doesn’t sell them but you can use oil and unsweetened cocoa to do the same thing. My father, an excellent cook, gasped in horror on his last visit here as we made Christmas cookies together. He pointed to the recipe. “It calls for almonds.” “But I don’t have

almonds right now,” I explained. “We can

use walnuts.” It was fine.

And from that flexibility, I now

realize, I’ve convinced myself I’m a bad cook. Why? Because sometimes the substitutions don’t work. If you don’t have enough basil, adding extra parsley makes pesto taste weird. If you don’t have cocoa for brownies, adding Nescau chocolate milk powder makes the brownies bland. And if you don’t have onions, forget making soup. But, in all these cases, I serve the food anyway. What else have we got for dinner tonight? And we all sigh with relief when someone suggests ordering a pizza.

Compared to some of the fantastic Brazilian friends who’ve been doing this all their lives, and to Americans who just have a knack for good cooking, I’m really an average cook. But compared to many friends back home, I can make some amazing food without jars, cans, mixes, boxes or packages. My marinara sauce is as good, if not better, than the sauce my late, and very Italian, mother- in-law made. I recently learned to make mushroom risotto, my new comfort food, and on a recent trip to North Carolina, my niece and I whipped up a potato frittata with spinach salad and homemade dressing in under 30 minutes. We fed eight people and served fruit salad with mango, pineapple, strawberries and star fruit for dessert.

I won’t ever say I’m a great cook, or a happy cook, and certainly not a gourmet cook, but life in Brazil can bring out some good cooking if you’re willing to shake off old conveniences and habits. And, I remember something one of my daughters said as we looked at school pictures when she was in middle school, “I try not to get too discouraged about myself.”

Finally, by all means don’t hesitate to ask if you’d like a printed recipe of “Sue’s Orange-Apple Pop-Tart Delight”. Wait, there are no Pop-Tarts here. Maybe you could sprinkle Farinha Láctea on it instead. Or Frosted Flakes. Or sliced up Charge bars….