2013 Issue No. 05
the
press INTRODUCING LONG TABLES CALENTITA WILL SEE SOME INNOVATIONS IN 2013 THE LONG TABLE WILL HELP CALENTITA BRING PEOPLE TOGETHER
BUY LOCAL, BUY FRESH, BUY GOOD
star performance An aerial and musical spectacular featuring international guest performers at 10.30pm inside Casemates Square
We are very lucky here in Gibraltar with the amount of fresh produce that is available to us
Ministry of Culture
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news chairs catering for wheelchair users, the elderly and the general public. The event has also been extended south from Casemates and into Main Street using the Long Table concept. A long table and approximately 100 chairs will be placed into Main Street from the ICC Building.
exciting plans for a return in 2014. Art in Movement provide this year’s main entertainment with “The Melting Pot”, a Stomp-based performance featuring a number of local and international performers. There will be no fireworks display this year. Urban Dance, who are as much a part of Calentita as the food stalls, having performed every single year since our first, will also provide entertainment on the main stage. The Market Place stage returns for a second year with jazz band, poetry performances, arts and crafts stalls and the Long Table – an innovation for 2013.
Welcome to Calentita Many know it as “Calentita Night” but we prefer just “Calentita”. Now in its seventh year this Gibraltarian Food Festival continues to go from strength to strength. This year we have more stalls than ever before – there will be a total of 31 tents in the square. Some of the new and exciting foods that you can look forward to this year hail from Hungary and Thailand- you can sip wine expertly paired with haute cuisine – experience Rock Chef first hand as the contestants cook up a Caribbean dream, and enjoy the provenance of Local Organics horticulture. Alongside the new additions you can also enjoy what have become the Calentita staples - the Moroccan Community Association pinchito stand, Wurst Bude served up by the German stall, LLanito Desserts and a delicious selection of British Pies, Genoese Pasta and of course the eponymous calentita. Indian food will be available this year through the accomplished vegetarian cooking of Dai Sarbar but the Hindu Community take a well deserved fallow year with new and
Editorial Jonathan Scott Owen Smith
Photography
This year Calentita takes place on a Saturday. This change of date allows the Jewish Community to participate fully for the first time – and in a big way. Calentita will have two Jewish stalls – one selling salt beef and the other falafel houmous and pitta. Both stalls will open after the end of Shabbat (10.30pm) so make sure you keep some room in your belly for their excellent offering. The opening of the Jewish stalls will coincide with a performance by The Andaluse Mediterranean Orchestra based in Ashkelon city – Israel. This 22-piece orchestra appears by kind arrangement with Gibraltar Productions. Calentita is a night of the year when people from all walks of life in Gibraltar come together, rub shoulders and share food. We celebrate our diverse cultural heritage and shared community values in a positive expression of modern Gibraltarian identity. We hope you enjoy Calentita 2013,
Owen Smith
Word of Mouth (Organizers)
The Long Table Calentita will see some innovations in 2013, among them - the long table.
Contributors
The Long Table will help Calentita to bring people together.
Cover and Design
Mocho Loco www.mocholoco.co.za
Printer
Chronicle Printing prepress@chronicleprinting.gi
Calentita Festival
@Calentita
www.calentita.gi
Dear Reader, The traditional Calentita Night is once again here upon us. This food festival has become a popular and major annual event in our social calendar. Since the last two years Calentita has gone from a mere food tasting fiesta to a street party where locals and visitors to Gibraltar of all ages can get together and have a great time.
Long may Calentita Night continue so that future generations can be educated in our unique way of life much envied by others. Thanks must go to the very hard working organisers who can always count on H.M. Governments support. Thanks must also go to the participants and to the public who as always turn up in such big numbers. Steven Linares Minister for Culture
This year’s event is even bigger and better as we promised we would do by the inclusion of an Aerial and Musical Spectacular and other new innovations for the enjoyment of all. The event has moved from the Friday to Saturday, in order to allow the Jewish community to participate and enjoy the festivities. Once again we have extended a full programme of events to Market Place with extra tables and
Our Partners
Introducing long tables
Leo Hayes, David M Parody, David Rodriguez, Jayden Fa, Jonathan Scott
Tristan Cano, Samantha Beard Carolina Llamusi-Silbermann, Dennis Beiso, Department of the Environment, Dr. Geraldine Finlayson, Marlene Nahon, Idan Greenberg, Julian Felice, Rob Lomax, Vikram Nagrani, Beatrix Weiland, Nicole Stevens, Gemma Arias, Fatosh Samuray, Schirin, Nathan Conroy
Under the Calentita Night banner we show the world what Gibraltarians are all about. Our traditional values recognised from far a field by all who have visited us are demonstrated. Our family values, our religious diversity and harmony, the mixing of different races are all galvanised in this event.
As visitors choose from the wealth of dishes on offer, they will have the chance to sit together and experience the sense of warmth inherent in a big gathering of people all sat for dinner at the Long Table. It will invite you to eat together and socialise.
Expanding to Market Place We will strive to make this an inclusive event, providing some extra seating for elderly and disabled people. To achieve this, Calentita will be expand more comprehensively into Market Place - make sure you walk through the tunnels to discover the magic beyond! The long table, live music, spoken word and some good conversation awaits...
Mama
Loies
GIBRALTARIAN COOKING
news
Planting good Seeds by Carolina LLamusi-Silbermann
F
ood, glorious food! Whether you’re from here or there, it doesn’t make the slightest bit of difference. People the world over share that golden feeling of warmth and satisfaction as they fill their body and souls with delicious food. It is our capacity to use it so colourfully and skilfully to mark, share or celebrate our lives which makes being human so beautiful and sweet. Yet for many of us, our relationship with food begins at the supermarket. Apples and pears magically appear in the fruit section, gluts of tomatoes are pre-packed for convenience and everything is ready for the taking. We take a bit of this, take a lot of that, fill our baskets to the brim and sprint to the nearest exit. Ah, but we are missing out! Especially when the youngest members of our community go completely unaware of the natural wonders beyond these trips. Since last year the Gibraltar Horticultural Society have been working their green magic to try and change this. The result has been the ‘Grow Your Own Food’ project which has inspired several local schools, including Bishop Fitzgerald, and St. Joseph’s to start growing their own edible gardens. Alongside the act of growing food, the project has been equally busy cultivating positive values such as teamwork, stewardship and the beauty of giving back. One shining example of the success of this delicious project resides at the Loreto Convent.
isolas-calentita-2013:Layout 1 6/13/13 1:12 PM Page 1
www.gibraltarlawyers.com
As I’m kindly led through a labyrinth of stairs, corridors and patios, I finally feast my eyes on Loreto’s very own secret garden. What a precious sight! Young boys and girls scurry around decisively as they tend to the different needs of the garden. Some sprinkle giant cabbages with water, others harvest peas hanging off bushes like Christmas decorations, while the rest show off their latest tactics in the on-going battle with weeds. Through patience and dedication the school has managed to transform a patch of land into a natural haven. To my right I find a forest of herbs, spinach, beetroot and chubby strawberries cupped in nests. On the other, white butterflies and busy bees perform their pollinating dance over a hedge of wild peas. The person in charge of orchestrating this hive of activity and enthusiasm is primary school teacher Robert Azzopardi. “Seeing them eat the salads, take home the goody bags and hearing their stories the following day makes everything worthwhile. Some didn’t even know where certain vegetables came from! It also teaches the children to reap what they sow,” Robert tells me, just before a bee the size of a coin whirls past - a sign of a healthy ecosystem. “Together we are learning about the importance of striking a balance between human management and allowing nature to run its course. I think you could apply this idea to everything else in life too.” Just as I reach the end of my tour, the bell rings and the children scuttle reluctantly back to class, but not before handing me with a smile the juiciest box of freshly picked vegetables. That night I wrap my lips around the most refreshing cup of mint tea and tuck into a salad of beetroot, rocket and narcissus flowers bursting with love. This is dedicated to those helping to plant good seeds in the community.
Working For You Since 1892 Portland House Glacis Road PO Box 204 Gibraltar Tel +350 350 2000 1892
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editorial
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editorial
We are very lucky here in Gibraltar with the amount of fresh produce that is available to us
C
by Idan Greenberg
onsidering that most of our great rock is uninhabitable space, and where space is available, it is very limited for barely a window box, we certainly do not lack anything that cannot be obtained or even not obtained elsewhere. Indeed I remember that, whilst my wife and I were living in the UK and used to come on a visit to Gibraltar, one of the highlights of my trips was a visit to the local market. I particularly remember the colour, size and smell of ripe, red tomatoes that tasted of... well, tomatoes actually in strong contrast to the wet sour vegetable available in the UK supermarkets. Bulging black aubergines and crimson peppers that just looked so real to their equivelant in the supermarkets that looked as plastic as the wrapping it came in.
I can rarely resist the redness of a freshly cut loin of tuna or the shimmering sliver skin of the dorada fish. One of the most undervalued fish, in my opinion, is the jurele and often one can see
“Organic, fair-trade, locally linecaught fish are the privilege of many fine restaurants – but also available in our humble market.” Another highlight was a look around the fish monger, seeing fish so fresh, still with a hook in their mouths. Now as a cafe owner on Casemates Square I have the privilege of getting the best of the land on a daily basis. It is always inspiring to go there in person and see what they have. Whenever it is my turn to go I always come back with more than I bargained for. I may only pop down for two kg of potatoes, but if I see some juicy, succulent strawberries I think of making jam, or plump mighty mushrooms that are just begging to be fried with butter and garlic.
the local fishermen selling their stock to the stall. Organic, fair-trade, locally linecaught fish are the privilege of many fine restaurants – but also available in our humble market. Another stall that I often visit is the spice
and oil stall at the back of the market for the smokiest smoked paprika and best sun-dried tomatoes. Our great selection of produce is not limited to the market. Dotted all over Irish Town, Cornwall’s Lane and Town range are independent convenient shops and mini markets. I particularly enjoy visiting some of the Moroccan-owned shops for freshly ground cumin powder or fresh coriander and mint that still has the roots attached. Once can smell their fragrant odour from quite a distance. Once may also find all sorts of green tea, cinnamon sticks and the best olive oil on the market. Each of these shops is so different in character as dictated by their owners.
the farmers by looking out for the roadside monuments consisting of a crate and a mix of fruits. Some of these farmers have even got organic certification and it is a great activity to start or end a Sunday with.
So rather than head for your usual shopping point, if you don’t already, why don’t you take a look at what is on offer in our beautiful abundant town? You’ll be glad you did.
"I particularly enjoy visiting some of the Moroccan-owned shops for freshly ground cumin powder or fresh coriander and mint that still has the roots attached." Going further afield, as one heads towards Castellar, it is possible to buy oranges and other fruits directly fromthe frond lawn of
Photographs by Leo Hayes
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N U TRITION
the skinny skinny on on the
Burgers Burgers by Tristan Cano
Almost half of the American population eats some type of fast food at least once a week, creating what has become, in the US alone, a $100 billion industry. Although traditional stalwarts such as McDonalds and KFC still lead the charge for ultimate fast food supremacy Stateside, there are young pretenders aplenty, slowly creeping up on the big guns, chipping away at their marketshare, and offering the American consumer an ever growing selection of fast-dining options – from tacos, pizzas and subs, to salads, sushi and noodles - all pandering to the smash and grab American lifestyle, where instant gratification is king and even a modicum of nutritional value, nothing but an impossible dream. Despite the increasingly overpopulated fast food landscape, one thing which I have learnt from my recent US road trip is that hamburger joints still remain at the top of the pile, with Americans consuming 13 billion burgers each year. Restaurants like Burger King and Wendy's still lag behind McDonalds on the popularity pyramid, but there are plenty of others who remain close on their tail. And whilst these three seem to have permeated through to Europe in varying degrees, others such as Jack in the Box, Sonic and Carl's Jr. are little known on our side of the pond, despite being major players on the US market. Then there are
the regional chains like Hardee's (south and midwest), Whataburger (Texas) and In & Out Burger (California) which are followed almost religiously in their home states. It may seem extreme, but it's not uncommon for Texans to refuse to set foot in an In & Out Burger, merely out of a sense of loyalty to their beloved Whataburger! Everyone has their opinion on who serves the best burger, but there is good argument to suggest that you will not find the winner in the burger joints so far mentioned. More likely it will be served in one of the small roadside diners and
burger-bars found far from tread of the tourist trail, where the larger franchises are yet boldly to go. Or perhaps in one of the growing number of 'gourmet' burger joints which have become the haunts of fashionistas in recent years. It is here that you are more likely to find the most creative burger combinations as well as the fresh, sometimes organic, ingredients
our bodies demand but rarely get in fast food restaurants. Celebrity chefs are now even in on the act. With Gordon Ramsey opening his signature BurGR joint at Planet Hollywood Casino, Las Vegas and US 'Iron Chef' Bobby Flay launching his own chain of burger 'palaces' across the country, its clear that the humble burger has never been so fashionable.
"Despite the increasingly overpopulated fast food landscape, one thing which I have learnt from my recent US road trip is that hamburger joints still remain at the top of the pile, with Americans consuming 13 billion burgers each year."
}
Hamburgers get their name from the Hamburg Steaks which German immigrants brought with them to the USA
The Heart Attack Grill in Las Vegas, Nevada is a medical-themed fast foodrestaurant whose Quadruple Bypass Burger is made with just under a kilo of beef and boasts an artery clogging 8,000 calories. It offers free food for any customers weighing over 160kg
}
The first McDonalds restaurant opened in Des Plaines, Illinois on 15 April 1955. There are now more than 30,000 restaurants spread across 126 countries and six continents.
}
Though there are various competing claims, the invention of the hamburger tends to be credited to Louis Lassen of New Haven, Connecticut, owner of a small portable burger bar called Louis' Lunch in 1900
the skinny on
Llanito Desserts
Burgers The Llanito Desserts stall
modern desserts which have become part of many llanitos' regular dessert repertoire, like Banoffee Pie.
All the food sold at our stall represents the Gibraltar tradition of delicious sweet treats using simple ingredients. At the Llanito Desserts stall, you classics such as Pudin de Hamburgers will getfind their name Pan, Torrijas, Tocino de Cielo and from the Hamburg Steaks Mantecados, as well as some more which German immigrants
We also follow the age old Gibraltarian tradition of using Boudoir biscuits (or bizcochos de casino, as they are more traditionally known) in our offerings by selling delicious Boudoir Desserts.
has been present at Calentita since 2009.
Photo © DM Parody (http://dotcom.gi/photos)
brought with them to the USA.
All the food sold on our stall is
lovingly made and generously donated by Llanitos. All proceeds from our stall are given to Cancer Research charities. We hope you will come along and purchase some of our delicious fare and help support this very worthy cause.
For more on the charities supported by Llanito Desserts look up RICC on Facebook or go to cancercharityuk.org
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N U TRITION
Sammy
Thai
T The Fizzy-Drink Addiction
T
he rise in awareness over the danger of fizzy drinks reached an all-time peak in April of this year. Studies were surfacing left, right and centre scaring all those hooked on the sugary cans. Imperial College London tracked the risk of type 2 diabetes as having risen by 22 per cent per can drunk per day. Other risk factors included damage to the liver and kidneys. The findings were published in Diabetologia, the journal of the European Association for the Study of Diabetes, testing 350,000 people in eight countries throughout Europe. Some have since called for a health warning to be printed on the cans and other companies like Coca-Cola have promised to promote regular exercise while displaying the calorific values of their drinks more prominently on their cans. But what does this mean to those already addicted? How easy is it for them to rid themselves of a habit of a lifetime that is so accessible and tasty? Katy Lawson, 37, from Harrow, reached the point where she was drinking two litres of Pepsi a day until her molars began to rot and her dentist refused to treat her unless she stopped immediately. She explains: “All of a sudden my teeth began to give me problems one by one and I knew Pepsi was the reason, but I found it so hard to give it up. It was like a drug I couldn’t live without.” Katy had no option but to ditch the fizzy beverage, and today she is 15 kilos lighter and after extensive dental treatment, has a healthy set of teeth too. Taking into account the severe health impacts these sugary drinks have, is it almost irresponsible that they haven’t yet been outlawed?
In March of this year, New York City Mayor Michael Bloomberg was defeated in his pursuit to have the sugary drinks banned from cinemas, theatres, restaurants and stadiums: “It would be irresponsible not to try to do everything we can to save lives,” declared Bloomberg during his campaign. When the consumption of fizzy drinks is being linked to diabetes, cancer, dementia and obesity, should something more be done? Or should we simply adopt a ‘live and let live’ approach, even when it is more a case of ‘live and let die’? The argument is unclear. When cigarettes remain legal despite undoubtedly being the cause of so many illnesses, how can the world ban sparkling drinks before nicotine sticks? It would be preposterous and hypocritical to do so, but where and how can the line be drawn? If the same companies began to migrate their marketing of these fizzy drinks towards alternatives with less added sugar, it would be a positive step. However, these giant corporations have to be on board or the world does not stand a chance, as it would be tough to compete against them. But thinking realistically, will they? Millions of people around the world are employed by companies like Coca-Cola and Pepsico. Why would these blue-chips take a mammoth risk in sales and why would governments support such a risk in the employment sector -especially during a global recession- towards streamlining their products simply to combat the latest research? Being pragmatic, one has to simply learn more about what is good and bad and take informed decisions accordingly in order to minimise health risks. Today the research frenzy is against the old fizzy drink, but be warned - tomorrow it might
be the cup-cake, and next week the packet of crisps. The solution is in education. People need to learn to take care of themselves more responsibly in the face of the myriad of gastronomical options that exist, in order to maximise their health and well-being. Personally, I would advocate drinking water: that most natural of drinks that flushes out toxins, regenerates skin, hair, assists the kidneys, bowels and promotes muscular function.
WHY SHOULD YOU DRINK WATER? Water makes up about two-thirds of the weight of a healthy body. - Your body needs water or other fluids to work properly and to avoid dehydration. - Most of the chemical reactions that happen in our cells need water in order to take place. We also need water so that our blood can carry nutrients around the body and get rid of waste.
The beating heart of any great restaurant is the 'master chef'. At Sammy Thai, our commitment to culinary excellence and authentic Thai taste is ensured by the co-proprietor Sammy, who prepares all dishes by hand using only the freshest ingredients. Sammy's proud mission is to bring the true taste of Thailand to the discerning public of Gibraltar. She hails from the famous "Floating Market" city in central Thailand, and brings to life in her dishes the vibrant colours and flavours of her homeland. This year at Calentita, we will be featuring freshly prepared spring roll, chicken sateh and prawn sateh. These are just a small selection of the delicious starters available at our restaurant on City Mill Lane. Part of the Thai tradition is a close involvement with the charitable works of the Buddhist temples. Thai Buddhists believe that their wholesome karma will be increased by their wholesome actions, and many individuals and businesses in Thailand therefore contribute to the building of temples and to their good works. Sammy Thai will be following this tradition, and Calentita's wellestablished charitable links, by donating the proceeds from Calentita to the Banlaudsmakkeetham temple in Supanbury province, Thailand.
HOW MUCH SHOULD YOU DRINK? The amount a person needs to drink to avoid getting deyhdrated will vary depending on a range of factors, but - as a guide - the NHS recommends we drink about 1.2 litres of fluid every day. This works out to be about six 200ml or eight 150ml glasses. All drinks count, but water, milk and fruit juices are the healthiest. By Marlene Nahon
16 City Mill Lane, Gibraltar tel: 200 67594
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EDITORIAL manufacturer suggestions for peak quality. Most foods can be safely consumed well after these dates. The important date is “use-by”: eat food by that date or check if you can freeze it.
Top tips on how to reduce your ‘food-print’
1.
Shop smart - plan meals, use shopping lists and avoid impulse buys. Don’t succumb to marketing tricks that lead you to buy more food than you need, particularly for perishable items. Though these may be less expensive per ounce, they can be more expensive overall if much of that food is discarded.
4.
Zero down your fridge eat food that is already in your fridge before buying more or making something new, which will save time and money. Follow storage guidance to keep food at its best. Websites such as www.lovefoodhatewaste. com can help you get creative with recipes to use up anything that might go bad soon.
2.
Food Waste
R
ecent studies have revealed that approximately one third of all food production world wide gets lost or wasted – approximately 1.3 billion tonnes. Every
year, consumers in rich countries waste almost as much food as the entire net food production of sub-Saharan Africa, a quantity of food that would be sufficient to feed the estimated 900 million people hungry in the world.
Food waste is a massive global problem and the impacts are not just financial. Environmentally, food waste leads to wasteful use of chemicals such as fertilizers and pesticides, more fuel used for transportation and more rotting food, creating more methane – one of the most harmful greenhouse gases. The vast amount of food going to landfills makes a significant contribution to global warming. The UK, US and Europe have nearly
Buy funny fruit - many fruits and vegetables are thrown out because their size, shape, or colour are not “right”. Buying these perfectly good funny fruit, at farmer’s markets or elsewhere, utilises food that might otherwise go to waste.
5.
Use your freezer - frozen foods remain safe indefinitely. Freeze fresh produce and leftovers if you won’t have the chance to eat them before they go bad.
3. -
Understand food labels “best before” dates are
twice as much food as is required by the nutritional needs of their populations; up to half the entire food supply is wasted between the farm and the fork. Yet 4 million people in the UK, 43 million in the EU and around 35 million in the US suffer from food poverty. These are just some of the shocking statistics surrounding the global food
scandal. As a result more and more organisations are running campaigns on how to reduce food waste – the Think. Eat. Save campaign from the UNEP and the UK Love Food, Hate Waste campaign are just two of these.
Use your own re-usable plate & cutlery at Calentita to win an iPad
Department of the Environment thinkinggreen.gov.gi
Once again Calentita is encouraging you to celebrate this food festival responsibly. In an effort to minimise the amount of plates and cutlery wasted, we have teamed up with Newton to make it stupid for you not to help us. (1) Bring your own reusable plate and cutlery to Calentita. (2) Use this instead of disposable plates and cutlery when buying food from the different stalls. (3) Bring this food on your reusable plate to the information tent… and we’ll enter your name for a brand new iPad!
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N U TRITION
Lost in Nutrition
i
What should we, as humans, eat?
t’s a hotly contested question because, as with any academic topic relevant to the human condition, we inevitably tend to be biased. Food choices are deeply rooted in cultural and family tradition with tastes and smells strongly tied to emotionladen memories. For some vegetarians and vegans, diets are moral and political in nature, with cherry-picked nutritional information used to bolster their views. Glossy magazines and websites bombard us with articles like ‘Five Foods to Never Eat’ and ‘How to Shrink Your Waistline’. Sweetie bags boast that they are ‘fat free’, and extracts of exotic fruits you probably couldn’t pick out of a line-up have been proudly added, though in tiny amounts, to all sorts of drinks and packaged foods. There is no lack of ‘information’ available but with so many motivations, it is becoming increasingly difficult to navigate the nutritional landscape. Every day brings with it new trendy diets meant to cure what ails us in the Western world - obesity, diabetes, heart-disease, and cancer. Today its ‘gluten-free’ and ‘paleo’, but boredom will inevitably set in, along with a fresh crop of cures. For most of us, it is not until illness strikes that we are thrust into the world of nutrition, clueless and confused, choosing our new way of eating like one might choose a religion, for its appeal and most of all, its grand promises. After much reading and research, one thing is clear and that is how little is actually known. We can, however, make some positive changes to our diet with a rebalance of the three macronutrients: carbohydrates, fat, and protein.
CARBOHYDRATES PROTEIN
Carbohydrates Carbohydrates are most abundant in plant-based foods and include simple sugars such as fructose and sucrose (table sugar), complex sugars like starch which make up the bulk of things like bread and potatoes, and fibre, which puts the ‘movement’ in ‘bowel movement’. It is fairly common knowledge that fibre is good for you, since without fibre, the microbes living in your gut would have nothing to eat. Such is their importance that people are now actually having ‘fecal transplant’ procedures to replenish their guts with healthy microbes. Plant foods also tend to be a good source of vitamins and antioxidants. The key is to choose the carbohydrates that give you the most bang for your carb buck. Nutrientdense vegetables like spinach or broccoli provide a far better use of your carb intake than bankrupt foods like potatoes, corn, or sugar, which you won’t find topping the chronic-illnesses-fighting charts. The same is true of fruit. Nothing makes you crave a bowl of antioxidant-rich berries like the expulsion of other sugary foods from your life. Fruit juices should be similarly avoided as they contain the sugar but not the fibre of whole fruit. You shouldn’t skip the greens in favor of supplements either. While vegetable-heavy diets show health benefits, no links can be found for using
FAT vitamin pills instead. Carbohydrate-rich foods, whether the sweet or starchy variety, are also implicated in numerous health problems. Whilst the link to Type II Diabetes is more widely known, fewer are aware of its connection to heart disease and cancer.
Fat Sharing its name with the blubber that sits on your belly has not been good PR for fat. The fat around your stomach may be what’s keeping you out of that bikini, but it isn’t necessarily because you’re eating too much of it. Fat yields more than twice the calories per gram that carbohydrates and protein do making it an obvious target for calorie counters. It is, however, a vital component of your body. Omega-3 fatty acids, are abundant in the brain, crucial for the development of fetuses and children and considered essential because the body cannot make them itself. They are found in their highest concentration in oily fishes, linseed, and in some oils, such as olive and rapeseed. Research also
by Samantha Beard (MSc Biology) & Tristan Cano (lawyer & journalist)
suggests that high fat diets prevent the degradation of these omega-3s, so you keep more of what you eat, which is a very good thing. Nuts and avocados are a great fatty food choice, chock-full of nutrients that will help keep hunger at bay, whereas fats like corn oil, sunflower oil, and peanut oil lie at the other end of the spectrum with no redeeming value.
Protein Protein seems to be the only macronutrient yet to be demonized. You never see food packaging claiming ‘protein free’ or ‘now with less protein’, leading one to think that this is something we can’t consume too much of. However this is not the case. While our bodies need and use protein every day, it isn’t a huge amount. About 50% of the protein we don’t use for bodily maintenance gets converted to sugar or goes out as waste. The average person doesn’t need more than a palm-sized piece of meat or other protein equivalent. In fact, some evidence suggests that the high-protein diets prevalent in developed
countries may increase Insulin-like Growth Factor-1 in the blood, a risk factor for cancer. This may be a potential contributor to the reported health benefits from vegetarian and vegan diets which tend to be lower in protein. Whatever you choose to consume, ‘less’ is most definitely ‘more’. Eating fewer, though adequate, calories has been shown to increase lifespan and generally slow aging. Aside from this basic advice, it should be noted that no diet, radical or otherwise, should be embarked upon without prior consultation with a dietician or other medical health professional.
To read more about Tristan and Samantha and the reasons for their adopted ‘low carb, high fat’ lifestyle, visit their blog: http://fatshatstravels.blogspot.com For more information on nutrition go to the British Nutrition Foundation: nutrition.org.uk
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F EAT U RED
This year we will NOT have a fireworks display
Nathan and his drummers will be back, bigger and better (see page 15)
The lovely Urban Dance will return
memories from LAST YEAR’S
PRESS
HE
Lights, sounds, smells...
I hope they didn’t eat much before bouncing around like that!
We start serving food with the sun still up at 8pm
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F EAT U RED
Ambiente
Pose for snaps
Figgy Photobooth Sold out
We have one more
Wanna dance?
Smile
Art in Movement
Group Shot
BRITISH DESSERTS MOROCCAN –PINCHITOS The longest queues at Calentita always seem to be for the delightful Moroccan pinchitos, sweet cakes, and mint tea. Raising funds for the Moroccan Community Association.
GERMAN
Serving traditional German sausage “Wurst Bude” with a side of potato salad, this is always one of the most popular stalls at Calentita. Raising funds for the Andorran Animal Shelter.
HONG KONG DIM SUNG
Classic dim sums include dumplings and rolls with a variety of ingredients.
THE HUMBLE POTATO
The Gibraltarian classic “Torta de Patata”, potato salads, croquetas, and jacket potatos this stall supplies the humble root vegetable in a variety of tasty ways. Raising funds for the GASA trip to the Island Games in Bermuda.
LOCAL ORGANICS (New for 2013)
A selection of classic British desserts including Victoria Sponge, Cup Cakes to satisfy your sweet tooth cooked up by the nice people at Line Management. Proceeds to Macmillan Cancer Support and other charities.
Reggae Jelly Shot. All proceeds for Research into Childhood Cancer.
HUNGARIAN (New for 2013)
WINES AND HAUTE CUISINE (new for 2013)
Offering a taste of Hungarian food including traditional Hungarian Gulas, Stuffed Cabbage, Puskas, and Gundel Pancakes. All proceeds to Gibraltar Charity the Guardian Angel.
BINKY’S KITCHEN (New for 2013)
My Wines and Casa Cornwalls come together to offer food paired with a wine choice – Papillon de Pulpo with Chilean Sauvignon Blanc, Tempura Prawn with Brazilian Rose just two of the delightful combinations on offer.
A Greek Llanito fusion offering homemade cheeses, Galaktoboureko (custard pastry) , pastries and scones topped with organic homemade preserves. 10p form every jar of preserves goes to the GBC Open Day.
GIBRALTARIAN DESSERTS
FIGGY PHOTO BOOTH
ASIAN
Capture your Calentita moment with the Figgy Photo Booth – all proceeds go towards a youth club trip.
FILIPINO
A celebration of the favourites – Pudin de Pan, Arroz Con Leche, Torrijas, Tortillas de Pasas, Boudoir Desserts, Rosquitas Fritas. All proceeds to Cancer Research. Raising funds for Gibraltar Charity Clinic Nepal look forward to existing Asian Fusion cuisine.
CHINESE
Sample the delights of locally grown organic food all cooked in a wood fired stone oven. All proceeds to the Local Organics school education programme.
Filipino spring rolls, barbeque pork and chicken, Filipino noodles, chicken balls and Filipino bread. All proceeds to a public church project.
All your favourites including Sweet and Sourt Chicken,Spirng Rolls, Noodles and more to be confirmed on the night. Part proceeds will be donated to a local charity.
ROCK CHEF (new for 2013)
MALAYSIAN
Hot on the heels of the hit local television show, Rock Chef winner and contestants invite you on a Caribbean journey with delicious Jamaican Jerk Pork Kebabs, Calypso Rice and Mango Salsa topped off with a nice refreshing Reggae
CALENTITA
Offering such South East Asian delights as Seafood Fritters, Malaysian Laksa Noodles and Giant Prawn Crackers. All proceeds in aid of charity.
The Gibraltarian staple around which the entire event is built – some of the best homemade Calentita available in Gibraltar – also on offer this year homemade torta de patata, and torta de acelgas. Raising funds for the Santos Productions Choir trip.
BEST OF BRITISH PIES
Leading the charge with a selection of the best in British pies, sauages rolls and other treats, Morrisons will be running this stall to raise money for Save the Children.
CORN DOGS USA (new for 2013)
Bringing the US of A to Calentita for the first time look for a delicious selection of classic Amercian desserts (apple pie, cream sodas, muffins) as well as corn dogs and meat loaf. Proceeds to the British Heart Foundation.
THAI (new for 2013)
Highly anticipated new addition for 2013 the Thai stall will offer a host of tasty Thai classics whilst raising monies for Banland Samakkeetham Temple on Supanbury Province.
REAL ALE (new for 2013)
Nothing spells summer like a light summer ale and this is the first year that you can quench your thirst at Calentita with this real ales brewed in the locality.
MIDDLE EASTERN JEWISH (new for 2013)
Offering what surely must be the most accomplished Falafel Hummus and Pitta bread in the Western Med do not miss this stall when it opens after the end of Shabbat (apprx 23.00 hrs).
22 JUNE 2013 - 8pm
english desserts
real ale
calentita thai
pinchitos
mENU Moroccan pinchitos Sweet cakes Mint tea
MONTADITOS
The deliciously simple “lomo en bollo” never ceases to satisfy – raising money for the Little Smiles Charity.
VICKY’S FUSION (new for 2013)
Chef Vicky Bishop cooks up Moroccan Chicken Tagine with Cous Cous Salad, and Green bean and Aubergine Coconut Curry with Cous Cous Salad – a selection of drinks and Gibraltarian desserts also on offer. All proceeds for Retts.org and St Martins School.
SALT BEEF (new for 2013)
Our second Jewish stall – this classic feast is not to be missed. Opens after the end of Shabbat (apprx 23.00 hrs).
INDIAN
Dai Sarbar Vegetarian Indian stall offers you the very best in classic Indian dishes all lovingly prepared.
vicky’s fusion
montaditos CORN DOGS USA
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T H E F ESTI VAL
Stall Changes
AMONG Rock Chef THE NEW at Calentita STALLS... Ainsley, Rock Chef Winner
The GFSB and the RockChef contestants have teamed up to deliver a mouth watering stall with a Caribbean twist! Tuck into our delicious Jamaican Jerk Pork Kebabs with Calypso Rice and Mango Salsa lovingly cooked and prepared by our RockChef contestants. Why not, for afters or even for a sneaky treat, top it off with a nice refreshing Reggae Reggae Jelly Shot, perfect for a hot summers evening.
The GFSB is donating the majority of any profits made to Research Into Childhood Cancer (R.I.C.C), a local charity which was set up in 1989 following young Phillip Sacarello’s death from cancer. All funds received by RICC go to fund research into Neuroblastoma. The research team works out of Gt. Ormond Street Hospital in London and over the years has made great advances towards developing a vaccine to cure those suffering from this disease.
No Hindu stall
“The Hindu Community of Gibraltar has been a staunch supporter and participant at the annual Calentita! Food Festival since this event was first organised in 2008. Whilst the Hindu Community’s stall has always been a popular feature of this social event and has enjoyed the patronage of the Gibraltar community, the managing committee of the Hindu community has taken the decision to take a year out from the food festival in order to consider some new ideas and bring some exciting changes at its stall in Calentita! 2014. We thank the Gibraltar community for their continued and strong support throughout the years at this annual event and for having been given the opportunity to showcase popular dishes of our cuisine. We look forward to delivering some refreshing and delectable ideas next year.”
T
his year Calentia will see, not one but two kosher stalls. They will be set up side by side and will be open for business as from around
recipe
10.30pm in order to comply with Jewish law, which prevents the sale of food during the Sabbath. Michael Nahon, who is responsible for one of the stalls explained: “In the summer months, the Sabbath day ends at around 10.30pm. We therefore can’t sell food before then. But we are excited at the prospect of sharing our traditional cuisine, and since the event is expected to go on well into the night, there is plenty of time for everyone to enjoy what we have on offer.” Compliance with Jewish dietary requirements means that meat and dairy products are not to be served or eaten together. Michael and his good friend Idan Greenberg, the proprietor of Verdi Verdi, got together over one of Idan’s famous coffees and agreed the format for the kosher food. Idan will take care of the dairy/meat free, whereas Michael, a lawyer by profession and a selfconfessed carnivore, will run the meat stall. When asked what sort of food he would be serving, Michael enthused: “Well its the first time I’ve been able to do this, so I decided on the idea of a cold salt beef sandwich bar. The meat is being flown in especially from London and people will be able to enjoy a typical salt beef sandwich with mustard and pickles.” Michael is also teaming up with local personality Joe Beriro to offer something a little more traditional as far as local Jewish cuisine is concerned: Orissa. This is a traditional Sabbath dish which is served hot, because it is cooked on a low flame from Friday afternoon until it is ready to be eaten on Saturday. The dish is made with wheat granules mixed in with potatoes and some meat which is then left to simmer in a spicy paprika sauce: “Every family has its own special recipe”… Expect magical aromas!
See pages 12 and 13 for more details of what’s new for 2013.
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1. Mix together the chickpea flour and water overnight or
2 – 3 hours before cooking with salt and pepper in a bowl. Place to one side.
2. Preheat oven to 225°C.
Grab your oven dish and pour enough oil to cover the bottom of the dish.
3. Place your dish in the oven to heat it up, once the oil is hot, using a brush, spread along all the sides of your dish, stir your mixture and pour immediately into your dish.
4. Place this back in oven for an hour at 200°C
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T H E F ESTI VAL
STAR PERFORMANCE HERBS & SPICE
an aerial and musical spectacular by Art in Movement
10.30pm inside Casemates Square
S
ure, fireworks are great fun. But they’re also loud and expensive. So this year, Calentita has ditched the fireworks display and instead turned to the sort of talent that’s difficult to put a price on…
Think Olympics Opening Ceremony. Think Stomp. Think martial arts… dance… acrobatics… insatiable percussion… irrepressible rhythm… unbelievable strength… throw in some pots and pans, a big cauldron, a custom-made stage, an opera singer, some cool costumes, a fire-breather, an aerial artist and you might just begin to imagine the sort of treat that awaits us on Saturday night. Nathan Conroy of Art in Movement (AIM) has drawn on his unique experiences of London 2012 and the West End to design an original show just for Calentita. His choreography will feature AIM performers as well as special guest from Spain and the UK, including Peter Nielsen of Stomp fame. It has all the ingredients of a delicious, memorable show.
//15
// 16
ARTS
Julian Lennon's
Beatles Memorabilia
Exhibition Comes To
Gibraltar in Merseyside with the meeting A personal and intimate Beginning at art college of John and Cynthia it follows the journey from their clandestine marriage the birth of Julian, both of which coincide new exhibition portrays and with the sharply increasing trajectory of the Beatles fame and fortune, with a timeline of the emotional stories the iconic albums the Beatles made. The exhibition has 200 + pieces of memorabilia, gold discs to clothes, and even a of one of the world’s from motorbike! Julian has created this amazing collection under the umbrella of The White most iconic figures Feather Foundation, Julian's personal charity,
John Lennon
to which 25% of all gross takings are given. The Foundation embraces environmental and humanitarian issues all over the world.
During a tender moment when Julian was a child, John first spoke to him about the white feather. As Julian explained: "The white feather is so prevalent in my life. One thing
{ seen for the first time for sure is that it's always represented peace to me. And outside Liverpool } one of the things my father said to me was that should Julian and Cynthia Lennon, and The White Feather Foundation have put together a stunning, immersive experience of John Lennon and the Beatles story, including previously unshared personal possessions.
he pass away, if there was some way of letting me know he was going to be OK, or that we were all going to be OK, it was by in some way, shape or form presenting me with a white feather."
Opened late March 2013 in Gustavo Bacarisas Galleries in Casemates Gibraltar, the world famous Beatles/ Lennon Story gives visitors the opportunity to experience a unique personal narration of life with John - by his son Julian, and Julian's mother, Cynthia.
Then, some years ago while Julian was on tour in Australia, a group of Aborigines presented him with a white feather, asking him to be the voice for their plight. It was a breathtaking and inspirational moment for Julian.
This episode motivated Julian to set up The White Feather Foundation, a charity that embraces environmental and humanitarian issues and helps to raise funds to improve the lives of others. Julian Lennon went on to say "John Lennon is an idol to millions of people who grew up loving his music and ideals, but to me he is the father I loved and lost. I hope this exhibition lets people see another aspect of his life and our time together as a family. This collection represents something of great importance to us, as it is part of our history. " The organisers Awesome Premier Events commented that the exhibition would also add a new dimension to the Gibraltar tourist product, giving Gibraltar a fabulous new attraction. They were also keen that it be known that the exhibition has only been made possible by the kind assistance of the Gibraltar Ministry of Culture, who have gone out of their way to accommodate them.
//17
ARTS
Julian Lennon went on to say "John Lennon is an idol to millions of people who grew up loving his music and ideals, but to me he is the father I loved and lost. I hope this exhibition lets people see another aspect of his life and our time together as a family. This collection represents something of great importance to us, as it is part of our history"
Photographs by Leo Hayes
Opening Times Mon - Sat 10am - 7pm Sun 10am - 4pm Recommend visiting time at least 40 minutes
// 18
ENTERTAIN M ENT
Growing Theatrics
T
by Julian Felice
he vibrant local theatre scene which I described in the leadup to last year’s Calentita has continued over the last twelve months and is still very much alive. Perhaps the best evidence of this was the 2013 Gibraltar Drama Festival, which, most would agree, was even more successful than its 2012 incarnation. With nine performances spread over five nights and in front of sold-out audiences, this year’s Festival featured a healthy mix of styles, genres and ages - although some might say that ‘death’ was an all toocommon theme! It was also encouraging to welcome (and, in some cases, welcome back) a significant number of new groups and entries, including an original play by Stage One’s James Neish. On the other hand, some local groups were sadly notable by their absence, a shame given that the Festival is already becoming one of the main events in the local drama calendar. Bayside & Westside Drama Group, last year’s winners, had reason to celebrate once again, though this time sharing top honours with Santos Productions. Bayside & Westside presented Flavius, an original play by Julian Felice (who also won Best Original Play) based on the controversial 1988 IRA shooting in Gibraltar, while Christian Santos’ The C Word was a sensitive treatment on the issue of cancer. Bayside & Westside also won two acting awards, further emphasising their status as one of Gibraltar’s leading drama groups, with the talented teenagers having won twelve awards over the past two years, both locally and in the UK. With the standard reportedly higher, the competition fiercer, but the off-stage atmosphere more congenial and cooperative than in other years, this was an excellent showcase of the work being carried out by Gibraltar’s more relevant drama groups. But perhaps the best news for local theatre aficionados came with the Government’s announcement of their purchase of the old Queen’s Cinema building with the intention of re-developing it into Gibraltar’s new National Theatre. To help with the process, the Government has gathered a panel of leading local practitioners who will advise on the needs of the Gibraltarian theatre committee. It is hoped that by 2015 work will have started on the modern performance venue that Gibraltar so desperately needs. In the meantime, there is still a great deal to look forward to. Santos Productions will undoubtedly be entertaining us in September with their annual Llanito comedy, while late January will, as always, belong to Trafalgar Theatre Group’s pantomime. And with Rock Theatre presenting their production of well-known musical Blood Brothers in November, there is, quite simply, no excuse to miss out on any of the many exciting projects happening on Gibraltar’s stages.
Filming “LIVE FAST, EAT SLOW” ittle did I know that when I joined forces with Word Of Mouth (WOM), that I would be jumping into the dark murky waters, that is filming for digital video. I suppose that my background in still photography and a year with YGTV would have given me the foundation to be able to carry out the task, but I had no idea of the magnitude of the WOM brief for a 4 minute video they wanted to produce. Earlier in the year I had cut two short music videos for local talents Orange Peel and Hollie April Buhagiar and I used these opportunities to learn more about filming in general including the editing process and writing storyboards. The video named ‘Live Fast, Eat Slow’ was designed to show off the contrast between the fast pace we live our lives and the fact that Gibraltarians like slowing down to enjoy their breakfast, lunch and dinner. ‘Live Fast, Eat Slow’ was filmed in and around Gibraltar in 30 different locations
over 17 Days using a Nikon D800/P300 and Fuji Cameras, accumulating over 228,249,289,784 Bytes (228.25GB), of footage amounting to some 13,018 individual files. Normally at this point and for the narrative’s sake, one would tell you how certain mishaps would have put the entire shoot in jeopardy… I can’t really say that, although due to some minor weather and atmospherics issues with the opening shots I had to re-shoot 3 landscapes and a night scene.
loud noise that kept rousing me and the seagulls from any hope of fitful sleep. People ask me why I do what I do and I reply that “it beats working for a living”; I don’t see what I do as work as it is highly addictive, immersive, enjoyable and my office is the outdoors. facebook.com/LeoHayesPhotography
Perhaps the hardest scene I shot was the opening night sequence, as it required showing movement and to do that I had to work out an exposure time that would show the stars but not blow out or darken the foreground image of the eastern side and to the west the Bay area.
‘Live Fast, Eat Slow’
Choosing the time-lapse technique, I spent the six hours between midnight and sunrise at the very top of the Rock cocooned in a sleeping bag listening to the shutter opening and closing every two minutes; it is a very
You can watch it at calentita.gi
is set to an original soundtrack created by two local musicians who go by the name ‘The Nautiloids’ (C.Moore & P.Santos). and on the Calentita Facebook page.
//19
e n t e r ta i n m e n t
Fringe Festival
The bellow Fringe acts will be bringing their unique skills to Calentita. Check gibfringe.com for more details.
Mr. LO*s Paper Show by Mr. LO
World Music Festival
Paper tearing as a show/performance act has a history going back to the variety theatres of the late 1900’s, during the reign of Queen Victoria. With the advent of moving pictures (films), many variety theatres didn’t survive, and many great entertainment acts were sadly lost. Thankfully, there has been a revival of variety theatre in recent years with the emergence of more and more specialty acts. I was privileged to see one of the last great paper tearers: Macao ‘the King of Paper’. It was also at a point in my life where I was ready for it. Twenty years later and this act survives because I brought it up-to-date and have added my own comic touches. Why is my name Mr. LO’s Paper Show? Because nobody can remember Lorenzo Ramón Torres, el ‘rey de los papeles y bolsas de plastico’.
The Andaluse Mediterranean Orchestra from Ashkelon city, Israel
The Baloonatic Not everyone speaks the same languages, but we all know how to laugh!
The Baloonatic is an award-winning buffoon with a big balloon. His brand of street theatre is sure to bring smiles at Calentita. In a world filled with serious things, this act celebrates silliness. Think ‘silly man inside a balloon’ and you’re on the right tracks… Laughter guaranteed!
Over the past 17 years the musicians and soloists of the orchestra have been performing in concert halls both in Israel and abroad. Their work has brought to life the music and heritage of a culture that had almost disappeared forever. The Andalusian music and culture have evolved into a unique aspect of Israeli culture, enticing various audiences from all over Israel and around the world. The orchestra plays a variety of Andalusian genres, from west to east, including- Ala, Algerian, Sha’abi, Flamenco, Ladino and world music. The ethnic variety of the
orchestra’s musicians and soloists creates a strong cultural intensity which can be felt in their musical excellence. Most of the musicians play from sheet music on classical western instrumentsViolin, Viola, Cello, Contrabass and Oboe. These are accompanied by a traditional ensemble of classic eastern instruments. The orchestra’s artistic director and head conductor is Tom Cohen. Tom and his orchestra promise to mesmerise us with an enchanting performance at 11.15pm on Saturday.
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Tel: (+350) 200 51010 BMI Group Limited, Unit 7 Portland House, Glacis Road, P.O. Box 469, Gibraltar
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w w w. b m i g r o u p . g i
TE C H NOLO G Y
// 20
• 72% of food photography is of a main meal (generally dinner) rather than snacks • 25% photograph their food on a routine basis for a blog or food diary • 22% like to document their culinary creations
"Consumers may still use traditional resources (cookery books) for inspiration but SNS are catching up."
• 16% do it only on special occasions or events
You Are What You Tweet
"Social media alters the entire creation of a meal from inception to consumption."
ocial media drastically changes our food culture by influencing how we as consumers think, talk and learn about food. We can experience food with just the clicks of our fingers! Social media alters the entire creation of a meal from inception to consumption. As people use social media to discover, learn, and share information about food, they quickly become active participants in food culture; taking ownership of the whole multisensory experience. They look to celebrity chefs, bloggers and websites such as Tripadvisor and Yelp to expand their culinary horizons. Foodies love to talk about anything food and for them social networking sites are an amazing playground with a plethora of interactions with people from different cultures, cuisines and ethnicities.
So how can social media influence what we eat?
The fundamental thing to realise in this whole conundrum is that food has not been just fuel for a long time. Food is at the very core of every holiday celebration, family gathering and religious ritual. Even when statistics indicate that
we eat alone more than half the time, food has the propensity to connect us to others; from the people that prepare and sell our food to the members of our culture who eat the same thing. Whilst eating out you will see several people tweeting or Instagramming the meal they just ate, so much so that many restaurants are actually forbidding their customers to take photos of the food they serve!
reality of the product; 2) do not post anything you would not say to the manager personally; 3) refrain from personal attacks; 3) be fair; 4) try to capture the whole of the restaurant and its intentions not just the dish you ate and 5) be honest, do not exaggerate your excitement/ disappointment as people are trusting your opinion remembering that at the end of the day, that is all it is; your opinion.
By sharing food on social media sites we deliberately invite others to participate in our eating experience. When used correctly, social media is an excellent tool for restaurants and eateries to build personal and lasting relationships with their customers. Customers may post photos of dishes that they like or didn’t like, service, atmosphere and price. However, follow these ethical rules when posting photos or comments about a restaurant you have dined at: 1) at all times respect the rules of the establishment in question as your photo may not reflect the
Social media engages consumers in a constant conversation. However they must do much of their socialising alone, in front of a Computer, Tablet or via Smartphone in the palm of their hand. The “table for one” rarely exists anymore, even among single people eating alone at home. If you are eating alone the chances are that you are also reading someone’s food blog, checking out a recipe on an image-centric website on how to make your chicken more
interesting tomorrow night or maybe posting your culinary creation. 29% of online consumers have used a social networking site while eating or drinking at home in the last month and 19% have done so away from home. 32% of consumers have either texted or used a social networking site or app in the last month while eating or drinking.
Are social networking sites (SNS) and food the perfect combination?
My name is Gastrorob and I have been food blogging for 18 months... At first I started blogging as a way of sharing recipes with work colleagues who would ask me how to create what I had brought in for lunch that day. It then evolved into a more journalistic type of blog where I look at food culture/history and relate it to the food that I choose to cook and eat. I have since also used the blog as a type of restaurant discussion page – which has proved popular with establishments such as El Capote and more recently the Rockchef competition. The web is populated by an abundance of blogs (web logs) all talking about food in one form or another. Food is a main topic of conversation on networking sites such as Facebook, Pinterest and Twitter. With a Smartphone in
hand, Instagram is just a click away. So what happens when you combine a food obsession and social media? A growing trend in food photography on SNS. Consumers may still use traditional resources (cookery books) for inspiration but SNS are catching up. Over 49% of people learn about food via websites, apps or blogs with over 10% having downloaded a Smartphone food app in the past year.
Dinner for two Social media is fast becoming our mealtime companion. People are inherently social eaters, making social media and food a perfect pair. Today social media introduces us to new tastes, cuisines and possibilities; often basing our decisions on the recommendations of friends. We learn recipes and techniques from TV shows, websites, blogs and Youtube; and it is normal to eat with computers, phones, televisions and, increasingly, alone and often without a table. Consumers virtually break bread by sharing their food experiences, uploading photos and posting stories.
gastrorob.com
h i s t o ry
Utrecht for
//21
Casemates Square is a popular tourist and leisure area today... but what about yesteryear?
Dummies by Tristan Cano
I
n 2004, we celebrated our so-called ‘tercentenary’. The three hundred year anniversary of the day which an Anglo-Dutch force ‘wrested’ the Rock from Spanish hands. The story is well known and oft-quoted and there is, perhaps rightly, enormous controversy over the descriptors used when telling of the event, with varying levels of force and acquiescence depending on what side of the border the tale is being told. What people tend to forget is that Gibraltar’s actual ownership was not in fact formally transferred until nearly nine years later. In fact it was on 11 April 1713 that by article X of the Treaties of Utrecht,“the full and entire propriety of the town and castle of Gibraltar, together with the port, fortifications and forts thereunto belonging” were ceded by Spain to the Crown of Great Britain in perpetuity.
But what is Utrecht? A set of treaties, rather than a single treaty as sometimes thought, Utrecht was signed in the Dutch city of that name and helped end the War of Spanish Succession, a war which had been keeping the major European powers at war with each other for over a decade. As is often the case with these post-war treaties, inferior terms were offered to the those who had fared most poorly in the preceding wars, with the spoils of battle
being divided more generously amongst the victors. The British Crown did not do at all badly out of the treaties, inheriting as it did Gibraltar and Minorca, vast areas in what is now Canada, the island of St. Kitts in the West Indies, and a valuable slave-trading monopoly. Spain’s losses however, were numerous. They not only lost Gibraltar and Minorca, but Philip V of Spain was forced to renounce all claims to the French throne as well as cede its northern european territories (including the Netherlands, Belgium and parts of northern France and Italy) to the Austrian Hapsburg Empire. Article X is therefore just a minor part of Utrecht, almost a post-script to a major treaty which shaped the frontiers and the balance of power in the Europe we know today. Although only a pagelong entry in this set of treaties, written originally in Latin, relates directly to Gibraltar, there can surely be few other paragraphs which can have elicited such deliberation, indeed the debate had begun almost before the signature ink on the very treaty itself had dried. Whilst there is no room amongst the words of this paper to add further discourse to the multitudinous volumes written on this subject down the years, it should be clear that the 500 words which comprise the English translation of article X, are those which have most shaped Gibraltar’s recent history and will undoubtedly have the most bearing on its future.
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It is perhaps crucial to note at this Calentita! event, where we celebrate the diversity of Gibraltar’s multinational and cosmopolitain culture, that by request of the King of Spain, article X of Utrecht contained specific provision that “no leave shall be given under any pretense whatsoever, either to Jews or Moors, to reside [in] Gibraltar”. Although this request was never honoured by Great Britain, its very inclusion is testament to the very different time at which the treaties were written.
History of Casemates Market Products in the19th Century in Gibraltar
t
he collection of the Gibraltar Museum has some ledgers – port logs – that are startlingly huge by modern standards (52cm x 36cm x 15cm!). They record the activities of all vessels entering and leaving the port of Gibraltar in the 19th Century, and provide an invaluable and detailed resource for us. Gibraltar was a cosmopolitan city where people of many nations came together to ply their trade, and seek their fortunes. It was possible to buy practically everything from every part of the world, as ships had to stop to replenish their supplies as they sailed to and from other ports. The lists of cargoes range from staples such as mail, wines and cotton to exotics such as Cochineal, Fustic and Nankeen! Some people came to Gibraltar to make their fortunes, and then left. Others stayed, and many of us can trace our roots to this time. This melting pot of cultures is reflected today in the different origins of our traditional dishes; for example, our Calentita derives from the Genoese farinata, our Rosto is probably related to Fricandò, a dish dating to the mid-1500 consisting of either beef or veal, which is then braised and served with ham and carrots, and our Rulitos (or Rolitos) are
none other than Maltese Braġjoli! We can draw on other sources for more information on the produce that was available in the 19th Century. For example in a survey of market produce from the Public Market at Gibraltar taken between January 1870 and April 1871, fruit and vegetables made up 52% of all the items on sale, whilst 29% was seafood, and only 5% was meat (including snails, and poultry). So it is not surprising that this is reflected in the recipes that have been handed down to the present, in that the majority of dishes thought of as typical of Gibraltar, are vegetarian, with the only animal produce included in them being eggs and cheese. Unlike today, when most produce is available all year around, the data also reflect the seasonality of produce, with the Tuna migration, and the two fig seasons particularly evident. Perhaps surprisingly, March to May were the leanest months, and in April 1870 on seventeen days only a few varieties of nuts and dried fruits were recorded, and the same month in 1871 was even leaner with only one day with produce in the market! It is possible that these two years covered by the survey were exceptional, but it shows how unreliable resources were in the past, and this is also reflected in our recipes, with a great dependence on pulses and beans such as chickpeas, lentils and haricot beans which could be dried and kept as backups. It is therefore hardly surprising that our ‘national dish’ consists of only five simple ingredients: chickpea flour, oil, salt, pepper and water. At least, in Gibraltar, that is. When I asked for ‘farinata’ in a shop in Genoa, the shop vendor said, “Farinata, farinata, farinata!” pointing in turn to a selection of pans, and explained that in Genoa they add other ingredients to their farinata: onions, mushrooms, etc. by Dr Geraldine Finlayson
// 22
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by
sports
//23
Football is in the Gibraltarian Blood
T
By Dennis Beiso (GFA)
he historian Eric J. Hobsbawn, whilst contemplating the social phenomenon of the game of football, once remarked that the imagined community of millions seems more real as a team of eleven named people. Gibraltar’s community is not imagined, nor does it contain millions, but the celebrations following Gibraltar’s entry into UEFA suggest that our small country does indeed feel entirely identified with, and is fully supportive of, our eleven named players. There can be no doubt that football is a global social and economic phenomenon. And there is also little doubt that Gibraltar is mad about football. Saturday mornings at the Victoria Stadium are evidence of a passion for the game that stretches from the cradle to the grave – from those first tentative steps in the U-7 teams to the pensioners who have played the game or watched it their entire lives and gather at the Piazza to dissect the previous night’s Champions League game and analyse every passage of play. Football is part of Gibraltarian life, it is in the Gibraltarian blood. It is also, in some way, a very Gibraltarian game. Much like our community, it cuts across social, ethnic and religious boundaries. Football is a great social and cultural leveller. Anyone can play the game. Anyone can be involved in it. Anyone can follow it. And how will Gibraltar’s new status as a UEFA member affect all that? In many ways, it will simply consolidate a long-standing engagement with the game at all levels. But it will also, without a shadow of a doubt, inspire even greater involvement in the game and provide an entirely new focus for players of any age and gender. By the time you read this, Gibraltar’s national U-16 team will have participated in a UEFA Development Tournament in Albania, and our U-17 and U-19 national sides will have begun their preparations for participation in UEFA championships to be held in Armenia and the Czech Republic respectively. Our national futsal team, of course, has already participated in the qualifiers for the UEFA Futsal EURO, recording Gibraltar’s first win in a UEFA competition in a match against San Marino. The women’s game continues to develop in leaps and bounds, and, of course, Gibraltar’s national team is readying itself for participation in the qualifiers for Euro 2016, with the draw for the qualifiers scheduled for February 2014. There are exciting times ahead not just for football in Gibraltar, but for Gibraltar as a whole. The Gibraltar Football Association thanks Gibraltar for the unstinting support and wishes everyone a very enjoyable Calentita festival.
photos by © DM Parody (www.dotcom.gi/photos)
Miss Gibraltar
2013
Maroua
Kharbouch Maroua is the first Miss Gibraltar of Moroccan descent: “I’m so proud. I’ve been overwhelmed by the love and support I’m getting from the community... from Gibraltar as a whole, not just the Moroccan community. I’m proud to be Gibraltarian and I hope I can use my crown to help showcase what a multicultural paradise this is... a place where all people live together in peace.”
Photo: Jayden Fa