food
By Cameron Carr
The Taste of Friendship Conversation Partners program leads to friendship, cultural exchange
Arepas Venezolanas (Fried or grilled) Ingredients
Instructions
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Pre-cooked corn meal (Villarreal prefers the Goya brand in the U.S., but Venezuelan brands such as P.A.N., Decasa and Juana are favorites) 1 ¼ cup lukewarm water 1 cup flour 1 pinch salt
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Photos by Cameron Carr
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ebbie Hutsko speaks no Spanish, but when she heard of Conversation Partners, a program helping English language learners improve their speaking abilities, she knew she had to get involved. It’s where she met husband and wife Ovidio Ramirez and Gladys Villareal. The program, run through the Healthy New Albany Food Pantry, pairs English language learners with native speakers simply to enjoy conversation and help improve fluency. But the conversations aren’t lessons. The pantry likens them to “having coffee with a neighbor.” Venezuelan chicken salad is a favorite arepa filling for Villareal. Hutsko, who lives in Blacklick, “It’s nice to have a friend that you heard about the program through volun- can go to and ask those questions,” she teering with the food pantry. says. “There’s lots of idioms in English.” For Ramirez, Villareal and Hutsko, Decades before joining Conversawhat began as casual conversations soon tion Partners, Ramirez worked at the blossomed into a friendship defined by University of Arizona where he taught cultural sharing. Once-per-week meetings primarily in English. Following a return evolved into church outings and dinners to his home country of Venezuela and together. Hutsko and her husband, Mark, after experiencing health complications even attended Ramirez’s birthday party. that affected his language recall, that’s Building that relationship with no longer the case. Ramirez was important to Hutsko. She The conversations and friendship says, without a little encouragement and between the two couples have helped explanation, the English language can both Ramirez and Villareal, who have often be confusing. So, the ability to turn lived in New Albany for four years, with to someone you trust can be helpful. their English fluency.
“It is very helpful,” Villareal says. “I’ve improved my English. I have new activities to do and share with new friends.” The teachings go both ways and extend beyond language. Villareal and Ramirez have eagerly shared their own culture with the Hutskos – including food. Venezuelan food tends to be rich in flavor but not spicy. Rather than hot seasonings, it favors spices such as cumin, garlic and green onions. Often, that food is served with arepas. The Venezuelan staple is shaped like a small but thick pancake and often stuffed with fillings. Ramirez and Villareal recommend everything from simple beans and cheese to shrimp or lobster.
In a large mixing bowl, add water, salt and 1 cup of corn meal. Mix, kneading until there are no lumps and a soft, malleable dough forms. Let stand five minutes. Grab a handful of dough and work into a round, flat shape. Dough can be made into larger or smaller circles depending on desired size of arepa. Roughly the size of the palm of your hand is a good starting measure. Repeat until all dough is used. Grease a frying pan or budare, a flat gridle popular in Latin America. Cook dough for 5 minutes over medium to medium-high heat, flip and cook 5 minutes more. www.healthynewalbanymagazine.com
