EAT YOUR COLORS- Fall Issue

CONTENTS

08Hispanic Heritage Month

from Sep 15th to Oct 15th, let’s take a closer look at the history and current events that Hispanic and Latin Americans in the USA have to celebrate

It is Definitely Soup Season and we have the perfect bowl (or cup) of love- ready to warm you up this season. Checkout my Mami’s (Grandmother’S) made from scratch pitipua

HAPPY HALLOWEEN Halloween, All Hallows Eve and/ or All Saints Day- what are the differences, the similarities AND are they the same? LET’S FIND OUT #Boo

Hispanic Heritage Month 08

Unidos: Inclusivity for a Stronger Nation.

National Hispanic Heritage Month is from Sep 15 to Oct 15. The observation started in 1968 as “Hispanic Heritage Week” under President Johnson and expanded by President Reagan in 1988 to cover a 30-day period.

It was enacted into law on August 17, 1988, on the approval of Public Law 100-402.

The day of September 15 is significant because it is also the anniversary of Independence for Costa Rica, El Salvador, Guatemala, Honduras and Nicaragua. Mexico and Chile celebrate their independence days on September 16 and 18, respectively.

Editor’s Notes

The Fall Season has got to be my favorite… or is that Spring? You know I do love the Winter but Summer is amazing too. Okay, okay- Autumn ranks high up there for me for 2 reasons: first, I love the cooler temperatures of Fall. The crisp air really invigorates and agrees with me. Secondly, I’m an Autumn Baby. Okay, I’m no baby but I was born on Dec 7, 19None of Your Business. jajajajajaja!

Now I know lots of you believe that Winter starts December 1st but the Winter Season actually starts a few day before Christmas. So that makes me an Autumn Baby (okay, okay, not baby- geez!) and that’s because the Fall Season starts Sept 22 through to Dec. 21st .

In this Fall Issue of EYC mag, we will discuss, explore and celebrate National Hispanic Heritage Month. We celebrate Hispanic and Latin Americans living in the US from September 15th – October 15th. Now why is the month-long celebration(s) observed over 2 overlapping months? Good question! Step inside these pages and find out why.

The Fall Season also kicks off Soup Season and in this issue, I’ll share some of the story and all of the recipe as to why I love to make my Grandmother’s (Mami’s) pitipua!

Also inside- how to save money by cleaning your fridge and properly storing your food plus the history of Halloween and All Hallow’s Eve get in here!

-H. Luiz Martinez

On The Cover...

Look at these fallen leaves of Autumn. Their colorful brilliance is something that we could never compete with. As an artist, poet, writer and positive soul I know that all comparisons are odious. But the beauty of nature is incomparable.

The ashen charcoal gray of the wood is the perfect backdrop to the Autumn Leaves, arranged from one color hue to the next. As soon as it came together, I thought- that’s the cover for our Fall Issue.

I’m smiling as a memory runs across my face- driving with my family as a child, to see the trees’ leaves change colors. Then another memory ran back as I recalled doing the same exact activity with my own child. Yes- I love Autumn! Fall Season is here!!

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National Hispanic HeritageMONTH

I really enjoy celebrating Hispanic Heritage month (I’ll explain later why it’s from September 15 through to October 15 if you don’t know already) because every year it just grows with countless reasons to be proud of our Hispanic and Latin American people in the United States.

Hispanic Heritage Month actually began as a week-long commemoration. It was first introduced in June of 1968 by California Congressman George E. Brown.

The push to recognize the contributions of the Latinx community had gained momentum throughout the 1960s when the civil rights movement was at its peak and there was a growing awareness of the United States' multicultural identities.

Brown, who represented East Los Angeles and a large portion of the San Gabriel Valley, wanted to recognize the role played by those communities throughout American history.

In 1962, Brown became a member of the United States House of Representatives, where he served from 1963 to 1970. George Edward Brown was an Activist and Pioneer in recognizing and celebrating diversity in the US.

In 1956, George Edward Brown

Brown became mayor of Monterey Park, California until 1958.

Brown's activism on behalf of civil rights continued and was evidenced by a report that when the 1st African American family moved to Monterey Park and met with racist protests, Brown drove to the family's home, where he spent the night to protect them.

Later, as a member of the California State Assembly from 1959, The George Brown Act of 1961 was enacted and put into law.

The George Brown Act was one of the first comprehensive public employee labor relations laws in the nation. Other legislative proposals included: the first bills to ban lead in gasoline and the use of the pesticide DDT.

From 1963 to 1970, Brown served as a member of the United States House of Representatives. Brown was involved in other major national policy changes, notably the passage of the Civil Rights Act.

In the 102nd and the 103rd Congresses, he served as chairman of the Committee on Science, Space and Technology, which is now the House Committee on Science.

George Edward Brown established the Environmental Protection Agency (EPA) as well as other agencies. His legacy has shaped science and science policy in America.

On September 17, 1968, Congress passed Public Law 90-48, officially authorizing and requesting the president to issue annual proclamations declaring September 15 and 16 to mark the beginning of National Hispanic Heritage Week and called upon the “people of the United States, especially the educational community, to observe such week with appropriate ceremonies and activities.”

President Lyndon B. Johnson issued the first Hispanic Heritage Week presidential proclamation the same day.

The timing of Hispanic Heritage Month coincides with the Independence Day celebrations of several Latin American nations. September 15 was chosen as the kickoff because it coincides with the Independence Day celebrations of five “Central American neighbors,” as Johnson called them—Costa Rica, El Salvador, Guatemala, Honduras and Nicaragua. Those five nations declared their independence from Spain on September 15, 1821.

In his proclamation, Johnson also acknowledged Mexico, which declared its independence from Spain on September 16, 1810.

Although not mentioned specifically by Johnson, Chile also celebrates its independence during that week (September 18, 1810 from Spain) and Belize, which declared its independence from Great Britain on September 21, 1981, was subsequently added to the list of nations specifically celebrated during what is now Hispanic Heritage Month.

In 1987 U.S. Representative Esteban E. Torres of California proposed the expanding the observance to cover its current 31-day period.

In 1988, Senator Paul Simon (D-Illinois), submitted a similar bill that successfully passed Congress and was signed into law by President Ronald Reagan on August 17, 1988

On September 14, 1989, President George H.W. Bush (who had been a sponsor of the original Hispanic Heritage Week resolution while serving in the House in 1968) became the first president to declare the 31 day period from September 15 to October 15 as National Hispanic Heritage Month.

In the decades since, National Hispanic Heritage Month proclamations have been made by every sitting president of the United States. Hispanic Heritage Month 2022 will last from Thursday, September 15, 2022 through Saturday, October 15, 2022.

We thank George Edward Brown (may he Rest In Power) and all the allies, activists & advocates that helped plant the seed that has bloomed into our National Hispanic Heritage Month.

The timing of Hispanic Heritage Month coincides with the Independence Day celebrations of several Latin American nations. September 15 was chosen as the kickoff because it coincides with the Independence Day celebrations of five “Central American neighbors,” as Johnson called them—Costa Rica, El Salvador, Guatemala, Honduras and Nicaragua. Those five nations declared their independence from Spain on September 15, 1821

Celebrating traditional festival of San Juan, in New York City, 1962

*sources credited to: HISTORY.COM EDITORS

2022 HISPANIC HERITAGE

MONTH THEME & POSTER

Washington, D.C., March 30, 2022 — The National Council of Hispanic Employment Program Managers (NCHEPM), announced the 2022 Hispanic Heritage Month Observance Theme: “Unidos: Inclusivity for a Stronger Nation.” The theme encourages us to ensure that all voices are represented and welcomed to help build stronger communities and a stronger nation.

Ms. Ily Soares, Supervisory Accountant at Farm Credit Administration (FCA) submitted the winning theme, stating “Hispanics in the United States are a diverse group who bring a rich combination of language, culture, educational backgrounds, and experience to the great American experiment. This diverse background brings with it a wealth of ideas and perspectives.

The National Council of Hispanic Employment Program Managers (NCHEPM) announced the poster selection to accompany the 2022 Hispanic Heritage Month national theme: Unidos: Inclusivity for a Stronger Nation. Both the theme and poster reinforce the need to ensure diverse voices and perspectives are welcomed in decisionmaking processes, thereby helping to build stronger communities and a stronger Nation.

Ms. Irene Matos Chan, a senior Information Technology manager in the Square Tech Computer Repair & Training Center for the Castle Square Tenants Organization submitted the winning poster.

Unidos: Inclusivity for a Stronger Nation

The National Council of Hispanic Employment Program Managers (NCHEPM) is a body consisting of an executive board and membership from multiple federal agencies and other organizations across the United States. Most members have been appointed as their agency’s designee responsible for building relationships between Federal agencies and the Hispanic community or other minority communities.

The National Council of Hispanic Employment Program Managers

It’s Soup Season!

<plink!!> that’s the sound my mother’s pot would make when she would make her soup(s).

It was a different sound than when she would place the pot on the stove- if she was making rice or some other dish.

I was attuned to that <plink!!> like a pet dog waiting for a treat.

I guess it was the weight of her soup pot placed on her stove that made me stand at attention when I would her its <plink!!> .

“What soup are we having?”

“How do you I’m making soup?”

“I heard the pot.”

“What pot?”

“The soup pot.”

“I have a soup pot? Well, I guess I do. I’m making asopao.”

Nothing warms your soul like a nice bowl or cup of homemade soup. I can eat soup all year round- it doesn’t matter the season. But when it’s Autumn and the days turn a little cooler, some homemade soup just hits a little different. jajajaja!

I love all different kinds of soups. Whether it be a soup I’ve eaten as a child and perfected to my liking as an adult, to a Japanese ramen, through to a French onion soup- I like it all.

I’ve also learned that soups can be eaten any time of day- even for breakfast and even as a snack. Some cultures, it’s perfectly ordinary to have hot broth or soups as soon as the wake. I like to get a small cup of my split-pea soup, toast a slice of bread and enjoy it as a snack day or night.

Using soups and stews as sauces, dressings, gravies and glazes is also something I like to do. For example, if I make grilled chicken and I like a quick sauce or gravy to moisten the top, I’ll heat up half cup of chicken broth with bits of vegetables in a pan. I’ll add a teaspoon of Dijon mustard and some olive oil for a quick delicious loose gravy. I also like to heat up some split pea and smear a spoonful onto a plate and set my chicken, pork of beef slices on top of it. You can also drizzle a couple of tablespoons of soup to moisten bread, stick it in an oven at 400 degrees and have a flavorful toasted bread. I’m known to drizzle a spoonful of split pea over my carnitas (tacos) too. I use it like a salsa verde. And of course, I use some chicken soups and tomato stocks to make rice dishes. Just replace the water for your rice with the soup to make a pot of flavorful rice.

Repurpose those delicious soups that you’ll make this season!

Ahhh pumpkin soup what can be more seasonal right now? You can use this recipe, as I often do, with butternut squash and even carrot with ginger. They all work!

Puree your own pumpkins, squashes and carrots, I promise- they’ll taste better.

Experiment with different flavor pairings and try some different herbs. Top this soup with pumpkin seeds, serve it from or in a mini pumpkin.

Omit the chicken stock and use vegetable stock to make these totally vegan. I use unsweetened coconut cream but use dairy if you like. Make this recipe your own.

I served these in shot glasses. It was so much fun greeting friends at the door with a tray of warm pumpkin soup. I like these soups on the creamier side, but I don’t use cream. I use my immersion blender for the desired affect.

INGRIDIENTS

/ DIRECTIONS

4 cups pureed pumpkin

6 cups chicken stock

1 cup chopped onion

1 clove garlic, minced

1 ½ teaspoons salt

½ teaspoon chopped fresh thyme

½ teaspoon of nutmeg

½ cup of unsweetened coconut cream

1 teaspoon chopped fresh parsley

Step 1

Place chicken stock, pumpkin puree, onion, garlic, salt, thyme, and nutmeg in a large pot; bring to a boil. Reduce heat and simmer uncovered for 30 minutes.

Step 2

Transfer soup to a blender or food processor in batches; blend until smooth.

Step 3

Return soup to the pan and bring to a boil; reduce heat to low and simmer, uncovered for another 30 minutes.

Step 4

Stir in coconut cream. Ladle soup into bowls and garnish with fresh parsley and pumpkin seeds.

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Mami’s Pitipua

Stewed pigeon peas (known in most Puerto Rican families as pitipua) is also known as chicharos or simply as gandules guisado (stewed pigeon peas). It is a main staple in the Caribbean, Latin America and India. A bowl of stewed pigeon peas (Puerto Ricans call the dish pitipua) is so much more that a delicious meal for me. The first time I ever had pititpua, I must have been 3 or 4 years old in my childhood home. However, the first time I’ve had and experienced the flavorful lentils (pigeon peas are in fact lentils- not “peas”) was in my Grandmother’s house. I must have been 6 or 7 when I really tasted pitipua- tasted the history of the dish through the generations of my family. A wonderful soup just tastes better when you know what it meant to your parents, grandparents, greatgrandparents and perhaps their parents too.

As with everything else, the source of your food makes all the difference when preparing meals. When I was a child, my Grandmother made her pitipua with pigeon peas she grew from her garden. Pigeon peas can be left to dry in their pods, right on their stems, but my Grandmother picked it while it was young (green) and tender. Those made for the best pigeon peas- she would say.

I don’t have access to pigeon pea plants and so I use the dried variety. I’ve used good quality canned ones as well but alas is not the same. I’ve even seen frozen ones but use what you like and what you can get your hands on.

Dry pigeon peas (gandules), are more-flavorful than canned, Soak the dry lentils in a bowl overnight for at least 8 hours. Use whatever bits of meat or fowl you’d like, or eat them vegan style. I’m partial to bits of ham- smoked ham preferably- the way my Grandmother (Mami) made them.

My mother told me that as a child, that pot of soup was present every day as well. As I got older, I was told that my Grandmother ate that very soup when she was a child every single day. She said back then, you would dunk some crusty bread in hot coffee (yes even children had coffee she would say) at the start of the day. Then they would have pitipua at the end of the day. My Grandmother (we call her Mami, my mother is “Ma”) said that besides being delicious, pitipua can stretch whatever meat you were lucky enough to have to feed the whole family.

So if you had a piece of ham, you can shred it or dice it into small pieces and have the soup for a few days. Sometimes they would chop up salted fish to make pitipua con pescao or throw in bits of leftover chicken, to make pitipua con pollo. I would interject that I was never given the soup with chicken- how come? She would laugh and say that back then, they used whatever they can get their hands on but she really liked it with ham (I did too.)

My Grandmother continued to tell me that sometimes, there wasn’t any meat to have with pitipua when she was little. In those cases, her mother, my Great Grandmother would spoon up little balls of a green plantain masa, drop it into the soup to cook up and make bollitas de platano (plantain balls) for the end of day meal.

“Today, we can choose what pitipua we’d like, and I really like it with ham, don’t you?”

-Mami

Today, no matter how organic my pigeon peas are, what ham I use, if I make the whole dish vegan or whatever my pitipua or lentils never taste as good as my Grandmother’s. How could they, right? That pitipua has some real deep-seeded history to it. Now I hope to make new memories with my cooking so that my adult child can say to his future children “These lentils taste good but it never tastes as good as Papi’s! pitipua” The thought of that just warms my heart- literally.

Nowadays, pitipua con bollitas de platano is eaten in many CaribbeanAmerican homes during the holidays and celebrations. It’s enjoyed as an honorable nod to the lean years of how our past generations were able to survive. With her soup, my Grandmother taught me that I can use whatever I can “get my hands on” to feed myself and my family just with humble ingredients. I didn’t have a sustainable food garden, but I had the knowledge of Generations past.

During the pandemic, when food items became scarce in our supermarkets (so scary, I know) I was able to keep cool and rely on making soups even in hotter months. There hasn’t been a shortage of pigeon peas, dry split-peas, beans and other legumes to make soups that stretch for days and days. My family was none the wiser because I make these soups and stews all the time.

Thanks to my Grandmother, I learned to be generous with what I have- especially in terms of food. Sharing with others, whether it’s food recipes, food preparations or just simply the act of sharing food, is something that flows in my veins.

As I often say, nostalgia is an ingredient that we cannot replicate when it comes to our childhood dishes. No matter how many times I make pitipua- it’ll never taste the same or as good as my Mami’s version… or my mother’s version for that matter.

INGREDIENTS

*

14-16 oz. pigeon peas

* ½ cup fresh sofrito

* 2 teaspoons olive oil

* tomato sauce (1 cup)

* 1 tablespoon of paprika

* 1 cup of diced ham / bacon

* 3 garlic cloves minced

* 6 cups of chicken stock

* ½ teaspoon ground cumin

* 1 bay leaf

* bunch of cilantro or parsley

*Making fresh sofrito is easy in a blender or processor, throw in 1 peeled onion (quartered), 1 head of garlic (peeled), 1 red bell pepper (chopped),1 green bell pepper (chopped), 1 bunch of cilantro

BLEND

I do not add salt nor oil in my sofrito, so I can better control those ingredients later when I’m actually cooking.

DIRECTIONS

It’s typical in Puerto Rican Cooking to sauté your sofrito or flavor base first. In the pot that you’re going to cook your stewed pigeon peas (pitipua) in, drizzle in the olive oil.

Add your diced ham and let it render for about 2 minutes. Add your sofrito and tomato saucestir for about a minute. Add the cumin and 1 bay leaf, continue to cook for another 2 minutes. Add your ham either diced or sliced (or whatever meat you’d like) and sauté for 2 minutes.

Add the chicken stock then add salt and pepper to taste bring to a boil. Add the pigeon peas, stir and check for seasonings again. Add what you may need more sofrito, salt, pepper, chicken stock, etc. Bring back to a soft boil then cover the pot for 30 minutes.

The aromas in your home will be unbelievable! That’s when you really know that your pitipua con jamon is ready!

You can my cookbooks only on

AMAZON

They are filled with recipes of course but both books (4 more coming) are filled with pictures, videos and great hacks and tips.

My favorite part of the cookbooks are the stories that I share. I wanted cookbooks that not only inspired readers to create great-tasting foods but to let them in on what inspired me to create and include them among my repertoire.

Just like EAT YOUR COLORS

magazine, these cookbooks are all digital making them more accessible to all. Although the magazine is FREE, these great cookbooks are both about $6.

Click on the covers to get your copy and thank you on behalf of H. Luiz Presents… Charities.

by H. Luiz Martinez

October 31st - Halloween or Hallowe'en (a contraction of "All Hallows' evening"), less commonly known as Allhalloween and/or All Hallows’ Eve is a celebration observed in many countries on October 31st, the eve of the Christian feast of All Hallows' Day.

November 1st All Saints Day, is a day to pray for all souls. It marks the observance dedicated to remembering the dead, including saints (hallows), martyrs, and all the departed. Among Catholics, prayers are offered for those in purgatory, waiting to get into heaven.

November 2nd - All Souls Day, Catholic churches have a Book of the Dead, in which parishioners have an opportunity to write the names of relatives to be remembered.

Dia(s) de Los Muertos (Day of the Dead) is a 2-day celebration on November 1st and 2nd. In many countries, it is a national holidaythe climax of the Days of the Dead. Some countries celebrate three days: All Hallow's Eve, All Saints' Day and All Souls' Day.

People often dress as skeletons as a way of remembering the dead and celebrating their past life. It is said that on November 1st the children who have passed come back to visit and celebrate as Little Angels (Angelitos) and on the following day, November 2nd, it’s the adults (Difuntos) turn to show up for the festivities.

Family members prepare for several weeks in advance for the tradition by creating altars, decorating burial sites, and cooking specific Day of the Dead food. I told you that food(s) play an important role in our psyche, nostalgia and past fond memories.

When the Spaniards came to Mexico and introduced Catholicism (introduced HELL, they forced that religion upon those enslaved people, but we’ll let history say “introduced”) to the indigenous people they blended traditions and beliefs to create their own customs (can’t enslave my soul now, so there!)

Dia de Muertos came to be from a mixture of the Aztec festival dedicated to the goddess, Mictecacihuatl, with the Catholic influence. Mictecacihuatl is the “lady of the dead” and it is said that she watches over the bones of the dead and swallows the stars during the day- that’s why we can’t see the stars in daylight hours.

The church rejected the Aztec’s beliefs (here they go again!) and turned it into All Saints’ Day and All Souls’ Day making it on 2 days to fall into the catholic calendar. Mexicans have since transformed it into a truly unique holiday that they honor every year.

Today’s customs regarding Day of the Dead festivities have morphed over the years to become the distinct tradition it is now. Flowers, altars, food, and music are all integral parts of the holiday.

Families will gather during the night at the cemeteries (panteons), light candles, and place flowers on the burial sites of their lost loved ones. There is festive music and definitely no crying or grieving- just tears of joy in remembrance. This is a reflective and lively get together honoring the deceased back to celebrate life and enjoy all the human things again.

I’ve been to the Dia de Los Muertos in Mexico City a couple of times as a single young man in my mid twenties and boy the times I had there!!

American colonists are responsible for initially bringing Halloween to the United States. Although the Celtic religious traditions had long been replaced by Christianity, many of the old practices remained. Influenced by a variety of cultures, the Halloween traditions in the American Colonies began to meld and change.

In the New World, All Hallow’s Eve became a time for “play parties”, which were private parties thrown to celebrate the harvest. Many dressed in costume and told scary stories. These first Halloween parties helped shape Halloween into what it is today!

In the mid 1800s, Irish immigrants came to the United States, bringing their Halloween traditions with them. This included dressing up in costumes, asking their neighbors for food and money, and pulling pranks in the evening. Americans started doing the same, which eventually turned into what we now know as trick-or-treating. It wasn’t until recently that treats became more common than tricks.

When I was younger, we had Mischief Night- kids would go out and throw eggs at each other. They would also use eggs, shaving cream and tissue paper to “egg” a house or a car. Defacing property and each-other (assault) is a crime- please don’t do it. I remember the police rounding up kids and taking them to their parents. So we spent most of those Mischief Nights running away from the PO PO.

Over time, cities and towns held family oriented Halloween celebrations, which eventually helped reduce the number of pranks. Once candy companies began releasing special Halloween-themed candies, our modern idea of “trick or treating” came into fruition.

Halloween, as we know it today, is one of our oldest holidays. It has become an important and fun part of our American culture.

“Pastries and Sweet Cakes and Pies- oh my!”

It’s that time- time to start baking our delicious little goodies. The Fall Season allows for baking, who wants to put that oven on in the warmer seasons? Not I Said the Cat!

Then again, I may sacrifice some heat in the Spring to bake Henry a Birthday Cake. And, even in the summer- when that taste for peach or blueberry cobbler hits, that oven is getting turned on no matter what!

I don’t know where I was going with this (baked goods always seem to side-track me)… ah yes- I really start baking come Fall. The cooler months allow for baking. jajajaja!

Even though Halloween is around the corner and Thanksgiving is coming up November 24th I’m not one for pumpkin or sweet potato pie. Don’t misunderstand, I can devour those pies- entirely, but what I mean to say is that I don’t bake them. I may have once or twice, but I prefer to buy a quality, great-tasting sweet potato pie or pumpkin pie as opposed to baking one. Why am I telling you this? Well, it’s because if you’re looking for traditional Fall / Winter baking, you may not find it here.

What you will find is delectable tarts, pastries and cakes. Not only are they delicious, they are so easy to make. I’m providing step by easy step instructions via video(s) on the next page. See you there!

You would not believe just how easy it is to create such a beautiful and delicious cake. I chose to top it with a cream-cheese frosting and seasonal berries. Use the fruits that you like and the frostings you choose. The basic cake is really rather simple- you’ll see.

I know how to make puff pastry, but I no longer bother. It’s very time consuming and store-bought puff pastry sheets taste great. I stuffed these with delicious apple and dried cranberries as my filling. Sometimes I use peaches and blueberries. These are fun to make and even more fun to eat.

Now you know I love a berry tart… topped with a sprinkling of pistachio dust of course. I make tarts all the time- they’re that easy. I also make vegan versions with cream cheese made from cashews. Give it a try!

Fig tarts- they look so elegant when served. Figs are one of my most-favorite fruits and one of the oldest of our heirloom fruits. I quarter these figs and stand these right up on their rounded bottoms. They’re so tasty and make for an excellent dessert.

Jason Goldstein, creator of Chop Happy has Been featured in various media outlets