A Local’s Guide For Tourists: Kunming, Yunnan, China

September 20, 2019 by szachik@pvs.org 1 Comment

By Travel Guide Extraordinaire James Zheng

When we ask where is “Home”? James answers, “Kunming.” He adds, “It’s better than heaven.”

Where am I from? In terms of cities in China, most people have only heard of Beijing, Shanghai, and Guangzhou as these are popular spots for visitors. However, there are plenty of places worth visiting in the interior provinces, like my city, Kunming.

Kunming is the capital city located in the center of a province called Yunnan. This whole province is full of popular must-see destinations, but most of them are only known by local residents. I’m giving you the insider’s guide.

Here is a brief introduction to Kunming. Kunming has one of the most temperate climates and has the best air quality in China. The weather is not too hot or too cold. The season in Kunming is always spring; therefore, my city is also given the name “Spring City.” This climate has attracted many people who move from other crowded cities when they need a well-deserved vacation. Geographically, Kunming is located near some south-eastern countries, being closer to Burma, Vietnam, and Laos. But it is also close to Thailand, Bangladesh, and Cambodia. This makes it a place of international cultural exchange and a cultural melting pot.

Here are some of my recommendations for local foods and places to visit in Kunming:

Places to see:

Golden Temple Park: A palace that was built during the Qing Dynasty (1368―1644), it contains historical meanings everywhere. The main structure is yellow bronze, so it was also categorized as one of the Chinese grand bronze palaces. It is preserved as it originally was. There is also a huge mountain surrounding the palace, and with all the forests, it is tucked into a natural environment. You get to see lots of flowers as well.

The ancient town of Guandu: Guandu used to be an independent region; now it is one of the districts within Kunming. The only thing you might be interested in here is the old-styled building and some exquisite handicraft. The initial construction of Guandu started from the Tang Dynasty (618-907) and mixed with some culture generated from Buddhism. You would see some temples and towers as well.

Southern-east-Styled City: This place does not have the same size as a city, but it is one of the most commercialized and well-developed areas inside Kunming. There is an exhibition called Southern-east Cultural Exhibition, which is held each year. During the exhibition, you get to participate in cultural activities and buy interesting gadgets from Southern-east. Even if it’s not for the purpose of going for the exhibition, you can also hang out there and find fun things to do.

Food to Try:

“Cross-the-bridge rice noodle”: This is a unique style of rice noodle invented by Kunming locals. You serve this rice noodle with hot soup. Along with separate fresh side dishes, you cook the rice noodles instantly by putting them into the soup. It is popular in Kunming.

Varieties of Mushrooms: The Yunnan province is given the respectful name “The Kingdom of Mushrooms,” since we have thousands of types of mushrooms. Most of them contain valuable nutrients. The mushrooms are a main incentive attracting tourists to visit Kunming.

And that is generally all I would say about Kunming. Depending on the motivations of the travelers, you could discover more about this heavenly city I call “home.” I hope this helps you know more about China!

Editor: Renée Vazquez

Summer-Send-Off Cupcakes

September 6, 2019 by szachik@pvs.org Leave a Comment

By Renée

Have you ever baked a dozen cupcakes, and then when you left to go get some stuff–say, pick up people, or browse a thrift shop–they were all mysteriously gone?? No? Just me? Last week, I had intended to make apricot cupcakes to share with the Blog and PVS schoolyard friends. I did make those cupcakes, but my family ate them! If this happens to you as well, look around and use the ingredients you have to make more! I happened to have plenty of apricots and oranges lying around the kitchen. That’s what I did. And, Summer-Send-Off Cupcakes were born. What better way to send off the summer than to take advantage of its delicious seasonal ingredients–like apricots and citrus!

These particular cupcakes are pretty easy to make, and I used a ridiculously simple frosting recipe that’s actually not mine. But, as repayment to the poor soul I stole it from, I have named this frosting recipe after her. This recipe serves about 12 cupcakes and takes about 30 minutes to an hour, but the bake time is only 15 minutes. So, without further ado, here’s the recipe:

Ingredients:

Softened butter — 1/2 cup
Confectioners sugar — 1 cup
Orange zest — 1 large orange (or to taste, really any citrus will do)
Large eggs — 2
Diced dried apricots — 1 cup
Apricot jam — 1-2 tbsps (or to taste)
Sea salt — 1 pinch
Cake flour — 3 cups
Baking powder — 3 tsp
Whole milk — 2 cups
Carla’s Frosting:
- Softened butter — 1/2 cup
- Confectioners sugar — 1 cup
- Whole milk — 1/2 cup
- Vanilla extract — 1 tsp

Procedure for baking cupcakes:

Preheat oven to 380-400°F
Line a 12-hole muffin tin with paper cupcake cases
Mix flour, baking powder, dried apricot, and orange zest. Add half the sugar, and mix well
Cream together the butter and the rest of the sugar until light and fluffy. Add the eggs, one at a time, and beat well; then mix in the milk
Add the wet mixture into dry mixture, adding in the apricot jam and salt. Mix until the batter is thick but not overworked. *Optional: white chocolate chips can be added into batter*
Spoon into the lined tin. Bake for 15 minutes or until golden brown
Leave it to cool to room temperature

Procedure for Carla’s Frosting:

Add butter, sugar, and vanilla to a bowl and mix until desired consistency
Scrape bowl down with a spatula, and spoon into a frosting bag
Frost to your heart’s content

Editor: Luke Langlois

Away to the Bay

June 5, 2019 by szachik@pvs.org Leave a Comment

By Food Connoisseur and World Traveller Hannah Hall

As a lot of you may know, I come from the south-bay–specifically San Jose, more specifically, not even San Jose but the town over, Saratoga. Being away from home, a lot of the time I find myself daydreaming about the various things that come with the city of San Jose–things such as music, people, malls, and food. Today I am recalling the food. I will now introduce you to the wonders of San Jose’s La Victoria Taqueria, in brief.

La Victoria Taqueria, or La Vic’s to the lazy locals, is my favorite restaurant in the city of San Jose. I don’t know if you can tell by the name of the restaurant, but it serves Mexican food. And let me tell you about it, boy, it’s DELICIOUS! You walk in and instantly are pounded in the face by the smell of savoury goodness. Walking up to the counter you may get a neck cramp because you have to look up to see the soaring banner called the menu. SO many options. They have a variety of food items such as burritos, quesadillas, nachos, tacos, tortas, tostadas, enchiladas, flautas, plates, and chile rellenos–along with a wide selection of meats like carnitas, carne asada, pollo asado, al pastor and much more, . . . not to mention the vegetarian and vegan options available as well! My favorite choice is the hard shell tacos. This is no Taco Bell, no no no. It’s not the generic corn shell manufactured thing that you see at fast food places. I honestly don’t know how they make it, but it’s good; trust me…. I think it’s just a fried flour tortilla that is strained and salted… so it’s like a regular shell that isn’t fake. Sometimes I’ll even get some slices of fresh avocado if I’m feelin’ it. You may be thinking, “This just sounds like any other Mexican place I’ve been to.” Well, sorry bud, you’re wrong. Most people go to La Victoria’s for one reason and one reason only: the orange sauce. This sauce is heaven in a bottle. You get a sweet, tangy, and spicy taste at the same time that wakes up all your taste buds and makes your eyes open wide. And get this, they sell the sauce! To wash everything down, you gotta have a cold bottle of somethin’ on the side. For us kids, there are sodas such as Squirt, Coca-Cola, all the Jarritos flavors too (choose the mandarin!!), and Mundet! As much as I would like to continue, this is about all the explaining I can do to give this spot the justice it deserves while keeping things short. So, if you ever catch yourself in San Jose, you have to stop by La Victoria Taqueria; when you do, be sure I’ll be asking, “Orange you glad you tried La Victoria’s?” (I’m not being cheesy; it’s on the menu).

Here is the magical orange sauce:

Image result for la victoria taqueria san jose

Not a very good picture, but this is the menu that often gives (worth it) neck cramps:

Sources:

Click to access lavics-menu.pdf

Editor: Makena Behnke

Good Snacks To Eat While Doing Stuff

June 5, 2019 by szachik@pvs.org 1 Comment

By Dayton Kennard

Hello! Today I’m gonna give you a small list of snacks that I enjoy when I’m hard at work on something but don’t quite have time to get up and make myself a whole meal. Granted, some people will have different opinions about best snacks when working. These are not listed in any particular order.

Raisins. A tasty and healthy snack. They often come in small boxes, so it’s easier to avoid over-eating.
Goldfish: Colors. A colorful snack that is not nutritionally bad for you. They aren’t drowned in salt like potato chips are, do not use any corn products, and use only natural food dyes such as beet juice.
Diet Ginger Ale (Canada Dry). No sugar and no caffeine and also good for the digestive system. If you get Ginger Ale with sugar in it, though, it pretty much cancels out its health benefits.
Nutella. Aside from tasting good, Nutella is make by Ferrero, which only uses responsibly farmed palm oil and was the first company to volunteer to have its farms satellite monitored by an independent organization 24/7.
Ferrero Rocher. Also from Ferrero. Tasty and chocolaty.
Hi-Chew. Basically and edible/digestible version of chewing gum made in Japan. Originally created because in Japan it’s rude to take any food out of your mouth–even chewing gum.
Honeycrisp Apples. Satisfyingly crisp and not overly sweet or juicy.
Water. Keeps you alive. Good for not dying.

Editor: Makena Behnke

a bangin’ almond milk recipe

February 8, 2019 by szachik@pvs.org 2 Comments

By Makena Behnke

since milk has been a hot topic on the blog (and in blog class), i thought i would share my preferred form of milk beverage. almond milk has become very popular recently, and for a good reason. if you have some sort of dairy allergy or you just don’t like to drink it for whatever reason, “ta-da,” almond milk. i prefer to drink almond milk, but i personally don’t like store-bought almond milk. so, i make my own, and i think it’s a lot better.

things you’ll need:

almonds, 1 cup
water, 4 cups
blender
nut bags or cheese cloths
a medium bowl
a container (i use a glass milk bottle) for your fresh almond milk

1. first, you have your 1 cup of almonds, and you soak them for about 4-6 hours in the medium bowl. the water should cover the almonds (i use about 4 cups).

2. after soaking the almonds, you pour out the stale almond water and rinse the almonds to get the residue off. the almonds should be kind of tender right now, or at least not as hard as the dry ones were.

3. put them in a blender with another 4 cups of water, and blend them until there are no big almond pieces. i’m not sure how long it takes to blend, i just play it by ear.

4. pour the mixture into a cheese cloth/nut bag covering another bowl with a pour spout thingy (so it’s easier to pour into the bottle). once you’re done pouring it into the bowl, you squeeze the leftover pulp in the cheese cloth to get the most out of the almonds.

5. bam. you’re done. this makes about 3 cups. the almond milk keeps for about 2-3 days.

i like to use my almond milk in baking recipes, coffee, cereal, or you can just drink it straight because it has a natural sweetness to it. you could also add flavored syrups to the blender, but i prefer it plain. if you don’t strain it enough or if the bag breaks, there may be some almond pulp left in the bottom. it’s not going to kill you. enjoy.

my original recipe came from detoxinista.com. i didn’t make it up on my own.

Editor: Luke Langlois

Holden Rants About a Topic That Isn’t Really Relevant But is Still Kind of Interesting Part 3

January 25, 2019 by szachik@pvs.org 2 Comments

The National Milk Producers Federation: Got Milk?

By Holden Hartle

Now, I love milk just as much as the next person, but would I dedicate my career to lobbying for it? Well, no, but Randy Mooney would. He is the Chairman of Dairy Farmers of America, Inc., which works within the interest group the National Milk Producers Federation (NMPF). I’ve never thought about it, but the dairy industry is booming in America (we do love our butter).

The NMPF is big on issues like the selling of raw milk. As you may know, milk must be pasteurized so as to get rid of bacteria. And, apparently, it is within the bounds of the law to sell raw milk that can make the consumer sick. In 2018, The NMPF has brought down legislation that makes raw milk more available, such as Amendment 30 from the 2018 Farm Bill. This amendment would have removed the restrictions that are currently in place that prevent the interstate sale of raw milk. But, the NMPF, along with Paul Ryan and Nancy Pelosi, shot down the amendment, stating that it would be, “an unnecessary risk to consumer safety and public health.”

The NMPF is also big on helping the environment. They are in the process of developing the Spill Prevention, Control, and Countermeasure (SPCC). This is in place to clean up oil and fuel spillages on farms. Also, they started the National Air Emissions Study (NAEMS), which measures the pollution emitted by dairy farms and is finding ways to limit them.

Possibly the issue that the NMPF cares about the most is the price of milk. The Federal Government stopped regulating milk prices, meaning that the prices are very volatile based off of supply and demand. Instead of allowing milk prices to go up so that the milk industry can make more a profit, the NMPF is working on an “insurance-based federal safety net program to give farmers an effective tool to protect their farms in times of extremely low milk prices or high feed costs.” In short, instead of milk prices getting too low and farmers not making money, the NMPF is working on a way to prevent farmers from going bankrupt. Instead of being pro-industry, the NMPF is more concerned with the financial well-being of farmers.

On a separate note, if you are interested in doing graduate research on the dairy industry, the NMPF has a scholarship just for you, the NMPF National Dairy Leadership Scholarship Program. The past winner was Isaac Salfer, who is in the process of getting his doctorate in animal sciences and is studying the effect of nutrient intake on circadian rhythms in the mammary gland of dairy cows.

In my research of the NMPF, I have come to the conclusion that the NMPF is adorable. As far as I can tell, the National Milk Producers Federation is genuinely interested in selling milk that is “safe, wholesome, and nutritious.” Nothing Federation members do, at least the things they promote, project them as money-hungry and greedy. They are active in changing legislation that promotes animal cruelty, and they care about the environment. And, on top of all that, they are creating a safety net for farmers if the price of their product falls too low. And on top of all that, they have a scholarship for graduate students who are pursuing a career in the dairy industry. Their actions seem like a certain brand of milk–wholesome.

If you would like to learn more of the NMPF, the link to the website referenced is http://www.nmpf.org

Editor: Leo Milmet

Pizza: It’s A Superfood

December 3, 2018 by szachik@pvs.org 1 Comment

By Luke Langlois, Pizza Enthusiast

There are many things that people need to do to maintain the strength of their frail bodies. The most important, as well as difficult, aspect of everyone’s health is their diet. Today, I am offering up a quick strategy to overcome the challenge of consuming healthy meals. Just eat pizza!

According to most qualified people, healthy eating is defined as consuming a variety of foods with a variety of proteins, carbohydrates, and other nutrients with complicated names (calor-WHAT?). The same qualified people typically say that a healthy diet includes the following: grains, fruits, vegetables, dairies, and meats. Pizza includes all of these things. Let us dive deeper.

The crust is the base of all pizza. Without crust, you have a gloomy, unstructured pile of cheese, sauce, and whatever else you decide to put on your pizza. Without crust, there is no pizza. Besides delivering the delectable tastes to our buds, the crust is a grain, one of the essential food groups. So it begins. Pizza includes one of the five essential food groups.

The tomato sauce is what separates breadsticks from pizza. Any real pizza connoisseur will tell you that the sauce makes or breaks a pizza. Without sauce, again, there is no pizza. Though, more importantly, the sauce is the source of the fruit group. Some people consider tomatoes a fruit, others a vegetable. Either way, it’s essential to your health. I personally recommend that you consider the tomato sauce a fruit. It is much more difficult to add an obscure fruit to your pizza than it is a small vegetable. Regardless, it is now evident that pizza includes THREE of the five essential food groups.

When people think of dairy, they think of cows. When they think of cows, they think of milk, cheese, ice cream, yogurt, or angry vegetarians. Now, here’s a challenge: which of these items is found on our pizza? It’s cheese. Cheese, the expensive fur coat of all pizzas, is another food that is proven to bring you to a state of well-being. It also brings us one group closer to the mythical promised land of five food groups.

Pizza sounds like a superfood already, but it gets better. There are a million different types of meat that can be put on a pizza. Typically, there’s pepperoni, sausage, or ham. But, you do not necessarily have to be typical. Who knows, maybe a nice filet mignon would be a fine pizza topping. Whatever meat you choose to top your pizza with, this final piece of the puzzle proves that pizza is indeed, a superfood.

Eating healthy may appear to be difficult, but the solution is simple. No longer will you have to endlessly browse superfluous social media accounts searching for an impossible meal plan. Just eat pizza. Your cells will thank you.

Editor: Leo Milmet

The Diversity of Food in China: Hong Kong Early Tea

November 5, 2018 by szachik@pvs.org 1 Comment

By Jeremy Cheng, Food and Fashion Critic

If you like to eat delicious food, you may like to follow some creators who introduce foods of various flavors from different areas.

Hong Kong Early Tea usually starts at 5-6 a.m and goes to 11 a.m every morning which is a traditional custom. Some restaurants will serve it during lunch. Hong Kong Early Tea is mainly made up of Chinese dim sum and tea. In Guangdong Province and Hong Kong, people have the habit of having Early Tea; therefore, Hong Kong Early Tea was born, which is the same as the Guangdong Early Tea.

The top ranking Dim Sum in Hong Kong style Early Tea

Due to the exchange between the mainland and Hong Kong, Hong Kong-style Early Tea has begun to develop in the mainland. After the return of Hong Kong to mainland China, Hong Kong-style Early Tea sprung up like mushrooms in the mainland.

Most of the restaurants use a big round table. Customers are able to sit together even though they don’t know each other at all. This is called the “Combine table” 搭台(Da Tai). Then, there will be a waiter/waitress who will ask you what tea you would like to drink. The common teas are TieGuanYin (one of the oolong teas), Pu‘er, scented tea, Chrysanthemum tea, etc.

Chao Mein

The server needs to pour half a cup of tea for the customers before the customers drink it. Customers can use this water to wash their bowl, spoon, and chopsticks. Nowadays, because of the cleaning measures being promoted, fewer people wash their dishes with tea before eating. Early tea is supposed to come out of a “dim sum” cart with a white towel on the server’s shoulder and the server shouts out the different dim sum types as they move. Every customer has a dim sum card which is divided into “small, medium, large, super large, and ultra large.” The server would put a sticker on the card depending on what you are ordering.

Steam Pork Ribs

Scallop Juice Small Steamed Bun

King Crab Shumai is the most popular dim sum among Hong Kong citizens. The outside of the Shumai is made of flour, and the inside of the Shumai has a huge amount of juicy pork.

King Crab Shumai

Editor: Luke Langlois

some coffees i’m ready to try… now:

May 23, 2018 by szachik@pvs.org 2 Comments

By Makena Behnke

many people enjoy drinking their normal morning coffee. it may be a latte, cappuccino, or a normal drip coffee. well, lattes, flat whites, and mochas are just the tip of the iceberg–

turkish coffee~ coffee with fine grounds and a cardamom pod included. also referred to as arabic and greek coffee. (turkey/greece/middle eastern area)
cuban espresso~ espresso sweetened with sugar while brewing the shot. (cuba)
marocchino~ espresso, cocoa powder and milk froth. sometimes thick hot cocoa and/or nutella is splashed in. (italy)
galão~ 1 part espresso and 3 parts foamed milk. (portugal)
kopi tubruk~ coffee with coarse grounds are left in the mix and are boiled with solid sugar. (indonesian)
swedish egg coffee~ the egg cuts the bitterness and heightens the smoothness. supposedly it doesn’t taste like egg. (sweden)
qishr~ spiced coffee husks, ginger, and every once in a while, cinnamon. (yemen)
fat americano~ substitute hot water with a can of Coca-Cola and pour it over ice. (america)
cafe breve~ 0.5 part milk foam, 1 part steamed half and half, and 1 part espresso. (america)
red eye~ drip coffee with a shot of espresso. (america)
mazagran~ lemon juice, ice cubes, water, and espresso. (portugal)
espresso romano~ shot of espresso with lemon. (italy)
cafe tobio~ 1 part drip coffee and 1 part espresso. (america)

Editor: AJ Patencio