What is your favorite ethnic style of food and why?

PERUVIAN CUISINE, THAT WONDERFUL STRANGER

Historical evidence indicates that Peruvian Cuisine -a culinary tradition of astonishing diversity- traces back to the time when the inhabitants of the Andean regions of Western South America started the domestication and breeding of animals and hundreds of plant species to incorporate into their diet. The ancient Peruvians scoured the Pacific Ocean with its cold currents, the Coastal deserts, the high plateaus and mountains of the Andes and the Amazon basin, searching for new edible elements. Undisturbed for thousands of years, Pre-Hispanic Peruvians created a cuisine that was uncomplicated but rich in variety of ingredients, one of bold almost insolent- flavors, and even more daring textures. With the arrival of the Spanish, in the 15th Century, influences of Mediterranean, Arabic and Black African origin were grafted, as it were, on the main stock of Andean culinary habits. Since then, this enrichment has continued, with successive waves of immigrants from Italy, China, Central Europe, Japan, and most recently, Pakistan. Present-day Peruvians, the offspring of that diverse mosaic of immigration, have adopted the best ingredients that Peru’s eighty-four life zones (there are 108 such zones on earth)* have to offer. They have borrowed techniques from each other; they have experimented with fusion and have conducted historical research to resuscitate forgotten recipes and lost Andean crops. The result is of planetary transcendence. Not only for the incredible variety and number of dishes that have been created, or for the display of ingenuity in the elaboration of these recipes, nor for the sheer volume of “new” flavors the world’s palates did not even dream could exist. The most extraordinary aspect of the reality of Peruvian Cuisine is that it is almost completely off the radar for the majority of the world’s consumers. East Indian, French, Italian, Mexican to cite a few- culinary traditions have justly won a place on the global table. Peruvian Food is yet to come of age. As if watching an iceberg, travelers and food aficionados have only started to fathom the depth of this cultural mystery, judging it merely by its visible tip. Peruvian Cuisine has the telluric force of a volcano, one that has been asleep for long, and it has recently been awakened. World class cities are witnessing the apparition of restaurants serving Peruvian fare, and its citizens are marveling at the newcomer. A new generation of Peruvians, young people who are very proud of their cultural heritage, have taken to heart the task of making their tradition acknowledged in the world. Becoming a chef or a cook, professions that were traditionally looked down by seoritos -middle and high class males- is now thought to be a mark of prestige, an exciting career. Drawing from their overseas training and from their exposure to modern cooking trends, these young men and women are adding yet another layer to an already complex structure. They are blending Inca lost crops, little known tubers, grains and spices, with techniques and styles that come from all corners of the world, nevertheless retaining the quintessential Peruvian flavor. These people are reaching back to five thousand years of culinary tradition to bring it to the world. The time is ripe to welcome the newcomer to the global table.

Spanish schools in South America are of great value.

Spanish is one of the two most popular languages in South America, the other being Portuguese. Almost 90% of South American population speaks Spanish and it is the official language of many South American countries. Spanish is a popular language mostly because of South America’s historic connection with Spain. Besides South America, Spanish is spoken in all the leading continents. It is also spoken in Philippines in Asia, in Africa and of course in Europe.

The Spanish language is one of the most popular and simple foreign languages for those who already know English. The phonetics of the Spanish language is same as English, which makes it comparatively simpler to learn. With economic growth and expansion of South American countries, Spanish language schools are becoming increasingly popular. Enrolment in Spanish language schools increased with many South American countries signing the North America Free Trade Economy (NAFTA). The signing of this treaty leads to better trade relations between these countries and the Spanish language schools have thus become very important to the business world.

Knowing a foreign language can give people an edge over their peers in the work place and people realise that learning Spanish can be of great advantage in their professions. People are queuing up for Spanish schools in their own countries but the best way to learn this language would be by enrolling in Spanish language schools situated in a Spanish speaking country. One can learn Spanish in South American countries like Argentina, Peru, Chile or Patagonia through the Spanish school ‘Latin Immersion’. Latin Immersion is a Spanish language school that provides you with the opportunity to study Spanish while experiencing the South American culture.

The initial eight levels concentrate on the basic elements of the Spanish language like vocabulary, pronunciation, conversation skills and grammar. These eight levels can teach you adequate Spanish for practical purpose. The next four levels concentrate on advanced reading, conversation and writing. One must pass a written test to attend the next level.

Unlike other Spanish schools, this school also provides the facility of individual instruction for a student if they so desire. Classes are held in two batches, morning and afternoon, and a person may join any of them. At times people need to learn Spanish for their specific profession. For instance, a doctor who wants to practise in a Spanish speaking country must know more about medical terms. This Spanish language school provides special courses for their students with specific interests. Private courses are offered in law, business, social services, and other fields.

A single course consists of 20 hours of class time, which provides one with enough lessons and at the same time leaves enough time for practice. Since, you will be in a Spanish speaking country you can practise your language skills with the local people. Communicating with the local people in cafes, shops and restaurants can help you improve your spoken Spanish as well as your Spanish listening and understanding skills. Studying at this Spanish language school will result in a wholesome learning of the language.

Spanish is spoken with different accents in different places if you choose the Argentina-Chile combination special Spanish learning programme, you can study in Buenos Aires as well as Santiago. You can experience different cultures and accents through the change of place but your studies shall not be affected. You can also choose to study in Chile, Peru and Argentina together if you enjoy travelling and want to experience a wide variety of cultures along with studying Spanish.

Latin Immersion has many activities planned for their students, which result in a rich Latin American experience. It would be unfortunate for a person to travel all the way to Latin America and not experience their culture. There are varieties of experiences one can enjoy while studying in South America like white-water rafting, salsa, festivals and many more such events. It would be a pity if a student studying in Buenos Aires left without watching their amazing theatres. Most Spanish schools do not plan outings and social events for their students but Latin Immersion does.

Latin Immersion makes your visit to South America worthwhile by taking responsibility of coordinating various activities and social events. They organise a great variety of outings like football matches in Argentina, Pablo Neruda’s house in Chile, Tango shows in Buenos Aires, Vineyard tours in Santiago, Salsa practice and regional cooking lessons. Weekend excursions to villages and coasts help the students in understanding and gaining knowledge on South American lifestyle. It is also very easy to improve fluency in Spanish while travelling. Travelling is a better way to improve fluency as compared to classroom lessons in Spanish language schools.

Food & wine: How to pair the right wine with your meal

If you have visited your local wine store recently, you may have noticed the numerous types of wines. These wine selections come from a variety of locations as well; some are made in the United States and others wines are from Canada, New Mexico, South America, Chile, Argentina and several European Countries. Certain countries are better known for their wines than others, but French wines are considered some of the best in the world. There are many types and varieties of wine throughout the world and some wines simply blend better with certain types of foods than others. For wine enthusiast, it is an exciting adventure trying and tasting many different types of wines from various places and with many different types of food.

At one time it was common for most people to drink a white wine with light meat and a red wine with a dark meat; however, it has become more and more acceptable to have either regardless of the color of meat. Beef dishes got well with any type of medium, medium-full or a full body red wine or perhaps a rich flavored full bodied white wine. Poultry, veal and pork are complimented a full bodied dry or off dry white wines and even some light red wines. For any game entres a full bodied Bordeaux or Burgundy will nicely complement your meal. A nice sparkling white wine is suggested to be one of the better choices when choosing a ham and bacon type meal. And finally for the fish lovers, most fish and shellfish go nicely with any dry white wines and sometimes a sparkling, red rose and sweet wines are a nice suggestion depending on the type of fish being served.

If you are visiting your favorite Italian restaurant, many wine options are available to compliment any of your favorite Italian food items. Some common recommendations are: Cabernet Sauvignon, Zinfandel, Chianti, Sangiovese, and Nero DAvola. When deciding which wine would go better with your favorite meal, remember there are no specific rules when coupling an entre and a specific wine. You may be surprised to discover what flavors complement each other. Don’t be afraid to experiment different flavors and a basic rule of thumb may be matching textures. If your food is salty or a tad on the sour side, this food will make your wine taste slightly more mild and savory flavors as well as sweet will promote a stronger taste with your wine. Whenever dining in your favorite restaurant or experiment with your own favorite meals read the label and see what foods the labels recommend to compliment each other

Vegetables Or Cows – Eating Vegetarian In Argentina

Argentina: meat central, right? This is not necessarily so anymore. As a committed vegetarian (that means I do eat dairy products) unlike vegans (no dairy or eggs) I feared moving to Argentina and being deprived of vegetarian options. I would be in carnivore heaven and starve, well maybe not. What could I eat except for deep fried cheese, pizza and be completely deprived of nutrients. (and about 25 pounds heavier)

I was surprised! There are many vegetarians in Buenos Aires (compared to the USA its not that high) and numerous vegetarian dining and cooking options.

My top restaurants for a guaranteed healthy and tasty meal include:

Pura Vida Restaurant on Uriburu 1489 and Pena (look for the bright orange awning). This is a juice bar that also serves soup, sandwiches and salads. It has been open less then a year ago by two expats from the United States. One owner is a strict “raw foodist” (nothing baked) and the other is a vegan. At Pura Vida you will have delicious liquados (smoothies) or jugos (juices). My favorite smoothie is the “Strawberry Fields Forever” which has banana, blueberry, raspberry, apple juice and I request spirulina to be added.

The other option although not solely vegetarian but carnivore friendly is California Burrito Company in Microcentro on Lavalle 441 and San Martin (4328-3056). This restaurant was also opened by three expats from the United States. This restaurant has an assembly line system to ordering your meal. They claim 15,000 variations can be created for a fajita, burritio or taco. As a vegetarian, you choose from either pinto or black beans, various salsas, spicy mole, guacamole, sour cream (non-vegan), and vegetables. The burrito also includes a beverage of your choice all for under the price of $20 AR.

In the Collegiales neighborhood, you will find Verde Llama on Jorge Newbery 3623 (4554-7467). This is a raw foods restaurant run by Diego, an Argentine and staunch believer of the “life foods philosophy.” If vegetarianism is radical in Argentina then raw foodism is sacrelegous. At Verde Llama nothing is cooked. The base of the foods is made from cracker like food made from sprouts processed in a “dehydrator.”

The menu includes salads, lasagna, coconut curry, and an extensive juice and wine list. They also have a mate mousse for dessert. Diego is very passionate about “life foods” and gives classes at the restaurants on preparing raw food dishes at home. One of the chefs at Verde Llama is also a baker and sells his wares for $10 AR at the restaurant along with some other ready made products.

As a vegetarian, its easier to prepare meals from home then scout out what I can and cannot eat from a menu. (Its also more cost effective to eat in!) The supermarket chain, Jumbo in Palermo (near the mosque) is a good resource for buying vegetables, soy sauce and some other staples. For more extensive shopping its worth a trip to Barrio Chino in Belgrano.

Barrio Chino is made up of about 2 or 3 blocks and there are many restaurants (some vegetarian) and shops crammed into this little area. You can always find soy milk in Barrio Chino. At Asia Oriental Market on Arribenos you will find an extensive supply of baked tofu, silken tofu,prepared foods such as vegetarian sushi, vegetables and fruits.

I have seen on expatriate websites in Buenos Aires people searchin for coconut oil, sesame milk and other items easily found at The Whole Foods market chain in the USA. However, these products are not easy to find here. The solution? People are learning to make their own almond, and sesame milk. There is clearly a market for a Whole Foods market here in Buenos Aires. There is a growing market to accommodate vegetarians and with all of these people opening up restaurants and markets the demand will increase. Perhaps, Argentina land of carnivores will become famous for vegetarian living too!

Hike Bike Kayak San Diego

Hike Bike Kayak San Diego
Read Jetsetters Magazine at www.jetsettersmagazine.com
Read this entire feature with photos at:
http://www.jetsettersmagazine.com/archive/jetezine/sports02/kayak/calif/hbk/hbk.html

Hike Bike Kayak, Inc. was founded in 2000 by Amy Kangleon. The company offers multisports adventures and fitness classes for those visiting San Diego or for the locals. Hike Bike Kayak (HBK) covers just about everything for those who want to get outdoors and check out the natural sights or to experience a hardcore workout.

HBK offers surfing lessons, hikes, biking tours, rentals, beach workouts (such as Boot Camp), spinning classes, walking tours, team building events, and a Girls Scouts badge program.

My daughter Candy and I opt for the all day package where we participate in hiking, biking, and kayaking. Nadine is the Team Building Activities Leader who greets us with a big smile and an English accent. She was born and raised in England and has a degree in Travel and Tourism Management. She has traveled to New Zealand, China, Australia, South Africa, Brazil, Bolivia, Peru, and Argentina. Nadine makes sure that all the necessary forms are filled out, gathers the proper equipment, and takes care of our lunches, showing us where the snacks are and she takes care of our lunches.

Eli, a buff and totally California kind of guy, is our guide. He has also traveled to many exotic locations. As a Personal Trainer and Fitness Instructor, there aren’t many people who can give me a good challenge, but Eli definitely exemplifies the California lifestyle with his love of San Diego, knowledge of the activities, and great character. Buff enough to challenge those who want a great adventure yet compassionate enough to check on “yours truly” to make sure I was keeping up on the bike ride through the streets of La Jolla. (Okay, so I’m not used to riding my bike in traffic. Even my daughter passed me on her bike!)

After picking out our bikes, they are loaded into HBK’s truck and we drive to the top of a “hill”. Californians overall have a much more active lifestyle than we have in Kansas City so if they call it a “hill”, you can count on it to be a mountain for us normal folks.

At the top of the hill, you can see all of San Diego. Absolutely breathtaking! I want to stay there for another week or so. My thoughts drift over the sights then straight to the ocean!.Oh yeah, why did my daughter Candy disturb my trance and remind of the bike riding adventure. Yeah that. Why couldn’t I just stay there and paint and write and dream?

We take off on these awesome bikes (I wish I could take one home with me, but how to sneak a mountain bike into your suitcase!) and we ride through La Jolla. I am not used to riding in traffic just on trails so I stay at the end. Eli keeps looking back to see if I am still hanging on.

I love California for its quaint little cafAs and bistro’s, unique restaurants and businesses; an elegant yet casual atmosphere that stirs up the artist and writer in me. And of course, the fitness and nature lover in me savors it all while cycling.

The ride along the coast is even more scenic. The Pacific is a dark powdery blue. We continue to the Boardwalk on Mission Beach to catch our breaths and to grab a nutrition bar and a drink. Then we take the somewhat hilly trip back. With gorgeous flowers, palm trees, and never-ending scenery I stay entertained. It isn’t hard to get into shape around here!

Lunch consists of a giant sub sandwich of your choice and snacks to go with it: pretzels, chips, fruit, energy bars, cookies, and a variety of drinks. Enough to satisfy any taste.

The next event is ocean kayaking. I’ve kayaked in the Caribbean and other places with few waves. I am awed with the surfer-challenging waves.

We don wet suits and vests then walk to the nearby La Jolla Beach. After instructing us on what to do, Eli jumps into the water, launching us out to sea.

The waves are not intimidating but exhilarating!

Read this entire feature with photos at:
http://www.jetsettersmagazine.com/archive/jetezine/sports02/kayak/calif/hbk/hbk.html

By Lena Hunt Mabra, Cozumel Correspondent, Jetsetters Magazine at www.jetsettersmagazine.com

About the Author

Lena Hunt Mabra, Cozumel Correspondent, Jetsetters Magazine. Join the Travel Writers Network in the logo at www.jetsettersmagazine.com

The Future of Panama City is Bright

The city was founded on August 15, 1519, by Pedro Arias de Avila, also known as Pedrarias Davila.

Within a few years of its founding, the city became a launching point for the exploration and conquest of Peru and a transit point for gold and silver headed back to Spain through the Isthmus.

In 1671 Henry Morgan with a band of 1400 men attacked and looted the city, which was subsequently destroyed by fire.

The ruins of the old city still remain and are a popular tourist attraction known as Panama la Viejo Old Panama.

It was rebuilt in 1673 in a new location about 5 miles west-southwest of the original city.

This location is now known as the Casco Viejo or Old Hull of the city.
The year before the discovery of gold, the Panama Railroad Company was formed, but the railroad did not begin operation until 1855.Between 1848 and 1869, the year the first transcontinental railroad was completed in the United States, about 375,000 persons crossed the isthmus from the Atlantic to the Pacific, and 225,000 in the opposite direction.

That traffic greatly increased the prosperity of the city during that period.

Visitors who wish to experience more of the local atmosphere are advised to look for accommodations nearer the commercial and financial centre of the city, that is the neighbourhoods of Bella Vista, Marbella or El Cangrejo.

For the tighter budgets Casco Viejo is a better option. In the neighbourhood known as Bella Vista, Calle Uruguay is home to Panama’s newest cosmopolitan restaurants among them La Rojas, Bistro 10, Peperoncini and La Posta.

The city is also growing as a haven for seniors of the United States due to low tax incentives and a tropical climate.

The demand for space in Panama City has sparked a construction boom and skyscrapers are being to built as condos to supply the number of people entering the city.

A new building, currently under construction in the city, the Ice Tower will be nearly the height of the old World Trade Centre.

Billionaire tycoon Donald Trump sees the citys future as a bright one. In 2006, he moved into the construction frenzy in Panama City with a tower that is to be more than 800 feet tall.

The city is emerging as a regional player in finance and chances are that more buildings are on the way to supply all the business arrivals the city is getting.
Unfortunately, the waters in the coast of the city are polluted, and bathing in them is not allowed.

However, there are beaches available nearby. The closest is the Playa Bonita Complex, right next to the city, crossing the Bridge of the Americas.

There are also many more beaches, in the Pacific and Caribbean side one of the advantages of Panama is the possibility of bathing in two oceans easily, as they are just hours apart. In recent years there has been huge development of beach hotels.

5 Reasons to Change the World: Volunteer in South America

South America is a land of varied cultures and once-in-a-lifetime sights and sounds. More specifically, the continent is home to many of the world’s finest volunteer and study abroad programs located anywhere on the globe. The continent’s favorable exchange rate, temperate climate and host of health and educated-related volunteer opportunities make it the perfect destination for recent high school graduates, Gap Year students, and professionals taking a career break; who may be looking to enrich their own lives and the lives of others.

Anyone over the age of 18 can volunteer their time in South America to great effect. Why should you consider a volunteer work program in South America? Here are 5 great reasons giving the gift of your time and experience may be one of the most fulfilling things you ever do:

1. Learn a language: While volunteering in South America you will be working with local people while becoming immersed in the local language. One of the fastest ways to learn a new language is by immersion, or the daily hearing and practicing of the new language. Learning a second language is a valuable life skill as well. With the growing number of Spanish immigrants in the United States, learning Spanish is a valuable commodity on the American job market. A number of other languages are spoken in South America, so you are not limited to only learning Spanish. Check with your volunteer coordinator as to what languages are predominately spoken in the area you will be volunteering.

2. Enjoy a new culture: South America has a vibrant, colorful, culture that you will enjoy while volunteering. Getting to know the local people will open your eyes to a new world of thought, food, and cultural entertainment. People that live in an area always know the best kept secrets, such as good restaurants and beautiful sightseeing locations, which you can investigate during your spare time. With its own languages, festivals, music, sports, art, theatre, and holidays, South America has a variety of avenues of interest for you to explore and learn about.

3. Invest in your health: Volunteering is good for the soul. Many people who have volunteered have come out of the experience with a new found look on life. Giving has always made people feel better, and what better way to give than your time? There are many areas in South American, such as Argentina, that are in need of volunteers to help build communities and provide training in life skills. As is the case in most of South America, Argentina volunteer programs are particularly geared to the area of health care and assisting children.

4. Help improve our Global Community: With the advancement of the internet and increased international TV stations, the world is becoming smaller and smaller. We are no longer alone in our corner of the world, but have become part of a Global Community. Volunteering in a foreign country promotes goodwill and understanding, improving our community as a whole. The more we understand and learn about other parts of the world, the more we grow as a world community.

5. Improve your job skills: Some companies find volunteering a valuable asset to have listed on your resume, it shows them that you are a caring and dedicated individual. Other companies even have programs that allow you time off to volunteer. While volunteering in South America you will make new friends and contacts thru the program coordinators, other volunteers, and the local people. Meeting new people opens your eyes to new ideas and concepts that will provide you with a different way of looking at your work environment.

Making a difference in the world can be as simple as one person volunteering his or hers time to benefit the life of another. South America is a great place to see first-hand the incredible benefit of this simple concept in action. Volunteer in South America and make a difference you can be proud up. Summer volunteer work program positions can fill up ahead of time – so if coming between June and August, try to decide on your summer program and sign up as early as possible. What are you waiting for, make a difference today!

Lima’s Gastronomic Boom

Although gastronomy has always been deeply rooted in Limeños’ idiosyncrasy, the last few years have seen a huge leap in Lima’s dining scene. Not only Peru’s capital has become tapped with restaurants, both stylish and unpretentious, but many of them seem to be at full capacity all week long.

One possible explanation for the boom, besides obvious food quality, is international recognition. The Economist magazine, for example, reported in 2004 that Peru could “lay claim to one of the world’s dozen or so great cuisines”. Norman Van Aken, one of Florida’s most gifted chefs, acknowledged that Peruvian cuisine was possibly the most enticing of those he had studied. And Patrick Martin, academic director of Le Cordon Blue, said that one of the reasons for having a branch of the school in Lima was the excellent quality of local cuisine.

“Better late than never”, believe most Limeños, increasingly proud of the exceptionality of their gastronomic heritage. However, notwithstanding general contentment, they are still demanding and hard-to-please, and expect the best from their favourite restaurants and chefs. This, too, contributes to gastronomic excellence. Indeed Peruvian cuisine, though hardly noticed abroad until most recently, is one of the World’s most varied and delicious.

Two aspects converge to give Peruvian cuisine an uniqueness that few other enjoy. The first is Peru’s huge biodiversity. The country is home to 80 of the world’s 104 different biological zones, which assures a remarkable assortment of fresh ingredients. Potatoes and hot peppers from the Andes, fish and seafood from the Pacific Ocean, mangoes and limes from the coastal valleys, bananas and manioc from the Amazon jungle: a chef’s only problem is abundance of choice.

Second, Peruvian cuisine is the quintessence of cultural fusion. Ever since the first blending between Inca and Spanish traditions, local cooks have skilfully incorporated the flavours and techniques of the many immigrants that disembarked in Peru’s ports, such as Italian and French. However, the strongest influences didn’t arrive from Europe, but from Africa, China, and Japan.

Although the restaurant offer in Lima is most varied and covers a wide range of cuisines, Ceviche -diced raw fish marinated in lime juice and hot peppers- is surely number one on the list of dishes you must taste. There is at least one cevichería in every neighbourhood, so it won’t be hard to find one. Our suggestion goes to superb Pescados Capitales, a lunch-only cevicheria in Miraflores.

A second must goes to Asian restaurants in Lima, both Chinese and Japanese, which, predictably, have a strong Peruvian influence. Chinese restaurants -known as Chifas-, can be counted by the hundreds. Usually down-to-earth neighbourhood eateries, these offer a fare rich in seafood and chicken. Japanese restaurants and sushi bars, on the contrary, are less widespread, and more upscale and expensive. Their forte is a year-round supply of the freshest and most variegated seafood, which is delightfully transformed into sushi, sashimi, and rolls. Our favourites are Wa Lok for Chinese, and Matsuei (where Nobuyuki Matsuhisa, Nobu’s chef and owner, perfected his skills) for Japanese.

A last word for Lima’s Criollo restaurants. Their cuisine is a vivid and tasty demonstration of the rich cultural fusion undergone by Peruvian gastronomy over the centuries. Besides the obvious Spanish and Andean fusion (a.k.a. Criollo), in their menus you’ll discover much Africa (tacu-tacu and anticuchos), China (lomo saltado), and Japan (ceviches and tiraditos).

Bon appétit!

Why Frozen Poultry is in so Much Demand

Frozen duck and poultry are the commodity which are highly popular and in great demand all over the world. The frozen duck and poultry market is developing one. The western culture has made an inroad into these countries, so now there is consciousness for frozen food like frozen duck and poultry. Busy lifestyle of every people has increased the demand for convenience food. Usually frozen duck and poultry has been frozen immediately after the poultry and duck harvested.

Freezing stops bacterial growth. The complex chemical changes that cause deterioration of the meat, such as rancidity, are also slowed down considerably. Freezing meat can therefore preserve the meat in good condition and retain its wholesomeness and quality for long periods ranging from 6 months to a year depending on the kinds of meat. Upon thawing, the quality of the meat should be as acceptable to the consumer as the fresh product. Frozen meat and frozen poultry are convenient and ready for use straight from the refrigerator. You can be assured that the frozen meat that you buy is fresh, wholesome and safe.

The origin country of frozen duck is Thailand and china. Different restaurants and exporters offers large variety of frozen duck products like breast (skinon boneless BB & SBB), leg bone-in/ boneless, wings, paws, tongue, liver, gizzards etc. Frozen poultry basically origins in Thailand, China and South America. Various restaurants and exporters offers different products of frozen poultry like whole, griller type, breast (skinon boneless and skinless boneless BB & SBB), fillet (tendon-on, tendon less), legs (bone-in/ boneless), drumstick, wings, wingstick, paws, liver, wing tips, gizzards etc.

Frozen duck and frozen poultry are rapidly gaining a foothold throughout markets in North American, Europe and Australia as well as Asian countries. Their consistent tastes make it an obvious choice for the restaurant, retail, food service and processing sectors.

Siam Canadian is one of the industry leaders in sourcing and delivery of the highest quality frozen poultry meat like frozen duck and frozen chicken liver to major buyers worldwide. Siam Canadian currently supplies these items from Thailand, China, India, the Middle East, Argentina and South America.

My Black Urban Vertical: African-Americans and Web 2.0

Submit the words “Blacks,” or “African Americans,” in combination with “Long Tail” to the Google or Yahoo search engine, and discover quickly how finding the most relevant topical information sometimes can be elusive even for the Internet savvy. One might reasonably conclude that although African Americans represent 12% of the U.S. population, or 38 million individuals, they are nevertheless often a long-tail play when it comes to online search. “Long tail” is a reference to a phrase coined by writer Chris Anderson in his October 2004 article of the same title in Wired Magazine. The hotly debated premise of Anderson’s article is that the Internet has lowered the costs of distribution to the point that it now makes sense for merchants to address the pent up demand of niche groups for better tailored goods and services.

Supply and Demand or Heads and Tails?

Most would agree it is relatively easy to search by Black or African-American in general and find rich content. However, try searching “Black owned restaurants in Chicago” for example and you are likely to be largely disappointed or even worse misled. Given that there are 22 million African Americans online, it begs the question why topical search about them has not advanced past its present state? My Black Networks, LLC (MBN), a social media network company based in Austin, TX, believes there are three primary forces at play.

• First, although recent studies suggest the digital divide between black and white households has closed, MBN states the relatively late adoption by blacks may explain the historical neglect to create the kinds of centralized taxonomies characteristic of Web 1.0. “Incentive to distribute content will naturally be lower if a sufficiently large and accessible audience to receive it does not exist” states Elbert McQuiller, co-founder of MBN. However, MBN concedes that the convergence of the development of Web 2.0 applications such as blogging software, the commoditization of PC’s, the wide spread availability Web-enabled cell phones, and the emergence of the first African American major party nominee for President have resulted in a recent and substantial narrowing of the digital divide.

• Secondly, MBN believes the lack of advertising targeting African Americans is also partially to blame. According to a Nielsen study published in January 2008, overall advertising spend targeting African Americans reached $2.3 billion during the 12 months between October 1, 2006 and September 30, 2007. This figure, however, represents less than 1% of total U.S. advertising dollars. MBN maintains that the relative allocation gap in online media is even greater. This places African American publishers and content at a competitive disadvantage. Mr. McQuiller states “The availability of content is partially dependent upon the ability of publishers to monetize their sites and advertising revenue continues to be part of the dominant business model.”

• Finally, search engines rely primarily on key words to interpret data. Although progress continues to be made in terms of more nuanced, semantics search, the algorithms driving search engines continue to give greater weight to word matching and literal or denotative meaning. Publishers who desire to target the African-American market must optimize their sites in ways that increase their likelihood of discovery. For example, the website of a “Black-owned restaurant” will probably need to include keywords or tags that identify it as such, if the goal is to be easily discovered by someone searching for those types of restaurants.

Vertical Branding Meets Vertical Search

MBN is launching its portal site www.myblacknetworks.com in an effort to address the fragmented state of the data that it believes is culturally salient to its target markets. MBN describes itself as an ecosystem of informational websites targeting unique segments of the African, African-American and Caribbean community or the African Diaspora. MBN begins its quest by launching The MyBlackâ„¢ Urban Vertical. The first phase of the launch includes unique websites for 20 cities with large African-American populations. Each site includes the MyBlackâ„¢ brand and offers relevant national and local news, a Black-owned business directory, small business resource center, a wealth-building section, an events section, as well as special interest areas for lifestyle, health and romance. Each city site is accessible from the portal and is also connected to a shared social networking platform. MBN eventually expects to expand to include over 200 major cities around the globe including major urban centers in the U.S., Africa, Brazil, Canada, the Caribbean, and Europe. The portal site will include links to such destinations as myblackchicago.com, myblacklagos.com, myblackriodejaneiro.com, myblacktoronto.com, myblackkingston.com, and myblackparis.com.

MBN’s objective is to facilitate vertical search by its target markets by employing vertical branding of relevant content. In the near future MBN hopes to partner with a vertical search engine or create its own. MBN believes that the opportunity for social networking among the African Diaspora is ripe given the current and projected growth in internet-enabled mobile devices in its emerging online markets and believes that MyBlack™ can be a dominant player in the space. When asked what MBN intends to do after reorganizing the Web, Mr. McQuiller shrugs and replies “Watch the tail wag the dog.”

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