Viewing page 114 of 307

This transcription has been completed. Contact us with corrections.

June 24-28; July 1-5,2015  

Log Sheet #8

Smithsonian Folklife Festival 
Audio / Video Log Sheet

Logger / Videographer: Michael Miller
Memory Card Number - Tascam: CFCH 1 
File Name: Fogon-160.wav
Memory Card Number - Zoom H2: CFCH 1 
File Name: 000.wav
Presenter: Rafael [[strikethrough]] Baron [[/strikethrough]] Varon [[strikethrough]] Rosa Maria [[/strikethrough]] Date / Time: June 28, 2015 4:15
Program: Peru  
Stage: Fogon (Kitchen)
Group Name: Monsefú Cooking/Duo Norteño
Region / Style: Monsefú / frijoles con seco

[[2 columned table]]
| Performer(s) | Instrument / Occupation |
| --- | --- |
| Manuela Ayasta | Cook / embroiderer |
| Margarita Guzman | Cook / Habadasher |

Content/Notes (continue on back)
1. Monsefú specializes in seafood cooking 
2. Frijoles con Seco Translates to Beans w/ gold
3. peruvian chile, green onion, squash, coriander, cilantro, garlic, red onion, white beans, vinegar w/ white rice for side [[superscript]] uH Goat [[/superscript]]
4. Served for special occasion eg. wedding
5. Beans must soak in water for 24 Hours
6. Sanope, garlic, and pepper are used to season Beans
7. Sanope is known in Peru as acheté
8. The soup is to [[strikeout]] seamer [[/strikeout]] steam from the seco
9. The goat is best when it is young, it is prefered to be tender 
10. Look soup for Half an Hour