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JUNE 24-28; JULY 1-5, 2015 LOG SHEET #7 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO / VIDEO LOG SHEET LOGGER/VIDEOGRAPHER: Deb Ramsey-Moor MEMORY CARD NUMBER - TASCAM: CFCH FILE NAME: FOGÓN_0196.wav (0195.wav [[strikethrough]] e [[/strikethrough]] is empty) MEMORY CARD NUMBER - ZOOM H2: CFCH FILE NAME: .wav PRESENTER: Silvia Salgado DATE/TIME: 7/5/15, 3:30 PM PROGRAM: Peru Pachamama STAGE: EL FOGON STAGE GROUP NAME: REGION/STYLE: Pachamanca in the US [[2 Columned Table]] | PERFORMER(S) | INSTRUMENT/OCCUPATION | | --- | --- | | Miguel Garcia | Peruvian chef | CONTENTS/NOTES (continue on back): 1. Miguel is the Peruvian owner of a restaurant in Manassas. 2. Barley and others are Peruvian staples. 3. Short rib being used, basted in a [[strikethrough]] [[?]] [[/strikethrough]] barley soup. 4. Many grains, potatoes, and corn are used in very large sizes 5. The Peruvian government didn't sign an ingredient that 6. would allow Monsaucto to bring their seeds in. It's helped to 7. Keep Peruvian seeds alive and stable. 8. Barley can be sweet too, short ribs are coated and then sautéed. Cooking has been passed down from Miguel's family. Clay pots are used for all kinds of cooking. Diced onion added. Short rib is browned on both sides, Only cut one side of the onion off. Bit of oil. Fresh garlic. Onion added to clay pot. Miguel is from the high neighborhood of (OVER)