|
| Puerto Vallarta |
| June
26th to July 1st, 2004 |
Canada Day Celebration at the Lazy Lizard
All Canadians and their friends are invited to celebrate
the 137 th Anniversary of their country at the Lazy
Lizard's Restaurant (Hotel Emperador) located at 114
Amapas St., next to La Palapa Restaurant.
The huge lawn and terrace
can accommodate all of us, and if not, we can always
spill out onto the beach. The
fun will begin at 6 p.m., and like every year there
will be good food, music, entertainment and raffles.
Long-Awaited Product Arrives in Vallarta
BIOZON is a small household electrical appliance that
uses an electronic process to generate ozone which
is then transmitted through a silicone hose and an
aluminum oxide diffuser to the water in a container
or glass jar, turning it into pure, drinkable water
devoid of bacteria and germs. The entire process takes
3 minutes and the equipment requires no installation.
BIOZON eliminates all types of pathogenic bacteria
and germs that are in the water and that may cause
diseases such as cholera, amoebic dysentery, typhoid,
diarrhea, to mention but a few. The ozone also rids
the water of unpleasant tastes and smells by eliminating
bacteria, viruses, seaweed, detergents, urea, fat,
phenols, pesticides, hydrocyanic acid, etc.
Vegetables that grow at ground level such as lettuce,
potatoes, onions, carrots, tomatoes, etc. are often
carriers of fecal organisms like escherichia coli,
klibsiella pneumoniae, salmonella and shigella. Many
of these vegetables are consumed raw or semi-cooked
in salads or different foods, without realizing that
sometimes disinfecting them in other ways (like chlorine)
is not enough. According to the world's scientific
community, disinfection by ozone is the safest, most
efficient method and that is why it is used by many
of the largest international soft drink and water companies.
(The difference between a filter and a BIOZON is that
the latter is a water potabilizer that eliminates bacteria
whereas filters only clear out impurities such as sediments,
earth, dust, etc.)
For more information and prices, call 228-0323, 228-0415,
228-0350 or cell: 044 (322) 111-8148.
Press Release
Frigate Crew Does Good
On May 29 th , 2004, 25 members of the crew of the
FFG-41 Frigate McCLUSKY including all ranks along with
the Commanding Officer CMDR Herman T.K. AWAI, left
the ship aboard a bus for a school in the colonia Guadalupe
Victoria.
There they carried out several heavy tasks including
tumbling two 4-meter brick walls, moving and re-setting
an obstacle course in the playground and planting over
40 plants around the perimeter of the yard. Assisted
by various members of the Navy League, the crew worked
until 1300 hrs completing the tasks handily.
The McClusky is a frigate that has been on a six-month
deployment which saw it traverse the Panama Canal twice
from its base in San Diego.
Approximately 20 family members have flown to Puerto
Vallarta to complete the last leg of the journey back
to home port.
During the deployment, the McClusky was involved in
no less than five incidents thwarting vessels running
drugs along the Pacific Coast in conjunction with the
Coast Guard and foreign enforcement vessels. These
drugs were no doubt destined for the lucrative US market.
In addition to these valuable services, the McCLUSKY
came upon a drift net in which three helpless turtles
were ensnared. Divers released the turtles unharmed
and the battered net is now residing in the Puerto
Vallarta dump.
Many of the crew took advantage of the discounts negotiated
by the Navy League for visiting military personnel
even to renting day rooms at CASA ANITA where they
had a Bar-B-Q and room to spread out as they lavished
in the swimming pools. The Sheraton Brunch enjoyed
their presence on Sunday. The Navy League and Maestra
Mirella Flores Flores are all indebted to this noble
effort by the company of the McClusky.
The Puerto Vallarta chapter of the Navy League
meets each and every month at the Marriott Hotel
at 1100 hrs on the first Tuesday of each month. Visitors
are always welcome.
PV Water Certified for 13 th Year in a Row
The Sistema de Servicios de Agua Potable, Drenaje
y Alcantarillado (SEAPAL-Vallarta) is the only organization
in the State of Jalisco that has received the certification
of quality for the 13 th year in a row, attesting to
the fact that the water in this town is apt for human
consumption.
This latest certification was awarded last May 24
th by the Health Department of the State of Jalisco
and the federal Health Department.
American School Offers Summer Program
The American School in Puerto Vallarta is offering
the following enrichment courses for grades 6-12. The
courses begin on July 5 th and end on the 29 th .
Study Skills - This
course will help students get organized and learn
effective study strategies. Students will learn how
to manage study time, increase reading comprehension
and speed, develop vocabulary, take notes, create
objective based study guides, circuit study and prepare
for exams. Students will be able to preview next
year's textbooks.
Academic Reading / Writing Skills - This
course will help students learn to read and write analytically.
Students will learn how to read for information needed
to write definitive, process, compare / contrast, cause
/ effect, persuasive and literary essays. In addition
to these formats, students will develop grammar and
editing skills. Students will gain further experience
by using topics from next year's text books.
Research Paper writing - students
will be guided through the writing process to produce
a research paper using MLA format.
Math Skill Building - Students
will first be tested to determine weak areas then
work with an instructor to build identified specific
skills.
English as a Second Language - Students
will learn conversation, reading and writing skills.
Courses will be offered at $100. pesos per class and
each class will meet for one hour, four times a week;
Mondays to Thursdays. Maximum class size is five students
per instructor. Scholarships or discounts may be available
based on financial need.
To register, please contact the American School at
221-1322 / 221-1525.
Cooking Classes by Chef Dupont
at Café des
Artistes
These excellent cooking workshops
are aimed at housewives, amateur cooks and most of
all, those who enjoy good food and wine. Participants
will be cooking with Chef Gerard Dupont, President
of the Académie Culinaire
de France and Chef Thierry Blouet, accompanied by the "Thierry
Blouet Cocina de Autor" brigade.
First workshop: Tuesday, June 29 th , to Friday, July
2 nd , 2004.
Second workshop: Tuesday, July 6 th , to Friday, July
9 th , 2004.
These workshops are sponsored
by Vallarta Opina, Sheraton Buganvilias, and Café des
Artistes. As there is only room for 20 participants
in each workshop, reservations are highly recommended.
The $6,000. fee (payable in advance) for either of
the workshops includes 4 days of cooking classes,
4 lunches with assortment of wines, 1 Thierry Blouet
apron, 1 book of recipes from the course, a diploma,
tips to the waiters, coffee service, water, sodas
and cookies during the classes.
Daily Program
10-12 hrs - Demonstration
of preparation of 4-course menu. Every participant
receives his or her recipe book and notepad.
12-12:15 hrs - recess
12:15-14 hrs - Participants go to the kitchen to prepare
the dishes in teams guided by the Chef
14:15 hrs - On to the restaurant
to enjoy the meal they prepared. Each dish will be
served with the appropriate wine
16:15 hrs - End of the meal
* Diplomas will be awarded during the meal on the
fourth and last day.
Day 1 Menu: Terrine of vegetables,
coulis of fresh tomatoes, souffléed oysters,
Parmentier of shredded duck, Tarte Tatin
Day 2 Menu: Quiche with essence
of garlic, salmon choux brioche, lamb in pepper sauce,
fruit salad, hot apricot soufflé
Day 3 Menu: Leek stuffed with
shrimp, fine herbs Bavaroise, tuna sautéed a la Provençale,
candied fennel, small balotina of orange chicken,
sorbet of fruit fritters
Day 4 Menu: Mousseline of
chicken livers with raisins au Cognac, carrot crisp,
fisherman's stew in a crust, tuna and duck sautéed
in their own juices with bitter chocolate, spice
Bavaroise, coulis of fruit.
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