COMING TOGETHER
Luncheon shows area’s increasing diversity
CLIFTON PARK, N.Y. » The platters and plates of food that stretched out across the three folding tables were representative of cultures from around the world.
A dish of upma from India shared space with a basket of empanadas from the Dominican Republic, which was placed next to a large silver platter of dolma and stuffed cabbage from Iraq.
There were scones from Scotland, biscuits and sawmill gravy from the Southern U.S., coconut basbousa from Iraq and pumpkin pie from the U.S. There was enough enticing food to force any waist watcher to toss away their diet, if only for one day.
The edible offerings were part of the Crossing Cultures Luncheon sponsored each year by the Friends of the Clifton ParkHalfmoon Library.
The recent gathering in the library’s second-floor program room was a chance for adult students and their tutors form the library’s English Language Learners classes to relax, share some of the dishes found in their native countries, and socialize in the one universal language that everyone understands: food. The event drew about 40 people.
Judy Lees, a former tutor in the program, wore a colorful vest with her Scottish family pattern. Lees brought the English language classes to Clifton Park 10 years ago from Saratoga Springs.
“I saw it in operation there and brought it to Clifton Park in 2008 because it was something I thought we should offer here,” Lees said. “I had two students in that first class.”
Now, the library has four classes a week, three during the day and one on Monday nights. It is starting a fifth class in January for youngsters under the age of two and their mothers called “Mom and Me”.
The library took over the administration of the classes when the original sponsoring group, Literacy Northeast New York, was hit with funding cutbacks. Librarian Lou Ann Stewart is the now coordinator for the classes.
“Global Foundries and the SUNY Technology Center are what’s really creating the need,” Stewart said. “They draw people to the area. We took it on because we knew the courses were so important to people in the community and we’re part of the community.”
Many of the students taking the classes speak several languages already and that includes some English. But, Stewart said, they are also looking for community while living here and they find that in these classes.
“It’s wonderful socialization for them. Friendships are made in these classes,” she said.
Many of the families who have come to the area have a spouse who works during the day while the other stays home. With the children in school, being uncomfortable with the language can give any adult cabin fever. Learning even a little bit of English and having someone to clarify culture confusion can be comforting.
“In one class I was asked to
explain the saying, kick the bucket,” Lees said.
Peg Lindsay was another tutor who was at the luncheon. She taught first-, second- and thirdgrade in the Shenendehowa Central School District for 25 years before retiring and becoming a volunteer tutor with Literacy New York. She has been with them for 16 years.
“Some of these people who come in are so shy and then they quickly loose that as they become more comfortable with the language and the culture,” she said. “They begin to make friends and they stay friends even if they move back to their native country or get transferred.”
As the luncheon’s diners sampled dishes from Vietnam, China, Columbia, Moldova, Spain, and the U.S. one dish stood apart from all the others by its size and shape. Juan Neira, originally from Peru, made a potato-based dish that took the form of a long loaf.
His Causa Limenia drew much attention and was sampled by many. The dish is a traditional one made with potatoes, carrots, peas, green beans, lemon juice, chicken, hot peppers, parsley salt, oil and mayonnaise.
Through an interpreter Neira explained that the Causa can be made in any shape, that he could have made a round one or a square one. This version, he said, was based on a one from Lima.
“It can be made with chicken or tuna,” he said. “It’s an easy plate to make and serves a lot of people. You can have it as an appetizer or a starter. It’s something you might find at a business lunch.”
When a reporter still seemed surprised by the size of the loaf and the work that had gone into it, Neira’s smile grew even wider.
“It’s for everyone,” he said. “You’re not expected to eat it all yourself.”