Asturian-American Migration Forum

Kanisha, Sorry you can't communicate with someone in French at ACOXA. There must be someone who can, if you dig a little. Here is a new article in the Asturian daily El Comercio from 29 Sept 2014 on the oveya xalda and it's breeding problems: http://www.elcomercio.es/asturias/201409/28/oveya-xalda-e...

hi Kanisha, Before the introduction of sheep varieties from elsewhere, the xalda sheep were probably the ones best adapted to the climate of Asturias, as well as to the mountainous terrain. So it would make sense that their wool was used. For details about the properties of the fleece, go to the ACO...

Very funny, never thought of that. Where is pan dulce typically made in Asturias? Is it laced like the challah bread? Challah is mostly made by men or women right before Sabbath on Friday evenings so it lasts until the end of Sabbath on Saturday evening. I've never tasted the Whole Foods version her...

Marta Elena, Do you think "Llamera" could come from wellspring or spring, a place where water burts out of the ground? In West Asturian, that's what l.lamas means, a spring. As in the village of L.lamas del Mouro...

I remember this word (povisa = dust particles) in West Asturian. The word changes to pó when you cross over into Galician-speaking counties. They call it povisa south of Cangas in the village of Xedré, where songwriter Pedru Pereira is from. Here's a song on YouTube where he uses the word ('cumu una...

Thanks for posting this, Indalecio, a refreshing and humbling little film.
Muitas gracias por xubilo, Indalecio. Prestou!

Is, I agree with you about Calvados, and I used to love it. But that was back when I could drink and before I sacrificed most of my liver to ridding the world of its supply of ever-dangerous 25 year old Laphroaig. A noble sacrifice, but someone had to do it. Very noble endeavor, Bob, although at 40...

Yet another article in the NYT magazine last weekend (11/08/2012) in which the writer (Rosie Schaap) speaks about cider. But it's all about Normandy or Vermont/New Hampshire. No mention of cider produced in Brittany or Asturias: http://www.nytimes.com/2012/11/11/magazine/turn-your-autumn-apples-into...

Very interesting story on hard cider in Vermont on NPR this morning (Nov. 7, 2012). Cider consumption is up 65% in the US market in 2012 alone, in part because it's gluten-free and appeals to both men and women. They mention Woodchuck in Vermont, but no international brands: http://www.woodchuck.com...

There are many examples for branding terroir products, such as Asturian cider. But it comes down to good marketing, convincing people that it's extraordinary. Asturian cider is certainly that. Ten years ago, the only cider I found in Seattle markets, and organic co-ops at that, was Basque sagardoa (...

I agree cider is back in fashion here on the east coast of the US. Here in DC, they serve it at Estadio, a popular hangout on a resurgent 14th St NW. The Trabanco Pomar costs $30 at this place, with the regular Asturian hard Trabanco cider at $22. There's also a Basque sagardoa (cider, in euskara) a...

The New York Times featured 'Asturianos', a mom-and-pop kind of restaurant in Madrid that serves Asturian fare, in the Travel section on Sunday. Never been, but for those visiting Madrid, it might be worth an escapade (ain't cheap at $126 for two, so you may want to wait to splurge in AST itself): h...

I think some of it is because the cultural differences awaken a sense of wonder and possibility in us that is irresistible. Marta, You should tell us where your grandfather is buried in Virginia. I'm just across the state line in DC, so I could do a bit of research on your family. Glad we got that ...

I was also a bit confused with Marta's usage of the word football . Initially, I thought she meant introducing American football to Aviles in the early 20th century. But if there was a goalkeeper, it had to have been soccer. So weren't people already playing soccer in Aviles at the beginning of the ...

Very interesting website, Bob. Their consumer guide debunks the myth about Spanish saffron being the best. It looks like the best stigmas do indeed come from northern Iran, which is behind 95% of world output. I guess trade sanctions against Iran do not include saffron, which is great. The other ite...