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COOKING WITH WHAT YOU’VE GOT Motsiyas is one of my favorite dishes and a traditional one here on Guam, yet I have no recollection of it being served in my childhood home. I imagine the reason I can’t remember ever eating this dish while growing up is because, with nine kids and the proliferation of canned goods in the cupboards of the early 1960s, my mother dismissed the individually wrapped morsels as just too time consuming to prepare. The first time I actually tasted this dish was when I returned to the island in the 80s. It was at San Dimas Fiesta in the southern village of Malesso and after just one bite from the greasy tinfoil packet, I began my investigation—if you can call badgering old men for their recipes at parties an investigation. I visualized how one might prepare for this dish. I saw myself running to catch a wild chicken, and within only seconds of scurrying, I managed to twist its neck, slice through its quivering throat, and drain its blood into a cup as a pot of boiling water steamed, a reminder of my slow pace. This macabre fantasy was not my invention, but rather a memory. In 1960s Barrigada, walking home from elementary school, I passed a scene exactly as I described. Except it was a crooked old man, tall and lanky, sweating, with a cigarette in his mouth. He knocked the rooster against a post and twisted its neck right out of its misery. I ran from that grotesque scene as fast as I could, glimpsing a big black pot roasting over a tangantangan fire as I took one last peek through the leaves of a pink hibiscus bush. It didn’t occur to me that the recipe I would spend years seeking and countless hours perfecting had just happened upon me! Each time I prepare Motsiyas, some other memory come back as clear as the drops of water that roll gently on my face off of the leaves I pick early in the morning to ensure freshness. As I begin the leaf gathering, washing and chopping, I wonder why the traditional preparation of the dish’s ingredients are gizzards, feet, livers, and all the undesirable parts of the chicken. And then, I ask myself why only the leaves. Why not the fruit of the pumpkin, or tomatoes? And stuffing them into the necks? I began to recollect the stories my Mom, Dad, my teacher Mrs. Antonia Perez at San Vicente School, stories during the days of the Japanese Occupation in 1941 till the Liberation in July 21 st 1944. The one story that stirs as I cook this dish is of Mrs.Antonia Perez’s. She began with how as a 9 year old, she walked around with one red shoe, because she found only one, and thought that it was better than none, most exiting still, that it was patented red and can easily slip her right foot in. The story of the war told through the eyes of when she was that little girl, remained so, despite that now she’s my teacher. As I listened, all ears, feelings of pain welled inside of me. It is the cruelty she elaborated on as the soldiers paddled away at children, women, and old men’s back to execute the perfect vegetable and fruit gardens, food for the Japanese army.

Chronological resume Edward B

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Page 1: Chronological resume Edward B

E D W A R D R . B R O W N 10141 S. St . Lawrence | C hicago, Il | 7 7 3-876-8899 | EdwardB7 62 @gmail.com

O BJEC TIVE

Customer service professional, focused on greeting all customers in a friendly and welcoming manner. Seeking

added responsibilities to help operations run smoothly. Customer service worker with exceptional interpersonal

skills. Crew member offering a positive attitude and flexible schedule. Works well independently or with other

team members. Dedicated food service worker, proficient in customer service, food handling, preparation , and

Point of Sale (POS) transactions. Seeking customer service position with opportunities for advancement in

man ag ement.

SKILLS PRO F ILE

Thrives in fast paced environments

Lifts and carries up to 185 lbs.

Courteous and professional demeanor

Self-motivated

Honest, trustworthy and punctual

Leadership skills

Dedicated team player

EMPLO YMENT H ISTO RY

Package Handler , FedEx Gr ound 10/14/2013 — 3/14/2014

Champaign, Il

Receive oral instructions to determine work assignments or material or equipment needs

Unload ship cargo, using winches or other hoisting devices

Carry needed tools or supplies from storage or trucks and return them after use.

Direct spouts and position receptacles, such as bins, carts, or containers so they can be loaded

C ook, Buffalo Wild Wings 4/8/2013 — 6/13/2014

Champaign, Il

Provided professional, friendly and engaging service Followed all safety and sanitation policies when handling food and beverage to uphold proper health standards Routinely cleaned work areas, glassware and silverware throughout each shift Developed and maintained positive working relationships with others to reach business goals

7/14/2012-10/15/2012

EDUCATION GED: RO TC

Lincoln's C hallenge Academy - Rantoul, Il

Accomplished 125 hours in GED Exam Prep. Training

Completed Parkland College CIS 101 (4 credit hours) Completed 40 hours of Individual and Team Drill & Ceremony Awarded 5 ribbons for academic achievement on GED Exam Passed the Presidential Physical Fitness Test Ap p o in ted t o Studen t Team L eader and St udent Squ ad Leader Completed 40 hours of community service

Page 2: Chronological resume Edward B