Issuu on Google+

World Languages and Cultures Visita al mueso

Newsletter: April 2013

Special points of interest:  A Visit to the Museum  Upcoming events in the Department of World Languages and Cultures  Spanish and German student contributions

El miércoles pasado nuestra clase fue al museo en ASU. Vimos muchas cosas y aprendimos mucho también. No hay muchas escuelas que tienen museos como el de ASU. Es un aspecto positivo de la universidad aquí. Mi parte favorita del museo era la parte sobre los indígenas. Arkansas tiene una historia muy relacionada con los indígenas. También se asocia con Latinoamérica, porque hay muchos de los indígenas que vinieron aquí de allí. Vi muchos artefactos que

los indígenas usaban para en su vida diaria. Vi cerámicas, pieles de animales y herramientas. Las cerámicas las usaban para cocinar, llevar agua y comida, y también era una forma de arte. Las pieles de los animales las usaban como ropa y para calentarse durante el invierno. En síntesis, este fue un buen día y aprendimos mucho.

- Tyler Durham, Spanish Tutor

Inside this issue: A Visit to the Museum

1

Conversation Tables

2

Film Schedule Cultural Enrichment Sessions

3

4-5

Spanish Student Contributions—Food

6-7

Spanish Student Contributions—Food

8

German Student Contributions—Food

9

Spanish Student Contributions

10-11

Tutoring Schedule

12

A Visit to the Museum This past Wednesday, our class went to the museum at ASU. We saw a lot of things and learned a lot as well. There are not a lot of schools that have museums like that of ASU. It is a positive aspect of the university here. My favorite part of the museum was the part about the Indians. Arkansas has a history very related to the Indians. We can also associate it with Latin America because there are a lot of Indians that came here from

there. I saw a lot of artifacts that the Indians used for their daily life. I saw ceramics, animal skins, and tools. The ceramics were used to cook, to carry water and food, and they were also a form of art. The animal skins were used as clothing in order to keep warm during the winter. To put it shortly, it was a really great day and we all learned a lot. - Tyler Durham, Spanish Tutor


Page 2

World Languages and Cultures Activities Color Guide: French German Spanish

April 2013 Sun

Mon

Tue

Wed

Thu

Fri

Sat

1

2

3

4

5

6

Tertulia @ 2, The Edge

FMN - Mon oncle @ Stammtisch @ 12, 6:30 W Auditorium the Edge

Cultural Enrichment: Europe @ 6:30 @ Auditorium

Spanish @ the Pub8

10

11

Le Cercle Francais @ 5, The Edge

7

8

9

Le Cercle Francais @ 5, The Edge

14

15

SMN - Los viajes del viento @ 6:30 W Auditorium

Tertulia @ 2, The Edge

Spanish @ the Pub8

16

17

18

Tertulia @ 2, The Edge

Spanish @ the Pub8

Le Cercle Francais @ 5, The Edge

12

13

Stammtisch @ 12, the Edge

20

19 Stammtisch @ 12, the Edge

Cultural Enrichment: Costa Maya @ 6:30 W Auditorium

21

22

23

Le Cercle Francais @ 5, The Edge

28

24

25

Last day to drop or withdraw Tertulia @ 2, The Edge

29

30

Last day of classes

Study day

Spanish @ the Pub8

26

27

Stammtisch @ 12, the Edge

Conversation Tables in Wilson 317

Spanish In addition to Tertulia at The Edge on Wednesdays, there are conversation tables for Spanish students at the elementary and intermediate levels throughout the week. Advanced students in the Spanish Internship host the “Charlas” and plan fun activities and conversations that you can attend to immerse yourself in the Hispanic culture and advance your communication skills.

German German students have two opportunities to join conversation tables. Stammtisch is held every Friday at The Edge, and our new German tutor, Stefanie, now hosts Gespräch on Wednesdays in the Multimedia Center in Wilson 317.

French French students can join Dr. Johnson at the Edge on Mondays at 5pm for Le Cercle Française. Additionally, Shine tutors French in the Multimedia Center in Wilson 317 on Wednesdays and Thursdays. Check out the back page for the schedule of tutoring hours!


Page 3

French Movie Night: Thursday, April 4, 2013 Le cerveau (The Brain) The Brain (Le Cerveau) is a tongue-in-cheek caper film with more twists and turns than a rural Oregon highway. David Niven plays The Brain, so named because it was he who mapped out the British Great Train Robbery (it says here). Now The Brain plans to lift a fortune in NATO money, which is being shipped by train from France to Belgium. Complicating matters are a pair of free-lance thugs (Jean-Paul Belmondo and Bourvil), who hope to steal The Brain's plans and claim the money for themselves. A plot device derived from The Lavender Hill Mob involves a 50-foot replica of the Statue of Liberty. An amusing closing-credits bit caps this exhilarating exercise. ~ Hal Erickson, Rovi

Wilson Hall Auditorium, Room 211 6:30 pm

Spanish Movie Night: Tuesday, April 9, 2013 Los viajes del viento (The Wind Journeys) For most of his life, Ignacio Carrillo traveled the villages of northern Colombia, playing traditional songs on his accordion, a legendary instrument said to have once belonged to the devil. He eventually married and settled in a small town, leaving the nomadic life behind. But after the traumatic death of his wife, he vows to never play the accursed accordion again, and embarks on one last journey to return the instrument to its rightful owner. On the way, Ignacio is followed by FermÃ-n, a spirited teenager determined to become his apprentice. Tired of loneliness, Ignacio accepts the young man as his pupil and together they traverse the vast Colombian terrain, discovering the musical diversity of Caribbean culture. Hardened by a life of solitude, Ignacio tries to discourage FermÃ-n from following in his footsteps, but destiny has different plans for them. - Written by Los Angeles Latino Film Festival “The film’s graceful cadences build unerringly to a largely silent climax” - Ian Craig, The Caribbean Review of Books, September 2010

Wilson Hall Auditorium, Room 211 6:30 pm


Page 4

A Cultural Enrichment Session Learn about: ASU led Europe Tour Programs

Would you like to learn more about Europe? Find out what it’s like through the experiences of a fellow student! ASU student Tyler Long will share stories and photos from his experience on the WLC Europe Tour Program 2012. This session will include an introduction about Tyler, Tyler’s presentation about his study abroad experience, and a question-and-answer session. Open to all World Languages and Cultures students - German, French, and Spanish!

April 3, 2013 @ 6:30 pm Wilson Auditorium


Page 5

A Cultural Enrichment Session Learn about: Costa Maya and las Ruinas de Tulum

Would you like to learn more about the Mexican coastline and the Mayan culture? Join instructor Stephanie Bates as she describes her January 2012 visit to the beautiful YucatĂĄn peninsula in MĂŠxico. She will give a presentation about her trip to Costa Maya, including the fishing village of Mahahual, and to the impressive seaside Mayan ruins of Tulum. Tulum was one of the last cities inhabited and built by the Mayans and is one of the best-preserved coastal Maya sites. The presentation will include plenty of photos as well as an open question-and-answer session. Following this presentation, be sure to join Srta. Bates and other ASU World Languages and Cultures faculty members at Spanish at the Pub (Cregeen's in downtown Jonesboro)!

April 18, 2013 @ 6:30 pm Wilson Auditorium


Student Contributions—Learn About Food!

Page 6

Bellys Cox—El Vigorón una comida típica de Nicaragua Este apetecible representante de la gastronomía nicaragüense consiste en una mezcla de yuca cocida, chicharrón de cerdo y una ensalada preparada a base de tomates, repollo, vinagre y sal al gusto lao cual se encarga de darle la sazón inigualable. Esta comida es muy famosa en todo el país de Nicaragua porque es muy fácil de preparar. Sobre el origen de este plato hay una creencia muy generalizada que proviene de la ciudad de Granada y que fue inventado a inicios del siglo XX. No obstante, investigaciones serias nos indican que su origen se remonta muchos años antes y no precisamente en la Gran Sultana. Según Jaime Wheelock Román, en su libro La comida nicaragüense, el chicharrón con yuca es una comida que tiene sus orígenes en los obrajes y laboríos de añil de las ciudades de Nicaragua como Rivas, Nandaime, La Paz Centro y Nagarote, en donde se mantenían cantidades considerables de esclavos. Aquí es importante aclarar que no se trata de un plato que aparece como una reminiscencia de la gastronomía de los países africanos de donde eran originarios los esclavos sino como una alternativa de costo eficiencia, tal como lo expresaría algún economista, contemplada por los explotadores, dueños de esos centros de producción, que trataban de asegurar las energías de sus esclavos mediante una alimentación lo más barato posible. En este sentido, el chicharrón constituía en aquel tiempo un subproducto casi de desecho que por lo tanto tenía un precio bastante reducido y la yuca que se plantaba en todo esa región del Pacífico, con cosechas generosas, también constituía una alternativa que con un bajo precio proporcionaba proteínas y calorías suficientes. Así pues, por mucho tiempo, estos esclavos se acostumbraron a esta combinación, de tal manera que al momento de su liberación y desplazamiento hacia las diversas regiones del país, el chicharrón con yuca quedó como un alimento que formaba parte de su dieta regular. La preparación de un buen Vigorón es todo un arte aunque se considere fácil de preparar. Todo comienza con la selección de la yuca, pues hay que ser un conocedor de este tubérculo para saber cuál es el óptimo para el propósito, pues su presentación debe reflejar que la misma no sea vieja, ni haya sido maltratada en su manejo y para el conocedor basta una revisión de la consistencia y color del extremo para saber su calidad. Así mismo, se requiere de cierta experiencia para calcular el tiempo de cocción de la yuca, de manera que llegue a “reventar” debidamente. De la misma forma, el chicharrón debe ser preparado de manera que quede crujiente y que lleve una cantidad generosa de carne, en este sentido, el estilo de preparación del chicharrón granadino se presta de manera óptima para este propósito. Entonces, es importante resaltar que el chicharrón en Nicaragua es igual que el chicharrón mexicano, consistente en la piel de cerdo frita, con la variante que el primero mantiene la carne que lleva debajo de la piel. En un plato cubierto por una parte de una hoja de plátano, se coloca la yuca cocida, el chicharrón y la ensalada de repollo y tomate. Para servir a 5 o 8 personas se necesitan:  

2 lb. de Yuca

1 lb. de Chicharrón Para la ensalada:

 

1 Repollo pequeño 2 Tomates pequeños

El repollo se pica fino. El tomate se corta en cuadritos. Se preparan con vinagre, sal y pimienta al gusto. La yuca se cocina y después se corta en pedacitos pequeños. En un plato se ponen los pedacitos de yuca luego unos pedazos de chicharrón y la ensalada encima de todo. En Nicaragua se puede comer Vigorón cada vez que hay una fiesta cultural y se encuentra en las ventas callejeras, algunas familias lo preparan para celebrar festones tradicionales como Bautizo, Primera Comunión, Cumpleaños y a veces hasta casorios haciendo de esta comida una tradición nicaragüense.


Student Contributions—Learn About Food!

Page 7

Bellys Cox—Vigorón, a typical food of Nicaragua This dish is representative of the Nicaraguan gastronomy and consists of a mixture of cooked yucca, pork cracklings and salad prepared with a tomato base, cabbage, vinegar and salt to taste, resulting in its unmatched flavor. This dish is very famous in all of Nicaragua because it is easy to prepare. There is a very generalized belief that this dish came from the city of Granada and that it was invented at the beginning of the 20th century. None the less, serious investigations indicate that the origin goes back to an even earlier time, and not precisely in the Gran Sultana. According to Jaime Wheelock Roman, in his book ‘Nicaraguan Food’, cracklings with yucca is a food that has its origins in the work places and labor of the cities of Nicaragua like Rivas, Nandaime, downtown La Paz and Nagarote, where considerable quantities of slaves were maintained. Here it is important to clarify that it is not about a dish that seemed reminiscent of the gastronomy of the African countries where the original slaves were from, but rather, about a cost effective alternative food, as some economist express, contemplated by the owners/exploiters of these centers of production, that tried to assure the energy levels of the slaves by using as cheap a food source as possible. In this sense, the cracklings constituted at that time a bi-product otherwise discarded, and therefore had a quite reduced price. Generous crops of yucca were planted in all of this region of the Pacific and also constituted an alternative food source with a low price proportioned with sufficient protein and calories. For a long time the slaves were so accustomed to this combination of food that in the moment of their liberation and displacement to the diverse regions of the country, cracklings with yucca continued to form part of their regular diet. The preparation of a good Vigorón is an art, even though it is considered easy to prepare. Everything begins with the selection of the yucca, because one must have knowledge of this tuber to know which is optimum for the purpose. Its presentation must reflect that the yucca is not old, or that has not been mistreated in handling. For the connoisseur, the review of the consistency of the color of the end of the yucca will tell the quality of flavor. Likewise, it requires experience to know how long to cook the yucca, in a manner that ‘bursts’ the tuber properly. In the same manner, the cracklings should be prepared in a way that they stay crunchy and that has a generous quantity of meat; in the same sense the style of preparation of the Granadian cracklings optimally lends to this purpose. Then it is important to highlight that the cracklings in Nicaragua are the same as the Mexican cracklings, consisting of the fried pork skin, with the difference that the Nicaraguan crackling contains meat under the skin. In a dish covered with a plantain leaf, you place the cooked yucca, the cracklings and the cabbage and tomato salad. To serve between five and eight people you will need:  2 lb. yucca  1 lb. cracklings For the salad:  1 small cabbage  2 small tomatoes

The cabbage is chopped fine. The tomato is cut in quarters. It is prepared with vinegar, salt and pepper to taste. The yucca is cooked and then cut into small pieces. On a plate you place the small pieces of yucca, the cracklings, and on top of all, the salad. In Nicaragua you can eat Vigorón every time there is a cultural party and you can find it in the street shops. Some families prepare it to celebrate traditional holidays like baptism, first communion, birthdays and sometimes weddings, making this food a Nicaraguan tradition.


Page 8

Spanish Student Contribution— Learn About Foods Eileen Bufano - Alimentos de los Americas Muchos asumen que casi todos los alimentos que están disponibles en nuestros supermercados han sido siempre accesibles. No es Cierto! Salsas italianas con base de tomate precolombinas? No es posible! Los tomates no estaban disponibles en ese tiempo. Postres de chocolate decadente para los monarcas Europeos? Los granos de cacao no eran conocidos en

Europa en ese época! Muchas de las frutas y los vegetales comunes hoy en día tenían sus origines en las Américas, y no eran conocidos en los tiempos anteriores a los viajes colombinos de descubrimiento. Estos alimentos incluyen los tomates, patatas, maíz, café, cacao, pina, papaya, chili, aguacate, vainilla, cacahuetes….y la lista

continua. Estos alimentos cultivados por los pueblos indígenas de las Américas fueron introducidos a los países del viejo mundo por España. Como resultado, la variedad de las frutas y vegetales del mundo fueron expandidos, difundiendo la cultura de las Américas en otros países a través de las cocinas tradicionales.

Eileen Bufano - Foods of the Americas Many assume that most of the foods available to us in our local supermarkets have always been attainable. Not true! Pre-columbian tomato based Italian sauces? None! Tomatoes were not available at the time. Decadent chocolate desserts for the European monarchs? Cocoa beans were not known in Europe at that time! Many of today’s common fruits and vegetables had their origins

in the Americas, and were not known before the time of the Columbian voyages of discovery. These foods include tomatoes, potatoes, corn, coffee, chocolate, pineapple, papaya, chili pepper, avocado, vanilla, peanuts….and the list goes on. These food products grown by the indigenous peoples of the Americas were introduced to old world countries by Spain. The

variety of fruits and vegetables throughout the world was subsequently expanded, spreading culture of the Americas into other lands through enhancement of traditional cuisine.


Page 9

German Student Contributions—Learn about German Foods Casey Spencer: Zweitschgendatschi Zweitschgendatschi is a plum yeast tarte. It is a traditional German recipe. The Zwetschgen is a type of plum that is used in German and Austrian cooking. They are smaller than the plums Americans are accustomed to using and are more of an oval shape. Ingredients: 1.5 oz/42 g of fresh yeast or 1 sachet

dried yeast 1 cup/ 8 fl oz/ 0.25 l of milk, lukewarm 2/3 cup/ 5 oz/ 150 g of fine sugar 3 ¾ cups/ 18 oz/ 500 g of all purpose

flour A pinch of salt 1 egg 1 stick/ 4.5 oz/ 125 g of unsalted

butter, soft at room temperature 4-5 tbsp bread crumbs 3 lbs/ 1,5 kg of plums (Zwetschgen

plums), halved and pitted 3 tbsp of sugar mixed with 3 tbsp

cinnamon

Preparation: 1. If using fresh yeast, pour the milk in a bowl and dissolve the yeast in it. Beat in the sugar. Let it sit in a warm environment for about 15 mins for the mix to set. In another bowl, mix the flour and salt. Add the yeast mixture or dried yeast and milk, the butter and the egg. Knead the dough for about 5 mins in a mixer with the knead hook attachment or 10 mins by hand. If the dough seems too sticky add a little bit more flour and knead until mixed well again. 2.Place the dough in a bowl and cover with a clean towel. Let the dough rise in a warm environment for about 1 to 1 ½ hour until it has almost doubled in size. 3.Preheat conventional oven to 390⁰ F/200⁰ C. 4.Roll the dough with a rolling pin on a lightly floured surface to the size of the baking pan being used. Use a deep enough pan to accommodate the plums. The plums juices could ooze out during baking if the pan is not deep enough. 5.Grease the baking pan with butter and sprinkle with flour, or line the pan with parchment paper. Place the dough on the pan. Use your palms to stretch the dough to all the edges of the pan. Sprinkle the dough with the breadcrumbs. The breadcrumbs will absorb some of the plum juices. Let it rise a little more for about 1015 mins. Place the plum halves on top of the dough (skin side down) in a pattern resembling roof tiles. Sprinkle half of the sugar/cinnamon mixture over the plums. 6. Bake on the middle rack for about 45 mins. 7.After removing the tarte from the oven, sprinkle the rest of the sugar/cinnamon mixture over the tarte. Let cool. 8.Traditionally topped with whipped cream before serving.

Deutscher Zwiebelkuchen "Zwiebelkuchen” is an onion pie from Swabia, in south-central Germany. It is a special time of year, in the fall, when the mom & pop winemakers will open a Besenwirtschaft in their barn or garage. They serve the new wine, fresh Zwiebelkuchen, and perhaps some Wurst, for a minimal fee. A few tables are set up, and they are open when they have time to serve. To indicate they are serving, they will hang a straw broom (der Besen) over the doorway. A similar dish exists in the French Alsace region. There it is called “Flammkuchen”. (Die Flamme = the flame, like a Pizza) Ingredients: 4 large onions, sliced 4 or more slices bacon, cubed

Preparation: First, cut the onions and dice the bacon, then fry them together in a pan with the salt, pepper, and caraway seeds. Spread the rolled out yeast dough first with a layer of sour cream, then with the onion mix.

Sour cream 1/2 teaspoon salt and pepper 1/2 teaspoon caraway seed Yeast dough for a single crust (Kroger premade yeast bread dough, follow directions, or make your own)

Let back for at least 20 – 30 minutes in preheated oven. The Zwiebelkuchen needs to be nicely browned and crunchy. Serve hot!


Spanish Student Contributions

Page 10

Victoria Childress—Influencia de una maestra de español Casi todas personas tienen una memoria buena de un profesor o una profesora que les enseña durante sus días escolares. Recuerdan estas personas porque tienen un impacto en sus vidas en una manera buena y esta memoria permanece para siempre. La mujer, Araceli Johnston, sin duda es recordada por sus esfuerzos de enseñar a los estudiantes con una pasión incansable. Ella influye a mucha gente y ellos son personas mejores a causa de su enseñanza dedicada. Ella pasa tanto tiempo ayudando a los niños en sus clases y, debido a su pasión para enseñar y apoyar a los niños durante sus caminos de la vida, es una mujer excepcional. Nace en Mexicali, Baja California, de padres mexicanos. Aunque es de México, viene a Arkansas en 1979 con su esposo estadounidense, Tony. Hace diez años que esta mujer trabajadora enseña la lengua española. Ésta mujer trabajadora enseña la lengua de español por diez años y todavía está enseñando en Little Rock Christian Academy. Araceli Johnston sigue su sueño de impactar las vidas de todos sus estudiantes cada día, venciendo los obstáculos que hay con confianza estable. Se describe como una mujer honesta, leal, y organizada. Demuestra estas características buenas cuando ayuda a sus estudiantes cada día. Cuenta que disfrute cuando sus estudiantes realmente están aprendiendo y produciendo español con interés. Le

parece un milagro! Explica que siempre tiene la meta de crear otras actividades que sean mejores para la aprendizaje de ellos. Ella cree que las actividades mejores son las que involucran conversaciones porque pueden practicar y traducir: habilidades que son importantísimas en la comprensión del español. De este modo, ellos pueden hablar sin planear. Mucho del tiempo, los alumnos aprenden solo un grupo de palabras relacionadas con un tema como “la casa”, “la comida”, “la ropa”, “los negocios”, o “los viajes”. Todo esto es muy bueno y es una guía para los alumnos, pero cuando empiezan a hablar de sus fines de semana, la salud de sus padres, o de planes futuros sin planear es increíble y muy alentador para Araceli. Además de enseñar en la escuela y hacer cosas relacionadas con su trabajo, a Araceli le gusta hacer excursionismo con su esposo. Washington Trail en Arkansas es su sendero favorito. Van allá y caminan por los senderos, parando para hacer picnic durante el tiempo. Araceli dice, con una sonrisa, que son como citas con Tony y se divierten mucho. Pasan la noche en hamacas y caminan por los senderos el próximo día. Son buenos tiempos para relajarse y divertirse durante el año. Cuando vuelven, ella empieza su diaria rutina otra vez, pero no es malo porque le encanta enseñar! Araceli no solo ayuda a los niños en su comunidad a través de

enseñar, sino que también ayuda a los niños en otros países. Ahora, apoya a una misionera en Columbia que tiene un orfanato y ella invierte en esta mujer al darle dinero cada año para que ella pueda continuar su ministerio. Esta es una causa en que cree mucho. Dice que se imagina a los niños pobres que están en las calles, sufriendo, y siente en su corazón que es la injusticia. Cree que es importante ayudar y ser las manos de Dios en las vidas de estos niños. Araceli también quiere ser las manos de Dios en las vidas de sus hijas: Brittany Grace y Stacey. Afirma que trata de influir a sus hijas en una buena manera para que obedezcan y honren a Dios siempre. Esta es una meta importante para ella porque cree que Dios la hace responsable para ellas y necesita hacer lo mejor para Brittany Grace y Stacey. Araceli tiene muchos logros que espera alcanzar. Pero las metas que son imprescindibles para ella son la enseñanza de español a los alumnos en la escuela, influirlos en una manera positiva, glorificar a Dios en su vida, ayudar a los huérfanos, y e instruir a sus hijas. Para ella, estos son sus milagros que puede ver durante su vida milagros maravillosos. Ella es un ejemplo excepcional para seguir y, a través de su ministerio y trabajo con los alumnos, muchas vidas son cambiadas. Si se siguieran su ejemplo bueno de ser trabajadora, generosa, divertida, fiel, y esperanzadora, habrá muchas personas en el mundo que trabajarán para el bien de la comunidad con corazones llenos de respeto y amor por otra gente.


Spanish Student Contributions

Page 11

Victoria Childress — Influence of a Spanish Teacher Almost everyone has a fond memory of a professor that taught them during their school days. They remember these people because they have a positive impact on their lives and this memory remains forever. The woman, Araceli Johnston, without doubt is remembered for her efforts in teaching students with an untiring passion. She influences many people and they are better people because of her dedicated teaching. She spends so much time helping the children in her classes, and owing to her passion for teaching and supporting these children during their walks of life, she is an exceptional woman. She was born to Mexican parents in Mexicali, Baja California. Even though she is from Mexico, she comes to Arkansas in 1979 with her husband, Tony. This hardworking woman has been teaching the Spanish language for ten years and still teaches at Little Rock Christian Academy. Araceli Johnston follows her dream of impacting the lives of all of her students every day, overcoming obstacles with stable confidence. She describes herself as honest, loyal, and organized. She demonstrates these good characteristics when she helps her students each day. She says that she enjoys it when her students really are learning and producing Spanish with interest. It seems like a miracle to her! She explains that she always has the goal to create other activities that would be better for their learning. She believes that the best activities are the ones that involve conversations because they can practice and translate: abilities that are really important in the comprehension of Spanish. In this way, they can speak without planning. Much of the time, the students only learn a group of related words with a theme like “the

house”, “food”, “clothes”, “business”, or “trips”. All this is good but and it’s a guide for the students, but when they begin to speak about their weekends, their parents health, or future plans, it’s incredible and very rewarding for Araceli. In addition to teaching at school and doing other things related to her work, Araceli likes to go sightseeing and hiking with her husband. Washington Trail in Arkansas is her favorite hiking trail. They go there and hike, stopping for a picnic along the way. Araceli says, with a smile, that they’re like dates with Tony and they have a lot of fun. They spend the night in hammocks and hike some more the next day. They’re great times to relax and have fun during the year. When they get back, she begins her daily routine once again, but it’s not bad because she loves to teach! Araceli not only helps the children in her community through teaching, but she also helps children in other countries. Right now, she supports a missionary in Colombia who has an orphanage there and she invests in this woman by giving money each year so that she can continue her ministry. This is a cause that she really believes in. She says that she imagines the poor children in the streets, suffering, and knows in her heart that this is injustice. She believes that it’s important to help and to be the hands of God in the lives of these children. She also wants to be the hands of God in the lives of her daughters: Brittany Grace and Stacey. She affirms that she tries to influence her daughters in a positive way so that they will always obey and honor God. This is an important goal for her because she believes that God has made her responsible for them and she needs to do what’s best for Brittany Grace and Stacey. Araceli has many goals that she hopes to accomplish. But the essential goals for her are teaching Spanish to the students at school, influence them in a positive way, glorify God in her life, help the orphans, and instruct her daughters. For her, these

are miracles that she can see throughout her life - amazing miracles. She is an exceptional example to follow and, through her ministry and work with students, many lives are changed. If they follow her good example of being hardworking, generous, fun, faithful, and hopeful, there will be many people in the world that will work for the good of the community with hearts full of respect and love for others.


World Languages & Cultures ASU-Jonesboro Wilson Hall, room 220 P.O. Box 2400 State University, AR 72467

To stay up to date with World Languages and Cultures, check us out on Facebook!

Phone: 870-972-3887 Fax: 870-972-3927 E-mail: languages@astate.edu

Educating multilingual leaders, enhancing their understanding through a multiplicity of cultural perspectives, and enriching their lives through cross cultural exchange.

We’re on the web! http://www.astate.edu/college/humanitiesand-social-sciences/departments/languages/

Multi Media Center Spring 2013 Tutoring Schedule – Wilson Hall 317 Wednesday

Thursday

Friday

Closed

Spanish French

Closed

Spanish

Spanish

Spanish

German Spanish

Spanish

German Spanish

German Spanish French

Spanish

German Spanish

2-3pm

German Spanish

German Spanish

German Spanish French

Spanish

Closed

3-4pm

German Spanish

Spanish

German Spanish French

German Spanish

Closed

4-5pm

German Spanish

Spanish

German Spanish French

German Spanish

Closed

5-6pm

Spanish

Spanish

Closed

Closed

Closed

Time

Monday

11-12pm

Closed

12-1pm

Spanish

1-2pm

Tuesday Spanish


WLC Newsletter, April 2013