AETNA HISPANIC CALENDAR 2008 & 2009

sa borear

taste

cook ove l amor familia

cocinar PARA ORDENAR CALENDARIOS:

My Grandmother’s Recipes

Recetas de mi Abuela

CREDITS

Los calendarios están a la venta por $4 cada uno. El dinero recaudado de la venta de los calendarios será destinado a la Fundación DiversityInc.

Produced by Aetna Inc. Project Manager Peggy Garrity

Si desea un calendario, por favor envíe un cheque, pagadero a Aetna, a: Aetna Hispanic Calendar Corporate Communications, RW3H 151 Farmington Avenue Hartford, CT 06156-3213 Teléfono: 860-273-0509 Fax: 860-273-6675

Project Assistants Myrna Blum Sharon Valechko Creative Development Pita Communications LLC Rocky Hill, Connecticut

TO ORDER CALENDARS: Creative Director Lisa Santoro

Additional calendars are available for $4 each. Proceeds from calendar sales will benefit the DiversityInc Foundation.

Writer Emily Cretella

To order, please send a check, payable to Aetna, to: Aetna Hispanic Calendar Corporate Communications, RW3H 151 Farmington Avenue Hartford, CT 06156-3213 Phone: 860-273-0509 Fax: 860-273-6675

Designers Lisa Santoro Meghan Grady Photography Alan Grant Digital Creations LLC

SPECIAL THANKS:

Printer Allied Printing Services, Inc. Manchester, Connecticut

Aetna Hispanic Employee Resource Group Raymond Arroyo Martin Castro Miguel Centeno Florentino Colon Jane Condron Lisette Crespo-Ortiz Sharon Dalton Hannah Dee Denise Earlington Marilda Lara Gándara Nohemi Lopez Jose Munoz Federico Preuss Tom Stecko Rachel Vorobyev Dawn Williams

00.00.905.0 A (8/08)

© 2008 Aetna Inc.

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La Cocina y la Cultura: Una Mensaje de Rita Moreno He tenido una vida encantadora…



Pero cuando recuerdo mi infancia, pienso en las numerosas luchas y obstáculos que debí superar. Fue un largo camino el que me tocó recorrer, desde aquella pequeña aldea en Puerto Rico hasta la vida que ahora disfruto.

Apenas tenía 5 años cuando, con mi madre, emigramos desde Puerto Rico. Fueron momentos difíciles: éramos pobres y vivíamos en un pequeño apartamento en la ciudad de Nueva York. Al no hablar inglés, los primeros años de escuela fueron una pesadilla, ya que los otros niños se burlaban de mí y de mi acento. Pero para mitigar el sufrimiento me refugié en la actuación y comencé a actuar en frente de mis amigos y familiares, quienes me apoyaron y me dieron felicidad. Como demostré ser talentosa desde muy pequeña, mi madre trabajó muy duro para que yo pudiese tomar clases de danza... hasta que fui descubierta por un cazatalentos de Hollywood. Gracias al director de MGM Studios, firmé un contrato para trabajar, y desde entonces he actuado en alrededor de 50 películas.

Además, he tenido la suerte de recibir todos los prestigiosos premios del mundo del espectáculo. Hace poco, en una ceremonia en la Casa Blanca, recibí la Medalla Presidencial de la Libertad por mis años de servicio comunitario, el honor civil más alto que este país otorga a un ciudadano. Pero todo esto no es lo que define mi existencia. Mi familia y mis amistades son mis prioridades: ellos enriquecen mi vida y le dan verdadero sentido. Leonard, mi esposo desde hace 43 años, y yo sentimos un amor incondicional por nuestra pequeña familia, que llena nuestros corazones con alegría y felicidad absoluta. Me encanta cocinar, y la cocina es el lugar destacado de nuestra casa. Un placer especial se genera cuando preparas una cena para los amigos, reunidos en la cocina a charlar y a disfrutar de los aromas de las diferentes preparaciones, que frecuentemente reflejan mi patrimonio caribeño.

Yo preparo mis comidas con cuidado y criterio ya que soy consciente del terrible aumento de la diabetes en las comunidades hispana y afroamericana, así como de los problemas de obesidad en nuestra población. Orgullosa de mi ascendencia y tradiciones hispanas, decidí participar en el Calendario Hispano de Aetna. Espero que les sirva para recordar las fechas importantes de sus vidas y que les ayude a reafirmar el orgullo de llevar consigo el patrimonio hispano.



– Rita Moreno, nacida en Humacao, Puerto Rico, es una premiada actriz y artista hispanoamericana que ha disfrutado de una próspera carrera durante más de seis décadas.

Cooking and Culture: A Note from Rita Moreno

Rita Moreno

En celebracion de la comida, recetas familiares y tradiciones; para mantener la vitalidad de las culturas hispanas. Celebrating food, family recipes and traditions; keeping Hispanic cultures vibrant.

Tradiciones c on un Toque Saludable Traditions with a Twist

I have led a charmed life.



When I think back on my early childhood, I reflect on the many struggles and obstacles that I encountered on that very long road that took me from a small village in Puerto Rico to the life I now enjoy.

Como dietista acreditada, soy consciente de la importancia que tiene la nutrición saludable como parte de nuestra vida diaria. Como hispanoamericana, también sé que algunos de mis recuerdos más agradables provienen de cuando horneaba pan con mi abuela y cocinaba con mi familia en los días festivos. Por eso, mi meta es ayudar a darle un toque saludable a la cocina latina tradicional.

My mother and I emigrated from Puerto Rico when I was 5 years old. Those early years were difficult. We were very poor and lived in a small apartment in New York City. Since I spoke no English, the early school years were a nightmare. Other children made fun of me and my accent. I found my happiness in performing for friends and relatives. Because I showed early talent, my mother worked very hard so I could be given dance lessons. I was discovered by a Hollywood talent scout and was signed by the head of MGM Studios to a Hollywood contract. I made some 50 films over the past 50 years. I was fortunate enough to have been awarded all the prestigious show business awards. Recently, at a White House ceremony, I was given the Presidential Medal of Freedom for my years of community service. It is the highest civilian award that this country bestows on a citizen. But all of this is not what defines my existence. My priorities are my family and the friends who enrich my life, and give real meaning to why I am here. Leonard, my husband of 43 years, and I are filled with unconditional love for our small family. They flood our hearts and souls with true joy and bliss. I love to cook, and the kitchen is the focal part of our house. Cooking represents the warm pleasure that involves the preparation of dinners for friends who congregate in the kitchen to talk and enjoy the aromas of dinner in progress, which frequently reflect my Caribbean heritage. Since I am mindful of the terrible increase of diabetes in the Hispanic and African American communities, as well as the problems of obesity in our population, I utilize care and good judgment in preparing our food. Because I am proud of my Hispanic background and tradition, I decided to become involved with the Aetna Hispanic Calendar. It is my hope that you will use the calendar to bring back memories of important dates in your life and serve as a proud reminder of your Hispanic heritage.

– Rita Moreno, born in Humacao, Puerto Rico, is an award-winning Hispanic American actress and performer who has enjoyed a thriving career for more than six decades.

linger Sylvia K

As a registered dietitian, I know how important it is to make healthful nutrition a part of everyday life. As a Hispanic American, I also know that some of my fondest memories are of baking bread with my grandmother and cooking with my family on holidays. So I have made it my goal to help put a healthful twist on traditional Latino cuisine. All foods can fit into a healthful lifestyle. The key is balance. We can still eat the traditional foods we love, but we can make simple modifications that will make a big impact on our health and the health of our families. Instead of using 1/2 cup of oil to fry tortillas, cook them with salsa. The true flavors come from the vegetables, the chiles, the garlic … not the oil. Throughout this calendar, I provide tips on how to make our favorite recipes more healthful. It doesn’t take much – and trust me, the flavors will still be there! By making small changes in your diet, you’ll see amazing changes in your mind and body. Plus, you’ll keep your family traditions alive for healthy generations to come.



Todos los alimentos pueden ser parte de un estilo de vida saludable. La clave es el equilibrio. Podemos seguir comiendo los alimentos que nos encantan, pero debemos hacer modificaciones sencillas que producirán un cambio drástico y positivo en nuestra salud y la salud de nuestras familias. En lugar de usar 1/2 taza de aceite para freír tortillas, cocínelas con salsa. Los verdaderos sabores provienen de los vegetales, de los chiles, del ajo... no del aceite.

En todo este calendario, les doy consejos para que nuestras recetas favoritas sean más saludables. No hace falta mucho, y confíe en mí, ¡seguirá degustando los sabores! Al hacer pequeños cambios en su alimentación diaria, usted verá cambios asombrosos en la mente y el cuerpo. Además, mantendrá sus tradiciones familiares vivas, para que las generaciones venideras sean más saludables.

– Sylvia Meléndez-Klinger, M.S., R.D., L.D.N., Founder of Hispanic Food Communications, Inc.

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hearty

sustancioso

Left to right: Dr. Leonard Gordon; daughter, Fernanda; and Ms. Moreno

“Este plato maravilloso y sabroso me trae recuerdos de mi niñez. Éramos pobres, pero siempre comíamos bien. Recuerdo cómo mamá lo preparaba y me llamaba para que la ayude a cortar las aceitunas. ¡Toda la casa se impregnaba de magníficos aromas! La receta rinde seis porciones, pero en aquellos tiempos, hacíamos todo lo posible para que rindiera aún más, ya que agregábamos más arroz, habichuelas y plátanos. Es un plato muy colorido, aromático y exótico, ¡basta con pensar en la combinación del sabor a ajo con el de los ingredientes dulces y salados! Es un plato ideal para cuando hay visitas, e incluso queda mucho más rico si se prepara uno o dos días antes y se refrigera”.



Picadillo

A Hearty Meat Dish

INGREDIENTES: 1/4 taza de aceite de achiote 1 cebolla grande, finamente picada 1 pimiento verde grande, sin semillas y finamente picado 2 dientes de ajo, finamente picados 1 ají picante fresco, rojo o verde, sin semillas y picado 2 lbs. de carne molida, bistec redondo (ó 1 lb. de solomillo molido con 1 lb. de lomo de cerdo molido)

“This wonderful, flavorful dish brings back memories of my childhood. We were poor, but we always ate well. I remember my Mama preparing it and recruiting me to slice the olives. The entire house was resonant with gorgeous smells! I indicate that the recipe serves six – but in those days, we would stretch the dish by utilizing more rice, beans and plantains. It’s a colorful, aromatic and exotic dish – just think of the combination of sweet, salty and garlicky! It’s a great company dish that only improves if you make it one or two days before and refrigerate.”

2 tomates grandes, pelados y picados, alrededor de 2 tazas 1/2 cdta. de comino molido Una pizca de sal (cuidado: las aceitunas y las alcaparras completan la sal necesaria) Pimienta negra fresca molida 1/2 taza de pasas de uva sin semilla 1/4 taza de aceitunas verdes rellenas con pimiento y picadas 1 cda. de alcaparras 1/2 cdta. de cilantro fresco

INGREDIENTS: 1/4 cup annatto oil 1 large onion, finely chopped 1 large green bell pepper, seeded and finely chopped 2 cloves garlic, finely chopped 1 fresh hot red or green pepper, seeded and chopped 2 lbs. ground round streak (or 1 lb. ground sirloin, 1 lb. ground pork loin)

INSTRUCCIONES: Caliente el aceite de achiote en una sartén grande; y cocine la cebolla, el pimiento, el ajo y el ají hasta que la cebolla quede tierna, pero no dorada. Agregue la carne y cocínela, siga mezclando y separándola hasta que pierda su color. Agregue los tomates, el comino, y la sal y la pimienta a gusto. Agregue las pasas, mezcle completamente, y cocine a fuego lento suavemente, sin tapar, hasta que quede cocido (alrededor de 20 minutos). Añada las aceitunas y las alcaparras y cocine unos cuantos minutos más. Sirva la preparación con arroz blanco hervido, habichuelas negras y plátanos dulces fritos. Rinde 6 porciones.

– Rita Moreno, Singer, dancer and multiple award-winning actress

2 large tomatoes, peeled and chopped, about 2 cups 1/2 tsp. ground cumin Pinch salt (careful – the olives and capers fulfill salt needs) Fresh ground black pepper 1/2 cup seedless raisins 1/4 cup pimiento-stuffed green olives, sliced 1 tbsp. capers 1/2 tbsp. fresh cilantro

DIRECTIONS: Heat the annatto oil in a large frying pan; and cook the onion, bell pepper, garlic and hot pepper until the onion is tender but not brown. Add the meat and cook, stirring and breaking it up until it has lost its color. Add the tomatoes, cumin, and salt and pepper to taste. Add the raisins, mix thoroughly, and simmer gently, uncovered, until cooked (about 20 minutes). Add the olives and capers and cook for a few minutes longer. Serve with plain boiled white rice, black beans and fried sweet plantains. Serves 6.

septiembre/September 2008 Dom/Sun

Lun/Mon

Mart/Tue

Miérc/Wed

1

2

Juev/Thu

3

Vier/Fri

4

Sáb/Sat

5

6

Labor Day (U.S. and Puerto Rico) Mexico Presidential State of the Union Address

7

8

9

10

11

12

13

Brazil Independence Day

14

15 Independence Day (Costa Rica, El Salvador, Guatemala, Honduras and Nicaragua)

16

17

18

19

20

Consejo Saludable de Sylvia Haga la prueba de usar solamente de una a dos cucharadas de aceite de achiote. Elimine la sal; hay bastante condimento natural en esta receta.

Chile Independence Day

Mexico Independence Day

Sylvia’s Healthful Tip

21

22

23

28

29

30

24

25

26

27

Belize Independence Day

Mes Nacional de la Hispanidad National Hispanic Heritage Month September 15–October 15 AETNA HISPANIC CALENDAR www.aetnahispaniccalendar.com

Try using only 1-2 tablespoons of annatto oil. Skip the salt; there are plenty of natural seasonings in this recipe.



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nourishing



nutritivo

“Uno de los recuerdos que tengo más presente es el aroma del café y de las frescas tortillas de maíz mientras se cocinaban a leña en el patio de la casa de mi abuela en Nogales, Sonora, México. Mi abuela tenía un espíritu fuerte e indomable; y mi abuelo era un fabuloso narrador de cuentos que murió a la avanzada edad de 99 años. Si faltaran nuestras tradiciones y recetas, perderíamos nuestras raíces, ese fundamento que constituye una parte tan importante de nuestras vidas como hispanos. Cada vez que preparamos una receta tradicional nos trae recuerdos, algunos alegres y otros tristes, pero que de alguna manera nos han ayudado a convertirnos en lo que somos”.

Las Lentejas de Mami

INGREDIENTES: 1 taza de lentejas, limpiadas y enjuagadas 1 pequeña cacerola de agua hirviente 1 tomate picado



1/2 cebolla grande, cortada en cubos 1 chile jalapeño (opcional) 2 dientes de ajo, pisados 2 pequeños cuadritos de tocineta o sustituto de sal a gusto

INSTRUCCIONES: Caliente el agua hasta que rompa el hervor. Agregue las lentejas limpias y enjuagadas. Cocine a fuego lento. Agregue la tocineta, el tomate, la cebolla, el chile jalapeño y el ajo. Las lentejas están cocidas cuando están blandas, no pastosas.

My Mother’s Lentils

INGREDIENTS: 1 cup of lentils, cleaned and rinsed 1 small saucepan of boiling water 1 tomato, diced 1/2 large onion, diced

Brenda Lee Huerta and her Mami, Juanita Navarro Esquibel

1 jalapeno (if desired) 2 cloves garlic, mashed 2 small blocks (cuadritos) of salt pork or salt substitute to taste

“One of my fondest memories is smelling the coffee and the fresh tortillas de maiz being made on the wood-burning stove on the patio of my grandmother’s house in Nogales, Sonora, Mexico. My grandmother was a strong, indomitable spirit; and my grandfather was a wonderful storyteller who died at the ripe age of 99. Without our traditions and recipes, we would lose the foundation that is such an important part of our lives as Hispanics. Whenever a traditional recipe is made, it brings back memories, some happy and some sad, that have helped shape who we are.”

DIRECTIONS: Bring the water to a boil on top of the stove. Add the cleaned and rinsed lentils. Reduce the heat to simmer. Add the salt pork, tomato, onion, jalapeno and garlic. Lentils are done when they are soft, not mushy. Serve with slices of goat cheese or other Mexican cheese, a slice of fresh tomato with pepper and salt, and corn tortillas.

Sírvalas con rebanadas de queso de cabra u otro queso mexicano, una rebanada de tomate fresco con pimienta y sal, y tortillas de maíz.

– Brenda Lee Huerta, Community/ Governmental Relations Director, Univision Radio

octubre/October 2008 Dom/Sun

Lun/Mon

Mart/Tue

Miérc/Wed

Juev/Thu

1

Vier/Fri

2

Sáb/Sat

3

4

Consejo Saludable de Sylvia 5

12

6

7

8

9

10

11

13

14

15

16

17

18

Columbus Day Observed (U.S. and Puerto Rico)

National Day (Spain)

Elimine la tocineta y añada más ajo, chile jalapeño y cebolla, si desea más sabor. Recuerde probar el plato antes de añadirle sal. Sírvalo con queso bajo en grasa.

Sylvia’s Healthful Tip Skip the salt pork and increase the garlic, jalapeno and onion, if you need more flavor. Remember to taste the dish before salting. Serve with low-fat cheese.

19

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21

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27

28

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31



25

AETNA HISPANIC CALENDAR www.aetnahispaniccalendar.com

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healthful Antonia Villicaña Salameh and Kaled Salameh, the grandparents of Dr. Antonia M. Villarruel

“Durante mi niñez, la preparación de las comidas era una actividad de la que se ocupaban las mujeres de la casa: mi madre, las abuelas y las tías. Ya fuera haciendo tamales, envasando tomates, preparándose para los días festivos o simplemente llevando a cabo la rutina de preparar las comidas diarias, éstos eran y continúan siendo momentos importantes para entrelazar los vínculos afectivos. Compartían relatos de la niñez y hablaban de sus experiencias al hacerse adultas, entre otras cosas. ¡Aprendí tanto! La comida todavía es algo que reúne a mi familia. Las tradiciones y las recetas son catalizadores para compartir buenos recuerdos”. “Growing up, preparing food was an activity that involved the women in the house – my mother, grandmothers and aunts. Whether it was making tamales, canning tomatoes, preparing for the holidays or simply daily meals, it was an important time for bonding. They would share childhood stories and talk about what it was like growing up, among other things. I learned so much! Food is still something that brings my family together. Traditions and recipes are a catalyst for the sharing of good memories.”

sano



INGREDIENTES: 1-1/2 lbs. de carne de cerdo (chuletas/lomo) cortada en pedazos del tamaño de un bocado 1-2 cdas. de aceite de oliva 4-6 calabacitas, calabaza amarilla, calabaza verde u otra calabaza de verano, rebanada en forma de media luna

1 cebolla pequeña, cortada en cubos 4-6 tomates tipo roma, cortados en trozos 1-1/2 tazas de maíz, fresco o congelado 1 pimiento plátano pequeño 1/3-1/4 taza de cilantro Sal, a gusto

INSTRUCCIONES: Caliente el aceite de oliva en una cacerola grande y dore la carne de cerdo. Retire la carne y agregue todos los ingredientes en la cacerola. Vuelva a colocar la carne encima de la preparación. Tape la cacerola y cocine a fuego entre bajo y mediano hasta que se suavicen los vegetales (alrededor de 20-30 minutos). Añada sal a gusto y 1/3-1/4 taza de cilantro antes de servirlo.

Calabacitas con Carne de Cerdo Squash with Pork Meat

INGREDIENTS: 1-1/2 lbs. pork meat (pork chops/loin) cut into bite-size pieces 1-2 tbsp. olive oil 4-6 zucchini, yellow squash, marrow squash or other summer squash, sliced in half-moon shape

1 small onion, diced 4-6 Roma tomatoes, cut in chunks 1-1/2 cups corn, fresh or frozen 1 small banana pepper 1/3-1/4 cup cilantro Salt to taste

DIRECTIONS: Heat olive oil in large saucepan and brown pork meat. Remove pork meat and add all ingredients to saucepan. Place pork meat on top. Cover saucepan and cook over low to medium heat until vegetables are soft (about 20-30 minutes). Add salt to taste. Add 1/3-1/4 cup cilantro before serving.

– Antonia M. Villarruel, Ph.D., R.N., F.A.A.N. Professor and Associate Dean for Research and Scholarship, The University of Michigan School of Nursing



noviembre / November 2008 Dom/Sun

Lun/Mon

Mart/Tue

Miérc/Wed

Juev/Thu

Vier/Fri

Sáb/Sat

1 All Saints Day

Consejo Saludable de Sylvia

Day of the Dead (Mexico)

2

3

All Souls Day

4

5

6

7

8

11

12

13

14

15

Election Day (U.S. and Puerto Rico)

9

10 Veterans’ Day (U.S. and Puerto Rico)

16

17

Sylvia’s Healthful Tip

18

19

20

21

22

28

29

Discovery of Puerto Rico

23/

24

Use lomo de cerdo, que es más bajo en grasa, grasa saturada y colesterol. Elimine la sal, y agregue más cantidad de cebolla y pimientos para que el plato resulte más sabroso.

25

26

27 Thanksgiving Day (U.S. and Puerto Rico)

Panama Independence Day

30

AETNA HISPANIC CALENDAR www.aetnahispaniccalendar.com

Use pork loin, which is lower in fat, saturated fat and cholesterol. Skip the salt, and add more onions and peppers for more flavor.

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sweet

dulce Marilda Lara Gándara and mother, Hilda L. Gándara

El Flan de Dulce de Leche de mi Abuela



My Grandmother’s Caramel Custard

INGREDIENTES: 1/2 taza de azúcar blanca 4 yemas de huevo 1 cdta. de vainilla

1 lata de 8 onzas de leche condensada 1 lata de 8 onzas de leche evaporada

INSTRUCCIONES: Precaliente el horno a 350° F. Derrita el azúcar – asegúrese de revolver constantemente – y úsela para cubrir el fondo del molde para flan. Tan pronto como se derrita el azúcar, retire el molde y deje que se enfríe, de este modo evita el sabor amargo de azúcar quemada. En un tazón, bata las yemas de huevo, las 2 tazas de leche y la vainilla. Después de mezclar bien los ingredientes, viértalos en el molde cubierto de azúcar. Coloque el molde dentro de una cazuela más grande llena de agua que llegue hasta la mitad del molde. Esto es lo que llamamos “baño de María”. Hornéelo aproximadamente por una hora. Mi abuela Marusa me enseñó que para saber si el flan ya está cocido, debemos insertar un palillo en el centro y, al sacarlo, debe estar seco.

INGREDIENTS: 1/2 cup white sugar 4 egg yolks 1 tsp. vanilla

1 8-oz. can of condensed milk 1 8-oz. can of evaporated milk

DIRECTIONS: Preheat the oven to 350º F. Melt the sugar – be sure to stir it constantly – and use it to coat the flan mold bottom. Set it aside to cool as soon as the sugar melts to avoid the bitter taste of burnt sugar. In a bowl, beat the egg yolks, 2 cups of milk and vanilla. After the ingredients are well stirred, add to the sugar-covered mold. Place the mold in a larger pan filled with water to the mold’s half mark. We call this “Baño de Maria” or “Mary’s Bath.” Bake in oven for approximately 1 hour. My grandmother, Abuela Marusa, taught me that if a toothpick inserted at the center comes out dry, the flan is done.

“La Navidad es mi tradición familiar favorita. En la cultura latina, es tiempo de reunirse; de recibir a aquellos que llegan desde lejos para disfrutar la Nochebuena, como llamamos la cena de Víspera de Navidad. Es la ocasión perfecta para llevar a cabo esas largas charlas, para ponernos al día con las noticias de primos y tíos, es también la oportunidad de conocer a los nuevos retoños familiares, y el placer de conversar con los mayores”. “Navidad (Christmas) is my favorite family tradition. In the Latino culture, it is a time when everyone gets together, coming from afar to enjoy Noche Buena, our term for Christmas Eve Dinner. The tree, the lights, the good food such as flan, catching up with cousins and aunts and uncles, getting to know the next generation, and savoring the conversations with the seniors.” – Marilda Lara Gándara President, Aetna Foundation, Inc.

diciembre/December 2008 Dom/Sun

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Mart/Tue

Miérc/Wed

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2

Juev/Thu

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Vier/Fri

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Sáb/Sat

5

6

Consejo Saludable de Sylvia 7

8

9

10

11

12

13

Use leche condensada baja en grasa y leche evaporada descremada.

Sylvia’s Healthful Tip

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25

26

27

Use low-fat condensed milk and skim evaporated milk.

Christmas Posadas begin

21

22

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24 Christmas Eve

28

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30

Christmas

31 New Year’s Eve

AETNA HISPANIC CALENDAR www.aetnahispaniccalendar.com



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Sopa de Elote Sweet Corn Soup

INGREDIENTES: 3 tazas de maíz dulce fresco 1/2 cebolla, rebanada 1 cda. de salsa de chipotle 2 cdas. de aceite de oliva 2 tazas de caldo de pollo 1 cdta. de comino Sal y pimienta a gusto

INGREDIENTS: 3 cups of sweet fresh corn 1/2 onion, cut into slices 1 tbsp. chipotle sauce 2 tbsp. olive oil 2 cups chicken broth 1 tsp. cumin Salt and pepper to taste

INSTRUCCIONES: Sofría la cebolla con 2 cucharaditas de aceite de oliva en una cacerola mediana hasta que quede translúcida, de 2-5 minutos aproximadamente. Agregue el maíz, el chile y el caldo de pollo. Caliente la preparación a fuego lento, y cocínela de 15-20 minutos. Colóquela en la licuadora y hágala puré hasta que quede sin grumos. Cuele la mezcla en una coladera fina, y sazone a gusto con sal y pimienta. Rinde 4 porciones.

DIRECTIONS: Sauté the onion with 2 tablespoons olive oil in a medium saucepan until translucent, about 2-5 minutes. Add the corn, chile and chicken broth. Bring to a simmer, and cook for 15-20 minutes. Place the corn mixture in the blender and puree until smooth. Strain through a fine-mesh sieve, and season to taste with salt and pepper. Serves 4.

“Stop Dieting!”

¡ “ Deje de Hacer Dieta!” Sylvia Dice: “Comienza un año nuevo, y muchos de nosotros estamos proponiéndonos perder nuestras libras acumuladas durante las fiestas de fin de año. A todos nos atrae la idea de una solución rápida, pero según la Asociación Dietética Americana, las dietas “de moda” de alimentos específicos no enseñan los hábitos de alimentación balanceada necesarios para el control de peso y que duren toda la vida1. Además, frecuentemente, carecemos de los nutrientes esenciales que el cuerpo necesita. En lugar de hacer dieta, haga cambios en su estilo de vida, como hacer ejercicio diariamente, tomar más líquido, y comer más frutas y vegetales. ¡Estos son hábitos que pueden durar toda la vida!” Sylvia Says: “It’s a new year, and many of us are making resolutions to lose our extra holiday pounds. We all love the idea of a quick fix, but according to the American Dietetic Association, food-specific ‘fad’ diets do not teach the balanced eating habits necessary for a lifetime of weight management.1 Plus, you often miss the vital nutrients your body needs. Instead of dieting, make lifestyle changes such as exercising daily, drinking more liquids, and eating more fruits and vegetables. These are healthful habits that can last a lifetime!” http://www.eatright.org/cps/rde/xchg/ada/hs.xsl/media_10815_ENU_HTML.htm

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En un día festivo especial, muchos estadounidenses consumen un promedio de 8,220 calorías y 418 gramos de grasa. ¡Eso es el doble o triple de la cantidad recomendada para un adulto!

Three Kings Day

Did You Know?

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19 Rev. Dr. Martin Luther King, Jr. Birthday Observed (U.S.)

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AETNA HISPANIC CALENDAR www.aetnahispaniccalendar.com

On a special holiday, many Americans eat an average of 8,220 calories and 418 grams of fat. That’s two to three times the recommended intake for an adult!

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crunchy

From left to right: Stella Ramos (sister), Richard Ramos, Mary Ramos (mom), Donna Ramos (sister), Tony Ramos (brother), Yvonne Ramos (sister)

“Las familias se dan cuenta de que las actividades que ayudan a ganar la lealtad de los hijos compiten con aquellas actividades como la música, el cine y los medios de comunicación. Cuando los padres comparten con sus hijos el tiempo y las tradiciones de una manera significativa, esas semillas dan excelentes frutos. Forjar las tradiciones familiares infunde en los hijos la capacidad de proponerse metas, encontrar un significado a las cosas y desarrollar un sentimiento de pertenencia que hace que sus corazones se vuelquen al hogar y nos garantiza su lealtad”.

crujiente



Churros

INGREDIENTES: Aceite vegetal o de oliva 1 taza de agua 1/2 taza de margarina o mantequilla 1/4 taza de azúcar

Fried Pastry Strips

INGREDIENTS: Vegetable or olive oil 1 cup water 1/2 cup margarine or butter 1/4 tsp. salt

1 taza de harina común 3 huevos 1/4 cdta. de sal 1/4 cdta. de canela molida (opcional)

“Families are under heavy competition from music, movies and media for the loyalty of their children. When parents invest in their kids in a meaningful way through sharing time and traditions, those seeds bring great fruit. Building family traditions provides children purpose, meaning and a sense of belonging that turns their hearts toward home and secures their loyalty.”

INSTRUCCIONES: Caliente el aceite en una cacerola de 1-1/2 pulgada a 350° F. Al mismo tiempo, empiece a hacer la masa de churro. Para ello, caliente el agua, la margarina y la sal hasta que hierva en una cacerola de 3 cuartos. Agregue la harina y mezcle rápidamente a fuego lento hasta formar una bola (alrededor de 1 minuto). Retire la cacerola del fuego. Bata los 3 huevos en un tazón aparte hasta que tengan una textura cremosa y añádalos a la cacerola al tiempo que revuelve la preparación.

– Richard R. Ramos, CEO, President and cofounder of the Latino Coalition for Faith & Community Initiatives

Coloque la mezcla con cuchara en un tubo para decorar pasteles con una punta en forma de estrella grande. Presione y forme tiras de 4 pulgadas en el aceite caliente. Fría 3 ó 4 tiras a la vez hasta que queden doradas, asegúrese de girarlas una vez, alrededor de 2 minutos de cada lado. Escúrralas en una toalla de papel. Si lo desea, mezcle el azúcar con canela, y pase los churros por el azúcar o espolvoréelos con ésta.

1 cup all-purpose flour 3 eggs 1/4 cup sugar 1/4 tsp. ground cinnamon (optional)

DIRECTIONS: Heat oil in a 1-1/2 inch pan to 350º F. At the same time, begin to make churro dough by heating water, margarine and salt to a rolling boil in a 3-quart saucepan. Stir in flour and briskly stir mixture over low heat until it forms a ball (about 1 minute). Remove from heat. Beat all 3 eggs in separate bowl until smooth and then add to saucepan while stirring the mixture. Spoon the mixture into a cake decorators’ tube with large star tip. Squeeze 4-inch strips of dough into the hot oil. Fry 3 or 4 strips at a time until they are golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Mix sugar and the optional cinnamon, and roll churros in the sugar or sprinkle the sugar on the churros.



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Mexican Constitution Day

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Presidents’ Day (U.S. and Puerto Rico)

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Ash Wednesday

Dominican Republic Independence Day

AETNA HISPANIC CALENDAR www.aetna.com/diversity/aahcalendar/2009/index.html

Haga la prueba de hornear los churros en vez de freírlos. Y si tiene que comer un churro frito de vez en cuando, ¡limítese a comer solamente uno!

Sylvia’s Healthful Tip Try baking the churros instead of frying them. And if you must eat a fried churro once in a while, limit yourself to one!

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filling

llenador

“Mi abuela materna tiene una influencia muy fuerte en nuestra familia. Actualmente tiene 97 años y es sumamente sabia. Sus consejos repercuten en mi vida, particularmente sus recomendaciones de cómo ser fuerte para la familia. Nuestra cultura es muy importante para la familia; y es maravilloso ver cómo las tradiciones se mantienen vivas a lo largo de generaciones mediante consejos, eventos y comidas. Nuestras recetas demuestran cómo nuestra familia pudo continuar sus tradiciones sin estar en su tierra natal. Nuestras tradiciones también reflejan, de alguna manera, cómo la familia ha podido sobreponerse a las dificultades, y ha demostrado ser fuerte y perseverante con lo poco que tenía”. “My maternal grandmother is a strong influence on our family. She is currently 97 years old and extremely wise. Her advice resounds in my life, particularly with her recommendations on how to be strong for the family. Our culture is very family oriented; and it is wonderful to see traditions live on through generations in the form of advice, events and meals. Our recipes show how our family was able to continue its traditions even without being in its native land. Our traditions are also a way to see how the family endured hardship, and taught strength and perseverance with the little it had.”

Pastel de Platano Maduro y Carne



Yellow Plantain & Meat Pie INGREDIENTES: RELLENO Aceite de oliva 1 lb. de pavo molido 1 lata de 15 oz. de tomate en cubos y su jugo (puede ser pre-sazonado) 1/2 taza de sofrito 1 cdta. de sal 1 cdta. de orégano disecado 1 cdta. de pimienta negra

MASA 2 tasas de aceite de maíz 7 plátanos amarillos muy maduros, pelados y cortados en rebanadas de 3 pulgadas 1/2 lb. de queso cheddar rallado

CUBIERTA 2 latas (15 oz.) de habichuelas verdes de estilo francés, escurridas 6 huevos batidos

INSTRUCCIONES: Caliente el aceite de oliva en una sartén grande y úsela para dorar la carne. Agregue el resto de los ingredientes del relleno y cocine a fuego mediano por 5 minutos. Resérvelo. Precaliente el horno a 350° F. Caliente el aceite de maíz en una sartén y fría los plátanos hasta que queden dorados. Escúrralos en una toalla de papel. Coloque 1/2 taza del relleno en el fondo de una charola cuadrada de 9 pulgadas engrasada. Añada una capa de la mitad de las rebanadas de plátano y cubra todo con el resto del relleno. Añada el queso cheddar. Cubra con el resto de las rebanadas de plátano. Coloque las habichuelas verdes encima y vierta los huevos encima de todo. Hornee por 45 minutos o hasta que el huevo quede firme. Rinde 6-8 porciones.

INGREDIENTS: FILLING Olive oil 1 lb. ground turkey 1 15-oz. can diced tomatoes with liquid (may be preseasoned) 1/2 cup Sofrito 1 tsp. salt 1 tsp. dried oregano 1 tsp. black pepper

– Sarita Arteaga, D.M.D., M.A.G.D. Associate Clinical Professor, University of Connecticut School of Dental Medicine, Dept. of Reconstructive Sciences

DOUGH 2 cups corn oil 7 very ripe yellow plantains, peeled and cut into 3-inch slices 1/2 lb. shredded cheddar cheese TOPPING 2 cans (15 oz.) French-style green beans, drained 6 eggs, beaten

DIRECTIONS: Heat olive oil in a large frying pan and use it to brown meat. Add the remaining filling ingredients and cook over medium heat for 5 minutes. Set aside. Preheat the oven to 350° F. Heat the corn oil in a frying pan and fry the plantains until golden brown. Drain on paper towels. Spread 1/2 cup of the filling in the bottom of a 9-inch square greased baking pan. Add a layer of half of the plantain slices and cover with the remaining filling. Add the cheddar cheese. Top with the remaining plantain slices. Sprinkle the green beans on top and pour the eggs over all. Bake for 45 minutes or until the eggs are set. Serves 6-8.

Augustina Torres-Clemente and Dr. Sarita Arteaga

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En lugar de freír el pavo molido en aceite de oliva, use un aerosol antiadherente para cocinar. Use 2-3 cucharadas de aceite de oliva para freír los plátanos, o mejor todavía, hornéelos hasta que queden blandos y tiernos.

Sylvia’s Healthful Tip

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Abolition Day (Puerto Rico)

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AETNA HISPANIC CALENDAR www.aetnahispaniccalendar.com

Instead of frying the ground turkey in olive oil, use nonstick cooking spray. Use 2-3 tablespoons of olive oil to fry the plantains – or better yet, bake them until they’re soft and tender.

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hot

caliente

From left to right, front row: Dr. Hector Balcazar, Encarnacion Banegas de Balcazar (mom), Stephanie Balcazar (wife) back row: Hector E. Balcazar (son, 21); Alexander J. Balcazar (son, 17); Nicholas A. Balcazar (son, 19))

“La comida tenía un papel muy especial en mi familia. Mi ascendencia española, italiana y mexicana fue una gran combinación para compartir comida durante las reuniones familiares. Mi abuelo materno era de España y fue una inspiración para mí. Me animó a tener éxito y forjar mi propio destino. Él disfrutaba de las cosas sencillas en la vida; y me enseñó a apreciar la comida, las flores, el sol, la lluvia, la familia, las amistades, los viajes y, sobre todo, me enseñó a ayudar a la humanidad de cualquier manera posible, por más pequeña que sea”. “Food played a very central role in my family. My Spanish, Italian and Mexican background was a great combination for sharing food during family gatherings. My grandfather from my mother’s side was from Spain, and he was a source of inspiration to me. He encouraged me to succeed and to build my own destiny. He enjoyed the simple things in life; and he taught me to appreciate food, flowers, the sun, the rain, family, friends, trips, and most of all, providing service to humanity in any small way possible.”



Cacerola de Chile Relleno Chile Relleno Casserole INGREDIENTES: 1 lata grande de chiles enteros, alrededor de 18 chiles por lata (Anaheim/California/Poblano) 2 bloques de 1 lb. de queso Monterey Jack, cortado en rebanadas de tamaño del dedo o en trozos

INGREDIENTS: 1 large can of whole chiles, about 18 chiles per can (Anaheim/California/Poblano) 2 1-lb. blocks Monterey Jack cheese, cut into finger-length slices or chunks

8 huevos 2/3 taza de leche 1 taza de harina 1 cdta. de polvo de hornear 2 tazas de queso cheddar rallado

8 eggs 2/3 cup milk 1 cup flour 1 tsp. baking powder 2 cups shredded cheddar cheese

DIRECTIONS: Preheat oven to 350º F. Butter a 9 x 13 casserole baking dish. Place chiles in two rows. Stuff each chile with a finger-length/chunk of Monterey Jack cheese. With an electric mixer, beat eggs until foamy. Add milk, flour, and baking powder; and beat until smooth. Pour mixture over stuffed chiles. Sprinkle 2 cups shredded cheddar cheese over all chiles. Bake for 35 minutes or until done. Serve with your favorite salsa.

INSTRUCCIONES: Precaliente el horno a 350° F. Engrase con mantequilla una cazuela para hornear de 9 x 13. Coloque los chiles en dos hileras. Rellene cada chile con un trozo (del largo de un dedo) de queso Monterey Jack. Con una batidora eléctrica, bata los huevos hasta que queden espumosos. Agregue la leche, la harina y el polvo para hornear y bata hasta que quede sin grumos. Vierta la mezcla encima de los chiles rellenos. Esparza 2 tazas de queso cheddar rallado encima de todos los chiles. Hornee por 35 minutos o hasta que esté cocido. Sírvalo con su salsa favorita.

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– Hector Balcazar, Ph.D., M.S., Regional Dean of Public Health, University of Texas Health Science Center at Houston, School of

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Consejo Saludable de Sylvia 5

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Palm Sunday

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Easter

Use quesos Monterey Jack y cheddar bajos en grasa, y leche baja en grasa. Sustituya los huevos enteros por claras. 1 huevo = 2 claras de huevo.

Sylvia’s Healthful Tip Use low-fat Monterey Jack and cheddar cheese, and low-fat milk. Substitute egg whites for whole eggs. 1 egg = 2 egg whites.

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30 Children’s Day (Mexico)

AETNA HISPANIC CALENDAR www.aetnahispaniccalendar.com

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Tostada con Ensalada de Verano Summer Tostada Salad

INGREDIENTES: SALSA 3 tomates de tamaño mediano, picados 1/4 taza de cilantro fresco, picado 1/4 taza de cebolla roja, en cubos 2 cdtas. de jugo de lima fresco 1 cdta. de salsa picante (o a gusto) 8 tortillas de maíz

INGREDIENTS: SALSA 3 medium tomatoes, chopped 1/4 cup fresh cilantro, chopped 1/4 cup red onion, diced 2 tbsp. fresh lime juice 1 tbsp. mild hot sauce (or to taste) 8 corn tortillas

“Get Moving!”

TOPPINGS 1-1/2 cups fresh black beans or 1 15 oz. can black beans, drained and rinsed 6 romaine leaves of lettuce, finely shredded 1/4 cup low-fat mozzarella cheese, shredded

CUBIERTAS 1-1/2 tazas de frijoles negros frescos o 1 lata de 15 oz. de frijoles negros, escurridos y enjuagados 6 hojas de lechuga romana, finamente cortada 1/4 taza de queso mozzarella bajo en grasa, rallado

¡ “ A moverse!”

DIRECTIONS: To make salsa: In a medium bowl, mix tomatoes, cilantro, onion, lime juice and hot sauce. Set aside. On a cookie pan place tortillas in rows and bake at 350º F for 3-5 minutes or until crispy and golden. To serve, place each tortilla on a plate. Layer the beans, lettuce and cheese evenly over the tortillas. Serve with a bean and vegetable soup. Serves 4.

INSTRUCCIONES: Para hacer la salsa: en un tazón mediano, mezcle los tomates, el cilantro, la cebolla, el jugo de lima y la salsa picante. Reserve. En una lámina para galletas, coloque las tortillas en hileras y hornee a 350° F de 3-5 minutos o hasta que queden crujientes y doradas. Para servir, coloque cada tortilla en un plato. Ponga capas iguales de frijoles, lechuga y queso en las tortillas. Sirva con una sopa de frijoles y vegetales. Rinde 4 porciones.

Sylvia Dice: “¿Sabía usted que puede reducir el riesgo de contraer enfermedades cardíacas hasta en un 82% simplemente con un estilo de vida saludable?1 Una de las mejores maneras de introducir hábitos saludables en su vida cotidiana es estar más activo. Camine 10 minutos tres veces al día. Salga con su compañero o compañera y ¡baile toda la noche! Anímese a hacer una caminata junto a su familia por las calles menos transitadas de su vecindario. Si hace los cambios gradualmente, será más fácil mantener los nuevos hábitos saludables”. Sylvia Says: “Did you know you can lower your heart disease risk by as much as 82 percent just by leading a healthful lifestyle?1 One of the best ways to introduce healthful habits to your day is to become a little more active. Walk for 10 minutes three times a day. Make a date with your mate and spend time dancing the night away! Go on a neighborhood adventure with your family by hiking streets less traveled. If you make changes slowly, you’ll have an easier time keeping up your new, healthful habits.” National Institutes of Health. http://www.nih.gov/news/pr/feb2007/nhlbi-01.htm

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¿Sabía usted?

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Cinco de Mayo

Las cardiopatías y los ataques cerebrales son la primera causa de mortalidad en latinos/ hispanoamericanos. Estas condiciones son responsables del 28.6% de las muertes de los más de 122,000 hispanos y latinos que mueren cada año2.

Did You Know?

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Paraguay Independence Day

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Memorial Day Observed (U.S. and Puerto Rico)

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Revolution Day (Argentina)

AETNA HISPANIC CALENDAR www.aetnahispaniccalendar.com

Heart disease and strokes are the No. 1 killers of Latino/Hispanic Americans. They claim the lives of 28.6 percent of the more than 122,000 Hispanics and Latinos who die each year.2

2

American Heart Association. http://www.americanheart.org/presenter. jhtml?identifier=3000994

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tasty

sabrosa

Cynthia Rios (sister), Elena Rios (in graduation cap), Filomena Rios (grandmother), Rosemarie Ramirez (sister), Jeanne Ponsa (sister)

“Es importante que las familias pasen las tradiciones para que las siguientes generaciones comprendan y respeten a sus abuelos, padres y parientes que han luchado tanto en la vida con la esperanza de que sus hijos y las generaciones futuras tengan una vida mejor. Durante mi infancia, mi familia llevaba un estilo de vida muy modesto, pero mis padres nos transmitieron la importancia de una nutrición saludable. Esa tradición se mantiene viva hoy y se refleja en el hecho de que mi hermano y yo obtuvimos varios títulos universitarios en salud y política”. “It is important for families to pass on traditions because it’s a way for the next generation to reflect upon and give respect to their grandparents, parents and relatives who have gone through so much in life in the hopes of creating a better life for their children and the generations to come. Growing up, my family lived a very modest lifestyle, but my parents instilled in us a sense of healthful nutrition. That tradition lives on today, as both my brother and I have earned multiple college degrees in health and policy.” – Elena V. Rios, M.D., M.S.P.H., President & CEO, National Hispanic Medical Association

Enchiladas

INGREDIENTES: (Todos los ingredientes se miden a gusto) Salsa de enchilada, comprada en una tienda Salsa de tomate Agua Queso (el que usted prefiera, pero yo uso el cheddar)



INGREDIENTS: (All ingredients are measured to taste) Enchilada sauce, store bought Tomato sauce Water Cheese (to your liking, but I use cheddar)

Aceite comestible Tortillas de maíz Relleno = carne/pollo/cerdo (cualquier tipo de relleno de carne o soya; incluso se puede llenar sólo con queso)

INSTRUCCIONES: Precaliente el horno a 350° F. Corte o ralle y cocine completamente la carne del relleno. En una cacerola, mezcle la salsa de enchilada con la salsa de tomate y agua. Cocine a fuego lento, no lo hierva y deje reposar en la estufa. En una sartén o plancha con lados, caliente una pequeña cantidad de aceite comestible y fría las tortillas durante 30 segundos de cada lado. Luego, moje las tortillas en la salsa y póngalas en un plato. Cargue las tortillas con el relleno que usted escoja, enróllelas y colóquelas en una lámina para galletas. Vierta una parte de la salsa de enchilada y el queso (si quiere) sobre las enchiladas en la lámina para galletas. Coloque la lámina para galletas en el horno caliente y cocine las enchiladas durante 7 minutos o hasta que el queso se derrita completamente. Sírvalas calientes.

Cooking oil Corn tortillas Filling = meat/chicken/pork (any type of filling meat or soybean; can even fill just with cheese)

DIRECTIONS: Preheat oven to 350º F. Cut or shred and thoroughly cook your filling meat. Using a saucepan, mix the enchilada sauce with tomato sauce and water. Simmer, do not boil and let stand on stove. Using a frying pan or griddle pan with sides, heat a small amount of cooking oil and fry the corn tortillas for about 30 seconds per side. Next, dip the tortillas into the sauce and place them on plate. Fill the tortillas with your choice of filling, wrap the tortillas into a roll and place them onto a flat cookie sheet. Pour some of the enchilada sauce and cheese (if you like) over the enchiladas on the cookie sheet. Place the cookie sheet into the hot oven and let the enchiladas bake for about 7 minutes or until the cheese has fully melted. Serve hot.

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Fría las tortillas en salsa en lugar de aceite, o solamente use 1 o 2 cucharaditas de aceite. Use queso bajo en grasa o solamente use una cucharada de queso para llenar cada enchilada.

Sylvia’s Healthful Tip

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AETNA HISPANIC CALENDAR www.aetnahispaniccalendar.com

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Fry tortillas in salsa instead of oil or use only 1-2 teaspoons of oil. Use low-fat cheese or use only 1 tablespoon of cheese to fill each enchilada.

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fresh

“La comida siempre ha sido una parte importante de mi vida. Me gusta cenar con la familia y amigos; así lo aprendí desde que era un niño, ya que es una oportunidad para tener conversaciones cara a cara con los demás. No sólo me gusta cocinar, sino que también me sirve de terapia, ya que mi trabajo como cirujano es muy estresante. Incluso, yo cocinaba durante mis años de universidad y al final del año escolar invitaba a todos para que contribuyeran con lo que les quedaba en los refrigeradores para hacer una ‘paella de sobras’”.

fresco



“Food has always been a part of my life. I like to have dinner with family and friends. It’s extremely important to me. It’s what I learned as a kid. It’s an opportunity to have face-to-face conversations with others. I also like to cook. As a surgeon, it was therapy for me. I even cooked in my college years. At the end of the year, I would invite everyone to contribute what was in their refrigerators so I could create a ‘leftover’ paella.”

Ensalada de Papa Garcia

INGREDIENTES: 6 lbs. de papa roja pequeña sin pelar, cortadas a la mitad 2 manzanas rojas 1 pimiento rojo grande 1 pimiento verde grande 1 cebolla roja pequeña 2 huevos duros, cortados en 6 rebanadas cada uno

2 tazas de mayonesa Pimienta negra molida 2 dientes de ajo Cilantro Sal Salsa Tabasco 1/4 taza de vinagre de cidra de manzana Páprika

INSTRUCCIONES: Llene una olla de 10 cuartos con 6 cuartos de agua y agregue una cucharadita de sal. Caliente hasta hervir. Cuidadosamente añada las papas al agua hirviendo. Caliente hasta que hierva nuevamente y no cubra la olla. Mientras se cocinan las papas, corte los pimientos, las cebollas y las manzanas en cubos pequeños (1/2 pulgada a 1 pulgada). Combine los pimientos y las cebollas en un tazón y adobe con vinagre por 10 minutos. Aplaste el ajo y mézclelo con 1/2 cucharadita de sal y 1/4 cucharadita de pimienta, mezcle con la mayonesa y añada 1/4-1/2 cucharadita de salsa Tabasco; reserve. Escurra los pimientos y las cebollas, y enjuague con agua fría. Mezcle los pimientos, las cebollas y las manzanas. Cuando las papas estén cocidas, escurra el agua y añada agua fría para cubrirlas. Escurra el agua otra vez. En un tazón grande mezcle las papas cocidas, los pimientos, las cebollas, las manzanas, la mezcla de mayonesa y los huevos. Agregue sal y pimienta adicional a gusto. Cubra el tazón y refrigere por 3 horas. Antes de servirla, espolvoree con páprika.

– Joxel Garcia, M.D., M.B.A., A.D.M., U.S.P.H.S. Assistant Secretary for Health U.S. Department of Health and Human Services

Garcia Potato Salad 2 cups mayonnaise Crushed black pepper 2 garlic cloves Cilantro Salt Tabasco sauce 1/4 cup apple cider vinegar Paprika

INGREDIENTS: 6 lbs. baby red potatoes, unpeeled, cut in half 2 red apples 1 large red pepper 1 large green pepper 1 small red onion 2 boiled eggs, cut into 6 slices each

DIRECTIONS: Fill a 10-quart stockpot with 6 quarts of water and add a teaspoonful of salt. Bring to a boil. Carefully add potatoes to boiling water. Bring to a boil and do not cover. While cooking potatoes, cut peppers, onions and apples into small squares (1/2-1 inch). Combine peppers and onions in a bowl, and marinate with vinegar for 10 minutes. Crush garlic and combine with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, mix with the mayonnaise and add 1/4-1/2 teaspoon of Tabasco sauce; set aside. Drain peppers and onions, and rinse with cold water. Mix peppers, onions and apples. When the potatoes are cooked, drain the water and add cold water to cover. Then drain the water again. In a large bowl combine the cooked potatoes, peppers, onions, apples, mayonnaise mix and eggs. Add additional salt or pepper to taste. Cover bowl and refrigerate for 3 hours. Before serving, sprinkle some paprika on top.

Kristen Garcia (daughter), Joshua Garcia (son), Dr. Joxel Garcia, Ingrid Grafals (wife)

julio/July 2009 Dom/Sun

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Argentina Independence Day

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 Use mayonesa baja en grasa o sin grasa en lugar de mayonesa regular. Pruebe la ensalada antes de ponerle sal...¡podría estar perfecta sin ella!

Sylvia’s Healthful Tip Use light or fat-free mayonnaise instead of regular mayonnaise. Taste the salad before salting – it may be just perfect without the salt!

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25 Constitution Day (Puerto Rico)

Colombia Independence Day

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Peru Independence Day



AETNA HISPANIC CALENDAR www.aetnahispaniccalendar.com

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Left to right: Darlene Alvarado (sister); Raymond Alvarado (father, deceased); Rosalie Moya (sister); Paula Alvarado (mother, deceased); and Elena Alvarado

spicy “Mi abuela Rosalía ayudó a criarme, y ella mantenía a su familia vendiendo tamales, pozoles y otros platos a los vecinos. Ella y mi mamá me enseñaron que los alimentos tradicionales nos unen a todos. Sin embargo, hoy más que nunca, los latinos corren los riesgos de la obesidad, la diabetes, las enfermedades cardiovasculares, y la hipertensión. Así que, aunque los alimentos y las tradiciones latinos son positivos, la manera en que preparamos nuestros alimentos, los ingredientes que usamos y el control de porciones son muy importantes para mantener un estilo de vida saludable. La responsabilidad de crear cambios saludables reside en cada mujer ya que somos las guardianas de nuestras familias. El verdadero cambio para que nuestros hijos tengan un mejor futuro comienza cuando las mujeres latinas son las principales encargadas de promover estilos de vida y alimentación saludables en nuestras familias”. “My grandmother Rosalia helped raise me. She and my mother taught me that the traditional foods connect us all together. However, today more than ever, Latinos are at risk for obesity, diabetes, cardiovascular disease and hypertension. So while Latino foods and traditions are positive, how we prepare our foods, the ingredients we use and portion control are all so important to maintaining a healthful lifestyle. The responsibility to create healthful changes lies within each mujer. Because as women, we are the gatekeepers of our families. When Latino women can place themselves front and center of promoting healthful lifestyles and healthful eating, then the real change for a better future for our children begins.” – Elena M. Alvarado, President and CEO National Latina Health Network

picante



Camaron Caribeno Caribbean Shrimp

INGREDIENTES: 1 lb. de camarones, pelados y guardados en el refrigerador hasta que estén listos para cocinar 1 chile jalapeño o habanero, quitándole las semillas y picado (opcional) 4-8 dientes de ajo, picados (o a gusto)

INGREDIENTS: 1 lb. shrimp, peeled and kept in refrigerator until ready to cook 1 jalapeno or habanero pepper, seeded and chopped (optional) 4-8 cloves garlic, chopped (or to taste) 1 onion, chopped

1 cebolla, picada 1 pimiento (verde o rojo, el color es opcional) 1-2 limas, divididas en 2-3 pedazos cada una Sazón Old Bay (a gusto) 1/2 onza de tequila Aceite de oliva virgen, según la necesidad

INSTRUCCIONES: En una sartén antiadherente de 10-12 pulgadas, caliente el aceite de oliva virgen. Cuando el aceite esté caliente, añada las cebollas y sofríalas usando una espátula de madera. Cuando las cebollas estén ligeramente doradas, añada el chile jalapeño. Una vez que el chile jalapeño tenga la apariencia de estar cocido, añada el ajo. Cocine hasta que se opaque ligeramente, sin dejar que se queme el ajo. Por último, añada los camarones y rocíe el Sazón Old Bay encima. Mientras esté a fuego mediano-alto, cubra por unos 30 segundos, entonces voltee los camarones y rocíelos otra vez con Old Bay. Exprima la lima o las limas por encima y agregue el tequila. Cubra por otros 30 segundos. Destape y agite por 15-20 segundos. Sírvalo con habichuelas, arroz o pasta (preferentemente, lingüini).

1 bell pepper (green or red, optional for color) 1-2 limes, divided into 2-3 pieces each Old Bay Seasoning (to taste) 1/2 ounce tequila Virgin olive oil, as needed

DIRECTIONS: In a 10-12 inch nonstick skillet, heat Virgin olive oil. When oil is hot, throw in onions and sauté using wood spatula. When onions turn slightly brown, add jalapeno peppers. Once jalapeno peppers look like they are cooking, add garlic. Cook until slight opaque, without letting garlic burn. Finally, add shrimp and sprinkle Old Bay Seasoning on top. While on medium-high heat, cover for about 30 seconds, then turn over shrimp and sprinkle again with Old Bay. Squeeze lime(s) over top and pour in tequila. Cover for another 30 seconds. Uncover and toss for 15-20 seconds. Serve alone or with beans, rice or pasta (linguini preferred).

agosto/August 2009 Dom/Sun

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Consejo Saludable de Sylvia 3

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Bolivia Independence Day

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Ecuador Independence Day

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Uruguay Independence Day

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AETNA HISPANIC CALENDAR www.aetnahispaniccalendar.com

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Use 1-2 cucharadas de aceite de oliva para cocer los ingredientes en lugar de verter 1/2 taza o más en la sartén.

Sylvia’s Healthful Tip Use 1-2 tablespoons of olive oil to cook ingredients instead of pouring 1/2 cup or more into the skillet.



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Chips de Tortilla al Horno Baked Tortilla Chips

INGREDIENTES: 12 tortillas de maíz 2-3 limas frescas Sal a gusto

INGREDIENTS: 12 corn tortillas 2-3 fresh limes Salt to taste

INSTRUCCIONES: Precaliente el horno a 400° F. Corte cada tortilla en 8 triángulos o tiras delgadas. En un tazón mediano, doble las tortillas con jugo de lima y sal. Coloque una sola capa de las tortillas preparadas en una lámina para galletas o cacerola de hornear poco profunda. Hornee por 8-10 minutos o hasta que queden crujientes. Sirva con su salsa favorita, sopas, ensaladas o su receta favorita. Rinde alrededor de 4 tazas de chips horneadas.

DIRECTIONS: Preheat oven to 400º F. Cut each tortilla into 8 triangles or thin strips. In a medium bowl, fold tortillas with lime juice and salt. Place a single layer of prepared tortillas on a cookie sheet or shallow baking pan. Bake for 8-10 minutes or until crispy. Serve with your favorite salsa, soups, salads or favorite recipe. Yields about 4 cups of baked chips.

“Cut Fat, Not Flavor!”

“¡Cortar la grasa, el sabor no!” Sylvia Dice: “Es el Mes Nacional del Patrimonio Hispano y ¡es el momento para celebrar nuestra cultura! Pero eso no quiere decir que tengamos que renunciar a nuestros estilos de vida saludables. Los alimentos latinos tales como frijoles, frutas, arroz y tortillas de maíz son todos una parte de una dieta saludable – simplemente tenemos que estar conscientes de la manera en que se preparan. Hay que hornear, asar o hervir en lugar de freír. Mejore el sabor con cebollas, cilantro y hierbas en lugar de sal o manteca. Compre carnes más magras o lomo, porque son los cortes más sanos ¡Comer saludable no significa comer sin gusto!” Sylvia Says: “It’s National Hispanic Heritage Month, and it’s time to celebrate our culture! But that doesn’t mean we need to give up our healthful lifestyles. Latino foods such as beans, vegetables, fruits, rice and corn tortillas are all part of a healthful diet – we just need to be mindful of the way they are cooked. Bake, broil or boil instead of frying. Improve flavor with onions, cilantro and herbs in place of salt or lard. Buy meat that has ‘round’ or ‘loin’ in the name, as they are the leanest cuts. Eating healthfully doesn’t mean eating bland!”

septiembre/September 2009 Dom/Sun

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¿Sabía usted?

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El Mes Nacional del Patrimonio Hispano comienza el 15 de septiembre, el aniversario de la independencia para cinco países latinoamericanos – Costa Rica, El Salvador, Guatemala, Honduras y Nicaragua. México y Chile celebran sus días de la independencia el 16 y el 18 de septiembre, respectivamente.1

Mexico Presidential State of the Union Address

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7 Labor Day (U.S. and Puerto Rico) Brazil Independence Day

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15 Independence Day (Costa Rica, El Salvador, Guatemala, Honduras and Nicaragua)

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Mexico Independence Day

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Did You Know? National Hispanic Heritage Month begins on September 15, the anniversary of independence for five Latin American countries – Costa Rica, El Salvador, Guatemala, Honduras and Nicaragua. Mexico and Chile celebrate their independence days on September 16 and September 18, respectively.1

Chile Independence Day

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Belize Independence Day

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Mes Nacional de la Hispanidad National Hispanic Heritage Month September 15–October 15

http://www.infoplease.com/spot/hhm1.html

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AETNA HISPANIC CALENDAR www.aetnahispaniccalendar.com

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rico



Arroz con Pollo de la Abuela Yiyita Grandma Yiyita’s Chicken & Rice

Padre Alberto Cutié

“Para los latinos, la comida y la familia siempre están en el corazón de cualquier celebración. Al reunirnos, nuestras tradiciones y cultura se fortalecen, especialmente en los alimentos que comemos y aquellas recetas especiales pasadas de generación en generación”. “For Latinos, food and family are always at the heart of any celebration. When we gather, our traditions and culture come alive, especially in the food we eat and those special recipes that are handed down from generation to generation.” – Padre Alberto Cutié, President and General Director, Pax Catholic Communications



INGREDIENTES: Un pollo grande, de 5 lbs. (cortado en pedazos) Una cabeza de ajo natural Una cebolla mediana Un ají verde (pimiento o de los pequeños; no picantes) Una lata de pimientos morrones Arroz Valencia, un paquete de 1 kg Dos cubitos de caldo sabor a pollo

Sazón de culantro y achiote (un sobrecito) Sal a gusto – no mucha Salsa de tomate – una lata Aceite de oliva, media taza Dos hojas de laurel Una lata de petit-pois Tres cucharadas de vino seco (vino de cocina) Una cerveza

INGREDIENTS: 1 large chicken, 5 lbs. (cut in pieces) 1 bulb fresh garlic 1 medium onion 1 green pepper (Bell pepper or the small ones; not hot) 1 can pimentos 1 pkg. Valencia rice 2 cubes chicken bouillon

INSTRUCCIONES: Se lavan los ajos (pelados), la cebolla y el pimiento verde. Se lavan las postas de pollo no congeladas y se secan con un paño. Se pone el aceite en una sartén grande y a fuego mediano, se van poniendo las postas, hasta dorarlas y luego se separan en un recipiente. Se usa parte de ese aceite para adobar las especias, los ajos, la cebolla y el ají picaditos. Se ponen las postas una a una hasta que se impregnen con el condimento. Ahí se puede echar el sobrecito para sazonar. Todo se va cocinando a fuego lento. Se lava el arroz (algunas personas no lo lavan, nosotros lo lavamos) y en un caldero se pone lo anterior con el pollo y todo. El arroz se sofríe un ratito (nosotros no usamos aceitunas). Se agrega el agua, más o menos cinco tazas, se ponen los cubitos de caldo con sabor a pollo, el laurel, el vino seco de cocina y se prueba de sal. Se pone a hervir y, cuando lo hace, se baja la temperatura a fuego mediano y se tapa. Luego, en cinco minutos aproximadamente, se baja más el fuego; este proceso dura unos veinte minutos. Para que el arroz se ablande, se mueve con un cucharón de cocina; cuando está casi listo, se agrega la lata de pimientos morrones con parte de su agua, y la lata de petit-pois sin agua. Se remueve bien y por último se le echa la cerveza, al momento de servirlo en la mesa. Este proceso tarda unos 45 minutos. Pueden comer de 6 a 7 personas.

Culantro and annato seasoning (one small packet) Salt to taste – not too much 1 can tomato sauce 1/2 cup olive oil 2 bay leaves 1 can baby green peas 3 tbsp. dry wine (cooking wine) 1 beer

DIRECTIONS: Wash the peeled garlic, the onion, green pepper; wash the chicken pieces, not frozen, towel dry them, put the oil in a large pan and on medium heat put the pieces in, browning them; separate them in a container. Use part of the oil to marinate the spices, garlic, onion and diced peppers; add the chicken pieces one at a time until they are impregnated with the spices. The small Goya packet can then be added. Everything is simmered. Rinse the rice (some people do not rinse the rice, we rinse it), in a large pot where all of the above is placed, chicken and all. Sauté the rice for a little while (we do not use olives); approximately 5 cups of water are added; add the bouillon cubes, bay leaves and dry cooking wine and taste for salt. Bring to a boil, then lower to medium heat, cover and then after about 5 minutes lower the heat. This process lasts about 20 minutes for the rice to become soft; stir with a large spoon. When the rice is almost ready, add the pimentos with part of the liquid, and the can of baby green peas without the liquid. Stir well and lastly add the beer just before serving at the table. This process take about 45 minutes. Serves 6 to 7.

octubre/October 2009 Dom/Sun

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Columbus Day Observed (U.S. and Puerto Rico) National Day (Spain)

Consejo Saludable de Sylvia Asegúrese de quitar todo el pellejo del pollo. Que la sal sea opcional – hay bastantes sazones que ya contienen sal – y reduzca el aceite de oliva a, por lo menos, 1/4 de taza.

Sylvia’s Healthful Tip

AETNA HISPANIC CALENDAR www.aetnahispaniccalendar.com

Make sure to remove the chicken skins. Make salt optional – there are plenty of seasonings that already contain salt – and decrease the olive oil to at least 1/4 cup.

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 tempting tentador



“Yo no conocí a mis abuelos, pero la persona que más me influyó y me inspiró fue mi padre. Era una persona muy reservada, pero siempre estaba disponible cuando yo necesitaba un consejo o simplemente necesitaba hablar. Él me enseñó a respetar a las personas y tratarles con dignidad. La comida siempre jugaba un papel especial en nuestras tradiciones familiares, y yo sigo preparando los mismos tipos de comidas que mi madre preparaba para nosotros durante la niñez. Creo que sirve para ayudarnos a no perder nunca la esencia de quienes somos”.

Budin de Pan Puertorriqueno de Julia Julia’s Puerto Rican Bread Pudding

INGREDIENTES: 1 lb. de pan italiano o francés (dejar que el pan se ponga duro por varios días) 8 huevos 2 tazas de mantequilla

4 4 4 1 1 1

latas de leche condensada latas de leche evaporada tazas de leche de vaca (regular) cda. de vainilla o a gusto taza de azúcar taza de pasas

INGREDIENTS: 1 lb. Italian or French bread (allow the bread to harden for several days) 8 eggs 2 cups butter

4 4 4 1 1 1

cups condensed milk cans evaporated milk cans regular cow’s milk tbsp. of vanilla, or to taste cup of sugar cup raisins

INSTRUCCIONES: Ralle el pan en un rallador regular o en un procesador de alimentos. Mezcle todas las leches, la vainilla, y el azúcar. Añada el pan molido y mezcle bien. Ponga la mezcla en la nevera (si el envase no tiene tapa cúbralo con papel plástico o aluminio para que la mezcla no absorba olores de la nevera); deje en la nevera por 1-2 días. Saque la mezcla de la nevera, añada las pasas, los huevos (bata los huevos antes de añadirlos a la mezcla) y la mantequilla (ponga la mantequilla en el microondas por 5 segundos para que se mezcle mejor). Prepare un molde con mantequilla y papel de hornear para que no se pegue al molde. Precaliente el horno a 350° F, hornee por 2 horas o hasta que los bordes se separen del molde.

DIRECTIONS: Grate the bread in a regular grater or in a food processor. Mix all the milks, the vanilla and the sugar. Add the bread crumbs and mix well. Put the mixture in the refrigerator (if the container has no lid, cover it with plastic wrap or aluminum foil so the mixture does not absorb odors from the refrigerator); leave in the refrigerator for 1-2 days. Remove the mixture from the refrigerator, add the raisins, the eggs (beat the eggs before adding them to the mixture) and the butter (put the butter in the microwave for 5 seconds so it will mix better). Prepare a mold with butter and baking paper so it will not stick to the mold. Preheat the oven to 350° F, bake for 2 hours or until the edges separate from the mold.

Nota: Use un molde suficientemente grande para la mezcla, llene hasta 3/4 partes del molde para que tenga 1/4 parte para elevar durante el horneado.

Note: Use a sufficiently large mold for the mixture, fill up to 3/4 of the mold to leave 1/4 for it to rise during baking.

Marina Ruiz (friend) and Maria (Tere) Villot

“I did not know my grandparents, but the person who influenced and inspired me the most was my father. He was very private, but was always available when I needed advice or just needed to talk. He taught me to respect people and treat them with dignity. Food always played a special role in our family traditions, and I continue to prepare the same types of meals that my mother prepared for us when we were growing up. It helps ensure we never lose the essence of who we are.” – Maria (Tere) Villot, B.S.N., Women Veterans Program Manager, Philadelphia VA Medical Center

noviembre/November 2009 Dom/Sun

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Election Day (U.S. and Puerto Rico)

Day of the Dead (Mexico)

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Discovery of Puerto Rico

Consejo Saludable de Sylvia Use leche evaporada descremada, leche del dos por ciento o leche descremada y leche condensada baja en grasa. Sustituya el 1/4 de taza de azúcar con Splenda.

Sylvia’s Healthful Tip

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Panama Independence Day

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AETNA HISPANIC CALENDAR www.aetnahispaniccalendar.com

Use fat-free evaporated milk, 2 percent or fat-free milk and low-fat condensed milk. Substitute about 1/4 cup of the sugar with Splenda.

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 creamy

cremosa

George A. Zeppenfeldt-Cestero and Ms. Belen Cestero

“Durante la Navidad y el Día de Acción de Gracias, toda nuestra familia, tanto familiares cercanos como lejanos, se reunía en la casa de mi madre alrededor de la mesa principal del comedor para compartir historias. Al final de la comida, solíamos sacar el Coquito casero que ella había preparado, una bebida tradicional puertorriqueña que llevaba varias horas de preparación. Hasta la fecha, mi ‘joven’ madre de tan sólo 85 años continúa con la tradición de invitar a la familia los días festivos a compartir una comida, porque al estar juntos compartiendo ese momento se refleja todo el amor que nos tenemos”. “During Christmas and Thanksgiving, our extended family would gather around my mother’s large dining room table to share stories. At the end of the meal, my mother’s homemade Coquito, a traditional Puerto Rican favorite that took many hours to prepare, would be brought out for tasting. To this day, my 85-year ‘young’ mother continues the tradition of inviting the family over for the holidays and sharing the love, which is reflected in the sharing of food.” – George A. Zeppenfeldt-Cestero National President, Association of Hispanic Healthcare Executives; President & CEO, National Hispanic Chamber of Commerce on Health



Coquito

INGREDIENTES: 10 yemas de huevo 1/2 taza de azúcar 1/2 cdta. de extracto de vainilla, palitos de canela y canela molida

A Holiday Drink

INGREDIENTS: 10 egg yolks 1/2 cup sugar 1/2 tsp. vanilla extract, cinnamon sticks and cinnamon ground

2 latas de crema de coco 1 lata de 12 onzas de leche evaporada 1/5 botella de ron puertorriqueño blanco

2 cans cream of coconut 1 12-oz. can evaporated milk 1/5 bottle white Puerto Rican rum

DIRECTIONS: Beat egg yolks until smooth. Add cream of coconut, vanilla extract and evaporated milk. Blend well. Add rum and blend again. Chill for at least 4 hours. Pour into a punch bowl and sprinkle with nutmeg. Add cinnamon sticks and ground cinnamon as garnish. Makes approximately 2-1/2 quarts.

INSTRUCCIONES: Bata las yemas de huevo hasta que queden sin grumos. Agregue la crema de coco, extracto de vainilla y la leche evaporada. Mezcle bien. Añada el ron y mezcle otra vez. Enfríe por un mínimo de 4 horas. Vierta en una ponchera grande y espolvoree con nuez moscada. Añada los palitos de canela y canela molida como guarnición. Rinde aproximadamente 2 1/2 cuartos.

From: Drink/Recipe Book – Rums of Puerto Rico

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Christmas Posadas begin

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Sylvia’s Healthful Tip Use fat-free evaporated milk, and substitute sugar with a no-calorie sweetener such as Splenda.1

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Use leche evaporada descremada, y sustituya el azúcar con un endulzante dietético, como por ejemplo Splenda.1

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Christmas

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Para obtener información sobre las cantidades de sustitución, visite www.splendaenespanol.com. 1 For the substitution amounts, visit www.splendaenespanol.com.

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Biographies Elena M. Alvarado An authority on community health promotion issues and an advocate for women, children and youth issues, Elena Alvarado has more than 30 years of experience in the health and human services field. Her professional experience spans a lifelong commitment to health, having begun as a health educator in cancer education/outreach; associate director for a 24-hour countywide human services agency; executive director of a countywide women’s crisis center; national project director of a series of federally funded HIV/AIDS and health promotion programs targeted at Latinas to build leadership capacity; and as president of the board of a community health center, overseeing the growth of that agency from a $1.7 million community health center to over a $10.5 million-plus network of medical and health care programs. Recognized as a national leader and trainer, Alvarado has conducted training on a variety of family health and leadership initiatives targeted at Latino women empowerment. She has been a sought-after trainer and program evaluator for both state and national associations; government-sponsored training such as the Office of Minority Health and the U.S. Centers for Disease Control and Prevention; and for nongovernmental agencies, including National Committee for Responsive Philanthropy, NALEO, and U.S. Conference of Mayors, to name a few. Her portfolio includes launching the first-ever bilingual Spanish-language cancer and AIDS hotline services in the nation for Southern California. She conceptually developed education prevention programs targeted at women and youths using “teatro” (theater) as a prevention tool – drawing from her performing arts background in theater and dance. Her most notable credentials have included: Disney’s World Productions, EPCOT Mexican Pavilion Attraction project; Los Angeles Bicentennial 200 years in the making; and original cast member of Luis Valdez’s theater play, “Zoot Suit.” Alvarado is a cofounding member and past president of the National Latina Institute for Reproductive Health, and founder and CEO of the National Latina Health Network. She currently serves on the National Advisory Health Council of the Robert Wood Johnson Foundation and the National Latina Advisory Council of Girls Inc. A graduate of California State University and the University of Southern California, Alvarado is a past fellow of the National Hispana Leadership Institute Executive Program at Harvard University.

Returning to Connecticut, Dr. Arteaga was an associate in a private dental practice. After appointment as an assistant clinical professor at the University of Connecticut in 1995, she began teaching and seeing patients at the university’s health center. She recently was promoted to associate clinical professor, where she teaches courses in the department of reconstructive sciences. She attained a mastership from the Academy of General Dentistry; and is a member of numerous dental associations, including the Hispanic Dental Association, Academy of General Dentistry, National Dental Association, and American Dental Education Association. Dr. Arteaga currently is the president of the Hispanic Dental Association; and has served on the Board of Trustees, as well as participated on the Annual Meeting Planning Committee (2004, 2005, 2006); the Silent Auction Committee; and the Recruitment and Retention Committee. She is a faculty advisor for the Student National Dental Association/Hispanic Student Dental Association at the University of Connecticut School of Dental Medicine. She takes an active community role, performing screenings at the Head Start programs in Waterbury and Meriden, Special Olympics and South Park Inn Homeless Shelter in Hartford. She also is a Sunday school teacher at New Life Christian Church in Waterbury. She served on the board of directors of the Connecticut Dance Theater and currently serves on the board for Pilgrim Pines Conference Center. Dr. Arteaga is married to Dr. Chris Carrington and has two children, Elena and Isaiah. Hector Balcazar, Ph.D., M.S. Dr. Hector Balcazar is the regional dean of public health at the University of Texas Health Science Center at Houston, School of Public Health, El Paso Regional Campus. He also is a professor of health promotion and behavioral sciences. Prior to joining The University of Texas, he was a professor and chair of the Department of Social and Behavioral Science, School of Public Health at University of North Texas Health Science Center at Fort Worth, Texas.

hypertension control; the North Texas Salud Para Su Corazon (Health For Your Heart) Community Health Initiative; a Hispanic diabetes clinical study; a Latino family caregiver educational program for individuals with Alzheimer’s disease; the development of a strategic plan for a national Latino public health leadership collaborative; and a two-year study on the use of perinatal, infant, and childhood health services among high-risk Mexican American subgroups. As a Latino health specialist, Dr. Balcazar provides consultation and leadership to local and national health organizations. He currently serves as a member of the Editorial Board of APHA (American Public Health Association) and was a member of the Board of Trustees of SOPHE (Society for Public Health Education). He holds a Ph.D. and M.S. degree in International Nutrition from Cornell University, Ithaca, New York; and a B.S. degree in Nutrition and Food Science from Iberoamericana University, Mexico City. Father Alberto Cutié Father Alberto Cutié has the special privilege of entering millions of homes throughout the world each day with his television and radio talk shows, as well as his newspaper advice columns. He recently published his first self-help book, Real Life, Real Love published by the Penguin Group. Father Alberto is a priest of the Archdiocese of Miami, Florida; where he was ordained on May 13, 1995. He is president and general director of Pax Catholic Communications (home of Radio Peace and Radio Paz in Miami) – a media organization dedicated to using the latest technologies in bringing a message of faith, hope and love to today’s world. Father Alberto is the first Catholic priest to host a daily “talk show” as part of a major network on international secular television. Today he continues to host his weekly talk show, Hablando Claro con el Padre Alberto, on the international network EWTN. He also appears frequently on a variety of television and radio programs in the secular media, presenting faith perspectives on issues that affect our modernday society. In addition to his work in the media, he is a parish priest at St. Francis de Sales Catholic Church in Miami Beach.

Dr. Balcazar serves as the codirector of the Hispanic Health Disparities Research Center, an NIH-funded initiative in collaboration with the College of Health Sciences of the University of Texas at El Paso. He specializes in the study of public health problems of Latinos/Mexican Americans.

Sarita Arteaga, D.M.D., M.A.G.D. Dr. Sarita Arteaga is a three-year high school graduate of St. Catharine Academy in the Bronx, New York, and a graduate of New York University’s Washington Square University College with a B.A. degree in biology (1986).

Dr. Balcazar is a bilingual, bicultural family and public health scientist who has conducted numerous studies of Latino birth outcomes, acculturation and health-related behaviors, cardiovascular disease prevention programs in Latinos, and border health issues.

After attending the University of Connecticut School of Dental Medicine, she received a D.M.D. degree in 1990 and completed a general practice residency at Bronx Municipal/Albert Einstein Hospital in the Bronx, New York.

Dr. Balcazar’s most recent funded work includes: an NIH initiative to test the effects of community health workers in changing clinical outcomes for chronic diseases in El Paso, Texas; a CDC/ASPH project on community health workers and

Marilda Lara Gándara Marilda Lara Gándara is president of the Aetna Foundation, Inc., an independent charitable organization funded solely by Aetna Inc. She represents Aetna to the public on corporate citizenship issues; and is liaison to private, nonprofit and public service organizations that work to improve the lives of people in the community. Aetna and the Aetna Foundation contributed more than $24 million in grants and sponsorships during 2007.

Dr. Garcia serves as the secretary’s primary advisor on matters involving the nation’s public health and science. He also oversees the U.S. Public Health Service and its commissioned corps for the secretary. As assistant secretary for health, Dr. Garcia’s responsibilities include disease prevention, health promotion, public health preparedness, women’s and minority health, the reduction of health disparities, fight against HIV/AIDS, pandemic influenza planning, and vaccine-preventable disease.

Her work in news and community affairs, both in English and in Spanish, has brought Huerta and the radio stations international attention, including numerous awards. She is a Yellow Rose of Texas; and has been honored in the Texas House of Representatives, as well as by the Associated Press Managing Editors, Texas Associated Press, Texas Association of Broadcasters, Dallas Press Club, and Small Business Administration.

Dr. Garcia sees his role as ASH as an opportunity to enhance the secretary’s efforts to further the mission of HHS and the health of the nation by building, strengthening and leveraging relationships across the public health community and the U.S. Public Health Service, while also improving health care for all Americans.

Huerta has served and currently serves on a number of boards and commissions, including her recently completed work on various committees with the American Heart Association (national), and on the local and state boards, currently serving as the chairman of the board of directors of the McAllen Hispanic Chamber of Commerce; and on the McAllen ISD Health Advisory Committee; the AVID Advisory Group (Advancement Via Individual Determination); and as the editor of the Health Power Hispanic Health Channel. She is a member of Health Power's Professional Advisory Council.

Gándara joined Aetna in 1978 as an attorney, specializing in real estate, workout and environmental law. During the 1990s, she was managing director and vice president in Aetna’s Real Estate Investments area, where she was responsible for the company’s $5 billion national commercial real estate problem loan portfolio, and $1 billion in hotel properties and mortgages. Prior to that, she worked in Aetna’s Corporate Planning and Financial Reporting Department, where she was responsible for six strategic business units. Gándara has served in leadership roles with national, regional and local nonprofit organizations, including Hispanics in Philanthropy, vice chair and chair, Audit Committee; Wadsworth Atheneum Museum of Art, Governance Committee; the Bushnell Performing Arts Center, chair, Strategic Planning Committee and Education Committee; Hartford Hospital, trustee; United Way of the Capitol Region, trustee and member, Allocations Committee; and the Independent Sector, treasurer and chair, Investment Committee. Connecticut’s governor and legislature appointed her to serve for two years as the finance trustee for the state-controlled Hartford Board of Education. Gándara serves on the Board of Advisors of the SBA-licensed IronBridge Mezzanine Fund, L.P. She has served on the boards of TLC Beatrice International Foods Company, McCall’s Pattern Company and Greater Hartford Bank Boston Board of Advisors. Numerous publications have listed Gándara among successful Latinas, including El Diario La Prensa’s “Top 50 Latinas in American Business” and Hispanic Business magazine’s 2005 Corporate Elite directory of 25 influential Hispanics in American corporations. Most recently, Latina Style featured Gándara on the cover for an article about Latinas in philanthropy. Boeing included her in its 2004 Women’s History Month poster featuring eight prominent women. She is the recipient of numerous national and regional awards. Born in Cuba, Gándara lives in Hartford, Connecticut. She holds a J.D. from the University of Connecticut Law School in Hartford and a B.A. from St. Peter’s College in Jersey City, New Jersey. Joxel Garcia, M.D., M.B.A., A.D.M., U.S.P.H.S. Dr. Joxel Garcia is the 13th U.S. assistant secretary for health (ASH), U.S. Department of Health and Human Services, and an admiral in the U.S. Public Health Service Commissioned Corps.

He is a seasoned public health professional with experience in health care delivery, bioterrorism preparedness, health policy and international health affairs. Prior to becoming the ASH, Dr. Garcia served as the senior vice president and senior medical advisor for MAXIMUS Federal Services Inc., where he oversaw the work of the MAXIMUS Center for Global Health and was the principal architect of the strategic partnership plan for the Western Hemisphere. Prior to that, Dr. Garcia was deputy director of the Pan American Health Organization/ Regional Office Western Hemisphere for the World Health Organization. He was responsible for setting the general direction and strategy of the organization alongside the director, and for providing leadership and advice on all policy decisions. Dr. Garcia is a native of Hatillo, Puerto Rico, and a resident of Connecticut. He served as commissioner of the Connecticut Department of Public Health from 1999-2003, where he created an urban health initiative to prevent disease, increase health literacy and improve economic conditions. A trained obstetrician and gynecologist, he once served as the assistant director of obstetrics and gynecology at St. Francis Hospital and Medical Center in Hartford, Connecticut. Dr. Garcia has served on numerous national boards, including the National Advisory Committee on Violence Against Women, National Dialogue on Cancer, the U.S. Preventive Services Task Force, and as the president-elect of the Association of State and Territorial Health Officials. Brenda Lee Huerta Brenda Lee Huerta is a Texan, “born and bred” in the Lubbock area. She’s lived and worked in the Rio Grande Valley for 16 years, after living in different parts of the country. She started in radio at the age of 5, and has been involved in television and politics since she was a teenager. Huerta has continued her work in radio, television and politics, with a side trip to serve in the military. She currently serves as the Community/Governmental Relations director for Univision Radio in the Rio Grande Valley in deep South Texas.

Sylvia Meléndez-Klinger, M.S., R.D., L.D.N. Sylvia Meléndez-Klinger is founder of Hispanic Food Communications, Inc., a nutrition and food communications consulting company. She has provided nutrition and culinary consulting services to the food, beverage and pharmaceutical industries for many years; including clients such as The Coca-Cola Company, Dannon, GlaxoSmithKline, Kelloggs, and Weight Watchers International. As a registered dietitian, Meléndez-Klinger provides expert advice about healthful eating in a practical and easy way. She works closely with brand management teams to develop messages about the nutritional features and benefits of their products. She is a skilled media representative, with numerous television, radio and Internet credits. She has appeared on NBC, CBS, Fox, CNN en Español, Univision, Telemundo and America TeVe, where she is a frequent guest on “Despierta America.” Meléndez-Klinger is the nutritionist on “Hispanics Today,” a nationally syndicated news and lifestyle television program. She also has been a guest nutritionist on many Hispanic radio talk shows, and is a regular contributor to SimilacMomsAlliance.com and a moderator for myalli.com. Meléndez-Klinger has presented at hundreds of conferences, including The International Association of Culinary Professionals and the Conference of La Cumbre de las Américas de Nutrición y Salud, School Nutrition Association, National Association of Bilingual Educators, LULAC, MANA, MAOF, COMADRES, and the 2006 National Hispanic Women’s Conference, to name a few.

Huerta has worked in different capacities in government, including with a U.S. senator and a Texas governor during her career; and continues her close ties to government at the local, state, and national levels.

For Spanish translations of these biographies, visit www.aetnahispaniccalendar.com

AETNA HISPANIC CALENDAR www.aetnahispaniccalendar.com

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Biographies Sylvia Meléndez-Klinger, M.S., R.D., L.D.N., cont’d. Prior to founding Hispanic Food Communications, Meléndez-Klinger served as senior culinary development specialist and supervisor of consumer test kitchens at the Quaker Oats Company. Her recipes have appeared in television segments, product packaging, cookbooks, and national health and fitness campaigns. A registered dietitian of the American Dietetic Association and a licensed dietitian nutritionist, she was honored as the 1994 “Recognized Young Dietitian of the Year” by the Chicago Dietetic Association. She is an active member of the American Dietetic Association, the Grain Foods Foundation Medical Advisory Board, Kelloggs Healthy Beginnings Advisory Panel and the GSK Multicultural Council on Weight Management. Rita Moreno Rita Moreno is one of a select group of performers to have won all four of the most prestigious show business awards: the Oscar, the Emmy, the Tony and the Grammy. The Oscar was for her performance as Anita in the 1962 motion picture, “West Side Story.” The two Emmys were for a 1977 variety appearance on “The Muppet Show” and in 1978 for a dramatic guest appearance on “The Rockford Files.” The Tony was for her 1973 triumph on Broadway as Googie Gomez in “The Ritz.” The Grammy was for her 1972 performance on “The Electric Company Album” for children, which was based on the long-running television show of the same name. Along the way she received dozens of other show business awards, most notably the Golden Globe Award for her role in “West Side Story”; and in 1968, the Joseph Jefferson Award as best actress in Chicago’s theatrical season for her brilliant performance as Serafina in “The Rose Tattoo.” In 1985, she repeated her Chicago triumph and was awarded the prestigious Sara Siddons Award for her portrayal of Olive Madison in the female version of “The Odd Couple.” In 1995, Moreno received a star on the Hollywood Walk of Fame. Moreno was born Rosa Dolores Alverio in Humacao, a small town near the famous rain forest of Puerto Rico. When she was 5 years old, she and her mother moved to New York. The following year she started dancing lessons. At age 13 she had her Broadway debut in “Skydrift,” which starred Eli Wallach. Then, in the true tradition of Hollywood, a talent scout arranged a meeting for the 17-year-old with Louis B. Mayer, and she was signed to a contract with MGM. From that point on Moreno’s career advanced steadily. She made some 30 films early in her career, too often typecast as a Mexican spitfire or an Indian maiden. During that period, she appeared in films with Richard Widmark, Esther Williams, Mario Lanza, Susan Hayward, Tyrone Power and Gary Cooper. She appeared in the marvelous “Singin’ in the Rain” starring Gene Kelly. She also was featured as Tuptim in the classic “The King and I” with Yul Brynner and Deborah Kerr; but it was only after she won an Academy Award for her outstanding performance as Anita in “West Side Story” that she was finally recognized as a major talent.

Elena V. Rios, M.D., M.S.P.H. Dr. Elena Rios serves as president and CEO of the National Hispanic Medical Association (NHMA), representing Hispanic physicians in the U.S. She also serves as president of NHMA’s National Hispanic Health Foundation affiliated with the Robert F. Wagner Graduate School of Public Service, New York University, to direct educational and research activities. Dr. Rios serves on the National Hispanic Leadership Agenda, Campaign Against Obesity; and the Partnerships for Prevention Boards of Directors, the American Medical Association Commission to End Health Disparities, the PacifiCareUnitedHealthcare California Investment Committee, and is chair of the National Coalition on Hispanic Health. Dr. Rios has lectured and published articles; and has received several leadership awards from organizations such as the U.S. Department of Health and Human Services; the Congressional Black, Hispanic, Asian and Native American Caucuses; American Public Health Association Latino Caucus; Association of Hispanic Health Executives; Minority Health Month, Inc.; Hispanic Magazine; Verizon’s First Pollin Community Service Award; and Amerimed. She was appointed to the Minority Alumni Hall of Fame of Stanford University in October 2006. Prior to her current positions, Dr. Rios served as the advisor for regional and minority women’s health for the U.S. Department of Health and Human Services Office on Women’s Health. In 1993, she was appointed to the National Health Care Reform Task Force as coordinator of outreach groups for the White House. In 1992, Dr. Rios worked for the State of California Office of Statewide Health Planning and Development as a policy researcher. She also has served as president of the Chicano/Latino Medical Association of California, advisor to the National Network of Latin American Medical Students, member of the California Department of Health Services Cultural Competency Task Force, Stanford Alumni Association and Women’s Policy Inc. Boards of Directors, and the AMA’s Minority Affairs Consortium Steering Committee. Dr. Rios earned her B.A. in human biology/public administration at Stanford University in 1977, M.S.P.H. at the University of California School of Public Health in 1980, her M.D. at the UCLA School of Medicine in 1987, completed her internal medicine residency at the Santa Clara Valley Medical Center in San Jose and the White Memorial Medical Center in East Los Angeles in 1990, and her NRSA Primary Care Research Fellowship at UCLA Division of General Internal Medicine in 1992. Antonia M. Villarruel, Ph.D., R.N., F.A.A.N. Dr. Antonia M. Villarruel is a professor and associate dean for research and scholarship at The University of Michigan School of Nursing.

In 1962 she moved to London, where she appeared in Hal Prince’s production of “She Loves Me.” She then returned to New York to star in Lorraine Hansbury’s “The Sign in Sidney Brustein’s Window.” On Broadway, she also appeared as the female lead opposite Robert Shaw in “Gantry” and with Jimmy Coco in “The Last of the Red Hot Lovers,” followed by a Tony Award nomination for her role in “The National Health.” Moreno then starred in “The Ritz.” In 1981, she once again appeared opposite Jimmy Coco in “Wally’s Café.” She was most recently seen on Broadway in the female version of Neil Simon’s “The Odd Couple.” In 1997, she starred in the London production of “Sunset Boulevard.” In 2004, Moreno received rave reviews for her interpretation as Maria Callas in the Terrance McNally play “Master Class.” In 2006, she received similar acclaim for her portrayal of Amanda Wingfield in the Berkeley Repertory production of “The Glass Menagerie.” Moreno has appeared in regional theater in such diverse roles as Lola in “Damn Yankees,” Annie Sullivan in “The Miracle Worker,” Doris in “The Owl and the Pussycat,” and Mama Rose in “Gypsy.” It may be said that Moreno, in portraying an Irish teacher, an Italian widow, a reformed prostitute, a lady evangelist, an English lady and a Southern belle has broken the mold of Latino stereotyping. In 1967, Moreno resumed her screen career playing opposite Marlon Brando in “The Night of the Following Day,” then with James Garner in “Marlowe,” as Alan Arkin’s girlfriend in “Popi,” and in Mike Nichols’ production of “Carnal Knowledge.” She then starred in the film version of “The Ritz” and went on to do Alan Alda’s “The Four Seasons,” followed by the highly acclaimed Columbia Pictures release, “I Like It Like That.” In 1995, Moreno appeared in the Showtime film “Wharf Rat” and in the feature film “Angus” with George C. Scott. More recently, she was the lead in the independent feature “Carlo’s Wake”; and in 1999, she starred in the film “Blue Moon” opposite Ben Gazzarra. The following year she appeared in the highly acclaimed movie “Pinero,” starring Benjamin Bratt, and in 2002 she completed work in the John Sayles film “Casa de los Babys.” In 2004, she had a featured role in the independent film “April Showers.” Moreno also has been the guest star on a wide variety of television productions both here and abroad. She is proud to have been a featured artist for many years on “The Electric Company,” the highly regarded educational television program for children. She has starred in her own TV series, the sitcom version of the film “9 to 5.” She then played opposite Burt Reynolds in “B.L. Stryker.” In 1994, Moreno returned to New York to appear as a series regular with Bill Cosby in the NBC “Cosby Mystery Series.” Most recently she was one of the leads in the highly acclaimed HBO series “OZ.” In 1995, Moreno returned to the New York stage in Anne Meara’s “After Play” and in Circle Repertory’s production of “Size of the World.” She continues to keep busy performing concerts across the country and as a guest artist with symphony orchestras. In 1993, she was invited to perform at President

Dr. Villarruel has an extensive background in health promotion, and health disparities research and practice. Her research focuses on the development and testing interventions to reduce HIV sexual risk among Mexican and Latino youth. Dr. Villarruel has assumed leadership roles in many national and local organizations. She is the vice president and founding member of the National Coalition of Ethnic Minority Nursing Associations, and past president of the National Association of Hispanic Nurses. She was appointed by Secretary Tommy Thompson to the HRSA/CDC HIV/STD Advisory Council, and also served as a charter member of the Secretary of the Department of Health and Human Services Advisory Council on Minority Health and Health Disparities. Dr. Villarruel has been recognized by numerous local and national agencies for her service and scholarship. She was inducted as a Fellow in the American Academy of Nursing and as a member of the Institute of Medicine in 2008. She received her Ph.D. from Wayne State University and completed postdoctoral training at the University of Michigan. Maria (Tere) Villot, B.S.N. For 20 years, Maria Villot had dedicated her career to the Philadelphia VA Medical Center, working her way up from staff nurse to nurse manager to team nurse for primary care. She currently is the women veterans program manager at the center, a leadership position she has held for 10 years.

Clinton’s inauguration, and later that month she performed at the White House. Moreno’s latest endeavor has been in cabaret, where she has met with great critical success. In 2002, she appeared with the San Francisco Symphony in a production of “Candide.” In addition to her film, stage, television and concert careers, Moreno fills her spare time by lecturing to various organizations as well as to university audiences. She also is involved with a number of civic and charitable organizations and events. She has served on the National Endowment for the Arts and as a commissioner on the President’s White House Fellowships. Moreno also has served as a member of the President’s Committee on the Arts and Humanities. At a White House ceremony in June 2004, Moreno was awarded the Presidential Medal of Freedom by the president. The medal is the highest honor given to a civilian and ranks second only to the Congressional Medal of Honor as the nation’s highest award. It is conferred on individuals for a lifetime of meritorious service. Moreno is married to Dr. Leonard Gordon, a retired physician. Their daughter, Fernanda, is an artist and a mother. Richard R. Ramos Richard R. Ramos is widely recognized as the nation’s leading expert on youth and gang violence. He is one of the most sought-after Latino leaders and speakers on progressive and effective community leadership. Ramos has written two books on gang prevention (Got Gangs? 2006), his most recent entitled Gang Prevention and Schools: The Ultimate Parent & Teacher Guide on How to Prevent Kids from Joining Gangs (2008). He also is the CEO/president and cofounder of the Latino Coalition for Faith & Community Initiatives, a national nonprofit whose purpose is to strengthen and expand the capacity of nonprofits serving at-risk Latino youth and families. Under his leadership, the Latino Coalition has worked in more than 20 cities in seven states across the United States. For his 28 years of community service and work in the field of human rights and interfaith understanding, Ramos has received numerous accolades and awards, including recognition by President George W. Bush, the United States Congress, the California State Assembly, and Morehouse College’s Martin Luther King, Jr. International Chapels Board. Ramos knows the challenges of his community. Early in his career he served as a correctional officer in both state and federal prisons, a Juvenile Hall instructor and at-risk junior high and high school counselor, a cofounding director of a gang intervention/prevention community coalition, a director of a Latino youth and family teen center, a senior pastor for 16 years, and a founding director of the Interfaith Initiative of Santa Barbara County. These experiences and his continued work in leading in his community has made him a sought-after speaker on community and Latino leadership.

George A. Zeppenfeldt-Cestero With more than 20 years’ experience in marketing, public affairs, strategic partnerships and community/government relations, Zeppenfeldt-Cestero is a leading diversity advocate in the health care and small business communities. In 1995, Hispanic Business magazine selected him among the “100 Influential Leaders” for his small business advocacy. Zeppenfeldt-Cestero has served on numerous boards of directors where his role has focused on marketing, fund-raising and membership development. Zeppenfeldt-Cestero currently serves as cochair of the Business and Consumer Issues Committee of Community Board 7–Manhattan. He founded the Association of Hispanic Healthcare Executives/East Coast Chapter (AHHE) in 1998; which has grown to over 500 individual and 25 national, regional, and local organizational members in 14 states. He was elected national president of AHHE in 2001; and later that year, was elected to the national board of the Institute for Diversity in Health Management, a division of the American Hospital Association. For two years, he served as chairman for the New York State Federation of Hispanic Chambers of Commerce Annual Convention. Complementing the mission of AHHE, he founded the National Hispanic Chamber of Commerce on Health (NHCCH) in 2006, which focuses on strategies for covering the uninsured; and supplier diversity initiatives for the hospital, managed care and pharmaceutical industries. He is the recipient of the 2006 Healthcare Leadership Award from the National Hispanic Medical Association. He also accepted the Hispanic Chamber Procurement Advocacy Award on behalf of the NHCCH at the 2008 Somos El Futuro Conference.

She served as president of the National Association of Hispanic Nurses and has been a member of the organization since 1995. She is past president of the Philadelphia chapter.

Zeppenfeldt-Cestero’s career also has included positions as director of community and government relations at Montefiore Medical Center, and vice president of marketing and public relations for St. Clare’s Hospital and Medical Center in New York.

Villot serves as vice president of Timothy Academy Executive Board and is a member of the board of the Delaware Governor’s Advisory Council on Hispanic Affairs.

He has been quoted by numerous publications, including the New York Times, Crain’s New York Business, Hispanic Business, El Diario/La Prensa and Diversity: Allied Health Careers magazine; and also has appeared on WNBC, WABC and National Public Radio.

Villot has received a number of recognitions for her work with the Latino community. These recognitions include: 2007 National Hispanic Medical Association for Leadership in Improving the Health of Hispanics, 2006 Who’s Who Among Professionals, 2003 Hispanic Nurse of the Year Award at the Philadelphia VAMC and 2002 Henrieta Villaescusa Community Service Award. She has been featured in numerous publications, including Philadelphia’s Motivos magazine, Minority Nurse magazine and Al Dia newspaper.

Zeppenfeldt-Cestero received his undergraduate degree from Seton Hall University and graduate training in health administration at Long Island University. In 1998, he completed a certificate program in community relations from Boston College’s Carroll School of Management; and in 1999, was awarded a Kellogg/Robert Wood Johnson Minority Fellowship in Washington, D.C.

Born in Ponce, Puerto Rico, Villot graduated from Catholic University of Puerto Rico. She has two children and two grandchildren.

For Spanish translations of these biographies, visit www.aetnahispaniccalendar.com

AETNA HISPANIC CALENDAR www.aetnahispaniccalendar.com