Stories of immigrants who shaped Tampa's history featured in new exhibit
Why it matters: The Spanish, Cuban and Sicilian immigrants who settled in Tampa and West Tampa helped shape the city's history, culture and success — transforming a fishing village into a multicultural hub.
The Tampa Bay History Center is the first museum in the U.S. to host the exhibition, according to a press release.
Zoom in: New York University professor James D. Fernández and journalist-filmmaker Luis Argeo curated the collection, which is sourced from an archive of over 15,000 historical records.
The exhibit runs through Aug. 3 and features 300 photographs, documents and audiovisual materials, per the press release.
What they're saying:"This is a remarkable opportunity for our community to engage with a pivotal chapter of immigration history," said C.J. Roberts, president and CEO of the Tampa Bay History Center.
"As visitors come to Tampa for the exhibition, we're using this opportunity to showcase Cigar City and celebrate the many Spanish immigrants who helped build it," said Cristal Lastra, president of Centro Asturiano de Tampa.
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National Geographic
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Now try Spain's lesser-known cities) Sampling Astorga's most iconic dish While Castilla y León offers numerous opportunities to savor regional favorites like roasted suckling pig and garlic soup, the crown jewel of Astorga is undoubtedly cocido maragato, a three-course meal served with an intriguing twist. What makes cocido maragato unique is the order in which it's eaten,' says Natividad González, co-owner and chef at local restaurants Casa Maragata I and II. 'You start with the meats, then move on to the vegetables, and finish with the soup. Dessert comes last, of course—custard served with a traditional Maragato cake called roscón.' Cocido maragato is a three-course culinary experience not to be missed when visiting Astorga. Before dessert at a restaurant, waiters usually serve a soup made with the broth from chickpeas, accompanied by noodles and various meats and vegetables. 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By the 1960s, approximately 40 artisans were operating in Astorga, each offering their own distinct array of edible and drinkable products. Today, Chocolatería La Cepedana serves as both a shop and an education center, crafting about 700 kilograms (1,543 pounds) of chocolate daily while showcasing a collection of antique tools and trinkets related to the industry. West of the Astorga train station, food history buffs can keep exploring the craft with a trip to the Astorga Chocolate Museum. Operating out of an ornate 20th-century mansion, this institution is packed with exhibits that highlight the rich history of Astorga's confectionery industry, and sections dedicated to traditional consumption methods, advertisements over the years, and other related topics. (This Basque city is known for pintxos—and it's not San Sebastian) Looking for something sweet? Foodies should try churros dipped into a cup of hot chocolate when visiting Astorga, Spain. Photograph By Marc Hill/ Alamy El Museo del Chocolate, which features these antique chocolate molds, is dedicated to the history of cacao and chocolate production in Astorga, one of the first epicenters of chocolate making in Europe. Photograph By Paul Christian Gordon/ Alamy Discovering Astorga's other top attractions Cocido maragato and artisanal chocolate may be two of Astorga's greatest strengths, but they're far from the only culinary stylings worth sampling during a visit. While bakeries abound across downtown Astorga, travelers in search of an interesting treat can make their way to Confitería Flor y Nata to try a fresh merle, a unique pastry that's found nowhere else in Spain. Crafted from eggs, flour, and a top-secret blend of other ingredients, this treat is just one of many items that have been created at the bakery since its debut in 1936, with various options ranging from buñuelos to huesos de santo. Meanwhile, those who wish to explore a more modern take on Astorga's dining scene should spend an evening at Restaurante Serrano. Since 1995, this polished venue has showcased mushrooms that grow across Castilla y León. Meanwhile, this affinity for fungus has led to flavorful plates, such as truffle-infused lamb and Iberian pork sirloin bathed in brandy mushroom sauce. The restaurant is also particularly well-versed in crafting seafood dishes, providing guests with the perfect opportunity to sample salmon, codfish, and other Spanish favorites. Of course, the city also offers its fair share of non-culinary attractions to explore. Roughly 2,000 years ago, the Roman Emperor Augustus, then known as 'Asturica Augusta,' founded modern-day Astorga. Today, visitors can uncover its storied past with a trip to the Museo Romano, a downtown institution dedicated to showcasing the Astorga of yore. After studying the coins, pottery, and other artifacts found within its halls, tourists can keep an eye out for some of Astorga's other ancient relics, which include eons-old Roman walls and baths scattered across its city limits. People who venture to Astorga—far less renowned compared to some of Spain's larger cities— will be richly rewarded with a wide breadth of culinary experiences. From morning merles to an evening packed with truffles and fresh seafood, this storied city provides an opportunity to explore the true splendor of Spain from a gastronomic standpoint, accompanied by plenty of fascinating architecture to enjoy along the way. As you plan your next foray across Iberia, you should save some room on the itinerary to spend a few days in Astorga, an oft-underrated city that showcases the refined culinary culture of Castilla y León at its very best. (Our essential travel guide to Spain provides you with everything they need to know before you go.) This trip was created with the support of the Instituto de Turismo de España – Turespaña. Jared Ranahan is a Puerto Rico-based writer who covers travel and wildlife. Follow him on Instagram.
National Geographic
4 hours ago
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The little-known Sicilian town that feeds the world's almond craze
Avola, set in the heart of Sicily's Ionian coast, might be unknown to many at first glance. But behind its humble name lies the beating heart of a successful business, where the almonds produced are considered among the finest in the world. With its strategic position, overlooking the Gulf of Noto, it has a rich history intertwined with the art of the almond cultivation (from Italian 'mandorla') that has been shaped by the influence of Phoenician and biblical symbolism, creating a one-of-a-kind cultural and gastronomic legacy. 'Centuries of tradition and hard-work, passed down from generation to generation, are rooted in Avola's fertile lands' says Salvatore Rizzo, a third-generation farmer raised in the town. 'The quality of these almonds is the result of intensive irrigation techniques first introduced by the Arabs, that helped turn this nut into a cornerstone of the Italian patisserie'. Avola's history Avola, commonly known as the hexagonal city, preserves a deep identity typical of a true Mediterranean melting pot. The town was once seen as a golden land for its position along the Sicilian coastline, which inevitably attracted Greeks, Romans, and Byzantines, each of whom left an indelible mark. With an earthquake in 1693, much of this legacy was shaken, making Avola a living mosaic of Sicily's layered past. The method of growing almonds from Avola's almond trees—also known as mandorlo—follows the rhythms of nature. Photograph by Adam Eastland, Alamy Stock Photo (Top) (Left) and Photograph by siculodoc, Getty Images (Bottom) (Right) Today, the past can be seen through its still-standing Baroque places of worship, historical buildings, old recipes, and stunning landscapes. 'I've always been drawn by Avola's quiet resilience, seen through the eyes of locals. It feels like being suspended between past and future," says Rizzo. 'On a normal day, you'll spot kids enjoying almond biscuits and elders pouring soap mixture into molds, still making scibina by hand." Over the centuries, there's still a creativity that doesn't come prepackaged and it's rare in nearby bigger cities. (10 must-do experiences in Sicily) The almond-growing process The method of growing almonds from Avola's almond trees—also known as mandorlo—follows the rhythms of nature. Trees are carefully planted by hand, spaced far apart to allow their root systems to stretch deep into the volcanic soil. A testament to meticulous selection can be seen in the harvesting process, done by hand, aided by gently shaking off the branches to loosen the ripe Pizzuta almonds. Today, farmers manage the work without any artificial tools, unlike in ancient times when irrigation was essential. Much of Avola's almonds are used to make traditional Sicilian sweets, from marzipan and rich cassata to sugared almonds. Beyond the kitchen, they are used by the cosmetic industry, where their oils and creams are renowned for their soothing properties. An operator carefully inspects the Avola almonds, discarding broken or damaged ones to ensure only the finest proceed to the peeling stage. Photograph by Francesco Vigliotti (Ancient ruins, city tours and cannoli on a family tour of western Sicily) 'The almond tree of Avola is still nurtured thanks to methods that have nothing to do with modern agriculture and is probably one of the first introduced crops by conquerors of the Sicilian coast' says Rizzo. "Avola's porous soil lives in symbiosis with Southern Italy's dry summers and mild winters, which create great conditions for the healthy blooming of its prized almonds.' One of the oldest and most renowned almond producers in Avola is Nastasi Mandorle, a family-run business with two locations in town, just a few miles from Syracuse. The company's roots date back to 1898, when entrepreneur Lorenzo Nastasi, together with his two sisters, began cultivating almonds in the surrounding countryside. Nastasi practices a dry-farming approach, which relies entirely on natural rainfall and the nutrient-rich soil of Avola. Given the particular terrain and the summer blossoming, almonds are harvested from July to September, carefully hulled and sun-dried for three days, in order to preserve their sweet oils and woody hull, also named mallo. Where to try it Nastasi: A trusted name in the almond business, Nastasi's factory is a stop you can't miss if you're a food enthusiast. The well-stocked store offers a wide range of products, from silvered and whole-peeled almonds to fragrant almond pastes, pistachios, and hazelnuts. A visit to this place guarantees a full immersion in Avola's almond history. Various stages in the traditional processing of the Avola almond, a jewel of Sicilian agriculture. Photograph by Francesco Vigliotti Nama : Nama is a family-run business founded by the Tiralongos. If you are looking for a sweet snack, head here. This centuries-old factory welcomes its visitors with a curated selection of Avola's finest nuts, including fresh almonds, organic products (creams, almond oil), and nut pestos, all made with devotion to the land. Pippo Si Pappa Bar : This lovely cafe is famous for its silky and fresh almond granita (rated the best in town), warmed brioche, local ricotta, and artisanal ice-cream. Where to stay Avola offers countless charming accommodations for a relaxing stay. Morfeo Charming Rooms & Relax is the best option to quickly reach the city center, and it features a private pool, a spacious garden, and suites with private balconies. Le Torrette Rooms and Apartments is a cozy bed-and-breakfast with its own restaurant and a bicycle rental service, which is a perfect way to explore the coast. When to go Avola is an urban jewel year-long, but it's best enjoyed in summer (July-September), when you can sunbathe on beaches with crystal-clear waters and witness the almond harvest. October is a good compromise for those who are more inclined toward tasting tours. The temperature is pleasantly breezy, and never too hot. Getting there Avola is easy to reach from major Italian metropolises. Flights from Catania Fontanarossa (CTA) or Comiso Airport operate all year-long. Alternatively, you can take a high-speed train to Catania (Italo or Frecciarossa), followed by a bus to Avola that takes about 1.5 hours. (How chocolate went from rough to refined in one Sicilian town) Maria Salvati is an Italian freelance journalist and copywriter. Born and raised in Rome, she writes about lifestyle, politics, and travel with a focus on Italy's culture. Her work has appeared in Business Insider, Thrillist, and Fodor's. Follow her on Instagram @mariasalvati2
Epoch Times
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How a View From Pikes Peak Inspired America's Most Famous Poem
Five hundred Pawnee warriors The Americans, led by Lt. Zebulon Pike, were determined to move past the Pawnee either peacefully or by force. They had already accomplished one geographic expedition, and now they were in the midst of their second. The Spanish, however, had strongly encouraged the Pawnee not to allow the Americans to move westward from their location in today's Guide Rock, Nebraska.
