They say 'hidden in plain sight' because the Basques are invisible; they've never been recognized as Basque," said Basque Studies Program director Dr. Alberto Santana Ezkerra. "So, you have to look under this surface of Spanish or French and find the Basques. That is a real problem because we have a lack of real numbers and figures for Basque immigration. "Somebody asked if it was more a celebration of our culture and what we're doing to keep things going. I said, 'Certainly that's true with the choir and the dancers and the band, we can prove that it's going on,'" said [Patty Miller]. "But as important as anything, if you ask most people, is paying tribute and honor those people who came here and got this whole thing started. They're the ones that really sacrificed, coming without sp...
... had to navigate the whirling chaos of languages and ethnicities that was Ellis Island. "All kinds ... us, being the only Basque Museum in the country.". Unfortunately, the museum's original proposal w...
Although the Basque country lies within the southwest of France, its cuisine is as distinctive as its culture and language. Reflecting more Spanish or Italian influences than French, Basque cooking is the only French regional cuisine to make extensive use of corn, or maize. The Basques use it for polenta as well as in yeasted breads and other baked goods. Any Basque bakery is sure to offer sweets made with corn flour, cornmeal or polenta. Compared with most traditional pastries, the two examples below are lightly sweetened, making them suitable for partnering with sweet dessert wines.
[Christine Bender]: We're calling it our Gala Premiere Night. It starts at 7 p.m. on July 26. We'll have a variety of tapas provided by the Basque market and drinks. We'll have singers, and a cantor who will recite three ancient Basque whaling prayers. We'll have musicians that will be playing throughout the evening off and on, and we're going to have our curator, director and two of our artisans, and me as the emcee, dressed in period clothing. We'll give guided tours. And I'm very excited about this: We're going to light a 16th century whale-oil lamp with real whale oil; just a little, tiny bit that was brought from an [East Coast] Inuit hunt of a bull whale ... we're going to light and demonstrate how it was used. We're very excited. The funds raised will either go for operating expe...
..., fishing implements from the Basque country, artifact reproductions, murals, maps and tools fr... so quickly because they learned the language. And now two or three generations later, we've had...
What Mallea-Olaetxe does know, after recording more than 27,000 carvings over two decades, is that these are not just random scratches by men with time on their hands. Arborglyphs, as they're called, chronicle a unique and littleknown Western way of life. It's a workingclass history, "saturated with humanity," written by the people themselves without revision by rulers or powerful employers. "This is not history by some academic in an ivory tower," he says, with a wink at the irony that he, a recently retired college instructor of Basque history and language, is assembling it. "It's as democratic and down-to-earth as history can get. Like the sheepherders he studies, Mallea-Olaetxe immigrated to America from the Basque country of Spain. Unlike them, he was not under contract to a big s...
... outgoing government insistently blamed the Basque terrorist group Euskadi ta Askatasuna (Basque Home...Nor does it bode well for a country that faces massive and unpredictable challenges, s... produced entirely in the Basque language, on very slender (and still unproven) allegations ...
The Basque region, along Spain's north-central coast, is most famous for the completely unique language spoken there. The Basque language, so far as people who study this stuff can tell, isn't related to any other language on earth. Basque food, however, is closely related to the Spanish cuisine of the northern coast, relying heavily on fresh seafood, abundant produce and, of course, olives and olive oil. Still, finding a Basque restaurant or a Basque cookbook in this country is about as hard as finding one of the rare few Basque speakers. One notable exception is Teresa Barrenechea, a native of the region, who is the former chef and owner of the well-regarded Marichu restaurant in New York. A few years ago, Barrenechea, a friend of Mark Miller of Coyote Café, came out to Santa Fe for t...
The Eusko Tren that glides out of this seaside city offers a window on Europe's future. Classical music is piped through speakers as the small commuter train whisks past fields of cows and flowering fruit trees, pausing in stations whose names are posted in Castilian and Euskera, the Spanish and Basque languages. The journey ends an hour later in the sleepy French border town of Hendaye the first phase of a project to build a 28-mile light- rail system linking Bayonne, in France's Basque region, to San Sebastian in Spain's Basque country.
... its specifically national concerns in the Basque country. . Secondly, one of the most important mar...(7) We do not only speak a common language; we also agree about the things that must be talke...
In a way, Pablo Picasso's "Guernica" was about their family. The agony captured on the famous canvas remains strong for the Basques who now call America home. "I was only 5, but I remember flames and smoke everywhere, and dead bodies on the road," recalls Mari Carmen Egurrola Totoricaguena, a 73-year-old survivor living in Boise, Idaho. From their mountain hide-out, they could see German dive bombers swooping down on Guernica and neighbors fleeing for their lives. My mother was telling me: 'Don't move - they will shoot if they see you move,' " Mrs. Totoricaguena remembers.
... that seems never to abate in the Basque country. A vicious crackdown followed the civil war. On Fr... University, where students can learn the language, history, economy and culture of the Basque countr...
Chalet Basque is a throwback; to Marin's old-guard restaurants. In the early '60s, it did a land-office business due to the combination of a hearty Basque menu and spacious, well-stocked bar. Now, years have gone by and many dining trends have shifted, but the restaurant remains the same. There's no attempt to be chic, hip or cutting-edge. New ownership, after taking over five years ago, clearly opted to maintain the status quo. And, just as clearly, that's fine with the restaurant's regulars. They were well in evidence on a hot afternoon, a good number of them chatting amiably in French with owner Roger Minhondo, a jovial man with a welcoming, expansive personality. Speaking of "typical," the restaurant is a popular gathering place for Marin's Basque population. That explains th...
... on a plate, along with a superior country-style liver pate, pepperoncini, cornichons and hal... French or Spanish, though a Basque language exists.) Owner Roger Minhondo is a French Basque ...
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