indigenous media arts group
indigenous media arts group
Oaxaca Culinary Tour Success Suggests More Gastronomic Opportunities for Visitors to Southern Mexico
The accolades tell it all: “I had a terrific and very inspiring time in Oaxaca. Your knowledge of the culture and region introduced us to so many interesting people, all willing to share their passion, whether it was for pottery, wood carving, frothy chocolate, the best moles or natural dyes” [Elizabeth Baird].
Elizabeth Baird, one of the foremost Canadian culinary icons of our time, was a participant in the May, 2010, Oaxaca Culinary Tour. So was prolific cookbook author and columnist Rose Murray, who endorsed a copy of her seminal work, A Taste of Canada, A Culinary Journey, with similar praise: “Thank you for sharing your vast knowledge of Oaxaca with us. We know it through your eyes.”
If the foregoing is any indication of the success of this most recent tour, then the thought of what’s in store for participants in future, similarly organized Oaxaca culinary events, should titillate anyone interested in Mexican gastronomy – chefs and foodies alike.
While numbers were small (May is when most Americans and Canadians are content to stay close to home, stow their winter attire, and begin gardening), organizers provided the 8 – 10 participants in each of the week’s daily activities with all that the tour promised, and more: cooking classes with Pilar Cabrera and Susana Trilling, dining at renowned Oaxacan restaurants Casa Oaxaca, Los Danzantes, La Olla and La Catrina de Alcalá, and what impressed the most, getting out into the villages and learning the secrets of local recipes through hands-on instruction from indigenous natives – in their kitchens and over their open hearths and comals.
Background to the Oaxaca Culinary Tour
Internationally acclaimed native Oaxacan chef Pilar Cabrera Arroyo spent the month of September, 2009, working her magic in Toronto, both as guest chef at several restaurants and invited instructor at a prominent cooking school. It had been arranged through the efforts of Toronto food writer and researcher Mary Luz Mejia of Sizzling Communications, and several others willing to dedicate their time and effort to ensure a successful month-long event.
Once the framework of the tour had been decided, Chef Pilar was invited by the Government of Mexico to represent Oaxacan cuisine at the Toronto Harbourfront Centre Hot & Spicy Food Festival’s Iron Chef competition (as it turned out, she also agreed to judge the festival’s Emerging Chef event) which took place around the same time as the tour.
In Toronto Chef Pilar met the likes of Elizabeth Baird (who judged the iron chef event and adjudicated alongside Pilar at the emerging chef competition), Chef Vanessa Yeung (who cooked with Pilar at the cooking school and dined with her at one of the private dinner parties), and a host of prominent food writers and critics, as well as chefs (including Chef de Cuisine Jason Bangerter of Auberge du Pommier) – most of whom had no previous exposure to Oaxacan cuisine.
In true Oaxacan fashion Pilar warmly and sincerely invited virtually everyone she met to come visit Oaxaca. But who would have ever thought that tour organizers would immediately begin receiving inquiries from diners at the various venues, chefs, and media personnel, about traveling to Oaxaca to gain more in-depth knowledge about Oaxaca’s longstanding reputation for culinary greatness. After all, the tour was intended to merely provide an introduction to Oaxacan cuisine. It succeeded in whetting the appetites of Canadians, for much more.
Those who ultimately participated in the Oaxaca tour included aficionados of Mexican cuisine, food writers, chefs and restauranteurs. Some booked the entire tour well in advance, while others only caught wind of the week’s events after they had planned their Oaxacan vacation, and accordingly were permitted to take part in cooking lessons, day tours and evening dining.
Oaxaca Culinary Tour Showcased a Variety of Food Venues and Other Dimensions of Culture
While a theme tour has its raison d’etre, it should not be overly restrictive in its events so as to blind participants to what else a region has to offer – and in this case the impact of other dimensions of culture upon a people’s cuisine. In Oaxaca there is certainly a broad enough diversity of restaurants, food markets, cooking styles and levels of sophistication, to keep foodies thoroughly enthralled for weeks. But it’s the unique and varied cultures, and the melding of New World and Old World ingredients and cooking methods, to which these tour operators also sought to expose their clients.
For this culinary tour, participants learned as much about availability of and regional variation in meats, cheeses and produce (and their cultural significance), as they did about staples such as moles, tlayudas, chocolate, tamales and mezcal. It was all achieved through imparting an in-depth understanding of traditions, through chatting with and learning from people at all stations of life. At one end of the continuum were the most humble of villagers who welcomed the group into their homes, to make chocolate by pureeing roasted cacao beans, cinnamon and almonds using a primitive grinding stone (metate), and to make tamales by folding corn leaves over masa, mole amarillo and chicken. And at the other end were the European-trained chefs who explained each dish upon its arrival at the table from their modernly equipped kitchens.
Oaxaca Culinary Tour Daily Events
One chef arrived in Oaxaca a day early, enabling her to meet with organizers in an informal setting, learning about and indulging at a Oaxaca culinary institution, Tlayudas on Libres, where locals gather between 9 p.m. and 5 a.m. for their favorite snacks grilled directly on and over charcoal: a folded, oversized tortilla stuffed with melted Oaxacan string cheese (quesillo), bean purée, lettuce, tomato, depending on one’s sensibilities a thin layer of asiento (pork fat); and choice of chorizo (sausage), tasajo (beef) or cecina (pork). For ardent foodies, a tiny sample of marinated pig’s feet is required. And for the rest, a hot, corn-based drink of atole or champurrado is non-negotiable, especially during the wee hours of the morning.
An American doing his Masters in Nutrition arrived two days early, using the time to explore Oaxaca’s centro histórico (downtown historic center) including its quaint colonial buildings and food and craft markets.
Another participant stayed on a day later, after the rest has departed. A local organizer graciously offered to chauffer her to one of Oaxaca’s rich cultural sights known as the San Agustín Center for The Arts, to see a modern ceramics exhibit housed in a spectacular lush mountain setting. And then for last minute gift purchases he drove her to Atzompa, a village specializing in traditional Oaxacan green glazed pottery.
Wednesday
Most participants had arrived by Wednesday, late afternoon, in time for Pilar Cabrera’s walking tour of downtown Oaxaca. This enabled group members to gain some perspective on the magic of Oaxaca and to begin planning to how they might want to spend the leisure hours built into the tour.
Dinner was at Oaxacan institution La Olla, Pilar’s own restaurant. The large candlelit table on the roof of the restaurant provided a special view of Oaxaca at night.
[For analysis and critique of the food served at these more upscale establishments, I'll leave it to the food writers and critics on the tour who are better note-takers and possess greater objectivity and a much more refined palate than this writer.]
Thursday
The morning began with a visit to the Tlapanochestli research station, museum and teaching facility devoted to understanding cochineal (cochinilla), the tiny insect which has played an integral part in the history of Oaxaca because of its unique quality; when dried and crushed it yields a strong red dye, which with the addition of lime juice and or baking soda changes to tones of orange, pink and purple. Of particular interest for tour participants was its application as a natural colorant for restaurant foods. While sampling a refreshing gelatin / water / sugar based dessert colored with cochineal, our foodies had an opportunity to see familiar grocery store products dyed with the insect (Campari, Danone Yoghurt, Campbell and Knorr soups, make-up and lipstick) and briefly discussed the sensitive issue of adequacy of ingredient labeling.
Then off to San Bartolo Coyotepec in the comfy 18-seater van equipped with bucket seats and A/C. Don Valente Nieto, son of the famed ceramicist Doña Rosa, provided an upbeat, informative and entertaining demonstration of the methods used by his parents and his family members today, in fashioning the well-known folk art form known as barro negro (black pottery). Tour members can now rightly claim that they saw the same demo that Don Valente provided to Jimmy Carter and Nelson Rockefeller, who’s photos alongside Doña Rosa and Don Valente grace the showroom walls.
The humble abode and workshop of Armando Lozano, sculptor and master jeweler of hand-made bronze necklaces, earrings and bracelets, provided the first opportunity for the group to see how most Oaxacans live, and eke out a modest existence. The contrast between the quality workmanship of the family, and its lifestyle, was remarkable, overshadowed only by the welcoming nature of the Maestro’s daughter-in-law who offered the jewelry for sale.
The final two touring stops of the day were directly devoted to food and drink. Lunch was at the unique roadside eatery, Caldo de Piedra, where chef César prepared a tomato and herb based broth which he then poured into a large half gourd for each diner. To each he then added one’s choice of either fresh red snapper, a healthy complement of jumbo shrimp, or a combination of the two. Red hot rocks from an open flame were then placed in each gourd, and individual meals were thusly cooked, the rocks causing the broth to boil and fish to poach. Only large, hand-made tortillas from the comal and quesadillas amply filled with mushrooms and squash blossoms were needed to compliment the meal, of course along with large pitchers of freshly squeezed orange juice spiked with soda water (naranjadas).
Oaxaca is known for its mezcal (mescal), so what better way to have an introduction to the spirit than to head to Matatlán, World Capital of Mezcal, and learn from a producer with from a five generation pedigree of palenqueros (mezcal producers). Enrique Jiménez welcomed the tour into his parents’ traditional family compound where all witnessed the quaint and primitive production methods, and then imbibed several varieties of mezcal with chasers of lime and orange wedges, and sal de gusano (the salt, chile and ground up gusano worm mixture), together with quesillo and ricotta-like queso. Then to the family’s brand new state-of-the-art facility where Enrique explained his new method of mezcal production. The process dramatically improves quality control while retaining the richest qualities of mezcal produced the traditional way – only smoother.
Dinner at La Catrina de Alcalá provided a nice contrast to earlier events and tastings in the day, with classy Chef Juan Carlos on hand to introduce each dish. Tour participants were so taken with the selection that towards the end of the evening when asked if they wanted to move on to dessert, or perhaps try a venison dish, almost in unison each opted for the latter.
Friday
Cooking classes by Pilar Cabrera are always highly enjoyable and educational, beginning with a visit to Mercado de La Merced for buying fresh produce, through the cooking phase, and finally indulging in the fruits of one’s labor. The entirely of the class has been described elsewhere by me, so no more will be noted.
Each tour participant thereafter had a free afternoon to explore more of downtown, rest, and then dine at a recommended restaurant.
Saturday
After a relatively relaxing Friday it was back on the road for another day of touring. At the handmade knife and cutlery workshop of Apolinar Aguilar, the group watched the master work his wonders, heating recycled metals with the aid of a primitive yet effective stone and clay oven, then forging with only a mallet striking the red-hot metal over an anvil, and finally the all-so-critical tempering stage.
Knife blades are polished to a brilliant shine without lacquer or nickel. Purchasers on this day had an opportunity to have inscriptions engraved on the blades of knives they purchased. In anticipation of the culinary tour, Apolinar had prepared a selection of paring knives, a turkey carving set, a cake cutting ensemble, and bread knives. In addition to the more traditional Bowie hunting knives, swords and machetes, he also had on hand more unusual collector pieces such as knives with deer antler handles and letter openers with blade undulations of the Indonesian genre.
In the tiny village of San Antonino participants were provided with an opportunity to select from the finest imaginable hand-embroidered blouses and dresses – cotton, silk, and blends.
Lunch was in the rustic homestead of the Navarro family, the sisters and mother known for weaving fine cotton textiles on the back strap loom, and brother Gerardo for his watercolors. But the main reason for stopping in Santo Tomás Jalieza was to dine with the family in their Eden-like surroundings, and witness their preparation of tasajo on a small hibachi-style grill, and all the steps required to make sopa de guias, a broth made of all the parts of the zucchini plant, and a small piece of corn for added starch. The welcoming nature and all-round hospitality of the family was as impressive as their simple yet immaculately kept rural home and grounds.
The tour day concluded with a visit to the workshop of Jacobo Angeles, master carver and painter of alebrijes, for a demonstration (the particulars and details of which are once again available online as part of a lengthy dissertation about woodcarving in Oaxaca). However what tourists to the region never get to experience, and what Jacobo had arranged for the group, was a lesson in making aguas frescas of limón and jamaica (hibiscus flower), and the pre-Hispanic drink tejate, known as the “drink-of-the-gods.”
After a late afternoon rest back at Las Bugambilias Bed & Breakfast, the group welcomed the leisurely evening walk to Casa Oaxaca, purportedly the best high end restaurant in Oaxaca. Unfortunately on this night chef / owner Alejandro Ruíz was somewhat preoccupied entertaining a group of visiting chefs from diverse Latin American cities, so in this writer’s opinion the experience was somewhat disappointing. Word has it that for the next culinary tour the organizers might pass on Casa Oaxaca unless an acknowledgement of the shortcomings and an assurance of better next time are both forthcoming. Each and every participant in a culinary tour of Oaxaca should expect and receive nothing but the best, of course subject to unforeseen circumstances.
Sunday
The penultimate day of the Oaxaca Culinary Tour provided the broadest diversity of experiences imaginable. The group began at the rug making village of Teotitlán del Valle, but not merely for a weaving and dying demonstration. Rocio Mendoza, one of the daughters-in-law of Casa Santiago owners Don Porfirio and Doña Gloria, with her unwavering warmth and comforting smile welcomed the tour group into the extended family household for a lesson in the traditional methods of making both hot chocolate and tamales de amarillo, the ritual dish served at certain town fiestas.
Both the women and men of the household were present to answer questions and help out. Tour group members to a number were made to feel more welcomed than one could think possible. Each had a chance to take over the task of grinding toasted cacao beans into a hot velvety paste. Matriarch Gloria gave a hands-on lesson on all the steps required to prepare her special tamales, assisting each participant in learning how to place and fold ingredients into a corn leaf, and then ever so carefully stack the batch of tamales into a steaming hot clay container (tamalero) heated over firewood. Once all was cooked, and after a traditional “salud” over small glasses of mezcal, each indulged in the fruits of his or her labor with members of the Santiago family: hot chocolate with sweet rolls on the side for dipping, and a plateful of piping hot tangy tamales de amarillo. Goodbyes were particularly difficult after the establishment of relationships based upon a commonality of purpose – the mentoring and learning about culinary traditions in Teotitlán del Valle.
Two hours in the Sunday Tlacolula market is pretty well required when a group of food enthusiasts is involved; especially when organizers have special relationships with vendors so as to enable tourists to ask questions and take photographs at will. What Pilar did not cover in her Oaxaca market tour leading up to her class, the organizers ensured was explained in detail in the course of the visit to Tlacolula. Traditional market drinks of chilacayota and pulque were sampled. Members purchased decorative gourds, wooden spoons, embroidered aprons and colorful table coverings, and of course chiles to take back home. The aroma of chicken grilling on open flames and steaming caldrons of barbequed mutton and goat teased. The pageantry of Zapotec women in their native village dress going about their business buying, selling and trading, impressed all. And the ability of group members to have all their questions answered, sample foodstuffs and drinks without trepidation, take their fill of photos, and wander freely while soaking it all up, provided one of many trip highlights.
The quaint open-air eatery known as El Tigre was a stark contrast to the earlier market scene, but just as welcome, in the nature of a well deserved respite. Each member of the group was able to question comedor owner Sara about salsa preparation, the disinfecting of fresh produce, and cooking techniques and challenges where every menu item is prepared fresh, over a flame on the grill or comal. Once again, a review of El Tigre is available online. The eatery was selected so as to advance one of the organizers’ goals of ensuring as diverse a culinary experience as possible.
The tour day concluded with a visit to the picturesque mountain setting known as Hierve el Agua. The site consists of mineral deposit “water falls,” and bubbling calcium and magnesium-rich springs feeding two pools of water suitable for a safe, refreshing swim. Most took the opportunity to cool off – and perhaps reap the benefit of the legendary curative properties of the water – while others were content to sit in the shade, chat about the day’s events, and of course take photos.
After the filling breakfast at Las Bugambilias, then hot chocolate with sweet rolls and tamales at Casa Santiago, followed by drink samplings in Tlacolula, and lunch at El Tigre, botanas (appetizer plates) and drinks were the order of the evening, at Los Danzantes, without any doubt the Oaxaca restaurant with the best ambiance by a long shot.
Monday
No visit to Oaxaca, be it for a culinary tour or otherwise, would be complete without a guided tour of the most important and magestic pre-Hispanic ruin in all of the State of Oaxaca, the 2,000-year-old Zapotec site known as Monte Albán. After a brief sit-down and opportunity to quench the thirst, tour participants were shuttled to Susana Trilling’s cooking school to make mole chichilo. Once again, Ms. Trilling’s class has been noted elsewhere by the writer.
Group members were welcomed to conclude their visit to Oaxaca by gathering at an event hall that evening to view a folkloric celebration of Oaxaca’s diversity of dance and music traditions known as the Guelaguetza. But to a number each decided to pass on the idea after such a full itinerary. Instead, they welcomed the chance to finish the tour in a much more casual and relaxed setting, over drinks and conversation at the hillside home of one of the tour organizers, sitting on the open terrace and reliving the week’s events with the fond memories.
Future Culinary Tours in Oaxaca
Culinary vacations in Oaxaca have been done before, and will no doubt continue into the distant future. This tour format, however, was unique for its diversity of experiences and the care taken by organizers to ensure that the expectations of all participants – seasoned chefs, media personnel specializing in the culinary arts and gastronomy, and aficionados of Mexican cuisine – were met, or better yet exceeded.
If the current spate of commentaries regarding the success of the tour and level of participant satisfaction is an accurate gauge, then no doubt there will be future tours, perhaps on a bi-annual basis, with each succeeding Oaxaca Culinary Tour improving on the performance of the previous.
Information on future culinary tours in Oaxaca can be obtained by contacting Mary Luz Mejia of Sizzling Communications, or this writer.
About the Author
Alvin Starkman received his Masters in Social Anthropology in 1978. After teaching for a few years he attended Osgoode Hall Law School in Toronto, thereafter embarking upon a career as a litigator until 2004. Alvin now resides in Oaxaca, where he writes, leads small group tours to the villages, markets, ruins and other sites, is a consultant to film production companies, and operates Casa Machaya Oaxaca Bed & Breakfast. ( http://www.oaxacadream.com ) .
Roebourne Art Group – Tootsie
|
|
iHome iP43LVC Dual Alarm Clock Radio for your iPod/iPhone with Pillow Shaker (Blue) $75.95 Sla 12v 18ahupg 85977/d5745 sealed lead acid batteries (12v; 18 ah; ub12180). Specs: used in ups backup systems, spotlights, flashlights, exit lighting & other equipment; 12v; 18 ah; ub12180. Refurb: n. Returnable: y. Warranty: one year……. |
|
|
Dual Alrm Clck Rad Iphone/ipod Purple Charge Play Or Wake $91.77 iHome IP43UV Desktop Clock Radio IP43UV Clocks… |
|
|
Alex Super Baking set – 18 Piece Metal and Plastic Set $16.99 Measure, mix, prep, and bake some imaginary treats| This 18-piece set features a loaf pan, bear pan, heart pan, mixing bowl, rolling pin, whisk, measuring spoons and cup, pastry wheel, 2 star cookie cutters, 2 heart cookie cutter, and an oven mitt. Bon Appetit|… |
|
|
Tiger Balm Analgesic Tiger Muscle Rub … |
|
|
Gecko Nasal Pad – Small, 3.25 Long $24.90 The Gecko Nasal Pad (formerly the Sleep Comfort Care Pad by Sequal) is intended for patients with Obstructive Sleep Apnea (OSA) who experience pain and discomfort on or around the bridge of their nose associated with using nasal or full face masks. The pad acts as a cushion between the patient’s face and mask, and is simply placed across the bridge of the nose under the mask. The protective polyme… |
|
|
Gecko Nasal Pad – Large, 4.12 Long $24.85 The Gecko Nasal Pad (formerly the Sleep Comfort Care Pad by Sequal) is intended for patients with Obstructive Sleep Apnea (OSA) who experience pain and discomfort on or around the bridge of their nose associated with using nasal or full face masks. The pad acts as a cushion between the patient’s face and mask, and is simply placed across the bridge of the nose under the mask. The protective polyme… |
|
|
Lilyette Women’s Minimizer Bra #427 $32.00 Experience the elegance of our Lilyette® Simplex Minimizer Bra with Embroidery!Minimizes your bust Elegant embroidery adds femininityNo wire poke throughFlexible fitFabric ContentCups: 69% Nylon, 31% Lycra® ElastaneEmbroidery: 57% Rayon, 31% Nylon, 12% PolyesterBack: 92% Nylon, 8% Lycra® ElastaneImported… |
|
|
Maidenform Lilyette® Absolute Solution Lightly Lined Bra $34.00 Lilyette® has designed a bra that delivers the absolute solution for a full figure woman into one pad! Our Lilyette® Absolute Solution Lightly Lined Bra is the single bra that will supply you with modesty, lift, and shape!3 section cup each with a different benefit: Lift, Modesty and ShapingOffers full supportSoft fabricationPads are designed to leave you feeling confident and comfortableDeliv… |
|
|
Maidenform Women’s One Fabulous Fit T-Shirt Bra $32.00 America’s #1 T-Shirt Bra! Our Maidenform® One Fabulous Fit® Tailored Demi Bra is your perfect everyday bra! Supports up, down, and across the bust providing seamless uplift shaping Soft and smooth feel Disappears under clothesLow plunge that’s perfect under all types of clothingFabric Content Molded Cups: 83% Nylon, 17% ElastaneExclusive of decorationImported… |
|
|
KONNET iCrado Original, Stylish Metal Charging Dock / Cradle / Stand for iPhone, iPhone 3G, 3GS and iPod (Black) The KONNET iCrado is an easy to install cradle for your iPhone or iPod. With its unique distinctive design, it demonstrates the userâs personal style. The front is designed with a wide opening to give users the quick convenience of charging the iPhone or iPod without removing the protective case. The iCrado has a dedicated port to fit the Appleâs 30-pin USB cable to charge and sync the i… |
|
|
Centurion CD DVD Storage Library Electronic Organizer PC Controlled 100 Disc Manager $94.51 : The Centurion CD is the most efficient and safest way to store, protect and manage valuable information stored on CD or DVD, whether its data, files, photos or videos. If data is placed on optical media, then the Centurion CD can eliminate clutter, help prevent scratches and dust and keep a work area neat and organized. It is a fully automated organizer that catalogues and keeps all media safe a… |
|
|
ZipKord Single USB Power Kit for Jawbone Era BlueTooth Headset! Comes with: Retractable Charging Micro-USB Data Cable, Folding Blade Wall Charger, Car Charger. (1Amp Kit, Retail Packaging) $24.99 ZipKord Single USB Power Kit for Jawbone Era BlueTooth Headset! Comes with: Retractable Charging Micro-USB Data Cable, Folding Blade Wall Charger, Car Charger. (1Amp Kit, Retail Packaging)… |
|
|
The Sims 3: Outdoor Living Stuff $10.00 Electronic Arts Inc. The Sims 3 Outdoor Living Stuff 19503 PC Games… |
|
|
Adobe Photoshop Elements 8 -Old Version $59.99 Adobe Photoshop Elements 8 software combines power and simplicity so you can make your photos look extraordinary, share your life stories in unique print creations and web experiences, and easily manage and protect all your photos and video clips…. |
|
|
Photo Explosion Deluxe 3.0 $8.56 Photo Explosion® Deluxe made history as the first software of its kind to deliver powerful editing features spectacular special effects and professional-quality photo projects all together in one program. Now Photo Explosion Deluxe 3.0 makes digital photography even easier. And it s packed with exciting new features all designed to let you get the most out of your digital camera.System Require… |
|
|
Omaha Steaks Prime Rib Roasts Prime Rib Roasts… |
|
|
KIKE CALVO photo illustrations FREAKLANCES Collection – Freaklance Fausto with bike graphic tablet and keyword – Coffee Gift Baskets – Coffee Gift Basket $44.99 Freaklance Fausto with bike graphic tablet and keyword Coffee Gift Basket is measuring 9x9x4. Contains 15oz mug, BONUS free set of 4 coasters, biscotti and 5 blends of gourmet coffee. French Vanilla, Kenya AA, Decaf Colombian Supremo, Chocolate and Italian Roast Espresso elegantly presented in our signature black planet coffee gift box. A very nice and thoughtful gift for any occasion…. |
|
|
Betty Lous Organic Harmony Hippy Happy Apple Bar Case Pack 24 – 683021 $116.33 1.75 oz bar. Vegan. USDA organic. Ingredients: organic apple cinnamon granola [organic oats, organic maple syrup, organic oat flour, organic crisped rice (organic brown rice, malt syrup - GF, sea salt), organic brown rice syrup, organic walnuts, organic sunflower seeds, organic expeller pressed high oleic sunflower oil, organic unsulfured dried apples, organic cinnamon, organic vanilla, sea salt],… |
|
|
Green Toys Sand Play Set $11.00 Kids will ‘dig’ building castles and hunting for buried treasure with the environmentally friendly Sand Play Set from Green ToysTM. Made of recycled plastic, this classic 4-piece collection of tools consists of a bucket, sand castle mold, shovel and rake. Made in the U.S.A from recycled plastic milk containers, which helps save energy, reduces landfill waste, and lowers greenhouse gas emissions, a… |
|
|
Alex Color A Flower Bag $20.86 Dazzling flowers| This fashionable bag measures 14?W x 11?H x 4?D – big enough for school books and binders. Includes 6 permanent markers in a cool pouch that can be colored, too|… |
|
|
Alex Toys Draw like A Pro $34.00 A fun and easy way to draw…just turn down the lights, switch on the projector, insert a preprinted slide and trace away| Comes with 124 slides, 6 markers, 10 sheets of paper, and a flip book…. |
|
|
Sony ICF-C05iP Clock Radio for iPod (Black) $39.95 With the Sony ICFC05iPBLK Clock Radio you can charge your iPod’s battery while you sleep. This Sony ICFC05iPBLK Clock Radio is the space-saving bedside accessory for iPod® and iPhone® users. Set the alarm to wake to the radio, iPod®, or a buzzer. The charging tray ensures both you and your iPod/iPhone® start the day with a fully charged battery. Plus, The Sony ICFC05iPBLK Clock Radio features … |
|
|
Kuzy® – AQUA BLUE Keyboard Silicone Cover Skin for Macbook / Macbook Pro 13 15 17 Aluminum Unibody $1.00 Dress up your MacBook Pro in fashionable color, silicone protection now. *** Will Not fit MacBook Air 11″ ***… |
|
|
Sharp LC60LE835U Quattron 60-inch 1080p 240 Hz 3D LED-LCD HDTV, Black Sharp AQUOS LC-60LE835U 60″ 3D LCD TV LC-60LE835U LCD Flat Panel TVs… |
|
|
The Ultimate Library…10,000 Books on Cd-rom $49.49 This 4 CD-ROM set includes: Volume One Volume Two |
|
|
Power Game Pack (featuring Super Show & Go) $24.91 Includes 250 games – nonstop Arcade Action puts you in the game! Categories: Best Games, Action/Arcade, Card & Dice; Board Games; Strategy; Screen Effects – and many more!… |
|
|
Modern Floral Bird – Vinyl Wall Decals Murals Stickers Art Graphic – 46H x29W – by üBer Decals Better than wallpaper, wall stickers are a perfect way to decorate your room and express yourself. They are a fun, easy and removable decor solution. These stickers are pre-cut and will only take you several minutes to apply on any surface – walls, doors, windows, and more. Each of our designs come with easy instructions to follow. This is an original design from uBer Decals. All other sellers are… |
|
|
Yoga Girl – Vinyl Wall Decals Murals Stickers Art Graphic – 25H x 35W – by üBer Decals Better than wallpaper, wall stickers are a perfect way to decorate your room and express yourself. They are a fun, easy and removable decor solution. These stickers are pre-cut and will only take you several minutes to apply on any surface – walls, doors, windows, and more. Each of our designs come with easy instructions to follow. This is an original design from uBer Decals. All other sellers are… |
|
|
2.5mm Hands-Free EarBud Headset + Car Kit Vehicle Plug in Adapter + Home Travel Wall Charger for ATT Nokia Mural Grouper 6750 Cell Phone $5.99 Brand new premium quality MP3 Earbud and hands-free headset for your cell / smart / PDA phone. Acoustically tuned speaker for improved sound clarity even in noisy environments. Soft covered ergonomic earpiece for comfort even over extended periods. **Phone & Ear bud features are limited to the phone’s capability and the service provider’s default settings. Please consult with your phone’s user man… |
|
|
Kuzy – PURPLE Keyboard Silicone Cover Skin for Macbook / Macbook Pro 13 15 17 Aluminum Unibody $2.00 Dress up your MacBook Pro in fashionable color, silicone protection now. *** Will Not fit MacBook Air 11″ ***… |
You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
