Tertulia Podcast presents “Inmersos/Immersed”

In the first part of this series about the Spanish immersion education boom in West Michigan, we talk about how 6 of the 31 programs in the region are serving a small proportion of local Latino students who are English learners. In particular, we look at two public schools with dual language programs in Holland and Grand Rapids, where kids who fall into this category are able to access their legal right to an equal opportunity education via a model proven to improve their academic outcomes in English, all while helping them maintain their home language.

The second part looks at the other 25 programs in the area, wich are designed to help students who already speak English to acquire Spanish. In a region where the vast majority of Latino English learner students are being educated in monolingual settings where the chances of them achieving advanced levels of bilingualism and biliteracy are quite low, 4 out of 5 seats in Spanish immersion classrooms are reserved for a group of kids that are solidly on their way to the elite class, as it is.

The first episode of this series is in Spanish and the second one is in English. Both are complementary parts of one single story, not translations of the same content. Start here with part one, and click here to explore the data that I collected for this series.

Kitchen Spanish update – podcast collaboration with Racist Sandwich

Several months ago, I wrote about the linguistic phenomenon known as Kitchen Spanish. I wanted to dig a little deeper, so I pitched a segment to the podcast, Racist Sandwich, and they were up for it! My own podcast, Tertulia, is in Spanish, so this is my first reported audio story in (mostly) English. In the piece you’ll hear interviews with staff from restaurants here in Grand Rapids, Michigan, including Donkey Taquería and MeXo (which is slated to open on April 17, 2018).

Listen to the Racist Sandwich episode “Kitchen Spanish” here.

Kitchen Spanish

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In his book Kitchen Confidential, Anthony Bourdain admonishes any readers who hope to have a career as a chef to learn Spanish. He finds it so imperative that he lists it as the second recommendation after “Be fully committed.”

“Much of the workforce in the industry you are about the enter is Spanish-speaking. The very backbone of the [restaurant] industry, whether you like it or not, is inexpensive Mexican, Dominican, Salvadorian [sic] and Ecuadorian labor – most of whom could cook you under the table without breaking a sweat. If you can’t communicate, develop relationships, understand instructions and pass them along, then you are at a tremendous disadvantage.” – Anthony Bourdain, Kitchen Confidential

Bourdain is referencing what is commonly known as “Kitchen Spanish.” To be clear, Kitchen Spanish is not simply a body of culinary terms and phrases. It’s a sort of practical patois used among English-dominant gringos and Spanish-dominant Latinos who both know a little bit of the other’s native language, but it’s also a form of insider slang. From what I can gather, it’s largely composed of dirty words, slurs, and insults, in keeping with the crude and brutal sense of humor characteristic of restaurant kitchens, which Bourdain describes in such colorful and naturalistic detail. (See also the Urban Dictionary definition of Kitchen Spanish, complete with an example.)

In my efforts to do a little anthropological desk research, I perused some threads on Reddit and cheftalk.com where both gringo and Latino cooks debate whether Kitchen Spanish is a necessary evil or a delightful cultural experience, as well as share their capsule lists of the most essential vocabulary for the uninitiated (e.g. this and this). One Reddit user who claims to be originally from Buenos Aires describes Kitchen Spanish as “a combination of English, Spanish, and Mexican cuss words” that can’t be learned in any classroom or with the help of any book.

This is a belief that may not be held by the more mainstream corners of the internet. I found several conversational Spanish primers for managers in the hospitality industry on Amazon. Most of the authors of those books did not seem to have websites or blogs, which was disappointing as I wanted to read what they had to say about Kitchen Spanish. I was, however, able to find more information about Matt Casado, a professor emeritus of Northern Arizona University’s School of Hotel & Restaurant Management. A native of Spain, Casado not only authored a number of books but also apparently took great strides to ensure that graduates had a basic knowledge of Spanish in order to communicate with back-of-the-house staff.

It does seem that there is a clear distinction between “conversational Spanish for hospitality managers” and Kitchen Spanish. For one, in any industry there’s a line separating how management communicates with employees and how employees communicate with one another. Furthermore, let’s just say that the former is a basic ingredient, and the latter is dressed with many creative accoutrements, depending on the kitchen.

Do you have any stories about Kitchen Spanish? Tweet me at @TertuliaTweets.

An article about the world of podcasting in Spanish

I recently had the privilege to write an article for the podcasting newsletter Bello Collective about the world of podcasting in Spanish. For the article, I interviewed (via email) Carolina Guerrero, CEO of Radio Ambulante, and Patricio Lopardo, of Unión Podcastera. I hope you enjoy it.

Click here to read “Are We on the Cusp of a Boom in Spanish-language Podcasting?”

-EH

New episode of Tertulia podcast – ¿Dónde estamos parados?

The latest episode of Tertulia is a conversation with Leticia Molinero, professional translator and member of the Academia Norteamericana de la Lengua Española. Among other things, we talked about how taking a rigorous approach to analyzing U.S. Spanish and coming up with standardized language can play a role in resolving the communication crisis that our country faces in upholding the rights of Spanish-dominant residents.

Check out the episode here.

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Introducing Tertulia, the podcast

Last year, I started to think (and write) about the need for more institutions and spaces where Spanish speakers can engage practically, culturally, and intellectually with Spanish in the real world. Eventually, I started to develop a podcast in Spanish — and I got a big boost in motivation when Radio Ambulante was picked up by NPR last November!

Today marks the launch of Tertulia, a podcast in Spanish where guests are invited to talk about their cultural, artistic, and professional projects, as well as the daily idiosyncrasies of bilingual and bicultural life in the United States.

It’s available on tertuliapodcast.com (and you can subscribe via iTunes, Android, Stitcher, TuneIn, and RSS).

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The first episode is now available, and in the next several weeks I will release two more pilot episodes. You can read more about who is on the show and what the episodes are about here.

If you like what you hear, please subscribe to the podcast and follow Tertulia on Facebook (@cafecitonoincluido) and Twitter (@TertuliaTweets) so that other people can find out about it.

¡Les deseo una buena tertulia!

Felicidades a Radio Ambulante (y a NPR)

This past weekend NPR announced that it would be promoting and distributing the Radio Ambulante podcast on its platforms starting on November 22 — o sea, ¡en una semana exacta!

Big congrats to the entire Radio Ambulante team. NPR also deserves to be congratulated for making the decision to incorporate Spanish-language programming into their line-up. Radio Ambulante will only be distributed as a podcast and won’t be aired on NPR affiliate radio stations, but the fact that NPR is embracing content in Spanish makes a huge statement.

Over here at Tertulia one of our mantras is that Spanish is a vibrant language for culture here in the U.S., and this is a great example of a national platform recognizing this.

¡Bravo!