Join us for Taste the World on March 4!
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Dear SDPCA and Friends,

During this particularly divisive and tumultuous time of our history, it is an important thing to note that while the political climate may divide us, there are also many things that unite us.

Having served as Peace Corps volunteers, we do have a unique perspective on what is going on around us and how it affects people all over the world.  I remember the first time I spent an extended period abroad at age 16, having that sudden *click* moment in my brain - that even when we speak a different language, or practice a different religion, or wear different clothing, we are all people and have that humanity in common across the globe.  It sounds a little silly to “realize” that all people are people - but there it is.

Peace Corps week 2017 is coming up, February 26-March 4.  During this annual event, the Peace Corps community celebrates all the ways that Peace Corps makes a difference at home and abroad and renews its commitment to service.  I would encourage you to reflect on your Peace Corps service and your current life.  Can you make a bigger impact on the local community?  Do you feel that you are living your commitment to share other cultures with Americans?  Please join us at our new event - Taste the World, a combination of culture and friendship, March 4th to culminate the end of Peace Corps week here in San Diego.

In Peace,
Heather Ginsky, SDPCA President   Peru (2010-11)

Join us for SDPCA's Homegrown International Fundraiser!
Saturday, March 4 at 6pm

First Unitarian Universalist Church in Hillcrest  4190 Front Street, San Diego
$20 per person

Sample delicious foods from all around the world and help us raise some money to fund projects all around the world!  For $20 you can taste up to 10 different delectable dishes - all donated by area restaurants and RPCVs. You decide which one you like best!


Learn more at

Storytelling Workshop
Thursday, March 9 from 6 to 9pm
Hostelling International in Point Loma
3790 Udall Street, San Diego, CA 92107

Calling all RPCVs! We want you to tell your stories! If you've always wanted to learn how to tell your story in front of an audience then this event is for you. Funny, unusual, tragic, inspiring, we all have so many stories from our service that can be shared. Now more than ever our community benefits from the opportunity to connect with our international community. Robert Rutherford, co-founder of the acclaimed local story telling organization, The Narrators ( will be conducting our story-telling workshop.

RSVP through Evite.

SDPCA Camping Trip to Borrego Springs
March 17 - 19, 2017

Join SDPCA members and friends at the Borrego Palm Canyon camping trip!! (2 hours northeast of San Diego east of Palomar Mountain). We are excited to enjoy the beautiful desert in bloom and also spend time with friends old and new.  We have a group campsite and expect that we will reach the limit.  

Visit to learn more about the trip and to RSVP.  $5 per adult. 
Happy Hour at BabyCakes!
Monday, March 20 at 5:30pm
3766 Fifth Avenue
San Diego, CA 92103

Join us for our annual BabyCakes Happy Hour!

RSVP through Evite.

RPCV Story Slam
Thursday, March 30 from 6 to 9pm

Hostelling International's Downtown Hostel 
521 Market Street, San Diego, CA 92101

Those who participated in the Story Telling Workshop on March 9 will have the opportunity to tell your stories (3 - 5 minutes in length) in front of an audience of your friends and family. 

EVERYONE is invited to come, even if you don't feel comfortable sharing a story. Come cheer on your fellow RPCVs as they bravely take the mic. 

RSVP through Evite.

We still have the beautiful 2017 Peace Corps calendars for sale!  We can send them to you by mail if needed. Please contact Tina at to make an order.  Price reduced to $10 each.  

Please don’t forget to pay your SDPCA membership dues! It’s $20 for the year. Click here to start the process:
Peace Corps Corner

Black History Month Web Chat
Thursday, February 12 at noon - online.
Peace Corps is hosting an online event to celebrate Black History Month and the legacy of Black and African Americans in the Peace Corps. We are honoring the contributions they have made to our goals of world peace and friendship. This panel event will feature Returned Peace Corps Volunteers who have served around the world

Peace Corps Special Event: Volunteer Welcome Home/Send Off Celebration
Saturday March 4, 2017 from 4:30 to 5:45pm
Mission Valley Library – Community Room
Celebrate and say bon voyage to San Diego's recently invited volunteers!  
RSVP to DuVale Riley at
Please note: this is right before Taste the World (and yes, you can do both!)
Recipe of the Month: 
Aji de Gallina (Peru)

Submitted by Tina Silva, Peru and Tanzania

This is a shredded chicken dish in a spicy sauce flavored with cheese, garlic, nuts and Peruvian chili peppers.  This is a very popular dish is Peru. For my host family, this dish was made mostly for special occasions like birthday dinners. It’s absolutely one of my favorite Peruvian dishes!

  • 1 lg skinless chicken breast w/bone 
  • 1 Tbsp aji amarillo paste*
  • 3 Cups water      
  • ½ tsp dried oregano
  • Salt and Pepper to taste  
  • ½ C finely chopped pecans
  • 2 parsley sprigs 
  • ½ C grated parmesan cheese
  • 1 bay leaf 
  • ½ C evaporated milk
  • 3 slices white bread 
  • 2 potatoes, boiled and peeled
  • 2 Cups chicken stock, divided
  • 2 Cups cooked white rice
  • ¼ Cup vegetable oil 
  • 2 hard-boiled eggs, peeled & cut into fourths
  • ½ red onion, finely chopped 
  • 4 black olives
  • 2 garlic cloves 
  • 4 parsley sprigs
* You really do need to find aji amarillo, the orange colored pepper used heavily in Peruvian cooking. Although I’ve never found the pepper fresh here, I have found it frozen whole and in a paste form. I found the "Amazonas” brand of aji amarillo paste in a jar at the Gonzales Northgate Market grocery store. 

Thank you, Tina, for sharing this recipe! Do you have a recipe from your country of service to share? Send to Sharon at .
In large, heavy saucepan over medium heat, cook chicken breast in 3 cups water with salt, pepper, 2 parsley sprigs, and bay leaf for about 20 minutes.

Remove chicken from water, let cool, then shred meat and set aside. Strain the stock -discard the solids and reserve the liquid.

Put bread slices in a bowl and add 1 cup of chicken stock. Let soak for 5-7 minutes until completely saturated then process in a blender to make a paste. Reserve.

In a large saucepan, heat oil and cook onions and garlic over medium heat for about 7 minutes, until the onion is very soft and almost transparent. Stirs often, don’t let it brown. Add the aji amarillo paste and dried oregano. Cook for 5 more minutes.

Incorporate bread paste and 1 more cup of the chicken stock into the saucepan, continuously stirring for a few more minutes until it starts to thicken.

Stir in shredded chicken, pecans, and cheese. Season with S & P.

Incorporate evaporated milk, stir, then turn off heat. If sauce is too thick, thin it with more stock. The sauce should be creamy.

Cut the cooked potatoes into thick slices. Serve aji de gallina sauce on top of potatoes and rice or over potatoes with rice on the side. Whatever you want!

Garnish with eggs, olives & parsley sprig.
Hike at Torrey Pines - Sunday, January 29

Russian/Georgian Dinner at Pomegranate Restaurant - February 8

Happy Hour at Alesmith Brewery - February 14
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