Independence From Meat Day 2024 is on Thursday, July 4, 2024: What do ecuadorians eat for Quito Independence day?

Thursday, July 4, 2024 is Independence From Meat Day 2024. Bean me up, Scotty! It's Independence from Meat Day. It's Independence from Meat Day.

Each day to go meat-free, whether it is just during the day or perhaps a more permanent lifestyle choice, Independence From Meat Day is the chance to test a vegetarian lifestyle and find out the way it goes!

This one is not easy.

There was a giant parade to Celebrate the day of Quito's independence from Spain on Avenida Amazonas. The parade was two blocks from our apartment so we checked it out and had a lot of fun.

They make elaborate floats with some type of foam rubber, have lots of traditional dancers from the country's different regions (jungle, highlands, coast), and sell fireworks and canilasos (a hot drink made with orange juice, cinnamon, sugar and cane liquor) on the street.

While not a part of the Quito day celebrations, the following indicates the diversity of Ecuadorian meals.

Ecuadorian cuisine is diverse, varying with altitude and associated agricultural conditions. Most regions in Ecuador follow the traditional three course meal of soup, a second course which includes rice and a protein such as meat or fish, and then dessert and coffee to finish. Supper is usually lighter and sometimes consists only of coffee or herbal tea with bread.

In the highland region, pork, chicken, beef, and cuy (guinea pig) are popular and are served with a variety of grains (especially rice and corn) or potatoes.

In the coastal region seafood is very popular, with shrimp and cerviche being key parts of the diet. Plantain- and peanut-based dishes are the basis of most coastal meals. Churrasco is a staple food of the Coast Region specially Guayaquil. Arroz con menestra y carne asada (rice with beans and grilled beef) is one of the traditional dishes of Guayaquil, as is fried plantain which is often served with it.

In the Amazon region, a dietary staple is the yuca, elsewhere called cassava. Many fruits are available in this region, including bananas, tree grapes, and peach palms. This region is a lead producer of bananas, cacao beans (to make chocolate), shrimp, tilapia, mangos and passion fruit, among other products.

who is saint patrick and what is st patrick's day?

Saint Patrick's Day (Irish: Lá ’le Pádraig or Lá Fhéile Pádraig), colloquially St. Paddy's Day or Paddy's Day, is an annual feast day which celebrates Saint Patrick (circa 385–461 AD), one of the patron saints of Ireland, and is generally celebrated on March 17.

The day is the national holiday of Ireland. It is a bank holiday in Northern Ireland and a public holiday in the Republic of Ireland and Montserrat. In Canada, Great Britain, Australia, the United States and New Zealand, it is widely celebrated but is not an official holiday. [1]

It became a feast day in the Roman Catholic Church due to the influence of the Waterford-born Franciscan scholar Luke Wadding[2] in the early part of the 17th century, and is a holy day of obligation for Roman Catholics in Ireland. The feast day usually falls during Lent; if it falls on a Friday of Lent (unless it is Good Friday), the obligation to abstain from eating meat can be lifted by the local bishop. The date of the feast is occasionally, yet controversially, moved by church authorities when March 17 falls during Holy Week; this happened in 1940 when Saint Patrick's Day was observed on April 3 in order to avoid it coinciding with Palm Sunday, and happened again in 2008, having been observed on 15 March.[3] [4]

Irish Society of Boston organized what was the first Saint Patrick's Day Parade in the colonies on 17 March 1737.[25] The first celebration of Saint Patrick's Day in New York City was held at the Crown and Thistle Tavern in 1756,[26] and New York's first Saint Patrick's Day Parade was held on 17 March 1762 by Irish soldiers in the British Army. In 1780, General George Washington, who commanded soldiers of Irish descent in the Continental Army, allowed his troops a holiday on 17 March “as an act of solidarity with the Irish in their fight for independence."[27][28] This event became known as The St. Patrick's Day Encampment of 1780.[25] Today, Saint Patrick's Day is widely celebrated in America by Irish and non-Irish alike.

Americans celebrate the holiday by wearing green clothing. Many people, regardless of ethnic background, wear green-coloured clothing and items. Traditionally, those who are caught not wearing green are pinched.[29]

Some cities paint the traffic stripe of their parade routes green. Chicago dyes its river green and has done so since 1961 when sewer workers used green dye to check for sewer discharges and got the idea to turn the river green for St. Patrick's Day.[30] Indianapolis also dyes its main canal green. Savannah dyes its downtown city fountains green. Missouri University of Science and Technology - St Pat's Board Alumni paint 12 city blocks kelly green with mops before the annual parade.[citation needed] In Jamestown, New York, the Chadakoin River (a small tributary that connects Conewango Creek with its source at Chautauqua Lake) is dyed green each year.

Who came up with the idea of "3 square meals a day" ?

From the U.K. Naval Past...

from:

Three square meals a day.

In the days of the old wooden sailing ships, food and fresh water was always a problem, therefore feeding a hardworking crew would have been very difficult.

There was no electricity therefore no refrigeration and the only fuel source to provide hot food were wood burning stoves.

Meat and fish was dried and salted to be stored in barrels. There would have been few vegetables once the ship had been at sea for any length of time. Fruits were unheard of except perhaps apples stored in barrels. Hence the expression "one bad apple" would contaminate all within the barrel. It must have been soul destroying to open up a fresh barrel of apples only to find that they were all bad and had to be thrown over the side.

With no fresh vegetables and little fruit, the sailors diet was seriously deficient in vitamin C. The result was a common disease known as scurvy. To overcome this Royal Naval ships crews were given a daily ration of Lime juice and even in my days in the Navy this ration is still made available when certain arduous conditions prevailed. This was noticed by the American before the war of independence and hence the English are still referred to as "Limeys" to this day.

Larger ships would take to sea with live animals to be butchered and eaten at a later date and as the journey length was dependant on the wind and weather, it would have been extremely difficult to plan domestic arrangements with any certainty.

In bad weather with the ship being tossed like a cork on the waves, the wood burning stove was a dangerous device which if it got out of hand would consume the wooden ship. In extreme conditions hot food was difficult to provide and yet most foods would require cooking to kill the bacteria and make them edible.

The ships carpenter would make plates for the crew and the easiest way to make a plate was to cut a square section piece of wood. Square shaped plates could be stowed away easily and wooden ones would not break irrespective of how violent the ships movement might become. There was no sort of turning machine to make round plates and that would have been seen as an unnecessary expense.

So when the sea state allowed and there was sufficient food available, every effort would have been made to provide the crew with a hot edible meal. This would have been collected from the galley and eaten with relish on the mess deck table utilising the square section plate.

Therefore if you achieved "Three Square meals a day" you were doing very well. An expression still used today in everyday English