28 July 1996 - PREHISTORIC REMAINS FOUND ON BANKS OF THE COLUMBIA: A Paleoamerican skull is accidentally discovered near the Columbia River
in Washington, and later, archaeologists will recover most of the
skeleton of 'Kennewick Man' and date it to around 9,000 years old.
Controversy will erupt over his possible ancestry to local Native
Americans.

The discovery led to controversy among scientists as well as Native
American tribes for more than a decade. The Umatilla people and other
tribes demanded that the remains be returned for reburial under the
federal Native American Graves Protection and Repatriation Act (NAGPRA).
The law was designed to return human remains and cultural objects which
had long been unlawfully obtained or taken from them, and to refuse
scientific study on said remains. In this case, the archaeologists who
studied the bones, James Chatters and Douglas Owsley, the latter with
the Smithsonian Institution, both asserted that the bones were only
distantly related to today's Native Americans. They also said that the
remains had features which more closely resembled Polynesian or
Southeast Asian peoples, a finding that would exempt the bones from
NAGPRA.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: N.Y.T. Ropa Vieja
Categories: Beef, Vegetables, Fruits
Yield: 4 servings

2 lb Beef flank or sirloin flap;
- cut across in 3" to 4"
- sections
+=OR=+
2 lb Pork butt; in 3" to 4"
- steaks against the grain
Salt & black pepper
1 tb Oil
1 Recipe Braised Peppers &
Onions; separate recipe
15 oz Can crushed or whole peeled
- tomatoes; crushed by hand
1/2 c Manzanilla olives; sliced
Across
1/2 c Golden raisins
1/4 c Capers, drained
2 c Chicken stock
Cooked white rice, black
Beans and saut|-ed or braised
Hearty greens, for serving

Season beef or pork with salt and pepper. Heat oil in a
large Dutch oven over high until lightly smoking.
Working in batches as needed, cook the meat in a single
layer, turning occasionally, until well browned on all
sides, about 8 minutes per batch, reducing heat as
necessary if the oil smokes excessively.

Add braised peppers and onions, tomatoes, olives,
raisins, capers and chicken stock. Scrape up any browned
bits from the bottom of the pot. Bring to a boil, reduce
to a bare simmer, cover with the lid slightly cracked,
and cook, stirring occasionally and scraping any crust
that has formed at the edges of the pan back into the
liquid, until meat is completely tender and shreds
easily with two forks, about 2 1/2 hours. Season to
taste with salt and pepper.

Shred meat with two forks, and serve immediately with
white rice, black beans and hearty greens. Ropa vieja
can also be shredded, allowed to cool, and stored in the
fridge for up to 1 week. It will improve in texture and
flavor with time.

By: J. Kenji L||pez-Alt

Yield: 6 cups (4 servings)

RECIPE FROM: https://cooking.nytimes.com

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... No, no, Nurse! I said clean off his SPECTACLES!?
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