Job: Postings from Idealist.org 4.03.12
Jobs 
Comments Off on Job: Postings from Idealist.org 4.03.12
Via Idealist.org. Posted by Geneva Marie (Niigata-ken 2008-09) Geneva is a contributor to both JETwit and JETAANY. Geneva is on a continuous (epic) search for Japanese-related jobs in the United States. Hire me! :-)
Academic Exchange Specialist, Supervisory
Posted by: Department of State
Type: Full-time
Location: Washington, DC
Salary: 123,758 – 155,500
Application Deadline:April 20, 2012
United States Department of State’s Education and Cultural Affairs Bureau is seeking a program supervisor to head academic exchange programs. This is a government position. Masters degree preferred.
http://www.idealist.org/view/job/wbC2JzZdpNcp/
Job: British Airways – Japanese language speakers (UK) 04.02.12
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Via JETAA UK. Posted by Kay Monroe (Miyazaki-shi, 1995 -97).
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– Japanese language speakers – cabin crew (mixed fleet) – British Airways – London – Heathrow
http://www.jetaa.org.uk/jobs/japanese-language-speakers-cabin-crew-mixed-fleet/
volunteerAKITA’s Paul Yoo recognized for National Volunteer Week by Beliefnet.com
Earthquake Tsunami, Notable JET Alums, Volunteer Comments Off on volunteerAKITA’s Paul Yoo recognized for National Volunteer Week by Beliefnet.com
In honor of National Volunteer Week, Beliefnet.com has nominated volunteerAKITA’s Paul Yoo for April’s Most Inspiring of the Month for Paul’s work with The Fruit Tree Project and other Tohoku relief work.
Go to the link below to vote for Paul.
http://www.beliefnet.com/Inspiration/Most-Inspiring-of-the-Month/April/Nominees.aspx?p=2
I’ll Make It Myself!: “Bread Revolution: Flour”
Food & Drink, I'll Make It Myself, Writers Comments Off on I’ll Make It Myself!: “Bread Revolution: Flour”
L.M. Zoller (CIR Ishikawa-ken, Anamizu, 2009-11) is the editor of The Ishikawa JET Kitchen: Cooking in Japan Without a Fight. A writer and web administrator for The Art of Japan: Kanazawa and Discover Kanazawa, ze also writes I’ll Make It Myself!, a blog about food culture in Japan, and curates The Rice Cooker Chronicles, a series of essays by JETs and JET alumni on the theme of cooking/eating and being alone in Japan.
New Rice Cooker Chronicles submissions always welcome. Just e-mail it to jetwit [at] jetwit.com.
One of the biggest challenges–and triumphs– for me during these 2.5 years living in Japan has been creating bread products I could easily purchase back in the US: pitas, tortillas, flatbread, pizza dough. I experimented (usually disastrously) with a few things in year 1, namely pizza dough, which was passable but not fantastic, and tea bread, which refused to cook through no matter how I reduced the recipe or what device in which I baked it.
My first success was whole-wheat soda bread. Pizza dough took two years and five different recipes. Tortillas and pitas, which I was stupidly convinced couldn’t be made at home until Cheruko of Hokuriku Expat Kitchen decided they could, turned out to be incredibly simple. I, like many Americans, thought bread-making was some sort of epic process, a choice between hours of kneading and rising and punching dough or investing in a breadmaker that would take up precious storage space. It’s really not that bad. I’ll speak more on this later with each recipe’s time-commitment information, but I full work-time, work out, have an active social life and hobbies, and I still have time for bread-making. The rising time, depending on the recipe, is often ideal for cooking the rest of a meal, enjoying a TV show or book, or even an evening trip to the gym for the longer risers.
So, now that you’re less worried about OMG BREAD, let’s get started on building your expat bread factory. First, we need to have a chat about types of flour.
