Diversity Committee Shares a Recipe

The Diversity Committee presents recipes from all around the world.  Many CPCC students hail from Bhutan, a landlocked nation on the southern end of the Himalayas. Try this refreshing and simple Bhutanese side salad.  Perfect for spring and summer!Cucumbers with Onion and Cheese

Cucumbers with Onion and Cheese


  • 1/2 large seedless cucumber, sliced into 1 inch pieces
  • 1 medium red onion peeled and quartered
  • 1/2 cup crumbled farmer’s cheese
  • 1 medium fresh green chili pepper, seeded and diced
  • salt and freshly ground black pepper to taste


1. Chop the cucumber coarsely.

2. Chop the onion finely.

3.  Combine in a bowl with remaining ingredients and mix gently.


The Diversity Committee Shares a Honduran Recipe

The Diversity Committee presents recipes from all around the world.  Enjoy this tasty snack from Honduras.




Baleadas are one of the most popular snacks in Honduras. It is believed that baleadas were invented by a lady who set up a small food stall in the northern city of La Ceiba, in a poor neighborhood near the railroad tracks. No one remembers exactly who she is, but she has contributed to one of the most popular snacks of Honduras.


Ø  4 flour tortillas

Ø  1 cup refried red kidney beans

Ø  1/4 cup of either sour cream or hard salty cheese (crumbled)


1.  Lay the tortilla flat and spread 2 generous tablespoons of beans on one half of the tortilla.

2.  Spread sour cream or cheese (or both, if you like!) on top of the beans.

3.  Fold the tortilla in half.

4.  Heat the tortilla on a warm comal, turning once, until the contents are warmed-through.

Diversity Committee: Little Known Women’s History Facts

In honor of Women’s History Month, the Diversity Committee presents Little Known Women’s History facts:

  • National Women’s History Month can trace its roots back to March 8, 1857, when women from New York City factories staged a protest over working conditions. International Women’s Day was first observed in 1909, but it wasn’t until 1981 that Congress established National Women’s History Week to be commemorated the second week of March. In 1987, Congress expanded the week to a month.
  • On March 4, 1933, the start of President Roosevelt’s first administration brought with it the first woman to serve in the Cabinet: Labor Secretary Frances Perkins.
  • In 1940, Catherine Brewer becomes first woman to receive a bachelor’s degree, from Georgia Female College (now Wesleyan College) in Macon, Ga.
  • On July 7, 1981, President Reagan announced he was nominating Arizona Judge Sandra Day O’Connor to become the first female justice on the United States Supreme Court.
  • In 1982, for the first time, more women than men received bachelor’s degrees.
  • On July 12, 1984, Democratic presidential candidate Walter F. Mondale named New York Congresswoman Geraldine A. Ferraro his running mate, making her the first woman to run on a major party ticket.


Diversity Committee Honors Women’s History Month

In honor of Women’s History Month, the Diversity Committee presents Little Known Women’s History Facts: 

  • Maya Lin, a Chinese American, who was born in Athens, Ohio in 1959, became the architect of the Vietnam Veterans Memorial in Washington, D.C.  After entering a public design competition for the design of the Vietnam Veterans Memorial, Maya Lin’s entry, one of 1,441 was chosen. She was only 21 years old when she designed the monument.
  • At age 47, Gertrude Boyle (b. 1925) became the president of Columbia Sportswear Company. Today Columbia Sportswear Company is a leading seller of outdoor apparel, footwear and equipment with annual sales of more than $1 billion.
  • Fanny Workman (1859 – 1925) was the first woman mountaineer to climb over 23,000 feet on Nun Kun in the Himalayas in 1906. Her record was unbroken until 1934. Workman obtained several women’s altitude records and championed women’s rights and women’s suffrage.



Little Known Black History Facts

In honor of Black History Month, the Diversity Committee would like to present the following “Little Known Black History Facts:” Black History Month

February was chosen as Black History Month largely because two important birthdays occur in February—that of Abraham Lincoln, the author of the Emancipation Proclamation, and that of Frederick Douglass, an early African American abolitionist.

After African-American performer Josephine Baker expatriated to France, she famously smuggled military intelligence to French allies during World War II. She did this by pinning secrets inside her dress, as well as hiding them in her sheet music.

African-American fashion designer Ann Lowe designed the wedding dress of Jacqueline Kennedy Onassis, the bride of future President John F. Kennedy.

Supreme Court Justice Thurgood Marshall said that he was punished for misbehavior in school by being forced to recite the Constitution, ultimately memorizing it.

“Having Our Say” – A Conversation with the Delaney Sisters

The CPCC Diversity Committee presents “Having Our Say,” a conversation with the Delaney Sisters, featuring Dr. Corlis Hayes as Sadie Delany and Lillie Ann Oden as Bessie Delaney.

“Having Our Say” - A conversation with the Delaney Sisters

“Having Our Say” - A conversation with the Delaney Sisters

Friday, February 21, 2014
11:30 a.m. – 1 p.m.
Tate Hall, Overcash Center
CPCC Central Campus


Diversity Committee Celebrates Black History Month

Little Known Black History Facts:

Thomas Day:  Father of the North Carolina Furniture Industry

Thomas Day (1801-1861), a free African-American cabinetmaker (fine furniture maker) and businessman, lived and worked in Caswell County, North Carolina from the early 1820′s until he disappeared from the records in 1861. By 1850, he had the largest furniture business in the state. A great deal of his furniture has survived and is cherished today in private homes and museums primarily in North Carolina and Virginia. Day’s life opens a window into a world most Americans know little about: 19th-century African-American history, and especially the experience of the small percentage of African Americans who were not enslaved, who were known as “free people of color” or “free blacks.”

Thomas Day is at once anomalous and representative of the antebellum free black experience. The fact that such an extraordinary figure in business and in American decorative arts could have lain in obscurity for as long as he did, makes him a symbol of the many African Americans who anonymously contributed to American history and culture. In the words of historian Ira Berlin, “Day and many other antebellum African Americans refused to accept the hand that was being dealt to them.” Fortunately, like Thomas Day, many of these unsung heroes are now being brought out of the shadows.

CPCC Diversity Committee Presents Little Known Black History Facts

In honor of Black History Month, the Diversity Committee presents Little Known Black History Facts: Black History Month

Buffalo Soldiers— a name given by Native-American plainsmen—were the all-black regiments created in the U.S. Army beginning in 1866. These soldiers received second-class treatment and were often given the worst military assignments, but had a lower desertion rate than their counterparts. More than 20 Buffalo Soldiers received the Medal of Honor for their service. The oldest living Buffalo Soldier, Sergeant Mark Matthews, died at the age of 111 in 2005, and was buried at Arlington National Cemetery.

Cathay Williams was the first and only known female Buffalo Soldier. Williams was born into slavery and worked for the Union army during the Civil War. She posed as a man and enlisted as William Cathay in the 38th infantry in 1866, and was given a medical discharge in 1868.

The Diversity Committee Presents Recipes From All Over the World

CPCC has students from all over the world and El Salvador is the country of origin for approximately 210 students.  The Super Bowl is almost here so let’s try Salvadoran Style Guacamole, a tasty appetizer.



Ingredients (Serves 6)

  • 3 large ripe avocados (1½ to 1¾ pounds)
  • ½ cup chopped onion
  • ¼ cup fresh lemon juice
  • ½ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • ¼ teaspoon dried oregano
  • 1 hard-boiled egg, thin sliced or crumbled
  • 1 tablespoon grated Romano cheese


1.  Peel, pit, and chop the avocados into small cubes.

2.  Add the onion, lemon juice, salt, pepper, oregano and mix gently so as to keep the  guacamole chunky.

3.  Garnish the guacamole with the sliced or crumbled hard-boiled eggs and cheese.


Diversity Committee Shares a Recipe

The CPCC Diversity Committee would like you to try this tasty recipe from Colombia.  Arroz con Leche (Rice Pudding) is popular throughout  Latin America, and this typical Colombian version makes a delicious yet Rice Puddingsimple dessert!


Makes 6 to 8 servings

  • 1 cup long-grain white rice, washed
  • 4 cinnamon sticks
  • 2 cups water
  • 4 cups milk
  • Pinch salt
  • 2 tablespoon butter
  • 1 ½ tablespoons vanilla extract
  • 1 ½ cups sugar
  • 1 (12 oz) can sweetened condensed milk


1.     In a small pot, add water and cinnamon sticks, bring to a boil and cook for 10 minutes. Set aside and discard cinnamon sticks.

2.     Place the rice and the cinnamon water in a large saucepan over medium heat, and cook for 5 minutes.

3.     Add salt, butter, vanilla extract, 2 cups of milk, and sugar. Stir well to mix and cook uncovered for approximately 15 minutes.

4.     Reduce heat to medium low. Add the remaining milk and condensed milk. Stir with a wooden spoon. Cook for 1 hour and 15 minutes, or until the rice pudding thickens to desire consistency.

5.     Stir well and remove from heat, and let it cool to room temperature. The consistency should be very creamy. Refrigerate for at least 1 hour or overnight.

Adapted from www.mycolombianrecipes.com


Diversity Committee News

CPCC has students from all over the world and Colombia is the country of origin for approximately 260 students.  As the holidays approach, let’s try Alfajores, a tasty dessert. Alfajores are popular in Colombia as well as other parts of South America.




  • 3 Cups all-purpose flour
  • 1 pound butter, room temperature
  • ½ teaspoon vanilla extract
  • 1 ¼ cup powdered sugar, divided
  • 1 cup cornstarch
  • 1 cup dulce de leche
  • ½ cup sweetened flaked coconut


  1. Preheat the oven to 350°F
  2. In a large bowl mix the butter and 1 cup of powdered sugar.
  3. Add the flour, corn starch and vanilla extract then mix with your hands into well combined.
  4. Knead together to form a soft dough. Cover with plastic wrap and let stand for 10 to 15 minutes.
  5. Turn the dough out onto a floured counter and knead for about 2 minutes. Roll out to about ¼ inch-thick and cut out the cookies with a round cookie cutter.
  6. Place them on a floured cookie sheet and bake for about 10 – 12 minutes. Remove from the oven and let cool on a rack for 10 minutes. In a small plate, place the flaked coconut and set aside.
  7. Spread dulce de leche on each cookie then put together two cookies, making a sandwich with the dulce de leche in the middle of the two cookies. When you put the cookies together you’ll want some dulce de leche  to come out of the sides. Take the plate with coconut and cover the edges of each alfajor cookie with it, rolling the cookie edge in the flaked coconut.
  8. Sprinkle them with powdered sugar and enjoy.

Try Vietnamese Spring Rolls this Holiday Season

As the holidays approach, the Diversity Committee would like you to try Vietnamese Spring Rolls (Guo Cuon). This delicious and healthy appetizer, everyone is sure to enjoy!

Vietnamese Spring Roll

Vietnamese Spring Roll

1 package clear edible rice paper sheet
1/2 lb. cooked chicken
1/2 lb. cooked small shrimp (peeled, deveined, halved)
1 bunch fresh cilantro leaves
1 bunch fresh mint leaves
1 head leafy Lettuce, washed and separated into leaves
cucumber, peeled and cut into very thin strips
1 cup fresh bean sprout
1 package vermicelli rice noodles, prepared according to package directions
hoisin sauce, to taste
chopped peanuts
nuoc mam, vietnamese spicy fish sauce
Have all meats precooked and cold and the rice noodles prepared already (the noodles should be white, long and at room temp).
Make sure all veggies and herbs are cleaned, dried, and set out before you start.
Dip a sheet of rice paper wrapper into water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.
On one edge, lay a small handful of noodles, a few strips of meat, some shrimp, some cilantro and mint leaves, a lettuce leaf, some cucumber strips and bean sprouts, all to taste but don’t overstuff.
Carefully start to roll up eggroll style, tucking in the sides, and then continue to roll up-but not too tightly or the spring roll will split.
Combine a few spoonfuls of hoisin sauce with some chopped peanuts to use as a dipping sauce (or serve with prepared spicy fish sauce dip called Nuoc Mam, available at Asian markets).
Serve immediately- these do not keep for too long and will harden up in the fridge, so it is best to make just as many as you plan to serve (store any extra unassembled fillings in fridge and roll later).

Mexican Holiday Recipe

CPCC has students from all around the world, and Mexico is the country of origin for more than 600 CPCC students.  As the holidays approach, why not try this tasty dish from the Mexican state of Puebla?  Tinga has many versions and can be served as an appetizer or a main dish.  This version is simple to make and you may even find most of the ingredients already in your fridge!

Tinga de Pollo (Chicken Tinga)


6 boneless, skinless chicken breasts
1 large onion, chopped
6 medium tomatoes, chopped
1 small can chipotle peppers in adobo sauce
bag of tostada shells (about 16 shells)
1 container of crema Mexicana (or sour cream)
Vegetable oil for sautéing
Salt and pepper to taste


  1. Boil the chicken breasts until no longer pink (about 25 minutes).  Reserve the water for later.
  2. Remove the chicken from the water and shred.  Set aside.
  3. In a large pan, sauté onions in oil until translucent.
  4. Add tomatoes and sauté until for about 10 more minutes.
  5. Add shredded chicken and mix together.
  6. Add salt and pepper to taste.
  7. Add some of the water if the mixture is too thick.  The mixture should look a little soupy, but not watery.
  8. Add the sauce from the chipotle peppers can.  You can add the actual peppers too, but they are spicy so watch out!
  9.  Serve warm on tostadas and top with crema.


A Focus on Diversity at CPCC: India

Did you know CPCC has students from all over the world?  In celebration of this, the Diversity Committee will highlight the top 10 countries that represent our international students.INdia


India, officially the Republic of India, is a country in South Asia. It is the seventh-largest country by area, the second-most populous country with over 1.2 billion people.

The Indian flag has three horizontal bands of color: saffron for courage and sacrifice, white for truth and peace, and green for faith, fertility, and chivalry. An emblem of a wheel spinning used to be in the center of the white band, but when India gained independence, a Buddhist dharma chakra, or wheel of life, replaced the spinning wheel.

Did you know?

  • Indians made significant contributions to calculus, trigonometry, and algebra. The decimal system was invented in India in 100 B.C. The concept of zero as a number is also attributed to India.
  • In schools, teachers are called gurus and are viewed as the source of all knowledge.
  • Cricket is India’s most popular sport.
  • Rivers have played a vital role in India’s popular culture and folklore—they have been worshipped as goddesses because they bring water to an otherwise dry land. Bathing in the Ganges in particular is thought to take away a person’s sins.
  • A lot of Indian food is eaten with the fingers.
  • The left hand is considered to be unclean in India as it’s used to perform matters associated with going to the bathroom. Therefore, you should avoid your left hand coming into contact with food or any objects that you pass to people.

A Focus on Diversity at CPCC: Colombia

Did you know CPCC has students from all over the world?  In celebration of this, the Diversity Committee will highlight the top 10 countries that represent our international students.Colombia



The current flag of Colombia was officially adopted on December 17, 1819. The flag features three horizontal Bands of yellow (double-width), blue and red. The yellow represents all the gold found in the Colombian land. The blue represents the seas on Colombia’s shores because it is the only country in South America to border 2 oceans.  The red represents the blood shed by the people who fought for the independence of Colombia.

Capital: Bogota    Population: 45,200,000

Did you know?

  • Being in the middle of the planet, on the Equator, Colombia has a constant 12 hours of day and night.
  • In 1957 women were given the right to vote.
  • 95% of the world’s emeralds come from Colombia.
  • 12% of the world’s coffee is produced in Colombia and coffee production contributes to more than 20 % of Colombia’s government revenue.
  • Football and cycling are the most popular sports in Colombia.
  • 92% of the people of Colombia are Roman Catholics.
  • Colombia is the world’s third-leading producer of lingerie.
  • Most Colombians have both a maternal and paternal surname and will use both.
  • The official language of Colombia is Spanish, of which Colombian Spanish is the local variety. The indigenous languages spoken in Colombia are also official in the territories in which they are spoken. There are approximately 80 different indigenous nations in Colombia.
  • Colombia has the world’s greatest diversity of orchid species (3,500) and birds (1,750).
  • The name Colombia has been derived from the name of Christopher Columbus. The name underwent few changes until the Republic of Colombia was adopted in 1886.
  • The cuisine is as diverse as its culture. The various food items seen here have been developed mainly due to the influences from Spain, Italy and France along with American cuisine, Caribbean influences and the traditional style of the Native Americans.