Voodoo running from my magic is a concept that reflects the idea of voodoo beliefs and practices being threatened or challenged by other forms of magic or supernatural powers. Voodoo, also known as Vodou or Vodun, is a practiced religion that originates from West Africa and has spread to the Caribbean and parts of the Americas. Voodoo is characterized by its emphasis on connecting with spirits and divine forces through ritualistic practices, including spellcasting, divination, and healing. It has a complex system of deities or spirits known as Loa, who are believed to possess individuals during ceremonies known as rituals. These rituals often involve music, dance, and offerings to the spirits. However, the idea of voodoo running from other forms of magic suggests that there is a perceived threat or competition from different magical practices.
Op-Ed: Feeding Puerto Rico in the Wake of the Storm
We all eat, which means food policy touches individuals from every walk of life, from rural rancher to cubicle dweller and everyone in between. This diversity is part of what makes the food movement so powerful. In our new op-ed series, we’re featuring voices from the culinary community to weigh in and express their personal positions on the food-system issues they’re most passionate about.
Our latest piece comes from JBF Chefs Boot Camp alum Mario Pagán. Pagán is the chef and owner of Mario Pagán Restaurant and SAGE Steak Loft in San Juan, Puerto Rico. Below, he provides an inside look at the devastation and destruction wrought by Hurricane Maria last fall, and shares how the recovery has led him to reevaluate what sustainability means in a world with more storms on the horizon.
When Hurricane Maria hit, my restaurants and their crews were the only things on my mind for eight terrorizing hours. I heard the sounds of the destruction happening right outside my window as the storm barreled through, intent on destroying the land that has given me so much. The next morning, desperate, and with the tail of the storm still passing, I went outside to assess the damage. The streets seemed unfamiliar and far from the city I knew: people looked numb, and downed power lines, fallen trees, and debris were everywhere. It was as if nature had purposefully created an obstacle course. We had no power or running water. Both of my restaurants had flooded with at least three feet of water, and there was no option but to use elbow grease to bail us out. Most structures within two miles of the coast on the northern side of the island are equipped with bilge pumps, but those pumps were useless without electricity.
Two days after the storm, it became evident to me that I had a responsibility to get things moving. It was critical to get my employees back to work and let them know that they would not be forced to leave the island to look for jobs. Some of them had lost everything, and I needed to give them hope for some reconstruction of their lives. With almost all of Puerto Rico’s 1,900 communication towers destroyed, and all of the island’s banks closed for security reasons, every person and every surviving business became cash-only overnight. More importantly, people needed a place to have a warm and affordable meal, so I converted my high-end restaurant into a fonda—a local casual diner. It was like starting all over again: I went back to my Puerto Rican roots, serving up everyday comfort food, from stewed goat to crackling pork rind white rice with pumpkin pink beans to a simple guava flan. Without working phone lines, we handed out menus on the street and ushered people inside. The power of word-of-mouth became real to me for the first time.
One of my biggest challenges was—and still is—getting fresh produce. Maria, with its sustained winds of 160mph and gusts of up to 180mph, had flattened the landscape, destroying almost all the crops on the island. We had to act fast, requesting provisions from other countries of staples like plantains, yuca, bananas, milk, chickens, coffee, and more.
In light of our geographic location and the likelihood of more natural disasters in the future, I believe that we have to embrace both our local growers and those on our neighboring islands, now more than ever. Before the storm, Puerto Rico was on an accelerated path towards being 50 percent sustainable, compared to only 15 percent a decade ago. But the island’s next harvest will likely be ready right at the start of 2018’s hurricane season, which means we must rethink our sustainability model. We need to plan on making bunkered shelters to store harvested crops in case of an emergency, and we have to alter our harvest cycles to prepare for potential disruption in September and October. Logistical support by the Department of Agriculture will be crucial as we redefine what “sustainability” means for Puerto Rico in the future.
The recovery is a slow, but steady process. About 2,000 restaurants out of 4,500 have reopened, although, tragically, 1,500 will probably never come back. Almost 300,000 people are reported to have left the island, though I don’t fully believe that number, since I still sit in the same horrible traffic every day!
There are some positive pieces to this story, however: my good friend (and Puerto Rico’s adoptive son) José Andrés has fed more than 3 million souls with his army of chefs, and they are still going strong. Our local growers are now more in touch with chefs, enabling us to better tailor our produce needs. Chefs and entrepreneurs are taking advantage of new opportunities as tourism returns to the island. Five cruise liners are docking weekly in Old San Juan, and new travel deals have resulted in almost all of the North Shore hotels being filled to capacity.
This is not our first rodeo, and we are a very resilient island. As the winds blow, as the walls fall, as we learn to adapt our farming and our businesses, some things will never change: you can destroy our trees and our buildings, but you cannot take away our heritage.
See you soon in Puerto Rico!
Mario Pagán is the chef and owner of Mario Pagán Restaurant and SAGE Steak Loft in San Juan, Puerto Rico, and executive chef at Dorado Beach Resort & Gold Club in Dorado, Puerto Rico. Follow him on Twitter.
Mario pagan puerto rico
A popular vacation destination for its casino-fueled luxury resorts, colorful Old City, thumping nightlight and sandy beaches, San Juan, Puerto Rico is rebuilding after the horror brought on by 2017’s catastrophic hurricane season and the damage done by Hurricanes Irma and Maria. A culinary hotspot, with chefs like Jose Enrique, Mario Pagan, Wilo Benet, and Jose Santaella setting the bar over the last 15 years, and a new generation of young chef talent, interested in sustainability, seasonality, locavorism and a commitment to the island’s farms is something that even Mother Nature can’t sideline. Though there have been some concept changes and restaurant closings since last fall, as well as a major slump in tourism, there has never been a better time to hop a cheap flight to the tropics and explore the gastronomic side of San Juan, all while helping to reset the bar on the island’s tourism in a post-Maria world. Here’s the definitive (updated) list to help guide you through.
Jose Enrique
For most, Jose Enrique Montes’ eponymous restaurant is a must-visit stop on any trip to San Juan. The young, laid-back chef’s spot, which is a no-frills joint on the perimeter of buzzy weekend hangout La Placita, dishes out the flavors of Puerto Rico with modern culinary stylings. The chef, who was the first-ever Puerto Rican nominated for a James Beard award in 2013 (and every year since!), emphasizes local ingredients and sustainability on his menus and has been at the front of the island’s locavore movement. Seasonally inspired, the hand-written board menu changes daily, but be sure to start with some addictive mero (sea bass) poppers, local butcher Pedro Alcor’s artisanal longaniza sausages, or the light, fresh crab. Simply grilled whole fish, aged meats, and vegetables often shine here, and all are executed with finesse. joseenriquepr.com
Comedería Fonda Urbana
Helmed by Chef Xavier Pacheco, formerly of Miramar’s La Jaquita Baya, which was closed after the devastation of Hurricane Maria, Comedería Fonda Urbana is a traditional Puerto Rican fonda with a modern twist. Pacheco, an ardent support of the farm-to-table movement on island, offers an homage to the flavors of the island, but at more reasonable prices and an eye toward embracing Maria’s aftermath. Incorporating as much local product as possible into a new roster of recipes — think pork belly mofongo, pigeon pea hummus, and arroz con coco y chicharrón de pescado (coconut rice with fish chicharrón) — the relaxed spot is looking to bring in a regular crowd as it adapts to the island’s new realities. Open for lunch and dinner, Wednesday through Sunday. Facebook Page.
Lote 23
Like the many other food pockets of the world, food trucks have risen in popularity in San Juan, so it follows that food courts would hit the island soon enough. Enter Lote 23, an outdoor collection of 16 food vendors spread over four terraces in Santurce. Our only advice? Come hungry. Vendors include Puerto Rican styled bao buns from El Baoricua, Neopolitan and Roman-style pizzas from chef Raul Correa at Dorotea’s, Peruvian fare at Panka by Martin Louzao, and if you’re craving pork, head over to Pernilerīa Los Prōceres. Most recently Natalia Rivera and Luis Castillo (from 1919 and El Convento) opened a El Jangiri, a poke bowl spot. Coffee, sweets and burgers round out the experience. Cocktails are courtesy of the world-class bar mind of La Factoría. Finish strong with an ice pop from Señor Paleta. lote23.com.
Zest Puerto Rican Grill Room
Located at the San Juan Water Beach Club, serving food with an emphasis on hand-picked ingredients from the island’s farming community, Chef Jesús Padilla Berrios helms Zest Puerto Rican Grill Room. A new menu puts the flavors, aromas, colors and textures of Puerto Rican cuisine on display and includes snacks such as crunchy fresh local fish cracklings and alcapurrias montaditos, while main courses included a selection of stuffed mofongos, a classic steak, and local favorite arroz mamposteao and majado of local meats. On Sundays, the brunch on the rooftop is a must-visit stop for both excellent eggs and a breathtaking ocean view. waterbeachhotel.com/zest.
La Bodeguita at Sobao
Tucked alongside the lobby of the AC Marriott on Ashford Avenue, Sobao is a typical Puerto Rican bakery, with hanging hams, mallorcas, quesitos, and excellent café con leche. In the afternoons and evenings, walk past the counter, through the “vault” into La Bodeguita, a “secret” tapas spot. A branch of the popular De Diego Ave. La Bodeguita de Manolo, some memorable dishes include the various croquetas: jamón, bacalao and morcilla; flatbreads; shrimp al ajillo; and ropa vieja. A great spot to drink Spanish wines. Facebook Page. — Kathleen Squires
1919 Restaurant
An elegant dining room in the upscale Condado Vanderbilt hotel, 1919 is one of the more formal dining experiences in San Juan. With an illustrious resume that includes Lespinasse, Alain Ducasse, and Blue Hill, Chef Juan Jose Cuevas is a talent with technical chops who insists on showcasing local, seasonal ingredients on his menus, which highlight vegetables just as vocally as meat and fish. Four-course prix fixe menus are available, as well as ala carte options, but we suggest the chef’s tasting menu which dazzles and delights. 1919 also boasts an impressive wine list, with pairing options available. 1919restaurant.com.
Santaella
The vibe at this Santurce restaurant is always bustling and the sexy, social crowd is well-heeled and hungry. Wall to wall diners wait on tables while nibbling on whimsical snacks like tuna lollipops, morcilla spring rolls, and malanga fritters and sipping creative cocktails at the bar. The dimly-lit dining room, which is anchored by a wall of lush tropical plants, is full of diners lapping up dishes such as a fried red snapper with herb chimichurri and tostones or pulled pork au gratin over mashed sweet plantains. One of the most jovial host chefs in town, Jose Santaella is always on hand to greet (and chat with) guests. But while this is definitely “the” spot to eat and drink, see and be seen, don’t mistake the culinary lineage of this chef, who trained with both Ferran Adriá and Eric Ripert. josesantaella.com.
Sabrina
The bright, pretty space that houses Sabrina is Chef Mario Ormaza’s latest and if the popularity of his Cafe Tresbe (see below) is any indication, we’re looking at another winner. Pull up a stool at the colorful, tiled bar or sit back in palm-tree lined banquette and get ready for a killer brunch. Complete with live music on Sundays, the Tropical Benedict, or eggs Benedict with mangú (mashed plantains) and longaniza sausage is the way to go. Open for dinner as well, we suggest the mussels. Facebook Page.
Café Tresbe
Operated out of a recycled bright yellow shipping container, Chef Mario Ormaza, who has worked with legends like Jean-Georges Vongerichten, has created a spot known for good fried food and fish snacks including the popular battered fish tacos. Other options to try include empanadillas stuffed with crab, lobster, octopus or chicken, marlin skewers, tostones de pana (breadfruit tostones). The vibe at Tresbe is completely relaxed, so grab a seat on the shaded deck, order a Medalla beer, and snack away. Facebook Page.
Verde Mesa
A chalkboard on the wall of this Old San Juan standout explains the ideology for this cozy, rustic, French country-inspired spot: “Our kitchen’s purpose is to rescue the indigenous tropical ingredients, fresh fish, and local vegetables from the garden of our farmers, challenging the scarcity of farming and fishing.” With that in mind, the menu changes daily, depending on availability, however year-round highlights from chef Gabriel Hernandez’ kitchen such as the Verde Mesa house rice and pigeon pea hummus shouldn’t be missed. Reservations aren’t accepted, so be prepared for a wait, but drown your impatience in the many featured rum infusion cocktails to pass the time quickly. Facebook Page.
La Alcapurría Quemá
Located diagonally from José Enrique off the bustling Placita, this divey spot is an homage to the country’s national snack: la alcapurría, a fritter made of green bananas and yautia (taro root) and stuffed with meat or crab. In addition to the beloved fritter, the limited menu changes daily but dishes like rabbit stew, piñon (beef and plantain dish resembling lasagna), and arroz con tocino (rice with salt pork) are usually on the menu. Owned by same folks responsible for Puerto Rico’s most famous bar, La Factoría, drinks here are simple, but important. Think Don Q with toronja (grapefruit), whiskey with coconut, and a pretty good old-fashioned. Facebook Page.
Cocina Abierta
Argentine chef and owner Martin Louzao has a winner in Cocina Abierta, a relative newcomer to the San Juan food scene after a four-year run in Guaynabo. With an affiliated atelier cooking school where local chefs interchangeably teach courses, the pan-Latin restaurant led by Louzao is an interactive experience for diners. The menu is divided into four sections of small plates that emphasize vegetables, fish, poultry, and other meats, respectively. Diners mix and match their favorite items in each category to create their most memorable tasting. From Peruvian causas to Spanish fideua to Caribbean seafood stew, to plantain carpaccio, at this cocina abierta, or open-air kitchen, guest whim is at the forefront. cocinaabierta.com.
"Discovering Puerto Rico @ La Central by Mario Pagan" (Distrito T Mobile)
However, the idea of voodoo running from other forms of magic suggests that there is a perceived threat or competition from different magical practices. This could be due to various factors, such as colonial influences, the spread of Christianity, or the rise of other magical traditions. Historically, voodoo has faced persecution and marginalization due to the negative portrayal and misunderstanding of its practices.
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By Home is Puerto Rico FollowThis has resulted in a decline in the number of practitioners and a loss of knowledge and traditions. Additionally, the increasing globalization and homogenization of culture have led to the erosion of voodoo practices, as they become overshadowed by more popular or mainstream magical beliefs. Furthermore, the concept of voodoo running from other magic could also be interpreted as a reflection of the power dynamics within the magical community. Different magical traditions often have their own systems of beliefs, practices, and codes of conduct. They may compete for followers or recognition, leading to the marginalization or stigmatization of certain practices. However, it is important to note that voodoo, like other forms of magic, is a deeply personal and individual practice. It is not inherently weaker or inferior to other magical traditions. The idea of voodoo running from other magic reflects societal biases and power dynamics rather than any inherent weakness or deficiency in the voodoo tradition itself. In conclusion, the concept of voodoo running from my magic highlights the challenges and threats faced by voodoo as a magical tradition. It speaks to historical persecution, cultural assimilation, and the power dynamics within the magical community. However, it is essential to recognize that voodoo, like any other magic, is a valid and powerful practice deserving of respect and understanding..
Reviews for "Running with the Gods: How Voodoo Energizes New York City's Fitness Community"
1. Sarah - 2/5 stars - I found "Voodoo running from NY Magic" to be quite disappointing. The plot lacked depth and seemed to jump from one random event to another without any clear direction. The characters were underdeveloped, making it difficult for me to connect or care about their fates. Additionally, the writing style was choppy and filled with grammatical errors, which further detracted from my reading experience. Overall, I wouldn't recommend this book to anyone looking for a well-crafted and engaging story.
2. John - 1/5 stars - "Voodoo running from NY Magic" was a complete waste of my time and money. From the very beginning, it was evident that the author had no idea how to build suspense or create compelling characters. The dialogue felt forced and unnatural, making it impossible for me to get invested in the story. Furthermore, the repetitive use of clichés and tired tropes made the book feel unoriginal and uninspired. I had high hopes for this novel, but unfortunately, it fell far short of my expectations.
3. Emily - 3/5 stars - While "Voodoo running from NY Magic" had some interesting concepts and moments, I ultimately found it to be a letdown. The pacing was inconsistent, with certain scenes dragging on for too long while others were rushed through without proper development. The world-building was shallow, leaving me with more questions than answers, and the ending felt abrupt and unsatisfying. Despite these flaws, I appreciated the author's attempts to create a unique urban fantasy setting, but I wish they had executed it with more finesse.