Note from Bruno
Dear Host Families,
Thank you so much for hosting this summer. You were an
integral part of an unforgettable memory in your student’s life, and it is one that we hope will foster a lifetime of friendship. It is families like yours that help students worldwide discover the real America. Maybe it was enjoying watching TV together, going to dinner, making a sandwich, having a simple conversation, going to the grocery store, riding bikes, or throwing around an American football... No matter how big or small the activity was, each moment was important!
Thank you from all of us for all you did this summer, and we hope to see you again next year!
Student profiles arrive
Correspond with student
Prepare for arrival
Receive final itinerary
Host family orientation
Focus on France
Every two years in September, the town of Charleville-Mezieres in the Champagne-Ardenne region is transformed when it stages the Festival Mondial des Theatres de Marionnettes, highlighting the role that puppetry plays in many of the world’s cultures. Around 250 troupes featuring puppeteers of all kinds—glove, string and shadow—give performances in theaters and on the streets, attracting more than 150,000 spectators!
Spotlight on Spain
El Día de la Hispanidad is a national holiday of Spain that is celebrated on 12 October, commemorating the exact date that Christopher Columbus first set foot in the Americas. A special parade is held in la Plaza de Colon, in Madrid, led by the Spanish military and followed by the King and the Royal Family. A wide array of other authorities, from foreign diplomats to the presidents of autonomous governments, are invited to attend this parade. The Spanish Armed forces also fly through the air doing aerobatics with red and yellow smoke drawing images for the crowd to see.
A Taste of Europe
France and Spain, both world leaders in the production of wine, are enjoying the grape harvest now. Festivals celebrating the crush take place throughout both countries. For a wonderful appetizer to accompany most any vintage, try making a tapenade!
Prep Time: 15 minutes
Makes about 1 cup.
• 2 cups pitted olives (Nyons or Kalamata olives work well, but do try with other varieties for different taste experiences)
• 2 tablespoons capers
• 2 anchovies (optional)
• 1 clove garlic, crushed
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
Place olives, capers, anchovies and crushed garlic in a food processor and process until smooth. With the food processor on, pour in the olive oil in a steady stream to form a smooth paste. Stir in the lemon juice and season to taste with pepper. Serve on crostini or crackers.
If you place the tapenade in a sterile jar and cover it with a thin layer of olive oil, you can keep it in the fridge for up to two weeks.