Puerto Vallarta & Riviera Nayarit News

Vallarta Paper

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July 17 -23, 2020 Free Issue 025

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July 17 -23, 2020 Free Issue 025Page 2

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omissions or erroneous information published by the advertisers or the parties involved in events. Printer: Tinta y Papel Impresos Santa

Maria. 316 Col. La Moderna Puerto Vallarta, Jal. Mexico.

The Vallarta Paper team gives you the warmest welcome to Puerto Vallarta and Riviera Nayarit. We wish you the best of the stays and hope you find the following information useful.

TIME ZONE: The state of Jalisco and the Riviera Nayarit area (Nuevo Vallarta, Bucerías, La Cruz de Huanacaxtle, Punta de Mita, Litibú, Sayulita, and San Pancho, and Lo de Marcos) are on Central time. beyond that point, time changes to Mexican Pacific Standard Time, or Mountain Time, one hour behind Puerto Vallarta time. Please keep this in mind for your f light schedule.

CURRENCY: Mexican peso is the legal currency. However American and Canadian dollars are widely used and accepted in most establishments. We recommend you try to be aware of the exchange rate.

MONEY EXCHANGE: The easiest and cheapest way to exchange money is to use your debit card in the ATM to withdraw pesos. Be aware of the exchange rate option some ATMs offer upon withdrawal. Exchange houses and hotels usually offer higher rates.

TAXIS: The town and surrounding areas are divided into defined zones. if you are staying in a hotel, fares will be posted by the lobby. If you f lag a cab on the street, ALWAYS agree on the

Welcome!

cost beforehand. In town, prices are by trip, not by person. Only airport- and maritime port-based taxis charge by person, but you can´t catch those in town. UBER is available in town but will not pick you up in federal-sanctioned areas such as the airport.

Important NumbersPhone Calls Mexico has recently adopted the 10-digit system for all

local, long distance, and toll-free numbers, either land or mobile lines. If you bring your mobile phone from home, check with your provider about services available in Mexico, or consider getting a Mexican SIM card. Most domestic carriers will give you unlimited calls to Mexico, US and Canada for as little as $200 pesos per month, plus some data included.

International Long-Distance Calls From MexicoUS & Canada: Dial 001 + Area Code + NumberOther countries: Dial 00 + Country Code + Area Code + Number

Calls To Mexico From AbroadTo make a call to Mexico from abroad, just dial the country code + the 10-digit number.

Emergency Calls: 911

Lizeth ContrerasManaging Director

Cynthia AndradeContent & Design Director

Paco MorásEditor

Vallarta Paper StaffSales

Contributors

Martin Rosenberg, Oscar Aranda, Jeffrey Miller

PhotosRoberto Aceves

Website:www.vallartapaper.com

Contact: vallartapaper@gmail.comeditor@vallartapaper.com

Immigration department 322 224 7719

Canadian consulate – 24/7

800 706 2900Jalisco Tourism Office

322 221 2676Nayarit Tourism Office

322 297 1006Consumer protection

800 468 8722CFE – Power company

071

BUSES: A system of urban buses carry you through the central part of town. There is a different system to travel south up to El Tuito, and yet another one to travel north up to Sayulita. If you want to travel further in either direction, you will need to catch a bus at the central station. Fare within town is 10 pesos. Drivers won’t give you change.

DRINKING WATER: Puerto Vallarta’s water has been awarded a certification of purity for the past two and a half decades. However, the quality of the water tested at the source varies greatly from what comes out of the tap at the other end. We strongly suggest you buy bottled water, available all over town.

TIPPING: In general, you may tip 10-20% in restaurants and bars. Please also try to tip those who bag your groceries or help load your car. Don’t forget to tip your maid, bell boy, masseuse, the band, the entertainment. And by all means, tip more if you want, it will be very much appreciated.

GETTING AROUND: In many places such as Centro Vallarta and Nuevo Vallarta there are paths for bikes and pedestrians. Please be respectful of these designations.

EXPORTING PETS: If you are an animal lover and fall for a dog or cat while in town, know that bringing them home with you is an easy and inexpensive process. You only need a certificate of health from a local vet and check with your airline for additional requirements. If you need further information, call the local animal shelter: 322 293 3690.

Page 3July 17 -23, 2020 Free Issue 025 Cuisine

JEFFREY MILLERASSOCIATE PROFESSOR, HOSPITALITY MANAGEMENT, COLORADO STATE UNIVERSITY

In January 2015, food sales at restau-rants overtook those at grocery stores for the first time. Most thought this marked a permanent shift in the

American meal.

Thanks to the coronavirus pandemic, that trend took a U-turn. Restaurant revenue cratered, while shoppers emptied grocery shelves stocking up on food to cook at home. And with sales of pantry items soaring, shoppers found themselves reaching for an old reliable.

In April, sales of Kraft macaroni and cheese were up 27% from the same time last year. General Mills, the maker of Annie’s mac and cheese, has seen a similar bump.

The cheap, boxed meal has long been a poster child for processed food. While it’s often dismissed as stuff for kids, a lot of grownups secretly savor it. As I tell my own students, we love to bad mouth processed foods – usually while our mouths are full of it. It’s also played an important role in kitchen science, wars and women’s liberation.

Solving the age-old problem of spoiled cheese

People have eaten pasta and cheese together for hundreds of years. Clifford Wright, the doyen of Mediterranean food history, says the first written recipe for macaroni and cheese was created in the court of the king of Naples in the 13th century, while the first reference in an English language cookbook likely appeared in Elizabeth Raffald’s 1769 book “The Experienced English Housekeeper.”

An internet search for macaroni and cheese recipes will turn up over 5 million hits, but many still prefer to get theirs in a

box – the kind with pasta that comes in shapes ranging from shells to Pokemon characters, accompanied by a packet of powdered cheese sauce.

Boxed macaroni and cheese was one outcome of the quest for ways to keep cheese longer. Some cheese gets better as it ages – a well-aged cheddar is one of life’s delights – but once most cheeses hit their prime, they tend to quickly go bad.

Before household refrigeration became common, many retailers wouldn’t even stock cheese in the summer because it spoiled so quickly.

Processed cheese solved this age-old problem.

Credit for inventing processed cheese should go to a pair of Swiss food chemists named Walter Gerber and Fritz Stettler who, in 1913, were looking for a way to improve the shelf life of Emmenthaler cheese using sodium citrate. When they heated up the treated cheese, they noticed it melted better as well. But Chicago cheese salesman James L. Kraft was awarded the first patent for processed cheese in 1916.

Kraft understood the spoilage problem and had tried various solutions to it. He tried putting it tin foil packages, sealing it in jars, even canning it. But none of these solutions caught on with the public.

He eventually realized that the same bacteria that made cheese age nicely was also the bacteria that ultimately caused it to go bad. So he took some cheddar cheese scraps, heated them to kill the bacteria, ground them up with some sodium phosphate as an emulsifier and voila – Kraft processed cheese was born.

These early processed cheeses were similar to the processed American cheese slices we see in the stores today, though wrapping slices individually didn’t happen for another 40 years. Kraft’s first big

customer was the U.S. Army, which bought more than 6 million pounds of the stuff to feed soldiers in World War I. A number of variations appeared in the following years, including Velveeta and Cheez Whiz.

The product was a hit, but Kraft wanted to find more ways to sell processed cheese, and eventually came up with the idea to make a powdered base. The packet in the box of macaroni and cheese is essentially a cheese sauce that has been partially defatted and dehydrated. When you make it, you’re adding back the fat and the liquid when you mix in the milk and butter.

In 1937, Kraft debuted its boxed macaroni and cheese, which it sold for 19 cents and contained four servings. Its slogan was “make a meal for four in nine minutes,” and the product got a big lift with American consumers during World War II because you could get two boxes and spend only one ration point. With meat hard to come by, the cheap main dish substitute was a hit.

When natural was nastyToday, food that’s simple, pure and

natural is all the craze, while disdain for processed foods is practically a credo among sophisticated consumers.

But when Kraft’s different forms of processed cheese came out, they found widespread acceptance despite their strange textures. The fact that it wasn’t natural didn’t seem to bother consumers at all. In fact, as international food historian Rachel Laudan has noted, back then, “natural was something quite nasty.” She describes fresh milk as warm and “unmis-takably a bodily secretion.” Throughout the history of cookery, most recipes aimed to transform an unappetizing raw product into something delightful and delectable. So for most consumers, processed foods were a godsend. They kept well, tended to

be easily digestible and, most importantly, they tasted good. Many of them could be easily prepared, freeing women from spending entire days cooking and giving them more time to pursue professions and avocations.

In some ways, processed foods were also healthier. They could be fortified with vitamins and minerals, and, in an era before everyone had access to mecha-nical refrigeration, the fact that they kept well meant consumers were less likely to contract diseases from spoiled, rotten foods. Pasteurization of dairy products virtually eliminated diseases like undulant fever, while foods processed and canned in large factories were less likely to harbor food-borne illnesses that could crop up due to faulty or improperly sanitized equipment used by home canners.

Given today’s marketing emphasis on the fresh, local and natural, one might think that processed foods are going the way of the dinosaur. But this isn’t the case. Almost all the processed foods invented in the 20th century are still being produced in one form or another. While you may not see much Tang on American shelves, it’s hugely popular in the Middle East and Central and South America.

And mac and cheese – with roughly 7 million boxes of Kraft’s version sold each week – continues to be devoured in good times and bad. Whether it recalls happier, simpler times or feeds a family on a shoes-tring budget, the Day-Glo orange dinner is here to stay.

Jeffrey MillerAssociate Professor, Hospitality

Management, Colorado State University. This article is republished from https://

theconversation.com under a Creative Commons license.

An ode to mac and cheese, the poster child for processed food

July 17 -23, 2020 Free Issue 025ColumnPage 4

Martin Rosenberg, PhDMarty journeyed from Anthropology Lecturer at the Museum of Natural History, N.Y.C., President of Illinois’ CPA Society, CEO Tomorrows Software, film producer, and author of three books and many articles. As Director of Posters International Gallery in Puerto Vallarta he is surrounded by fine art. Talks given on creativity, mind/body connection and metaphysical wonders.email: martysanmiguel@gmail.comwww.rosenbergcollection.com

Insight

THE PLACE BETWEEN OUR THOUGHTS:

HAPPINESS

The elusive zone of right attitude Exercising the muscle of serendipity Yin yang pillars of letting go and holding onto Seeing the stars; radiance beyond our personal charts Clearing our lenses to expose the senses Shaping building blocks made of moist sand Exploring the balance of giving and getting Sinatra melodies say it all Can’t buy me love echoes the tune Reggae touches our silent smile Time is not a commodity Our treasure is banking moments over money With mortality not accepted nor understood How high the moon...How wide our window How open is our heart?

SUOK SAGA: WHICH WAY IS OUT

A maze is small potatoes to The souks of old From Fez to Marrakesh Doha to Istanbul Westerners seek guides to wend Their way through vestibules of commerce Stone pavements worn smooth by centuries New antiques deftly aged with coffee and weather Nuts and dates, food of the ancients Take a bite and visit history Street after street---no signs to remember No maps to follow, no arrows to exit Your guide is your God---pray you don’t lose him

ON A GOLDEN POND Deep and wide Feathery green stems rise from the darkness

Karma Poeticas

A Koi cosmos steeped in Asian lore Gentle swirls reveal flashing forms Fins fanning subtle currents Body patterns of Shibori like dyeing Rainbows of white to black Crimson to gold---an infinite design palate Shy to strangers, playmates to feeders Winter signals hibernation and near stillness Spring awakens empty stomachs Circling their ocean surface for hatching larvae Nestled in ancient gardens or gated contemporaries Observe---catch their rhythm Feel the peace and tranquility They teach us without degree or pulpit

STREET HOUNDS OF SAN MIGUEL DE ALLENDE Collared or bare they wend their way Avoiding oncoming trucks and burros alike Having no plan but knowing every garbage can Paws hardened by century old cobblestone streets Tails held high, sure of heart and spirit A daily mission of sustenance and survival Homeless by choice Unencumbered of human confine---free to be Too shrewd to be conned or enticed by a caller Some travel in a pack, others play lone wolf Miles of narrow streets and steep hills to climb They with finely tuned maps of smell and sound The hounds of the street---masters onto themselves--- Owing to no one

Page 5July 17 -23, 2020 Free Issue 025 Columns

Let’s help the Abuelos help

The VALLARTA ABUELOS SCHOOL BAG PROJECT will serve almost a thousand little neighbors who during the pandemic have been dreaming of continuing their studies in Kinder, Primaria, Secundaria, and Prepa.

For only $20 US, you can provide a low-income child with a new backpack and supplies!

HOW to sponsor a childYou can help in different ways:

Send a tax-deductible donation through Paypal to <VallartaAbuelos@outlook.com>Donate through GoFundMe: gofundme.com/Vallarta-AbuelosSend a US check or cash (message me for details)

WHO you will be helpingMost of the 900 children in on our list are being raised by single moms or

grandmothers who earn the minimum wage (about $6 US a day) by selling tacos or cleaning Vallarta hotel rooms. Because of Covid 19, they have not worked for 3 months.

All students must buy uniforms, and youth in junior and senior high must also pay fees, transportation, and lunches, Therefore, school costs are a real challenge for their moms! for the family, and the dropout rate is high.

The Vallarta Abuelos are a US 501c3 and as such can issue receipts upon request.

July 17 -23, 2020 Free Issue 025Page 8 Cuisine

CHEF JULIÁN GONZÁLEZ

Mom, what are the chimicuiles and escamoles? That is a question that any child of this age would have, and I don´t

see this as a bad question but as a loss of our gastronomic entity. We have changed so much that is difficult to discern between what is Culinary Mexico and Mexico a culinary destination. Chefs of different nationalities and different customs have settled in the country for several years, leaving the "creators of Mexican cuisine" little room to compete, mainly because of the cooking techniques they possess. Of course, our cuisine is full of flavors and scents that few countries have in their repertoire, but like any other activity, if we stop practicing or exercising it, the muscles will atrophy, and we will lose that ability to perform. This has happened with our cuisine, we have been losing the identity which defined us as one of the best gastro-nomies in the world, full of flavors, colors, textures and aromas.

What happened? Where did we stray from the path? The answer lies in one word: globalization. Not defined as a negative action, on the contrary! It is a positive change for the world, but if it isn´t bad, then what happened? The answer is within us; we opened ourselves to other cuisines and other trends; we began to experiment with new ingredients, techniques, flavors, smells and presentations and we lost our way. Now we have Mexican dishes that seem to come more from a comic strip than from our traditional kitchens in clay, “comales” and mortars where our "Nanas" spent the day grinding spices, “toreando” hot peppers, “tatemando” vegetables, “torteando” corn dough, among other Mexican ancient words and doings.

All changes must be received with open arms while keeping our culture and trends without changing to the point of not recog-nizing a delicate Mexican food item from a quick meal. We have lost that taste for our pre-Hispanic cuisine and now it is just

Mexican cuisine, changed and forgotten in the last 30 years

something we find in History books and in the talks on the table of our elders as they remember the combination of those magnificent flavors. A clear example is that we can see on TV the dishes from a distant country like roasted scorpions, grilled centipedes, and caramelized spider, among others. Then I wonder: where are our escamoles (ant eggs compared to caviar with a sweeter flavor), chitacanas (flying ants), grasshoppers, maguey worm, jumiles among others? All were forgotten over time as an old building whose splendor no longer serves right but rather just to be a photo or a memory from a trip.

Mexico, land of flavors and textures, you are not lost! There are chefs whose passion and dedication and love for you have decided to take the books from our “Nanas” and put them to use, rescuing the gastronomic identity that defined us and that we pride on (and no, hot peppers are not Mexican), our quelites, insects and spice mills that gave this country its gastro-nomic greatness before the Spaniards arrived. Let us leave for a while the cuisines of the world that delight us and let´s leave our children a legacy, something greater than money and any physical item... let´s inherit them an Identity of which they can be proud and let’s remind them that Mexico has to be enjoyed one dish at a time.

Page 9July 17 -23, 2020 Free Issue 025 Cuisine

Mexican cuisine, changed and forgotten in the last 30 years

Banderas Bay Vallarta Paper|

PUERTOVALLARTA

Banderas Bay Vallarta Paper|

PUERTOVALLARTA

July 17 -23, 2020 Free Issue 025Wedding in VallartaPage 6

BY ROBERTO ACEVES

Valeria & Len

Page 7July 17 -23, 2020 Free Issue 025 Wedding in Vallarta

July 17 -23, 2020 Free Issue 025ColumnsPage 10

Oscar ArandaOscar Aranda is a biologist, conservationist, environmental writer and author of the book “The secret language of nature. Having headed the sea turtle and cetacean protection programs in Puerto Vallarta for 12 years, he keeps his heart in the Banderas Bay despite living in Spain. You can contact him at osaranda@yahoo.com or through his webpage www.relatosdelanaturaleza.org

Sea turtles, master engineers

When it comes to engineering experts, some beings will probably come to mind who build true master-

pieces whose mathematical founda-tions continue to amaze even the most specialized scientists. But it doesn’t take a great deal of knowledge for us to be able to admire the work termites, wasps, bees, or beavers do, to name a few. And yet, there are an infinity of beings who perform feats just as wonderful, even if they are hardly visible or apparently simple.

This is what happens with sea turtles, and I am talking in particular about our dear friends the olive ridley sea turtles (Lepidochelys olivacea), who are just now going out to the beaches of the Banderas Bay (and all the western Pacific coasts of Mexico and Central America) to lay their eggs. You can imagine, my dear reader, that the hole that the turtle digs so carefully is not a simple cavity, but a true incubation chamber capable of conserving not only constant oxygen, humidity and temperature, but it also must resist a brutal weight to prevent those small and flexible eggs from being crushed by the sand that falls on them.

But let’s start with the first and most basic, which is the way the turtle digs. There appears my second “WOW!” (The first was when watching the turtle go to the beach and carefully choose the place to spawn): Just before starting to dig, the turtle will first take up with her front fins a layer of up to 20 centimeters of sand from the surface, thus making sure to reach the area with the highest constant humidity and safe from the heat of the sun. Then the most delicate part begins, which is to build the incubation chamber. To do this, she uses with great skill and coordi-nation her small rear fins, very similar to our hands. Guided only and exclusively by the sense of touch, in each movement she exchanges her fins (right-left-right...), and with each change of fin she takes out a little sand thanks to her flexible fingers which end in powerful capable claws to

dislodge even the most compact sand. The turtle continues to dig blindly, deeper and deeper, until she can feel no more sand, about 40 centimeters deep.

But the work does not end there, because then, with countless turns of her fins, she will widen the hole to give it the shape of a pitcher or something like a pear: Narrower from above and wider from below. After trying several times to extract more sand without succeeding, our admired turtle realizes that the incubation chamber is finished, so she takes out her fins, takes a breath and lets herself go through that magical moment of spawning and she falls into a deep state of relaxation while her eggs fall two by two. WOW!

The jug or pear shape has a reason, essential for her eggs to hatch properly. Perhaps the best way to explain it is with a bottle of wine: If we fill the widest part with small pebbles and then fill the neck of the bottle with wet sand, you will see that there a cap is made and the sand stays on the neck , without falling to the bottom of the bottle. The same happens with the nest the turtle has built, and all that sand that she throws after having finished accumulates only above the eggs, leaving air gaps between egg and egg.

And here comes the fourth WOW!, because although the mother turtle makes a great effort to compact the sand that has covered the eggs, in reality the only thing she is doing is creating a firm cap to isolate them from the outside, preventing their predators detect the eggs odor and able to withstand the weight of a person (or two) standing right above it, distributing all the pressure towards the walls of the incubation chamber.

Soon after, a different magic takes over the eggs: Being permeable, flexible and elastic, they are able to absorb or lose moisture with great ease, increasing or decreasing their size. At the time of spawning, the turtle’s eggs are slightly empty, like a ping-pong ball with a dent. That flaccidity allows them to be prepared to deform when falling and not suffer any damage during spawning. Then, for the next few days, the eggs will absorb the moisture around them, swelling more and more to become completely spherical. By the end of the incubation, they will have gained 30% more than their original size. WOW! and WOW!

But wait, because the magic is not over: When the baby turtles start to hatch, with their own movements they make all the sand on top of them fall towards the bottom while they climb. Thus, the sand that was left above, in the bottleneck or the nest mouth, will be the one that allows them to reach the surface, where they can freely walk for the first time in search of sea water. What a wonder, don’t you think? How much science can there be behind a spawning!

And so this space ends, inviting you to enjoy, in a responsible and respectful way, the olive ridley turtles going out on the beaches of the region every summer night. Don’t forget that it is forbidden to touch them or get in your way, so just observe and be amazed by these magnif-icent turtles, master engineers!

Page 11ColumnsJuly 17 -23, 2020 Free Issue 025

July 17 -23, 2020 Free Issue 025Page 12 Charities

For those who wish to support the less privileged in our paradise, here are some of the many organizations that could benefit from such kind gestures. To publish your organization, please email details to editor@vallartapaper.com.

Amigos de La Cruz de Huanacaxtle, A.C. Cultural, educational, environmental and charitable assistance programs. Tax deductible. www.amigosdelacruz.org

Amazing Grace MissionsAssisting families in Magisterio & Progreso. slw2014nv@gmail.com

American Legion Post 14Raises resources and manpower to improve facilities needing building mainte-nance americanlegion14.org

Amigos del Magisterio Food delivered directly to workers at the PV dump, their families and schools in Magisterio and Volcanes. amigosdelmagisterio.com

Asilo San Juan Diego Home for the ElderlyContact: Lupita Sanchez Covarrubias 322 222 1257 or mexonline.com/asilosan-juandiego.htm

Asociación DownAssistance to persons with Down’s Syndrome – Contact: Ana Eisenring at 322 224 9577.

Becas Vallarta, A.C. Provides scholarships to high school and university students. Tax-deductible in Mexico and USA. Polly Vicars at 322 223 1371 or Buri Gray at 322 221 5285.

CANICA Centre for Children with Cancer. Provides aid for treatment and services including transportation to GDL. Contact Director, Evelia Basañes 322 123 5688.

Casa Hogar Máximo CornejoA shelter for orphaned, abandoned, disadvantaged or vulnerable children. Luz Aurora Arredondo at 322 221 1908, casahogar_maximocornejo@hotmail.com

Clinica de Rehabilitación Santa Barbara Rehabilitation of the handicapped. Contact: Laura Lopez Portillo Rodriguez at 322 224 2754.

COLINA Spay and Neuter Clinic Free and by-donation sterilization clinic in Old Town. Only open Saturdays, Contact: cez@rogers.com or 322 104 6609

CompassionNet Impact Transforming the lives of people living in chronic poverty. Job creation, education, emergency & more. Tax-deductible. Contact: 322 133 7263 or ric@4compassion.org

Corazon de Niña A safe, loving, home-environment for children and youth rescued from high-risk situations. www.fundacioncorazon.mx

Cruz Roja (Red Cross)It handles hospital and emergency service in Vallarta. It is the only facility that is authorized to offer assistance to injured people on the street. Contact: 322 222 1533 or 322 222 4973

Desayunos para los Niños de Vallarta A.C. Feeding programs, education programs, day care centers for single mothers. 322 223 4311 or 322 222 2572

Discapacitados de Vallarta, A.C. (DIVAC) Association of handicapped individuals dedicated to helping one another. Contact: Ivan Applegate at 322 221 5153.

Ecology and Conservation of Whales, AC.National Coordination Network for the Assistance of Entangled Whales. Contact: 322 293 7851

Families At The DumpSupporting families living in the landfill or garbage dump thru education and sustainable opportunities. familiesatthedump.org

Fundacion Punta de Mita Contact: Ana Lilia Medina Varas de Valdés. ana@fundacionpuntademita.org Tel. (329) 291 5053

Friends of PV Animals Volunteers working to enhance the lives of shelter animals. For info and donations visit friendsofpvanimals.com

Grupo Ecológico de Puerto Vallarta: Contact: Luz del Carmen Pérez A - cayro_13@hotmail.com - grupoecologico.com

Horizonte de PazWelcoming shelter for men of all ages who are troubled w/alcohol & drug addiction. Contact: Maynor at 322 281 0644 horizontedepaz@live.com

Instituto de Artes Musicales Puerto Vallarta (IAMPV) is Asociacion Civil and the umbrella organization over several groups, including the Puerto Vallarta Orchestra, the Salty Paw Jazz Orchestra, a children’s music school, and others. Contact Daniel Oliveros 322 105 8344

International Friendship Club Provides medical, educational and social services to those in need in Puerto Vallarta and area. www.ifcvallarta.com

La Brigada de la BasuraA weekly meeting of neighborhood children to clean Vallarta Streets. Contact Que?Pasa 322 223 4006

Mexico Ministries & Mission, Inc. It raises funds to the poor in Vallarta. Contact Fr. Jack at 322 229 1129 christ-churchbythesea.org

Puerto Vallarta Navy League AC Contact: Carol Smith at 322 137 4902

New Life MexicoChallenging child poverty with health and education programs.Contact: Philippa Vernon pvp@newlifemexico.com

Paraíso Felino AC Refuge and adoption centre for cats and kittens in the Bay of Banderas. Contact: 322 120 4092

Pasitos de Luz Substitute home for low income children with any type of handicap, offers rehabilitation services and more. 322 299 4146. pasitosdeluz.org

Purr Project No-kill feline rescue - www.purrproject.com

PEACEAnimals Free mobile spay/neuter clinic operating 48 weeks a year, primarily in Puerto Vallarta. Tax-deductible. peaceanimals.org

Pro Biblioteca de Vallarta It raises funds for Los Mangos Public Library. Tax-deductible receipts for Mexico and USA. Contact: 322 224 9966

Proyecto Pitillal Busca un AmigoAssociation created by underprivileged mothers of paralyzed children. Contact: 322 299 4495.

Refugio Infantil Santa Esperanza Shelter for children

Donations are tax-deductible in Canada and the U.S. Contact: Madre Mari at 322 222 7857 - www.ccshf.ca

Roma’s Kids They educate the children of the Volcanes and surrounding area www.kids.romamexico.com

Toys for Tots VallartaIt distributes toys and constructs playgrounds for less-advantaged kids in the Puerto Vallarta area Contact: Jerry Lafferty 322 221 6156

SETAC – Services the GLBT community. Contact: Paco Arjona at 322 224 1974

SPCA PV – Provides shelter and vet services to rescued animals. www.spcapv.com

Vallarta Botanical Gardens - To build Mexico’s greatest botanical, research & education of plant life, city beautification programs, bird watching, etc. Donations are tax deductible in the USA. Contact: 322 223 182 or info@vallarta-botanicalgardensac

Local Charities and Non-Profit Organizations

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