Archive for May, 2011

Stitching Pillows

I know you are all just dying to hear about our surgery course. Probably not but if I tell the story well you’ll be shaking your head or chuckling.
The course lasts 4 weeks, 4 Friday afternoons for 3 hours. The most difficult part of the course is your appearance.  Everyday of class you walk down the hall hoping you’ll make it past all the check points. At the end of the hall is a round grumpy woman siting in her folding chair, legs kicked out, berating and turning away those that don’t make her cut. White pants, white scrub shirt, only the mexican mustache (aka bigote), short nails, the right kind of white shoes and short low volume hair for the guys. All of these requirements are open to some kind of interpretation none of us quite understand.  I find it rather funny women are allowed to have long hair while Aaron couldn’t even get by with short hair because it had too much “volume”. Guess all prejudices in Mexico aren’t against women.
Once we made the cut we spent the first class watching a poorly produced video of a masked woman washing her hands while a man in the background called out orders. “Pinky finger, inside, outside, dorsal, palmer, Ring-finger: inside, outside, dorsal, palmer…..” (in spanish of course) We watched the video THREE TIMES until the power cut out and we were left in the dark for 20 minutes then dismissed.
Second class, we watched another video about three different methods of scrubbing in for surgery.  It’s all quite regimented, there is a specific way of getting on your coat and gloves when you have no help, when you have a little help and when you have a lot of help. All of it is carefully orchestrated to avoid any unnecessary contamination. This time we get to practice scrubbing in. Instead of having an automatic soap dispenser we use a human dispenser and get to shout at our classmate to apply more soap every 20 seconds.
Third class, we watch another video! This one is equally low-quality and has Enya playing in the background. A tranquil cover for the fact that the video shows them slicing open the abdomen of a live rabbit, layer by layer, then roughly stitching them back up again. Ugh. Some students were very eager to practice sutures on live rabbits, signing petitions, buying rabbits.  Fortunately the pet store ran out of rabbits before our turn to practice sutures came around. I think I learned plenty for starters by practicing on a pillow.
Our Surgery exam was this Friday. The task was to correctly complete three sutures on a pillow (mock rabbit). This part was fun.  You have to hold the instruments in a very specific manner and do everything in a specific order. Apparently, you are not allowed to be a left handed surgeon either, grrr. It’s also a bit a test of nerves, even though I knew I could do the suture and my examiner was not particularly mean, my hands started shaking. I can only imagine how shaky one could get doing it for real, yikes.
Although the low budget nature and cultural differences lend themselves to a rather peculiar experience. I have to admit we were both pretty excited about stepping into an “operating theater” and learning the tricks that will serve us well if we ever make it back to East Africa as physicians.

Chapulines

There is a lovely restaurant nearby serving up Oaxacan foods and a wonderful variety of salads named after Mexicans of note.  My favorite salad has fresh strawberries, blueberries, grilled shrimp and a tasty vinaigrette.  We were there yesterday for lunch and I was faced with the restaurant dilemma.  You know, get your favorite dish because it’s your favorite and you know you’ll enjoy it or get something new because who knows, it might become your new favorite.

Hmm, I see that salad with oaxacan cheese, cherry tomatoes and sunflower seeds, perfect.  I’m sipping on a refreshing glass of agua de tamarindo when a salad drowned in little grasshoppers is placed in front of me.  Should have paid better attention to that word chapulines.

So, I try to be culinarily open minded (or open mouthed) but Mexico has really put me to the test on several occasions. For example, I appreciate that people eat every part of an animal and let nothing go to waste but I really really don’t want to eat brain or lip tacos.  I think it’s great that people eat insects, they are abundant, crunchy, salty, I’m sure very delicious but it requires fighting some “instincts” (probably learned) to eat a salad with spiky arthropod legs all over it.  I didn’t have a camera but you can google chapulines to get an idea.

With closed eyes and some careful lettuce to grasshopper ratios I ate that salad. Can’t say it was always with pleasure but the chapulines are a great crispy, salty-lime addition to an otherwise totally unadventurous salad.



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