Dr. Pedro Oiarzabal clearly remembers the time he was interviewing a Basque American he knew about his experiences in World War II. The man had never talked about the war, where he had lost many friends. After several hours of interviews, Oiarzabal remembers, the man "suddenly broke into tears."
Stirring...
The drink known as the Picon Punch was originally made with a French liqueur called Amer Picon (bitter) and brandy.
Perhaps because of its French origins, Amer Picon made its way to the American Far West in the Basque enclaves, where the drink Picon Punch was born. Bernard Igoa of Bakersfield, Calif.,...
My husband and I just spent a month in Donostia (San Sebastián), within walking distance of the Alde Zaharra neighborhood (the Old Town or Parte Vieja). Where do you think we went for dinner just about every night? Yup, you got it. To the pintxo bars of Alde Zaharra. Not only do you find amazing food...
One of the last in a long line of Basque sheep ranchers whose flocks once ranged over northern Nevada, Ted Borda grows wistful as he recalls the exhilarating scent of sagebrush and sheep wool at shearing time. He waxes lyrical as he looks out over a wide area of land sparsely populated by sheep and encircled...