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Mi Bandera , por 
María Olimpia de Obaldía
​
De tela humilde o de luciente raso
-nada importan su brillo o calidad-
es mi bandera símbolo precioso
de mi Patria adorada, Panamá!
​.....

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Capital: Panama City

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Information:
​
CIA World Factbook: Panama
https://www.cia.gov/library/publications/the-world-factbook/geos/pm.html

BBC News Country Profile:
http://news.bbc.co.uk/2/hi/americas/country_profiles/1229332.stm

Enchanted Learning: Flag of Panama
http://www.enchantedlearning.com/northamerica/panama/flag/

Perry Castaneda Maps
http://legacy.lib.utexas.edu/maps/panama.html​

Music of Panama
​https://open.spotify.com/playlist/2zwSEOZtRCsr9B32FnlHuu
​​

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Panamanian Artists

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Lady Liberty of Panama

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Traditional Dance

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Food 

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From They Draw & Cook: Panama Beans by Gina M. Brown Williamsburg, Michigan, US Beans Around The World. My aunt lived in Panama for a couple of years in the 1970's. When she returned, she brought back amazing sandstone carvings and molas. As I was looking at Google images of Panama, I realized how much the area changed since she was there. So I decided to draw my interpretation of a modern mola, using various buildings as a backdrop. The buildings illustrated (yes, I used some artistic license) are: 1) The rooftop ramp is Frank Gehry's Biomuseo; 2) The spice grinder/spewer is the W Hotel Panama; 3) The mandolin slicer/chopper is Central Tower; and 4) The circular slide is F & F Tower. I loved the idea of combining a kitchen with a playground, which is how I think of my kitchen.

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Main Dish
Arroz con Pollo
​Chicken and Rice with Ham and Peas
Ingredients1 whole chicken
1/4 cup oil
2 onions, chopped
4 cloves garlic, chopped
3 sweet green peppers, chopped
10 tomatoes, chopped
1/2 teaspoon ground pepper
1/2 cup white wine
2 teaspoons salt
1/2 pound ham, cut into little cubes
3 cups water
3 cups rice
1 can peas
1 can sweet Spanish red peppers
1 bay leaf
1 tablespoon paprika
Directions

1. Debone the chicken in medium-size chunks. Heat oil in pot and sauté the onions, garlic, and green peppers.
2. Add the tomatoes, ground pepper, and wine.
3. Add the chunks of chicken and stir for a while.
4. Add salt, ham, and the water.
5. Cover and cook for about 15 minutes at a slow boil.
6. Now add the rice and the liquid from the peas and the sweet Spanish red peppers. Add bay leaf and paprika.
7. Cover and continue cooking until the rice becomes soft. Serve the plate with the peas around and the Spanish red peppers on top to decorate.

Yields6 to 8 servings

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