First Radio Emission in South America

1920

First Radio Transmission in Argentina- Primera transmisión radial en Argentina
"Los Locos de la Azotea" ("The crazy ones on the Roof" ) are going to do the first transmission in Buenos Aires, Argentina. The night of  the 27th of August of 1920 , the doctor  Enrique Susini had everything installed: radio equipment and an antenna  on the rothe theater named Coliseo de Buenos Aires. At  21 hours, Susini announced the beginning of the inauguration of the transmission which was organized together with Miguel Mujica, Luis Romero Carranza and César Guerrico from  Theater Coliseo, where the Society of the Argentinian Radio presented the opera  “Parsifal” of Richard Wagner. After that followed under the direction of  Félix von Wingartner,began the Overture of the historic  transmission that lasted almost three hours.  The next day, the newspaper La Razón headline was (the audition that fell from the heavens  "audición llovida del cielo".

In Argentina, the new era began in 1897 the physicist and Italian engineer Teobaldo J. Ricaldoni, began to transmit radio electric transmissions as the ones occurring in different parts of the world. But, because of the security risks during WWI stopped all radio transmissions in Argentina.But, in 1919, fifteen Argentinians radio enthusiasts reinstalled their antennas and retake their receivers.

It was those "crazy ones on the roof", as they were called by some, who-with the name of the Argentinian Radio Society- began global broadcasting on the 27th of August of 1920, with an antenna  antenna placed on the old  Coliseo theater. For the few twenty equipment existing in the city, it was possible to listen to the opera Parsifal, of Richard Wagner. In few months, the emissions were realized alternating between the theaters of Coliseo, Colón and Odeón. Also, they broadcasted music, records, news, recitals, advertising and live shows.

Venezuelan Food-Cachapas

CACHAPAS I

4 to 6 servings

Ingredients

• Corn kernels, fresh or frozen -- 4 cups (about 1 1/2 pounds)
• Cornstarch -- 1/2 cup
• Melted butter or olive oil -- 2 tablespoons
• Sugar -- 1 tablespoon
• Salt -- 2 teaspoons
• Water -- as needed

Method

1. If using frozen corn, thaw it first. Add the corn, cornstarch, butter or oil, sugar and salt to a food processor or blender and process until fairly smooth but still a little chunky. Add water as needed to give the batter a consistency a little thicker than heavy cream.
2. Heat a heavy skillet over medium flame. Wipe the skillet with a little oil or butter and add about 1/2 cup of the batter to the skillet and spread it out a bit. Turn when the surface bubbles and the bottoms are golden brown, about 2 to 2 1/2 minutes, and brown on the other side.
3. Hold in a warm oven and repeat with the remaining batter. Serve hot, spread with butter or folded around your favorite filling.

Variations

• Costa Rican Chorreadas: Add a little more sugar and 1 teaspoon of vanilla if you like. Spread with sour cream when finished and serve with eggs or gallo pinto for a great Costa Rican breakfast.
• For chunkier cachapas, reserve about 1/2 cup of the corn kernels and keep them whole. Stir them into the pureed batter.
• Substitute milk for the water if you like.

CACHAPAS II

Ingredients

• 2 ears fresh corn
• 2 tablespoons masa harina
• Pinch kosher salt
• 1 teaspoon canola oil
• 1/4 pound Venezuelan cheese, sliced (Queso blanco, mozzarella, or feta can be substituted)

Directions

Scrape corn kernels from the cobs; run the back of your knife along the cob to extract all the corn liquid. Put corn into a food processor and pulse a few times to break up the kernels. Add masa harina and salt and pulse to incorporate. Heat the oil in a nonstick skillet over medium low heat. Divide the mixture into 4 and make 4 corn cakes. Cover and let the cakes cook for 5 minutes. Uncover the pan and carefully flip the cachapas over. Press on them with a spatula to flatten them a bit. Cook, covered, for another 5 minutes. Uncover and cook for about 5 more minutes; they should be a dark golden brown. Top with the cheese and cover until the cheese has melted. Serve immediately.

 Ingredients

    2 ears fresh corn
    2 tablespoons masa harina
    Pinch kosher salt
    1 teaspoon canola oil
    1/4 pound Venezuelan cheese, sliced (Queso blanco, mozzarella, or feta can be substituted)

Directions

Scrape corn kernels from the cobs; run the back of your knife along the cob to extract all the corn liquid. Put corn into a food processor and pulse a few times to break up the kernels. Add masa harina and salt and pulse to incorporate. Heat the oil in a nonstick skillet over medium low heat. Divide the mixture into 4 and make 4 corn cakes. Cover and let the cakes cook for 5 minutes. Uncover the pan and carefully flip the cachapas over. Press on them with a spatula to flatten them a bit. Cook, covered, for another 5 minutes. Uncover and cook for about 5 more minutes; they should be a dark golden brown. Top with the cheese and cover until the cheese has melted. Serve immediately.