Episode #12: “Bull Barrier”


  • The Spanish name for Spain is España. The Spanish language is spoken in many areas of the world due to the early influence of the Spanish Empire. The largest city and capital of Spain is Madrid.

  • The population of Spain in 2012 was around 47 million. The currency used in Spain is the Euro.

  • In Spain they drive on the right-hand side of the road.

  • It is believed that modern humans first arrived in Spain around 32000 years ago. Mount Teide is the highest mountain in Spain (3718 m, 12198 ft) and an active volcano.The Pyrenees is a mountain range that divides Spain and France.

  • Spain includes a number of islands including Mallorca, Tenerife, Ibiza and Gran Canaria.

  • Many can be found in the Canary Islands, an archipelago off the northwest coast of Africa.

  • Spain has a variety of foods and unique dishes such as paella (a type of rice dish) and tapas (a range of small snacks or appetizers).

  • Football (soccer) is the most popular sport in Spain. The 1992 Summer Olympic Games were held in Barcelona.

  • Have you ever heard of Running of the Bulls? This is a highly popular social event in Spain held each year where the people of Pamplona and around the world come to gather in the streets, pay homage to the Patron Saint San Fermin, and engage in this thrill seeking event. After the daybreak on July 7th, a select group of 1500lb bulls are released into the streets and runners dash along side or in front of the bulls herding them a pin inside the city. There are nearly 3000 festivals held in Spain every year, and Running of the Bulls is one of the most beloved.



“Patata Caliente” ( Hot Potato)


2 or more, ages 5 and upSpain

What you will need:

a small ball or bean bag and music

How to play:

Have the children stand in a circle. One child holds the object and announces shouts out "Hot Potato" at which point the music commences. A teacher or adult will need to be in charge of the music. The children toss the "hot potato" around the circle, from left to right. When the music stops, the child left holding the "hot potato" out. Commence the music again and the "hot potato" starts to make it's way around the circle. The last child without the 'hot potato" when the music stops is the winner!


“Pelota Pared” (Wall Ball)


2 or more, ages 5 & up

What you will need:

a tennis ball for older kids and a larger bouncy ball for younger kids + chalk.

How to play:

Draw a line on the wall (parallel to the floor) about 2 feet off the floor. Every player has a number. Player 1 has to bounce the ball on the floor, hits it with his hand to make it hit the wall above the drawn line. As he does so, he calls out another number. The player whose number is called has to hit the ball (before it bounces twice) and make it hit the wall as he/she calls out a number. If a player whose number is called fails to hit the ball to the wall or hits the ball under the line, that player is out. The last player is the winner.


“Color”, colorcito (Color, little color)

Players:  4 or more, ages 5 and up

What You will Need:  A room or playground area with objects

How to Play: Player 1 calls out  "color, little color" Then, all of the players have to run and find an object of that color to be safe.   Player 1 runs after the other players trying to catch someone before they find and touch something in that "color".  If Player 1 catches someone, that players become the chaser and calls out the next color.


“ElRelojito” (The Little Clock) 

Players: 4 or more

What you will need: A piece of chalk and a long rope

How to play: One person stands with the rope at the center of a circle formed by the other players. The child holding the rope turns and spins around and moves the rope making a low circle around him or her. He cannot move it higher than the players' knees. The other players must jump the rope every time that it passes by them. If one person touches the rope, or doesn't jump it, he or she is the new rope slinger (or hand on the clock).


Fabulous Foods of Spain

Almonds are native to the Middle East and South Asia, the almond is a species of tree as well as the name of the edible and widely cultivated seed of this tree.  Funny little fact is that the fruit of the almond is not a true nut, but a drupe. Almonds consist of an outer hull and a hard shell with the seed ("nut") inside. You can buy almonds shelled (i.e., after the shells are removed), or unshelled (i.e., with the shells still attached).

Blanched almonds are shelled almonds that have been treated with hot water to soften the seed coat, which is then removed to reveal the white embryo! Yum, You can also find flavored almonds - with cinnamon, sea salt, covered in chocolate, spicy –you should try them all!  Nutritional value – high in magnesium, phosphorous, potassium, calcium and good fats to boot!




Cucumber Part of the gourd family, the Cucumber is a widely cultivated plant originating from Southern Asia, yet is now grown on most continents.  Did you know that cucumber is a creeping vine that bears cylindrical fruits that are used in many culinary creations.  The 3 main varities of cucumber you may be most familiar with  are Slicingpickling, and burples.  Within these varieties, several different cultivars have emerged.  There are nearly 50 varieties of cucumbers traded on the global market.




Tortilla Española (Spanish Omelet)

The Tortilla Española, referred to in the English language as TortillaSpanish Omelet, is a typical Spanish dish consisting of a thick egg omelette made with potatoes fried in olive oil.



⅓ cup olive oil

4 large potatoes, peeled and cut into ⅛-inch slices


1 large onion, peeled and thinly sliced

4 eggs



  1. Heat 3 Tablespoons of olive oil in a non-stick skillet; add potato slices and onions.
  2. Cook slowly, occasionally turning potatoes until they are tender but not brown. Remove from heat and set aside.
  3. In a medium mixing bowl, beat the eggs and add potato-onion mixture; add a sprinkle of salt.
  4. Return skillet to the stove, add the rest of the olive oil and turn heat to medium-high.
  5. Wait 1 minute for the oil to become hot. (Be careful not to let it splatter.)
  6. Pour potato and egg mixture into the skillet, spreading it evenly with a spatula. Lower heat to medium.
  7. Cook until the bottom is light brown (lift the edge of the omelet with a spatula.)
  8. Carefully place a large dinner plate on top of the pan, and turn it upside down (so that the omelet falls onto the plate).
  9. Slide the omelet (the uncooked side will be down) back into the skillet. Cook until the other side is brown. Cut into wedges and serve.