The beginnings of my life as a “Foodie” can be traced to my somewhat unconventional childhood. As a first-generation American, son of a German mother and Latvian father, I was exposed to the cuisine and customs of their native lands from a very early age, and my first idea for Foodie File was to feature dishes unique to Germany and Latvia.

However, for the last month, another country that had a huge influence on my childhood has been in the news - Aruba. I grew up in Aruba, living there from age one to age nine, and have returned for many visits over the years. What happened on the island this spring is a tragedy, and my heart goes out to the parents of the missing young woman, but the terrible incident is anomalous. Aruba is one of the safest islands in the Caribbean, and I would not hesitate to recommend it to anyone. The climate is amazing, the beaches are beautiful, and the people are the nicest and most polite you will find anywhere. I cherish the time I spent on the small island.

Because of my affection for Aruba, this week I have decided to feature recipes from the land of my fondest childhood memories.

A bit of history is in order. In the mid through late 1900s, Aruba was not known for its tourism, but for its industry, specifically oil refining. Crude was brought in from Venezuela, refined in Aruba, and shipped out. When my family lived there during the 1960s, the refinery, Lago Oil & Transport, was run by Standard Oil, my father’s employer. Standard Oil was later renamed Esso. (Exxon never caught on overseas.)

Esso built a town on Aruba for its workers, Seroe Colorado (also referred to as the colony). The colony included the refinery, offices, hospital, residential housing, schools, bowling lanes, social club - everything needed for the employees and their families who came from around the world. On our street, I remember Dutch, American, Indonesian, English, and Canadian neighbors.

Also inside the colony was a multi-denominational church. Every few years, the church compiled a cookbook of recipes from employees, their wives, and the locals to be sold as a fundraiser. This book has become a highly desirable collectible to former Lago employees and families (also known as Lagoites). Copies sell on eBay, infrequently, and bring in very healthy bids. I am proud to own the May 1962 edition, autographed by one of the ladies whose recipe is included.

So, if you will indulge me, I’d like to present the introduction from “Aruba Home Cooking,” along with a few recipes. I hope you enjoy.

I welcome your thoughts, comments, and feedback. In future issues of Foodie File, I intend to highlight recipes from Germany and Latvia, but if you would like me to include more of the Aruban recipes, let me know.

Thanks again and cheers.