  it
is customary to bring the jello/water solution to near boiling point,
let it cool on the counter and then seal the deal in your refrigerator.
Problem was, we weren’t making jello for a family of five.
Our NASA calculations called for 1,500 LITERS of jello to fill our
proposed 3x3 square meter ring. And once coagulated, jello weighs
about 1 kilo per liter. That’s 1,500 kilos folks, or 3,300
pounds—over one and a half TONS of jello! And since transporting
that much jello would be utterly ridiculous, it would all have to
be created in the bar and deposited directly into the proposed ring.
That’s where Robbie Mantooth and his team of engineers stepped
in. They designed us a safe, relatively affordable and very durable
ring out of bales of hay and greenhouse plastic. My mother had acted
as unwitting consultant on the jello making process since day one
of the ill-conceived idea, and after many exhaustive tests, she
was now in charge of jello production. When all was said and done,
the event was a moderate success as we managed to raise $3,000 pesos
for the new Parque Olimpo.
La Jerga would like to extend thanks to all those who got down and
dirty. The pictures you see here and the event itself would not
have been possible without the help of the following volunteers
and organizations: Comision Municipal del Deporte, la Cruz Roja,
Dj Audiochef, MC Pelusa, MC Diego, Round Girl Lizz Huerta, mom’s
little helpers Marina Asprón and Angelina Vallejo, Cristina
Llerena, Don Pappi Chulo, photographer Mike Amici, videographers
Marcie Nunes and Francesca Fisher, consultant Peter Woods, Keith
Keller, Tom Frazee, Robbie Mantooth and his fantastic crew, Pancho
& Lefty’s Bar, Productos Industriales de Leon, S.A. de
C.V., Imprenta Martinez, my dad’s ‘cheap’ manual
labor and my mom, the genius.
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