“The hardest part was the starvation,” she said. “I went the first 13 days eating nothing but rice and a very small amount of fish. On day 14 our tribe won a chicken during a challenge and we butchered it and ate it but that still wasn’t a lot of meat because we had to divide it between eight people. The next nine days I think I ate nothing but 2 tablespoons of rice a day.” And, of course, it was raining. “We were in Nicaragua in June and July, which is the winter, rainy season,” Hoffman said. “It would downpour for three to four hours and we didn’t have any shelter. You had to fight all the elements on two-three hours of sleep if I could get them. I went the first 19 days without even a tarp.” So at this point in the adventure, Hoffman is homesick, hungry, wet and sleep-deprived, but there’s also a game to play. “We would have to compete in challenges and on top of that the mental part of the game is really hard,” she said. “I didn’t really expect it to be quite that hard but once you get out there and you put yourself into it you really find out what you’re made of. I remember when I put my application in I thought, ‘If God wants me on this show I’ll get accepted.’ I really found out the reason.” On her 38th day of competition, Hoffman was voted off the island and taken to the “Ponderosa” until the show finished production. She was given a tablet and a pen to record her experiences and feelings from the last month. “I took two showers and slept a really long time,” she said. “Then I went out and sat by the beach and wrote. I didn’t read those things until I started writing my first speech. It brought tears to my eyes.” When Hoffman returned home from Nicaragua she said she realized how much she had taken her life for granted. “I walked into the house and I turned the light switch on and off, on and off. I think I opened the refrigerator door like six times in a row just to marvel at how much food we had,” she said. “When you have nothing you really appreciate all those things so much more. “In the same sense it made my family appreciate me more. I am the type of mom that calls my children every day, if they need something I am in the car sending them a package or getting what they need. When I wasn’t around to do those things they realized how much I did do. It really strengthened my family, too,” she said. While inspirational speaking may not be quite as adventurous as surviving the jungle, Hoffman said it has its own challenges but she thinks her message is one worth spreading. “My next goal is to be an inspirational speaker, that’s what I would really love to do,” she said. “I wanted to quit (the show) on day 5 and HOFFMAN continued on page 14 ucing...Hy-Vee’s Chef Staci Stengle Introd Staci Stengle is originally from Yankton and graduated from the Culinary Institute of America in Hyde Park, NY and has worked in restaurants, hotels and catering in Manhattan, Connecticut, Rhode Island, Long Island, New Orleans, Boulder, Co. and San Francisco and Yankton, and now here at Hy-Vee to help you with any cooking questions you have. Grilled Tuna Steaks with Peach Salsa (serves 4) 1 1/2 Lb. Fresh Tuna –cut to 4 steaks, 6-8 oz. each 2 Limes – zested and juiced 2 tbsp. Olive Oil 1 tbsp. Honey 1/4 tsp. Tabasco 1/4 tsp. Fresh Ginger 1/4 tsp. Salt 1/4 tsp. Black pepper In a large freezer bag mix together lime zest and juice, olive oil, honey, Tabasco, ginger, salt and pepper. Add tuna steaks and marinate at room temperature 30-45 minutes. Preheat grill to medium high heat and grill steaks 3-4 minutes per side, until medium rare, with a pink ribbon through the center. Do not overcook or meat will become dry and flavorless. Served with Peach Salsa and steamed brown rice. Peach Salsa 2 cups Fresh Peaches – diced (approx 4) 1 cup Tomatoes – diced 1/2 cup Red Onion – small diced 1/2 Cup Red Pepper– small diced 1 Lime – zested & juiced 1 Jalapeno – minced 1 tbsp. Chopped Cilantro Salt & Pepper to taste Mix all ingredients together in a medium bowl, season to taste and refrigerate until ready to use. You could also grill the peaches before dicing for an extra level of flavor. 2100 Broadway, Yankton • 665-3412 Don’t Miss Chef Staci’s Next Cooking Class Thurs., April 21 • 6:30pm & Sunday, April 24th • 3pm Class, Recipes & Samples Only $10 Call 665-3412 or email 1899meatsvc@hy-vee.com HERVOICE MARCH/APRIL 2011 ■ 5