

The other country in the region that has adopted Cuba's revolutionary defense committees is Venezuela. And what has happened there since Hugo Chavez instituted them? He has gone from being a one-term, interim president, to someone who seems to covet a sojourn in office that can only be described as Castrian. So far, he's at year eleven of his "revolutionary" reign and showing no signs of stepping down soon.
So, why would Correa want to replicate the creepy CDR program in Ecuador? And exactly what revolution is he so concerned about protecting?
Ecuador's "revolution" was a quiet one. In fact, it was no revolution at all. Correa may call it the "Citizen's Revolution" (la revolucion ciudadana) but it was really a series of populist reforms he instituted after his election two years ago, including a massive public works program, changes to the labor laws, etc. The culmination was a successful referendum to draft a new constitution, which was hastily done and rushed to a vote in a cowed--and soon to be disbanded--Congress. No Federalist Papers here, no provincial ratifying conventions, just Correa in the bully pulpit hammering away with the rhetoric of the citizen's revolution.
But now, Correa is concerned these changes may be at risk. In a recent speech, he warned the citizen's revolution is in jeopardy to unnamed elites in Ecuador. But what elites is he talking about? The right wing, business-dominated party that long controlled the county is in tatters after the death last year of its ancient and wizened leader. The press seldom criticizes Correa, so awed are they by his popularity and communication skills. He's changed the constitution and sacked the entire Congress; its successor, the national assembly, is full of Correa's political allies. So, with the assembly in his back pocket, a new constitution, a nearly silent press, and sky-high approval ratings, one wonders what Correa is so afraid of.
The answer, it appears, is Honduras. The revolutionary defense committees, he says, are necessary to prevent what happened in Honduras from happening in Ecuador. Correa is referring to the recent ousting of Honduras's populist president, Manual Zelaya, by the military--on the orders of the country's Congress, it should be pointed out--to prevent him from holding an illegal referendum to change the constitution. Correa is wagering that if he can effectively organize his supporters into neighborhood cells as in Cuba and Venezuela he'll be able to avoid being overthrown should his Assembly ever turn on him. (See those defenders of revolution, the red-scarfed Chavez and the dapper Correa, left.)
I asked a few Quitenos what they think of the revolutionary defense committees proposal.
Is this what's worrying Rafael Correa?
Here in Quito, my breakfast routine is similar in structure to what it was in New York, but the trappings are certainly different. I wake up at six, just before the sun rises over the eastern Cordillera and into my face. I like to be awake to watch as the clouds that invariably cling to the mountains turn pink and yellow with the sun. Sometimes, the illuminated adobe and granite facade of the church down the hill appears to take on the same creamy pinkish cast of the clouds at exactly the same moment (see image at the bottom of this post).
Breakfast begins with tea and Spanish vocabulary at my desk. (I save the excellent Ecuadorian coffee for my afternoon pick-me-up.) The rest of my breakfast I eat a bit later on the patio, in the full face of the sun (see left--can you believe that hat?). Generally, I eat bread and cheese and fruit.
The traditional Ecuadoran cheese is a non-aged cheese (queso fresco). It is bright white and soft, with the cool creaminess of mozzarella and the shape and texture of feta, but without the dryness. At first I was skeptical of it. Now I eat it every day.
Then there is the fruit. There is so much to say about the fruit here in Ecuador that I'll have to devote a future post to the topic. For now, I'll just mention the two in the picture below. Uvillas (little grapes) are a firm, yellow fruit with a slight tartness. They are about the size of grapes and have the skin texture of a tomato. I love the sharp, cool feeling as they pop and release their juice inside my mouth. I eat them by the handful. I've been going through about two pounds a week.
The other fruit in the picture is granadilla (little grenade), a type of passion fruit. To get at the sweet, gloppy fruit inside, you have to crack and peel the hard rind just like you would crack a hard-boiled egg. The grey, gelatinous insides of the fruit, which you eat with a spoon, are hideous. Ask people what it is reminiscent of and you'll get anything from snot to uncooked sheep brains. It is best not to think about these when eating grandilla.
Recently, I've also been eating candied black figs, which are not technically fruit, as far as I'm concerned. These come drenched in honey and are best enjoyed with slices of queso fresco (white cheese) to cut the sweetness of the figs. It's an excellent combination. The perfect finish to a long breakfast.
Morning twilight in Guapulo