Sitting across from me on the coffee table in his living room in an apartment in Southeast Louisville, Omar Pernet Hernández pulls out several envelopes, photographs, and even a medal--all wrapped inside a Cuban flag. He shows them to me one by one. Though I have asked him a question about his life in Cuba, I realize, from looking at his keepsakes, that he’d rather tell me his story in reverse, beginning with his first visit to the United States in 2008--perhaps one of Omar’s proudest moments. 
 
In one picture, there is a group of people assembled around a large oval conference table. Wait, is that President George W. Bush?

Si, Omar confirms.

And is that little dot at the head of the table YOU, Omar?

Si, si. 
 
Another picture shows a close-up of Omar and President Bush and the First Lady and another shows him with a group of people posing in front of the Statue of Liberty. 

The pictures were taken on September 23, 2008 on Governors’ Island during the General Assembly meetings
in New York. Omar was living in Spain at the time, but he had been invited as a special guest to a Freedom Agenda luncheon where he and a small group of other activists from repressive governments around the world shared their heroic tales and discussed how to better promote liberty.
           
But how was he selected for this event? Omar looks at me, smiles smugly, and says, “I am universal.”

Read more about how Omar became "universal" as an outspoken defender of human rights, landing him in jail as a political prisoner four separate times in Flavors from Home. 

Omar’s Tostones (Twice-Fried Green Plantains)
Serves 4 (about 20-25 pieces) 

Tostones (Toes TOE nays) are a popular side dish in Cuba, Latin
American countries, and the Caribbean. It is believed that the tostone tradition comes from African slaves. Tostones (“to toast” in Spanish) are fried twice, salted, and eaten much like French fries or potato chips. The perfect option for those looking for a unique appetizer. 

Some recipes suggest that tostones are often served with a garlic dipping sauce (mojo), but almost every Cuban I spoke to said they are traditionally served plain, just as Omar made them for me. But feel free to serve with a dipping sauce of choice. 

Preparation Tip: To peel a green plantain, cut off the top and bottom and score a line along the length of the plantain. Lifting up from this line, remove peel (use knife to help). 

Preparation Time: 20-30 minutes
 
Vegetable or canola oil for deep frying 
3 green (unripe) plantains, peeled and sliced into about 3/4- to 1-inch rounds
Salt or sea salt to taste
Fresh ground pepper (optional)
 
Pour enough oil in a large skillet to fill about 1/4 full and heat over medium-high heat. When the oil is hot enough to pop, carefully add plantains in a single layer. (This will take a couple of batches.) Fry plantains until cooked halfway through and slightly brown (about 5-6 minutes), turning once with a slotted spatula. 

Transfer to a plate lined with paper towels. Keep oil in skillet heated. With the bottom of a glass or any canned item, smash plantains to about half their thickness. 

Carefully return plantains to oil and fry again, turning occasionally, until golden brown on both sides.
 
Transfer back to plate, lined with new paper towels. Sprinkle with salt or other preferred seasoning. Serve warm as an appetizer or side dish. Best when eaten immediately.