Podcasts about aztec eagle

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060424 SHORT 5 Min Eyeopening About Order Of Aztec Eagle From Mexico Mel Mattison by Kate Dalley

Overview Catherine lives in Tucson Arizona and is a bass player. Good combo - author and bass player. She has written a sci-fi novel called Aztec Eagle that is the first of a series. She is also with Jumpmaster Press. Book Favorites https://www.bookstoptucson.com/ YouTube https://youtu.be/hoYZadD_Oec Transcript Stephen: today on Discovered Wordsmiths, I wanna welcome Catherine. Catherine. Hello. How are you doing today? Catherine: Doing fine, thank you Steven. Stephen: Alright, so we're gonna talk about your book Aztec Eagle, but before we do that, let's find out a little bit about you. So tell us a little bit about where you live and some of the things you like to do besides writing. I Catherine: live in Tucson, Arizona, and of course with the fabulous weather we have here for most of the year, I enjoy outdoor things like bicycling and hiking and indoor things like making music. Stephen: Oh, nice. What do you play? I Catherine: play bass guitar. So do Stephen: I. Good, good choice. Catherine: Yeah, my my husband and my daughter and a friend of ours had decided they were gonna put a little trio together. They had a keyboard and drum kit and a singer, and when I heard them perform the first time, I said, you really need a bass player? Yeah. Yes. I'll have to learn to play bass. Stephen: And so I did. Yeah, that, that was the same with me. I had some friends that had a band, they needed a bass player. So my buddy showed up and said, hi, this is a base, this is the e a d and G strings. Each fret is a half step go. Literally, that was my introduction. Let's go. Yeah. Alright, so Katherine why did you wanna start writing? Catherine: I have to think back and I was in elementary school and I think what happened was my older brother had an assignment in his class to write a short story. And I read the short story that he wrote. I thought that was just the coolest thing and I'd like to do that too. So I started writing when I was about 10 years old. Stephen: Nice. Nice. That, that was about the time I was reading Stephen King. All right. We're gonna talk about your book, Aztec Eagle and it, you said it's your seventh book, correct? That's correct. Yes. Okay. So tell us about Aztec Eagle and is it part of a series or is it a standalone? Catherine: Aztec Eagle is book one in a series called the Aztec Eagle Series. Book two, we hope we'll be out later this year. And I'm editing book three we're on our way. A little bit about it. It's set maybe 200 years in the future where earth has one colonial planet called Alpha. But the story starts in a small town in Mexico on the shore where a young urchin named Enrique is selling trinkets to the tourists, and he meets a captain in the peacekeeper Pilot Corps. And the interesting thing about this pilot core is that many of the pilots have a neural implant. That allows them to connect with their aircraft so that they're getting data instantaneously from their aircraft. And the way they select for pilots who get this implant is if they have a high cyonic ability. And as it turns out, young Enrique, who was maybe five years old at that time has a pretty good cyonic talent. And El Capitan takes him under his wing to develop and train the cyonic talent. And Enrique then just becomes fascinated with becoming a pilot. He's obsessed with it. And of course, as with all obsessions, he runs into some major difficulties. He's poor, he can't afford secondary education. He can't, he can hardly afford the books for his schoolwork. So there are obstacles to conquer. And then his world turns upside down when he finds out that El cap. His hero, who, he was planning to become a pilot and be just like El Capitan and fight side by side with El Capitan. His hero defects to the other side goes over to the rebel cause, and now Enrique has a dilemma. What does he do? So that's, that gives you an introduction without giving ...

This week I get to feature another one of Jumpmaster Press's amazing authors. The author of the novel The Aztec Eagle, she has a lengthy background as a writer and librarian. Hear us talk about her writing process, a flying iguana, and what it is like to be a cross genre writer.Want to know more about her? Check her out at her Amazon author site. Support the showThank you for listening. Consider supporting an indie author by signing up to Patreon today. After you sign up, I will send you the book of your choice.

Thanks for joining us! If you're a regular listener to our podcast you know it's our mission to bring you a lot of different perspectives on regenerative agriculture from systems and technologies to soil and human health. The podcast today with Chef Rick Bayless is just another great example of connecting those dots and helping us understand how the food we grow impacts not only you the grower but the businesses and communities where our food is enjoyed. Most people know Rick Bayless from winning the title of Bravo's Top Chef Masters. His highly rated public television series, Mexico: One Plate at a Time, is broadcast coast to coast and his nine cookbooks have earned multiple high-profile accolades. Located in Chicago, Rick's Frontera Grill and Topolobampo have each received the “Outstanding Restaurant of the Year” designation from the James Beard Foundation — an unprecedented feat for side-by-side restaurants. His wildly popular fast-casual Xoco debuted in 2009 and Tortas Frontera at Chicago's O'Hare airport has changed the face of airport dining. In 2016, he opened Frontera Cocina in Disney Springs. In 2018, Rick expanded his Clark Street restaurants by opening Bar Sótano, a Oaxacan-inspired mezcal bar with modern Mexican bar food. Tortazo, Rick's new fast-casual concept, debuted in 2020 in Chicago's iconic Willis Tower, with plans to open an outpost in New York City in fall 2021. In 2012 and again in 2014, Rick joined forces with Lookingglass Theatre Company to create Cascabel, the story of food's capacity to change lives. Cascabel's audience shared a meal with the cast of actors, musicians, singers and circus performers as the tale of unrequited love resolved into magical beauty. Always a philanthropist, Rick and his staff established the Frontera Farmer Foundation in 2003 to support small Midwestern farms. To date, the Foundation has awarded nearly 200 grants totaling nearly $3 million. He also launched the Frontera Scholarship, a culinary school scholarship for Mexican-American students in Chicago, In 2019, Rick founded Impact Culinary Training, a restaurant job readiness program on the city's west side. And in 2017 he established the Bayless Family Foundation to support the city's vibrant theater scene with grants to Chicago theater companies totaling $1.5 million to date. The Government of Mexico has bestowed on Rick the Mexican Order of the Aztec Eagle–the highest decoration bestowed on foreigners whose work has benefitted Mexico and its people. Check out all the ways to follow Chef Rick: Website: www.rickbayless.com Frontera Farmer Foundation website: rickbayless.com/foundation YouTube: youtube.com/rickbayless Instagram: rick_bayless Twitter: @rick_bayless Facebook: facebook.com/chefrickbayless

A keynote conversation featuring Robert Zoellick, World Bank president (2007-2012), U.S. Deputy Secretary of State (2005-2006), U.S. Trade Representative (2001-2005), and author of "America in the World: A History of U.S. Diplomacy and Foreign Policy." This event is part of the Pacific Council's First 100 Days Memo on U.S.-Mexico Policy, offering policy recommendations to the Biden administration to strengthen U.S.-Mexico relations. Featuring: Robert Zoellick, Senior Fellow, Belfer Center for Science and International Affairs, Kennedy School of Government, Harvard University Robert Zoellick is Senior Counselor at Brunswick Geopolitical, an advisory service of Brunswick Group, and a Senior Fellow at the Belfer Center for Science and International Affairs at Harvard University’s Kennedy School of Government. In addition, Zoellick serves on the boards of Temasek, Singapore’s Sovereign Wealth Fund, and Twitter, Inc., chairs the International Advisory Council of Standard Chartered Bank, and is on the Advisory Board of Swiss Re. He is a member of the boards of the Peterson Institute for International Economics and the Carnegie Endowment, chairs the Global Tiger Initiative, and is a member of the Global Leadership Council of Mercy Corps, a global humanitarian agency. Zoellick was the President of the World Bank Group from 2007-12, U.S. Trade Representative from 2001 to 2005, and Deputy Secretary of State from 2005 to 2006. From 1985 to 1993, Zoellick served as Counselor to the Secretary of the Treasury and Under Secretary of State, as well as White House Deputy Chief of Staff. He published his book, “America in the World: A History of US Diplomacy and Foreign Policy” in August 2020. Zoellick is a recipient of the Distinguished Service Award, the Department of State’s highest honor, the Alexander Hamilton Award of the Department of the Treasury, and the Medal for Distinguished Public Service of the Department of Defense. The German government awarded him the Knight Commanders Cross for his achievements in the course of German unification. The Mexican and Chilean governments awarded him their highest honors for non-citizens, the Aztec Eagle and the Order of Merit, for recognition of his work on free trade, development, and the environment. Zoellick holds a J.D. magna cum laude from the Harvard Law School, a master's degree in public policy from Harvard's Kennedy School of Government, and a bachelor's degree (Phi Beta Kappa) from Swarthmore College. Moderator: Kimberly Breier, Senior Advisor, Covington Kimberly Breier has more than 20 years of experience in foreign policy, primarily focused on Western Hemisphere affairs. Prior to joining Covington, Breier, a non-lawyer, was Assistant Secretary in the Bureau of Western Hemisphere Affairs at the U.S. Department of State. She also served as the Western Hemisphere Member of the Policy Planning Staff. Breier was previously the founder and Director of the U.S.-Mexico Futures Initiative, and the Deputy Director of the Americas Program at the Center for Strategic and International Studies (CSIS). She also was Vice President of a consulting firm, leading country risk assessment teams for private clients in Mexico, Argentina, and Chile.

May 28, 2020 - The solar system is shifting gears today, Leo, and it's liable to trigger a great transformation that will last seven months. This change will center on how you define fulfillment in both your career and your love life. If you're starting to feel hemmed in by your training or upbringing, you can expect to seek liberation from these inhibitions in the months to come.   The word used for Aztec Eagle and Jaguar Warriors was cuāuhocēlōtl which was a combination of the world cuāuhtli meaning “eagle warrior" and ocēlōtl meaning “jaguar warrior". According to Aztec beliefs, the Jaguar Warriors represented the God Tezcatlipoca who was the god of the night sky. On the battlefield, their jaguar costume was also thought to give them the powers of an animal. Since they were considered the bravest of warriors, they were deployed at the battlefront during military campaigns. Their foremost purpose was not to kill enemy soldiers but to capture them to be used in human sacrifice during religious ceremonies. In this video, I’ll go over the Jaguar Knight and what his life could have been like during pre-Columbian times. Make sure to let me know in the comments if have any feedback and if you have suggestions for future videos! Subscribe to Opochtli! http://bit.ly/Opochtli   https://youtu.be/U61mgoHRzDY

AZTEC EAGLE by JmPolitics

Diana Kennedy, Nothing Fancy: Recipes and Recollections of Soul-Satisfying Food (University of Texas Press, 2016). Don’t be misled by this title. Its author, Diana Kennedy, has written nine cookbooks and spent forty years researching, preserving, and protecting the cuisines of Mexico. She teaches its regional cooking techniques in her kitchen at the Diana Kennedy Center, Quinta Diana, in Michoacan, Mexico, as well internationally through cooking tours as an ambassador of authentic Mexican cuisine. Her expertise grew through decades of driving the length and width of Mexico in her truck, learning cooking techniques and ingredients from local cooks in towns and villages. Along the way, she kept notes on the locales, growing seasons, and uses of all the herbs. She even learned how to deal with the occasional scorpion (there’s a spray). The word redoubtable certainly applies. Kennedy is English; she spent the war years in the English Forestry Corps in Wales and Wiltshire, to which she attributes the awakening of her appreciation for local country foods. She traveled to North America after the war, staying in Canada. It was through marriage to an American journalist who she met to the Caribbean that she arrived in Mexico City, his new posting. From this beginning–the profusion, colors, and variety of Mexican foods astonished her–she was drawn slowly but inexorably into the world of Mexican cooking. First published in 1984, Nothing Fancy covers Kennedy’s many lives: foods from her English childhood as well as Mexican favorites and recipes from friends. In nineteenth-century cookery book style, it also contains a section on drinks and home remedies. In this 2016 edition, Kennedy delivers two sallies to the food world (at 94, she sees no need to mince words): the sections “My Betes Noires” and “My Betes Noires Vertes” will open your eyes and joggle your convictions. Ready to abandon kosher salt? Over her long career as an authority on Mexican cuisine, Diana Kennedy has been awarded the Mexican Order of the Aztec Eagle, the Order of the British Empire (OBE), the James Beard cookbook award for Oaxaca al Gusto, about the cuisine of Oaxaca, on the country’s southern coast, and the James Beard Cookbook Hall of Fame award. Learn more about your ad choices. Visit megaphone.fm/adchoices

Diana Kennedy, Nothing Fancy: Recipes and Recollections of Soul-Satisfying Food (University of Texas Press, 2016). Don’t be misled by this title. Its author, Diana Kennedy, has written nine cookbooks and spent forty years researching, preserving, and protecting the cuisines of Mexico. She teaches its regional cooking techniques in her kitchen at the Diana Kennedy Center, Quinta Diana, in Michoacan, Mexico, as well internationally through cooking tours as an ambassador of authentic Mexican cuisine. Her expertise grew through decades of driving the length and width of Mexico in her truck, learning cooking techniques and ingredients from local cooks in towns and villages. Along the way, she kept notes on the locales, growing seasons, and uses of all the herbs. She even learned how to deal with the occasional scorpion (there’s a spray). The word redoubtable certainly applies. Kennedy is English; she spent the war years in the English Forestry Corps in Wales and Wiltshire, to which she attributes the awakening of her appreciation for local country foods. She traveled to North America after the war, staying in Canada. It was through marriage to an American journalist who she met to the Caribbean that she arrived in Mexico City, his new posting. From this beginning–the profusion, colors, and variety of Mexican foods astonished her–she was drawn slowly but inexorably into the world of Mexican cooking. First published in 1984, Nothing Fancy covers Kennedy’s many lives: foods from her English childhood as well as Mexican favorites and recipes from friends. In nineteenth-century cookery book style, it also contains a section on drinks and home remedies. In this 2016 edition, Kennedy delivers two sallies to the food world (at 94, she sees no need to mince words): the sections “My Betes Noires” and “My Betes Noires Vertes” will open your eyes and joggle your convictions. Ready to abandon kosher salt? Over her long career as an authority on Mexican cuisine, Diana Kennedy has been awarded the Mexican Order of the Aztec Eagle, the Order of the British Empire (OBE), the James Beard cookbook award for Oaxaca al Gusto, about the cuisine of Oaxaca, on the country’s southern coast, and the James Beard Cookbook Hall of Fame award. Learn more about your ad choices. Visit megaphone.fm/adchoices

Diana Kennedy, Nothing Fancy: Recipes and Recollections of Soul-Satisfying Food (University of Texas Press, 2016). Don’t be misled by this title. Its author, Diana Kennedy, has written nine cookbooks and spent forty years researching, preserving, and protecting the cuisines of Mexico. She teaches its regional cooking techniques in her kitchen at the Diana Kennedy Center, Quinta Diana, in Michoacan, Mexico, as well internationally through cooking tours as an ambassador of authentic Mexican cuisine. Her expertise grew through decades of driving the length and width of Mexico in her truck, learning cooking techniques and ingredients from local cooks in towns and villages. Along the way, she kept notes on the locales, growing seasons, and uses of all the herbs. She even learned how to deal with the occasional scorpion (there’s a spray). The word redoubtable certainly applies. Kennedy is English; she spent the war years in the English Forestry Corps in Wales and Wiltshire, to which she attributes the awakening of her appreciation for local country foods. She traveled to North America after the war, staying in Canada. It was through marriage to an American journalist who she met to the Caribbean that she arrived in Mexico City, his new posting. From this beginning–the profusion, colors, and variety of Mexican foods astonished her–she was drawn slowly but inexorably into the world of Mexican cooking. First published in 1984, Nothing Fancy covers Kennedy’s many lives: foods from her English childhood as well as Mexican favorites and recipes from friends. In nineteenth-century cookery book style, it also contains a section on drinks and home remedies. In this 2016 edition, Kennedy delivers two sallies to the food world (at 94, she sees no need to mince words): the sections “My Betes Noires” and “My Betes Noires Vertes” will open your eyes and joggle your convictions. Ready to abandon kosher salt? Over her long career as an authority on Mexican cuisine, Diana Kennedy has been awarded the Mexican Order of the Aztec Eagle, the Order of the British Empire (OBE), the James Beard cookbook award for Oaxaca al Gusto, about the cuisine of Oaxaca, on the country’s southern coast, and the James Beard Cookbook Hall of Fame award. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Board of the Directors of the Economic Club of Minnesota instituted the Economic Club’s Champion of Free Trade Award in 2014. This is the only national award for contributions for expanding free trade. The intention of the board was to develop an award that would honor individual national and international leaders who have made significant contributions to the expansion of international trade. The award is also intended to highlight the importance of free trade for global prosperity and security. THE HONORABLE JOSÉ ÁNGEL GURRÍA Secretary-General Organisation for Economic Co-operation and Development (OECD) As Secretary-General of the Organisation for Economic Co-operation and Development (OECD) since 2006, Angel Gurría has firmly established the Organisation as a pillar of the global economic governance architecture including the G7, G20 and APEC, and a reference point in the design and implementation of better policies for better lives. He has broadened OECD’s membership with the accession of Chile, Estonia, Israel, Latvia and Slovenia, and has made the Organisation more inclusive by strengthening its links with key emerging economies. Under his watch, the OECD is leading the effort to reform the international tax system, and to improve governance frameworks in anti-corruption and other fields. He has also heralded a new growth narrative that promotes the well-being of people, including women, gender and youth, and has scaled up the OECD contribution to the global agenda, including the Paris Agreement on Climate Change and the adoption of the Sustainable Development Goals. AMBASSADOR BOB ZOELLICK Robert B. Zoellick was the President of the World Bank Group from 2007-12, U.S. Trade Representative from 2001 to 2005, and Deputy Secretary of State from 2005 to 2006. From 1985 to 1993, Zoellick served as Counselor to the Secretary of the Treasury and Under Secretary of State, as well as the White House Deputy Chief of Staff. Zoellick is now a Senior Fellow at the Belfer Center for Science and International Affairs at Harvard University’s Kennedy School of Government. He serves on the boards of Temasek, Singapore’s Sovereign Wealth Fund, and Laureate International Universities, as well as on the international advisory board of Rolls Royce. He also is a member of the board of the Peterson Institute for International Economics, chairs the Global Tiger Initiative, and is a member of the Global Leadership Council of Mercy Corps, a global humanitarian agency. Bob is a recipient of the Distinguished Service Award, the Department of State’s highest honor, the Alexander Hamilton Award of the Department of the Treasury, and the Medal for Distinguished Public Service of the Department of Defense. The German government awarded him the Knight Commanders Cross for his achievements in the course of German unification. The Mexican and Chilean governments awarded him their highest honors for non-citizens, the Aztec Eagle and the Order of Merit, for recognition of his work on free trade, development, and the environment. Zoellick holds a J.D. magna cum laude from the Harvard Law School, a master's degree in public policy from Harvard's Kennedy School of Government, and a bachelor's degree (Phi Beta Kappa) from Swarthmore College.

Heritage Radio Network and Full Service Radio were at the scene at the Smithsonian’s National Museum of American History Food History Gala as chef Rick Bayless was presented with the second ever Julia Child Award from the Julia Child Foundation for Gastronomy and the Culinary Arts. HRN Producer-at-Large Jack Inslee spoke with chef Rick Bayless and Eric W. Spivey, Chairman of the Board of Trustees of the Julia Child Foundation. Tune in to hear how Julia influenced Rick's career and what the award means to him! from the Julia Child Foundation website: Many Americans may know Rick Bayless from winning the title of Bravo’s Top Chef Masters, beating out the French and Italian with his authentic Mexican cuisine or from his highly rated Public Television Series, Mexico–One Plate at a Time, which wrapped its 11th season. In 2012, Rick was nominated for a Daytime Emmy for Best Culinary Host. Rick has written nine cookbooks. His second book, Mexican Kitchen, won the International Association of Culinary Professionals (IACP) cookbook of the year award in 1996, and his fourth book, Mexico–One Plate at a Time won James Beard Best International Cookbook of the Year award in 2001. Fiesta at Rick’s spent a number of weeks on The New York Times' bestseller list. Rick’s side by side award-winning restaurants are in Chicago. The casual Frontera Grill was founded in 1987 and received the James Beard Foundation’s highest award, Outstanding Restaurant, in 2007. The 4-star Topolobampo served its first meals in 1991. The wildly popular, LEED GOLD-certified, fast-casual Xoco has been around since 2009, serving wood-oven tortas, steaming caldos, golden churros and bean-to-cup Mexican hot chocolate. Rick’s quick-service Tortas Frontera have changed the face of food service at O’Hare International Airport, while Frontera Fresco has brought Frontera flavors to several Macy’s stores and Northwestern University. In May 2016, Rick opened Leña Brava and Cruz Blanca Cervecería. His award-winning Frontera line of salsas, cooking sauces and organic chips can be found coast to coast. Rick and his staff established the Frontera Farmer Foundation in 2003 to support small Midwestern farms. Each year, grants are awarded to farmers for capital improvements to their family farms, encouraging greater production and profitability. To date, the Foundation has awarded nearly 200 grants totaling nearly $2 million. In 2007, Bayless and his team launched the Frontera Scholarship, a full tuition scholarship that sends a Mexican-American Chicago Public School student to Kendall College to study culinary arts. In 2007 Rick was awarded Humanitarian of the Year by the IACP for his many philanthropic endeavors. Rick has received a great number of James Beard Award nominations in many categories, and he has won seven: Midwest Chef of the Year, National Chef of the Year, Humanitarian of the Year, Who’s Who of American Food and Drink, Best Podcast, plus two for his cookbooks. The Government of Mexico has bestowed on Rick the Mexican Order of the Aztec Eagle–the highest decoration bestowed on foreigners whose work has benefitted Mexico and its people. Rick recently played a sold-out 5-week run on stage at Chicago’s Looking Glass Theatre, where he created “Cascabel” – offering theater goers the story of a meal, told through flavor, memory, song, dance and amazing physical feats.

Bill Frenzel Champion of Free Trade Award Carla A. Hills is Chair and Chief Executive Officer of Hills & Company. Ambassador Hills served as U.S. Trade Representative (1989-93) in the Bush (41) Administration and Secretary of Housing and Urban Development and Assistant Attorney General, Civil Division, U.S. Department of Justice, in the Ford Administration. Over the years, Ambassador Hills has served on a number of publicly traded corporate boards and currently sits on one. She also serves on a number of not-for-profit boards including as Chair of the National Committee on U.S.-China Relations and of the Inter-American Dialogue; Co-Chair of the Council on Foreign Relations; member of the Executive Committee for the Peterson Institute for International Economics and of the Trilateral Commission, Co-Chair of the Advisory Board of the Center for Strategic and International Studies and member of the board of the International Crisis Group. Before entering government, Ambassador Hills co-founded and was a partner in a major Los Angeles law firm. She also served as Adjunct Professor at the University of California at Los Angeles Law School teaching antitrust law and co-authored The Antitrust Advisor, published by McGraw Hill. She received her bachelor’s degree from Stanford University, her law degree from Yale University, and studied at Oxford. She holds a number of honorary degrees, and in 2000, she was awarded the Aztec Eagle, the highest honor given by the Mexican government to a non-citizen.  

Ep. 22 - Mexican food ambassador, and James Beard award winning Chef Rick Bayless takes time from running his Chicago restaurant empire to talk food and music with Chuck & Zach. We get him to talk about making mix tapes, food as art, and the similarities between chefs and musicians. Plus he talks about his brother Skip (the sports reporter), President Obama's victory, and about the time Jimmy Buffet came into one of his restaurants and didn't order a margarita. Recently he was awarded the Order of the Aztec Eagle by the Mexican Government, and his new cookbook "Frontera: Margaritas, Guacamole & Snacks" is in stores now.