Podcasts about mexican order

PREVIEW: The migrant surge at the Mexican order arrives in sanctuary NYC & What is to be done? Victor Davis Hanson, Hoover Institution. 1920

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

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

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.