Podcasts about pupusas

Episode 326   March 27, 2025 Alternate Titles: Massage-Onist, Signal Chat Group, Bedroom Buddies & Gift Etiquette, They Weren't Raised Right. (0:20) Welcome to Fella Friday.   (26:50) Momma Barlos Drama. (31:00) LISTENER QUESTION: Bedroom Buddies & Gift Etiquette. (42:45) Flower Shop Boyz. (54:05) Signs that you weren't raised right. (1:09:30) Pupusas. […]

Welcome to the first episode of my series on El Salvador! Join me on an immersive audio journey through the vibrant streets of San Salvador, El Salvador! From bustling markets and colonial landmarks to hidden cafés and historic squares, this episode captures the sounds, energy, and culture of the city. I share my first impressions of San Salvador, including its safety, affordability, and must-visit spots. Plus, I take you on two incredible walking tours with local guides, uncovering the city's rich history, stunning architecture, and modern transformation. Whether you're planning a trip or just curious about El Salvador's capital, this episode will transport you right into the heart of the city.

Pupusas are on the old truck! Looks good family! Good rule of thumb note to wear khakis at work, look at your product for anything for E.Coli and anything coming from Impossible Meat! Also The Mortabella Sandwich that was Anthony Bourdain's favorite!

On a Friday Drive, Josh reveals the good, bad, and ugly from Carolina Panthers Fan Fest at Clemson, tells why the MLB coming to North Carolina is a pipe dream, voice of Charlotte FC, Will Palaszczuk, joins the show to tell whether or not US Soccer is in a good place heading into the World Cup, and Carolina Panthers legend, Jake Delhomme, joins the show to tell his ffavorite Julius Peppers story and how much the revamped O-line will help Bryce Young, this year.

Lasting, revolutionary, disruptive change increasingly requires getting SUPER creative about financial strategy, business and legal structures, and values alignment in this day and age, where as a society we face massive challenges to individual's rights, opportunities, and freedoms. Social entrepreneurs with big visions like our guest in this episode, So Good Pupusas and Pupusas for Education Founder Cecilia Polanco, don't allow themselves to be put in a box.  Instead of being restricted by the limitations of existing paths and models for social change, they create NEW ONES. They leverage what's available to create structures that allow for innovation and transformational change. In this episode, listen to Cecilia's story of how she has followed her life experiences and purpose to create self-sustaining educational scholarships and jobs for her community, leveraging BOTH for-profit business and non-profit organizational models. Learn more about Cecilia's work: So Good Pupusas - http://www.sogoodpupusas.com Pupusas 4 Education: https://www.pupusas4education.com  Cecilia S. Polanco is a local Durham community organizer and proud graduate of Durham Public Schools who believes #TheRevolutionWillBeWellFed. She is a daughter of the Salvadoran diaspora and indigenous peoples of El Salvador, a long time Durham resident, and local small business owner of So Good Pupusas social justice food truck, and founder of Pupusas for Education non profit community organization. She works in the fields of mental health advocacy, food and environmental justice, economic community development, youth development and organizing, and more just philanthropic and nonprofit systems. She values racial equity and anti-racism, intersectionality, the path from DEI to liberatory systems, building bridges of solidarity, freedom dreaming around decolonized strategies and systems, radical joy and celebration, and a visionary for a healing path forward together. As a facilitator she believes in co-creating brave spaces to grapple with both having experiences and being agents of harm, channeling our inner child in our work, and slowing down to prioritize connection, relationship, and heart centered work.

Since we last spoke to Sam Fisher in August 2022, a lot has changed. The biggest update: She was called up to the El Salvador National team, and made her debut at the Gold Cup, where she scored the team's first goal in the competition. Then came the not-so-good news. After returning from international duty, she was released from the Chicago Red Stars, and is currently in the market for a new club team (although she said there are a few options looming). Such is the life of a pro athlete. One moment you might be celebrating your biggest accomplishment, only to turn around and face a setback. But Fisher has her eyes ahead to the future, and has been training non-stop since she's returned to Southern California. She re-joins the show (in person this time!) to discuss her experience with the Salvadoran national team, bouncing back from getting released, and what her goals are over the next few years. Timestamps (01:45) Sam's selection to the El Salvador national team (10:57) Making her debut at the Gold Cup (16:22) Getting released from the Chicago Red Stars and bouncing back (26:14) Looking for a new club and staying focused on training (30:50) Pupusas and the local cuisine in El Salvador (35:24) What's on her music playlist and the goals she has for the next few seasons Cast Hosts: Ramsey Abushahla, Julio Monterroza, & Brigitte Flores Producer: Roy Cho Subscribe to our newsletter for more interviews and latest news on street football, freestyle, and urban culture, read more about soccer culture on our website, and follow us on Instagram, Twitter, TikTok, and Facebook.

PRE-ORDER MY NEW BOOK SWEET INDULGENCE!!! To get a copy SIGNED by me: https://www.aseatatthetablebooks.org/item/ZoZQdz5_9KnlUqAhQqoR3A You can also get your copies here but I won't be able to sign them: https://www.amazon.com/Chef-AJs-Sweet-Indulgence-Guilt-Free/dp/1570674248 or https://www.barnesandnoble.com/w/book/1144514092?ean=9781570674242 Save Your Receipt! We will be offering bonuses for pre-orders ASAP. GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. https://californiabalsamic.com/chefaj The three recipes for this month are: Teriyaki Tahini Tofu by Thomas https://californiabalsamic.com/teriyaki-tahini-tofu-by-thomas/ Pineapple Unfried Rice https://californiabalsamic.com/pineapple-unfried-rice/ Teriyaki Eggplant https://californiabalsamic.com/teriyaki-eggplant/ With any order placed through my link californiabalsamic.com/chefaj write "CHEF AJ" in the order notes during checkout along with the names of two flavors to receive two free 1.6oz samples of those flavors with your order. For orders over $75 in product (BEFORE SHIPPING), type a bonus THIRD flavor to get that flavor in a free 3oz travel bottle. This is a Chef AJ exclusive! This promotion is not combinable with other promotions. The order notes box is BEFORE clicking the button to proceed to PayPal, right below the email address box at the bottom of the Checkout Page. Remember to use Chef AJ's landing page at http://www.localspicery.com/chefaj to qualify for two free samples of sos-free blends with your order. Pickled Vegetables Around the World Pickled vegetables are very popular around my house. At least once a week, either Evelyn or I are making some form of pickled vegetables, mostly pickled onions, carrots or chiles for our bowls and sandwiches. It is interesting the way that world cuisines have adopted this staple as part of their own canon, be it Do Chua for your Vietnamese Banh Mi sandwiches, Curtido to go with your Pupusas in El Salvador, or Giardiniera for your Italian Antipasto platter. My default is usually 50% vinegar, 50% water and pickling spices for just about everything, but pickling vegetables is a perfect playground for using the curated flavors of a spice blend to achieve just the right flavor for a particular cuisine. Join me on an exploration of different forms of pickled vegetables from around the world using Local Spicery's signature flavors. This demonstration will include an introduction to our new blend, Vignette. You can find it on our website at Vignette Olive Blend - Local Spicery Recipes and upcoming links for reels showing how to make these fast and simple condiments can be found at http://www.localspicery.com/blog.

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Det har gått minst 3-4 decennier sedan vi slutade grundskolan. Vilka lärare minns vi? Varför just de? I veckans podd minns vi tillbaka händelser och lärare som har gjort bra och dåligt intryck hos oss. Vi pratar även om El Salvadors nationalrätt Pupusas och vad man äter dagligen där. Våra språkgenier lyser med sin frånvaro, men de kämpar vidare. Ni kan ge oss förslag på saker vi kan ta upp i vår podd genom att maila oss till: stridhhosfrasse@gmail.com

We are back from vacay with tales of our trips, some fresh jokes, and the Ill-Advised News. We have the worst parents of the year on the beach in Florida and a woman doing yoga before robbery. We hear about the stark difference between the U.S. and El Salvador when it comes to eating, Cass' rude return to Buffalo, and beware of the nutmeg. We learn why venting is bad, why Anthony beat up Danny DeVito, and catch up on the latest sports news. We round out the show with sex dominos, cyber flashing, Anthony's apology, and crocs with track suits.   Support the show and follow us here Twitter, Insta, Apple, Amazon, Spotify and the Edge!See omnystudio.com/listener for privacy information.

Se me perdió por unos minutos El Salvador del mapa (que me perdonen mis buenos amigos de ese bello país), pero rápidamente la hermana Yanira López me lo dibujó d enuevo en el mapa... es que la materia de los acentos es una asignatura no siempre fácil... pero es mejor decir ¡Nicaragua! o ¡Costa Rica! que haber fallado con un Paraguay, ahí si Dios bendito, librarme. Yanira López fue todo lo que me contaron y mucho más. Cuando consulte por ella, Adriana Célis, periodista cabecera de MenoTicias, me advirtió concretamente: “Ella es muy buena conversadora, solo dale la palabra”, entonces yo, algo fuera de lo común, hice absoluto caso y cuando la invité a este episodio de Un Momento de Anabautismo, le tire la pelota, y resultó que ella recibió la pelota y la dominó como los más talentosos futbolistas y nos devolvió una charla de esas que al final dejan “un suspiro”, usando sus propias palabras. Aquí volviendo en 2024 UN MOMENTO DE ANABAUTISMO, hemos preparado un podcast pensando en que lo mejor que uno necesita a inicio de todos los años es material que nos sirva de inspiración, y con Yanira López tendremos eso. Ya verán o, mejor dicho, lo oirán en los parlantes de este buen podcast. --- Support this podcast: https://podcasters.spotify.com/pod/show/menoticias/support

“...Call them tamale pancakes, stuffed masa frita, the humble lovechild of a quesadilla y calzone…” This week on the show, we're celebrating 15 years of Earth Eats with favorite stories reaching back to 2018. We visit a midwest chocolate factory crafting world-class chocolate and a poet making pupusas in his kitchen. We talk with Suzanne Babb, an urban farmer with La Finca del Sur in South Bronx and hear about how home canning is making a comeback (that last one is from Harvest Public Media, and it's new!) 

“...Call them tamale pancakes, stuffed masa frita, the humble lovechild of a quesadilla y calzone…” This week on the show, we're celebrating 15 years of Earth Eats with favorite stories reaching back to 2018. We visit a midwest chocolate factory crafting world-class chocolate and a poet making pupusas in his kitchen. We talk with Suzanne Babb, an urban farmer with La Finca del Sur in South Bronx and hear about how home canning is making a comeback (that last one is from Harvest Public Media, and it's new!) 

Today, we're taking you to East Boston to check out some of the great Latino-owned restaurants in the neighborhood. East Boston is a neighborhood of immigrants, through and through. Latinos make up more than 50% of the neighborhood, and just shy of 65% of Eastie residents over the age of five speak a language other than English at home, according to 2020 census data. Our local guide is Luz Gladys Oliveros. Gladys is the Latinx Advisor for Equity and Inclusion for the Mayor of Boston and has lived in Eastie for almost 30 years. This episode is part of WBUR's Field Guide to Boston, a station-wide effort to help you connect with the city's communities. Greater Boston's daily podcast where news and culture meet.

Navigating leadership transitions. Tackling education inequities. Finding inspiration within cancel culture.Five Morehead-Cain alumnae share with Benny Klein '24 about their entrepreneurship journeys from the worlds of consulting, tech, nonprofits, and government. The group shares their role models, most impactful Morehead-Cain summers from college, and what's keeping them motivated at the moment. Today's guests: Jane Sommers-Kelly '85, founder of JSK Leadership (Chapel Hill, North Carolina)Chesca Colloredo-Mansfeld '87, co-founder and strategic advisor for MiracleFeet (Chapel Hill)Caroline Lowery '16, product and customer insights manager at Amazon (Seattle, Washington)Cecilia Polanco '16, director of community growth and outreach for Pupusas for Education and CEO of So Good Pupusas (Durham, North Carolina)Pavani Peri '20, co-founder and COO of Acta Solutions (Chapel Hill)The group spoke with scholars at the Morehead-Cain Foundation on September 30, 2023. Music creditsThe episode's intro song is by scholar Scott Hallyburton '22, guitarist of the band South of the Soul. How to listenOn your mobile device, you can listen and subscribe to Catalyze on Apple Podcasts or Spotify. For any other podcast app, you can find the show using our RSS feed. Catalyze is hosted and produced by Sarah O'Carroll for the Morehead-Cain Foundation, home of the first merit scholarship program in the United States and located at the University of North Carolina at Chapel Hill. You can let us know what you thought of the episode by finding us on Twitter or Instagram at @moreheadcain or you can email us at communications@moreheadcain.org.

1- Es verdad que la Luna era un pedazo de la Tierra? 2- ¿Quién inventó las pupusas salvadoreñas y qué variedades hay de este delicioso platillo? 3- ¿Cómo es posible que nuestros animales domésticos nos entiendan? 4- ¿Quisiera saber sobre los musulmanes, en qué países habitan y cuál es su religión? ¿Es cierto que los musulmanes, persiguen y matan a los que creen en Dios? También deseo saber si los musulmanes se casan solo entre ellos mismos, o también se pueden casar con personas de otros países. 5- ¿Qué peligros causan los campos electromagnéticos a la salud humana? 6- ¿De qué manera los árboles milenarios nos alertan sobre los llamados eventos MIYAKE o tormentas cósmicas? Programa de radio "Oigamos la Respuesta" del Instituto Centroamericano de Extensión de la Cultura (ICECU). El programa se hace con las preguntas que envían nuestros oyente y las respuestas que se elaboran en el ICECU con un lenguaje claro y sencillo desde el año 1964.

Listen to us talk about rainy weather, Landon's trip, airplane museums, matching clothes, Colby and David's trip, a Mariner's game, and glizzies in the hizzy. Starring David Parker, Landon Browning, Wil Dobratz, and Colby Chapman. Recorded September 27th, 2023.

Essence of Espresso. Classic Caipirinha. Salvadorian Pupusas. Tacos de Birria. Bacalhau à Brás. Rice & Beans. Overseas Comfort. Homelands. Family Fusion. Hospitality.Lick the Plate on Instagram & TikTok @licktheplatepodcastRecipesCaipirinha - https://braziliankitchenabroad.com/how-to-make-caipirinha/Pupusas - https://www.bonappetit.com/recipe/pupusasBirria Tacos - https://www.acozykitchen.com/birria-tacosBacalhau à Brás - https://leitesculinaria.com/7642/recipes-portuguese-eggs-salt-cod-potatoes-bacalhau-bras.htmlInstrumentals, mixing & mastering of the theme song "Lick the Plate" courtesy of Adam Farrell: @farrell33a on InstagramSound Effects: "Record Scratch Drum Beat Backspin Fast 02"Music provided by https://slip.streamFree Download / Stream: https://slip.stream/tracks/63d6a80c-26ba-46f1-8532-912f937f861a?utm_source=attribution Hosted on Acast. See acast.com/privacy for more information.

A new cookbook includes recipes from 21 different Latin American countries. Food writer and cookbook author Sandra A. Gutierrez joins us to discuss her new book, Latinísimo: Home Recipes from the Twenty-One Countries of Latin America. Pupusas de Queso y LorocoCheese and Loroco Bud Pupusas El Salvador | Yield: Serves 4–6 | Difficulty Level: Intermediate | Total Cooking Time: 1 hour Pupusas are the plump, stuffed, and griddled Salvadorian masa cakes beloved by multitudesaround the world. They can be filled with beans, cheese, pork, or a combination of the three,called revueltas. But my preferred pupusas are stuffed with a mix of both creamy and meltingcheeses that serve as a canvas to the delicate flavor of loroco buds, from the vine that growsin the wild throughout Central America. Loroco is easy to come by in Latin American stores,where you'll find it either frozen or packed in jars, but if you can't find it, substitute your favoritegreen (such as kale or collards) or chopped asparagus. 3 cups (400 grams) masa harina3 1⁄4–3 1⁄2 cups (800–840 ml) warmwater (110°–120°F/40°–50°C)1 1⁄2 cups (115 grams) shreddedqueso blanco, Muenster,or other melting cheese1⁄2 cup (115 grams) soft goat cheese1⁄2 cup (60 grams) choppedloroco buds1⁄2 cup (120 ml) vegetable oil1 recipe Curtido de Repollo (page 227)1 recipe Salsa de TomatePreparada (page 161) orSalsa Santa Rosa (page 163) In a large bowl, combine the masa harina with 3¼ cups (800 ml) of the water and knead withyour hands until you have a soft dough with the consistency of playdough or mashed potatoes(add more water, one tablespoon at a time, if needed). Cover with plastic wrap or a kitchen toweland let the dough rest for 10 minutes. To determine whether it is of the correct consistency,shape a bit of masa into a ball and press it flat into a disc. If the edges of the masa crack whenshaped, add a bit more water, a few tablespoons at a time; if the dough is too soft, add a bit moremasa harina, a few tablespoons at a time. In the meantime, in a medium bowl, stir togetherthe cheeses and loroco buds until the mixture comes together into a ball. Line a baking panwith a damp kitchen towel. Heat a nonstick griddle or skillet over medium-high heat (or heatan electric griddle to 375°–400°F (190°C–200°C). Moisten your hands with a little bit of theoil and divide the masa into 12 equal portions of about ⅓ cup (3 ounces/85 grams each); pateach into a ½ inch (12 mm) thick disk. Keep them covered with a damp towel so they don'tdry out. Working with one disk at a time, place 2 heaping tablespoons of the cheese filling inthe center; bring the outer edges of the dough up and together over the filling to enclose it.With oiled hands, roll the pupusa into a ball and then pat it again into a ½ inch thick (12 mm)disk between the palms of your hands (or press it down with a tortilla press lined with plastic),making sure that the filling does not escape. Repeat with the remaining dough and filling.Place the pupusas on the griddle and cook until they are golden, with brown flecks, about 4 to5 minutes per side. (If the griddle is too hot, the exterior of the pupusas will burn before they'recooked through. If you see black rather than brown flecks forming as they cook, reduce the heatof your griddle.) Transfer the finished pupusas to the prepared baking pan, covering them withthe damp towel (this allows them to steam and become tender). Serve the pupusas topped withthe slaw and a generous spoonful of the tomato sauce or salsa. Variations• To make pupusas de queso, replace the loroco buds with more melting cheese.• To make pupusas de chicharrón, replace the cheese and loroco with 8 ounces (225 grams) ofcooked ground pork (or shredded carnitas).• To make pupusas revueltas, mix cheese, loroco, and cooked pork in a food processor until it formsa paste with the texture of thick mashed potatoes (it should hold its shape when pressed together),then use it to stuff the pupusas

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Episode 254ALTERNATE TITLES: Music For The Deaf, Finish Me!, We Drank Smart Water, Cocaine Sharks, Heroes, Pupusas!, We Were Poor, (0:23)  Welcome.(11:47) A Bullshit!(26:52) Cocaine Sharks(33:18) Who's your hero?(46:38) How poor were we?(1:02:54) Last thing before we go. 1:24:38

Peikert, Lindawww.deutschlandfunk.de, SonntagsspaziergangDirekter Link zur Audiodatei

Cynthia Duran, owner of Xinca Foods, had been seeking a vegan cheese to accompany her pupusas when, at the 2022 Summer Fancy Food Show, she met fellow exhibitor Dina DiCenso, cofounder of RIND by Dina and Joshua, who was debuting RIND's Carrot Cheese. In this episode, recorded on the 2023 Summer Fancy Food Show Big Idea Stage, Julie Gallagher, SFA's director of content development, delves into how their serendipitous meeting led to the launch of Carrot Cheese and Loroco Pupusas.Spill & Dish is Powered by Simplecast.

SHOW NOTES: Support our podcasts If you like my podcasts, please consider donating to my GoFundMe page. ⁠https://www.jezsc.com/⁠ Buy my short novel for intermediate level, “Los diamantes de Esmeralda”. That's another tool to learn Spanish and support our work. Find it on Amazon Kindle here: ⁠https://www.jezsc.com/mystore/⁠ Transcripts Open this link to view the transcript for this episode as well as other transcripts across my podcasts. ⁠https://www.jezsc.com/transcripts/⁠ Milton's Teacher Profile Page on italki https://www.italki.com/en/teacher/4830207 Check out Milton's Podcast https://anchor.fm/aprendespanishcon-ralph Check out Milton's YouTube Channel https://www.youtube.com/channel/UCjzRRRrw5CjHoOc-8B0rj1A/videos MY OTHER PODCASTS Conversations in Spanish and Other Languages Podcast ⁠https://www.jezsc.com/csolp/⁠. Mini Stories to Learn Spanish Podcast ⁠https://www.jezsc.com/pages/mini_stories_spanish_podcasts.html⁠. Help Me Learn Spanish Joel ⁠https://www.jezsc.com/pages/podcasts/sws_podcast.html⁠ Yo Hablo Español Podcast ⁠https://www.jezsc.com/pages/podcasts/yo_hablo_espanol.html Thank you for listening!

The Routing Around travel podcast episode 54 - El SalvadorThis week on your favourite adventure podcast we're traveling to El Salvador in Central America!Lots to talk about in this country full of history and interesting quirks. Our podcast hosts discover everything about this little country in Central America: from the Salvadorian president Nayab Bukele calling himself the world's coolest dictator to dangerous gangs.But all is not bleak in El Salvador, home to incredible volcanic landscape and amazing food like Pupusas and Empanadas de Leche! Join us this week on an incredible trip to the country holding the world record for the largest Pretzel ever made!If you enjoy this travel podcast episode make sure to leave a comment and tell us your own travel stories! Don't forget to subscribe and follow us on socials! The Routing Around travel and adventure podcast is produced by Next Stop Adventures in collaboration with Nerpa Travel.Nerpa are setting out on the mission to electrify travel and adventure. Creating sustainable, ecologically responsible and beneficial events and projects all over the world. You can find out more here: https://www.nerpatravel.com/Instagram: @nextstop_adventures / @nerpatravelTikTok: @nextstop_adventuresThis podcast is also available on YouTube: https://youtu.be/_S_p-jmmurgJoin us on our journey to become one of the best travel podcasts on Spotify and all other podcast platforms!Intro music by Rohan Bishop & Ollie Beard#podcast #travelpodcast #adventure #america #centralamerica #elsalvador Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Hot on the heels of the Adopting BTC Conference, Mike Peterson had a chance to sit down with some Bitcoiners who are leaders in the bitcoin community and talk about their first time impressions of El Salvador and El Zonte. Greg Foss - Famous Investor Hermann Vivier - Early Pioneer in South Africa with Bitcoin Ekasi Kgothatso Ngako - Technical Wizard and creator of Machankura who is bringing BTC usage to dumb-phones, otherwise known as non-smart phones in Africa.Live From Bitcoin Beach

Hoy conversamos desde nuestro estudio en vivo con Olen Gutiérrez, productor ejecutivo de la miniserie "Las Pupusas" de Amazon Prime.

In this episode, we'll be taking a trip to El Salvador to explore two of its most unique offerings - Pupusas and Black Sand Beaches. Pupusas are a traditional Salvadoran dish made of a thick corn tortilla filled with cheese, beans, meat, or other ingredients. We'll delve into the history and cultural significance of Pupusas, as well as how they're made and enjoyed in El Salvador. Next, we'll venture to the coast to discover the beauty of El Salvador's Black Sand Beaches. These stunning beaches get their color from volcanic minerals and are a sight to behold. We'll learn about the geography of the area, and how it contributes to the unique black sand!  Join us on this exciting journey to explore the flavors and landscapes of El Salvador with Pupusas and Black Sand Beaches! For comments and feedback: http://culturekidspodcast.comFollow us on Instagram: @culturekidspodcastEmail us: culturekidspodcast@gmail.comLike us on Facebook: https://www.facebook.com/culturekidspodcast YouTube: https://www.youtube.com/channel/UCGFuV6-GMP4eEEPpNKFP4ug

Co-hosts Kellen and Mikailah welcome you to another fun episode of Black Native talk. Join them as they discuss food histories, family ties, and creative endeavors. More than anything, the duo encourages you all to TAKE CARE OF YOUR PERSONAL WELLBEING.  Be sure to check out Beadwork by Mikailah for the latest custom art and jewelry! https://www.instagram.com/beadworkbymikailah/ (https://www.instagram.com/beadworkbymikailah/) https://www.beadworkbymikailah.com/ (https://www.beadworkbymikailah.com) https://www.instagram.com/indigenouscreatives/ (https://www.instagram.com/indigenouscreatives/) https://www.indigenouscreatives.com/ (https://www.indigenouscreatives.com) https://www.facebook.com/Indigenous-Creatives-LLC-108422948362128   Find out more about Kellen! https://www.instagram.com/trenaloriginal/ (https://www.instagram.com/trenaloriginal/) https://www.trenaloriginal.com/ (https://www.trenaloriginal.com) Shout out to Izzy for the music on our show. Follow the links below to check him out. https://www.instagram.com/___izzy._/ https://music.apple.com/us/album/range/1562540217?i=1562540219

Churros Y Puros -64 Tacos, Pupusas and Last Meals

Carolina's dirty rice, Maryland's thrashers fries, Massachusetts fluffernutters, yep all eats at East Coast Eats and those things have to naturally thinking of Salvadorian Tamales and Pupusas…oh you can get those at East Coast Eats too. Oxtail, yep, Jersey Burger, yep that too. Danell and I will be talking about the foods and the fun found there at 7622 Dodge Street and in the 2nd half well it's more east coast eats with an abrupt change in direction. Hang on to your fork!

There are few things we fear more than failure. Most of us do everything we can to avoid it, but retreating from the discomfort of failure often deprives us of the gifts of growth, perspective, and our own evolution into resilient wayfinders. Join us as 2019 & 2022 Leadership Triangle Goodmon Fellow Cecilia Polanco shares her reflections on failure and the gifts that can be found when we choose to lean in and overcome.Cecilia S. Polanco is a local Durham community organizer and proud graduate of Durham Public Schools who believes #TheRevolutionWillBeWellFed. She is a daughter of the Salvadoran diaspora and indigenous peoples of El Salvador, a long time Durham resident, and local small business owner of So Good Pupusas social justice food truck, and founder of Pupusas for Education non profit community organization. She works in the fields of mental health advocacy, food and environmental justice, economic community development, youth development and organizing, and more just philanthropic and nonprofit systems. She values racial equity and anti-racism, intersectionality, the path from DEI to liberatory systems, building bridges of solidarity, freedom dreaming around decolonized strategies and systems, radical joy and celebration, and a visionary for a healing path forward together. As a facilitator she believes in co-creating brave spaces to grapple with both having experiences and being agents of harm, channeling our inner child in our work, and slowing down to prioritize connection, relationship, and heart centered work. Linkedin, FB: Cecilia S. Polanco  Instagram and Twitter: @pupusa_mami SGP website: www.sogoodpupusas.comP4E website: www.pupusas4education.comwww.leadershiptriangle.com

In this twenty-third bite, join co-hosts Crystal Price and Shannon Hiller from Clark County Credit Union as they enjoy pupusas at Las Pupusas (of course!), reveal how to save money after retirement, and share fun things to do in retirement to keep life interesting. Hear what a pupusa is, the best ways to save after you no longer have your annual income, and the most exciting hobbies to pick up with your added free time. Learn more at CCCULV.org

We recap not one, but, two MNUFC matches. Plus discuss the MLSPA salary drop, trying not to hate on players who aren't getting paid enough, we see you, Arriaga & Rosales. The second half is some previews and some questions, like in the good old days!

Episode #103 - Bad Bunny Releases his new album Un Verano Sin Ti, Kendrick Lamar Release The Heart Part 5 with his new album scheduled to release on May 13th.  Dave Chappelle is the latest comedian to get attacked on stage. What do you prefer Pupusas or Tacos? Elon sends cryptic tweets.  RIP to Kevin SamuelsCheck out our Instagram:https://instagram.com/thecurrentpodkast?igshid=YmMyMTA2M2Y=Check out our podcast on our website and where ever you listen to podcast:https://linktr.ee/ThecurrentpodcastSponsored by:www.highlyaddictivellc.comWe are using Enzo cuts new life barber lounge and thought you'd be interested in their services too! Check it out on Booksy here: https://booksy.com/en-usdl/show-business/4798

Today, we're going to explore one way that young people in North Carolina are working to improve their local food system. The Food Youth Initiative is a program based in the Center for Environmental Farming Systems, which is housed at North Carolina State University. Now we'll be talking with the Program Coordinator, Bevelyn Ukah, and the Program Partner, Ree Ree Wei, of Transplanting Traditions Community Farm. Interview Summary   Great, well it's good to have you, and as I was explaining before we actually went live on this, we've done, I don't know, 150 podcasts or so, but this is the first one that specifically deals with youth in the food system and the role they can play, so I'm really happy to hear from you about what seems to me to be a very innovative program. So, Bevelyn, let's start with you. Can you tell us what the Food Youth Initiative is and talk about your work there?   Bevelyn - Yes, the Food Youth Initiative is a program of the Center for Environmental Farming Systems. It sometimes challenges me to call it a program, because it's more so a network of youth groups across the state that are doing food justice work in their areas. So as the Network Coordinator, my job is being in relationship with them, listening to the work that they're already doing in their own communities, and finding as many ways as possible to make sure that they're connected to each other's work. All the youth groups that are a part of the network, about eight now, are all doing various things that are connected to the food system. What makes it that much more powerful is when they come together because they're able to exemplify different entry points on what food, and food systems, and food justice looks like.   You know, community organizations are very often doing quite creative work, but work in isolation and don't get the chance to connect up with other community organizations to share ideas, and strategies, and things. I'm imagining this is a very powerful experience. Have you found that to be true?   Bevelyn - Yes, I have found that to be true. And I would love for Ree Ree to answer this question as well. It's always awkward when bringing people together. And youth tend to be super honest about how they're feeling in their bodies. So when bringing these youth groups together from these different walks of life, the first day or the first few experiences are a little bit awkward. And it's one of the most powerful witnessings that I see over and over again, how a bit of time and a bit of tools and resources can get people talking and moving. How it completely shifts the trajectory of how these youth can learn from one another. I think that the first step in bringing youth together is to make sure that there is a validation that the work that they're doing is innovative. And the work that they're doing is important. That it actually pushes against the grain of how the rest of food systems work looks. And once we start to name that and identify that, it's super powerful in terms of the transformation that takes place when youth come together.   Thanks for that explanation. Ree Ree, I'd love to hear your thoughts on that. It sounds like something pretty magical happens when the youth from different groups get to come together and share things. Has that been your experience, too?   Ree Ree - Yes, that has in my experience. Being part of FYI, and I started out as a youth with Transplant Traditions Community Farm back in 2013, it was very new. And very awkward, and very weird to be able to be in a space of I want to do something as a youth, but I feel very uncomfortable. But over time, having that physical connection, being able to see each other in person, and network, and share out changes perspectives, and youth confidence and youth visions for their future. I can say that I am a testimony to the work of FYI and TTCF Youth Program. I have learned skills that are beyond what I thought that I needed. Over time, I built a lot of skills and learned why my voice as a young person matters. Why collective working together matters, and that is unique about this. One youth group inspires another youth group, and different food systems and food justice work, it's very interconnected.   It's nice to hear from both of you on your perspectives on that. Ree Ree, let me ask you a follow-up question. I know there's a lot of interest in this concept of youth justice, and how does youth justice connect to food and environmental justice?   Ree Ree - Yes, there are these expectations and societal norms that youth are supposed to do this, and this, and this, and that. And sometimes adults and even society put youth in a box. But when we were talking about youth justice, we are able to create a space for them. And that's what FYI is really good at it, and being able to be say, "Okay, we are going to work on food justice or environmental justice," and, "Here, this is your space." And food work gets to be creative. They get to come up with things they want to do, and giving them the autonomy for them to be able to say, "I want this, because I see this, and this is what I can do," even though this youth might feel like they're unable to do it, but over time, that space, giving youth that autonomy, oftentimes there's not room for youth to be able to do that. And especially the work that FYI does and Transplant Tradition do is that we centers around where youth are able to have the decision making of how they want to strategize about this project. What goes on this picture, that type of thing. So when youth are given the space and the voice, they're able to see the connection between food and environmental justice and how work that they're doing is not just on a surface level; it goes deeper and they're connected. Youth are able to address these different generational issues that their ancestor experienced.   You're giving voice to something really important, and I could see how this would be such a powerful experience for the youth that you work with. And let's talk a little bit more about the particulars of the program. So Bevelyn, I know that one part of the project overall, the initiative is the Mural Project. Would you describe what that's about?   Bevelyn - Bringing youth together is the important part, but the strategic planning that we put into the process of how we bring youth together is really important. And our theory of change acknowledges that for systems change to be possible, we need to work on multiple levels, including a policy level. We need to be able to educate ourselves and our communities through storytelling and other forms of expression. We need to be able to act and create models or create spaces that offer this reimagination of how our food system and our society should look like. And as we've been talking about, it's also important for us to build relationships and to be able to maintain those relationships, because ultimately what we're trying to create or continue is an ecosystem that brings a sense of belonging, for not only the youth participants, but also for the communities in which they live.   And so the Mural Project is heavily connected to the education part, the storytelling part of our theory of change. Every year, when we bring youth together, there are multiple skills that are being developed. We've focused on storytelling from different mediums and different forms. In the past, we've done photography and made sure that youth had access to really nice cameras, and that they could go around their communities and take photos. And they had a few exhibits. We also created a traveling exhibit for the youth to be able to own this exhibit and be able to use whenever they're doing presentations. We've worked on public speaking in the form of learning how to write monologues and sharing them. We did that at the Durham Art Council some years back. We've done a whole compilation of poetry and worked with a poet who worked with us for a whole week. And so right now we're creating a mural that is centered around community stories, around food and environmental justice. We have youth coming from Transplanting Traditions, and Chapel Hill, Pupusas for Education, which is based in Durham, and then A Better Chance/Better Community, youth and adult allies are coming together to form this experience.   It's an eight-month project where they have been learning about one another, relationship building, but also building their knowledge base on the root causes of food injustice and lack of accessibility to healthy, culturally relevant food, and also learning about root causes of climate change in ways that we can galvanize ourselves to shift this narrative, to be more connected to our natural environment and to be more ecologically conscious. That was a first phase. And the second phase we're in right now which is where youth are gathering together in Durham over the next three months to work on a storytelling project, get to know one another, but to work on a storytelling project where they will be going out into the community and creatively offering opportunities for people to talk about their experiences around climate, environmental justice, and food. They will bring those back to our hive, I guess I'll call it, in forming, designing a mural that expresses those stories and that mural will be on a food truck. Pupusas for Education has offered a food truck for us to paint on over the next few months, and it will be unveiled on June 11th at Transplant Traditions Community Farm. And I will say that that unveiling will be a party and everyone is invited.   That sounds so lovely. I can imagine how meaningful an experience this would be to the youth. The food truck idea is a really good one. Yeah, I can't wait to see this. It just sounds so neat.   Bevelyn - Yeah, we're really excited about being able to have a mobile mural that people can see all over the place. It's more accessible this way.   It represents a collective effort of a lot of different people, so it just sounds so nice. So I'd like to ask both of you kind of a follow-up question, and, Ree Ree, let's start with you. What kind of impact do you think the youth are having in their communities?   Ree Ree - Sometimes they feel like they don't, but it's a huge impact. They are the voices and they're the ones that are speaking up and publicly saying it out loud to the community that these issues are important, and they're being impacted at a very young age. And they're even impacting folks directly or indirectly one way or another. Like our youth group, they are doing tutoring, and they don't realize that is a huge impact to the direct causes of literacy issues. And the other bigger impact that they're having is they're addressing things that not many people are aware of, like food justice, environmental justice, climate just- Like why are we changing the narrative from seeing things as an issue to, "Okay, it's an environmental problem." Now let's flip the narrative to, "Okay, we're fighting for environmental justice or food justice." They are using their own voices and their bodies, and being able to say, "We are doing this work and we need you all to listen to us because these issues are going to continue."   You know what it reminds me of is the early days of seat belts, where there were a lot of adults that were reluctant to wear seat belts, but education programs started happening in schools. Youth then came home with the message, and adults were listening to the pleas of the youth to wear seat belts, and it really made a difference. And I could see that same thing kind of happening here. Bevelyn, does that make sense to you, and what kind of impact are you seeing youth having in their communities?   Bevelyn - I think that's a really great example, the marginalization of youth voices. It's very intentional. Historically, anytime there's been large-scale transformations, those societal transformations have been led by youth. For social transformation, younger generations have the juice. I think it's really, really important for youth to be able to share their own stories and talk about what they're doing. And at the same time, part of my job is to share as much as possible the actual activities, the actual things that youth are doing to shift our food system. So earlier, when I was talking about the theory of change, when I was talking about policy, education, replicable models and networks, I was more so speaking from the perspective of how we're building out our programs within the Food Youth Initiative, but ultimately, each of these youth groups are already working in their communities on all of those levels to make changes. And one example is Poder Juvenile Campesino. They've been doing a lot of work on farm labor rights, specifically building awareness around the challenges, not only that farm workers experience, but that farm worker youth experience, as our policy in the United States allows for children to be in our fields with very little protection. A lot of these youth are farm laborers themselves, and so they're not just advocates. These experiences directly impacts them and their families. And then Ree Ree's already talked about education and storytelling. Transplanting Traditions youth have been heavy advocates for the farm and for the farmers, as a lot of the farmers may have challenges around speaking English or even accessing certain systemic resources. And so, to be able to openly talk about the importance of recultivating home in the United States in Chapel Hill, that story has heavily been told by the youth of the farm. I can go on and on about the replicable models and networks, but I just wanted to be super clear that we're not just throwing these words around, climate justice, food justice, environmental justice, that the youth that are a part of this network are doing groundbreaking work in their communities. So I heavily encourage folks to continue to follow us so that you can continue to educate yourselves about the high impacts work that is being done.   It sounds like with the youth having voice and carrying messages forth is important to both the people who are speaking the message and the people who are hearing it, so you can see really important impact occurring with this, couldn't you?   Ree Ree - Yes, and I see in some ways, like something I have learned being part of the youth program that I have learned over time, is that the impact is both on a personal level and also at the big P, on a policy level, on a public level, so it impacts folks directly and indirectly in a way where it leads to cool things, like being able to address for policy changes. And they're able to learn how to advocate for themselves personally. So that's sometimes the impact that sometimes people don't often realize, youth also are learning how to advocate for themselves, which is like big things that, and especially a lot of youth that we have worked with and learning about you are able to advocate for yourself, you have that autonomy. Especially for BIPOC youth and being able to empower them, just tell them, "You can do both of these on a personal level and on a policy level."   So one final question for you both, what sort of support do you need to continue this kind of work? Bevelyn, how about you first?   Bevelyn - You mentioned earlier that there hasn't been a direct interview about youth in the food system. I believe that there's little awareness about the impacts that youth make on our food system. And therefore there are minimal resources for continued programming and continued network development around youth, and so I'm looking to do more intentional work around fundraising, as opposed to grant writing, because we're able to have a lot more freedom to support youth needs and to be able to identify blind spots that I think that grant makers are having in the process of creating financial opportunities for youth to be able to soar in this work.   And Ree Ree, what about you? What do you think? What kind of support is needed to continue this kind of work?   Ree Ree - Yeah, I think the type of support that's needed is from all kind of level, being able to, one, like listen to youth. Oftentimes adults have biases about youth. Listen to them, listen to their story, make time, being very intentional about learning about what youth are doing and giving time for that instead of making judgment. And the other thing is to follow the different youth groups of all of FYI network. It'll be really cool to be able to see what they're up to and why their work are, and it's very unique in a way that they're addressing these social issues on a local level. And the other thing is that all of our youth group, they're doing these intentional work that sometimes staffs are limited. We rely on volunteers and contractor peoples to be able to really do these meaningful work, to really continue to support and uplift youth, so on a fundraising level, to support that and reach out and donate.   Well, thank you both for being with us. This work is really exciting, innovative, and I'm glad that we can play a role in letting our listeners know about it. So, thanks so much for being with us.   Bevelyn - So, Ree Ree's really humble, but Ree Ree was 13 when she started with Transplanting Traditions, and about 14 or 15 when she was one of the co-founders with other youth groups of the Food Youth Initiative network, and essentially she hired me. I applied for the job and she hired me at maybe 15 years old. She went through the program, went to Guilford College, studied Human Relations, came out of college, and is now the ED at Transplanting Traditions. And so I just wanted to also name that career trajectory, that to me is so powerful of how when youth are supported and when they have intentional relationships, how many possibilities open up to young adult's leadership within these powerful food justice spaces.   For more information about the Food Youth Initiative: https://cefs.ncsu.edu/youth/food-youth-initiative/   Bios:   Bevelyn Afor Ukah works as a consultant to train youth and adults in building skills that encourage equity, organizational efficiency, cultural connection, and collaboration. She coordinates the Food Youth Initiative Program (FYI), a program of the Center for Environmental Farming Systems (CEFS), which engages youth that lead food justice work across North Carolina. She also co-coordinates the Racial Equity in Food Systems initiative at CEFS, which develops a shared understanding of language, history and race.  She serves on the Transplanting Traditions Community Farm Board, the National Rooted in Community Board and the NC Climate Justice Collective.    Ree Ree Wei is the Executive Director of Transplanting Traditions Community Farm. She moved with her family from a refugee camp in Thailand to South Carolina in 2006 and later resettled in Chapel Hill. Ree Ree first joined the TTCF community in 2013 as a youth intern with the TTCF youth program. After graduating from Chapel Hill High School she became the Youth Program Coordinator, coordinating food justice activities for refugee youth participants.  Ree Ree continued to work with TTCF while in college as a cultural consultant and interpreter, and she graduated from Guilford College in Greensboro, NC as Bonner Scholar with a degree in Community and Justice Studies and Forced Migration and Resettlement Studies. In the winter of 2021, Ree Ree joined the TTCF team as the Business Development Coordinator, supporting farmers to find innovative strategies to reach long term business and income goals. 

In this podcast, Nicole talks about making Pupusas with her mom.

Join the hosts Daniel & Javi as they reminisce through their careers and discuss insecurities they have navigated. The hosts provide insight into how they found confidence and value in owning their space. In this episode they are joined by special guest Javier Valero. The hosts and guest speak from a Latino and Indigenous perspective. Make sure to follow the Brown Sound Podcast on Instagram https://www.instagram.com/brownsoundpodcast Latinx owned businesses mentioned in this episode A&J's Pupusas in Caldwell, ID located at 320 N Kimball Ave Boise Big Fry https://www.bigfryboise.com https://www.instagram.com/bigfry208 Indigenous owned business mentioned in this episode Little Roots Learning Center - Nez Perce Reservation

With gas prices soaring, the guys continue to record separately. This week they discuss a new YouTube channel to check out, review The Batman *SPOILERS 18:10 - 21:30*, how dynamic pricing should work, a Fontana beer heist, and the big news on Super Nintendo World. Rudy breaks down all the Wordle spinoffs and our hosts discuss some of the mobile games they play to pass the time. Consider this your weekly power-up. Got a comment or question? Send it to: toliveandtryinlapodcast@gmail.com Follow us on: Instagram: @toliveandtryinlapodcast Twitter: @toliveandtrypod

- SUBSCRIBE TO OUR PODCAST: http://cornerofthegalaxy.com/subscribe/ - COG LA GALAXY DISCORD: https://discord.gg/drr9HFZY2P - COG MERCHANDISE (SCARVES, T-SHIRTS, BUTTONS, COASTERS): http://www.cornerofthegalaxy.com/SHOP COG STUDIOS, Calif. -- This is it! The 2022 season starts on Sunday! The LA Galaxy are planning on a full-capacity crowd (one of the first since the pandemic began in 2020), and the club will do everything it can to make New York City FC's first regular-season game since winning MLS Cup an uncomfortable affair. Your hosts for today's show, Josh Guesman and Eric Vieira, want to get you ready for everything you can experience before the game, at the stadium, and during the game. Josh and Eric will start by updating you on a former LA Galaxy II player, Jorge Hernandez, who was playing his football in Ukraine. And how he's on his way back to the United States. The guys will also make sure you're prepared for Soccerfest. Will you be getting a quasar haircut? Or maybe you're interested in schooling an eMLS player at FIFA? Or perhaps you're interested in pushing Josh out of line for pupusas? The guys will also get you through the busy league schedule for the weekend and tell you which game you should be watching on Saturday! But there's also some coverage of the Galaxy's in-person media availability and why Greg Vanney doesn't really want to create some confusion at right back. And will Douglas Costa start? The guys have an argument for that situation, and Josh will try and convince you as to why the formation won't really matter. Finally, Eric and Josh will get you ready for New York City FC's invasion of Dignity Health Sports Park. And tell you why FiveThirtyEight doesn't think the Galaxy really stand a chance against the defending MLS champions. Are you ready for 34 games of excitement? Are the Galaxy a better team than last year? Where will they finish? The good news is that they'll start answering all those questions on Sunday.

Una ama, adora, idolatra, admira, quiere, mima a su Michi más que a nada en el mundo. Sin embargo podemos reconocer cuando el gato se mete en problemas por tonto.  Episodio 5200!!! Soy Karen Y Mi Gato Es Un Idiota - Gatos  Noticias Del Mundo: La patinadora rusa que odia patinar - El estrés del deporte profesional - Todos con medalla de oro - Finaliza Beijing 2022 Juegos de Invierno - Tropas a Crimea y a Colima - Las directoras de cine mexicanas - Oso de Oro en Berlín - Las ruedas del Curiosity - Por andar Marte - Celebramos las 5200 emisiones de ECDQEMSD y vamos por más. Fiesta de Cumpleaños de En Caso https://youtu.be/Ds9DSV5G1Ck No olvides suscribirte y fijar recordatorio!  Historias Desintegradas: El gato del Caribe - Amanecer en República Dominicana - Naturaleza exuberante - Alguien que nos explique Encanto - Vos no entendés nada - Timor Oriental - Cocina portuguesa - Cocodrilos sagrados - El mal de puerco - Ráfaga de descuidos - De Coscomatepec a Xalapa - De la cuna de Pupusas a Stuttgart Alemania - Todos encabronados - Ballenas vomitando perfume y más...  https://www.canaltrans.com/ecdqemsd_podcast_2022/5200_soy_karen_y_mi_gato_es_un_idiota.html  En Caso De Que El Mundo Se Desintegre - ECDQEMSD Daily Podcast 

In this episode of 4 from the South, Steve and Fab go over the world's biggest pupusa, urgent problems in Honduras and El Salvador, and a problem that affects us all: deforestation in the Amazon rainforest. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com See omnystudio.com/listener for privacy information.

WHAT'S UP JUICERS! On this refreshed, new start of the year episode, I talk about - Hating children on planes and children in GENERAL - Girl sues Drake for inflaming her meow meow - Florida doesn't know what COVID is - Witnessing TikTok stars create a video IN PERSON at Universal Studios - When We Were Young Festival (SCAM??) AND MUCH MORE. I hope you enjoy the podcast, I'm super excited to be starting another year of the show and looking forward to the growth and laughs. Love you all.

Toda una coreografía deliciosa que cualquiera podría realizar en cualquier aeropuerto con un vuelo arribando desde Centroamérica. Noticias Del Mundo: Nadie la quiso comprar, ni con Caravaggio - España reglamenta la difusión de criptomonedas - Según su ex asesor Boris Johnson miente - Rosario Robles está presa y con Covid - Edgar Allan Poe y su fan club - Esos cuentos góticos - Microsoft compra Activision. Historias Desintegradas: No haga su pedido - Pollos volando por el mundo - Viejitas en silla de ruedas - No hay que salir primero - Pupusas y agua de horchata - Clase Turista - Cochinita Pibil - De Campeche a Indiana - Porky´s Meat - Rosca envinada - Con Amareto o lo que tenga - El odontólogo y las esmeraldas - El BMW que se presentó en la CES de Las Vegas y más...  https://www.canaltrans.com/ecdqemsd_podcast_2022/5178_pechugas_piernas_caderas_alitas.html En Caso De Que El Mundo Se Desintegre - ECDQEMSD Daily Podcast 

In this week's episode, we chat with Ruth Sandoval, Owner and Head Chef of Delmy's Pupusas, LA's Notorious Pupuseria, and the first of its kind. Ruth discusses what it was like immigrating to the U.S at the age of eight, serving up pupusas at legendary festivals, honoring her mom, and how she's remained humble through it all. Be sure to follow and support! @delmyspupusas Find us on social @teamDAYDA Host @HolaKarenSanchez

Cecilia Polanco's parents did not dream of their daughter owning a food truck when they emigrated from El Salvador to the United States in the early 1980s. Their expectation was that she would get a respectable profession after college, or even better, a career, like her older sisters who work in law and insurance. So when she proposed the idea of a pupusa business, her mother naturally had some concerns — Polanco did not even know how to make the traditional Salvadoran fare.

Joe Ovies, Adam Eshbaugh, and Wayne Holt welcome General Manager Monica Molina, and Head Brewer, Andrew Turner, from Vecino Brewing Company in Carrboro. They just celebrated their one-year anniversary on June 21st.  They brought in their Hop Tropico New England IPA, and their Volta Do Mar Stout. On their menu, they feature Bocadillos, Pupusas, and Tortas, and other Venezuelan inspired offerings.  They also feature Big Tent Golden Ale, Pull Tab Pilsner, Wolkenbrau Lager, Libba Red Ale, Post Oak Pale Ale, Over the Moon Wheat Beer, A Lovely Drop American IPA, Vecino Session IPA, Nimble Giant IPA, Vecino Saison Farmhouse Ale, Cinnamon Stout Crunch, Nux Indica Porter, Pineapple Sour Ale, and Upper Road, an Irish Red Ale.    Vecino Brewing Company is located at 300 East Main Street in Carrboro. For more information, visit vecinobrewing.com.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Joe Ovies and Adam Eshbaugh host with food guest, Oscar Flores, from Pabalanos Tacos Food Truck in Raleigh. They talk Tacos, Pupusas, Quesadillas, and Stuffed Pablanos. Pablanos Tacos will be at Beericana, Sept. 8th. Then, Joe and Adam introduce the beverage guests this week, Jason Romines, and Joe Stallworth, Account Managers for Artisan Beverage out of Charlotte, N.C. Jason and Joe bring Central State Breweries' Table Beer, Too Shallow for Commerce IPA, and Highway Strawberry IPA. They also bring Birdsong Brewery's Jalapeno Pale Ale, and Legal Remedy Brewing's Jalapeno Pineapple Ale, and World Court Mocha Blonde Stout. Artisan Beverage will also be at Beericana Sept. 8th. Learn more about your ad choices. Visit megaphone.fm/adchoices

Jimmy and David compare Crepes, Pancakes and Pupusas, Gorditas. David continues to create new Podcast names. The Golden Brothers get together to talk NJPW G1 Climax 28 taking place throughout Japan for a chance to Main Event their WrestleKingdom show. The brothers looks at the blocks of Wrestlers, stories being told and injuries heading into the tournament. The Marks of the roundtable talk Monday Night Raw main event picture involving Roman Reigns. The brothers discuss the forward momentum on Smackdown Live. The Marks of the Roundtable looks over the Retro Match from 2002 featuring Jeff Hardy vs Rob Van Dam for the Euro-Continental unification match on Raw. Follow us on our Twitt/Face and Instagram @ADDWrestling. Comments, Complaints and Donations at addwrestling@gmail.com