Podcasts about Topolobampo

I'm seeing a lot more restaurants expanding their Mezcal selections, and a lot more events pairing Mezcal with food. So what do you eat when you drink Mezcal? I asked a bunch of industry folks that question over the last several months, then coerced food, science, and nature journalist Rowan Jacobsen to dig through those quotes with me to add his own thoughts. It's a smorgasbord episode of Agave Road Trip! Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with guest cohost Rowan Jacobsen and insights and thoughts from Lanie Bayless of Topolobampo, Francisco Tapia of Tacovision, Grace Gonzalez of Tequila El Mayor, Mariana Alvarado-Garcia of Masazul, Kate Owca and Adrian Villarreal of Tahona, and mezcaleros Jorge Torres and Eduardo Angeles!Find extra photos and related links at agaveroadtrip.comHeritage Radio Network is a listener supported nonprofit podcast network. Support Agave Road Trip by becoming a member!Agave Road Trip is Powered by Simplecast.

Un choque entre un autobús y un coche particular en Tlalnepantla deja 6 lesionados Juan Gerardo López es nuevo titular de la Secretaría de Inclusión y Bienestar SocialXerox anuncia despido del 15% de su plantilla

SS ofrece ayuda en la prevención de adicciones Detienen a sacerdote de la Arquidiócesis de Managua

John La Puma M.D. is board-certified in internal medicine, a professionally trained chef and certified California naturalist. Founder of CHEF Clinic ® and ChefMD, he has pioneered culinary medicine in the U.S., and taught the first culinary medicine, cooking and nutrition course in a U.S. medical school, at SUNY-Upstate with Dr. Michael Roizen, of the Cleveland Clinic. Dr. La Puma co-hosted Lifetime TV's national cable television weekly series “Health Corner”, and cooked with Chef Rick Bayless at Topolobampo in Chicago, both for nearly five years. A NY Times best-selling author, for ChefMD's Big Book of Culinary Medicine and The RealAge Diet, the latter with Dr. Roizen, his books have sold over a million copies and have been translated into eight languages, and six PBS specials. Dr. La Puma is currently studying nature therapy in medicine, and producing and hosting the 13 episode mini docu-series “A Green Rx”, which can be seen on his YouTube channel weekly. Dr. La Puma has lectured on food and culinary medicine at Harvard, the University of Chicago, TEDMED , Kaiser Permanente and aboard The World . His present work focuses on using specific prescriptions of nature therapy as A Green Rx to treat nature deficit disorder, acute pain and digital addiction. Other conditions under study are longevity, anxiety, heart disease, post-traumatic stress disorder, diabetes and heart disease. Dr. La Puma farms avocados, rare citrus and medicinal herbs and spices on an urban certified organic demonstration orchard in Santa Barbara, California.

After World War I, in Frankfurt, Germany, the city government was taking on a big project. A lot of residents were in dire straits, and in the second half of the 1920s, the city built over 10,000 public housing units. It was some of the earliest modern architecture — simple, clean, and uniform. The massive housing effort was, in many ways, eye-poppingly impressive, with all new construction and sleek, cutting edge architecture. But one room in these new housing units was far and away the most lauded and influential: and that was the kitchen.Many consider the Frankfurt Kitchen to be nothing less than the first modern kitchen. A few of these kitchens still exist, some in museums. And it's strange to see one there, because to modern eyes, it doesn't appear to be high art. It just looks like a kitchen.The Frankfurt Kitchen

Los temas al cierre de la jornada en la Mesa de Guardianes de la Noche. Con Manuel Hernández, Samuel Mariscal, Diana Bon y Carlos Orduño.

Lou and Chava got to go on a week-long trip through Tabasco and Chiapas …. visiting cacao and coffee farms … with Dark Matter Coffee and Rick Bayless' Topolobampo crew … and all you get is this stupid travelogue. Find extra photos and related links at agaveroadtrip.comAgave Road Trip is Powered by Simplecast.

We've got an exciting one for you this week, folks. You know him from his PBS series Mexico: One Plate at a Time, his seven James Beard Awards, and his winning run on Top Chef Masters -- and you've probably dined at Frontera Grill, Topolobampo, Tortas Frontera, or any of his other widely lauded restaurants. That's right: this week we are talking to Rick Bayless, the magnanimous master of Mexican cuisine, who comes to the Joiners studio to tell us about the changing nature of celebrity chefdom, the spoils of Mexico City, the ephemeral beauty of Oaxacan radish festivals, and so much more. And of course, not even Rick Bayless is safe from the sizzling grill of the gratuity round. 

En medio de muestras de apoyo, reclamos y protestas, entre ellas de indígenas que se oponen a la planta de fertilizantes en Topolobampo, Sinaloa, el presidente Andrés Manuel López Obrador arribó a guamúchil para firmar el plan de salud IMSS-Bienestar

Hoy en Historias del Más Acá:   Notas Macabrosas Telescopio James Webb descubre planeta que podría albergar vida Arqueólogos en España descubren menhires Fotógrafo descubre osos polares en una isla fantasma Mujer da a luz a mellizos de padres diferentes Canguros siguen aterrorizando a un pueblo en Australia Pergamino perdido aparece en casa de una viejita Veteranos en un asilo reciben a una bailarina erótica Delincuentes españoles juegan a la “papa caliente” con una granada Retiran “cocodrilo” que aterrorizaba a Topolobampo, Sinaloa Investigadores paranormales se enfrenta a un hobgoblin Senadora cita a Molotov para probar un punto Dr. Simi despide a la reina de Inglaterra   La Orbe Borre platica una historia paranormal que involucra una orbe   ¿Tienes una noticia / suceso que te gustaría que comentemos? Escríbenos a sucesos@sincontexto.com con el asunto "Historias del Más Acá"   También puedes escucharnos en Youtube, Spotify, Apple Podcasts, Google Podcasts o tu app de podcasts favorita.   Apóyanos en Patreon: https://www.patreon.com/leyendaspodcast​   Apóyanos en YouTube: https://www.youtube.com/c/leyendaslegendarias/join   Síguenos: https://instagram.com/leyendaspodcast​ https://twitter.com/leyendaspodcast​ https://facebook.com/leyendaspodcast​   #Podcast​ #LeyendasLegendarias​ #HistoriasDelMasAcaPatreon: https://www.patreon.com/leyendaspodcast

Hoy en Historias del Más Acá:   Notas Macabrosas Telescopio James Webb descubre planeta que podría albergar vida Arqueólogos en España descubren menhires Fotógrafo descubre osos polares en una isla fantasma Mujer da a luz a mellizos de padres diferentes Canguros siguen aterrorizando a un pueblo en Australia Pergamino perdido aparece en casa de una viejita Veteranos en un asilo reciben a una bailarina erótica Delincuentes españoles juegan a la “papa caliente” con una granada Retiran “cocodrilo” que aterrorizaba a Topolobampo, Sinaloa Investigadores paranormales se enfrenta a un hobgoblin Senadora cita a Molotov para probar un punto Dr. Simi despide a la reina de Inglaterra   La Orbe Borre platica una historia paranormal que involucra una orbe   ¿Tienes una noticia / suceso que te gustaría que comentemos? Escríbenos a sucesos@sincontexto.com con el asunto "Historias del Más Acá"   También puedes escucharnos en Youtube, Spotify, Apple Podcasts, Google Podcasts o tu app de podcasts favorita.   Apóyanos en Patreon: https://www.patreon.com/leyendaspodcast​   Apóyanos en YouTube: https://www.youtube.com/c/leyendaslegendarias/join   Síguenos: https://instagram.com/leyendaspodcast​ https://twitter.com/leyendaspodcast​ https://facebook.com/leyendaspodcast​   #Podcast​ #LeyendasLegendarias​ #HistoriasDelMasAcaPatreon: https://www.patreon.com/leyendaspodcast

El doctor Francisco Xavier Casillas Armenta da lectura a la carta abierta enviada al presidente Andrés Manuel López Obrador sobre la instalación ilegal de la Planta de Amoníaco GPO en la Bahía de Ohuira, Topolobampo, Sinaloa.Link para hacer donaciones vía PayPal:https://www.paypal.me/julioastilleroCuenta para hacer transferencias a cuenta BBVA a nombre de Julio Hernández López: 1539408017CLABE: 012 320 01539408017 2 See acast.com/privacy for privacy and opt-out information.

El tema de hoy es: Planta de fertilizantes en Topolobampo: ¿Va o no va? ''Especialistas aseguraron que personal experto será el encargado de garantizar la seguridad contra fugas y riesgos en la planta de fertilizantes, y que existe un comité, del cual forman parte, que será vigilante y garante de que GPO cumpla con todas las normas oficiales.'' Escucha aquí la opinión de los integrantes de la mesa de análisis de Línea Directa.

Entrevista con Felipe de Jesús Montaño Valenzuela, activista y cobanaro de Ohuira, sobre la consulta por la planta de amoniaco en Topolobampo.Link para hacer donaciones vía PayPal:https://www.paypal.me/julioastilleroCuenta para hacer transferencias a cuenta BBVA a nombre de Julio Hernández López: 1539408017CLABE: 012 320 01539408017 2 See acast.com/privacy for privacy and opt-out information.

En el programa de hoy hablaremos con la periodista Luz Rangel sobre la falta de agua en Nuevo León. También nos comentará sobre Clara Luz Flores, su esposo Abel Guerra y la política en ese estado.Charlaremos con Felipe de Jesús Montaño Valenzuela y Claudia Quintero Sandoval sobre la publicación en el Diario Oficial de la Federación de la convocatoria para participar en el proceso de consulta sobre el proyecto Planta de Amoniaco en Topolobampo. Entrevistaremos a la periodista independiente Paula Mónaco Felipe sobre el inicio de actividades de la Comisión para la Verdad y Justicia por los Hechos 1965-1990, con la Sedena.Tendremos la mesa de periodistas con Alberto Nájar, Arturo Cano y Juan Becerra Acosta.Link para hacer donaciones vía PayPal:https://www.paypal.me/julioastilleroCuenta para hacer transferencias a cuenta BBVA a nombre de Julio Hernández López: 1539408017CLABE: 012 320 01539408017 2 See acast.com/privacy for privacy and opt-out information.

Entrevista con Felipe de Jesús Montaño Valenzuela y Claudia Quintero Sandoval sobre la publicación en el Diario Oficial de la Federación de la convocatoria para participar en el proceso de consulta sobre el proyecto Planta de Amoniaco en Topolobampo. Link para hacer donaciones vía PayPal:https://www.paypal.me/julioastilleroCuenta para hacer transferencias a cuenta BBVA a nombre de Julio Hernández López: 1539408017CLABE: 012 320 01539408017 2 See acast.com/privacy for privacy and opt-out information.

Como cada lunes, hoy platicaremos con Jacaranda Correa, periodista y conductora de TV; y con Claudia Villegas, periodista y directora de Revista Fortuna.Entrevistaremos a Enrique Uribarren Castro, presidente del Observatorio Ciudadano para la Protección Ambiental de Querétaro, A.C, sobre la privatización del servicio de agua potable en ese estado.Hablaremos con Felipe de Jesús Montaño Valenzuela, activista y cobanaro de Ohuira, sobre la planta de amoniaco en Topolobampo.Y tendremos la mesa de periodistas con Jorge Meléndez y Salvador Frausto.Link para hacer donaciones vía PayPal:https://www.paypal.me/julioastilleroCuenta para hacer transferencias a cuenta BBVA a nombre de Julio Hernández López: 1539408017CLABE: 012 320 01539408017 2 See acast.com/privacy for privacy and opt-out information.

Entrevista con Felipe de Jesús Montaño Valenzuela, cobanaro de Ohuira, sobre la planta de amoniaco que se pretende instalar en Topolobampo, con graves afectaciones al medio ambiente.El activista acusa que ha sido amenazado por el subsecretario de gobierno del estado, Rodolfo Jiménez López, por oponerse a la construcción de esta planta.Link para hacer donaciones vía PayPal:https://www.paypal.me/julioastillero Cuenta para hacer transferencias a cuenta BBVA a nombre de Julio Hernández López: 1539408017CLABE: 012 320 01539408017 2 See acast.com/privacy for privacy and opt-out information.

En entrevistas separadas, Marcos Vizcarra, reportero de la Revista Espejo, y Gerardo Peña Avilés, exdiputado Federal, nos hablan sobre el amparo que concedió la SCJN a la comunidad indígena mayo-yoreme para que no se les excluya ni se les prive de su derecho a emitir opiniones a través de la consulta previa, libre e informada respecto al proyecto denominado Planta de Amoniaco 2200, en Topolobampo, Sinaloa.Visita: https://julioastillero.com/ Link para hacer donaciones vía PayPal:https://www.paypal.me/julioastillero See acast.com/privacy for privacy and opt-out information.

Thanks for listening today! In case you didn't know, Ag Solutions Network entered the soil health game with biologicals almost two decades ago. We've seen farmers and our dealer network successfully impact more and more acreage with a soil health first approach. In 2019, AgEmerge began as an event idea where we gathered awesome speakers along with a dynamic group of growers to really challenge old paradigms and have conversations that resulted in system changes. Since the AgEmerge events, we expanded learning opportunities to our AgEmerge podcast. You can find podcast episodes and all the previous AgEmerge event speakers on our Ag Solutions Network YouTube channel, linked in the show notes. As the end of 2021 approaches, we're excited to bring you this podcast with some new content from a summer meeting where Monte Bottens talks about how ASN's Power2Gro System enables principle-based farming. And we've included some fun clips from the past year! Today's collection of podcasts brings you thought-provoking discussions from people who changed the way they see things when it comes to soil health. Our discussions come from growers, researchers, entrepreneurs, and other thought leaders who are passionate about all the aspects of regenerative agriculture. And we bring you people who've made life-changing decisions to improve not only their soil health but their personal health. As you know, at ASN and with our AgEmerge content, we don't just talk about what our speakers are doing, we talk about how they are making it work. And we don't sugar coat it, we discuss pain points, struggles and failures too. We think it's so important to remember that there will be ups and downs that pave the way to victory. So don't let those hard knocks stop you on this journey. The great news is, more and more growers are adopting soil health practices and we're all building networks to help each other adopt these systems by sharing ideas, strategies, and practices that work. It seems no one is holding their cards close to their vest when it comes to regenerative agriculture and we're all eager to help others get on board. And as always, if you'd like to learn more about what we're doing to help growers implement soil health practices, check out our website at asn.farm and there you can click on the links to follow us on YouTube, Facebook, Twitter, Instagram and Linkedin. There's a lot of great things happening and always something to learn - thanks for listening! Check out all these clips: https://www.agsolutionsnetwork.com/agemergepodcast Featuring: Sarah Carlson, Practical Farmers of Iowa Dr. Pam Marrone, Marrone Bio Innovations Jeff Moyer, CEO Rodale Institute Jay McCaman, Author: When Weeds Talk Dr. Joel Gruver, Soil Scientist Western Illinois University Joe Bassett, CEO of Dawn Equipment and Underground Ag Dr. Fred Provenza, Professor Emeritus of Behavioral Ecology in the Department of Wildland Resources at Utah State University Dr. Stephan van Vliet Nutrition Scientist and Metabolomics Expert, Stedman Nutrition and Metabolism Center at Duke University School of Medicine Michelle Perro, MD, DHOM Blaine Hitzfield, CEO of Seven Sons Farm Dino Giacomazzi, the CEO of Giacomazzi Almond Company, Inc. Dr. Mike Bredeson, Research Agroecologist at the Ecdysis Foundation Mikayla Tabert, Trinity Creek Ranch, Inc. Seth Watkins, Farmer from Clarinda Iowa Will Harris, White Oak Pastures Ron Joyce, President and CEO of Joyce Farms Rick Bayless, Chef Frontera Grill, Topolobampo, Xoco, Tortas

Arturo Moya, director de Gas y Petroquímica de Occidente, habló sobre la consulta consulta ciudadana que se hizo para saber si se hacía o no la planta de amoniaco en Sinaloa, dijo que la encuesta de salida de Enkoll da el 80% a favor de la construcción de una planta de fertilizantes “será la autoridad correspondiente la que se pronunciará oficialmente”

Da GPO bienvenida a consulta popular para la planta de Topolobampo

Problema de abasto de fertilizantes y altos costos se resolverán en Sinaloa con la planta de Topolobampo, aseguran directivos de GPO.

El proyecto de Gas y Petroquímica de Occidente (GPO) de la empresa alemana Proman ya cuenta con el terreno en Topolobampo para construir tres plantas

Desde Hace Ocho Socializamos, el proyecto de Gas y Petroquímica de Occidente (GPO), de la empresa alemana Proman, con una inversión ejercida hasta ahora de 200 millones de dólares en Topolobampo, Sinaloa, ya tiene la manifestación de impacto ambiental por parte de Semarnat y espera el resultado favorable de la consulta popular ordenada por mandato presidencial que realizará la Secretaría de Gobernación en octubre o noviembre.

Sinaloenses respaldan construcción de planta de fertilizante de Topolobampo, revela encuesta de la empresa Enkoll.

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

Our latest podcast episode is with the winner of Bravo's Top Chef Masters and owner of top Michelin-rated restaurant, Topolobampo, Rick Bayless. Bayless talks about how Kahala can be used in many mexican dishes, and praises the fish for its unparalleled flavor profile.

Existe confianza de recuperar la certificación para exportar camarón silvestre de cara a la próxima temporada, señala Carlos Sotelo, presidente de la Federación de Cooperativas Pesqueras de Altamar en Topolobampo.

This week’s guest is a duo from Chicago who this past year, despite a pandemic, launched one of the city’s most exciting Mexican-inspired brewery concepts: Casa Humilde Cervenceria. Chicago is perhaps uniquely focused on Mexican culture when it comes to beer. We’re the city that launched 5 Rabbit Cerveceria—the first Latin-inspired craft brewery in the U.S. who despite many early, and seemingly ongoing challenges, is still in operation on the far Southwest side. Cruz Blanca, a brewpub on Randolph Street originally launched in collaboration with Rick Bayless , the famous chef from Frontera, coco, and Topolobampo and others is known for it’s incredible food, cocktails, and increasingly getting the recognition it deserves for its beers, especially their wild and barrel-aged offerings. But even in a mix like that, Casa Humilde has a unique point of view of what it means to be Mexican-inspired, and indeed Mexican, in craft beer in 2021. They make fantastic lagers, both a corn lager and an amber. As well as beers that feature Mexican coffees, chocolate, and of course, the beers Javier and Jose themselves came of age with in the context of in Chicago, like haze pale ales and double IPAs. Javier and Jose Lopez are two young founders focused on the intersection between the American craft scene they grew up in, and their culinary experiences stemming from an early age in Mexican families from which they take so much of their inspiration to explore beer, and far beyond. There’s a big, winding conversation going on in the food world right now about what is, and isn’t considered “authentic” when it comes to the cuisine we would previously have called “ethnic” — and part of the conversation focuses on who benefits from, and who is held back by this idea of “authenticity.” Does the demand for authenticity protect those who have the primary experience with a cuisine? Or does it place an unfair burden on them as innovators, entrepreneurs, and ultimately box them in while white people are more free to explore ideas free of the tyranny of this so-called authenticity? What Javier and Jose are doing with Casa Humilde highlights this tension for me—and the answers they’re producing in terms of their beers, where and how they’re sold, even a Micheleda, speak volumes for me about what’s at stake. They’re also just really charming, ambitious, hard-working, and true to their name, humble brewers who represent the city of Chicago exceptionally well.

The great Chicago chef Rick Bayless (Frontera Grill, Topolobampo, et. al.) recently wrote a deeply personal essay for Medium about the roller coaster of personal and professional milestones that comprise his year of coping with the human and economic costs of COVID. On this week's show, Rick expands on the universal themes and observations of the piece in an unscripted, unguarded conversation with Andrew. We think this will be a very cathartic listen, whether or not you are in the industry.Here's the YouTube channel Rick talks about on the pod.Please consider supporting Andrew Talks to Chefs via our Patreon page–we have just eliminated tiered contributor levels and invite one and all to support us at a minimum of just $2 per month. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

LEGAL MARIJUANA January 1, 2020 in Illinois. Get high and enjoy an amazing meal at TOPOLOBAMPO in CHICAGO, ILLINOIS like I did! https://StonerFoodCritic.com

Let's eat! TOPOLOBAMPO in CHICAGO, ILLINOIS is World Class Mexican food and made for a delicious lunch! It's meal number 6 of 17 I ate at Michelin Star restaurants in one week in Chicago, Il. Follow me, Stoner Food Critic and marijuana taste tester as I eat and vape my way across North America and devour over 600 mostly fine dining meals in one year.  https://StonerFoodCritic.com to follow the 420 COAST TO COAST of World Class Weed and World Class Food! High Speed Dining in Marijuana Friendly States. All episodes showcase original marijuana ringtones, text tones, alert tones and 420 alarms.

Tweet LIVE this Sunday, January 7th at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio is back and is ready for a great 2018. We start things off by welcoming author Karen Page. Karen is a two-time James Beard Foundation Award winner, previous cookbooks “Culinary Artistry” was called one of the best cookbooks of all time by Food & Wine and “The Flavor Bible” was called one of the 10 best cookbooks in the world of the past century by Forbes. Well her latest endeavor with photographer Andrew Dornenburg “Kitchen Creativity: Unlocking Culinary Genius with Wisdom, Inspiration, and Ideas from the World's Most Creative Chefs” (Little, Brown and Company) shows great cooking is as much about intuition and imagination as it is about flavor and technique. Kitchen Creativity distills brilliant insights into these creative processes from more than 100 top restaurant kitchens, including the Bazaar, Blue Hill, Daniel, Dirt Candy, Eleven Madison Park and the NoMad, Gramercy Tavern, the Inn at Little Washington, Le Bernardin, Oleana, Rustic Canyon, Saison, Single Thread, and Topolobampo. Based on four years of extensive research and dozens of in-depth interviews, Kitchen Creativity illuminates the method (and occasional madness) of culinary invention. Part I reveals how to learn foundational skills, including how to appreciate, taste, and season classic dishes (Stage 1: Mastery), before reinventing the classics from a new perspective (Stage 2: Alchemy). Einstein's secret of genius-combinatory play-pushes chefs to develop unique creations and heighten their outer and inner senses (Stage 3: Creativity). Part II's A-to-Z entries are an invaluable culinary idea generator, with exercises to prompt new imaginings. The ultimate reference for culinary brainstorming, Kitchen Creativity will spur your creativity to new heights, both in the kitchen and beyond. Then we are thrilled to welcome Amy Strauss the author of “Pennsylvania Scrapple: A Delectable History” (The History Press). Amy is a food and drink writer and editor in the Philadelphia area. With a knack for uncovering the beauty in all things delicious, she takes to the streets of the City of Brotherly Love and beyond to discover its stories and relay them to you on a silver platter. With a decade of publishing experience in print and online publications for outlets like Philly Beer Scene, Edible Philly, The Spirit Newspaper, The Town Dish, Main Line Today magazine, Southwest Airlines, OpenTable, BlackBook Media, Philadelphia City Paper and Drink Philly, among others, she's hungry, she's eager and she loves to have her cake (and eat it, too). Beyond food and drink journalism, Amy is experienced with building creative content for brands like Campbell's Soup Company, Victory Beer Company, Iron Hill Brewery & Restaurant , Garces Group, Airgas and more. She's obsessed with her Pennsylvania Dutch heritage, slices of funfetti cake and not giving up hope for the Philadelphia 76erss. There may not be hope for the 76ers, but scrapple is as great as ever and everything you want to know about it is in “Pennsylvania Scrapple: A Delectable History”. An essential food in Mid-Atlantic kitchens for hundreds of years, scrapple is the often-overlooked king of breakfast meats. Developed by German settlers of Pennsylvania, the slow food byproduct was created to avoid waste in the day's butchering. Pork trimmings were stewed until tender, ground like sausage and blended with the originating broth, cornmeal and buckwheat flour. Crispy slabs of scrapple sustained regional ancestors through frigid winter months and hard-worked harvests. Today, companies such as Habbersett and Rapa still produce scrapple as new generations of chefs create exciting ways to eat the staple. Join author Amy Strauss as she traces the sizzling history and culture of a beloved Pennsylvania Dutch icon. Follow her ongoing culinary pursuits on Instagram at @amystrauss or online at www.amystrauss.com. In 2018 on the Chinese New Year it will be the Year of the Dog, and the original White Dog Cafe located in a brownstone in University City will celebrates 35 years since their opening and has expanded by 85 seats having recently taken over the property adjacent to the restaurant. This is going to be a WOOFderful year! To talk about this and much more we will have on Chef Clark Gilbert Culinary Director of White Dog Café. It all started with Judy Wicks, social activist and original Founder, opened White Dog Cafe in January of 1983. Located in three connecting Victorian brownstones in University City, White Dog quickly became a local favorite known for its environmental sustainability and community engagement. The majority of their ingredients are purchased from local farms, located no more than fifty miles from our restaurants. Their seasonal menus feature only the best ingredients from farms they trust; including pasture fed animals, humanely treated livestock, and fish and seafood that is harvested through sustainable suppliers. They incorporate organic items as much as they can when available from farms using sustainable farming practices. Their wines are grown and produced from American vineyards and serve local craft beer and use artisan distilled spirits in their beverages. All of their tea, coffee, and chocolate are Certified Organic and Fair Trade. The restaurants use renewable energy, LED lighting and practice sustainable initiatives that are environmentally friendly. It's always great when a restaurant is environmentally friendly, but it really adds a special flair when they are kid friendly as well. Joining us to chat about great places that want you to bring the kids along will be Melissa Elders the CEO and Founder of Nibble+squeak which just recently came to Philly. Nibble+squeak is a community of food-obsessed parents and the ultimate resource for kid-friendly dining. Launched by Melissa Elders in New York City in 2015, Nibble+squeak has quickly expanded into a global network founded out of a desire to both normalize and simplify dining out with kids. The organization's mission is to provide young parents with dynamic opportunities to frequent hot new restaurants and socialize with their little ones along for the ride. Nibble+squeak has been featured in The New York Times, Bon Appétit Magazine and Zagat and other national publications. Nibble+squeak collaborates with world-renowned restaurants and chefs to create impressive menus that are perfect for epicurean parents and their little ones. By identifying top eateries that offer civility, accessibility and culinary options for guests of all ages, Nibble+squeak encourages young parents to dine out with their offspring in tow. The team considers all of the key details that matter to parents, including high chairs, changing mats, stroller parking and, most importantly, like-minded people with whom to connect and dine. The inaugural brunch event took place on Saturday, December 9th at Wm. Mulherin's Sons (1355 North Front Street). Additional Philadelphia-based events will include meals in partnership with Barcelona Passyunk (January 14, 2018), Balboa Catering & Supper Club (February 2018), and A Mano (March, 2018), with more details to follow in early 2018. RSVP is required; to order tickets or for more information, please visit: http://www.nibbleandsqueak.com/philadelphia Small Bites Radio correspondent Actor John DiRenzo will also be helping in studio with his valuable insight and experience in the culinary world and also be sure to catch him on QVC selling the high quality Copper Chef products. In studio as well will be Chef Christina Martin of Cooking To Nourish and Street Food #Vegan mobile cart to give us Vegan Recipes News and why to Eat Drink Vegan. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book "A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc" from Arcadia Publishing The History Press is now available to buy, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and appeared on Season 17 of FOX Hell's Kitchen #AllStars, and Chef Barbie was named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie Martling of The Howard Stern Show fame and Jackie "The Joke Man" Martling with his autobiography "The Joke Man: Bow to Stern" from Post Hill Press with foreword by Artie Lange available to order on Amazon.com. Fat Jack's BBQ and Bluejeanfood.com hope you will TuneIn worldwide or catch the following day on iTunes or Player FM. http://wildfireradio.com/small-bites/ The post Small Bites – Episode 72 appeared first on Wildfire Radio.

Descubrimos Detrás de un click las bellezas naturales que esconde Topolobampo, un puerto mágico del Golfo de California.

Every city has its unique places. Restaurants or food shops that can't be duplicated anywhere else. New York has Katz's and Russ & Daughters. Legends. New Orleans: Galatoire's and Commander's Palace. Now, Chicago has some unique places, such as Topolobampo, Alinea and Arun's.  Coming up on this week's show,  we talk with Jenner Tomaska of Next and  Phillip Fos of El Ideas, two chefs in Chicago whom oversee startlingly original concepts, you are unlikely to find in any other city in America.

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.

Chef Rick Bayless has brought authentic Mexican cooking to America through his Chicago restaurants (Topolobampo, Frontera Grill, Xoco, Leña Brava), 9 cookbooks, TV shows and specialty foods. Recipient of the 2016 Julia Child Award, Rick discusses his Frontera Farmer Foundation and scholarship program. Todd Schulkin, Executive Director of The Julia Child Foundation, shares the nonprofit's mission to provide grants for culinary education, food literacy, food writing and professional development.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

In this episode we chat with Jacob Sembrano, Head Brewer of Cruz Blanca in Chicago, the new brewery from Mexican restauranteur Rick Bayless, of Frontera Grill, Topolobampo and Xoco fame.

This spring Rick was extra busy.  Besides overseeing his numerous restaurants, Frontera Grill, Topolobampo, Xoco, Tortas Frontera, Frontera Fresco, Frontera Cocina, his television show, Mexico One Plate at a Time and his packaged foods division, Frontera Foods, and of course this AMAZING podcast, he decided to open 2 new restaurants in the West Loop Neighborhood of Chicago.  In this show, we start a 3 part series on How to Run a Restaurant as Steve catches up with Rick at these new endeavors Leña Brava and the brewery, Cervecería Cruz Blanca to talk about the business of opening a restaurant.

“The” chef Rick Bayless joins us on a journey to explore Mexican cuisine. From huevos rancheros tacos to roasted tomatillo salsa, we discuss authentic flavors, Baja California, his newest (secret) restaurant project, and what it's like to compete on a cooking show. Plus, fun tips like how to regulate the heat of your salsa and make impressive giant flames. It's a legit fiesta.   Links:   Loaded huevos rancheros tacos (A Couple Cooks) Roasted tomatillo salsa (A Couple Cooks via Rick Bayless) Homemade tortilla chips (A Couple Cooks) More Mexican from A Couple Cooks   Rick Bayless: His bio His new book: More Mexican Everyday His restaurants: Frontera Grill, Topolobampo, Xoco His new project? Valle de Guadalupe: the Napa Valley of Mexico Finca Altozano A Couple Cooks on Instagram and Twitter

Today Oliver Camacho teaches us: why its important to keep things light and fun; the power of using body language on the floor; the significance of developing rapport and trust through servant leadership; how important it is to support and educate your staff; and why you should not bull-shit your guest.  Oliver, a formally-trained opera singer and informally-trained podcast host, joined the Topolobampo team in 1999 as a server. In 2014 he took over Topolobampo's dining room as manager. During his time at Topolobampo they've been nominated by the James Beard Foundation three times for Outstanding Service, and once for Outstanding Restaurant. The Michelin Guide has given them 1 star three years consecutively. Wine spectator has given them the Award of Excellence 21 times! Most recently, Oliver accepted an offer to become AGM and director of service of Armour and Swift, the much-talked-about upcoming project by Boka Group and B Hospitality.

The conclusion of our 3 part series. Chef Rick Bayless, of Chicago's Frontera Grill and Topolobampo speaks at the NY Times Travel Show.

We caught up with award-winning chef and public television personality Rick Bayless via telephone at his restaurants in Chicago for our inaugural Be more Tuned In podcast. The mp3 podcast can be downloaded here and can be enjoyed on your personal computer or loaded onto your personal mp3 player for on-the-go listening.Bayless is an interesting guy. An Oklahoma native, he has gone on to become one of the country's premiere Mexican chefs. Through his years of culinary exploration, Bayless has brought public television viewers along for many of his journeys. Stretching all the way back to the late 1970s, Bayless hosted a series simply called Cooking Mexican. After that program, he and his wife, Deann Groen Bayless, truly devoted their lives to Mexican flavors as they worked in that country in preparation of their 1987 book, Authentic Mexican: Regional Cooking from the Heart of Mexico, a tome that has been lauded as one of the best collections of Mexican cuisine ever written. Around that same time, they settled into a new home in Chicago and opened the Frontera Grill. The fine dining Topolobampo would follow, along with a line of specialty foods.Bayless also created a new television program, Mexico: One Plate at a Time With Rick Bayless. In the show, Bayless takes viewers into Mexico's wide ranging regions to look for traditional foods and then returns to his own kitchen to teach viewers how to bring the flavors of Mexico into their own homes. His most recent cookbook, Mexico Everyday, teaches readers that home cooking is an important part of healthy living and doesn't have to be a chore. His fifth season of Mexico: One Plate at a Time With Rick Bayless comes to WPT at 12:30 p.m. Saturdays.