After Gasolinazo, the rising price of tortillas piles pressure on Mexico, reports The Financial Times
Cuisine on aldianews.com
The Atlantic reports about an explosion at a Florida nylon factory that has left American grocery stores with a sudden Reddi-wip shortage. Though this incident will make it harder to find the popular whipped cream topping this year, it also serves as an important reminder to appreciate the vast network of people and machines that go into making the treat possible to find.
The New York Times reports about a Spanish restaurant chain’s business model: use revenue made by serving breakfast and lunch to cover the costs of free dinners for homeless people.
Mezcal has become so popular around the world that local producers are struggling to keep the industry from being taken over by big corporations.
Vanity Fair reports from inside Quebec's great multi-million maple syrup heist and denounce the monopoly games played by the FPAQ, the Federation of Quebec Maple Syrup Producers.
El lunes pasado hablé por teléfono con mi amiga Milagros, una inmigrante dominicana, nacionalizada estadounidense, que hace un año se mudó a Barcelona por amor.
Estas serán las segundas Navidades que Milagros pasa lejos de su familia, en Miami. Y aunque en España tiene buenos amigos, reconoce que no será lo mismo. “En Miami comeríamos el lechón asado entero, y aquí, como somos pocos, cocinaremos solo una pata al horno”, me comentó, melancólica.
Last Monday I spoke on the phone with my friend Milagros, a Dominican naturalized American, who a year ago moved from Miami to Barcelona for love.
This is the second time Milagros celebrates Christmas in Spain. And although in Spain she has some good friends, a part from his boyfriend, she admits it’s not the same.
"In Miami we would eat a whole lechón asado (a suckling pig) roasted in a wood fire, while in Barcelona, as we are only 8 at the table, we will just cook a pig leg in the oven," she said. Her voice sounded melancholic.
My father’s side of the family was very traditional with the foods they served during Christmas. Everyone would gather at my Aunt’s home that usually held celebrations for 40-50 people annually.
There would be food as far as the eye can see. You always start off with the turkey and ham. There would usually be 2 to 3 sets of both meats. One or two would be for the dinner table while another would already be sliced and set in a buffet style so everyone would have their fair share.
El lado de la familia de mi padre fue siempre muy tradicional con la comida que servían durante la Navidad. Todos se reunían en la casa de mi tía que frecuentemente recibía a 40 o 50 personas por año.
Habría comida por donde vieras. Siempre empezabas con el pavo y el jamón, que tendrían entre 2 y 3 tandas. Una o dos se servirían en la mesa de comer y la otra se pasaría de mano en mano al mejor estilo buffet.
Can Silicon Valley disrupt the fast-food industry? Well, for those entrepreneurs who dream to 'save the world', motivations are strong: reduce meat consumption and eliminate foods that have big environmental and social impacts, like processed food or heavy dependent on intensive agriculture.
Antonio de Livier, Ingrid Ramos and Jose Ramon Castillo, believe it is necessary to educate the palate as a Mexican and to get to know the national traditions.