Presented by: Rocio Carvajal Food history writer, cook and author. Episode: 31 Arts history graduate and Cordon Bleu Chef Lori Sandoval is the founder of Salsaology an L.A. based company producing award winning coking sauces inspired by the culinary traditions of her parent’s home-states of Jalisco and Zacatecas in Mexico. In this interview we talk about…
Presented by: Rocio Carvajal Food history writer, cook and author. Episode.30 Yvette Marquez Sharpnack is a multi-talented entrepreneur and founder of Muy Bueno, she has built a unique business that reflects the pride and inspiration she sources from her Mexican heritage, her projects include cookbooks, brand ambassadorship, photography, and award-winning video productions. In this interview, we talked about…
The new digital landscape has radically transformed the old work paradigms that for decades ruled the printed publishing industry. The advent of the internet and the subsequent creation of social-media platforms have levelled up the way in which everyday people can become content creators with just a few tools, but before smartphones and ubiquitous digital…
Presented by: Rocio Carvajal Food history writer, cook and author. EPISODE 29 This episode explores how coffee made its voyage from Eritrea, modern day Ethiopia, Africa into the Americas and how in a short time its production displaced the one of tobacco. The gradual introduction of coffee in Mexico began in the late 1700s and it was…
To write about food you must read a lot about it, cook it, write it, repeat. On a previous post I wrote about researching recipes, envision an audience and write specifically for them, the sources and methods to better complement your work. This time I will explore types of resources you need to procure yourself…