Another characteristic of the festival is how international it is. It brings in artists from all over the world: Australia, Austria, Spain, Cap Verde, France, Japan, Belgium, Israel and Congo…and the list continues. And unlike the Newport or the Detroit Jazz Festivals, Montreal features non-jazz acts. This year, rock artists such as Jethro Tull or pop singers such as Charlotte Gainsbourg and Finley Quaye were invited. Finally, on top of featuring the world’s most famous musicians, the eclectic Montreal Jazz festival is also a place where one can discover new artists, who, in turn, are given a chance to present their work in front of a rather large audience. Colombian vocalist Lido Pimienta is one of these breathtaking talents the festival scheduled this year. She performed at the Club l’Astral. In spite of being 8-months pregnant, she brought tremendous energy on stage. She also spoke very openly about having been abused in past relationships, because she believes women have to tell their stories.
The "Branding Lover" is here to help you!
ArticleCommentWe came across to an exciting project of a good friend of ours!
Juan Carlos Orosco worked for 12 years at a major advertising agency from the WPP group: J.Walter Thompson, and 17 years in digital marketing in various companies. The main focus of his job, both offline and online has been building brands or as he likes to tell us “seeking love for old and new brands.”
Speaking of love, recently he just fell in love with the concept of personal brand building.
V Festival de Vino, Paella, Pinchos y Tapas
ArticleCommentLatin Lover tuvo el privilegio de asistir a una experiencia gastronómica y cultural en San Miguel de Allende: el V Festival de Vino, Paella, Pinchos y Tapas. El viaje fue organizado por la agencia de Relaciones Públicas Gloss Media Group encabezada por Rose Ruiz y Alberto Cinta y la primera parada fue este gran festival que tuvo lugar el sábado 16 de abril en Casa de Aves, a las afueras de San Miguel donde chefs de México y España se reunieron para presentar su mejor paella y fideuá y promover sus restaurantes ubicados en San Miguel de Allende, Querétaro, Acapulco y Ciudad de México.
Ceviche & Quechua Lessons by Sylvia Falcón
VideoCommentThe super talented Peruvian soprano Sylvia Falcón performed at New York Universit and Cornelia Street Caf a few weeks ago; in this video, she shares with us her extra—hot ceviche recipe and also teaches us a few words in Quechua, the native language of Peru. She’ll perform in New York again in 2017.
Rebuilding Home @Rockaway Beach
VideoCommentMi Hogar es Jarabacoa
Article6 Comments"Necesitaba tiempo para poner mis pensamientos en claro, y buscarle sentido a todo esto. Salí con el corazón revuelto y desencantado de un pueblo diferente. Me salí de la perspectiva vivida y me puse a analizar quien era yo interiormente y porqué me afectaba tanto este cambio. Soy una persona criada en los Estados Unidos, solo visitaba a mi país los veranos cuando niña, en aquel entonces no tenía una definición en el papel que juego aquí como persona. El dominicano de allí me ve como ¨Dominican York¨ o gringa sin tener una mínima idea de quién soy. "
The Whirling Winds of Home
Story1 CommentFlamenca Films' Trina Bardusco on Home
VideoCommentXimena Elias and Benny Chueca: What's Home to You?
VideoCommentLatinLovers Down Home
VideoCommentHome Is A Magic Jungle Cracker
VideoCommentMy Camera: Home Away from Home
PostcardCommentPaella by Candle 79
CommentServes 6
2 ears of fresh corn, husked
1 1⁄4 teaspoons saffron
1 cup hot water
3 tablespoons extra-virgin olive oil
1⁄2 pound oyster mushrooms, stemmed and chopped
2 1⁄2 teaspoons sea salt, plus more for sautéing
Freshly ground pepper
1⁄2 cup chopped white onion
2 cloves garlic, thinly sliced
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 1⁄4 teaspoons smoked paprika
1 cup chopped cauliflower florets
1 cup chopped tomatoes
3 to 4 cups vegetable stock
2 cups Valencia or Arborio rice
1 cup ground seitan sausage, cut diagonally into 1-inch pieces
1⁄2 cup chopped scallions, white and green parts (optional)
Lemon wedges, for garnish
Using tongs, hold the corn over a gas flame and cook, turning, until nicely charred. When cool enough to handle, cut the kernels off the cobs and set aside.
Soak the saffron in the hot water for at least 15 minutes.
Heat 1 tablespoon of the olive oil in a large sauté pan over medium heat. Add the mushrooms, season with salt and pepper, and sauté for 5 minutes. Transfer to a large bowl and set aside.
Using the same pan, heat another 1 tablespoon of the olive oil over medium heat. Add the onion, garlic, bell peppers, and 1 teaspoon of the smoked paprika and sauté until just tender, about 3 minutes. Add the corn, cauliflower, and tomatoes and cook, stirring occasionally, for about 5 minutes. Remove from the heat and add to the mushrooms.
Heat the stock in a saucepan and hold it at a simmer. Heat the remaining tablespoon of olive oil in a soup pot or traditional paella pan over medium heat. Add the rice and stir until well coated, about 30 seconds. Add the salt and the saffron water and cook, stirring, until it is absorbed. Add 1⁄2 cup of the simmering stock to the rice and cook, stirring, until the rice has absorbed it all. Continue adding the liquid in 1⁄2-cup increments and stirring until the rice has absorbed it, until the rice is tender, not mushy, and retains its bite, 25 to 30 minutes.
To get the socarrat, or caramelized crust on the rice, uncover the pot and increase the heat to high. Cook until the rice crackles and smells toasty, being careful not to burn it. Add the mushroom mixture and sausage and stir. Cook over medium heat, scraping the bottom of the pot so the rice doesn’t stick, for about 3 minutes.
Remove from the heat, cover with a kitchen towel, and let rest for 10 minutes. Taste and adjust the seasonings if necessary.
Sprinkle the paella with the remaining 1⁄4 teaspoon of smoked paprika and the optional scallions.
Garnish with the lemon wedges and serve.
Reprinted with permission from Candle 79 Cookbook. Photo by Rita Maas.
Besame Mucho
PostcardCommentAncient Fibers, Organic Future for Peru
Article1 CommentDr. James Vreeland was an archeologist studying pre-Columbian textiles on the northern coast of Peru, when he noticed that the ancient fibers he was observing under the microscope appeared to be naturally pigmented, not dyed. The existence of colored cotton had been all but forgotten and was really only known to local peasant farmers of that region.
Only One Rule: No Rules!
Video1 CommentChef Miguel Aguilar of Surfish Bistro tells us about a favorite dish: Aji de Gallina Negro.
Mi Causa Es Tu Causa: Daniel Olortegui from PioPio
VideoCommentChef Daniel Olortegui from PioPio tells us about a very special Causa de Pollo, made with PioPio’s signature Juanita’s Chicken.
Pisco Sour at Raymi
VideoCommentChristian and Jared from Raymi make some Pisco drinks with aji amarillo: salud!
Cumbia Loves New York
ArticleCommentBareto is performing for hundreds of grinning fans crammed into Stage 48, a large venue frozen to the skirts of the Hudson River Piers. Concert-goers in their 20s and 30s are frantically waving their arms in the frost, singing along to modern renditions of classic Peruvian cumbia, or chicha, a genre which, until recently, carried a lower class stigma that many Peruvians turned their backs on.
The Dream-Like Situations of Mexico City Street Art
ArticleCommentOnce a month in Mexico City, La Galería de Comercio presents a project that promotes public encounters on a corner of Calle Comercio and Calle Martí in the Colonia Escandón. Unlike typical white-cube galleries, La Galería de Comercio embraces the street, with its everyday activities, and produces events that adhere to the streets’ structural and social conditions.