The African Gourmet Food & Wine Festival is for all the foodies of the world. Join them in celebrating the many yummy, nutritious delicacies of Africa. The goal of the event is to showcase the rich and diverse African culture through food, wines, coffees and delicious teas. Come taste food from the Ivory Coast, Ethiopia, Senegal, Tanzania, South Africa, Morocco, Jamaica, Zambia, Haiti, Nigeria, Kenya, Eritrea and many more.
When: The event will take place on Saturday, August 31 2013
Where: in beautiful Downtown Culver City. The address is 9300 Culver Blvd in Culver City,90232.
Time: From 9am to 5pm.
The activities include: live stage performances, drum circles, storytelling, dancing, African food and drinks sampling and of course live cooking demos by local African chefs.
This is a fun event for the entire family.
“We Shall Overcome” has it roots in African American hymns from the early 20th century, and was first used as a protest song in 1945, when striking tobacco workers in Charleston, S.C., sang it on their picket line. By the 1950s, the song had been discovered by the young activists of the African American civil rights movement, and it quickly became the movement’s unofficial anthem. Its verses were sung on protest marches and in sit-ins, through clouds of tear gas and under rows of police batons, and it brought courage and comfort to bruised, frightened activists as they waited in jail cells, wondering if they would survive the night. When the long years of struggle ended and President Lyndon Johnson vowed to fight for voting rights for all Americans, he included a final promise: “We shall overcome. READ MORE
We are going to win our freedom because both the sacred heritage of our nation and the eternal will of the Almighty God are embodied in our echoing demands. So however difficult it is during this period, however difficult it is to continue to live with the agony and the continued existence of racism, however difficult it is to live amidst the constant hurt, the constant insult and the constant disrespect, I can still sing we shall overcome. We shall overcome because the arc of the moral universe is long but it bends towards justice. – Rev. Dr. Martin Luther King Jr.
I was at an international missions dinner by Iglesia Bautista Renacer in Los Angeles with an emphasis on foods from Central and South America. They have the fundraiser annually. I was not going to miss an opportunity to support missions and get a taste of Central America and South America. I tried chao mein of Guatemala, pastellitos of Honduras and for my dessert, had ayote en miel a favorite of Central America made by Salvadoreno cooks. While I was in Nicaragua a few years ago, I watched women make a cake with ayote. If you are wondering this recipe taste like then I would compare to candy yams but better. See Recipe
LOS ANGELES – July 9, 2013 – The Los Angeles Times today announced the co-hosts for THE TASTE, its annual celebration of the Southern California culinary scene. Esteemed chefs Michael Cimarusti, Sang Yoon, Nancy Silverton and cocktail chef Matthew Biancaniello will each join a member of The Times renowned Food staff to present one of the five distinctive events that comprise THE TASTE’s Labor Day weekend festivities, held again at Paramount Pictures Studios.
From the Opening Night kick-off celebration on Friday, August 30th to the final sip taken at Cocktail Confidential on Sunday, September 1st, each TASTE event will feature unlimited tastings, specialty cocktails, wine seminars, live demos with our hosts (and more) and, of course, inspired conversations.
- Opening Night Presented by Tequila Don Julio. All of our hosts and many of the weekend’s participating chefs and bartenders will come together for a special opening night soirée with a focused collection of tastings, distinctive cocktail and wine offerings, and live entertainment. Limited tickets available; Fri., Aug. 30th, 7:30 to 11:30 p.m.
- Field to Fork – Hosted by Russ Parsons, Times Food Editor, and Michael Cimarusti, Chef/Owner of Providence, Chef/Partner of Connie and Ted’s. A day inspired by fresh, local ingredients and the pleasures of cooking – and eating – seasonal dishes; Sat., Aug. 31st, 11 a.m. to 3 p.m.
- Flavors of L.A. – Hosted by Jonathan Gold, Times Restaurant Critic, and Sang Yoon, Chef/Owner of Father’s Office and Lukshon. An evening of authentic dishes from around the world via the best local restaurants; Sat., Aug. 31st, 7:30 to 11:30 p.m.
- Labor Day Block Party – Hosted by Noelle Carter, Times Test Kitchen Director, and Nancy Silverton, Chef/Co-Owner of Osteria Mozza and Pizzeria Mozza, and Founder of La Brea Bakery. A bash saluting those perfect end-of-summer dishes, to be enjoyed with family and friends; Sun., Sept. 1st, 11 a.m. to 3 p.m.
- Cocktail Confidential – Hosted by Betty Hallock, Times Deputy Food Editor, Jessica Gelt, Times Food & Night Life Writer, and Matthew Biancaniello, Los Angeles Cocktail Chef. A night dedicated to the gastronomic creations and libations that typify cocktail culture; Sun., Sept. 1st, 7:30 to 11:30 p.m.
Tickets are available now:
- Opening Night: $125, limited availability
- All other TASTE events: $50 early-bird discount through July 14th or $65 in advance and $85 at the door
- A 20% discount on individual tickets is available to all Los Angeles Times members.
- For those looking to make a weekend out of it, select area hotels are offering ticket and accommodation packages.
Los Angeles Times THE TASTE is produced in association with Best Events. Sponsors include Cadillac, Icelandic Glacial, Stella Artois and Svedka. Details and tickets:latimes.com/thetaste.
When considering what language to study. Think about this- That state with the highest percentage of people who speak another language than English at home is California, with 44%. Nearly two-thirds of people who speak a language other than English at home speak Spanish (37.6 million). The third most-spoken language is Chinese (2.9 million), followed by Tagalog (1.6 million)… http://www.buzzfeed.com/hunterschwarz/14-maps-that-show-what-languages-people-speak-in-the-us
Extravaganza featuring the WORLD’S BEST BBQ Ribs, Pulled Pork, Tri-tip, Sausages, Chicken and more. The competition is fierce and the flavors rich as National Award Winning Rib Cookers of America and local grillers produce the best that their secret recipes have to offer.
Pork Ribs, Beef Ribs, Tri-Tip, Pulled Pork, Chicken, Sausages and more…
We combine local and nationally known bands, the BEST BBQ IN TOWN, giant food court (Chinese, Mexican, local eateries and American foods — something for everyone), dance floor, children’s area, arts and crafts, cantinas (serving water, beer, wine), to create the largest BBQ Extravaganza, right here in Southern California.
Visit Website for more info: http://www.longbeachbbqfestival.com/
With flavors like Chocolate Chip Walnut Cookie with Vanilla Ice Cream and Snicker Doodles with Peach Ice Cream and Red Velvet Meltcake with Cream Cheese Ice Cream, how can you go wrong? MELT Bakery does not go wrong. The red velvet ice cream sandwich with cream cheese ice cream was delicious!!! READ MORE
In the USA, we are use to seeing Mexican style horchata which is made from rice; however, the original and ancient recipe is
The light beverage is horchata.
made from chufa(tiger nut). Pronounced [CHOO-fuh], the tiny, tuberous roots of a Middle-Eastern plant of the sedge family, chufa “nuts” have their origin in ancient Egypt. Chufa was one of the first domesticated crops and in fact, was found in vases in the tombs of the ancient Egyptian pharos. The chufa nut was widely used in Egypt and Sudan. The Arabs introduced the plant to Spain during the time of the Moorish kings (700 B.C. a 1200 A.D.). The eastern Spanish province of Valencia was the best for growing chufa.The nut is good for your health, with high levels of iron and potassium. It does not contain sodium and is valued for its minerals and vitamins.(-xmission.com)
- 1 kg chufas
- 1 kg Sugar
- 5 liters of Water
- 1 Cinamon stick
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Coffee trees produce their best beans when grown at high altitudes in a tropical climate where there is rich soil. Such conditions are found around the world in locations along the Equatorial zone, between latitudes 25 degrees North and 30 degrees South.
Besides location, other factors affect the quality and flavor of coffee. These include the variety of the plant, the chemistry of the soil in which it is grown, the weather, particularly the amount of rainfall and sunshine, and the precise altitude at which the coffee grows. Such variables — combined with the way the cherries are processed after being picked — contribute to the distinctions between coffees from countries, growing regions and plantations worldwide. The combination of factors is so complex, that even from a single plantation one finds variation in quality and taste.
Coffee is grown in more than 50 countries around the world. Here are just a few:
North America & The Caribbean
- Hawaii – Kona Coffee is a world-renowned coffee that is exclusively grown on the slopes of two volcanoes on the Big Island. The porous and mineral rich volcanic soil combined with the often sunny mornings but cloudy or rainy afternoons, little wind, and mild nights give coffee from the Big Island a unique taste.
- Mexico –Mexico is one of the largest coffee-producing countries in the world, and the largest producer of organic coffee, accounting for 60% of world production in 2000. The vast majority of Mexican coffee, and particularly organic coffee, is grown by small farmers in the southern-most states of Chiapas and Oaxaca. Try spiking with Mezcal, pair dark chocolate too.
- Puerto Rico – Puerto Rican coffee is sweet and creamy, and experts suggest it is better enjoyed black and without sugar. The most common ways to drink coffee in Puerto Rico are pocillo (espresso), cortadito (espresso with a little steamed milk), and café con leche (latte).
- Guatemala – Coffee in Guatemala is grown at an altitude of over 5,000 feet, which explains its robust and distinctive flavour. Guatemala’s unique growing region, with a mild subtropical climate, combined with nutrient-rich volcanic soil, create an ideal environment for growing some of the most delicious coffee beans in the market.
- Costa Rica – Costa Rica has only two seasons: dry and a rainy season, both of which provide ideal coffee growing climates. … All of these factors affect the aroma, body, flavor, and acidity of the coffee we produce. The soil is enriched by volcanic ash, which oxygenates the beans, giving them richer flavors.
- Honduras- If you typically don’t drink coffee black, this this is the coffee to change that. Honduran coffee is a rich Arabica bean that is typically wet processed. It is often used a good base for blending with other coffees but it is also sold as a single-origin coffee. When lightly roasted it features a delicate smooth texture with a slightly sweet taste.
- Colombia – Colombian coffee is often regarded as some of the highest quality coffee in the world. Colombia has traditionally grown arabica beans and its unique geography makes it perfectly suited for producing a delicious, high quality brew
- Brazil – The best Brazilian coffee is soft, nutty, low acidity, and offers a nice bittersweet chocolate taste. Because of this, Brazilian coffee makes for an excellent base for making flavored coffees. A good Brazil coffee can add a lot to espresso blends too.
African & Middle East
- Indonesia – Grown in volcanic ash, amongst chilis and spices, Indonesian coffees are prized for their unique, unmistakable flavors, velvety mouthfeel, and earthy tones.
- Vietnam – Vietnamese coffee is known for its intense flavor and distinctive making process. French drip filter (called “phin” in Vietnamese) is what the locals use to make their coffee. … When coffee was first introduced to the country, fresh milk was not easy to find; hence the use of sweetened condensed milk.