MCCN Interview with La Nina del Mezcal interview

Interview from 3rd Annual Taste of Mexico:

Dave Miller: How did you get into doing Mezcal?

Cecilia:  Well um, kind of a long story but just to put it short… It was a trip that I took to Oaxaca about four or five years ago and the it was the first time I was there taking in the culture, taking in the people and the taste of Mezcal.  It occurred to me that people in Mexico were not appreciating it as they should so I started going back to Oaxaca and learning about Mezcal.  It is very extensive.  And then I started writing about it.  And that’s how the blog started and people started calling me la nina del Mezcal.  (Watch Interview for more)

 

National Coffee Day 2014 Specials

TODAY IS NATIONAL COFFEE DAY!!!

Here is a partial list of National Coffee Day Specials for September 29, 2014.  Feel free to post other deals. Click for great coffee deals

Chocolate World Expo~New York City, Dec. 16, 2012 at the Lexington Armory

Chocolate World Expo

Chocolate World Expo, the New York area’s largest chocolate-themed event, comes to Manhattan for the first time on Sunday, December 16th, 10am-7pm, at the 69th Regiment Armory (aka Lexington Armory), bringing its own unique blend of chocolate, food and fun to the city… just in time for the holidays! Admission $20/Adults & $10/Children (5-11.)

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The History of Labor Day

Labor Day Stamp USDOL

In North America and Canada, the first Monday in September is Labor Day. The holiday serves as a celebration of workers and commemorates their respective economic and social achievements.

Labor (Labour) Day in Canada has its origins in an 1872 demonstration held by the Toronto Trades Assembly (TTA).  Serving as Canada’s first significant campaign for worker’s rights, the demonstration was created to garner the release of 24 leaders of the Toronto Typographical Union (TTU). During this time, trade unions were illegal and the TTU leaders were imprisoned for striking to campaign for a nine-hour working day.

The TTA held large parades and picnics and received a large public following.  The parades became so empowering that Canadian Prime Minister Sir John A. Macdonald repealed “anti-union” laws and in June of 1874 parliament passed the Trade Unions Act. Contemporary Canadian celebrations of Labor Day consist of picnics, fireworks, trips, and parades.

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Connecting Cultures Through Food

The best way to get people together to discuss their cultures is through food. “Food is the cross section for communication,” says Crystal A. Johnson, founder and editor-in- chief of the MultiCultural Cooking Network (MCCN).

“I was one of the first people watching cooking shows all day before it was trendy. On the network there weren’t any prominent people of color,” Johnson says. In 2007, she decided to create her own YouTube channel to showcase missing cultures. Since then, MCCN has evolved from a YouTube channel to a Web site that is not just about food. “The MultiCultural Cooking Network isn’t just about cooking food; it’s to create discussion about culture.”

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Chef Jay Bonilla’s Sangria Recipe

The world traveled Honduran Chef Jay Bonilla knows a thing or two about Sangria.  This is one ofhis classic Spanish sangria recipes. Jay says the bottle of wine does not need to be expensive.  In this recipe he uses the famous inexpensive wine from Trader Joe’s affectionately called “Two Buck Chuck.”  (SEE RECIPE)

Best Pumpkin Recipes of World Wide Web

Carved by MCCN Chef Jay Bonilla

From pumpkin soups to pumpkin pie MCCN has you covered with recipes regarding the North America native food, pumpkin. Click on a Recipe:

Pumpkin Beignets

Double Layer Pumpkin Cheese Cake

Thai-spiced Pumpkin Soup

Pumpkin Egg Nog Bread Pudding

Pumpkin Whoopie Pies

Papadzules

Award Winning Black Bean and Pumpkin Chili

Pumpkin and Shrimp Soup Recipe by Chef Jay Jones

History of the Pumpkin Pie

MCCN’s Foodie 101: The Sous Chef

The sous-chef de cuisine (under-chef of the kitchen) is the direct assistant of the executive chef, and is second in command. This person may be responsible for scheduling and substituting when the executive chef is off-duty. The sous-chef will also fill in for or assist the chef de partie (line cook) when needed. Smaller operations may not have a sous-chef, while larger operations may have multiple.(Wikepedia)

Brush up on your Food History visit the MCCN Food History Section

Find this art at: www.suethompsonart.com/souschef.html