Episodios
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On this episode, Diego interviews one of the most talented artists that have ever been on this show: Guitarricadelafuente. This 25-year-old is a Spanish composer and musician, who at the time of this interview, was in New York for the first time in his life. He had also just been nominated for a Latin GRAMMY for his music video "A Carta Cabal."
Guitarrica is very aware that the scope of his music transcends times and places in the world. After his visits to Mexico and New York, he hopes to make new listeners fall in love with his post modern art that mixes traditional flamenco with gen-z, normcore sounds.
Photo courtesy of Guitarricadelafuente.
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Diego and Mariana invite Catalina García and Santiago Prieto, members of Monsieur Periné (originally hailing from Bogotá, Colombia), to Roberta's pizza. They talk about their new album "Bolero Apocalíptico," a project made up of 12 songs that are a message of love and a call for re-connection with the Earth. This episode features a wide ranging conversation that deep dives into their artistic process, their opinions on digital tools, and artificial intelligence in music.
Image courtesy of Buenlimón Radio.
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Diego speaks to Gotopo, a multi-talented singer, composer, producer, and provocative performer from Venezuela who sees the future in her South American past. She’s skilled in folkloric stringed instruments and writes techno-inspired jams that reveal an Afro-indigenous legacy. Gotopo began her musical training in the town of Barquisimeto. In her youth, she participated in the youth orchestra system, a program in charge of the director of the Los Angeles Philharmonic, Gustavo Dudamel. When she moved to Berlin, Gotopo became a street performer, also participating in avant-garde musical events at the prestigious Humboldt Forum. Diego recorded his conversation with Gotopo in Bryant Park.
Photo courtesy of Nikol Pizarro.
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Buenlimón Radio regresa con un corto especial abriendo una nueva temporada. Un trozo del libro de cocina escrito por nuestra Mariana, titulado Colombiana, recién lanzado por Harper Wave. El libro se sumerge en la tradición rica de nuestra tierra natal, pintando una imagen vívida de la cultura culinaria y las raíces de Mariana.
Este episodio se produjo en colaboración con un grupo artístico colombiano, “El Dorado,” hace poco.
Buenlimón Radio returns with a short special, as we launch our new season. A morsel of the cookbook written by our own Mariana, titled Colombiana, and recently launched by Harper Wave. The book dives into the rich traditions of our home country, painting a vivid image of its culinary culture and Mariana's roots.This episode was recently produced in collaboration with a Colombian artist group, "El Dorado."
¡Buen provecho!
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Cerramos nuestra mini-serie en colaboración con Parsons School of Design con un vistazo al mundo laboral de la comida en el futuro. Sabemos que el trabajo facilitado por las aplicaciones móviles como la repartición de la comida es controvertido por las pobres condiciones de trabajo. ¿Pero qué pasa cuando la tecnología se convierte en una herramienta de empoderamiento? La estudiante de arquitectura y diseño Carmen Iris Ruiz Cruz ha diseñado una aplicación móvil para los trabajadores inmigrantes que están en los EEUU bajo un visado especial, el H-2A. Ellos con frecuencia enfrentan abusos en su remuneración y condiciones de trabajo. Esta aplicación móvil podría empoderar a los trabajadores vulnerables ante sus condiciones laborales. Cerramos nuestra serie en colaboración con el diseñador y profesor de The New School, Alonso Castro.
Producido por Anna Oakes.
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Esta semana, seguimos el viaje largo de una fruta cotidiana: la banana. La estudiante de diseño Bhavya Gupta recrea la historia de la banana, desde las plantaciones centroamericanos hasta los supermercados en los Estados Unidos. En su proyecto, vemos que esta fruta humilde se encuentra en la intersección de varias historias y fuerzas, desde el colonialismo hasta la monocultura, la cadena de suministro global y el consumo. Parte de nuestra colaboración con Parsons School of Design y Alonso Castro.
This week, we’re following the long journey of a ubiquitous fruit: the banana. Design student Bhavya Gupta traces the banana along the global supply chain, from plantations in Central America to the supermarkets of the United States. Her project revisits this fruit at the intersection of different histories and forces, from colonialism to monoculture, the global supply chain, and consumption. Produced as part of our collaboration with Parsons School of Design and Alonso Castro.
Producido por Anna Oakes.
Photo Courtesy of Bhavya Gupta
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Hay dos versiones de esta historia, una en inglés y una en español. You can find the english version in the Meat and Three episode on unions.
Hoy, tenemos una historia sobre cómo el legado de las leyes agrícolas de Jim Crow sigue viva hoy en Nueva York. Maya Bernstein-Schalet habló con Luis Jiménez, organizador del grupo Alianza Agrícola, sobre la campaña actual para reducir el umbral de pago de horas extras de sesenta a cuarenta horas semanales.
New York Civil Liberties Union campaña.
Alianza Agrícola Twitter, Instagram, y sitio web.
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Esta semana, seguimos nuestra colaboración con Parsons School of Design. Hablamos con el estudiante de diseño Shawn Zhang para descubrir el material fascinante de nuestro futuro: el micelio. Es el raigambre de los hongos, pero también es un material con potencial nutritivo y potente. Shawn ha creado un proyecto del diseño especulativo, en el que imagina al micelio como comida y a la vez como material arquitectónico – y fuente de energía. Exploramos esta visión del futuro subterráneo con el profesor Alonso Castro.
This week, we continue our collaboration with Parsons School of Design. We speak to one design student, Shawn Zhang, to discover the fascinating material that could lie in our future: mycelium. Mycelium is the root network that delivers nutrients to fungi – and it’s also a substance that holds the potential to feed and power humans. Shawn has created a project of speculative design that reimagines mycelium as a food, architectural material, and source of energy. We explore this vision of an underground future with professor Alonso Castro.
Producido por Anna Oakes.
Photo Courtesy of Shawn Zang.
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Seguimos nuestra alianza con Parsons School of Design. Hablamos con la estudiante Chel Chan, que propone cómo los rituales populares taiwaneses podrán seguir existiendo en un futuro sin que los ingredientes ceremoniales necesarios estén disponibles. Por ejemplo, en el año 2100 las medusas habrán reemplazado al cerdo como base ritual y alimentaria de su país. El profesor Alonso Castro explora estos nuevos símbolos. Chel Chan también trabaja con la organización Send Chinatown Love, apoyando a los negocios pequeños de Chinatown, Nueva York.
This week, we continue our collaboration with Parsons School of Design. We speak with student Chel Chan, who speculates how Taiwanese folk rituals might continue in a future in which the necessary ceremonial ingredients are no longer available. In the year 2100, rising sea levels will make traditional farming less practical – and perhaps the ritual staples of pork and chicken will have been replaced by jellyfish. We’ll explore these new cultural symbols with professor Alonso Castro. Chel Chan also works with the organization Send Chinatown Love, which supports small businesses in Chinatown, New York.
Producido por Anna Oakes.
Photo Courtesy of Chel Chan
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Buenlimón está de vuelta, con una serie especial – ¡Y bilingüe! Hemos colaborado con un grupo de estudiantes, diseñadores de Parsons School of Design. Estos cinco estudiantes tomaron la clase Emigrant Food Futures, con el profesor Alonso Castro, también diseñador. En esta mini-series exploramos los proyectos que abordan los problemas del presente, para imaginar un porvenir más justo e inclusivo en el mundo de la comida.
Cada episodio consistirá de una conversación con el/la diseñador/a, en compañía del profesor, desde aplicaciones móviles hasta nuevas tecnologías alimentarias.
En el primer episodio, hablamos con Sarah Lee sobre el proyecto “Sourced From the Motherland,” la idea para una aplicación que permite a los inmigrantes acceder a los ingredientes fundamentales y originarios de sus culturas originarias.
Buenlimón is back, with a special – and bilingual – mini-series. We’ve teamed up with a group of five students from the Parsons School of Design, students of Alonso Castro’s Emigrant Food Futures class. In this series, we’re exploring their projects, all of which imagine the role of design in tackling the problems facing us in the present – in order to imagine a more just and inclusive future. In each episode, we talk to the student designer and the professor about their design projects, which range from mobile applications to new food technologies.
For this first episode, we talk with Sarah Lee about her project, “Sourced From the Motherland.” She’s designed a mobile app to connect immigrants directly with the authentic source ingredients of their home cultures.
Image Courtesy of Sarah Lee
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La salud mental es un problema apremiante en el mundo de la cocina, una industria conocida por el ambiente de alto estrés y presión. Hablamos con una chef que enfrenta este asunto de manera muy personal. La Chef Jezabel Careaga es la fundadora de Fuerza for Humans, donde ofrece recursos de salud mental, tanto como espacios para diálogo y comunidad, para trabajadores de hostelería. También es diseñadora, emprendedora, y fundadora de Jezabel’s Café, una panadería en Philadelphia que se especializa en la cocina del noroeste de Argentina. ¡Esperamos visitarla en cuanto sea posible!
Mental health is a pressing problem in the world of food, an industry known for its stressful and high-pressure environments. We speak with a chef who is tackling this issue in a very personal way. Chef Jezabel Careaga is the founder of the organization Fuerza for Humans, which offers mental health resources, spaces for dialogue, and community for hospitality workers. She’s also a designer, an entrepreneur, and founder of Jezabel’s Café, a bakery in Philadelphia that specializes in Northwestern Argentinian cuisine. We hope to visit in person as soon as it’s possible again!Photo Courtesy of Jezabel's Cafe.
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“Ya No Estoy Aquí” es la película que México eligió como su representación a los premios Oscar de La Academia. El director es Fernando Frías, un buen amigo de Buenlimón Radio. La peli muestra la contra cultura de los kolombianos en Monterrey. Ha sido un gran placer para nosotros hablar con Fernando sobre su proceso.
"Ya No Estoy Aquí” – “I’m No Longer Here” – is the film chosen to represent Mexico in the Oscars this year. The director is Fernando Frías, a good friend of Buenlimón Radio. The film explores the counter-culture of the "Kolombianos" in Monterrey. It was a great pleasure for us to speak with Fernando this week about his process.Photo Courtesy of Fernando Frías
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Irwin Sánchez es un chef y educador de orígen indígena perteneciente a los nahuas en México. Lleva muchos años en Nueva York enseñando los rituales de su comida y de su idioma natal. La pandemia acabó con parte de su familia en México y con su trabajo en Nueva York. Diego y Mariana lo visitan en su nuevo restaurante pop up en Queens, NY. El restaurante se llama Tlaxcal Kitchen, localizado en Jackson Heights y ahí Irwin incorpora la espiritualidad en su cocina, tanto como los ingredientes y técnicas tradicionales nahuas, como su lucha contra la discriminación social y cultural que enfrenta la gente indígena en México.
Irwin Sánchez is a chef and educator of Nahua origin, one of the indigenous groups of Mexico. He's spent many years in New York teaching the traditions of his food and native language. During the pandemic, he's lost members of his family in Mexico, as well as his work in New York. Diego and Mariana visit him at his new pop-up restaurant, Tlaxcal Kitchen, in Queens. Here, Irwin incorporates Nahua spirituality and traditional ingredients and techniques into his cooking, as well as his resistance to the social and cultural discrimination that indigenous people face in Mexico and the United States.
Tlaxcal Kitchen c/o Cevicheria El Rey
85-16 Roosevelt Ave
Jackson Heights, NY
Producido por Anna OakesHeritage Radio Network is a listener supported nonprofit podcast network. Support Buenlimon Radio by becoming a member!
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As some parts of the U.S. are re opening in the Covid world, Mariana and Diego's homecountry, Colombia, is still under strict quarantine. One of the largest in the world! Their friend and musician Juan Andrés Ospina worte a song about this never ending sheltered life. A song that went viral. Just like his first hit about how Spanish language oddly changes across different regions of the continent. Turn the volume up, enjoy the good tunes and celebrate Hispanic Heritage month with us!
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The accomplished California chef Andrés Pantoja is giving 2,000 free meals a night to the same Boys and Girls Club he grew up with. Pantoja traded his job preparing food for big tech entrepreneurs in Palo Alto for this heart warming endeavour. Mariana and Diego had the pleasure of asking him about it... in Spanglish!
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As the coronavirus pandemic swept around the world, multiple reports emerged about infected people losing their sense of taste and smell. And since these two senses are crucial for people in the food world, Mariana and Diego reached out to a few of their colleagues and friends in the New York's food industry to know how it feels, what exactly happens. They also talk to a good friend that has lived without both senses for more than two years!
Photo Courtesy of Mariana Velasquez
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Access to food, food security and farmers' livelihoods have been a critical matter for many people across the world, but especially during the quarantine caused by COVID-19. In the United States, large agricultural organizations are dumping cheese, milk and meat, mainly due to an unprecedented lack of demand from restaurants.
Mariana and Diego visit the now socially-distanced Union Square Market to find out how this is affecting New York State's local farmers that bring natural, organic food to Manhattan every week.
This is the first episode of a season entirely produced from home during the COVID-19 Pandemic.
Photo by Mariana Velasquez
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Almost all of the foie gras produced in the United States comes from two duck farms in Sullivan County, where about 400 workers, mostly immigrants from Mexico and Central America, rely on it for their livelihood. Inspired by a New York Times Article, Diego and Mariana headed upstate to hear the stories of these workers whose lives are about to change.
Photo courtesy of Diego Patiño.
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An on site episode deep in the kitchen of the legendary Gotham Bar and Grill in Mahattan. The exciting evolution of this classic institution with a new head chef- Chilean Born Victoria Blamey who has a mostly female kitchen. Diego and Mariana spoke with them.
Instagram handles - @victoriablamey @j.essamine @nadiaivonlagos @melemilly @maggie_paradis
Photo Courtesy of Evan Sung.
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Its sweet, tempting and slow melting... Chocolate is the world’s favourite treat and Mariana and Diego explore it in this episode with the couple behind a new space dedicated to the perfection of chocolate making. A Korean food stylist (just like Mariana) and her other half, a Dominican chocolatier, united in love, are creating Vesta, a marvelous place in Montclair, NJ tempting enough for all. Chocolate lovers, unite!
The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.
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