Inaugurated the Children 's Museum of Oaxaca in the Old Train Station World Water and Sanitation Federal Secretary of Culture, Maria Cristina Garcia Cepeda, announced an investment of 150 million pesos in cultural programs Oaxaca ...

Inaugurated the Children 's Museum of Oaxaca in the Old Train Station World Water and Sanitation Federal Secretary of Culture, Maria Cristina Garcia Cepeda, announced an investment of 150 million pesos in cultural programs Oaxaca  ...

• Mundo
• Inauguran el Museo Infantil de Oaxaca en la Antigua Estación del Ferrocarril

Inauguran el Museo Infantil de 

Oaxaca en la Antigua Estación 

del Ferrocarril

Abre sus puertas el Museo Infantil de Oaxaca

Eleena Tovar | 04 Marcha, 2017, 17:59

- La secretaria de Cultura federal, María Cristina García Cepeda, anunció una inversión por 150 millones de pesos en programas culturales de Oaxaca.

La parte restante la aportaron el gobierno de Oaxaca, con 5.4 millones de pesos, y la Fundación Harp Helú, que destinó una cantidad igual, explicó la Secretaría de Cultura a través de un comunicado.

"Hoy iniciamos un hermoso proyecto para los y las niños de este estado, quienes despertarán su sensibilidad y tendrán un espacio para compartir con sus familias. Un espacio necesario y vital que es resultado de la suma de recursos y visión de diversos sectores de nuestra sociedad para sembrar un futuro para los nuevos ciudadanos".

La Antigua Estación (un conjunto ferroviario protegido por el Plan Parcial de Conservación Municipal y de inmuebles catalogados por el Instituto Nacional de Antropología e Historia) forma parte del patrimonio cultural oaxaqueño, y su valor histórico radica en la importancia comercial y social de la ciudad desde finales del siglo XIX y el auge minero de la región hasta principios del XX.

En dicho acto también fueron también testigos María Isabel Grañen, presidenta de la Fundación Alfredo Harp Helú de Oaxaca (FAHHO), del edil de Oaxaca de Juárez, José Antonio Hernández Fraguas, Murat Hinojosa dijo que el Museo del Ferrocarril será un punto de partida para los niños, quienes podrán aprovechar su tiempo libre en este espacio. Está prohibido todo tipo de reproducción sin autorización.

Explore Praias I Ve, México Oaxaca e muito mais! Pinterest Yoga vacations in Zipolite Beach, Oaxaca, Mexico. Solstice Yoga! | Veja mais sobre Yoga, México e Oaxaca.

Explore Praias I Ve, México Oaxaca e muito mais! Pinterest Yoga vacations in Zipolite Beach, Oaxaca, Mexico. Solstice Yoga! | Veja mais sobre Yoga, México e Oaxaca.

Ezy-mo#5 by Cool, Calm, Collected

Ezy-mo#5

• by Cool, Calm, Collected 

Guido's Lounge Cafe Broadcast 0261 Hazy lazy (20170303) by Guido's Lounge Café (Posted my last night in Cali, Colombia, on my way home.. :) Ivan)

Guido's Lounge Cafe Broadcast 0261 Hazy lazy (20170303)

• by Guido's Lounge Café 

I had a great time working on this mix, 
was thinking of renewing and changes in my life 
Sometimes a track is not hard to find.. so I started this set with "Love the future".. yep, that sounded just right for my changes in life.. 

00:00 Ann Grace - Intro(Calma) 
01:15 Josh Lasden & Synoptic - Love The Future 
06:11 Animat - liquid fuel (riccicomotos lost in jazz session) 
13:48 Polished Chrome - Soundsystem 
17:48 DJ Riquo The Third World Man - Mesmerizing Words (Original Mix) 
22:27 Stereo Mutants and Jannae Jordan - I wanna go (Afterlife Remix) 
27:06 Miklos Vajda - Homecoming 
32:56 Simon Le Grec feat. Denise Guttenbach - La Isla Blanca (Balearic Mix) 
39:04 Moby - Another Woman 
42:21 Nils - Pacific Coast Highway 
46:53 Chris Coco - Hazy lazy (Afterlife Mix) 
51:54 Enrique Bombury - Sacame de Aqui (DAB remix) 
56:30 Loopless - Pink Blue Hotel 

Kind regards 

Guido

https://pinapalmera.blog/

Oaxaca, Mexico 2017 - (Be sure to watch with music and set full to resolution!) Max Gunther Max Gunther

Oaxaca, Mexico 2017 - (Be sure to watch with music and set full to resolution!)

 

Max Gunther

Of Corn (Native and Transgenic) Huffington Post Early on a February morning, before our Casa de los Sabores cooking class in Oaxaca, Mexico, we accompanied the chef/teacher Pilar Cabrera to the ...

Roslyn Bernstein, ContributorArts & Culture Journalist & Professor Emerita of Journalism

Of Corn (Native and Transgenic)

02/26/2017 04:25 pm ET

Report from Oaxaca, Mexico

Early on a February morning, before our Casa de los Sabores cooking
class in Oaxaca, Mexico, we accompanied the chef/teacher Pilar
Cabrera to the local market to buy ingredients. Piled high in the
stands before us, were small green and purple tomatillos, sacks
of fresh and dried chiles (especially Chile Chilhuacle negro, used
in the area’s chichilo mole and mole negro), juicy green limons
(typically key lime fruit),and an extraordinary variety of herbs,
many of them local, like Pitiona a kind of wild sage.

Just before we left the market, Cabrera stopped to buy corn masa
from a woman who was kneading the dough. It is made from dried corn
that has been soaked in a solution of calcium, rinsed, and then
stone-ground and mixed with water until a paste forms. The corn
is ground by a molino who is located near the market.

The menu for the day was for Los Tamales and Cabrera had her
eight student chefs prepare Ensalada De Tomate Criollo, Jicama
Y Nopalitos, a delicious salad made from nopal cactus, purslane
leaves, grated jicama, tomatoes, ground chile piquin and lime juice,
followed by Tamales De Flores De Calabaza En Totomoxtle (squash
blossoms stuffed with corn masa and chopped chepil leaves steamed
in dried corn husks), and Tamales De Mole Negro En Joja De Platano
(chicken garlic and onion stuffed corn masa tamales steamed in fresh
banana leaves). All delicate and delicious.

Corn, it was hard to escape during my one week visit to Oaxaca. In
the markets, in the cooking class, in the Jardin Etnobotanico de Oaxaca,
and in a temporary poster exhibit, Carteles for La Soberania Alimentaria
at IAGO, the Instituto de Artes Graficas de Oaxaca, the library and graphic
arts collection founded by artist Francisco Toledo.

During an excellent tour of the ethno-botanic garden, adjacent to the
Monastery of Santo Domingo, Dr. Alejandro de Avila Blomberg, director of the
garden, paused by an indigenous maize plant, explaining that in the wild corn
plants had no ears or cobs. Each seed was encased in a hard shell. Only
after years of breeding and selection by the local population did wild
maize, a plant that is believed to be 6,000 or 7,000 years old, become
transformed into corn, a plant yielding two or three ears with 400 seeds,
kernels in each ear.

The garden is intended as a place for education since Oaxaca is one of
the most diverse areas in the world. “There are more rock types here and
there is greater diversity of the eco systems, with a huge variety in the
types of vegetables, plants, animals, and mushrooms,” Blomberg said.
Squash seeds, over 10,000 years old (believed to be the earliest
cultivation in the entire western hemisphere) have been found in the
Guilá Naquitz Cave in Oaxaca, a site where several food crops
including teosinte, an ancestor of maize, were also cultivated.

Blomberg is passionate about maize. “Maize is not just food but
it is also used in bio fuel, textile fibers, cosmetics, medicines,
and cleaning fluids.” Just recently, Blomberg added, with a hint
of a smile, he heard of a “biodegradable cellphone made out of
maize.”

This year, Blomberg served as one of three jurors in IAGO’s
biennial poster competition on Transgenic Corn, Carteles for 
La Soberania Alimentaria: Mexico Que pasa con neutron maiz?
According to Inari Resendiz, director at IAGO, some 641 posters
were received from around the world. The exhibit will be on view
until mid-March

The theme, Resendiz said, was an important one to Oaxacans.
“Oaxaca is one of the richest places in corn diversity,” she said.
“We don’t need more diversity through transgenic corn.” To date,
there has been lots of action and several conferences on the subject,
many under the auspices of UCCS, the Union de Cientificos Comprometidos
con la Sociedad.

Two years ago, IAGO sponsored another poster competition focusing on
the 43 Mexican students who disappeared in 2014. The subject
stirred artists from all over the world, with over 1000 of them
submitting poster designs.

Reflecting on current global politics and the wall that President
Donald Trump wants to build along the US-Mexican border,
Resendiz added: “There’s already talk of our next theme, immigration.”

SHAEL SHAPIRO

Pilar Cabrera Shopping in local Oaxaca Market

SHAEL SHAPIRO

Masa Vendor

SHAEL SHAPIRO

Pilar Cabrera Cooking (in her home kitchen)

SHAEL SHAPIRO

The Meal: Los Tamales

SHAEL SHAPIRO

Dr. Alejandro de Avila Blomberg in the Jardin Etnobotanico de Oaxaca

SHAEL SHAPIRO

Maize in the Jardin Etnobotanico de Oaxaca

it

SHAEL SHAPIRO

Corn Bomb Poster in IAGO’s carteles exhibition.

SHAEL SHAPIRO

Poster in IAGO carteles exhibition

Camping Oaxaca Tour - Mazonte, Zipolite, Huatulco eventsoja Mexico CAMPING OAXACA TOUR, 17,18,19,20 DE ABRIL◅ VISITAREMOS ♥ DIA 1 ○ PLAYA MAZONTE ♥ DIA 2 ○ PLAYA ZIPOLITE ♥ DIA 3 Y 4 ...

Camping Oaxaca Tour - Mazonte, Zipolite, Huatulco eventsoja Mexico CAMPING OAXACA TOUR, 17,18,19,20 DE ABRIL◅ VISITAREMOS ♥ DIA 1 ○ PLAYA MAZONTE ♥ DIA 2 ○ PLAYA ZIPOLITE ♥ DIA 3 Y 4 ...

Camping Oaxaca Tour - 

Mazonte, Zipolite, Huatulco

eventsoja Mexico > Santa Cruz Huatulco > Camping Oaxaca Tour - Mazonte, Zipolite, Huatulco

When: April 17, 2017, 12:00 pm

Venue: Bahía De Huatulco

Address: Santa Cruz Huatulco , Mexico (map)

Organizer: Disfrutar TOUR (Facebook)

► CAMPING OAXACA TOUR, 17,18,19,20 DE ABRIL◄

VISITAREMOS
♥ DIA 1 ● PLAYA MAZONTE
♥ DIA 2 ● PLAYA ZIPOLITE
♥ DIA 3 Y 4 ● PLAYA HUATULCO

● PRECIO
♡ FASE 1: $1,700 FEBRERO
♡ FASE 2: $1,800 MARZO
♡ FASE 3: $1,900 ABRIL

● INCLUYE
♦ TRANSPORTE REDONDO
♦ TRASLADOS
♦ SEGURO DEL PASAJERO
♦ SNAKS EN EL TRANSPORTE DE IDA


◘ NO INCLUYE LA CASA DE CAMPAÑA ◘

SALIDA: FRENTE A CATEDRAL MORELIA
HORA DE RECEPCIÓN 17 DE ABRIL A LAS 00:00 hrs

♦RESERVACIONES♦

● ALFREDO: 4433473227
● DEPÓSITOS ● Banco Azteca ● 5512 3804 8656 0259 Alfredo Alcantar Toledo
(para los depósitos; enviar foto del ticket vía whatsapp con su nombre completo)

Ocean Radio Chilled "Midnight Silhouettes" (3-9-15)

puerto Escondido Daily update ⋅ February 27, 2017 WEB Mexican Cooking Class & Local Market Tour themexykan.com The Mexykan | Offerings from the Soul & the Kitchen. Mexican Cooking Classes. Learn to Cook Mexican Food. Visit Local Market, Learn to Buy ...

puerto Escondido Daily update ⋅ February 27, 2017
	WEB
	Mexican Cooking Class & Local Market Tour themexykan.com The Mexykan | Offerings from the Soul & the Kitchen. Mexican Cooking Classes. Learn to Cook Mexican Food. Visit Local Market, Learn to Buy ...

Join us

for the Mexican Cooking

Classes and Local Market Tours

in Puerto Escondido.

 Individuals, Small Groups, and Families.

The Mexican Salsa Cooking Classes offer lessons concentrating on salsas.

Learn to Make Some Killer Salsas for Your Next Fiesta back home.

Learn to Prepare Fantastic Salsas.

The Salsa Cooking Classes include a multi-course lunch planned & prepared

exclusively by The Mexykan.*

In the Salsa Class, you enjoy Delicious Handmade Oaxacan Antojitos, Guacamole, Oven Roasted Meat*, Mexican Rice with Tomatoes Criollos, Oaxacan Black Beans de Olla, and More.

*Private Salsa Classes can be tailored to meet your dietary restrictions.

Please scroll down the page and fill out the simple form.

Reserve your spot today. Thanks for your interest in The Mexykan Salsa Cooking Classes. 

Vamos a Cocinar!

The Mexican Cooking Class & Local Market Tour.

This class offers an insider’s look in the Benito Juarez Market in Puerto Escondido.  We start the day at a local comedor / Mexican diner for Oaxacan breakfast and Fresh Squeezed Juice.  Here we experience the sights, sounds, and smells of the market while shopping for local ingredients.   We check out the unique chiles native to Oaxaca. Learn how to buy, prepare and utilize them.

After we tour the market we head into the kitchen to prepare a sumptuous lunch in the cooking class.

In the Mexican Cooking Classes and Market Tours you will prepare a multi-course menu with local ingredients for lunch.*

We usually prepare two salsas, guacamole y tostadas, a main course for example of mole amarillo, chiles rellenos or homestyle carnitas – just to name a few of the possibilities. Plus veggies, rice, beans along with fresh fruits and cheese to finish and MORE.

*Private Cooking Classes can be tailored to your dietary needs.

Prepare Mexican Dishes and Mexican Salsas usually served only in the home, rarely in restaurants.

For more details please fill out the form below.

Reserve Your Spot Today!

Enjoy and Savor Mexican Culinary Traditions.

Below is an Excerpt from enViva Magazine. Author Brian Overcast

Click here for full article.

Mi misión imposible: El mole

Un desafío más me esperaba en Puerto Escondido: aprender a hacer mole. Igual que con el surf, que nunca me imaginé capaz de practicar, jamás pensé que podría pasar de abrir un frasco de mole y agregarle caldo, a prepararlo desde cero.

“No sé por qué a este platillo le llaman mole amarillo; es más bien rojizo y anaranjado”, me comentó mientras salíamos al patio a cortar hoja santa para saltear el camarón. Todo fluía en esta cocina: los frijoles negros y el arroz estuvieron listos a tiempo, y me reí para mis adentros cuando me imaginé intentando lo mismo en mi cocina. Mejor disfrutar de este momento, y de la cremosa y tibia salsa de mole vertida sobre los jugosos camarones; una delicia con la nota picante perfecta.

“Invigorated by having successfully
flown across water on a board, I was
ready for my next challenge: making
mole. I headed to the market in Puerto
Escondido to meet my mole instructor,
Tony. First, he took me shopping, intently
examining each chili [sic]and vegetable.
In his personal kitchen, he chopped and
stirred and mixed away—everything
just flowed naturally, and I chuckled
just thinking about attempting this on
my own. Better just enjoy this moment,
I thought, as the creamy mole sauce
poured over the shrimp. And I did.”

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