Budget,
Backpackers,
Surfers,
Beach Lovers,
Naturalist,
Hippie,
Sun and Sand worshipers,
Off the Beaten Path Paradise! Everyone is welcome at Zipolite!
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A little about Playa Zipolite, The Beach of the Dead . . .
Playa Zipolite, Oaxaca, Southern Mexico, on the Pacific Ocean. A little bit about my favorite little get-away on this small world of ours.
Zipolite, a sweaty 30-minute walk west from Puerto Angel, brings you to Playa Zipolite and another world. The feeling here is 1970's - Led Zep, Marley, and scruffy gringos.
A long, long time ago, Zipolite beach was usually visited by the Zapotecans...who made it a magical place. They came to visit Zipolite to meditate, or just to rest.
Recently, this beach has begun to receive day-trippers from Puerto Angel and Puerto Escondido, giving it a more TOURISTY feel than before.
Most people come here for the novelty of the nude beach, yoga, turtles, seafood, surf, meditation, vegetarians, discos, party, to get burnt by the sun, or to see how long they can stretch their skinny budget.
I post WWW Oaxaca, Mexico, Zipolite and areas nearby information. Also general budget, backpacker, surfer, off the beaten path, Mexico and beyond, information.
The Minami-izu area lies on the southern tip of the Izu Peninsula, in Shizuoka Prefecture. It is a popular destination for those who love marine sports, such as surfing, snorkeling and fishing. On this episode of Journeys in Japan, Michael Keida explores this rugged coastline. He catches some waves on his surf board. He rents a snorkel, mask and fins so he can look at the subtropical fish that live in the shallow sheltered waters. He goes out angling on a fishing boat, and then enjoys the seafood he catches for dinner at his lodging. The highlight of his trip is when he goes diving off Mikomoto-shima, an island 9 kilometers off the coast of Minami-izu. At this world-famous dive spot, he is lucky enough to see a huge group of hammerheads, a distinctive species of shark that can grow over 4 meters long.
Wichos are high-protein grasshopper snacks made in Mexico
Entrepreneurs sought an insect that was healthy, good quality, tasty and nourishing
Saturday, May 25, 2019
Fancy a tasty, healthy, high-protein, high-fiber snack that is environmentally-friendly and uniquely Mexican?
Lime and chili-flavored churritos made out of finely ground grasshoppers fit the bill.
Two Mexican entrepreneurs, Erika Gil Gutiérrez and Magali Díaz García, are the brains behind Winko, a company that has been selling the crunchy chapulín snacks for the past year.
They recounted the story of how their innovative product came about to the online magazine Tec Review.
“Mexico has a wide variety of edible insects, and they’re also part of our culture. We thought it was a good idea to experiment with them to see how we could offer a product that is healthy, of good quality, tasty and which nourishes . . . people and doesn’t just satisfy their craving . . .” Gil said.
Wichos are nutritious grasshopper snacks.
They ultimately decided to develop a product using chapulínes, small grasshoppers belonging to the Sphenarium genus that have been a popular snack in Mexico since pre-Hispanic times.
“Of all the insects we looked at, the grasshopper was the one with the greatest quantity of protein for the lowest cost,” Gil said.
“Besides, it’s the most popular insect that people eat and the one they’re most familiar with,” she added.
Sold under the brand name Wichos, the churritos also contain amaranth – a staple food of the Aztecs – sesame seeds and linseed. In addition to a high protein and fiber content, the snacks contain iron, magnesium and vitamins A, B and C.
“By portion, which is a 50-gram bag, the protein content is 10 grams. That’s quite high in comparison with other products on the market,” Díaz said.
She explained that Winko originally sourced its grasshoppers exclusively from Oaxaca but now also uses insects from Puebla, Tlaxcala and México state.
“When we started we used the Oaxaca chapulín, which is the best known. Afterwards . . . we realized that the insect also lives in the central part of Mexico. In the Valley of Texcoco there are a lot of chapulínes, that’s where there is currently the largest population . . .”
Díaz added that satisfying protein needs by eating grasshoppers is more environmentally-friendly than the consumption of farmed meat.
“The chapulín is very efficient in producing its protein . . . if we compare it to a cow or pig. Those animals need a lot of land, water and food to produce a kilogram of protein [and] they also emit a lot of greenhouse gases,” she said.
Winter has finally arrived the Bergen Line. It's fascinating to see how the snow line keeps creeping lowing and lower.
Did some editing on the tunnel sections to improve the visuals when driving in tunnels.
Bergen line, Norway
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Bergen Station @ 4:50; Arna tog station @ 12:50; Takvam village @ 16:50; Trengereid Station @ 23:13; Vaksdal Station @ 30:45; Stanghale station @ 37:40; Dale Station @ 44:00; Bolstadøyri Station @ 52:20; Vanger Station @ 59:40; Seimsgrend Station @ 1:06:05; Bulken Station @ 1:08:18; Voss Station @ 1:12:30; Gjerdaker Station @ 1:17:19; Ygre Station @ 1:19:18; Klove Station @ 1:21:55; Urdland Station @ 1:26:45; Øyeflaten Station @ 1:30:51; Skiple Station @ 1:33:40; Reimegrend Station @ 1:36:33; Mjolfjell Station @ 1:43:18; Ljosanbotn Station @ 1:47:14; Vieren Station @ 1:51:36; Upsete Station @ 1:53:31; Myrdal Station @ 1:57:37; Finse Station @ 2:22:25; Haugastol Station @ 2:40:00; Ustaoset Station @ 2:49:30; Geilo Station @ 2:59:45; Hol Station @ 3:11:10; Al Station @ 3:22:10 .
30 chefs will participate in 20th annual Querétaro paella festival
The event will feature a giant paella prepared by 20 cooks
Tuesday, May 21, 2019
Foodies across central Mexico and beyond should prepare their palates for an explosion of flavor at the 20th edition of Querétaro’s paella festival.
More than 30 chefs of national and international renown will descend upon the Finca Sala Vivé winery in Ezequiel Montes on May 25 and 26 to dazzle visitors’ taste buds with both traditional and original takes on Spain’s famous rice dish.
Cooks will compete for first place and the opportunity to represent Mexico in Spain at the Swedish International Valencian Paella Contest.
Chef Israel Soriano Rodríguez told the news agency Notimex that paella has been a dish key to historic cultural and gastronomic exchange between Spain and Mexico.
“Mexico and Spain have a very strong relationship. Perhaps Mexican cuisine would not have become as transcendent as it has without the fusion of cultures.”
Soriano Rodríguez, himself a former winner of the competition, said this year he expects the winning paella to be prepared entirely from ingredients found in Querétaro.
Another main attraction will be a gigantic paella, prepared by 20 cooks using 100 kilograms of rice, 250 kilograms of meat and 150 kilograms of vegetables and spices.
To accompany the main dish in traditional fashion, festival-goers will also have the opportunity to sample a large selection of different varieties of wine, some of which are produced locally.
Other cultural and artistic activities will be available to tourists, including flamenco presentations, a special kids’ zone and a bazaar featuring designs and crafts by local artists.
Winko founders Gil and Díaz.
Paella is on the menu this weekend in Querétaro.