VIDEOS

 

April 21, 2013

Todo presente tiene su pasado y su manera de contarse. Por ello compartimos este vídeo, que resume una famosa leyenda aymara que explica cómo llegó la quinua a ser uno de los granos más consumidos del mundo andino.

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2014

La tierra se ha secado. Con la ayuda de Pachamama, Colibrí intenta aplacar la sed de sus pichones. Cultura Nasca, Perú.

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October 2017

After Hurricane Maria hit Puerto Rico in 2017, chef José Andrés traveled to the devastated island with a simple idea: to feed the hungry. Millions of meals served later, Andrés shares the remarkable story of creating the world's biggest restaurant -- and the awesome power of letting people in need know that somebody cares about them.

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March 13, 2018

While we had plans for another first episode, we got snowed in. This is what happened. Watch and learn! And don’t forget to comment and share.

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March 18, 2018

Check out the short version of the Sugar Shack Documentary that takes place on the Mashantucket Pequot Indian Reservation. This video gives an inside look at what goes on at the Sugar Shack, and the process it takes to produce all natural Pequot Maple Syrup. Chefmama Krysia visited the Sugar Shack in August 2018 and purchased some fantastic maple syrup!

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May 27, 2018

Mother Nature can't make up her mind! Why is it so COLD? Kahlo thought it would be a good idea to make a pot of traditional hot chocolate to warm up! Happy Memorial Day!

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May 21, 2019

Chefmama Krysia was gifted a pasta roller/cutter for Mother's Day -- what better gift could she receive to share with Kahlo?!

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October 17, 2019

We planted our strawberry plants in April and got our very first strawberry on May 16th! Kahlo picks it and tried her very own strawberry for the first time.

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March 29, 2020

Kahlo and her chef mama taught a cooking class from home last week.They shared all the ingredients they would use in their cooking class. If you're going to be safe inside and socially distancing from everyone, what better way to learn, have fun, eat yummy things than to cook!

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May 26, 2020

Chef Krysia, of Kahlo's Eyes and Chiqui's Kitchen, prepares a vegan Carapulcra with quinoa, a Peruvian dish with ancient Incan roots. Krysia considers what the dish would have been like before conquistadores came and how Indigeneity might have been embodied in its taste and expression.

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July 9, 2020

Chef Krysia Villon presents to the Virtual Intertribal Food Summit 2020 about her experiences as a Native American Food Sovereignty Alliance (NAFSA) Mentee and offers a simple recipe for a pre-colonial preparation of Emoliente de quinua (quinoa tea). Enjoy!

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Boston, MA

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