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.
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.
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!
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!
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!
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.
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!