We make media productions and believe that “local and seasonal” applies to media as well as to food. As more and more grassroots communities become involved in making their own media, telling their own stories in the formats and idioms that are true to their character and manner of expression, the more enjoyable and impactful the media productions will become.
Making Chile in a Molcajete is an ancient art that fits today’s lifestyles.
Chef Johnny Hernandez, San Antonio, on chef/owners and TexMex food.
Chef Iliana De La Vega on the art of delicious food and on the pitfalls of food stereotypes.
Chef Hinnerk Von Bargen explains how with chain restaurants, “something is lost in translation.”