How food is presented can shape the way we interact with it. Just take a look at your phone, for instance. Today’s world of social media is inundated with pictures of pretty food that make our mouths water. A picture is worth 1000 words, and looking good implies tasting good.

Esta semana, seguimos nuestra colaboración con Parsons School of Design. Hablamos con el estudiante de diseño Shawn Zhang para descubrir el material fascinante de nuestro futuro: el micelio.

As some parts of the U.S. are re opening in the Covid world, Mariana and Diego's homecountry, Colombia, is still under strict quarantine. One of the largest in the world!

This week, on Meat and Three, we’re revisiting our kitchen joys, to bring a bit of levity to life during lockdown. While we’re witnessing an explosion of quarantine-friendly food trends, many are also experiencing fatigue from all the time spent in the kitchen.

On this episode of Buenlimon Radio we had Leticia Landa, a co- author of "We Are La Cocina" Chronicle books 2019 as well as Veronica Salazar, Dilsa Lugo, Dayana and Nafi Flatley.

This story begins in the 1970s, when a Mexican chef migrated to northern New York and opened a little restaurant that lasted, unchanged, for over 20 years. When facing extinction, the restaurant found four saviours: the man's 3 daughters and 1 son.

Fernando Aciar, AKA Fefo, is a creator from the heart and through his hands. The proud owner of the fabulous O Cafe in Manhattan and the ceramics design shop Fefo Studio.

The backbone of America's restaurants is made up mostly of immigrants. today Buenlimon pays homage to the life, voice and dreams of the men and women that care, prepare, process the ingredients behind the dishes in all kinds of restaurants across the country.

Chef Diego Garcia, shares the story of his journey as an immigrant, a culinary student and an apprentice to then become the head chef of one of the most iconic restaurants in New York.